Balsamic Glazed Tuna Steaks
Balsamic Glazed Tuna Steaks
4 tuna steaks (6 oz)
1 1/4 t. pepper
1/4 t. salt
4 t. dark brown sugar
1/2 t. cornstarch
1/4 C. chicken broth
1 T. balsamic vinegar
1 T. soy sauce
Sprinkle tuna with pepper and salt. Place tuna under a broiler pan coated with cooking spray. Broil 3-4" from the heat for 3-4 minutes on each side or until a meat thermometer reaches 145 degrees and fish begins to flake easily with a fork.
Meanwhile in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.
Chunky Taco Soup
Chunky Taco Soup
1-1/2 pounds boneless beef sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro
Directions:
In a large kettle or Dutch oven, brown beef and onion in oil. Add the
pinto beans, tomatoes, water, black beans, corn, salad dressing mix
and taco seasoning. Bring to a boil. Reduce heat; cover and simmer
for 20-30 minutes or until the meat is tender. Sprinkle with
cilantro. Yield: 12 servings (about 3 quarts).
RE: LOVELY SHRIMP OR SCALLOP CHEESE PASTA
it was very tasty and a no brainer to make. I have a few ideas for next time like maybe adding about 4 oz of blue cheese for a shapper taste
Creamed Oysters
Creamed Oysters
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup oyster liquor
1 1/2 cups heavy cream
salt and pepper to taste
2 egg yolks
1 pint oysters
2 tablespoons dry sherry
patty shells or toast points
chopped parsley, for garnish
Melt butter in a large saucepan and blend in flour; let cook slowly
for 2 minutes. Stir in oyster liquor and 1 cup heavy cream. Continue
stirring until sauce is thickened and smooth. Season with salt and
pepper. In a small bowl, whisk egg yolks with remaining 1/2 cup heavy
cream.
Gradually stir cream and egg yolk mixture into hot cream mixture.
Continue stirring until heated through, but do not boil. Heat oysters
in their remaining liquor. Add sherry to hot sauce mixture, then add
heated oysters. Keep creamed oysters warm over hot water (not
boiling) until ready to serve. Serve in patty shells or over toast
points. Garnish with chopped parsley, if desired.
Serves 4 to 6.
Sour Cream Pork Chops
Sour Cream Pork Chops
* 6 pork chops (1 in. thick)
* 2 cubes chicken bouillon
* 2 C boiling water
* 2 tbsp all purpose flour
* 1/2 C all purpose flour
* 1 (8 oz) container sour cream
* 1 large onion
* Salt & pepper to taste
* Garlic powder to taste
Season pork chops with salt, pepper and garlic powder, then dredge in 1/2 C. flour. In a small skillet over medium heat, lightly brown chops in small amount of oil. Place chops in crock-pot and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops; cover and cook on low 7-8 hours. Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful--the chops are so tender they will fall apart. In a small bowl, blend 2 tbsp flour with sour cream; mix into meat juices. Turn crock-pot to High for 15-30 minutes or until sauce is slightly thickened. Serve sauce over pork chops.
LOVELY SHRIMP OR SCALLOP CHEESE PASTA
LOVELY SHRIMP OR SCALLOP CHEESE PASTA
6 oz. Linquini or angel hair pasta
2 c. Shrimp
1 c. Tomato sauce
8 oz. Cream cheese
2 c. Spinach torn or asparagus
Saute shrimp; add sauce & cheese and cook till well blended; add spinach or asparagus to pasta; toss w/sauce; sprinkle generously with Parmesan.
Pork n' Beans Cake
Now this is one you have got to try!!!
Pork n' Beans Cake
2 cups white sugar
1 cup vegetable oil
3 eggs
1 (15 ounce) can baked beans with pork
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup raisins (optional)
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour five 16 ounce cans OR two 8 x 4 inch loaf pans.
In a large bowl, mix sugar, oil, eggs, and beans until smooth.
In a separate bowl combine flour, cinnamon, baking powder, and soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill cans 2/3 full with batter, or divide batter into prepared loaf pans.
Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from cans or pans.
Pasta Carcione
Pasta Carcione
10 ounces spinach, rinsed
1 (16 ounce) package bow tie pasta
1/4 cup olive oil
salt and pepper to taste
2 1/2 cups cherry tomatoes, quartered
8 ounces crumbled goat cheese
Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
Add goat cheese and serve warm or room temperature.
