FAVORITE AMERICAN RECIPESINDEXNutritional Facts Of Meats Stuffed Filet of SoleIngredients1/2 cup dry white wine 2 tablespoons butter substitute 4 tablespoons finely chopped scallions (green onions) 4 tablespoons cream substitute 1 teaspoon salt 1 cup chicken stock 1/2 teaspoon lemon juice 1/4 teaspoon cayenne pepper 1/4 teaspoon white pepper 6 tablespoons flour 2 cups diced crab meat 2 cups coarsely chopped shrimp 8 Sole fillets Preparation Carefully fold the fillets end to end to prevent breaking, and poach them for about 6 minutes in the chicken stock and wine. Remove carefully unfold and season with salt. Reserve. Strain poaching liquid into a saucepan and reduce on high heat to 2 cups. Reserve. In another saucepan cook the scallions in the butter substitute 3 to 4 minutes, stir in the flour, cook for a moment or two, add the reduced poaching liquid and continue cooking until smooth and thick. Add the cream substitute, lemon juice, salt, white pepper and cayenne. Taste for seasoning and adjust. Preheat oven to 450 degrees. Cut sheets of aluminum foil to wrap fillets. Lay each fillet on one-half of the foil and spoon and equal amount of crab and shrimp on each fillet. Spoon a tablespoon of the sauce on each fillet, fold and seal the foil(s). Place on a cookie sheet and bake for about 8 minutes. If desired, spoon another helping of sauce on each. SERVE PIPING HOT! Serves either four extremely hungry fisher people two portions each New England New England Clam ChowderIngredients1 tablespoon grape seed oil 1 tablespoon fat free imitation bacon bits 1 cup chopped yellow onions 4-6 1/2 oz. cans minced clams 4 tablespoons flour 1 1/2 stalks chopped celery 1 chopped carrot 3 tablespoons butter substitute 5 cups hot milk 1/2 teaspoon Worcestershire sauce 1 teaspoon salt dashes of pepper 5 cups raw diced potatoes Preparation In a large saucepan combine grape seed oil and bacon. Cook until grape seed oil has acquired bacon flavor. Approx. 3 minutes. Add onion and clams and heat well. Sift the flour over the onion and clams. Stir and add the potatoes and vegetables. Cover and simmer until potatoes are cooked but still firm. Add butter substitute and simmer three minutes. Pour in hot milk. DO NOT BOIL. Cook and stir until thickened. Add Worcestershire salt and pepper. Allow the chowder to rest for 24 hours before serving It takes the edge off of a cold mornings frost bite for up to eight
fisher people before a hearty lunch and/or dinner. A Hearty Vegetable SoupIngredients1 head of slivered cabbage 4-6 chopped carrots 1 cup sliced green beans 2 cups diced raw potatoes 1 28 oz can whole pealed tomatoes 8 oz diced lean top sirloin steak salt and pepper 1/4 teaspoon cayenne pepper 2 to 3 12 oz cans no fat beef broth 1 tablespoon Kitchen Bouquet 1 cube beef bouillon Preparation Dice the top sirloin steak into 3/8" to 1/2" cubes. In at least a six quart dutch oven brown the steak over medium heat, approximately 5 minutes. Add the beef broth, cabbage and carrots. Let simmer for about 20 minutes. Add the remaining ingredients, cutting up the tomatoes. Salt and pepper to taste. Add the Kitchen Bouquet and beef balloon for a heartier beef flavor if desired. A diced onion may also be added. Designed for a soup and sandwich lunch, but may be used as a Savory and Spicy BBQ Baby Back RibsIngredients4 to 6 full slabs of pork ribs (12 rib bones) 2 tablespoons Pickling spices Schilling "Hot Shot" Pepper Mesquite Fajita seasoning (by: Calido Chile Traders) Ken Davis BBQ sauce Famous Dave's BBQ Sauce Preparation Remove the fatty lining from the back side of each slab. Cut along each rib bone from back side and remove as much fat as possible. Turn ribs over and also remove excess fat. Generously sprinkle each side with first the Mesquite Fajita seasoning and then the Hot Shot seasoning. Rub the seasonings into the meat and let rest for 24 hours. Place a flat cooking rack on a cookie sheet that has a least one inch sides. Fill cookie sheet with 1/4 to 1/2 inch water and add the pickling spices. Arrange the ribs on rack and cook in preheated oven for 1–1/2 hours at 325°. Periodically check the water level and add water if necessary. Meanwhile prepare either a charcoal or gas grill or line two 9" by 13" baking dishes with aluminum foil for the baking method. Baste the ribs with the Ken Davis first lightly, then continue with the Famous Dave's. Arrange slabs on the grill and cook under low heat (don't burn). Continue to baste the ribs periodically with Famous Dave's. Cook 30 to 45 minutes turning over at least twice. For baking set oven to 300°. If you've ever tried the Pickled Parrot's Ribs, these are every bit as
good and spicy! Designed to be pickled on lunch break and basted
just before dinner before the night bite.
