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Recipes
Parmesan Fish Fillets
By msklein
Quick & Healthy Volume II, pg
- 1/4 cup fine bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. dried thyme
- 1/4 tsp. dried basil
- 1/8 tsp. onion powder
- 1/8 tsp. pepper
- 1 lb. white fish fillets (such as sole, cod, snapper, or tilapia)
- 1/4 cup egg substitute (equal to 1 egg)
- 4 lemon wedges
Quinoa Salad
By msklein
From Dora
- 1 cup quinoa
- 2 1/2 cups water
- 1/4 cup raisins
- 1/2 cup apricots, chopped
- 1/2 cup pistachios
- 2 tablespoons olive oil
- 1/2 cup pomegranate seeds
- Salt and pepper to taste
Chocolate Chip Meringue Surprises
By msklein
Combine egg whites and salt
- 2 egg whites
- 1/8 tsp. salt
- 1/2 c. sugar
- 1 (6 oz.) pkg. semi-sweet chocolate chips
Spaghetti and Meat Sauce
By msklein
Cook & stir meat, onion, pepper, & mushrooms til meat is brown & onion tender
- 2 lbs. ground beef
- 1 med. onion, finely chopped
- 1 green pepper, finely chopped
- 1 can mushrooms, drained
- 2 cans (15 oz. ea.) tomato sauce
- 2 cans (12 oz. ea.) tomato paste
- 1 can (7 1/2 oz.) pitted ripe olives, drained & sliced
- 2 envelopes (1 1/2 oz. ea.) Italian-style spaghetti sauce mix w/mushrooms
- 3 c. water
- 1 Tblsp. sugar
- 1 Tsp. oregano leaves
- 2 cloves garlic, crushed
- 1 bay leaf, crumbled
- 16 oz. Italian-style spaghetti
- Grated Parmesan cheese
Artichoke Dip
By msklein
Mix altogether and bake uncovered at 350* for 1 hour or until brown on top
- 1 can artichokes, drained & chopped with water squeezed out
- 3/4 - 1 cup mayonnaise
- 1 cup Parmesan cheese
- little garlic powder
- little tabasco sauce
Salmon Pasta
By msklein
Kosher Cookery: Classic & Contemporary, pg
- 3 quarts boiling water
- 1 tablespoon salt (optional)
- 12 large pasta shells
- 1 can (7 3/4 ounces) salmon
- 1 pound ricotta cheese
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- Dash of pepper
- Dash of nutmeg
- 1 cup milk
- 1 cup chopped spinach, cooked and drained
- Grease for the pan
- 1/4 to 1/2 cup grated parmesan cheese
- Parsley sprigs
Eileen's Lasagna for Pesach
By msklein
Joy of Israel, pg
- Cheese:
- 5 matzot
- 1 3/4 cup tomato juice
- 1 crushed garlic clove
- 1/4 cup ketchup
- 2 Tbs. sugar
- 1 Tbs. chopped parsley
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp basil
- 1/4 tsp black pepper
- 2 Tbs oil
- 1 small grated onion
- 8 oz. cottage cheese
- 1 egg, beaten well
- 8 oz. grated yellow cheese
- 3 oz. parmesan cheese
- Fresh spinach leaves, if desired
Sweet Baked Salmon
By msklein
Fresh Fare pg. 27 6 grams of fat per serving
- 4 (4oz.) fresh salmon
- Dijon mustard
- 2 Tbsp. brown sugar
- 2 c. cooked brown rice
Garlic Spinach
By msklein
Heat oil in a large skillet over medium heat, brown garlic, add spinach and saute' until wilted, stirring occasiona...
- 8 garlic cloves, minced
- 2 tsp. olive oil
- 12 oz. baby spinach
- Salt and pepper to taste
Roasted Eggplant Parmesan
By msklein
The Good Housekeeping Cookbook, pg
- 2 small eggplants (1 1/4 pounds each), ends trimmed, cut into 1/2-inch-thick slices
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 can (28 ounces) plum tomatoes, drained and chopped
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped fresh parsley
- 4 ounces mozzarella cheese, shredded (1 cup)
- 1/2 cup freshly grated Parmesan cheese