By Dr Green Fillip:This will talk about the fastest diet ever. You will be able to lose ten pounds in ONLY three days, believe it or not! Here is the diet, but be careful not to substitute any of its constituents to get the intended results. Only salt and pepper can be used in this diet. Follow the exact quantities provided. If no quantities are given, there are no limits. Drinking sufficient amounts of water is required. Ask your doctor before starting this diet.
DAY 1
Breakfast
● ½ a grapefruit
● 1 slice of toast
● 2 teaspoons peanut butter
● black coffee or tea
Lunch
● ½ cup of tuna or chicken
● 1 slice of toast or cheese
● black coffee or tea
Dinner
● 2 slices of any type of meat (3 ounces) or a small steak (broiled)
● 1 cup of string beans
● 1 small apple
● 1 cup of beets or carrots
● 1 cup of vanilla ice cream
DAY 2
Breakfast
● 1 egg
● ½ banana
● 1 slice of toast
● black coffee or tea
Lunch
● 1 cup of cottage cheese or ½ cup of tuna fish
● 5 saltine crackers
● diet soft drink
Dinner
● 2 hot dogs
● 1 cup of broccoli or cabbage
● ½ cup carrots
● ½ banana
● 1 cup of vanilla ice cream
DAY 3
Breakfast
● 5 saltine crackers
● 1 slice cheddar
cheese
● 1 small apple
● black coffee or tea
Lunch
● 1 hard boiled egg
● 1 slice of toast
● ½ cup of tuna
● diet soft drink
Dinner
● 2 hot dogs
● 1 cup of broccoli or cabbage
● ½ cup carrots
● ½ banana
● 1 cup of vanilla ice cream
This diet is for people who want to lose huge amounts of weight and for those who are in a hurry to maintain a good body shape. It is chemically and enzymatically stable; this was confirmed by several diet experts and doctors. If you adhere to every detail in this diet, you are guaranteed to lose ten pounds in three days.
However, to be honest, the general medical point of view is that this three-day diet could be dangerous, as it stimulates a potentially harmful starvation cycle inside your body.
The healthiest diet is the one that helps you lose from one to two pounds per week. Any diet offering more than this should be applied under the supervision of your doctor.
In addition, there is another thing to be taken into consideration is the wonderful feeling you might have with a ten-pound weight loss rarely produces long-term success. To maintain long-lasting results, you need a balanced weight loss diet with all essential nutrients.
The ingredients you need for the three day diet are probably already in your kitchen. You do not need to cook anything special, so this diet will not increase the cost of your ordinary budget. This diet is only for three days, no more. After the three days you should return to your regular meals, and those meals should remain within a healthy range of a four-day period. After seven days, you can do the three day diet again.
You do not have to starve your body, just eat the given amounts in the normal time frames. The main idea here is to reset your digestive system in a way that raises your metabolic rate, which increases the rate of burning fats. People who have gone on this diet verified that this is what happened, though, there is no scientific evidence to prove it.
You do not have to think about changing or substituting any meals in the three day diet, just flow with it as it is. You will be satisfied with the results.
Dr. Green Fillip
Oct 26, 2008
Oct 25, 2008
Cranberry Upside-down Cake
· 3/4 cup unsalted butter
· 3/4 cup light-brown sugar
· 3/4 pound cranberries
· 1½ cups all-purpose flour
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 cup granulated sugar
· 2 egg yolks
· 2 teaspoons vanilla extract, divided
· 1/2 cup 2 percent milk
· 2 egg whites
· 1/4 teaspoon cream of tartar
· 1 cup heavy cream (optional)
· 1 tablespoon confectioner's sugar (optional)
1. Preheat oven to 350° F. Butter a 9-by-9-inch cake pan. In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan. Place the cranberries in the cake pan on top of the melted butter and sugar.
2. Mix together the flour, baking powder, and salt. In a mixing bowl, cream the remaining 1/2 cup butter with the sugar. Add the egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition.
3. In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
4. Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
5. Optional: Whip the heavy cream to soft peaks. Flavor with the remaining vanilla and the confectioners’ sugar.
6. Serve slices of cake topped with a dollop of the whipped cream, if desired.
Nutrients per serving (without cream) calories 447, protein 4g, carbohydrates 70g, fiber 3g, fat 17g (saturated fat 11g), cholesterol 46mg, sodium 232mg
· 3/4 cup light-brown sugar
· 3/4 pound cranberries
· 1½ cups all-purpose flour
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 cup granulated sugar
· 2 egg yolks
· 2 teaspoons vanilla extract, divided
· 1/2 cup 2 percent milk
· 2 egg whites
· 1/4 teaspoon cream of tartar
· 1 cup heavy cream (optional)
· 1 tablespoon confectioner's sugar (optional)
1. Preheat oven to 350° F. Butter a 9-by-9-inch cake pan. In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan. Place the cranberries in the cake pan on top of the melted butter and sugar.
2. Mix together the flour, baking powder, and salt. In a mixing bowl, cream the remaining 1/2 cup butter with the sugar. Add the egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition.
3. In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
4. Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
5. Optional: Whip the heavy cream to soft peaks. Flavor with the remaining vanilla and the confectioners’ sugar.
6. Serve slices of cake topped with a dollop of the whipped cream, if desired.
Nutrients per serving (without cream) calories 447, protein 4g, carbohydrates 70g, fiber 3g, fat 17g (saturated fat 11g), cholesterol 46mg, sodium 232mg
Wilted Baby Spinach With Raisins and Pine Nuts
· 1/3 cup pine nuts, toasted
· 1/3 cup golden raisins
· 1 tablespoon extra-virgin olive oil
· 1 clove garlic, minced
· 2 pounds triple-washed baby spinach
· Salt and freshly ground black pepper
1. In a skillet over medium heat, place the pine nuts. Stir and toss until lightly golden, 30 to 60 seconds. Remove from the pan and reserve. Pour boiling water over the raisins and drain immediately. Set aside.
2. In a large skillet, warm the oil. Add the garlic and spinach and toss with tongs until the garlic is mixed in with the spinach and the spinach just begins to wilt. Add the raisins and pine nuts and toss well. Season with salt and pepper to taste.
Nutrients per serving calories 99, protein 4g, carbohydrates 10g, fiber 3g, fat 6g (saturated fat 1g), cholesterol 0mg, sodium 383mg
Serves 8
· 1/3 cup golden raisins
· 1 tablespoon extra-virgin olive oil
· 1 clove garlic, minced
· 2 pounds triple-washed baby spinach
· Salt and freshly ground black pepper
1. In a skillet over medium heat, place the pine nuts. Stir and toss until lightly golden, 30 to 60 seconds. Remove from the pan and reserve. Pour boiling water over the raisins and drain immediately. Set aside.
