Prepare them and you will enjoy a gastronomical experience
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Please provide your Name and State
[Refried Beans] [Asian Beef &
Beef Chili] [Breakfast
[Brisket Sandwiches] [Sunday Brunch] [Burger-Avacado & Cheese] [Grilled Pineapple Burgers] [ Ham and
Cheese Cannelloni] [Mexican Casserole] [Mexican Chicken Soup] [Mexican Corn Bread] [Chicken-Cashew
Salad] [Chicken Enchiladas] [Easy Herbed Chicken] [Lemon Broccoli Chicken] [Creole Chicken Casserole]
[Chicken Mousse] [Chicken w/ mushrooms-black bean sauce] [Parmesan Chicken] [ Chicken & Rice ]
[Chicken & Rice Gumbo] [Mexican Chicken Salad] [Mexican Chicken Soup] [Pan Roasted Chicken] [Chicken Stir-Fry]
[Chicken Tamale Pie] [Pasta & Chicken
Chicken Breast] [Chicken
Salad W/Orange & Cashews]
[Cucumber-Tomato-Cheese Salad] [Halibut w/ Almond butter] [Baked Halibut/Tomato sauce] [Glazed Ham
& Peaches] [Marinated Cornish Hens] [Roasted Corn] [ Egg plant Parmigiana] [Microwave Fajitas]
[Fettuccine Alfredo] [ Fish Tacos] [Garlic French Bread] [Gazpacho] [Tex-Mex Guacamole] [Hot Dogs Beans & Rice]
[Italian Pasta Veggie Salad] [Spicy Cajun Jambalaya] [Lamb & Tortellini] [Lasagne Pie] [Marinara Sauce] [Mushroom Bites]
[Pineapple Glazed Pork] [Pork Chops de
Potatoes Basil & Garlic] [Pork
Tenderloin w/sauce] [Tex-Mex Pork]
[Fingerling Potatoes] [Foiled (BBQ) Potatoes] [Leek & Potato Soup] [Mashed Potatoes] [Potato Salad] [Stuffed Potatoes]
[Creamy Tomato and Cheese Baked Penne] [Baked Rigatoni with Bechamel Sauce] [Rotini,Tomatoes &
Garlic] [Salmon W/Dijon Sauce] [E-Z Salmon Cakes] [Seviche] [Rice & Shrimp Salad] [Basil Shrimp] [Shrimp & Scallop Brochettes]
[Shrimp & Sugar Snap Peas] [Fire Roasted Shrimp] [ Crockpot Spaghetti Sauce] [Quick-Crazy Spaghetti]
[Luau Spareribs] [Garlic Sauteed Spinach] [Southwest Cubed Steak] [Flank Steak Sandwich] [Taco Salad] [Taco Sandwich]
] [Basic Tomato Sauce] [Tuna Bruschetta] [Lunar Tuna Scramble] [Tuna Noodle Casserole] [Turkey & Rice Soup] [Veal Marengo]
[Hearty Vegetable Soup] [Swiss Vegetable Casserole] [Three Vegetable Casserole] [Vegetarian Stir-Fry] [Wrapping Food]
ASIAN BEEF& NOODLES
YUMMY TIP: Broil grapefruit (on foil boat or directly on grill) halves until bubbly. Sprinkle with ground cinnamon or ginger, (or use pineapple slices, instead).
2 tablespoons olive oil
-In a large pot of salted boiling water, cook pasta,
Love Your Lemons- BY MARLA TUFARELLI LMT, CAT
Next time you go out to eat, order lemon wedges.
Lemons contain bacteria fighting agents. Squeeze the lemon into your water using your knife and fork to clean harmful bacteria off the surface. Squeeze the remaining juice in your hands and cleanse entire surface. The rind contains the oils, a more concentrated form of cleaning agent.
If you're brave enough not to look paranoid with your guest, peel the lemon, use the rind to clean your silverware, glass, and hands.
An added plus to this cleaning technique is that water with lemon stimulates digestive enzymes to improve digestion and is excellent for internal cleansing as well
Submitted by: Bonnie Parker G. LA
GRILLED PINEAPPLE BURGERS
LEMON BROCCOLI CHICKEN
chopped cilantro leaves, chopped scallions, sour cream,
Microwave tortillas on high
for 30 seconds. This softens them and
for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish
with cilantro, scallion, and sour cream and chopped tomatoes before serving.
Serve with Spanish rice and beans.
MEXICAN CHICKEN SOUP
CHICKEN SALAD WITH ORANGE & CASHEWS
CHICKEN & SAUSAGE
stirring well, and cook until thoroughly heated.
HOT DOGS BEANS &
In cooking pan with burner on medium,
Sauté hot dogs until lightly browned in oil.
Add tomatoes and water.
Bring to a boil, stir in rice.
Reduce heat, cover and simmer for 5 minutes.
Just before serving, stir in kidney beans and chili powder,
heat until beans are warmed
Makes 4 servings.
Submitted by T. Louise O. OR.
MEXICAN CORN BREAD
Submitted by Wm. Scott
GARLIC FRENCH BREAD
a small microwave safe bowl, mix butter, olive oil, and crushed garlic.
