Ingredients
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
6/04/2011
Healthy recipe : Berry Shooters recipe.
Ingredients
1 (3 ounce) package tropical fruit-flavored gelatin mix
1 cup hot water
1 cup triple berry vodka
Directions
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
1 (3 ounce) package tropical fruit-flavored gelatin mix
1 cup hot water
1 cup triple berry vodka
Directions
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
Healthy recipe : Beef and Salsa Dip recipe.
Ingredients
1 pound ground beef
1 (16 ounce) jar salsa
1 (8 ounce) container sour cream
1/2 head iceberg lettuce - rinsed, dried, and shredded
1/2 pound shredded Cheddar cheese
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain off excess fat. Stir in salsa, and simmer over low heat for 10 minutes.
Pat cooked meat into bottom of a pie plate, cover, and refrigerate.
When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese.
1 pound ground beef
1 (16 ounce) jar salsa
1 (8 ounce) container sour cream
1/2 head iceberg lettuce - rinsed, dried, and shredded
1/2 pound shredded Cheddar cheese
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain off excess fat. Stir in salsa, and simmer over low heat for 10 minutes.
Pat cooked meat into bottom of a pie plate, cover, and refrigerate.
When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese.
Healthy recipe : Banana Bread V recipe.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Directions
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Directions
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
Healthy recipe : A Baker's Secret for Bread Machines recipe.
Ingredients
7 fluid ounces warm water (110 degrees F/45 degrees C)
2 tablespoons lard
1 (.25 ounce) package active dry yeast
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
Directions
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.
7 fluid ounces warm water (110 degrees F/45 degrees C)
2 tablespoons lard
1 (.25 ounce) package active dry yeast
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
Directions
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.
Healthy recipe : Brussels Sprouts Gratin recipe.
Ingredients
1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
1/2 cup heavy cream
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
1/2 cup heavy cream
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Healthy recipe : Asparagus Crab Omelets recipe.
Ingredients
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
Healthy recipe : Baked Sweet Potatoes with Ginger and Honey recipe.
Ingredients
3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Healthy recipe : Bread Crust Zucchini Quiche recipe.
Ingredients
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
Bake 30 minutes in the preheated oven, until firm in center.
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
Bake 30 minutes in the preheated oven, until firm in center.
Healthy recipe : Burnt Sugar Cake I recipe.
Ingredients
1/2 cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
Sift together the flour with the baking powder and salt.
In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
1/2 cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
Sift together the flour with the baking powder and salt.
In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
Healthy recipe : Artichoke and Tomato Chicken recipe.
Ingredients
1/4 cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce
Directions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
1/4 cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce
Directions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Healthy recipe : BBQ Chicken and Bacon Bread recipe.
Ingredients
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
Healthy recipe : Braided Date Coffee Cake recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1/2 cup sugar
1/2 cup warm milk (110 to 115 degrees F)
1/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups all-purpose flour
1 cup chopped dates
2/3 cup water
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon lemon juice
1/2 cup apricot preserves
1 1/2 cups confectioners' sugar
3 tablespoons butter, softened
2 tablespoons boiling water
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, let yeast and water stand for 5 minutes. Add sugar, milk, oil, salt, eggs and 2 cups flour; beat on low 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Combine first five filling ingredients in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool.
Punch dough down; divide into thirds. On a floured surface, roll each portion into a 15-in. x 6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of rectangles. On each long side, cut 1-1/2-in. wide strips 1-3/4 in into center. Starting at one end, fold alternating strips at an angle across filling. Cover and let rise for 30 minutes or until doubled. Bake at 375 degrees F for 15-20 minutes or until browned. Cool on wire racks. Combine icing ingredients; drizzle over braids.
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1/2 cup sugar
1/2 cup warm milk (110 to 115 degrees F)
1/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups all-purpose flour
1 cup chopped dates
2/3 cup water
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon lemon juice
1/2 cup apricot preserves
1 1/2 cups confectioners' sugar
3 tablespoons butter, softened
2 tablespoons boiling water
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, let yeast and water stand for 5 minutes. Add sugar, milk, oil, salt, eggs and 2 cups flour; beat on low 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Combine first five filling ingredients in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool.
Punch dough down; divide into thirds. On a floured surface, roll each portion into a 15-in. x 6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of rectangles. On each long side, cut 1-1/2-in. wide strips 1-3/4 in into center. Starting at one end, fold alternating strips at an angle across filling. Cover and let rise for 30 minutes or until doubled. Bake at 375 degrees F for 15-20 minutes or until browned. Cool on wire racks. Combine icing ingredients; drizzle over braids.
Healthy recipe : Barbecued Sticky Ribs recipe.
Ingredients
3/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 pounds pork spareribs
1 (10.75 ounce) can condensed tomato soup, undiluted
1 small onion, chopped
1 cup water
1/2 cup light corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon ground cinnamon
Directions
Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325 degrees F for 30-35 minutes; drain off fat. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.
3/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 pounds pork spareribs
1 (10.75 ounce) can condensed tomato soup, undiluted
1 small onion, chopped
1 cup water
1/2 cup light corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon ground cinnamon
Directions
Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325 degrees F for 30-35 minutes; drain off fat. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.
Healthy recipe : Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard recipe.
Ingredients
1 tablespoon Dijon mustard
1 1/2 teaspoons horseradish
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste
Directions
Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
1 tablespoon Dijon mustard
1 1/2 teaspoons horseradish
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste
Directions
Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
Healthy recipe : Almond Easter Bread recipe.
