Free Essay

Food Recipes

In: Other Topics

Submitted By harrypotter187
Words 568
Pages 3
Juice RecipesABCs2 Asian pears2 Apples (Choose any variety!)2 Beets2 Carrots1 cup Cabbage (choose any variety!)6 handfuls Chard 3 cups
Calories: 430Protein: 11 gFiber: 2 g
Apple-Beet-Carrot Juice1 Apple2 Beets3 Large Carrots1 Piece Ginger (thumb sized)4 cups Spinach/Kale
Calories: 280Protein: 8 gFiber: 2 g
Apple-Cantaloupe-Honeydew-Kale-Swiss Chard2 Apples1/2 Cantaloupe1/2 Honeydew6-8 leaves Kale6-8 leaves Swiss Chard
Calories: 320Protein: 10 gFiber: 4 g
Apple-Carrot-Beet2 Apples4 Carrots2 Beets6 leaves swiss chard – 1.5 cup1” ginger root (1 tablespoon)
Calories: 300Protein: 9 gFiber: 2.5 g
Apple-Cabbage-Carrot-Swiss Chard-Ginger-Lemon2 Apples1 wedge Red Cabbage2 Large Carrots1 Piece Ginger (thumb sized)6 leaves Swiss Chard1/4 lemon
Calories: 321Protein: 10 gFiber: 2 g
Beet, Celeriac, Carrot Juice4 Carrots, stems removed1/2-1 Apple, seeded1/2 Celeriac root1 Beet1/4 inch slice Ginger root (optional)
Calories: 285Protein: 7 gFiber: 1 g
Blackberry Kiwi1/4 large Pineapple, core removed and roughly cubed1 cup Blackberries1 Kiwi Fruit1/4 Comice Pear1/4 cup Coconut Water30 Mint leaves
Calories: 230Protein: 5 gFiber: 2 g
Carrot-Kale Combo1 Green Apple3 handfuls Spinach6-8 Kale leaves4 large Carrots1 piece Ginger (thumb size)
Calories: 280Protein: 9 gFiber: 1 g
Gazpacho Juice4 Plum Tomatoes1 large Cucumber2 stalks Celery1 Red Bell Pepper1/4 small Red Onion2 cups Parsley, leaves and stems, roughly choppedand packed into the measuring cup1 Lime
Calories: 250Protein: 12 gFiber: 2 g
Great Green Fruity Mix2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination,roughly chopped and packed into the measuring cup1 Golden Delicious Apple1/2 Comice Pear10 Strawberries, green tops cut off1 cup Coconut Water
Calories: 255Protein: 6 gFiber: 3 g
Great Greens Juice2 Green Apples2-3 cups Spinach6-8 leaves Swiss Chard1 Cucumber4 stalks Celery1/2 Fennel Bulb1 bunch Basil
Calories: 329 kcalProtein: 16 gFiber: 2 g
Green Juice6 leaves Kale2 cups Spinach1/2 Cucumber4 stalks Celery2 Apples1” Ginger root
Calories: 180Protein: 12 gFiber: 1 g
Green Lemonade1 Green Apple3 handfuls Spinach, 1.5 cup6-8 Kale leaves, 2 cups1/2 Cucumber4 Celery Stalks1/2 Lemon
Calories: 210Protein: 10 gFiber: 1 g
Lemon Lime1 Lemon1 Lime2 Asian Pears2 Green Apples2 Carrots1 Piece Ginger (thumb sized)2 cups Purple Cabbage
Calories: 410Protein 7 gFiber 1 g
Mexican-Style Jugo2 large Cucumbers4 cups Cilantro, leaves and stems, roughly chopped and packedinto the measuring cup1 Lime1 Poblano Pepper, ribs and seeds removed1 Golden Delicious Apple
Calories: 200Protein: 8 gFiber: 2 g
Minty-Fresh Berry2 cups Blueberries2 Kiwi Fruit16 Strawberries2 cups Mint leaves, packed into the measuring cup
Calories: 319Protein: 5 gFiber: 4 g
Purple Power Juice6 cups Concord Grapes1 Golden Delicious Apple2 2 x 2” pieces Ginger1/2 cup Blackberries
Calories: 480Protein: 4 gFiber: 1.5 g
Refreshing Fennel-Pear2 Comice Pears2 medium Fennel Bulbs
Calories: 306Protein: 7 gFiber: 3 g
Spinach-Fennel-Cucumber1 Fennel Bulb1 Cucumber3 Celery Stalks3 cups Spinach
Calories: 170Protein: 10 gFiber: 1 g
Sunset Blend Juice1 large Sweet Potato1 medium Carrot1 Red Bell Pepper2 large Red Beets2 Golden Delicious Apples1 Orange, optional
Calories: 436Protein: 9 gFiber: 2 g
Sweet N Tart Citrus3 cups Cranberries2 2 x 2” pieces Ginger3 Oranges2 small Ruby Red Grapefruit2 Limes
Calories: 500Protein: 7 gFiber: 9 g
V283 large Red Beets2 medium Carrots2 stalks Celery4 Plum Tomatoes4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup1 Jalapeno, ribs and seeds removed12 Red Radishes
Calories: 340Protein: 17 gFiber: 2 g…...

