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The Recipe Channel - 7/13/2004 5:17:11 PM   
Sinergy


Posts: 9383
Joined: 4/26/2004
Status: offline 		Hello,

Having been asked to supply a few recipes to multiple people, I am making the following thread for people to post things to the general community.

Sinergy

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"There is a fine line between clever and stupid"
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Profile   Post #: 1
RE: The Recipe Channel - 7/13/2004 5:26:46 PM   
LadyBeckett


Posts: 865
Joined: 2/4/2004
From: Scotland/Tennessee
Status: offline 		I was actually hoping for something like "Sinergy's Cookie Nook" Oh well...about that cheesecake???

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Lady Beckett

_______________________________________________

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(in reply to Sinergy)
Profile   Post #: 2
RE: The Recipe Channel - 7/13/2004 5:27:40 PM   
Sinergy


Posts: 9383
Joined: 4/26/2004
Status: offline 		Hello,

I will post the cheesecake recipe when I get around to pulling it out and making it tomorrow. But in the interim I wanted to post a couple I have done recently. The following amounts are not exact because I tend to cook by taste and smell and not by specifics.

Melt Yer Face Chili

1 pound boneless stewing beef
1 pound pork shoulder
Oil
1-2 tbsp garlic (crushed)
1/4 tsp nutmeg

Brown this stuff over low heat.

In the crock pot, add the following.

Some oil
More garlic
1 Red onion, cut up.
touch of cinnamon
touch of nutmeg
2 tbsp of chili powder
All of the following chopped up. They all have slightly different flavors all of which blend to be something sublime.
1-2 habaneros
2-4 jalapenos
2-4 anaheims
2-4 bell peppers
2-4 thai red peppers
2-4 any other peppers you find
Can or two of stewing tomatoes
Can of tomato paste
1-2 cups of cooking sherry (dry)
3-4 fresh tomatoes, cubed.

Add the browned meat. Cup or two of various types of beans. I tend to prefer kidney and black, but other types add different things to it.

I cook it in a crock pot for a day or two. May add water if it starts to dry out. A few hours before I am done cooking it I will add a couple of tablespoons of corn flour to thicken it. Smell it and/or taste it while it is cooking, think about the flavor, add other things to change it. I sometimes throw in a half cup of Jack Daniels, more garlic, other spices like basil or oregano I have lying around, etc.

Serve over crushed tortilla chips with cheese melted on top, and with sour cream.

Goes well with a nice Australian merlot.

Enjoy :)

Sinergy

_____________________________

"There is a fine line between clever and stupid"
David St. Hubbins "This Is Spinal Tap"

"Every so often you let a word or phrase out and you want to catch it and bring it back. You cant do that, it is gone, gone forever." J. Danforth Quayle


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Profile   Post #: 3
RE: The Recipe Channel - 7/13/2004 5:34:42 PM   
Sinergy


Posts: 9383
Joined: 4/26/2004
Status: offline 		Pasta Sauce

I will start cooking the following in the crock pot.
1 pound of pork spare ribs
1 pound of beef spare ribs
2 cans of stewed tomatoes
2 cans of tomato paste
3-4 cubed tomatoes
1-2 tbsp of crushed garlic
1 chopped red onion
Couple of chopped jalapenos
tsp of basil (half that if fresh)
1/2 tsp of oregano
Black pepper
Salt
1 cup of sherry (dry)

Throw that in the crock pot, it will happily sit there cooking for a day or two.

May add meatballs.

1 pound ground beef
Medium can of italian seasoned bread crumbs
tbsp of garlic
2 eggs

Mash all this together, make meatballs, brown them in olive oil. Throw them in the sauce.

May add red wine or more sherry (or both) or water while it is cooking. I will usually cook it for two days then pull the spare ribs out and shred them, add them back in. The meatballs go well in the sauce, although sometimes I will pull them out to make sandwiches, and as pizza sauce it is fabulous.

Bon appetit!

