Menudo

Menudo 2 lb (1 Kg) beef tripe 2 pig's feet 8 cups (2 L) water 6 ears of corn 6 scallions (spring onions), green and white parts, chopped 1/2 cup (125 ml) chopped fresh cilantro (coriander leaves) Salt and freshly ground pepper to taste Garnishes: chopped fresh oregano, lemon and lime wedges, hot pepper flakes, chopped onion Combine the tripe, pigs feet, and water in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered for 3 hours. Allow the pot to cool and remove the meats. Cut the tripe into thin strips and remove the bones from the pig's feet. Return the meats to the stock. Cut the corn from the cobs and add it, along with the scallions, coriander, salt, and pepper, to the stock. Bring to a boil and cook for 5 minutes. Serve with garnishes for diners to help themselves to. Serves 6 to 8. Famous Slow Cooker Recipes

Sweet And Zesty Grilled Chicken

Chicken Recipes Sweet And Zesty Grilled Chicken 1/4 cup Dijon mustard 3 tablespoons honey 1/2 teaspoon garlic powder 6 boneless, skinless chicken breasts (about 1 1/2 pounds) Blend mustard, honey and garlic powder in small bowl. Grill chicken Over medium heat for 10 to 15 minutes, turning occasionally and Brushing with mustard mixture frequently. Chicken Recipes

Sweet Pears in Chocolate Sauce

Sweet Pears in Chocolate Sauce Ingredients 1/2 cup dry white wine 1/2 cup orange juice 1/2 cup water 1/2 cup firmly packed light brown sugar 2 pears, peeled, halved, and seeded 1 bar (3.5 oz.) dark bittersweet chocolate, chopped Sweetened whipped cream, optional 2 tablespoons sliced almonds, toasted Directions 1. In a large saucepan, bring wine, orange juice, water, and sugar to a boil. Add pears; reduce heat to low and simmer, turning pears occasionally until tender, about 15 to 20 minutes. Remove pears. Turn off heat and whisk chocolate into pear syrup until smooth. 2. To serve, arrange 2 pear halves in a bowl and drizzle with half the chocolate syrup. Dollop with whipped cream, if desired, and sprinkle each with 1 tablespoon toasted almonds. Makes 2 servings.

Salpicon Scalloped Potatoes

Salpicon Scalloped Potatoes

4 medium size Idaho® potatoes, peeled, cut in half lengthwise and thinly sliced 1 cup crumbled queso añejo or any other dry cheese 2 cups heavy cream 1/2 cup fresh cilantro, chopped 1 pinch salt

Place sliced potatoes in a large bowl. Add cheese, cream, cilantro and salt, mixing to coat the potatoes.

Spray an 8" square baking pan with nonstick vegetable spray.

Layer potatoes along with cheese and cream mixture into the pan, pressing down gently to compress the mixture.

Bake uncovered for 1 hour at 375° F., until potatoes are soft when pierced with a knife and lightly golden brown on top. Cool at room temperature and cut into any desired serving shape.

Makes: 4 to 6 servings.

Crock Pot Chicken with Olives

Crock Pot Chicken with Olives 3 large potatoes, peeled and cut into bite sized dice 1 large green bell pepper, cut into strips 1 medium onion, chopped 1 can (15 oz.) or 2 cans (8 oz. ea.) tomato sauce 1/2 cup dry white wine 1/2 cup green pimiento stuffed olives 1-1/2 TB olive oil 1 TB tomato paste 1/2 tsp. salt 1/2 tsp. ground black pepper 1 bay leaf 6 chicken drumsticks and thighs (about 3 lb.) skin and fat removed Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well. Add chicken, stir until well mixed. Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf. Serve with cooked rice, if desired. Serves: 6.

