Recipes by Martha A. Cheves (Page 86)

United States Chef

	Roasted Tomatoes by Martha A. Cheves Roasted Tomatoes 4 firm, medium sized tomatoes, cut in half 2 Tbsp. olive oil ¼ cup Italian parsley, chopped 2 tsp. thyme, chopped 2 cloves garlic, minced In a sauté pan add oil over moderate heat. When hot, add tomatoes, cut side down. Cook for 3-4 minutes until cut side of tomato is browned and caramelized. Transfer tomatoes to…	1 vote 185 views
	Review by Joyce White by Martha A. Cheves Review by Joyce WhiteStir, Laugh & RepeatLike many noncooks, I have a distinct yearning for the taste of yester-year. Martha has compiled a cookery book of recipes that appeal to our palette as well as our memories. I hate recipes where I have to know what is what and where to find it and which wine to serve with it. All of Martha’s…	1 vote 284 views
	Cheezy Squash by Martha A. Cheves Preheat oven to 350 degrees. Cook squash, pepper and onion in a saucepan with just enough water to cover. Cook until the squash is tender, about 10 - 15 minutes. Drain well and mix in cheese. Pour into a 2 qt. baking pan sprayed with non-stick spray and bake 15 minutes.	1 vote 241 views
	Stir, Laugh, Repeat Review - Joyce White by Martha A. Cheves Review by Joyce WhiteStir, Laugh & RepeatLike many noncooks, I have a distinct yearning for the taste of yester-year. Martha has compiled a cookery book of recipes that appeal to our palette as well as our memories. I hate recipes where I have to know what is what and where to find it and which wine to serve with it. All of Martha’s…	1 vote 279 views
	Haddock with Ginger and Lime by Martha A. Cheves Haddock with Ginger and Lime 1 cup water or chicken stock 4 haddock fillets 2 tsp. fresh ginger, grated Juice of 1 lime 1 tsp. cornstarch ¼ cup cold water 1 Tbsp. honey Italian parsley Lime zest In a medium sauté pan add 1 cup liquid and bring to a boil. Add haddock and lower heat to a simmer. Poach fish for 2-3 minutes per side,…	1 vote 227 views
	Sodium Content in Foods by Martha A. Cheves Sodium Content in Foods – based on ½ cup servingsCorn, Fresh - traceCorn, breakfast flakes - 126 mg.Corn, canned - 302 mg.Mushrooms, fresh - 6 mg.	1 vote 507 views
	Turkey Scaloppini with Lemon by Martha A. Cheves 1 Tbsp. olive oil1 Tbsp. butter 1 lb. turkey breast, sliced thin & pounded flat Juice of 1 lemon, about 3-4 Tbsp. ¼ cup dry vermouth or white wine 2 Tbsp. parsley, finely chopped ½ lemon, thinly sliced Heat oil and butter in sauté pan. Add turkey and cook, about 1-2 minutes per side. Remove to warm platter. Over high heat, add lemon…	1 vote 209 views
	Vinaigrette by Martha A. Cheves VinaigretteIn a mixing bowl, blend the garlic and mustard with the vinegar. With a wire whisk, beat mixture while slowly adding the oil in a steady stream (this can also be made in a food processor). You can also add your favorite fresh or dried herbs for variations. Makes 1 cup	1 vote 232 views
	Shrimp Tip by Martha A. Cheves Did you know that 8 jumbo shrimp have 13 grams of protein, with 63 calories and less than 1 gram of fat? The calories and fat associated with shrimp and shrimp dishes actually come from the manner in which you fix it or the sauce that you serve with your shrimp.	1 vote 189 views
	Peanut Butter Toffee Cookies by Martha A. Cheves Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a large bowl, on medium speed beat cake mix, peanut butter, butter, water and egg for 1 minute. Beat in toffee bits. Shape into 1" balls, slightly press and then make an indention in the center with your finger. Fill indention with your favorite sprinkles.…	1 vote 367 views