LAMB AND TORTELLINI
Submitted by Frederic M. CA
HALIBUT WITH ALMOND
2. For the dressing,
combine the sun-dried tomatoes, vinegar,
3. Pour the dressing over the pasta, sprinkle with the Parmesan, and toss well.
Submitted by Anna Sarita, TX
When baking a pie, use a rolling pin to transfer the top crust from the counter; simply unroll onto the filed pie.
Cooking Tip: BBQ- Utilize a wire broilet basket for small pieces of foods, such as appetizers. It is easy to turn and food will not slip through the grill. Using heavy duty foil will accomplish the same ease of handling, but do puncture the foil with a fork, as you want the steam to excape.
spring onions in half lengthways then each into 4cm
& RICE CASSEROLE
Mix all ingredients
together and pour into a
Bake for 25 minutes or
Open oven and spread 1/4
cup of bread crumbs
Bake for another 5 minutes.
Remove and let stand 5-10 minutes
BBQ Fire Tip: Keep a water bottle w/sprayer at the ready, to put out flare-ups , while your add it, don't forget to use long handled forks, tongs and utilize hot pads.
BAKED HALIBUT in Tomato Sauce
MARINATED CORNISH HENS
GLAZED HAM W/ PEACHES
ROASTED CORN on the
CREAMY TOMATO AND
CHEESE BAKED PENNE
1. Preheat oven to 400 degrees
2. In a large bowl, mix all ingredients except pasta. Save a bit of mozzarella for the top.
3. Mix in pasta and pour into a 9×13 baking dish.
4. Bake for about 20 minutes until golden on top.
Submitted by Glady Castro, Ojai, CA
|APRICOT- GLAZED PORK
HAM AND CHEESE CANNELLONI
1 cup shredded mozzarella
1. Preheat the oven to 400°. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Slowly whisk in the milk and cook, stirring continuously, until thickened, about 5 minutes. Set the cream sauce aside; then stir in the salt.
2. In a medium bowl, combine the ricotta, chopped ham, and mozzarella and the egg.
3. Spread a thin layer of the cream sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.
4. Spoon the remaining cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.
Submitted by: Le Chef Curtis
ITALIAN MEAT LOAF
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan or dish.
Top with the marinara making sure to spread evenly over the top.
Bake for approximately 60 minutes.
Remove from the oven and let stand for approximately 5 minutes.
Cut and serve.
PASTA SALAD WITH
Submitted by Linda Dettman. Lancaster, CA
MEXICAN CHICKEN SOUP
STUFFED BAKED POTATOES
LEEK & POTATO SOUP
Laney Christine, Roatán, Honduras
Approx. 8 servings.
Using a large bowl, place
chicken, corn, beans, bell peppers
In a medium bowl, whisk
together olive oil and lime juice.
Cover and chill 1 to 3 hours.
Bring to room temperature
and check seasoning before serving.
SMASHED POTATOES BASIL AND GARLIC
Arrange garlic in 1 layer on a double thickness of foil and wrap tightly.
Roast the garlic and potatoes in middle of oven--the garlic will take 45 minutes and the potatoes will take 1 hour.
Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.)
Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.
Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes.
Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skin
3 tsp =
garlic = 1/8 tsp. garlic powder
CROCKPOT SPAGHETTI SAUCE
1. Heat olive oil in a skillet. Sauté onions and garlic until tender, 2-3 minutes. Combine remaining ingredients (except sausage links) in crockpot and add onion and garlic. Cook on low for 6-8 hours.
2. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles.
Submitted by Jennifer, Happy Valley, WA
ROTINI w/ FRESH TOMATOES AND GARLIC
Submitted by Gyspy
1/2 pound thinly sliced
prosciutto, julienned (we have also used big chunks of ham)
Preheat oven to 425 degrees F.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
1 lb. ground beef
3/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon dried red chili flakes (optional)
1 small head iceberg lettuce, chopped
2 medium tomatoes, cubed
1 medium avocado, peeled, seeded and diced (hint: sprinkle with lemon juice)
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/2 cup black olives, pitted and sliced
8 oz. Catalina salad dressing
1/2 bag (about 8 oz.) tortilla chips, crumbled
Cook ground beef with chili powder, garlic and red chili flakes (optional)
over medium heat until light brown; drain. Allow to cool. Toss lettuce,
tomatoes, avocado, cheeses and olives together.
Blend in beef, tortilla chips and dressing
Submitted by Cynthia Jane L. Portland, TX
Roasted Garlic Mashed Potatoes
1 whole head garlic
1 tablespoon olive oil
1 potatoes, peeled, cut in 1/2 inch cubes
1 tablespoon butter
1/2-3/4 cup hot milk
salt and pepper
1 tablespoon chives for garnish
Preheat oven to 350 degrees. Slice tops off of garlic, toss with olive oil, then
put heads, tip side up, in a baking dish. Cover with foil. Bake for 25-30 minutes
or until garlic is soft and tender. Cool and squeeze out pulp. Mash well with fork.
Boil potatoes until tender. Drain well, and mix in butter. Beat in hot milk gradually
until smooth, but do not over beat.. Stir in roasted garlic. Add salt and pepper
to taste. Garnish with chives. Serves 4. Ultra Creamy Mashed Potatoes
3 1/2 cups Chicken Broth
5 Large Potatoes, cut into 1" pieces
1/2 cup light cream
2 tbsp. butter
1 package green onions
Dash ground black pepper (Do be generous)
Heat broth and potatoes in 3 qt. saucepan over medium-high heat, bring to boil.