Turkey Stroganoff

Turkey Stroganoff 2 cups frozen cut broccoli 1 tbsp water 1/4 cup chopped onion 3 tbsps all-purpose flour 1 can (10-3/4 ozs) condensed reduced-sodium chicken broth, undiluted 2 cups cubed cooked turkey breast 1 cup (8 ozs) reduced-fat sour cream 1 can (4 ozs) sliced mushrooms, drained 1/2 tsp dried rosemary, crushed 1/4 tsp pepper Cook broccoli according to package directions; drain and set aside. In a 2-qt. microwave-safe casserole, combine water and onion; cover and cook on high until tender. Add flour and blend well. Whisk in broth; cook on high for 4-6 minutes or until thickened and bubbly, stirring every 2 minutes. Add remaining ingredients. Cook on high for 2-3 minutes or until heated through, stirring once. Suggestion: Serve over noodles or rice. Not included in nutr. values Serves 4 Calories 187;Fat 6g;Chol 40mg;Sodium 422mg;Carbs 16g;Protein 19g Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes

Blueberry Buckwheat Pancakes - 37g Carbs, 2.7g Fiber

Blueberry Buckwheat Pancakes - 37g Carbs, 2.7g Fiber "When we moved from the Mojave Desert to the coast, we went totally bananas over blueberries," says Mickey Strang. A local blueberry farm provides her with fruit for these light buckwheat cakes. A little cornmeal adds a pleasing crunch. 2/3 cup blueberries (or thawed frozen unsweetened berries) 1/3 cup buckwheat flour 1/3 cup cornmeal 1/3 cup all-purpose flour 2 Tbsp sugar 2 tsp baking powder 1/2 tsp baking soda 2 large eggs, separated 1 cup buttermilk Butter or margarine Blueberry or maple syrup 1. Rinse and drain fresh blueberries. 2. In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda. Add egg yolks and buttermilk; stir just until batter is evenly moistened. Add blueberries. 3. In a deep bowl, whip egg whites with a mixer on high speed just until whites hold stiff peaks. Gently fold whites into batter. 4. Place a nonstick griddle or 11- to 12-inch nonstick frying pan over medium heat. When hot, pour batter, about 1/4 cup for each cake, onto griddle. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side. 5. Serve hot with butter and syrup. Yield: Makes 12 pancakes; 4 servings Nutrition per Serving: 213 Calories (15% from fat), 3.7g Fat (1.2g Sat), 8.6g Protein, 109mg Cholesterol, 499mg Sodium, 37g Carbs, 2.7g Fiber Mickey Strang, McKinleyville, CA Sunset, JULY 1997 10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today. Some of the special features include Gingerbread Pancakes from Pancake Recipes Tofu Cream Dressing by World Famous Recipes Muffins That Taste Like Donuts Grits and Cheese Chile Pie from Diabetic Recipes Famous Recipes shared this delicious treat - White Chocolate Cinnamon Triangles. Mexican Silk Chocolate Pie Crockpot Recipes provided a recipe for CrockPot Hot Chocolate Gold Coat Autumn Salad with California Figs

Gold Coat Autumn Salad with California Figs

Gold Coat Autumn Salad with California Figs

Lettuce leaves
2 Oranges, peeled & thinly sliced
2/3 cup California Dried Figs; Calimyrna or Black Mission stems removed & quartered
1 Apple or ripe pear, cored and thinly sliced
CARDAMOM CREAM DRESSING
1/2 cup vanilla nonfat yogurt
1/2 tsp. Honey
1/4 tsp. Ground cardamom or cinnamon
1 tbsp. Toasted coconut (garnish)


On four individual salad plates, arrange a bed of lettuce leaves. Place orange slices, fig quarters, and apple slices decoratively over lettuce.

For dressing, in a small bowl, stir together yogurt, honey and ground cardamom until blended. Drizzle mixture over salads. Sprinkle coconut over salads for garnish.

Makes 4 side dish salads.

