Foods Recipes

Servings: 8
Yield: 8 Buns
Categories: Bun



Ingredients:-
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/4 cup sugar
2 teaspoons salt
1 1/2 tablespoons instant minced onion
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
3 tablespoons butter or margarine
3 eggs, at room temperature
Instant minced onion or poppy seed

Preparing your Recipe:-
1. In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.

2- Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

3- Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4-inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes.

4- Lightly beat remaining egg; brush on rolls. Sprinkle with instant minced onion or poppy seed. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.

Notes:-
1- Per Serving (excluding unknown items): 368 Calories; 8g Fat (19.1% calories from fat); 11g Protein; 62g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 617mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Foods Recipes

Servings: 6
Categories: Dessert



Ingredients:-
1 sheet frozen puff pastry (from a 17-ounce package), thawed
1 3 3/8-ounce package instant vanilla pudding and pie filling
1 cup milk
1 8-ounce container sour cream
1 pint fresh blueberries (about 2 cups)
1 tablespoon sugar
1 tablespoon chopped fresh mint (optional)
1/2 teaspoon grated orange peel
Confectioners' sugar

Preparing your Recipe:-
1- Preheat oven to 400ºF.

2- On a work surface carefully unfold puff pastry; with a rolling pin roll pastry out 1/2 inch wider than its original dimension. Using a 3-inch star-shaped cookie cutter*, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1 inch apart. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack; cool slightly. Using a sharp knife cut stars in halves horizontally; cool completely. To prepare sauce: In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes. In another medium bowl combine blueberries, sugar, mint and orange peel; refrigerate covered, until ready to serve. Using a small strainer sprinkle tops of stars with confectioners' sugar; set aside. To serve: On each dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops.

Notes:-
1- *If star-shaped cutter is unavailable, cut a star from heavy cardboard; lightly place on pastry; with tip of a knife, cut out stars.

2- Per Serving (excluding unknown items): 426 Calories; 25g Fat (52.3% calories from fat); 6g Protein; 46g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 375mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.

Foods Recipes

Servings: 4
Start to finish: 30 minutes
Categories: Sandwich



Ingredients:-
1 pound lean ground beef
1/4 cup onion, finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce, split
Tomato, sliced

Preparing your Recipe:-
1- In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.

2- Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted.

3- Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.

Notes:-
1- Per Serving (excluding unknown items): 895 Calories; 61g Fat (62.3% calories from fat); 51g Protein; 33g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol; 2005mg Sodium. Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 8 Fat.

Foods Recipes

Servings: 4
Categories: Salad




Ingredients:-
4 chicken breast halves, boneless skinless
1 cup garbanzo beans, drained
4 tablespoons chopped green chilies
2 avocados, peeled and diced
2 medium tomatoes, cored, seeded, and diced
1 medium head Romaine lettuce, cut into thin strips
1/2 cup Spicy Lime Dressing, recipe follows
Marinade, recipe follows
4 teaspoons sour cream
4 tablespoons bottled tomato salsa
28 blue corn tortilla chips

SPICY LIME DRESSING
1/4 clove garlic
1/2 shallot
1/2 teaspoon ground chili
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
3/4 teaspoon Dijon mustard
3/4 teaspoon puréed ancho chili
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup peanut oil

MARINADE
1 1/2 cups fresh pineapple juice
3 tablespoons honey
2 tablespoons sesame oil
1/2 cup cider vinegar
2 tablespoons sugar
4 cloves garlic
4 tablespoons ground chili
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Preparing your Recipe:-
1- Place chicken in Marinade and refrigerate, covered, about 4 hours. Remove chicken from Marinade and place on prepared grill. Grill about 10 minutes, turning once. Or, place chicken in heavy fry pan sprayed with non-stick vegetable spray and sauté about 10 minutes, turning once. In large bowl, mix together garbanzo beans, green chilies, avocados, tomatoes, lettuce and Spicy Lime Dressing; toss gently to mix well. For full salad, arrange in large bowl or platter with 20 blue corn tortilla chips around side. Add salad mixture and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 teaspoon sour cream and 1 tablespoon tomato salsa. For individual salads, cut each chicken breast half into 4 or 5 strips; arrange salad in individual bowl or plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.
2- To prepare Marinade, in food processor or blender, place 1-1/2 cups fresh pineapple juice, 3 tablespoons honey, 2 tablespoons sesame oil, 1/2 cup cider vinegar, 2 tablespoons sugar, 4 cloves garlic, 4 tablespoons ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend until very smooth.
3- Spicy Lime Dressing, in food processor or blender, place 1/4 clove garlic, 1/2 shallot, 1/2 teaspoon ground chili, 1-1/2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 3/4 teaspoon Dijon mustard, 3/4 teaspoon puréed ancho chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process on medium speed, slowly adding 1/2 cup peanut oil in thin stream until well incorporated.

