New England Shopper's Club - Helping families to fight the cost of living !
 
FOOD RECIPES
RECETAS DE COMIDAS
Find all kind of recipes of your favorites american or spanish dishes. These recipes are really easy to make. Surprise your friends and family with a delicious plate made by yourself.
Encuentre en esta pgina deliciosas recetas de platillos americanos e hispanos muy deliciosos. Sorprenda a sus amistades y familiares con una rica comida latina !
 
MERENGE
Original Recipe Yield12 servings
Original Recipe Yield50 cookies
Ingredients
  • 4 egg whites
  • 1 pinch salt
  • 1/4 teaspoon cream of tartar
  • 1 1/3 cups sugar
  • 1/2 teaspoon grated lemon zest
Directions
  1. Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  2. In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
  3. Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
ARROZ CON DULCE
Esta receta la trabajamos Mami y yo. A nosotros nos gusta tan pronto está lista y preferimos no refrigerarla. Cuando lo tenemos que hacer, la calentamos con un poco de agua y la volvemos a reconstituir. Si le gusta que el arroz esté bien suave no olvide hervirlo bien esos primeros 10 minutos antes de añadir el azúcar. Para saber el termino del arroz ese es el punto en que lo debe probar y si esta al blando que le gusta entonces añada el azúcar.
Ingredientes:
3 tazas arroz corto remojado por lo menos por dos horas
6 tazas leche de coco liviana + leche adicional
4 rajas de canela
12 clavos de especias
3 pedazos de jengibre de 2” pelados y machacados
2 cdtas sal
1 1/2 taza azúcar
1 1/2 taza azúcar morena
1/2 taza pasas remojadas en 1/4 taza ron perfumado
1/2 taza leche coco bien espesa
Procedimiento:
Cuele el agua del arroz y deje escurrir. En un caldero grande mezcle las 6 tazas de leche de coco, canela, clavos, jengibre y sal. Deje hervir a fuego moderado por 15 minutos.
Eche el arroz escurrido, mezcle y deje hervir lentamente, destapado sin menear por 10-12 minutos. Eche el azúcar y pasas, mezcle y deje hervir sin menear por 10-15 minutos.
(Si hay que añadir líquido añada poquitos de leche de coco liviana caliente.)
Cuando esté listo (el grano tierno) añada la 1/2 taza de leche espesa. Mezcle bien y vierta
en seguida en un platón, adorne con canela.
TEMBLEQUE
A nosotros nos encanta el tembleque. Aunque lo hemos preparado con leche de coco de lata tengo que admitir que no hay sustitución, el mejor tembleque es con leche de coco fresca y es la razón que preparamos una página especial enseñando cómo sacar la leche de coco. Después de hacerlo una vez ya verá que no podrá hacerlo de otra manera.
Ingredientes:
4 tazas de leche de coco fresca (pele la parte de la corteza del coco antes de sacar la leche del coco)
(Utilizar el agua de coco para sacar la leche junto con el agua caliente hasta llegar a las 4 tazas)
1/2 taza de maicena
2/3 taza de azúcar (puede sustituir por un sustituto de azúcar equivalente a la cantidad)
1/2 cdta de sal
Agua de azahar (Casi no se consigue pero da un gran sabor. Lo sustituimos con un poco de cascara de china (naranja) rallada bien fina
Procedimiento:
Mezclamos la leche de coco con el resto de los ingredientes y calentamos hasta que espese moviendo con una cuchara de madera hasta que comience a hervir. Retire del calor, añada el agua de azahar y vierta en un molde redondo 8” a 10” mojado. Deje refrescar y refrigere antes de desmoldar. Adorne con canela molida.
(Puede sustituir la leche de coco fresca por la leche de lata, si la ve muy espesa, mida leche de coco de lata hasta 3-1/2 taza y termine con agua o agua de coco fresca)
SPANISH FLAN
Original Recipe Yield1 - 9 inch round
Ingredients
  • 1 cup white sugar
  • 3 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon vanilla extract
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 60 minutes. Let cool completely.
