3/4 lb Chicken Breasts, Skinless and Boneless 3 tb Flour 2 tb Sesame Seeds 1 tb Soy Sauce 1/2 ts Peanut Oil 1 tb Maple Syrup Red Lettuce Leaves 1 tb Dry Sherry 1 lg Tomato, ripe 1 ts Fresh Ginger, chopped Pepper to taste 1/2 ts Chinese Five spice - powder Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. Source: San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown |
1 cabbage head 1 pound ground beef 1 teaspoon nutmeg 1/2 cup rice --uncooked 1/4 cup cold water 2 egg 1 can tomatoes -- peeled in juice -- --(16 oz.) crushed 1 can tomato sauce -- (8 oz.) 4 tablespoons brown sugar 1 tablespoon lemon juice salt -- to taste pepper -- to taste 1 freezer bag -- jumbo Separate cabbage into leaves; stack loosely in large skillet and add 1 " w ater. Cover and steam cabbage leaves until soft. Cool. Combine ground beef, nut meg, rice, water and eggs. Place 1/4 cup meat mixture in the center of each lea f; roll up and place seam side down in baking pan. To make sauce, mash canned t omatoes and mix with tomato sauce. Add brown sugar, lemon juice, salt and peppe r. Pour over cabbage rolls. To freeze: cover pan with aluminum foil. Flash free ze; place casserole inside freezer ba g. To prepare: thaw casserole completely before cooking. Bake covered dish in 4 00-degree oven for 1 hour; remove cover and bake 15 minutes more. Serving Ideas : Scratch Biscuits, Fruit Salad NOTES : A meal-in-one! busted by sooz |
1 lg Butternut squash Salt Freshly ground black pepper 2 ts Anise seed 1/8 ts Ground cardamom 3 tb Brown sugar 8 tb Butter; melted 2 tb Fresh lemon juice Recipe by: Time Life - Vegetables Peel and cut open the squash. remove and discard the seeds and the fibers. Cut the squash into 1-inch cubes. Turn the squash into a buttered 2-quart baking dish. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Drizzle butter and lemon juice over the top. Bake the squash, uncovered in a preheated 350F oven for about 30 minutes, or until tender. |
3/4 c Butter or margarine 3/4 c Reese's creamy peanut butter 1 3/4 c Sugar 2 ts Vanilla extract 4 Eggs 1 1/4 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 1/4 c Hershey's cocoa Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease 13x9x2-inch baking pan. 2. In saucepan, melt butter. Add peanut butter; stir until peanut butter is melted. Stir in sugar and vanilla. Add eggs; beat well with spoon. Add flour, baking powder and salt; beat well. 3. Remove 1-3/4 cups batter; stir cocoa into this part. Spread chocolate batter into prepared pan. Spread remaining batter over top. 4. Bake 30 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. ----- |
2 ts Gelatin 3 tb Milk 1 c Plain Yogurt 2 tb Sugar 1/8 ts Salt 1/8 c Sieved frozen Strawberries 1 1/2 tb Lemon Juice 1/2 c Whipping cream, whipped Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! |
1 pk Dates(8 oz.) 3/4 c Walnuts,coarsely chopped 1 c Raisins 1 ts Baking soda 1 c Boiling water 2 c Flour 1 c Sugar 1 ts Baking powder 2 ea Egg whites Preheat oven to 350. Chop dates. Combine dates,nuts and raisins in a bowl. Sprinkle baking soda over above mixture. Pour 1 cup boiling water over mixture. Cover and set bowl aside while mixing the rest of the ingredients. In another bowl mix flour, sugar, baking powder and egg whites. Mix together with pastry blender or two knives held together. Combine ingredients of both bowls; mix well. Bake in a lightly oiled 9-by-5-inch loaf pan 1 hour. ~------------------------------------------------------ ~------------- -- 1/2" slice 209 cal,3.3 gm pro,42.6 gm carb,3.8 gm total fat,.7 CSI Units,2.5 gm dietary fiber,83 mg sod,222 mg pot,29 mg cal,1.0 mg iron ~------------------------------------------------------ ~------------- ~- The New American Diet by Connor & Connor ----- |
