BEEF AND VEGE SALAD WITH ASIAN DRESSING

BEEF AND VEGE SALAD WITH ASIAN DRESSING



Serves 4
Preparation time: 20 minutes
Cooking time: 4 minutes

Dressing:
1 tbs fish sauce
1 tbs lime juice
1 tbs water
1 tbs oil
1 tbs sweet chilli sauce
2 tsp sugar
1 small clove garlic, crushed
2 small red chillies, finely chopped
1 tsp finely grated ginger

Salad:
1 tbs oil
500g beef scotch fillet steaks
1 small carrot, cut into thin straws
1 Lebanese cucumber, thinly sliced
11⁄2 cups snow peas
1⁄2 red capsicum, thinly sliced
1⁄2 cup finely sliced Spanish onions
1 avocado, sliced
11⁄2 cups snow pea sprouts
2 cups baby English spinach
1⁄2 cup coarsely chopped macadamias
1/3 cup chopped mint
1/3 cup chopped coriander

1. For the dressing: Combine all the ingredients in a jar and shake well.
2. For the salad: Heat the oil in a non-stick pan, add the steaks and cook on high for 2 minutes on each side or until cooked the way you like it.
Remove the steaks, allow to cool then slice thinly.
3. Combine the beef strips in a large bowl with the carrot, cucumber, peas, capsicum, onion, avocado, sprouts and spinach. Add the dressing and toss to combine.
3. Served sprinkled with the nuts, mint and coriander

THANKS TO: http://onmangrovemountain.blogspot.com/2009/11/local-food-recipes.html

Glazed Sweet Potatoes

1 3oz package orange flavored gelatin
1/4 tsp ground cinnamon or nutmeg
2 tbsp butter
1 18-0z can sweet potatoes, drained

In skillet, mix gelatin, spice, 1/3 cup water, and dash salt. Add butter. Bring to boiling, stirring constantly. Add potatoes. Cook covered till potatoes are glazed, about 15 minutes. Serves 4

Brunch Pizza Recipe

Brunch Pizza Ingredients:
1/2 lb	Boiled Ham, sliced
8 oz	Part Skim Mozzarella Cheese,
	Grated
2	Eggs
1/4 c	Low-fat Milk
pn	Dried Oregano
	Pizza Crust, prepared or
	Homemade

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Brunch Pizza Instructions:

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan.
Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.
Combine the eggs and milk in a bowl and beat to blend.
Pour the eggs over the dough and sprinkle on the oregano.
Bake in a 375-degree oven for 20 to 30 minutes.
One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted from the Echo's Library 04/19/94 by Frank Skelly

SOURCE

Ranch Pasta Salad

INGREDIENTS (Nutrition)

• 16 ounces pasta
• 1 (6 ounce) can black olives, drained and chopped
• 1 (5 ounce) jar stuffed green olives, sliced
• 8 ounces shredded Cheddar cheese
• 8 ounces shredded Monterey Jack cheese
• 2 1/2 tablespoons bacon bits
• 1 (16 ounce) bottle ranch-style salad dressing
• 1/2 cup chopped green onions
• 1/2 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
3. Cover bowl, refrigerate to chill for one hour, and serve.

SOURCE

Fruits and Crabstick Salad

Dressing:

1 pack(250 ml) all-purpose cream
1/4 cup grated cheese
4 tsp sugar

Salad:

1 cup cooked sago
1 can 850g fruit cocktail, drained and reserve syrup
1 cup canned kernel corn, drained
4 pcs (60g) crabsticks (kani), sliced into three then sredded

1. Prepare dressing and set aside.
2. Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.
3. Combine with fruit cocktail, corn, and crabstick. Toss lightly.
4. Combine with dressing. Season with 1/4 tsp iodized salt. Chill until ready to serve.

Banana Colada Smoothie

1. 1 cup ice cubes
2. 1 cup chopped fresh pineapple
3. 1 small ripe banana, sliced
4. 3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
5. 1/2 cup reduced-fat coconut milk
6. 1/2 teaspoon vanilla extract

Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.

