Cooking Recipes

Microwaved Potatoes Lyonnaise Recipe

Ingredients <br>- 3 large potatoes, peeled and cubed <br>- 2 small onions, sliced <br>- 2 tablespoons margarine <br>- 2 cloves garlic, minced <br>- 1/2 teaspoon salt <br>- 1/8 teaspoon dried oregano <br>- 1/8 teaspoon black pepper <br>- 1/8 teaspoon paprika <br><p></p>Directions <br>step 1: In a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper and paprika. <br>step 2: Heat in microwave on high until margarine melts, about 1 minute; stir. Cook 10 minutes more, stirring occasionally. <br>

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Yogurt Whole Wheat Quick Bread Recipe

Ingredients <br>- 4 tablespoons butter, melted <br>- 6 tablespoons honey <br>- 1 cup plain yogurt <br>- 1 egg, room temperature <br>- 1/4 cup fresh lemon juice <br>- 1 cup all-purpose flour <br>- 1 cup whole wheat flour <br>- 1 1/2 teaspoons baking soda <br>- 1/4 teaspoon ground nutmeg <br>- 1/4 teaspoon ground cinnamon <br><p></p>Directions <br>step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. <br>step 2: In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice. <br>step 3: In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan. <br>step 4: Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes. <br>

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Vegetable Shepherd's Pie Recipe

Ingredients <br>- 8 large potatoes, peeled and quartered <br>- 2 carrots, sliced <br>- 1 (16 ounce) package frozen mixed vegetables, thawed <br>- ½ teaspoon garlic powder <br>- ½ teaspoon dried basil <br>- ½ teaspoon dried parsley <br>- 3 tablespoons butter <br>- ¼ teaspoon salt <br>- ¼ teaspoon ground black pepper <br>- 6 tablespoons milk <br>- 1 onion, chopped <br>- 1 teaspoon vegetable oil <br>- 1 (19 ounce) can kidney beans, drained <br>- 1 (14.5 ounce) can diced tomatoes, drained <br>- 1 (8 ounce) can tomato sauce <br>- 1 teaspoon soy sauce <br>- ½ teaspoon white sugar <br>- 1 cup shredded Cheddar cheese <br>- ½ teaspoon paprika <br><p></p>Directions <br>step 1: Preheat oven to 375 degrees F (175 degrees C). <br>step 2: Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash. <br>step 3: While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside. <br>step 4: In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside <br>step 5: In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly. <br>step 6: Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes. <br>

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Mandarin Shrimp and Vegetable Stir Fry Recipe

Ingredients <br>- 1 cup SMUCKER'S® Sweet Orange Low Sugar Marmalade <br>- 3 tablespoons soy sauce <br>- 2 tablespoons white vinegar <br>- 2 teaspoons hot pepper sauce <br>- 1 1/2 tablespoons cornstarch <br>- 2 tablespoons CRISCO® All-Vegetable Oil <br>- 1 tablespoon chopped fresh ginger <br>- 1 tablespoon chopped fresh garlic <br>- 24 large fresh shrimp, peeled and deveined <br>- 1 red bell pepper, chopped <br>- 1 yellow or green bell pepper, chopped <br>- 3 cups broccoli florets <br>- 1/2 cup water <br>- 1 cup chopped green onions <br>- Hot cooked rice (optional) <br><p></p>Directions <br>step 1: Combine SMUCKER'S(R) marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside. <br>step 2: Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn rosy pink. Remove shrimp from pan; set aside. <br>step 3: Add bell peppers and broccoli to pan; cook over high heat for 1 minute. Add water; cover and reduce heat to medium. Cook 4 to 5 minutes or until vegetables are tender. <br>step 4: Uncover pan and return heat to high. Add shrimp and marmalade mixture. Cook for another 2 minutes until sauce is thickened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice. <br>

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Sunflower Seed Spread Recipe

Ingredients <br>- 2 cups sunflower seeds <br>- 1/2 cup tahini <br>- 1/4 cup lemon juice <br>- 1 clove garlic, minced <br>- 2 tablespoons soy sauce <br>- 1 stalk celery, finely chopped <br>- 1 tablespoon minced onion <br>- 1/2 cup water <br><p></p>Directions <br>step 1: Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned. <br>step 2: Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature. <br>step 3: While cooling, combine juice and garlic in a small bowl. Set aside. <br>step 4: Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water. <br>

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