Sunday, July 29, 2007

Carnival of the Recipes - Special Diets

Carnival of the Recipes - Special Diets

Special Diets Edition Recipes Carnival

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets. Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival. To learn more about future recipes carnivals visit here. A sampling of recipes includes: Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies. Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour. Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken. Famous Recipes cooks up Low-Fat Roasted Cauliflower Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch. Roasted Corn And Green Chile Soup. Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

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Friday, July 27, 2007

Roasted Corn And Green Chile Soup

Roasted Corn And Green Chile Soup 1 fresh Anaheim chile pepper 4 ears fresh corn, husked or 2 cups frozen kernels 3 cups low-sodium vegetable broth 4 ounces firm tofu, drained, and cut into 1/4" cubes 1/4 cup chopped cilantro 2 limes, optional, cut into wedges Using tongs, hold chile directly over flame of gas burner, turning frequently, until entire surface is blistered. (Alternatively, roast chile under broiler.) Place roasted chile in medium bowl. Cover with plate and let steam 20 minutes. (Alternatively, place chile in small paper bag. Close securely and let steam.) When cool enough to handle, peel off charred skin and discard. Remove and discard seeds. Finely chop chile flesh; set aside. Using a sharp knife, cut corn off cobs; reserve cobs. Heat small cast-iron or other heavy skillet over medium heat. Add corn and cook, stirring occasionally, until well browned, 10 to 12 minutes. Set aside. Break reserved cobs in half. In large saucepan, combine broth and cobs. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Discard cobs. In food processor or blender, combine reserved corn kernels and broth and process, in batches if necessary, until very smooth. Strain through fine-mesh sieve back into saucepan, using a rubber spatula to press mixture through mesh. Stir in tofu, reserved chopped chile, and salt and pepper to taste. Rewarm over low heat, stirring occasionally. Ladle soup into bowls and garnish each serving with cilantro. Serve with lime wedges if desired. Makes 4 servings. Calories 143, Fat 2 g, Carbs 15 g, Sodium 162 mg, Fiber 2 g.

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California Stuffed Chiles

California Stuffed Chiles 4 fresh poblano chiles 4 tablespoons orange juice 1/4 cup fresh lime juice 1 firm ripe avocado, peeled, pitted, cubed 1 to 2 teaspoons minced fresh jalapeno 1/3 cup chopped scallions 1/3 cup chopped fresh coriander 1 cup pomegranate arils salt to taste 1/4 cup crumbled feta cheese Preheat broiler. Line large baking pan with aluminum foil. Broil chiles, turning as needed, until skins blister and blacken, 15 to 20 minutes. Remove from heat and cool. Pull off skins and discard. Slit chiles lengthwise through one side and scoop out and discard seeds and veins, leaving stems intact. In mixing bowl, combine orange and lime juices. Place avocado cubes in bowl. Add jalapeño, scallions, fresh coriander and pomegranate arils. Stir, then season mixture with salt. Place chiles on plates, slit-side up. Spoon equal amounts of salad into each chile. Sprinkle cheese over top and serve. Makes 4 servings. Calories 170, Fat 10 g, Carbs 21 g, Sodium 114 mg, Fiber 4 g.

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Cider Pork Stew

Cider Pork Stew - 27g Carbs, 3g Fiber, 12g Sugar 2 lb pork, shoulder roast 3 medium potato(es) 3 medium carrot(s) 2 medium onion(s) 1 medium apple cider 1/2 cup(s) celery 3 Tbsp tapioca 2 cup(s) juice, apple 1 tsp salt 1 tsp caraway seeds 1/4 tsp pepper, ground black Celery leaves 1. Cut meat into 1-inch cubes. In a 3 1/2- to 5 1/2-quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice or cider, salt, caraway seeds, and pepper. 2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves. Nutritional Info (per serving): 272 Calories, 2g Saturated Fat, 405mg Sodium, 7g Total Fat, 27g Carbs, 3g Dietary Fiber, 12g Sugars, 73mg Cholesterol, 24g Protein Exchanges: 1/2 Vegetable (Non-Starchy), 1/2 Fruit, 1 Starch, 3 Lean Meat, 1 Fat 2 Carb Choices

