Owner: Cooking is Easy URL:http://delicious-meal.blogspot.com/ Join Date: Thu, 20 Sep 2007 10:26:53 -0500 Rating:0 Site Description: Make a delicious meal like a professional chef with collection of modern recipe and classic recipe. Live healthy with vegetarian recipe and make your own professional romantic dinner with your lover. Various recipe from appetizer, main course, dessert, sa Site statistics:Click here
Easy Raspberry Trifle 2007-09-20 04:16:00 Ingredients1 store bought pound cake, cut into 1 inch cubes16 oz. whipped topping8 oz. cream cheese, softened1/2 cup sugar1 tsp. vanilla2 pints fresh raspberriesPlace half the cake cubes in the bottom of a trifle bowl or other clear bowl. Combine whipped topping, cream cheese, sugar and vanilla and beat until smooth. Place half of the cream cheese mixture on top of the cake cubes, followed by half the raspberries. Then place the remaining cake cubes, cream cheese mixture and raspberries on top. Chill for several hours until ready to serve. You could add a little orange liquor to the raspberries to give the trifle a little bite.Tips : Whipped topping is prepared whipped cream, like Cool Whip. Use fat free whipped topping, low fat cream cheese and your favorite sugar substitute.
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, Trifle
Baked Ranch Chicken 2007-09-20 04:15:00 Ingredients 6 - 8 boneless chicken breasts1 package dry ranch dressing mix1 cup fine unseasoned bread crumbs1 cup Monterey Jack cheese, shredded1/2 cup milkCombine ranch dressing mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.Tips : Use low fat cheese and milk. Tri-Color Pasta Salad 16 oz. tri-color rotini pasta1 cucumber, peeled, seeded and sliced1 tomato, diced1/2 cup black olives, sliced1 green or red pepper, seeded, and diced1/4 cup green onions, chopped1/2 cup mayonnaise1/2 cup sugar2 Tbsp. apple cider vinegarCook pasta until "al dente" and allow to cool. Combine pasta, cucumber, tomato, black olives, pepper and green onion and toss. Combine mayonnaise, sugar and vinegar and mix well. Pour over salad and toss. Chill before serving. You may make more dressing if you prefer to have more on your salad.Tips : Use low fat mayo and your favorite sugar sub Read more:Baked
, Chicken
, Ranch
Cheesy Poofs 2007-09-20 04:14:00 Ingredients6 Tbsp. butter, cut into small pieces1 cup water1 tsp. salt1 cup flour5 eggs1 cup cheddar cheeseFresh ground salt and pepperCombine butter, water and salt in pan and bring to a boil, stiring often. Remove from heat and then add flour, stiring until the mixture is smooth. Return to heat and continue to stir for about 1 minute to melt remaining lumps of butter. Remove from heat and add eggs one at a time, gently mixing in each egg completely before adding another egg. While dough is still warm, mix in cheese, salt and pepper. Preheat oven to 450 degrees. Spray baking sheet with non-stick spray and spoon out individual dough/cheese poofs onto baking sheet. Poofs should be about 1 to 2 inches around. You can also spoon mixture into muffin pan that has been coated with non-stick. Bake about 15 - 20 minutes until golden brown.Tips : Use your favorite egg substitute and low fat cheese.
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French Chicken with Spring Vegetables 2007-09-20 04:13:00 Serves 2. Can be doubled.2 large organic chicken breast halves, skin removedSalt and pepper to tasteOlive oil sprayOlive oil in the bottle2 large shallots, mincedHandful of baby patty pan squash, sliced in halvesHandful of tiny fiddlehead fernsHandful of fresh small morels, cleaned and slicedHandful of sliced button mushrooms1/2 red bell pepper, sliced to quarter-inchHandful of cherry tomatoes1/2 tsp garlic powder1-1/2 cups chicken broth (divided)1/2 tsp dried tarragonSeason cleaned chicken breasts with salt and pepper. Spray with olive oil spray. Using your cast iron sauté pan (or an ovenproof sauté pan), sauté the chicken topside down for 4 minutes on Medium High until it's golden.Flip the chicken over and put in your oven at 425 degrees for 30 minutes. By finishing the chicken in the oven, it will remain nice and juicy. If your chicken breasts are not large, they might take a little less cooking time.While the chicken is roasting, you are going to make the vegetables. You can u Read more:Chicken
, French
, Spring
, Vegetables
Sweet Potato Pie 2007-09-20 03:37:00 Serves 8Ingredients4 cups mashed orange sweet potatoes1 tablespoon margarine1 cup egg substitute1/2 cup firmly packed brown sugar2 tablespoons molasses1 1/2 cups evaporated skim milk1/4 teaspoon ground nutmeg1 teaspoon ground cinnamon1/2 teaspoon ground ginger1 prepared pie crust1/2 cup nonfat vanilla yogurtDirections1. Preheat the oven to 350 degrees F. Combine the sweet potatoes, margarine, egg substitute, brown sugar, molasses, evaporated milk, nutmeg, cinnamon, and ginger in a large bowl.2. Pour into the prepared crust and bake 45 to 55 minutes in the preheated oven. The filling should be set all the way to the middle when you shake it gently. If the crust starts getting too brown, protect with strips of aluminum foil. Allow to cool to room temperature before serving. Serve with a dollop of nonfat vanilla yogurt.
