Beef Stroganoff

Sauce:
1 cup evaporated skim milk
1 Tbs corn starch
1 envelope instant onion-mushroom soup dip mix

Beef Mixture:
12 oz beef sirloin steak, trimmed of all
visible fat and cut thin bite-sized strips
1/2 medium onion, sliced, and separated into rings
1 garlic clove, minced
1 1/2 cups sliced fresh mushrooms
1 container fat-free plain yogurt - (8 oz)
2 cups hot cooked noodles
Fresh parsley, (optional)

To make the sauce: 
In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth. Then stir in the soup mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Cover to keep warm.

To make the beef mixture: 
Lightly spray an unheated large skillet with no-stick spray. Add the beef, onions and garlic. Cook and stir over medium-high heat for 2 minutes. Add the mushrooms. Cook and stir about 1 minute more or until the onions and mushrooms are tender.

Reduce the heat to low. Stir the sauce mixture into the beef mixture. Then stir in the yogurt. Cook and stir just until heated through. (Do not overheat because the yogurt will curdle.)

Serve over the hot noodles. If desired, top with the parsley to garnish.

Serves: 4 person

Source: Low Fat Recipe Secrets cookbook

German Crumb Cake

Topping ingredients:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1 cup flour, unbleached, unsifted
1/2 cup butter (or margarine)

Cake ingredients:
2 1/4 cups flour,unbleached, unsifted
1/4 cup sugar
1/4 tsp salt
1 pk yeast,dry
3/4 cup milk
1/2 cup butter (or margarine)
1 lg egg

Topping procedures:
For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.

Cake procedures:
To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.

Place milk and butter in a sauce pan and heat until very warm (120F to 130F).

Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter.

Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1-1/2 hours.

Bake at 350F for about 45 minutes or until done.

Makes one 9-inch square cake.

Source: Recipes From Around The World cookbook

3-Step Blueberry Cheesecake

Ingredients:
2 pk 8 oz cream cheese
1/2 cup Sugar
1/4 teaspoon Vanilla
2 Eggs
1 9oz graham cracker crust
1 can Blueberry pie filling

Procedures:
Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well.

Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick.

Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with
remaining pie filling.

Makes 1 Cake.

Source: Cheesecake Lovers Cookbook

Grilled Salmon With Honey Mustard Glaze

Ingredients:
6 oz salmon fillets,brushed with oil
2 Tablespoons honey
2 pinches Dry Coleman's Mustard
2 Tablespoon water,warm
2 tsp soy sauce
1 pinch salt,to taste
1 pinch black pepper,to taste

Honey-Mustard Glaze:

In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Prepare the Salmon Fillet:

Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

Serve: 1 person

Source: Culinary Delights cookbook

Heirloom Bakery and Cafe's Sour Cream Coffeecake

Topping:
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled

In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

-----------------------------------

Cake and assembly:

1/2 cup (1 stick) butter
1 cup plus 1 1/2 tablespoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Prepared topping

Heat the oven to 350 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.

In a medium bowl, sift together the flour, baking soda and salt.

Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.

Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.

Serve: 8-12 person

Source: LA Times

Angelini Osteria's Tagliolini al Limone

Ingredients:
1/2 pound tagliolini pasta
2 tablespoons butter
8 large basil leaves, julienned
2 tablespoons plus 2 teaspoons lemon juice
1 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish

Procedures:
Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.

While the pasta is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is
reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.

Divide the pasta between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the
side.

Serve: 4 persons

Source: LA Times

Cool Cucumber Salad

Main ingredients:
8 oz cucumber
1 fresh green chili, finely chopped

Dressing:
cilantro leaves, finely chopped
2 Tbs lemon juice
1/2 tsp salt
1 tsp sugar

Garnish:
fresh mint sprigs
red bell pepper sprigs

Procedures:
Slice the cucumber thinly. Arrange the cucumber on a round serving plate.

Sprinkle the chili over the cucumber

To make the dressing, mix the cilantro, lemon juice, salt, and sugar together in a bowl.

Cover the cucumber and let chill in the refrigerator for at least 1 hour. When ready to serve, transfer the cucumber to a serving dish. Pour the salad dressing over the cucumber just before serving and garnish with mint sprigs and red bell pepper strips.