  5. To serve, carefully invert on serving plate with edges when completely cool.
SPANISH FLAN DE COCO
Original Recipe Yield12 servings
Ingredients
  • 1 1/2 cups white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup milk
  • 6 eggs
  • 1/2 cup fresh shredded coconut
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
  3. Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
  4. Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
CREAMY RICE PUDDING
Original Recipe Yield4 servings
Ingredients
  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
Directions
  1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
    FOOTNOTE
    • This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
    ARAÑITAS DE PLATANO
    Original Recipe Yield4 servings
    Ingredients
    • 3 cups canola oil for frying
    • 2 green plantains, peeled and shredded
    • 2 teaspoons garlic salt
    Directions
    1. Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
    2. Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.
    Footnotes
      • Editor's Notes
      • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
      PUERTO RICAN GARLIC MARINADE
      Original Recipe Yield8 servings
      Ingredients
      • 1/2 cup olive oil
      • 4 teaspoons crushed garlic
      • 1 tablespoon salt
      • 2 1/2 teaspoons black pepper
      Directions
      1. In a blender or food processor, combine olive oil, garlic, salt, and pepper. Process for 3 to 5 minutes.
      RED POTATOES SALAD
      Original Recipe Yield12 servings
      Ingredients
      • 3 pounds red potatoes, cut into chunks
      • 1 cup low-fat sour cream
      • 1/2 cup light mayonnaise
      • 2 teaspoons Dijon mustard
      • 1 teaspoon white vinegar
      • 4 hard-cooked eggs, chopped
      • 1 dill pickle, chopped
      • 1/3 celery stalk, chopped
      • 2 green onions, chopped
      • 1 dash hot sauce
      • 1 tablespoon dried dill weed
      • 1/2 teaspoon garlic powder
      • 1 dash onion salt
      • salt and pepper to taste
      Directions
      1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
      2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
      STUFFED TURKEY LEGS
      Original Recipe Yield4 servings
      Ingredients
      • 4 turkey legs
      • 1 cup olive oil
      • 2 green bell peppers
      • 1 large white onion
      • 2 tablespoons salt
      • 1 pinch ground black pepper
      • 1 teaspoon dried oregano
      • 2 tablespoons distilled white vinegar
      • 5 slices bacon
      • 2 tablespoons teriyaki sauce
      Directions
      1. Make numerous vertical slits in the turkey legs.
      2. In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
      3. Cut onion, green pepper and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of pepper, onion and bacon.
      4. After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.
        FOOTNOTE
        • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
        SOFRITO
        Original Recipe Yield12 servings
        Ingredients
        • 9 cloves garlic, coarsely chopped
        • 4 green bell peppers, seeded and chopped
        • 2 red bell peppers, seeded and chopped
        • 2 green chile peppers, seeded and chopped
        • 2 onions, chopped
        Directions
        1. Place the garlic, green bell peppers, red bell peppers, green chile peppers, and onions into a food processor, and process to a coarse puree. Spoon the sofrito into ice cube trays and freeze. Once the cubes are solidly frozen, transfer them to a resealable freezer bag. Keep frozen for use as needed.
        PUERTO RICAN PORK ROAST
        Original Recipe Yield20 servings
        Ingredients
        • 8 cloves garlic, peeled
        • 1/4 cup salt
        • 1/4 cup black pepper
        • 2 teaspoons chopped fresh oregano
        • 3 tablespoons olive oil
        • 1 (10 pound) pork picnic roast
        • 4 yucca (cassava) roots, peeled and sliced
        Directions
        1. Preheat the oven to 425 degrees F (220 degrees C).
        2. Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
        3. Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.
        4. While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.
        PUERTO RICAN MEET PATTIES
        Original Recipe Yield8 servings
        Ingredients
        • 3 tablespoons olive oil
        • 1 pound ground beef
        • 1 1/2 cups chopped fresh cilantro
        • 1 onion, chopped
        • 4 cloves garlic, minced
        • 1 green bell pepper, chopped
        • 1 (8 ounce) can tomato sauce
        • 1 (16 ounce) package egg roll wrappers
        • 2 quarts vegetable oil for frying
        Directions
        1. In a large, heavy saute pan, heat olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft.
        2. Add meat; cook and stir until browned. Drain off excess fat. Stir in tomato sauce and cilantro. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled.
        3. Wrap 2 to 3 tablespoons of meat in an egg roll wrapper to form a triangle. Repeat with remaining ingredients.
        4. Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain.
        Footnotes
          • Editor's Note
          • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
          PAPAS RELLENAS
          How to Make Papas Rellenas
          Papas rellenas are a delicious dish that has been often referred to as the "Latin American comfort food." They are similar to the American mashed potato pancake, except there is a savory ground beef filling surprise in the center, and shaped to look like a baked potato, then fried. It wouldn't be "comfort food" if it wasn't fried. Serve this dish with ketchup and your kids will love this dish.