Sinergy

_____________________________

"There is a fine line between clever and stupid"
David St. Hubbins "This Is Spinal Tap"

"Every so often you let a word or phrase out and you want to catch it and bring it back. You cant do that, it is gone, gone forever." J. Danforth Quayle


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RE: The Recipe Channel - 7/13/2004 6:10:29 PM   
ModeratorOne


Posts: 935
Status: offline 		Sinergy got me in the mood for cheesecake so I am going to make mine on Thursday night for dinner on Friday

Here is the cheesecake recipe I follow
Its a couple of different recipes modified
Its a very very rich NY-style cheesecake
I prefer it crustless so thats how I will post it, though if anyone wants a crust recipe I have a few really good ones


5 8oz packages of cream cheese (thats 2.5 Lbs)
pinch of salt
5Tbsp Granular splenda
5Tbsp Canadian brown sugar twin (if you cant get Canadian brown sugar twin just use 1c of splenda or 3/4 tsp liquid splenda Do not use american brown sugar twin!)
1/2 c sour cream
2tsp fresh lemon juice
2tsp pure vanilla extract
2 egg yolks
6 eggs



Preheat the oven to 500

in a food processor or electric mixer beat the cream cheese till its fluffy. I use a food processor and cut the cream cheese into 1oz sections and add it slowly 4 sections at a time. Be careful that your food processor doesnt overheat. It will take a while.
Add the salt, splenda, sour cream, vanilla and lemon juice. (the lemon juice will not make it taste lemony but instead it helps bring out the flavor)
Beat until well combined scraping down the sides of the bowl frequently.
Add the egg yolks and then the eggs 2 at a time beating well before adding the next 2

Line the a 9 inch springform pan with parchment paper and pour the filling into the pan. Put on a baking sheet or larger pan and bake for 10 minutes
Reduce the temperature to 200 and continue baking for an hour and a half making sure not to open the oven door!

It should still look soft in the middle.

Let cool on a rack, after 10 minutes run a paring knife around the edges. Let cool completely on a rack and chill for at least 8 hours.

< Message edited by ModeratorOne -- 7/13/2004 6:25:46 PM >

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Profile   Post #: 5
RE: The Recipe Channel - 7/13/2004 6:14:50 PM   
ModeratorOne


Posts: 935
Status: offline 		Here are a few Low Carb recipes from Karen Barnby that I love!

Seared Tuna with Soy Wasabi Glaze
Makes 4 Servings

4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
olive oil
sea salt and freshly ground black pepper
8 Tbsp. cold unsalted butter
3 green onions, thinly sliced
1-2 Tbsp. fresh lime or lemon juice
3 Tbsp. soy sauce
1-2 Tbsp. prepared wasabi
Brush tuna steaks on both sides with the oil and season with salt and pepper.

Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.

While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.

Serve the tuna immediately, drenched with the sauce.

(in reply to ModeratorOne)
Profile   Post #: 6
RE: The Recipe Channel - 7/13/2004 6:16:08 PM   
ModeratorOne


Posts: 935
Status: offline 		Cauli-flied Rice
Serves 4 as a main course, 8 as a side dish

This is a pan-Asian mix combining flavours and techniques from China, Thailand and Vietnam. Chinese like their fried rice to be white, Thais like the flavour of golden fried garlic and Vietnamese like to add a bit of black pepper.

You can use raw meat, shrimp or prawns. Just make sure it’s in small pieces and thoroughly cooked before adding the eggs.

If you’re used to the darker version, add a splash of soy sauce - go easy or the rice may be too wet - and reduce the salt.

You can use this without the meat as a side dish. A friend just loves it with crumbled feta, olive oil and chopped tomato on top. The variations are endless: a bit of curry powder, some grated lemon rind to go with fish, some chili powder…

2 lbs. trimmed cauliflower
4 Tbsp. vegetable oil
4 cloves garlic, minced
3-4 cups diced, cooked meat
3 eggs
1 tsp. salt
2 green onions, thinly sliced
1/2 tsp. freshly ground black pepper
Grate the cauliflower using the medium sized holes of a grater. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness.

Over high heat, heat the oil (bacon fat can be used here too) in a wok or large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly browned. Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry until it’s tender-crisp, about 5-8 minutes. The length of time will depend on the cauliflower.

Stir in the green onion and pepper. Check the seasoning and serve.

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Profile   Post #: 7
RE: The Recipe Channel - 7/13/2004 6:17:38 PM   
ModeratorOne


Posts: 935
Status: offline 		Asparagus with Cool Goat’s Cheese Sabayon
Serves 6

Asparagus and creamy goat’s cheese is a natural combination.

If you want to get very fancy …

In Vancouver, we can get David Woods marvelous truffled goats cheese which is an even better combination. The effect can be simulated by a few droplets of truffle oil over the finished dish.

Making a savory sabayon is not difficult and it is a great sauce to have in your repertoire. Try it with salmon.