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Tuesday, July 24, 2007

Italian Pork Chops

Italian Pork Chops 4 tsp. McCormick Garlic Herb Seasoning Blend, divided 4 pork chops (1/2 inch thick) 5 TB olive oil, divided 8 cups salad greens 1 cup tomato, chopped 1/4 cup red onion, thinly sliced 2 TB white balsamic vinegar OR white wine vinegar 1. Sprinkle 3 teaspoons of the Seasoning Blend over pork chops; set aside. 2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once. 3. Toss salad greens, tomato and onion in large bowl. Mix remaining 3 tablespoons olive oil, vinegar and remaining 1 teaspoon Seasoning Blend. Pour over salad; toss to coat well. Divide salad among 4 serving plates. Top each with a pork chop. Serve immediately. Makes 4 servings. Nutrition Information: Per serving = Calories 418, Sodium 250 mg, Fat 30 g, Carbs 8 g, Cholesterol 76 mg, Fiber 3 g, Protein 29 g. Famous Quotes Famous Quotes

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Crockpot Bean And Barley Soup

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Monday, July 23, 2007

Citrus - Ginger Cookies

Citrus - Ginger Cookies 1 cup butter flavor all vegetable shortening 1 1/2 cups granulated sugar 1 egg 2 tbsp light corn syrup 1 tsp vanilla 3 cups flour 3 tsp ground ginger 2 tsp baking soda 1/2 tsp fresh grated orange peel 1/2 tsp fresh lemon peel 1/2 tsp fresh grated lime peel Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg, corn syrup, and vanilla until well blended. Combine flour, ginger, and baking soda in a small bowl. Add to creamed mixture. Add orange, lemon, and lime peel until well blended. Shape dough into two rolls about 2 inches in diameter. Wrap tightly in plastic wrap. Refrigerate 3 hours or overnight. Heat oven to 350 F. Slice dough about 1/8 inch thick. Place 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or until lightly brown. Cool on cookie sheets for 4 minutes, then transfer to cooling racks. Yield: about 7 dozen cookies

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Coconut-Pecan Cupcakes

From Taste Of The South Winter 2007 Coconut-Pecan Cupcakes 5 tbsp unsalted butter, softened 1 cup sugar 1 tsp coconut extract 2 eggs 1 1/4 cups flour 2 tsp baking powder 1/4 tsp salt 1/2 cup coconut milk 1/2 cup sweetened coconut 1/2 cup chopped pecans Coconut-Cream Icing (recipe follows) Garnish: lightly toasted sweetened flaked coconut Preheat oven to 325 F. Line a 12 cup muffin pan with paper liners. In a mixing bowl, beat butter, sugar, and coconut extract at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift together flour, baking powder, and salt. Add dry ingredients alternately with coconut milk to butter mixture. Beat at lowest speed with an electric mixer, being careful not to overmix. Fold in coconut and pecans. Divide batter evenly among prepared muffin cups. Bake for 18 to 20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with Coconut-Cream Icing. Garnish with toasted coconut. Coconut-Cream Icing: 1 cup heavy cream, 2 tbsp sugar, 1/4 tsp coconut extract...In a mixing bowl, beat all ingredients at medium speed with an electric mixer until medium stiff peaks form.

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Bread Stuffing

Bread Stuffing - 2 WW Points Thanksgiving Yield: 4 Servings 4 c Dry bread cubes 1 c Chopped celery Onion chopped 2 tb Chopped parsley Clove garlic minced 1 c Hot water or turkey broth 1/4 ts Black pepper 3/4 ts Ground sage 1/4 ts Dried marjoram 1/2 ts Dried thyme Combine all the ingredients in a bowl. Toss to mix well. Stuff into a 10-pound turkey or four Cornish game hens. PER SERVING: calories - 100, carbohydrate - 20 g., protein - 5 g., fat - 2 g., sodium - 199 mg., potassium - 177 mg., cholesterol - 0 Exchanges = 1 Bread, 1 Vegetable

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Sunday, July 22, 2007

Christmas in July Carnival of the Recipes

Christmas in July Carnival of the Recipes Carnival of the Recipes Christmas in July - Christmas Recipes Edition. Christmas Recipes

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Christmas Recipes - Chocolate Mint Divinity

Chocolate Mint Divinity

Makes 81 pieces

Prep: 25 minutes Cook: 20 minutes

Ingredients 2 7-ounce bars milk chocolate
2-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candies

Directions 1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Make-Ahead Tip: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

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STRAWBERRY DIVINITY

STRAWBERRY DIVINITY 3 c. sugar 3/4 c. light corn syrup 3/4 c. water 2 egg whites, stiffly beaten 1 (3 oz.) pkg. strawberry jello 1 c. chopped nuts (optional) 1/2 c. flaked coconut (optional) Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.

