1. Lamb
Chops with Balsamic Reduction
2. Lamb
Chops with Peppercorns and Mustard - Low Fat
3. Lemonade
with Lemonade Ice Cubes
4. LIGHT
AND FLUFFY PANCAKES
5. Low-calorie
Pineapple Pie
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1. Lamb Chops with Balsamic Reduction
This recipe for lamb chops is an easy and
quick recipe. Rosemary and thyme give it great
flavor. If you double the recipe, remember that
the sauce will take longer to reduce.
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinate Time: 15 minutes
Yield: 4 servings
Ingredients:
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
Directions:
In a small bowl or cup, mix together the rosemary,
basil, thyme, salt and pepper. Rub this mixture
onto the lamb chops on both sides. Place them on a
plate, cover and set aside for 15 minutes to
absorb the flavors. Heat olive oil in a large
skillet over medium-high heat. Place lamb chops in
the skillet, and cook for about 3 1/2 minutes per
side for medium rare, or continue to cook to your
desired doneness. Remove from the skillet, and
keep warm on a serving platter. Add shallots to
the skillet, and cook for a few minutes, just
until browned. Stir in vinegar, scraping any bits
of lamb from the bottom of the skillet, then stir
in the chicken broth. Continue to cook and stir
over medium-high heat for about 5 minutes, until
the sauce has reduced by half. If you don't, the
sauce will be runny and not good. Remove from
heat, and stir in the butter. Pour over the lamb
chops, and serve.
Source: LOH Recipes
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2. Lamb Chops with Peppercorns and
Mustard - Low Fat
Prep Time: 20 minutes
Marinate Time: 6 hours
Grill Time: 10 minutes
Yield: 4 servings
Ingredients:
8 lamb loin chops, cut 1 inch thick
1/2 tsp. cracked whole black peppercorns
1/2 tsp. whole green peppercorns, crushed
1/2 tsp. ground white pepper
1/2 cup dry red wine
1/4 cup olive oil
1 1/2 tsp. snipped fresh rosemary or 1/4 tsp.
dried rosemary, crushed
2 cloves garlic, minced
1 Tbs. tablespoon Dijon-style mustard or
horseradish mustard
Directions:
Place lamb chops in a plastic bag; set in deep
bowl. Combine cracked black peppercorns, green
peppercorns, and white pepper. Set aside. For
marinade, combine half of the pepper mixture, the
wine, oil, rosemary, and garlic. Pour mixture over
lamb. Seal bag. Marinate in the refrigerator for
at least 6 hours or up to 24 hours, turning bag
occasionally to distribute marinade. Place chops
on the unheated rack of a broiler pan. Broil 3
inches from the heat for 5 minutes. Turn and broil
for 4 minutes more or until juices run clear.
Spread mustard on one side of chops and pat the
remaining pepper mixture into the mustard. Broil 1
minute more or until desired doneness.
Nutritional Info: Per Serving: Calories: 310,
Total Fat: 18 grams, Sat Fat: 6 grams,
Cholesterol: 103 mg, Sodium: 196 mg, Carbohydrate:
1 gram, Dietary Fiber: 0 grams, Protein: 32 grams
Source: LOH Recipes
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3. Lemonade with Lemonade Ice Cubes
courtesy Gale Gand
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 4 minutes
Yield: 8 servings
2 cups fresh squeezed lemon juice
1 cup sugar
1 gallon cold water, or to taste
Fresh mint leaves
1 orange, segmented
In a large pitcher, whisk the lemon juice and
sugar until sugar is dissolved. Add the water to
taste. Fill 2 ice-cube trays with the lemonade and
place a mint leaf and a piece of cut up orange
segment in each compartment. Reserve the rest in
the refrigerator. When frozen, turn them into a
frozen bowl or an ice sculpture and place on a
buffet with the pitcher of lemonade beside them to
serve over the ice cubes.
Notes about the recipe: I love making ice cubes
with surprises inside that add more flavor to a
drink once they melt. And why have a melting ice
cubes dilute a drink? Make it from something
flavorful and it will add rather than take away
from the taste. At Tru I make pineapple water ice
cubes with candied lemon rind imbedded and serve
them with plum or rhubarb lemonade.
Episode#: SD1C38
Copyright © 2003 Television Food Network, G.P.,
All Rights Reserved
Source: Food Network
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4. LIGHT AND FLUFFY PANCAKES
Ingredients:
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if
batter is too thick) 1 large
egg , separated
2 tablespoons unsalted butter, melted
vegetable oil (for brushing griddle)
Directions:
Mix dry ingredients in medium bowl. Pour
buttermilk and milk into 2-cup Pyrex
measuring cup. Whisk in egg white; mix yolk with
melted butter, then stir into
milk mixture. Dump wet ingredients into dry
ingredients all at once; whisk until
just mixed. Meanwhile, heat griddle or large
skillet over strong medium-high
heat. Brush griddle generously with oil. When
water splashed on surface
confidently sizzles, pour batter, about 1/4 cup at
a time, onto griddle, making
sure not to overcrowd. When pancake bottoms are
brown and top surface
starts to bubble, 2 to 3 minutes, flip cakes and
cook until remaining side has
browned, 1 to 2 minutes longer. Re-oil the skillet
and repeat for the next
batch of pancakes.
Tip: This batter serves four perfectly for a light
weekday breakfast. You may
want to double the recipe for weekend pancake
making, when appetites are
larger. If you happen to be using salted butter or
buttermilk, you may want to
cut back a bit on the salt. If you don’t
have any buttermilk, mix
three-quarters cup of room temperature milk with
one tablespoon of lemon
juice and let it stand for five minutes.
Substitute this "clabbered milk" for the
three quarters cup of buttermilk and one-quarter
cup of milk in this recipe.
Since this milk mixture is not as thick as
buttermilk, the batter and resulting
pancakes will not be as thick.
Yield: about 8 (3-inch) pancakes
Source: LOH Recipes
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5. Low-calorie Pineapple Pie
Author/Submitted by:
Servings: 6
Categories: Desserts / Low-Fat/Low-Cal / Pies
& Pastries
Ingredients:
2 cn pineapple (1 cup size)
drain, reserve juice
1 1/2 ts cinnamon
2 pk sweet & low
1 t vanilla
1 tb lemon juice
1/4 c cold water
2 pk unflavored gelatin
2/3 c powdered milk
1/2 t cinnamon
2 pk sweet & low
Directions:
Put pineapple into 8-inch pie plate, add 1 1/2 ts
cinnamon, 2 pk Sweet & Low, vanilla and lemon
juice; stir. In a sauce pan, bring to boil juice
of pineapple and cold water. When it comes to
boil, add gelatin. Place this in pie pan and stir.
Mix powdered milk, 1/2 ts cinnamin and 2 pk Sweet
& Low. Sprinkle this over top of pie (makes
crust) Bake in 350 deg oven for 30 min. After it
cools, place in refrigerator to chill before
serving. By "Lloyd A. Carver"
<lloyd2@mindspring.com> on Jan 5, 1996
Source: Flora's Recipe Hideout
