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        <title>Dieter's Cookbook</title>
        <description></description>
        <link>http://dieterscookbook.com/</link>
        <lastBuildDate>Fri, 21 Nov 2008 20:03:32 +0100</lastBuildDate>
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        <image>
            <url>http://dieterscookbook.com/admin/uploads/logo_.jpg</url>
            <title>Dieter's Cookbook</title>
            <link>http://dieterscookbook.com/</link>
        </image>
        <item>
            <title>Apple Carrot Muffins</title>
            <link>http://dieterscookbook.com/view/1/apple_carrot_muffins.html</link>
            <description><![CDATA[In a bowl, combine the first six ingredients. 

In a small bowl, beat the egg, buttermilk and oil. 

Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. 

Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 for 20-23 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pan to a wire rack. 

Serve warm. Yield: 1 dozen ]]></description>
        </item>
        <item>
            <title>Vegetable Omelet</title>
            <link>http://dieterscookbook.com/view/2/vegetable_omelet.html</link>
            <description><![CDATA[In large nonstick skillet, saute' onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm. 

In a mixing bowl, beat egg whites, water cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-inch oven-proof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 for 9-10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. 

To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve ]]></description>
        </item>
        <item>
            <title>Herbed Rice</title>
            <link>http://dieterscookbook.com/view/3/herbed_rice.html</link>
            <description><![CDATA[Measure rice into oven-proof casserole that has a lid. Place into oven set at 325 degrees. Roast (without water) for 20 minutes or until rice is toasted and golden. 

Remove from oven. Add butter to rice, and stir until melted. 

Pour boiling broth and water over rice; stir. Cover. 

Return to oven; bake 30 minutes or until rice is done and has absorbed all of the liquid. Stir in finely chopped green onions, soy sauce, and herb of your choice. ]]></description>
        </item>
        <item>
            <title>Pasta with Ham and Tomatoes</title>
            <link>http://dieterscookbook.com/view/4/pasta_with_ham_and_tomatoes.html</link>
            <description><![CDATA[Cook pasta to desired doneness as directed on package. Drain. 

Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add ham; cook and stir 1 minute. Add tomatoes; cook and stir 1 to 2 minutes. Add cooked pasta; toss over low heat until well coated. Sprinkle with cheese 

Serving size: 1 1/2 Cups ]]></description>
        </item>
        <item>
            <title>Homestyle Country Sausage</title>
            <link>http://dieterscookbook.com/view/5/homestyle_country_sausage.html</link>
            <description><![CDATA[In a bowl, combine the first 10 ingredients; mix well. Crumble turkey over mixture and mix well.  Shape into eight 1/2-inch thick patties. 

In a large nonstick skillet coated with nonstick cooking spray, cook patties for 4-6 minutes on each side or until juices run clear. 

8 patties (8 servings) ]]></description>
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        <item>
            <title>Pork Tenderloin with Raspberry Sauce</title>
            <link>http://dieterscookbook.com/view/6/pork_tenderloin_with_raspberry_sauce.html</link>
            <description><![CDATA[Press each tenderloin slice to 1-inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat margarine in large heavy skillet over medium-high heat. Add pork slices; cook 3 to 4 minutes on each side. 

Meanwhile, combine all sauce ingredients in small saucepan; simmer over heat about 3 minutes, stirring occasionally. Keep warm. 

Place cooked pork slices on warm serving plate. Spoon sauce over; top each pork slice with a kiwi slice. ]]></description>
        </item>
        <item>
            <title>Smothered Swiss Steak</title>
            <link>http://dieterscookbook.com/view/7/smothered_swiss_steak.html</link>
            <description><![CDATA[Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once. 

Meanwhile, in 3 1/2 or 4-quart slow cooker, combine onion, carrot and mushrooms; mix well. 

Cut browned steak into 4 pieces; place in slow cooker over vegetables. In same skillet, combine soup and tomato sauce; mix well. Pour over beef. Cover; cook on low setting to 8 to 10 hours. S

tir sauce well before serving over beef. ]]></description>
        </item>
        <item>
            <title>Tangy Steak Strips</title>
            <link>http://dieterscookbook.com/view/8/tangy_steak_strips.html</link>
            <description><![CDATA[Trim steak of excess fat. Broil 4 inches from heat, about 3 to 4 minutes each side, until rare inside and browned on the surface. Slice diagonally across grain into even, thin strips. 

Combine dressing ingredients, blending well. Marinate beef strips in half of the dressing. Cover and refrigerate for 2 hours. 