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Monday, July 16, 2007

BBQ Sauce Recipes Carnival of the Recipes

BBQ Sauce Recipes Carnival of the Recipes BBQ Sauce Carnival of the Recipes is Up #151: The Secret's-in-the-Sauce Edition Dawn has gathered all of the best recipes that use BBQ sauce from our Carnival friends and the Carnival of the Recipes: The Secret's-in-the-Sauce Edition is ready for your perusal at Carnival of the Recipes Saucy Edition Stumble this Post Slow Cooker Recipes contributed a delicious Honey BBQ Pork Slow Cooker Recipe dish. Chicken Recipes provided an interesting recipe for Next Day Left Over Fried Chicken BBQ and there was a BBQ Chicken Crock Style recipe from Chicken Recipes Famous recipes offered simple BBQ sauce and Texas BBQ Beef & Beans are on the menu over at World Famous Recipes Christmas Recipes offered up Barbequed Meatballs. Next week’s Carnival will be hosted at Christmas Recipes and will feature Christmas in July! Those who wish to participate should get their recipe submissions in by Noon of next Saturday (July 21st) To participate, you can use this form or submit by e-mail to recipe.carnival@gmail.com

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Saturday, July 14, 2007

NEXT DAY LEFT OVER FRIED CHICKEN BBQ

NEXT DAY LEFT OVER FRIED CHICKEN BBQ This is a favorite and great with that reduced for quick sale deli chicken or with your own--We even buy an extra box at Churchs just to use this way. We serve it at the restaurant on the kids menu,,but the adults eat it 2 to 1 over regular fried chicken--We serve it on buns or as a side or main . We usually use 100 pieces or more but this scaled down version is the one we use at home For a real treat turn left over fried chicken into a great dish 6-8 pieces Or more -- left over fried chicken 1 onion minced--fine 1 teaspoon honey 1 TBS soy sauce Dill pickle spears or slices 1 jar pimientoes 1 small can mushroom stems and pieces 1 bottle JACK DANIELS BBQ or Grilling sauce Onion Rolls or Hamburger buns Remove skin and breading from each piece and pull meat from thr bone and shred into small pieces. Place in a slow cooker--add minced onion and cover with water----cook on high 3 hours---drain water--add bottle of BBQ sauce ,honey ,soy sauce, mushrooms and pimientoes---cook on high 2 1/2 hours----Serve over buns----- with pickles or as a main with veggie sides or potato salad and cole slaw.delicious.

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Bar - b - cue Sauce

Bar - b - cue Sauce

1 1/2 c. Tomato juice
4 1/2 tsp. worcestershire sauce
3/4 c. vinegar
1 Tbsp. safflower oil
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1 bay leaf
1/8 tsp. sugar
3 minced cloves garlic

mix well, bring to boil, stir frequently. When boiling reduce heat and simmer 5 minutes. cool , may can if desired.

refrigerate leftovers

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Thursday, July 12, 2007

Carnival of the Recipes: Ice Cream Social Edition

Carnival of the Recipes: Ice Cream Social Edition Any day is a great day for ice cream. This week's Recipes Carnival is to get us all ready for national Ice Cream Day this Sunday, and the Carnival of the Recipes: Ice Cream Social Edition is ready for your perusal at http://everythingandnothing.typepad.com/mississippi/2007/07/carnival-of-t-1.html Some especially good ice cream recipes include: Chocolate Smile Maker (from the crockpot) Snow Ice Cream Chocolate Ice Cream Cake Diabetic Ice Cream Homemade Butter Pecan Ice Cream Next week's Carnival will be hosted by Dawn at http://dawnandjimmy.us/blog/. The theme for next week is The Secret's in the Sauce. Send in your favorite homemade BBQ, basting or marinade recipes or just any recipe that calls for barbecue sauce to recipe.carnival@gmail.com by noon CST on Saturday. The week after that, July 22, 2007 the theme will be Christmas Recipes and the announcement is here at Christmas in July - Christmas Recipes Carnival of the Recipes Bill Austin http://www.azhttp.com/ http://www.linkedin.com/in/billaustin

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Monday, July 02, 2007

2-Step Italian Style Chicken

2-Step Italian Style Chicken 1 tbsp. vegetable oil 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6) 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free) 1/3 cup water 1 tbsp. chopped fresh parsley 1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed 1/2 cup chopped plum tomato 1 tbsp. butter 1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside. 2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through*. 3. Remove the chicken to the serving platter. Add the butter to the sauce mixture and stir until the butter melts. Serve the sauce with the chicken. Serves 4.

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15-Minute Chicken & Rice Dinner

15-Minute Chicken & Rice Dinner 1 tbsp. vegetable oil 4 skinless, boneless chicken breast halves 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 1 1/2 cups water 1/4 tsp. paprika 1/4 tsp. ground black pepper 2 cups uncooked instant white rice * 2 cups fresh OR frozen broccoli flowerets HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken. ADD soup, water, paprika and pepper. Heat to a boil. STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done. Serves 4. TIP: *For creamier dish, use 1 1/2 cups rice.

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