Cajun
Meatloaf
White
Bean Chicken Chili
Lebanese
Chicken
Gobbler's
Chili
Linguine
with White Clam Sauce
Cajun
Shrimp Pasta - New!
Turkey
and Vegetable Bake - New!
Zuchinni
Lasagne - New!
* Exported from MasterCook *
Recipe By
:
Serving Size : 6
Preparation Time :0:00
Categories
: Cajun
Main Dish
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
-----SEASONING MIX-----
2
Bay leaves -- whole
1/2
teaspoon Pepper -- white
1
teaspoon Salt
1/2
teaspoon Cumin -- ground
1
teaspoon Pepper, cayenne -- ground
1/2
teaspoon Nutmeg -- ground
1
teaspoon Pepper -- black
-----MAIN INGREDIENTS-----
4
tablespoons Butter -- unsalted
1/2
cup Milk --
evaporated
3/4
cup Onion --
finely chopped
1/2
cup Catsup
-- sugar free
1/2
cup Pepper,
green bell -- chopped
1 1/2 pounds
Beef -- lean ground
1/4
cup Onion,
green -- chopped fine
1/2
pound Pork -- ground
2
teaspoons Garlic -- minced
2
Eggs -- lightly beaten
1
tablespoon Tabasco sauce
1
cup Bread crumbs
-- very fine
1
tablespoon Worcestershire sauce
Combine the seasoning mix ingredients
in a small bowl and set aside. Melt the butter in a 1-quart saucepan
over medium heat. Add the onions, celery, bell peppers, green onions,
garlic, tabasco, Worcestershire and seasoning mix. Sauté until
mixture starts sticking excessively, about 6 minutes, stirring occasionally
and scraping the pan bottom well.
Stir in the milk and
catsup. Continue cooking for about 2 minutes, stirring occasionally.
Remove from heat and allow mixture to cool to room temperature.
Place the ground beef
and pork in an ungreased 13x9-inch baking pan. Add the eggs, the
cooked vegetable mixture and the bread crumbs, remove the bay leaves.
Mix by hand until thoroughly combined. In the center of the pan,
shape the mixture into a loaf that is about 1-1/2 inches high, 6
inches wide and 12 inches long. Bake uncovered at 350ø F for 25
minutes, then raise heat to 400ø F and continue cooking until
done, about 35 minutes longer.
Serve immediately as
is or with Very Hot Cajun Sauce for Beef. This is best using both
ground pork and ground beef, as the pork gives more flavor diversity.
However, you can make it with ground beef only.
From Paul Prudhomme's
"Louisiana Kitchen"
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NOTES : Original recipe called
for regular catsup.
* Exported from MasterCook *
Recipe By
: Seattle Times
Serving Size : 6
Preparation Time :0:00
Categories
: Chicken
Chili
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1
tablespoon olive oil
1
small onion -- peel/chop
fine
2
medium garlic clove -- peeled/chopped
1
medium red bell pepper -- chopped
fine
30
ounces white beans, canned --
undrained
(two 15 oz. cans)
4
ounces green chiles -- canned/diced
1/2
teaspoon ground cumin
1
teaspoon chili powder
14 1/2 ounces
chicken broth -- canned, low sodium
1/2
pound roasted chicken breast
meat -- cut in 1/2 in. cubes
2
tablespoons lime juice
2
tablespoons cilantro -- minced
6
tablespoons salsa -- optional
In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Sauté 5 minutes.
Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes.
Stir in the lime juice and
cilantro. A tablespoon of salsa can be used to garnish each serving of
chili, if desired.
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NOTES : Seattle Times, best
10 recipes of 1994.
* Exported from MasterCook *
Recipe By
: Bon Appetit - January 1996
Serving Size : 6
Preparation Time :0:00
Categories
: Chicken
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
3/4
cup fresh lemon
juice
8
large garlic cloves
2
tablespoons fresh thyme -- minced
or 2 tsp. dried
1
tablespoon paprika
1 1/2 teaspoons
ground cumin
3/4
teaspoon cayenne pepper
6
pounds chicken
(2) split lengthwise, backbones removed
Whisk fresh lemon juice, minced
garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place
chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn
chicken to coat. Cover and refrigerate at least 6 hours or overnight,
turning occasionally.
Preheat oven to 425 degrees
F. Transfer chicken and marinade to large roasting pan. Season
chicken with salt and pepper. Bake until chicken is golden brown
and cooked though, occasionally basting with pan juices, about 50 minutes.
Transfer chicken to plates. Garnish with lemon. Pass pan juices
separately.
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NOTES : This is great grilled
instead of baked. Very lemony tasting and good!
* Exported from MasterCook *
Recipe By
: Melanie O.
Serving Size : 6
Preparation Time :0:00
Categories
: Chili
Poultry
Low-Fat
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
2
Tbs Olive Oil
1
Large Onion -- peeled &
diced
2
Cloves Garlic -- peeled &
minced
1
Cup Diced Celery
1
Medium Green Pepper -- seeded
and chopped
1
Medium Red Pepper -- seeded and
chopped
1
Pound Turkey Breast --
ground
8
Oz. Tomato
Sauce
2
Cups Water
2
Oz. Chiles
-- Pasillas
1
Tb Paprika
1
Tb Chili
Powder
3/4
Tsp Dried Oregano
3/4
Tsp Ground
Cumin
16
Oz. Kidney
Beans -- Canned
Optional: Shredded Cheddar Cheese
Heat oil in a 4-6 quart Dutch
oven over medium-high heat. When oil is sizzling, add onion,
garlic and celery. Stir until onion and celery are just tender.
