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All the recipes on the Recipe Den have been fixed and I
have even added some new ones. I would like to give a huge thank you to
Connie B of
TheBabyCollection.com without who's help I would not have
finished so quickly.
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Pet's Corner
Breath Busters Biscuits
• 1 1/2 cups whole wheat flour
• 1 1/2 cups Bisquick ® baking mix
• 1/2 cup mint leaves -- loosely packed
• 1/4 cup milk
• 4 tablespoons margarine
• 1 egg
• 1 1/2 tablespoons maple syrup -- or corn syrup
Combine all ingredients in food processor, process until well mixed,
mint is chopped, and a large ball forms. Press or roll on non-stick
surface (floured board or ceramic) to a thickness of 1/4-1/2". Cut into
1x2" strips or with bone-shaped cookie cutter and place on non-stick
cookie pan. Bake at 375° for 20 minutes or until lightly browned.
Cool and store in air-tight container.
Makes about 30 medium biscuits.
Printable Version
Buddy Boys Dog Biscuits
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 3/4 cup nonfat dry milk powder
• 1/2 cup oats, rolled (raw) -- quick cooking
• 1/2 cup yellow cornmeal
• 1 teaspoon sugar
Cut in 1/3 cup shortening until mix is coarse crumbs. Stir in 1 egg.
Dissolve 1 tablespoon
instant chicken or beef bouillon granules in 1/2 cup water. Stir liquid
into flour mix with a fork
Form dough into a ball and knead on floured board for 5 minutes. Divide
ball in half and roll
each portion until 1/2 inch thick. Use a cookie cutter or shape
biscuits. Put 6 on a plate and
microwave at medium for 5 to 10 minutes or until firm and dry to touch.
Turn biscuits over after
1/2 cooking time.
Printable Version
Grilled Pineapple
1 med pineapple
1 tbsp butter -- melted
1 tbsp packed brown sugar
1/8 tsp curry powder
1/2 c nonfat vanilla yogurt
2 tbsps toasted coconut
Cut pineapple crosswise into six 3/4-inch-thick slices. Stir
together butter, brown sugar and curry powder. Grill
pineapple slices on an uncovered grill directly over medium
coals for 6 to 8 minutes or till heated through, turning
once and brushing once or twice with butter mixture. Combine
yogurt and coconut. To serve, cut pineapple slices in half.
Serve warm with yogurt.
Per Serving (excluding unknown items): 91 Calories; 3g Fat
(28.2% calories from fat); 1g Protein; 16g Carbohydrate; 1g
Dietary Fiber; 5mg Cholesterol; 35mg Sodium. Exchanges: 0
Grain (Starch); 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2 WW points
Printable Version
BBQ Pasta Salad
6 c rotini -- uncooked
1 c fat-free ranch salad dressing
3/4 c barbecue sauce
1/2 c scallions -- minced
1/2 c cucumber -- peel, seed, dice
1/2 c chopped red onion
1/2 lb bacon -- cooked and crumbled
salt -- to taste
pepper -- to taste Cook pasta according to package directions. Drain and rinse
in cool water to stop cooking. Mix barbecue sauce and ranch dressing together, then place
all ingredients in a large bowl and toss well. Per Serving (excluding unknown items): 599 Calories; 20g Fat
(31.8% calories from fat); 23g Protein; 76g Carbohydrate; 3g
Dietary Fiber; 32mg Cholesterol; 1266mg Sodium. Exchanges:
4 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 1
Other Carbohydrates.
Printable Version
MUSHROOM RICE
2 cups of rice (I used converted)
4 cups of water
1 pkg. onion soup mix
1/2 cup of soy sauce (I use less-1/3 cup)
1/4 cup of oil (I use less- 1/8 cup)
1 tin of canned mushrooms Combine the following ingredients in a casserole dish and bake at 350
degrees for one hour.
Printable
Version
BRAISED WHOLE FILLET OF SALMON (JULIA
CHILD)
Recipe By :"The Way to Cook", Julia Child
2 pounds salmon fillet -- skinned and boned
1 Large carrot -- 1/4" dice
1 large onion -- 1/4" dice
2 celery stalks -- diced
2 tablespoons Unsalted butter
***SEASONINGS***
Salt
Freshly ground pepper
dried tarragon
1 1/2 cups Dry vermouth
THE AROMATIC VEGETABLES: Cook the diced vegetables slowly in the butter
until quite tender but not browned about 10 minutes. Season lightly with
salt, pepper, and a big pinch of dried tarragon.
PREPARING THE FISH:
Go over the salmon carefully with your fingers to detect any little bones;
pull them out with tweezers or pliers. Score the skin side of the fish.
Dust with salt and pepper, and place best side up in the baking dish.
ASSEMBLING: Spread the cooked diced vegetables over the fish, and pour 1/2
inch of vermouth around it. Cut and butter waxed paper the size of cooking
pan. Cover the fish with the wax paper, buttered side down.
*Ahead-of-time
note: May be assembled an hour or more ahead to this point; cover and
refrigerate.
BAKING: 12 to 15 minutes at 350F: Preheat the oven to
350F. Set the fish in the lower middle level, and, when beginning to
bubble
lightly, baste the surface with the liquid in the dish, basting several
times again until the flesh feels lightly springy to the touch. Remove
from
the oven, and, holding the fish in place with a pot cover, drain the
cooking
juices into a saucepan. Slide the fish onto a hot platter; cover and keep
warm while making the sauce.
Printable
Version
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