SUMMER RECIPE TUTORIAL

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Friday, December 5, 2008

SUMMER PIE

SUMMER PIE ..a great summer recipe to try ! Nice taste !

INGREDIENTS
  • 1 envelope Dream Whip Whipped Topping Mix
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange rind
  • 1 (6 serving size) pkg. Jell-O Vanilla Pudding and Pie Filling
  • 1 1/2 cups milk
  • 1 pre-baked or 8 inch graham pie shell
INSTRUCTIONS
Prepare whipped topping as directed on package, but add orange juice and rind to milk before beating.Follow preparation instructions on the Jell-O Instant Pudding and Pie Filling box, but reduce the amount of milk added to 1 1/2 cups. Stir in 1 cup of whipped topping.
Spoon mixture into pie shell. Spread remaining whipped topping evenly over the top. Cut thin orange slices and use as a garnish. The summer recipe is ready to serve...enjoy it !

apple-fennel-slaw.

TINTO DE VERANO (SUMMER RED WINE-FROM SPAIN)

TINTO DE VERANO (SUMMER RED WINE-FROM SPAIN) ...a classic summer recipe from Spain...nice one !

INGREDIENTS
  • red wine (cheap is better since it's going to be mixed)
  • sparkling lemonade (Trader Joe's, Wholefoods, Casera, Fanta lemon)
  • ice
INSTRUCTIONS
Mix wine and sparkling lemonade half and half over ice. You can adjust the proportions depending on personal preference. Many people use more mixer if it is a hot day (it's more refreshing that way).Cook's Note: You can make your own substitute for sparkling lemonade
by squeezing fresh lemon juice, then add soda water and sugar or honey to taste. Add some grated lemon peel to add a brighter lemon taste. The summer recipe is ready to serve...enjoy it ! Cool !

mediterranean-style-grilled-salmon

ONION & CHIVE LAYERED SUMMER SALAD

ONION & CHIVE LAYERED SUMMER SALAD ...another great summer recipe ! Try it !

INGREDIENTS
  • 2 cups shredded red cabbage
  • 2 cups sliced carrots or cauliflower
  • 1 medium cucumber, sliced
  • 1 cup halved cherry tomatoes
  • 1/3 pound spinach leaves, torn into pieces
  • 3 slices bacon, crisply cooked
  • 1 cup onion and chive dressing
INSTRUCTIONS
In a 2 quart salad bowl, layer all ingredients except bacon and dressing; top with bacon.
Add dressing; cover and chill. And the summer recipe is ready to serve 6 persons...great salad ! Enjoy it !
summer-pie.

SUMMER BLEND PUNCH

SUMMER BLEND PUNCH ...a great summer recipes to try...

INGREDIENTS
  • 2 litres Sprite
  • water
  • lime juice
  • 335 ml frozen orange juice
  • 335 ml frozen pineapple juice
  • pint of cranberry juice

INSTRUCTIONS
1. In a large punchbowl, add whole cans of FROZEN, NOT THAWED orange juice and pineapple juice. Add 3 quarters of the Sprite, 3 teaspoons of lemon juice, 1/2 cup of water.
Using a hand blender, puree all frozen orange and pineapple juice together. When smooth, add a pint of cranberry juice.
Be sure all ingredients are well chilled before serving. The summer recipe is ready to serve...! Enjoy it !
tinto-de-verano-summer-red-wine-

SUMMER SALAD

SUMMER SALAD ...a great summer recipe..try it !

INGREDIENTS
  • 2 medium cucumbers
  • 2-3 medium tomatoes
  • 1 each yellow, red and green bell peppers
  • 1 small onion (optional)
  • 2 cups zesty Italian salad dressing
INSTRUCTIONS
Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and the summer recipe is ready to serve. ! Enjoy !
onion-chive-layered-summer-salad.

