Tzatziki
Servings: 2
Ingredients:
2 c Plain Yogurt
2 ea Large Cucumbers
1 x Salt To Taste
2 ea Large Cloves Garlic, Minced
1 1/2 T White Wine Vinegar
1 T Olive Oil
1 x Fresh Ground Pepper(2 Taste)
Line a sieve with a damp cheesecloth and place over alarge bowl. (…)
Hummus
Servings: 4
Ingredients:
31 oz (2 cns) Chick Peas
1 x Liquid *
6 T Tahini **
1/3 c Lemon Juice or To Taste
3 ea Large Cloves Garlic(or More)
1 x Salt and Fresh Ground Pepper
————————GARINISHES————————
1 x Olive Oil
1 x Paprika
1 x Fresh Chopped Parsley
* Liquid shoud be 1/4 of the liquid from 1 can ofchick peas. (…)
Garlic-Stuffed Mushrooms
Servings: 4
Ingredients:
12 ea Medium Mushrooms
3 T Unsalted Butter
2 ea Scallions, Sliced
1 1/2 T Coarsely Ground Pecans
1 1/2 T Fresh Parmesan Cheese *
1 1/2 T Bread Crumbs
1/4 c Garlic Bechemel
1 x Salt (To Taste)
1 x Freshly Ground White Pepper
1 x Cayenne Pepper
4 T Unsalted Butter
4 T Unbleached All-purpose Fl
* Grate the Fresh Parmesan Cheese for this recipe.~——————————————————~—————– Preheat oven to 450 degrees F.Clean the mushrooms. (…)
Garlic Coeurs A La Creme
Servings: 8
Ingredients:
1 lb Low-fat Cottage Cheese
1 lb Cheese *
1 ea Purree **
2 c Plain Yogurt
* Use either fresh, white goat cheese (Motrachet orBoucheron (scrape off coating of wood ash or buywithout.) preferably), or use Cream Cheese. (…)
Barbecued Garlic
Servings: 8
Ingredients:
8 ea Heads Garlic
4 T Butter
1 x Springs of Fresh Rosemary *
* Fresh Oregano also may be used.~——————————————————~—————– Place whole heads of garlic,prepared as for Roasted Garlic, on a sheet ofheavy-duty foil. (…)
Scallop Saute
Servings: 8
Ingredients:
2 lb bay or sea scallops
1 x oil
3/4 c butter
2 ea bunches green onions chopped
1 ea white onion, chopped
2 lb mushrooms, slice
2 T minced shallot
2 T minced garlic
1 T salt
2 t freshly ground white pepper
1 x pepper
1 ea juice from lemon
2 c dry white wine
ust scallops with flour. (…)
Scallops Florentine
Servings: 6
Ingredients:
3 oz Parmesan cheese
1 t nutmeg
3 ea cloves garlic
1/2 t white pepper
1 1/4 lb fresh spinach, stems
1 1/4 lb bay scallops
1 x cut off and reserved
1 x rinsed and drained
1/2 c unsalted butter
8 z shell or small pasta
1 t salt
1 al dente and drained
1 c whipping cream
Position rack in center of oven and preheat to 425.Mince spinach stems and garlic in food processor.Melt butter in heavy skillet over medium low heat.Stir in garlic mixture and saute until spinachstems are very soft (about 8 minutes). (…)
Blueberry Parfaits
Servings: 4
Ingredients:
1 c Blueberries
1/4 c Apricot preserves
1 pt Yogurt, frozen, vanilla
4 T Almonds, slivered (optional)
PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo.,5mg Sodium In a small bowl, combine blueberries andpreserves. (…)
Herbed Corn On The Cob
Servings: 4
Ingredients:
4 x Corn, ears, medium
2 T Margarine
1/8 t Basil, dried
1/8 t Chervil, dried
1/8 t Thyme, dried
PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo.,72mg Sodium Into large pot of boiling water, cook corn5 minutes until tender. (…)
Pink Tartar Sauce
Servings: 8
Ingredients:
1/2 c Mayonanaise
1 T Hamburger relish
1 t Dijon-style mustard, grainy
1 t Lemon juice
* Hamburger relish gives this creamy, flavorful sauceits pretty pink color~——————————————————~—————— PER SERVING: 1 T = 101 cal., 0gPro., 11g Fat, 1g Carbo., 117mg Sodium In smallserving bowl, combine all ingredients. (…)