Friday, September 16, 2011
Tangy Cheesy Chicken Spaghetti
Boil and debone 1 pound of chicken. Use 3 leg quarters is the to keep cost down. In a sauce pan, combine the chicken broth water, one can of cream of mushroom soup, one can of rotel, (drained), and one can of cheddar cheese soup. Add pepper, garlic and onion powder to taste. Cook and drain 4 lbs of spaghetti noodles. Combine all ingredients in a large 6 quart dish. Heat and serve.
French : Leek and Potato Soup
* 1/4 cup butter or margarine
* 2 large leeks, washed well and chopped
* 4 all-purpose potatoes, peeled and diced
* 4 cups chicken broth
* 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
* 1/4 teaspoon salt
* Sour cream or yogurt
* Snipped chives for garnish
Melt butter in a 3-quart saucepan over medium heat; add leeks and cook 5 minutes or until tender-crisp. Add potatoes; cook 5 minutes longer, stirring constantly. Add chicken broth, TABASCO® Green Sauce, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.
In a food processor or blender, puree soup in batches. To serve, garnish each serving with dollop of sour cream or yogurt and top with chives.
Makes 6 servings.
* 2 large leeks, washed well and chopped
* 4 all-purpose potatoes, peeled and diced
* 4 cups chicken broth
* 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
* 1/4 teaspoon salt
* Sour cream or yogurt
* Snipped chives for garnish
Melt butter in a 3-quart saucepan over medium heat; add leeks and cook 5 minutes or until tender-crisp. Add potatoes; cook 5 minutes longer, stirring constantly. Add chicken broth, TABASCO® Green Sauce, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.
In a food processor or blender, puree soup in batches. To serve, garnish each serving with dollop of sour cream or yogurt and top with chives.
Makes 6 servings.
Daniel Restaurant New York - Short Ribs Braised in Red Wine
3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely
chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
1. Pour the wine into a large saucepan set over medium heat. When
the wine is hot, carefully set it aflame. Let the flames die out,
then increase the heat so that the wine boils; allow it to boil
until it cooks down by half. Remove from the heat.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high
heat. Season the ribs all over with salt and the crushed pepper.
Dust half of the ribs with about 1 tablespoon flour. Then, when the
oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on
each side, until well-browned. Transfer the ribs to a plate. Repeat
with remaining ribs. Remove all but 1 tablespoon of the fat from
the pot, lower the heat under the pot to medium and toss in the
vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes,
then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover
tightly and place in the oven to braise for 2 1/2 hours or until
the ribs are very tender. Every 30 minutes, skim and discard fat
from the surface. (It's best to make the recipe to this point, cool
and chill the ribs and broth in the pan overnight; scrape off the
fat the next day. Rewarm before continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the
pan liquid until it has reduced to 1 quart. Season with salt and
white pepper and pass through a fine strainer; discard the solids.
Spoon the sauce over the meat and serve.
Tip: the ribs and sauce can be combined and kept covered in the
refrigerator for 2 to 3 days. Reheat gently, basting frequently, on
top of the stove or in a 350°F oven.
Serves 8
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely
chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
1. Pour the wine into a large saucepan set over medium heat. When
the wine is hot, carefully set it aflame. Let the flames die out,
then increase the heat so that the wine boils; allow it to boil
until it cooks down by half. Remove from the heat.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high
heat. Season the ribs all over with salt and the crushed pepper.
Dust half of the ribs with about 1 tablespoon flour. Then, when the
oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on
each side, until well-browned. Transfer the ribs to a plate. Repeat
with remaining ribs. Remove all but 1 tablespoon of the fat from
the pot, lower the heat under the pot to medium and toss in the
vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes,
then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover
tightly and place in the oven to braise for 2 1/2 hours or until
the ribs are very tender. Every 30 minutes, skim and discard fat
from the surface. (It's best to make the recipe to this point, cool
and chill the ribs and broth in the pan overnight; scrape off the
fat the next day. Rewarm before continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the
pan liquid until it has reduced to 1 quart. Season with salt and
white pepper and pass through a fine strainer; discard the solids.
Spoon the sauce over the meat and serve.
