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BAY SEAFOOD SEASONING BLEND

BAY SEAFOOD SEASONING BLEND
1 T ground bay leaves
2 1/2 t celery salt
1 1/2 t dry mustard
1 1/2 t black pepper
3/4 t ground nutmeg
1/2 t ground cloves
1/2 t ground ginger
1/2 t paprika
1/2 t red pepper
1/4 t ground mace (optional)
1/4 t ground cardamon (opt.)
Combine all ingredients; store in an airtight container.
Use with seafood or chicken.
Yield: 1/4 cup.

GREEK SEASONING BLEND

GREEK SEASONING BLEND
2 t salt
2 t dried oregano
1 1/2 t onion powder
1 1/2 t garlic powder
1 t cornstarch
1 t pepper
1 t beef-flavored bouillon granules
1 t dried parsley flakes
1/2 t ground cinnamon
1/2 t ground nutmeg
Combine all ingredients; store in an airtight container.
Serve with steaks, pork chops, chicken, or fish.
Yield: 1/4 cup.

HERBS SEASONING BLEND

HERBS SEASONING BLEND
1 T dried thyme
1 T dried oregano
2 t rubbed sage
1 t dried rosemary
1 t dried marjoram
1 t dried basil
1 t dried parsley flakes
Combine all ingredients; store in an airtight container.
Use in omelets and to season fish, vegetables, or chicken.
Yield: 1/4 cup.

GROUND SEASONING BLEND

GROUND SEASONING BLEND
2 T ground celery seeds
1 T onion powder
1 T salt
Combine all ingredients; store in an airtight container.
Use in stew, chowder, or sandwich spreads.
Yield: 1/4 cup

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad
Yield: 1 Servings
dressing:
3 TB Honey
1 1/2 ts White Vinegar
4 ts Mayonnaise
1 TB Dijon Mustard
1/8 ts Sesame Oil
Salad:
Vegetable Oil -- For Frying
1 Egg
1/2 c Milk
1/2 c Flour
1/2 c Corn Flake Crumbs
1 ts Salt
1/4 ts Pepper
1 Skinless Boneless Chicken Breast Halves
3 c Romaine Lettuce -- Chopped
1 c Red Cabbage -- Chopped
1 c Napa Cabbage -- Chopped
1/2 Carrot -- Shredded
1 Green Onion -- Sliced
1 TB Almonds -- Sliced
1/3 c Chow Mein Noodles
Using an electric mixer, blend together all the ingredients for the
dressing in a small bowl. Put the dressing in the refrigerator to
chill while you prepare the salad. Preheat the oil in a deep fryer
or frying pan over medium heat to 350. Oil needs to be at least 1/2"
deep. In a small, shallow bowl beat the egg, add the milk and mix
well. In another bowl, combine the flour with the cornflake crumbs,
salt and pepper. Cut the chicken breast into 4 to 5 long strips.
Dip each strip into the egg mixture then into the flour mixture,
coating each piece completely. Fry each chicken finger for 5 minutes
or until the coating has darkened to brown. Prepare the salad by
tossing the romaine with the red cabbage, napa cabbage and carrot.
Sprinkle the green onion on top of the lettuce mixture. Sprinkle the
almonds over the salad, then the chow mein noodles. Cut the chicken
into bite-size chunks. Place the chicken on the salad, forming a
pile in the middle. Serve with salad dressing on the side.

Applebee's Quesadillas

Applebee's Quesadillas
Yield: 2 Servings
1 2 flour tortilla -- 10 size
2 TB Butter -- Softened
1/3 c Monterey Jack Cheese --
: Shredded
1/3 c Cheddar Cheese -- Shredded
1/2 md Tomato -- Chopped
2 ts Onion -- Diced
1 ts Jalapeno -- Diced
1 sl Bacon -- Cooked
1/4 ts Fresh Cilantro -- Finely
: Chopped
: ds Salt
: Sour Cream
: Guacamole
: Salsa
Heat a large frying pan over medium heat. Spread half of the butter
on one side of each tortilla. Put tortilla, butter side down, in the
hot pan. Spread the cheeses evenly onto the center of the tortilla in
the pan. Sprinkle the tomato, onion and jalapeno over the cheese.
Crumble the bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and dash of salt over the other ingredients.
Top with the remaining tortilla, buttered side up. When the bottom
tortilla has browned, flip the quesadilla over and grill the other
side. Remove from pan and cut into 6 slices, using pizza cutter.

Applebee's Low-Fat Blackened Chicken Salad

Applebee's Low-Fat Blackened Chicken Salad
**Dressing**
1/4 c fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c honey
1 T prepared mustard
1 T white vinegar
1/8 t paprika
**Salad**
8 c iceberg lettuce,Chopped
1/2 c red cabbage,Shredded
1/2 c carrot,Shredded
1/2 c fat free mozzarella,Shredded
1/2 c fat free cheddar,Shredded
1 lg tomato,diced
1 hardboiled egg white,diced
**Chicken Marinade**
1 c water
3 T lime juice
2 T soy sauce
1/2 T Worcestershire
**Cajun Spice Blend**
1/2 T salt
1 t sugar
1 t paprika
1 t onion powder
1 t black pepper
1/2 t garlic powder
1/2 t cayenne pepper
1/2 t white pepper
**other**
2 boneless,skinless chicken breast halves
2 T light butter
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in
a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and
stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for
several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got
it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon
of the spice blend over one side of each of the chicken breasts. Cover the entire
surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the
side with the spices. While first side cooks, sprinkle another teaspoon of spice over the
top of each chicken breast, coating that side as you did the other. Flip the chicken over,
and sear for another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3
minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large
bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the
salad with the cheeses and hard boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the
chicken over the top of the salad and serve immediately with dressing on the side.
Serves 2 as an entree.

Cinnamon Butter

Cinnamon Butter
1/2 lb butter
1/2 lb confectioners sugar
3 tablespoons cinnamon
Combine the ingredients and mix well with an electric mixture. Store in
refrigerator.