Source: The Best Salads cookbook

Wolfe's Market's Shell Pasta Salad with Lemon Zest

Ingredients:
1 pound shell pasta
Zest of 2 lemons
1 1/2 cups petite peas
3 zucchini, cut into matchsticks
1 pint cherry tomatoes
1/2 bunch (1/3 ounce) fresh basil, leaves finely chopped
8 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
3 to 4 tablespoons best-quality olive oil

Procedures:
Cook the shell pasta to al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.

In a large bowl, combine the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan. Drizzle over olive oil to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.

Makes: 5 quarts

Source: LA Times

Guacamole

Ingredients:
2 ripe avocados
1 small onion, minced
1 garlic clove, finely minced
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 pickled jalapeño chili, seeded and minced (optional)
3 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper to taste

Procedures:
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork; stir in remaining ingredients and season to taste with salt and pepper.

Guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.

Makes about 2 cups.

Source - Delicious Tailgating Recipes cookbook

1892 East's Crispy French Toast

Ingredients:
6 eggs
1 cup half and half
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cornflakes
1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
3 tablespoons powdered sugar, plus more for dusting
Oil for deep-frying
4 slices sourdough bread, cut into ž-inch slices

------------------

Apple topping:
3 Granny Smith apples, peeled and sliced
1 tablespoon ground cinnamon
1/4 cup light brown sugar
Salt
2 tablespoons cold water
1 tablespoon cornstarch

Apple topping preparation:
In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.

------------------

Procedures:
In a medium bowl, beat together the eggs, half and half, sugar,
vanilla, cinnamon and nutmeg to form the batter.

In a food processor, grind the cornflakes with the palmiers and
powdered sugar to a coarse, sandy texture.

Heat the oil in a wide pot or deep fryer until it reaches 350
degrees.

While the oil is heating, start preparing the French toast: Dip the
bread in the batter to soak, then press the soaked bread into the
crust mixture on both sides to form a good coating. Place the bread
in the fryer, careful not to crowd, and fry until the crust is
golden-brown, about 2 minutes.

Drain the French toast on paper towels to remove any excess oil,
then arrange on a plate and top with apples and a dusting of
powdered sugar. Serve immediately.

Serves: 4 person

Source: LA Times

Banana Cream Pie

Crust:
1/2 cup soaked almonds
1/2 cup soaked cashews
1/3 cup grounded flaxseeds
3/4 cup soaked dates
Pinch of salt and cinnamon

Filling:
1/2 cup coconut oil
3/4 cup water
6 bananas
2.5 cups coconut meat
4 Tsp raw honey
1/2 tsp Nutmeg, 1/2 tsp turmeric, 1/2 tsp mesquite
4 tsp of organic vanilla extract
4 tbsp of agar agar flakes
1/2 Lemon
Pinch of salt

Procedures:
Make the crust: soak the dates, almonds and cashews overnight. Put everything in the food processor, including a pinch of salt and cinnamon to your liking. Process until it makes a paste. Take a cake mold and pour the paste into it, press with your fist or the palm of your hand so the crust is firm and even at the bottom of the mold.

In a glass, Soak the agar agar flakes for a couple of hours.

In a high speed blender, put 1/2 cup coconut oil, 3/4 cup water, 4 bananas, 2.5 cups coconut meat, 4 Ts raw honey, 1/2 ts Nutmeg, 1/2 ts turmeric, 1/2 ts mesquite, 4 ts vanilla and add a pinch of salt. Blend! Taste and add 3 Ts of freshly squeezed lemon juice. Add 4 tbsp of Agar agar (with the water). Blend some more.

Put in the freezer for 3 to 4 hours and then refrigerate. Decorate with some banana coins (from the 2 bananas left).

Makes: 1 pie

Source: Raw Food Gourmet Recipes For Busy People cookbook

Guilt-Free Chocolate Peppermint Patties

Ingredients:
5 Tbsp. filtered water
2 Tbsp. Artisana Coconut Butter
1/8 tsp. pure peppermint extract (to taste)
8-10 drops liquid stevia
4 Tbsp. virgin coconut oil, melted
5 Tbsp. organic cocoa powder
10 drops NuNaturals Vanilla Stevia (to taste)

Tools:
Candy molds or lined cupcake pan
Heavy-bottom saucepan or double boiler

Procedures:
In a small bowl, combine 2 tsp. water, coconut butter, peppermint extract and plain stevia in a small bowl to form a paste.

