1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt
· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Thursday, March 12, 2009
Thursday, February 26, 2009
Corn dip
3 cans (11oz) fiesta corn, drained
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops
Tuesday, January 15, 2008
Zucchini and Potato Crock Pot Soup
Ingredients
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt
Method
1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.
Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt
Method
1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.
Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.
Monday, January 14, 2008
African Pineapple Peanut Stew
Yield: 4 servings
West African -inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves of kale, put them in; this stew can absorb lots of greens. Serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.
1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions
In a covered saucepan, saute' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute', wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
From Moosewood Restaurant Cooks at Home
West African -inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves of kale, put them in; this stew can absorb lots of greens. Serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.
1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions
In a covered saucepan, saute' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute', wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
From Moosewood Restaurant Cooks at Home
Saturday, December 22, 2007
Mushroom and Spinach Side Dish
4 Servings
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
Friday, December 07, 2007
Salmon in Parchment
A Dr. Weil recipe - commentary is from him too.
4 servings
Regular readers know that I'm a big fan of salmon. In fact, I gave up being a vegetarian because I didn't want to miss out on this fish, with its great flavor and health benefits. Salmon, like other oily fish (herring, sardines, mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect against heart attacks, and possibly reduce your chances of developing cancer. I recommend eating two to three servings a week of salmon or other oily fish rich in omega-3's. When you want something out of the ordinary, this is an easy and elegant recipe to try. It requires cooking parchment, which you will find in rolls or sheets at kitchen-supply stores and even many supermarkets. Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The results are a delicate mix of textures and aromas that's sure to please.
Ingredients:
8 oz. thin spaghetti
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets
of parchment paper
Instructions:
1. Heat oven to 400 degrees.
2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one.
4. Prepare the parchment: fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember Valentine's you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it.
5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating.
4 servings
Regular readers know that I'm a big fan of salmon. In fact, I gave up being a vegetarian because I didn't want to miss out on this fish, with its great flavor and health benefits. Salmon, like other oily fish (herring, sardines, mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect against heart attacks, and possibly reduce your chances of developing cancer. I recommend eating two to three servings a week of salmon or other oily fish rich in omega-3's. When you want something out of the ordinary, this is an easy and elegant recipe to try. It requires cooking parchment, which you will find in rolls or sheets at kitchen-supply stores and even many supermarkets. Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The results are a delicate mix of textures and aromas that's sure to please.
Ingredients:
8 oz. thin spaghetti
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets
of parchment paper
Instructions:
1. Heat oven to 400 degrees.
2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one.
4. Prepare the parchment: fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember Valentine's you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it.
5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating.
Wednesday, December 05, 2007
Salsa "Fried" Potatoes
In a medium bowl, mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1⁄4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.
Italian Potatoes
Place peeled and sliced potatoes in baker. Melt 1⁄2 stick butter; add 1 TBS. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!
Baked Potato Curls
Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1⁄2 cup sour cream, & 1⁄2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400F for 20 minutes.
Round Steak & Mushroom Gravy
Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 oven for about 1 hour.
Mushroom Pork Chops
Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1⁄4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325F for 45 minutes.
Pork Chops & Rice
Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees.
Pork Chops & Gravy
Place pork chops in baker. Mix one can of cream of mushroom soup with 1⁄4 cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 for 1-1⁄2 hours.
Barbecued Chicken, Pork Chops, Etc.
Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350F until done.
Italian Roast Chicken
1 whole chicken 1 large fresh tomato
1 can tomato sauce (15 ounces) 1⁄2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed
Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over.
Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.
1 can tomato sauce (15 ounces) 1⁄2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed
Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over.
Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.
No Peek Chicken
6 boneless skinless chicken breast halves
1 pkg. long grain & wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)
1 pkg. long grain & wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)
Honey Mustard Chicken
Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1⁄2 hours at 425F.
Hawaiian Chicken
Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries.
Cover with lid & bake for 1-1⁄2 hours at 375 Use juices from chicken as gravy.
Serve with white rice & a green vegetable.
Cover with lid & bake for 1-1⁄2 hours at 375 Use juices from chicken as gravy.
Serve with white rice & a green vegetable.
Chicken Pot Pie
Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds, or a little Parmesan, and bake at 350 about 40 min.
Lemon Garlic Chicken
Place whole roasting chicken in baker with one whole lemon & one head of garlic (unpeeled) in cavity of chicken. Season with salt & pepper.
Cover with lid and cook for 1-1⁄2 hours at 425. (Try with an orange too.)
Cover with lid and cook for 1-1⁄2 hours at 425. (Try with an orange too.)
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