Arrange beef strips and romaine leaves on serving platter. Sprinkle with green onion slivers. Drizzle with some of the remaining dressing. ]]></description>
        </item>
        <item>
            <title>Cod a la Spetse (Greek Fish)</title>
            <link>http://dieterscookbook.com/view/9/cod_a_la_spetse_%28greek_fish%29.html</link>
            <description><![CDATA[Cut the partially frozen fish into 4 even portions. 

Brush 1 Tbs. of the oil in the bottom of a shallow baking dish large enough to accommodate the fish pieces in 1 layer with space in between. 

Mix remaining oil with wine, parsley, lemon juice, garlic, salt and black pepper. Sprinkle diced tomato over fish and pour on the oil-wine mixture. Sprinkle with bread crumbs. 

Bake at 350 degrees for about 40 minutes or until fish flakes when probed with a fork. If fresh fish is used, decrease baking time to 25 minutes. ]]></description>
        </item>
        <item>
            <title>Halibut Dijon</title>
            <link>http://dieterscookbook.com/view/10/halibut_dijon.html</link>
            <description><![CDATA[Combine mustard and yogurt in bowl, set aside. 

Place fish in baking dish, season with pepper, spread with mustard mixture. Pour wine around fish. 

Bake uncovered 15 minutes at 400 degrees or until fish flakes with fork. ]]></description>
        </item>
        <item>
            <title>Lemon Salmon</title>
            <link>http://dieterscookbook.com/view/11/lemon_salmon.html</link>
            <description><![CDATA[Heat your oven to Gas Mark 6, 200C or 400F. 

Take a small bowl and cream the butter, garlic, lemon rind, juice, dill and a few twists of black pepper. Take four pieces of foil and brush with olive oil. Place a piece of salmon in the centre of each one and divide the butter mixture between them. Bring up the edges and put a tablespoon of wine into each parcel. 

Seal and bake in the over for about 20 minutes - test after 15 minutes - if the fish is firm to the touch, then it's done, but I generally find it needs an extra 5. 
]]></description>
        </item>
        <item>
            <title>Scallops with Garlic and Dill</title>
            <link>http://dieterscookbook.com/view/12/scallops_with_garlic_and_dill.html</link>
            <description><![CDATA[Rinse scallops and pat dry. 

Heat 1 Tbs. chicken broth in a nonstick frying pan. Add scallops and cook briefly over medium-low heat until scallops turn pink. Remove scallops from pan. 

Add oil to pan, heat. Add garlic and cook 30 seconds until brown. Add wine and remaining broth. Boil until liquid is reduced by half. 

Return scallops to pan, add dill. Stir and cook 2-3 minutes longer. ]]></description>
        </item>
        <item>
            <title>Mexican Baked Fish</title>
            <link>http://dieterscookbook.com/view/13/mexican_baked_fish.html</link>
            <description><![CDATA[Preheat oven to 350 degrees. 

Saut? onion and garlic in hot oil about 3 minutes. Add tomatoes, chilies, chili powder and pepper; bring to a boil. Reduce heat and simmer 15 minutes. Set aside. 

Beat egg white and milk. Place corn meal on waxed paper. Dip fillets in egg mixture then coat in cornmeal. 

Place fish single layer in baking dish. Pour tomato mixture over fish, sprinkle with cheese. 

Bake uncovered 20 minutes or until fish flakes easily. ]]></description>
        </item>
        <item>
            <title>Chicken Nuggets with Honey Mustard</title>
            <link>http://dieterscookbook.com/view/14/chicken_nuggets_with_honey_mustard.html</link>
            <description><![CDATA[Preheat oven to 475 degrees. 

Cut chicken into 16 pieces. Mix chicken, oil, garlic and ground pepper. Marinate 30 minutes. 

Combine breadcrumbs and Cayenne pepper on plate. Roll chicken pieces in bread and place on large cookie sheet. 

Bake 15 minutes. 

For extra browning, broil a few minutes more. ]]></description>
        </item>
        <item>
            <title>Citrus Spritzer</title>
            <link>http://dieterscookbook.com/view/15/citrus_spritzer.html</link>
            <description><![CDATA[Spoon lemonade concentrate into a drinking glass. 

Pour about 1/4 Cup club soda into glass. Stir to dissolve. Stir in remaining club soda. Add ice cubes, lemon slice and lime slice. 

Serve cold.]]></description>
        </item>
        <item>
            <title>Cornish Hens</title>
            <link>http://dieterscookbook.com/view/16/cornish_hens.html</link>
            <description><![CDATA[Rinse hens and pat dry. Cut into halves from the center of back through breast. Remove excess fat and tails. 