Calories: 167, Fat: 1.11 G, Dietary Fiber: 5.19 G, Sodium: 21 Mg, Calcium: 122 Mg, Potassium: 490 Mg Magnesium: 34 M, Iron: 1.29 Mg, % calories from fat: 6%

Diabetic Recipes and Easter Recipes Carnival of the Recipes

Diabetic Recipes and Easter Recipes Carnival of the Recipes Diabetic Recipes and Easter Recipes Carnival of the Recipes. Diabetic Recipes presents Chocolate-Dipped Strawberries Easter Recipes presents Diabetic Easter Fudge Famous Recipes presents Crockpot Swiss Steak

Mexican Mashed Potatoes

Mexican Mashed Potatoes Prep: 10 min, Cook: 10 min. For 4 servings: a.. 1 lb. russet potatoes, peeled and cut into 1/2 inch chunks b.. 2 ounces canned chopped green chilies, rinsed c.. 2 ounces shredded cheddar cheese d.. 1 Tbs. cilantro or parsley, chopped e.. 1/8 tsp. salt optional f.. 1/4 cup skim milk Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Transfer potatoes to a bowl and mash. Mix in remaining ingredients. If needed, add in a little more milk. Per serving: calories 155, fat 4.8g, 28% calories from fat, cholesterol 15mg, protein 6.5g, carbohydrates 22.1g, fiber 2.0g, sugar 3.1g, sodium 269mg, diet points 3.6.

Bunny Pancakes with Strawberry Butter recipe

Bunny Pancakes with Strawberry Butter recipe Strawberry Butter (recipe follows) 2 cups buttermilk baking mix 1 cup milk 2 eggs 1/2 cup plain yogurt Assorted candies Strawberry Butter 3 ounces cream cheese, softened 1/2 cup butter, softened 1/3 cup confectioners sugar 1 1/2 cups fresh or thawed frozen strawberries Prepare Strawberry Butter; set aside. Heat electric skillet or griddle to 375 degrees F. Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant 1/2 cup batter into skillet. With back of spoon, gently spread batter into 4-inch circle. Spoon about 2 tablespoons batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears. Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1 to 2 minutes. Decorate with candies to resemble bunny face. Repeat with remaining batter. Serve warm with Strawberry Butter. Strawberry Butter: Place cream cheese and butter in food processor or blender; process until smooth. Add sugar; process until blended. Add strawberries; process until finely chopped. Pancake Recipes

Chicken Enchilada Soup

Chicken Enchilada Soup 1 medium-large onion, diced 1/2 green bell pepper, diced 4 tbsp butter or margarine 2 cups shredded, cooked chicken 1 can (14 to 16 oz) diced tomatoes with green chilies (Rotel) 1 can (15 to 16 oz) chicken broth 1 Can (16 oz) black beans, rinsed and drained 1 Can (16 oz) Pinto Beans (I used the ones with jalapeno slices included), use the juice 1 can (16 oz) white or yellow hominy, drained 1 Can (16 oz) Whole Kernel Corn, drained 1 (20 to 28 oz) Can Stewed "Mexican Recipe" Tomatoes, diced or cut up 1 Pkg. Dry Enchilada Seasoning 1 Pkg. Dry Ranch dressing mix 1 Tbsp chili powder 1 Tbsp cumin powder salt and pepper to taste In a large stock pot, melt butter and saute' onion and bell pepper. Add chicken and tomatoes with green chilies; season with salt and pepper to taste. Let simmer about 10 minutes. Add chicken broth, both seasoning packets and chili powder and cumin; stir to combine well. Add all other ingredients and stir gently to combine. Taste and season with salt and pepper as needed. Let simmer on medium-low heat at least thirty minutes. Add water for desired soup consistency and cook 5 more minutes. (I usually will add about 1 cup water as we like "thick" soup!) Serve topped with chopped green onion and Mexican-blend grated cheese. A dollop of dairy sour cream is good on this, too. I serve it with crisp tortilla chips or crispy cornbread. Serves 6 to 8. _______________________________________