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, Sweet
, Sweet Potato
Cheddar Cheese Bacon Bites 2007-09-19 04:21:00 Ingredients2 cups cheddar cheese, shreddedOne third cup mayonnaise1 3-oz. jar real bacon bits1 baguette, sliced into one quarter inch slicesCombine cheese, mayonnaise and bacon bits and spread about 1 tablespoon on each slice of bread. Bake on an ungreased baking sheet at 425 degrees for 5 - 7 minutes or until cheese is melted.Tips : Use light cheese and mayo.
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, Cheese
Fettuccine with Shrimp Sauce 2007-09-19 03:59:00 Ingredients :One half pound fettuccine noodles1 and one half cup chicken brothOne quarter cup dry white wineOne half tsp. dried marjoram1 pound shrimp, peeled and deveined1 Tbsp. cornstarch1 cup milk One third cup Swiss cheese, shreddedCombine chicken broth, wine and marjoram in a saucepan and bring to a boil. Add shrimp and cook for about a minute until shrimp starts to turn pink. Remove shrimp from pan and set aside. Bring broth mixture to a boil and allow it to boil for about 15 minutes until it is reduced to about one-half cup. Meanwhile cook fettuccine according to package directions. Combine cornstarch and milk, pour into broth mixture, and then stir until mixture becomes thick. Add cheese and stir until cheese melts. Add shrimp and heat through. Serve over cooked fettuccine noodles.Tips : Use low fat chicken broth, milk and cheese. Fennel SaladIngredients :1 tsp. ground fennel seedsOne quarter cup lemon juice1 Tbsp. olive oil2 Tbsp. Kalamata green olives, pitted and mincedSalt Read more:Shrimp
Clam Soup with Poached Eggs 2007-09-03 10:20:00 Ingredients1 quart clams.4 cups milk.1 slice onion.1/3 cup butter.1/3 cup flour.1 1/2 teaspoons salt.1/8 teaspoon pepper.Few gratings nutmeg.Whites 2 eggs.Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling point, strain, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes. Add seasonings, and pour over whites of eggs beaten stiff.
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Lobster Delmonico 2007-09-03 10:19:00 Yield: 6 servingsSTEP ONE3 lb Lobster
s; liveVegetable oil; as neededSTEP TWO1 tb Red Pimiento; diced2 tb Tomatoes; dicedSTEP THREE1 ts Shallots; chopped1 ts Tomato puree1 ts Garlic; minced1/4 ts Thyme1 Bay leaves1 c Fumet of lobsterWhite wine; to tasteGlace de viande to tasteCayenne pepper; to tasteSalt & pepper; to taste2 fl Heavy creamLobster butter to tasteBrandy; to taste1. Blanch Lobsters; cut meat into 1 inch chunks. Cover Shells with water and simmer 30 minutes to make Fumet.2. Saute Lobster Meat, Pimientos and Tomato.3. Combine all ingredients and bring to a simmer. Adjust seasonings.
Prince of Wales Cake 2007-09-02 05:27:00 White part: Take 1 cup of white sugar, 1/2 cup of butter, 1/2 cup of sweet milk, 2 cups of flour, whites of 4 eggs, 1 teaspoonful of baking powder.Dark part: Take 1 cup of brown sugar, 1/2 cup of molasses, 1/2 cup of butter, 1/2 cup of sour milk, 2 cups of flour, yolks of 3 eggs, 1 teaspoonful of soda dissolved in the milk, 1 teaspoonful each of spices, 1 pound of raisins, and 1/2 pound of citron. A small amount of black pepper improves it. Bake in layers and put together with icing.