Ingredients 1 head garlic, peeled and separated into cloves Schilling Lemon Pepper Schilling Garlic Pepper 8 to 10 pounds of tender beef roast (choice of cut is top round) sea salt For The Sandwiches 2 to 4 cans beef broth 5 or 6 cloves chopped/minced garlic couple squirts Tabasco 5 or 6 medium "hamburger" onions (NOT the sweet Valdala kind) 1 teaspoon peppercorns 1 tablespoon Worcestershire sauce 2 tablespoons butter (1/4 stick) Preparation Remove the beef roast from package and let stand at room temperature for several hours. Slice the garlic cloves into small slivers, more or less, depending on size of clove. With a paring knife, make small slits into the roast beef and stuff with the garlic slices. Be very generous throughout the roast. Generously sprinkle salt all over the meat followed by the Lemon and Garlic peppers. Thoroughly rub the seasonings into the meat and let "marinate" for several hours. Use a roasting rack in a pan with at least one inch sides. Place meat on rack and set in oven at 400°. Bake at 400° for 1/2 hour or until brown. Reduce heat to 300° and fill the bottom of the pan with 1/4–inch water and bake until roast is at desired doneness. Do not let all of the water evaporate. Prepare gravy using the drippings/water. Add beef broth, minced garlic and/or bullion as desired for taste. Thicken. Trim fat, Slice and Serve with horseradish sauce. Don't know what to do with the leftovers (if any)? Try this Garlic Roast Beef SandwichesOf course you must either buy enough roast to have leftovers or prepare the roast beef as above and go for the sandwiches. Slice 5 or 6 onions into 1/4–inch rings and cook in the butter and 1 can of beef broth until the onions are reduced to one half their volume in a large (6–quart) stock pot. Add 5 or 6 (or whatever) chopped/minced garlic cloves, additional beef broth, peppercorns, Worcestershire sauce, a couple of squirts of Tabasco and the roast beef, sliced as desired, but not so thin that they dissolve. Bring to boil, then then let simmer for several hours. Outstanding!Buy as much roast beef you want for the quantity of desired servings Nutritional Facts Spicy Western BeansIngredients2 tablespoons imitation fat-free bacon bits 1 large onion – chopped 1/3 cup dry lentils 1-1/3 cups water 2 tablespoons ketchup 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes 1 bay leaf 1 28-oz can chopped tomatoes, with liquid 1 15-oz can pinto beans – drained 1 15-oz can kidney beans – drained 1 teaspoon vegetable oil or grape seed oil Preparation In a heavy 3–qt. sauce pan cook the onion with the vegetable oil until the onions are transparent. Add the imitation bacon bits and cook for one minute longer. Then add the remaining ingredients and cook over medium heat for 45 minutes or until lentils are tender, stirring once or twice. Remove the bay leaf before serving. Makes up to 10 servings. White Surprise ChiliIngredients1 pound great northern beans 6 cups water 6 cups fat free chicken broth 1 large yellow onion – chopped 2 cloves garlic – minced 2 4-oz cans diced green chili pepper 1 tablespoon dried oregano 1 tablespoon ground cumin 1/2 teaspoon ground red pepper 4 cups chopped cooked chicken 2 fresh chili peppers – chopped (optional) 1/2 teaspoon salt and pepper 1/2 cup shredded Monterey Jack cheese (optional) Preparation Rinse beans. Place in a Dutch oven and add water. Bring to boiling. Reduce heat; simmer, uncovered for 2 minutes. Remove from heat. Cover and let beans soak for several hours, (or cover and soak beans overnight) Drain off