In a separate bowl, combine the melted coconut oil, cocoa powder, 3 Tbsp. water and vanilla stevia. Stir well until smooth and thick.

In candy molds or cupcake liners, spread out half of the chocolate.

Divide mint filling equally among cups.

Cover with the remaining chocolate

Freeze until chilled.

Makes: 8 Patties

Source: Carefree Candies cookbook

Easy Enchiladas

Ingredients:
12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tablespoons instant minced onion or 1/2 cup chopped
fresh onion
2 cups shredded Cheddar or Monterrey Jack Cheese
1/4 cup chopped or sliced black olives

Procedures:
In a medium, saucepan prepare enchilada sauce mix as directed on the package.

In a large fry pan, brown the ground beef and onion. Drain excess fat.

Stir 1/2 cup enchilada sauce into the meat mixture.

To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla.

Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese. Cover with foil; bake for 20 minutes until heated through and the
cheese is melted.

Serves: 6 person

Source: 101 Recipes In A Flash cookbook

Durty Nelly's Seafood Chowder

Ingredients:
2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor's
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper

Procedures:
In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat,
approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.

Serves: 8 person

Source: LA Times

Red Lobster Asian Garlic Grilled Salmon

Main ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Procedures:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves: 4 person

Source: Red Lobster

Gayle's Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

Ingredients:
3 cups drained, coarsely chopped canned artichoke hearts
(canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Procedures:
Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and Parmesan cheeses together gently. Spread evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing.
Serve warm or at room temperature.

Serves: 12 person

Source: LA Times

Costa Azul's House Salsa

Ingredients:
1 jalapeño pepper
1 serrano pepper
1 to 2 habanero peppers
1 dried guajillo pepper
1 dried ancho pepper
2 to 3 dried japones peppers
2 cloves garlic
1 small onion, chopped
2 cups peeled and seeded tomatoes
2 cups fire-roasted tomatoes
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 bunch cilantro, chopped

Procedures:
Heat the oven to 350 degrees F. Roast all of the peppers, garlic and onion to char with a bit of extra-virgin olive oil on a sheet pan.

Purée, and then blend with the tomatoes, salt, pepper and cilantro. Taste and adjust the seasonings and flavoring as desired.

Serves: 8 person

Source: LA Times

Spicy Southwest BBQ Sauce

Ingredients:
6 cloves garlic
2 cups ketchup
2 stalks celery
1 cup water
1/2 cup onion, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
3 tbsp chili powder
2 tsp instant coffee granules
2 tsp dried crushed red pepper
1/2 tsp Salt
1/2 tsp ground cloves

Procedures:
Bake garlic in a small baking pan at 350 degrees F for 20 to 30 minutes or until lightly browned. Cool and peel.

Combine garlic and remaining ingredients in a saucepan. Simmer for 20 minutes. Cool.

Process mixture in a blender until smooth. Makes about 4 cups.


Source: Competition BBQ Secrets

Chick-Fil-A Chicken Sandwich

Ingredients:
Kosher salt
Sugar
2 large boneless skinless chicken breasts,
 split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 teaspoon baking powder
2 quarts peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips

Procedures:
Dissolve 1/2 cup kosher salt and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to
overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

Whisk together milk and eggs in a medium bowl. Set aside.

Combine flour, non-fat milk powder, baking powder, 1 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogeneous. Drizzle 3 tablespoons
milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.

Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow
excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift
cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.

Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.

Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

Makes: 4 Sandwiches

Source: The Secret Recipe Forum

Chocolate Devil's Food Cake

Ingredients:
5 level tablespoonfuls of butter
1-1/4 cups of sugar
3-1/2 squares of Baker's Chocolate, (melted)
3 eggs
1 teaspoonful of vanilla
3/4 a cup of milk
3-1/2 level teaspoonfuls of baking powder
1-1/2 cups of sifted pastry flour

Procedures:
Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth.

Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very
smooth and bake in loaf pan in moderate oven (350º).

Makes 1 cake.