Combine marinade ingredients. Spoon some under the breast skin. Coat hens on all sides. Marinate at room temperature for 1 hour or covered in the refrigerator for 2 hours or more. (A glass dish works best) 

Place pieces skin-side down on broiling pan. Broil 6 to 7 inches from heat for 10 minutes. Turn and broil 10 minutes longer. (Or use the barbecue grill!) Spoon remaining marinade over the hens. 

Bake at 350 degrees for 10 minutes. 

If used, combine Dipping Sauce ingredients in saucepan. Heat slightly and serve with the hens. ]]></description>
        </item>
        <item>
            <title>Fruited Chicken Curry</title>
            <link>http://dieterscookbook.com/view/17/fruited_chicken_curry.html</link>
            <description><![CDATA[Cut chicken into 1-inch squares; sprinkle lightly with salt. 

In heated oil in a large frying pan, stir almonds until golden; remove with a slotted spoon. Drain on paper towels and reserve. 

Stir curry powder and ginger into oil. Add onion, stirring to coat with spice mixture. Mix in chicken pieces and garlic. Add broth; sprinkle with lemon rind. Bring to boiling, reduce heat. Cover and simmer 10 minutes. Mix in apples and continue cooking, covered, until apples are just tender, about 10 minutes. 

Stir in cornstarch mixture, cooking and stirring until thickened and smooth. Sprinkle with almonds to serve. Spoon over rice. ]]></description>
        </item>
        <item>
            <title>Lemon Basil Chicken with Rice</title>
            <link>http://dieterscookbook.com/view/18/lemon_basil_chicken_with_rice.html</link>
            <description><![CDATA[Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. 

Sprinkle both sides of chicken breast halves with paprika. Add chicken to skillet; immediately reduce heat to medium-high. Cover; cook 4 minutes. 

Meanwhile, place hot water in medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove from heat. Let stand 5 minutes. 

Turn chicken; cover and cook an additional 4 to 5 minutes or until no longer pink in center. 

Remove chicken from skillet; place on serving platter. Cover to keep warm. 

In same hot skillet, combine margarine, lemon juice, basil and salt; mix well. If necessary, return to heat to melt margarine. 

Place rice on serving platter; arrange chicken on top of rice. Spoon margarine mixture over chicken. ]]></description>
        </item>
        <item>
            <title>Mock Fried Chicken</title>
            <link>http://dieterscookbook.com/view/19/mock_fried_chicken.html</link>
            <description><![CDATA[Preheat oven to 400 degrees F. 

Spray baking sheet with vegetable cooking spray. 

Pour milk into shallow bowl. Mix dry ingredients in plastic bag. 

Dip chicken one piece at a time in milk, then coat with cornmeal mixture. Place on prepared baking sheet. 

Bake, turning pieces once, until cooked through, 30-35 minutes. ]]></description>
        </item>
        <item>
            <title>Chili-Spiced Beef Rice Salad</title>
            <link>http://dieterscookbook.com/view/20/chili-spiced_beef_rice_salad.html</link>
            <description><![CDATA[Heat 10-inch nonstick frying pan over medium heat 5 minutes. 

Meanwhile, rub 1 tsp. Seasoning Mix into both sides of beef steak. Pan-broil steak 12 to 14 minutes for rare (140 degrees) to medium (160 degrees), turning once. 

Combine rice, orange or apple, onions and walnuts. Carve steak into ?-inch thick slices. Arrange beef and rice mixture on individual plates or serving platter. 

Spicy Cooked Rice 

Cook 2/3 Cup rice according to package directions; add 1 tsp. Seasoning Mix to water before cooking. Seasoning Mix ? Cup Garlic powder ? tsp. Cayenne pepper 4 tsp. each Ground basil, marjoram, thyme, parsley, mace, sage, onion, pepper. 

Combine all spices in a mixing bowl. Stir to mix well. Pour into a tightly covered container or spice shaker. Let stand overnight to let flavors blend. 

Makes about 1 Cup. ]]></description>
        </item>
        <item>
            <title>Chinese Chicken Salad</title>
            <link>http://dieterscookbook.com/view/21/chinese_chicken_salad.html</link>
            <description><![CDATA[For 1 cup dressing: Combine 1 tsp. Chinese mustard, 2 tsp. each sugar and grated lemon rind, 4 tsp. soy sauce, 2 Tbs. fresh lemon juice, 2 Tbs. sesame oil, 6 Tbs. salad oil, 1 Tbs. peanut butter in blender until smooth. 

Mix together soy, salad oil, sherry, lemon juice, spices. Rub onto chicken. 

Place skin-side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone and shred into thin strips. Chill. 

Toast sesame seed in frying pan over medium heat until golden brown. In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts and fried noodles. Add sesame seeds and 3/4 cup of the nuts. 