CAJUN SEASONING

CAJUN SEASONING
1 box salt
3T black pepper
2T garlic powder
1t onion powder
1t nutmeg
2T parsley flakes (crunched)
4T red pepper (ground) (cayenne)
2T chili powder
Combine all ingredients; store in an airtight container.
NOTE: the following recipes were taken from
~~~~ Southern Living Magazine.

French bread cut into one inch slices, making eight slices

French bread cut into one inch slices, making eight slices
Combine:
6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla
Pour over bread slices, cover and refrigerate overnight.
Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas,
thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup
sugar and 1 tablespoon apple pie spice over strawberries and bananas.
Place slices of egg-soaked bread on top of strawberries and bananas.
Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes.
Serve with whipped cream or powdered sugar.

Egg Casserole

Egg Casserole
12 eggs beaten
1/2 lb. sausage
1 can condensed creamy chicken mushroom soup
Cheddar cheese
Basil
Chives
Paprika
Parsley
Pan fry sausage, drain, set aside. Grate cheese (enough to sprinkle on top
of casserole). Beat eggs, add chopped chives, basil, seasoned salt, scramble
lightly. Add together 1/2 sausage and chicken soup, (no milk added to soup),
and egg mixture. Place remaining sausage in bottom of casserole dish. Pour
egg mixture, soup and remaining sausage over top of sausage. Sprinkle cheese
on top. Sprinkle paprika and/or parsley on top. Bake 30 minutes at 350F.

Bisquick

Bisquick is simply a pre mix of flour and the shortening. The following
recipe comes from the book: oops I no longer have the title page, but
it's something like _Make Your Own Food_ check the library (which is a very
good book full of good recipes).
***Biscuit Mix***
Ingredients:
4 cups unbleached white flour
2/3 cup instant non fat dry milk
1 tsp salt
3 tbsp double acting baking powder
1/2 cup good veretable oil
Mix flour, milk, salt and baking powder together in blender or food
processor. Mix well, then blend in the oil. Empty into covered container,
and store in fridge until needed.
This yields about 5 cups of mix. Each cup of mix makes about six biscuits.
To make biscuits:
add 1/2 cup water to each 1 cup of mix.
Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits
& bake on a greased cookie sheet in a pre heated 425 deg. oven for approx.
10 minutes.
Sorry about the imperial measurements, fahrenheit & so on, but it is an
old book.

Pineapple French Toast with Ambrosia Salsa

Pineapple French Toast with Ambrosia Salsa
(source: Austin American Statesman, April 7, 1993)
20 oz can pineapple chunks in juice
1 cup strawberry halves
1/4 cup toasted flaked coconut
4 tablespoons sugar, divided
1 10 ounce loaf French or Italian bread
3 eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
Drain pineapple, reserving 3/4 cup juice and pineapple pieces separately.
In a small bowl, prepare ambrosia salsa by combining strawberries, coconut,
reseved pineapple pieces and 2 tablespoons sugar, set aside.
Cut bread in 3/4 inch slices. In a 15 by 10 inch jelly roll pan, arrange
bread in a single layer, set aside. In a large bowl, beat eggs, milk,
vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple
juice, pour over bread, turning slices to coat completely. Cover and
refrigerate overnight or until all liquid is absorbed, about 1 1/2 hours.
In a large skillet over medium heat, melt butter. Add bread a few pieces
at a time and cook until browned on both sides, turning bread once, and
adding more butter if necessary. Serve with ambrosia salsa. Serves 6.

CRUNCH

CRUNCH
1 cup rolled oats 1 cup coconut
1/2 cup brown sugar 1/2 tsp vanilla
125 g butter (melted)
Put all ingredients into a bowl, mix well then spread into
a greased 20x30cm tin. Bake in slow oven 160 degs C, or 324 degs. F,
for 25 mins. or until golden brown. Mark into pieces while hot but
leave in tin until cold.

Bigos

Categories: Poland, Main dish
Servings: 8
1 kg Cabbage (2 1/4 lb)
1 kg Sauerkraut
8 dl Water (1 2/3 pt)
500 g Roast pork (1 1/8 lb)
500 g Roast beef
600 g Sausage, variety (1 1/3 lb)
400 g Boiled ham (7/8 lb)
10 Boletus mushrooms, dried
10 Stones prunes
10 Juniper berries, crushed
10 Peppercorns
1 Bay leaf
2 Onions
2 Cooking apples
1 1/2 dl Red wine, dry (1/3 pt)
1 ts Honey
2 tb Lard
Salt
Pepper
(Preparation: 1 hour; cooking: 2 to 3 hours)
Drain the excess juices form the sauerkraut (if necessary: chop it
finely). Chop the cabbage, pour boiling water over it and drain.
Rinse the mushrooms, cover with a little warm water and leave to soak for
