Food that will naturally clear your skin

http://poorbisdak.bestgalleries.me/25-foods-that-will-clear-your-skin

Scallop Appetizer

1 lb. scallops

1 c. French dressing

1/2 clove garlic, crushed

Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole.  Simmer 4 to 5 minutes in a little salted water.  Drain and place them while hot in a jar with the French dressing and garlic.  Marinate and chill for several hours.  Drain and serve with toothpicks as an unusual appetizer.  8 servings.  

Teriyaki Puffs

1/2 lb. sirloin steak

1/3 c. teriyaki sauce

1 can (8 oz.) Pillsbury Crescent Rolls

1 c. water chestnuts, drained and

   sliced

--TERIYAKI  SAUCE--

1/4 c. soy sauce

1 tbsp. sugar

1 tsp. grated onion

1 clove garlic, crushed

1/4 tsp.  ginger

1 crushed bay leaf

 Slice steak into 1/4 inch strips (partially frozen meat easier to slice).  Marinate meat at least 1 hour.  Separate dough into 8 wedges.  Cut each in half lengthwise.  Place meat strip and water chestnut on each wedge of dough.  Roll up and place on cookie sheet.  Bake at 375 degrees for 10 to 12 minutes or until golden brown.  Serve hot.    

Tuna Devil Eggs

1 1/2 doz. eggs, hard boiled

1 can tuna

Dash of salt

Dash of pepper

3 tbsp. salad dressing

2 tsp. mustard

Chopped onion to taste

 Boil eggs with a little salt.  Cut eggs in half and take out the yolks.  Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion.  Fill egg whites with the mixture.   

Spicy Meatloaf

1 med. onion
1 egg
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1 (8 oz.) can tomato sauce
2 tbsp. vinegar
2 tbsp. brown sugar
3 slices bread
1 1/2 lbs. diet lean beef
1/4 tsp. pepper
1 tsp. dry mustard
1/2 c. water
1 tbsp. dry mustard

 Preheat oven to 350 degrees.  Peel and chop onion finely.  Pull bread into crumbs with fork.  Beat egg until bubbly.  Add onion, bread crumbs, egg, salt, pepper, Worcestershire sauce, 1 teaspoon mustard and 1/2 cup tomato sauce to ground beef.  Mix together lightly but thoroughly with fork.  Pack mixture lightly into 9x5x3 inch loaf pan.  Mix remaining tomato sauce, water, vinegar, dry mustard and brown sugar together.  Pour over meatloaf.  Bake for 1 1/2 hours.  Serves 6.

Tortas Fritas

1 pkg. flour tortillas
3 or 4 tbsp. oil
Cinnamon and sugar

Cut the flour tortillas in four - making 4.  Fry, on each side, in the oil.  Drain and sprinkle on top with cinnamon and sugar.

Cheeseburger Queche

1 (9-inch) unbaked pie crust
1 egg white, slightly beaten
1/4 lb. lean ground beef
1 1/2 c. light cream or Half and Half
2 c. shredded cheese (Monterey Jack, cheddar, or your favorite)
4 eggs

Preheat oven to 375 degrees.  Brush inside pie shell with egg white and place in refrigerator until needed.  Brown ground beef and season with your favorite seasonings (salt, pepper, garlic powder, etc).  In medium bowl beat eggs with cream until combined but not frothy.  Sprinkle ground beef onto bottom of pie shell.  Next, sprinkle shredded cheese evenly over meat.  Slowly pour egg mixture over meat and cheese.  Bake in preheated oven's lower rack for 35-40 minutes until puffy and golden.  Cool 10 minutes prior to serving.  Serves 8*.  *Serve with salad or raw vegetables and dip.

Substitution: Taco Quiche; brown meat with taco seasoning and serve with Taco sauce and sour cream on a bed of chopped tomatoes and lettuce.

Spaghetti Carbonara

1 lb. med. spaghetti
1/4 lb. lean bacon
3 tbsp. heavy cream
3 egg yolks
1/2 c. Parmesan cheese
Diced parsley (optional)
Freshly ground pepper (optional)

 Bring water for spaghetti to a boil while preparing bacon.  Cut bacon into short strips and fry until golden.  Drain bacon and set aside.  Cook spaghetti until al dente and then thoroughly drain.  Place spaghetti in a large serving bowl.  Add the cream and mix; add Parmesan cheese and mix; add the egg yolks and mix; add the bacon and mix.  Garnish with a sprinkling of chopped parsley and season with a light sprinkling of freshly ground pepper, if desired.