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, Wales
Vermont Beer Cheese Soup 2007-09-02 02:38:00 Step One* 1/4 pound Butter* 3 ounces Onion -- small dice* 3 ounces Celery -- small dice* 3 ounces Carrots -- small dice * 2 ounces Green peppers -- small diceStep Two* 4 Ounces FlourStep Three* 1 1/2 quarts Chicken StockStep Four* 5/8 pound Vermont
Cheddar Cheese
-- shredded* 1/2 quart Half And HalfStep Five* 6 Ounces Beer, Dark or Imported(I like to use Newcastle Brown Ale, Chef James)* Salt and White Pepper -- to taste[1) Saute vegetables in Step One for 5 minutes.[2) Add flour, stir until well blended...2-3 minutes.[3) Add chicken stock. Gently boil for 7 minutes, stirring.[4) Add cheese & cream, mixing well. Heat to a simmer, stirring frequently.[5) When Cheese is completely melted, add beer and heat until hot, stirring frequently.Season with Salt and White Pepper to taste.Serving Ideas: Garnish with croutons.
BANANA-COCONUT 2007-08-31 10:48:00 Makes 16 servingsPreparation time: 15 minutesCooking time: 15 minutes; chilling time: 1 to 24 hoursIngredients :2 cups reduced-fat biscuit mix (such as Bisquick)2 tablespoons sugar1/4 cup firm butter1 (4-serving size) fat-free, sugar-free instant vanilla pudding mix1 3/4 cups 1 percent milk2 medium sliced ripe bananas2 cups frozen fat-free whipped topping, thawed1/4 cup toasted shredded coconut1/4 cup toasted slivered almondsHeat oven to 375 degrees. Mix biscuit mix and sugar in a medium bowl. Cut in butter, using a pasty blender or crisscrossing 2 knives, until crumbly. Press into bottom of ungreased 7-by-11-inch baking dish. Bake 13 to 15 minutes or until light brown. Cool completely, about 30 minutes.Make pudding as directed on package, using 1 3/4 cups milk; spread over crust. Top with bananas. Spread whipped cream over top. Sprinkle with coconut and almonds. Cover and refrigerate at least 1 hour but not longer than 24 hours.Per serving: 151 calorie
Caesar Salad 2007-08-28 11:12:00 Ingredients :1 head romaine lettuce, torn into bite-sized pieces1 head Boston lettuce, torn into bite-sized pieces1/4 cup egg substitute or 1 pasteurized egg1/4 cup olive oil2 cloves garlic, minced1 Tbsp. lemon juiceSalt and pepper to taste1 tsp. Dijon mustard1 2-oz. can anchovy fillets (optional)CroutonsFresh grated Parmesan cheesePlace lettuce in a large salad bowl. Combine next 6 (or 7 if you include the anchovy) ingredients in a blender and blend until smooth. Just before serving, drizzle dressing over salad and top with croutons and cheese.The Skinny: Use fat free croutons.
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, Salad
Lemon Blueberry Coffee Cake 2007-08-28 11:12:00 Ingredients : 1 egg2 cups biscuit mix1/3 cup sugar2/3 cup milk2 tsp. grated lemon zest1 and 1/2 cups frozen blueberries, thawed, rinsed and drained2/3 cup confectioner's sugar1 Tbsp. fresh lemon juiceCombine egg, biscuit mix, sugar, milk and lemon zest and mix well. Gently fold in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 minutes. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving.The Skinny: Use your favorite egg and sugar substitute and fat free milk.
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, Coffee
, Coffee Cake
, Lemon
Chicken Cacciatore 2007-08-28 11:11:00 Ingredients : 3 pounds chicken pieces (legs, thighs, breasts)Salt and pepper1 Tbsp. olive oil1 medium onion, chopped2 cloves garlic, minced2 15-oz cans diced tomatoes1 6-oz. can tomato paste1/2 cup chicken broth1 tsp. dried oregano1/2 tsp. dried basil2 cups fresh mushrooms, sliced1 cup dry red wine1 pound pastaSprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.The Skinny: Use skinless chicken.
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Celery Soup 2007-08-28 11:10:00 Ingredients :3 Tbsp. butter1 Tbsp. olive oil1 medium onion, chopped1 medium baking potato1/2 cup chopped shallots6 - 7 stalks of celery3/4 cup dry white wine4 cups chicken broth1/2 cup Half and HalfSalt and pepper to tasteCroutonsMelt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more. Add wine, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour. Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish.The Skinny: Use fat free chicken broth and Half and Half. Substitute apple cider for the white wine if you want to avoid alcohol.