Reduce heat to medium, Cover and cook for 10 min. or until potatoes are tender,
Drain, reserving broth.
Mash Potatoes with 1/4 cup broth, cream, butter and pepper. Add additional broth,
if needed, until desired consistency.
Sprinkle mixed bacon bits and green onions over potatoes.
Submitted by Dian C. WA
1/2 cup shredded cheddar cheese
8 1/2 to 12 oz. package of corn muffin mix
1 1/2 cups shredded cooked turkey or chicken
4 oz. can chopped green chilies
1 can cream of chicken soup
1 cup whole kernel corn
1 clove of garlic (minced)
1/2 cup chopped green onions
1 teaspoon chili powder
1. Preheat oven to 350. Prepare muffin mix according to package and
with cheese in a bowl and set aside.
2. Heat the rest of the ingredients in a saucepan and stir until blended.
3. Grease a 2 quart casserole dish and spoon muffin mix into it; then
pour hot soup mixture onto the muffin mix to within 1/2 inch of the
edge. Bake for 25 minutes, or until muffin is golden brown.
Garnish as desired, suggestion of sliced cherry tomatoes, cheese and
Submitted by: Caden Judson
- 1 1/4 pound ground beef
- 2 shredded carrots
- parsley, to taste
- salt, pepper, to taste
- paprika, to taste
- 1 cup of bread crumbs
- 1 egg
- 1 tsp of Worcestershire sauce
- 2 tablespoons of ketchup
- 1 cube of beef bouillon (mash and mix)
- 1 onion, chopped small/ mixed in with the meat.
Mix all ingredients;
Place in a baking dish
Bake at 350 for about 1 to 1 1/2 hour.
Submitted by: Ruth M. Scott
1/3 cup dry white wine
1 tablespoon chopped fresh basil
1 tablespoon butter or margarine
16 oz. mixed frozen vegetables
4 boneless, skinless chicken breast halves
salt and pepper to taste
1. In large skillet, brown the chicken in the butter
until no longer pink in the center; salt and pepper to taste.
2. Add wine and vegetables; cover and simmer 7-10
minutes until vegetables are crisp-tender, stirring
3. Arrange on serving platter.
Sprinkle with basil.
Submitted by: Marcia M. Federal Way, WA
1/4 cup olive oil
1/2 pound dried small red beans
1/2 pound sliced mushrooms
1/2 pound bite size macaroni
1/2 teaspoon pepper
1 stalk celery
1 cup diced onion
1 (35 oz.) can Italian style plum tomatoes, coarsely chopped and drained
1 pound rapine (broccoli rabe) with leaves coarsely chopped and heavy stems removed
2 carrots, sliced
2 1/2 teaspoons salt (optional)
8 cups boiling water
Freshly grated Romano Cheese
1. Sort and rinse beans, Boil hot water and boil beans in it for 2 minutes, then let soak for 1 hour.
2. Sauté onion, carrots, and celery in oil in a quart dutch oven for 10 minutes (or until soft, but not browned).
3. Add beans and water and simmer, partially covered for 1 1/2 to 2 hours, or until beans are tender.
4. Add tomatoes and bring to boil
5. Add salt, pepper, rabini and pasta and cook for 12-15 minutes, or until pasta is tender, but still firm to the bite.
6. Top with Romano cheese as desired
Makes 3 quarts (8 servings/ 1 1/2 cups each.
Submitted by Peggy C.
1 lb ground beef
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 tbs. snipped parsley
2 tbs. finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 can (10 oz) condensed tomato soup
1/2 cup water
1 tsp. Worcestershire sauce
Combine meat, rice, egg, parsley, onion, salt
and pepper, and 1/4 cup condensed tomato soup. Mix thoroughly; shape in about 20 meat balls and place in skillet. Mix remaining soup, water, and Worcestershire sauce; pour over meatballs. Bring to boil; reduce heat; cover and simmer 35-40 minutes, stirring often.
Submitted by: Ruth Scott.
1 1/2 lb.. ground beef
1 egg, slightly beaten
1/2 cup dry bread crumbs
1 medium potato, finely chopped (about 1/2 cup)
1 small onion, chopped (1/4 cup)
1/4 cup milk
1 tsp. snipped parsley
1 tsp. salt
1 tbs. vegetable oil
1 can (28 oz.) whole tomatoes
1 can (10 1/2 oz) condensed beef broth
2 cups water
2 medium carrots, sliced (about 1 cup)
2 medium potatoes, cut into 1/2" pieces (about 1 cup)
1 small stalk celery, chopped (about 1/4 cup)
1 envelope )about 1 1/2 oz.) onion soup mix
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 bay leaf (of course)
Mix ground beef, egg, bread crumbs, chopped potato, onion, milk, 1 tbs. parsley and salt. Shape into 1 1/2 balls.
Cook meatballs in oil in a dutch over until light brown.
Remove meatballs; drain fat from dutch oven;
Mix tomatoes (with liquid) and remaining ingredients in dutch over; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes, stirring occasionally.
cover and simmer 20 minutes
compliments of Penny Jane P. Park City, UT
Sift flour and salt into medium bowl. Gradually beat in oil and water.
Beat egg whites until stiff, but not dry; fold into batter.