Similar Documents

Free Essay

Recipes

...QUICK { { Good Food Good Reason Health and Happiness ® RECIPES a principled natural food company of more than 300 authentically traditional, pure & purifying foods. Eden Foods® EDEN is... * A principled natural food company! Please know that USDA organic food does not have to be natural food. * Privately held and operated since 1968 * The best food that can be procured from growers and handlers we know and trust * Champion of organic family farms and the highest standards of organic agriculture and food handling * Thorough transparency of all ingredients and handling Eden is the oldest natural and organic food company in North America and the largest manufacturer of dry grocery, authentically organic, food. Eden Foods began in Ann Arbor in the late 1960s with friends sourcing natural food. Youth motivated in study of a social phenomenon stemming from macrobiotics: centering diet on whole grain and seasonal local plant foods that are not nutrient depleted or adulterated with toxins. 44 years following small, simple beginnings we are grateful and proud to be doing exactly what we set out to do: Get the best food possible and make it available to all. EN GLUTEE FR ~B~ Eden offers a pantry full of delicious foods that make healthy cooking and eating a joy. These foods are procured and prepared with our children and grandchildren in mind. Purity is paramount and maintained through painstaking attention to detail and long-nurtured relationships in...

Words: 14051 - Pages: 57

Free Essay

Recipe

...CHICKEN BELLAGIO(Cheesecake Factory copycat recipe) FOR THE GARLIC BASIL PESTO: 1/2 cup fresh basil leaves, packed 2 Tbsp. freshly grated Parmesan-Reggiano or Romano cheese 2 Tbsp. extra virgin olive oil 1 Tbsp. pine nuts or walnuts (optional) 1 or 2 garlic cloves, minced or microplaned or grated 1/2 tsp. salt 1/4 tsp. black pepper FOR THE PROTEIN: 2 boneless skinless chicken breasts 4 slices Prosciutto, room temperature FOR THE BREADING: 1 large egg, beaten 1/4 cup flour 3/4 cup bread crumbs 1 tsp. salt 1/2 tsp. ground black pepper 1 tsp. dried parsley 1 tsp. oregano FOR FRYING: 4 Tbsp. olive oil or enough to coat bottom of pan with 1/4 in. of oil FOR THE PASTA: 6 oz. angel hair pasta 2 Tbsp. garlic pesto sauce FOR THE PARMESAN CREAM SAUCE: 1 cup heavy (whipping) cream 3 Tbsp. garlic pesto sauce 1/3 cup Parmsan-Reggiano 1/2 tsp. salt 1/4 tsp. white pepper FOR THE SALAD/GARNISH: 1 cup washed arugula half a cup of shredded or grated fresh parmigiana regianno To prepare the garlic basil pesto, add all of the ingredients for the pesto to a food processor and pulse until well blended; set aside. Pound out the chicken breasts one at a time in between two pieces of plastic wrap or in a ziploc bag until flattened out evenly. In a bowl, mix salt, pepper, oregano, and parsley into the bread crumbs to season. Coat the breasts in flour, and then dip in the beaten egg, and then into the seasoned bread crumbs. Coat......

