Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Lunch

Ingredients:

0.5 cup vertically sliced...
1 cup thinly sliced...
1 teaspoon Vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen...
1 tablespoon water
1 each Golden Delicious...

Directions:

Stir-fry onion, carrots and basil in oil in non-stick skillet until carrots are tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apples, Serve hot.

Time:

15 min (15 min to prepare, 0 min to cook)

Meal type:

Lunch

Ethnicity:

Italian

Ingredients:

8 OZ thinly sliced...
4 cups diced roasted...
1 1/2 cups shredded radicchio
1/2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon lime juice
2 teaspoons honey
1 1/2 teaspoons freshly minced...
4  ciabatta rolls

Directions:

Fry the pancetta slices in a large skillet over high heat until crispy. Remove from the pan and set aside.

In a large bowl combine the chicken, radicchio, mayonnaise, curry powder, lime juice, honey, and ginger. Stir to combine.

Slice the rolls in half. Spoon the chicken mixture onto the bottom halves of the rolls. Cover with the crispy pancetta and the top of the rolls. Serve.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

10 each Pieces dried...
1 cup Corn Oil
2 tablespoon sugar

Directions:

1. Wipe each piece of the dried kelp with a damp (not soaking) cloth.

2. Heat the oil in a skillet over moderate heat. One at a time, put a very lightly dampened piece of kelp in the hot oil, holding it with chopsticks, until the color changes to dark green. Bubbles may appear on the kelp surface and it will develop a crispness.

3. While the kelp is still hot sprinkle on a few grains of sugar. The
sugar will cling to the kelp when it is still hot and just ...

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

2 each cloves
2 each pimiento
1 each pickle, Sprinkles...

Directions:

Use any one of the following to decorate cartwheel slices: whole cloves, pimiento strips or cutouts, pickle fans, sprinkles of paprika, chopped parsley, ground cloves or cinnamon, berries, anchovy rolls, maraschino cherries, sculptured mushrooms, sprigs of mint or parsley, broccoli flowerets, sliced stuffed green or ripe (black) olives.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

0.5 cups butter or margarine
0.5 each Sunkist®...
0.125 teaspoon salt
1 dash white pepper
3 each egg yolks

Directions:

Cut the butter into several pieces and bring to room temperature.
In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper.
Add a piece of butter.
Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water.
When butter melts and sauce begins to thicken, add remaining butter, stirring constantly until melted.
Continue cooking as sauce thickens, about 2 more minutes.
Immediately remove from heat.

Time:

50 min (10 min to prepare, 40 min to cook)

Meal type:

Lunch

Ingredients:

3 each large baking...
0.25 cups light mayonnaise
0.5 each Sunkist®...

Directions:

Cut potatoes lengthwise in quarters, then in eighths.
In small bowl, mix mayonnaise, lemon peel and juice.
Season with onion salt and pepper.
Place on greased or non-stick 15x10x1 baking pan.
Bake at 375 degrees F for 50 minutes, or until tender and golden.

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

0.25 each taza de aceite de...
2 cup de vinagre de...
2 cup de nueces...
1 cup de c?scara de...
1 cup de jugo fresco de...
1 cup de hojas frescas...
0.5 cup de mostaza en polvo
0.25 cup de sal
0.25 cup de pimienta negra...
1 each paquete de...
3 each kiwis, pelados,...
2 each toronjas rojas o...
2 each tazas de fresas...
1 each aguacate de...

Directions:

1. Ingredientes del Aderezo:
1/4 taza de aceite de oliva, 2 Cu. de vinagre de frambuesa, 2 Cu. de nueces picadas, tostadas, 1 cu. de cáscara de lima verde, rallada, 1 Cu. de jugo fresco de lima verde, 1 Cu. de hojas frescas de albahaca, picadas, 1/2 cu. de mostaza en polvo, 1/4 cu. de sal, 1/4 cu. de pimienta negra molida.
2. En una vasija pequeña, bata los Ingredientes juntos y póngalos de lado.
3. Ingredientes de la ensalada:
1 paquete de ensalada Ready ...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

0.25 cup sugar
0.25 cup oil
1 can white shoe peg...
1 can Le Suer Small...
1 each small jar red...
2 each to 3 green onions
1 each small to medium...
1 each small to medium...
0.25 cup rice wine vinegar

Directions:

1. Chop peppers and green onions.
2. Add pimentoes, peas, and corn.
3. Mix together marinade ingredients.
4. Add marinade to vegetables and let marinate for a few hours or overnight.
5. Serve with tortilla chips.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

1 each ripe Fresh...

Directions:

1. Assemble sandwitch layer by layer putting slices of avocado between croisant and bacon and between bacon and tomato. This method secures the avocado. I salt the avocado and the tomato layers.

Time:

4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each large Head Napa...
5 each Habanero peppers
4 each garlic cloves
4 each green onions
1 each sl Fresh ginger...
0.25 teaspoon Cayenne pepper...

Directions:

Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container. Leave cabbage to soak in salted water for 12 to 24 hours at room temperature.
Rinse cabbage well, drain, and set aside.
Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper. Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture. Refr...

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

Directions:

Use a citrus zester or SNACKER citrus peeler. Hold the stem and blossom ends of the unpeeled fruit between your thumb and middle finger. Pull the zester through the peel from end to end, leaving about 1/4 to 1/2 inch between each cut. Cut cartwheel slices of desired thickness. If you don't have a citrus tool, use kitchen shears or a knife to cut notches around the peel of each cartwheel slice.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

0.5 each a California avocado
2 each slices of your...
4 each thin slices of...
4 each very thin slices...
4 each very thin slices...
0.5 teaspoon of margarine or...

Directions:

1. First toast your favorite bread and lightly butter or margarine them
2. Slice half an avocado and place on one slice of bread
3. Place four thin roma tomato slices (or two regular tomato slices) on top of the avocado
4. Salt and pepper the tomato slices
5. Add two slices of the cheese
6. Add the four thin slices of cucumber
7. Add the sprouts
8. Add with the last 2 slices of cheese
9. Top with the other slice of bread

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

0.25 cup finely chopped...
0.333333 cup canned green...
1 each small onion...
2 cups finely chopped...
1 tablespoon fresh lime juice,...

Directions:

Combine all of the ingredients, except the cayenne, and mix well.
Add the cayenne if it is not spicy enough.

This will keep for about one week in the refridgerator.

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Lunch

Ingredients:

4 each boneless pork...
0.5 tablespoon olive oil
1 each small onion, diced
0.125 teaspoon ground cinnamon
0.66 cups apricot nectar
0.25 cups dried blueberries...
0.33 cups Juice of...
2 teaspoon Cornstarch
1 each Sunkist®...

Directions:

Remove any excess fat from pork chops
Sprinkle lightly with salt, pepper and allspice
Heat olive oil in large non-stick skillet
Cook and brown pork chops over medium-high heat for 4 to 5 minutes on each side
Remove pork chops; set aside
In drippings in skillet, sauté onion with cinnamon until just tender, about 4 to 5 minutes
Add apricot nectar and dried blueberries
Blend grapefruit juice into cornstarch; add to onion mixture in skillet