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Chicken Parmesan

Recipes » Main Dish » Poultry - Chicken


Quick and easy recipe. Doesn't require a lot of work.
(8) 100% would make again
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Yield: 4
Cuisine: Italian Main Ingredient: Chicken
Winter Quick Main Dish Italian Chicken Dinner
Savory
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Ingredients
4 each Chicken breast
2 cups Bread crumbs
2 tblspoons Italian seasoning
2 each Eggs
1 clove Garlic crushed
4 tablespoon Olive oil
1 block Mozzerella cheese
2 cups Red sauce

Preparation - Chicken Parmesan


Mix bread crumbs and italian seasoning on a plate.
Whisk eggs in a bowl and add crushed garlic. Add
two tablespoons of the olive oil to a large skillet and
heat over medium heat. Now take a chicken breast
and coat it with the egg mixture. Next coat with the
bread crumbs and seasoning. Repeat with the egg
mixture and bread crumbs. Make sure whole breast
is covered. Place in preheated skillet and repeat
with remaining breasts. While chicken is cooking
slice mozzarella cheese and heat sauce. Flip
chicken when first side is browned (about 5 to 7
minutes). Add the additional olive oil if pan looks dry.
When second side is browned top with sliced
mozzarella and red sauce. Cover the skillet and
reduce heat to low. Allow cheese to melt (about 1 to
2 minutes depending on thickness). Serve with your
favorite pasta dish.
Sweet Potato Fries with
Curried Mayonnaise Dip
Recipes » Side Dish » Potatoes
Try this Sweet Potato Fries with Curried
Mayonnaise Dip recipe, or post your own recipe for
Sweet Potato Fries with Curried Mayonnaise Dip
(8) 100% would make again
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Yield: 30
Cuisine: Uncategorized Main Ingredient: Potato
Appetizers Vegetables Mayo Ginger Potato
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Ingredients
2/3 c Mayonnaise
1/3 c Plain yogurt
1 tb Curry powder
1 ts Ground ginger
1/2 ts Tumeric powder
1/2 ts Chili powder
1/2 ts Sweet Hungarian paprika
1/4 ts Salt
4 Large yams
Vegetable oil
Salt
Preparation - Sweet Potato Fries
with Curried Mayonnaise Dip
In a small bowl, stir together the mayonnaise and
yogurt. Stir in spices and salt. Cover and refrigerate
at least 1 hour or overnight. Makes 1 cup.
Immediately before serving, scrub potatoes and cut
lengthwise into quarter to half inch slices. Cut slices
into french fry shapes. Place on baking sheets and
drizzle with oil, tossing to coat. Spread in a single
layer and season lightly with salt. Bake at 400
degrees for 20 to 25 minutes or until cooked
through. Serve with curry dip. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Aunt Evelyn's Blueberry
Muffins
Recipes » Bread » Muffins
Besides being easy to make, my Aunt Evelyn's
blueberry muffins are light, moist and delicious.
(4) 67% would make again
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Yield: 1
Cuisine: American Main Ingredient: Blueberry
Quick Bake Easy cake flour Sugar baking soda Salt
vanilla egg Sour cream vegetable oil blueberries
muffins quick bread Snacks Desserts Brunch
Breakfast Blueberry American baking powder
Winter Sweet
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Ingredients
3 cups (12 1/2 oz) cake flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1 cup sour cream
1/2 cup vegetable oil
2 cups fresh blueberries

Preparation - Aunt Evelyn's


Blueberry Muffins
Preheat oven to 350 degrees F. Fit muffin tin(s) with
paper liners; set aside.
Sift all dry ingredients into a large bowl; set aside. In
a small, bowl toss blueberries with about 1
tablespoon of flour mixture; set aside. In a medium
bowl, whisk all wet ingredients together until well
blended. Add wet ingredients to flour mixture and
mix with a spoon until just barely combined. Gently
fold blueberries into batter. Do not over-mix. Fill
prepared muffin tin almost all the way to the top.
Bake until muffins are golden brown and a toothpick
inserted into the center comes out clean, about 20 to
25 minutes, rotating tin halfway through for even
baking. Transfer tin to a wire rack to cool slightly,
about 5 minutes. Invert muffins onto wire rack, stand
muffins upright, cool 5 minutes longer, and serve
warm. Muffins will keep for 2 to 3 days in an airtight
container.
Makes 12 to 18 muffins depending on size.
Zucchini Bread
Recipes » Bread » Zucchini Bread
I first tried these January of 2005. They are very
moist and delicious!
(6) 100% would make again
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Yield: 6
Cuisine: American Main Ingredient: Zucchini
Bread Bake Kid Friendly Zucchini American Hors
d'Oeuvre Winter Sweet
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Ingredients
2 small zucchini
3 eggs
l cup vegetable oil
2 cups sugar
2 teaspoons vanilla
3 cups flour
l teaspoon salt
l teaspoon baking soda
l tablespoon cinnamon
1/4 teaspoon baking powder

