Source: Patsy Fesperman
Ingredients
2 cups Bisquick
2 cups Sharp Cheddar Cheese [grated]
1 lbs Pork Sausage [uncooked]
Procedure
Blend all ingredients in a mixer or a food processor until homogeneous
Portion into 1.5 inch balls and place on non-greased baking sheet
Bake at 375 for 18 minutes
Source: Mario Napolitano (Owner of Creative Shears Salon – Wake Forest, NC)
Ingredients
Eggplant
Bread Crumbs
Egg
Olive Oil
Prosciutto
Mozzarella Cheese
Basil
Parmigiano-Reggiano
Procedure
1. Beat egg and set aside in a small bowl
2. Brush the strips of eggplant with the egg
3. Coat eggplant with breadcrumbs
4. Heat oil in a skillet and lightly fry eggplant on both sides
5. Drain the eggplant on paper towels and allow to cool for a few minutes
6. Place Prosciutto and mozzarella on each strip of eggplant and roll up gently
7. Top the rolls with grated parmigiano-reggiano and fresh basil
8. Bake at 350 just until cheese is melted
9. Serve hot
Options: Pesto
Source: David Fesperman
|
¾ cup shortening |
1 cup sifted all-purpose flour |
|
1 cup firmly packed brown sugar |
1 teaspoon salt |
|
½ cup sugar |
½ teaspoon baking soda |
|
1 egg |
3 cups uncooked oatmeal |
|
1 teaspoon vanilla |
¼ cup water |
1. Beat shortening, sugars, egg, water, and vanilla together until creamy.
2. Sift together flour, salt, and soda
3. Add to creamy mixture; blend well.
4. Stir in oats.
5. Drop by teaspoons onto greased cookie sheets.
6. Bake in 350°F, preheated oven for 12 to 15 minutes.
(For variety, add chopped nutmeats, raisins, chocolate chips or coconut.)
Source: allrecipes.com
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Procedure
1. In a large bowl, whisk together all ingredients until homogenous.
2. Cover and refrigerate for 30 minutes before serving.
Ingredients
2 teaspoons plus 1/2 cup sugar, divided
1/4 cup baking cocoa
1/4 cup fat-free milk
2 tablespoons butter
1 teaspoon canola oil
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
10 teaspoons miniature semisweet chocolate chips, divided
1/2 cup reduced-fat vanilla ice cream
Procedure
1. In a small saucepan, combine the cocoa and 1/2 cup of sugar
2. Stir in the milk until smooth
3. Cook and stir this mixture until sugar is dissolved and mixture comes to a boil.
4. Remove from heat and stir in butter and oil. Continue to stir until butter is completely melted.
5. Set aside and allow to cool for 10 minutes.
6. Stir in egg white and vanilla until blended.
7. Add flour and salt and stir until combined.
8. Coat 4 ramekins with baking spray (containing flour) and dust with the 1/2 tsp of sugar.
9. Portion the cake batter evenly between the four ramekins while layering in the chocolate chips.
10. Bake at 350°F for 17-22 minutes, or just until centers are set.
11. Allow to cool on a wire rack for 10 minutes [while still in ramekin]
12. Carefully run a knife around the edge of the ramekins and invert cakes onto dessert plates.
13. Top with ice cream and chocolate chips.
Warm Chocolate Cakes published in Light & Tasty December/January 2007, p7
Ingredients
1 lb Black Beans
2 tbsp Olive Oil
1/2 cup Olive Oil
1 Tomato [medium, ripe]
1/2 medium onion [quartered]
1/2 medium onion [diced]
1/2 Green Pepper [cut into thick strips]
1/2 Green Pepper [diced]
1 Garlic Clove [peeled & crushed]
1 Garlic Clove [minced]
1 Bay Leaf
1 tsp Oregano [dry, crushed]
1/4 tsp Cumin
2 tbsp Wine Vinegar
1 tbsp Salt
1/2 tsp Hot Sauce
2 tbsp Dry Sherry
2 cups White Rice
Procedure
1. Soak beans overnight or until fully saturated – [cold water]
2. Pour beans and water into a large pot. Water should cover the beans by one inch.
3. Add 2 tbsp olive oil, whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.
4. Bring mixture to a boil and then lower the heat and allow to simmer until beans are tender [roughly an hour]
5. Remove and discard what is left of the whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.
6. In a sauté pan, cook the diced onion and diced pepper in 1/2 cup of olive oil. Continue cooking until onions are translucent.
7. In the same sauté pan, add the minced garlic, oregano, cumin, wine vinegar, and salt. Stir and cook for two minutes.
8. Add the contents of the sauté pan to the beans.
9. Stir in hot sauce and cook beans for an additional half hour.
10. Taste the soup and adjust the seasoning, if necessary.
11. Add the Sherry and remove from heat.
12. Serve over rice.
Source: Self Magazine – April 2006, p 56
Ingredients
1 banana
3 cups chai tea [brewed and frozen beforehand]
1⁄2 cup lowfat vanilla soymilk
1 tbsp honey
1/8 tsp cinnamon
Procedure
ice cubes
1. Brew 3 cups of chai tea and place into a 16 cube ice tray
2. Freeze the tea and place the cubes into a freezer bag for later use
smoothie
3. Slice the bannana into half-inch pieces and place in a blender
4. Place 8 of the chai tea ice cubes into the blender
5. Add honey and cinnamon to the blender
6. Blend untill smooth
7. Serve in two glasses and sip with a straw
Ingredients
2 oz Gin
2 oz Tonic Water
1 tbsp Lime Juice [fresh] [strained]
2 Lime wedges
Ice
Procedure
Fill an old fashioned rocks glass 1/3 with Ice
Add gin and Tonic
Gently stir in the lime juice
Garnish with two lime wedges
Ingredients:
1/2 oz Absolut Vodka
1/2 oz Malibu rum
1/2 oz Peach schnapps
1 oz Orange juice
1 oz Pineapple juice
1 oz Cranberry juice
Mixing instructions:
Pour all ingredients into a mixing tin and shake with ice.
Decant into pre-chilled Collins glass
Garnish with an orange slice.