Chili Dogs

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:10
Categories : Bean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 hot dog buns
6 fat-free hot dogs — cooked
—-Chili Sauce—-
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless
1/2 c onions — chopped
1 clove garlic — minced
15 1/2 ozs dark red kidney beans — drained
8 ozs no-salt-added tomato sauce
2 tsps chili powder
—-Toppings—-
1/2 c fat-free cheddar cheese — grated
1/2 c onions — chopped

In a skillet, heat oil over medium heat. Add chicken, 1/2 cup onions, and
garlic. Cook until chicken is no longer tender and vegetables are tender.
Stir in kidney beans, tomato sauce, and chili powder. Simmer 15 minutes.
Place hot dogs in buns. Top with sauce. Sprinkle cheese and remaining
onions over each hot dog.

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Per serving: 256 Calories; 2g Fat (9% calories from fat); 23g Protein; 34g
Carbohydrate; 27mg Cholesterol; 1027mg Sodium

Date: Mon, 31 Oct 94 11:22:00 EST
From: “Von Balson, Kathleen”

Lentil Loaf

Ingredients:
2 cups dry brown lentils, rinsed
1 bay leaf
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg substitute, beaten
1 tbs ketchup
1 medium onion, chopped
1 clove garlic, crushed
1 tsp dried thyme
2 tsp dried oregano
1 tsp dried tarragon
salt and pepper to taste
3 tbs tomato paste or tomato sauce

Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.
Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.
Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm.

This goes wonderfully with mashed potatoes and your favorite vegetable! The
leftovers taste so good in a pita pocket, and if there are mashed potatoes
leftover, I stuff the pocket with both. Mmmm! Enjoy!

Nutrition Info per serving:

341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445mg
sodium, 8g fiber.

Kitchen Hints

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
No Ingredients Found

I thought I’d pass along some hints to help those of us that get into trouble
from time to time. It’s not recipes, but what the heck!
If you’ve over-salted soup or vegetables, add cut raw potatoes and then
discard once they have cooked and absorbed the salt.

A teaspoon each of cider vinegar and sugar added to salty soup or vegetables
will also remedy the salty situation.

If you’ve over-sweetened a dish, add salt.

A teaspoon of cider vinegar will take care of too-sweet main dishes or
vegetables.

Pale gravy may be browned by adding a bit of instant coffee straight from the
jar. No bitter taste, either.

If you will brown the flour well before adding to the liquid when making
gravy, you will avoid pale or lumpy gravy.

If time allows, the best method of removing fat is refrigeration until the
fat hardens. If you put a piece of waxed paper over the top of the meal, it
can be peeled right off, along with the hardened fat. Ice cubes will also
eliminate the fat from soup and stew. Just drop a few into the pot and stir;
the fat will cling to the cubes; discard the cubes before they melt. Or, wrap
ice cubes in paper towel or cheesecloth and skim over the top.

A slice of soft bread placed in the package of hardened brown sugar will
soften it again in a couple of hours.

A little salt placed in a frying pan will prevent splattering.

Meat Loaf will not stick if you place a slice of bacon on the bottom of the
pan.

Vinegar brought to a boil in a new frying pan will prevent foods from
sticking.

No sticking to the pan when you’re scalding milk if you’ll first rinse the
pan in cold water.

A lump of butter or a few teaspoons of cooking oil added to water when
boiling rice, noodles, macaroni, or spaghetti will prevent boiling over.

A few drops of lemon juice added to simmering rice will keep the grains
separate.

A dampened paper towel or terry cloth brushed downward on a cob of corn will
remove every strand of corn silk.

To determine if an egg is fresh, immerse it in a pan of cool, salted water.
If it sinks, it is fresh; it it rises to the surface, throw it away.

Fresh eggs’ shells are rough and chalky; old eggs are smooth and shiny.

To determine if an egg is hard-boiled, spin it. If it spins, it is
hard-boiled. If it wobbles, it is raw.

Egg shells can be easily removed from hard-boiled eggs if they are boiled in
salty water and quickly rinsed in cold water.

No “curly” bacon for breakfast when you dip it into cold water before frying.

Keep bacon slices from sticking together; roll the package into a tube shape
and secure with rubber bands.

Posted by Stephen Ceideburg July 27 1990.

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OEUF BROUILLES A LA MICHEL GUERARD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheese/eggs Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Eggs
2 ts Butter
1 tb Creme fraiche
4 tb Finely chopped shallots
1 t Finely chopped chives
Salt and pepper
2 oz Caviar
8 Long thin pieces of bread
– toasted

CUT EACH EGG SHELL about 1/2-inch from its pointed end
with a serrated knife (surgical scissors work well
too). Pour out the insides into a bowl. Wash the tops
and shells in warm water, then turn them upside down
on a towel to dry completely. Over very low heat melt
the butter in a saucepan just large enough to hold the
eggs. Beat the eggs with a whisk, pour through a sieve
into the warm butter and return to the very low heat.
Beat constantly with the whisk, gradually increasing
the heat, until the eggs are thick and creamy, but not
solid. Remove the eggs immediately from the heat and
continue whisking while adding the creme fraiche,
shallots, chives, salt and pepper. Place the dried
eggshells in egg cups (or in a mound of coarse salt on
a plate). Using a teaspoon, carefully fill each shell
3/4 full with the creamed eggs, then finish filling
each shell with a tablespoon of caviar. Replace the
tops of the shells or garnish with some long stalks of
chives, if you wish. Serve with toast.

