Pepper Poulet Pasta Recipe

Ingredients:

8 ounces linguine, cooked
3 tablespoons flour
1/2 teaspoon salt
1/4 – 1/2 teaspoon cayenne pepper
1/8 – 1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
1 tablespoon chopped jalapeno pepper
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 cup grated Monterey Jack or cheddar cheese
1 cup sour cream

Directions:

Combine 1 tablespoon flour, salt, cayenne and pepper, then toss with chicken to coat. Saute chicken in oil for 4 to 5 minutes over medium-high heat. Remove chicken and add onions, red bell pepper, jalapeno pepper and garlic. Cook until tender. Stir in remaining flour. Add broth, milk, Worcestershire sauce and red pepper flakes. Cook until bubbly. Add cheese and stir until melted. Stir 1 cup hot mixture into sour cream. Return sour cream mixture to pan in which chicken was cooked. Add chicken and heat through.

To serve, place linguine on the bottom of a serving platter. Top with sauce and decoratively arrange chicken strips. Present, then toss and serve.

Serves: 4

Graphic Humor

Shrimp Mold Recipe

Ingredients:

1 (10-ounce) can tomato soup
3 (3-ounce) packages cream cheese, at room temperature
1 envelope unflavored gelatin
1/4 cup cold water
2 cups (about 1 pound) boiled shrimp, seasoned and shredded
1 cup mayonnaise
1 small onion grated
1/2 cup finely chopped celery
Dash garlic powder
1 tablespoon lemon juice
Salt, pepper, and red pepper to taste

Directions:

Heat soup and dissolve cream cheese in it. Soak gelatin in cold water and add to soup mixture. Let cool to room temperature (about 1/2 hour). Add all other ingredients, pour into an oiled medium-size fish mold and chill overnight.

Yield: 1 medium size mold

Garfield

Baked Fish Italienne

Ingredients:

1/4 cup butter
2-1/2 to 3 pounds trout or red snapper
1/4 cup lemon juice
1/4 cup Worcestershire sauce
Progresso seasoned bread crumbs

Directions:

Lightly brown butter in large baking dish in 450 degree oven. Fillet fish and season with salt. Dip in browned butter to coat well. Arrange, skin side down, in pan. Mix lemon juice and Worcestershire sauce; pour over fish. Bake in 450 degree oven for about 15 minutes or until just done, basting once or twice with pan juices. Remove from oven, top with seasoned bread crumbs, and baste well again. Return to oven for 5 minutes.

Serves: 2 - 4

Herbalinea Canada - Herbalife

Grilled Potatoes

Ingredients

4-6 potatoes (you can use any kind, try different
ones for variety)
1 large onion (I use red onions, but again it's up to you
Add seasonings to taste I use:
seasoned salt
pepper
garlic powder
Cajun seasoning
Usually I'll add a bit of everything- we really like to spice things up- but those are the ones you can't do without butter

Directions

Slice potatoes into even sized rounds, fairly thin, but not paper thin. Slice onion into rings season to taste Arrange on a piece of aluminum foil put several large chunks of butter on top fold foil over to make a pocket and fold edges to seal and put on grill. It doesn't take very long at all for them to cook about 5-10 minutes.

Serves about four

Bumper Stickers

Garden Tomato Soup Recipe

Ingredients:

1/2 cup (1 stick) butter
1 clove garlic, chopped
1 cup grated celery
1 cup grated carrot
1 medium onion, grated
1 cup grated unpeeled zucchini
1/4 cup flour
1 pound fresh tomatoes, peeled and pureed
2 tablespoons brown sugar
1 tablespoon chopped fresh basil
1 teaspoon marjoram
1 bay leaf
4 cups chicken broth
1 teaspoon paprika
1/2 teaspoon curry powder
Salt and freshly ground pepper, to taste
1/2 cup half-and-half

Directions:

Saute garlic, celery, carrot, onion and zucchini in butter. Stir in flour, tomatoes, brown sugar, basil, marjoram, bay leaf, chicken broth, paprika, curry, salt and pepper and simmer for 30 minutes. Remove bay leaf, stir in half-and-half and serve.