15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes,
drain and cut into strips. Keep the mushroom stock.
Peel the apples and cut into cubes.
Peel and chop the onions, lightly fry them in 1 tb of lard.
Put the cabbage and the sauerkraut into a large saucepan, add onions,
mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and
peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for 1
1/2 hours.
Cut the meats into cubes. Slice the sausage and fry it lightly in lard.
Add all to the pan. Pour the wine in, add honey and cook for a further 40
minutes. Stir frequently taking care not to burn it.
Serve hot with wholemeal bread.
Remarks:
-- roast duck or venison and roasting gravies can be added to bigos
-- Bigos can be reheated for several days. It's flavour improves as it
matures, tastes best on the third day.

SULTANA LOAF

SULTANA LOAF
Into a bowl put:-
1 cup sultanas 1 tsp baking soda
4 ozs. sugar 1 Tbs golden syrup
1/2 ozs. butter
Add 1 cup boiling water and let cool. Add 1 1/2 tsp baking powder
mixed with 10 ozs. flour and 1 tsp mixed spice.
Bake 1 hr. 350 degs F.

ICE CREAM CAKE

ICE CREAM CAKE
4 ozs. butter 4 ozs. sugar
1 dsp golden syrup 1 tsp baking powder
1 egg 1 large cup flour
Cream butter and sugar, add egg and beat well, add golden syrup
then dry ingredients. Spread into swiss roll tin. Bake 20 mins.
at 350 degs F. When cool top with the following:-
Cream 4 ozs. butter with 8 ozs. icing sugar, add 1 egg, 4 ozs. flour
and 1 tsp vanilla. Spread over cooled base and ice with chocolate icing.

BUMBLE BEES (no cooking)

6 ozs. butter 1 1/2 cups dates
1 cup sugar 1 beaten egg
1 tsp vanilla 3 cups rice bubbles
coconut
Put butter, sugar, vanilla, dates and egg in saucepan. Bring slowly
to the boil, then keep boiling for 3 mins. Put aside to cool, then add
rice bubbles. Take small tsp lots and roll in coconut. Place on a tray
and refrigerate for a least 1 hr.
Store in airtight container in refrigerator.

NUT LOAF

NUT LOAF
2 cups flour 2 tsp baking powder
1/2 cup sugar 1/2 cup walnuts chopped
pinch salt 1 egg beaten
1 Tbs golden syrup warmed 1 cup milk
Sift flour and baking powder, add sugar and nuts. Make a well in centre
and add beaten egg, milk and warmed golden syrup.
Bake in loaf tin 1 hr. at 400 degs. F.

Baking - COLLECTION

3 EGG SPONGE
3 eggs 1/2 cup sugar
1 cup flour pinch salt
1 1/2 tsp cream of tartar 1 tsp baking soda
1 Tbs butter 1/2 cup milk
(butter and milk is heated until butter melts)
Beat egg whites until stiff, Add yolks and beat well.
Gradually add the sugar and beat well again. Fold in the sifted flour
and cream of tartar. Add soda to milk and butter. Add to mixture and fold in
well. Pour into lined sponge tin and bake 375 deg. F.
(20 mins. 190 degs C in a ring tin.)

Sixty Uses Of Vinegar

Here are some uses for vinegar:
1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a
glass of water several times daily.
2. Thirst-quenching drink: apple cider vinegar mixed with cold water.
3. Sagging cane chairs: sponge them with a hot solution of half vinegar and half
water. Place the chairs out in the hot sun to dry.
4. Skin burns: apply ice cold vinegar right away for fast relief. Will prevent burn
blisters.
5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean.
6. Storing cheese: keep it fresh longer by wrapping it in a vinegar-soaked cloth and
keeping it in a sealed container.
7. Remove stains from stainless steel and chrome with a vinegar-dampened cloth.
8. Rinse glasses and dishes in water and vinegar to remove spots and film.
9. Prevent grease build-up in your oven by frequently wiping it with vinegar.
10. Wipe jars of preserves and canned food with vinegar to prevent moldproducing
bacteria.
11. To eliminate mildew, dust and odors, wipe down walls with vinegar-soaked
cloth.
12. Clean windows with vinegar and water.
13. Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy
water.
14. Clean breadbox and food containers with vinegar-dampened cloth to keep
fresh-smelling and clean.
15. Pour boiling vinegar down drains to unclog and clean them.
16. Clean fireplace bricks with undiluted vinegar.
17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper,
bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well.
18. Make your catsup and other condiments last long by adding vinegar.
19. To clear up respiratory congestion, inhale a vapor mist from steaming pot
containing water and several spoonfuls of vinegar.
20. Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity,
hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight,
dandruff, brittle nails and bad breath.
