Brown sausage and arrange, with cheese, in a greased baking
tin. In a bowl beat milk, eggs, soya flour until smooth. Pour mixture
over sausage and cheese. Bake at 400 degrees for 30 minutes until
browned.
In a blender, puree 1 1/2 cups of the strawberries and 1 1/2
cups of the raspberries with 1 1/2 tablespoons sugar substitute.
Coarsely chop the remaining 1/2 cup raspberries and fold into the
puree.In a large mixing bowl, with an electric mixer on medium speed,
combine heavy cream, the remaining 1 tablespoon sugar substitute and the
vanilla, beating to soft peaks. Add yogurt and beat to stiff peaks. In
four parfait glasses, alternate layers of the berry mixture, cream
filling and crumbled Day Break Bar, making at least two layers of each.
Top each with some of the remaining 1/2 cup strawberries and serve.
1. Whisk eggs, salt and cayenne together in a bowl. 2. In a
medium skillet over medium heat, toast tortillas 1 minute per side until
brown in spots; cover with foil to keep warm. 3. Add oil, red pepper,
scallion whites and jalapeo to skillet. 4. Cook until vegetables are
softened, about 3 minutes. 5. Add eggs and continue to cook, stirring,
until eggs are set, about 2 minutes. 6. Place tortillas on plates.
Divide eggs between tortillas, season with hot sauce and gently roll up.
7. Serve with salsa and scallion greens.
1. Preheat oven to 200°celsius and line a baking sheet with
foil. Cook chorizo and drain of excess fat. 2. Place in mixing bowl and
combine with the beef, onion, cheese and eggs. 3. Prepare bell peppers
by cutting in half lengthwise. Scoop out seeds and cut away rib (white
part). 4. Fill each pepper with the meat mixture and place on the
prepared baking sheet. Bake for 25 - 30 minutes and serve hot.
Preheat oven to 230 celsius. Place leeks, fennel, broth, salt
and pepper in a 11 x 9 pan. Dot top with butter and cover pan with
aluminium foil.Bake 15 minutes. Uncover, stir lightly and bake uncovered
until vegetables are very tender and liquid is almost all gone, about
20 minutes. Mix in lemon juice and parsley.
In a small bowl, mix soy sauce, water and sugar substitute; set
aside. In a wok or large, deep skillet, heat canola and sesame oils
over medium-high heat. Add bok choy, green onions, garlic, soy sauce
mixture and pepper flakes to taste. Stir-fry just until bok choy is
wilted, about 3 minutes. Stir in peanuts and serve immediately.
1 cup dixie diner carb counters bread crumb mix, plain
Preparation instructions
Heat oven to 200°Celsius. Grease a 9x13 baking dish with
butter; set aside. Sprinkle fish with salt and pepper to taste. Spread
mustard over both sides of fish fillets.Combine bread crumbs and
marjoram in a shallow plate. Press fish into seasoned bread crumbs.
Arrange fish in a single layer in prepared dish. Drizzle with melted
butter; bake 10 to 15 minutes, until fish is cooked through and bread
crumbs are crispy and browned.
Finely chop the onion and garlic then mix all the ingredients
except the blue cheese, form into patties and cook to desired level. Top
with blue cheese and grill until melted then serve on romaine leaves
melt the butter in a large pot, add onions and saute for 10
mins. Add the celery and water, bring to boil then reduce heat and
simmer for 30 mins. Add 2/3 of the cheese to the soup, puree the soup in
small batches. When done, pour into bowls and sprinkle with rest of the
blue cheese.
To cook bacon: heat a skillet over medium-high heat, add bacon
3-4 strips at a time (do not over crowd pan). Cook until crispy on one
side then flip over and cook until crispy throughout. Remove strips from
pan and place on a paper towel to draw off remaining fat. Repeat with
remaining bacon untill all are cooked. Use as needed. Melt butter in a
large soup pot over medium heat. Add leeks, mushrooms and cauliflower.
Cover and cook 5 minutes, stirring occasionally.Add broth and water;
bring to a boil. Lower heat, cover and simmer for 10 minutes, until
vegetables are very tender.Puree soup in batches in a blender or food
processor. Return pureed soup to soup pot. Add blue cheese to last batch
of soup and puree until smooth. Heat through, if necessary. Before
serving, top with crumbled bacon.
