Recipes - Oven Fried Coconut Shrimp

Oven Fried Coconut Shrimp Fresh Start Cookbook Serves 4 2 large egg whites 1-1/3 cups fine bread crumbs 1/2 tsp ground cumin 6 tbspns flaked sweetened coconut 2 tablespoons finely minced garlic Freshly ground black pepper 24 large peeled and deveined shrimp Preheat the oven to 500 deg F. Lightly spray a baking sheet with olive oil spray. In a small bowl, beat the egg whites lightly with a fork. In a small plastic bag, combine the bread crumbs, cumin, coconut, and garlic and pepper. One at a time, dip each shrimp into the egg whites and then into the plastic bag and shake to coat with bread crumb mixture. Lay the shrimp on the baking sheet and bake for 10 to 12 minutes, until the shrimp are golden and cooked through, turning once with a spatula halfway through cooking. 275 Calories;6g Fat;23g Protein;31g Carbs;119mg Chol;456mg Sodium Exchanges: 1-1/2 Starch/Bread; 2 Lean Meat; 1/2 Vegetable; 1 Fat

Braised Turkey Thighs

Braised Turkey Thighs 1 cup each finely chopped onion, celery and carrots 1/3 cup ketchup 1-1/4 teaspoons salt 1/2 teaspoon paprika 1/8 teaspoon pepper 4 pounds turkey thighs 2 tablespoons all-purpose flour, divided 1 oven bag (20-inch x 14-inch) 1/2 cup reduced-sodium chicken broth 1/3 cup dry white wine or additional reduced-sodium chicken broth 1 teaspoon dried oregano 2 bay leaves 1/4 cup cold water In a bowl, combine the onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag. Place in a 13-in. x 9-in. x 2-in. baking dish. Combine the broth, wine or additional broth, oregano and bay leaves. Pour into bag; seal. Cut 2 slits into the top of the bag. Bake at 350° for 1-1/2 hours or until a meat thermometer reads 180° and turkey juices run clear. Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups. Place remaining flour in a bowl. Stir in cold water until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey. Yield: 8 servings. Nutritional Analysis: One serving (4 ounces cooked turkey with 1/4 cup gravy) equals 255 calories, 9 g fat (3 g saturated fat), 91 mg cholesterol, 629 mg sodium, 8 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

Butter Pecan Ice Cream Pie

Butter Pecan Ice Cream Pie 1 (4 serving) pkg Jell-O sugar-free instant butterscotch pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 cup Wells' Blue Bunny sugar and fat-free vanilla ice cream or any sugar and fat-free ice cream 1/4 cup (1 oz) chopped pecans 1 (6 oz) Keebler graham cracker piecrust 3/4 cup Cool Whip Lite In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Add ice cream. Continue stirring until thoroughly blended. Fold in 2 tablespoons pecans. Pour mixture into piecrust. Refrigerate for at least 2 hours. Just before serving, spread Cool Whip Lite over set filling and evenly sprinkle remaining pecans over top. Cut into 8 servings. Serves 8 212 Calories;8g Fat;6g Protein;29g Carbs;371mg Sodium;1g Fiber

Butter Pecan Ice Cream Pie

Butter Pecan Ice Cream Pie 1 (4 serving) pkg Jell-O sugar-free instant butterscotch pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 cup Wells' Blue Bunny sugar and fat-free vanilla ice cream or any sugar and fat-free ice cream 1/4 cup (1 oz) chopped pecans 1 (6 oz) Keebler graham cracker piecrust 3/4 cup Cool Whip Lite In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Add ice cream. Continue stirring until thoroughly blended. Fold in 2 tablespoons pecans. Pour mixture into piecrust. Refrigerate for at least 2 hours. Just before serving, spread Cool Whip Lite over set filling and evenly sprinkle remaining pecans over top. Cut into 8 servings. Serves 8 212 Calories;8g Fat;6g Protein;29g Carbs;371mg Sodium;1g Fiber

Butter Pecan Ice Cream Pie

Butter Pecan Ice Cream Pie 1 (4 serving) pkg Jell-O sugar-free instant butterscotch pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 cup Wells' Blue Bunny sugar and fat-free vanilla ice cream or any sugar and fat-free ice cream 1/4 cup (1 oz) chopped pecans 1 (6 oz) Keebler graham cracker piecrust 3/4 cup Cool Whip Lite In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Add ice cream. Continue stirring until thoroughly blended. Fold in 2 tablespoons pecans. Pour mixture into piecrust. Refrigerate for at least 2 hours. Just before serving, spread Cool Whip Lite over set filling and evenly sprinkle remaining pecans over top. Cut into 8 servings. Serves 8 212 Calories;8g Fat;6g Protein;29g Carbs;371mg Sodium;1g Fiber