          Ingredients for Papas Rellenas
          To make Papas Rellenas, you will need the following ingredients:
          • 1/2 cup yellow raisins
          • 6 small med size potatoes/peeled, cooked and mashed
          • 1/2 cup chopped onion
          • 2 cloves garlic, minced
          • 1 teaspoon cumin
          • 1 teaspoon chili powder
          • 1 pound ground beef
          • 1 cup beef broth
          • 1 raw egg beaten
          • Flour for dusting
          • Salt and pepper to taste
          • 1 tablespoon of minced jalapeno peppers are optional
          Prepare the Papas Rellenas:
          This recipe will make approximately 6 papas rellenas. To begin, make your favorite mashed potato recipe the night before, if possible. You will want the mashed potatoes completely cold to touch and taste, before proceeding with the recipe.
          Cook the Filling for the Papas Rellenas:
          To prepare the beef filling for the papas rellenas, place the raisins in a small bowl and pour 1 cup boiling water over them. Let them soak for 10 minutes and place aside. Saute the onions, garlic, and peppers in the vegetable oil until soft and fragrant. Add the cumin and chili powder and cook 2 minutes more, stirring. Now add the ground beef and cook until thoroughly brown. Drain the raisins and add them to the ground beef. Add the beef broth and simmer for 10 to 15 minutes more, until most of the liquid is gone. Season mixture with salt and pepper to taste. Remove beef mixture from the heat and let cool.
          Make the Papas Rellenas:
          Now take your cold mashed potatoes and add a beaten egg rapidly into the mashed potatoes, until completely absorbed. Now you are ready to shape the papas rellenas and prepare for frying. With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center. Fill the well with 1-2 tablespoons of the beef mixture. Mold the potatoes around the beef, adding more potatoes if necessary, and shape the whole thing into an oblong potato shape, about the size of a small baked potato. Repeat this process with the rest of the mashed potatoes. When finished, coat each stuffed papas rellenas with flour.
          Fry the Papas Rellenas:
          In a deep skillet or deep fat fryer, heat 2 inches of oil to 360 degrees. Fry the papa rellenas in batches until they are golden brown. Drain them on a plate lined with paper towels. Keep the potatoes warm in a 200 degree oven until ready to serve. These are incredibly delicious Latin American comfort food.
          ARROZ CON GANDULES
          Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish. This recipe is a rice and pea dish seasoned with sofrito and diced ham.
          Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes
          Ingredients:
          • 1 tablespoon olive oil
          • 1/2 cup sofrito
          • 1/2 cup chopped ham (or cooked pork pieces)
          • 2 cups rice
          • 4 cups water
          • 1 packet sazón
          • 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)
          Preparation:
          1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
          2. Add the rice, water, sazón and gandules.
          3. Bring to a boil. Let boil for 2 to 3 minutes.
          4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes. Tip:Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.
          5. When finished cooking, stir the rice before serving. It should be light and fluffy.
          Servings: 4 to 6 people./gc 
          MOFONGO
          Mofongo is customarily made from fried green (unripe) plantains mashed together with garlic and pork rinds/cracklings. This particular recipe is thought to originate from Puerto Rico and there are similar mashed plantain dishes from the other Spanish speaking islands. Cuba has fufu de plátano and The Dominican Republic has mangú. But ultimately, the dish most likely has its origin in African cuisine. The slaves brought with them a dish called foo foo or fufu , which is made in the same manner as mofongo from various mashed starchy vegetables such as yams , cassava , and plantains. Cook's Notes: Mofongo is traditionaly mashed in a mortar and pestle, but if you don't have one you can use a potato masher, as I do in this recipe. Prep Time: 10 minutesCook Time: 5 minutesTotal Time: 15 minutesYield: 4 ServingsIngredients:
          • 3 unripe green plantains
          • 6 ounces pork rinds (crushed)
          • 1 tablespoon garlic paste
          • Vegetable oil for frying
          Preparation:
          1. Preheat about two inches of oil in a frying pan or deep fryer to 350 Fahrenheit.
          2. While the oil is heating up, peel the plantain and cut into one inch rounds.
          3. Fry the plantain until golden and tender. This will take approximately 4 to 6 minutes.
          4. Remove cooked plantain from the fryer and allow to drain on paper towels.
          5. Put the garlic paste in a mixing bowl and then add fried plantains. Mash until thoroughly blended.
          6. Add the pork rinds/cracklings. Continue to mash and mix until all ingredients are well incorporated.
          7. At this point you may shape the mofongo into 4 balls and serve hot; or
          8. Divide the mofongo into 4 equal portions. Use a small condiment bowl as a mold. Push the mofongo down to the bottom of the bowl. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the bowl and remove the mash in a half dome shape.
          CUBAN SANDWICH
          Sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. The essential ingredient is pork.
          Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes
          Ingredients:
          • 1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
          • 1 pound cooked ham (sliced)
          • 1 pound roasted pork (sliced)
          • 1/2 pound Swiss cheese (sliced)
          • dill pickles (sliced)
          • Yellow mustard or Mayonnaise
          Preparation:
          1. Preheat a griddle or frying pan on medium heat.
          2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
          3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese.
          4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.
          5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.
          6. Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
          7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.
          Serves: Makes four sandwiches. 
          WRAPPED PASTELES
          Making and serving pasteles at Christmas time is a Puerto Rican tradition. It's hard work, but well worth the effort. Get together a bunch of friends and make a day of it. Be sure to make enough for everyone to take home. There are as many pastele recipes as there are cooks. This recipe is my own, based on my likes and dislikes. You can always add or take away ingredients to meet your preferences. Prep Time: 3 hours Cook Time: 1 hourTotal Time: 4 hoursIngredients:
          STUFFING:
          • 2 pounds diced pork
          • 4 ajíces dulces (small sweet peppers)
          • 1 small onion
          • 2 tablesoons recaito
          • 4 cloves garlic
          • 1 tablespoon adobo
          • 1 tablespoons oregano (dry flakes)
          • 1 bay leaf
          MASA DOUGH
          • 4 pounds yautía
          • 6 green bananas
          • 1 tablespoon of salt
          • achiote oil
          WRAPPING
          • 40 banana leaves (cut into approx. 10 in X 5 in rectangles)
          • 20 Pieces parchment paper (cut into approx. 8 in X 4 in rectangles)
          • 20 Pieces of kitchen string (Cut into 18 inch. lengths)
          Preparation:  
          PART 1-MAKE STUFFING
          1. Brown the pork pieces in a pan.
          2. Add the rest of the stuffing ingredients.
          3. Cook until the pork is no longer pink inside.
          4. Set aside and let cool.
          PART 2 - MAKE THE MASA DOUGH
          1. In a large bowl, peel and grate the yautía and the green bananas together.
          2. Stir in the salt and enough achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.
          PART 3 - WRAP THE PASTELES
          1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.
          3. Set aside the pasteles you are going to eat right away. You can freeze the rest.
          PART 4 - COOK THE PASTELES
          1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.
          2. Boil the pasteles for 1 hour.
          3. Unwrap the pasteles before serving.
          Serves: Makes about 20 pasteles.
          Puerto Rican Fish Stew
          Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.
          Servings: 4 servings, about 1 cup each Prep: 25 mins Total: 45 mins Rated : says: I LOVE PUERTO RICAN DISHES! 
          Ingredients:
          • 2 tablespoons  extra-virgin olive oil
          • 1  medium onion, chopped
          • 4 cloves  garlic, minced
          • 1 pound  flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
          • 1 14-ounce can  diced tomatoes
          • 1  Anaheim or poblano chile pepper, chopped
          • 1/4 cup  packed chopped fresh cilantro
          • 2 tablespoons  sliced pimento-stuffed green olives
          • 1 tablespoon  capers, rinsed
          • 1 teaspoon  dried oregano
          • 1/2 teaspoon  salt
          • 1/2 cup  water, as needed
          • 1  avocado, chopped (optional)
          Directions:
          1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
          2. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
          Tip:
          Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.
          Nutrition Facts:
          Calories 215, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Cholesterol 65 mg, Sodium 697 mg, Carbohydrate 9 g, Fiber 2 g, Protein 23 g, Potassium 475 mg. Daily Values: Vitamin A 15%, Vitamin C 70%, Iron 15%. Exchanges: Vegetable 1,Lean Meat 3.