2. In a large skillet, warm the oil. Add the garlic and spinach and toss with tongs until the garlic is mixed in with the spinach and the spinach just begins to wilt. Add the raisins and pine nuts and toss well. Season with salt and pepper to taste.
Nutrients per serving calories 99, protein 4g, carbohydrates 10g, fiber 3g, fat 6g (saturated fat 1g), cholesterol 0mg, sodium 383mg
Serves 8
Olive Oil Mashed Potatoes
· 3 pounds starchy baking potatoes, peeled and quartered
· 1/4 cup extra-virgin olive oil
· 1/2 cup 2 percent milk
· 2 tablespoons white wine vinegar
· 1/4 cup snipped fresh chives
· Coarse salt and freshly ground black
1. Boil the potatoes in salted water until tender, 20 to 30 minutes. Drain and return to the saucepan.
2. Heat the oil and milk until warm and add to the potatoes. Mash the potatoes while the pan is still over the heat, then add the vinegar, chives, salt, and pepper. Taste and season with additional oil, vinegar, or salt as needed.
Nutrients per serving calories 185, protein 3g, carbohydrates 28g, fiber 4g, fat 7g (saturated fat 1g), cholesterol 1mg, sodium 309mg
Serves 8
· 1/4 cup extra-virgin olive oil
· 1/2 cup 2 percent milk
· 2 tablespoons white wine vinegar
· 1/4 cup snipped fresh chives
· Coarse salt and freshly ground black
1. Boil the potatoes in salted water until tender, 20 to 30 minutes. Drain and return to the saucepan.
2. Heat the oil and milk until warm and add to the potatoes. Mash the potatoes while the pan is still over the heat, then add the vinegar, chives, salt, and pepper. Taste and season with additional oil, vinegar, or salt as needed.
Nutrients per serving calories 185, protein 3g, carbohydrates 28g, fiber 4g, fat 7g (saturated fat 1g), cholesterol 1mg, sodium 309mg
Serves 8
Oven-Roasted Autumn Vegetables
· 1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
· 1/2 pound Brussels sprouts, trimmed
· 1 small head cauliflower, cut into florets
· 1/2 pound yams or sweet potatoes, cut into 1-inch pieces
· 1 tablespoon unsalted butter
· 1 tablespoon extra-virgin olive oil
· 2 teaspoons fresh chopped thyme
· 2 teaspoons fresh chopped sage
· 1/8 teaspoon freshly grated nutmeg
· Salt and freshly ground black pepper
· 1/2 cup Marsala 1.
1.Preheat the oven to 450° F. Bring a pot of salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
3. Place the roasted vegetables on a platter and serve.
Nutrients per serving calories 148, protein 4g, carbohydrates 24g, fiber 6g, fat 4g (saturated fat 1g), cholesterol 4mg, sodium 641mg
Serves 8
· 1/2 pound Brussels sprouts, trimmed
· 1 small head cauliflower, cut into florets
· 1/2 pound yams or sweet potatoes, cut into 1-inch pieces
· 1 tablespoon unsalted butter
· 1 tablespoon extra-virgin olive oil
· 2 teaspoons fresh chopped thyme
· 2 teaspoons fresh chopped sage
· 1/8 teaspoon freshly grated nutmeg
· Salt and freshly ground black pepper
· 1/2 cup Marsala 1.
1.Preheat the oven to 450° F. Bring a pot of salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
3. Place the roasted vegetables on a platter and serve.
Nutrients per serving calories 148, protein 4g, carbohydrates 24g, fiber 6g, fat 4g (saturated fat 1g), cholesterol 4mg, sodium 641mg
Serves 8
Roast Turkey With Dried Apples and Corn Bread Stuffing
· Turkey, 10 to 12 pounds
· Salt and freshly ground black pepper
· 6 cups reduced-sodium chicken broth
· 1 yellow onion, coarsely chopped
· 1 carrot, coarsely chopped
· 6 parsley stems
· 1/4 teaspoon dried thyme
· 1 bay leaf
· Stuffing
· 1/2 cup plus 2 tablespoons unsalted butter
· 2 large yellow onions, finely diced
· 4 celery ribs, finely diced
· 1 cup dried apples, coarsely chopped
· 1/4 cup fresh chopped flat-leaf parsley
· 1 tablespoon fresh thyme, chopped
· 1 tablespoon fresh sage, chopped
· 1 recipe corn bread, air-dried 2 days (see below)
· 1 tablespoon flour
· 1 teaspoon cornstarch
· Corn bread
· 1½ cups all-purpose flour
· 1½ cups cornmeal
· 1 tablespoon baking powder
· 2 tablespoons granulated sugar
· 1 teaspoon salt
· 1/3 cup corn oil
· 1 cup light sour cream
· 1 cup 2 percent milk
· 1 egg, lightly beaten
1. Remove the giblets from the inside of the turkey. Wash the turkey and pat dry, then rub inside and out with 2 teaspoons salt.
2. Place the turkey neck, gizzard, heart, broth, onion, carrot, parsley stems, thyme, and bay leaf in a saucepan, and simmer over low heat until the broth reduces by three quarters, approximately 1½ hours. Strain.
3. To make the stuffing: In a large skillet over medium heat, melt 1/2 cup butter and cook the onions, celery, and apples, stirring occasionally, until soft, about 10 minutes. Transfer to a bowl and add the parsley, thyme, sage, corn bread, and approximately 1½ cups stock until the stuffing is light and fluffy. Season with salt and pepper to taste.
4. Preheat the oven to 400° F. Fill the breast and neck cavity loosely with stuffing. Truss the turkey. Place on a rack in a shallow roasting pan. Melt the remaining 2 tablespoons butter and brush turkey lightly with 1 tablespoon, reserving the remaining butter. Cook the turkey in the middle of the oven for 45 minutes. Reduce the heat to 325° F. Drape a double layer of cheesecloth over the turkey and brush evenly with the reserved melted butter. Continue to roast until the juices run clear when the thigh is pierced with a skewer, or an instant-read thermometer inserted into the thickest part of the thigh registers 175° F.
5. Let the turkey rest for 20 minutes. Remove the cheesecloth. Remove the turkey from the pan. To make the gravy, pour the drippings from the bottom of the pan into a separator cup. Once separated, pour all of the drippings and 2 tablespoons of the fat back into the pan. Discard remainder. Whisk together the flour, cornstarch, and 1/2 cup stock and add to the heated roasting pan, whisking constantly. Set the roasting pan on an oven burner, add the remaining stock, and continue to stir until thickened, 2 minutes. Simmer 1 minute more before removing from heat.