Add mushrooms, a few at a time, into batter.
Heat about 3-4 inches of oil in a large saucepan or deep-fryer to 375 degrees F. or until a 1 inch cube of bread turns golden grown in 50 seconds.
Using a slotted spoon, move coated mushrooms from batter to heated oil.
Fry in batches until golden brown.
Remove cooked mushrooms and drain on paper towels.
Serve with teriyaki sauce or Ranch dressing.
APRICOT PORK CHOPS
1 tsp. butter
4 thinly sliced loin pork chops
1 cup sliced red onion
1 cup beef broth
1/2 cup red wine (or increase broth 1 1/2 cups)
1/2 cup dried apricot halves
1/4 cup orange marmalade
1/2 tsp. ground ginger
Dash each, nutmeg and garlic powder
1 tsp. cornstarch
Using a large skillet melt butter and brown chops over medium heat for about 2 -3 minutes per side.
Combine onion, beef broth, wine, apricot halves, marmalade, ginger, nutmeg and garlic powder.
Pour over meat.
Bring to a boil, reduce heat, cover and simmer until meat is tender (15-20 minutes)
Mix cornstarch with a tablespoon of the sauce and then add to skillet.
Cook, stirring, until sauce thickens.
In skillet, brown chops on both sides.
Season with salt and pepper. Top pork chops with onion slices.
Combine remainder of ingredients; pour over chops.
Cover and simmer for about 50 minutes, or until done.
Remove chops and serve.
Spoon drippings of sauce over the chops.
- 2 teaspoons butter
- 1 teaspoon minced garlic
- 1 (1 1/2 pound) lean pork tenderloin, cut into thin strips
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1 teaspoon dried basil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup water
- 1 1/2 cups thinly sliced green bell pepper
- 1 onion, diced
- In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter, and then arrange as many sliced pork tenderloin strips as you can fit into the pan. Cook, turning occasionally, until browned on both sides. Remove from pan; set aside. Repeat with any remaining pork tenderloin strips.
- Return all pork tenderloin strips to pan. Stir in tomatoes and season with basil, salt, and pepper. Cook until mixture comes to a boil, and then reduce heat to low, and cover.
- Meanwhile, heat water in a nonstick skillet over medium heat. Cook peppers and onion in boiling-hot water until vegetables are tender-crisp. Stir into pork tenderloin and tomatoes. Continue cooking until pork tenderloin strips are no longer pink, about 50 to 60 minutes.
Submitted by: Connie Christine, Bolivar Peninsula
1 pound boneless uncooked pork
2 tablespoons vegetable oil
1/2 green bell pepper, cut into 1-inch pieces
1/2 medium onion, cut into 1/2-inch slices
1 can (8 oz.) pineapple slices
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
3 cups chicken broth
1 1/2 cups uncooked long grain white rice
1 package (10 oz) frozen green peas
2 tablespoons margarine
Prepare rice in a medium saucepan, bringing broth to a boil; add rice. Simmer 15 minutes or until rice is tender and all liquid is absorbed. Stir in peas and margarine. Cover and keep warm.
Cut port into 1-inch pieces (about 1 1/2 cups). Heat oil in a large skillet. Add pork; sauté 4 minutes. Add green pepper and onion; stir-fry until port is tender. Drain Pineapple, reserving juice. Cut Pineapple into 1-inch wedges. Using a small bowl, combine pineapple, reserved pineapple juice, soy sauce, dry sherry and cornstarch; pour over port. Stir-fry until sauce has thickened and port and vegetables are well coated.
Server over rice.
Submitted by N.Henry Newton, Vancouver, WA
- 1 (8 ounce) can tomato sauce
- 1 cup barbeque sauce
- 1 onion, chopped
- 2 (4 ounce) cans diced green chili peppers
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 1/2 pounds boneless pork loin roast, trimmed
- 1/2 cup chopped fresh cilantro
- In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, Place pork in slow cooker, and spoon sauce over to coat the meat.
- Cover, and cook on Low 8 to 10 hours, or until pork is tender.
- Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish; stir in cilantro and shredded pork.
Serve rolled up in tortillas (or hamburger buns), add shredded lettuce, diced red onion and sour cream.
Submitted by Parker Bradshaw
- 1 pound ground beef
- 1 (15 ounce) can sweet corn, drained
- 1 cup mild, chunky salsa
- 1/4 cup sliced black olives
- 3 1/2 cups cooked egg noodles
- 1 (15.25 ounce) can kidney beans, drained and rinsed
- 1/4 cup taco sauce
- 1 (1.25 ounce) package taco seasoning mix
- 1/2 cup tomato sauce
- Preheat oven to 325 degrees F (165 degrees C).
- In a skillet over medium heat, cook the ground beef until evenly brown; drain.
- In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
- Bake in the preheated oven for 1/2 hour, or until cooked through.
1 egg, lightly beaten
1/2 cup all-purpose flour
1/3 cup diced white onion
1 1/2 teaspoons baking powder
1 1/2 cups canola oil
1 can (12 oz.) salmon, skin and bone removed
Drain salmon, saving 2 tablespoons juice
Combine flour, egg, baking powder, onion, salmon and juice in a
non-metallic mixing bowl.
Divide mixture into 6 equal portions and form patties
(press between waxed paper)
Heat oil in a large skillet and fry patties on medium heat until
golden brown on each side.
