Famous Recipes – Low-Fat Vegetable Frittata
Nonstick vegetable cooking spray
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini (about 8 ozs), diced
1 tsp sugar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 cup water
4 tbps finely chopped fresh basil
6 large egg whites
2 large eggs
2 oz (1/2 cup) feta cheese, crumbled
Preheat oven to 375 deg F. Spray nonstick 12-inch skillet with
cooking spray. Add onion; cook over medium-high heat until golden. Add
peppers and next 4 ingredients; cook, stirring frequently, until
Stir in 1/4 cup water; heat to boiling. Reduce heat to low; cover and
simmer 10 minutes, or until tender.
Remove from heat; stir in 3 tablespoons basil.
In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4
cup feta and remaining 1 tablespoon basil.
Spray 10-inch oven-safe skillet with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2 minutes, until it begins to set.
Remove from heat.
With slotted spoon, spoon vegetable mixture over egg mixture;
sprinkle with remaining feta.
Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes to
brown top of frittata. Serve hot or at room temperature.
140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg Sodium
Recipes – Summer Recipes – Cowboy BBQ Drummies
1 package tyson skinless drumsticks
3 tablespoons bbq sauce
3/4 cup corn flake crumbs or bread crumbs
1/4 cup flour
1/2 teaspoon salt
Ask a grown-up to preheat oven to 375*. Mix together egg and bbq
sauce. Put cornflake/bread crumbs in cereal bowl. In a plastic bag,
combine flour and salt. Shake it good. Add chicken. Close bag and
shake until the chicken is coated with flour. Dip each drumstick in
the egg and then in crumbs to coat. Put the chicken on baking sheet.
Now wash the sticky stuff off your hands. Its the grown-ups turn.
Bake the chicken at 375* for 15-20 minutes. Turn each piece over and
bake 15-20 minutes more or until juices from chicken are clear.
Serve with corn on the cobb and fresh fruit. Rustle up the leftovers
and stick them in the fridge.
Famous Recipes – Tea Sandwiches
Metric Ingredient Imperial
1 loaf dense white bread, thinly sliced 1
250 ml whipped cream cheese 1 cup
50 ml fresh dill 1/4 cup
1 large cucumber, sliced paper thin 1
16 radishes, trimmed & sliced paper thin 16
– salt & pepper to taste –
– fresh dill for garnish –
Cut bread slices in half diagonally.
In a bowl combine cream cheese and dill. Spread each bread slice with cream cheese. Top half of the slices with cucumber and half with radish. Season with salt and pepper. Serve garnished with fresh dill.
Famous Recipes – Great Grits
a.. 3 cups milk
a.. 1 cups water
a.. 1/2 cup plus 3 tablespoons butter, divided (do not substitute margarine)
a.. 1 cup regular grits (do not use quick or instant)
a.. 1 teaspoon salt
a.. 1/2 teaspoon black pepper
a.. 4 ounces baby Swiss cheese, chopped in pieces
a.. 1/2 cup freshly grated Parmesan cheese (see note)
Preheat the oven to 350 degrees. Spray a 10-inch or 9 x 13-inch baking dish with non-stick spray. Bring milk, water and 1/2 cup of the butter just to a boil. Whisk in the grits and reduce the heat to low. Cook uncovered until thick, whisking frequently, about 15 minutes. Remove from heat.
Add the salt and pepper. Add the remaining 3 tablespoons of butter and the Swiss cheese and stir until melted. Pour the grits in the baking dish and sprinkle with the Parmesan cheese. Bake 20 to 30 minutes, until golden brown on top. Cooking time will vary slightly, depending on the size of the baking dish.
a.. Yields about 8 servings.
Note: For best results, use freshly grated Parmigiano-Reggiano cheese from Italy, rather than pre-grated canned Parmesan cheese.
Apple Coffee Cake with Apple Vanilla Icing
This cake is just right for brunch, but is also a nice addition to any fall menu.
a.. 1 cup butter, room temperature
b.. 1 cup sugar
c.. 3 eggs
d.. 2-1/2 cups all-purpose flour
e.. 1 teaspoon cinnamon
f.. 1 teaspoon salt
g.. 1 teaspoon baking soda
h.. 2 teaspoons baking powder
i.. 1 carton (8 ounces) sour cream
j.. 1 teaspoon vanilla
k.. 1-1/2 cups chopped, peeled apples
l.. 3/4 cup sweetened flaked coconut
m.. 3/4 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour a Bundt pan. Cream the butter on medium speed of mixer. Gradually add the sugar, mixing well. Add the eggs and beat until fluffy, about 2 minutes.
Whisk together the flour, cinnamon, salt, baking soda and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture. Add the sour cream and vanilla, mixing well. Batter will be thick. Use a spoon to stir in the apples, coconut and pecans. Spoon into the prepared pan.
Bake about 45 minutes, until a wooden pick or cake tester comes out clean. Do not over-bake. Cool in the pan for 5 minutes and invert onto a wire rack. Drizzle with icing while the cake is still slightly warm.
Apple Vanilla Icing: Combine 1-1/2 cups powdered sugar, 2 tablespoons apple juice and 1/4 teaspoon vanilla in a small bowl. Stir until smooth and drizzle over the coffee cake.