Generously coat tuna with cayenne pepper. Heat oil and butter
in a frying pan over high heat. Cook on each side for 4 mins, or to
desired doneness. Meanwhile, sautee 150g mixed greens in 2 tbsp
vegetable oil. Serve tuna over greens.
Peel 12 strips from lemon rind (yellow part only) with a
vegetable peeler or paring knife. Mix all ingredients in a plastic
container with a lid. Marinate for as long as possible, preferably 1
hour, for flavours to blend. Olives can be kept in the refrigerator for
up to 2 weeks.
1. In large non-stick skillet melt butter over medium-high heat
Add mushrooms and season with salt and pepper to taste. saut?e until
golden brown, about 5 minutes. 2. Add onion, celery and carrot and
saut?e until barely softened, about 2 minutes Add garlic and saut?e
until aroma is released, about 30 seconds. 3. Add tomatoes and wine and
cook until thickened, about 5 minutes.Meanwhile, season meat with salt
and pepper. In large pot over medium-high heat, heat olive oil. Add meat
and saut?e until well-browned, about 8 minutes. 4. Add tomato-vegetable
mixture to broth and water. Bring to boil, reduce heat, simmer until
meat is very tender and vegetables are very soft, about 15 minutes. 5.
Add broccoli, cook 5 minutes. Stir in escarole to wilt, thyme and season
with salt and pepper to taste.
For the dressing: Whisk1/2 cup olive oil, Dijon mustard, red
wine vinegar, garlic, sugar, basil, and 1/4 teaspoon pepper together in a
medium bowl until creamy. Set aside.For the salad: Heat 1 tablespoon
oil in a large non-stick skillet over medium-high heat until hot. Add
steaks to skillet and cook until an instant-read meat thermometer
registers 60°Celsius when inserted in centre of steak for medium-rare, 8
to 10 minutes, turning once halfway through. Remove from skillet, and
cut steaks into 1/4-inch-thick slices. Sprinkle with the salt and 1/4
teaspoon pepper.In a large bowl, toss salad greens with 1/2 cup
dressing. Arrange greens on a platter; top with beef and croutons, if
using. Serve with remaining dressing on the side.
Heat oven to 220°Celsius. Place beef in a jelly-roll pan. Rub with oil, salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes for medium-rare doneness. Thermometer should register 50° Celsius.Transfer to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
1. Heat oven to warm setting. Sprinkle meat with salt and
pepper. 2. In a large non-stick skillet heat oil over medium-high heat.
Brown meat in batches, about 1 minute per side. Transfer to a platter
and place in over. 3. Melt butter in skillet; add onion and cook 3
minutes, until softened. Add mushrooms. Cook 10 minutes, stirring
occasionally, until mushroom liquid evaporates. 4. Add wine; cook 5
minutes. Stir in beef broth and cook 10 minutes, until mushrooms are
coated with a thick sauce. Stir in sour cream and mustard. Add meat and
accumulated juices. 5. Reduce heat to low and cook 2-3 minutes, until
meat is heated through. Season to taste with salt and pepper.
Slice the meat into thin strips and season with salt &
pepper and let stand for 2 hrs to develop flavour. In a frying pan, melt
2 tbsp butter over medium heat, stir in flour until it foams. Add stock
and keep stirring till stock thickens, add mushrooms and stir till
smooth. Return meat & vegetables to pan, toss well and simmer in
sauce for several mins. Add sour cream and heat but don\'t boil. Serve
with fresh dill over top.
Mix together the chilli sauce, cumin seeds, coriander and oil
in a bowl. Add the meat and stir to coat well. Cover and leave to
marinate for 30 mins. Thread the meat onto 4 skewers and cook under high
grill for 2-3 minutes. Mix together the sauce ingredients and serve
with the beef skewers.
1. Trim away all fat from your meat and cut it into 3/4-inch
cubes. Arrange meat, broccoli, and lemon wedges on a platter; cover and
refrigerate. 2. In a small bowl, stir together sour cream, mayonnaise
and mustard; cover and refrigerate.Pour oil to come up 1 1/2 inches into
your fondue pot (about 4 cups for an 8-inch, 2-quart pot). 3. Pour the
oil into a saucepan and place over high heat on your stove top. Heat oil
to 150°Celsius on deep-fry thermometer; oil should bubble energetically
when a piece of meat is lowered in. 4. Carefully pour hot oil back into
your fondue pot and set over high heat. Using fondue forks, cook meat
and broccoli in the hot oil, garnishing with your choice of lemon, salt
or mustard sauce. If the temperature of the oil dips below 135°Celsius
the meat will cook sluggishly. 5. Carefully pour the oil back into the
pot and reheat to 150°Celsius on the stove. Pour back into pot and
continue to cook (you will probably have to do this at least once during
your meal).
