Boosoto
Cranberry Chicken
Salmon Pasta
Atlantic Salmon and Crab Cakes [EXCELLENT]
Baked Polenta with Parmesan and Mushroom Sauce [GOOD]
Bombay Spiced Potatoes [EXCELLENT]
Linguine with Garlic Clam Sauce [GOOD]
Nigella Wilson's Herb Chopper Mezza Luna
rating: 9/10
date: 2008-04-15
ingredients:
directions:
source: New Dieter’s Cookbook: Eat Well, Feel Great, Lose Weight
rating: 9/10
date: 2007-01-28
ingredients:
directions:
Boil a large pot of water. Boil salt and pasta for 5 minutes, then add cauliflower and boil for another 3 minutes. Drain and return to pot.
Meanwhile, heat olive oil and butter in a medium sauce pot over medium-low heat until butter melts. Add onions and cook for 5 minutes. Raise the heat and whisk in flour, cayenne, and paprika until bubbly, then cook 1 minute more. Whisk in milk and broth and raise heat to bring sauce to a boil. Drop heat and simmer 5 minutes
Add cheese to sauce to melt it. Stir in mustard and season with salt and pepper. Pour over pasta and toss.
Makes 4 servings
source: Adapted from Rachael Ray 365: No Repeats, page 4
rating: 8/10
date: 2007-01-28
ingredients:
directions:
In a large saucepan cook onion in hot butter for 4 minutes. Add broth, potato, corn, chile peppers, and black pepper. Bring to boil and reduce heat. Simmer for 15 minutes, stirring occasionally.
In a jar, combine milk and flour, cover, and shake well. Add to soup mixture. Cook and stir until thickened. Add oregano and heat through.
Serves 4
source: Adapted from Better Homes and Gardens Dieter's Cookbook, 3rd edition, page 38
rating: 7/10
date: 2007-01-14
ingredients:
directions:
Bring a large pot of water to boil. Add salt and pasta. Cook 5 minutes, then add frozen broccoli and cook for 3 minutes more. Drain and return to pot
While pasta cooks, add olive oil and butter to a medium sauce pot and heat over medium heat until butter melts. Add onions and cook for 5 minutes. Raise heat and whisk in flour, cayenne, and paprika. Stir and cook for 1 minute more. Add milk and broth, then raise heat and bring mixture to a boil. Simmer for 5 minutes.
Add cheese to mixture and stir for about a minute. Add mustard and season with salt and pepper. Pour mixture over pasta and combine.
Serves 4
source: Adapted from Rachael Ray 365: No Repeats, page 4
rating: 6/10
date: 2007-01-13
ingredients:
directions:
add half of egg mixture to a large bowl and mix with water. Coat a nonstick skillet with cooking spray and cook bacon and Canadian bacon over medium-high heat. After bacons are done, remove from skillet.
With 2 slices at a time, dip bread into egg mixture and cook in skillet until both sides are browned. Add a slice of swiss cheese to one side of the bread, and sprinkle cheddar on the other side. Cook until cheese is melted, then transfer to a plate. Repeat for all bread
Scramble the remaining egg in the skillet. Add meat and egg to bread.
Makes 4 servings
source: Adapted from Cooking in Style the Costco Way, page 11
rating: 8/10
date: 2007-01-07
ingredients:
directions:
Cook egg noodles according to directions on package
In the meantime, heat olive oil in a dutch oven pot, then add bacon and brown it. Drain excess fat, then add beef and break it up with a spatula. Add paprika mixture, salt, pepper, carrots, celery, and red bell peppers. Season with salt and pepper. Cook for 5 minutes, then stir in flour and cook 2 minutes more. Add beef stock and sour cream, then simmer over low heat.
Mix noodles together with butter and chopped chives. Pour beef mixture over noodles.
Makes 5 servings
source: Adapted from Rachael Ray 365: No Repeats, page 3
rating: 9/10
date: 2007-01-05
ingredients:
directions:
boil a pot of water, salt it, and cook potatoes about 12 minutes
In the meantime, heat olive oil in a dutch oven pot, then add bacon and brown it. Drain excess fat, then add turkey and break it up with a spatula. Add paprika mixture, salt, pepper, carrots, celery, and red bell peppers. Season with salt and pepper. Cook for 5 minutes, then add peas and cook another 2 minutes. Stir in flour and cook 2 minutes more. Add broth and sour cream, then simmer over low heat
preheat broiler on high
Drain potatoes. Stir a ladle of cooking broth into the egg. Mash egg mixture together with potatoes, butter, salt, and pepper.
Pour turkey mixture into a medium casserole dish. Top with mashed potatoes and spread evenly. Place casserole 5 inches from hot broiler. Broil until potatoes are golden at edges. Garnish with chives and paprika.
Makes 4 servings
source: Adapted from Rachael Ray 365: No Repeats, page 2
rating: 6/10
date: 2007-01-01
ingredients:
directions:
Remove and discard stems, seeds, and membranes from peppers. Peel and quarter onion
Finely chop peppers and cilantro in a food processor. Squeeze lime juice into the mixture and discard lime. Add salt to the mixture.