Preparation - Zucchini Bread


Preheat the oven to 350 F. Grease and dust with
flour two 9x5x3" loaf pans. Wash and dry the
zucchini, but do not peel. Cut them into thick slices
and grate in the food processor. Set aside. In a
large bowl, with an electric mixer at medium speed,
beat the eggs until light and frothy.
Add the oil, sugar, grated zucchini, and vanilla,
beating well. Sift the remaining ingredients together
onto a sheet of waxed paper and add to the bowl,
mixing well. Pour the batter into the prepared pans,
and bake l hour.
Cool the loaves in their pans on a wire rack for 30
minutes then turn the loaves out onto the wire rack to
cool completely. Wrap the loaves in aluminum foil
and refrigerate for several hours for easier slicing,
and the loaves may also be frozen.
Olive Garden Alfredo Sauce
Recipes » Marinades and Sauces » Sauce
Really Good:)
(26) 100% would make again
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Yield: 1
Cuisine: Italian Main Ingredient: Cheese
Sauces KopyKat Cheese Italian Side Dish Fall
Creamy
Edit tags
Ingredients
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

Preparation - Olive Garden Alfredo


Sauce
Preparation:
In a saucepan combine butter, heavy cream, and
cream cheese. Simmer this until all is melted, and
mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 - 20 minutes on low. You
may wish to season with a little salt and pepper. I
have done this with half and half, but we prefer the
heavy cream. But I wouldn't try it with plain milk.
Steve's Tomato-Basil Soup
Recipes » Soups, Stews and Chili » Vegetable
A terrific warming soup for the winter months.
Inspired by an attempt to replicate the tomato-basil
soup from Gordon Biersch, a San Francisco-based
microbrewer with restaurants in CA and Seattle.
(37) 100% would make again
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Cuisine: Italian Main Ingredient: Tomatoes
Easy Cleanup Brunch Main Dish Soup Advance Fall
Spring Winter Copycat Italian Tomatoes Dinner
Lunch Comforting
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Ingredients
2 cans Crushed Tomatoes
2 cups Chicken broth or vegetable broth for
vegetarians
1 bunch Fresh basil
1 large Shallot
1/2 whole Onion diced
3 cloves Garlic sliced
2 tablespoon Vegetable oil
1 cup Cream
-- appliance required: blender or food
processor
3 tablespoon Sugar more as desired
Ground pepper to taste

