Sweet-and-Sour Beef with Cabbage

Sorce	Sango
Caloric	:1 Serving: Calories 265 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 4 g); Cholesterol 65 mg; Sodium 190 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 18 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:4 servings 2 tablespoons vegetable oil 1 pound cut-up beef for stir-fry 3 cups cut-up cabbage or coleslaw mix 1/2 cup sweet-and-sour sauce Hot cooked couscous, rice or noodles, if desired
Instructions	1. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side. 2. Add beef; stir-fry 2 minutes or until brown. Remove from skillet. 3. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add cabbage; stir-fry about 3 minutes or until crisp-tender. Add beef and sweet-and-sour sauce; cook and stir about 2 minutes or until hot. Serve with couscous.

Turkey Ratatouille

Sorce	cksoft
Caloric	:1 Serving: Calories 225 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 440 mg; Total Carbohydrate 21 g (Dietary Fiber 5 g); Protein 25 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 56 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:4 servings 3/4 pound turkey breast tenderloin, cut into 3/4-inch pieces 1/8 teaspoon pepper 1 tablespoon olive or vegetable oil 2 cups frozen stir-fry bell peppers and onions, (from 1-pound bag) 1 small eggplant, cubed (2 cups) 1 medium zucchini, cubed (1 cup) 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 1/4 cup shredded Parmesan cheese
Instructions	1. Sprinkle turkey with pepper. 2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown. 3. Stir in stir-fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender. 4. Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.

KFC Original Fried Chicken

Sorce

Killhon

Ingridients

1 frying chicken, cut into frying pieces 1 1/2 cups flour 1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 1 Envelope Lipton (or other brand) Tomato Cup of Soup 2 eggs, well beaten 2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. | 1. Combine eggs and milk. Set aside. 2. Combine flour with the Italian dressing and soup mix. 3. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure. 4. Fry pieces over medium heat for 25 to 30 minutes, turning often. 5. Remove from fire. Drain and serve.

Calzone With Sun-Dried Tomatoes

Sorce

gaston

Ingridients

deep-dish pizza dough 1 tablespoon oil from sun-dried tomatoes 1 medium onion -- finely chopped 1 clove garlic -- minced or pressed 1 cup (8 oz) ricotta cheese 1/4 cup chopped sun-dried tomatoes 2 tablespoons chopped fresh parsley 1/4 pound sliced prosciutto or dry salami -- cut into strips 2 cups (1/2 lb) shredded whole- milk mozzarella cheese cornmeal (for baking sheet) olive oil| 1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide dough into two equal portions. Roll each half out on a floured surface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozzarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal. 6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

McDonald's Filet-O-Fish Sandwich

Sorce

dimon

Ingridients

2 Tbls. Mayonnaise 2 teas. Sweet relish 2 teas. Minced onion pn Salt 2 Plain hamburger buns 2 Mrs. Paul's breaded- Fish portions (square) 2 sl American cheese|1. In a small bowl, mix together the mayonnaise, relish, minced onion, and salt and set aside. This is your tartar sauce. 2. Lightly grill the faces of the buns. 3. Cook the fish according to the package instructions. You can bake the fish, but your sandwich will taste much more like the original if you fry it in oil. 4. Divide the tartar sauce and spread it evenly on each of the top buns. 5. Place a slice of cheese on each of the bottom buns. 6. Place the cooked fish on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns. Makes two sandwiches.

Outback Steakhouse Bloomin' Onion

Sorce

HoLLer

Ingridients

4 Vidalia or Texas Sweet Onions Batter: 1/3 C. Cornstarch 1 1/2 C. Flour 2 tsp. Garlic -- minced 2 tsp. Paprika 1 tsp. Salt 1 tsp. Pepper 24 oz. Beer Seasoned Flour: 2 C. Flour 4 tsp. Paprika 2 tsp. Garlic powder 1/2 tsp. Pepper 1/4 tsp. Cayenne pepper| Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce. Creamy Chili Sauce: 1 pint Mayonnaise 1 pint Sour cream 1/2 C. Chili sauce 1/2 tsp. Cayenne pepper

Shoney's Country Fried Steak

Sorce

ngunadi

Ingridients

3 cups water 2 cups flour 2 teaspoons salt 1/4 teaspoon black pepper 4 4 Ounce cube steaks, trimmed, flattened 1−1/2 Tablespoons ground beef, lean 1/4 cup flour 2 cups chicken broth 2 cups milk 1/4 teaspoon black pepper 1/4 teaspoon salt|Put water in medium bowl. Sift flour, salt, and pepper together in another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for 8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks.

Tomato-Green Bean Casserole

Sorce

ultra WF

Ingridients

4 Strips bacon 1 can stewed tomatoes with green peppers and -- (16 oz.) -- onions 1 can green beans -- drained (16 oz.) 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 dash pepper 1 dash Cayenne pepper 2 tablespoons mayonnaise 1 cup soft bread crumbs 2 tablespoons butter -- melted |Fry bacon. Drain off excess fat. Break bacon into pieces. Add tomatoes; simmer a few minutes. Add beans, seasoning and mayonnaise. Place in oiled 8" round baking dish. Combine bread crumbs and butter. Sprinkle over vegetable mixture. Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can be prepared ahead and baked just before serving.)

Baked Chimichangas

Sorce

justintime

Ingridients

1 x Almond Red Sauce; * 1 x Jalepeno Cream Sauce; * 1 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Clove Garlic; Finely Chopped 1/4 c Almonds; Slivered 1/4 c Raisins 1 tb Red Wine Vinegar 1 ts Red Chiles; Ground 1/2 ts Salt 1/4 ts Cinnamon; Ground 1/8 ts Cloves; Ground 4 oz Green Chiles; Chopped, 1 can 1 c Tomato; Chopped, 1 medium 8 ea Flour Tortillas; ** 1 ea Egg; Large, Beaten 2 tb Margarine Or Butter;Softened |Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

Stir Fried Scallops and Apples

Sorce

Taka

Ingridients

2 x Stalks Celery 1 lb Scallops 2 x Apples 3 T Margarine 1 x Lemon Yield: 4 servings|Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve.