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Full Ebook of The Cali Cookbook Discover Delicious West Coast Cooking Directly From California 2Nd Edition Booksumo Press Online PDF All Chapter
Full Ebook of The Cali Cookbook Discover Delicious West Coast Cooking Directly From California 2Nd Edition Booksumo Press Online PDF All Chapter
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The Cali
Cookbook
Discover Delicious West Coast Cooking
Directly from California
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
1
LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
2
3
Table of Contents
7 . . . . . . . . Cake California 46 . . . . . . . Morelos Meringues with Topping
8 . . . . . . . . Fried Flounder 47 . . . . . . . California Roasted Pineapple
9 . . . . . . . . Muffins Del Laguna Seca 48 . . . . . . . Apple Salad with Apple Vinaigrette
10 . . . . . . . Handmade Guacamole 51 . . . . . . . California Potato Praline
13 . . . . . . . Carne Asada 52 . . . . . . . Baja Brine Marinade
14 . . . . . . . East LA Street Burritos 53 . . . . . . . Rosarita’s Croissants
15 . . . . . . . Cali Dinner: Pasta with Chicken 54 . . . . . . . Rodeo Mixed Green Salad
16 . . . . . . . Loaded Spinach 57 . . . . . . . Alameda Fruit Cake
19 . . . . . . . California Chimichurri Rib-Eye 59 . . . . . . . Pedro’s Plum Crisp
20 . . . . . . . Baja Taco Bowls 60 . . . . . . . Sonoma Breakfast Spread for Toast
21 . . . . . . . Golden State Pizza Kitchen 63 . . . . . . . How to Make a Pot Roast in Oakland
22 . . . . . . . Authentic California Chili 64 . . . . . . . Baja Fruit Salad
25 . . . . . . . Honey Raisin Granola 65 . . . . . . . Gravy in California
26 . . . . . . . 2-Ingredients Dip 66 . . . . . . . Turkey Burgers II
27 . . . . . . . Chicken with Mushrooms 69 . . . . . . . Maiz Casserole
28 . . . . . . . Chinese Cold Noodle Salad 70 . . . . . . . California Shepherd’s Pie
31 . . . . . . . Los Angeles Texas Dip 72 . . . . . . . Roasted Potatoes California Style
32 . . . . . . . Consommé with Avocado Slices 75 . . . . . . . California Lunch Box Wrap
33 . . . . . . . Curry Honey Shrimp Salad 76 . . . . . . . UCLA Vegetable Casserole
34 . . . . . . . California Shrimp Frittata
37 . . . . . . . West Coast Torte
38 . . . . . . . Salma’s Potato Soup
39 . . . . . . . California Artichoke Hot Pot
40 . . . . . . . Nicoise Salad
41 . . . . . . . Cynthia’s Caesar Salad
42 . . . . . . . California Shrimp Skillet
45 . . . . . . . California Mixed Veggies
5
6
Cake Prep Time: 20 mins
Ingredients
1 C. raisins 2 C. white flour, sifted
1/2 C. butter, softened 1 tsp baking soda
1 C. sugar 2/3 C. orange juice
2 eggs 1/4 C. sugar
1 tsp salt 2 tsp cinnamon
2/3 C. buttermilk
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish.
Extract the juice from the oranges and reserve it. In a blender, add the raisins and orange rind and
pulse until ground roughly. In a bowl, add the butter and sugar and with an electric mixer, beat
until creamy. Add the eggs, one at a time and beat well after each addition until well combined.
In another bowl, add the flour, baking soda and salt and ix well. Now, sift the flour mixture into
another bowl.
2. In the bowl of egg mixture, add flour and buttermilk alternately in 3 portions and beat on low
speed after each addition until well combined. Gently, fold in the raisin mixture.
3. Place the mixture into prepared pan evenly.
4. Cook in the oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
5. Meanwhile, in a bowl, add the orange juice, sugar and cinnamon and mix well. Remove from the
oven and with a fork, poke the hot cake at many places. Place the orange juice mixture over the
cake evenly and place onto a wire rack to cool.
