CLOSED | Best Summer Recipes | Free Contest | $50 FREE

Posted:01.06.2009, 01:09

HOWDY YA'LL *,*

BLEND....
ANY FRUIT >>FRESH IS BEST BUT CAN WORKS TOO!<<
AND ICE > A LITTLE SWEETNER, IF NEEDED<
WITH.....
FOR KIDS..........WATER (OR JUICE)
FOR OL'FOLK......RUM

COOLING - YUMMY - AND THE RUM KICK AIN'T TO BAD EITHER!!!!!!

EASY...
ENJOY!
>P<

Posted:01.06.2009, 04:44

GAZPACHO

Gazpacho is a chilled vegetable soup perfect for summer entertaining. I made cold soup and it was so good that I had to share.

Prep Time: 25 minutes
Ingredients:

* 3 tomatoes, chopped
* 2 cucumbers, peeled and chopped
* 1/2 red onion, chopped
* 1 green bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 garlic clove, minced
* 1 Tbsp. extra virgin olive oil
* 1 Tbsp. lemon juice
* 4 cups vegetable cocktail juice
* garlic croutons and cold cooked shrimp for garnish

Preparation:
In a large glass bowl, combine all ingredients except croutons and shrimp and mix gently. Cover and refrigerate for at least 4 hours to blend flavors. Serve chilled, topped with croutons or cold cooked shrimp. Serves 6

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Posted:06.06.2009, 16:33

Chicken Melon Salad

•1 cup low fat mayonnaise
•1/3 cup orange juice
•4 boneless, skinless chicken breasts
•2 cups gemelli pasta
•1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine mayonnaise and orange juice and blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.

Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into mayonnaise/orange juice mixture.

Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately. 6 servings

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Posted:08.06.2009, 02:16

Korean recipes:
Naengmyeon (cold noodles)
Naengmyeon (“cold noodles”) is made from buckwheat and a very popular dish in Korea all year round but especially in summertime andMul naengmyeon is soup based noodles which is served with cold icy broth. .

INGREDIENTS:

A package of cold noodles, onion, garlic, green onions,
ginger, cucumber, egg, 1 bosc pear, hot pepper flakes,
hot pepper paste, sesame seeds, vinegar, sesame oil, corn syrup,
salt, soy sauce, sugar, mustard powder
1. Make stock by boiling 8 cups of water, 3-4 shiitake mushrooms, dried kelp, and 8-10 dried anchovies (You will see how to make this stock in my soon du bu video) and cool it down.

2. Prepare toppings for naengmyeon
***

*Mustard powder:
Mix 2 tbs of mustard powder and 1 tbs water and put it on warm place to ferment it.
(I place it on the top of boiling stock)
*Cucumber:
Slice a quarter of cucumber thinly and sprinkle a pinch of salt, 1 ts of sugar, 1 ts of
vinegar, and a pinch of hot pepper flakes and mix it and set it aside
Bosc pear:
Slice a half pear thinly and soak it in water and add 1 ts sugar to protect it from
changing color
*Egg:
Hardboil an egg, cut it in half, and set it aside
Make hot and spicy sauce for bibim naengmyeon, by grinding these ingredients:

A half of peeled bosc pear, a quarter of onion (about 3 tbs), 1 ts garlic, 1 ts of ginger, ½ cup of corn syrup, 4 tbs hot pepper flakes, 3 tbs hot pepper paste, ¼ cup of apple vinegar, 1 tbs sesame seeds, 3 green onions, 1 tbs soy sauce

3.Place the ground sauce into a container and add 1 tbs sesame oil and 1 ts of fermented mustard and mix it.