6. Remove the stuffing from the cavity. Carve the turkey and place on a platter with the stuffing. Serve the gravy separately.
Corn bread (for stuffing)
1. Preheat the oven to 375° F. In a bowl, sift together the flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk together the oil, sour cream, milk, and egg. Fold the wet ingredients into the dry ingredients just until mixed together. Pour into a buttered 9-by-9-inch pan and bake until a skewer comes out clean, about 35 minutes. Remove from pan and cool.
2. Cut the corn bread into 1-inch pieces and spread out on a baking sheet. Dry, uncovered, at room temperature for 2 days.
Nutrients per serving (includes turkey and stuffing) calories 655, protein 49g, carbohydrates 38g, fiber 2g, fat 33g (saturated fat 12g), cholesterol 224mg, sodium 906mg
Serves 14
· Salt and freshly ground black pepper
· 6 cups reduced-sodium chicken broth
· 1 yellow onion, coarsely chopped
· 1 carrot, coarsely chopped
· 6 parsley stems
· 1/4 teaspoon dried thyme
· 1 bay leaf
· Stuffing
· 1/2 cup plus 2 tablespoons unsalted butter
· 2 large yellow onions, finely diced
· 4 celery ribs, finely diced
· 1 cup dried apples, coarsely chopped
· 1/4 cup fresh chopped flat-leaf parsley
· 1 tablespoon fresh thyme, chopped
· 1 tablespoon fresh sage, chopped
· 1 recipe corn bread, air-dried 2 days (see below)
· 1 tablespoon flour
· 1 teaspoon cornstarch
· Corn bread
· 1½ cups all-purpose flour
· 1½ cups cornmeal
· 1 tablespoon baking powder
· 2 tablespoons granulated sugar
· 1 teaspoon salt
· 1/3 cup corn oil
· 1 cup light sour cream
· 1 cup 2 percent milk
· 1 egg, lightly beaten
1. Remove the giblets from the inside of the turkey. Wash the turkey and pat dry, then rub inside and out with 2 teaspoons salt.
2. Place the turkey neck, gizzard, heart, broth, onion, carrot, parsley stems, thyme, and bay leaf in a saucepan, and simmer over low heat until the broth reduces by three quarters, approximately 1½ hours. Strain.
3. To make the stuffing: In a large skillet over medium heat, melt 1/2 cup butter and cook the onions, celery, and apples, stirring occasionally, until soft, about 10 minutes. Transfer to a bowl and add the parsley, thyme, sage, corn bread, and approximately 1½ cups stock until the stuffing is light and fluffy. Season with salt and pepper to taste.
4. Preheat the oven to 400° F. Fill the breast and neck cavity loosely with stuffing. Truss the turkey. Place on a rack in a shallow roasting pan. Melt the remaining 2 tablespoons butter and brush turkey lightly with 1 tablespoon, reserving the remaining butter. Cook the turkey in the middle of the oven for 45 minutes. Reduce the heat to 325° F. Drape a double layer of cheesecloth over the turkey and brush evenly with the reserved melted butter. Continue to roast until the juices run clear when the thigh is pierced with a skewer, or an instant-read thermometer inserted into the thickest part of the thigh registers 175° F.
5. Let the turkey rest for 20 minutes. Remove the cheesecloth. Remove the turkey from the pan. To make the gravy, pour the drippings from the bottom of the pan into a separator cup. Once separated, pour all of the drippings and 2 tablespoons of the fat back into the pan. Discard remainder. Whisk together the flour, cornstarch, and 1/2 cup stock and add to the heated roasting pan, whisking constantly. Set the roasting pan on an oven burner, add the remaining stock, and continue to stir until thickened, 2 minutes. Simmer 1 minute more before removing from heat.
6. Remove the stuffing from the cavity. Carve the turkey and place on a platter with the stuffing. Serve the gravy separately.
Corn bread (for stuffing)
1. Preheat the oven to 375° F. In a bowl, sift together the flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk together the oil, sour cream, milk, and egg. Fold the wet ingredients into the dry ingredients just until mixed together. Pour into a buttered 9-by-9-inch pan and bake until a skewer comes out clean, about 35 minutes. Remove from pan and cool.
2. Cut the corn bread into 1-inch pieces and spread out on a baking sheet. Dry, uncovered, at room temperature for 2 days.
Nutrients per serving (includes turkey and stuffing) calories 655, protein 49g, carbohydrates 38g, fiber 2g, fat 33g (saturated fat 12g), cholesterol 224mg, sodium 906mg
Serves 14
Roasted Butternut Squash Soup With Honey-Pecan Butter
· 2 butternut squash, about 4 pounds
· 2 tablespoons butter
· 2 slices bacon, chopped
· 1 large yellow onion, chopped
· 6 cups low-sodium chicken broth
· 1/4 cup freshly squeezed orange juice
· Large pinch freshly grated nutmeg
· Salt and freshly ground black pepper
· 3 tablespoons toasted and finely chopped pecans
· 1 tablespoon honey
· Whole leaves of Italian parsley
1. Preheat oven to 375° F. Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.
2. In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.
3. In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.
4. Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey. Season with salt and pepper. Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter. Store in the refrigerator.
5. To serve, ladle soup into soup bowls. Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup. Garnish with parsley.
Nutrients per serving calories 194, protein 7g, carbohydrates 31g, fiber 7g, fat 7g (saturated fat 3g), cholesterol 10mg, sodium 714mg
Serves 8
· 2 tablespoons butter
· 2 slices bacon, chopped
· 1 large yellow onion, chopped
· 6 cups low-sodium chicken broth
· 1/4 cup freshly squeezed orange juice
· Large pinch freshly grated nutmeg
· Salt and freshly ground black pepper
· 3 tablespoons toasted and finely chopped pecans
· 1 tablespoon honey
· Whole leaves of Italian parsley
1. Preheat oven to 375° F. Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.
2. In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.
3. In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.
4. Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey. Season with salt and pepper. Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter. Store in the refrigerator.
5. To serve, ladle soup into soup bowls. Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup. Garnish with parsley.
Nutrients per serving calories 194, protein 7g, carbohydrates 31g, fiber 7g, fat 7g (saturated fat 3g), cholesterol 10mg, sodium 714mg
Serves 8
TAMALE LOAF
1 lb. or more hamburger, crumble
1 lg. onion, chopped
1/2 c. salad oil
Salt & garlic salt
1 tbsp. Grandma's chili powder
1 lg. can tomatoes
1 c. corn
1 c. chopped olives
3 c. milk
3 eggs
2 c. yellow cornmeal
Note: Must be "Grandma's", it's not hot.
