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Index
1. Xim-Xim
De Galinha (Chicken W/peanuts and Cashews)
2. X's
Spinach Salad
3. YAKIMA ICED APPLE TEA
4. Yogurt
Chocolates
5. Zucchini Lasagna
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1. Xim-Xim De Galinha (Chicken W/peanuts and
Cashews)
Categories: Chicken, Brazilian
Yield: 4 Servings
1 3- to
4-pound chicken, cut into serving pieces
Juice of 2 lemons
Salt&Black pepper to taste
1/4 lb Dried smoked shrimp, shelled
1 Large
onion, quartered
2 Med.
ripe tomatoes, peeled, seeded, coarsely chopped
2 tb Pure olive oil
1 Clove
garlic, minced
3/4 c Water
1 lb Jumbo shrimp
4
Preserved malagueta peppers or to taste
2 tb Ground roasted cashew
nuts
1 tb Ground roasted peanuts
1/2 tb Minced fresh ginger
3 tb Dende oil*
*can replace with a mixture made from 1 cup vegetable oil
and 3 tablespoons annatto seeds that have been soaked for
12 hours. Marinate the chicken in the lemon juice, salt,
and pepper for half an hour. Grind the dried shrimp in a
food processor with the onion and tomatoes into a thick
paste. In a large saucepan, heat the oil over medium heat.
Add the garlic and cook, stirring, until browned. Add the
onion, tomato, and shrimp paste and the drained chicken
pieces. Brown the chicken pieces on all sides, then add
1/4 cup of the water bit by bit, cover the pot, reduce the
heat to low, and cook for 35 to 40 minutes, or until the
chicken is almost cooked. Be sure that the mixture does
not boil and stir occasionally so that the chicken pieces
do not stick to the pan. Add the jumbo shrimp, malagueta
peppers, and ground nuts. Check the seasonings. Add the
ginger and remaining water and finish cooking by bringing
the mixture to a boil. When ready to serve, drizzle the
dende over the xim-xim and cook for a few more minutes.
Serve hot with white rice and Farofa. ----
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Source: Associate.com
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2. X's Spinach Salad
Categories: Salads
Yield: 4 Servings
---------------------SALAD--------------------------
2 Bunches
spinach, washed,
Drained, stems removed
1 Onion,
thinly sliced
2 Eggs,
hard cooked, chopped
2
Tomatoes, cut into wedges
4 Strips
bacon, crumbled
1 cn Asparagus spears
-------------------DRESSING------------------------
1/2 c Sugar
1 c Safflower oil
1 ts Mustard
1 ts Salt
1/2 c Vinegar
1 ts Whole celery seeds
1 tb Grated onion
Prepare dressing first: blend together sugar, oil, mustard
and salt. Add vinegar, celery seeds and grated onion;
shake or beat well. Chill.
Mix together all salad ingredients, except asparagus
spears. Pour chilled dressing over all and toss until well
coated. Arrange asparagus spears on top. Chill well before
serving. It is best the next day.
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3. YAKIMA ICED APPLE TEA
3 c. Apple Juice
3 c. boiling water
6 tea bags
1/4 tsp. ground allspice
1/3 c. honey
lemon slices (optional)
Add tea bags to boiling water. Let stand 15 minutes.
Remove and add allspice, honey and apple juice. Simmer
over low heat until honey is blended, about one minute.
Chill. Serve over ice with lemon slices. Serves 6.
Source: http://www.appleproducts.org/recipes.html
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4. Title: Yogurt Chocolates
Yield: 1 Servings
Categories: Candy,
Frugal
gour
Ingredients:
None
Mix powdered cocoa with yogurt cheese and sugar to taste.
Add vanilla. You can also put a little instant coffee.
Mold into balls and chill.
NOTES : A guilt free way to eat chocolates. Recipe
by: The Frugal
Gourmet-Jeff Smith
Posted to MC-Recipe Digest V1 #478 by Bob and Carol
Floyd
on Feb 09, 1997.
Source: Steve's Recipe Database
------------------------------------------------------
5. Zucchini Lasagna
Adapted from the National Heart, Lung, and Blood
Institute, National Institutes of Health, US Department of
Health and Human Services
Nutrition Facts
Serving Size 1 piece
Calories 276
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 11 g
Sodium 380 g
Servings and Times
Servings 6
Ingredients and Preparation
Ingredients Measures
Cooked lasagna noodles, (in unsalted water) ½ pound
Mozzarella cheese, part-skim, grated ¾ cup
Cottage cheese, fat free 1½ cups
Parmesan cheese, grated ¼ cup
Zucchini, raw, sliced 1½ cups
Tomato sauce, no salt added 2½ cups
Basil, dried 2 teaspoons
Oregano, dried 2 teaspoons
Onion, chopped ¼ cup
Garlic 1 clove
Black pepper 1/8 teaspoon
Directions
Preheat oven to 350°F. Lightly spray a 9 x 13 inch baking
dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1
tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and
parmesan cheese with all of the cottage cheese. Mix well
and set aside.
Combine tomato sauce with remaining ingredients. Spread a
thin layer of tomato sauce in the bottom of the baking
dish. Add a third of the noodles in a single layer. Spread
half of the cottage cheese mixture on top. Add a layer of
zucchini. Repeat layering. Add a thin coating of sauce.
Top with noodles, sauce, and reserved cheese mixture.
Cover with aluminum foil.
Bake for 30-40 minutes. Cool for 10-15 minutes. Cut into 6
portions.
Please be aware that this information is provided to
supplement the care provided by your physician. It is
neither intended nor implied to be a substitute for
professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY.
Always seek the advice of your physician or other
qualified health provider prior to starting any new
treatment or with any questions you may have regarding a
medical condition.Copyright
© 2006 - EBSCO
Publishing All rights reserved.
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