May 9th, 2008 by alice
Tags: Cantaloupe, Soup
INGREDIENTS
- 2largecantaloupes, cut in chunks
- 1/2cuporange juice
- 1lime, juice of
- 2tablespoonsfresh mint
- 1tablespoonhoney
- 1cuplow-fat vanilla yogurt
DIRECTIONS
- Place half of the cantaloupe in a blender and add the orange and lime juice, mint and honey; process until smooth.
- Add remaining cantaloupe; process until smooth.
- In a large bowl, combine cantaloupe mixture with yogurt and mix well.
- Cover and chill until ready to serve.
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May 9th, 2008 by alice
Tags: Best, Ever, Fruit, Smoothie
INGREDIENTS
- 2cupsfrozen fruit(any kind)
- 2 1/2cupsmilk
- 1/2cupsugar
- 1teaspoonvanilla
- 2scoops frozensherbet(any kind)
DIRECTIONS
- Blend well and enjoy — .
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May 9th, 2008 by alice
Tags: Salad, Tofu
INGREDIENTS
- 3tablespoonscanola oil
- 2tablespoonsrice vinegar
- 1tablespoonhoney
- 2teaspoonsreduced sodium soy sauce
- 1teaspoontoasted sesame oil
- 1teaspoon mincedfresh ginger
- 1 1/4teaspoonscrushed red pepper flakes
- 1/2teaspoonsalt
- 14ouncesextra firm tofu, rinsed, patted dry and cut into 1-inch cubes
- 8cupsmixed salad greens
- 2mediumcarrots, peeled, halved lengthwise and sliced
- 1largecucumber, chopped
DIRECTIONS
- Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger, crushed red pepper and salt in a bowl.
- Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
- Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
- Remove from the heat; add 1 tablespoon of the dressing to the pan and stir to coat.
- Toss greens, carrots and cucumber with the remaining dressing.
- Serve immediately, topped with the warm tofu.
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May 9th, 2008 by alice
Tags: , Roast
INGREDIENTS
- 1tablespoonoil
- 1(3-4 lb)beef roast
- 2tablespoonsworcestershire sauce
- 1tablespoonsoy sauce
- 1/4teaspoongarlic salt(to taste)
- 1/2teaspoonblack pepper
- 1/4teaspoonhot sauce
- 1/2teaspoonwine vinegar
- salt
DIRECTIONS
- Preheat oven to 350.
- Heat oil in Dutch oven over medium heat.
- Add roast and brown on all sides to seal in juices.
- Combine remaining ingredients and pour over browned roast.
- Cover and bake at 350 for 1 1/2 hours.
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May 9th, 2008 by alice
Tags: Chive, Cream, Rolls, Sour
INGREDIENTS
- 1cupsour cream(I use low fat)
- 1teaspoonsalt
- 1/2cupwhite sugar
- 1/2cupbutter
- 2 (2 1/2 ounce)packagesactive dry yeast
- 2eggs
- 4cupsall-purpose flour
- 1/3cup finely choppedfresh chives
- 1/2cupwarm water(110F)
- 1egg
- 2tablespoonsmilk
DIRECTIONS
- In a saucepan heat sour cream until very hot.
- Add salt, sugar, and butter.
- Stir till butter is melted.
- Cool until lukewarm.
- In a large bowl dissolve yeast in warm water.
- Mix in sour cream mixture, eggs, flour andchives.
- Cover and refrigerate overnight.
- Divide dough into 4 parts.
- Knead and roll each part into circle.
- Cut into 8 pieces.
- Roll up from flat end to point. (crescent roll style).
- Place on greased baking sheet.
- Brush with egg beaten with 2 tbsp milk.
- Allow to rise until double in size.
- Bake at 375F 15 minute.
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