6 large egg yolks
1/2 cup white wine
6 oz. Salt Spring Island or other soft unripened goat’s cheese,
at room temperature
1 Tbsp. water
1/2 cup whipping cream
1 Tbsp. lemon juice
1 Tbsp. minced chives
2 lbs. fresh asparagus
Whisk the egg yolks and white wine together in a heatproof bowl. Place the bowl over, not in, a pot of simmering water. Continue whisking until the mixture becomes thick and triples in volume. Set the bowl into a larger bowl filled with iced water, whisking constantly until cool.

Beat the goat’s cheese until smooth. Gradually beat in the water and lemon juice. Fold the chilled egg yolk mixture into the cheese. Beat the whipping cream until soft peaks form. Fold into the yolk mixture. Stir in half the chives. Cover and refrigerate. Use the same day.

Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add the asparagus bundles and half a handful of salt. Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water. Continue running cold water over the asparagus until completely cool. Drain well. Remove the string and lay the asparagus out on a towel. You can do this several hours in advance. Just roll up the towel and place on a plate in the fridge.

If you wish to serve the asparagus hot, drain it, remove the string, and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.

To serve cold, cool it under cold running water and drain well. Remove the string and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.

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Profile   Post #: 8
RE: The Recipe Channel - 7/13/2004 6:24:26 PM   
ModeratorOne


Posts: 935
Status: offline 		Ricotta Semifreddo with Warm Rhubarb Compote
Serves 6

Semi-freddo means half frozen in Italian. It’s similar to ice cream but grainier in texture. It can be frozen in a loaf pan and sliced. Remember to put this in the fridge an hour before serving if you’ve made it in ramekins or bowls.

This is great with spring rhubarb and can be served with fresh berries in the summer.

1/2 cup whipping cream
1 vanilla bean, split
1/2 lb. ricotta cheese
1 tsp. pure vanilla extract
2 egg yolks
liquid sweetener to equal 1/4 cup
pinch of sea salt
1/2 cup whipping cream
1/2 lb. fresh young rhubarb with pink stems
2 Tbsp. water
1/3 cup Splenda
Combine the first 1/2 cup (120 ml) of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon coloured. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into 6 6-oz. attractive serving bowls or ramekins and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch (2.5-cm) pieces. Place in a non corrodible saucepan the water. Cover and set over low heat. Stew gently for 30-45 minutes until soft. Cool slightly andThe rhubarb can be cooked a few days in advance

To serve, remove the semi-freddo from the freezer and place in the fridge an hour before serving. Gently rewarm the compote and spoon on top of each semi-freddo. Serve immediately.

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Profile   Post #: 9
RE: The Recipe Channel - 7/14/2004 3:26:26 AM   
iwillserveu


Posts: 1633
Joined: 1/1/2004
Status: offline 		iwillserveu's anything goes chili:

buy about a pound of lean meat, preferanly turkey and brown it (or gray it). (If it is0.83 pounds, so?)

Have a big pot handy. I use a five gallon pot.

Add beans, pinto, black, or navy work well. Avoid Baked beans.

Add tomato sauce in roughly equal amout to the beans.

Dice up a tomato and add it if you want to impress anyone

Add any chile pepper or jalapeno pepper you have. I'd reccomend cutting the ahead of time. (Remove the seeds if a wuss is going to eat it.)

Add chili powder until surface changes from red to brown. Then add some more.

Add anything you want to use up because it's "best if used by" date is approaching. By any thing I mean any thing.

Things that may seem weird.

Beer: if used as a chili ingredient get the cheapest possible, preferably an ale. Alchol boils a 87.8 degress C or something so what you are adding is the hops and barley, etc.

Potatos: (yes potatoes) cut into bit sized chunks and BOIL THEM FIRST.

Itaian salad dressing: just add

Soups: just add

Spices: Think if this will go well with the other stuff. Try some in a spoon because you can't tak it out after adding it.

Canned ham: just add

Peanuts: caused a smokey flavor the one time I tried it

Rice: NEVER ADD. IT ABSORBS EVERTHING FLUID AND YOU END UP WITH BEANAND STUFF OVER SPICY RICE.

Please don't ask how I learned that last one.

Cook on a low heat. 9 times out of ten it is OK to leave it, but watch it at first. Something you added may sink to the bottom and burn unless you stir waaaay to often for a lazy man's chili.

Depending on what you added it could be gallons that will be your lunch at work for a week. But that's better than rotting in your cupboard.

