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Category: Dinner (Page 3 of 38)

Cheese Spinach Recipe

Ingredients:
1/2 cup grated gruyere cheese
1/2 cup ricotta cheese
1/4 cup crumbled blue cheese
2 tablespoon freshly grated Parmesan cheese
2 tablespoon chopped fresh dill
1 large egg yolk
2 tablespoon extra-virgin olive oil
2 10 oz. packages of fresh spinach, coarsely chopped.

Instructions:

Preheat the broiler to medium. Lightly butter 11-by 7-by 2-inch baking dish.

Mix the cheeses, dill and egg yolk in a large bowl.

Heat oil in a large pot over medium-high heat, and then add the garlic. Stir for a minute until fragrant.

Pour into the prepared baking dish. Add the spinach to the pot and sauté until wilted. Transfer spinach to strainer; drain well.

Pour over the garlic in the baking dish. Toss to coat with the oil and spread out evenly.

Sprinkle with cheese mixture. Broil until cheese is golden on top, and the spinach is heated through.

Carb Count: 6 carbs per serving. Serves 4.


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Fried Mushrooms Recipe

Ingredients:
1/2 lb mushrooms
3 tablespoon butter
1/4 teaspoon salt
1 dash garlic salt
1 dash onion salt
1 dash mixed herbs

Instructions:

Simmer 3 minutes. Great with hamburgers or steaks.

Carb Count: 2 carbs per serving. Serves: 2.


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Green Beans with Pepper and Onions Recipe

Ingredients:
2 lb green beans, ends trimmed
5 tablespoons butter
2 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram
1 1/2 cups sliced almonds, toasted
Salt

Instructions:

Cook green beans in large pot of boiling salted water for 5 minutes, or until crisp-tender. Drain and rinse with cold water; set aside.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add peppers and onion and saute until peppers are crisp-tender, about 8 minutes. Mix in marjoram.

Melt remaining 3 tablespoons of butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes.

Season to taste with salt and pepper. Transfer to large bowl.

Sprinkle with almonds.

Carb Count: 4.2 per serving. Serves 6.


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Kim Chee Recipe

Ingredients:
2 napa cabbages, cut up
1 scallion
2 garlic cloves, minced
1 1″ piece ginger, minced
2 teaspoons red pepper
1/2 teaspoon Salt, (more or less)
Water

Instructions:

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel.

Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage.

In a one cup measuring cup, mix together the red pepper, salt, and water to make 1/2 cup juice.

Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.


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Sauteed Spinach with Mushrooms and Onions Recipe

Ingredients:
1-2 tablespoons olive oil
1 teaspoon garlic, minced, 1 clove
1/4 cup onion, chopped or slivered
4 fresh mushrooms, sliced
1/2 pound fresh spinach
Salt and pepper, to taste

Instructions:

Heat the oil in a large skillet on medium heat. Cook the onion, mushrooms and garlic until tender.

Add the spinach (the pan will be very full, but the spinach will cook down). Toss and cook just until wilted.

Season with salt and pepper.

Makes 4 servings


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Spinach with Onions Recipe

Ingredients:
2 lb fresh spinach
2 tablespoons butter
1/2 cup onion
Dash each nutmeg, thyme, salt, fresh ground pepper

Instructions:

Rinse spinach thoroughly; place in to top of double boiler and heat until wilted. Drain and chop coarsely.

Melt butter in skillet; add onion. Saute over high heat until onion is brown on the edges.

Add seasonings. Stir to blend. Add and toss to blend.


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Vegetable Casserole Recipe

Ingredients:
Packaged mixed vegetables
1 cup chopped celery
1/2 cup sliced water chestnuts
1/2 cup chopped onion
1/2 cup grated cheddar cheese
1 cup mayonnaise
1 stick butter

Instructions:

Place in buttered casserole. Cut up one stick butter and place on top.

Bake at 350 for 25 minutes.


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Zucchini Latkes Recipe

Ingredients:
2 zucchini, grated & squeezed dry
1 tsp garlic, minced
2 tablespoons onion, grated or finely chopped
1 egg, well beaten
1/4 teaspoon salt & pepper
Splash Tabasco

Instructions:

Mix all ingredients well, let sit for a few minutes for flavors to mingle.

Heat nonstick skillet on medium, wipe with olive oil. Drop zucchini mixture by large cereal spoonfuls and cook until set & lightly browned (5-6 minutes), flip and cook 3-4 minutes on reverse.


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Meat Loaf Recipe

Ingredients:
2 pounds chop meat
3/4 cup grated Romano Cheese
1 large egg
1/4 cup parsley
1/4 cup heavy cream
5-6 strips of crumbled bacon
Salt and pepper to taste

Instructions:

Mix all ingredients together (if too moist add more cheese)

Shape into a loaf place in a pan and take a pastry brush and coat the top with a little tomato sauce

Bake at 350 for 45 min

Number of Servings: 4 (only carbs come from tomato sauce, 6 per loaf)


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Mexican Casserole Recipe

Ingredients:
1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Instructions:

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.


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