Grapes and Walnuts with Lemony Sour Cream Sauce

List of ingredients:

1 1/2 cups of red seedless grapes.
1 1/2 cups of green seedless grapes.
3 tablespoons of chopped walnuts.
1/2 cup of fat-free sour cream.
2 tablespoons of powdered sugar.
1/2 teaspoon of grated lemon peel.
1/2 teaspoon of lemon juice.
1/8 teaspoon of vanilla.

Method:

To make the topping, combine the fat-free sour cream, powdered sugar, lemon peel, lemon juice and vanilla in a small bowl. Cover and chill for several hours before serving.

Divide the grapes among six dessert glasses or bowls.

Add 2 tablespoons of the topping to each.

Sprinkle each serving with chopped walnuts.

More recipes like this: Grape Recipes.

Grapefruit and Shrimp Salad with Honey Soy Dressing

List of ingredients:

1 lb of medium shrimp, shelled.
1 tablespoon of sesame oil.
1 tablespoon of honey.
2 tablespoons of balsamic vinegar.
1 tablespoon of soy sauce.
1/2 teaspoon of hot chile oil.
3 tablespoons of vegetable stock or water.
4 cups of fresh spinach leaves, torn into bite-size pieces.
2 small pink grapefruit, peeled and sectioned.
4 scallions, thinly sliced.

Method:

Cook the shrimp in salted simmering water for 3 minutes. Drain and allow to cool.

In a bowl, make the dressing by whisking together the sesame oil, honey, balsamic vinegar, soy sauce, chile oil and stock.

On a serving platter make a bed of spinach leaves, then sprinkle with a few tablespoons of dressing.

Position the grapefruit sections and cooked shrimp over spinach and drizzle with the remaining dressing.

Sprinkle with scallions.

Source: Grapefruit Recipes.

Recipe for Tangerine Curd

Ingredient list:

1/2 cup of tangerine juice.
1/4 cup of lemon juice.
2 tangerines, grated zest only.
1/4 lb of butter.
4 ounces of sugar.
8 egg yolks.

Method:

In a suitably sized saucepan, combine the fruit juices, zest, butter and sugar; bring to a boil over medium heat.

In a bowl, beat the egg yolks until liquid.

Beat a quarter of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.

Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly (about 2 minutes). Do not allow the curd to boil or it will scramble.

Pour into a clean bowl, cover surface with plastic wrap and chill.

See also: Tangerine Recipes.

Lettuce with Pomegranate and Pine Nuts

List of ingredients:

2 tablespoons of pine nuts.
10 spinach leaves, rinsed and trimmed.
5 cups of leafy green lettuce, torn.
2 tablespoons of olive oil.
Salt and black pepper.
1/2 cup of pomegranate seeds.
2 tablespoons of lemon juice.

Instructions:

In a suitably sized skillet, toast the pine nuts over a moderate heat, stirring constantly, until golden brown. Set aside.

Roll the spinach leaves into a tight cigar shape, then cut crosswise into one-eight of an inch shreds.

In a salad bowl, combine the lettuce and spinach.

Drizzle with the oil, season with the salt and pepper; then toss to combine.

Sprinkle with the pomegranate seeds, pine nuts and lemon juice.

Source: Lettuce Recipes.

Sweet Treat Recipe for Raspberry Pancakes

List of ingredients:

2/3 cups of all-purpose flour.
1 tablespoon of sugar.
1 teaspoon of baking powder.
3/4 teaspoon of baking soda.
1/3 cup of nonfat plain yogurt.
1 medium egg.
1 tablespoon of margarine, melted and cooled.
1/2 cup of skim milk.
1 cup of fresh raspberries.
Confectioner’s sugar, optional.
Raspberry jam, optional.

Directions:

Whisk together the flour, sugar, baking powder and baking soda; then set aside.

In a large bowl, whisk together the yogurt, egg, margarine and milk.

Stir flour mixture into liquid mixture until just combined.

Fold in the fresh raspberries.

Heat a griddle coated with nonstick cooking spray over medium-heat.

Drop the batter by quarter cupfuls onto griddle, then cook for 1 minute or until bubbles form on top of pancakes.

Turn and cook for another minute.

Optionally, dust with confectioner’s sugar and serve the pancakes with raspberry jam.

Source: Raspberry Recipes.

On your table tonight: Lucious Lemon Pot Roast

Lemon pot roast ingredient list:

2 1/2 lb of chuck roast.
1 1/2 cup of water.
1/2 cup of lemon juice.
1 medium onion, chopped.
1 teaspoon of salt.
1 teaspoon of celery salt.
1 teaspoon of onion salt.
1/4 teaspoon of black pepper.
1/4 teaspoon of marjoram ground.
1 garlic clove, crushed.
3 slices of lemon.