Source: Chocolate For A Happy Heart & Soul recipe book

The Cheesecake Factory Lemon Ricotta Pancakes

Ingredients:
1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Procedures:
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs, vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk.  Using a wire whisk, gently stir the ingredients together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta cheese.  Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not
over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6" in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Makes: 8 Pancakes

Source: The Cheesecake Factory

Obika's Chilled Organic Tomato Soup

Ingredients:
2 pounds vine-ripened tomatoes
Salt and black pepper
4 to 6 tablespoons olive oil
Fresh basil leaves, for garnish
2 to 3 dozen croutons, for garnish
4 to 6 tablespoons stracciatella di burrata or burrata cheese, for garnish

Procedures:
Cut the tomatoes into large pieces. Purée the tomatoes in a blender or in a bowl using a hand blender until smooth and creamy. Strain to remove the seeds, if desired. Season to taste with salt and
pepper (seasoning will vary depending on type and ripeness of the tomatoes).

Chill the purée over an ice bath or refrigerate just until cold. Pour into individual bowls, drizzling over a little olive oil and garnishing with fresh basil leaves. Finish each with 5 to 6
croutons and a tablespoon of stracciatella di burrata.

Serves: 6 person

Source: LA Times

Melon Madness Smoothie

Ingredient:
3/4 cup honeydew melon balls
3/4 cup watermelon balls
1/2 cup vanilla low-fat yogurt
1 cup crushed ice
Juice of 1 lime

Procedures:
Combine all the ingredients in a blender and blend until smooth.
Pour into a tall glass and enjoy.

Makes 1 glass of juice.

Source: Sensational Smoothies recipe book

Cheddar Burgers

Ingredients:
1 lb Lean ground Beef
3 tbsp Heinz 57 Sauce
1 cup Grated Cheddar Cheese
1/4 tsp Salt
1/2 c Soft Bread crumbs
Sandwich Buns, toasted
1/4 cup Minced onion

Procedures:
Mix the first 5 ingredients together in a bowl. Shape into 5 patties.

Grill or broil to desired degree of doneness.

Serve on sandwich buns; top with additional Heinz 57 Sauce, if desired.

Makes 5 servings.

Source: Cooking With Ground Beef cookbook

Red Lobster Grilled Rock Lobster

Ingredients:
1 tsp. salt
1 tsp. paprika
1/8 tsp. white pepper
1/8 tsp. garlic powder
1/2 cup olive oil
1 tbsp. lemon juice
2 ten-ounce rock lobster tails, thawed

Procedures:
Split rock tails lengthwise with a large knife.

Mix seasoning with oil and lemon juice.

Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored.

Turn over lobster and cook another six minutes, brushing often with remaining marinade.

Lobster is done when it is opaque and firm to the touch.

Serves: 2 person

Source: Red Lobster

Balsamic & Tomato Bruschetta

Ingredients:
1 pint cherry tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbs extra-virgin olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp salt
Freshly-ground black pepper, to taste
1/2 tsp sugar
1 baguette, sliced
1 garlic clove
2 Tbs grated Parmesan cheese

Procedures:
Combine the chopped tomatoes, basil, olive oil, vinegar, minced garlic, salt, pepper and sugar in a bowl. Toss.

Cut the baguette into 4 pieces. Slice in half lengthwise and place on baking sheet. Toast in a 400 degrees F oven for about 10 minutes; turn once. Remove when crusty on both sides.

Rub bread with the garlic clove. Spoon the tomato mixture over the bread and sprinkle with Parmesan cheese. Serve immediately.

Servings: 8 people

Source: Low Fat Recipe Secrets book

Subway Sweet Onion Sauce

Ingredients:
2 1/4 cups corn syrup
1/3 cups minced onion
1/3 cups red wine vinegar
9 tsp. white vinegar
4 1/2 tsp balsamic vinegar
4 1/2 tsp brown sugar
4 1/2 tsp buttermilk baking mix
1 1/8 tsp lemon juice
5/8 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Procedures:
Combine all ingredients in a saucepan and boil for 3-4 minutes.

Let cool and store refrigerated in an air-tight container.