SHERRY YARD'S SPAGO ALMOND MACAROONS 2007-08-28 11:02:00 IngredientsMakes about 3 dozen individual cookies or 1 1/2 dozen sandwich cookies 1/2 pound confectioner's sugar, about 1 7/8 cups 1/4 pound almond meal, about 1 cup 1/2 cup egg whites, about 4 large egg whites, at room temperature Pinch cream of tartar 1 1/2 ounces granulated sugar, about 1/4 cup 5 drops red food coloring or other color About 1/2 cup raspberry jam or other non-chunky jam or jelly Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking sheets. Meanwhile, using a flour sifter or a fine-meshed sieve, sift together the confectioner's sugar and almond meal directly into a medium-sized mixing bowl. Set aside. In another bowl, beat the egg whites with a handheld electric mixer until foamy. Add the cream of tartar and continue beating the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Continue beating while sprinkling in the granulated sugar in a steady stream; then, add the food c
Scalloped Potatoes 2007-08-27 09:55:00 Ingredients :6 medium or 3 large Idaho baking potatoesbutter spray1/2 cup finely diced white or yellow onion2 Tbl white flour1 teaspoon salt1/2 teaspoon pepperLight sprinkle of cayenne1 cup milk (skim, 2% or whole)3/4 cup shredded Gruyére cheese1/2 cup shredded Cheddar4 tsp butterPaprika sprinkled on topMakes enough for 4 that love lots of crust or for 6 in regular-sized portionsHeat the oven to 350 degrees.Peel the potatoes. Then, slice them thinly. I use a mandolin slicer set on "2" which gives me slices about an eighth of an inch thick. You can use a slicer or carefully slice them by hand.Put the first third of the potatoes in the bottom of a 9 X 13 pan that has been sprayed with butter spray. Then layer on the onions and half of the Gruyere cheese. Sprinkle on the flour and put on the salt and pepper. Add the second layer of potatoes. Put on the second helping of Gruyere cheese, sprinkle with the cayenne (optional) and then pour the milk over the whole thing. (You do not need to w Read more:Scalloped
Grilled Salmon with Mustard & Herbs 2007-08-25 07:31:00 Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a Meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.Servings: 4 servingsTotal Time: 40 minutesEase of Preparation: EasyCuisine: AmericanHealth: Healthy WeightIngredients:2 each lemons , thinly sliced, plus 1 lemon cut into wedges for garnish20-30 sprigs mixed fresh herbs plus 2 tablespoons chopped, divided1 clove garlic1/4 teaspoon salt1 tablespoon Dijon mustard1 pound center-cut salmon , skinned (see Tip)Steps:1: Preheat grill to medium-high.2: Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef's knife, mash garlic with salt to form a paste. Transfer to a small dish and s Read more:Grilled
, Herbs
Frozen Raspberry Mousse 2007-08-24 08:20:00 Pamper your guests with this pretty, elegant dessert--no one will ever guess that it easily conforms to any healthy weight-loss regime. A fluffy meringue creates a sublime texture, while just a little real whipped cream delivers velvety richness. Straining the raspberries is a labor of love (consider delegating this task), but all the work is done well ahead and the results are absolutely worth the effort, guaranteed.Servings: 8 servingsTotal Time: 7 hours (including 6 hours freezing time)Ease of Preparation: ModerateCuisine: AmericanType of Dish: Desserts, Frozen
, DessertsHealth: Low Calorie, High Fiber, Low Sat Fat, Low Sodium, Heart Healthy, Diabetes AppropriateIngredients:6 cups fresh raspberries or two 12-ounce packages unsweetened frozen raspberries, thawed1/4 cup confectioners' sugar or Splenda Granular (see Ingredient note)2 tablespoons orange juice1 teaspoon unflavored gelatin8 teaspoons dried egg whites (see Ingredient notes), reconstituted in 1/2 cup warm water according t Read more:Mousse
, Raspberry
