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Italian Pesto Sauce
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Chunky Marinara Sauce
1 c diced red
1 c diced celery
1 c diced zucchini
1 c diced mushrooms
4 c peeled, diced tomato's (about 8 medium)
1 c tomato juice
2 tb tomato paste
2 tb chopped fresh basil
1 tb chopped fresh oregano
1 ts minced garlic
Dice onion, celery, zucchini, and mushrooms into 1/2" chunks. Sauté in balsamic vinegar, about 5 minutes. Add tomato's; blend in tomato juice, tomato paste, herbs, and garlic. Simmer for 20 minutes, or until sauce is reduced by 1/3. Serve over pasta.
From: "Jim Bakker" Submitted By DONNA WEBSTER
Italian Pesto Sauce
3 c Loosely packed fresh basil
3/4 c Olive oil
1/4 c Pine nuts or (Black Walnuts , Pecans)
3 Garlic cloves
1 ts Salt
1/2 c Parmesan cheese -
Freshly grated 3 tb Romano pecorino cheese OR Parmesan cheese
Put basil, oil, pine nuts, garlic and salt
into a blender or food processor. Process until smooth. Pour sauce into small
bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese.
Mix to blend. Taste and adjust for seasoning.
If you plan to freeze the sauce, add the cheese after the sauce has thawed
Herbed Butter Spread
1 c Soft butter or margarine
3 tbs Herbs
(combine basil, thyme, rosemary and tarragon or your favorite herbs). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables.
Buttermilk Dressing With Herbs & Green Pepper
Yield: About 1 1/2 c. dressing
2/3 c buttermilk
1/3 c olive oil
1 1/2 tb lemon juice
1/4 c mayonnaise
3 tb chives; snipped
1 ts fresh minced tarragon
2 ts fresh minced basil
2 ts fresh minced purple basil
1 ts fresh minced parsley
2 ts coarsely ground green --peppercorns
1/2 ts salt (approximately)
1/4 ts sugar
Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small
bowl until mixture is smooth and well blended. Blend in remaining
ingredients. Cover the bowl tightly with plastic wrap and refrigerate
for at least 30 minutes. Correct seasoning and allow to come to cool
room temperature before serving.
For the marinade:
2/3 c olive oil
1/4 c fresh lemon juice,; or to taste
2 tb Sherry wine vinegar; or red wine vinegar
1 tb Dijon mustard
2 ts minced fresh thyme leaves
2 ts minced fresh tarragon leaves
1 tb minced garlic
3 tb minced fresh parsley leaves,; or to taste
Salt and freshly ground black pepper to taste
2 Yellow squash, trimmed and cut into1/4-inch thick slices
2 Zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
2 Small eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
1 Red and green bell pepper, cored, seeded and quartered
1 Red onion, cut into;1/4-inch thick slices
Minced fresh parsley
Oil-cured or brine-cured black olives; pitted and sliced -
Parmesan shavings for garnish,; if desired
Make the marinade: in a bowl whisk together the ingredients.
In a large shallow glass or ceramic baking dish, arrange the vegetables.
Add the marinade, turning the vegetables to coat with the marinade, and let
stand, covered and chilled, for at least 2 hours, or overnight. Drain
vegetables reserving marinade.
Heat grill pan over moderately high heat until hot. Add vegetables and
grill, in batches, for 3 - 4 minutes on each side, or until tender.
Transfer vegetables to a serving dish, drizzle with remaining marinade and
sprinkle with parsley. Garnish with olives and Parmesan shavings.
Yield: 6-8 servings
Per serving (excluding unknown items): 1296 Calories; 145g Fat (99%
calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 189mg
Salsa With Fresh Cilantro
Yield: 1 Servings
1/4 c chopped fresh cilantro leaves
2 medium tomatoes, chopped
1 small Serrano or jalapeno pepper peeled,; seeded and minced
1/4 c chopped onion
1 minced garlic clove
1/2 ts red wine vinegar
Mix all ingredients. Serve with tortilla chips or Mexican foods.
Great in guacamole. Makes approximately 1 cup.
Chefs Anne and David Gingrass
1 Large roasting chicken
1 cup Italian parsley leaves, stems removed
1 cup Basil leaves, torn
1/4 cup Chives, cut 1/2" long
1/2 cup Chervil sprigs
1/4 cup Tarragon leaves
1/4 cup Virgin olive oil
1 clove Garlic, sliced thinly
2 Shallots, walnut sized, peeled and sliced
1 Tb. Virgin olive oil
1/4 Lemon, juiced
1 Tb. Grated Parmesan cheese
-Prepare the salad and marinade
Combine all of the herbs in a bowl and toss together well. Remove 1-1/2 cups to a separate bowl and reserve, covered with a damp towel in the refrigerator, for garnish. Combine the remaining herbs with the garlic, shallots and olive oil and puree in a blender until smooth.
-Prepare the chicken
Rinse the chicken and pat dry with a clean towel. Rub with the olive oil and herb puree and marinate overnight. The next day, sprinkle the chicken liberally with salt and pepper. Pre-heat the oven to 350 F. and place the chicken in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the meat from the bone.
-Finish the dish
Toss the herb salad with the olive oil, lemon juice and Parmesan cheese and season to taste with salt and pepper. Divide the chicken onto four warm plates and garnish with the salad. Serve with green onion risotto.