Pineapple Upside-down Cake Sundaes

Pineapple Upside-down Cake Sundaes Grill or Broil: Rings of fresh pineapple, sprinkled with sugar (1 ring per 2 sundaes) Slices of purchased pound cake (1 slice per 2 sundaes) Layer: Caramel Sauce with Mixed Nuts (See below.) Vanilla ice cream Cubes of grilled pineapple Cubes of grilled pound cake Grill pineapple and pound cake over medium heat until lightly charred. Cut each into cubes and set aside. Pour a couple of tablespoons of warm caramel sauce into each dish. Top with scoops of ice cream, pineapple, cake, and more caramel sauce. Serve immediately. -------------------------------------------------------------------------- Caramel Sauce with Mixed Nuts: Makes About 1 1/2 Cups Total Time: 15 Minutes Cook the syrup until it looks like iced tea. Less than that, the flavor lacks depth. Longer, it's bitter. Combine: 1 cup sugar 1/4 cup water 1 t. fresh lemon juice Carefully Add: 1/2 cup heavy cream 1/4 cup (4 T.) unsalted butter Stir in: 1 cup salted mixed nuts, coarsely chopped Combine sugar, water, and lemon juice in a heavy saucepan. Simmer over medium heat until sugar dissolves, then increase heat to high. Boil, swirling pan, until syrup is iced tea-colored, 10-12 min. Remove from heat. Carefully add cream a little at a time while whisking - it'll bubble violently so stand back from the pan as you do this. When bubbling subsides, add butter and whisk until smooth. Stir in the nuts. Cool sauce 15-20 minutes to thicken.

Chicken Recipes - Chicken Recipes - LEMON DRUMSTICKS AND THIGHS

Chicken Recipes - LEMON DRUMSTICKS AND THIGHS Serves 4 Both the grill and the broiler are good friends to the dieter because any fat that cooks out of your chicken just drops away into the fire or pan below. The juice and rind from lemons help achieve tasty, no salt basting. 4 chicken drumsticks 4 chicken thighs 1/3 cup lemon juice 3 tablespoons water 2 tablespoons vegetable oil 1 tablespoon finely shredded lemon peel 1 clove garlic, minced 1/4 teaspoon salt (or less) 1/8 teaspoon ground pepper Remove and discard skin and visible fat from drumsticks and thighs. Place in large, shallow dish. In small bowl, stir together lemon juice, water, oil, lemon peel, garlic, salt and pepper; pour over chicken. Cover; refrigerate several hours or overnight, turning occasionally. Prepare outdoor grill for cooking or preheat broiler. Remove from marinade. Grill 6 inches from source of heat or broil indoors, cooking about 30 to 40 minutes or until tender and golden brown; turn and baste frequently with marinade. Nutritional Figures Per Serving Calories 220. Protein 26 grams. Carbohydrate 2 grams. Fat 12 grams. Cholesterol 80 mg. Sodium 217 mg. Chicken Recipes - The Perdue Chicken Cookbook Copyright (C) by Mitzi Perdue Eggscape Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes

Free Recipes - Spanish Chicken and Rice Casserole

Free Recipes - Spanish Chicken and Rice Casserole Ingredients: 1 box (6 oz.) quick-cooking brown rice (1 2/3 cups) 1 small onion, chopped 1 Tbsp. extra virgin olive oil 1 can (14.5 oz.) stewed tomatoes 1 can (14.5 oz.) fat-free, reduced sodium chicken or vegetable broth 1 tsp. paprika 1/2 tsp. dried oregano 1/2 tsp. freshly ground black pepper 1 jar (7 oz.) roasted red peppers, drained and chopped 1 large, skinless, boneless chicken breast (about 3/4 lb.), cut into 1-inch pieces 1 bay leaf 1/2 cup frozen green peas Salt, to taste (optional) Instructions: Preheat oven to 375 degrees. In a 2-quart casserole dish, combine rice, onion and oil. Add tomatoes, broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf. Stir, then cover and bake casserole for 25 minutes. Stir in peas and continue to bake, uncovered, for an additional 25 minutes or until broth is absorbed. Remove bay leaf and serve.