SUMMER RECIPES of FRUIT TART WITH EQUAL

SUMMER RECIPES of FRUIT TART WITH EQUAL

INGREDIENTS
36% calorie reduction from traditional recipe.
  • Pie Pastry for single-crust 9-inch pie
  • 1 package (8 oz.) reduced fat cream cheese, softened
  • 1/2 cup Equal® Spoonful*
  • 1/3 cup vanilla flavored nonfat yogurt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups assorted sliced or whole fresh fruit (sliced strawberries, peeled sliced kiwi, whole blueberries, etc.)
  • 1/2 cup apricot spreadable fruit
INSTRUCTIONS
Roll pastry on lightly floured surface into 11-inch circle. Place into 10-inch tart pan with removable bottom. Press pastry up side; trim excess. Pierce overall with tines of a fork. Bake in preheated 375°F oven for 12 to 15 minutes or until golden brown. Cool completely in pan on wire rack.
Meanwhile, combine cream cheese, Equal®, yogurt and extracts until well mixed. Spread evenly over bottom of cooled crust. Refrigerate 2 to 3 hours or until firm.
Arrange fruit over cream cheese mixture. Place spreadable fruit in microwave safe container. Microwave on HIGH 30 to 45 seconds or until melted. Carefully drizzle over fruit. Refrigerate tart at least 1 hour before serving. This great summer recipe of tart is ready to serve...great taste !
summer-salad.

SUMMER LIME CHICKEN BREAST STIR-FRY BROCCOLI

SUMMER LIME CHICKEN BREAST STIR-FRY BROCCOLI ...a great summer recipe to try ! Nice one !

INGREDIENTS
  • 4 boneless and skinless chicken breasts - each 1/2 pound
  • 1/3 c olive oil
  • Juice of three limes
  • 4 cloves of garlic, peeled and minced
  • 3 tsp fresh cilantro, chopped
  • 1/2 tsp each of salt and freshly ground black pepper
  • 6 yellow peppers
  • 6 red peppers
  • 6 orange peppers

INGREDIENTS for the stir-fry:
  • 4 c fresh broccoli
  • 1/4 c chopped walnuts
  • 1 1/2 tsp sesame oil
  • 1/2 tsp chili oil
  • 1 tsp sodium soy sauce
  • Garlic powder

INSTRUCTIONS
Mix all ingredients for the lime marinade together in a medium bowl. Add 1/3 cup olive oil, the juice of three limes, garlic, fresh cilantro, and salt and pepper.
Lay boneless chicken breasts between 2 sheet wax paper. Using a wooden mallet, pound each chicken breast gently to tenderize meat.
Place chicken breasts in lime marinade for a minimum of two hours - keep covered and chilled. (If you need to prepare dish in advance, you can marinate breasts overnight.) Cook chicken breast on grill pan, or in broiler for about 5 minutes on each side or until cooked just through.

In a wok over high heat, add sesame oil and chili oil and a dash of garlic powder. When oil is hot, lower heat to medium and toss in chopped walnuts and chopped fresh broccoli. Stir occasionally,
cooking for four more minutes. Add low sodium soy sauce and cover and cook for one more minute.
Serve lime marinated chicken breasts and broccoli with broiled red, yellow and orange peppers. The summer recipe is ready to serve....enjoy it ! Great !
summer-recipes-of-fruit-tart-with-equal

SUMMER'S HARVEST SALAD

SUMMER'S HARVEST SALAD ...a nice summer recipe to try !

INGREDIENTS
  • 7 ounces macaroni, * see note
  • 1 cup fresh broccoli, flowerets
  • 6 ounces shrimp, cooked
  • 1 small tomato, chopped
  • 1 cup spinach leaves, thinly sliced
  • 1/3 cup red onion, sliced
  • 1/2 cup Italian salad dressing
  • 2 teaspoons salad supreme seasoning
  • 1/2 teaspoon salt
  • 1 dash cayenne pepper
  • 1 boiled egg, grated

INSTRUCTIONS
Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper.
Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. The summer recipe is ready to serve 6 to 8 persons.

SUMMER GINGER CAKE

SUMMER GINGER CAKE ....try this nice summer recipe ! a great one !

