August 15th, 2008 by alice
Tags: Beef, Sos, Toastka
INGREDIENTS
- 2tablespoonsbutter
- 2tablespoonsflour
- 2cupsmilk, at room temp
- 4-6hardboiled egg, shelled and diced
- 4ouncessmoked beef, chopped coarsely(Buddig brand)
- 6slicestoast
DIRECTIONS
- Meltthe butter in 1 qt saucepan.
- When bubbling, add flour and whisk to smooth it out.
- Cook, whisking constantly, for 1 minute.
- Remove pan from heat and gradually add 1/2 cup milk.
- When all is smooth, add rest of milk and put back over med heat.
- Heat all until mixture starts to thicken.
- Add chopped beef and stir to incorporate.Cook to desired thickness.
- If sauce thickens too much just add more milk.
- To Serve:.
- Place small amount of sauce on dish and top with 2 slices toast.
- Top each slice with some diced hardboiled eggs.
- Next top with more sauce.
- Enjoy.
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August 15th, 2008 by alice
Tags: Burger, Fat, Greek, Low, Turkey
INGREDIENTS
- 1lb 99% fat freelean ground turkey
- 8largegreen olives, chopped
- 3tablespoonsreduced-fat feta cheese, crumbled
- 1/2cupseasoned bread crumbs
- 4tablespoonsegg whites(Egg Beaters)
- crushedred chili, to taste
- cooking spray
DIRECTIONS
- Mix all ingredients.
- Form into 4 patties.
- Spray a non-stick skillet with cooking spray and heat over medium heat for 1 minute.
- Add the patties and cook until done, about 4 minutes each side, or until they reach 165 internal temperature.
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August 15th, 2008 by alice
Tags: Frank, Sauce, Sinatras, Spaghetti, Tomato
INGREDIENTS
- 2tablespoonsolive oil
- 1/4onion, sliced into very thin crescent wedges
- 1 (1 lb)cantomatoes, peeled
- 1/2teaspoonpepper
- 1/2teaspoonsalt
- 1/4teaspoonbasil
- 1pinchoregano
- parsley
- 4garlic cloves
- 1lbspaghetti
- parmesan cheese, grated, can use Romano
DIRECTIONS
- In a frying pan heat olive oil; add onion and the garlic.Saute until brown and remove the garlic.
- Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
- Slowly pour the tomatoes into the frying pan.Be very careful because the liquid on the oil has a tendency to explode.Let this simmer for about 15 minutes. Add the seasoning, stirring well.
- In the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil.When the sauce is almost ready, put the spaghetti into the boiling water.Stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
- Pour the sauce over the the pasta and mix a little with 2 forks.Sprinkle with some chopped parsley and serve.Sprinkle with cheese,if desired, on top.
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August 15th, 2008 by alice
Tags: Baked, Cheese, Garlic, Goat, Toasts, Whole
INGREDIENTS
- 1largehead of garlic
- 3tablespoonsolive oil
- 1loafFrench bread
- 3 1/2ounces mildgoat cheese, softened
DIRECTIONS
- Pre-heat oven to 425.
- Cut off the top quarter of the head of garlic to expose the colves.Set the head in the middle of a large piece of tin foil, and drizzle with 2 tsp of olive oil.Crimp the foil around the garlic to enclose it completely.
- Bake in a 425 oven for 40 minutes.
- Slice the bread thinly and brush with the remaining oil.
- Bake in the bottom half of the oven, below the garlic, on a cookie sheet, turning once until they are golden (about 4 minutes each side - watch them!).
- Unwrap the garlic and squeeze out the cloves.Mix it with the goats cheese.Add salt and pepper to taste if you wish.
- Spread on the toasts.
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August 15th, 2008 by alice
Tags: Boy, Point, Sandwiches
INGREDIENTS
- 4mediumhard rolls
- 2tablespoonsfat-free mayonnaise
- 2tablespoonsmustard(Creole or spicy)
- 1/8teaspoonhot pepper sauce
- 1/2teaspoonworcestershire sauce
- 1cupiceberg lettuce, shredded
- 1largetomato, sliced
- 1/2lbextra lean cured ham, deli sliced
- 2ounceslow-fat swiss cheese
- 1/8cup cannedwater-packed artichoke hearts, without oil(about 2 pieces)
- 1/8cuproasted red peppers, drained and sliced(about 2 pieces)
DIRECTIONS
- Toast rolls in preheated 350 degree oven for 5 minutes.
- Remove from oven, hollow them out and cut them in half lengthwise.
- Stir together mayo, mustard, hot pepper sauce and Worcestershire sauce.Spoon 1/2 T. of mixture into cavaties of 8 hard roll halves.
- Layer on filling, 1/4 Celsius lettuce, 1/4 tomato, 2 oz. ham and 1/2 oz. cheese.
- Top with 1/4 of artichoke and pepper strips.
- Add top halves of rolls and serve.
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