Words: 566 - Pages: 3

Premium Essay

Food Recipe

...CHILI COKE ROAST MASHED POTATOES GARLIC GREEN BEANS Chili Coke Roast Ingredients: 1 beef roast, 3-4 lbs. 1 can Coca-Cola 1 package onion soup mix 1 bottle chili sauce Directions: 1. Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast. 2. The meat will flake apart when done. Serve over mashed potatoes. EASY CHICKEN STROGANOFF ITALIAN BREAD TOSSED SALAD Easy Chicken Stroganoff Ingredients: 2 Tablespoons butter 1 lb. chicken breast, cut in strips 2 cups mushrooms 1 medium onion, chopped 1 can cream of chicken soup 1/2 cup sour cream 4 cups egg noodles Directions: 1. Cook chicken in 1 Tablespoon butter. Remove. 2. Cook mushrooms and onions in remaining butter. 3. Stir in soup and sour cream. Heat until boiling. 4. Return chicken to the pan. Heat thoroughly. 5. Serve over noodles, with a tossed salad and buttered Italian bread.   PENNE AND VODKA SAUCE TOSSED SALAD ITALIAN BREAD Penne and Vodka Sauce Ingredients: 1 (16 ounce) package penne pasta 2 Tablespoons butter ¼ pound thinly sliced pancetta bacon, chopped ⅓ cup vodka ½ cup heavy whipping cream 1 ½ cups tomato sauce ½ cup grated Parmesan cheese Directions: 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Meanwhile, melt butter in a large skillet over medium heat. Add pancetta, and sauté until lightly browned. 3. Add vodka and stir until it is reduced by half, about 4 to 5...

Words: 1483 - Pages: 6

Free Essay

Recipe

...oil on top of the potatoes and they’ll be good to go.   
 
  After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.     
 
  When they’re done baking, you’re still a few minutes away from cheesy gloriousness! First you have drizzle the heavy cream atop the potatoes …  
 
  And then add the shredded cheddar and bake for an addition 10-15 minutes.   
 
  They’ll come out looking all cheesy and inviting. Like this.  
 
  Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.   
 
  But isn’t everything better with a dollop of sour cream? Yes, yes I think so.  This recipe is a total winner. It’d be perfect as a main dish accompanied with a salad, or as a side dish to, say, a roast chicken? The cheese and cream make this meal cozy and comforting, which is perfect for those chilly, brisk autumn evenings....

Words: 414 - Pages: 2

Premium Essay

Recipes

...to crave healthy foods Jumpstart weight loss Boost your immune system Promote beautiful, clear skin Promote detoxification Ease digestion Who Can reboot? Rebooting is for almost everyone with a few exceptions. Please don’t attempt a Reboot if you are pregnant or nursing, under 18 or have a severe medical condition. Check with your doctor, if you are unsure. If you are currently on medication, ask your doctor before starting this or any diet program. Getting ready The cleaner your diet is going into the Reboot, the faster you will get to the feel-great phase! The week before you start your Reboot: Daily Menu We always say, “Eat a rainbow every day.” Well, here’s your chance to drink a rainbow! Follow the schedule below; selecting the orange, green, red and purple juices you want to drink. If you want more variety, there are more recipes to choose from on RebootwithJoe.com. Calorie Counting Our 3-Day Reboot is designed to provide approximately 1,200 calories or more a day but actual calories and yields will vary depending on your juicer. We don’t focus on counting calories. In fact, drinking more vegetable juice and water, not less like your average “diet plan,” will work best for weight loss. If you do a Reboot, you will probably lose weight. If you don’t want to lose weight, you can still Reboot for the amazing health benefits. Just aim to drink more juice to support your metabolism. • • • • • • • • • • Reduce processed or “junk” foods, white flours,......

Words: 1587 - Pages: 7

Free Essay

Recipes

... * 

1 whole egg
 * 

3 egg yolks
 * 

80g sugar
 Vanilla cream * 
100g vanilla custard base
 * 

100g double cream
 Guava Fool * 
400g guava puree
 * 

200g vanilla cream
 Poached Meringue : * 1. | * 
For this recipe you will need a 6cm diameter half hemisphere sili con mould sheet. * 2. | * 
Whisk the egg whites in a machine until they form soft peaks and slowly add the sugar. * 3. | * 
Once the meringue forms firm peaks and the sugar has dissolved place the meringue into 16 half hemisphere moulds. * 4. | * 
Cook the meringue in a bain marie large enough to hold the silicon mat in a pre-heated 120°C oven for approximately 15 minutes. Allow to cool then unmould the half hemispheres and store in the fridge on a silicon paper lined tray until needed. Maltose Tuilles : * 1. | * 
Heat the sugar and maltose together until it reaches hard crack stage (until it caramelises). Add the flaked almonds and immediately pour the mixture onto a silicon mat, allow to cool completely. * 2. | * 
Process the hard caramel in a food processor to form a fine powder. Next sieve the praline mixture in a course sieve onto a silicon mat in a fine layer. * 3. | * 
Melt this mixture in a moderate oven until it forms a clear liquid paste. * 4. | * 
Remove from the oven and before the praline......