1. Arrange rack in centre of oven. Heat oven to 220°Celsius. 2.
Thinly slice white portion of scallion; set aside. 3. To mMake the
Gorgonzola butter, f: Finely chop green portion of scallion, and place
in a small bowl. Add butter and cheese; stir to combine. 4. Sprinkle
each beef fillet with 1/8 teaspoon salt and pepper. Wrap 1 a slice of
bacon around side of each filet, and secure with toothpicks. 5. In a
10-inch non-stick skillet, heat oil over medium-high heat. Add filets
filets to skillet, and cook on all sides, turning frequently with tongs,
until browned, about 5 minutes. Transfer to a rimmed baking sheet.
Roast 7 to 10 minutes. 6. *While filets roast, heat same skillet over
medium-high heat, add mushrooms, reserved white portion of scallion and
remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and
cook, stirring frequently, until mushrooms are tender, about 4 minutes.
7. Spoon mushrooms onto 2 serving plates, and top each with a filetbeef.
Serve with Gorgonzola butter.
1. Make marinade: In a large bowl or resealable plastic bag,
combine garlic, salt, lime juice, jalapeno, cumin and olive oil; whisk
together. Add steak pieces to marinade; coat well. Marinate,
refrigerated at least 1 hour.. 2. Heat oven to 175°Celsius F. Wrap
tortillas in foil; place in over to warm 15 minutes before serving. 3.
Remove steak from marinade; discard marinade. Grill 5 inches over hot
coals (or over medium-high heat) 3 to 4 minutes per side for
medium-rare; set aside. 4. In a large skillet over medium-high heat,
heat canola oil. Cook bell peppers and onion 5 minutes, until vegetables
are softened. 5. Slice steak thinly across the grain. 6. To assemble
fajitas, spread tortillas with salsa, top with steak slices and
vegetable mixture, sour cream, and cilantro. Fold over and serve
In a large frying pan, heat the oil over moderate heat. Add
the onion and cook, stirring occasionally, until translucent, about 5
minutes. Add the garlic and ginger and cook, stirring, for 1 minute. Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper
flakes, turmeric, salt, and water. Add the paste to the
onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the
heat to moderately-high and cook to your taste, stirring, about
2 minutes longer for medium-rare. Stir in the coriander.
Wrap beef in plastic wrap and freeze until firm, about 1 hour.
Cut beef across the grain into 1/8 slices. Place slices between two
sheets of plastic wrap and pound with a kitchen mallet until paper-thin
but thick enough to be lifted from the plastic without tearing. Roll up
beef in plastic and refrigerate 1 hour.For vinaigrette: In a blender,
process lemon juice, vinegar, oil and salt until smooth. (You may also
whisk dressing ingredients in a bowl.) Pour into a small bowl and stir
in capers.Arrange beef slices in a single layer over six plates. Toss
arugula with half the dressing. Pile arugula on top of beef. Top with
Parmesan curls (make with vegetable peeler) and serve remaining dressing
separately.
1. Combine ground beef, green onion, spinach, tomato, feta,
dill, salt and pepper. Form into 4 patties. 2. Grill or pan-fry over
medium-high heat for 6 minutes on each side for medium doneness. *The
Flatout® Artisan FOLDit Flatbread shown in the picture is only
acceptable in Phases 3 and 4. Add 9g Net Carbs for a total of 10 Net
Carbs per burger with the wrap. For Phases 1 and 2, omit the wrap.
Heat the oil in a frying pan, add the beef and brown it. Add
the spring onion, garlic and soya sauce and stir for 30 seconds. Add
water or stock and bring to boil, add the spinach and simmer for 5 mins.
In a small bowl, mix the eggs and sesame seeds with a fork. Season with
salt & pepper and slowly pour into pan, stirring with wooden spoon.
Continue to stir for a few minutes until eggs float to the top and form
tiny \'flakes\'.
Soak the dried mushrooms in the measurement water for 20 mins.