Serves: 16

Low Fat Recipes - Italian Spinach Pie

Fresh Fig Cake with Butter Pecan Frosting

Ingredients for Cake:

1 pound butter
2 cups sugar
4 eggs, separated
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup wheat germ
3 to 4 cups figs
2 teaspoons cinnamon
1/2 teaspoon allspice

Ingredients for Butter Pecan Frosting:

6 Tablespoons butter, softened
4 cups powdered sugar
4 Tablespoons milk
1 teaspoon vanilla
1 cup chopped pecans

Directions:

Cream butter and sugar. Add egg yolks and vanilla. Mix together flour, baking powder and salt. Stir into batter alternately with milk. Beat egg whites until stiff and fold into flour mixture. Add wheat germ. Chop figs in blender or food processor and add to batter. Stir in spices. Pour into 2 (9 inch) greased and floured cake pans. Bake at 350 degrees for 45 minutes or until center springs back. Cool and frost. For frosting, beat together first 4 ingredients until smooth and creamy. Add pecans.

Servings: 16 - 18

Quotes for the Soul

Apple Pie Cake with Rum Butter Sauce Recipe

Ingredients:

1/4 cup (1/2 stick) butter or margarine, softened
1 cup sugar
1 egg
1 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 tablespoons hot water
1 teaspoon vanilla extract
3 cups peeled, diced cooking apples (such as Granny Smith or Jonathan)
1/2 cup chopped pecans (optional)
Whipped cream, to garnish

Sauce:

1/2 cup firmly packed dark brown sugar
1/2 cup sugar
5 tablespoons butter or margarine, softened
1/2 cup heavy cream
1 tablespoon rum

Directions:

Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer. Add egg and beat until blended. Combine flour, salt, cinnamon and nutmeg and mix well. Add to creamed mixture. Beat on low speed until smooth. Stir in water and vanilla. Fold in apples and pecans and spoon into greased and floured 9-inch pie pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.

For filling: Combine brown sugar, sugar, butter and cream in a small saucepan and mix well. Bring to a boil and cook for 1 minute. Stir in rum. Serve warm or at room temperature with cake and whipped cream.

Serves: 6 - 8

Herbalife

Tangy Barbequed Beef

Ingredients

1 cup ketchup
1 cup barbecue sauce (homemade or bottled)*
1 teaspoon ground garlic
1 teaspoon onion powder
1/2 teaspoon chili powder
2 tablespoons dark brown sugar
1 teaspoon Worcestershire sauce
5 drops liquid smoke
1/2 teaspoon dry mustard
1 to 2 bay leaves depending on taste
2 pounds round steak

* If barbecue sauce is not tangy enough add a few drops of hot sauce

Directions

1. Preheat oven to 350 degrees F 2. Combine all ingredients except steak & bay leaf in bowl & mix thoroughly 3. Place steak whole into large ceramic baking dish & pour mixture over. Add enough water to cover steak & place bay leaf on top 4. Cover with foil & bake on center rack at 350 for 1 hours . 5. Remove from oven. Remove bone & bay leaf and Shred beef with two forks. Stir beef in sauce and re-cover with foil. 6. Bake until beef absorbs sauce, approximately 1 more hour.

Serve on buns with Cole Slaw (pile the Cole Slaw right on the bun for true barbecue connoisseurs -- on the side for Yankees). You can also serve with flour tortillas.

Serves 10-12

Crazy Jokes - Barbie

Sweet & Sour Chicken Wings

Ingredients

24 chicken wings
1 Cup sugar
1 Cup water
1 Cup Soy Sauce
1/4 cup oil
1/4 cup unsweetened pineapple juice
1 tsp garlic powder
1 tsp ginger

Directions

Cut off wing tips and cut each wing in half. Mix above ingredients and pour over wings - Marinate overnight. Bake in pan at 350 degrees for 50-60 minutes.

How can I get discounts in Herbalife products?

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

Trivia and Amazing Facts

Garlic Sauce Red Clam Sauce White Clam Sauce Pesto Sauce

Agliata-Garlic Sauce

Ingredients

4 slices bread

4 ounces walnuts shelled

1 1/2 cups cold milk

2 large garlic cloves, peeled

salt and white, not black, pepper

Directions

Soak the bread in the milk thouroughly. Grind the walnuts and garlic finely, transfer to the soaked bread bowl. Stir, waist 1 minuteand stir again, and add salt and pepper. Let sit 1 more minute. Stir to bread up the bread and blend completely to make smooth, cover and refrigerate for 1 hour. Cook the spaghetti and serve garlic sauce in a sauceboat.

Tips & Tricks - Home

Crab meat Deviled Eggs

Ingredients

1 dozen boiled eggs cut lengthwise
1/4 cup of mayonnaise
1/2 lb. lump crab meat
1 tsp. of minced garlic
Salt and pepper to taste

Directions

Remove yolks from eggs and place in a mixing bowl. Break the yolks into small pieces and add remaining ingredients and mix well. Spoon the mixture into egg halves and chill for at least three hours.

Herbalife USA & Puerto Rico