Wednesday, May 22 2013 10:20 PM EDT2013-05-23 02:20:18 GMT
GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter orMore >>
GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter orMore >>
Wednesday, May 22 2013 10:17 PM EDT2013-05-23 02:17:45 GMT
GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoonsMore >>
GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoonsMore >>
Wednesday, May 22 2013 10:16 PM EDT2013-05-23 02:16:19 GMT
SAVORY LONDON BROIL 4 to 6 servings 1 (1½ to 2 pound) beef sirloin, chuck, sirloin tip, rib eye, Delmonico, London Broil, flank steak, or top round steak, boneless or bone-in as desired, cut atMore >>
SAVORY LONDON BROIL 4 to 6 servings 1 (1½ to 2 pound) beef sirloin, chuck, sirloin tip, rib eye, Delmonico, London Broil, flank steak, or top round steak, boneless or bone-in as desired, cut atMore >>
WINTER FRESH FRUIT COMPOTE WITH REDUCED-CAL VANILLA SAUCE 4 to 6 servings
3 to 4 clementines, peeled and separated into sections, any seeds removed
1 firm ripe pomegranate, seeds removed and reserved, peel and white flesh discarded (optional)
½ to 1 cup sliced firm ripe strawberries (optional)
½ to 1 cup firm ripe blueberries or red raspberries, or a combination, stems removed (optional)
½ to 1 cup firm ripe pear cubes, peeled or unpeeled as desired
½ to 1 cup green or red seedless grapes
½ to 1 cup peeled apple cubes, peeled or unpeeled as desired
½ to 1 cup cubed peeled cantaloupe
Few drops balsamic vinegar (optional)
Sugar or granulated sugar substitute to taste (optional)
1 firm ripe medium banana, peeled and thinly sliced
Reduced-Cal Vanilla Sauce as desired (optional) and sprigs of fresh mint for garnish
Prepare all fruits, except banana. Combine all fruits; add balsamic vinegar and sugar or granulated sugar substitute to taste, if desired. Cover and refrigerate for at least 1 hour to marinate fruit. Add banana just before serving. Spoon mixed fruit into dessert dishes and garnish each serving with a spoonful of Reduced-Cal Vanilla Sauce and a sprig of fresh mint.
Variation: Omit Reduced-Cal Vanilla Sauce and balsamic vinegar; add ½ cup brandy or almond or orange liqueur, or orange juice to fruit compote with sugar or granulated sugar substitute. Garnish with sprigs of fresh mint.
Reduced-Cal Vanilla Sauce: about 2 cups
1½ cups reduced-fat or skim milk
2 eggs or 4 egg whites, or the equivalent in egg substitute of 2 eggs, IE Egg Beaters, at room temperature
¼ cup sugar or the equivalent of ¼ cup sugar in granulated sugar substitute
Pinch of salt
1 to 2 teaspoon(s) vanilla extract
Scald milk in the top of a double boiler over low heat (about 200 degrees F.). In a small bowl, combine eggs, sugar, and salt, mixing well. Gradually stir in scalded milk. Transfer mixture to the top of the double boiler; cook over simmering, not boiling, water (about 200 degrees F.), stirring constantly. When custard will coat a metal spoon, remove from heat. Place pan in cold water to cool quickly. If custard starts to curdle, beat vigorously with a hand-rotary beater untilsmooth. Add vanilla, blending well. Cool. Serve at room temperature or chilled. Store in an airtight glass jar in the refrigerator.
Variation: Omit vanilla; add a pinch of nutmeg or saffron to sauce.