6. Carefully, invert the cake onto wire ack. Cut into desired sized slices and enjoy.
Cake California 7
FRIED
Flounder
Prep Time: 10 mins
Total Time: 25 mins
Ingredients
2 lb. flounder, cleaned
1 egg, beaten butter
1 -2 C. panko breadcrumbs lemon wedge
salt & pepper
Directions
1. Sprinkle the flounder with salt and black pepper evenly.
2. Dip the flounder in beaten egg and then, coat with the panko evenly.
3. In a skillet, add the butter and cook until melted.
4. Add the flounder and cook until golden brown and crisp.
5. Enjoy hot alongside the lemon wedges.
Fried Flounder 8
Muffins Prep Time: 15 mins
Ingredients
1 C. flour, sifted 1/4 C. orange blossom honey
1 tsp baking powder 1 egg
1/4 tsp baking soda 1 orange, zest
1/4 tsp salt 1/2 C. orange juice
1/2 C. wheat germ
1/4 C. unsalted butter, softened
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a 12 C. muffin tin
2. In a bowl, add the flour, wheat germ, baking soda, baking powder and salt and mix well.
3. In another bowl, add the butter and with a mixer, beat until creamy.
4. Add the honey and beat until fluffy.
5. Add the egg, orange zest and juice and beat until well combined.
6. Add the flour mixture and mix until just combined.
7. Place the mixture into prepared muffin cups about 2/3 of full.
8. Cook in the oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and keep onto the wire rack to cool in the tin for about 5 minutes
10. Carefully, invert the muffins onto the wire rack to cool completely.
11. Enjoy.
Ingredients
4 avocados, seeded and peeled
2 tbsp lemon juice 1/4 tsp ground cumin
1 garlic clove, crushed 3 drops hot pepper sauce
1 tomatoes, chopped tortilla chips
1/4 C. onion, chopped
Directions
1. In a bowl, add the avocado, garlic, lemon juice and with a fork, mash roughly.
2. Add the remaining ingredients and stir to combine.
3. Enjoy alongside the tortilla chips.
Handmade Guacamole 10
11
12
Carne Prep Time: 2 h
Ingredients
5 lb. flank steaks 1 1/2 tbsp white pepper
1/2 C. vegetable oil 1 1/2 tbsp salt
1 C. vinegar 2 tbsp ground cumin
1 C. lemon juice 2 tbsp chili powder
1/2 C. orange juice 1 tbsp ground cloves
1 C. water 1/2 orange, sliced
1/4 C. garlic, peeled 1/2 bunch cilantro, chopped
Directions
1. In a bowl, add all the ingredients except the steak and mix until well combined.
2. Add the steak and coat with the marinade generously.
3. Place in the fridge for about 2 hours.
4. Cook the steak onto the preheated grill until desired doneness.
5. Cut the steak into strips and enjoy hot.
Carne Asada 13
EAST LA STREET
Burritos
Prep Time: 10 mins
Total Time: 10 mins
Ingredients
1/2 C. warm carne asada meat, chopped,
see previous recipe 2 oz. shredded cheddar cheese
sour cream 1 flour tortilla, warmed
10 warm French fries
Directions
1. Arrange the tortilla onto a plate.
2. Place the meat onto tortilla, followed by the fries, sour cream and cheese.
3. Enjoy.
Ingredients
3 lb. chicken, cut up 1/2 C. chopped onion
1/2 C. evaporated milk 1 garlic clove, minced
1 C. biscuit mix 1/2 tsp oregano
8 oz. spaghetti 1/2 tsp salt
1 lb. stewed tomatoes 1/4 tsp pepper
1 C. sour cream 8 oz. mozzarella cheese, sliced
1/2 C. broth oil
3 oz. chopped mushrooms
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a baking dish. In
2 different shallow bowls, place the milk and biscuit mix respectively. Coat the chicken
pieces with the milk and then with the biscuit mix evenly. In a heavy-bottomed skillet,
add 1/4-inch of the oil over medium heat and cook until heated through.
2. Add the chicken and fry until browned completely.
3. In a pan of the salted boiling water, cook the spaghetti as suggested on the package. Drain
the spaghetti well and transfer into a bowl.
4. Add the onions, mushrooms, garlic, tomatoes, broth, sour cream, oregano, salt and pepper
and mix until well combined.
5. In the prepared baking dish, place the mixture and top with the chicken, followed by the
cheese. Cook in the oven for about 1 hour. Enjoy hot.
Ingredients
2 (10 oz.) packages frozen chopped spinach
1/2 (1 oz.) packet dry onion soup mix
1 C. light sour cream
1/2 C. dry herb stuffing mix
1/4 C. shredded cheddar cheese
Directions
1. In a microwave-safe dish, place both spinach packages and microwave on high for about
9-10 minutes.
2. Remove the spinach from the packaging and drain the liquid completely.
3. Place spinach in the same baking dish with the sour cream and soup mix and mix well.
4. With the back of a spoon, smooth the top surface.
5. Spread the stuffing mix on top, followed by the cheese and microwave on High for about
6-8 minutes.
6. Enjoy hot.
Loaded Spinach 16
17
18
California Prep Time: 10 mins
Ingredients
2 rib eye steaks 1/2 C. grated Romano cheese
1/4 C. pesto sauce 1/2 C. extra virgin olive oil
2 tbsp shredded Parmesan cheese 1/3 C. pine nuts
1 tbsp olive oil 3 medium sized garlic cloves, minced
Pesto salt & ground black pepper
2 C. basil leaves, packed
Directions
1. Set your grill for medium heat and lightly, grease the grill grate.
2. For the pesto: in a blender, add the pine nuts, basil and garlic and pulse until chopped
finely.
3. While motor is running, slowly add the oil and pulse until well combined. Add the Romano
cheese, a pinch of salt and black pepper and pulse until well combined.
4. Transfer the pesto into a bowl. Add the Parmesan cheese and mix well. With a sharp knife,
make a horizontal cut inside of each beef steak to create a pocket.
5. Place the pesto mixture insides he pocket of each steak evenly and with your fingers,
press pockets to close.
6. Drizzle each pocket with oil evenly.
7. Arrange the steak pockets on the grill about 4-5-inch from heating element.
8. Cover and cook on the grill for about 6-7 minutes per side.
9. Remove the steaks from grill and place onto a cutting board.
10. Cut each into thick strips and enjoy.
Ingredients
1 head romaine lettuce, chopped
1 (15 oz.) cans black beans, drained and chili powder
1/2 C. shredded cheddar cheese 1 tbsp lime juice
1 avocado, diced 1/2 C. vinaigrette dressing
1 mangoes, diced 1 C. broken tortilla chips
1/2 C. sliced black olives, drained light sour cream
1/2 lb. cooked chicken, seasoned with salt mild salsa
Directions
1. In a bowl, add the chicken, beans, cheese, mango, avocado, olives and lettuce and mix well.
2. Add the lime juice and dressing and toss to coat well.
3. Serve with a garnishing of the tortilla chips, salsa and sour cream. Enjoy.
Ingredients
1 -10 inch pre-baked pizza crust 8 oz. shredded mozzarella cheese
1 C. masterpiece original barbecue sauce 1/4 C. slices fire-roasted bell peppers
1 -2 C. diced shredded cooked chicken 1 (2 1/4 oz.) cans sliced ripe olives, drained
1/2 C. crumbled cooked bacon
1/4 C. chopped green onion
Directions
1. Set your oven to 450 degrees F before doing anything else.
2. Place the barbecue sauce onto the pizza crust evenly, leaving 1-inch border around the
edges.
3. Arrange the chicken over sauce, followed by the bacon, green onion, mozzarella cheese,
bell peppers and olives.