1. In large kettle cook softly hamburger, onions, salad oil, salt, garlic salt and "Grandma's" chili.
2. Add tomatoes, corn and chopped olives. Simmer 10 minutes.
3. Mix cornmeal with milk and egg yolks. Add to kettle. Simmer 15 minutes.
4. Pour into oiled baking dish. Fold in beaten egg whites. Garnish top with whole pitted olives.
5. Bake 40 minutes at 350 degrees
1 lg. onion, chopped
1/2 c. salad oil
Salt & garlic salt
1 tbsp. Grandma's chili powder
1 lg. can tomatoes
1 c. corn
1 c. chopped olives
3 c. milk
3 eggs
2 c. yellow cornmeal
Note: Must be "Grandma's", it's not hot.
1. In large kettle cook softly hamburger, onions, salad oil, salt, garlic salt and "Grandma's" chili.
2. Add tomatoes, corn and chopped olives. Simmer 10 minutes.
3. Mix cornmeal with milk and egg yolks. Add to kettle. Simmer 15 minutes.
4. Pour into oiled baking dish. Fold in beaten egg whites. Garnish top with whole pitted olives.
5. Bake 40 minutes at 350 degrees
BEEF-CABBAGE CASSEROLE
1 med. onion, chopped
1/2 - 1 lb. hamburger
3/4 tsp. salt
1/8 tsp. pepper
6 c. shredded cabbage
1 can cream of mushroom soup
Brown hamburger and onion; drain. Add salt and pepper. In a 2 quart baking dish
spread 3 cups of cabbage. Cover with meat mixture. Top with 3 more cups cabbage. Pour soup on top.
Bake, covered at 350 degrees for 1 hour.
1/2 - 1 lb. hamburger
3/4 tsp. salt
1/8 tsp. pepper
6 c. shredded cabbage
1 can cream of mushroom soup
Brown hamburger and onion; drain. Add salt and pepper. In a 2 quart baking dish
spread 3 cups of cabbage. Cover with meat mixture. Top with 3 more cups cabbage. Pour soup on top.
Bake, covered at 350 degrees for 1 hour.
CHILI SHRIMP QUICHE
1 pie crust
Pie crust to fit a 10 inch flan pan or round casserole with straight sides.
FILLING:
4 eggs
1/2 c. milk
1/2 c. light cream
1/2 clove garlic, crushed
1 c. Cheddar cheese, grated3
green onions, chopped
2 green chilies, seeded and chopped
8 oz. cooked and peeled shrimp
Salt to taste
Cooked shrimp and parsley sprigs for garnish
Carefully press the pastry onto the bottom and up the sides of the dish, taking care not to stretch it. Trim the top edge with a sharp knife to give an even finish.Mix the eggs, milk, cream and garlic together. Sprinkle cheese, onion, chilies and shrimp onto the base of the pastry and pour the egg mixture over that.
Bake in a preheated 400 degree oven for 30-40 minutes until firm and golden brown. Garnish with additional shrimp and parsley.
For variation you may add red and green peppers and coriander leaves (cilantro) to the filling before baking.
Pie crust to fit a 10 inch flan pan or round casserole with straight sides.
FILLING:
4 eggs
1/2 c. milk
1/2 c. light cream
1/2 clove garlic, crushed
1 c. Cheddar cheese, grated3
green onions, chopped
2 green chilies, seeded and chopped
8 oz. cooked and peeled shrimp
Salt to taste
Cooked shrimp and parsley sprigs for garnish
Carefully press the pastry onto the bottom and up the sides of the dish, taking care not to stretch it. Trim the top edge with a sharp knife to give an even finish.Mix the eggs, milk, cream and garlic together. Sprinkle cheese, onion, chilies and shrimp onto the base of the pastry and pour the egg mixture over that.
Bake in a preheated 400 degree oven for 30-40 minutes until firm and golden brown. Garnish with additional shrimp and parsley.
For variation you may add red and green peppers and coriander leaves (cilantro) to the filling before baking.
MOSTACCIOLI WITH BACON & MUSHROOMS
6-8 slices bacon, cut up
2 (4.5 oz.) jars whole mushrooms, drained
1/2 lb. mostaccioli, uncooked
3/4 c. half and half
1/3 c. butter2 tsp. parsley flakes
1/2 tsp. salt (opt.)
1 sm. clove garlic, minced
6-8 drops hot pepper sauce
1/3 c. grated Parmesan cheese
1/4 c. sliced green onions
Cook bacon in medium skillet until crisp; remove from fat; set aside. Place mushrooms in pan, cook until golden; drain, set aside. Cook mostaccioli according to directions on package; drain. In same saucepan, combine half and half, butter, parsley flakes, salt, garlic and hot pepper sauce. Heat just until butter melts, stirring often. Combine bacon and mushrooms, hot mostaccioli, half and half mixture and Parmesan cheese; toss to coat. Place on a warm platter. Garnish with green onions. Serve immediately.
4 servings.
2 (4.5 oz.) jars whole mushrooms, drained
1/2 lb. mostaccioli, uncooked
3/4 c. half and half
1/3 c. butter2 tsp. parsley flakes
1/2 tsp. salt (opt.)
1 sm. clove garlic, minced
6-8 drops hot pepper sauce
1/3 c. grated Parmesan cheese
1/4 c. sliced green onions
Cook bacon in medium skillet until crisp; remove from fat; set aside. Place mushrooms in pan, cook until golden; drain, set aside. Cook mostaccioli according to directions on package; drain. In same saucepan, combine half and half, butter, parsley flakes, salt, garlic and hot pepper sauce. Heat just until butter melts, stirring often. Combine bacon and mushrooms, hot mostaccioli, half and half mixture and Parmesan cheese; toss to coat. Place on a warm platter. Garnish with green onions. Serve immediately.
4 servings.
GOLDEN SHRIMP CASSEROLE
8 slices slightly dry buttered bread, cubed (5 c.)
2 c. cooked or canned shrimp
1 (3 oz.) can mushrooms, drained
1/2 lb. sharp process American cheese (2 c. grated)
3 eggs
1/2 tsp. dry mustard
Dash pepper & paprika
2 c. milk
Beat eggs slightly. Add milk and other ingredients.
Bake at 325 degrees for 50 to 60 minutes.
2 c. cooked or canned shrimp
1 (3 oz.) can mushrooms, drained
1/2 lb. sharp process American cheese (2 c. grated)
3 eggs
1/2 tsp. dry mustard
Dash pepper & paprika
2 c. milk
Beat eggs slightly. Add milk and other ingredients.