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RE: The Recipe Channel - 7/14/2004 8:15:28 AM   
Sundew02


Posts: 457
Joined: 2/6/2004
Status: offline 		Tastey green beans
2 cans french style green beans
two tablespoons lemon pepper
two teaspoons soul seasoning
a generous tablespoon of olive butter
pinch of garlic salt
quick and easy, but it gives the meal a "lift".


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Profile   Post #: 11
RE: The Recipe Channel - 7/14/2004 8:55:08 AM   
Thanatosian


Posts: 765
Joined: 5/10/2004
From: New Castle, PA
Status: offline 		Honey Lime Pork Chops

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup mix
1/3 cup soy sauce
3 Tbs. honey
3 Tbs lime juice
1 tsp. grated fresh ginger (optional)[can substitute 1/4 tsp. ground ginger]
4 pork chops 1" thick

blend all ingredients except chops to make marinade

marinate chops in 1/2 cup for 3 to 24 hours in the fridge, refrigerate remaining marinade

remove chops, discard marinade they were in

grill or broil chops, turning once & brushing with remaining marinade until chops are thorougly cooked





Mexican spiced hot cocoa

1 Tbs. unsweetened cocoa powder
2 tsp. dark brown sugar
1/4 tsp. cinnamon
1/8 tsp nutmeg
1 Tbs boiling water
1 Cup 1% milk
1/2 tsp vanilla extract
1/8 tsp almond extract

1. In a large mug, stir together first four ingredients. Add boiling water and stir until smooth
2. in saucepan, heat milk for 3 minutes over low heat, or until hot. Stir milk into cocoa mixture until well combined.
3. Stir in vanilla and almond extracts and serve

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Profile   Post #: 12
Black Bean Cakes with Cilantro Sauce - 7/14/2004 9:04:07 AM   
SherriA


Posts: 544
Joined: 1/1/2004
Status: offline 		Black Bean Cakes with Spicy Cilantro Sauce
Prep Time: 20 minutes Cook Time: 10 minutes
Yield: 4 servings

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 large garlic cloves, minced
1 2/3 cups cooked black beans
2/3 cup fine dry bread crumbs
1/3 cup fresh cilantro leaves, chopped fine
Kosher salt and freshly ground black pepper
2 large eggs, beaten lightly
1 cup yellow cornmeal
Vegetable oil, for frying
Spicy Cilantro Sauce, recipe follows


Heat the butter in a small skillet over medium
heat. Add the onion, bell pepper, and garlic and
cook, stirring occasionally, until softened. In a bowl,
mash 1/3 of the beans with a fork and stir in the
remaining beans, onion mixture, bread crumbs,
and cilantro and season with salt and pepper. Stir
in the eggs.

Form bean mixture into 8 (4-inch) patties (mixture
will be wet and soft.). Gently dredge patties in
cornmeal and transfer to a large plate lined with
plastic wrap. Refrigerate the cakes for 30 minutes
and up to 12 hours.

Note: I usually make smaller patties, about 12 in total, and they have less tendency to fall apart. They're also really good as bite sized appetizers, but it's more work to make the little cakes.

Pour enough oil into a heavy skillet to reach 1/4-inch
up the side. Heat the oil over medium heat until hot
but not smoking. Working in batches, cook the patties,
turning once, until well browned. Transfer the cakes to paper towels to drain.

Divide the cakes among plates and serve with the sauce.


Spicy Cilantro Sauce:
3/4 cup chopped fresh cilantro leaves
1/3 cup vegetable oil (I use less than this)
3 tablespoons soy sauce
1 clove garlic, minced
1 tablespoon fresh lime juice
1/2 jalapeno chile, minced
Kosher salt and freshly ground black pepper


Stir together cilantro, vegetable oil, soy sauce, garlic,
lime juice, and chile. Season with salt and pepper.

Yield: about 1 cup

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Fighting for peace is like fucking for virginity.

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Profile   Post #: 13
RE: The Recipe Channel - 7/14/2004 10:36:02 AM   
TallDarkAndWitty


Posts: 1893
Joined: 6/12/2004
From: Rochester, NY
Status: offline 		German Pancake

1 cup flour
3/4 cup milk (I use skim)
1/4 cup water
3 eggs (or 4 depending on your taste)
1 tsp vanilla extract
1 tblsp butter

Preheat oven to 450. Melt butter in cast iron skillet. Mix remaining indgredients until smooth, but do not beat. Pour mixture into hot skillet. Bake at 450 for 15 min. Then turn oven down to 350 and bake another 10.

