Ingredients
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3/4 cup uncooked regular long-grain white rice
Directions
Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
Stir in the rice. Reduce the heat to low. Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
7/16/2011
Healthy recipe : Beef Cabbage Hash recipe.
Ingredients
1 pound ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain.
Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
1 pound ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain.
Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
Healthy recipe : Apricot-Glazed Shrimp recipe.
Ingredients
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice
Directions
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.
Healthy recipe : Berry-Filled Doughnuts recipe.
Ingredients
4 cups vegetable oil
1 (7.5 ounce) package refrigerated buttermilk biscuits, separated
3/4 cup seedless strawberry jam
1 cup confectioners' sugar
Directions
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately.
4 cups vegetable oil
1 (7.5 ounce) package refrigerated buttermilk biscuits, separated
3/4 cup seedless strawberry jam
1 cup confectioners' sugar
Directions
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately.
Healthy recipe : Berry Shortbread Dreams recipe.
Ingredients
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup seedless raspberry jam
1 cup confectioners' sugar
2 teaspoons water
1/2 teaspoon almond extract
Directions
In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup seedless raspberry jam
1 cup confectioners' sugar
2 teaspoons water
1/2 teaspoon almond extract
Directions
In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Healthy recipe : Bean and Veggie Pitas recipe.
Ingredients
2 cups thinly sliced red cabbage
1 1/2 cups canned red beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 cup fresh or frozen corn
1/2 cup diced zucchini
1/2 cup diced yellow summer squash
1/4 cup finely chopped onion
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
DIJON DRESSING:
3 tablespoons olive or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 (6 inch) whole wheat pita breads, halved
12 lettuce leaves
Directions
In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.
2 cups thinly sliced red cabbage
1 1/2 cups canned red beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 cup fresh or frozen corn
1/2 cup diced zucchini
1/2 cup diced yellow summer squash
1/4 cup finely chopped onion
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
DIJON DRESSING:
3 tablespoons olive or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 (6 inch) whole wheat pita breads, halved
12 lettuce leaves
Directions
In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.
Healthy recipe : Broccoli Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Healthy recipe : Baked Chicken Curry Flavor-Fest recipe.
Ingredients
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
Directions
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
Bake in preheated oven until the juices run clear, 40 to 45 minutes.
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
Directions
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
Bake in preheated oven until the juices run clear, 40 to 45 minutes.
Healthy recipe : Baja Grilled Chicken Wrap recipe.
Ingredients
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
Healthy recipe : Black Magic Cake recipe.
Ingredients
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Healthy recipe : Baked French Fries I recipe.
Ingredients
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
Healthy recipe : Brazilian Lemonade recipe.
Ingredients
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Healthy recipe : Baked Lentils with Cheese recipe.
Ingredients
2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup chopped onion
2 medium carrots, thinly sliced
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
2 cups chopped fresh tomatoes
1/2 cup finely chopped green pepper
2 tablespoons minced fresh parsley
2 1/2 cups shredded reduced-fat Cheddar cheese
Directions
In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350 degrees F for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving.
2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup chopped onion
2 medium carrots, thinly sliced
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
2 cups chopped fresh tomatoes
1/2 cup finely chopped green pepper
2 tablespoons minced fresh parsley
2 1/2 cups shredded reduced-fat Cheddar cheese
Directions
In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350 degrees F for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving.
Healthy recipe : Banana Nut Yeast Bread recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1 cup mashed ripe bananas
1/2 cup sugar
1/3 cup warm milk (110 to 115 degrees F)
1/3 cup butter or margarine, softened
1/2 teaspoon salt
5 cups all-purpose flour
1/2 cup chopped nuts
Directions
In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool.
2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1 cup mashed ripe bananas
1/2 cup sugar
1/3 cup warm milk (110 to 115 degrees F)
1/3 cup butter or margarine, softened
1/2 teaspoon salt
5 cups all-purpose flour
1/2 cup chopped nuts
Directions
In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool.
Healthy recipe : Bahamian Mahi Mahi recipe.
Ingredients
2 pounds mahi mahi fillets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
ground black pepper to taste
Directions
Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
Preheat oven to 325 degrees F (165 degrees C).
Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.
2 pounds mahi mahi fillets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
ground black pepper to taste
Directions
Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
Preheat oven to 325 degrees F (165 degrees C).
Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.
Healthy recipe : All-Purpose Marinara Sauce recipe.
Ingredients
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin
Directions
Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin
Directions
Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Healthy recipe : Broccoli Rabe and Sausage recipe.
Ingredients
1 bunch broccoli rabe, trimmed
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
1/4 cup fresh lemon juice
Directions
Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
1 bunch broccoli rabe, trimmed
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
1/4 cup fresh lemon juice
Directions
Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
Healthy recipe : Blackberry Apple Pie recipe.
Ingredients
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Healthy recipe : Bean and Bacon Salad recipe.
Ingredients
10 slices bacon
2 tablespoons vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 1/2 cups shredded cabbage
1/2 cup diced celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper
Directions
In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
10 slices bacon
2 tablespoons vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 1/2 cups shredded cabbage
1/2 cup diced celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper
Directions
In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
Healthy recipe : A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies recipe.
Ingredients
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups packed brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups packed brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!
Healthy recipe : Breaded SPAM� Steaks recipe.
Ingredients
1 quart vegetable oil for frying
1 (12 ounce) can fully cooked luncheon meat (such as SPAM�), cut into 1/4 inch slices
1 cup all-purpose flour
2 eggs, beaten
2 cups Italian seasoned bread crumbs
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.
1 quart vegetable oil for frying
1 (12 ounce) can fully cooked luncheon meat (such as SPAM�), cut into 1/4 inch slices
1 cup all-purpose flour
2 eggs, beaten
2 cups Italian seasoned bread crumbs
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.