INGREDIENTS
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1/2 cup shortening (butter/Crisco)
  • 1 egg, beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon rum
  • 1 teaspoon nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 cup boiling water

INSTRUCTIONS
Preheat oven to 350°F.
Use any combination of butter and Crisco to equal 1/2 cup in total.
In a large mixing bowl, cream together shortening and sugar.
Beat egg until foamy and add to mixture. Beat in spices. Mix together baking soda and flour, then stir in. Add molasses and rum.
Just before you are ready to bake the cake, stir in boiling water.
Pour into a pan lined with buttered wax or parchment paper.
Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Serve warm, with vanilla or rum custard sauce, or allow to cool slightly and drizzle with confectioners icing before serving.

Variation: Double the amount of ginger in recipe. Prepare cake in a loaf pan and split into two layers by slicing lengthwise horizontally. Make a filling by mixing 1 package cream cheese, at
room temperature, with 1/2 cup apple pie filling. Spread between layers. Drizzle with vanilla icing or serve topped with Cool Whip or French Vanilla Ice Cream. This great summer recipe is ready to serve...enjoy the cake ! Nice !

Friday, September 19, 2008

Turkey club sandwich










Try this nice summer recipe.....the famous Turkey Club Sandwich

Ingredients
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons chopped fresh basil
  • 6 slices sourdough bread, toasted
  • 4 ounces cooked natural turkey breast, sliced
  • 3 slices low-sodium bacon
  • 2 bibb lettuce leaves
  • 4 slices tomato
  • 2 ounces Swiss cheese
INSTRUCTIONS

In a small bowl, add the mayonnaise and basil. Stir to mix evenly. Spread 1 teaspoon of the mayonnaise mixture on each slice of bread.To prepare the sandwiches, place 1 slice of bread on a plate. Top with 1 ounce turkey and 1 1/2 slices bacon. Add another slice of bread, 1 ounce turkey, 1 lettuce leaf, 2 slices tomatoes and 1 ounce cheese. Top with the last slice of bread. Place a toothpick in each half of the sandwich and cut the sandwich in the center. Repeat to make the second sandwich. Serve immediately.... hmm..great tasting summer recipe of club sandwich...Enjoy it !
salad-greens-with-pears-fennel-

Tuna pita pockets










Another nice summer recipe...the tuna pita pockets ! A must try one !

Ingredients
  • 1 1/2 cups shredded romaine lettuce
  • 3/4 cup diced tomatoes
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped broccoli
  • 1/4 cup finely chopped onion
  • 2 cans (6 ounces each) low-salt white tuna packed in water, drained
  • 1/2 cup low-fat ranch dressing
  • 3 whole-wheat pita pockets, cut in half

INSTRUCTIONS

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.Scoop 3/4 cup of the tuna salad into each pita pocket half and the summer recipe is ready to serve immediately...hmmm....great taste. Enjoy it with friends !

Try also this great recipe : Russian Potato Salad

Roasted red pepper and chicken wrap










Another great summer recipe...the roasted red pepper chicken wrap ! Great one !

Ingredients
  • 4 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
  • 2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10 inches in diameter
  • 2 tablespoons hummus
  • 1 cup lettuce leaves
  • 1/2 cup chopped tomatoes
  • 1 roasted red bell pepper, cut into slices
INSTRUCTIONS

Spray a small nonstick frying pan with cooking spray. Add the chicken and saute over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.
Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.
To serve, place a warmed tortilla on each plate. Spread 1 tablespoon of the hummus on the tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each wrap.
Fold in the sides and the bottom of the tortilla up over the filling, then roll to close. Cut each wrap in half crosswise and the summer recipe of roasted red pepper is ready to serve immediately...great and tasty ! Enjoy it for starters meal !

