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).
7/09/2011
Healthy recipe : Blenty of Blintzes recipe.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
3 tablespoons white sugar
3/4 cup milk
1 (16 ounce) container cottage cheese, creamed
2 tablespoons butter, softened
1 tablespoon sour cream
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.
Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.
Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
3 tablespoons white sugar
3/4 cup milk
1 (16 ounce) container cottage cheese, creamed
2 tablespoons butter, softened
1 tablespoon sour cream
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.
Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.
Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.
Healthy recipe : Banana Coffee Cake recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Healthy recipe : Addictive Chocolate Truffles recipe.
Ingredients
cooking spray
12 ounces milk chocolate
1/3 cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening
Directions
Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.
cooking spray
12 ounces milk chocolate
1/3 cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening
Directions
Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.
Healthy recipe : Banana Split Bread recipe.
Ingredients
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Healthy recipe : Blue Cheese Bread Pudding recipe.
Ingredients
4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper
Directions
Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.
4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper
Directions
Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.
Healthy recipe : Beer Butt Rosemary Chicken recipe.
Ingredients
1 (12 fluid ounce) can beer
1 (3 pound) whole chicken
1 large sweet onion, sliced
4 sprigs fresh rosemary
seasoned salt, to taste
1 (14.5 ounce) can low-sodium chicken broth
4 red potatoes, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
1 (12 fluid ounce) can beer
1 (3 pound) whole chicken
1 large sweet onion, sliced
4 sprigs fresh rosemary
seasoned salt, to taste
1 (14.5 ounce) can low-sodium chicken broth
4 red potatoes, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
Healthy recipe : Baked Haddock recipe.
Ingredients
5 pounds haddock fillets
1 teaspoon dill weed
3 medium lemons, sliced
TARTAR SAUCE:
1 cup mayonnaise
1/4 cup dill pickle relish
1 tablespoon sugar
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1 teaspoon lemon juice
1/2 teaspoon dill weed
Directions
Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350 degrees F for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.
5 pounds haddock fillets
1 teaspoon dill weed
3 medium lemons, sliced
TARTAR SAUCE:
1 cup mayonnaise
1/4 cup dill pickle relish
1 tablespoon sugar
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1 teaspoon lemon juice
1/2 teaspoon dill weed
Directions
Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350 degrees F for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.
Healthy recipe : Banana Pudding IV recipe.
Ingredients
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Healthy recipe : Applesauce Bread II recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
Healthy recipe : Banana Split Cake recipe.
Ingredients
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
Healthy recipe : Authentic Middle Eastern Hummus (Chummus) recipe.
Ingredients
3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda (optional)
1/2 cup extra-virgin olive oil
3/4 cup tahini paste
1/4 cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling
Directions
Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda (optional)
1/2 cup extra-virgin olive oil
3/4 cup tahini paste
1/4 cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling
Directions
Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Healthy recipe : Broccoli Chicken Roli recipe.
Ingredients
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent rolls
Directions
In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
Preheat oven to 400 degrees F (200 degrees C).
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent rolls
Directions
In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
Preheat oven to 400 degrees F (200 degrees C).
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
Healthy recipe : Broccoli and Sausage Cavatelli recipe.
Ingredients
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
Healthy recipe : Basic Beef Stock recipe.
Ingredients
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Directions
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Directions
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Healthy recipe : Barbie Doll Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
Prepare cake as directed on box. Pour batter into prepared bowl.
Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
Prepare cake as directed on box. Pour batter into prepared bowl.
Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
Healthy recipe : Boiled Fruitcake recipe.
Ingredients
12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
3/4 cup butter
1 teaspoon ground allspice
1/2 teaspoon baking soda
12 ounces sifted self-rising flour
1 1/2 cups white sugar
Directions
Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
3/4 cup butter
1 teaspoon ground allspice
1/2 teaspoon baking soda
12 ounces sifted self-rising flour
1 1/2 cups white sugar
Directions
Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Healthy recipe : Buttermilk Pound Cake II recipe.
Ingredients
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Healthy recipe : Apple Roll-Ups recipe.
Ingredients
3 Granny Smith apples - peeled, cored and chopped
3/4 teaspoon ground cinnamon
1/4 cup white sugar
12 (7 inch square) egg roll wrappers
1/4 cup butter, melted
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons milk
1 tablespoon white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
In a medium-size mixing bowl, toss together the apples, cinnamon and sugar. On a clean dry surface, lay out egg roll wrappers. Brush each one lightly with butter to within 1/2 inch of the sides. spread about 1/4 cup of the apple mixture onto the buttered area. Combine the cornstarch and water, brush top edge with the mixture. Fold the wrapper around the filling, and roll up to seal. Place onto the prepared cookie sheet, seam side down. Brush the tops with milk and sprinkle with sugar.
Bake for 15 to 18 minutes in the preheated oven, until golden and crisp.
3 Granny Smith apples - peeled, cored and chopped
3/4 teaspoon ground cinnamon
1/4 cup white sugar
12 (7 inch square) egg roll wrappers
1/4 cup butter, melted
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons milk
1 tablespoon white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
In a medium-size mixing bowl, toss together the apples, cinnamon and sugar. On a clean dry surface, lay out egg roll wrappers. Brush each one lightly with butter to within 1/2 inch of the sides. spread about 1/4 cup of the apple mixture onto the buttered area. Combine the cornstarch and water, brush top edge with the mixture. Fold the wrapper around the filling, and roll up to seal. Place onto the prepared cookie sheet, seam side down. Brush the tops with milk and sprinkle with sugar.
Bake for 15 to 18 minutes in the preheated oven, until golden and crisp.
Healthy recipe : Beer Cheese Pretzel and Dip recipe.
Ingredients
1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt
1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
Bake 25 minutes in the preheated oven, or until golden brown.