Ingredients
1/2 teaspoon white sugar
1/2 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 (.25 ounce) envelopes dry yeast
1/3 cup white sugar
1 teaspoon salt
3/4 cup milk
4 1/2 cups sifted all purpose flour, divided
1 pound stick butter
1 (12.5 ounce) can almond cake and pastry filling (not almond paste)
1/2 cup butter, softened
1/2 cup white sugar
6 dyed hard-cooked Easter eggs
1 egg, beaten
2 tablespoons additional white sugar for sprinkling, or as desired
1/2 cup sliced almonds, divided
Directions
Dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. Stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. Stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. Mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
Place sticks of butter 1 inch apart between 2 large pieces of waxed paper. Roll the butter out into a square about 12 inches on a side, place the waxed paper with square of butter onto a baking sheet, and freeze for 15 minutes.
Turn the dough out onto a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. Roll the dough out into a rectangle 18 inches square. Brush off excess flour from the dough, if necessary. Peel off the top layer of waxed paper from the butter square. Place the square of cold butter, remaining waxed-paper side up, catty-corner onto the dough rectangle so the corners of the dough extend out beyond the butter. Peel off the remaining waxed paper. Fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. Pinch the sides and seams of the dough together to enclose the butter in the dough.
Roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24 inches, and fold the dough in half (into a 12x12 inch square), then in half again, to make a 6x12 inch square of dough with four butter layers. Chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24-inch rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. Refrigerate dough at least 1 more hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Cut the dough into two pieces (you will see buttery layers). On a well-floured surface, roll out a dough piece into a rectangle 30 by 9 inches; cut the rectangle into 3 long strips, 30 by 3 inches each. Mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. Fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. Braid the 3 ropes together, and arrange the braid into a ring. Pinch the ends closed. Repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries.
Place the pastries onto the lined baking sheets, reforming into symmetrical rings if necessary. Set 3 hard-cooked Easter eggs, wedged between braids, into top of each braided pastry. Brush pastries, eggs and all, with beaten egg; sprinkle with additional white sugar and sliced almonds.
Bake in the preheated oven until browned and crisp, 40 to 45 minutes.
1/2 teaspoon white sugar
1/2 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 (.25 ounce) envelopes dry yeast
1/3 cup white sugar
1 teaspoon salt
3/4 cup milk
4 1/2 cups sifted all purpose flour, divided
1 pound stick butter
1 (12.5 ounce) can almond cake and pastry filling (not almond paste)
1/2 cup butter, softened
1/2 cup white sugar
6 dyed hard-cooked Easter eggs
1 egg, beaten
2 tablespoons additional white sugar for sprinkling, or as desired
1/2 cup sliced almonds, divided
Directions
Dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. Stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. Stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. Mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
Place sticks of butter 1 inch apart between 2 large pieces of waxed paper. Roll the butter out into a square about 12 inches on a side, place the waxed paper with square of butter onto a baking sheet, and freeze for 15 minutes.
Turn the dough out onto a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. Roll the dough out into a rectangle 18 inches square. Brush off excess flour from the dough, if necessary. Peel off the top layer of waxed paper from the butter square. Place the square of cold butter, remaining waxed-paper side up, catty-corner onto the dough rectangle so the corners of the dough extend out beyond the butter. Peel off the remaining waxed paper. Fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. Pinch the sides and seams of the dough together to enclose the butter in the dough.
Roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24 inches, and fold the dough in half (into a 12x12 inch square), then in half again, to make a 6x12 inch square of dough with four butter layers. Chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24-inch rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. Refrigerate dough at least 1 more hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Cut the dough into two pieces (you will see buttery layers). On a well-floured surface, roll out a dough piece into a rectangle 30 by 9 inches; cut the rectangle into 3 long strips, 30 by 3 inches each. Mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. Fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. Braid the 3 ropes together, and arrange the braid into a ring. Pinch the ends closed. Repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries.
Place the pastries onto the lined baking sheets, reforming into symmetrical rings if necessary. Set 3 hard-cooked Easter eggs, wedged between braids, into top of each braided pastry. Brush pastries, eggs and all, with beaten egg; sprinkle with additional white sugar and sliced almonds.
Bake in the preheated oven until browned and crisp, 40 to 45 minutes.
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 : Amish Friendship Bread II recipe.
Ingredients
1 cup Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 (5 ounce) package instant vanilla pudding mix
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Mix in the vanilla pudding mix. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.
Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.
1 cup Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 (5 ounce) package instant vanilla pudding mix
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Mix in the vanilla pudding mix. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.
Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.
Healthy recipe : Braunschweiger Ball recipe.
Ingredients
2 (8 ounce) packages braunschweiger liverwurst, cubed
1/2 cup chili sauce
2 teaspoons prepared horseradish
6 drops hot pepper sauce
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup pimento-stuffed green olives, sliced
Directions
Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour.
In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives.
2 (8 ounce) packages braunschweiger liverwurst, cubed
1/2 cup chili sauce
2 teaspoons prepared horseradish
6 drops hot pepper sauce
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup pimento-stuffed green olives, sliced
Directions
Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour.
In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives.
Healthy recipe : Blue Ribbon White Cake recipe.
Ingredients
5 tablespoons cornstarch
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups white sugar
2/3 cup vegetable oil
1/2 cup milk
3/4 cup water
1 tablespoon vanilla extract
4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons butter
2 teaspoons orange zest
1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
Sift together the cornstarch, flour, baking powder and salt.
Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
Fold the egg whites into the batter. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.
5 tablespoons cornstarch
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups white sugar
2/3 cup vegetable oil
1/2 cup milk
3/4 cup water
1 tablespoon vanilla extract
4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons butter
2 teaspoons orange zest
1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
Sift together the cornstarch, flour, baking powder and salt.
Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
Fold the egg whites into the batter. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.
Healthy recipe : Apple Pie Waffles recipe.
Ingredients
1 3/4 cups whole wheat flour
1/2 cup wheat bran
1/2 teaspoon salt
1 teaspoon apple pie spice
3/4 cup water
1 teaspoon honey
2 teaspoons active dry yeast
2 medium apples, grated
3 tablespoons applesauce
1 cup skim milk
2 egg whites
Directions
In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.
1 3/4 cups whole wheat flour
1/2 cup wheat bran
1/2 teaspoon salt
1 teaspoon apple pie spice
3/4 cup water
1 teaspoon honey
2 teaspoons active dry yeast
2 medium apples, grated
3 tablespoons applesauce
1 cup skim milk
2 egg whites
Directions
In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.
Healthy recipe : Broccoli and Cheese Brunch Casserole recipe.
Ingredients
8 ounces pork sausage
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 teaspoon ground black pepper
1/2 teaspoon salt
1 roma (plum) tomato, thinly sliced
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.
8 ounces pork sausage
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 teaspoon ground black pepper
1/2 teaspoon salt
1 roma (plum) tomato, thinly sliced
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.
Healthy recipe : Buko (Young Coconut) Pie recipe.
Ingredients
1 fresh young coconut, drained with meat removed and chopped
2 (12 fluid ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
1/4 cup white sugar
1 pinch salt
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
1 fresh young coconut, drained with meat removed and chopped
2 (12 fluid ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
1/4 cup white sugar
1 pinch salt
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
Healthy recipe : Broiled Grapefruit recipe.
Ingredients
4 grapefruit
1 tablespoon ground cinnamon
1 tablespoon white sugar
4 teaspoons butter
Directions
Preheat your oven's broiler.
Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.
4 grapefruit
1 tablespoon ground cinnamon
1 tablespoon white sugar
4 teaspoons butter
Directions
Preheat your oven's broiler.
Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.
Healthy recipe : Bratwurst and Shrimp Boil recipe.
Ingredients
1 (19 ounce) package Bob Evans� Beer Brats
2 (12 ounce) bottles beer
8 cups water
3/4 cup crab boil seasoning (like Old Bay™)
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled
Melted butter and lemon wedges
Directions
Preheat grill to medium heat. Grill brats just to brown, then cut into 2 pieces. In 10-quart pot, bring beer, water, seasoning, and onion to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.
1 (19 ounce) package Bob Evans� Beer Brats
2 (12 ounce) bottles beer
8 cups water
3/4 cup crab boil seasoning (like Old Bay™)
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled
Melted butter and lemon wedges
Directions
Preheat grill to medium heat. Grill brats just to brown, then cut into 2 pieces. In 10-quart pot, bring beer, water, seasoning, and onion to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.
Healthy recipe : Apple Zucchini Bread recipe.
Ingredients
4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded, unpeeled zucchini
1 cup peeled, shredded fresh apple
1 1/2 cups chopped pecans
Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded, unpeeled zucchini
1 cup peeled, shredded fresh apple
1 1/2 cups chopped pecans
Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Healthy recipe : Bacon Cheddar Pinwheels recipe.
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Healthy recipe : Bite-Size Crab Quiches recipe.
Ingredients
1 (10 ounce) can large refrigerated buttermilk biscuits
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Swiss cheese
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Directions
Separate each biscuit into five equal pieces. press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375 degrees F for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
1 (10 ounce) can large refrigerated buttermilk biscuits
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Swiss cheese
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Directions
Separate each biscuit into five equal pieces. press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup.
Bake at 375 degrees F for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
Healthy recipe : Almond Poppy Tea Cookies recipe.
Ingredients
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/3 cup Gold Medal� all-purpose flour
1 tablespoon poppy seeds
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 teaspoons almond extract
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 teaspoons water, or as needed
Directions
Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/3 cup Gold Medal� all-purpose flour
1 tablespoon poppy seeds
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 teaspoons almond extract
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 teaspoons water, or as needed
Directions
Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
Healthy recipe : Breakfast Corn Muffins recipe.
Ingredients
3/4 cup cornmeal
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/4 cup honey
2/3 cup white sugar
1/2 cup buttermilk
1 large ripe banana, cut into 1 inch slices
1/2 cup peanut butter
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
3/4 cup cornmeal
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/4 cup honey
2/3 cup white sugar
1/2 cup buttermilk
1 large ripe banana, cut into 1 inch slices
1/2 cup peanut butter
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Healthy recipe : Balsamic Bruschetta recipe.
Ingredients
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Healthy recipe : Broccoli Apple Salad recipe.
Ingredients
2 cups broccoli florets
1 large red apple, chopped
1/2 cup vanilla yogurt
1/4 cup chopped walnuts
1/4 cup raisins
1 tablespoon chopped onion
Directions
In a medium bowl, combine all ingredients. Cover and refrigerate until serving.
2 cups broccoli florets
1 large red apple, chopped
1/2 cup vanilla yogurt
1/4 cup chopped walnuts
1/4 cup raisins
1 tablespoon chopped onion
Directions
In a medium bowl, combine all ingredients. Cover and refrigerate until serving.
Healthy recipe : Banana Cake II recipe.
Ingredients
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 cup sour milk
1 cup mashed bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Directions
In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 cup sour milk
1 cup mashed bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Directions
In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.
Healthy recipe : Blueberry Streusel Muffins recipe.
Ingredients
1/3 cup sugar
1/4 cup butter or margarine, softened
1 egg, beaten
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
Directions
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.