4. Cook in the oven for about 10 minutes.
5. Remove from the oven and enjoy hot.
Ingredients
Chili
2 tbsp olive oil and rinsed
1 C. chopped onion Spice Mix
1 green bell pepper, chopped 4 tsp chili powder
1/2 C. broth 1 tsp garlic powder
1 (14 1/2 oz.) cans diced tomatoes 1 tsp ground cumin
1 (15 oz.) cans black beans, drained and 1 tsp dried oregano
rinsed 1 tsp dried basil leaves
1 (15 oz.) cans red kidney beans, drained 2 tsp sugar
and rinsed 1/2 tsp salt
1 (15 oz.) cans great northern beans, drained 1/2 tsp seasoned pepper
Directions
1. For spice blend: in a bowl, add all the ingredients and mix well.
2. In a pot, add the oil over medium-high heat and cook until heated through.
3. Add the green pepper and onion and stir fry for about 4-5 minutes.
4. Stir in the remaining ingredients and spice blend and cook until boiling.
5. Set the heat to low and cook for about 18-20 minutes, mixing often.
6. Enjoy hot.
Ingredients
2 1/4 C. Quaker Oats, uncooked 1/2 C. packed brown sugar
1/2 C. nonfat dry milk powder 1/2 C. margarine
1/2 C. sunflower seeds 1/4 C. honey
1/2 C. nuts, chopped 1/2 C. raisins
1/2 C. wheat germ
Directions
1. Set your oven to 325 degrees F before doing anything else.
2. In a bowl, add all the ingredients except the raisins and mix until well combined.
3. Transfer the mixture into an ungreased 15x10-inch baking dish evenly.
4. Cook in the oven for about 45-50 minutes, mixing often.
5. Remove from the oven and immediately, mix the raisins.
6. Keep aside to cool completely.
7. Enjoy with milk and topping of your choice.
8. You can store this granola in fridge by placing into an airtight container.
Ingredients
1 (8 oz.) packages cream cheese
1 (16 oz.) jars of your favorite salsa
Directions
1. In a serving bowl, place the cream cheese and top with the salsa.
2. Keep aside until mixture comes to room temperature.
3. Enjoy.
2-Ingredients Dip 26
Country Prep Time: 5 mins
Ingredients
4 boneless skinless chicken thighs 1/4 C. chicken broth
2 tbsp olive oil seasoned salt
1 C. sliced leek garlic salt
1 C. sliced mushrooms pepper
2 tbsp tomato paste
Directions
1. Season the chicken with the garlic salt, seasoned salt and pepper.
2. In a non-stick skillet, add the oil and cook until heated through.
3. Add the chicken and sear until browned completely.
4. Add the mushrooms, leeks, tomato paste and broth and cook until boiling.
5. Set the heat to low and cook, covered for about 18-20 minutes.
6. Remove from the heat and enjoy hot.
Ingredients
8 oz. dried capellini
1 C. frozen shelled edamame 2 tbsp rice vinegar
1 -2 tbsp canola oil 1/2 C. julienned carrot
6 oz. shiitake mushrooms, stems removed, 1/2 C. sliced red cabbage
sliced 2/3 C. sliced green onion
1 tbsp toasted sesame oil 1/4 C. sesame seeds, lightly toasted
1 tbsp soy sauce crushed red pepper flakes
Directions
1. In the pan of salted boiling water, cook the pasta and edamame until desired doneness
2. Drain well and keep aside.
3. In a skillet, add the oil over low heat and cook until heated through.
4. Add the mushroom slices and cook until cooked through.
5. Remove from the heat and stir in the vinegar, sesame oil and soy sauce.
6. In a bowl, add the cooked mushroom mixture, noodles mixture, cabbage, carrots and green
onions and toss to coat well.
