Salad with creamy Avocado Dressing Ingredients: 1 avocado (Large) 1 tbsp fresh lemon juice ½ cup mayonnaise 1tsp hot sauce ¼ extra virgin olive oil 2 garlic cloves ¾ tsp salt 2 heads romaine lettuce (chopped) 3 tomatoes (large, or 6-7 small town toss) 2 cups corn chips (crushedinto pieces) ½ mexican cheese blend (shreded) 15 ozs black beans (drained and rinsed) 5 green onions (chopped) For Dressing: 1 large Avocado 1 tbsp +2 tspoon fresh lemon juice. ½ cup mayonnaise 1tsp. Hot sauce ¼ extra virgin olive oil 2 garlic cloves Shrimp Avocado appetizers Ingredients: ¼ cup(s) reduced-calorie mayonnaise 1 tsp. Prepared wasabi paste ½ tsp, soy sauce ½ large cucumber(s) 8 oz cooked shrimp 2 large fresh radish (es) finely chopped ¼ cup (s) mint leaves, left whole (for garnish) To make wasabi mayonnaise, in a small bowl, stir together mayonnaise, wasabi paste and 80g sauce until smooth. To assemble appetizers, Place cucumber slicers on a sewing platter and spread each with ½ teaspoon of wasabi mayonnaise. Place and slice of avocado on top and then top each with a shrimp, sprinkle with radish and top with a mint leaf. Starch French Fries INGREDIENTS 6 large baking potatoes, cut into strips (about 1/3 to 1/2-inch thickness and width) oil for deep frying salt Prep Time: 0 minutes Cook Time: 5 minutes Total Time: 5 minutes Yield:Serves 4 Main course Pan Seared Salmon With Hollandaise Sauce Ingredients: 4 (6 ounce) fillets salmon 2 table spoons olive oil 2 tablespoons capers 1/8 teaspoon salt 1/8 teaspoon ground black pepper 4 slices lemon INGREDIENTS Sauteed Carrots ( Spectacular side dish) Ingredients: 2 pounds carrots 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons unsalted butter 1 ½ tablespoons chopped fresh dill or flat leaf-parsley Directions: Peel the carrots and cut them diagonally in ¼ inch slices. Place the carrots 1/3 cup water, the salt, and pepper in a large (10 to 12 inch) saute pan and bring into boil. Cover the pan and cook over med-low heat for 7 to 8 min, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve. lace the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add Buko-Mais con Yelo 1/2 cup condensed milk 1/2 cup evaporated milk 1/2 cup corn kernels, divided 1 cup crushed ice 1/2 cup buko meat, sliced into squares 1 teaspoon toasted pinipig, for topping (optional) sugar, to taste 1 .Combine condensed milk and evaporated milk in a bowl; set aside. 2. Fill 2 glasses with 2 teaspoons corn kernels each. Divide crushed ice among glasses. 3. Add remaining corn, buko, and toasted pinipig (if using). Drizzle with milk mixture and sweeten with more sugar, if needed. Serve immediately. Mthe butter and saute for anof the heaMaaaaat, toss with the dill or parsley. Sprinkle with salt and pepper and serve. 2 pounds2 pounds carrots 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pep to add a *smidge* more, I love pepper!) 2 tablespoons unsalted butter 1 1/2 tableJaspoonsJam Biscuit Canapes Recipe chopped fresh dill or flat-leaf pary carrots 1 teaspoon kosher saltMainmma 1/4 teaspooIngredients: Salt Biscuits – 8 Paneer – 1 tblsp, grated Mixed Fruit Jam – 1/2 tblsp Almonds or Cashewnuts – few, broken Method: 1. Arrange the biscuits on a plate. 2. Sprinkle paneer on top. 3. Add some jam on top and garnish with almonds. 4. Serve as a snack. n freshly ground black pepperI like to add a *smidge* more, I love pepper!) 2 tablespoons unsalted butter 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley Open Face Ham, Apple and Cheddar Sandwiches Ingredients Hoagie Buns or large hot dog type buns Ham, thinly sliced Apple, very thinly sliced White Cheddar Cheese, thinly sliced Dressing 1 cup mayonnaise 1 tablespoon Dijon mustard Instructions 1. Preheat oven to 475 degrees and place the rack close to the top 2. Line a cookie sheet with foil 3. Place open buns on cookie 4. Add ham, apple and cheese 5. Place in oven just to heat through and melt cheese, about 10-15 minutes watching closely 6. Mix dressing and serve on the side CREAMY POTATO SOUP Ingredients: 6 strips bacon, diced 1 c. onion, chopped 2 1/2 lbs. (6 c.) potatoes, pared & cubed 1 c. celery, sliced 1/2 c. carrots, sliced 3 c. water 1 1/2 tsp. salt 2 c. milk 2 c. light cream 1/2 tsp. salt 1/4 tsp. pepper Cheddar cheese, shredded Cook bacon and onion in 4 quart pan over medium heat until bacon is crisp. Remove bacon and onion; drain on paper towels. Pour off fat. Place potatoes, celery, carrots, water and 1 1/2 teaspoons salt in pan. Cover and cook over high heat until mixture comes to a boil - about 5 minutes. Reduce to low and simmer 15 minutes or until vegetables are tender. Drain. Place 1/2 the potato mixture and milk in blender. Puree until smooth. Return pureed mixture, remaining potato mixture and bacon mixture to pan. Stir in cream, 1/2 teaspoon salt and the pepper. Cook over medium heat, stirring occasionally for 15 minutes or until hot. (Do not boil.) Serve in bowls and sprinkle with chee TOMATO PORK CHOPS Ingredients: 4 pork chops 1 onion, chopped 1 bill pepper – chopped your color choice 1 (15 ounce) can tomato sauce garlic powder to taste salt and pepper to taste 1. Heat enough oil to just cover the bottom of a large skillet over medium high heat. Dredge the pork chops in flour, add to pan and brown well on both sides. Remove chops and set aside. 2. Add the onion and bell pepper and cook and stir for 5 minutes, or until almost tender. Return pork chops to skillet and pour in the tomato sauce. Allow the sauce to start bubbling and then reduce heat to low. 3. Simmer for 30 minutes and season with garlic powder, salt and pepper to taste.
Posted on: Fri, 17 Oct 2014 03:54:14 +0000
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