Ingredients
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Directions
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
5/14/2011
Healthy recipe : Brownie Caramel Cheesecake recipe.
Ingredients
1 (9 ounce) package brownie mix
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup chocolate fudge topping
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
1 (9 ounce) package brownie mix
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup chocolate fudge topping
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
Healthy recipe : Antoinette's Strawberry Freeze recipe.
Ingredients
3/4 cup white sugar
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
3/4 cup white sugar
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
Healthy recipe : Baked Ziti with Turkey Meatballs recipe.
Ingredients
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
Healthy recipe : Bailey's Sundae Coffee Drink recipe.
Ingredients
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
Healthy recipe : Barbecued Beef Sandwiches recipe.
Ingredients
3 pounds beef chuck
2 onions, chopped
1 (28 ounce) can diced tomatoes with juice
1/2 cup distilled white vinegar
1/2 cup water
3 tablespoons sugar
1/3 (10 fluid ounce) bottle Worcestershire sauce
salt and pepper to taste
Directions
Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
Cook over medium heat with lid slightly ajar for 3 hours.
Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.
3 pounds beef chuck
2 onions, chopped
1 (28 ounce) can diced tomatoes with juice
1/2 cup distilled white vinegar
1/2 cup water
3 tablespoons sugar
1/3 (10 fluid ounce) bottle Worcestershire sauce
salt and pepper to taste
Directions
Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
Cook over medium heat with lid slightly ajar for 3 hours.
Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.
Healthy recipe : Bee Sting Cake (Bienenstich) I recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
Healthy recipe : Banana Maple Nut Bread recipe.
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Healthy recipe : Baked Kale Chips recipe.
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Healthy recipe : Asparagus Sandwiches recipe.
Ingredients
1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread
Directions
Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.
1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread
Directions
Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.
Healthy recipe : Best Chicken Quiche recipe.
Ingredients
1 (9 inch) refrigerated pie crust
1 poached skinless, boneless chicken breast half, cut into small chunks
1 cup shredded Gruyere cheese
1 cup grated Parmesan cheese
2 cups skim milk
1 (1 ounce) package dry onion soup mix
1 teaspoon paprika
Directions
Preheat oven to 425 degrees F (220 degrees C).
Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.
In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.
Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.
1 (9 inch) refrigerated pie crust
1 poached skinless, boneless chicken breast half, cut into small chunks
1 cup shredded Gruyere cheese
1 cup grated Parmesan cheese
2 cups skim milk
1 (1 ounce) package dry onion soup mix
1 teaspoon paprika
Directions
Preheat oven to 425 degrees F (220 degrees C).
Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.
In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.
Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.
Healthy recipe : Best-Ever Chocolate Cake recipe.
Ingredients
3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
FLUFFY CHOCOLATE FROSTING:
1 cup cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
FLUFFY CHOCOLATE FROSTING:
1 cup cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
Healthy recipe : Baby Burgers on Baguettes recipe.
Ingredients
1 pound ground beef
salt and pepper to taste
1 pinch mesquite seasoning
1 French baguette, sliced into 1/4 inch rounds
6 leaves romaine lettuce
12 cherry tomatoes, thinly sliced
prepared yellow mustard
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in a single layer on a cookie sheet. Place in the preheated oven, and bake until lightly toasted, about 5 minutes. Remove from the oven, and allow to cool.
Season the ground beef with mesquite seasoning, and mix lightly. Form tablespoonfuls of dough into mini burger patties. Season the patties with a little salt and pepper.
Heat a skillet over medium-high heat. Cook patties for 1 to 2 minutes per side, until browned and well done.
Place baguette slices on a large serving tray, and top each one with a piece of romaine leaf. Then place a mini burger on each one, and top with tomato slices. Apply ketchup and mustard before serving, or allow your guests to dress their own burgers.
1 pound ground beef
salt and pepper to taste
1 pinch mesquite seasoning
1 French baguette, sliced into 1/4 inch rounds
6 leaves romaine lettuce
12 cherry tomatoes, thinly sliced
prepared yellow mustard
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in a single layer on a cookie sheet. Place in the preheated oven, and bake until lightly toasted, about 5 minutes. Remove from the oven, and allow to cool.
Season the ground beef with mesquite seasoning, and mix lightly. Form tablespoonfuls of dough into mini burger patties. Season the patties with a little salt and pepper.
Heat a skillet over medium-high heat. Cook patties for 1 to 2 minutes per side, until browned and well done.
Place baguette slices on a large serving tray, and top each one with a piece of romaine leaf. Then place a mini burger on each one, and top with tomato slices. Apply ketchup and mustard before serving, or allow your guests to dress their own burgers.
Healthy recipe : Butter Cookies V recipe.