1/3 cup sugar
1/4 cup butter or margarine, softened
1 egg, beaten
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
Directions
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.
Healthy recipe : Apple-Cinnamon Oatmeal Mix recipe.
Ingredients
6 cups quick cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples, diced
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
ADDITIONAL INGREDIENT (for each serving):
1/2 cup water
Directions
In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.
To prepare oatmeal: Shake mix well. In a saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.
6 cups quick cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples, diced
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
ADDITIONAL INGREDIENT (for each serving):
1/2 cup water
Directions
In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.
To prepare oatmeal: Shake mix well. In a saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.
6/03/2011
Healthy recipe : Baked Barbecued Broilers recipe.
Ingredients
2 (3 1/2) pound broiler-fryer chickens
1 (15 ounce) can tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Directions
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 degrees F for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 degrees F and juices run clear. Let stand for 10 minutes before cutting.
2 (3 1/2) pound broiler-fryer chickens
1 (15 ounce) can tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Directions
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 degrees F for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 degrees F and juices run clear. Let stand for 10 minutes before cutting.
Healthy recipe : Blackberry Jam Cake III recipe.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground cloves
1 cup seedless blackberry jam
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
1 cup butter, softened
1 cup white sugar
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground cloves
1 cup seedless blackberry jam
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
Healthy recipe : Brandied Apple Bars recipe.
Ingredients
1/2 cup shortening
1/4 cup white sugar
1 cup all-purpose flour
1 cup packed brown sugar
1/3 cup brandy
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
3 large apple - peeled, cored and diced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a large mixing bowl, cream together the shortening, and sugar until smooth. Mix in 1 cup of flour. Spread into the bottom of the prepared pan. This is the crust.
Bake for 15 minutes in the preheated oven, until firm.
In a separate bowl, beat the eggs and brown sugar together until thick and pale. Add the brandy and mix well. Combine the remaining flour, baking powder and salt; stir into the egg mixture. Mix in apples and walnuts. Spread the filling over the hot crust.
Bake for 30 minutes in the preheated oven, or until filling is set. Cool completely before cutting into squares.
1/2 cup shortening
1/4 cup white sugar
1 cup all-purpose flour
1 cup packed brown sugar
1/3 cup brandy
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
3 large apple - peeled, cored and diced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a large mixing bowl, cream together the shortening, and sugar until smooth. Mix in 1 cup of flour. Spread into the bottom of the prepared pan. This is the crust.
Bake for 15 minutes in the preheated oven, until firm.
In a separate bowl, beat the eggs and brown sugar together until thick and pale. Add the brandy and mix well. Combine the remaining flour, baking powder and salt; stir into the egg mixture. Mix in apples and walnuts. Spread the filling over the hot crust.
Bake for 30 minutes in the preheated oven, or until filling is set. Cool completely before cutting into squares.
Healthy recipe : Blueberry Muffins recipe.
Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Healthy recipe : Buckeye Cookies III recipe.
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar
Directions
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar
Directions
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
Healthy recipe : Beef, Bean and Barley Stew recipe.
Ingredients
1 pound cubed beef stew meat
1 small onion, chopped
1 pinch salt
1/4 teaspoon ground black pepper
3 cloves garlic, crushed
2 (14 ounce) cans beef broth
3 1/2 cups water
1 cup peeled and diced tomatoes with juice
1 potato, cubed
2 carrots, chopped
1/4 medium head cabbage, shredded
1/3 cup quick-cooking barley
1 (14.5 ounce) can great Northern beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon caraway seeds
Directions
Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.
1 pound cubed beef stew meat
1 small onion, chopped
1 pinch salt
1/4 teaspoon ground black pepper
3 cloves garlic, crushed
2 (14 ounce) cans beef broth
3 1/2 cups water
1 cup peeled and diced tomatoes with juice
1 potato, cubed
2 carrots, chopped
1/4 medium head cabbage, shredded
1/3 cup quick-cooking barley
1 (14.5 ounce) can great Northern beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon caraway seeds
Directions
Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.
Healthy recipe : Blue Ribbon Fruit Cookies recipe.
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
Healthy recipe : Angel Cookies II recipe.
Ingredients
2 3/4 cups sifted all-purpose flour
4 cups confectioners' sugar
2 1/4 teaspoons salt
3 cups shortening
1 tablespoon vanilla extract
4 ounces chopped walnuts
Directions
Sift together flour, confectioners' sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped walnuts. Using low speed of an electric mixer, mix all ingredients until just blended.
Roll dough on floured counter into 1 1/2 inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
Bake cookies at 350 degrees F (175 degrees C) for 10 minutes. Cookies should be white, if they turn brown reduce the cooking time.
2 3/4 cups sifted all-purpose flour
4 cups confectioners' sugar
2 1/4 teaspoons salt
3 cups shortening
1 tablespoon vanilla extract
4 ounces chopped walnuts
Directions
Sift together flour, confectioners' sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped walnuts. Using low speed of an electric mixer, mix all ingredients until just blended.
Roll dough on floured counter into 1 1/2 inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
Bake cookies at 350 degrees F (175 degrees C) for 10 minutes. Cookies should be white, if they turn brown reduce the cooking time.
Healthy recipe : Angela's Easy Breaded Chicken recipe.
Ingredients
4 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
4 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Healthy recipe : Best Bean Salad recipe.
Ingredients
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar
Directions
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar
Directions
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Healthy recipe : Amber's Zucchini Bread recipe.
Ingredients
2 cups grated zucchini
3/4 cup egg substitute
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.
In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
Bake for 40 to 60 minutes.
2 cups grated zucchini
3/4 cup egg substitute
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.