21. When boiling eggs, add some vinegar to the water to prevent white from
leaking out of a cracked egg.
22. When poaching eggs, add a teaspoon of vinegar to the water to prevent
separation.
23. Weight loss: vinegar helps prevent fat from accumulating in the body.
24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of
sherry and 2 tablespoons of vinegar.
25. Add a spoonful of vinegar when cooking fruit to improve the flavor.
26. Soak fish in vinegar and water before cooking for a tender, sweeter taste.
27. Add vinegar to boiling ham to improve flavor and cut salty taste.
28. Improve the flavor of desserts by adding a touch of vinegar.
29. Add vinegar to your deep fryer to eliminate a greasy taste.
30. Add a tablespoon of vinegar to fruit gelatin to hold it firm.
31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma.
32. Use vinegar instead of lemon on fried and broiled foods.
33. To remove lime coating on your tea kettle; add vinegar to the water and let
stand overnight.
34. To make a good liniment: beat 1 whole egg, add 1 cup vinegar and 1 cup
turpentine. Blend.
35. Apply vinegar to chapped, cracked skin for quick healing.
36. Vinegar promotes skin health: rub on tired, sore or swollen areas.
37. Reduce mineral deposits in pipes, radiators, kettles and tanks by adding
vinegar into the system.
38. Rub vinegar on the cut end of uncooked ham to prevent mold.
39. Clean jars with vinegar and water to remove odor.
40. Avoid cabbage odor by adding vinegar to the cooking water.
41. Skunk odor: remove from pets by rubbing fur with vinegar.
42. Paint adheres better to galvanized metal that has been wiped with vinegar.
43. Pets' drinking water: add vinegar to eliminate odor and encourage shiny fur.
44. For fluffy meringue: beat 3 egg whites with a teaspoon of vinegar.
45. Pie crust: add 1 tablespoon vinegar to your pastry recipe for an exceptional
crust.
46. Half a teaspoon per quart of patching plaster allows you more time to work the
plaster before it hardens.
47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to
water. They will keep fresh for days in fridge.
48. Poultry water: add vinegar to increase egg production and to produce tender
meat.
49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling
with boiling vinegar.
50. Olives and pimentos will keep indefinitely if covered with vinegar and
refrigerated.
51. Add 1 tsp. vinegar to cooking water for fluffier rice.
52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing.
53. After shampoo hair rinse: 1 ounce apple cider vinegar in 1 quart of distilled
water.
54. For a shiny crust on homemade bread and rolls: just before they have finished
baking, take them out, brush crusts with vinegar, return to oven to finish baking.
55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim
milk and 1 tsp. vinegar.
56. Boil vinegar and water in pots to remove stains.
57. Remove berry stains from hands with vinegar.
58. Prevent sugaring by mixing a drop of vinegar in the cake icing.
59. Cold vinegar relieves sunburn.
60. When boiling meat, add a spoonful of vinegar to the water to make it more
tender.
61. Marinate tough meat in vinegar overnight to tenderize.
62. A strength tonic: combine raw eggs, vinegar and black pepper. Blend well.
63. Douche: 2 to 4 ounces of vinegar in 2 quarts of warm water.

Applebee's Low-Fat Asian Chicken Salad

Applebee's Low-Fat Asian Chicken Salad
Yield: 1 Servings
1 c teriyaki marinade
4 chicken breast fillets
**Fat-Free Asian Dressing**
2 c water
1/2 c granulated sugar
3 T dry pectin
1 T white vinegar
1/2 t soy sauce
1 t salt
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t paprika
**salad**
8 c romaine lettuce,Chopped
8 c iceberg lettuce,Chopped
3 c red cabbage,Shredded
3 c green cabbage,Shredded
2 c carrots,Shredded
1 c green onion,Chopped
1 1/3 c crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan
over medium heat. Bring mixture to a rolling boil while stirring often with
a whisk, then remove the pan from the heat to cool. When dressing has
cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup
of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions
over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size
pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

Cotes De Veau Flambes (Flamed Veal Chops)

Yield > 1
Servings
Ingredients :
By now, the only thing left the side
of veal is the chops, though
fortunately you should have some
left-over veal stock (it can be frozen
as ice-cubes). Here is a very simple,
low-fat recipe from Larousse Light
French Cooking is unfortunately
long out of
print.
Method :