Ingredients
2 cups butter, softened
1 1/2 cups white sugar
4 egg yolks
1 1/2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
2 cups butter, softened
1 1/2 cups white sugar
4 egg yolks
1 1/2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
Healthy recipe : Best Steak Marinade in Existence recipe.
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Healthy recipe : Angel's Chunky Chicken Salad recipe.
Ingredients
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Healthy recipe : Asian Turkey Burgers recipe.
Ingredients
1 egg white
1 tablespoon soy sauce
1/2 cup dry bread crumbs
1 tablespoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
1/8 teaspoon pepper
12 ounces ground turkey
Directions
In a bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. Cook in a nonstick skillet coated with nonstick cooking spray until no longer pink.
1 egg white
1 tablespoon soy sauce
1/2 cup dry bread crumbs
1 tablespoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
1/8 teaspoon pepper
12 ounces ground turkey
Directions
In a bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. Cook in a nonstick skillet coated with nonstick cooking spray until no longer pink.
Healthy recipe : Broccoli Mac and Cheese with Bacon and Potato Nugget Topping recipe.
Ingredients
1 (16 ounce) package elbow macaroni
6 slices bacon
2 teaspoons butter
1 head broccoli, cut into florets
1 small onion, chopped
2 cups milk
salt and pepper to taste
1/4 teaspoon adobo seasoning
2 cups shredded Cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
20 frozen bite-size potato nuggets (such as Tater Tots�)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
1 (16 ounce) package elbow macaroni
6 slices bacon
2 teaspoons butter
1 head broccoli, cut into florets
1 small onion, chopped
2 cups milk
salt and pepper to taste
1/4 teaspoon adobo seasoning
2 cups shredded Cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
20 frozen bite-size potato nuggets (such as Tater Tots�)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
Healthy recipe : Baked Mashed Potatoes recipe.
Ingredients
5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.
5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.
Healthy recipe : Boterkoek (Dutch Butter Cake) recipe.
Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Healthy recipe : Blueberry Pie Pops recipe.
Ingredients
2 (9 inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon zest
1 tablespoon cornstarch
1 1/4 cups blueberries
1 tablespoon white sugar, for sprinkling
16 sturdy cookie pop or lollipop sticks
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
2 (9 inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon zest
1 tablespoon cornstarch
1 1/4 cups blueberries
1 tablespoon white sugar, for sprinkling
16 sturdy cookie pop or lollipop sticks
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
Healthy recipe : Artichoke Crostini recipe.
Ingredients
1 (1 pound) loaf sourdough baguette
2 cups chopped seeded tomatoes
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Directions
Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F for 7-10 minutes or until crisp. Cool on a wire rack. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.
1 (1 pound) loaf sourdough baguette
2 cups chopped seeded tomatoes
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Directions
Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F for 7-10 minutes or until crisp. Cool on a wire rack. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.
Healthy recipe : Broccoli Cheese Casserole recipe.
Ingredients
1/2 cup uncooked long-grain rice
6 slices bacon
1 large onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (16 ounce) jar processed cheese sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
Bake in preheated oven for 30 minutes, or until golden brown.
1/2 cup uncooked long-grain rice
6 slices bacon
1 large onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (16 ounce) jar processed cheese sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
Bake in preheated oven for 30 minutes, or until golden brown.
Healthy recipe : Artichoke Chicken recipe.
Ingredients
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise*
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise*
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
Healthy recipe : Basic Curry Sauce recipe.
Ingredients
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Directions
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Directions
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Healthy recipe : Bacon-Wrapped Peanut Butter Jalapenos recipe.
Ingredients
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
Healthy recipe : Ace's BBQ Sauce for Grilling recipe.
Ingredients
1 1/2 cups distilled white vinegar
3/4 cup prepared yellow mustard
1/4 cup margarine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons crushed red pepper flakes
1 clove garlic, minced
1 tablespoon white sugar
Directions
Stir the vinegar, mustard, margarine, salt, black pepper, red pepper flakes, garlic, and sugar together in a saucepan over medium-high heat until the mixture comes to a boil. Reduce heat to medium-low and simmer until thickened, about 25 minutes.
1 1/2 cups distilled white vinegar
3/4 cup prepared yellow mustard
1/4 cup margarine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons crushed red pepper flakes
1 clove garlic, minced
1 tablespoon white sugar
Directions
Stir the vinegar, mustard, margarine, salt, black pepper, red pepper flakes, garlic, and sugar together in a saucepan over medium-high heat until the mixture comes to a boil. Reduce heat to medium-low and simmer until thickened, about 25 minutes.
Healthy recipe : Amazing Sun-Dried Tomato Cream Sauce recipe.
Ingredients
1 cup heavy cream
3 tablespoons butter
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes
salt and pepper to taste
1 tablespoon pine nuts
Directions
Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
1 cup heavy cream
3 tablespoons butter
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes
salt and pepper to taste
1 tablespoon pine nuts
Directions
Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
Healthy recipe : Brown Rice Roll-Ups with Vegetables recipe.