Fettuccine with Shiitake Mushrooms & Basil 2007-08-23 09:27:00 Servings: 4 servings, 1 1/2 cups eachTotal Time: 20 minutesEase of Preparation: EasyCuisine: AmericanHealth: Low Calorie, High Fiber, Low Sat Fat, Low Sodium, Heart Healthy, Diabetes AppropriateIngredients:2 tablespoons extra-virgin olive oil3 cloves garlic , minced2 ounces shiitake mushrooms , stemmed and sliced (1 1/2 cups)2 teaspoons freshly grated lemon zest2 tablespoons lemon juice juice1/4 teaspoon salt , or to tasteFreshly ground pepper to taste8 ounces whole-wheat fettuccine or spaghetti (see Ingredient note)1/2 cup freshly grated Parmesan cheese (1 ounce)1/2 cup chopped fresh basil , dividedSteps:1: Bring a large pot of lightly salted water to a boil for cooking pasta.2: Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remov Read more:Basil
, Mushrooms
Easy Peanut Butter Chocolate Cake 2007-09-27 23:02:00 Ingredients1 package chocolate fudge cake mix2/3 cup peanut butter chips1 cup hot fudge sauce1 cup caramel sauceWhipped toppingMix cake according to package directions and stir in peanut butter chips. Bake according to cake box directions. Poke holes in the cake as soon as it is removed from the oven and pour caramel and hot fudge over the cake. Allow the cake to cool and spread whipped topping over the cake.Tips: Use low fat peanut butter and fat free whipped topping. Read more:Butter
, Chocolate
, Peanut
Coconut Shrimp 2007-09-27 23:01:00 Ingredients2 pounds fresh shrimp1 cup cornstarch1 cup cream of coconut3 Tbsp. lime juice2 cups flaked coconutVegetable oilPeel shrimp and coat each one with cornstarch. Combine cream of coconut and lime juice and dredge shrimp through this mixture. Coat each piece of shrimp with flaked coconut. Heat vegetable oil in a deep fat fryer or deep skillet and fry until golden brown.Tips : Coconut cream and flakes are very high in fat. However, you can't really have Coconut Shrimp
unless you use coconut. If you would really like to avoid the coconut cream, you could use the actual milk from a fresh coconut. The milk still contains lots of fat but nowhere near as much as coconut cream. You will still get some of the flavor and cut down on the fat. If you do use the fresh coconut milk, add a little sugar or corn syrup to make up for the added sugar in the coconut cream. Risotto and Vegetable SaladIngredients2 cups risotto, cooked1 Vidalia or other sweet onion, chopped2 zucchini squash, chopped2
French Onion Dip 2007-09-26 01:41:00 12 servingsPreparation Time: 15 MinutesCooking Time: 5 MinutesINGREDIENTS1/2 tablespoon butter1 cup finely chopped onion2 tablespoons Worcestershire sauce1 carton (8 ounces) sour cream1/2 cup mayonnaise1/2 teaspoon salt1/2 teaspoon pepperDIRECTIONS1. In medium skillet, heat butter over medium-high heat until melted; add onion. Cook and stir 3 to 5 minutes or until tender and lightly browned. Remove from heat, stir in Worcestershire sauce. Cool completely.2. In bowl, combine onion mixture, sour cream, mayonnaise, salt and pepper; mix until blended.3. Cover and refrigerate at least 1 hour to allow flavors to blend. Serve with French
-fried potatoes or roasted potato wedges.
Eat your Veggies! Simple Cooking Methods 2007-09-24 23:08:00 Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best? There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key... Raw Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad! Steamed Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not o Read more:Methods
, Simple
, Veggies
Recipes - CHINOIS KUNG PAO CHICKEN 2007-09-24 06:42:00 Serves 4 to 6 CHICKEN 1 pound boneless, skinless chicken breast halves 2 egg whites 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, plus more for cooking 2 tablespoons soy sauce 2 tablespoons cornstarch 1 teaspoon salt Peanut oil, for deep frying SAUCE 6 tablespoons light soy sauce 6 tablespoons rice vinegar 4 tablespoons Chinese rice wine 4 tablespoons sugar 4 tablespoons hoisin sauce STIR-FRYING 8 small dried red chilies, stems removed and discarded, pods cut in halves 1-inch piece fresh ginger, peeled, thinly sliced, and smashed 2 garlic cloves, smashed 2 green onions, white parts cut into 1/2-inch pieces, green part cut into thin julienne strips 1/2 cup shelled and skinned raw peanuts, roasted in a 350 degrees F. oven until deep golden brown, about 20 minutes 4 tablespoons cold canned chicken broth plus 1 tablespoon cornstarch, stirred together until the cornstarch dissolves completely First, prepare the chicken. Thoroughly trim the chicken breast halves. Cut them crosswi
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