Baked Sole Recipe

A lemon splash to go with the seafood

Ingredients:

4 small Sole
2 Tablespoons butter
1 Tablespoon onion, chopped
3 Tablespoons parsley, chopped
Salt
Freshly ground pepper
1/2 cup dry white wine
1/4 pound small mushroom caps
Bread crumbs
Lemon slices

Directions:

Prepare the Sole by removing the black skin only. Put butter in large shallow oven-proof platter. Place the Sole on platter and spread with onions and parsley. Sprinkle with salt and pepper. Moisten Sole with wine and mushroom caps (which have been thoroughly cleaned). Cover with bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes. Serve with lemon slices. (Frozen fillet of Flounder, Haddock or Cod may be substituted for the Sole.)

Serves: 4

Brain Teaser

Marinated Pork Roast Recipe

Ingredients:

1/4 cup vegetable oil
2 Tablespoons unsulphured molasses
1 Tablespoon ground ginger
2 teaspoons dry mustard
6 garlic cloves, minced
1/2 cup soy sauce
1 (4 to 5 pound) pork loin

Directions:

In a jar with a tight-fitting lid, combine all ingredients except pork and shake well. Set aside for about 15 minutes, shaking occasionally to blend flavors. Pour marinade over pork, cover, and refrigerate overnight. Turn pork several times. Remove from refrigerator about an hour before roasting. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done. Baste pork with marinade 4 to 5 times while roasting. Marinade forms very dark crust on roast.

Serves: 8

Energy & Fitness

CAULIFLOWER SOUFFLE

Ingredients:

1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

Directions:

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth.
In a large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart souffle dish.
Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.

Serves: 4-6

Free Recipes

Lemon Thyme Swordfish

Ingredients:

6 (6-ounce) swordfish steaks, 1/2-inch thick, skin removed
Juice of 2 lemons
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse mustard
1/4 cup olive oil
3 or 4 sprigs of fresh thyme, minced
Freshly ground pepper

Directions:

Place the swordfish in a shallow bowl. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl. Season with the pepper. Pour over the swordfish. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.

Fire up the grill. Brush the grill rack with oil. Arrange the swordfish on the rack. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.

Servings: 6

Cute Images

Brown Sugar Coffee Cake

Ingredients:

2 cups brown sugar, lightly packed
2 cups flour
1/2 cup butter, softened
1 egg, beaten
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup sour cream
1/2 teaspoon cinnamon
1/2 cup chopped nuts

Directions:

Thoroughly mix together brown sugar, flour and butter. Spread half of mixture into 9-inch square pan. To remaining brown sugar mixture, add egg and nutmeg. Mix baking soda into sour cream and add, stirring well. Spread batter over first mixture in pan. Sprinkle cinnamon and nuts over batter. Bake at 350 degrees for 40 minutes.

Serves: 6 - 8

Salud Femenina : Boletin Electronico Gratis

Marinara Sauce

Ingredients

1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
salt & pepper to taste

Directions

Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned. Crush the tomatoes and add with their juices. Add basil, salt and pepper. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes.

Serves 6

Brain Teasers

BERRIES N' CREAM PARFAITS

Ingredients:

4 cups mixed berries (strawberries, blueberries etc...)
1/2 cup mascarpone cheese (or cream cheese)
1/2 cup heavy whipping cream
2 tablespoons sugar
1/4 cup powdered sugar (confectioners)
1 teaspoon vanilla extract

Directions:

In a large bowl combine berries with the sugar and let sit for 1 hr to marinate. In a separate bowl whisk together the cheese, whipping cream, powdered sugar and vanilla until soft peaks form. In each glass put a little cream on bottom and alternate layers of fruit and cream ending with a small dollop of cream on top. Serve immediately or can be made up to a few hours in advance and chilled.

Yield: 4 Servings

Grafitis - Klipfiti

Mother's Pound Cake Recipe

Ingredients for cake:

1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature

Ingredients for Fanny's Chocolate Icing:

2 (1-ounce) squares Baker's Unsweetened Chocolate
1/2 cup water
1 egg white
1-1/2 (16-ounce) boxes confectioners' sugar
1/3 cup milk
Optional: chopped pecans, to taste

Directions:

Cream butter and add sugar, beating until light and smooth. Add vanilla and almond extracts. Add eggs one at a time, beating at medium speed after each addition. Add flour and heavy cream alternately, mixing well. Pour batter into a greased and floured 10-inch tube or Bundt pan. Place in a cold oven and immediately turn heat to 350 degrees. Bake 1-1/4 hours. Cool on wire rack before icing.

To prepare icing, melt chocolate and butter in top of double boiler. Beat egg white until stiff and add to chocolate mixture. Remove from heat and add confectioners' sugar. Gradually add milk while beating to a creamy consistency. Stir in optional pecans. Frost cooled cake.

Serves: 16

Low Fat Recipes

CHICKEN & ASPARAGUS LASAGNA

Ingredients:

4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese

Directions:

Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.

MARINARA SAUCE:

Ingredients

1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

Sauce Directions:

In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

Herbalife - Japan

BALSAMIC CHICKEN & BROCCOLI

Ingredients:

1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper

Directions:

Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.

Category: Chicken, Main Dishes

Metabolism Boosters