Preparation - Steve's Tomato-Basil


Soup
In a large stockpot, heat vegetable oil over medium-
low heat. Add sliced garlic, finely diced shallots and
onion. Simmer for 5-10 minutes, or until onion starts
to caramelize.
Add cans of crushed tomatoes; add sugar. Bring to
a boil and then simmer for 5-10 minutes. Stir in
chicken broth. Remove from heat and let cool a bit.
Working in batches, puree the soup mixture in a
blender or liquid-tight food processor. (NOTE:
Heated liquid expands tremendously when you try to
puree it -- only fill it halfway full at most, each time!)
Put pureed mixture in a bowl, then rinse the stockpot
out and put pureed soup base back in.
OPTIONAL: If you'd like a smooth texture to the
soup, you should cool it and strain it at this point,
working in batches, with a sieve. (I prefer the more
rustic texture of pureed but unstrained soup.)
It can remain in this state (refrigerated) for a few
days, until ready to serve.
To serve, bring tomato soup mixture to medium
heat, and then stir in cream. (In this way, you are
keeping the cream out of the pureeing step -- which
might whip it -- and also the heating-to-boiling step --
which might curdle it.)
Top with basil, rolled gently and sliced very thinly
(i.e., chiffonade). Serve with crusty bread, salad, or
cheese toasts; pair with a crisp Pinot Grigio or
Savignon Blanc, or even a deep red like a Cabernet.
Seared Scallops with Lemon
Orzo
Recipes » Main Dish » Fish and Shellfish
This is a twenty minute meal that is impressive, light,
healthy and delicious. The key to perfect scallops is
patting them dry with a papertowel and getting the
pan nice and hot before you add them. Allow them to
get a golden brown sear, flip gently and cook for
about 2 more minutes or until they are slightly firm to
the touch.
(2) 100% would make again
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Yield: 2
Cuisine: American Main Ingredient: Scallops
orzo Scallops American Lunch Fall Fresh
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Ingredients
4 tbsp Butter divided
1/2 c Onion chopped
1 c Wheat orzo uncooked
1 c Chicken stock
1/2 c White wine
1/2 tsp Fresh thyme chopped
2 tbsp Fresh chives chopped
2 tbsp Fresh lemon juice
8 large Sea scallops
Salt
Fresh ground pepper
Preparation - Seared Scallops with
Lemon Orzo
1. In a medium saucepan, melt 2 tbsp butter over
medium-high heat. Add onion and cook about 3
minutes until wilted. Add orzo and cook for about a
minute to incorporate butter. Add chicken stock,
wine and thyme. Bring to a boil. Reduce heat, cover
and simmer 20 minutes or until liquid is absorbed.
Add lemon juice and chives and keep warm.
2. Meanwhile, rinse scallops and lay on paper towels
to dry. Blot excess water with dry towels. Season
tops generously with salt and pepper.
3. Melt 2 tbsp butter in a medium skillet over
medium-high heat. Add scallops, seasoned side
down. Cook for about 3 minutes until they are a nice,
crisp golden brown. Season exposed sides with salt
and pepper while cooking. Carefully flip scallops
over and cook for another 3 minutes or until mostly
firm to the touch.
4. Serve scallops over lemon orzo.
Camarones Guisados- Shrimp
Stew
Recipes » Soups, Stews and Chili » Seafood non-
chowder
Besides Shrimp scampi, this is one of our favorite
ways to eat shrimp. My dad always prepared this
with white rice or crispy tostones on the side and it
was delicious every single time! I hope you enjoy it
as much as we all have.
For more Recipes go to:
www.gardeningchicinthecity.com
(7) 100% would make again
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Yield: 4
Cuisine: Spanish Main Ingredient: Shrimp
Shrimp Seafood Main Course Saute Camarones
Guisados
Edit tags
Ingredients
36 Jumbo/Collosal Shrimp
1 1 1 1 3oz can of tomato paste
2 Garlic Cloves- Crushed
1 medium Onion (any kind of onion you prefer)-
1 large Red Bell Pepper- sliced thinly
2 tbsp of Stuffed Olives
0.25 cup of good olive oil
2 tbsp of chopped cilantro
0.5 cup of water or seafood stock (seafood stock
adds dept
1 Salt (add to your taste)
1 Pepper (add to your taste)
1 can also add any kind of Adobo you like fo just be
careful that you do not over salt the dish