Ingredients
1/3 cup UNCLE BEN'S� Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
1/3 cup UNCLE BEN'S� Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
Healthy recipe : Beef and Mushroom Stuffed Peppers recipe.
Ingredients
1 pound ground beef
1 cup fresh mushrooms, sliced
1/2 white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
1 pound ground beef
1 cup fresh mushrooms, sliced
1/2 white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
Healthy recipe : Biscotti Toscani recipe.
Ingredients
1/3 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toasted almond pieces
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
1/3 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toasted almond pieces
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
Healthy recipe : April's Deviled Eggs recipe.
Ingredients
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
Healthy recipe : Basic Spicy Tomato Sauce recipe.
Ingredients
2 tablespoons extra-virgin olive oil
1 cup diced onion
4 cloves garlic, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons crushed red pepper flakes
2 teaspoons Italian seasoning
salt to taste
Directions
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
2 tablespoons extra-virgin olive oil
1 cup diced onion
4 cloves garlic, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons crushed red pepper flakes
2 teaspoons Italian seasoning
salt to taste
Directions
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Healthy recipe : Bev's Mac and Cheese recipe.
Ingredients
1 cup elbow macaroni
3 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons butter
1 cup shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.
Add cooked pasta to mixture; stir and serve.
1 cup elbow macaroni
3 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons butter
1 cup shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.
Add cooked pasta to mixture; stir and serve.
Healthy recipe : Blissful Rosemary Chicken recipe.
Ingredients
4 sprigs fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 slices smoked fontina cheese
4 slices prosciutto
1/2 cup white wine
1/2 cup chicken broth
1/4 cup olive oil
1 tablespoon freshly ground black pepper
4 cloves garlic, halved
salt to taste
Directions
Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
4 sprigs fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 slices smoked fontina cheese
4 slices prosciutto
1/2 cup white wine
1/2 cup chicken broth
1/4 cup olive oil
1 tablespoon freshly ground black pepper
4 cloves garlic, halved
salt to taste
Directions
Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
5/13/2011
Healthy recipe : Banana Banana Strawberry Smoothie recipe.
Ingredients
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
Healthy recipe : Bacon Wrapped Dates recipe.
Ingredients
1 (8 ounce) package pitted dates
10 ounces Cheddar cheese, cubed
1 pound sliced bacon, quartered
Directions
Preheat the broiler.
Slice open dates, and stuff each with a cube of Cheddar cheese. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned.
1 (8 ounce) package pitted dates
10 ounces Cheddar cheese, cubed
1 pound sliced bacon, quartered
Directions
Preheat the broiler.
Slice open dates, and stuff each with a cube of Cheddar cheese. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned.
Healthy recipe : Bacon-Wrapped Chicken recipe.
Ingredients
4 bacon strips
2 skinless, boneless chicken breast halves
1/4 teaspoon seasoned salt
2 ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
2 garlic cloves, minced
Directions
In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken to 1/4-in. thickness. Sprinkle chicken breasts with seasoned salt. In a bowl, combine the cream cheese, chilies and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips; secure with toothpicks.
Place chicken in a greased shallow 4-1/2 cup baking dish. Bake, uncovered, at 375 degrees F for 45 minutes. Cover and bake 10-15 minutes longer or until chicken juices run clear. Discard toothpicks before serving.
4 bacon strips
2 skinless, boneless chicken breast halves
1/4 teaspoon seasoned salt
2 ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
2 garlic cloves, minced
Directions
In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken to 1/4-in. thickness. Sprinkle chicken breasts with seasoned salt. In a bowl, combine the cream cheese, chilies and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips; secure with toothpicks.
Place chicken in a greased shallow 4-1/2 cup baking dish. Bake, uncovered, at 375 degrees F for 45 minutes. Cover and bake 10-15 minutes longer or until chicken juices run clear. Discard toothpicks before serving.
Healthy recipe : Blueberry Flavored Waffles recipe.
Ingredients
2 cups all-purpose flour
3 teaspoons white sugar
1 tablespoon baking soda
1 cup buttermilk
1/3 cup butter, melted
1 cup blueberries
1 blueberry yogurt
Directions
Preheat a lightly greased waffle iron.
In a medium bowl, mix flour, sugar and baking soda. In a small bowl, whisk together eggs, buttermilk and butter. Stir into the flour mixture, along with blueberries and blueberry yogurt.
Pour mixture into waffle iron in batches, and cook until crisp and golden brown.
2 cups all-purpose flour
3 teaspoons white sugar
1 tablespoon baking soda
1 cup buttermilk
1/3 cup butter, melted
1 cup blueberries
1 blueberry yogurt
Directions
Preheat a lightly greased waffle iron.