Tip: the ribs and sauce can be combined and kept covered in the
refrigerator for 2 to 3 days. Reheat gently, basting frequently, on
top of the stove or in a 350°F oven.
Serves 8
Chili's Margarita Grilled Chicken
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Pour margarita mix, tequila and garlic over chicken breast and let
marinate for 2 hours in refrigerator. When ready to prepare drain
and dust with black pepper to taste.
Grilling works best, but you can also use an iron skillet and bring
to medium high temperature.
Spray an oil coating into pan and braise chicken breast until done
on each side.
Serve chicken breast on top of black beans and serve with your
favorite Mexican rice and a generous helping of salsa.
Serves 4
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Pour margarita mix, tequila and garlic over chicken breast and let
marinate for 2 hours in refrigerator. When ready to prepare drain
and dust with black pepper to taste.
Grilling works best, but you can also use an iron skillet and bring
to medium high temperature.
Spray an oil coating into pan and braise chicken breast until done
on each side.
Serve chicken breast on top of black beans and serve with your
favorite Mexican rice and a generous helping of salsa.
Serves 4
Sugared Salmon
This is a quick and easy recipe that we like a lot. It just takes salmon steaks, sugar, ground pepper, soy sauce and a little olive oil.
Take the skin off the salmon steaks, (one for each person)
roll the steaks in a mixture of sugar and pepper ( not alot of pepper, just enough to know it's there)
Place the steaks in a frying pan with enough olive oil so that it just covers the bottom of the skillet.
cook on eash side for 3-4 minutes with medium heat, depending on the thickness of the steaks.
(Keep an eye on them, the sugar will burn if you leave them in too long)
Place on a cookie sheet and sprinkle generously with soy sauce and place in a preheated oven at 350 for 8 minutes. They're done!
Take the skin off the salmon steaks, (one for each person)
roll the steaks in a mixture of sugar and pepper ( not alot of pepper, just enough to know it's there)
Place the steaks in a frying pan with enough olive oil so that it just covers the bottom of the skillet.
cook on eash side for 3-4 minutes with medium heat, depending on the thickness of the steaks.
(Keep an eye on them, the sugar will burn if you leave them in too long)
Place on a cookie sheet and sprinkle generously with soy sauce and place in a preheated oven at 350 for 8 minutes. They're done!
Applebees Oriental Chicken Salad
Source: The Secret Recipe Forum http://www.recipesecrets.net/forums
Posted by: B-Man
Ingredients:
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Preheat oil in deep fryer or deep pan over medium heat. You want
the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an
electric mixer. Put dressing in refrigerator to chill while you
prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and
pepper.
Cut chicken breast into 4 or 5 long strips. Dip each strip of
chicken first into egg mixture then into the flour mixture, coating
each piece completely.
Fry each chicken finger for 5 minutes or until coating has darkened
to brown.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.Sprinkle almonds
over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto
the salad forming a pile in the middle. Serve with salad dressing
on the side.
Serves 1-2
Posted by: B-Man
Ingredients:
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Preheat oil in deep fryer or deep pan over medium heat. You want
the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an
electric mixer. Put dressing in refrigerator to chill while you
prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and
pepper.
Cut chicken breast into 4 or 5 long strips. Dip each strip of
chicken first into egg mixture then into the flour mixture, coating
each piece completely.
Fry each chicken finger for 5 minutes or until coating has darkened
to brown.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.Sprinkle almonds
over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto
the salad forming a pile in the middle. Serve with salad dressing
on the side.
Serves 1-2
Copycat Bonefish Bang Bang Shrimp
"This is the closest any recipe has come to the actual Bang Bang
Shrimp, I give it 5 stars. Enjoy"
1 lb Medium Shrimp, peeled and deveined
1 Cup Milk
1 Cup Panko Bread Crumbs
1/2 Cup Corn Starch
shredded cabbage (optional)
scallions (optional)
1 TBSP or to Taste Dinni's Select Spicy Shrimp Sauce
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch.
Dredge the shrimp in the corn starch, then again in the milk and
finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until
golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly
coated. Pile on a bed of shredded cabbage and garnish with
scallions.