Remove from water, reserve water and roughly chop mushrooms. Heat the
oil in a nonstick frying pan or wok, add the onions and fry for 3 mins,
add the fresh mushrooms and fry for another 3-4 mins. Put the mushroom
mixture to one side and add the beef & stirfry for 3-4 mins until
browned. Pour in the soaking liquid and dried mushrooms and simmer for 1
min. Stir in the creme fraiche, horseradish & parsley. Heat through
& serve with vegetables of your choice.
Cut cleaned broccoli into tiny florets. Slice stalks into long strips. Set aside.
Cut beef into 1/4 inch slanted slices. In a bowl, mix beef with soya and
garlic and marinade for 15 minutes. Prepare sauce by combining sauce
ingredients. Place pan over medium high heat on stove with a Tbsp of
oil. When oil is hot, add half of the meat mixture and cook until meat
is browned, about 2-3 minutes. Remove from pan and set aside. Add
another Tbsp of oil and repeat cooking the rest of the meat.
Pour remaining oil into pan. Once oil is hot, add broccoli and cook for
about 1 minute. Add water and cover pan, stirring frequently until
broccoli is tender, about 3 minutes. Add cooking sauce, along with meat.
Cook until sauce boils and then thickens.
To make sauce: In a double boiler (or heatproof bowl set over,
but not touching, a sauce pot of simmering water), combine shallot,
tarragon, and vinegar. Cook 5 minutes, until most of the vinegar has
evaporated. Whisk in egg yolk mixture.Whisk continuously until egg yolks
have thickened, about 5 minutes. Whisk in butter gradually, piece by
piece, until incorporated (sauce should have the texture of mayonnaise).
Remove from heat. Season to taste with salt and pepper.
Finely grate the rind of the lemons. Juice the lemons. Combine
the lemon rind, lemon juice, oil, garlic, parsley, fresh oregano and
dried oregano in a bowl. Reserve one-quarter of the mixture. Cut each
lamb rack in half crossways to make six racks. Add the lamb to the lemon
rind mixture and turn to coat. Cover and place in the fridge for 30
minutes to marinate. Preheat a barbecue grill or chargrill on
medium-high. Season both sides of the lamb with salt and pepper. Add the
lamb, fat-side down, to the barbecue and cook for 10 minutes. Turn the
lamb. Close the barbecue. Cook for a further 10 minutes. Transfer to a
large plate and cover loosely with foil. Set aside for 10 minutes to
rest. Place the rocket on a serving platter and top with the lamb.
Drizzle over the reserved lemon juice mixture. Slice into cutlets to
serve.
Bring 10 quarts of salted water to a boil (you may need to use
two pots). Plunge lobsters directly into the boiling water, making sure
they are completely covered.Bring the water back up to a boil. Cover and
cook for 20 minutes from the time the water returns to a boil. Remove
lobsters from water with tongs; drain on paper towels. Serve with butter
in small dipping cups and lemon wedges.
1. Chop eggs roughly, or push them through the large-holed side
of a four-sided box grater. 2. In a large mixing bowl, mix eggs with
mayonnaise, mustard, salt and pepper with a wooden spoon. Stir in
chopped celery.
1. Prepare the grill for indirect heat. Place a disposable
aluminium drip pan in centre of bottom grate or floor of grill. For a
closed gas grill, heat on high for 10 to 15 minutes, then turn off heat
source directly under pan, leaving the other one or two burners on.
Adjust heat to register between 190 Celsius and 220 Celsius on an oven
thermometer. For a charcoal grill, build two equal piles of briquettes
on either side of drip pan. Burn coals about 25 minutes, until they are
covered with gray ash. 2. Place ham onto grill and close lid. Grill 45
minutes. Turn ham over (adding more briquettes if necessary), and grill
45 to 60 minutes more, until an instant-read thermometer inserted in
centre of ham (away from bone) registers 140F. 3. Combine chili powder,
paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score
top and sides of ham with a sharp knife in a crisscross pattern.
Sprinkle rub over all sides. 4. Place ham on prepared grill over pan.
Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand
15 minutes before carving.
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 3190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Rub seasoning and oil onto
tofu allow to marinate for 30 minutes if desire. Or rub seasoning into
tofu and cook immediately. 4. Bake on a greased flat pan for 15 minutes,
turn over and bake an additional 15 minutes till golden brown and
slightly crispy.
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Rub seasoning and oil onto
tofu allow to marinate for 30 minutes if desire. Or rub seasoning into
tofu and cook immediately. 4. Bake on a greased flat pan for 15 minutes,
turn over and bake an additional 15 minutes till golden brown and
slightly crispy.