In a medium bowl, mix flour, sugar and baking soda. In a small bowl, whisk together eggs, buttermilk and butter. Stir into the flour mixture, along with blueberries and blueberry yogurt.
Pour mixture into waffle iron in batches, and cook until crisp and golden brown.
Healthy recipe : Balsamic Dijon Dipping Sauce recipe.
Ingredients
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
Healthy recipe : Beef Tenderloin Asturias recipe.
Ingredients
1/4 cup olive oil
4 (6 ounce) beef tenderloin steaks
salt and pepper to taste
1 small onion, minced
1 tablespoon paprika
1/4 cup dry white wine
1/2 cup beef broth
4 ounces Spanish blue cheese, such as Cabrales or Valdeon
2 tablespoons chopped parsley
Directions
Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
To serve, pour the sauce over the steaks and sprinkle with chopped parsley.
1/4 cup olive oil
4 (6 ounce) beef tenderloin steaks
salt and pepper to taste
1 small onion, minced
1 tablespoon paprika
1/4 cup dry white wine
1/2 cup beef broth
4 ounces Spanish blue cheese, such as Cabrales or Valdeon
2 tablespoons chopped parsley
Directions
Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
To serve, pour the sauce over the steaks and sprinkle with chopped parsley.
Healthy recipe : Apricot Pumpkin Cake recipe.
Ingredients
1 cup chopped dried apricots
1 (14 ounce) package pumpkin quick bread/muffin mix
1 cup water
3 tablespoons vegetable oil
1 (15 ounce) can apricot halves, drained
1 (16 ounce) container cream cheese frosting
1/2 cup chopped pecans
Directions
Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.
In a large mixing bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.
Bake at 375 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.
1 cup chopped dried apricots
1 (14 ounce) package pumpkin quick bread/muffin mix
1 cup water
3 tablespoons vegetable oil
1 (15 ounce) can apricot halves, drained
1 (16 ounce) container cream cheese frosting
1/2 cup chopped pecans
Directions
Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.
In a large mixing bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.
Bake at 375 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.
Healthy recipe : Broccoli-Rice Side Dish recipe.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) jar process cheese spread
1 cup uncooked instant rice
1/2 cup milk
1 dash pepper
1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
1/2 cup chopped celery
1 (2.8 ounce) can French-fried onions
Directions
In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted.
Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once.
Sprinkle onions over the top; microwave on high for 1 minute.
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) jar process cheese spread
1 cup uncooked instant rice
1/2 cup milk
1 dash pepper
1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
1/2 cup chopped celery
1 (2.8 ounce) can French-fried onions
Directions
In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted.
Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once.
Sprinkle onions over the top; microwave on high for 1 minute.
Healthy recipe : Absolutely Excellent Oatmeal Cookies recipe.
Ingredients
1 cup shortening
2 cups brown sugar
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup shortening
2 cups brown sugar
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Healthy recipe : BBQ Steak Teriyaki recipe.
Ingredients
1 1/2 pounds flank steak
10 fluid ounces teriyaki sauce
1 teaspoon ground ginger
1 tablespoon dark sesame oil
1 tablespoon grated orange zest
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
Directions
In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.
Preheat grill for high heat.
Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.
1 1/2 pounds flank steak
10 fluid ounces teriyaki sauce
1 teaspoon ground ginger
1 tablespoon dark sesame oil
1 tablespoon grated orange zest
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
Directions
In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.
Preheat grill for high heat.
Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.
Healthy recipe : Braised Lamb Shanks recipe.
Ingredients
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
Healthy recipe : Basil Pesto Sunshine Sandwich recipe.
Ingredients
1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
1/4 cup roasted red peppers
1/2 cup crumbled feta cheese
1/2 cup fresh basil leaves
Directions
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
1/4 cup roasted red peppers
1/2 cup crumbled feta cheese
1/2 cup fresh basil leaves
Directions
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
Healthy recipe : Breakfast Biscuits recipe.
Ingredients
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
Healthy recipe : Baked Macaroni and Cheese I recipe.
Ingredients
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Healthy recipe : Best Ever Fudge recipe.
Ingredients
2 cups white sugar
1 teaspoon vanilla extract
1 cup butter
25 marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
1 cup chopped pecans
Directions
Grease 1 - 11x16 inch jelly roll pan. Set aside.
Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.
2 cups white sugar
1 teaspoon vanilla extract
1 cup butter
25 marshmallows, quartered
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips
2 (1 ounce) squares unsweetened chocolate
1 cup chopped pecans
Directions
Grease 1 - 11x16 inch jelly roll pan. Set aside.
Combine sugar, milk, vanilla and butter in large, heavy saucepan. Bring to a boil, stirring occasionally. Boil for 2 minutes.