In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
Bake for 40 to 60 minutes.
Healthy recipe : Broccoli Corn Bread recipe.
Ingredients
2 (8.5 ounce) packages corn bread/muffin mix
12 ounces small curd cottage cheese
3/4 cup butter or margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
Directions
In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to 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 comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
2 (8.5 ounce) packages corn bread/muffin mix
12 ounces small curd cottage cheese
3/4 cup butter or margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
Directions
In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to 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 comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
Healthy recipe : Barbados Punch recipe.
Ingredients
1 ounce Captain Morgan Original Spiced Rum
1/4 ounce triple sec
1 ounce lime juice
2 ounces pineapple juice
1 slice lime
1 slice pineapple
Directions
Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice.
Blend until smooth and pour into glass.
Garnish with lime slice and pineapple slice.
1 ounce Captain Morgan Original Spiced Rum
1/4 ounce triple sec
1 ounce lime juice
2 ounces pineapple juice
1 slice lime
1 slice pineapple
Directions
Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice.
Blend until smooth and pour into glass.
Garnish with lime slice and pineapple slice.
Healthy recipe : Blueberry Anadama Bread recipe.
Ingredients
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
Healthy recipe : Buffalo Chicken Dip recipe.
Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot�)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot�)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Healthy recipe : Broccoli Dip in a Bread Bowl recipe.
Ingredients
1 cup fat-free plain yogurt
1 cup fat-free mayonnaise
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (2 ounce) jar diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a large bowl, combine the yogurt and mayonnaise. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight.
Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2-in. shell. Set the shell aside. Cut the top and removed bread into cubes; place on an ungreased baking sheet. Bake at 350 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
1 cup fat-free plain yogurt
1 cup fat-free mayonnaise
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (2 ounce) jar diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a large bowl, combine the yogurt and mayonnaise. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight.
Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2-in. shell. Set the shell aside. Cut the top and removed bread into cubes; place on an ungreased baking sheet. Bake at 350 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
Healthy recipe : Apricot Nectar Cake I recipe.
Ingredients
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Healthy recipe : Beef and Potato Nacho Casserole recipe.
Ingredients
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
Healthy recipe : Banana Frittata recipe.
Ingredients
1/2 cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
1/4 cup milk
2 large bananas, sliced
2 tablespoons vegetable oil
1/2 tablespoon butter
Directions
In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.
Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.
1/2 cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
1/4 cup milk
2 large bananas, sliced
2 tablespoons vegetable oil
1/2 tablespoon butter
Directions
In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.
Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.
Healthy recipe : Baked Walnuts recipe.
Ingredients
2 egg whites, stiffly beaten
1 cup white sugar
1/2 cup butter, softened
1 pound walnut halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
To the stiff egg whites add sugar, butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet.
Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.
2 egg whites, stiffly beaten
1 cup white sugar
1/2 cup butter, softened
1 pound walnut halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
To the stiff egg whites add sugar, butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet.
Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.
Healthy recipe : Basil-Pesto Almonds recipe.
Ingredients
2 egg whites
1/4 cup packed whole basil leaves
2 cups whole natural almonds
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
Directions
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat.
Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.
2 egg whites
1/4 cup packed whole basil leaves
2 cups whole natural almonds
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
Directions
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat.
Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.
Healthy recipe : Brown Lady Drink recipe.
Ingredients
2 tablespoons vodka
2 tablespoons Irish cream liqueur
2 tablespoons rum cream liqueur
2 tablespoons coffee flavored liqueur
1/4 cup coconut cream
1 1/2 cups ice cubes
Directions
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses.
2 tablespoons vodka
2 tablespoons Irish cream liqueur
2 tablespoons rum cream liqueur
2 tablespoons coffee flavored liqueur
1/4 cup coconut cream
1 1/2 cups ice cubes
Directions
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses.
Healthy recipe : Bruschetta al Pomodoro recipe.
Ingredients
8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread
Directions
Preheat the broiler.
In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.
8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread
Directions
Preheat the broiler.
In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.
Healthy recipe : Baked Custard recipe.
Ingredients
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 (12 fluid ounce) can NESTLE� CARNATION� Evaporated Milk
1 cup water
1 teaspoon vanilla extract
ground nutmeg
Directions
PREHEAT oven to 350 degrees F.
COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 (12 fluid ounce) can NESTLE� CARNATION� Evaporated Milk
1 cup water
1 teaspoon vanilla extract
ground nutmeg
Directions
PREHEAT oven to 350 degrees F.
COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
Healthy recipe : Bread Machine Swedish Coffee Bread recipe.
Ingredients
1/2 teaspoon salt
2 tablespoons softened butter
3 cups all-purpose flour
1/3 cup sugar
1 (.25 ounce) envelope active dry yeast
3 teaspoons ground cardamom
2 egg whites, slightly beaten
pearl sugar, or other decorative sugar
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C).
Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.
1/2 teaspoon salt
2 tablespoons softened butter
3 cups all-purpose flour
1/3 cup sugar
1 (.25 ounce) envelope active dry yeast
3 teaspoons ground cardamom
2 egg whites, slightly beaten
pearl sugar, or other decorative sugar
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C).
Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.
Healthy recipe : Budget-Wise Chicken Pie recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
1 large carrot, shredded
1 large potato, shredded
1 teaspoon dried minced onion
2 tablespoons margarine
2 cups cubed, cooked chicken
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
1 recipe pastry for a 9 inch double crust pie
1 large carrot, shredded
1 large potato, shredded
1 teaspoon dried minced onion
2 tablespoons margarine
2 cups cubed, cooked chicken
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
Healthy recipe : Beau Monde™ Dip recipe.