water. In the same Dutch oven, combine beans, chicken broth, onion, garlic, green chilies, cumin, red pepper, chili peppers, salt and pepper, and oregano. Bring to a boil,and reduce heat. Cover and simmer for one hour. Stir in the chicken. Simmer, covered, for 1 hour more. Serving suggestion: Stir in the cheese till just melted just before serving, with sliced chilies. Makes 5 or 6 servings, more or less depending on the cold weather. Baked Salmon with Dill SauceIngredients1 salmon filet Prepare salmon as follows: Makes 5 or 6 servings, more or less depending on the cold weather Crispy Corn RelishIngredients1 16 oz package frozen corn 3/4 cup red bell pepper – chopped 1/2 cup green onions – chopped 1/2 cup yellow onion – chopped 2 cloves garlic – minced 1 4-oz can diced green chili peppers 1/3 cup vinegar 1 tablespoon sugar 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly grated ginger 2 fresh chili peppers – chopped (optional) 1/4 teaspoon salt 1 jalapeno pepper – thinly sliced (optional) Preparation Combine all ingredients in a large saucepan. Bring to a boil, Reduce heat and simmer 5 minutes stirring occasionally. Cool completely Refrigerate before serving. Can be stored up to a week Garnish with Jalapeno peppers before serving. Makes 5 or 6 side servings, along with any grilled meat or fowl. Keeps the heart ticking when the old body says stop. Nutritional Facts Fresh Baked Cinnamon RollsIngredients2 1–1/4lb loaf frozen white bread dough 1 stick (1 cup) unsalted softened butter several tablespoons ground cinnamon 1 8oz bag whole pecans 1 lb. bag light brown sugar Preparation Place the frozen loafs on waxed paper and allow to thaw several hours until dough begins to rise. Grease a 9 x 13–inch pan and evenly spread the pecans on the bottom. Sprinkle a little brown sugar over the pecans. Spread each loaf of dough by hand, to make a strip 18–inches long by 6–inches wide. Spread butter completely over each strip and sprinkle generously with the ground cinnamon. Next cover with a layer of brown sugar – spread evenly with a knife. Starting at one end, cut the dough into 6–inch strips, roll each strip up and place in the pan. Each loaf should make three rows of four rolls each – 12 rolls per loaf – total of 24. Cover the pan with plastic film and place in the refrigerator overnight. In the morning, bake in a preheated oven at 350° for 30–minutes or until golden brown on top. Remove from oven and turn upside down onto waxed paper. When these start baking – Watch Out! ENJOY! Makes up to 10 servings, more or less depending on how the morning constitutions are going and who gets there first. Nutritional Facts Baked Garlic ChickenIngredients1 or 2 boneless, fresh skinless chicken breasts per serving 1 8oz package freshly grated parmesan cheese 1/8 teaspoon red pepper 4 oz cream cheese salt and pepper 1 head garlic, peeled, chopped/minced Preparation Prepare the chicken for stuffing by making a slit down the lengthwise center of each breast (be careful not to cut completely through the meat). Makes 5 or 6 servings, more or less depending on the cold weather. Garlic Beef Tenderloin with Caper Savory Gravy
Ingredients
|
| Element | Chicken (without skin) |
Lean Beef (fat trimmed) |
Lean Pork (fat trimmed) |
|---|---|---|---|
Saturated Monounsaturated Polyunsaturated |
1.7 g 1.5 g 0.9 g |
3.2 g 3.9 g 0.3 g |
2.8 g 5.0 g 1.3 g |
| Cholesterol | 76.0 mg | 73.0 mg | 72.0 mg |
| Iron | 1.0 g | 2.5 g | 0.9 g |
Last Modified: July 22, 2002
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