Remove from heat and add marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until melted and smooth. Stir in nuts. Mix well.
Pour into prepared pans. Let fudge sit at least 24 hours before cutting into squares. Refrigerate for easier cutting.
Healthy recipe : Baked Macaroni and Cheese I recipe.
Ingredients
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Healthy recipe : Basil Garlic Crescents recipe.
Ingredients
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
Healthy recipe : Best Ever Meatloaf II recipe.
Ingredients
1 tablespoon butter
1 onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1 pound lean ground beef
15 saltine crackers, crushed
8 ounces shredded Cheddar cheese
1 (1.25 ounce) package taco seasoning mix
Directions
In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.
Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).
1 tablespoon butter
1 onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1 pound lean ground beef
15 saltine crackers, crushed
8 ounces shredded Cheddar cheese
1 (1.25 ounce) package taco seasoning mix
Directions
In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.
Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).
Healthy recipe : Apple Iceberg Salad recipe.
Ingredients
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
Healthy recipe : Bird's Nests III recipe.
Ingredients
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
Healthy recipe : Black Walnut Cake I recipe.
Ingredients
1 cup butter
1/2 cup shortening
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped black walnuts
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped black walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
1 cup butter
1/2 cup shortening
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped black walnuts
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped black walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
Healthy recipe : Banana Fruit Smoothie recipe.
Ingredients
1 cup pineapple juice
3 bananas, sliced
1 tablespoon honey
2 cups ice
Directions
In a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve.
1 cup pineapple juice
3 bananas, sliced
1 tablespoon honey
2 cups ice
Directions
In a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve.
Healthy recipe : 3-Cheese Pasta Bake recipe.
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
Bake at 400 degrees F. for 20 min. or until hot.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
Bake at 400 degrees F. for 20 min. or until hot.
Healthy recipe : Baked Hash Browns recipe.
Ingredients
8 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Directions
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350 degrees F for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
8 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Directions
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350 degrees F for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
Healthy recipe : Acorn Magic Delights recipe.
Ingredients
1 cup butter, melted
3/4 cup packed brown sugar
1 1/2 cups finely chopped pecans
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. Combine flour and baking powder, and stir into the butter mixture. Shape dough into 1 inch balls, and place onto ungreased cookie sheets. Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheet to cool on wire racks.
In the top of a double boiler, melt chocolate chips, stirring frequently until smooth. Remove from heat; keep chocolate warm over water in the double boiler. Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans. Allow cookies to set on waxed paper.
1 cup butter, melted
3/4 cup packed brown sugar
1 1/2 cups finely chopped pecans
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. Combine flour and baking powder, and stir into the butter mixture. Shape dough into 1 inch balls, and place onto ungreased cookie sheets. Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheet to cool on wire racks.
In the top of a double boiler, melt chocolate chips, stirring frequently until smooth. Remove from heat; keep chocolate warm over water in the double boiler. Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans. Allow cookies to set on waxed paper.
Healthy recipe : Buttermilk Oatmeal Muffins recipe.
Ingredients
1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.
1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.
Healthy recipe : Barbecued Beef Ribs for Two recipe.
Ingredients
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
Healthy recipe : Belgium Beef Stew recipe.
Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
3/8 cup all-purpose flour
1/4 cup butter
4 onions, diced
1 2/3 cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar
Directions
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
2 pounds beef stew meat, cut into 1 inch cubes
3/8 cup all-purpose flour
1/4 cup butter
4 onions, diced
1 2/3 cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar
Directions
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
5/11/2011
Healthy recipe : Breakfast Rounds recipe.
Ingredients
1/2 cup peanut butter
4 English muffins, split and toasted
1 red apple, cored and sliced
1/4 cup packed brown sugar
2 tablespoons margarine
1/4 teaspoon ground cinnamon
Directions
Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...
1/2 cup peanut butter
4 English muffins, split and toasted
1 red apple, cored and sliced
1/4 cup packed brown sugar
2 tablespoons margarine
1/4 teaspoon ground cinnamon
Directions
Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...
Healthy recipe : Burnt Peanuts recipe.
Ingredients
1 cup sugar
1/2 cup water
1 teaspoon red food coloring
2 cups raw Spanish peanuts with skins (no substitutes)
Directions
In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15-in. x 10-in. x 1-in. baking pan; separated with a fork. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
1 cup sugar
1/2 cup water
1 teaspoon red food coloring
2 cups raw Spanish peanuts with skins (no substitutes)
Directions
In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15-in. x 10-in. x 1-in. baking pan; separated with a fork. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
Healthy recipe : All American Roast Beef recipe.
Ingredients
3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Healthy recipe : Butter Cookies V recipe.