Ingredients
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley
Directions
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley
Directions
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.
Healthy recipe : Beef Burgundy Casserole recipe.
Ingredients
2 pounds beef roast, cut into cubes
1/2 (1 ounce) package herb and lemon soup mix
1 cube beef bouillon
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup Burgundy wine
4 cups cooked egg noodles
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours.
Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.
2 pounds beef roast, cut into cubes
1/2 (1 ounce) package herb and lemon soup mix
1 cube beef bouillon
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup Burgundy wine
4 cups cooked egg noodles
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours.
Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.
Healthy recipe : Baked Pineapple I recipe.
Ingredients
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Healthy recipe : Apple Sausage Ring recipe.
Ingredients
3/4 cup milk
2 cups crushed butter-flavored crackers
1 1/2 cups chopped, peeled tart apples
1/3 cup finely chopped onion
2 pounds bulk pork sausage
Directions
In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. On a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F; drain.
3/4 cup milk
2 cups crushed butter-flavored crackers
1 1/2 cups chopped, peeled tart apples
1/3 cup finely chopped onion
2 pounds bulk pork sausage
Directions
In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. On a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F; drain.
Healthy recipe : Apple Carrot Muffins recipe.
Ingredients
1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts
Directions
In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts
Directions
In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Healthy recipe : Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper recipe.
Ingredients
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Directions
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Directions
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
Healthy recipe : Broccoli Casserole recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Healthy recipe : Blackjack Brisket recipe.
Ingredients
10 pounds untrimmed beef brisket
1 (12 fluid ounce) can beer (optional)
1 large onion, quartered
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon pepper
2 (18 ounce) bottles hickory smoke flavored barbeque sauce
1 cup blackstrap molasses
2 tablespoons liquid smoke flavoring
Directions
Preheat the oven to 250 degrees F (120 degrees C).
Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.
10 pounds untrimmed beef brisket
1 (12 fluid ounce) can beer (optional)
1 large onion, quartered
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon pepper
2 (18 ounce) bottles hickory smoke flavored barbeque sauce
1 cup blackstrap molasses
2 tablespoons liquid smoke flavoring
Directions
Preheat the oven to 250 degrees F (120 degrees C).
Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.
Healthy recipe : Best Green Beans recipe.
Ingredients
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Directions
Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Directions
Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.
Healthy recipe : Baked Omelet Squares recipe.
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Healthy recipe : Blueberry Granita recipe.
Ingredients
2 1/2 cups blueberries
1/2 cup white sugar
3/4 cup water
1 tablespoon fresh lemon juice
Directions
Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.
2 1/2 cups blueberries
1/2 cup white sugar
3/4 cup water
1 tablespoon fresh lemon juice
Directions
Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.
Healthy recipe : Best Ever Party Appetizer recipe.
Ingredients
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
Directions
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
Directions
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
Healthy recipe : Breakfast Casserole I recipe.
Ingredients
8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.
Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.
In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.
Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.
8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.
Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.
In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.
Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.
Healthy recipe : Baked Fish Dinner For Two recipe.
Ingredients
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
Healthy recipe : Brennan's Irish Soda Bread recipe.
Ingredients
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.
Healthy recipe : Asian Flair Flat Iron Steak recipe.
Ingredients
2 tablespoons sesame oil
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon green hot pepper sauce
2 teaspoons soy sauce
1 teaspoon teriyaki sauce
2 teaspoons brown sugar
12 ounces flat iron steak
3 tablespoons sesame oil
1/2 red bell pepper, sliced
2 green onions, chopped
Directions
Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.
2 tablespoons sesame oil
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon green hot pepper sauce
2 teaspoons soy sauce
1 teaspoon teriyaki sauce
2 teaspoons brown sugar
12 ounces flat iron steak
3 tablespoons sesame oil
1/2 red bell pepper, sliced
2 green onions, chopped
Directions
Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.
Healthy recipe : Apple Butter Cookies recipe.
Ingredients
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
Healthy recipe : Avocado Salsa recipe.
Ingredients
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced
Directions
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced
Directions
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.
Healthy recipe : Apricot Brandy, Peach Schnapps Pound Cake recipe.
Ingredients
3 cups white sugar
1 cup butter
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1 cup water
1/2 cup peach schnapps
1 teaspoon lemon zest
1 cup apricot preserves
1 teaspoon lemon zest
1/2 cup apricot brandy
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
3 cups white sugar
1 cup butter
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1 cup water
1/2 cup peach schnapps
1 teaspoon lemon zest
1 cup apricot preserves
1 teaspoon lemon zest
1/2 cup apricot brandy
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
Healthy recipe : Basil Caesar Salmon recipe.
Ingredients
4 (8 ounce) salmon fillets
1/4 cup Caesar salad dressing
pepper to taste
1 cup Caesar salad croutons, crushed
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil
Directions
Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350 degrees F for 15-20 minutes or until fish flakes easily with a fork.
4 (8 ounce) salmon fillets
1/4 cup Caesar salad dressing
pepper to taste
1 cup Caesar salad croutons, crushed
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil
Directions
Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350 degrees F for 15-20 minutes or until fish flakes easily with a fork.
Healthy recipe : Bratwurst Snacker recipe.
Ingredients
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
Healthy recipe : Baked Sweet Potatoes recipe.
Ingredients
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
Healthy recipe : Aunt Kathy's Cheese Wedges recipe.
Ingredients
1 1/2 cups grated Cheddar cheese
1 cup mayonnaise
1/2 cup butter, softened
1 cup chopped black olives, drained
1/2 teaspoon seasoned salt
1/2 teaspoon curry powder
6 English muffins, split
Directions
Gently stir together the Cheddar cheese, mayonnaise, butter, olives, seasoned salt, and curry powder in a bowl.