Bake at 325 degrees for 50 to 60 minutes.
TURKEY TORTILLA CASSEROLE
1/2 c. chopped onion
1/2 c. reduced-sodium chicken broth
1/4 c. chopped celery
3 c. chopped cooked turkey or chicken
10 to 12 (6 inch) corn tortillas, torn into bite-size pieces
1 (4 oz.) can diced green chili peppers, drained
1 (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
1 tsp. pepper
1 c. shredded cheddar cheese (4 oz.)
1 c. shredded Monterey Jack cheese (4 oz.)
1 c. salsaIn a medium saucepan combine onion, chicken broth and celery.
Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until vegetables are just tender.In a large bowl, stir together undrained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup and pepper. Reserve 1/2 cup of each cheese, set aside.
Stir remaining cheese into tortilla mixture. Transfer mixture into a lightly greased
13 x 9 x 2 inch baking dish. Top with salsa and reserved cheeses.
Bake in a 350 degree oven for about 30 minutes or until heated through. Let stand 5 minutes before serving.
Serves 10 to 12.
1/2 c. reduced-sodium chicken broth
1/4 c. chopped celery
3 c. chopped cooked turkey or chicken
10 to 12 (6 inch) corn tortillas, torn into bite-size pieces
1 (4 oz.) can diced green chili peppers, drained
1 (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
1 tsp. pepper
1 c. shredded cheddar cheese (4 oz.)
1 c. shredded Monterey Jack cheese (4 oz.)
1 c. salsaIn a medium saucepan combine onion, chicken broth and celery.
Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until vegetables are just tender.In a large bowl, stir together undrained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup and pepper. Reserve 1/2 cup of each cheese, set aside.
Stir remaining cheese into tortilla mixture. Transfer mixture into a lightly greased
13 x 9 x 2 inch baking dish. Top with salsa and reserved cheeses.
Bake in a 350 degree oven for about 30 minutes or until heated through. Let stand 5 minutes before serving.
Serves 10 to 12.
SOUR CREAM ENCHILADAS
2 lbs. ground beef
1 tsp. salt
1 bunch green onions, chopped
2 c. sour cream
2 (16 oz.) cans refried beans
2 c. shredded cheese (1/2 cheddar; 1/2 Monterey Jack)
1/2 tsp. cumin
16 lg. flour tortillas
2 cans mild enchilada sauce
2 more cups shredded cheese
Brown ground beef; drain and add salt and onions. Remove from heat and add sour cream, beans and cheese. Stir in cumin. Warm tortillas in a skillet with no fat to soften. Put about
1/3 cup of meat mixture in tortilla and roll up and secure with a toothpick. Place in 2 (9 x 13 inch) pans. Pour 1 can of enchilada sauce over each pan. Top with 2 cups shredded cheese. Warm in oven at 300 degrees for 30 minutes. Can be made ahead and refrigerated or frozen. Serve with shredded lettuce, tomatoes, sour cream and extra sauce.
1 tsp. salt
1 bunch green onions, chopped
2 c. sour cream
2 (16 oz.) cans refried beans
2 c. shredded cheese (1/2 cheddar; 1/2 Monterey Jack)
1/2 tsp. cumin
16 lg. flour tortillas
2 cans mild enchilada sauce
2 more cups shredded cheese
Brown ground beef; drain and add salt and onions. Remove from heat and add sour cream, beans and cheese. Stir in cumin. Warm tortillas in a skillet with no fat to soften. Put about
1/3 cup of meat mixture in tortilla and roll up and secure with a toothpick. Place in 2 (9 x 13 inch) pans. Pour 1 can of enchilada sauce over each pan. Top with 2 cups shredded cheese. Warm in oven at 300 degrees for 30 minutes. Can be made ahead and refrigerated or frozen. Serve with shredded lettuce, tomatoes, sour cream and extra sauce.
CORNBREAD SKILLET CASSEROLE
1 lb. lean ground beef
2 eggs, beaten
1 c. self-rising cornmeal
1 can (16 oz.) cream style corn
1 c. milk
1/4 c. vegetable oil
2 c. (8 oz.) shredded Cheddar cheese
1 lg. onion, chopped(optional)
2 to 4 jalapeno peppers, seeded and chopped
Crumble ground beef in a large skillet and brown evenly, drain. Stir eggs, cornmeal, cream style corn, milk and vegetable oil together. Pour 1/2 batter into greased 10 1/2 inch cast iron skillet or 10 inch deep dish pie plate. Top evenly with browned ground beef, followed by the cheese, onion and peppers. Pour remaining batter over the top.Bake in preheated 350 degree oven 45-55 minutes. Let stand 5 to 10 minutes before cutting into wedges to serve.
Makes 6 to 8 servings.
2 eggs, beaten
1 c. self-rising cornmeal
1 can (16 oz.) cream style corn
1 c. milk
1/4 c. vegetable oil
2 c. (8 oz.) shredded Cheddar cheese
1 lg. onion, chopped(optional)
2 to 4 jalapeno peppers, seeded and chopped
Crumble ground beef in a large skillet and brown evenly, drain. Stir eggs, cornmeal, cream style corn, milk and vegetable oil together. Pour 1/2 batter into greased 10 1/2 inch cast iron skillet or 10 inch deep dish pie plate. Top evenly with browned ground beef, followed by the cheese, onion and peppers. Pour remaining batter over the top.Bake in preheated 350 degree oven 45-55 minutes. Let stand 5 to 10 minutes before cutting into wedges to serve.
Makes 6 to 8 servings.
"DINNER IN A HURRY" HAM AND RICE CASSEROLE
10 oz. pkg. chopped broccoli
1 can chopped ham
1 c. cooked rice
1 c. cheddar cheese soup
1 c. sour cream
Combine all ingredients in 2 quart casserole. Top with buttered bread crumbs and
bake at 325 degrees for 30 minutes
1 can chopped ham
1 c. cooked rice
1 c. cheddar cheese soup
1 c. sour cream
Combine all ingredients in 2 quart casserole. Top with buttered bread crumbs and
bake at 325 degrees for 30 minutes
BREAKFAST CASSEROLE
1 lb. sausage
6 whole eggs, beaten
2 c. sweet milk
3 slices bread, crumbled
1 tsp. salt
1 c. grated cheese
Crumble and brown sausage, drain and set aside. Beat eggs and milk together.
Use a buttered casserole. Layer bread crumbs in bottom of dish, add sausage,
pour on the egg and milk mixture. Add cheese last. Cover and refrigerate overnight.