Preparation - Camarones
Guisados- Shrimp Stew
Peel, rinse and pat dry all of your shrimp
Slice the onion and the pepper, set aside. In a
sautĂŠ pan, heat the 1/4 cup of olive oil, over
medium heat. Once the oil is heated, add the onion,
pepper and the olives to the pan until they start to
become slightly tender about 5-7 minutes
After the vegetables are tender, you can then add
the tomato paste and also begin to add your water
or stock to begin dissolving the paste. Add the water
in parts as you might not need the whole 1/2 cup. At
this point you can turn the heat up a little to bring the
mixture to a medium simmer, if its not already
simmering. Simmer for about 6 minutes
The last thing you will add is the shrimps. Once all of
your ingredients come together, you want to stir in
the shrimps and cover the pan for about 5-8 minutes
and then test the shrimps to see if they are done.
They should be pink and slightly firm to the touch but
not tough
There is nothing worse than putting the shrimps in
the pan when you first start to put the ingredients
together at the beginning of the dish. When shrimps
cook for a long period of time they become very
tough and rubbery. So make sure they are added in
the end and you are sure to have the most tender
and tasteful Camarones Guisados!
Happy Cooking! The Gardening Chic
Grilled Chicken Sandwich with
Pancetta, Arugula, and Aioli
Recipes » »
Easy components can give you outstanding results.
Cook the chicken, pancetta and bread all at the grill.
Mix the aioli and assemble. This flavorful grilled
sandwich has an elegant twist with garlicky
mayonnaise and the light peppery flavor of arugula.
(1) 100% would make again
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Yield: 8 Sandwiches
Cuisine: Italian Main Ingredient: Chicken
Grill Sandwiches Main Dish Chicken Italian
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Ingredients
-- Aioli --
1 cup Mayonnaise
1 Garlic clove minced
-- Sandwich --
3 pound Boneless, skinless chicken breasts
3 teaspoon Salt
2 teaspoon Freshly ground black pepper , or to taste
5 tablespoon Olive oil
16 slices Sourdough bread
16 slices Pancetta , sliced 1/8-inch thick
1 bunch Arugula ,trimmed, washed, and dried
Preparation - Grilled Chicken
Sandwich with Pancetta, Arugula,
and Aioli
Combine the mayonnaise and garlic to make the
aioli. Reserve.
Pound the chicken breasts to an even thickness.
Season generously with salt and pepper, and brush
with 3 tablespoons of the olive oil.
Preheat the grill on the highest setting.
Lightly brush the slices of the bread with the
remaining olive oil. Grill over moderate heat until
golden and crispy on the outside, but soft on the
inside. Reserve.
Grill the chicken breasts until cooked through, about
5-6 minutes on each side. While the chicken is
cooking, grill the pancetta until crispy.
Spread 1 tablespoon of the aioli on each side of the
grilled bread. Place a few leaves of arugula, 2 slices
of crispy pancetta, and the chicken breast on one
side of the bread. Top with the other half of bread
and slice diagonally.
Fried Okra
Recipes » Side Dish » Vegetables
Try this Fried Okra recipe, or post your own recipe
for Fried Okra
(4) 100% would make again
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Yield: 4
Cuisine: American-South Main Ingredient: Okra
Side Dish Salt corn meal flour buttermilk Savory
Lunch Emeril Fry Fall Okra American-South
Edit tags

Ingredients
1 pound Okra
Buttermilk
1/2 cup Flour
1/2 cup Cornmeal
1/2 cup Cornmeal
Essence
Oil, for frying
Salt, to taste
Frershly ground black pepper, to taste

Preparation - Fried Okra


* Note: See the "Emerils Essence Information"
recipe which is included in this collection.
With a sharp knife, slice the okra into 1-inch slices.
Season the okra with salt and pepper. Marinate the
okra in buttermilk. Marinate for 30 minutes and
drain. Place 1 quart of oil in a saucepan. Heat the
oil. In a shallow dish, mix the flour and cornmeal
together. Season the flour with Emerils Essence.
Dredge the okra in the seasoned flour/cornmeal
mixture, coating the okra completely. Fry the okra in
the hot oil until golden-brown, about 2 to 3 minutes.
Fry the okra in batches. Remove the okra from the
oil and drain on a paper-lined plate. Season with salt
and pepper. This recipe yields 4 servings.
Emeril's Creole Seasoning (Essence) Recipe
2 1/2 tablespoons Sweet paprika
2 tablespoons Salt
2 tablespoons Garlic powder
1 tablespoon Freshly ground black pepper
1 tablespoon Onion powder
1 tablespoon Cayenne pepper
1 tablespoon Dried leaf oregano
1 tablspoon Dried thyme
Combine all ingredients in a small bowl and blend
well. Store in an airtight container in your spice
cabinet for up to 3 months. This recipe yields about
2/3 cup.
Recipe Source: EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A51
broadcast 05-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for
MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a~~at;prodigy.com ~or- MAD-
SQUAD~~at;prodigy.net 06-04-1997 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
Butterflied Cuban Style Pork
Chops
Recipes » »
These porkchops are stuffed with ingredients you
would find in a Cuban medianoche sandwich. After
grilling, it is finished off with a tasty citrus sauce.
(1) 100% would make again
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Yield: 4 Servings
Cuisine: Cuban Main Ingredient: Pork
Grill Cuban Main Dish Pork
Edit tags
Ingredients
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops butterflied and thinly
pounded
Salt and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil

Preparation - Butterflied Cuban


Style Pork Chops
Heat the grill to high.
Whisk together 1/2 cup orange juice, 1/4 cup lime
juice, 3 tablespoons oregano, the garlic, cumin, and
canola oil in a large baking dish. Add the pork and
turn to coat. Cover and let marinate for at least 15
minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry.
Place the chops on a flat surface, cut-side up and
season with salt and pepper. Place 1 slice of
cheese, 2 slices of ham, a few slices of pickle and
another slice of cheese on 1 half of the chop. Fold
over brush the top with oil and season with salt and
pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill
until golden brown, 3 to 4 minutes. Flip the chops
over and continue grilling until the bottom is golden
brown and the cheese has melted, 2 to 3 minutes
longer.
Whisk the remaining orange and lime juices,
oregano, and the cilantro with the olive oil and salt
and pepper, to taste. Spoon over the chops and
serve.
Chicken Fajitas
Recipes » Main Dish » Poultry - Chicken
Spicy chicken wrapped in warm tortilla with onion
and peppers.
(7) 100% would make again
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Yield: 4
Cuisine: Mexican Main Ingredient: chicken
chicken chili powder onion red pepper yellow
pepper lime Mexican
Edit tags

Ingredients
8 tortillas (8 inch round)
3 skinless boneless chicken breast halves, cut into
3/4 inch strips
1 tablespoon bottled hot sauce
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 large onion cut in half and sliced thinly
1 small yellow pepper seeds removed and sliced
into strips
1 small red pepper seeds removed and sliced into
strips
3 tablespoons canola oil divided
1/2 cup salsa
1/2 cup sour cream
1 lime cut into wedges

Preparation - Chicken Fajitas


Preheat oven to 350 degrees. Wrap the tortillas in
foil and heat in oven for 15 minutes or until warm.
Meanwhile, pour the hot sauce over the chicken
strips and toss to evenly distribute the sauce. In a
small bowl, mix chili powder, cumin, salt and garlic
powder. Sprinkle the spice mixture over the chicken
strips, tossing them to evenly coat the pieces. Set
aside.
In a large frying pan, heat 1 tablespoon oil and fry the
onion over medium heat, about 8-10 minutes or until
lightly browned and softened.
Set onions aside and using the same skillet, heat 1
tablespoon oil and fry the pepper strips, about 7-8
minutes. Add peppers to the onions.
Using the same skillet, heat the remaining 1
tablespoon oil over medium-high heat and cook the
chicken strips, stirring frequently for about 5 to 6
minutes.
Mix the chicken strips with the onions and peppers.
Serve with warm tortillas, salsa and sour cream.
Have guests assemble their own fajita to avoid
tortillas getting soggy and garnish with wedge of
lime.
Great American Potato Salad
Recipes » Salad » Potato Salads
Try this Great American Potato Salad recipe, or
post your own recipe for Great American Potato
Salad
(8) 100% would make again
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Yield: 8
Cuisine: American Main Ingredient: Potatoes
Vegetarian Meatless Summer Spring Picnics
Advance Vegetables Side Dish Salads American
Potatoes Lunch Creamy
Edit tags
Ingredients
1/2 cup KRAFT Mayo Real Mayonnaise or
MIRACLE WHIP Dressi
1 Tbsp. KRAFT Pure Prepared Mustard
1/2 tsp. celery seed(I used flakes instead
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes cooked
2 hard-cooked eggs chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup dill pickle relish

Preparation - Great American


Potato Salad
MIX mayo, mustard and seasonings in large bowl.
ADD remaining ingredients; mix lightly. Cover.
Refrigerate several hours or until chilled.
KRAFT KITCHENS TIPS
Round Out The Meal
For a great barbecue meal, serve this classic potato
salad with grilled chicken breasts and fresh fruit
salad.
Great Substitute
Substitute GREY POUPON Dijon Mustard for
prepared mustard.
Chicken Piccata with Capers
Recipes » Main Dish » Poultry - Chicken
Try this Chicken Piccata with Capers recipe, or post
your own recipe for Chicken Piccata with Capers
(7) 100% would make again
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Yield: 2
Cuisine: Italian Main Ingredient: Chicken
Salty Summer Beverage Lemon White wine Wine
Parsley Butter Chicken Italian
Edit tags