Preheat oven broiler.
Lightly toast the English muffins in a toaster. Spread each muffin with a portion of the cheese mixture. Arrange muffins on a large baking sheet.
Broil topped muffins under the broiler until the cheese bubbles, 3 to 5 minutes. Cut into halves to serve.
1 1/2 cups grated Cheddar cheese
1 cup mayonnaise
1/2 cup butter, softened
1 cup chopped black olives, drained
1/2 teaspoon seasoned salt
1/2 teaspoon curry powder
6 English muffins, split
Directions
Gently stir together the Cheddar cheese, mayonnaise, butter, olives, seasoned salt, and curry powder in a bowl.
Preheat oven broiler.
Lightly toast the English muffins in a toaster. Spread each muffin with a portion of the cheese mixture. Arrange muffins on a large baking sheet.
Broil topped muffins under the broiler until the cheese bubbles, 3 to 5 minutes. Cut into halves to serve.
6/02/2011
Healthy recipe : Braised Beef Short Ribs recipe.
Ingredients
1/2 cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 1/2 tablespoons all-purpose flour
4 tablespoons water
Directions
In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
1/2 cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 1/2 tablespoons all-purpose flour
4 tablespoons water
Directions
In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Healthy recipe : Apple-Glazed Pork Chops recipe.
Ingredients
1/2 cup SMUCKER'S� Apple Jelly
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (1-inch-thick) pork chops
2 small baking apples, cored and sliced
Directions
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
1/2 cup SMUCKER'S� Apple Jelly
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (1-inch-thick) pork chops
2 small baking apples, cored and sliced
Directions
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
Healthy recipe : Beef and Garden Vegetable Soup recipe.
Ingredients
2 tablespoons olive oil
2 pounds beef stew meat, cut into bite-size pieces
1 large onion, chopped
2 bay leaves
3 carrots, diced
4 small red potatoes, diced
2 quarts beef stock
1/2 pound fresh green beans, cut into 1-inch pieces
3 ears fresh corn, kernels cut from cob
1/2 cup frozen petite peas
1 zucchini, diced
1/2 head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 teaspoon Italian seasoning blend
1/4 teaspoon garlic powder
salt and ground black pepper to taste
1/3 cup uncooked orzo pasta
Directions
Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.
Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.
Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.
2 tablespoons olive oil
2 pounds beef stew meat, cut into bite-size pieces
1 large onion, chopped
2 bay leaves
3 carrots, diced
4 small red potatoes, diced
2 quarts beef stock
1/2 pound fresh green beans, cut into 1-inch pieces
3 ears fresh corn, kernels cut from cob
1/2 cup frozen petite peas
1 zucchini, diced
1/2 head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 teaspoon Italian seasoning blend
1/4 teaspoon garlic powder
salt and ground black pepper to taste
1/3 cup uncooked orzo pasta
Directions
Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.
Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.
Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.
Healthy recipe : Awesome Turkey Sandwich recipe.
Ingredients
2 slices whole wheat bread, toasted (optional)
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado - peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato
Directions
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
2 slices whole wheat bread, toasted (optional)
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado - peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato
Directions
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Healthy recipe : Amaretto Shrimp Almandine recipe.
Ingredients
1 pound angel hair pasta
1 cup all-purpose flour
1 pound medium shrimp - peeled and deveined
1/2 cup butter
1 cup honey
1/2 cup sliced almonds
1/2 cup amaretto liqueur
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.
Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
Return the shrimp and pasta to the skillet, and toss together until heated through.
1 pound angel hair pasta
1 cup all-purpose flour
1 pound medium shrimp - peeled and deveined
1/2 cup butter
1 cup honey
1/2 cup sliced almonds
1/2 cup amaretto liqueur
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.
Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
Return the shrimp and pasta to the skillet, and toss together until heated through.
Healthy recipe : Apple Fritters I recipe.
Ingredients
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 quarts oil for deep frying
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting
Directions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 quarts oil for deep frying
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting
Directions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
Healthy recipe : Alabama Slammer II recipe.
Ingredients
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 dash grenadine syrup
4 fluid ounces orange juice
Directions
In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir.
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 dash grenadine syrup
4 fluid ounces orange juice
Directions
In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir.
Healthy recipe : Butternut Squash Soup recipe.
Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Healthy recipe : Almond Orange Pithiviers recipe.
Ingredients
1 cup sliced blanched almonds
1/3 cup granulated sugar
4 tablespoons unsalted butter, softened
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
1 teaspoon water
confectioners' sugar
Directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract into a food processor. Cover and blend until the almond mixture is a smooth paste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11-inch square. Cut the pastry into a 10-inch circle using a 10-inch cake pan. Repeat with the remaining pastry sheet.
Place 1 pastry circle onto the baking sheet. Spread the almond mixture on the pastry circle to within 1-inch of the edge. Beat the remaining egg and the water in a small bowl with a fork or whisk. Brush the edge of the pastry circle with the egg mixture. Place the remaining pastry circle on top of the almond mixture. Crimp the edges of the circles together with a fork.
Bake for 25 minutes or until the pastry is golden. Sprinkle with the confectioners' sugar.
1 cup sliced blanched almonds
1/3 cup granulated sugar
4 tablespoons unsalted butter, softened
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
1 teaspoon water
confectioners' sugar
Directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract into a food processor. Cover and blend until the almond mixture is a smooth paste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11-inch square. Cut the pastry into a 10-inch circle using a 10-inch cake pan. Repeat with the remaining pastry sheet.