Pancit Noodles

1/4 c. soy sauce

1 tsp. pepper

3-4 chicken breasts

2 stalks celery, sliced

2 carrots, sliced

Cabbage, sliced or shredded

3 cloves garlic

1/2 sliced onion

10 green beans, sliced

2 pkg. pancit noodles (comes in different types)

1/2 c. shrimp

Boil chicken breast until tender and slice in strips.  Slice or cut vegetables.  Saute garlic until golden brown in vegetable oil.  Add chicken, onions and shrimp.  Pour in 1/2 cup chicken broth.  Cook over medium heat.  Add all vegetables and cook half done.  Pour soy sauce and pepper; mix.  Noodles can be soaked in warm water or cooked directly with the above ingredients.  Serve hot.  Decorate platter with sliced fresh lemon and hard boiled eggs.  

Stir Fried Spaghetti

1 lb. spaghetti

1 lb. chicken meat

1 red sweet pepper

6 oz. mushrooms

6 oz. snow peas

1 cooking onion

3 green onions

--MARINADE:--

1/4 c. soy sauce

1/4 c. cooking wine

1 tbsp. cinnamon

1 tbsp. sesame oil

Salt and pepper, to taste

 Boil spaghetti until done.  Drain and run spaghetti under cold tap water. Drain and set aside.  Slice chicken meat thinly and then into 2" strips.  Place chicken in marinade.  Slice mushrooms, red pepper, onion and green onions into 2" strips.  Heat some cooking oil in a wok or Dutch oven.  Stir-fry cooking onions until fragrant.  Add in the marinated chicken meat and stir-fry for another 2 to 3 minutes.  Stir in the rest of the vegetable ingredients and cook for a couple of minutes.  Season to taste.  Finally, add the cooked spaghetti and stir-fry for several minutes, mixing well.  

Fried Noodles

3 strips bacon, chopped

1/2 c. onion, chopped

1/2 c. sliced celery

1/2 c. carrots

3 pkg. S&S saimin, thawed

2 seasoning packets

2 tbsp. sesame oil

 Microwave bacon on high for 3 minutes, using casserole dish covered with paper towel.  Add vegetables and stir.  Cover dish with either plastic wrap or glass casserole lid and cook on high for 3 minutes.  Add noodles, seasoning and sesame oil.  Cover with plastic wrap or glass lid and cook for 2 minutes.  May be garnished with green onions, if desired.  

Crab Puffs

1 can white crab meat

1 jar Old English cheese spread

1/2 tsp. mayonnaise

1 stick margarine, softened

1/2 tsp. garlic salt

1 tsp. chopped green onion

Tabasco, cayenne to taste

6 English muffins, split

Mix together all ingredients, except muffins, adding the crab meat last.   Spread on the English muffin halves.  Put in freezer 45 minutes.  Take out and cut in 4ths.  You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive.  May also serve these whole with soup.  Cook for 10 minutes at 450 degrees.  

Queche Triangles

1 (5 oz.) jar Old English sharp pasteurized cheese spread

1/2 tsp. seasoned salt

1 1/2 tsp. mayonnaise

1/2 tsp. garlic powder

1 stick margarine, melted

1 can (6 1/2 or 7 oz.) tuna or crabmeat

6 English muffins

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna.  Spread mixture onto English muffin halves.  Cut each half into 4 wedges.  Broil until mixture melts.  Watch carefully as it burns easily.  Makes 48 wedges.

Salmon Pate

1 sm. onion, minced

1 (1 lb.) can red salmon, skinned & boned

1 (8 oz.) pkg. cream cheese (low-fat is fine), softened

3 tbsp. lemon juice

1 tbsp. horseradish

2 tsp. dried dill

1/4 c. parsley leaves, firmly packed (1/8 c. minced)

1/4 tsp. liquid smoke

1 tsp. Worcestershire sauce

Dash of Tabasco

Salt & pepper to taste

Optional: Scallions, sliced; black olives, sliced; mushrooms, sauteed, chopped

 Prepare in food processor.  Mince onions, add remaining ingredients and mix until smooth.  Stir in scallions, black olives or mushrooms if desired.  Refrigerate several hours.  Serve on toast, crackers, pita bread or sliced raw vegetables.  (Can be prepared with an electric mixer.)  