1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced 1 T Garlic, minced 1 ea Water or chicken stock 2 T Vegetable oil 2 T Oyster sauce Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. |
3 tb Lemon juice 3 tb Rice vinegar 3 tb Light soy sauce 2 tb Sugar 1/2 ts Salt 1/2 ts Crushed Sichuan peppercorns 1/4 ts Freshly ground black popper 1 tb Dry Sherry 1 tb Sesame oil 2 tb Minced fresh ginger root 2 tb Peanut oil 1 lb Salmon fillet, in I or 2 -pieces 1 tb Cornstarch 2 Cloves garlic, peeled and -minced 2 tb Minced scallions 1 tb Minced cilantro Check this one out. It has "pesto" in the title, but has no basil in it and is a Chinese recipe. Hmmm... In a small bowl, combine lemon juice, rice vinegar, 2 Tbs. light soy sauce, sugar, salt, Sichuan peppercorns and black pepper. Set aside. In a separate bowl, combine remaining I Tbs. soy sauce, Sherry, sesame oil and 1 Tbs. ginger. Rub fish with mixture and marinate for at least 20 minutes. (This can be done several hours in advance.) Fill a large pan with water and bring to rapid boil. Meanwhile, place a layer of foil in a Chinese steamer tray, covering tray except for 1 inch around edges to allow steam to circulate. Rub foil with a little peanut oil. Lay salmon on foil in tray and place tray over boiling water. Cover and steam salmon until light pink, just firm to touch and flakes when tested with fork. (A 1/2-inch-thick fillet should take about 5 minutes.) In a small bowl, combine cornstarch with 1 Tbs. cold water. Place a 10-inch saute pan over medium-high heat. Add 1 Tbs. peanut oil. When hot, add remaining ginger and garlic. Saute for 15 seconds, then add lemon juice mixture. Bring to slow boil, stir in scallions and cilantro, then stir in small amount cornstarch mixture to lightly thicken sauce. Remove from heat. When salmon is cooked, remove steamer tray and lift fish out on foil. Slide fish onto platter or dinner plates. Spoon sauce over fish. Serve at once. Serves 2 as a main course, 6 as part of a multi-course Asian dinner. NOTE: Salmon is excellent served at room temperature or eaten cold while you stand in front of the refrigerator. The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet. From the Hayward Daily Review, 9/21/88. Posted by Stephen Ceideberg; November 4 1992. |
21 1/2 ounces brownie mix 1 cup cherry pie filling 1/4 cup oil 2 egg whites -- whipped 1 cup semisweet chocolate chips 2 cups vanilla ice cream -- lowfat Preheat oven to 350. prepare a 13 x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine brownie mix, cherry pie filling, oil and egg whites. Pour into prepared pan. Bake for 30 minutes. Remove from oven, sprinkle with chocolate chips, spread when melted. TO SERVE: To serve, top each serving with low-fat vanilla ice cream and spoonful of remaining cherry pie filling. Me ke aloha, Mary |
1 lb Medium shrimp - completely shelled, - tails removed, - cleaned and blotted dry -------------------------MARINADE------------------------- 1 Egg white; lightly beaten 1 ts Cornstarch 1 1/2 c Peanut oil for deep-frying ---------------------------SAUCE--------------------------- 1/2 lb Pork, coarsely ground 2 tb Peanut oil 1 1/2 tb Chinese fermented blk. beans 2 tb Coarsely chopped garlic 1 ts Finely chopped ginger root 2 Scallions; finely chopped 1 1/2 tb Thin soy sauce 2 tb Chinese rice wine -=OR=- Dry sherry 1/4 ts Sugar 1 pn Salt 1/2 c Chicken broth 1 tb Cornstarch; dissolved in 2 tb Chicken broth; (cold) 1 Egg; beaten with 2 ts Sesame oil MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque. Remove them from the wok. Brown the ground pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Stir in the cooked shrimp to coat them with the sauce. ----- |