Recipes – Famous Recipes – Rice Recipes
One Pot Chicken with Rice
1 can clear chicken broth
1 can (chicken broth can) water
1 can frozen or canned whole kernal corn
1 can (chicken broth can) diced chicken
1 can (chicken broth can) long grain white rice
Heat chicken broth, water and corn to near boiling.
Add rice and chicken, stir, cover and simmer on low heat for 20 minutes.
Stir and season to taste with salt, curry, ginger, garlic or whatever.
More Rice Recipes:
Got 10 minutes to spare? You can make this almost ridiculously, easy dessert. Bananas, oranges and cinnamon make a superb combination.
6 – 8 medium-sized ripe bananas (pisang raja, mas or berangan)
1 – 2 tbsp butter
Sugar to sprinkle
1. Using a sharp knife, peel a few strips of rind from the orange. (Be careful not to take too much of the white pith). Stack and shred finely – you want about 2 tablespoons of rind. Squeeze orange to obtain juice.
2. Peel and split bananas into halves lengthwise. Choose a not-too-large heatproof dish (any shape) with a depth of about 4 cm/2 inches.
3. Arrange a single layer of bananas on the base of the dish. Sprinkle half the shredded rind, about a loose tablespoon of sugar and a dusting of ground cinnamon. Dot with bits of butter. Arrange another layer of bananas over. Pour the juice over and sprinkle on the rest of the peel, more sugar and cinnamon.
4. Preheat grill and place your dish under it, quite close to the grill. Cook on high heat for 15 – 20 minutes or until top is nicely browned and caramelized in parts. Serve warm with whipped cream, custard or vanilla ice cream.
LEPAT PISANG (Steamed banana parcels)
300 g (peeled weight), ripe bananas (pisang mas, raja or rastali)
Pinch of salt
60 g palm sugar (gula melaka), finely chopped or shaved
3 tbsp thick coconut milk
4 tbsp plain flour
2 tbsp cornflour
2 tbsp grated coconut (optional)
1 frond banana leaf
1. Mash bananas in a small mixing bowl. Add salt, palm sugar, coconut, flours and grated coconut (if used). Stir, without beating, until well mixed.
2. Cut two sides of the banana leaf away from the stem. Quickly pass over a gas flame (the heat will soften the leaf and make it more pliable for use as a wrapper). Cut leaves into rectangles approximately 15 cm X 10 cm, trimming the pieces with scissors.
3. Position a sheet of banana leaf on a work top in front of you – long side facing you. Place 1 – 2 tablespoons of the mixture (depending on size of packets you want) in the middle of the leaf. Fold top and bottom towards the centre, overlapping them. Neatly fold left and right ends, tucking them under to enclose the banana mixture completely.
4. Arrange packets on a steamer tray in a single layer, leaving a little space between the parcels for steam to come through. Cook over rapidly-boiling water for 15 – 20 minutes.
5. Serve warm or at room temperature. (Makes 12 – 15 parcels.)
This tuna salad is made lighter with the use of yogurt as an alternative to mayonnaise. It also contains chopped dates, an unusual twist to a typical salad.
2 6oz cans tuna, drained
1/2 cup dates, chopped
1 1/2 cup celery, chopped
1 large apple, cored, peeled and diced
1 tablespoon parsley, chopped
1 cup Stonyfield Farm lowfat plain yogurt
2 tablespoons red onion, minced
3 teaspoons lemon juice
1 teaspoon curry powder
Salt and pepper to taste
Drain excess water from tuna and reserve. Combine first five ingredients, including tuna, in a medium-size mixing bowl, and combine well. Then in a separate bowl, combine the yogurt, red onion, lemon juice and curry powder, and mix well to make the dressing. Pour the dressing over the tuna mixture, mix well, and enjoy. Keep refrigerated.
Calories 150; Calories from Fat 25; Total Fat 2.5g; Cholesterol 25mg; Total Carbohydrate 19g; Protein 16g; Calcium 10%;Fiber 2g
Famous Recipes – Lamb Stew with Olives (Spezzatino di Agnello alle Olive)
2 Tbs (30 ml) extra-virgin olive oil
2 lbs (900 g) boneless shoulder of lamb, cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
2-3 cloves garlic, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary, or 1 Tbs
(15 ml) dried
1 cup (250 ml) dry white wine
1 can (15 oz, 425 g) whole tomatoes, chopped, with their liquid
1/4 cup (60 ml) chopped fresh parsley
12-18 kalamata olives, pitted if desired
Heat the oil in the bottom of a large, heavy pot over high heat.
Season the lamb with salt and pepper and, working in batches,
brown the lamb on all sides in the oil, transferring it to a plate
when it is browned. Lower the heat to medium and saute the
garlic and rosemary in the same pot for about 1 minute. Add
the wine and stir to dissolve the brown bits in the bottom of the
pot. Add the tomatoes and meat to the pot and bring to a boil.
Reduce the heat and simmer covered, stirring occasionally,
until the meat is tender, 1 1/2 to 2 hours. Add the parsley and
olives and cook for 5 minutes. Serves 4 to 6.
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