Remove patties from skillet and drain on paper towels.
Makes 4-6 servings
Submitted by: Nicole P.
SALMON W/Dejon SAUCE
2 Salmon steaks (approx 1" thick)
1/4 cup sour cream
3 tbs. prepared Dijon mustard
2 tsp. fresh lemon juice
2 tbs. melted butter
1 clove garlic, minced
1/4 tsp. dry dill weed
Combine sour cream, Dijon mustard, lemon juice,
Dill weed and minced garlic. Mix well and refrigerate
for at least one hour.
Broil or grill salmon steaks until fish flakes easily,
when prodded with a fork.
Top with Dijon sauce.
6 tbs. each: fresh lemon juice and fresh lime juice
1 medium sweet green pepper, cored seeded and diced.
1 medium sweet red pepper, cored seeded and diced.
2 stalks celery, diced
3 tbs. minced parsley
2 tbs. chopped cilantro
1 clove garlic, minced
1/4 tsp. ground ginger
2 tsp. chili powder
1/2 tsp. red pepper flakes
1 lb. bay scallops
2 tbs. olive oil
Lettuce to garnish.
In a medium glass bowl, mix lemon juice, lime juice, green pepper, red pepper, celery, parsley, cilantro, garlic, ginger, chili powder, salt and red pepper flakes.
Add the scallops and toss well. Cover and refrigerate for at least 6 hours.
Just prior to serving, add the olive oil and toss well.
Arrange on lettuce.
Mix all ingredients except ribs. Rub ribs with salt and pepper.
Place bone side down on grill over slow coals. Broil about 20
minutes; turn meat side down and broil until browned, about 10 minutes
Again, turn meat side up, brush with sauce and broil without turning,
about 30 minutes or until meat is well done. Brush frequently with sauce.
Serves 4 to 6
Submitted by Jack McCabe.
- 2 1/2 tablespoons olive oil
- 1/4 cup butter, melted
- 1 1/2 lemons, juiced
- 1 tablespoons brown mustard
- 1/2 cup minced fresh basil
- 3 cloves garlic, minced
- salt to taste
- white pepper
- 3 pounds fresh shrimp, peeled and deveined
- In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
- Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Foil Wrap your Veggies, for a real barbecue treat!
Submitted by Chris Chavez, FL
SHRIMP AND SCALLOP BROCHETTES
1/2 cup firmly packed light brown sugar
1/2 cup Dijon style mustard
1/2 cup low sodium soy sauce
1/3 cup bourbon
3 cloves garlic, pressed
1 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
1 lb. sea scallops
1 lb. large shrimp, shelled and deveined
9 thin slices bacon
In a large bowl, combine the brown sugar, mustard, soy sauce, bourbon, garlic, ginger and red pepper flakes;
add the scallops and shrimp and toss to coat.
Refrigerate for 1 1/2 to 2 hours.
Drain the scallops and shrimp. Thread onto meat skewers, interweaving the bacon between them.
Grill 6 inches from glowing coals, turning and basting with marinade, until cooked through. approx. 10-12 minutes.
- 1 package uncooked linguini pasta 16 oz.
- 2 tablespoons olive oil
- 1 teaspoon chili oil
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 pound sugar snap pea pods
- 3 large cloves garlic, minced
- 1 1/2 cups dry white wine
- 1/4 cup reserved pasta water
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 1/3 cup chopped fresh basil ( or fresh dill)
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
- Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
- Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil (or fresh dill). Toss with the cooked pasta to serve.
- Add salt & pepper to taste.
Submitted by Willard Frederic. CA
1 pound shrimp (jumbo)
2 teaspoons Chile Oil
1 teaspoon sea salt
2 tablespoons coconut milk
1 tablespoon light soy sauce
2 tablespoons ginger juice
1 teaspoon canola oil
1 small carrot, chopped
1 stalk celery, chopped
2 cups water
2 cloves garlic, chopped
2 Kaffir lime leaves, julienned
1/2 teaspoon garam masala
or curry powder
1 1/2 cups dry orzo pasta
1/2 cup crushed peanuts
1/4 cup peanut oil Chile Oil:
1 bunch cilantro
1 large shallot
1 2-inch piece of peeled,
1/2 cup canola oil
1/4 cup sesame oil (not toasted)
3 seeded scotch bonnet peppers
1/2 teaspoon salt
1 tablespoon freshly squeezed
1 teaspoon chili oil
1 teaspoon sugar
2 cups julienned mixed
vegetables, such as carrots,
daikon, jicama, zucchini, squash
To make the Chile Oil, cut off the cilantro stems and set aside the leafy
portion. Put the stems in a small non-reactive saucepan. Trim and chop
the shallot and set aside the chopped shallot. Add the trimmings to the
cilantro stems. Finely grate the ginger and place it in a square of cheese
cloth. Twist to squeeze the ginger juice into the liquid in another pan.
Set aside the pan of juice. Add the pulp to the stems and trimmings.
Add the canola oil, sesame oil, and chilies to the pan of stems, trimmings, and pulp. Bring to a boil over medium heat. Remove from the heat and let
cool to room temperature. Strain through a fine sieve into a small container;
discard solids. Yields about 2/3 cup. (The oil will keep, covered, in the
refrigerator for up to 2 weeks.)