Melon with Fruit dressing

Cantaloupe, honeydew, watermelon or other available melons

Fresh fruits

--FRUIT DRESSING:--

1 pkg. (3 oz.) cream cheese

1/4 c. orange juice

1/4 c. lemon juice

1/4 c. crushed pineapple

1/4 c. sugar

1/4 tsp. salt

1 thin slice orange peel

1/4 c. heavy cream

 Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best).  Grapes and apples also may be used.  Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh.  Arrange fruit on a serving platter.  Blend all dressing ingredients together and pour over fruit or use for dipping.    

Tortilla roll ups

8 - 12 flour tortilla

1 (8 oz.) block cream cheese

1 sm. can black olives, chopped

1 sm. can diced green chilies

Dash Tabasco sauce

Cream together cream cheese, olives, chilies, Tabasco sauce.  Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill.  Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

Potato Salad

2 lb. potatoes (about 6 med.)

1/4 c. finely chopped onion (optional)

1 tsp. salt

1/8 tsp. pepper

1/2 c. (approximately) Italian salad dressing

1/2 c. mayonnaise or salad dressing

1/2 c. chopped celery

2 hard cooked eggs, cut up

Wash potatoes.  Heat 1 inch salted water to boiling.  Add unpared potatoes.  Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender.  Drain; cool and peel.  Cut potatoes into cubes; combine in bowl with onion.  Sprinkle with salt and pepper.  Mix with Italian salad dressing.  Cover; refrigerate at least 2 hours.  Just before serving, add mayonnaise; toss until potatoes are well coated.  Stir in celery and eggs.  Makes 4 to 6 servings.  

Pea Salad

1 can shoe peg corn

1 c. green peas, sm. liesure brand

1 c. green beans, French style

1 sm. jar pimento peppers

6 green onions, chopped very small

1 bell pepper, chopped fine

4 stalks celery, chopped very fine

 Heat: 1 c. sugar

3/4 c. oil

2/3 c. vinegar

 Pour over above ingredients.  Let stand overnight.  

Rice Salad

1 c. long grain rice

2 c. water

2 pkg. chicken bouillon

1/2 c. salad oil

4 tbsp. wine vinegar

1 tsp. dry mustard

1 tsp. salt

1/8 tsp. pepper

1 clove garlic

1 c. ripe olives, chopped

1 onion, chopped

1/4 c. pimento or parsley flakes

1 1/2 c. celery, chopped

1/4 c. pickles, chopped

Cook first 3 ingredients together.  Blend together next 6 ingredients.  Place the next 5 ingredients in a large bowl.  When rice is done, add to the large bowl.  Add dressing and toss all together.  Refrigerate overnight.  

Corn Salad

2 cans corn, drained

2 tomatoes, chopped

1 bell pepper, chopped

1 purple onion, chopped

1 cucumber, chopped

--SAUCE:--

1/2 c. sour cream

4 tbsp. mayonnaise

2 tbsp. wine vinegar

1/2 tsp. celery seed

1/2 tsp. dry mustard

1/2 tsp. black pepper

2 tsp. salt

 Mix all ingredients and chill overnight.  

Atomic Salad

In the bottom of your salad bowl, mix: 3 lg. cloves garlic, minced

1/4 tsp. dry mustard

1 tsp. salt

1/2 tsp. pepper

2 tbsp. lemon juice

2 tbsp. Parmesan cheese, grated

1/2 c. oil (either all salad or mix salad and olive oil)

Mix together well.  Tear 1 bunch fresh spinach leaves and/or other lettuce.  Use about 1 1/2 to 2 bunches in all.  You can include at this point cauliflowerettes, broccoli, celery and carrots.  Cover without tossing until serving time.  Just prior to dinner, add cherry tomato halves, radish slices, mushroom slices and croutons. Now toss and toss and toss.  The more the better.  Now stand back and wait for the compliments.  The greens are crisp and the dressing wonderful.  This can be as simple as greens, tomatoes and croutons or very elaborate, adding whatever you prefer.  Some suggestions might be marinated artichoke hearts, Feta cheese, bacon bits, chopped eggs. 

Coleslaw Salad

1 head cabbage

1 sm. onion

1 green pepper

Celery salt or seeds

Salt

3/4 c. vinegar

3/4 c. salad oil

1 1/4 c. sugar

 Boil together vinegar, oil and sugar until mixed (about 1 minute).  Let cool.  Pour over the chopped cabbage, onion, green pepper that has salt and celery salt or seeds add to it.  Put in refrigerator.  Best if let stand for a couple of days.  Will keep several days in refrigerator.