Recipes Included On This Page Pan-Fried New York Steak with Fried Elephant Garlic Pancakes Peppermint-Pretty Cheesecake Pineapple Coffee Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pan-Fried New York Steak with Fried Elephant Garlic Recipe By :Suzanne Somers "Get Skinny on Fabulous Food" Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons black peppercorns 2 thick New York steaks 1/3 cup extra-virgin olive oil 4 cloves elephant garlic or 8 regular cloves -- thinly sliced 2 teaspoons salt 1 tablespoon rosemary leaves 4 sprigs fresh rosemary or 4 teaspoons dried 4 whole dried red chile peppers Cover the steaks with plastic wrap and pound flat (to about 1/2" inch thick). Use a meat mallet or a heavy frying pan. Place the peppercorns in a plastic bag and crack them with the bottom of a pan or a mallet. Brush the steaks with a little olive oil. Rub one of the sliced garlic cloves over both sides of the meat. Combine the salt, freshly cracked peppercorns, and 1 tablespoon rosemary leaves. Use this mixture to season the steaks on both sides. Rub into the meat. Heat a skillet with the olive oil over medium heat. When it's hot, add the rest of the sliced garlic and saute until golden brown, about 5 minutes. Remove the garlic and set aside. Add the rosemary sprigs, pressing them flat against the bottom of the skillet with a spatula to get them crispy, about 2 minutes on each side. Remove and set aside. Add the chilies and toss in the hot oil for about 30 seconds. Remove and set aside. Fry the steaks in the infused hot oil, adding more oil if necessary, 2 or 3 minutes or each side. Top the steaks with the garlic, rosemary springs, and chilies. Serve immediately. Description: "These steaks are cooked in olive oil infused with hot chilies, rosemary, and garlic." Source: "Suzanne Somers" "Get Skinny on Fabulous Food" ISBN: 0-609-60162-8 S(MC Format by Art) Copyright: "1999 by Suzanne Somers" Start to Finish Time: "0:20" NOTES : Art's changes: 1. I used Canadian-style steak seasoning instead of the peppercorns and salt in the rub. 2. Instead of NY strips, I used the larger section of a nice porterhouse steak. 3. I tried using prepared chopped garlic, but that was a bit messy and I would not do it again. I did use fresh rosemary, since we have some magnificent bushes here on the beach that grow beautifully all year round. Please remember the phrase "add more oil if necessary" when cooking the steaks. The infused oil was not enough to keep the pan bottom covered when it was time to fry it. Cook steaks quickly, they get done fast! Contributed to the FareShare Gazette by Art; 24 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1382 Calories (kcal); 40g Total Fat; (24% calories from fat); 45g Protein; 237g Carbohydrate; 0mg Cholesterol; 2256mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 45 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Pancakes Recipe By :Violet Currie and Kay Spicer Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup whole bean flour 1/3 cup cornmeal 1/3 cup cornstarch -- or rice flour 2 teaspoons granulated sugar 2 teaspoons gluten-free baking powder 1/2 teaspoon salt 2 eggs 1 1/2 cups 1% low-fat milk 2 tablespoons soft margarine -- or butter, melted In mixing bowl, combine whole bean flour, cornmeal, cornstarch, sugar, baking powder and salt. In another bowl, beat together eggs and milk; quickly stir into dry ingredients until just mixed (batter will be lumpy.) Fold in margarine Using about 1/4 cup for each pancake, pour batter onto hot, lightly oiled, nonstick griddle or skillet; cook until puffy and bubbles begin to break on top. Turn and cook until golden brown on both sides. Makes 12 pancakes, 6 servings. Variation : Blueberry Pancakes - Fold 1 cup blueberries into batter. Source : "Full of Bean, 1993, p. 150" S(MC formatting by): "bobbi744@acd.net" NOTES : If thinner pancakes are desired, stir a little more milk into the batter. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 4 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 6g Total Fat; (38% calories from fat); 5g Protein; 17g Carbohydrate; 65mg Cholesterol; 279mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Peppermint-Pretty Cheesecake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 chocolate wafer cookie crumbs 6 tablespoons butter -- melted 1 envelope unflavored gelatin 1/4 cup cold water 16 ounces cream cheese -- softened 1/2 cup sugar 1/2 cup milk 15 peppermint mints -- finely crushed 1 cup whipping cream 3 ounces milk chocolate -- bars [i.e. Hershey's] -- chopped whipped cream chocolate -- shaved peppermint mints -- coarsely chopped For the crust: In a medium mixing bowl, stir together wafer crumbs and melted butter. Press onto bottom and 1 1/2" up the sides of a 9" springform pan. Bake in a 350 degree oven for 15 minutes. Remove the crust from the oven and cool on a wire rack. For the cheesecake filling: In a small saucepan, soften the unflavored gelatin in cold water. Place over low heat and stir mixture till gelatin dissolves. Remove from heat and set aside. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer till well combined. Gradually add the milk , the finely crushed peppermint mints, and the gelatin mixture, mixing well. Chill the mixture till it's partially set, stirring occasionally. In a medium bowl, beat the 1 cup whipping cream just to soft peaks (tips curl). Then, fold the whipping cream and chopped milk chocolate into cream cheese mixture. If necessary, chill again till the mixture mounds. Spoon into the cooled crust. Cover and chill for several hours or overnight till firm. Garnish cheesecake with whipped cream, the shaved chocolate and/or the coarsely chopped peppermint candies. Source : "Midwest Living December 2000" Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 2 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1509 Calories (kcal); 66g Total Fat; (38% calories from fat); 22g Protein; 216g Carbohydrate; 92mg Cholesterol; 1725mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 14 Other Carbohydrates * Exported from MasterCook * Pineapple Coffee Cake Recipe By :Mexican So Fat, Low Fat, No Fat by Betty Rohde; 1998 Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Batter** 2 1/3 cups light biscuit mix -- (575 mL) 1 cup skim milk -- (250 mL) [fresh or canned] 1/2 cup sugar -- (125 mL) 1/2 cup egg substitute -- (125 mL) or equivalent of 2 eggs 1/8 teaspoon ground cinnamon -- (.5 mL) 20 ounces apple pie filling -- (560 g) [1 can] 20 ounces crushed pineapple -- drained [1 can; 560 g] **Crunchy Topping** 1/2 cup uncooked oats -- (125 mL) 1/2 cup packed brown sugar -- (125 mL) 1/2 teaspoon ground cinnamon -- (2 mL) 1/3 cup light biscuit mix -- (75 mL) 1/4 cup pourable fat-free margarine -- (60 mL) [such as Fleischmann's] 1/3 cup finely chopped nuts -- (75 mL)[optional] Preheat the oven to 350F (180C). Spray the bottom of an 8- x 12-inch baking dish with vegetable oil cooking spray. Set aside. Make the batter: In a medium-size mixing bowl, combine the 2 1/3 cups of Bisquick, skim milk, sugar, egg substitute and first amount of cinnamon. Mix until moistened. The batter will be slightly lumpy; this is OK. In a small mixing bowl, combine the pie filling and drained pineapple; mix well. Stir 1/2 cup (125 mL) of the mixed fruit into the batter. Stir by hand (don't use a beater) until well blended. If the pieces of apple are a little large you can chop them a little so they aren't quite so lumpy in the batter. Pour the batter into the prepared baking dish. Spoon the rest of the mixed fruit over the batter so that it is distributed evenly; don't dump it in all at once or it won't work but rather drop it in a spoonful at a time. Combine the topping ingredients in a small bowl. Add the nuts if using. Mix with a fork until moistened and crumbly. Distribute the topping evenly over the fruit mixture. Bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted near the center comes out clean. Let stand for 15 minutes before serving. Serve warm with fat-free ice cream or frozen yogurt for dessert. Adapted from Mexican So Fat, Low Fat, No Fat by Betty Rohde; 1998; ISBN 0-684-83525-8 MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 26 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 1g Total Fat; (6% calories from fat); 2g Protein; 46g Carbohydrate; 1mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates

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