• Beat together one egg yolk with half a tablespoonful of evaporated skim milk.
• Slice 375 g of mushrooms. Measure out 30 ml of brandy or whisky.
• Juice half a lemon. Have ready about 4 tablespoons of veal stock.
• Chop 2 tablespoons of parsley. Trim any fat From 6 veal chops and rub it over a large non-stick pan
with a lid. If there is no fat, brush on a little olive oil.
• Heat the pan and brown the chops on both sides, then add the stock.
• Meanwhile heat the cognac in a small saucepan, ignite it and pour it over the chops. Add the
mushrooms, season with salt and pepper and cover. Cook just until the mushrooms have exuded their juices.
Remove the chops to a warm serving dish.
• Reduce the cooking juices a little, then add a spoonful or two of the juices to the egg yolk mixture,
stirring. Remove the frying pan from the heat and tip the egg yolk mixture into it, stirring. Return the pan to
a very gentle heat and stir until the sauce thickens. It must not boil or it will curdle. Add a dash of lemon
juice and parsley, correct seasoning and spoon sauce over the chops.
• Larousse advises serving the chops with any dish of zucchini.

Confit D'oie (Preserved Goose)

Yield > 1
Ingredients :
1 x fat goose
1 lrg handful spiced salt made with:
2 lb sea salt, finely crushed.
1 tsp saltpeter
1 lb sugar
4 x cloves
1 x bay leaf
1 sprg thyme, crushed to powder
Melted fat:
1 prt goose fat
1 prt pork fat, clarified and strained
Method :
• "Confit d'oie is easy to prepare. It is an excellent food
that can be stored a long time. This dish is part of French
regional cooking; it is a specialty in Languedoc, Gascony, and
the Bearn."
• Method. Bleed a fat goose, pluck, singe, then completely
cool it.
• Slit the goose down the back, from neck to tail. Draw it
carefully to avoid harming the liver, which can be used in
cooking other dishes.
• Remove the fat that surrounds the gizzard and the
intestines.
• Cut the goose into four pieces: the two breast pieces with
the wings attached and the two legs. Leave the carcass bones
attached to each quarter.
• Rub the pieces of goose inside and out with spiced salt. A
large handful of this salt is enough for 1 goose.
• After rubbing the goose with salt, put the pieces in a
glazed bowl and cover with remaining spiced salt and a
dishcloth. Let marinate in this brine for at least 24 hours.
• Then remove the pieces of goose, shake the salt off
them, and carefully wipe. Plunge the pieces of goose into a
saucepan filled with tepid melted fat - half goose fat from the
bird and half pork fat, both clarified and strained.
• Gradually bring to a slow boil. The fat should boil but not
smoke.
• At the start of the cooking the fat will be cloudy, but as
the goose cooks, it will get clearer. It takes 2 hours to produce
a perfect confit. The goose will be cooked when the fat is clear;
if it has been cooked very slowly, a needle should penetrate
the meat easily.
• Drain the pieces of goose and remove any loose bones
from the carcass or the legs.
• Using a glazed earthenware pot, pour in a layer of the
cooking fat.
• Let is harden; then place the goose meat on top, without
letting it touch the sides of the pot, in a single layer. Cover
with another layer of half-congealed fat. Repeat until all the
goose meat is covered.
• Two days later pour a new layer of hot fat into the pot to
fill any empty spaces. The following day pour on the surface a
last layer of pure pork fat, well cooked, which, in turn, will
harden. Cut a piece of wax paper the size of the pot and place
it on top of the fat.
• Cover the pot and keep the confit d'oie in a dry, cool
place or refrigerate.
• Each time you want to use a piece of confit, first remove
the pork fat, then the cooking fat. After you remove a piece of
goose, first replace the goose fat, then the pork fat. This way,
the confit can be kept for a whole season.

Codfish Provencale

Yield > 4
Ingredients :
2 lb Codfish
2 tbl Oil
2 med Onions chopped
28 oz Canned tomatoes - (1 can)
with liquid
1 tbl Flour
1 cup Dry white wine
Method :
• Cut fish into slices approximately 1 1/2-inches thick. Heat
oil in large, heavy skillet. Add onions and cook until slightly
browned. Add fish and cook until fish is golden brown. Remove
fish and set aside. Add tomatoes to pan. Sprinkle with flour.
Stir in wine and liquid from can of tomatoes. Bring to boil.
Return fish to pan and cook, without allowing to boil, for 20
minutes. Serve hot.
• Suggested Wine: A chilled dry white wine: Bordeaux
Graves; etc.

Applebee's Blonde Brownies

Applebee's Blonde Brownies
Yield: 1 Servings
1 c flour,Sifted
