Difficulty: **
1 lb. halibut fillets
1 cup sour cream or plain yogurt
1/2 cup chopped green onions
Dash of white pepper and dill
1/3 cup grated Parmesan cheese
Place halibut fillets in a shallow baking dish sprayed with cooking spray. Mix sour cream, onions, pepper and dill. Pour mixture over fish. Sprinkle Parmesan cheese on top. Bake uncovered in 350 degree overn for 20-25 minutes. At end of cooking time, you can broil the top to add color, if needed.
Best Oatmeal Cookies
Difficulty: *
Ingredients:
1 1/4 cups margarine (2 1/2 sticks)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick oats
Heat oven to 375 degrees and spray cookie sheets with cooking spray. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add flour, baking soda, salt, and spices and mix well. Stir in oats. Drop by rounded tablespoonfuls onto cookie sheet and bake for 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cook 1 minute on cookie sheet before removing. Store in a tightly covered container or they will get hard.
Ingredients:
1 1/4 cups margarine (2 1/2 sticks)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick oats
Heat oven to 375 degrees and spray cookie sheets with cooking spray. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add flour, baking soda, salt, and spices and mix well. Stir in oats. Drop by rounded tablespoonfuls onto cookie sheet and bake for 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cook 1 minute on cookie sheet before removing. Store in a tightly covered container or they will get hard.
Dijon Mustard-Roasted Rack of Lamb
Difficulty: ***
Ingredients:
2 (7-8) rib racks of lamb, about 1 3/4 lbs. of each
1 garlic clove
1/4 c. Grey Poupon Dijon mustard
1 Tablesppon red wine vinegar
1 tsp. dried thyme
1/2 tsp. black pepper
2 tsp. salt
Instructions:
1. Trim excess fat and scrape fat from bones of the meat, leaving a thin layer.
2. Heat oven to 450 degrees.
2. Mince the garlic. (Peel the garlic, and press with the flat side of a knife to remove the meat OR do what all great cooks do an visit Pampered Chef and buy their garlic press!
3. Mix garlic and all remaining ingredients in a bowl. Coat lamb with the mixture.
4. Insert a meat thermometer in lamb. Put lamb in oven and roast for 10 minutes.
5. Reduce heat to 350 degrees. Cover loosely with foil if coating or bones are browning too quickly.
6. Cook until internal temperature reaches 130 degrees for medium-rare, or about 20 more minutes for medium (approximately 17 minutes per pound).
7. Remove from oven let rest for about 20 minutes before slicing.
Ingredients:
2 (7-8) rib racks of lamb, about 1 3/4 lbs. of each
1 garlic clove
1/4 c. Grey Poupon Dijon mustard
1 Tablesppon red wine vinegar
1 tsp. dried thyme
1/2 tsp. black pepper
2 tsp. salt
Instructions:
1. Trim excess fat and scrape fat from bones of the meat, leaving a thin layer.
2. Heat oven to 450 degrees.
2. Mince the garlic. (Peel the garlic, and press with the flat side of a knife to remove the meat OR do what all great cooks do an visit Pampered Chef and buy their garlic press!
3. Mix garlic and all remaining ingredients in a bowl. Coat lamb with the mixture.
4. Insert a meat thermometer in lamb. Put lamb in oven and roast for 10 minutes.
5. Reduce heat to 350 degrees. Cover loosely with foil if coating or bones are browning too quickly.
6. Cook until internal temperature reaches 130 degrees for medium-rare, or about 20 more minutes for medium (approximately 17 minutes per pound).
7. Remove from oven let rest for about 20 minutes before slicing.
Homemade Tomato Juice
Difficulty: **
Ingredients
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Instructions:
1. Put all ingredients into a large non-reactive pot such as stainless steel, not aluminum. Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
2 Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.
Tips:
Use the ripest tomatoes you can find. Also, some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Adding sugar balances the natural acidity of the tomatoes and tabasco hot sauce increases the spiciness. Use both to your personal taste.
Ingredients
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Instructions:
1. Put all ingredients into a large non-reactive pot such as stainless steel, not aluminum. Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
2 Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.
Tips:
Use the ripest tomatoes you can find. Also, some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Adding sugar balances the natural acidity of the tomatoes and tabasco hot sauce increases the spiciness. Use both to your personal taste.
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