LEFTOVER BEEF WITH NOODLES AND VEGETABLES HEAT 2 tsp oil in skillet. Add 2 cups small broccoli florets, 5 oz pkg sliced shiitake mushrooms 1 cup shredded carrots, saute 2 min. ADD 3 cups water, bring to a boil. Crumble in noodles from two 3 oz pkgs ramen noodles (reserve seasoning packets for another use). Simmer covered 3 min. or until noodles are almost soft. STIR IN 2 cups leftover strips of beef and 1/4 cup stir fry sauce. Simmer uncovered 1 min. more or until noodles are soft and heated through. Serve.*
VERTICAL TOMATO SALAD SLICE an assortment of tomatoes (red, yellow, heirloom, etc.) and layer them in a stack. Place on a bed of salad greens and drizzle with extra virgin olive oil or your favorite salad dressing. SPRINKLE with fresh herbs (thyme, basil or any of your favorites), salt and pepper and serve.* INDIAN SPICED SALMON BITES WITH CURRY YOGURT DIP DIP 1 cup thick Greek yogurt or plain yogurt 1/4 cup mango chutney 1/4 cup chopped cilantro 1/2 tsp each curry powder and garam masala (type of spices mixed together, can be found on internet) 1 clove garlic, crushed through a press SALMON BITES 1 tbs pink peppercorns, finely chopped 3/4 tsp garam masala 1 1/2 pounds thick center cut salmon fillet, skin and pin bones removed, cut into 3/4" cubes 1/2 tsp sea salt and kosher salt 30 round cucumber slices HEAT oven to 400 degrees. Line a baking sheet with parchment paper. DIP---Combine ingredients in a bowl until blended. Transfer dipping sauce to a small serving bowl. SALMON BITES---On wax paper, combine peppercorns and garam masala. Dip one side of each salmon cube in spice mixture to lightly coat. Sprinkle cubes with salt. Spray a skillet with cooking spray or brush with a little oil and heat. Place salmon skin side down in skillet. COOK 2 min. or until bottoms are lightly golden (top part of salmon will still be raw). Transfer salmon cooked side up to baking sheet. Bake 4 min. or until medium rare in middle or desired doneness. Place each salmon bite on a cucumber round. Serve warm with Curry Yogurt Dip. MAKES 30 SALMON BITES.* PEACHES AND CREAM CREPES PIT AND SLICE 4 ripe peaches. Mix 1 tbs apricot preserves with peach slices. Blend 1/2 cup nonfat Greek yogurt or plain yogurt with 3/4 cup sweetened whipped cream, divide whipped cream mixture among 6 store bought crepes. TOP with peaches and fold sides of crepe over filling and serve.* 15 Minute Mexican Chicken & Rice Wraps 1 Tbs. oil 1 lb. boneless, skinless chicken breasts, cut into strips 2 cups water 1 cup Taco Bell Home Originals Thick 'N Chunky mild salsa 1-1/4 oz. pkg. Taco Bell Home Originals taco seasoning mix 2 cups Minute white rice, uncooked 8 to 12 flour tortillas (6 to 8 inch) Kraft shredded cheddar cheese, optional Heat oil. Add chicken; cook until lightly browned. Add water, salsa and taco seasoning mix; stir. Heat to a boil. Stir in rice; cover. Cook on low heat 5 minutes or until cooked through. Spoon chicken mixture onto 8 to 12 flour tortillas (6 to 8 inch); top with shredded cheddar, if desired. Fold up sides to enclose filling. Better Cook Risotto 1/2 cup chopped onion (1 medium) 4 tsp. margarine or butter 1 cup Arborio rice 3 cups water 3/4 cup beef or vegetable broth 3/4 cup frozen baby peas 1/4 cup grated Parmesan cheese 1/4 cup cubed mozzarella or Muenster cheese (1 oz.) 1 to 2 Tbs. snipped fresh thyme, savory, and/or parsley Grated Parmesan cheese 1. In a 2-quart saucepan cook onion in hot margarine or butter until onion is tender. Add uncooked rice. Cook and stir over medium heat about 5 minutes or until rice is lightly golden. 2. Meanwhile, in another saucepan combine water and broth; bring to boiling. Reduce heat until mixture just simmers. Slowly and carefully add 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add the remaining liquid, 1/2 cup at a time, stirring constantly until the liquid is absorbed and rice is just tender. (This will take about 25 minutes total.) 3. Cook and stir until rice is slightly creamy and kernels are tender. Stir in peas, the 1/4 cup Parmesan cheese, mozzarella cheese, and herbs; heat through. Serve immediately. Pass additional Parmesan cheese. Makes about 4 cups. Grilled Chicken And Pineapple 20 oz. can Dole pineapple slices, undrained 2 Tbs. lemon juice 1 tbs. vegetable oil 2 tsp. dried oregano leaves 1 tsp. garlic powder 5 boneless chicken breast halves Combine pineapple slices with lemon juice, oil, oregano, and garlic in shallow non-metallic dish. Add chicken halves; turn to coat. Cover; marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple 10 minutes on each side or until chicken is no longer pink. Discard marinade. Serves 5. Island Kabobs 20 oz. can Dole pineapple chunks, drained 1 lb. medium or jumbo shrimp, peeled and deveined 1 red or green bell pepper, cut into chunks 1 zucchini, sliced 1/2 cup barbecue sauce Thread on skewers, pineapple chunks, shrimp, red or green bell pepper chunks, zucchini slices. Grill or broil kabobs, brushing occasionally with barbecue sauce, 8 to 10 mnutes or until shrimp are cooked. Serves 4. Hawaiian Steak 6 oz. can Dole pineapple juice 3 Tbs. honey 1 Tbs. soy sauce 2 Tbs. chopped green onion 1 tsp. garlic powder 1 lb. boneless loin steaks or flank steak 2 tsp. cornstarch Combine pineapple juice with honey, soy sauce, chopped green onion, and garlic powder in shallow non-metallic dish. Add steaks; turn to coat. Cover, marinate 15 minutes in refrigerate. Grill or broil steak 10 minutes on each side for medium. Stir 2 tsp. cornstarch into marinade, in saucepan; heat until hot and slightly thick, serve with steak. Peach-Mustard Glazed Pork Chops 16 oz. can peach slices in extra-light syrup* 1 tsp. Worcestershire sauce 2 Tbs. peach preserves 2 Tbs. Dijon-style mustard 1 tsp. black pepper 4 boneless center cut pork chops, 3/8-inch thick *or substitute with fresh peaches and 1/2 cup apple or orange juice Stir fiRst 4 ingredients together in bowl. Set aside. Heat nonstick skillet over medium-high heat; brush chops with vegetable oil and season with pepper. Brown on one side (2-3 minutes), turn. Add peach mixture, reduce heat to low; cover and cook 4 minutes. Serve with peaches and sauce. Garnish with fresh raspberries. http://famousrecipes.wordpress.com/ http://www.worldfamousrecipes.org/
