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Ingredients: 3 fish 1/2 wine, white 1 1/2 sauce, worcestershire 1 lemon, juice 1 (or coriander) cilantro 1 greenonions 1/2 oil, olive Directions: 1. Rinse and pat dry fish fillet. 2. Heat oven to 350 degrees F. 3. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish. 4. Bake for 12-15 minutes; add water if you see liquid drying out. 5. Remove from oven; flake fish in a medium size bowl. 6. Rinse and chop cilantro and onion; sprinkle over fish. 7. Drizzle oil on top and mix everything until well blended. Nutrition info: 170 calories, 16 g protein, 4 g carbohydrate, 8 g fat, 0 g fiber, 1 g sug ar, 40 mg cholesterol, 160 mg sodium
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Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs. Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper le Whole fried fish with ginger and chilli In a wok, deep fry fish in very hot oil until crispy and brown on both sides being careful not to break the tail. Drain and serve on a large platter topped with sauce. Scatter sliced spring onions and torn herbs over the fish. Sauce: Heat oil in wok and f Potato salad with bratwursts PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness. Add onions, peas and carrots. Cook 1 minute lon Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. 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Place potato mixture in salad bowl, add dressing and toss well. Garnish Dandelion salad with hot bacon dressing Tear the washed greens as you would for any garden salad and place in a bowl. Fry the bacon until crisp (or used pre-cooked bacon or bacon pieces). Remove and drain on paper towels, saving the fat for the dreassing. Boil 4 of the eggs for 15 minutes. Then Quinoi or millet salad combine, let sit for at least 30 minutes, enjoy! Lemon parsley chicken and rice Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in rice. Return to boil Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand 5 minutes. Sprinkle wi Fish w/artichoke sauce Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim the artichokes of all leaves and pare them down to the hearts. Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices; cut them into wedges if they are v Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels. Whisk together Masala fish Preheat the grill to medium-hot and li ne the grill pan with aluminium foil. Make the paste by mixing all of the ingredients together. Coat the fish with this paste and place it in the grill. Cook for 10 - 15 minutes, turning to ensure even cooking. Mean No fat potato salad Whip above ingredients and heat on stove until thick (scorches easily). Cook potatoes, let cool. Add onion, celery, green pepper, or any other vegetables and seasonings you want (no fat, of course). Mix all together. From: "Patricia A. Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes. Add the garlic, bay l Apple and walnut chicken salad Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the ski Sunburst lemon bars A dieter's dream shrimp salad Rinse shrimp and cook. Chill can of green beans. Drain and save liquid. Slice thinly the garlic clove and crush in large bowl. Add oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat bean liquid. Add bouillon cubes and stir until di Sliced beet salad Drain the liquid from the canned beets, reserving 1/2 cup. (Use water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf, cloves and allspice in a small saucepan. Heat to boiling. Lower the heat and simmer for 5 minutes. Section th Garbanzo and rice salad 2 Combine all ingredients. Toss well and refrigerate overnight. Toss several times during refrigeration period and just before serving. TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) Diced vegetable salad Dice all the ingredients finely into 1/2 inch cubes and dress with the Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour before serving. Contributor: Esther Pérez Solsona Alaska salmon and avocado pasta salad Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated r Barbecued pork and peach salad - country living 1. Heat oven to 325'F. Place pork on wire rack in shallow roasting pan. Sprinkle salt over pork and roast 35 minutes. 2. Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili powder. When pork has roasted 35 minutes, spread with Creamy ranch salad dressing In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups Tahini chicken salad Put oven rack in middle position and preheat oven to 450F. Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes. While chicken roasts, blend tahi Fish and fennel tagine Heat 2 tablespoons of the oil in a frying pan, add the onion, garlic, fennel and fennel seeds and fry until the onion is softened. Stir in the tomatoes and continue to cook for about 2 minutes, then add the tomato paste and simmer gently, uncovered, for 24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. R Idaho potato ham-cheese salad supreme In jar with tight-fitting lid combine first seven ingredients. Cover; shake until thoroughly combined. cut potatoes into l-inch pieces; arrange in shallow dish. Pour 1/? cup of the dressing over the potatoes, stirring gently to coat well. Set a Chicken salad delight Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until tender, stirring occasionally. Drain; cool. Combine cooked barley, chicken, grapes, celery and walnuts. C Pickled fish * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fo Antipasto salad with garlic dressing This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini. Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl, add lettuce, Pour salad dressing over all and toss well. Frisee salad w. pears, blue cheese & hazelnuts In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Tear the radicchio and frisee into bite-size pieces. Cut the endive crosswise into 1-inch pieces. Add the greens to the dressing mixture and toss until coa Lemon drop 24-hour salad Combine eggs, lemon juice, sugar, and salt and cook over low heat until thick. Add butter and cool. Fold cream into cooled mixture. Combine this mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24 hours so the delicate fl Sweet candied orange and lemon peel Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside. In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reached threa Frog eye salad 1st: Cook Acini di pepe pasta 2nd: While pasta is cooking, strain juice from the pineapple, cherries and oranges. 3rd: Mix together in a sauce pan juice from fruit, egg yolks, sugar and cornstarch. Allow to cook until boiling and thick. 4th: After pas Watergate salad Mix all together in a bowl and let set in the fridge. Potato salad supreme (vrg) Mix all ingredients in a large bowl, saving olives for garnish. Serves at room temperature for best flavor. Total Calories Per Serving: 237 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetari Egg salad tea sandwiches Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days. Spread butter onto on Hot potato and broccoli salad Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. Sour cream potato salad While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery and onion. Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2 hours and add diced cucumber Marinated flank salad with spicy vinaigrette Place lime juice to scallions in a small bowl and combine. Place steak in a shallow dish and pour marinade over to completely coat. Transfer to refrigerator and marinate 1 hour. Remove steak from refrigerator 30 minutes before cooking; let sit at room t Warm potato and tuna salad. 1. Cook the potatoes in lightly salted water for about 15 minutes or until tender. 2. While the potatoes are cooking mix together the spring onions, most of the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and place in