Shrimp, I give it 5 stars. Enjoy"
1 lb Medium Shrimp, peeled and deveined
1 Cup Milk
1 Cup Panko Bread Crumbs
1/2 Cup Corn Starch
shredded cabbage (optional)
scallions (optional)
1 TBSP or to Taste Dinni's Select Spicy Shrimp Sauce
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch.
Dredge the shrimp in the corn starch, then again in the milk and
finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until
golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly
coated. Pile on a bed of shredded cabbage and garnish with
scallions.
Apple Cake with Caramel Sauce
3 eggs, beaten
2 cups sugar
2 tsp vanilla
1 ½ cups cooking oil
3 cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
4 granny smith apples, peeled, cored, chopped
1 cup chopped walnuts
In a mixing bowl, combine eggs, sugar, vanilla & oil. Set aside.
In another bowl, combine flour, baking soda, cinnamon & salt.
Add apples & walnuts to the dry ingredient.
Fold liquid ingredients into the dry mixture.
Spoon batter into a greased bundt pan, will be very thick.
Bake at 325 F (160C) for 1 ½ hours or until inserted toothpick comes out clean.
Cool on cake rack for 15 minutes before removing from pan.
Serve as is, or with Caramel Sauce, recipe follows.
Caramel Sauce
½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup whipping cream
Combine all ingredients in a small saucepan. Bring to a boil. Cook 1 minute.
Serve with Apple Cake
Yield: 16 Servings
Note: You may want to double the caramel sauce
2 cups sugar
2 tsp vanilla
1 ½ cups cooking oil
3 cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
4 granny smith apples, peeled, cored, chopped
1 cup chopped walnuts
In a mixing bowl, combine eggs, sugar, vanilla & oil. Set aside.
In another bowl, combine flour, baking soda, cinnamon & salt.
Add apples & walnuts to the dry ingredient.
Fold liquid ingredients into the dry mixture.
Spoon batter into a greased bundt pan, will be very thick.
Bake at 325 F (160C) for 1 ½ hours or until inserted toothpick comes out clean.
Cool on cake rack for 15 minutes before removing from pan.
Serve as is, or with Caramel Sauce, recipe follows.
Caramel Sauce
½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup whipping cream
Combine all ingredients in a small saucepan. Bring to a boil. Cook 1 minute.
Serve with Apple Cake
Yield: 16 Servings
Note: You may want to double the caramel sauce
Bahama Breeze Tostones with Chicken
(A little something different to serve during the ball game)
Ingredients:
1 Tostones, pre-made, thawed (9 oz wt portion)
Salt
1 Adobo Chicken (8 oz wt portion)
3- 2oz spoodles of shredded Quesadilla Cheese Mix,
1- 2 oz spoodle of Tomato Salsa
1 tsp of chopped Parsley
Preparation:
1. Place tostones in fry basket; submerge and fry at 350?F for 1
1/2 minutes.
2. While tostones are frying, microwave chicken portion for 50
seconds.
3. Remove tostones from deep fryer; drain on papyrus plate; lightly
season with salt.
4. Cover surface of metal appetizer plate with even layer of
tostones.
5. Top tostones evenly with hot chicken; sprinkle cheese evenly
over entire surface of tostones.
6. Place in cheese melter until cheese is melted, being careful not
to burn edges of tostones.
7. Sprinkle evenly with drained tomato salsa then chopped parsley.
8. Place metal plate on 12" plate.
Source: Bahama Breeze
Ingredients:
1 Tostones, pre-made, thawed (9 oz wt portion)
Salt
1 Adobo Chicken (8 oz wt portion)
3- 2oz spoodles of shredded Quesadilla Cheese Mix,
1- 2 oz spoodle of Tomato Salsa
1 tsp of chopped Parsley
Preparation:
1. Place tostones in fry basket; submerge and fry at 350?F for 1
1/2 minutes.
2. While tostones are frying, microwave chicken portion for 50
seconds.
3. Remove tostones from deep fryer; drain on papyrus plate; lightly
season with salt.
4. Cover surface of metal appetizer plate with even layer of
tostones.
5. Top tostones evenly with hot chicken; sprinkle cheese evenly
over entire surface of tostones.
6. Place in cheese melter until cheese is melted, being careful not
to burn edges of tostones.
