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Collection of Recipes
Ingredients Qty Measure Ingredient ------------------------------------------------------------ 1/2 Cup yellow onion, chopped 1/2 Cup carrots, chopped 1/2 Cup celery, chopped 1/2 Cup garlic 1/2 Cup leeks, chopped 1/2 Cup scallions chopped 2 Cans peeled tomatoes 1 Can V8 juice 1/4 Cup Splenda sugar blend (granular) 1/4 Cup parmesan cheese, reggiano, grated 1/4 Cup fresh basil 1 Cup chicken stock 2 Tbsp extra virgin olive oil 1 lb Penne Pasta (cooked) | ||
Step-by-Step Instructions: 1. Place, the olive oil in a deep sauce pan, at high heat. 2. Place all the vegetables, sauté for 3-4 minutes until soften. 3. Add the tomatoes, V8, chicken stock, basil, let simmer at mid low heat for 45 min. to 1 hour. 4. Add the Splenda, place the mixture in a blender, and mix until well combined and smooth. 5. Mix the pasta with a small amount of the sauce, place it on a plate, topped with more sauce, topped with parmesan cheese and serve. | |
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Ingredients Qty Measure Ingredient ------------------------------------------------------------ 1 Loaf Texas Toast 4 Each Eggs 3/4 Cup Heavy Cream 2 Tbsp Vanilla Extract 1 Cup Milk 4 Cup Ground Corn Flakes 1 Cup Strawberries 1/2 Cup Splenda Granulated 2 Tbsp Cinnamon 1 Cup Fat Free Vanilla Yogurt 1 Bunch Fresh Mint | ||
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Step-by-Step Instructions: 1. Preheat the oven at 350 degrees 2. Place all the milk, heavy cream, Splenda, and vanilla, in a non reactive bowl, whisk in the eggs, set aside 3. Place the corn flakes in a food processor, process a few times and set aside 4. On a flat surface place the bread, remove the borders and cut in triangles, (2 Pieces per slice) 5. Dip the bread into the cream, egg, and vanilla mixture 6. Place the wet slices into the corn flakes, then place on a sheet pan 7. Bake the toast for 5 to 10 minutes until golden brown 8. Place 2 slices in the middle of the plate, place a scoop of the vanilla yogurt on top 9. Sprinkle some of the cinnamon and strawberries around the plate 10. Garnish with a spring of mind, and serve | |
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Ingredients Qty Measure Ingredient ------------------------------------------------------------ 1 Quart Fresh strawberries 1/4 Cup Orange juice 1/4 Cup Splenda Brown sugar blend 3 Tbls Splenda granulated 1 Tsp Vanilla extract 1/2 Tsp Nutmeg 1 Quart Vanilla Ice Cream (Fat-Free or Low Fat) 1 Cup Whipping Cream | ||
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Step-by-Step Instructions: 1. Place the strawberries in a plastic container add the juice, Splenda brown sugar blend, vanilla, nutmeg and refrigerate for 4 hours. 2. Place the whipping cream and the Splenda granular, whipped until soft pick. Keep refrigerated. 3. Place the ice cream in a blender, add the whipped cream. 4. In a transparent cup, place some of the vanilla cream, topped with the strawberries; repeat the process to the top of the cup. | |
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Ingredients Qty Measure Ingredient ------------------------------------------------------------ 1 Cup Water 1/4 Cup Sugar 1 Each Lemon Zest 1 Each Vanilla Bean 6 Each Fresh Apricots, cut in half (in light syrup) 1 Tbsp Butter 4 Each Fresh Sliced Bread Toast 1 Cup Ricotta Cheese 4 Beans Fresh Vanilla Bean | ||
www.cheflorenagarcia.com | ||
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Step-by-Step Instructions: 1. Preheat the broiler oven, or use a small torch for caramelizing 2. In a small sauce pan add the water, sugar, vanilla and lemon, let simmer for 10 minutes at mid heat 3. Add the apricots and let simmer for 3 to 5 minutes, take out of the syrup and let rest for a few minutes 4. Add the butter to the bread in slices and place in the broiler or in the toaster oven. 5. Place the ricotta (as desired) generously; add the apricots and some of the syrup on top and place in the broiler for a few minutes 6.Serve on a plate and add one vanilla bean on top of the toast for decoration
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