Ingredients
2 cups butter, softened
1 1/2 cups white sugar
4 egg yolks
1 1/2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
2 cups butter, softened
1 1/2 cups white sugar
4 egg yolks
1 1/2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
Healthy recipe : Best Formula Three-Cheese Fondue recipe.
Ingredients
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Directions
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Directions
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Healthy recipe : Butter Brickle Cake recipe.
Ingredients
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
Healthy recipe : Broccoli Cheese Bake recipe.
Ingredients
8 cups fresh broccoli
1/2 cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 1/4 cups milk
salt and pepper to taste
4 cups shredded Swiss cheese
2 eggs, beaten
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
Bake in preheated oven for 30 minutes.
8 cups fresh broccoli
1/2 cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 1/4 cups milk
salt and pepper to taste
4 cups shredded Swiss cheese
2 eggs, beaten
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
Bake in preheated oven for 30 minutes.
Healthy recipe : Black Bottom Pie IV recipe.
Ingredients
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
Healthy recipe : Beet and Pear Puree recipe.
Ingredients
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Healthy recipe : Apricot-Glaze Chicken recipe.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion
Directions
Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken.
Bake, uncovered, at 350 degrees F for 25-minutes or until chicken juices run clear.
2 skinless, boneless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion
Directions
Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken.
Bake, uncovered, at 350 degrees F for 25-minutes or until chicken juices run clear.
Healthy recipe : Apple Tossed Salad recipe.
Ingredients
1/3 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
3 tablespoons water
1 garlic clove, minced
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn romaine
1 medium red apple, thinly sliced
1 small sweet onion, sliced and separated into rings
1/4 cup sunflower kernels or walnuts
Directions
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.
1/3 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
3 tablespoons water
1 garlic clove, minced
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn romaine
1 medium red apple, thinly sliced
1 small sweet onion, sliced and separated into rings
1/4 cup sunflower kernels or walnuts
Directions
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.
Healthy recipe : Burrebrede (Scottish shortbread) recipe.
Ingredients
1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.
1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.
Healthy recipe : Buttermilk Biscuits III recipe.
Ingredients
4 cups self-rising flour
1 teaspoon white sugar
1 teaspoon baking powder
2/3 cup shortening
2 cups buttermilk
2 tablespoons buttermilk, for brushing
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
Bake in preheated oven for 15 minutes, until golden.
4 cups self-rising flour
1 teaspoon white sugar
1 teaspoon baking powder
2/3 cup shortening
2 cups buttermilk
2 tablespoons buttermilk, for brushing
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
Bake in preheated oven for 15 minutes, until golden.
Healthy recipe : Asparagus and Mozzarella Stuffed Chicken Breasts recipe.
Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Healthy recipe : Brandied Candied Walnuts recipe.
Ingredients
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
Healthy recipe : Bacon Jack Chicken Sandwich recipe.
Ingredients
8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle
Directions
Preheat a grill for medium heat.
While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle
Directions
Preheat a grill for medium heat.
While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
Healthy recipe : Artichoke and Shrimp Linguine recipe.
Ingredients
8 ounces whole wheat linguine
1/4 cup extra-virgin olive oil
1 (16 ounce) package frozen fully cooked salad shrimp, thawed
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
1/2 cup sliced black olives
1/4 cup lemon juice
1/8 teaspoon salt
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.
8 ounces whole wheat linguine
1/4 cup extra-virgin olive oil
1 (16 ounce) package frozen fully cooked salad shrimp, thawed
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
1/2 cup sliced black olives
1/4 cup lemon juice
1/8 teaspoon salt
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.
Healthy recipe : Best Hot Crab Dip recipe.
Ingredients
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Healthy recipe : Boiled Fruitcake recipe.
Ingredients
12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
3/4 cup butter
1 teaspoon ground allspice
1/2 teaspoon baking soda
12 ounces sifted self-rising flour
1 1/2 cups white sugar
Directions
Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
3/4 cup butter
1 teaspoon ground allspice
1/2 teaspoon baking soda
12 ounces sifted self-rising flour
1 1/2 cups white sugar
Directions
Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Healthy recipe : Butter Fried Parsnips recipe.
Ingredients
6 parsnips, peeled and quartered lengthwise
1/4 cup all-purpose flour for coating
1/2 teaspoon seasoning salt
1/2 cup butter, melted
Directions
In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
6 parsnips, peeled and quartered lengthwise
1/4 cup all-purpose flour for coating
1/2 teaspoon seasoning salt
1/2 cup butter, melted
Directions
In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Healthy recipe : Black Bottom Cupcakes II recipe.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Healthy recipe : Beer Cheese Soup VI recipe.
Ingredients
2 tablespoons butter
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
3 (14.5 ounce) cans chicken broth
8 ounces shredded Cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon prepared Dijon-style mustard
1 (12 fluid ounce) can or bottle beer
Directions
In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.
Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.
2 tablespoons butter
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
3 (14.5 ounce) cans chicken broth
8 ounces shredded Cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon prepared Dijon-style mustard
1 (12 fluid ounce) can or bottle beer
Directions
In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.
Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.
Healthy recipe : Blue Cheese Beef Tenderloin recipe.
Ingredients
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
Directions
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
Directions
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
5/10/2011
Healthy recipe : Butter Bean Burgers recipe.
Ingredients
1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup vegetable oil
Directions
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup vegetable oil
Directions
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Healthy recipe : Best Peanut Butter Cookies Ever recipe.
Ingredients
2 cups peanut butter
2 cups white sugar
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
2 cups peanut butter
2 cups white sugar
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Healthy recipe : Best Ever Chocolate-Free Blondies recipe.
Ingredients
3 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup unsalted butter
2 1/3 cups packed brown sugar
3 eggs, beaten
2 teaspoons vanilla extract
3 cups peanut butter chips
1 cup chopped pecans, toasted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.
3 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup unsalted butter
2 1/3 cups packed brown sugar
3 eggs, beaten
2 teaspoons vanilla extract
3 cups peanut butter chips
1 cup chopped pecans, toasted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.
Healthy recipe : Buttermilk Chocolate Bread recipe.
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
CHOCOLATE HONEY BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons honey
2 tablespoons chocolate syrup
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.
1/2 cup butter or margarine, softened
1 cup sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
CHOCOLATE HONEY BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons honey
2 tablespoons chocolate syrup
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.
Healthy recipe : Apricot Brandy Cake recipe.
Ingredients
1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
1/4 cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.
1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
1/4 cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.
Healthy recipe : Banana Cake I recipe.
Ingredients
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
Healthy recipe : Brunch on the Bayou recipe.
Ingredients
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese
Directions
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese
Directions
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Healthy recipe : Applesauce Meatballs recipe.
Ingredients
1 cup applesauce
1 cup bread crumbs
1/2 teaspoon salt and pepper to taste
1 pound ground beef
1 tablespoon vegetable oil
4 carrots, peeled and thinly sliced
2 onions, thinly sliced
3 cups tomato juice
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.
1 cup applesauce
1 cup bread crumbs
1/2 teaspoon salt and pepper to taste
1 pound ground beef
1 tablespoon vegetable oil
4 carrots, peeled and thinly sliced
2 onions, thinly sliced
3 cups tomato juice
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.
Healthy recipe : Bruce's Honey Sesame Bread recipe.
Ingredients
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
Healthy recipe : Baked Tilapia with Garlic and Herb Oil recipe.
Ingredients
4 tablespoons Mrs. Dash� Garlic & Herb Blend
4 (6 ounce) tilapia fillets
8 ounces frozen chopped spinach, drained, patted dry
1/2 cup Spanish onion, chopped into 1/4-inch dices
3 tablespoons olive oil
Directions
Rub tilapia fillets with 1 1/2 Tbsp. olive oil. Toss remaining olive oil with spinach and onion in separate bowl.
Sprinkle Mrs. Dash� Garlic & Herb Blend evenly on each fillet.
Lay spinach and onion mixture in 4 lines on a baking sheet. Top each with a tilapia fillet.
Bake 5-7 minutes depending on fillet thickness.
4 tablespoons Mrs. Dash� Garlic & Herb Blend
4 (6 ounce) tilapia fillets
8 ounces frozen chopped spinach, drained, patted dry
1/2 cup Spanish onion, chopped into 1/4-inch dices
3 tablespoons olive oil
Directions
Rub tilapia fillets with 1 1/2 Tbsp. olive oil. Toss remaining olive oil with spinach and onion in separate bowl.
Sprinkle Mrs. Dash� Garlic & Herb Blend evenly on each fillet.
Lay spinach and onion mixture in 4 lines on a baking sheet. Top each with a tilapia fillet.
Bake 5-7 minutes depending on fillet thickness.
Healthy recipe : Baked Parmesan Perch recipe.
Ingredients
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
Healthy recipe : Brazilian Coffee Cookies recipe.
Ingredients
1/3 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons instant coffee powder
Directions
Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
1/3 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons instant coffee powder
Directions
Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
Healthy recipe : Avocado Icing recipe.
Ingredients
2 avocados, peeled and pitted
1 tablespoon fresh lime juice
1 (16 ounce) package confectioners' sugar
1 tablespoon vanilla extract
Directions
Combine the avocado and lime juice in a bowl; mix with a hand mixer about 2 minutes. Add the sugar in small amounts while continually mixing until smooth. Mix in the vanilla extract.
