Broccoli Pasta

Here's a healthy meal that MMA fighters often eat. Something you can also have while watching the UFC 119 live stream later.

Ingredients:
1 bunch broccoli
1/2 teaspoon salt
1 (8 ounce) box ziti or rigatoni pasta
1/2 cup olive oil
6 Tablespoons butter
4 garlic cloves, chopped
1/2 teaspoon red pepper
3 firm fresh tomatoes, quartered and seeded
1/2 cup grated Parmesan cheese

Green Bean Bundles

Ingredients:
8 slices bacon
2 (16-ounce) cans whole green beans
6 Tablespoons margarine
1/2 cup packed brown sugar
Garlic powder, salt and pepper to taste

Lima Beans in Cream Cheese

Ingredients:
2 cups fresh or frozen lima beans
1 onion, finely chopped
1 clove garlic, minced
2 Tablespoons butter, melted
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 ounces cream cheese, cut into pieces

Spinach Vichyssoise

Ingredients:
1 package frozen spinach
4 leeks, white part, finely sliced
1/4 cup finely chopped onion
1/4 cup butter
5 medium Idaho potatoes, peeled and cubed
1 carrot, peeled and chopped
1 quart chicken stock
1 teaspoon (or more) salt
2 cups milk
3 cups cream
White pepper

Tomatoes Broccoli

Ingredients:
1 package frozen chopped broccoli
6 small, or 4 medium, tomatoes
3 Tablespoons butter
3 Tablespoons flour
1 cup milk
Salt and pepper
Buttered bread crumbs

Procedure:
1. Cook broccoli until barely tender; drain well.
2. Completely hollow out and drain tomatoes.
3. Make a cream sauce of the butter, flour, milk, salt and pepper.
4. Combine cream sauce and broccoli; stuff tomatoes with this mixture.
5. Place stuffed tomatoes in shallow pan containing small amount of water.
6. Sprinkle tomatoes with buttered bread crumbs.
7. Bake at 350 degrees for approximately 15 minutes.
8. If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes.

Serves six people.

Broccoli Salad

Ingredients:
1 large bunch of broccoli, broken into florets
2/3 cup chopped ripe olives
1/2 pound fresh mushrooms, chopped
1 egg
2 Tablespoons Parmesan cheese
1 clove garlic, crushed
3/4 teaspoon Dijon mustard
Freshly ground pepper
1/3 cup lemon or lime juice
1/2 cup oil
4 hard-boiled eggs, chopped

Procedure:
1. Toss broccoli, olives, and mushrooms in large container.
2. Put egg, cheese, garlic, mustard, pepper, and salt into blender.
3. Add lemon juice and oil, alternately, and blend.
4. Pour dressing over salad 1 hour before serving.
5. Garnish with chopped eggs.

Serves eight people.

Asparagus Soup

Ingredients:
1 pound asparagus, cut up
3 scallions with tops, sliced
12 ounces mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
6 Tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 (11-ounce) can white Shoe Peg corn
2 cups light cream

Procedure:
1. Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender.
2. Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl.
3. Add some of the chicken broth and blend until smooth.
4. Add the flour mixture, corn, remaining broth to the sauteed vegetables.
5. Cook until heated through.

Serves six people.

Lemon Beets

Ingredients:
1 can (16 ounces) beets or
2 cups fresh beets
1 small onion, thinly sliced
1 Tablespoon plus 1 teaspoon butter
1 Tablespoon lemon juice
1 teaspoon chopped parsley
1/4 teaspoon salt

Procedure:
1. If using fresh beets, parboil until tender and skin.
2. Saute onion in butter until soft but not brown.
3. Drain beets and add onion and butter.
4. Add lemon juice and parsley.
5. Toss beets and add salt.
6. Simmer until hot, then serve.

A favorite to eat by those who will watch UFC 111 live stream.

Skillet Squash

Ingredients:
1/4 cup margarine
4 cups sliced yellow squash
1 onion, sliced or chopped
1 teaspoon salt
Dash of pepper
1 (16 ounce) can tomatoes, drained, or 2 tomatoes, peeled and sliced
1/2 cup grated cheese (American or Cheddar)

Procedure:
1. Melt margarine in large skillet.
2. Add squash, onion, salt and pepper.
3. Cook, covered, for 10 to 15 minutes.
4. Add tomatoes after 5 minutes.
5. Remove lid and allow most of the moisture to cook out.
6. Turn squash often to prevent sticking.
7. Sprinkle with cheese and remove quickly to serving bowl.
8. Cheese will melt as squash is served.

Serves six people.

Creole Stuffed Peppers

Ingredients:
1 egg beaten
2 pounds fresh shrimp (peeled and chopped)
Salt and pepper to taste
1/4 cup oil
6 bell peppers, finely chopped
1/2 large onion, finely chopped
1/2 to 3/4 cup finely chopped celery
1 cup homemade bread crumbs
8 to 10 bell pepper halves
Buttered, seasoned Italian bread crumbs

Procedure:
1. Add egg to chopped shrimp.
2. Salt and pepper well and mix thoroughly.
3. Saute shrimp mixture in oil until cooked.
4. Add more oil and chopped peppers, onions and celery.
5. Cook until soft and mushy. Add plain bread crumbs and season, if necessary.
6. Scald bell pepper halves and stuff with the shrimp mixture.
7. Top with seasoned bread crumbs.
8. Cook in greased pan in a 350 degree oven about 45 minutes.