In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt
1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
Bake 25 minutes in the preheated oven, or until golden brown.
In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
Healthy recipe : Beef, Asparagus and Portobello Stir-Fry recipe.
Ingredients
1 pound boneless beef sirloin steak, 3/4 inch thick
2 tablespoons cornstarch
1 3/4 cups Swanson� Beef Broth (regular, Lower Sodium or Certified Organic)
2 tablespoons low-sodium soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
1 pound asparagus, cut into 2-inch diagonal pieces
2 large portobello mushrooms, sliced
1/2 cup roasted red pepper strips
4 cups hot cooked regular long-grain white rice, cooked without salt
Directions
Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside.
Cook beef in nonstick skillet over medium-high heat until browned.
Add asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
1 pound boneless beef sirloin steak, 3/4 inch thick
2 tablespoons cornstarch
1 3/4 cups Swanson� Beef Broth (regular, Lower Sodium or Certified Organic)
2 tablespoons low-sodium soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
1 pound asparagus, cut into 2-inch diagonal pieces
2 large portobello mushrooms, sliced
1/2 cup roasted red pepper strips
4 cups hot cooked regular long-grain white rice, cooked without salt
Directions
Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside.
Cook beef in nonstick skillet over medium-high heat until browned.
Add asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
Healthy recipe : Bug Lady Tofu Pate recipe.
Ingredients
1 (16 ounce) package soft tofu
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon nutritional yeast
1/4 teaspoon paprika
1 orange bell pepper, finely chopped
1 fresh red chile pepper, finely chopped
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill weed
2 cloves garlic, minced
Directions
Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.
1 (16 ounce) package soft tofu
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon nutritional yeast
1/4 teaspoon paprika
1 orange bell pepper, finely chopped
1 fresh red chile pepper, finely chopped
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill weed
2 cloves garlic, minced
Directions
Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.
Healthy recipe : Bone-In Ham Cooked in Beer recipe.
Ingredients
20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
Bake 6 to 8 hours, or until cooked through.
Remove the pineapple rings and let sit 15 minutes before slicing.
20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
Bake 6 to 8 hours, or until cooked through.
Remove the pineapple rings and let sit 15 minutes before slicing.
Healthy recipe : Applesauce Raisin Bars recipe.
Ingredients
1/4 cup shortening
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup raisins
3 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, cream together shortening and brown sugar until smooth. Blend in the applesauce and egg. Combine the flour, baking soda, salt and pumpkin pie spice, stir into the applesauce mixture. Fold in raisins. Spread the batter evenly in to the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until firm. To make frosting: Heat butter in a small saucepan until melted and golden brown. Blend in the confectioners' sugar and vanilla. Gradually stir in the milk until icing is smooth and spreadable. Spread over cooled bars before cutting into squares.
1/4 cup shortening
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup raisins
3 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, cream together shortening and brown sugar until smooth. Blend in the applesauce and egg. Combine the flour, baking soda, salt and pumpkin pie spice, stir into the applesauce mixture. Fold in raisins. Spread the batter evenly in to the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until firm. To make frosting: Heat butter in a small saucepan until melted and golden brown. Blend in the confectioners' sugar and vanilla. Gradually stir in the milk until icing is smooth and spreadable. Spread over cooled bars before cutting into squares.
Healthy recipe : Breaded Turkey Breasts recipe.
Ingredients
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
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 : Bean and Kale Ragu recipe.
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 1/2 cups water
2 bay leaves
1/4 teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste
Directions
Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 1/2 cups water
2 bay leaves
1/4 teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste
Directions
Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
Healthy recipe : Apple Stack Cake recipe.
Ingredients
2 cups white sugar
1 cup shortening
1 teaspoon baking soda
3 teaspoons baking powder
6 cups all-purpose flour
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 pounds dried apples, cooked and mashed
1 3/4 cups packed brown sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans.
In a large bowl mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Divide batter into 6 equal parts. Press into prepared pans.
Bake at 450 degrees F (230 degrees C) for ten minutes.
To Make Filling: To the cooked and mashed apples, add the brown sugar, cinnamon, cloves, and allspice, and mix. Layer 1 cake, spread filling between layer on top and sides. Do this with each of the 6 layers. Let stand at least 12 hours before cutting.
2 cups white sugar
1 cup shortening
1 teaspoon baking soda
3 teaspoons baking powder
6 cups all-purpose flour
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 pounds dried apples, cooked and mashed
1 3/4 cups packed brown sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans.
In a large bowl mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Divide batter into 6 equal parts. Press into prepared pans.
Bake at 450 degrees F (230 degrees C) for ten minutes.
To Make Filling: To the cooked and mashed apples, add the brown sugar, cinnamon, cloves, and allspice, and mix. Layer 1 cake, spread filling between layer on top and sides. Do this with each of the 6 layers. Let stand at least 12 hours before cutting.
Healthy recipe : Banana Bread IV recipe.
Ingredients
5 very ripe bananas
1 cup shortening
2 1/2 cups white sugar
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
5 very ripe bananas
1 cup shortening
2 1/2 cups white sugar
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Healthy recipe : Butter Pecan Rounds recipe.
Ingredients
2 tablespoons butter
1 1/2 cups chopped pecans
1 1/2 tablespoons white sugar
1/2 cup unsalted butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
2 tablespoons butter
1 1/2 cups chopped pecans
1 1/2 tablespoons white sugar
1/2 cup unsalted butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
Healthy recipe : Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever! recipe.
Ingredients
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Healthy recipe : Beehive Cookies (Czech Traditional Vceli Uly) recipe.
