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Recipes
Baked Tarragon- Mustard Chicken with Pears
By Pooh
1. Set oven to 375 degrees
- 2 skinless, boneless chicken breast
- halves, 8 ounces each
- 2 ripe medium Anjou pears
- 2 tablespoons unsalted butter
- 1/2 teaspoon cayenne pepper
- 2 tablespoons minced tarragon leaves (or
- 1 teaspoon dried)
- 2 teaspoons balsamic vinegar
- 1 1/2 tablespoons Dijon-style mustard, or
- to taste.
- SALT & fresh ground PEPPER
Potato Kugel - Auntie Rivka's Famous
By Pooh
2 finely grated carrots (to distinguish it from the grey Kugel that your Auntie Rivka makes!) The miracle of Han...
- 6 potatoes
- 2 small onions
- 2 eggs
- 2 tablespoons sugar
- 1/2 to 3/4 cup matzo meal
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Green Beans with Gingered Walnuts
By Pooh
1. Preheat the oven to 250 degrees
- 1 tablespoon canola oil
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garic powder
- 3/4 cup walnut halves
- 1 pound green beans, rinsed and trimmed
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
Garlic Linguine with Roasted Bell Peppers
By Pooh
Cook pasta in boiling salted water 8 to 10 minutes or until pasta is al dente
- 3/4 pound linguine
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup bottled roasted red bell
- peppers, drained and chopped
- 2 tablespoons grated Parmesan cheese
Glazed Country Ham
By Pooh
1. Heat the oven to 375 degrees
- 1 hickory-smoked country ham shank bone-
- in, fully cookrd, 16 to 18 pounds
- (preferably from Lancaster County.)
- 1 cup clover honey.
- 20 to 50 whole cloves.
Baked Beef Ziti
By Pooh
Tender noodles smothered in a rich tomato-meat sauce and nestled under melted cheese
- 12 oz. uncooked ziti
- 1 tsp olive oil
- 2 med garlic clove(s) minced
- 1/3 lb. lean ground beef
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 28 oz. can crushed tomatoes
- 1 cup part-skim mozzarella cheese,
- shredded
Strawberry Spinach Salad
By Pooh
Combine all dressing ingredients in blender
- SALAD
- 2 bunches spinach
- 1 pint strawberries, sliced
- DRESSING
- 1/4 cup sugar
- 1/4 cup oil
- 1/8 tsp. Worcestershire sauce
- pinch salt
- 1/8 tsp. paprika
- 1/8 cup cider vinegar
- 1 tbsp. sesame seeds
- 1/2 tbsp. poppy seeds
- 1/2 tbsp. chopped onion
Portobello Parmesan/ Linguine
By Pooh
Heat oil in a large nonstick skillet over medium-high heat
- 1 teaspoon olive oil
- 1 lb sliced portobello mushrooms
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 1/2 cups low fat low sodium tomato
- sauce
- 1 cup fresh basil, torn into large pieces
- 1/2 cup shredded, part-skim milk
- mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 pound whole wheat linguine
- 1 teaspoon olive oil
- salt & ground black pepper
Orzo "Risotto" with Asparagus, Tomatoes, & Cheese
By Pooh
1. Cook the Orzo according to package directions, adding the asparagus during the last 2 minutes of the ...
- 1 cup Orzo
- 1 pound fresh asparagus, trimmed and
- cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 plum tomatoes, chopped
- 1 cup fat-free ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup coarsely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Chicken Breasts Stuffed with Mushrooms and Goat Cheese
By Pooh
To make the filling, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat
- 3 teaspoons extra-virgin
- olive oil
- 2 garlic cloves, mminced
- 1/2 pound fresh shiitake mush-
- rooms, stem removed and
- caps finely chopped
- 3/4 teaspoon herbes de
- Provence
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground
- pepper
- 2 ounces reduced-fat goat
- cheese, softened
- 4 (1/4-pound) skinless,
- boneless chicken-breast
- halves
- 1 shallot, chopped
- 3/4 cup reduced-sodium
- chicken broth
- 6 tablespoons dry sherry or
- orange juice
- 1 teaspoon cornstarch
- 2 teaspoons cold water