Spoon and fork- recipes cooking

Five-spice powder, soy sauce, maple syrup, and fresh gingerroot combine for spectacular flavor. Ginger-Soy Chicken Wings 8 servings 3 pounds disjointed chicken wings with tips removed (about 16) 1/3 cup soy sauce 1 tablespoon maple syrup 1 tablespoon minced gingerroot 3 cloves garlic, minced 11/2 teaspoons five-spice powder 3 tablespoons sliced green onions 1 tablespoon sesame seeds, toasted 1. Combine all ingredients, except green onions and sesame seeds in slow cooker; cover and cook on high 3 to 4 hours, draining off fat after 2 hours. Arrange chicken wings on platter; garnish with green onions and sesame seeds. Per Serving: Calories: 265 % of calories from fat: 9 Fat (gm): 2.8 Saturated fat (gm): 0.7 Cholesterol (mg): 33.2 Sodium (mg): 2158 Protein (gm): 15 Carbohydrate (gm): 45.3 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 2.0 Fat: 0.0

This superb pate has a velvety texture and a hint of sweetness from the apple. Chicken Liver Pâté 16 servings (about 3 tablespoons each) 1 pound chicken livers 1/4 cup finely chopped onion 1 small apple, peeled, finely chopped 2–4 tablespoons brandy (optional) 1/2 cup unsalted margarine or butter, room temperature Salt and cayenne pepper, to taste 1. Combine livers, onion, and apple in slow cooker; cover and cook on high until livers are no longer pink in the center, about 3 hours. Process liver mixture and brandy in food processor or blender until very smooth, adding margarine 2 tablespoons at a time. Season to taste with salt and cayenne pepper. Spoon into crock and refrigerate until chilled. Per Serving: Calories: 89 % of calories from fat: 71 Fat (gm): 7.0 Saturated fat (gm): 1.5 Cholesterol (mg): 97.8 Sodium (mg): 20 Protein (gm): 5 Carbohydrate (gm): 1.5 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 2.0

For extra spiciness, use Rotel brand tomatoes. Tomato Cheddar Fondue 16 servings (about 3 tablespoons each) 1 pound mild Mexican-style processed cheese, cubed 1 can (141/2 ounces) stewed tomatoes, undrained 1/2 cup sliced black or green olives 1 large clove garlic, minced Dippers: tortilla chips, assorted vegetables 1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, about 11/2 hours. Serve with dippers (not included in nutritional data). Per Serving: Calories: 102 % of calories from fat: 58 Fat (gm): 6.4 Saturated fat (gm): 4.1 Cholesterol (mg): 25.0 Sodium (mg): 513 Protein (gm): 5 Carbohydrate (gm): 5.2 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 1.0

Middle Eastern flavors will tempt you to second helpings! Eggplant Caviar 6 servings (about 2 tablespoons each) 1 large eggplant (about 11⁄2 pounds) 1⁄2 cup finely chopped tomato 1⁄4 cup each: finely chopped onion, reduced-fat yogurt 3 cloves garlic, minced 2 tablespoons olive oil 1⁄2 teaspoon dried oregano leaves 1–2 tablespoons lemon juice Salt and pepper, to taste Dippers: lavosh or pita bread wedges 1. Pierce eggplant in several places with fork and place in slow cooker; cover and cook on low until tender, 4 to 5 hours. Cool to room temperature. 2. Cut eggplant in half; scoop out pulp with spoon. Mash eggplant and mix with remaining ingredients, except lemon juice, salt, pepper, and dippers. Season to taste with lemon juice, salt, and pepper. Serve with dippers (not included in nutritional data). Per Serving: Calories: 59 % of calories from fat: 28 Fat (gm): 2.1 Saturated fat (gm): 0.3 Cholesterol (mg): 0.2 Sodium (mg): 19.1 Protein (gm): 1.8 Carbohydrate (gm): 10.1 Exchang...

Any smoked fish can be substituted for the salmon in this recipe. Smoked Salmon Dip 16 servings (about 3 tablespoons each) 8 ounces reduced-fat cream cheese, room temperature 11/2 cups reduced-fat mayonnaise 1 can (14 ounces) artichoke hearts, drained, chopped 12 ounces packaged or canned smoked salmon 1/2 cup (2 ounces) grated Parmesan cheese 1/4 cup drained capers 1 tablespoon minced garlic 3–4 dashes hot pepper sauce Dippers: assorted vegetables, crackers 1. Place cream cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Variation Smoked Whitefish Dip—Make recipe as above, omitting artichoke hearts; substitute 4 ounces goat cheese for the cream cheese, 3/4 cup reduced-fat sour cream for 3/4 cup mayonnaise, and smoked whitefish for the salmon. Per Serving: Calories: 145 % of calories from fat: ...

Refried black beans can also be used in this south-of-the border dip. Refried Bean Dip 16 servings (about 1/4 cup each) 2 cups (8 ounces) cubed mild Mexican-style processed cheese 2 cans (16 ounces each) refried beans 1/4 cup each: taco sauce, chopped green onions 1–2 tablespoons chopped pickled jalapeño chilies Dippers: tortilla chips, assorted vegetables 1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Per Serving: Calories: 101 % of calories from fat: 34 Fat (gm): 3.8 Saturated fat (gm): 2.3 Cholesterol (mg): 17.0 Sodium (mg): 406 Protein (gm): 6 Carbohydrate (gm): 10.8 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 1.0

The Chorizo can be used in many Mexican recipes ; for best flavor, make Chorizo several hours in advance and refrigerate, so flavors meld. Queso Fundido 16 servings (about 3 tablespoons each) 11/2 cups (6 ounces) shredded reduced-fat Cheddar cheese 1 cup (4 ounces) cubed reduced-fat processed cheese 1/2 roasted red pepper, chopped 1/2–2/3 cup 2% reduced-fat milk 1 cup Chorizo (1/4 recipe) (see p. 166) 16 flour or corn tortillas (6-inch), warm Thinly sliced green onion and chopped cilantro, as garnish 1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Mix in remaining ingredients, except tortillas and garnishes; cover and cook until hot, 1 to 11/2 hours. Spoon about 3 tablespoons cheese mixture in the center of each tortilla. Sprinkle with green onion and cilantro, and roll up. Per Serving: Calories: 182 % of calories from fat: 33 Fat (gm): 6.6 Saturated fat (gm): 2.9 Cholesterol (mg): 22.8 Sodium (mg): 459 ...