Ingredients
2 Skinless boneless chicken breasts
2 tablespoons Unsalted butter
1 tablespoon Vegatable oil
2 tablespoons Dry white wine
2 tablespoons Dry white wine
1 tablespoon Fresh lemon juice
1 tablespoon Capers drained (bottled)
3 tablespoons Fresh parsley chopped
2/3 cup Chicken stock
4 tablespoon Flour

Preparation - Chicken Piccata with


Capers
Halve the chicken pieces horizontally with a sharp
knife and flatten them slightly between sheets of
plastic wrap. Dredge lightly in flour, shake off the
excess and put on rack to dry.
In a large heavy skillet heat 1 tablespoon of the
butter and the oil over moderately high heat until the
foam subsides and in the fat saute the chicken
pieces, seasoned with salt and pepper, for 1 minute
on each side, or until they are cooked through.
Transfer a 350 degree oven to keep warm, covered
loosely.
Pour off the fat in the skillet, to the skillet add the
remaining 1 tablespoon butter, the wine, the chicken
stock and the lemon juice, and bring the mixture to a
boil. Stir in the capers, the parsley, and salt and
pepper to taste and spoon the sauce over the
chicken.
Apple Chunk Salad
Recipes » »
An incredibly delicious congealed fruit salad that is
easy to prepare and is low in sugar, fat and calories.
(1) 100% would make again
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Yield: 12 Servings
Cuisine: American Main Ingredient: Apples
Brunch Desserts Salads Side Dish Snacks
Advance Christmas Easter Fourth of July New Year
Spring Thanksgiving Winter Low Fat Meatless Low
Carb Vegan Vegetarian Diabetic Low Sugar Apples
American
Edit tags
Ingredients
6 ounces Pineapple juice unsweetened
6 ounces Water 1 (6 oz) can
2 boxes Kraft,Jello Sgr Fr Lo Cal Gelatin Lime
1 cup Pineapple, crushed unsweetened juice pack
2 ea Apples diced
1 cup Walnuts chopped, toasted
1/2 package Cheese, Cream, Fat Free softened
1/2 8 oz carton Sugar free Cool Whip thawed
1 6 oz. carton Yogurt, Fat free Key Lime
1 tablespoons Lime Juice
12 leaves Romaine washed, stems removed
2 tablespoons Mint leaves
Preparation - Apple Chunk Salad
Bring pineapple juice to boil; remove from heat and
add Jell-o; stir to dissolve. Chill until mixture starts to
thicken. Fold in pineapple, apples and nuts. Pour
mixture into a 9 x 12 x 2 inch dish (or 12 individual
molds) and chill in refrigerator until firm. Cut jelled
mixture into 12 squares (or unmold by placing molds
briefly in warm water) and return to refrigerator. For
topping, combine Cool Whip with softened cream
cheese and mix well. Stir in yogurt and lime juice. (a
drop of green food color may be added if desired)
Arrange one serving of salad on each Romaine leaf
and top with 2 tablespoons of topping. Garnished
with mint leaves if desired.
Table of Contents
Chicken Parmesan - BigOven.com
Sweet Potato Fries with Curried Mayonnaise Dip -
BigOven.com
Aunt Evelyn's Blueberry Muffins - BigOven.com
Zucchini Bread - BigOven.com
Olive Garden Alfredo Sauce - BigOven.com
Steve's Tomato-Basil Soup - BigOven.com
Seared Scallops with Lemon Orzo - BigOven.com
Camarones Guisados- Shrimp Stew - BigOven.com
Grilled Chicken Sandwich with Pancetta, Arugula,
and Aioli - BigOven.com
Fried Okra - BigOven.com
Butterflied Cuban Style Pork Chops - BigOven.com
Chicken Fajitas - BigOven.com
Great American Potato Salad - BigOven.com
Chicken Piccata with Capers - BigOven.com
Apple Chunk Salad - BigOven.com