To prepare the shrimp and orzo, boil a large pot of salted water for
cooking the orzo. Peel and devein the shrimp, leaving the tails intact.
Reserve the shells and heads. Chop enough of the reserved leafy portion
of the cilantro to yield 6 tablespoons. In a bowl, combine 2 tablespoons
of the chilantro, the chili oil, and sea salt. Add the shrimp and toss to coat.
Cover and set aside in the refrigerator.
Add the coconut milk and soy sauce to the ginger juice and set aside.
In a saucepan, heat the canola oil over medium heat. Add the carrots,
celery, and reserved chopped shallots. Cook about 3 minutes, until
softened. Add the water and bring to a boil. Add the reserved shrimp
shells and heads, garlic, kaffir lime leaves, and garam masala. Decrease
the heat to low and simmer uncovered for 20 minutes. Transfer the
shrimp-shell mixture to a blender or food processor and process until
the shells are finely chopped. Strain and press through a fine sieve
into a small saucepan. Retain the broth in the saucepan, discarding
Cook the orzo pasta in boiling water until al dente, 7 to 8 minutes.
Drain. Heat the peanut oil and sauté the crushed peanuts. Add to
the orzo pasta. Mix in the ginger/coconut milk sauce and the chopped
cilantro leaves from the chili oil.
Meanwhile, heat a large heavy skillet over high heat. Add the reserved
marinated shrimp and sauté until they are opaque in the center, about
To make the Crunchy Vegetables -- in a medium bowl, whisk together
the salt, lime juice, chili oil, and sugar. Add the vegetables, and toss
to coat. Season with pepper and additional salt to taste. (The vegetables
will keep, covered, in the refrigerator for up to 1 hour. They are also
delicious in a light salad.)
To serve, reheat the coconut broth without boiling, if necessary, and
add the remaining 3 tablespoons of cilantro. Mound orzo pasta in the
center of each plate and pool shrimp broth around it. Arrange the
shrimp over the broth. Garnish with crunchy vegetables.
Recipe by Chef Dominique’
FLANK STEAK SANDWICH
In a small bowl combine 1/2 cup olive oil
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 1/2 lb. beef flank steak
6 French rolls (sliced lengthwise)
12 (1 oz.) slices Pepper Jack cheese
Preheat oven broiler.
Brush both sides of beef with Basting Sauce.
Season, lightly, with garlic salt and pepper.
Cook beef, 4 inches from heat, about 6 minutes on each side for medium-rare; longer for additional preference.
Baste beef again before turning.
Place cooked beef on a cutting board and cut into very thin diagonal slices.
Butter both sides of rolls.
Place 2 slices of cheese on each roll bottom half.
Place beef slices on cheese.
Place top half of roll on top.
2 lb. Lean beef round, cut into inch cubes
(pierce with fork for saturation)
1 cup dry white wine
3 tbs. red wine vinegar
2 green chilies
(canned), drained and finely chopped.
1 tbs. brown sugar
1 tsp. salt
1 clove garlic, minced
1 tbs. vegetable oil
1 cup low sodium beef broth
1 cup medium yellow onion, thinly sliced
cup pitted black olives
Mix, in a medium size glass bow, the white wine, red wine vinegar, chilies, sugar, salt, garlic and meat. Refrigerate at least 24 hours, stirring occasionally.
Preheat oven to 325 degrees F. Drain the meat, reserving 1 cup of the marinade, pat the meat dry.
Heat the oil in a large flame proof casserole over moderate heat for 1 minute. Add the meat in batches and brown on all sides, figure about 4 minutes per batch. Add the reserved marinade, broth, ketchup and onion; bring to a simmer.
Cover, transfer to the oven and cook for 1 hour, or until the meat is tender.
Return the casserole to cook top at high heat and stir in half of the olives. Cook, uncovered, until the liquid is reduced and slightly thickened. Using a slotted spoon, transfer the meat and olives to a heated platter and spoon some of the sauce over them.
Garnish with remaining olives, tomato and avocado.
Submitted by Chef Wiley. TX
TACO (in a bun) SANDWICH
6 French style rolls (about 6 inches long)
1 lb. ground beef
1/2 cup dairy sour cream
1/4 cup water
1 package (1 1/4 oz.) taco seasoning mix
12 slices Jalapeno jack or mild Monterey cheese
3 medium tomatoes, each cut into 4 slices
In a 10 inch skillet, cook and stir ground beef over medium heat until light brown; drain.
Stir in sour cream, water and seasoning mix; reduce heat.
Simmer, uncovered for 5 minutes.
Cut rolls in half. Place lettuce on bottoms. Spoon about 1/3 cup beef mixture on each half.
Top each half with 2 slices of cheese and 2 tomato slices.
Cover with top of roll and serve.
3 cups cooked shredded chicken or Beef (omit lime juice for beef)
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper
Refried beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (1/2 cup)
1/2 head iceberg lettuce, shredded , no core
1 avocado, thinly sliced or guacamole
2 cups salsa
1/2 cup chopped *onions
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 1 1/2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside. Using a splatter screen is very useful.
Using a shallow pan and with a coating of cooking spray, over medium heat, cooked your beef until browned
To make the chicken: In a small bowl, mix together the shredded cooked chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To make beef: In a small bowl, mix together the beef, *1/2 cup chopped onions, salt and season to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to handle.
