April 1st, 2008 by alice
Tags: Maple, Peaches, Praline
INGREDIENTS
- 2 quakermaple brown sugar rice cakes
- 2ounces fat-freemcream cheese, softened
- 2tablespoonssugar-free syrup, divided
- 1small ripepeach, peeled and sliced
- 2teaspoons chopped toastedpecans
DIRECTIONS
- Stir together cream cheese and 1 tablespoon syrup in small bowl untio smooth.Spread mixture over Rice Cakes, dividing evenly.Top with peach slices.Drizzle with remaining syrup; sprinkle with pecans.
- frozen sliced peaches may be substituted for fresh.defrost according to package.
- Serving size: 1 rice cake with topping.
- Calories 140, Total Fat 3g.
- Serves:.
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April 1st, 2008 by alice
Tags: Black, Cantaloupe, Olives, Starter
INGREDIENTS
- 3cups ripe charentaismelonor cantaloupe
- 1 1/2cups blacknicoise olives
- fresh groundmelange pepper
DIRECTIONS
- Scoop the melons out with a melon baller.
- Combine them with the olives.
- Toss gently.
- refrigerate for at least 30 minutes for flavors to blend.
- Season just before serving.
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April 1st, 2008 by alice
Tags: Cabbage, Casserole, Diversity, Kielbasa, Potatoion
INGREDIENTS
- 1lbPolish sausage, sliced(Hillshire Farm’s Polska Kielbasa or other smoked sausage)
- 1/2cupbutter, plus
- extra-virgin olive oil, for pan
- 1 1/2largeonions, sliced
- 2carrots, diced
- 2russet baking potatoes, peeled, diced
- 1red bell pepper, diced
- 1headgreen cabbage, cored and thinly sliced
- 1teaspoonsalt
- 1/2teaspoonground black pepper
- 1 (1 1/4 ounce)packageonion soup mix, dry
- 1 2/3cupsmilkor half-and-half
- 2tablespoonscider vinegar(or white wine vinegar)
- 1tablespoonsugar
- 4eggs, lightly beaten
- 2cupsRitz crackers, crushed(or Keebler Club or Wheat Thins)
- 1tablespooncaraway seeds
DIRECTIONS
- Heat oven to 325º.Butter or spray 9 x 13 casserole dish with Pam.
- In a large Dutch oven on medium/high heat, sauté sliced sausage in a bit of olive oil until browned.Remove to a bowl.
- Reduce heat to medium and add butter.Sauté onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized – about 20 minutes.Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings.Bring to boil.Reduce heat to medium-low; simmer for 5 minutes.Remove pot from heat and let cool slightly, then gently stir in eggs.
- In a large zip-lock bag, crush crackers with caraway seeds.Into the pot of veggies and sausage, add ½ of the cracker mixture.Pour into prepared casserole dish.Dust top evenly with remaining crackers. Bake at 325º for 45 minutes, or until heated through and top is golden brown.
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April 1st, 2008 by alice
Tags: Copycat, Dip, Pepita, Serrano, Torito
INGREDIENTS
- 1/2ounceserrano chilies, stemmed
- 1/2teaspoonjalapeno juice
- 1/2ounce choppedgreen onions
- 1/2ounce choppedfresh cilantro
- 1/2ounce choppedavocados
- 1 1/2ouncespepitas(roasted pumpkin seeds)
- 1/2teaspoonoregano
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
- 1/2ouncewater
- 1/2ouncewhite wine vinegar
- 1/2ouncesalad oil
- 1/2teaspoon pureedgarlic
- 1 1/2ounceslime juice
DIRECTIONS
- Place ingredients in blender and blend to a smooth puree.
- For best results, allow flavors to blend for a minimum of 2 hours before use.
- NOTE: 1/2 ounce equals about 1 tablespoon.
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April 1st, 2008 by alice
Tags: Consomme, Dried, Mushroom, Vegetable
INGREDIENTS
- 3mediumleeks, see notes
- 1/2smallcelery root or3 celery ribs
- 4shallots, coarsely chopped
- 1largetomato, seeded
- 3mediumcarrots, diced
- 10fresh mushroomsor dried mushrooms, diced
- 3garlic cloves, coarsely chopped
- 3parsley sprigs
- 9fresh basil leaves
- 1sprigfresh thyme
- 2bay leaves
- 2sprigsfresh chervil
- 2sprigsfresh tarragon
- 10cupscold water
DIRECTIONS
- Notes: Best water would be cold spring water.leeks use both green and white, split in half lengthwise, well rinsed and diced.celery root should be peeled and diced. If using ribs use outside ones and dice.you can use cilantro in place of the tarragon but don’t ask me.I hate cilantro so I can’t tell you how well that tastes.
- In stockpot combine all.
- Bring to boil slowly then reduce to simmer.
- Simmer 20 minutes, turn off heat, cover, and let rest for 20 minutes.
- Strain thru a strainer lined with several layers of cheese cloth.
- Discard solids.
- Store consommé covered in refrigerator for up to 3 days.
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