4. Make naengmyeon broth by mixing 1 cup of Yeolmu kimchi juice and 2 cups of stock.( you can add some vinegar or salt and sugar)
5. Boil the noodles:

5.Put noodles into boiling water in a big pot (2/3 of the pot is filled with water). The direction of cooking noodles is on the back of the noodle package and it usually takes 3-4 minutes to boil after putting the noodles into the boiling water. You can take some sample to check if the noodles are cooked enough or not.
When the noodles are cooked, move the pot into a kitchen sink and pour cold water and remove some water and pour cold water again. This process helps the noodles get chewier.
Place the noodles into a basket or colander and keep rinsing and draining the noodles until all starch from the noodles are removed.
6. Serve it cold cold!

For mul naengmyeon:

Put some noodles into a serving bowl and fill the broth until the noodles are submerged.
Add crushed ice and place toppings: yeolmu kimchi, a few pieces of pear and cucumber, and a half side of boiled egg on top.
Add 1 ts of mustard

This is my favorite summer food and I really miss the original from Korea...

Posted:08.06.2009, 04:21

Home Made Lemonade

This lemonade needs some preparation as everything is made from scratch and takes a little time in the kitchen. Well worth the effort, this drink draws compliments from everyone who tries it. Cool and thirst quenching with a bubbly hit this summery drink is sure to satisfy on the hottest of summer days.

Ingredients
•7 fresh lemons, divided
•1 cup of white sugar
•1 cup of water
•2 liters of sparkling water
•Ice cubes
Utensils
•A pitcher capable of holding just over 2 liters
•Stir stick
•Lemon reamer or juicer
•Fine grater
•Small stockpot
•Kitchen knife
Makes:
About 2 liters.

Time:
Preparation – 15 min

Posted:08.06.2009, 04:28

Sweet and Sour Blueberry Sauce With Vanilla Ice Cream
Ingredients:
•1 pint blueberries
•1/4 cup sugar
•2 tbsp. balsamic vinegar
•1/2 cup water
•1 bunch basil, plus leaves for garnish
Directions:
Put all ingredients in a small saucepan and heat over medium heat until liquid reduces and becomes syrupy. Remove basil leaves. Let cool and spoon over ice cream. Garnish with additional basil leaves.

Posted:08.06.2009, 04:30

Warm Potato and Sausage Salad
Ingredients:
•2 lbs. new potatoes, cut into bite-size cubes
•1 lb. green beans, ends removed
•4 links turkey sausage, sliced about 1/4 inch thick
Dressing:
•2 tbsp. red wine vinegar
•2 tbsp. olive oil
•1 tbsp. Dijon mustard
•1 small onion, minced
•1 clove garlic, minced
•1 tbsp. honey
•salt and pepper
Directions:
Put cubed potatoes in pot and cover with water and 1/2 tsp. salt. Bring to a boil and simmer until just tender. Strain. Meanwhile, bring another pot of salted water to boil and cook green beans until tender, about 8 minutes. Strain.

Heat oil over medium heat. Add sausage and cook until just cooked through. Remove with slotted spoon and set aside. Add in onion and garlic and let cook until translucent. Add vinegar, Dijon and honey, and season with salt and pepper.

Toss potatoes, beans and sausage together with dressing. Adjust salt and pepper.

Serves a crowd.

Posted:08.06.2009, 04:31

Asparagus and Almond Risotto
Ingredients:
•5 to 5-1/2 cups chicken broth
•1/4 cup white wine
•1 tbsp. olive oil
•1 onion, minced
•1-1/2 cups arborio rice
•2 cloves garlic, minced
•1 bunch asparagus, cut into 1/4 inch rounds
•salt and pepper
•1/3 cup Parmesan cheese, grated
•zest and juice of one lemon
•1/2 cup toasted sliced almonds
Directions:
In saucepan, heat stock to boil, then turn off. Heat olive oil in a large sauté pan or stock pot over medium heat. Add onion and garlic and cook until translucent but not brown, about 3 minutes. Add ice and asparagus and stir to coat. Reduce heat to low and add 1 cup of stock. Stir until absorbed. Add wine and stir until absorbed. Add rest of liquid, a cup or so at a time, until rice is just tender. Stir in Parmesan and lemon; season with salt and pepper. Top with almonds.