Serve immediately garnished with powdered sugar. Add fresh lemon juice and maple syrup or fresh fruit to taste.




Attachment (1)

< Message edited by TallDarkAndWitty -- 7/14/2004 10:40:10 AM >

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My slave: Kat (RainaVerene on the other side) and her website: RainaVerene.com

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Profile   Post #: 14
RE: The Recipe Channel - 7/14/2004 12:27:54 PM   
proudsub


Posts: 6142
Joined: 1/31/2004
From: Washington
Status: offline 		easy low carb/low fat no bake cheesecake:

Mix:
1/2C low fat or non-fat ricotta (Frigo brand isn't very grainy)
1/4 C fat free cream cheese
1/4 tsp pink lemonade crystal lite powder
Top with fat free cool whip

I eat this almost everyday on the South Beach plan. I like it better than real cheesecake now.

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Profile   Post #: 15
RE: The Recipe Channel - 7/19/2004 8:55:09 PM   
italianalala


Posts: 48
Joined: 6/10/2004
Status: offline 		Oh, y'all are wonderful.

Here's an easy and delicious pasta to make.

Pasta con Alio e Olio

1. Any l lb box of pasta, cook for requisite times adding salt and some olive oil to the water.

2. In a large skillet:
olive oil to cover bottom of pan, plus a little extra because you will add your pasta to this skillet
Add: 5/6/7/8 cloves of garlic finely chopped
salt and enough cayenne pepper to turn the oil red
Saute till garlic begins to brown
Add your pasta plus three or four tablespoons of the pasta cooking water

3. Fresh Peccorino Romano -- grate, watch your fingers and knuckles.

4. Add some Peccorino to the skillet and mix pasta.

5. Place pasta in beautiful large plate, cover with more Peccorino and some fresh basil.

It's a gutsy pasta dish. A heavy red is perfect -- something along the lines of a Gattinara.


In fact, I live in an Indian neighborhood and have learned to add cayenne to everything I cook. It enhances all the dishes. Plus, I find I cannot eat bland food anymore -- everything needs cayenne, well, except for fruit, milk, etc.

(in reply to proudsub)
Profile   Post #: 16
RE: The Recipe Channel - 7/20/2004 4:38:59 PM   
MistressDREAD


Posts: 2943
Joined: 1/1/2004
Status: offline 		iwill
you really had Me laughin
with the vision of you in
My kitchen making up
that chili. hahhaaa ohh
what a thought! My cubbards
I think would scare ya. Your
end chili probably would too.

For those whom are
not aware please visit
the DREAD sauces site at:
http:www.DREAD.COM

MistressDREADS
Gingerbeer Sauce Escovie Fish

INGREDIENTS :
1 pound ginger
8 tablespoons of brown sugar
2 1/2 quart water
3 tablespoons of flaming
DREAD jerk sauce
1 tablespoon of picapeppa sauce
1 sweet onion
2 green pepers
3 green bumpy bananas
4 cups of hot cooked rice
(I think all here know how to make their fav rice)
4 whole fish preferably grunt or red snapper
salt to taste

Peel and boil the ginger in a pot with the sugar to
one third of consistancy about 10 mins then remove the ginger and
grind this up in a food processor then return to the
pot of gingerbrine. Add three table spoons of flaming
DREAD jerk sauce and one table spoon of picapeppa sauce.
take the onion and pepers and chop to small pieces and
add to the boiling pot once in the pot turn heat off and put aside.
Take out your fish and gut and eye them and scale them.
sprinkle the salt over the fish if you use salt.
Using either a open fire or barbq flame baste each side
of the fish for one min. This gives the fish its smokie
start to a unique island flavor. in a oiled sprayed pan
add the fish and take a ladel and scoop out the mixture
of ginger, onion and pepper and spoon it across the top
of the fish and cover with aluminum and put into a
warmed oven at 350 for 12 to 20 mins till fish is baked
thru. while this is baking slice your green bananas into
your gingerbrine brought back to a boil and this will
thicken the sauce down to the consistancy
to ladel over the fish and rice after done cooking.
All done now Im hungry! Lets eat!!