7. Enjoy with a topping of the sesame seeds and red pepper flakes.
Ingredients
1 (16 oz.) containers sour cream 1/2-1 tsp hot sauce
1 (2 oz.) packet onion soup mix 1 tbsp dill
Directions
1. In a bowl, add all the ingredients and mix until well combined.
2. Cover the bowl and place in the fridge for about 3 hours.
3. Enjoy chilled.
Ingredients
8 C. chicken broth
2 ripe avocados, pitted, peeled and sliced 1/2 C. parsley, chopped
2 lemons, sliced
Directions
1. In a pot, add the broth and cook until boiling.
2. In a serving bowls, place the avocado slices evenly and top each with the lemon slices.
3. Add the broth into each bowl.
4. Enjoy with a garnishing of the parsley.
Ingredients
1 lb. cooked baby shrimp, peeled Honey Aioli
1 lb. green seedless grape, halved 1 1/2 C. mayonnaise
3 stalks celery, diced 1 tbsp honey
4 oz. sliced almonds 1 tbsp reduced sodium soy sauce
4 oz. canned water chestnuts, drained, 2 tbsp mild curry powder
sliced 1/2 lime, juice
8 oz. canned lychees, drained lettuce leaf
1 small pineapple, peeled, cored and cut
into chunks
Directions
1. In a bowl, add the shrimp, almonds, grapes, lychees, water chestnuts and celery and mix
2. Gently, fold in the pineapple chunks.
3. In another bowl, add the dressing ingredients and beat until well combined.
4. Arrange lettuce onto 4 salad plates evenly and top with the shrimp salad.
5. Drizzle each plate with some dressing.
6. Enjoy alongside the remaining dressing.
Ingredients
2 oz. California pink shrimp
1/2 C. egg substitute 1 tbsp soft fresh goat cheese
2 tsp cold water 1 tsp chopped chives
cracked black pepper nonstick cooking spray
1/4 tsp dried dill
Directions
1. In a bowl, add the egg substitute, dill, water and black pepper and beat until well
combined.
2. Grease a nonstick skillet with the cooking spray and heat over medium heat.
3. Add the egg mixture and cook until the mixture begins to set.
4. Place the shrimp and goat cheese on half of the egg mixture and fold the other half over
the filling.
5. Enjoy hot with a garnishing of the chives.
Ingredients
2 (8 oz.) packages cream cheese 3 tbsp pesto sauce
2 cloves garlic, minced 1/3 C. roasted red pepper, drained and
8 oz. feta cheese chopped
2 tsp thyme additional red pepper, strips
2 tbsp olive oil
Directions
1. Arrange a plastic sheet in a dish.
2. In a blender, add the cream cheese, feta and garlic and pulse until well combined.
3. Add the thyme and oil and pulse until well combined.
4. In the bottom of the prepared dish, place about 1/3 of the cheese mixture evenly and
top with the pesto, followed by another 1/3 of the cheese mixture over, red peppers and
remaining cheese mixture.
5. Cover the dish and place in the fridge for about 3 hours.
6. Enjoy with a garnishing of the extra red pepper strips.
Ingredients
3/4 lb. leek, roots, dark green tops and
tough outer leaves removed 1 bay leaf
1 lb. baking potato, peeled and cut into 2 tbsp extra virgin olive oil
chunks 1 tsp soy sauce
2 tsp kosher salt 1 1/3 C. chicken broth
3/4 tsp dried oregano 1 1/2 C. half-and-half
3/4 tsp dried thyme 1/2 C. whipping cream
1/4 tsp ground black pepper 2 tbsp green onions, sliced, green part only
Directions
1. Cut each leek in half lengthwise and then into 1/4-inch slices crosswise.
2. Rinse the leeks completely.
3. In a pot, add half of leeks, potatoes, oregano, thyme, bay leaf, salt, black pepper and 3 C. of
the water over high heat and cook until boiling.
4. Set the heat to low and cook, covered for about 4-5 minutes.
5. Discard the bay leaf.
6. Meanwhile, in a non-stick skillet, add the oil over medium heat and cook until heated
through.