Perfect White Chocolate Pavlova -

Perfect White Chocolate Pavlova -

2 Egg whites 1/4 cup Sugar -- granulated 1/2 teaspoons Vanilla Extract 1/2 teaspoons raspberry vinegar 1 teaspoons corn starch 3/4 cup White chocolate -- coarsely chopped

-- Topping

1 cup Heavy cream 2 tablespoons Icing sugar -- sifted 2 tablespoons Orange liqueur 4 cup Berries -- fresh -- Fresh Edible Flowers

Instructions

1 Preheat oven to 350F. Line a sheet pan with parchment paper.

2 Beat egg whites until light. Add sugar gradually and beat until firm. . Add in vinegar and corn starch. Stir to mix. Fold in chocolate.

3 Spread meringue mixture onto the parchment paper. It makes two single serving pavlovas. Bake for 1-1/2 to 2 hours or until outside is crisp and barely beginning to color. Remove from oven and cool. (Freeze if not using immediately.)

4 Whip cream until light and beat in icing sugar, vanilla and orange liqueur.

5 Just before serving, place meringue on a large flat platter. Spread cream mixture over meringue. Top with berries and scatter with flowers. Serve immediately.

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SPICY TURKEY NOODLE SOUP Low Sodium

SPICY TURKEY NOODLE SOUP Low Sodium Makes 8 Servings 4 cans (14.5 ounces each) fat-free, reduced sodium chicken broth 1 Tablespoon Mrs. Dash Original Blend Seasoning 1 /2 package (6 ounces) no yolk egg noodles; 1 16 oz. packages frozen fiesta blend vegetables 1/4 pound cooked turkey meat, cut into 1/2 inch pieces 1 teaspoon hot pepper sauce 1/4 cup chopped fresh cilantro, optional Bring chicken broth to a boil in a large saucepan; reduce heat to medium. Add All-Purpose Original Blend and noodles. Cook for 8 minutes; reduce heat to low. Add vegetables, turkey meat, hot pepper sauce and cilantro. Simmer 5 minutes. Preparation Time: Approximately 5.0 minutes Cooking Time: 15.0 minutes Nutrition Information Per Serving: Calories: 123.40 Fat: 1.50 g Cholesterol: 26.00 mg Sodium: 450.00 mg Carbohydrates: 16.00 g Protein: 12.80 g Fiber: 3.80 g

Turkey Frame Vegetable Soup

Turkey Frame Vegetable Soup 1 turkey carcass 2 carrots, chopped 2 stalks celery, cut into 2 inch pieces 1 onion, chopped 4 cloves garlic, minced 4 sprigs fresh parsley 12 black peppercorns 2 bay leaves 1 teaspoon dried thyme 1 tablespoon chicken bouillon granules 8 cups water water to cover 1 turnip, peeled and cubed 2 parsnips, peeled and sliced 3 carrots, chopped 1/2 cup frozen green beans 1/2 cup frozen green peas 1 (15 ounce) can red beans, drained and rinsed 1/4 cup chopped fresh parsley 1. Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to med 2. Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. 3. The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until done. 4. Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste. Serves 8 Calories: 131.65, Calories from Fat: N/A, Total Fat: .73 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 26.14 g, Dietary Fiber: N/A,Sugars: N/A, Protein: 5.14 g, Vitamin A: N/A, Vitamin C: N/A

April Fools Carnival of the Recipes

April Fools Carnival of the Recipes Today is April 1, 2007 and this April Fools Carnival of the Recipes comes with a special surprise. The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes Every participant in this week's Carnival of the Recipes is hereby awarded the Blog of the Day Award for Today, April 1, 2007. To get the Award Code you can visit the Award Code Page Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors. Some featured Recipes include: Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes Heavenly Hots posted at Pancake Recipes Buffalo Chicken Wings posted at Chicken Recipes Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes. Tailgate Potato Salad posted at Famous Recipes Fruit and Nut Easter Eggs Huckleberry Merlot Sauce posted at Diabetic Recipes Basic Fried Chicken Recipe posted at Famous Recipes