(in reply to italianalala)
Profile   Post #: 17
RE: The Recipe Channel - 7/20/2004 11:15:23 PM   
Thanatosian


Posts: 765
Joined: 5/10/2004
From: New Castle, PA
Status: offline 		Speedy Spinach Quiche

Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper

1 Tbs butter
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed & drained well
1 9-inch refrigerated ready pie crust (1/2 box)
1 tsp all purpose flour
1/2 Cup (about 2 ounces) grated Montery Jack cheese
1/2 Cup (about 2 ounces) grated Parmesan
4 eggs
1/2 Cup lofat cottage cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1/8 tsp dried dillweed

melt butter in heavy medium skillet over medium-high heat
add onion and saute until translucent, about 8 minutes
add spinach and stir until spinach is dry, about 3 minutes
cool slightly

preheat oven to 375 degrees F.
dust one side of crust with flour, transfer to a 9 inch diameter quiche dish or pie pan, floured side down
press into pan, sealing any cracks, trim edges
sprinkle both cheeses over bottom of crust, top with spinach mixture
beat eggs, cottage cheese, salt, pepper, nutmeg, and dillweed in large bowl to blend, pour over spinach

bake until filling is set, about 50 minutes
cool slightly
cut into wedges and serve

serves 6



Low Fat Lasagna

this recipe is made especially easy by not having to cook the lasagna noodles ahead of time. it can be made vegetarian by omitting the ground beef, doubling the amount of soy sauce and balsamic vinegar and using vegetable stock instead of chicken stock.

Ingredients:
1 28 ounce jar of low fat spaghetti sauce (you choose brand)
1 16 ounce can fat free chicken stock
2 eggs
2 crushed garlic cloves
8 ounces grated part skim mozzarella cheese
2 cups low fat ricotta cheese
1/2 lb lean ground beef
1 package frozen chopped spinach
1 finely chopped onion
1/2 lb sliced fresh mushrooms
1/2 tsp soy sauce
1 tsp balsamic vinegar
8 ounces lasagna noodles (any brand - dont boil, will cook in oven)
salt and pepper to taste

Directions:
1. preheat oven to 350 degrees F
2. lightly oil bottom of baking pan. Stir one cup of the chicken stock into the spaghetti sauce and set aside. Whisk the eggs. Stir in ricotta cheese and one cup of the mozarella. Add garlic, salt and pepper and set aside.
3. Brown and drain the ground beef making sure to break it into very small pieces. Season woth salt and pepper. Cook the spinach until it is half done, approximately 2/3 of the time indicated on the microwave directions.
4. Saute the onion in 1/2 cup chicken stock intil it is trnaslucent. Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and balsamic vinegar. Simmer until all liquid is absorbed. Mix together beef, spinach, onions, and mushrooms.
5. Build the lasagna starting with a layer of sauce in the bottom of the pan. Add one layer of the uncooked noodles followd by more sauce. 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture. Repeat two more times, finishing off with the spinach/beef mixture and the remaining sauce.
6. Bake uncovered for 45 minutes, until liquid around the edges has been absorbed. Sprinkle remaining mozzarella on top and bake for 15 minutes more.

Serves 10, 356 Calories, 14 Grams of fat



Banana, Apple, & Peanut Salad

1/3 cup honey
1/2 tsp grated lemon zest
3 Tbs lemon juice
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp nutmeg
1 lb banans, cut into 1/2 inch slices
1 lb apples, cut into 1/2 inch chunks
2/3 cup dry roasted peanuts, coarsly chopped

In large bowl, whisk together the honey, lemon zest, lemon juice, salt, ginger, and nutmeg.
Add banans, apples, and peanuts
toss and serve
serves 4

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(in reply to MistressDREAD)
Profile   Post #: 18
RE: The Recipe Channel - 7/20/2004 11:19:43 PM   
Sinergy


Posts: 9383
Joined: 4/26/2004
Status: offline 		Carnitas

2 pounds of pork shoulder.
2 of every pepper available in the store, chopped.
2 cups of cooking sherry
Water to cover
Pepper
Salt

Throw all of it in the crock pot and cook it for a minimum of 8 hours, I usually go overnight.

Take it out, discard liquid (or use it to make chili)

Shred pork, throw it in a tortilla with cheese and sour cream.

Bon appetit.

Sinergy

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(in reply to MistressDREAD)
Profile   Post #: 19
RE: The Recipe Channel - 7/23/2004 10:59:34 AM   
ModeratorOne


Posts: 935
Status: offline 		Not quite a recipe but more something to avoid.

Peppermint Ice cream does not go with strawberry jello (both sugar free)

I was trying to be inventive since I love strawberries and mint... bad move!

(in reply to Sinergy)
Profile   Post #: 20
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