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"I" 05-01-08
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hope you enjoy the recipes!
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1. Iced
Mint Green Tea
2. Individual
Chocolate Espresso Souffles
3. Irish
Chili
4. Island
Style Vegetable Beef Kabobs
5. Italian
Chicken Dinner
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1. Iced Mint Green Tea
4 servings
Crisp and refreshing, you just may find yourself
craving this beverage on a hot summer’s night.
RECIPE
INGREDIENTS
1/2 cup fresh mint leaves
3 green tea bags
2 tablespoons honey
4 cups boiling water
2 cups sake, divided (optional)
4 stalks lemongrass for garnish
RECIPE METHOD
Combine mint leaves, tea bags, honey and boiling
water. Let steep for 5 minutes; remove tea bags.
Refrigerate until chilled. Divide among 4 large
ice-filled glasses. Add 1/2 cup sake to each glass.
Garnish with a stalk of lemongrass.
Non-alcoholic variation: Omit the sake.
Nutrition Facts
4 servings
Facts per Serving
Calories: 76 Fat, Total: 0g
Carbohydrates, Total: 11g
Cholesterol: 0mg Sodium: 11mg
Protein: 1g
Fiber: 1g % Cal. from Fat: 0%
% Cal. from Carbs: 58%
Source:
© EatingWell Magazine
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2. Individual Chocolate Espresso
Souffles
Makes 8 servings
RECIPE INGREDIENTS
Nonstick cooking spray
2 tablespoons granulated sugar
1/2 cup Nestle Toll House Baking Cocoa
1/2 cup hot water
3 tablespoons French Roast Nescafe Gourmet Instant
Coffee
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup Nestle Carnation Evaporated Fat Free Milk
3/4 cup granulated sugar, divided
4 large egg whites
Pinch of salt
Powdered sugar
RECIPE METHOD
Preheat oven to 375 degrees F. Spray eight 6-ounce
custard cups with nonstick cooking spray; sprinkle
evenly with 2 tablespoons sugar.
Combine cocoa, water and Nescafe in medium bowl;
stir until smooth. Melt butter in small saucepan
over medium heat. Stir in flour; cook, stirring
constantly, for 1 minute. Stir in evaporated milk
and 1/2 cup sugar. Cook, whisking frequently, for 2
to 3 minutes or until mixture is slightly thickened.
Remove from heat. Add to cocoa mixture; stir until
smooth.
Beat egg whites and a pinch of salt in small mixer
bowl until soft peaks form. Gradually beat in
remaining sugar until stiff peaks form. Fold
one-fourth of egg whites into chocolate mixture to
lighten. Fold in remaining egg whites gently but
thoroughly. Pour mixture into prepared cups, filling
3/4 full. Place on baking sheet.
Bake for 18 to 20 minutes or until wooden pick
inserted in center comes out moist but not wet.
Sprinkle with powdered sugar. Serve immediately.
Recipe reprinted by permission of Nestle® Toll
House®. All rights reserved.Nutrition Facts
Makes 8 servings
Facts per Serving
Calories: 168 Fat, Total: 4g
Carbohydrates, Total: 30g
Cholesterol: 12mg Sodium:
72mg Protein: 5g
Fiber: 2g % Cal. from Fat:
21% % Cal. from Carbs: 71%
Source:
Nestle® Toll House®
------------------------------------------------------
3. Irish Chili
by Debbi DeSisto
A delicious chili with a change of pace ingredient
that you'll enjoy.
2 or 3 (one pound) cans of red beans
1 (2 1/2 pound) can tomatoes
1 small can tomato juice
3 beef bouillon cubes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon thyme
2 tablespoon chili powder
2 cups ripe green olives
1 to 2 lbs ground beef
1 to 2 large onions, chopped
1 to 2 green peppers, chopped (no seeds)
2 cloves garlic, mashed
salt and pepper to taste
Place ground beef in your slow cooker with chopped
onions, chopped green peppers, and garlic. Salt and
pepper to taste. Cover and heat on high for one
hour. Add remaining ingredients. Cover and cook on
LOW for 4 to 6 hours. Add a splash of red wine if
necessary. Serve with warm Italian bread and butter.
Source: Easy
Crockpot Recipes
------------------------------------------------------
4. Island Style Vegetable Beef Kabobs
Source: McCormick®
Makes 6 servings
For a taste of the Caribbean, try these exciting
kabobs featuring our flavorful Caribbean Jerk
Seasoning.
RECIPE
INGREDIENTS
1 medium boniato, batata or sweet potato, cut in
1-inch cubes
1 pound sirloin, cut in 1-inch cubes
1 medium red or yellow bell pepper, cut in 1-inch
pieces
1 medium zucchini, cut in 1-inch cubes
1 cup shallots, halved
1/2 cup olive oil
1/4 cup orange juice
3 tablespoons McCormick Caribbean Jerk Seasoning
2 teaspoons McCormick Ground Cumin
RECIPE METHOD
In a large saucepan, add enough water to cover
potatoes; bring to a boil. Boil 8-10 minutes. Drain
and cool.
Place beef cubes, potatoes and remaining vegetables
in a plastic bag. Mix olive oil with next 3
ingredients. Pour over beef and vegetables.
Refrigerate 30 minutes; turning bag occasionally.
Thread meat and vegetable cubes alternately on
skewers. Reserve leftover marinade for basting.
Grill or broil until desired doneness; basting
occasionally.
Recipe reprinted by permission of McCormick®. All
rights reserved.
Nutrition
Facts
Makes 6 servings
Facts per Serving
Calories: 298 Fat, Total: 22g
Carbohydrates, Total: 13g
Cholesterol: 38mg Sodium:
355mg Protein: 12g
Fiber: 0 g % Cal. from Fat:
66% % Cal. from Carbs: 17%
------------------------------------------------------
5. Recipe: Italian Chicken Dinner
Categories: Crockpot, Chicken, Gaye
From: Judy Garnett PJXG05A
Yield: 6 Servings
1
Sm Cabbage; cut in wedges
1 c Mushrooms;
canned
2 tb Tapioca; quick
cooking
1
Chicken; broiler or fryer - And frozen
1
Jar Meatless spaghetti sauce
Parmesan cheese; grated
In a 3 1/2 to 6 quart crockery cooker place cabbage
wedges, onion and mushrooms. Sprinkle tapioca over
vegetables. Place FROZEN chicken pieces atop
vegetables. Pour spaghetti sauce over chicken.
Cover; cook on low-heat setting for 10 to 12 hours.
Transfer to a serving platter. Sprinkle with
Parmesan Cheese. Makes 6 servings.
Notes from Gaye: The original recipe did not
indicate the amount of onion to use. I used 1/4 cup
dried chopped onion (equivalent to one onion). I
used 1 cup of Ragu Garden Style with Tomatoes,
Garlic and Onions. Also, I used fresh, skinned
chicken n breasts.
Posted by: Gaye Levy 1:343/210
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net>
on Aug 09, 98
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