Makes: 3 cups

Standard Baking Co. Oatmeal Raisin Cookies

Ingredients:
1 1/2 cups (6.4 ounces) flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, at room temperature
3/4 cup plus 3 tablespoons granulated sugar
3/4 cup plus 3 tablespoons dark brown sugar
2 eggs, at room temperature
2 1/2 cups rolled oats
1 1/4 cups raisins

Procedures:
Position racks in the top and bottom thirds of the oven and heat to 375 degrees. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars
over medium speed until light and fluffy, 2 to 3 minutes. Over low speed, beat in the eggs, 1 at a time, until each is fully incorporated. Use a spatula to scrape down the sides of the bowl.
Slowly add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Slowly add the oats and raisins until they are evenly distributed
in the dough.

Using an ice cream scoop, or a spoon and your hands, to form 2-inch balls, drop mounds of the dough onto the baking sheets, evenly spacing them to fit 6 mounds per sheet.

Bake the cookies for 10 minutes, then rotate the baking sheets from front to back and top to bottom, and continue to bake until the edges of the cookies are golden brown and the centers are puffed
and feel set when lightly touched, 10 to 12 additional minutes. The cookies might seem slightly under-baked, but they will crisp as they cool.

Remove the sheets from the oven and cool completely on a wire rack. Continue baking the rest of the dough (be sure the baking sheets are completely cool before reusing to bake additional cookies).

Makes 1 1/2 Dozen cookies.

Source: L.A. Times

Fried Shrimp Po' Boy

Ingredients:

1 10-12" long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)

Procedures:

Slice the bread horizontally about 3/4 of the way through, leaving it hinged.

Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion.

Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf. Fill with the lettuce, then top with the Fried Shrimp.

-------------

Fried Shrimp:

2 1/2 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning
1 Egg
2 Tbsp Water
1 Cup Peeled & Deveined Medium Shrimp

Heat the oil to 360 degrees F in a 2 qt. saucepan.

Season the flour with 1 Tbsp Creole Seasoning in a bowl.

In another bowl, Mix the egg well with 2 Tbsp of water.

In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture.

Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

-------------

Source: The Ultimate Guide to Cajun and Creole Cuisine

Olive Garden's Herbed Risotto

Ingredients:
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 Tbsp fresh chopped parsley ( 1 tsp dry)
1 Tbsp fresh chopped oregano (1 tsp dry)
1 Tbsp fresh chopped basil (1 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped

Procedures:

Hold the broth warm in a saucepan.

Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time,
stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired
doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley. Serve immediately.

Note: Finished risotto is creamy and rice is firm.

Serves 4 person,

Source: Olive Garden

Joe's Stone Crab's Key Lime Pie

Filling:

5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of 1/2 lime

Graham Cracker Crust:

10 graham crackers, crushed
1/4 cup sugar
5 tablespoons melted butter
Whipped cream, optional

Procedures:

For the filling: Mix yolks, milk, juice, and zest.

For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.
   
Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use.
   
Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Serves 10 people.

Source: Joe's Stone Crab

Lobster Salad with Basil and Lemon Vinaigrette

Ingredients:
2 live lobsters; 1 1/4 to 1 1/2 pound
1/2 pint red cherry tomatoes; halved
1/2 cup fresh corn; removed from cob
1/2 cup celery; sliced diagonally
1 Tbs minced fresh basil leaves
1 Tbs freshly grated lemon zest
3 Tbs fresh lemon juice
1/3 cup hazelnut oil
4 lemon wedges, for garnish

Procedures:
In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can
be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and
cut it into 3/4 inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body
cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper.

Serves 2 person

Source: The Best Salads

Panera Asian Sesame Chicken Salad

Salad:
2 wonton wrappers
2 Tbs. almonds, sliced
4 Cups romaine lettuce
1 Tbs. fresh cilantro, chopped
3 oz. boneless skinless chicken breasts, grilled and sliced

Dressing:
1/2 Cup rice vinegar
4 Tbs. sugar
2 Tbs.canola oil
1/2 Tbs. sesame oil
1/2 tsp. salt
1/2 tsp. sesame seeds
Black pepper

Procedures:

Preheat the oven to 350°F.

Cut the wontons into 1/4 inch strips.

Heat the canola oil to 365°F in a heavy skillet.

Fry the wonton strips.