Words: 1025 - Pages: 5

Free Essay

Recipe

...leaves and switch off the fire. 11. mix well. 12. check salt before we add the tempering. if less than add more salt. 13. cover the dal with a lid. 14. begun to prepare the tempering/tadka. preparing the tempering: 1. 2. 3. 4. 5. 6. 7. 8. heat oil in a pan. add cumin and fry them. the cumin should get fried and not be raw but don’t burn them. now add red chilies, asafoetida and chopped garlic. let the garlic brown. once the garlic gets browned pour the entire tempering along with the oil into the dal. you can mix the dal or serve the dal tadka with the tempering on top it. garnish dal tadka with coriander leaves. 9. have this fantastic tadka dal with some steamed basmati rice or jeera rice. Notes few suggestions for making dal tadka recipe: 1. instead of oil you can temper the dal with ghee/clarified butter. 2. the dal tadka consistency is neither thick nor thin but medium. but if you prefer you can go for a slightly thick or thin dal consistency. 3. you can also soak the dal for 30 to 40 minutes before cooking them. 4. if you don’t have a pressure cooker than cook the dal in a pot with enough water added to the dal. in this case better to soak the dal so that the cooking is faster. Paneer Butter Masala Ingredients 200 or 250 gms paneer/cottage cheese, cubed or diced 2 tbsp cashew – soaked if you have time and then ground with some water to a smooth paste. if less time, then just grind the cashews to a smooth paste. 4-5 medium size tomatoes – pureed 1 or 2 green......

Words: 3143 - Pages: 13

Premium Essay

Andy’s Recipe

...“Andy’s Recipe” Daifallah Alshaikhi MGT-560: Leadership Development Colorado State University-Global Campus Saudi Electronic University Dr. Steven Westlund Date 21- Feb-2014 Food is a basic need for everyone. Although many people prefer eating at home, many others will look for new places to dine in for a change. It is usually hard to find a table in famous restaurants unless you have a previous reservation. Famous restaurants owners enjoy a deluxe existence by having a better chance to meet important customers. The success of a restaurant depends on providing quality food and friendly atmosphere. Once customers like a certain restaurant they will usually revisit. Customers’ satisfaction is also an important element of success. Therefore, responding to customers’ needs could lead to outstanding results. Consequently, an efficient managerial approach could help a restaurant to provide both the high quality of food and the customer satisfaction. In this paper, “Andy’s Recipe” a case study which talks about an Italian restaurant owned by Andy Garafallo shall be analyzed. “Andy” is an owner and a leader with confident approach. He does not try different fads to get people into his restaurant. He believes that his restaurant provides delicious food and a friendly environment for socializing. Currently, “Andy” employs three managers: Kelly, Danielle, and Patrick. Each of them has a different strengths and weakness. In order to keep their strengths and improve......

Words: 738 - Pages: 3

Premium Essay

Recipes

...(low-fat is fine) Crust * 2 cups (500mL) graham cracker crumbs * 1 tsp (5 mL) finely grated lemon zest * 1/4 tsp (1 mL) salt * 1/2 cup (125 mL) unsalted butter, melted Filling * 1 recipe Yogurt cheese * 1/4 cup (60 mL) honey * 1 x large egg * 1 tsp (5 mL) finely grated lemon zest * 1 tsp (5 mL) vanilla extract Topping * 1 1/2 cups diced fresh mango   Directions: Yogurt "Cheese" 1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use. Crust 1. Preheat oven to 325 F (160 F). 2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling. Filling 1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving. Topping 1. Top with diced mango immediately before slicing. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8956 2. Roasted Garlic Vegetable Tart   Yield:  6 Ingredients: Roasted Garlic Vegetable Tart * 1 heads garlic * 1 cup canola oil * 6 cups peeled and diced...