Ingredients
3 1/3 cups vanilla wafer cookies, crushed
2 tablespoons water
1 3/4 cups confectioners' sugar
1/3 cup butter, room temperature
1/4 cup rum
3 tablespoons unsweetened cocoa powder
1/2 cup butter, room temperature
3/4 cup confectioners' sugar
2 tablespoons rum, or to taste
1 tablespoon sweetened condensed milk
unsweetened cocoa powder, for dusting (optional)
confectioners' sugar, for dusting (optional)
24 vanilla wafer cookies
Directions
Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.
Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.
3 1/3 cups vanilla wafer cookies, crushed
2 tablespoons water
1 3/4 cups confectioners' sugar
1/3 cup butter, room temperature
1/4 cup rum
3 tablespoons unsweetened cocoa powder
1/2 cup butter, room temperature
3/4 cup confectioners' sugar
2 tablespoons rum, or to taste
1 tablespoon sweetened condensed milk
unsweetened cocoa powder, for dusting (optional)
confectioners' sugar, for dusting (optional)
24 vanilla wafer cookies
Directions
Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.
Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.
Healthy recipe : Buffalo Chicken Wrap Sandwiches recipe.
Ingredients
4 Chicken breasts, cooked and diced
1 cup Red, White, and Bleu Slaw
4 (10 inch) Flour Tortillas
Hot sauce
Directions
In a large bowl, coat chicken with your favorite hot sauce.
Lay tortillas flat; spread 1/4 cup of Red, White & Bleu Coleslaw around the center of each tortilla. Place the coated chicken in a strip across the tortilla just below the center. Fold over the bottom of the tortilla and roll. Allow one hour before slicing. (These can also be made with warm chicken.)
4 Chicken breasts, cooked and diced
1 cup Red, White, and Bleu Slaw
4 (10 inch) Flour Tortillas
Hot sauce
Directions
In a large bowl, coat chicken with your favorite hot sauce.
Lay tortillas flat; spread 1/4 cup of Red, White & Bleu Coleslaw around the center of each tortilla. Place the coated chicken in a strip across the tortilla just below the center. Fold over the bottom of the tortilla and roll. Allow one hour before slicing. (These can also be made with warm chicken.)
Healthy recipe : Burrito Bananas Foster recipe.
Ingredients
9 tablespoons brown sugar, divided
2 tablespoons butter
1/4 cup water
2 tablespoons tequila or dark rum (optional)
3 (10 inch) flour tortillas
2 large bananas, peeled and sliced in coins
3 tablespoons chopped walnuts
toothpicks, for securing tortillas
2 cups vegetable oil
3 cups premium vanilla ice cream
Directions
In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside.
Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.)
Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side.
Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife.
Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately.
9 tablespoons brown sugar, divided
2 tablespoons butter
1/4 cup water
2 tablespoons tequila or dark rum (optional)
3 (10 inch) flour tortillas
2 large bananas, peeled and sliced in coins
3 tablespoons chopped walnuts
toothpicks, for securing tortillas
2 cups vegetable oil
3 cups premium vanilla ice cream
Directions
In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside.
Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.)
Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side.
Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife.
Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately.
Healthy recipe : Apple Bran Cheddar Muffins recipe.
Ingredients
1 cup whole bran cereal
1/4 cup milk
1 cup peeled, cored and sliced apple
1/3 cup vegetable oil
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/4 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin or line with paper liners.
Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg.
Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Scoop the batter into the prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
1 cup whole bran cereal
1/4 cup milk
1 cup peeled, cored and sliced apple
1/3 cup vegetable oil
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/4 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin or line with paper liners.
Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg.
Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Scoop the batter into the prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
7/08/2011
Healthy recipe : Baked Mushroom Rice recipe.
Ingredients
2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
1/2 cup chopped onion
1/4 cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 cup butter, melted
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
1/2 cup chopped onion
1/4 cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 cup butter, melted
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
Healthy recipe : Asian Sugar Snap Pea Appetizer recipe.
Ingredients
1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
Directions
Preheat the oven broiler, and move oven rack into the top position.
Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
Directions
Preheat the oven broiler, and move oven rack into the top position.
Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
Healthy recipe : Bee Sting Cake (Bienenstich) II recipe.
Ingredients
1 5/8 cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
3/4 cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons confectioners' sugar
1 tablespoon milk
5/8 cup sliced almonds
1 tablespoon honey (optional)
1 1/2 cups milk
1/3 cup cornstarch
1 tablespoon white sugar
1 egg, beaten
1 teaspoon almond extract
1 cup heavy whipping cream
1/2 tablespoon cream of tartar
Directions
Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.
1 5/8 cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
3/4 cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons confectioners' sugar
1 tablespoon milk
5/8 cup sliced almonds
1 tablespoon honey (optional)
1 1/2 cups milk
1/3 cup cornstarch
1 tablespoon white sugar
1 egg, beaten
1 teaspoon almond extract
1 cup heavy whipping cream
1/2 tablespoon cream of tartar
Directions
Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.
Healthy recipe : Blue Ribbon Horseradish Pickles recipe.
Ingredients
7 cups water
1 3/4 cups white vinegar
1 1/4 cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers
Directions
Soak the cucumbers in ice cold water for 2 to 3 hours.
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
7 cups water
1 3/4 cups white vinegar
1 1/4 cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers
Directions
Soak the cucumbers in ice cold water for 2 to 3 hours.
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Healthy recipe : Beef Tenderloin Stuffed with Lobster recipe.
Ingredients
3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.
3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.
Healthy recipe : Banana Muffins II recipe.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Healthy recipe : Amazing Corn Cake recipe.
Ingredients
1 (14.75 ounce) can cream-style corn
1/2 cup packed brown sugar
3/4 cup white sugar
1 cup vegetable oil
1 tablespoon baking powder
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Stir together flour, baking powder, baking soda, cinnamon, and salt.
In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
1 (14.75 ounce) can cream-style corn
1/2 cup packed brown sugar
3/4 cup white sugar
1 cup vegetable oil
1 tablespoon baking powder
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Stir together flour, baking powder, baking soda, cinnamon, and salt.