7. Sprinkle evenly with drained tomato salsa then chopped parsley.
8. Place metal plate on 12" plate.
Source: Bahama Breeze
Cast Iron Skillet Baked Potatoes
These potatoes are baked, cut side down in a cast iron skillet. This
results in a potato with a slightly golden brown crust on the cut side and
it has a delicious, roasted flavor.
4 Tbsp cooking oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt or kosher salt
3 or 4 medium size potatoes, sliced in half length wise
In a room temperature, about a 10-inch size cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and salt evenly over the oil.
Scrub and dry the potatoes. Leave potato skins on. Cut potatoes in half, lengthwise, through widest part of potato. Place potatoes, cut side down, one layer deep in bottom of cast iron skillet. Press down on potatoes so that the cut side is coated in oil.
Place cold skillet of potatoes in cold oven. Set oven to 400F and bake for 45-minutes. At end of cooking time, pierce with fork to test for doneness.
Potatoes can be served with sour cream, grated cheese, etc.
results in a potato with a slightly golden brown crust on the cut side and
it has a delicious, roasted flavor.
4 Tbsp cooking oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt or kosher salt
3 or 4 medium size potatoes, sliced in half length wise
In a room temperature, about a 10-inch size cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and salt evenly over the oil.
Scrub and dry the potatoes. Leave potato skins on. Cut potatoes in half, lengthwise, through widest part of potato. Place potatoes, cut side down, one layer deep in bottom of cast iron skillet. Press down on potatoes so that the cut side is coated in oil.
Place cold skillet of potatoes in cold oven. Set oven to 400F and bake for 45-minutes. At end of cooking time, pierce with fork to test for doneness.
Potatoes can be served with sour cream, grated cheese, etc.
Applebee's Tijuana "Philly" Steak Sandwich
Reduced Calorie "Lite" Version
INGREDIENTS:
1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving
1. In a small saute pan, saute mushroom in 1/2 teaspoon butter;
season lightly with salt and pepper. Remove the mushrooms when
they are done and save the butter left in the pan.
2. Cut the steak in long, thin strips. (This is more easily done
if the steak is very cold.) In a skillet that has been sprayed
with non-stick cooking spray, fry the beef until done. If there is
any fat, drain thoroughly. Season with salt and pepper to taste.
3. Sprinkle the cheese in the center of the tortilla; top with
tomato, onion, cooked mushroom, and cilantro. Crumble the bacon
and sprinkle over the top. Arrange the steak on top.
4. Bring the sides of the tortilla up and fold in burrito style.
Butter the top and bottom of the tortilla with the mushroom butter
left in the pan.
5. Grill over medium heat, making sure the pan is nice and hot.
Grill for two minutes on each side.
6. To serve, slice the tortilla in half diagonally. Serve with
lettuce and salsa.
Serves 1
NUTRITIONAL INFORMATION
Calories: 445
Fat: 25.1 grams
Protein: 40 grams
Carbohydrates: 11.7 grams
The original Appleebee's version was approximately 790 calories.
By using half the butter, lean tenderloin beef, low-fat cheeses,
corn tortilla instead of flour, turkey bacon, and eliminating the
sour cream on top, you have saved 345 calories.
Adapted from Applebee's
INGREDIENTS:
1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving
1. In a small saute pan, saute mushroom in 1/2 teaspoon butter;
season lightly with salt and pepper. Remove the mushrooms when
they are done and save the butter left in the pan.
2. Cut the steak in long, thin strips. (This is more easily done
if the steak is very cold.) In a skillet that has been sprayed
with non-stick cooking spray, fry the beef until done. If there is
any fat, drain thoroughly. Season with salt and pepper to taste.
3. Sprinkle the cheese in the center of the tortilla; top with
tomato, onion, cooked mushroom, and cilantro. Crumble the bacon
and sprinkle over the top. Arrange the steak on top.
4. Bring the sides of the tortilla up and fold in burrito style.
Butter the top and bottom of the tortilla with the mushroom butter
left in the pan.
5. Grill over medium heat, making sure the pan is nice and hot.
Grill for two minutes on each side.
6. To serve, slice the tortilla in half diagonally. Serve with
lettuce and salsa.