          Percent Daily Values are based on a 2,000 calorie diet 
          Caribbean Seafood Stew
          Shrimp and fish fillets cooked in a spicy coconut sauce make for a complete meal. Add some rolls if you like.
          Servings: 4 to 6 servings.
          Ingredients:
          • 2 tablespoons  olive oil
          • 1 tablespoon  lime juice
          • 1/4 teaspoon  salt
          • 1/8 teaspoon  pepper
          • 1 pound  skinless orange roughy or red snapper fillets, cut into 1-inch cubes
          • 1 cup  chopped onion
          • 1 cup  chopped green sweet pepper
          • 6 cloves  garlic, minced (1 tablespoon)
          • 1  jalapeno pepper, seeded and finely chopped
          • 1 14-1/2-ounce can  diced tomatoes
          • 1/2 cup  unsweetened coconut milk
          • 8 ounces  peeled and deveined uncooked medium shrimp
          • 1/2 cup  snipped cilantro
          • 2 cups  hot cooked rice
          • 2 tablespoons  snipped fresh cilantro
          •   Bottled hot pepper sauce (optional)
          Directions:
          1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
          2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.
          Nutrition Facts:
          Calories 414, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 147 mg, Sodium 576 mg, Carbohydrate 35 g, Fiber 2 g, Protein 35 g. Daily Values: Vitamin C 74%, Calcium 7%, Iron 26%.
          Percent Daily Values are based on a 2,000 calorie diet. 
          Quick Shrimp Paella
          This one-dish meal cooks on top of the stove. It goes together quickly and it's full of flavor thanks to spicy sausage and a packaged rice mix.
          Servings: 6 servings Prep: 5 mins Total: 35 mins Rated : Not yet rated
          Ingredients:
          • 2 tablespoons  olive oil
          • 1 teaspoon  jarred chopped garlic
          • 1 pound  cleaned medium shrimp
          • 1 cup  frozen chopped onion
          • 2 links  smoked spicy beef sausages (6 ounces total), 1/4-inch slices
          • 1  box (6.8 ounces) Spanish seasoned rice and vermicelli mix
          • 1 can  (14.5 ounces) stewed tomatoes
          • 1 cup  frozen peas
          • 1 can  (14 ounces) marinated artichoke hearts, drained, quartered
          Directions:
          1. Heat oil in 10-inch skillet over medium-high heat. Add garlic and shrimp; saute 3 minutes, until just cooked. With slotted spoon, remove shrimp to bowl. Cover to keep warm.
          2. In same skillet, saute onion, sausage, 3 minutes. Add rice mix without seasoning pack; cook rice, 3 minutes. Add 2 cups water, tomatoes, peas, seasoning packet. Simmer, covered, 20 minutes, until tender. Add shrimp and artichoke; heat through.
          Nutrition Facts:
          Calories 382, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 125 mg, Sodium 1357 mg, Carbohydrate 41 g, Fiber 6 g, Protein 22 g.
          Percent Daily Values are based on a 2,000 calorie diet. 
          Summer Paella
          Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard.
          Note that perfectly done paella rice will be dry and the slightest bit toothsome: it's not creamy or overly moist. Servings: 6 servings
          Prep: 1 hr 20 mins Total: 1 hr 20 min
          Ingredients:
          • 1  green bell pepper
          • 1  red or orange bell pepper
          • 1  small red onion, sliced in 1/2-inch-thick rounds
          •   Olive oil cooking spray
          • 3/4 pound  raw shrimp, (21-25 per pound), peeled and deveined, tails left on
          • 3 tablespoons  extra-virgin olive oil
          • 2 teaspoons  minced garlic
          • 4 cups  reduced-sodium chicken broth
          • 1 scant teaspoon  crumbled saffron threads
          • 1/4 teaspoon  kosher salt
          • 2 cups  short-grain white rice, such as bomba, Valencia or arborio
          • 12  hard-shell clams, such as littlenecks or cherrystones, or mussels
          • 10 ounces  raw spicy turkey or chicken sausage links
          • 1/2 cup  frozen baby peas, thawed
          • 1/4 cup  halved pitted briny black olives
          • 1/4 cup  halved pitted briny green olives
          • 1/4 cup  minced fresh parsley
          Directions:
          1. Preheat grill to medium-high.
          2. Grill bell peppers, turning occasionally, until softened and charred in spots, about 8 minutes. Coat onion slices lightly with olive oil spray and grill, flipping once, until slightly softened and beginning to caramelize, about 2 minutes per side.