Yield: 2 servings

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Fruits Craze

1 439g can fruit cocktail
3 pcs lakatan bananas, peeled and sliced
2 cups crushed ice
4 tbsp sugar
1 cup evaporated milk

1. Mix 1/3 cup fruit cocktail syrup with 1 cup water. Soak bananas to prevent browning. Drain just before using.
2. Blend half fruti cocktail and remaining syrup until smooth.
3. Add crushed ice, sugar and milk. Blend for 5 seconds. Top with remaining fruit cocktail anbd bananas. Portion into cups and serve immediately.

Mango Fruit Salad

1 can 850g fruit cocktail
1 pc ripe mango, peeled and flesh cubed
1 pack mango yogurt
1 1/2 tbsp sugar

Combine all ingredients. Serve chilled.

LASAGNA

1. 1. 1 tablespoon olive oil
   2. 1 medium onion, chopped fine
   3. 6 medium cloves garlic, minced or pressed through garlic press
   4. 1/3 pound ground beef chuck
   5. 1/3 pound ground veal (see note)
   6. 1/3 pound ground pork
   7. 1/2 teaspoon table salt
   8. 1/2 teaspoon ground black pepper
   9. 1/4 cup heavy cream
   10. 1 (28 ounce) can tomato puree
   11. 1 (28 ounce) can diced tomatoes, drained
   12. 15 ounces ricotta cheese (whole milk or part skim)
   13. 2 1/2 ounces grated Parmesan cheese
   14. 1/2 cup chopped fresh basil
   15. 1 large egg, lightly beaten
   16. 1/2 teaspoon table salt
   17. 1/2 teaspoon ground black pepper
   18. 12 no-boil lasagna noodles
   19. 16 ounces whole milk mozzarella, shredded

1. Adjust oven rack to middle position and heat oven to 375 degrees F.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese.
5. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Yield: 6 servings

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Fruit Medley Salad

4 oz prosciutto, thinly sliced and cut up
1/2 honeydew melon, cut into balls
1/2 cantaloupe, cut into balls
1 large peach, sliced
1 cup strawberries, halved
Leaf lettuce
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/4 cup crumbled blue cheese
2 teaspoons milk

Arrange prosciutto, melon balls, peach slices, and strawberries on lettuce-lined platter. In small mixing bowl, combine sour cream, mayonnaise or salad dressing, blue cheese, and milk. Serve with salad. Makes 4 healthy, yummy servings.

Fish and Greens Salad

300 g romaine lettuce, torn into bite-size pieces
1 can Pineapple chunks
1/4 kg whole tuna flesh, cubed (about 30 pcs)

VINAIGRETTE
2 tbsp red cane vinegar
1 tsp iodized fine salt
1/4 tsp pepper
1/3 c pineapple syrup
2 tbsp thick coconut milk
1 1/2 tbsp olive oil

1. Chill lettuce and pineapple chunks. Season fish with1 tsp iodized salt and 1/4 tsp pepper then marinate for 10 minutes in pineapple syrup.
2. Pan grill in olive oil until cooked. Set aside.
3. Prepare vinaigrette by combining all ingredients in a sterilized jar or container. Shake well.
4. Toss salad ingredients together, except fish, with the vinaigrette. Top with fish. Serve immediately.

SPROUT BURGERS

4 hamburger buns, split
2 slightly beaten eggs
3/4 cup soft bread crumbs
2 tbsp chopped onions
2 tbsp soy sauce
1 tbsp sugar
1 clove garlic, minced
1/8 tsp ground ginger
1 lb ground beef
1 cup snipped fresh or canned bean sprouts

Preheat broiler. Toast buns in broiler; set aside. Combine the next 7 ingredients. Add ground beef and bean sprouts; mix well. Shape into 4 patties. Broil 4 inches from heat for 4 minutes. Turn; broil 4 to 5 minutes more. Serve on toasted buns. Makes 4 mouth-watering servings.

Yogurt Sip

1 10 oz. frozen peach slices
1 c plain yogurt
1/4 c peach brandy or other brandy
1/4 c light rum
i tbsp honey
ground nutmeg

Let peaches stand at room temperature for 10 minutes. Combine yogurt, brandy, rum, and honey in blender container. Add peaches and syrup. Cover. Blend till smooth. Pour into glasses. Top with nutmeg. Makes 5 oh-so-good servings.