1/2 t baking powder
1/8 t baking soda
1/8 t salt
1/2 c walnuts,Chopped
1/3 c butter (or margarine)
1 c brown sugar,Packed
1 egg,beaten
1 T vanilla extract
1/2 c white chocolate chips
Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder,
baking soda and salt. Sift again. Add chopped nuts. Mix well and set
aside. Melt butter. Add brown sugar and mix well. Add egg and
vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy looking crumbs. Serve blondies warmed so they will be soft with
ice cream and maple butter sauce.
Maple butter sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in cream
cheese and maple extract until smooth. Heat again either over low heat or in
the microwave at short intervals to reach desired sauce consistency. Serve
over blondies topped with vanilla ice cream. Should be enough sauce to
generously top a 9x13-inch pan recipe.

Coconut-Walnut Macaroons

Yield > 24
Ingredients :
2 x egg whites
1 cup sugar
1 tbl honey
2 cup cornflakes
or
2 cup Rice bubbles
1/2 cup chopped pecans
1 cup coconut
1/2 tsp vanilla essence
Method :
• Preheat oven to 350 F.
Beat the egg whites until stiff peaks form. Gradually and
carefully fold in the sugar, honey and vanilla, then the
cornflakes, nuts, and coconut.
• Scale teaspoons of mixture onto a greased baking tray,
leaving space in between for mixture to spread.
• Bake for 15-20 minutes and allow to cool on the baking
tray.

Summer berries in Champagne jelly

Summer berries in Champagne jelly
serves 8
ingredients
900ml/11⁄2pt Champagne
11⁄2 teaspoons powdered gelatine
250g/9oz granulated sugar
250g/9oz strawberries, hulled
and chopped
250g/9oz blueberries
• Pour half of the champagne into a large bowl, and let the bubbles
subside. Sprinkle the gelatine over the top in an even layer. Do not stir.
Leave until the gelatine is spongy.
• Pour the remaining Champagne into a large saucepan, add the sugar
and heat gently, stirring constantly, until all the sugar has dissolved.
Remove the pan from the heat, add the gelatine mixture and stir until
thoroughly dissolved. Cool completely.
• Divide the berries among eight 125ml/4fl oz stemmed wine glasses,
and gently pour the jelly over them. Chill in the refrigerator until set.
Remove from the refrigerator 15 minutes before serving.

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Cinnamon French Toast Waffles

Yield > 1
Ingredients :
2 slc Whole-wheat Bread
1/4 cup Egg Substitute -- liquid
3 tbl Milk
1/4 tsp Vanilla
1/8 tsp Cinnamon
1 dsh Salt -- optional
Vegetable Oil Spray
Method :
• Pre-heat your waffle iron according to the manufacturer's
directions while mixing up the following:
In a medium sized shallow bowl, stir together the egg
substitute, milk, vanilla, cinnamon, and salt (if desired). Dip
bread into mixture, making certain to soak up all of mixture
between the two slices. Spray the bottom of your waffle iron,
and place one slice of bread in the center. Quickly spray the
top of the waffle iron, and close it. Cook waffle/toast for 2 - 3
minutes, or until steam stops coming from the iron. Repeat
with second slice of toast, and serve plain or with a desired
topping. Fresh fruit, or applesauce make wonderful toppings,
although, this is also very good eaten plain. copyright 1999,
Kaylin Cherry/Real Food for Real People

Applebee's Baked French Onion Soup

Applebee's Baked French Onion Soup
Yield: 10 Servings
3 T vegetable oil
6 md white onions,sliced
8 c beef broth,(Swanson is
-best)
1 c water
2 1/2 t salt
1/2 t garlic powder
1/4 t black pepper,Ground
5 plain hamburger buns
10 sl provolone cheese
10 t parmesan cheese,Shredded
1. Add 3 tablespoons oil to a large soup pot or saucepan over
medium/high heat. Add the sliced onions and saute for 20 minutes until the
onions begin to soften and start to become translucent. You don't want them to
brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to
the pan and bring mixture to a boil. When soup begins to boil, reduce heat
and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so
that the bread is the same thickness as the bottom half of each bun. Throw the
tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and
5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in
the oven directly on the rack and bake for 15 to 20 minutes or until each piece is
golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a
crouton on top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5
to 6 minutes or until the cheese is melted and starting to brown (you may
need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
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