Words: 8891 - Pages: 36

Premium Essay

Recipe for Chix

...2/7/2014 Print Chicken Crepes with Asparagus and Mushrooms Recipe | Epicurious.com Chicken Crepes with Asparagus and Mushrooms Gourmet | June 2001 fork user rating 3½ 81%0 reviews would make it again yield: active time: total time: 2 1/4 hr Advertising Makes 8 (brunch main course) servings 2 hr ingredients For filling 3/4 stick (6 tablespoons) unsalted butter 1/4 cup all-purpose flour 1 1/4 cups whole milk 1 1/4 cups chicken broth 1/4 cup chopped shallot 1/2 cup chopped mushrooms 2 cups finely chopped cooked chicken (9 oz) 3 tablespoons medium-dry Sherry 1 lb thin asparagus, trimmed For crêpes 3/4 cup all-purpose flour 1/2 teaspoon salt Pinch of freshly grated nutmeg 1 1/4 cups whole milk 1 whole large egg 1 large egg yolk 1 tablespoon unsalted butter, melted For topping 1 large egg yolk http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Crepes-with-Asparagus-and-Mushrooms-105117? 1/3 2/7/2014 Print Chicken Crepes with Asparagus and Mushrooms Recipe | Epicurious.com 5 tablespoons chilled heavy cream 1 tablespoon unsalted butter Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish preparation Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently,......

Words: 732 - Pages: 3

Premium Essay

Recipe

...reaches room temperature (30-45 minutes) Christopher Walker Add in 1/2 cup (120 mL) of heavy cream to the mixer and whisk until it has doubled in volume. Remove the egg mixture from the freezer. Carefully fold in the whipped heavy cream into the egg mixture until it is fully combined. Pour the contents into an ice cube tray, spread it out evenly, then place back in the freezer to freeze (3-4 hours). In a separate bowl, combine the remaining 1/2 cup (120 mL) of heavy cream with 10 drops of blue food coloring and 3 drops of green food coloring. Mix until the cream it desired color. In a food processor, combine the food coloring heavy cream, sea salt, and ice cream chunks from your ice cube tray. Put in as little or as much sea salt as you'd like. It has a very powerful flavor and you may find the salty taste a big overwhelming, so add it in slowly and mix it around until you feel you have a good balance between sweet and salty. Blend the ingredients together in the food processor, occasionally stopping to stir the chunks around. Once the entire mixture has reached a soft-serve like consistency, pour the mixture into your ice cream molds. Stick popsicle sticks in and place back into freezer. After about 3-4 hours, your ice cream will be done! Take the molds out and run them under warm water to remove the ice cream more easily....

Words: 442 - Pages: 2

Free Essay

Recipe

...Traditional Hummus Recipe by DedeMed, on 6 March , 2014  I love the smooth texture of this hummus recipe. The nutty flavor from the sesame seed paste combined with the tangy lemon flavor and a hint of garlic gives this hummus an almost three-dimensional flavor. Nutritional info  per serving Calories | 78 | Fat | 6g | Saturated fat | 1g | Carbohydrates | 5g | Sugar | 78 | Sodium | 124mg | Fiber | 1g | Protein | 2g | Cholesterol | 0mg | * ------------------------------------------------- Traditional Hummus Recipe 2 cups Servings Prep time:10 mins Total time:10 mins Ingredients * 1 (15-oz.) can chickpeas, rinsed and drained * 3 cloves garlic, peeled * [1/4] cup fresh lemon juice * [1/2] tsp. salt * [1/4] cup plain Greek yogurt * [1/2] cup tahini paste * 2 TB. extra-virgin olive oil * 3 fresh mint leaves Directions In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula. Add Greek yogurt, tahini paste, and extra-virgin olive oil and blend for 1 minute or until creamy and well combined. Add mint leaves, and pulse for 30 seconds or until you see little specks of green mint throughout. Serve, or refrigerate for up to 1 week. Mediterranean Morsel Presentation is a big part of eating in the Mediterranean culture, and serving your food in appealing dishes with pretty......