Italian Green Beans

Ingredients:
1/2 cup olive oil
1 onion, thinly sliced
1 cup canned Italian plum tomatoes
1/2 green pepper, chopped
1/2 cup chopped celery
1/4 cup water
1 teaspoon salt
1/4 teaspoon black pepper
2 cloves
1 bay leaf
6 sprigs parsley
1 pound cooked green beans

Procedure:
1. Heat oil, add onion and cook until soft.
2. Add tomatoes, green pepper, celery, water, salt and pepper.
3. Tie cloves, bay leaf and parsley in a small cheesecloth bag and add to the tomato mixture.
4. Simmer about 25 minutes.
5. Can set aside here until ready to serve.
6. Just before serving, add green beans and heat until very hot.
7. Remove cheesecloth bag and serve.

Serves six people.

Orange-Glazed Sweet Potatoes

Ingredients:
4 pounds sweet potatoes or yams
1 cup packed brown sugar
1/2 cup orange juice
1 Tablespoon butter

Procedure:
1. Rinse the sweet potatoes and place in a large Dutch oven.
2. Cover with water.
3. Bring to a boil over medium-high heat.
4. Cook, covered, for 30 to 45 minutes or until tender but not soft; drain and cool.
5. Peel the sweet potatoes and cut into serving-size pieces.
6. Place in a buttered 2-1/2 quart or 9x13-inch glass baking dish.
7. Combine the brown sugar, orange juice and butter in a saucepan.
8. Cook over medium heat for 5 minutes or until clear.
9. Pour over the sweet potatoes.
10. Bake at 350 degrees for 30 minutes, basting with the sauce several times.

Serves twelve people.

Sweet Mustard Carrots

Ingredients:
1 pound baby carrots, peeled (fresh or frozen)
2 Tablespoons butter or margarine, melted
1/4 cup brown sugar
2 Tablespoons dry mustard
1/4 teaspoon salt

Procedure:
1. Steam carrots until crisp, yet tender, and place in a medium saucepan.
2. Combine the remaining ingredients in a small bowl and add to carrots.
3. Cook over medium heat for 5-7 minutes.
4. Serve warm.

Serves eight people.

Vegetable Casserole

Ingredients:
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Procedure:
1. Saute onions in 2 Tablespoons of the oil for 5 minutes.
2. Remove onions.
3. Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
4. Remove peppers.
5. Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
6. Remove eggplant.
7. Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
8. Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.
9. Sprinkle each layer with garlic, salt and pepper.
10. Cover and bake in a 325 degree oven for 45 minutes.
11. Remove cover and bake 5 minutes longer.
12. Serve hot or cold.

Serves 8 people.

Red Beans

Ingredients:
1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 Tablespoons parsley, chopped
1 large bay leaf, crushed

Procedure:
1. Cook beans in water.
2. Season with salt and bacon drippings, ham or other seasoning meat.
3. Cook for 1-1/2 to 2 hours.
4. Add onion, garlic, celery, and bay leaf.
5. Continue to cook over low heat for 1/2 to 1 hour.
6. If beans become too dry, add heated water.
7. Two tablespoons of sugar improve the whole effect.
8. Serve with rice.

Serves four people.

Broccoli Bisque

Ingredients:
1 large bunch broccoli
1 large onion, chopped
1/8 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter
28 ounces chicken broth
2 to 3 Tablespoons lime juice

Procedure:
1. Wash and trim broccoli.
2. Simmer broccoli, onion, curry powder, salt, pepper, and butter in broth about ten to fifteen minutes or until tender.
3.Process in blender or food processor until coarsely chopped. Do not puree.
4. Can be served hot or cold.
5. Pour lime juice on top before serving.

Serves eight people.

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Bean Soup

Ingredients:
1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Procedure:
1. Place beans in large pan and cover with water.
2. Cook on high temperature until beans are tender (about 1-1/2 hours).
3. Check water level frequently.
4. Add remaining ingredients.
5. Simmer 30 to 40 minutes.

Serves eight people.

Garlic Artichoke Dip

Ingredients:
1 can artichoke hearts, drained, chopped
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon garlic powder

Procedure:
1. Combine the artichoke hearts, cream cheese, Worcestershire sauce, Parmesan cheese, mayonnaise and garlic powder in a bowl and mix well.
2. Spoon into a greased baking dish.
4. Bake at 350 degrees for 25 to 30 minutes or until bubbly.
5. Serve with melba toast.

Serves ten people.

Herbed Butter Corn

Something to eat while you watch the UFC 104 live stream.

Ingredients:
2 Tablespoons butter
2 cups fresh corn, cut from about 3 ears
2 Tablespoons fresh finely shredded basil
1/2 cup chopped green onions
Salt and pepper to taste

Procedure:
1. In a medium skillet, heat the butter over medium high heat until the foam subsides.
2. Saute the corn for approximately 4 minutes. The corn will be partially browned.
3. Place corn in a serving bowl and add basil, green onions, salt and pepper. This can be served warm or cold.

Serves four people.

Eggs in Spinach

Ingredients:
1 package frozen chopped spinach
Nutmeg to taste
Pepper to taste
1 can cream of shrimp soup
2 Tablespoons milk
4 eggs

Procedure:
1. Cook spinach according to package directions.
2. Drain well.
3. Add nutmeg and pepper.
4. Blend 1/4 cup soup with milk.
5. Mix remaining soup with spinach.
6. Heat.
7. Place spinach mixture in four greased 1-cup individual baking dishes.
8. Break an egg into each dish. Spoon the soup-milk mixture over eggs.
9. Bake in a 350 degree oven for 15 to 20 minutes or until eggs are set.

Serves 4 people.