In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
Healthy recipe : BLT Bacon Bowls recipe.
Ingredients
18 slices bacon
1 1/2 cups cherry tomatoes, halved
1 head butter lettuce - rinsed, and torn
1 cup shredded Cheddar cheese (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.
18 slices bacon
1 1/2 cups cherry tomatoes, halved
1 head butter lettuce - rinsed, and torn
1 cup shredded Cheddar cheese (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.
Healthy recipe : Almond Apricot Bars recipe.
Ingredients
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
Healthy recipe : Boston Cream Pie II recipe.
Ingredients
1 1/4 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 teaspoon vanilla extract
1/3 cup white sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
1 1/4 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 teaspoon vanilla extract
1/3 cup white sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
Healthy recipe : Blender Salad Dressing recipe.
Ingredients
1 cup vegetable oil
3/4 cup cider vinegar
1 medium onion, cut into wedges
1/2 cup ketchup
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
In a blender, combine all ingredients; cover and process until smooth. Store in the refrigerator.
1 cup vegetable oil
3/4 cup cider vinegar
1 medium onion, cut into wedges
1/2 cup ketchup
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
In a blender, combine all ingredients; cover and process until smooth. Store in the refrigerator.
Healthy recipe : Barbara's Hot Sauce recipe.
Ingredients
64 ounces canned crushed tomatoes
2 cups minced onion
6 jalapeno peppers, chopped
2 teaspoons ground cumin
2 tablespoons salt
2 tablespoons white sugar
1/2 cup white vinegar
1 teaspoon minced garlic
1 (15 ounce) can tomato sauce
1/2 (6 ounce) can tomato paste
1/2 cup ketchup
1 cup water
Directions
In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, vinegar, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.
64 ounces canned crushed tomatoes
2 cups minced onion
6 jalapeno peppers, chopped
2 teaspoons ground cumin
2 tablespoons salt
2 tablespoons white sugar
1/2 cup white vinegar
1 teaspoon minced garlic
1 (15 ounce) can tomato sauce
1/2 (6 ounce) can tomato paste
1/2 cup ketchup
1 cup water
Directions
In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, vinegar, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.
Healthy recipe : Apple Harvest Pound Cake with Caramel Glaze recipe.
Ingredients
2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
Healthy recipe : Berry Breakfast Cobbler recipe.
Ingredients
2 1/2 cups mixed frozen berries
1 tablespoon brown sugar
1/2 cinnamon stick, ground
2 tablespoons flax seeds, ground
1/4 cup unsweetened flaked coconut
Directions
Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.
2 1/2 cups mixed frozen berries
1 tablespoon brown sugar
1/2 cinnamon stick, ground
2 tablespoons flax seeds, ground
1/4 cup unsweetened flaked coconut
Directions
Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.
Healthy recipe : Banana Empanadas recipe.
Ingredients
1/4 cup raisins
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup shortening
2 tablespoons plain yogurt
1/2 cup cold water
4 large ripe bananas, coarsely chopped
1/2 teaspoon ground cinnamon, or to taste
1 tablespoon cold water
1 egg white
Directions
Soak raisins in hot water for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the flour and salt. Mix in shortening using a fork, until the entire mixture is in pea-sized pellets. Stir in yogurt, and just enough of the 1/2 cup of cold water to hold it together in a dough.
Roll out dough to a square 1/8 inch in thickness. Use a knife to cut into four 8x8 inch squares. Don't worry if they aren't perfect. Drain the raisins, and mix with the cinnamon and chopped bananas. Spoon some of the banana mixture onto half of each square, leaving at least 1/2 inch of dough exposed at the edge to seal the edges. Fold the dough over the fruit, and pinch the edges together. Make sure that they are secure. I like to roll the excess dough up around the edges and then pinch it until it's thin again. You'll want to have about a 1/2 inch closure in the end. You can trim the edges a bit to make them more aesthetically pleasing. Place empanadas on a baking sheet. Whisk together 1 tablespoon of cold water and egg white; brush over the tops.
Bake for 30 minutes in the preheated oven, or until golden brown.
1/4 cup raisins
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup shortening
2 tablespoons plain yogurt
1/2 cup cold water
4 large ripe bananas, coarsely chopped
1/2 teaspoon ground cinnamon, or to taste
1 tablespoon cold water
1 egg white
Directions
Soak raisins in hot water for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the flour and salt. Mix in shortening using a fork, until the entire mixture is in pea-sized pellets. Stir in yogurt, and just enough of the 1/2 cup of cold water to hold it together in a dough.
Roll out dough to a square 1/8 inch in thickness. Use a knife to cut into four 8x8 inch squares. Don't worry if they aren't perfect. Drain the raisins, and mix with the cinnamon and chopped bananas. Spoon some of the banana mixture onto half of each square, leaving at least 1/2 inch of dough exposed at the edge to seal the edges. Fold the dough over the fruit, and pinch the edges together. Make sure that they are secure. I like to roll the excess dough up around the edges and then pinch it until it's thin again. You'll want to have about a 1/2 inch closure in the end. You can trim the edges a bit to make them more aesthetically pleasing. Place empanadas on a baking sheet. Whisk together 1 tablespoon of cold water and egg white; brush over the tops.
Bake for 30 minutes in the preheated oven, or until golden brown.
Healthy recipe : Banana Oat Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Directions
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Directions
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Healthy recipe : Bacon-Wrapped Pineapple Bites recipe.
Ingredients
2 (16 ounce) cans pineapple chunks, drained
1 (10 ounce) jar sweet-and-sour sauce
2 pounds bacon
1 box toothpicks
Directions
Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.
To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.
Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
2 (16 ounce) cans pineapple chunks, drained
1 (10 ounce) jar sweet-and-sour sauce
2 pounds bacon
1 box toothpicks
Directions
Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.