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. Pour olive oil over tofu. Season with salt and pepper or other
seasonings of choice. 2. Preheat oven to 190° Celsius. Bake on a greased
flat pan for 15 minutes, turn over and bake an additional 15 minutes
till golden brown and slightly crispy.
Put fish on a piece of foil. Make marinade in a small bowl,
mash garlic with salt & pepper, add lemon juice and whisk in olive
oil and oregano. Pour half marinade over fish and rub in both sides.
Wrap foil around fish and put in fridge for 2 hrs. Preheat oven to
350F/180C/Gas Mark 4. Open foil and pour remaining marinade over fish
and seal package again. Set fish package on baking sheet and bake for 45
mins until flesh is opaque.
1. Heat oven to 230 celsius. 2. Heat 1 tablespoon of the oil in
large skillet over medium-high heat. 3. Cook onion 5 minutes, until
softened. 4. Transfer to a bowl. 5. Add pork, cheese, green salsa,
jalapeno, cilantro, pepper and salt. 6. Mix well.Brush one side of each
tortilla with remaining oil. 7. Spoon one-eighth of pork mixture over
half of non-oiled side. 8. Fold tortilla in half over filling. 9.
Arrange on a baking sheet. Bake 5 minutes, until crisp and golden. 10.
Serve with tomato salsa.
Preheat oven to 200°Celsius. Scrub potato clean, prick the
potato with a fork in several areans around the potato. Wrap in tin foil
if you prefer to keep the skin moist. Bake for 45 minutes. or Follow
cleaning and preparation steps above (be sure not to skip pricking it
with a fork) and microwave on high for 5-10 minutes until cooked
through. Split down the centre to open up potato or if only using 1/2 of
the potato cut it in half and cut off the other end so it sits on a
plate without rolling over. Open up the end by making an X in the centre
and spread open. Serve with 2 tablespoons sour cream.
1. Preheat oven to 190 Celsius. 2. To make pear fans: make
1/4-inch lengthwise slices along length of each half-pear, starting
1/3-inch from the stem end and cutting all the way down toward the
rounded end. 3. Place butter in a 9-inch-square baking pan and melt on
the stovetop. Add lemon juice, pepper, ginger, cinnamon and water to
butter. Mix well. 4. Place pears in the pan, rounded sides up. Cover
with aluminium foil and bake until pears are fork tender, about forty
minutes, turning once halfway through baking time. 5. With a slotted
spoon, transfer pear halves onto serving plates and carefully fan them
out. 6. Stir vanilla into sauce in pan. Place pan on stovetop and cook
to reduce slightly, about 1 minute. Spoon sauce over pears and serve
warm.
Preheat oven to 180C/350F/Gas Mark 4. Lightly oil a baking
dish, season the fish with salt & pepper and place in prepared dish.
Bake for 15-18 mins until fish is opaque. Viniagrette: Combine lemon
zest & juice, salt and pepper in a small bowl. Spear the garlic on a
fork and use it to beat lemon juice mixture, beat in the oil and then
stir in basil, capers and tomatoes. Place fillets on plates and spoon
over vinaigrette.
Heat oven to 175 Celsius. Spray cooking spray onto four 5-ounce
ramekins or custard cups. Combine ricotta, goat cheese, Parmesan,
walnuts, basil, egg, salt, and pepper in a bowl and mix well. Line each
ramekin with 3 spinach leaves. Divide cheese mixture; fill full. Bake 30
minutes. Cool 5 minutes.To serve, run a knife around the rim of each
custard. Invert onto small plates.Salt and pepper to taste.
Preheat oven to 325F/170C/Gas Mark 3. Butter a ramekin and add a
layer of spinach. Put ramekin on baking sheet and into oven for a few
minutes. Crack eggs into a saucer and slice them into ramekin, add salt
& pepper and pour over the cream. Sprinkle cheese and paprika on top
and put back into oven for 5 mins under a loose tent of foil.
Preheat oven to 220 Celsius. Cut the eggplant on all sides with
deep slashes and place in a baking pan. Roast until soft, 30 to 40
minutes. Set aside until cool enough to handle, about 15 minutes. Peel
eggplant and coarsely chop (or briefly pulse in a food processor or
blender). Place in a medium bowl. ix in oil, garlic and parsley. Salt
and pepper to taste.