Bake at 350 degrees for 30 minutes. Use 9 x 12 inch dish.
6 whole eggs, beaten
2 c. sweet milk
3 slices bread, crumbled
1 tsp. salt
1 c. grated cheese
Crumble and brown sausage, drain and set aside. Beat eggs and milk together.
Use a buttered casserole. Layer bread crumbs in bottom of dish, add sausage,
pour on the egg and milk mixture. Add cheese last. Cover and refrigerate overnight.
Bake at 350 degrees for 30 minutes. Use 9 x 12 inch dish.
SHRIMP SPAGHETTI
Printed from COOKS.COM
1 med. onion
1 clove garlic or 1/2 tsp. minced
1 stick butter
1 tbsp. cornstarch1
reg. pack spaghetti
1 lb. peeled shrimp
Boil spaghetti while preparing the following (both should be done around the same time) : Saute onions and garlic in butter (about 5 to 10 minutes). Add shrimp (uncooked). Cook about 5 more minutes. Put cornstarch in 1/2 cup water. Add to shrimp mixture.
Season with salt and pepper to taste. Fold in with spaghetti. Serve with Parmesan on top.
1 med. onion
1 clove garlic or 1/2 tsp. minced
1 stick butter
1 tbsp. cornstarch1
reg. pack spaghetti
1 lb. peeled shrimp
Boil spaghetti while preparing the following (both should be done around the same time) : Saute onions and garlic in butter (about 5 to 10 minutes). Add shrimp (uncooked). Cook about 5 more minutes. Put cornstarch in 1/2 cup water. Add to shrimp mixture.
Season with salt and pepper to taste. Fold in with spaghetti. Serve with Parmesan on top.
SEAFOOD LASAGNA
Printed from COOKS.COM
8 lasagna noodles
2 tbsp. butter
1 c. chopped onion
1 (8 oz.) pkg. cream cheese
1 1/2 c. creamed cottage cheese
1 egg, beaten3
tsp. basil
1/2 tsp. salt & pepper
2 (10 oz.) cans mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 (5 oz.) can crab
1 lb. cooked (fresh) shrimp
1/4 c. Parmesan cheese
1/2 c. shredded sharp cheddar cheese
Cook noodles, place in pan.Cook onions in butter, add cream cheese, cottage cheese, egg, basil, salt and pepper. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer.
Repeat all layers, sprinkle with Parmesan cheese.
Bake, uncovered in 350 degree oven for 45 minutes. Top with sharp cheese. Brown, let stand 15 minutes before serving. Use a 9"x13" pan.
8 lasagna noodles
2 tbsp. butter
1 c. chopped onion
1 (8 oz.) pkg. cream cheese
1 1/2 c. creamed cottage cheese
1 egg, beaten3
tsp. basil
1/2 tsp. salt & pepper
2 (10 oz.) cans mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 (5 oz.) can crab
1 lb. cooked (fresh) shrimp
1/4 c. Parmesan cheese
1/2 c. shredded sharp cheddar cheese
Cook noodles, place in pan.Cook onions in butter, add cream cheese, cottage cheese, egg, basil, salt and pepper. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer.
Repeat all layers, sprinkle with Parmesan cheese.
Bake, uncovered in 350 degree oven for 45 minutes. Top with sharp cheese. Brown, let stand 15 minutes before serving. Use a 9"x13" pan.
BEEF STEW
2 lb. stew beef
1/4 c. oil
1 1/2 c. chopped onions
1 can tomatoes
3 tbsp. tapioca
1 can beef broth (not consomme)
Garlic salt
1 tbsp. parsley
2 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 med. carrots
6 potatoes
1/2 c. celery
Brown beef in oil, add all ingredients together in large 3 quart casserole and cook for 2 1/2 hours at 325 degrees.
1/4 c. oil
1 1/2 c. chopped onions
1 can tomatoes
3 tbsp. tapioca
1 can beef broth (not consomme)
Garlic salt
1 tbsp. parsley
2 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 med. carrots
6 potatoes
1/2 c. celery
Brown beef in oil, add all ingredients together in large 3 quart casserole and cook for 2 1/2 hours at 325 degrees.
BREAKFAST PIZZA
1 pkg. crescent rolls
1/2 green pepper, slice thin
1/4 c. diced onion1 toaster oven hash brown patty
Shredded Swiss, Mozzarella and Cheddar
1 lb. hot sausage (cooked)
5 eggsSpray pizza pan with Pam. Spread crescent roll over greased pizza pan.
Cook and drain the sausage. Beat eggs with a fork and pour evenly over crescent roll.
Spread rest of ingredients over pizza. Bake at 350 degrees for 20 minutes or until cheese is melted and crust is brown.
1/2 green pepper, slice thin
1/4 c. diced onion1 toaster oven hash brown patty
Shredded Swiss, Mozzarella and Cheddar
1 lb. hot sausage (cooked)
5 eggsSpray pizza pan with Pam. Spread crescent roll over greased pizza pan.
Cook and drain the sausage. Beat eggs with a fork and pour evenly over crescent roll.
Spread rest of ingredients over pizza. Bake at 350 degrees for 20 minutes or until cheese is melted and crust is brown.
CHINESE CASSEROLE
1 can crab or shrimp
2 cans mushroom soup
1 c. celery, chopped
1/2 c. onion, minced
1/2 c. green pepper, chopped
1 (3 oz.) can fried noodles
1/4 c. slivered almonds
1 c. crushed potato chips
1 sm. can water chestnuts, drained
Combine all except chips. Place in greased 9 x 13 inch pan. Top with chips. Bake 30 minutes in 350 degree oven. Let stand for 10-15 minutes.
2 cans mushroom soup
1 c. celery, chopped
1/2 c. onion, minced
1/2 c. green pepper, chopped
1 (3 oz.) can fried noodles
1/4 c. slivered almonds
1 c. crushed potato chips
1 sm. can water chestnuts, drained
Combine all except chips. Place in greased 9 x 13 inch pan. Top with chips. Bake 30 minutes in 350 degree oven. Let stand for 10-15 minutes.
SEAFOOD QUICHE
1 (9 inch) pie shell
1/2 lb. Swiss cheese, grated
1/2 lb. crab meat
1/4 lb. sm. shrimp
2 eggs, beaten
1 c. cream or 1/2 c. milk can be substituted
2 tsp. flour
1 tbsp. butter
1 tbsp. dry sherry
Salt
Pepper
Cayenne pepper
Nutmeg
Fill pie shell with cheese, crab meat and shrimp. Combine eggs, cream and flour;
season to taste. Stir in butter and sherry. Pour over seafood.