To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.
Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
Healthy recipe : Basic Quiche by Shelly recipe.
Ingredients
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Healthy recipe : Beets on the Grill recipe.
Ingredients
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
Healthy recipe : Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing recipe.
Ingredients
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad dressing, or to taste
Directions
Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad dressing, or to taste
Directions
Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Healthy recipe : Broccoli Potato Bake recipe.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
Pour half of the mixture into a 10x6 inch baking dish.
Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
Pour half of the mixture into a 10x6 inch baking dish.
Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Healthy recipe : Bucket of Margaritas recipe.
Ingredients
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
Healthy recipe : Biscochitos Traditional Cookies recipe.
Ingredients
6 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups lard
1 1/2 cups white sugar
2 teaspoons anise seed
1/4 cup brandy
1/4 cup white sugar
1 tablespoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
6 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups lard
1 1/2 cups white sugar
2 teaspoons anise seed
1/4 cup brandy
1/4 cup white sugar
1 tablespoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Healthy recipe : Aunt Edith's Baked Pancake recipe.
Ingredients
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons butter or margarine, softened
confectioners' sugar
Lemon wedges
Directions
In a mixing bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons butter or margarine, softened
confectioners' sugar
Lemon wedges
Directions
In a mixing bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.
Healthy recipe : Baked Fruit Dumplings recipe.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup butter, chilled and diced
3/4 cup milk
6 apples, peeled and cored
1 cup blueberries
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried orange peel
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup butter, chilled and diced
3/4 cup milk
6 apples, peeled and cored
1 cup blueberries
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried orange peel
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.
Healthy recipe : Appetizing Bread recipe.
Ingredients
1 (1 pound) loaf unsliced white bread
1 cup freshly grated Parmesan cheese
1 cup grated Romano cheese
6 cloves garlic, crushed
1/2 cup chopped fresh parsley
1 cup extra virgin olive oil
2 tablespoons dried red chile peppers
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.
Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!
1 (1 pound) loaf unsliced white bread
1 cup freshly grated Parmesan cheese
1 cup grated Romano cheese
6 cloves garlic, crushed
1/2 cup chopped fresh parsley
1 cup extra virgin olive oil
2 tablespoons dried red chile peppers
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.
Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!
Healthy recipe : Beef Meatballs and Picante Glaze recipe.
Ingredients
1 pound lean ground beef
1/4 cup plain dry bread crumbs
1 egg, beaten
3 cloves garlic, minced
1 (16 ounce) jar Pace� Picante Sauce
1/3 cup grape jelly
1 tablespoon fresh thyme leaves
Directions
Heat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl. Shape the mixture firmly into 40 (1-inch) meatballs. Place the meatballs onto the baking sheet.
Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in the thyme, if desired. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve the meatballs on toothpicks.
1 pound lean ground beef
1/4 cup plain dry bread crumbs
1 egg, beaten
3 cloves garlic, minced
1 (16 ounce) jar Pace� Picante Sauce
1/3 cup grape jelly
1 tablespoon fresh thyme leaves
Directions
Heat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl. Shape the mixture firmly into 40 (1-inch) meatballs. Place the meatballs onto the baking sheet.
Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in the thyme, if desired. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve the meatballs on toothpicks.
Healthy recipe : Awesome Asparagus Sandwich recipe.
Ingredients
1 bunch fresh asparagus, trimmed
1 red bell pepper, seeded and quartered
1 tablespoon olive oil
3 hoagie rolls
6 ounces shredded Swiss cheese
1 ripe tomato, sliced
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C).
Toss asparagus and red pepper with olive oil. Place on a lined baking sheet and bake until tender, about 10 minutes. Once cool enough to handle, remove skin from the pepper and slice into strips.
Cut hoagie rolls in half, place on a baking sheet, and toast lightly in the oven. Remove rolls from the oven and sprinkle each half with cheese. Place 4 to 5 asparagus spears and a few strips of pepper on one side. Place slices of tomato on the other side of the roll. Place the hoagies back in the oven until the cheese is melted, about 5 minutes.
Meanwhile, in a separate bowl, mix the mayonnaise, lemon juice, and garlic together. Spread the dressing on one side of the roll and close sandwich.
1 bunch fresh asparagus, trimmed
1 red bell pepper, seeded and quartered
1 tablespoon olive oil
3 hoagie rolls
6 ounces shredded Swiss cheese
1 ripe tomato, sliced
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C).
Toss asparagus and red pepper with olive oil. Place on a lined baking sheet and bake until tender, about 10 minutes. Once cool enough to handle, remove skin from the pepper and slice into strips.
Cut hoagie rolls in half, place on a baking sheet, and toast lightly in the oven. Remove rolls from the oven and sprinkle each half with cheese. Place 4 to 5 asparagus spears and a few strips of pepper on one side. Place slices of tomato on the other side of the roll. Place the hoagies back in the oven until the cheese is melted, about 5 minutes.
Meanwhile, in a separate bowl, mix the mayonnaise, lemon juice, and garlic together. Spread the dressing on one side of the roll and close sandwich.
Healthy recipe : Big M's Grilled Orange Lamb Kabobs recipe.
Ingredients
2 1/4 pounds lean lamb meat, cubed
1 1/3 cups coriander seeds
4 1/4 cups fresh orange juice
6 orange, peeled, sectioned, and cut into bite-size pieces
1 hot chile pepper, minced
2/3 cup orange liqueur
1 bunch fresh cilantro
Directions
Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
2 1/4 pounds lean lamb meat, cubed
1 1/3 cups coriander seeds
4 1/4 cups fresh orange juice
6 orange, peeled, sectioned, and cut into bite-size pieces
1 hot chile pepper, minced
2/3 cup orange liqueur
1 bunch fresh cilantro
Directions
Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
Healthy recipe : Appetizer Chicken Kabobs recipe.