2 avocados, peeled and pitted
1 tablespoon fresh lime juice
1 (16 ounce) package confectioners' sugar
1 tablespoon vanilla extract
Directions
Combine the avocado and lime juice in a bowl; mix with a hand mixer about 2 minutes. Add the sugar in small amounts while continually mixing until smooth. Mix in the vanilla extract.
Healthy recipe : Broccoli Noodle Salad with Asian Peanut Citrus Sauce recipe.
Ingredients
1 pound thin spaghetti
1/2 cup JIF� Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1/2 cup CRISCO� Canola Oil
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
2 tablespoons minced garlic
1 pound broccoli florets
Directions
Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside.
Asian Citrus Peanut Sauce Combine the JIF� peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl.
Whisk until very well blended.
In a large, deep-sided skillet, heat 1/2 cup CRISCO� Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute. Add the broccoli florets and stir, add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking.
Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.
1 pound thin spaghetti
1/2 cup JIF� Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1/2 cup CRISCO� Canola Oil
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
2 tablespoons minced garlic
1 pound broccoli florets
Directions
Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside.
Asian Citrus Peanut Sauce Combine the JIF� peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl.
Whisk until very well blended.
In a large, deep-sided skillet, heat 1/2 cup CRISCO� Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute. Add the broccoli florets and stir, add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking.
Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.
Healthy recipe : Balsamic Roasted Red Potatoes recipe.
Ingredients
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
Healthy recipe : Aunt Jules' Balsalmic Chicken with Peppers recipe.
Ingredients
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
Healthy recipe : Balsamic Glazed Carrots recipe.
Ingredients
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Healthy recipe : Banana Split Bars recipe.
Ingredients
2 cups all-purpose flour
1 cup white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, with juice
1/2 cup vegetable oil
2 very ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup maraschino cherries, halved
1/4 cup butter, melted
1 teaspoon vanilla extract
3 cups confectioners' sugar
4 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.
2 cups all-purpose flour
1 cup white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, with juice
1/2 cup vegetable oil
2 very ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup maraschino cherries, halved
1/4 cup butter, melted
1 teaspoon vanilla extract
3 cups confectioners' sugar
4 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.
Healthy recipe : Baked Cod with Boursin Herb Cheese recipe.
Ingredients
2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Boursin cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Boursin cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
Healthy recipe : Apple Pie in a Jar recipe.
Ingredients
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples
Directions
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples
Directions
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Healthy recipe : Awesome Carrot Muffins recipe.
Ingredients
1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
Directions
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
Directions
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Healthy recipe : Brown Rice Pudding II recipe.
Ingredients
2 cups uncooked brown rice
2 cups water
1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
1/2 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1/2 teaspoon rum extract
Directions
Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.
2 cups uncooked brown rice
2 cups water
1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
1/2 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1/2 teaspoon rum extract
Directions
Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.
Healthy recipe : Avocado Egg Salad recipe.
Ingredients
6 avocados - peeled, pitted, and cubed
1 teaspoon fresh lemon juice
5 hard-cooked eggs, chopped
1/2 red onion, minced
1/2 cup light mayonnaise
1 tablespoon milk
3 hard-cooked eggs, sliced
1/2 teaspoon paprika
Directions
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
6 avocados - peeled, pitted, and cubed
1 teaspoon fresh lemon juice
5 hard-cooked eggs, chopped
1/2 red onion, minced
1/2 cup light mayonnaise
1 tablespoon milk
3 hard-cooked eggs, sliced
1/2 teaspoon paprika
Directions
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
Healthy recipe : Apricot-Glazed Shrimp recipe.
Ingredients
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
Healthy recipe : Banana Custard Scrunch recipe.
Ingredients
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
Directions
In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
Directions
In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
Healthy recipe : Bran-Gingerum Muffins recipe.
Ingredients
2 tablespoons vegetable oil
2/3 cup applesauce
1 cup 1% low-fat milk
2/3 cup low-fat plain yogurt
1 extra large egg
2 1/2 tablespoons strawberry jam
1 tablespoon vanilla extract
2 3/4 cups bran flakes cereal
1 cup whole wheat flour
1 1/4 cups wheat bran
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons brown sugar
2 teaspoons ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
2 tablespoons vegetable oil
2/3 cup applesauce
1 cup 1% low-fat milk
2/3 cup low-fat plain yogurt
1 extra large egg
2 1/2 tablespoons strawberry jam
1 tablespoon vanilla extract
2 3/4 cups bran flakes cereal
1 cup whole wheat flour
1 1/4 cups wheat bran
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons brown sugar
2 teaspoons ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
Healthy recipe : Baked Macaroni and Cheese III recipe.
Ingredients
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
Healthy recipe : Bacon Tomato Chowder recipe.
Ingredients
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 ounce) can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
Directions
In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 ounce) can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
Directions
In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Healthy recipe : Blue Ribbon White Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted
Directions
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted
Directions
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
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