Place 1 pastry circle onto the baking sheet. Spread the almond mixture on the pastry circle to within 1-inch of the edge. Beat the remaining egg and the water in a small bowl with a fork or whisk. Brush the edge of the pastry circle with the egg mixture. Place the remaining pastry circle on top of the almond mixture. Crimp the edges of the circles together with a fork.
Bake for 25 minutes or until the pastry is golden. Sprinkle with the confectioners' sugar.
Healthy recipe : Brown Sugar Spice Cake recipe.
Ingredients
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
Healthy recipe : Anise Pizzelles recipe.
Ingredients
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
Healthy recipe : Blueberry Buckle recipe.
Ingredients
3/4 cup white sugar
1/4 cup shortening
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
3/4 cup white sugar
1/4 cup shortening
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Healthy recipe : Burnt Sugar Icing recipe.
Ingredients
2 cups white sugar
2 tablespoons butter
1/4 cup boiling water
1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
2 cups white sugar
2 tablespoons butter
1/4 cup boiling water
1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
Healthy recipe : Andy's Barbeque Pork recipe.
Ingredients
10 pounds pork shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce
2 yellow onions, quartered
1/4 cup Worcestershire sauce
8 cloves garlic, halved
2 cups Burgundy wine
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
Directions
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165 degrees F (75 degrees C).
10 pounds pork shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce
2 yellow onions, quartered
1/4 cup Worcestershire sauce
8 cloves garlic, halved
2 cups Burgundy wine
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
Directions
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165 degrees F (75 degrees C).
Healthy recipe : Blueberry Bars recipe.
Ingredients
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup shortening
3/4 cup white sugar
3/4 teaspoon almond extract
1/3 cup milk
1 1/2 cups fresh blueberries
1/3 cup confectioners' sugar
6 tablespoons cream cheese, softened
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup shortening
3/4 cup white sugar
3/4 teaspoon almond extract
1/3 cup milk
1 1/2 cups fresh blueberries
1/3 cup confectioners' sugar
6 tablespoons cream cheese, softened
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.
Healthy recipe : Baked Fettuccine Lasagna recipe.
Ingredients
12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes, or until heated through.
12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes, or until heated through.
Healthy recipe : Broccoli Stir Fry recipe.
Ingredients
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
Healthy recipe : Angie's Dad's Best Cabbage Coleslaw recipe.
Ingredients
1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
Directions
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
Directions
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Healthy recipe : Bean Potato Enchiladas recipe.
Ingredients
2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
1/2 cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
1/2 cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
Healthy recipe : Almond Sole Fillets recipe.
Ingredients
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions
In a microwave-safe bowl, combine the butter and almonds. Heat, uncovered, on high for 2 minutes or until almonds are golden brown. Place the fillets in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Top with almond mixture.
Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions
In a microwave-safe bowl, combine the butter and almonds. Heat, uncovered, on high for 2 minutes or until almonds are golden brown. Place the fillets in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Top with almond mixture.
Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.
Healthy recipe : Baked Corn Casserole recipe.
Ingredients
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
Healthy recipe : Baby Food Cake III recipe.
Ingredients
1 1/2 cups white sugar
3/4 cup vegetable oil
2 (4 ounce) jars plum baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1/4 cup applesauce
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into a 10 inch Bundt pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1 1/2 cups white sugar
3/4 cup vegetable oil
2 (4 ounce) jars plum baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1/4 cup applesauce
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into a 10 inch Bundt pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Healthy recipe : Beef Enchiladas II recipe.
Ingredients
1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Healthy recipe : Beef Spinach Hot Dish recipe.
Ingredients
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
Healthy recipe : Bonnie's Fruit Dip recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
Healthy recipe : Almond Puff Pastries recipe.
Ingredients
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, separated
1 tablespoon water
1 cup sliced almonds
1 cup sugar
2 cups whipping cream, whipped
confectioners' sugar
Directions
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets. In a small bowl, beat egg yolk and water; brush over pastry squares. In another bowl, beat egg white; add almonds and sugar. Spread over each square. Bake at 375 degrees F for 20-25 minutes or until well puffed and browned. Cool completely on wire racks.
Split pastries in half horizontally. Fill with whipped cream; replace tops. Sprinkle with confectioners' sugar. Serve immediately.
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, separated
1 tablespoon water
1 cup sliced almonds
1 cup sugar
2 cups whipping cream, whipped
confectioners' sugar
Directions
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets. In a small bowl, beat egg yolk and water; brush over pastry squares. In another bowl, beat egg white; add almonds and sugar. Spread over each square. Bake at 375 degrees F for 20-25 minutes or until well puffed and browned. Cool completely on wire racks.
Split pastries in half horizontally. Fill with whipped cream; replace tops. Sprinkle with confectioners' sugar. Serve immediately.
Healthy recipe : Alison's Gluten Free Bread recipe.
Ingredients
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup canola oil
1/4 cup honey
1 1/2 cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup canola oil
1/4 cup honey
1 1/2 cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Healthy recipe : Big Soft Ginger Cookies recipe.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
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. Store in an airtight container.
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
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. Store in an airtight container.
Healthy recipe : Banana Split Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
3 medium bananas, mashed
1/2 cup mayonnaise*
6 maraschino cherries, halved
Directions
In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
3 medium bananas, mashed
1/2 cup mayonnaise*
6 maraschino cherries, halved
Directions
In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.
Healthy recipe : Brown Rice Veggie Stir-Fry recipe.
Ingredients
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds
Directions
In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds
Directions
In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Healthy recipe : Black Russian Cake II recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
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