Ingredients
3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
6 green onions, cut into 1-inch pieces
8 ounces fresh mushrooms, stems removed
Directions
In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.
3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
6 green onions, cut into 1-inch pieces
8 ounces fresh mushrooms, stems removed
Directions
In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.
Healthy recipe : Blueberry Dream Pie recipe.
Ingredients
1 (9 inch) pie shell, baked
4 ounces cream cheese, softened
1/2 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1/2 (21 ounce) can blueberry pie filling
Directions
Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
1 (9 inch) pie shell, baked
4 ounces cream cheese, softened
1/2 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1/2 (21 ounce) can blueberry pie filling
Directions
Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
Healthy recipe : Bada Bing Pork Chops recipe.
Ingredients
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops
Directions
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops
Directions
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.
Healthy recipe : Butter Tarts I recipe.
Ingredients
2 (9 inch) unbaked pie crusts
1 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1/2 cup butter, melted
3/4 cup raisins
3/4 cup chopped walnuts
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.
Roll out pastry and fit carefully into greased tart tins. Set aside.
In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.
Carefully spoon mixture into tart shells. Place tins on baking sheets.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.
2 (9 inch) unbaked pie crusts
1 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1/2 cup butter, melted
3/4 cup raisins
3/4 cup chopped walnuts
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.
Roll out pastry and fit carefully into greased tart tins. Set aside.
In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.
Carefully spoon mixture into tart shells. Place tins on baking sheets.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.
7/07/2011
Healthy recipe : After-Christmas Turkey Potpie recipe.
Ingredients
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 (10.75 ounce) can condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
1 Pastry for double-crust pie (9 inches)
1 tablespoon milk
Directions
In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 (10.75 ounce) can condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
1 Pastry for double-crust pie (9 inches)
1 tablespoon milk
Directions
In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.
Healthy recipe : Baked and Poached Tilapia recipe.
Ingredients
4 (4 ounce) fillets tilapia
1/4 cup fresh lemon juice
2 1/2 teaspoons ground coriander
1 1/2 teaspoons dried parsley
1 roma (plum) tomato, diced
Directions
Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.
4 (4 ounce) fillets tilapia
1/4 cup fresh lemon juice
2 1/2 teaspoons ground coriander
1 1/2 teaspoons dried parsley
1 roma (plum) tomato, diced
Directions
Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.
Healthy recipe : Acorn Squash with Sweet Spicy Sausage recipe.
Ingredients
2 acorn squash, halved and seeded
2 tablespoons olive oil
1 1/2 pounds spicy turkey sausage, casings removed
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.
2 acorn squash, halved and seeded
2 tablespoons olive oil
1 1/2 pounds spicy turkey sausage, casings removed
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.
Healthy recipe : Brandied Pumpkin Pie recipe.
Ingredients
2 prepared, unbaked pie crust, thawed
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
2/3 cup brown sugar
1/4 cup brandy
1/4 teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
Cool completely on a wire rack before serving. Store unused portion in refrigerator.
2 prepared, unbaked pie crust, thawed
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
2/3 cup brown sugar
1/4 cup brandy
1/4 teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
Cool completely on a wire rack before serving. Store unused portion in refrigerator.
Healthy recipe : Barbecue Pulled Pork or Chicken Mini-Sliders recipe.
Ingredients
1 (11 ounce) package Sister Schubert's Parker House Style Yeast Rolls
1 cup prepared or homemade coleslaw*
2 cups favorite prepared barbecue pulled pork, beef or chicken, warmed
Directions
Split rolls and arrange on a plate. Fill each roll with warm meat filling and top with small portion of coleslaw. Serve.
1 (11 ounce) package Sister Schubert's Parker House Style Yeast Rolls
1 cup prepared or homemade coleslaw*
2 cups favorite prepared barbecue pulled pork, beef or chicken, warmed
Directions
Split rolls and arrange on a plate. Fill each roll with warm meat filling and top with small portion of coleslaw. Serve.
Healthy recipe : BLT Macaroni Salad recipe.
Ingredients
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
Healthy recipe : Buffalo Cheesy Chicken Lasagna recipe.
Ingredients
1 pound skinless, boneless chicken breast - cooked and diced
4 cups spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 1/2 cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup crumbled blue cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
1 pound skinless, boneless chicken breast - cooked and diced
4 cups spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 1/2 cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup crumbled blue cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
Healthy recipe : Best Chocolate Pound Cake recipe.
Ingredients
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Healthy recipe : Bourbon Slush recipe.
Ingredients
1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 1/2 cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage
Directions
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.
1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 1/2 cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage
Directions
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.
Healthy recipe : Aunt Teresa's Chicken recipe.
Ingredients
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
Healthy recipe : Better-Than-Takeout Thai Stir-Fry recipe.
Ingredients
1/2 cup chicken broth
2 cups sliced mushrooms
1/2 sweet onion, sliced
1 small head broccoli, cut into spears
1 tablespoon tamari or soy sauce
1/4 cup creamy peanut butter
1 pinch red pepper flakes (optional)
1 (12 ounce) package shredded coleslaw mix
3 cups bean sprouts
1 (9 ounce) package diced cooked chicken breast meat
1 tablespoon toasted sesame seeds (optional)
Directions
Bring the chicken broth to a boil in a large, deep skillet over medium-high heat. Add the mushrooms, onion, and broccoli; cover, and steam until tender, about 5 minutes. Stir in tamari, peanut butter, and pepper flakes until smooth. Add the coleslaw mix, bean sprouts, and chicken; cook until heated through. Sprinkle with toasted sesame seeds to garnish.