          3. Transfer the peppers to a plastic bag and let it steam until cool enough to handle. Peel off the skins; discard the stems and seeds. Chop the peppers and onion.
          4. Thread shrimp onto three 12-inch skewers. Lightly coat with olive oil spray.
          5. Heat oil in a 13-inch paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in broth, saffron and salt; bring to a boil. Add rice, stir just to combine and spread to form a thin, even layer in the pan. Reduce heat to a gentle simmer and cook the rice, uncovered, for 10 minutes.
          6. After 10 minutes, gently fold the outside portions of rice into the center of the pan to ensure even cooking. Continue simmering, without stirring, until the rice looks dry and is just tender (it will still be a little toothsome), about 10 minutes more. Watch carefully and be prepared to shift the pan partially off the burner as necessary to keep the rice cooking at the same rate and prevent burning.
          7. Meanwhile, place the skewered shrimp, clams (or mussels) and sausage on the grill. Grill the shrimp until firm and pink, 1 to 2 minutes per side. Remove from the skewers and place in a large bowl. Grill the clams (or mussels) until their shells pop open, 2 to 4 minutes total. (Discard any clams or mussels that don't open.) Add to the bowl with the shrimp, keeping them level to avoid losing their juices. Grill the sausage, turning occasionally, until cooked through, 10 to 14 minutes. When cool enough to handle, thinly slice and add to the bowl with the seafood.
          8. When the rice is done, remove from the heat, cover with a lid or heavy kitchen towel and let stand for 5 minutes. Gently stir in peas and black and green olives. Scatter the sausage and seafood plus any accumulated juices over the rice and sprinkle with parsley.
          Tip: MAKE AHEAD TIP: Prepare peppers and onion (Steps 1-3), cover and refrigerate for up to 2 days.
          Equipment: Three 12-inch skewers; 13-inch paella pan or large high-sided skillet
          Nutrition Facts:
          Calories 386, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Cholesterol 127 mg, Sodium 683 mg, Carbohydrate 32 g, Fiber 2 g, Protein 29 g, Potassium 330 mg. Daily Values: Vitamin A 30%, Vitamin C 90%, Iron 40%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3.5,Fat 1.
          Percent Daily Values are based on a 2,000 calorie diet.
          Cheesy Chicken Casserole
          Hearty and so good, this casserole can be put together in only 15 minutes, resulting in a complete meal ready in only 20 minutred more.
          Servings: 4 Prep: 15 mins Total: 35 mins
          Ingredients:
          • Vegetable cooking spray
          • 4  skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
          • 1 cup  sliced fresh mushroom (about 3 ounces)
          • 1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
          • 1 can  (about 15 ounces) peas, drained
          • 2 cups  cooked instant white rice
          • 1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
          • 2 cups  shredded mozzarella cheese (about 8 ounces)
          Directions:
          1. Heat the oven to 350 degrees F.
          2. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often.
          3. Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese.
          4. Bake for 20 minutes or until the mixture is hot and bubbling.
          Tip:
          Substitute Campbell's® Condensed Cream of Broccoli Soup for the Cream of Celery Soup.
          Chicken Tortilla Casserole"
          Smart ingredient changes keep the flavor but cut the fat by 11 grams per serving. It has 58% less sat fat, 50% less fat, and 27% fewer calories than the original recipe.
          Servings: 8 servings Prep: 20 mins Total: 1 hr 15 mins
          Ingredients:
          • 1 can (10.75 oz)   98% fat-free, 45% less-sodium, condensed cream of chicken soup
          • 1 can (4.5 oz)   chopped green chiles
          • 1 container (8 oz)   fat-free sour cream
          • 1/2 cup   fat-free (skim) milk
          • 2 1/2 cups   shredded cooked chicken breast
          • 8   yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
          • 1 medium   green bell pepper, chopped (1 cup)
          • 1 large   tomato, chopped (1 cup)
          • 1 1/2 cups   shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
          Directions:
          1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
          2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
          High Altitude (3500-6500 ft):
          Heat oven to 375 degrees F.
          Nutrition Facts:
          Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat. Carbohydrate Choices: 1 1/2.
          Percent Daily Values are based on a 2,000 calorie diet. 
          Beef Nacho Casserole
          This south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.