Serves 1
NUTRITIONAL INFORMATION
Calories: 445
Fat: 25.1 grams
Protein: 40 grams
Carbohydrates: 11.7 grams
The original Appleebee's version was approximately 790 calories.
By using half the butter, lean tenderloin beef, low-fat cheeses,
corn tortilla instead of flour, turkey bacon, and eliminating the
sour cream on top, you have saved 345 calories.
Adapted from Applebee's
Joe's Crab Shack Crab Cakes
(RecipeSecrets.net Lite Version)
1 egg yolk
1/3 cup fat-free mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
8 slices of diet wheat bread, toasted
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
2 tablespoons diet margarine, melted
1. Preheat oven to 350°F.
2. Beat together the first nine ingredients.
3. Be sure the bread is toasted throughout and dry. Crush into
crumbs.
4. Fold the bread crumbs and parsley into the spice mixture.
5. Form into 4 cakes.
6. Brush each cake on both sides with the melted margarine.
7. Spray a baking sheet with non-stick cooking spray. Place the
cakes on the baking sheet and bake for 30 to 40 minutes.
Serves 4
NUTRITIONAL INFORMATION (per serving)
Calories: 205
Fat: 3.33 grams
Protein: 24.99 grams
Carbohydrates: 14.01 grams
The original Joe's Crab Shack version has 410 calories per serving.
By using fat-free mayonnaise and diet bread for your crumbs, and
then baking instead of frying, you cut the calories in half and
save 205 calories per serving.
Adapted from Joe's Crab Shack
1 egg yolk
1/3 cup fat-free mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
8 slices of diet wheat bread, toasted
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
2 tablespoons diet margarine, melted
1. Preheat oven to 350°F.
2. Beat together the first nine ingredients.
3. Be sure the bread is toasted throughout and dry. Crush into
crumbs.
4. Fold the bread crumbs and parsley into the spice mixture.
5. Form into 4 cakes.
6. Brush each cake on both sides with the melted margarine.
7. Spray a baking sheet with non-stick cooking spray. Place the
cakes on the baking sheet and bake for 30 to 40 minutes.
Serves 4
NUTRITIONAL INFORMATION (per serving)
Calories: 205
Fat: 3.33 grams
Protein: 24.99 grams
Carbohydrates: 14.01 grams
The original Joe's Crab Shack version has 410 calories per serving.
By using fat-free mayonnaise and diet bread for your crumbs, and
then baking instead of frying, you cut the calories in half and
save 205 calories per serving.
Adapted from Joe's Crab Shack
Grand Marnier
4 medium Oranges
1 Vanilla bean
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water
Look for firm, heavy oranges which indicates lots of juice, and smooth−skinned ones free from soft spots and mold.
Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2−3 weeks, strain and filter.
Boil together water and sugar for about 5 minutes at a full boil
and be sure the sugar is dissolved.
Allow to cool.
Add sugar syrup to orange liquor and let age for 4 weeks.
1 Vanilla bean
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water
Look for firm, heavy oranges which indicates lots of juice, and smooth−skinned ones free from soft spots and mold.
Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2−3 weeks, strain and filter.
Boil together water and sugar for about 5 minutes at a full boil
and be sure the sugar is dissolved.
Allow to cool.
Add sugar syrup to orange liquor and let age for 4 weeks.
Cinnamon Rolls
Serving Size 12
Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened
CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened
CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
Red Robin Barbecue Chicken Salad
Barbecue sauce:
1/2 cup tomato sauce
1 teaspoon smoky Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet Sweet-N-Low artificial sweetener
1 teaspoon yellow mustard
1 boneless, skinless chicken breast half
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1/2 cup fat-free refried black beans
1/2 cup shredded low-fat Cheddar cheese
1/4 avocado, sliced
1/4 cup fat-free Ranch dressing
1. Preheat the grill.
2. Make the barbecue sauce by whisking all ingredients together.
3. Place the chicken on the grill, brushing both sides generously
with barbecue sauce once the chicken is half cooked. Continue to
brush with the sauce as the chicken grills.
4. Combine the lettuces and cabbage and arrange on a serving plate
and top with tomato.
5. In a saute pan, heat the beans. Spread the beans over the
lettuce on one side of plate.