Core and quarter tomatoes and add to food processor along with onions. Coarsely process. Transfer to serving dish and serve within 2 hours.
yields 2 cups
source: Adapted from Cuisinart Pro Classic Food Processor Recipe Booklet
rating: 6/10
date: 2006-12-29
ingredients:
directions:
Crisp baguette in oven at 200 degrees Fahrenheit. Split bread lengthwise, then cut in half, across, to make 4 boats. Use a spoon to hollow out the bread. Turn on the broiler
Melt butter in a large skillet over medium heat. Add ham and cook, separating the pieces with a spatula, for 3 minutes. In a bowl, beat eggs with milk, hot sauce, salt, and pepper. Add to the meat and scramble.
Divide the eggs among the bread and cover with swiss cheese. Put the sandwiches in broiler and broil until the cheese melts. Garnish with chopped chives and serve
Serves 4
source: Adapted from Rachael Ray 365: No Repeats, page 1
rating: 7/10
date: 2006-12-17
ingredients: 0.3 cup light mayonnaise
2 tbsp dairy sour cream
0.5 tsp finely shredded lemon peel
1 tsp lemon juice
2 tsp snipped fresh thyme
14oz smoked salmon
1 lemon, halved and sliced
1 tbsp finely chopped red onion
1 tbsp capers, rinsed and drained
Fresh thyme sprigs
directions:
In a small bowl, stir together mayonnaise, sour cream, lemon peel, lemon juice, and snipped thyme.
Arrange salmon and lemon on a platter. Sprinkle red onion and capers. Garnish with thyme sprigs. Serve with sauce.
source: Adapted from Better Homes and Gardens Dieter's Cookbook, 3rd edition, page 73
rating: 7/10
date: 2006-12-11
ingredients: 0.5 medium onion, cut into very thin slices
2 tsp olive oil
1 cup sliced mushrooms
2 cloves garlic, minced
0.25 tsp dried thyme, crushed
8 oz. stewed tomatoes, drained
4 eggs, yolk removed from 2 of them
2 tbsp water
0.25 tsp coursely ground black pepper
dash salt
2 tbsp grated parmesan cheese
directions:
In a small skillet, cook and stir onion in 1 teaspoon of hot oil over medium heat for 3 minutes. Add mushrooms, garlic, and thyme, then cook and stir for 3 more minutes. Add tomatoes, bring to boiling, and reduce heat. Simmer uncovered for 5 minutes.
Meanwhile, beat eggs with water, pepper, and salt in a medium bowl. Preheat a teaspoon of oil in a 10-inch skillet over medium heat. Add egg mixture and immediately begin stirring gently with a spatula until the egg gets lumpy. Stop stirring and cook until egg mixture is set but shiny.
Spoon tomato mixture onto half of the egg mixture. Sprinkle parmesan on top. Fold omelet in half over the tomato mixture.
source: Adapted from Better Homes and Gardens Dieter's Cookbook, 3rd edition, page 200
rating: 10/10
date: 2006-12-11
ingredients: 1.25 lbs flank steak
2 green onions, thinly sliced
0.5 cups water chestnuts, finely chopped
0.25 cups teriyaki sauce
1 cup loosely packed spinach, stems removed and sliced into thin strips
salt
black pepper
directions:
Preheat broiler on high. In a medium bowl, mix together water chestnuts, green onions, spinach, and 2 tablespoons of the teriyaki sauce.
Score both sides of the beef in a diamond pattern. Place a sheet of cling wrap on each side of the beef and then pound it into a thin rectangle with a meat mallet. Remove plastic wrap and sprinkle both sides of meat with salt and pepper.
Spread spinach mixture evenly on top of meat. Starting from a long edge of the beef, roll it into a spiral. Secure the spiral with 10 wooden toothpicks evenly spaced along the long edge of the spiral. Slice the meat into 10 sections. Place two spirals onto each of 5 skewers, then place in a broiler pan.
Brush beef spirals with teriyaki sauce then broil 4-5 inches from heat for 7 minutes. Turn spirals over, brush with teriyaki sauce again, then broil for another 7 minutes. Remove toothpicks and skewers before serving.
source: Adapted from Better Homes and Gardens Dieter's Cookbook, 3rd edition, page 230
rating: 9/10
date: 2006-11-26
ingredients: 12 oz lean beef stew meat
3 medium leeks, halved lengthwise and sliced
4 cloves garlic, minced
1 tbsp cooking oil
3 cups beef broth
1.5 cups Pinot Noir
1 tbsp dried thyme, crushed
0.5 tsp salt
0.5 tsp black pepper
2 medium potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and chopped into 1-inch chunks
2 stalks celery, sliced
1 tbsp cold water
1.5 tsp cornstarch
directions:
In a large dutch oven pot, cook beef, leeks, and garlic in hot oil over medium-high heat until beef is browned.
Stir in broth, pinot noir, thyme, salt, and pepper. Bring to boiling and then reduce heat. Cover and simmer for 45 minutes. Add potatoes, carrots, and celery. Return to boiling and reduce heat. Cover and simmer for 30 minutes.
In a small bowl stir cornstarch into cold water. Stir cornstarch mixture into the stew. Cook and stir about 5 minutes until the stew is thickened.
source: Adapted from Better Homes and Gardens Dieter's Cookbook, 3rd edition, page 250
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