Crumble in ground turkey and
cook, stirring and breaking up the meat with a large kitchen spoon,
until turkey lightly browns. Stir in red and green bell pepper
and continue cooking 4 to 5 minutes.
Stir in tomato sauce, water,
dried chilies, paprika, chili powder, oregano, and cumin. Bring
to a full boil, then reduce heat to simmer and cook, covered, about
20 minutes. The mixture should be somewhat liquid; if
it seems dry, add just enough liquid (water or stock) to prevent
scorching.
Stir in beans. Cook
with cover removed an additional 20 to 30 minutes until mixture is
fairly thick.
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Serving Ideas : Top with shredded cheddar cheese, if desired.
NOTES : I like to remove chilies
before serving and blend them in the blender into a puree, then add them
back into the chili before serving.
* Exported from MasterCook *
Linguine with White Clam Sauce
Recipe By
: Mike Roy
Serving Size : 4
Preparation Time :0:00
Categories
: Easy
Pasta
Sauces
Seafood
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
8
ounces linguine
2
tablespoons butter
2
tablespoons olive oil
1
clove garlic -- chopped
fine
2
tablespoons lemon juice
2
tablespoons dry white wine
1 1/2 teaspoons
parsley -- finely chopped
1/2
teaspoon salt
1/4
teaspoon oregano
1/4
teaspoon pepper
1
can clams --
(8 ounce) minced
with juice
Cook linguine in boiling, salted
water until just done (al dente) allowing 4 servings per 8-ounce
package. Top with following sauce.
Sauce: Sauté
garlic lightly in oil and butter. (Do not brown the garlic).
Stir in the lemon juice and wine. Add parsley, salt, oregano,
and pepper. Add clams and juice. Serve over whole wheat
linguine and toss well.
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NOTES : Sprinkle with parmesan
or romano cheese just before serving if you'd like.
Original recipe called for
regular linguine.
* Exported from MasterCook *
Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
: Seafood
Pasta
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
2
tb Olive oil
1/2
Onion, chopped
1/2
ts Thyme
1/2
ts Cayenne
pepper
1/2
ts Black pepper
1/2
ts Basil
1
tb Chopped
garlic
1
tb Worcestershire
sauce
1/2
ts Tabasco
sauce
2
c Diced
peeled and
-seeded tomatoes
2
tb Sugar (equivalent)
1/2
c Green
onions, chopped
3
c Chicken
or shrimp stock
1
lb Vermicelli
or linguine**
1
lb Fresh shrimp,
peeled
-and deveined *
1/2
c Grated
parmesan cheese
* or substitute chicken
**preferably whole
wheat pasta
Sauté the onion
in the olive oil for approximately
four minutes. Add the
garlic and stir. Add thyme,
cayenne and black peppers,
and basil and cook at low
heat for five more
minutes. Add everything else
except for the pasta,
shrimp, and cheese, and cook
over low heat for an
hour.
Sauté the shrimp
in some butter and garlic until
three-quarters cooked
(pink, but not totally opaque).
Add the sauce and cook
for an additional two minutes.
Add the cooked pasta
and toss well with the grated
cheese. Serve hot.
Serves 4-6
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* Exported from MasterCook *
Recipe By
: Lisa Antonecchia
Serving Size : 8
Preparation Time :0:00
Categories
: Casseroles
Low-Glycemic
Poultry
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1 1/4 pounds
lean ground turkey
1
large onion -- chopped
3
cloves fresh garlic -- chopped
1
large eggplant -- with
skin, diced
1
green pepper -- diced
1
red pepper -- diced
1
slice Ezekiel 4:9 Sprouted
Grain Bread crumbs -- or cubes
1
teaspoon basil
24
ounces crushed tomatoes -- canned
1/2
cup parmesan
cheese -- grated
Spray a large and deep frying
pan with Pam and add ground turkey, onion &
garlic. Saute until
turkey is cooked and onions are clear. Add eggplant,
green and red peppers, bread
curmbs, crushed tomatoes and basil. Mix well
and bring to a boil. Transfer
to a large casserole dish sprayed with Pam and
bake at 350 for 45 mins.
After 45 mins, sprinkle parmesan cheese on top and
bake another 15 mins until
cheese is melted. Let cool at least 15 mins
before slicing.....Make 8
servings.
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NOTES : I eat this on a regular
basis and absolutely adore it and wanted to share it
with everyone....it is even
better the next day or even cold!!!!
Lisa Antonecchia
* Exported from MasterCook *
Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
: Low-Glycemic
Main Dish
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
2 1/2 cups
zucchini -- sliced 1/4" thick
1/2
pound lean ground beef
1/4
cup chopped
onion
2
small tomatoes -- cut up
6
ounces tomato paste -- canned
1
clove garlic -- minced
1/2
teaspoon dried oregano
1/2
teaspoon dried basil
1/4
teaspoon dried thyme
1/4
cup water
1/8
teaspoon pepper
1
egg
3/4
cup cottage
cheese, 2% fat
1/2
cup mozzarella
cheese -- shredded
1
teaspoon stone ground whole wheat flour
Cook zucchini until tender,
drain and set aside. Fry meat and onions until
meat is brown and onions are
tender; drain fat. Add next 8 ingredients and
bring to a boil. Reduce heat;
simmer, uncovered 10 minutes or until reduced
to 2 cups. In small bowl slightly
beat egg. Add cottage cheese, half of
shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half
of the meat mixture. Top with
half of the zucchini and all the cottage
cheese mixture. Top with remaining
meat and zucchini. Bake uncovered at 375
degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes
longer. Let stand 10 minutes
before serving. Serves 4
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