Barbecued Catfish
Barbecued Catfish
6 Catfish about a pound weight each
1/8 tsp Paprika
1/4 tsp Salt
1/4 tsp Pepper
2 T Sugar
1 tsp Worcestershire sauce
1/4 C White Wine Vinegar
1/4 C Tomato Catsup - Apple or Peach Butter makes a very tasty
variation
1/2 C Olive Oil
If not already done at the fish market, clean, skin and fillet your
catfish.
Combine all of your remaining ingredients in a large bowl and stir.
Baste each of your carfish with the BBQ Sauce you just made in the
bowl.
Put your catfish in a hinged fish basket that has been sprayerd with
BBQ grill cooking spray.
Put catfish in basket on the grill about 3 inches from coals.
Cook catfish for about 7 minutes on each side, until meat flakes
easily. Don't overcook, and baste with the BBQ Sauce often during
grilling.
RE: Weight Watchers
The best way I know to lose weight is to just watch what you eat. In the am I drink a glass of tomato juice (12 oz) eat 2 eggs, or a bowl of ceral(shreaded wheat, special K, etc) slice of rye bread or wheat and coffee and take a 20-30 min walk.
I drink at least 10 8 ounce glassess of water every day, eat no more than 1200 calories a day, walk and drink a glass of water whenever you feel hungry, plus I will eat a lot of soups ( not cream ones) skip the bread. and try to walk twice a day , that will get you going, Bobbi went from a size 10-12 to a size 4 6 months. Basically watch what you eat,if you find youself hungry, eat a salad, drink a glass of tom or v8 juice. on the salad italian dressing etc no mayo or cream dressings,
Good luck
7-Layer Italian Quiche
7-Layer Italian Quiche
1 9” refrigerated pie crust
1 tablespoon olive oil
1/4 cup green peppers, chopped
1/4 cup red peppers, chopped
1/4 cup red onions, chopped
6 strips bacon
1 cup mozzarella cheese, blended with pesto, shredded
1/4 cup sun-dried tomatoes, chopped
6 eggs
3/4 cup milk, skim or 2%
1/4 cup Italian parsley, minced
1 cup croutons, crushed
Preheat oven to 350°F. Follow package directions to lay the pie crust in a glass 9” pie pan. In a small skillet, saute green pepper, red pepper, and red onion in olive oil until tender and onion is slightly translucent. Remove vegetables from skillet and set aside. In the same skillet, brown and crumble bacon until crispy. Drain on paper towels.
Start assembling the layers by placing the crumbled bacon on the unbaked pie shell. Layer the shredded mozzarella cheese over the bacon followed by the sauteed vegetables. Layer the sun-dried tomatoes over the vegetables. In a medium size bowl, crack the six eggs and whisk in the milk until combined thoroughly. Pour over the tomatoes and vegetables. Place the Italian parsley over the egg mixture. Sprinkle the croutons over the top. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
Serves 6.
Shrimp and Vegetable Chowder
Shrimp and Vegetable Chowder
This satisfying and delicious chowder is filled with chopped shrimp
and a host of vegetables-including the unusual addition of diced
sweet potatoes.
1 tablespoon Extra Virgin Olive Oil
1/2 cup chopped onion
2 tablespoon flour
1 1/4 cups canned chicken broth diluted with 11/4 cups water, or 2 1/2 cups homemade chicken broth
1/2 pound sweet potatoes, peeled and diced
1 cup small broccoli florets
1 large red bell pepper, diced
1 teaspoon thyme
1/4 teaspoon black pepper
1 pound shrimp, shelled, deveined, and coarsely chopped (or you can used ready peeled salad shrimp adjust cooking time since they are cooked)
1 cup half & half milk
2 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
In medium saucepan, heat oil over medium-high heat. Add onion and
cook, stirring, until softened, 1 to 2 minutes. Add flour and cook,
stirring, until flour is no longer visible, about 30 seconds.
Add diluted broth and sweet potatoes, cover and bring to a boil over
high heat. Reduce heat to low and simmer until sweet potatoes are
just tender, about 3 minutes.