Strawberry-Mango Fruit Salad

1 can Fruit Cocktail, drained, reserve 2 tbsp syrup
1/4 kg strawberries, halved then sliced
1/2 kg ripe mangoes, peeled and flesh cubed

Low Fat Cream
2/3 cup low fat milk, chilled for an hour
2 tbsp cold fruit cocktail syrup
1 tsp unflavored gelatin
2 tbsp sugar

1. For the CREAM: Combine fruit cocktail syrup and gelatin in a small saucepan. Heat until gelatin is completely dissolved. Set aside. Beat milk with a wire whisk until slightly thickened and frothy. Gradually add sugar then gelatin mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using.

2. For the FRUIT MIXTURE: Combine all ingredient with cream. Serve chilled.

YUMMY AND HEALTHY!!!

Mini Chocolate Cupcakes

1. 1. 1/3 cup water
   2. 1/3 cup pitted dates, coarsely chopped
   3. 1/4 cup unsweetened Dutch-process cocoa powder
   4. 1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
   5. 3 tablespoons packed light brown sugar
   6. 1 egg
   7. 1/4 teaspoon vanilla extract
   8. 1/4 teaspoon baking soda
   9. 2 tablespoons all-purpose flour
   10. Vegetable oil cooking spray
   11. 1 teaspoon confectioners' sugar for dusting
   12. Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick

instructions:

1. Preheat oven to 325 degrees F.
2. Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then pure until smooth. Add flour and pulse just until incorporated.
3. Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.

Yield: 4 servings

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Lowfat Chocolate Banana ParfaitS

1. 2 cups cold fat free milk
2. 1 pkg. (4 serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling
3. 2 medium bananas, sliced
4. 3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

instructions:

1. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
2. Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
3. Refrigerate until ready to serve.

Yield: 4 servings

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Fettuccini Carbonara

1/2 lb bacon
1/4 cup whipping cream
4 beaten eggs
1 lb fettuccine, cooked
1/4 c butter, melted
1 c grated parmesan cheese
1/4 c snipped parsley

1. Heat oven-proof serving dish in 250 degrees oven.
2. In skillet, cook bacon till crisp.. Drain; crumble.
3. Heat cream till just warm. remove from heat. Beat in eggs.
4. Toss pasts with butter. Pour egg mixture atop. Toss till well-coated.
5. Add bacon, cheese, parsley. Toss to mix.
6. Sprinkle with pepper. Serves 6.

Panna Cotta de Fruta

1 can 439 g Fruit Cocktail
1 pack all-purpose cream
1/2 c non-fat milk
3 1/2 tbsp sugar
1 tsp vanilla
1 pack unflavored gelatine

1. Scald cream in a double boiler for 5 minutes. Add milk, sugar nad vanilla. Set aside.
2. Sprinkle gelatine over fruit cocktail syrup in a small saucepan. Heat over low fire until dissolved. Cool a bit then fold into cream mixture.
3. Arrange half of fruit cocktaiul in custard cups. Refrigerate other half. Portion cream mixture. Cover and refrigerate until set.
4. Top with remaining fruit cocktail just before serving.

Oatmeal Cookies ala Fruta

1 1/2 c all-purpose flour
1 tsp baking soda
a/2 tsp iodized salt
1/2 c shortening
1/4 c margarine
1 1/2 c brown sugar
1 can fruit cocktail (reserve 2 tbsp syrup)
1 tsp vanilla
1 pc egg
3 c quick cooking oats

1. Preheat oven tp 35o degrees F. Grease baking sheet. Set aside.
2. Sift flour, baking soda, and salt. Set aside.
3. Cream shortening, margarine, brown sugar, fruit cocktail syrup, vanilla, and egg.
4. Add flour mixture then add fruit cocktail and oatmeal.
5. Drop batter using a small scooper (1 1/2 tbsp) on baking sheet 2 inches apart. Flatten slightly. Bake for 15 minutes. Turn and bake for another 3-5 mins (lessen baking time for a chewier cookie). Cool on rack.
Makes 50 cookies.