Toss with 1/2 cup of the dressing. Top with remaining nuts. Garnish with tomatoes, cilantro & slices of lemon. Pass additional dressing. ]]></description>
        </item>
        <item>
            <title>Cranberry Waldorf Salad</title>
            <link>http://dieterscookbook.com/view/22/cranberry_waldorf_salad.html</link>
            <description><![CDATA[Soften gelatin in 1 cup of cranberry juice. Heat juice to a boil, remove and stir until gelatin is dissolved. 

Add remaining juice, apple and celery. (Artificial sweetener may be added.) Chill until set. ]]></description>
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        <item>
            <title>Grape Salad with Yogurt Dressing</title>
            <link>http://dieterscookbook.com/view/23/grape_salad_with_yogurt_dressing.html</link>
            <description><![CDATA[Combine all fruits and celery; gently stir in yogurt and nuts. Refrigerate at least one hour. ]]></description>
        </item>
        <item>
            <title>Vinaigrette Dressing</title>
            <link>http://dieterscookbook.com/view/24/vinaigrette_dressing.html</link>
            <description><![CDATA[Combine ingredients. Cover tightly and refrigerate. Lasts up to one week.]]></description>
        </item>
        <item>
            <title>Pineapple Creme Dessert</title>
            <link>http://dieterscookbook.com/view/25/pineapple_creme_dessert.html</link>
            <description><![CDATA[Mix half the pineapple with the gelatin in a small saucepan. Let stand 2 minutes. 

Separate the eggs. Combine the yolks with the pineapple and the gelatin. Stir until blended. Cook over moderately high heat until mixture just comes to a boil. Remove from heat. 

Cool. Add remaining pineapple to mixture. Whip egg whites until frothy. Gradually beat in sugar until stiff peaks, like meringue, are formed. Fold egg whites into cooled pineapple mixture. 

Fold light whipped cream into pineapple mixture. Pour the pineapple creme into 4 dessert dishes. 

Cover and chill until set, about 4 hours. Garnish with sprigs of mint and a slice of pineapple.]]></description>
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        <item>
            <title>Marinated Broccoli and Tomato Salad</title>
            <link>http://dieterscookbook.com/view/26/marinated_broccoli_and_tomato_salad.html</link>
            <description><![CDATA[Trim flowerets from broccoli. Save stems for shredded broccoli slaw. 

Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain. Trim mushroom stems to 1/2 inch. Combine broccoli, mushrooms, olives and cherry tomatoes in bowl. 

Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt and pepper into small bowl. Whisk until blended. Pour dressing over vegetable mixture. Turn gently to coat vegetables. 

Cover and refrigerate 3 hours or more until ready to serve. ]]></description>
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        <item>
            <title>Red Cabbage and Apple Slaw</title>
            <link>http://dieterscookbook.com/view/27/red_cabbage_and_apple_slaw.html</link>
            <description><![CDATA[Smoothly mix mayonnaise, yogurt, sugar, vinegar, salt, celery seeds, mustard and pepper. 

Lightly mix cabbage, apples, and parsley in a large bowl. Fold in dressing until well combined. 

Chill 1 hour or longer to blend flavors. Serve in a bowl lined with lettuce or romaine leaves. ]]></description>
        </item>
        <item>
            <title>Spinach Salad</title>
            <link>http://dieterscookbook.com/view/28/spinach_salad.html</link>
            <description><![CDATA[Mix ingredients together, chill and serve. ]]></description>
        </item>
        <item>
            <title>Fish Ragout</title>
            <link>http://dieterscookbook.com/view/29/fish_ragout.html</link>
            <description><![CDATA[If fish is frozen, thaw enough to cut into 1-inch cubes. Or, cut fresh fish into cubes; set aside. 

In large, heavy pan such as a Dutch oven, saute onion and garlic in the oil until tender, about 5 minutes. Add the tomatoes, red and green pepper, cucumber, basil and oregano. Saute 2 minutes more. 

Add water and heat to simmering. Add fish. Heat to simmer and cook for 10 to 15 minutes or until fish is just tender. 
Cooking time depends on the type of fish and whether it is fresh or frozen. Add salt and saffron. 

Just before serving, add lemon juice to taste. Serve immediately. ]]></description>
        </item>
        <item>
            <title>Vegie Chili</title>
            <link>http://dieterscookbook.com/view/30/vegie_chili.html</link>
            <description><![CDATA[Lightly saute' fresh vegetables in oil and water until onions are tender. Add tomatoes, beans and chili powder. Cook over low heat 1 hour or longer. ]]></description>
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