6. Slice the cooked chicken and spread it on the opposite side of
the lettuce plate from the beans.
7. Sprinkle cheese over the top.
8. Garnish with avocado slices and serve with the Ranch dressing
and any remaining barbecue sauce on the side. (If you plan to use
some of the barbecue sauce for serving with the salad, separate it
at the beginning so you are not using sauce that has been
contaminated with raw chicken).
Serves 1
NUTRITIONAL INFORMATION PER SERVING
Calories: 540
Fat: 14.78 grams
Protein: 51.17 grams
Carbohydrates: 54.27 grams
Dietary Fiber: 15.10 grams
The original Red Robin version has 1,095 calories per serving. By
making your own barbecue sauce, using fat-free beans, cheese, and
Ranch dressing, and eliminating the crunchy onion rings, you save
555 calories per serving.
1/2 cup tomato sauce
1 teaspoon smoky Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet Sweet-N-Low artificial sweetener
1 teaspoon yellow mustard
1 boneless, skinless chicken breast half
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1/2 cup fat-free refried black beans
1/2 cup shredded low-fat Cheddar cheese
1/4 avocado, sliced
1/4 cup fat-free Ranch dressing
1. Preheat the grill.
2. Make the barbecue sauce by whisking all ingredients together.
3. Place the chicken on the grill, brushing both sides generously
with barbecue sauce once the chicken is half cooked. Continue to
brush with the sauce as the chicken grills.
4. Combine the lettuces and cabbage and arrange on a serving plate
and top with tomato.
5. In a saute pan, heat the beans. Spread the beans over the
lettuce on one side of plate.
6. Slice the cooked chicken and spread it on the opposite side of
the lettuce plate from the beans.
7. Sprinkle cheese over the top.
8. Garnish with avocado slices and serve with the Ranch dressing
and any remaining barbecue sauce on the side. (If you plan to use
some of the barbecue sauce for serving with the salad, separate it
at the beginning so you are not using sauce that has been
contaminated with raw chicken).
Serves 1
NUTRITIONAL INFORMATION PER SERVING
Calories: 540
Fat: 14.78 grams
Protein: 51.17 grams
Carbohydrates: 54.27 grams
Dietary Fiber: 15.10 grams
The original Red Robin version has 1,095 calories per serving. By
making your own barbecue sauce, using fat-free beans, cheese, and
Ranch dressing, and eliminating the crunchy onion rings, you save
555 calories per serving.
P.F. Chang's Ginger Chicken with Broccoli
Reduced Calorie Version
Chicken:
1/2 cup egg substitute (such as Egg Beaters)
1/4 teaspoon white pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, sliced
Stir-Fry sauce:
1/2 cup soy sauce
2 tablespoons rice wine vinegar
6 packets Sweet-N-Low artificial sweetener
1/2 cup chicken broth
3 cups chicken broth
8 ounces broccoli florets
2 tablespoons diet Parkay margarine
2 tablespoons minced peeled fresh ginger
2 tablespoons minced green onion
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon Asian sesame oil
1. Marinate the chicken ahead of time by combining the egg
substitute, white pepper, and salt. Add the chicken pieces and
marinate, covered, in the refrigerator for at least 3 hours. Drain
well when ready to use. Discard the marinade.
2. Combine the ingredients for the stir-fry sauce and set aside.
3. Bring the 3 cups chicken broth to a boil in a wok or skillet,
then reduce to a simmer. Add the drained pieces of marinated
chicken and cook not quite all the way through. Remove the chicken
from the pot, drain, and keep warm.
4. Put the broccoli in the simmering chicken broth and cook until
crisp-tender. Drain and arrange in a ring on a serving platter and
keep warm. Discard the broth and wipe the wok clean.
5. Heat the wok again and add the margarine. Add the ginger, green
onion, and garlic, sauteing for just a few seconds. Add the
stir-fry sauce and simmer for a few minutes.
6. Add the reserved chicken and cook all the way through, 2 to 4
minutes. Mix the 1/4 cup cornstarch with 1/2 cup water and add to
the simmering wok. Stir in the sesame oil. When the sauce has
thickened, pour the stir-fry into the center of the broccoli ring.