Bake at 375 degrees for 30 minutes.
1/2 lb. Swiss cheese, grated
1/2 lb. crab meat
1/4 lb. sm. shrimp
2 eggs, beaten
1 c. cream or 1/2 c. milk can be substituted
2 tsp. flour
1 tbsp. butter
1 tbsp. dry sherry
Salt
Pepper
Cayenne pepper
Nutmeg
Fill pie shell with cheese, crab meat and shrimp. Combine eggs, cream and flour;
season to taste. Stir in butter and sherry. Pour over seafood.
Bake at 375 degrees for 30 minutes.
SAVORY EGG CASSEROLE
6 eggs, hard cooked
1/4 c. butter
1/4 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tbsp. minced parsley
2 c. hot, cooked peas, green beans or broccoli
1 (11 oz.) can condensed cream of mushroom soup
1/2 tsp. salt
1/2 c. milk or water
1 c. grated cheese (1/4 lb.)
1. Cut eggs in half lengthwise. Remove yolks.
2. Cream butter and yolks with 1/4 teaspoon salt and other seasonings.
3. Fill each egg white with creamed mixture; place in shallow buttered casserole.
4. Arrange vegetables around eggs.
5. Combine mushroom soup, 1/2 teaspoon salt and heat and pour over eggs and vegetables with
1/2 cup liquid.
6. Sprinkle with cheese. Heat in a moderately hot oven (350 degrees) for 10 to 15 minutes or
until cheese is melted.
1/4 c. butter
1/4 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tbsp. minced parsley
2 c. hot, cooked peas, green beans or broccoli
1 (11 oz.) can condensed cream of mushroom soup
1/2 tsp. salt
1/2 c. milk or water
1 c. grated cheese (1/4 lb.)
1. Cut eggs in half lengthwise. Remove yolks.
2. Cream butter and yolks with 1/4 teaspoon salt and other seasonings.
3. Fill each egg white with creamed mixture; place in shallow buttered casserole.
4. Arrange vegetables around eggs.
5. Combine mushroom soup, 1/2 teaspoon salt and heat and pour over eggs and vegetables with
1/2 cup liquid.
6. Sprinkle with cheese. Heat in a moderately hot oven (350 degrees) for 10 to 15 minutes or
until cheese is melted.
BAKED CABBAGE CASSEROLE
6 slices white bread
2 c. milk
3 eggs, slightly beaten
Salt to taste
Dash of red pepper
1 onion, grated
2 c. shredded cabbage
1/2 c. grated cheese
Soak bread in milk for 5 minutes. Add slightly beaten eggs, salt, pepper, onion and cabbage, mixing well. Top with grated cheese. Bake at 350 degrees for 30 minutes.
2 c. milk
3 eggs, slightly beaten
Salt to taste
Dash of red pepper
1 onion, grated
2 c. shredded cabbage
1/2 c. grated cheese
Soak bread in milk for 5 minutes. Add slightly beaten eggs, salt, pepper, onion and cabbage, mixing well. Top with grated cheese. Bake at 350 degrees for 30 minutes.
PAPA JOE'S ITALIAN LASAGNE
Printed from COOKS.COM
Two 13 x 9 inch pans. Oven, 350 degrees. 2 lg. (16 oz.) cans tomato puree 2 cans crushed Italian tomatoes 1 lg. onion 2 cloves garlic 2 tbsp. olive oil 1 bunch fresh parsley, finely chopped 1 tsp. sugar Pinch of oregano 1 lb. Italian sausage (med. or hot) 1 lb. lean ground beef 1 c. Parmesan cheese 1 1/2 lbs. Mozzarella cheese 2 lbs. Ricotta cheese 2 fresh eggs 1 1/2 lbs. lasagne noodles Spices, herbs, salt, and pepper to taste
To make sauce, brown chopped onion and garlic in olive oil for 2 to 3 minutes in a very large stock pot. Brown sausage meat (without skin), chopping into small chunks. Brown ground beef, breaking up into small chunks. To the browned meat stock, add tomato paste. Slowly blend the meat and tomato paste, being careful not to burn. After a few minutes, add tomato puree, crushed tomatoes, and 1 can of water from each tomato paste can. Stir until all ingredients are blended; lower flame, cover, and simmer for 3 to 4 hours (after 2 hours, add a teaspoon of sugar, smell and taste sauce. You may want to add a pinch of red pepper flakes).
Cook lasagne noodles according to package directions (until tender but not too soft) in rapidly boiling salted water with 1 tablespoon olive oil. Drain and rinse in cold water. While the noodles are cooking, you can grate the Mozzarella, blend the Ricotta with 2 raw eggs and some fine parsley flakes, and set up an assembly line of sauce, noodles, Ricotta cheese, Mozzarella cheese, and Parmesan cheese.
Using ladle, spread a thin layer of sauce (about 1/2 cup) in the bottom of a baking pan. Place a layer of noodles on top of sauce to begin layering. Add small portions (1/2 teaspoon) of Ricotta cheese mixture to noodles, placing about an inch or 2 apart. Spread a light layer of grated Mozzarella cheese on top; sprinkle lightly with Parmesan cheese. Add another ladle of sauce to cover, then repeat procedure with a layer of noodles. Make approximately 4 layers (about 2 1/2 inches thick).
On top of lasagne layer, add about 2 full ladles of sauce to lightly cover entire dish. Bake in oven for 30 to 45 minutes. Let set for 15 minutes before serving. (Actually, it's even better the next day!!) Enjoy!
Two 13 x 9 inch pans. Oven, 350 degrees. 2 lg. (16 oz.) cans tomato puree 2 cans crushed Italian tomatoes 1 lg. onion 2 cloves garlic 2 tbsp. olive oil 1 bunch fresh parsley, finely chopped 1 tsp. sugar Pinch of oregano 1 lb. Italian sausage (med. or hot) 1 lb. lean ground beef 1 c. Parmesan cheese 1 1/2 lbs. Mozzarella cheese 2 lbs. Ricotta cheese 2 fresh eggs 1 1/2 lbs. lasagne noodles Spices, herbs, salt, and pepper to taste
To make sauce, brown chopped onion and garlic in olive oil for 2 to 3 minutes in a very large stock pot. Brown sausage meat (without skin), chopping into small chunks. Brown ground beef, breaking up into small chunks. To the browned meat stock, add tomato paste. Slowly blend the meat and tomato paste, being careful not to burn. After a few minutes, add tomato puree, crushed tomatoes, and 1 can of water from each tomato paste can. Stir until all ingredients are blended; lower flame, cover, and simmer for 3 to 4 hours (after 2 hours, add a teaspoon of sugar, smell and taste sauce. You may want to add a pinch of red pepper flakes).