Posted:08.06.2009, 04:33

Grilled Beef With Grilled Asparagus, Plums and Black Olives
Ingredients:
•4 6-8 oz. portions of beef (tenderloin, ribeye, or New York strip all work well)
•2 bunches asparagus, ends trimmed
•1 tbsp. olive oil
•salt and pepper
•3 plums, pits removed and sliced
•1/3 cup pitted black olives (kalamata or nicoise), rough chopped
Directions:
Heat grill to medium high. Season and grill beef to desired temperature. Meanwhile, toss asparagus in olive oil and season with salt and pepper. Grill until just cooked through, about 4 minutes. Remove and cut into approximately 2-inch lengths. Toss together with plums and olives. Serve beef with warm asparagus salad.

Posted:08.06.2009, 04:34

Strawberry Breakfast Banana Split
Ingredients:

11/2 teaspoons fat-free, sugar-free hot fudge
1 small (6") banana, peeled and halved lengthwise
1/4 cup fat-free, sugar-free vanilla yogurt
1/3 cup chopped fresh strawberries
1 tablespoon crunchy high-fiber, low-sugar cereal (such as Grape-Nuts)

Preparation:

Heat the hot fudge in the microwave or in the top of a double boiler over simmering water until melted. Arrange the banana halves in a small banana split dish or shallow bowl with the cut sides facing inward. Spoon the yogurt in the middle. Top with the strawberries, then the cereal. Drizzle the fudge evenly over the top and serve.

Nutritional stats: Makes 1 serving; 195 calories, 5 g protein, 46 g carbohydrates, less than 1 g fat (trace saturated), 2 mg cholesterol, 5 g fiber, 88 mg sodium

Posted:08.06.2009, 04:35

Chocolate Banana Bread
Ingredients:

10 ounces pitted dried prunes
3/4 cup mashed ripe bananas (about 2 medium)
2 large eggs
1 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
2 tsp ground cinnamon
1 and 1/2 tsp baking soda
1/2 cup banana chips, chopped coarsely
1 cup semi-sweet chocolate chips

1. In a small saucepan, bring prunes and 2 cups of water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.

2. Meanwhile, preheat oven to 350A?F. Lightly butter a 5??9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit.

3. In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.

4. In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in banana chips and chocolate chips. Scrape the thick batter into pan and spread level.

5. Bake bread until a toothpick inserted in the center comes out a little chocolatey but not gooey, 40 to 50 minutes. Loosen bread from pan with a knife and invert onto a rack. Remove parchment. Turn bread right-side-up and let cool at least 1 hour before slicing.

Servings: 16
Yield: 16 slices
Each serving is 162 calories, 5.5 grams of fat

Cooking Tips
*Shortcut: Sub 10 oz. (1 1/4 cups) unsweetened prune baby food for the pitted prunes, and omit water and cooking in step 1.

Enjoy!

Posted:08.06.2009, 04:37

Blueberry Freeze
Ingredients:

1 cup blueberries (go for frozen)
1 cup soy milk with Omega-3 DHA, such as SILK
1 tsp. vanilla extract
1/4 tsp. nutmeg
1 packet sugar substitute (or sugar, honey or agave nectar)
1 ice cube

Directions:

Mix together in a blender, pour into glass, and serve. Makes 1 serving. (Nutrition stats: 226 calories, 3.5 grams total fat, 10 grams protein, 3.3 grams fiber.)

Posted:08.06.2009, 04:38

Pomegranate Smoothie
This refreshing smoothie is made with pomegranate juice, which has more antioxidants than any other juice, and fights the free radical damage that can lead to premature aging, heart disease, and cancer.

You Will Need
1/2 cup pomegranate juice
1/2 cup unsweetened frozen berries
2 tablespoons plain or artificially sweetened nonfat yogurt

What to Do
Blend in blender until smooth.

Serves: 1

Per serving: 110 calories, 0 g fat, 0 g sat fat, 0 mg cholesterol, 45 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g protein