Words: 287 - Pages: 2

Premium Essay

Andy's Recipe

...Case Study 3.3 – Andy‟s Recipe Andy Garafallo owns an Italian restaurant that sits in the middle of a cornfield near a large midwestern city. On the restaurant's far wall is an elaborate mural of the canals of Venice. A gondola hangs on the opposite wall, up by the ceiling. Along another wall is a row of real potted lemon trees. "My ancestors are from Sicily," says Andy. "In fact, I can remember seeing my grandfather take a bite out of a lemon, just like the ones hanging on those trees." Andy is very confident about his approach to this restaurant, and he should be, because the restaurant is celebrating its 25th anniversary. "I'm darned sure of what I want to do. I'm not trying different fads to get people to come here. People come here because they know they will get great food. They also want to support someone with whom they can connect. This is my approach. Nothing more, nothing less." While other restaurants have folded, Andy seems to have found a recipe for success. Since opening his restaurant, Andy has had a number of managers. Currently, he has three: Kelly, Danielle, and Patrick. Kelly is a kitchen (food prep) manager who is known as very honest and dependable. She loves her work, and she is efficient, good with ordering, and good with preparation. Andy really likes Kelly but is frustrated with her because she has such difficulty getting along with the salespeople, delivery people, and wait staff. Danielle, who works out front in the restaurant, has been with Andy......

Words: 746 - Pages: 3

Free Essay

Recipes

...Farmer's Market Recipes * Our Best Vegetarian Recipes * Our Best Salad Recipes directions 1.  Squeeze the lemons into a bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Using a sharp paring knife, slice off all but 1 inch of the remaining leaves. Peel and trim the stems. Halve the artichokes, scrape out the hairy choke and drop them into the lemon water. 2.  In a large, nonreactive skillet, heat the olive oil. Add the garlic, carrots, onion, thyme, bay leaves, black peppercorns and coriander seeds and cook over moderately high heat until the onion begins to soften, about 2 minutes. 3.  Drain the artichokes and add them to the skillet. Cook until the onion is translucent, about 2 minutes longer. Add the wine and salt, cover and cook over moderate heat until the artichokes are just tender, about 10 minutes. Discard the bay leaves. Spoon the artichokes and their juices onto plates. Drizzle with the Fresh Tomato Coulis and serve. MAKE AHEAD: 1.  The cooked baby artichokes can be refrigerated for up to 2 days. Gently reheat before serving. ingredients   shop kitchen ▾ * 1 1/2 pounds turnips (2 large), peeled and cut into 1/2-inch cubes (5 cups) * 2 ounces reduced-fat cream cheese (Neufchatel), softened * 1/4 teaspoon garlic powder * 1/4 teaspoon black pepper * 1/8 teaspoon kosher salt * Fresh chives complete your meal * Farmer's Market Recipes * Our Best Vegetarian Recipes * Our......

Words: 1618 - Pages: 7

Premium Essay

Recipe

...Spanish Garlic Lemon Chicken Recipe - Pollo con Ajo y Limon Garlic Lemon Chicken is a relatively easy chicken recipe, which has two of the essential Mediterranean ingredients - garlic and citrus. Pieces of chicken are first sautéed in olive oil, then baked in a garlic chicken broth with white wine and slices of lemon. Serve with potatoes or rice. Prep Time: 5 minutes Cook Time: 1 hour Total Time: 1 hour, 5 minutes Yield: 4 Servings Ingredients: * 10 large garlic cloves * 24 oz (750 ml) chicken stock * 4 Tbsp olive oil * 8 boneless chicken pieces (approx 3 lbs) * 1 whole lemon * 2 heaping Tbsp flour * 8 oz (250 ml) white wine * salt and pepper to taste * 1 sprig flat leaf parsley or basil for optional garnish Preparation: Note: Use chicken with skin on or skinless pieces. If using skinless pieces, chicken will tend to stick to pan more easily when browning, so use lower heat and turn more often. Peel all garlic cloves. Pour chicken stock into a medium pot or sauce pan, and place garlic into brother. Cover and simmer on low for approximately 20 minutes. Peel the lemon, removing white pulp. Cut the lemon in thin slices. Set aside. Pour olive oil into a large frying pan and heat on medium. Brown chicken on both sides. Remove and place into the bottom of an ovenproof pot, and set aside. Heat oven to 375F degrees. Reduce the heat to low, and add the flour to the frying pan where the chicken was fried. Scrape the bottom of the pan......

Words: 338 - Pages: 2