Notes:-
1- Per Serving (excluding unknown items): 1809 Calories; 74g Fat (36.4% calories from fat); 67g Protein; 225g Carbohydrate; 30g Dietary Fiber; 95mg Cholesterol; 1336mg Sodium. Exchanges: 12 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 12 Fat; 1 1/2 Other Carbohydrates.

Foods Recipes

Servings: 8
Preparation Time: 10 minutes
Start to finish: 30 minutes
Categories: Main Dish



Ingredients:-
1 teaspoon seasoned salt
3 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
1 teaspoon garlic powder
1/2 cup finely chopped onion
1/2 cup rolled oats
8 ounces tomato sauce
2 pounds ground American Lamb
8 hamburger buns, split and toasted
8 lettuce leaves
1 teaspoon seasoned pepper
4 thin red onion slices, split into rings
16 tomato slices

Preparing your Recipe:-
1- In large bowl, combine ground lamb, tomato sauce, oats, onion, basil, garlic powder, seasoned salt and pepper. Mix until all ingredients are blended. Shape into eight 1/2-inch thick patties.
2- To Grill: Cook over medium-hot coals. Grill 4 inches from coals 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
3- To Broil: Place lamb patties on broiler pan. Broil lamb 4 inches from source of heat for 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
4- Arrange lettuce leaf on bottom half of each bun. Top with onion rings, 2 tomato slices, cooked lamb patties and bun top.

Notes:-
1- Per Serving (excluding unknown items): 490 Calories; 29g Fat (54.3% calories from fat); 24g Protein; 31g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 656mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.

Foods Recipes

Servings: 6
Categories: Main Dish




Ingredients:-
8 ounces Manicotti, uncooked
1 15-ounce container part-skim Ricotta cheese, whipped until smooth
1/2 cup grated Parmesan cheese
1 egg, beaten
1/4 cup sliced scallions
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 26-ounce jar spaghetti sauce
Grated Parmesan cheese, for topping

Preparing your Recipe:-
1- Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 × 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350ºF oven until hot, about 35 minutes.

Notes:-
1- Per Serving (excluding unknown items): 417 Calories; 15g Fat (32.0% calories from fat); 19g Protein; 52g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 1015mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 2 Fat.

Foods Recipes

Servings: 2
Categories: Main Dish



Ingredients:-
1 1/2 cups Bow Ties, cooked
3/4 cup chicken stock
OR
3/4 cup vegetable stock
1/4 cup cooked buckwheat groats
OR
1/4 cup cooked Kasha
10 jumbo asparagus spears, blanched
1/4 cup grated Parmesan cheese
3 tablespoons toasted pine nuts
OR
3 tablespoons walnuts
3 tablespoons sweet butter
2 tablespoons parsley, chopped
Salt and pepper, to taste

Preparing your Recipe:-
In a large saucepan over medium flame, heat pasta and chicken stock. Once pasta mixture has reached a boil, add remaining ingredients and heat quickly, about 2-3 minutes. Remove asparagus spears from pasta mixture and arrange wagon wheel style around each plate (five spears per plate). Add pasta mixture to center of each plate and garnish with additional Parmesan cheese if desired.

Notes:-
1- Per Serving (excluding unknown items): 475 Calories; 28g Fat (52.2% calories from fat); 16g Protein; 42g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 1175mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 Fat.

Foods Recipes