7. Add the remaining leeks and cook for about 11-12 minutes, mixing frequently.
8. Stir in the soy sauce and cook for about 1-2 minutes, mixing all the time.
9. Remove from the heat and place the leek mixture into the simmering potato mixture.
10. Stir in the broth and remove from the heat
11. Keep aside to cool slightly.
12. In a blender, add the soup in batches and pulse until smooth.
13. Place the pureed soup into the same pan and stir in the heavy cream and half-and-half.
14. Place the pan over low heat and cook until heated completely, mixing often.
15. Enjoy hot with a garnishing of the green onion slices.
Ingredients
1 (14 oz.) cans water-packed artichoke 1/4 tsp cayenne
hearts, drained and rinsed 1/4 tsp ground thyme
1 (14 oz.) cans vegetable broth 1/4 tsp garlic powder
1 tbsp olive oil
1 tbsp flour
Directions
1. In a food processor, add the broth and artichokes and pulse until smooth.
2. In a pot, add the oil over medium-high heat and cook until heated.
3. Stir in the flour and cook until just golden brown, mixing all the time.
4. Slowly, add the artichoke puree, mixing all the time.
5. Stir in the spices and cook for about 4-5 minutes.
6. Enjoy hot.
Ingredients
Salad
1 head butter lettuce Vinaigrette
3 C. green beans, cooked and chilled 1/4 C. red wine vinegar
4 tomatoes, quartered 1 tbsp water
2 C. canned solid albacore tuna, chilled 1/2 tsp salt
1/2 C. kalamata olive, pitted 1/4 tsp garlic powder
3 hard-boiled eggs, peeled and quartered 1/8 tsp black pepper
6 anchovy fillets 1/4 tsp dry mustard
1 tbsp tarragon, minced 1/4 tsp dried basil
1 tbsp chives, minced 3/4 C. extra virgin olive oil
1 tbsp basil, minced
Directions
1. In a bowl, add the vinegar, oil, water, mustard, basil, garlic powder, salt and pepper,
mustard and basil and beat until well combined.
2. In the bottom of a shallow dish, arrange the large outer leaves of the lettuce. Tear the
remaining lettuce leaves.
3. In a bowl, add the torn lettuce and 2 tbsp of the dressing and toss to coat well.
4. Place the torn lettuce over lettuce leaves in the dish.
5. In another bowl, add the tuna, beans, tomatoes and some of the dressing and toss to coat
well.
6. Arrange tuna mixture over lettuce and top with the olives, followed by the eggs and
anchovies.
7. Place the remaining dressing on top.
8. Enjoy with a garnishing of the fresh herbs.
Nicoise Salad 40
Cynthia’s Prep Time: 25 mins
Ingredients
1 (2 oz.) cans anchovy fillets, drained romaine lettuce, washed and chopped
1/4 C. Worcestershire sauce 3 eggs, hard-boiled, peeled and chopped
1/4 C. red wine vinegar 1/2 C. grated Parmesan cheese
3 tsp minced garlic crouton
2 tsp paprika lemon juice
1/2 tsp dried oregano shredded mozzarella cheese
1 tbsp grated Parmesan cheese
1/2 C. vegetable oil
salt and pepper
Directions
1. In a food processor, add the anchovy fillets, 1 tbsp of the Parmesan cheese, garlic, vinegar,
Worcestershire sauce, oregano and paprika and pulse on high speed until well combined.
2. While the motor is running, add the oil and black pepper and pulse until well combined.
3. In a bowl, place the eggs, romaine lettuce, 1/2 C. of the Parmesan cheese and croutons and
toss to coat.
4. Place the lemon juice and dressing and toss to coat well.
5. Enjoy with a topping of the mozzarella.
Ingredients
1 lb. cooked shrimp
1 C. red sweet pepper, stemmed, seeded and 1 C. mango, peeled, pitted and sliced
cut into strips 1/3 C. mango juice
1 C. yellow sweet pepper, stemmed, seeded 1 tsp butter
and cut into strips 1 tsp olive oil
1 C. green sweet pepper, stemmed, seeded ground black pepper
and cut into strips
1 C. yellow onion, cut into strips
3 jalapeño chile, stemmed, seeded and
minced
2 limes, juice
Directions
1. In a non-stick wok, add the oil and butter over medium heat and cook until heated
through.
2. Add the sweet peppers and onion and cook for about 4-5 minutes.
3. Stir in the shrimp, chilies, mango slices, mango juice, lime juice and black pepper and cook
until heated completely, tossing often.
4. Enjoy hot.
Ingredients
1/4 C. butter, melted 2 (16 oz.) packages frozen broccoli carrots
1/4 C. flour cauliflower mix
2 C. milk 1/2 C. cheddar cheese, grated
8 oz. cream cheese, diced
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a baking dish.
2. In a pan of the boiling water, cook the frozen vegetables until desired doneness.
3. Drain the vegetables well.
4. For the sauce: in a pot, add the butter until melted.
5. Add the flour and cook until just golden, mixing continuously.
6. Slowly, add the milk, mixing continuously until smooth.
7. Gradually, add the cream cheese, mixing continuously until smooth.
8. In the bottom of the prepared baking dish, arrange the boiled vegetables and top with the
sauce evenly, followed by the cheddar cheese.
9. Cook in the oven for about 30 minutes.
10. Enjoy hot.