Recipes - Famous Recipes - CHOCOLATE HEAVEN (Sugar Free)

CHOCOLATE HEAVEN (Sugar Free) 1 cup all-purpose flour 1/2 cup (1 stick) margarine 1 large box instant sugar-free chocolate pudding 1 cup chopped pecans 1 small box instant sugar-free vanilla pudding 1 large container Cool Whip Melt margarine in 13 x 9-inch pan. Stir in flour and pecans. Press to make crust. Bake 15 minutes at 350º F. Cool. Mix pudding according to instructions on box. Pour over crust, then top with Cool Whip. Substitutions: You can use coconut, lemon or any other pudding as filling.

Chicken Recipes - Grand Marnier Chicken - Boneless chicken breasts

Chicken Recipes - Grand Marnier Chicken - Boneless chicken breasts Boneless chicken breasts, one for each person Fresh basil leaves Apricot slices Frozen puff pastry sheets, thawed Pound chicken breasts. Layer on fresh basil leaves and apricot slices. Roll each chicken breast up and cook in 400 degree oven for 10 minutes. Remove. Wrap each breast in a puff-pastry sheet. Return to oven and cook for 15 minutes at 400 degrees, or until puff pastry in light golden brown. For the sauce: 2 ounces of Grand Marnier liqueur 3 ounces of brown sugar 1 to 2 ounces of heavy cream In a saute pan over pan over low heat, mix Grand Marnier and brown sugar. Whisk in heavy cream and cook over low heat just until the sauce gets hot. Pour over completed dish. Garnish with fresh basil leaves. Grand Marnier chicken was also one of the dishes that the Inn, 125 Water St., Warren, served at their Yule Log dinners this holiday season. Still to come is a Twelfth Night dinner and celebration scheduled for Monday at 7:30 p.m. when the Pawtuxet Rangers Militiamen will bring in the Yule Log and celebrate with the dinner and the Cake of Kings. The cost is $49.95. For more information, visit www.nathanielporterinn.com or call (401) 245-6622. Nathaniel Porter Inn owner Alan E. Ramsay: "This dish has been on the Inn's menu since it opened in 1987," he said. "While it has undergone a few minor changes over the years, it still is one of our most popular dishes," he added. The Providence Journal - December 31, 2003

Mexican Food - Authentic Mexican Margaritas

Mexican Food - Authentic Mexican Margaritas Mexican Food > Mexican Recipes Courtesy of Ann Hazard -------------------------------------------------------------------------------- Recipe Ingredients: 4 ounces Tequila 4 ounces Mexican Controy 4 ounces Lime juice Crushed ice to top of blender -------------------------------------------------------------------------------- Recipe Instructions: 1. Place tequila, Controy and lime juice in blender. 2. Fill until almost full with crushed ice. Shake well or blend until very slushy. 3. Wet rim of martini or Margar ita glass with water and swirl in small dish of salt. 4. Pour Margarita into the glass. Ole! Enjoy this delicious authentic Margarita Mexican food recipe! -------------------------------------------------------------------------------- Type of recipe: Beverages Source: http://www.mexgrocer.com/ - used by permission.

Chicken Recipes - Bang Bang Chicken

Chicken Recipes - Bang Bang Chicken 9 oz (250g) chicken breasts and thighs 1 tbsp mushroom soy sauce (or substitute superior soy sauce) 1 tsp. scallions, shredded 1/8 tsp. ground Sichuan Peppercorn 1 tsp. sesame paste 1/2 tsp. sesame oil 2 tsp. chili (chilli) oil 1/2 tsp. sesame oil 1tsp sugar Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds. Mix together the sesame paste, chili oil, sugar, soy

World Famous Recipes - Bajan Black Bean Soup Recipe

Bajan Black Bean Soup 2 1/2 c Dried black beans, soaked overnight 1 lg Or 2 small ham hocks 3 quarts water -- (3 to 3.5) 3 tb Olive oil 2 large onions -- (2 to 3) 4 Cloves garlic 3 sm Fresh green peppers (jalapenos if preferred) 8 Berries allspice coarsely crushed 2 ts Brown sugar (or 1 t of molasses) 3 tb Tomato paste 3/4 c Creme fraiche or sour cream Salt Grated rind and juice from one lemon Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients. In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree. Cook for another 30 minutes. Add salt if necessary. Remove the hock, and pick off any meat. If you would like a smooth soup, as mine (the author) was, process the mixture in batches and return with the meat to the pan. Otherwise, for a rougher texture crush with a potato masher. If the mixture seems too thick at this stage, add more water and bring back to the boil for a minute or two. Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread. If you are feeling lavish, a couple of spoons of dark rum added towards the end give a Bajan fillip.