          Servings: 8 servings Prep: 10 mins Total: 50 mins  
          Ingredients:
          • 2 tablespoons  olive oil
          • 1/2 pound  pre-sliced sweet peppers (about 1/2-inch-wide strips)
          • 1 pound  lean ground beef
          • 1/2 teaspoon  garlic salt
          • 2 tubes (10 ounces each)  refrigerated pizza dough
          • 1 jar (16 ounces)  medium-hot salsa
          • 3 cups  shredded taco-cheese blend
          • 1 can (2.2 ounces)  sliced black olives, drained (about 1/4 cup)
          • 3 large  scallions, trimmed and sliced
          Directions:
          1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
          2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
          3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
          4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
          5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
          Nutrition Facts:
          Calories 502, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 51 mg, Sodium 1181 mg, Carbohydrate 40 g, Fiber 3 g, Protein 31 g.
          Percent Daily Values are based on a 2,000 calorie diet.
          Eight-Layer Casserole
          Follow the make ahead directions to get a head start on dinner with this great beef and cheese noodle casserole recipe.
          Servings: Makes 8 servings Prep: 30 mins Total: 1 hr 35 mins
          Ingredients:
          • 3 cups  dried medium noodles (6 ounces)
          • 1 pound  ground beef
          • 2 8-ounce cans  tomato sauce
          • 1 teaspoon  dried basil, crushed
          • 1/2 teaspoon  sugar
          • 1/2 teaspoon  garlic powder
          • 1/4 teaspoon  salt
          • 1/4 teaspoon  black pepper
          • 1 8-ounce carton  dairy sour cream
          • 1 8-ounce package  cream cheese, softened
          • 1/2 cup  milk
          • 1/3 cup  chopped onion (1 small)
          • 1 10-ounce package  frozen chopped spinach, cooked and well drained
          • 1 cup  shredded cheddar cheese (4 ounces)
          Directions:
          1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
          2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
          3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
          4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
          5. Makes 8 servings
          6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.
          Nutrition Facts:
          Calories 472, Total Fat 30 g, Saturated Fat 17 g, Cholesterol 127 mg, Sodium 683 mg, Carbohydrate 25 g, Fiber 3 g, Protein 27 g.
          Percent Daily Values are based on a 2,000 calorie diet. 
          Crunchy Onion Chicken & Noodle Dinner
          Ingredients:
          • 1 (10 3/4 ounce) can  CAMPBELL'S® Cream of Chicken Soup
          • 1 1/4 cups  milk
          • 2 cups (4 ounces)  FRENCH'S® Original French Fried Onions
          • 1 cup  frozen vegetables of your choice
          • 2 cups  cubed cooked chicken or turkey
          • 2 cups  curly egg noodles, cooked and drained
          • 1 1/2 cups  shredded Cheddar cheese 
          Directions:
          1. STIR soup, milk, 1 cup French Fried Onions, vegetables, chicken, noodles and 1/2 cup cheese in a 2-qt. baking dish.
          2. BAKE at 400 degrees F for 30 min. or until hot. Stir.
          3. TOP with remaining cheese and French Fried Onions. Bake 5 min. until onions are golden.
          Creamy Chicken Tortilla Soup
          Servings: 4 Prep: 10 mins Total: 4 hrs 10 mins  
          Ingredients:
          • 1  small red pepper, chopped (about 1/2 cup)
          • 1  small tomato, diced (about 1/2 cup)
          • 1 can  (8 3/4 ounces) whole kernel corn, drained
          • 1/2 lb.  skinless, boneless chicken breast, cut into 1/2-inch pieces
          • 1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
          • 1 1/2 cups  water
          • 1 tsp.  ground cumin
          • 1/2 tsp.  ground coriander
          • 1/2 tsp.  garlic powder
          • 1/2 tsp.  chili powder
          • 1 can  (about 4 ounces) chopped green chiles
          • 1/4 tsp.  chopped jalapeno pepper (optional)
          • 2  corn tortillas (6-inch), cut into strips
          • 1/2 cup  shredded Cheddar cheese
          • 1/4 cup  chopped fresh cilantro leaves
          Directions:
          1. Stir the pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
          2. Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeno pepper, if desired, in a small bowl. Pour over the chicken mixture.
          3. Cover and cook on LOW for 4 to 5 hours* or until the chicken is cooked through.
          4. Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.
          5. *Or on HIGH for 2 to 2 1/2 hours.
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