1/2 cup chicken broth
2 cups sliced mushrooms
1/2 sweet onion, sliced
1 small head broccoli, cut into spears
1 tablespoon tamari or soy sauce
1/4 cup creamy peanut butter
1 pinch red pepper flakes (optional)
1 (12 ounce) package shredded coleslaw mix
3 cups bean sprouts
1 (9 ounce) package diced cooked chicken breast meat
1 tablespoon toasted sesame seeds (optional)
Directions
Bring the chicken broth to a boil in a large, deep skillet over medium-high heat. Add the mushrooms, onion, and broccoli; cover, and steam until tender, about 5 minutes. Stir in tamari, peanut butter, and pepper flakes until smooth. Add the coleslaw mix, bean sprouts, and chicken; cook until heated through. Sprinkle with toasted sesame seeds to garnish.
Healthy recipe : Broccoli, Corn, and Green Bean Saute recipe.
Ingredients
1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
Healthy recipe : Bread Pudding II recipe.
Ingredients
1 (1 pound) loaf white bread, torn into small pieces
1 quart hot milk
3 eggs, beaten
2 cups white sugar
2 tablespoons vanilla extract
1 cup golden raisins
3 tablespoons margarine
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
1 (1 pound) loaf white bread, torn into small pieces
1 quart hot milk
3 eggs, beaten
2 cups white sugar
2 tablespoons vanilla extract
1 cup golden raisins
3 tablespoons margarine
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
Healthy recipe : Butternut Brownie Pie recipe.
Ingredients
4 egg whites
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups white sugar
14 graham crackers, broken into 1/2-inch pieces
1 cup chopped pecans
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.
4 egg whites
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups white sugar
14 graham crackers, broken into 1/2-inch pieces
1 cup chopped pecans
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.
Healthy recipe : Banana Date Bars recipe.
Ingredients
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups sliced bananas
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dates, pitted and chopped
1/2 cup chopped almonds
1/4 cup butter, softened
1/8 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream margarine and sugar. Gradually mix in eggs and vanilla. Stir in bananas. Sift together the flour, baking powder, baking soda, and salt. Stir into the sugar mixture. Finally, fold in dates and chopped almonds.
Spread batter evenly into prepared baking pan. Bake in preheated oven for 30 to 35 minutes.
While the bars are baking, You can make the lemon icing. In a small bowl, Mix together salt and confectioners sugar. Stir in soft butter, lemon juice, and vanilla. Beat until smooth.
When bars are cool, spread the lemon icing over the top and cut into squares. Mmmm Mmmmm!
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups sliced bananas
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dates, pitted and chopped
1/2 cup chopped almonds
1/4 cup butter, softened
1/8 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream margarine and sugar. Gradually mix in eggs and vanilla. Stir in bananas. Sift together the flour, baking powder, baking soda, and salt. Stir into the sugar mixture. Finally, fold in dates and chopped almonds.
Spread batter evenly into prepared baking pan. Bake in preheated oven for 30 to 35 minutes.
While the bars are baking, You can make the lemon icing. In a small bowl, Mix together salt and confectioners sugar. Stir in soft butter, lemon juice, and vanilla. Beat until smooth.
When bars are cool, spread the lemon icing over the top and cut into squares. Mmmm Mmmmm!
Healthy recipe : Asparagus with Pecans and Parm recipe.
Ingredients
1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
1/2 cup coarsely chopped pecans
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
Directions
Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.
1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
1/2 cup coarsely chopped pecans
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
Directions
Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.
Healthy recipe : Asian-Inspired Honey-Vanilla Chicken recipe.
Ingredients
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Healthy recipe : Blueberry Gingerbread recipe.
Ingredients
1/2 cup vegetable oil
1 cup white sugar
3 tablespoons molasses
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
1/2 cup vegetable oil
1 cup white sugar
3 tablespoons molasses
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Healthy recipe : Boston Iced Tea recipe.
Ingredients
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
Healthy recipe : Basic Yankee Bread Stuffing recipe.
Ingredients
1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Healthy recipe : Avocado Energy Booster recipe.
Ingredients
1/2 cup ice
2 avocados - peeled, pitted, and cubed
1/4 cup maple syrup
1/2 cup milk
1/4 (14 ounce) can sweetened condensed milk (optional)
2 cups vanilla flavored whey protein powder
Directions
Place ice, avocado, maple syrup, milk, sweetened condensed milk, and vanilla powder into a blender. Puree until smooth.
1/2 cup ice
2 avocados - peeled, pitted, and cubed
1/4 cup maple syrup
1/2 cup milk
1/4 (14 ounce) can sweetened condensed milk (optional)
2 cups vanilla flavored whey protein powder
Directions
Place ice, avocado, maple syrup, milk, sweetened condensed milk, and vanilla powder into a blender. Puree until smooth.
Healthy recipe : Avocado Shrimp Bisque recipe.
Ingredients
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
Healthy recipe : Black Bean and Rice Salad recipe.
Ingredients
2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
3/4 cup lemon juice
1 1/4 teaspoons dried cilantro
1/4 teaspoon dried basil
1/8 teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 1/2 cups instant brown rice
salt and pepper to taste
Directions
In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
3/4 cup lemon juice
1 1/4 teaspoons dried cilantro
1/4 teaspoon dried basil
1/8 teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 1/2 cups instant brown rice
salt and pepper to taste
Directions
In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
Healthy recipe : Authentic Potato Pancakes recipe.
Ingredients
10 russet potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons all-purpose flour
2 cups dry bread crumbs
salt and pepper to taste
olive oil for frying, as needed
Directions
Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
10 russet potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons all-purpose flour
2 cups dry bread crumbs
salt and pepper to taste
olive oil for frying, as needed
Directions
Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
Healthy recipe : Bean and Bacon Soup recipe.