Try this other great recipe : Dutch's Potato Salad

Tossed greens with pasta, fruit and balsamic vinaigrette

Try this nice summer salad recipe....great for outdoors !
Ingredients

For the dressing
  • 1 teaspoon rosemary or 1 tablespoon fresh rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 4 ounces uncooked spiral pasta
  • 6 cups mixed greens
  • 2 large fresh pears, cored and sliced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup golden raisins
  • 3 tablespoons roasted unsalted soy nuts

Directions

To make the dressing, add the rosemary, cinnamon, salt, balsamic vinegar and olive oil in a small bowl. Whisk thoroughly to blend.Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In large bowl, combine the cooked pasta, mixed greens, pears, water chestnuts and raisins. Whisk the dressing again briefly and add to the salad. Toss to coat evenly. Divide the salad onto individual plates and top with soy nuts. Serve immediately...hmm...great salads is ready. Enjoy !

Salad greens with pears, fennel and walnuts

Tyr this summer salad recipe...the "greens" plus pears,fennel and walnuts...great combinations !
Ingredients
  • 6 cups mixed salad greens
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 2 medium pears, cored, quartered and thinly sliced
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 cup toasted walnuts, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste
Directions

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste.
Serve immediately....nice salads at your service.... ! Enjoy it !

Salad greens with pears, fennel and walnuts

Salad greens with pears, fennel and walnuts
Try this summer salad recipe...the "greens" plus pears,fennel and walnuts...great combinations !
Ingredients
  • 6 cups mixed salad greens
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 2 medium pears, cored, quartered and thinly sliced
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 cup toasted walnuts, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste
INSTRUCTIONS

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste.
Serve immediately....nice salads at your service.... ! Enjoy it !
Summer recipes .....

Apple-fennel slaw







Try this nice summer recipe... the apple fennel slaw ! Nice !
Ingredients
  • 1 medium-sized fennel bulb, thinly sliced
  • 1 large Granny Smith apple, cored and thinly sliced
  • 2 carrots, grated
  • 2 tablespoons raisins
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/2 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 4 lettuce leaves
Directions

In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate.In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup, about 10 minutes. Remove from the heat and cool. Stir in the cider vinegar.
Pour the apple juice mixture over the slaw and stir to combine well. Chill thoroughly. Serve on lettuce leaves...great taste of slaw....Nice one for starters meal !

Try also this nice recipe : German Potato Salad

Mediterranean-style grilled salmon


Tyr this great summer recipe...the famous grilled salmon ! Amazing !
Ingredients
  • 4 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 4 salmon fillets, each 5 ounces
  • Cracked black pepper, to taste
  • 4 green olives, chopped
  • 4 thin slices lemon

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
Place the fish herb-side down on the grill. Grill over high heat.
When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on a small section of household aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of knife and an instant-read thermometer inserted into the thickest part reads 145 F (about 4 minutes longer).Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices. ..and this great grilled salmon is ready for feasts ! Nice taste !

Grilled portobello mushrooms with thyme and garlic

Another great summer recipe to try....grilled portobello mushrooms ! Nice one !
Ingredients
  • 2 tablespoons vegetable stock or broth
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 4 large portobello mushrooms, brushed clean and stemmed
Directions

Combine the stock, olive oil, vinegar, garlic, thyme and salt in a large lock-top plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches
from the heat source.
Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.Using tongs, transfer the mushrooms to a cutting board. Slice thinly and serve warm..and the portobello mushrooms is ready to serve...nice taste ! Great for starters meal !

Beef & Vegetable Kebab's

tyr this great summer recipe...kebab's !

Ingredients :
  • 1/2 cup brown rice
  • 2 cups water
  • 4 ounces top sirloin (choice)
  • 3 tablespoons fat-free Italian dressing
  • 1 green pepper, seeded and cut into 4 pieces
  • 4 cherry tomatoes
  • 1 small onion, cut into 4 wedges
  • 2 wooden skewers, soaked in water for 30 minutes, or metal skewers
Directions :
In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.Cut the meat into 4 equal portions. Put the meat in a small bowl and pour Italian dressing over the top. Put in the refrigerator for at least 20 minutes to marinate, turning as needed.
Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6
inches from the heat source.
Thread 2 cubes of meat, 2 green pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed. Divide the rice onto individual plates. Top with 1 kebab and serve
immediately...hmmm great tasting kebab's...enjoy it with friends !

amz