Submitted by: Nathaniel(Little Buddy) D.
6 ounces (canned in water or oil, or pouched)
chunk light or chunk white tuna
2 jars (7 1/2 ounces/jar) marinated artichoke
1 package (6 ounces) cream cheese, softened
1/2 cup diced fresh tomatoes
1/2 cup diced red peppers
8 slices Italian garlic bread, toasted
In a small bowl mix tuna, artichokes, red peppers
and tomatoes with marinade from the artichokes.
Spread cream cheese evenly on the slices of bread.
Top evenly with the tuna mixture.
Recipe compliments of StarKist ®
LUNAR TUNA SCRAMBLE
6 ounces (canned in water or pouched) chunk
light or chunk white tuna
1 medium tomato
3 tablespoons milk
Nonstick vegetable cooking spray
2 slices (about 2 ounces) Swiss cheese
Preheat broiler. Drain canned tuna until all liquid is
Place tuna in a bowl; flake into small pieces with a fork.
Cut tomato into quarters; scrape with a small spoon to
remove seeds and soft pulp. Chop into 1/2-inch pieces.
Whisk milk into eggs in a medium bowl. Stir in flaked
tuna and chopped tomato.
Spray a 9-inch microwave-safe pie plate or shallow
casserole with nonstick cooking spray. Pour in egg
mixture; cover with plastic or lid, microwave on high
for 90 seconds. Carefully remove plastic, stir the egg
mixture with a fork. Re-cover; continue to microwave
on high for 3 to 3 1/2 minutes longer, stirring after
each minute, until eggs are no longer runny and
just barely firm. Arrange cheese slices over eggs.
Place 4 to 5 inches beneath broiler for 30 to 40
seconds, or until cheese is melted.
Recipe compliments of Bumble Bee ®
TUNA NOODLE CASSEROLE
1 can (10 3/4 oz.)Condensed Cream of Celery
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimentos (optional)
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted*
*microwave to melt. Place in
microwave-safe cup, cover and heat on high for 30 seconds.
Preheat oven to 400°F.
Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.
Bake for 20 Minutes
Stir. Mix bread crumbs with butter. Sprinkle on top. Bake an additional 5-7 minutes or until hot.
Submitted by: Harry E. Garrett Jr. Roscoe, TX.
- 2 1/2 cups cooked and diced turkey
- 1 can cream of mushroom soup
- 1 6-ounce box long-grained rice
- 2 cups mushrooms, sliced
- 1/2 cup onion, diced
- 1 cup carrots, grated
In 2 quart saucepan, combine all ingredients with 6 cups of water.
Simmer, covered, until rice is cooked, Cooking time 25-30 minutes
Submitted by Manny C. FL
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
2 pounds, bones veal shoulder, trimmed and
cut into 1 1/2 inch cubes.
4 tbs. olive oil
1 lg. yellow onion, coarsely chopped
1 clove garlic, minced
1 1/2 cups dry white wine
1/2 cup water
1/4 cup tomato paste
1/2 tsp. each drained thyme & tarragon, crumpled
1 tsp. finely grated orange rind
6 oz. button mushrooms, trimmed.
Preheat oven to 325 degrees F.
Blend flour, salt and pepper in a shallow bowl.
Dredge the veal in the mixture, shaking off any excess.
Heat 3 tbs. olive oil in a large heavy skillet over moderately high heat for 1 minute.
Add the veal and brown on all sides 6-8 minutes. Transfer to a 2-qt, casserole. Add the remaining oil, onion, and garlic to the skillet; sauté' over moderate heat, while stirring, until the onion is soft (about 5 minutes).
Add the wine, water, tomato paste, thyme tarragon and orange rind and bring to a boil.
Pour the mixture over the veal, cover and bake for 2 hours.
Add the mushrooms to the casserole, re-cover, and bake an additional 30 minutes.
Serve over noodles.
(This is soooooooo delicious)
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Thoroughly rinse spinach in cold water Shake excess water from leaves, leaving just a little water on the leaves.
(This helps to heat the leaves, but not allow them to burn).
In large pot, at medium heat for about 1 minute, do not leave long enough to brown, your only heating it. Add the spinach, salt and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon.
Serve warm, or to taste.
Note. Sautéing Tip:
Sautéing quickly cooks relatively small or thin pieces of food. If you choose a good-quality nonstick pan, you can cook food without using fat. Depending on the recipe, use low-sodium broth, nonstick cooking spray or water in place of oil.
Submitted by Garrett Le Chef. NY
- 2 medium zucchini, sliced thin
- 2 medium carrots, sliced 1/4 inch thick
- 10 mushrooms, sliced
- 2 ribs celery, sliced 1/4 inch thick
- 1 can (15.5 oz.) corn, drained
- 1 russet potato, peeled, cut into 1-inch chunks
- 1/2 lb. green beans cut in half diagonally
- 4 cups (1 qt.) reduced-sodium vegetable broth
- 3 cups canned crushed tomatoes, drained
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 Tbsp. chopped garlic
- 1/4 cup chopped fresh basil (or 2 tsp. dried)
- 1/4 cup chopped fresh oregano (or 2 tsp. dried)
- Salt and freshly ground black pepper, to taste
In crock pot, place all ingredients except salt and pepper.
Bring mixture to a boil, reduce heat to a simmer, cover and cook,
checking that contents remain at a simmer, until vegetables are tender, about 20 minutes.
With a slotted spoon, transfer 3 cups of vegetables to a
blender or food processor. Add 1 cup cooking liquid.
Purée until smooth, then return to the pot of soup.
Stir to incorporate purée into the soup and season
to taste with salt and pepper. Heat through and serve.
Submitted by: Erin D. WA
THREE VEGETABLE CASSEROLE
10 oz. spinach, rinsed and coarse stems removed
12 oz. broccoli, stems trimmed
(about 1/2 large bunch)
2 small zucchini (about 4 oz. each), trimmed,
quartered lengthwise and sliced 1/2 inch thick
1 medium size sweet red pepper, cored, seeded and cut
into 1/2 inch squares
1 cup milk
2 tbs. Dion type mustard
1/2 tsp. salt
2 tsp. dried basil, crumbled
1/2 tsp. black pepper
1/2 cup grated Parmesan cheese.
Bring 1 inch of water to a boil in a large sauce-pan over moderate heat. Put the spinach in a steamer basket, tearing up any large leaves. Steam for about 2 minutes; transfer to a large bowl. Trim the florets from the broccoli and cut up the larger florets. Peel the stems, quarter length-wise and cut into 1/2- inch pieces.
Steam the stems for 2 minutes. Add the florets and steam 6 minutes longer.
Transfer to the bowl.
Steam the zucchini and red pepper for 6 minutes.
Add to the vegetables in the bowl.
Preheat oven to 350 degrees F. In a medium-size mixing bowl, wish together the eggs, milk, mustard, salt, basil and pepper.
Lightly grease a shallow 2-quart casserole dish. Mix the vegetables and spread them evenly in the prepared dish. Pour the egg mixture over the vegetables, sprinkle with the Parmesan cheese and bake, uncovered, (about 45 minutes) until the top is golden brown around the edges and a knife inserted near the center comes out clean.
Remove from oven and let stand for 15 minutes before cutting.
Cut into wedges and serve hot or at room temperature.
Submitted by le Chef Jacqui de Newton’ Paris
1 can 10 3/4 Cream of Mushroom Soup
1/3 cup sour cream
1/2 cup bread crumbs
1/4 tsp. ground black pepper
1 bag (16 oz.) frozen vegetable-combination
(broccoli, cauliflower, carrots) thawed
1 can (2.8) french fried (1 3/4 cups) onions
1/2 cup shredded swiss cheese (or shredded cheddar cheese)
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-qt casserole. Cover
Bake at 350F. For 40-45 minutes or until vegetables are tender. Stir
Sprinkle remaining onions and cheese over vegetable mixture, adding bread crumbs,
Bake for 5 more minutes
Submitted by Joan E. CA
3 tbs. olive oil
2 cloves, minced
2 tsp. grated fresh ginger root
1 small red onion, sliced
2 red peppers, seeded and diced
1/4 lb. green beans, sliced diagonally in 1-inch pieces.
1 carrot, coarsely grated
3/4 lb.. pound mushrooms (30 medium) sliced
1 small bunch chinese bok choy
1 zucchini, sliced
1/4 lb. tofu, cubed
1 1/2 tsp. dried basil
1/2 tsp. dried thyme
2 tbs. fresh parsley, minced
1 tsp. lemon juice
3 tbs. soy sauce (suit to taste)
Heat oil, garlic and ginger in a large skillet or wok.
Add onion, peppers, beans and carrot and stir-fry over high heat 4 minutes.
Add mushrooms, bok coy, zucchini, tofu and herbs.
Pour lemon juice and soy sauce over vegetables and stir-fry until tender (4-5 minutes).
Do not overcook
Serve over rice or by itself.
AVOCADO AND MUSHROOM VINAIGRETTE
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dried leaf tarragon
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces fresh mushrooms, cut into quarters
2 medium avocados
Curly leaf lettuce for base
Using a small bowl, blend together olive oil, lemon juice, tarragon, salt and pepper. Place mushrooms in a medium bowl and pour mixture over mushrooms; toss to coat well. Refrigerate at least 2 hours (mushrooms may be prepared ahead and refrigerate as long as overnight). Cut avocados in half, length wise. Peel and remove pits. Arrange lettuce leaves on salad plates; top each with an avocado half. Spoon marinated mushrooms and marinade over each avocado half. Garnish, if desired
Submitted by Mary Rose, Menifee, CA
Foil vs. Plastic:
Choose foil if you are refrigerating something smelly, since its strong barrier will keep odors in. Just be sure to seal as tightly as possible. Foil is also ideal for reheating food in a conventional oven. And it's a good idea to wrap a snug layer of foil around plastic-wrapped foods you plan to freeze (like meat in its unopened packaging), because it keeps out oxygen, which causes freezer burn. Never wrap acidic foods, like tomatoes and berries, in foil. The acids react with the aluminum, leaving a harmless but unsightly blue residue.
Choose plastic for acidic foods and other fresh foods, like sandwiches and cut produce. To keep foods such as apples and avocados from turning brown, press the plastic against any exposed surfaces. And when you're using a dry marinade or spice rub, you can speed up the rate of absorption by snugly wrapping the meat between two sheets of plastic wrap.
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