Toast the almonds in the oven for 5 minutes.

Toss then toast for 5 minutes more. Remove from oven and let cool.

To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, wonton strips, chicken and dressing.

Top with the sesame seeds and almonds.

For the dressing: In a small sauce pan, heat the vinegar and sugar until the sugar dissolves, stirring often. Let it cool completely. Mix the oils together. Whisking constantly, pour in the oil mix to make an emulsion.  Add salt, pepper and sesame seeds.

Serves 4 person

Source: Recipe4Living

Spicy Shrimp Broth

Ingredients:
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 tablespoon dry crushed red pepper
1/2 cup dry dry white wine
2 roma tomatoes, chopped reserve juice
4 ounces seafood stock
shrimp shells and tails

Procedures:
Heat the oil in a large skillet over medium heat.

Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, about 1 minute.

Add the wine and shrimp shells, then bring to a boil.

Add tomatoes and stock, lower to simmer. Simmer until tomatoes break down and flavors blend, about 10 minutes.

Strain and serve.

Source: Chef Tom

The Cheesecake Factory Shrimp Creole

Ingredients:
1 Tbl. Vegetable Oil
4 oz. Red and Yellow Peppers, diced 1/2"
2 oz. Yellow Onions, diced 1/4"
1 oz. Celery, minced
1/2 oz. Green Bell Peppers, 1/4"chopped
2 tsp. Garlic, minced
10 oz. Shrimp (medium), deveined, tail-off
1 tsp. Cajun Spice Blend
2 tsp. Rice Flour
4 oz. Roma Tomatoes, peeled, seeded, diced 1/2"
8 oz. Spicy Broth
4 oz. Tasso Sauce (optional)
1 oz. Green Onions, chopped 1/4"
8 oz. Steamed White Rice
2 tsp. Parsley, fresh, chopped

Procedures:
Place the shrimp into a small mixing bowl.  Sprinkle the blackening spice and rice flour over the shrimp, tossing together until the shrimp are evenly coated with the spicy flour.  Cover the bowl and
set aside under refrigeration until needed.

Heat the vegetable oil in a non-stick sauté pan set over medium-high heat. Add the vegetables into the pan and cook until the vegetables are tender and well caramelized.

Add the garlic to the pan, stirring quickly to avoid burning.  Add the shrimp and tomatoes into the pan.  Stir the ingredients together until evenly combined.

Ladle the spicy broth and tasso sauce into the pan, gently stirring and tossing to incorporate. Continue to cook for approximately 2 minutes or until the sauce has thickened slightly and all of the
ingredients are heated through. Toss together once or twice while cooking so that all of the ingredients cook evenly.

Add the green onions into the pan, stirring gently together until evenly combined.  Continue to cook the ingredients for another 5-10 seconds or until the shrimp are done.

Pour the shrimp creole into the serving bowls.   Place the white rice into the center area of the bowl on top of the shrimp creole.

Garnish each bowl of shrimp creole with a sprinkle of chopped parsley.

Serves: 2 person

Source: The Cheesecake Factory

Dish's Green Goddess Dressing

Ingredients:
Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)
1 cup chopped basil (1 ounce)
1/2 cup chopped fresh chives (1 ounce)
1/2 pound fresh spinach leaves
1 tablespoon apple cider vinegar, more to taste
3 cups mayonnaise
2 1/4 teaspoons Dijon mustard, more to taste
1 teaspoon salt, more to taste
3/4 teaspoon white pepper, more to taste
3/4 teaspoon fresh lemon juice, more to taste

Procedures:
In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar.

Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.

Taste and adjust the flavorings and seasonings as desired. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Makes: 3 Cups

Source: LA Times

Fish Tacos

Ingredients:
1 Mahi Mahi filet
2 whole wheat wraps
1 cup of shredded lettuce
1/4 cup black beans
2 slices of tomato, diced
2 tablespoons Newman's Own organic salsa
1 tablespoon diced onion
1 tablespoons fat free sour cream
Cilantro to taste

Procedures:
We put our mahi mahi in a frying pan to cook, but you could cook it any way you like.

While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

Put the fish and any toppings you'd like in the wrap.

Serves 1 person

Source: "Comfort Foods and Tailgate Treats" Cookbook