by free recipes on 19/01/2012
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STUFFED JALAPENO POPPERS
Ingredients
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs
Directions
Cut stem end off peppers with paring knife. (wear plastic gloves!) Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry
2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.
Yield: 24 poppers
Category: Appetizers
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PENNE PASTA WITH SHRIMP
Ingredients
1 pound penne pasta
3/4 cup olive oil
1 1/2 pounds medium-large shrimp, grilled, peeled and deveined
1 pound ripe plum tomatoes, peeled, diced and seeded
1/2 pound mozarella cheese, cubed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 cloves minced garlic
Salt to taste pepper to taste
Directions
Cook penne in rapidly boiling, salted water as directed on package until al dente. When cooked, remove from heat and drain well. Place penne in a bowl and stir in oil. Coat well. Stir in remaining ingredients. Allow to sit for 15 minutes and then serve immediately.
Yield: 8 servings
Herbalife Products – United States
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by free recipes on 13/01/2012
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SPINACH SOUFFLE
Ingredients
1 pound fresh spinach
1/4 cup chopped fennel bulb
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 eggs, separated
1/4 teaspoon cream of tartar
Directions
Prepare and cook spinach as directed. Place spinach in blender or food processor. Cover and blend, or process, until mixture is smooth. Heat oven to 350 degrees. Butter 4-cup souffle dish or 1-quart casserole. Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, nutmeg, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry. Beat egg yolks in medium bowl on high speed until very thick and lemon colored. Stir into white sauce mixture. Stir in spinach. Stir about one-fourth of the egg whites into sauce mixture. Fold into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately
Yield: 4 servings
Category: Side Dishes, Vegetables
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by free recipes on 09/01/2012
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CHEATERS CHICKEN CACCITORE
Ingredients:
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
Directions:
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!
Yield: 5 Servings
Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg, Cholesterol 82mg, Carbohydrates 21g, Fiber 4g
Categories: Crockpot, Chicken, Main Dishes
NRG. Energy Drink
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by free recipes on 08/01/2012
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Vegan Crepes
Ingredients
1/2 cup soy milk
1/2 cup water
1/4 cup melted soy margarine
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
1/4 teaspoon salt
Directions
In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.
Nutritional Information
Amount Per Serving Calories: 252 | Total Fat: 11.6g | Cholesterol: 0mg
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