Ingredients
1 (15 ounce) can ranch-style beans
1 (8 ounce) can tomato sauce
2 cups chicken broth
1/4 cup chopped onion
6 thick slices bacon, cooked and cubed
Directions
In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.
1 (15 ounce) can ranch-style beans
1 (8 ounce) can tomato sauce
2 cups chicken broth
1/4 cup chopped onion
6 thick slices bacon, cooked and cubed
Directions
In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.
Healthy recipe : Avocado, Tomato and Mango Salsa recipe.
Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Healthy recipe : Bailey's Sundae Coffee Drink recipe.
Ingredients
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
Healthy recipe : Banana Cream Supreme recipe.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced
Directions
In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan.
In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced
Directions
In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan.
In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
Healthy recipe : Banana Split Salad recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling
3 medium firm bananas, cut into chunks
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped nuts
Directions
In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts.
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling
3 medium firm bananas, cut into chunks
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped nuts
Directions
In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts.
Healthy recipe : Birdseed Treats recipe.
Ingredients
2/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup honey
1/3 cup natural, creamy peanut butter
1/4 cup flax seeds
Directions
Toast the sesame and sunflower seeds in a dry, heavy skillet over medium heat until light brown and fragrant. Sesame seeds should crumble easily when rubbed between your fingers.
Heat honey and peanut butter in a saucepan over low heat until warm; stir in the toasted seeds and flax seeds. Line an 11 x 7 inch dish with plastic wrap. Press the mixture into the bottom of the lined dish; allow to cool completely. Cut into 2-inch squares to serve.
2/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup honey
1/3 cup natural, creamy peanut butter
1/4 cup flax seeds
Directions
Toast the sesame and sunflower seeds in a dry, heavy skillet over medium heat until light brown and fragrant. Sesame seeds should crumble easily when rubbed between your fingers.
Heat honey and peanut butter in a saucepan over low heat until warm; stir in the toasted seeds and flax seeds. Line an 11 x 7 inch dish with plastic wrap. Press the mixture into the bottom of the lined dish; allow to cool completely. Cut into 2-inch squares to serve.
Healthy recipe : Anise Biscotti recipe.
Ingredients
2 cups white sugar
1 cup butter, softened
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed
Directions
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
2 cups white sugar
1 cup butter, softened
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed
Directions
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
Healthy recipe : Apple Bacon Tomato Soup recipe.
Ingredients
5 slices bacon
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 medium apple, thinly sliced
1/2 cup red wine
salt and pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
5 slices bacon
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 medium apple, thinly sliced
1/2 cup red wine
salt and pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Healthy recipe : Blue Cheese Broccoli Salad recipe.
Ingredients
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
Healthy recipe : BBQ Bacon Ranch Dip recipe.
Ingredients
7 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1/2 cup barbeque sauce
1 green bell pepper, chopped
1 tomato, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.
7 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1/2 cup barbeque sauce
1 green bell pepper, chopped
1 tomato, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.
7/06/2011
Healthy recipe : Bow Tie Pasta with Sausage and Sweet Peppers recipe.
Ingredients
1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
1/2 cup beef broth
1/4 teaspoon ground black pepper
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.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
1/2 cup beef broth
1/4 teaspoon ground black pepper
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.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
Healthy recipe : Ali's Amazing Bruschetta recipe.
Ingredients
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Healthy recipe : Applesauce Oatmeal Cake recipe.
Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
1 1/8 cups applesauce
3/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 teaspoon salt
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 1/2 cups raisins
1 1/2 cups coarsely chopped walnuts
Directions
Stir together flour, oats, salt, baking powder, and spices.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce and milk. Beat flour mixture into applesauce mixture. Stir in the raisins and nuts. Turn the batter into a greased and floured tube pan.
Bake the cake in a preheated oven at 350 degrees F (175 degrees C) for 65 minutes, or until it tests done. Let cake cool on a wire rack.
3/4 cup butter, softened
1 1/2 cups white sugar
1 1/8 cups applesauce
3/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 teaspoon salt
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 1/2 cups raisins
1 1/2 cups coarsely chopped walnuts
Directions
Stir together flour, oats, salt, baking powder, and spices.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce and milk. Beat flour mixture into applesauce mixture. Stir in the raisins and nuts. Turn the batter into a greased and floured tube pan.
Bake the cake in a preheated oven at 350 degrees F (175 degrees C) for 65 minutes, or until it tests done. Let cake cool on a wire rack.
Healthy recipe : Balsamic Roasted Carrots recipe.
Ingredients
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar
Directions
Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar
Directions
Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Healthy recipe : Applesauce Raisin Cake recipe.
Ingredients
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup butter
2 cups white sugar
2 1/2 cups applesauce
1 1/2 cups chopped walnuts
2 cups raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. 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 applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup butter
2 cups white sugar
2 1/2 cups applesauce
1 1/2 cups chopped walnuts
2 cups raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. 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 applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Healthy recipe : Angel Food Cake I recipe.
Ingredients
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Healthy recipe : Beet and Pear Puree recipe.
Ingredients
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Healthy recipe : Banana Split Bread recipe.
Ingredients
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Healthy recipe : Bread Machine Spelt Bread recipe.
Ingredients
1 cup water
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons honey
1/2 teaspoon lecithin
3 cups white spelt flour
3 tablespoons dry milk powder
1 1/2 teaspoons salt
2 teaspoons active dry yeast
Directions
Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
1 cup water
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons honey
1/2 teaspoon lecithin
3 cups white spelt flour
3 tablespoons dry milk powder
1 1/2 teaspoons salt
2 teaspoons active dry yeast
Directions
Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
Healthy recipe : Banana Cake VII recipe.
Ingredients
1/2 cup butter, softened
1 cup white sugar
1 egg white
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.
1/2 cup butter, softened
1 cup white sugar
1 egg white
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.
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