Cooking method:

Put the roast in a shallow pan or marinating container.

In a medium bowl, combine the remaining ingredients; then pour over the roast.

Cover and refrigerate for a minimum of 6 hours and a maximum of 24 hours.

Remove the roast from marinade, then place it in a roasting pan.

Cover and bake at 325F for 1 hour 45 minutes, or until tender when pierced with fork.

Source:

This recipe is based on one found at the pot roast recipes collection website.

Make your own Biscotti

Biscotti is becoming a very popular snack in coffee shops throughout the world, but did you know just how easy it is to make it yourself at home? Below is an easy recipe for cinnamon hazelnut biscotti from the hazelnut recipes website:

List of ingredients:

¾ cup of butter, softened.
1 cup of white sugar.
2 medium eggs.
1 ½ teaspoon of vanilla extract.
2 ½ cup of all-purpose flour.
1 teaspoon of ground cinnamon.
¾ teaspoon of baking powder.
½ teaspoon of salt.
1 cup of hazelnuts.

Method:

Preheat your oven to 350°F (175°C).

Grease a cookie sheet or line sheet with parchment paper.

In a bowl, cream together the butter and white sugar.

Add the eggs and vanilla extract; then mix until smooth.

Sift together the flour, ground cinnamon, baking powder and salt; then stir into the egg mixture.

Stir in the hazelnuts.

Shape the dough into two equal logs approximately 12 inches long.

Place the logs on baking sheet and flatten to about ½-inch thickness.

Bake for 25 minutes; then allow to cool slightly.

With a serrated knife, slice the logs diagonally into ½ inch wide slices.

Lay the slices on their side on the cookie sheet.

Return to the oven for another 10 minutes, or until hard and crunchy.

Leek Soup

Leek Soup Ingredient List:

1 cup of chopped leeks (the white part).
1 cup of milk.
2/3 cup of water.
¼ cup of cream.
3 tablespoons of butter.
1 teaspoon of chicken stock.
1 medium potato, boiled.
Chopped chives, to garnish.

Preparation of Leek Soup:

In a suitably sized skillet, melt the butter over medium heat.

Cook the leeks in the skillet for 5 minutes.

Add the chicken stock and the water; then bring to a boil and reduce heat.

Cover and simmer for 10 minutes.

Stir in the milk and cream.

Add the medium potato after mashing, or put it in a blender at low speed.

Garnish with the chopped chives.

Source: Leek Recipes.

Chewy Coconut Cookies

Cookie Ingredient List:

2 cups of flour.
1/2 cup of dark corn syrup.
3/4 cups of sugar.
3/4 teaspoon of baking soda.
1/4 teaspoon of salt.
3 tablespoons of vegetable oil.
1 teaspoon of vanilla.
1 teaspoon of coconut extract.
2 medium egg whites.
1/2 cup of flaked coconut.
Vegetable cooking spray.
2 tablespoons of coconut, toasted.

Preparation Instructions:

Preheat your oven to 350F.

In a large bowl, combine the flour, sugar, baking soda and salt; blend thoroughly.

Combine the dark corn syrup, vegetable oil, vanilla, coconut extract and egg whites; blend thoroughly.

Stir into the dry ingredients, until just combined.

Add the 1/2 cup of flaked coconut.

Drop by level tablespoons onto a baking sheet coated with vegetable cooking spray.

Sprinkle with the toasted coconut.

Bake for 8 minutes; then remove to wire racks to cool.

See the official cookie recipes site for more great recipes for cookies.

Asparagus Shrimp Salad

Ingredients:

SALAD
1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.
¼ cup of green onion, sliced.
2 tablespoons of parsley, minced.
One slice of lemon
Lettuce leaves.

DRESSING
½ cup of salad oil.
4 tablespoons of vinegar.
1 tablespoon of parsley.
1 tablespoon of basil.
1 tablespoon of oregano.
¼ teaspoon of salt.
Dash of cayenne.
Pinch of pepper.

Method: 

DRESSING
Combine all of the dressing ingredients.

SALAD
Cook the shrimp; drain and set aside.

Cook the asparagus until crisp-tender; drain well.

Place the shrimp, asparagus and slice of lemon in mixing bowl.

Pour the herb dressing over all, cover and refrigerate, stirring once or twice.

Combine the red bell pepper, onion and parsley.

To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese.

Serve with the pepper/onion/parsley mixture.

If you like this, more similar articles about asparagus recipes and shrimp recipes are available.