With slotted spoon, transfer about half the sweet potatoes to shallow bowl and lightly mash with a fork. Return mashed potatoes to pan.
Add broccoli, bell pepper, thyme and black pepper, and return mixture to a boil over medium-high heat. Add shrimp and half & half, and cook, stirring gently, until shrimp are just cooked through, 1 to 2 minutes.
Remove from heat and stir in lemon juice and cayenne. Serve immediately.
Serves 4
Cowboy Chowder
Cowboy Chowder
1 lb ground sausage
1 onion-fine chopped
1 red bell pepper-fine chopped
3 garlic cloves-minced
3 cans Cheddar Cheese Soup
64 oz half & half cream
32 oz shredded hash browns-thawed
4 oz green chilies
4 oz black olives-coarse chop
1 T taco seasoning from envelope
1 t garlic powder
3/4 t cumin
8 oz Monterey Jack-shredded
1 family size tortilla chips
Brown sausage, onion, pepper, and garlic in a skillet until done-
drain fat. Pour cream and soup into a stockpot and whisk to blend.
Add sausage and all other ingredients to pot except cheese and
chips. Bring to a boil-reduce to a simmer and cook for 15 min. Pour
into bowls and top with cheese and crushed chips. Serve with
additional chips and salsa if desired.
Potato Tuna Chowder
Potato Tuna Chowder
2½ cup red Potatoes -- diced
2 cup Chicken broth
½ cup Onions -- chopped
¼ teaspoon Sage
¼ teaspoon Paprika
1/4 teaspoon White pepper
½ cup Carrots -- sliced
½ cup Green beans, canned -- drained
½ cup Celery -- sliced
3 cup half & half
6 ounce Tuna in water -- drained and flaked
In a large saucepan, combine 1 cup potatoes,
chicken broth, and onions. Bring to a boil.
Reduce heat and cover. Simmer for 10 minutes or
until potatoes are tender. Add sage, paprika, and
white pepper. Mash potatoes. Add remaining
potatoes, carrots, green beans, celery, and half& half
to mashed potatoes. Bring just to a boil. Reduce
heat and simmer for 15 minutes or until
vegetables are tender. Add tuna. Simmer 5 minutes more.
Serves 6
German Sausage Chowder
German Sausage Chowder
1 pound cooked bratwurst or knackwurst -- cut into chunks
2 medium potatoes -- peeled and coarsely diced
1/2 cup onion -- chopped
4 cups cabbage -- shredded
1 can whole kernel corn
3 cups milk
3 tablespoons all-purpose flour
1 cup shredded aged Swiss cheese
snipped parsley
1. In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper.
2. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
3. Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender.
4. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup.
5. Cook and stir till thickened and bubbly.
6. Stir in cheese till melted. Garnish with parsley. --
Grilled Italian-Style Potato Salad
Here is a good recipe I found at Kraft that really turned out great!!
Grilled Italian-Style Potato Salad
Prep Time: 20 min
Total Time: 40 min
Makes: 8 servings, 1 cup each
2 lb. unpeeled small red potatoes, halved (about 6 cups)
1/3 cup water
2 cloves garlic, minced
1/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup KRAFT Real Mayo Mayonnaise
4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
4 green onions, thinly sliced (about 1/2 cup)
PREHEAT grill to medium-high heat. Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 8 min.; drain. Add garlic and 2 Tbsp. of the dressing; toss to coat.
SPRAY large sheet of heavy-duty foil with cooking spray. Spoon potato
mixture onto center of foil. Bring up foil sides. Double fold top and
ends to seal packet, leaving room for heat circulation inside.
GRILL 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining 2 Tbsp. dressing in large bowl. Add
potatoes, bacon and onions; toss lightly. Serve warm.
Substitute: Any potatoes you have on hand-even large baking potatoes-can be used in this recipe. The key is cutting them into small uniform pieces so they'll cook evenly in just 20 min.
Creative Leftovers: Peel any leftover garlic cloves; place in blender.
Add 1 cup (2 sticks) softened butter or margarine; cover and blend well.
Use rubber scraper to transfer butter mixture to airtight container.
Refrigerate up to 2 weeks. Use to cook scrambled eggs or as a topping
for your favorite cooked meat or sauteed vegetables.
From www.kraftfoods.com
Karl