Cook lasagne noodles according to package directions (until tender but not too soft) in rapidly boiling salted water with 1 tablespoon olive oil. Drain and rinse in cold water. While the noodles are cooking, you can grate the Mozzarella, blend the Ricotta with 2 raw eggs and some fine parsley flakes, and set up an assembly line of sauce, noodles, Ricotta cheese, Mozzarella cheese, and Parmesan cheese.
Using ladle, spread a thin layer of sauce (about 1/2 cup) in the bottom of a baking pan. Place a layer of noodles on top of sauce to begin layering. Add small portions (1/2 teaspoon) of Ricotta cheese mixture to noodles, placing about an inch or 2 apart. Spread a light layer of grated Mozzarella cheese on top; sprinkle lightly with Parmesan cheese. Add another ladle of sauce to cover, then repeat procedure with a layer of noodles. Make approximately 4 layers (about 2 1/2 inches thick).
On top of lasagne layer, add about 2 full ladles of sauce to lightly cover entire dish. Bake in oven for 30 to 45 minutes. Let set for 15 minutes before serving. (Actually, it's even better the next day!!) Enjoy!
CHICKEN CREOLE
1 chopped onion (med.)
1 clove minced garlic1 green pepper, finely chopped
1/2 c. celery, finely chopped
2 tbsp. butter
1 can (8 oz.) tomato sauce
1/2 c. water
1 bay leaf (crushed)
1 tsp. parsley, fresh, minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 lb. boneless white chicken (chopped)
In medium skillet saute onion, garlic, green pepper and celery in butter, about 5 minutes,
or until tender. Remove from heat. Stir in tomato sauce, water, bay leaf, parsley, salt and pepper. Simmer 10 minutes. Add additional water if needed. Add chicken. Bring mixture
to a boil. Cook over medium heat until chicken is done. Serve over fluffy white rice. Can substitute shrimp for chicken.
1 clove minced garlic1 green pepper, finely chopped
1/2 c. celery, finely chopped
2 tbsp. butter
1 can (8 oz.) tomato sauce
1/2 c. water
1 bay leaf (crushed)
1 tsp. parsley, fresh, minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 lb. boneless white chicken (chopped)
In medium skillet saute onion, garlic, green pepper and celery in butter, about 5 minutes,
or until tender. Remove from heat. Stir in tomato sauce, water, bay leaf, parsley, salt and pepper. Simmer 10 minutes. Add additional water if needed. Add chicken. Bring mixture
to a boil. Cook over medium heat until chicken is done. Serve over fluffy white rice. Can substitute shrimp for chicken.
EGGPLANT PARMIGIANA
Printed from COOKS.COM
2 med. eggplants, sliced thin
Cooking oil
Flour for dredging
8 tbsp. Parmesan cheese, grated
8 tbsp. Mozzarella cheese, grated
2 c. marinara tomato sauce
Coat eggplant in flour and fry in oil. Drain. Place small portion of tomato sauce in long
baking dish, next a layer of eggplant. Sprinkle on cheeses and continue with another layer of eggplant, sauce and cheese. Bake at 350 degrees for 15 minutes.
2 med. eggplants, sliced thin
Cooking oil
Flour for dredging
8 tbsp. Parmesan cheese, grated
8 tbsp. Mozzarella cheese, grated
2 c. marinara tomato sauce
Coat eggplant in flour and fry in oil. Drain. Place small portion of tomato sauce in long
baking dish, next a layer of eggplant. Sprinkle on cheeses and continue with another layer of eggplant, sauce and cheese. Bake at 350 degrees for 15 minutes.
Layered Meatball Bake
1 pkg. [6 oz.] Stove Top Stuffing Mix for Chicken
1 can [103/4 oz.] reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. [1 lb.] frozen meatballs 2 cups frozen peas
1 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package for Light Preparation; set aside.
COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.
BAKE 20 to 25 min. or until heated through. Makes 6 servings.
VARIATION: Prepare as directed, substituting 1 can [141/2 oz.) undrained diced tomatoes for the soup, omitting milk and using Italian-flavored meatballs and Kraft Shredded LowMoisture Part-Skim Mozzarella Cheese.
Eggplant Parmigiana
Ingredients:
1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original);
ground to a breadcrumb-like consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring
(such as Hunt's Tomatoes Sauce with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese
1/4 cup reduced-fat grated parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper Optional: dried Italian seasonings (basil, oregano, etc.)
Directions: Preheat oven to 375 degrees.
Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture).
Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce.
Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy!
MAKES 4 SERVINGS
1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original);
ground to a breadcrumb-like consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring
(such as Hunt's Tomatoes Sauce with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese
1/4 cup reduced-fat grated parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper Optional: dried Italian seasonings (basil, oregano, etc.)
Directions: Preheat oven to 375 degrees.
Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture).
Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce.
Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy!
MAKES 4 SERVINGS
Chili
---begin-tinykitchen---
Title: Chili
2-1/2 pounds ground beef
2-1/2 onion, chopped
2-1/2 (14.5 ounce) cans stewed tomatoes
2-1/2 (15 ounce) cans tomato sauce
2-1/2 (15 ounce) cans kidney beans
3-3/4 cups water
2-1/2 pinches chili powder
2-1/2 pinches garlic powder
salt and pepper to taste
DIRECTIONS:
1. In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
2. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Title: Chili
2-1/2 pounds ground beef
2-1/2 onion, chopped
2-1/2 (14.5 ounce) cans stewed tomatoes
2-1/2 (15 ounce) cans tomato sauce
2-1/2 (15 ounce) cans kidney beans
3-3/4 cups water
2-1/2 pinches chili powder
2-1/2 pinches garlic powder
salt and pepper to taste
DIRECTIONS:
1. In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
2. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Chicken Enchilada
1/4 cup slivered almonds
1/4 cup chopped onion
2 tablespoons margarine
1 - 4 ounce can diced green chile peppers, drained
1 - 3 once package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 6-inch corn tortillas
1 - 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup
1 - 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded monterey jack or cheddar cheese (3 ounces)
2 tblespoons slivered almonds
Directions
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce
2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.
Makes 6 servings
1/4 cup chopped onion
2 tablespoons margarine
1 - 4 ounce can diced green chile peppers, drained
1 - 3 once package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 6-inch corn tortillas
1 - 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup
1 - 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded monterey jack or cheddar cheese (3 ounces)
2 tblespoons slivered almonds
Directions
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce
2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.
Makes 6 servings
Subscribe to:
Posts (Atom)