Calories: 230
Fat: 5.79 grams
Protein: 32.03 grams
Carbohydrates: 13.67 grams
Dietary Fiber: 2.60 grams
Chicken:
1/2 cup egg substitute (such as Egg Beaters)
1/4 teaspoon white pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, sliced
Stir-Fry sauce:
1/2 cup soy sauce
2 tablespoons rice wine vinegar
6 packets Sweet-N-Low artificial sweetener
1/2 cup chicken broth
3 cups chicken broth
8 ounces broccoli florets
2 tablespoons diet Parkay margarine
2 tablespoons minced peeled fresh ginger
2 tablespoons minced green onion
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon Asian sesame oil
1. Marinate the chicken ahead of time by combining the egg
substitute, white pepper, and salt. Add the chicken pieces and
marinate, covered, in the refrigerator for at least 3 hours. Drain
well when ready to use. Discard the marinade.
2. Combine the ingredients for the stir-fry sauce and set aside.
3. Bring the 3 cups chicken broth to a boil in a wok or skillet,
then reduce to a simmer. Add the drained pieces of marinated
chicken and cook not quite all the way through. Remove the chicken
from the pot, drain, and keep warm.
4. Put the broccoli in the simmering chicken broth and cook until
crisp-tender. Drain and arrange in a ring on a serving platter and
keep warm. Discard the broth and wipe the wok clean.
5. Heat the wok again and add the margarine. Add the ginger, green
onion, and garlic, sauteing for just a few seconds. Add the
stir-fry sauce and simmer for a few minutes.
6. Add the reserved chicken and cook all the way through, 2 to 4
minutes. Mix the 1/4 cup cornstarch with 1/2 cup water and add to
the simmering wok. Stir in the sesame oil. When the sauce has
thickened, pour the stir-fry into the center of the broccoli ring.
Calories: 230
Fat: 5.79 grams
Protein: 32.03 grams
Carbohydrates: 13.67 grams
Dietary Fiber: 2.60 grams
Ruby Tuesday's White Chicken Chili
6 cups chicken stock
1 lb bag Great northern beans (soak in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in
the chicken stock or until beans soften, stiring frequently.
Add chicken and salsa. Saute pepper, spices, and the remaining
onion and garlic in the oil and add to the chili. Simmer for one
more hour. Garnish with sour cream on Montrey Jack cheese.
Source: The Secret Recipe Forum http://www.recipesecrets.net/forums
Posted by: nebulized
1 lb bag Great northern beans (soak in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in
the chicken stock or until beans soften, stiring frequently.
Add chicken and salsa. Saute pepper, spices, and the remaining
onion and garlic in the oil and add to the chili. Simmer for one
more hour. Garnish with sour cream on Montrey Jack cheese.
Source: The Secret Recipe Forum http://www.recipesecrets.net/forums
Posted by: nebulized
Sunshine Carney’s Punch
2 (6 oz.) pkg. Jell-O (desired flavor)
4 cup boiling water
Mix together
4 cup sugar
4 cup water
Boil
2 cups lemon juice
2 (46 oz) cans pineapple juice
2 quarts ginger ale
In one bowl, mix Jell-O with boiling water. In a separate pot bring water to a boil and add sugar. Add sugar/water mixture to Jell-O mixture. Let cool. Add 2 cups lemon juice and 2 large (46 oz.) cans of pineapple juice. Freeze covered plastic container.
Before serving, thaw slightly and while in solid form put in punch bowl large container and mix with 2 quarts of ginger ale. Forms a thick slush. (Takes several hours to thaw.) Serves approximately 20 plus.
4 cup boiling water
Mix together
4 cup sugar
4 cup water
Boil
2 cups lemon juice
2 (46 oz) cans pineapple juice
2 quarts ginger ale
In one bowl, mix Jell-O with boiling water. In a separate pot bring water to a boil and add sugar. Add sugar/water mixture to Jell-O mixture. Let cool. Add 2 cups lemon juice and 2 large (46 oz.) cans of pineapple juice. Freeze covered plastic container.
Before serving, thaw slightly and while in solid form put in punch bowl large container and mix with 2 quarts of ginger ale. Forms a thick slush. (Takes several hours to thaw.) Serves approximately 20 plus.
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