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HONEY BACON BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-C HAROLD QUINN (FPHK52A)
2 ts Yeast
5 ts Gluten
3 1/2 c Wheat flour
1/2 c Honey
3 tb Soft butter
1 1/4 ts Salt
1/2 c Soft bacon bits*
1 1/4 c Very warm water + more if ne

* (don’t use the crunchy kind) it looks too dry add a little more)
This is the receipt that was on the BB from CELESTE BEATIE (TDFX72B).
I don’t deserve any credit for this wonderful bread.
Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo
cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the
crunchy bacon bits but I soaked them in warm water for about 30
minutes. Only had to add 2 Tbsp of water to the 1-1/4 cup. All that
like this should thank CELESTE. FROM: C HAROLD QUINN (FPHK52A)
Reformatted by Elaine Radis

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BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Title: FISHERMAN’S BOUILLABAISSE
Categories: Soups, Main dish
Yield: 4 servings

1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Onion or Onion-mushroom
-Soup Mix
1 tb Finely Chopped Parsley
1 ts Thyme Leaves
14 1/2 oz Can Tomatoes whole peeled
-undrained and chopped.
1 1/2 lb Lobster Tails (3)
-cut in 3″ pieces
1 lb Red Snapper, cod, hallibut,
-or haddock, cut into pieces
6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed

In large saucepan or stockpot, heat oil and cook
garlic over medium heat until golden. Add water,
wine, onion recipe soup mix, parsley, and thyme, blend
thoroughly. Stir in tomatoes. Bring to a boil, then
simmer covered 15 minutes. Add lobster and fish and
simmer 10 minutes. Add clams and mussels and simmer
an additional 5 minutes or until shells open.
(DISCARD ANY UNOPENED SHELLS). Serve, if desired,
with bread or rolls. Makes about 4 (2 cup) servings.

—–

Title: JERUSALEM ARTICHOKE WITH MUSHROOMS AND THYME
Categories: Vegetables, Appetizers
Yield: 4 servings

2 lb Jerusalem artichokes
1 oz Butter
5 ts Olive oil; divided use
1 Onion, chopped
1 c White wine
1 Bay leaf
1 1/2 lb Fresh mushrooms
4 Garlic cloves, minced
1 sm Lemon
1 1/2 ts Fresh thyme, chopped
Salt and pepper

Peel and halve the jerusalem artichokes.
In a large pan, heat butter and 2 tablespoons olive oil.
Add the onion and fry 2 minutes.
Add jerusalem artichokes, white wine, bay leaf and water to cover.
Bring to boil, and cook on low heat until the jerusalem artichokes
soften, about 1 hour.
Meanwhile, thinly slice a small lemon (don’t peel).
Add the mushrooms to the pan, then the thyme, lemon slices and 3
tablespoons
olive oil, and cook another 20 minutes. Serve warm.

—–

Title: Pineapple Carrot Coffee Ring
Categories: Diabetic, Desserts, Breads/bm
Yield: 16 servings

1 Pk active dry yeast (1tbsp) 1/4 c Raisins (dark or golden)
1/4 c Warm water (110-115 F) 1/4 ts Salt
1 Egg 1/2 ts Cinnamon
2 tb Honey 1/4 ts Ground nutmeg
1 c Unbleached white flour 1/4 c Sunflower seeds
1 8 oz crushed pineapple in 1 1/2 c Whole wheat flour
Its own juice 1/2 c Bran
1 c Grated carrots (2 med) 2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve
the yeast. Combine the egg, honey, yeast mixture, unbleasched white
flour, and the pineapple in a mixing bowl. Beat well. Let stand in
a warm place for 30 minutes covered with a wet towel. Add the
carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole
wheat flour, bran and oil. blend well. Spoon the dough into a
lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm
place for 60 minutes. Bake in a 350 F oven for 25 minutes or until
browned. Cool in the pan for 5 minutes; then remove from the pan and
cool completely on a wire rack. Engergy per serving (1/16 of recipe):
130 calories

MMMMM

INDIAN FISH KEBABS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Monk fish
-or other firm fish
1 Yellow squash
1 Green bell pepper
1 Red bell pepper
Cherry tomatoes
Bay leaves
Cooked brown rice or
Pita bread
Lemon wedges
Sprigs of mint
—–CHERMOULLA—–
4 sm Garlic cloves, minced
1 t Ground cumin seeds
1/2 ts Sweet Hungarian paprika
1/8 ts Cayenne
1 pn [generous] saffron
1/4 c Chopped fresh cilantro
1/4 c Fresh lemon juice
3/4 c Olive oil
Salt
Black pepper

This is a very colorful and tasty arrangement of
marinated and then skewered and grilled vegetables and
fish. The marinade, called chermoulla, is a blend of
fragrant seasonings, oil, and lemon juice. In this
version I’ve suggested my favorite vegetables for
kebabs. You should choose your own favorites; some
other good choices are eggplants, mushrooms, and
onions. special equipment: skewers (if you are using
bamboo skewers, soak them in water for 1/2 hr. and
fill them out to the ends so the skewers won’t burn)

Combine the ingredients for the chermoulla. Cut the
fish into 1-inch cubes. Similarily, cut the
vegetables into 1-inch cubes. Place the fish and
vegetables in the chermoulla and marinate,
refrigerated, for 2 hours.
When you are ready to assemble the kebab, soften the
bay leaves in boiling water for several minutes.
Alternate the tomatoes, peppers, yellow squash, and
fish on skewers. Place a bay leaf occasionally on the
skewers next to the fish. Reserve the chermoulla.
Cover the broiler pan with foil and plkace the
kebabs on it about an inch apart. Broil for 15 to 20
minutes, basting with the reserved chermoulla, and
turning frequently to cook evenly.
Serve on rice or in pita bread and garnish with
lemon wedges and sprigs of mint. From Sundays at
Moosewood Restaurant

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