Healthy recipe : Bacon-Wrapped Water Chestnuts recipe.
Ingredients
1 1/2 pounds sliced bacon
3 (8 ounce) cans whole water chestnuts, drained and halved
1 1/2 cups packed brown sugar
3/4 cup ketchup
3/4 cup mayonnaise*
Directions
Cut bacon strips into thirds. Wrap each strip around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 30-35 minutes or until bacon is crisp, turning once; drain. Meanwhile, combine the remaining ingredients; pour over water chestnuts. Bake 6-8 minutes longer or until hot and bubbly.
1 1/2 pounds sliced bacon
3 (8 ounce) cans whole water chestnuts, drained and halved
1 1/2 cups packed brown sugar
3/4 cup ketchup
3/4 cup mayonnaise*
Directions
Cut bacon strips into thirds. Wrap each strip around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 30-35 minutes or until bacon is crisp, turning once; drain. Meanwhile, combine the remaining ingredients; pour over water chestnuts. Bake 6-8 minutes longer or until hot and bubbly.
Healthy recipe : Best Potatoes You'll Ever Taste recipe.
Ingredients
3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered
Directions
In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
Preheat an outdoor grill for high heat. Lightly grease a large piece of aluminum foil.
Arrange potatoes in the prepared aluminum foil. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered
Directions
In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
Preheat an outdoor grill for high heat. Lightly grease a large piece of aluminum foil.
Arrange potatoes in the prepared aluminum foil. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
Healthy recipe : Bundt Dutch Apple Cake recipe.
Ingredients
3 apples - peeled, cored and cut into thin wedges
5 tablespoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
2/3 cup fresh orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside.
Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir just until combined.
Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3 apples - peeled, cored and cut into thin wedges
5 tablespoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
2/3 cup fresh orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside.
Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir just until combined.
Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Healthy recipe : Blue Ribbon Fruit Cookies recipe.
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
Healthy recipe : Brysell Cookies recipe.
Ingredients
2 cups butter
3 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts
Directions
In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.
Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.
2 cups butter
3 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts
Directions
In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.
Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.
Healthy recipe : Bread Pudding II recipe.
Ingredients
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Healthy recipe : Burmese Chicken Curry recipe.
Ingredients
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Healthy recipe : A Slow Cooker Thanksgiving recipe.
Ingredients
5 cups dry bread cubes
1/4 cup instant stuffing mix
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 ounce) jar turkey gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) can cranberry sauce
4 skinless, boneless chicken breast halves - cubed
Directions
Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.
5 cups dry bread cubes
1/4 cup instant stuffing mix
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 ounce) jar turkey gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) can cranberry sauce
4 skinless, boneless chicken breast halves - cubed
Directions
Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.
Healthy recipe : Blueberry Grunt recipe.
Ingredients
4 cups fresh blueberries
1 cup sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
heavy cream
Directions
In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
4 cups fresh blueberries
1 cup sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
heavy cream
Directions
In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Healthy recipe : Breakfast Buns recipe.
Ingredients
2 cups all-purpose flour
3/4 cup sugar, divided
1 tablespoon baking powder
3 tablespoons butter or margarine
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup raisins
1/2 teaspoon ground cinnamon
Directions
In a mixing bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325 degrees F for 20-25 minutes or until light golden brown. Serve warm.
2 cups all-purpose flour
3/4 cup sugar, divided
1 tablespoon baking powder
3 tablespoons butter or margarine
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup raisins
1/2 teaspoon ground cinnamon
Directions
In a mixing bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325 degrees F for 20-25 minutes or until light golden brown. Serve warm.
Healthy recipe : A Catering Company's Marinade recipe.
Ingredients
1 (12 fluid ounce) can or bottle beer
4 tablespoons dried parsley
1/3 cup soy sauce
3 cloves garlic, minced
Directions
In a mixing bowl, combine beer, garlic, parsley, and soy sauce.
Marinate meat in the mixture for a few hours to overnight; cover and refrigerate meat while marinating. Cook as desired.
1 (12 fluid ounce) can or bottle beer
4 tablespoons dried parsley
1/3 cup soy sauce
3 cloves garlic, minced
Directions
In a mixing bowl, combine beer, garlic, parsley, and soy sauce.
Marinate meat in the mixture for a few hours to overnight; cover and refrigerate meat while marinating. Cook as desired.
7/15/2011
Healthy recipe : Aunt Rose's Cheese Ball recipe.
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup shredded sharp Cheddar cheese
3 ounces blue cheese
1/2 cup butter, melted
1/2 cup finely chopped black olives
2 tablespoons finely chopped green onions
1 teaspoon garlic salt
2 dashes Worcestershire sauce
1 cup chopped walnuts
Directions
In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.
Form the mixture into 2 balls, and roll in the walnuts to coat.
2 (8 ounce) packages cream cheese, softened
1/2 cup shredded sharp Cheddar cheese
3 ounces blue cheese
1/2 cup butter, melted
1/2 cup finely chopped black olives
2 tablespoons finely chopped green onions
1 teaspoon garlic salt
2 dashes Worcestershire sauce
1 cup chopped walnuts
Directions
In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.
Form the mixture into 2 balls, and roll in the walnuts to coat.
Healthy recipe : Best Lemon Meringue Pie recipe.
Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
Healthy recipe : Bacon-Wrapped Salmon recipe.
Ingredients
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
1/2 pound bacon, cut in half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
1/2 pound bacon, cut in half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Healthy recipe : Best Frozen Daiquiris recipe.
Ingredients
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
1 (6 ounce) can frozen limeade concentrate
4 1/4 cups water
1 (750 milliliter) bottle light rum
Directions
In a large freezable container, mix lemonade concentrate, limeade concentrate, water and rum. Freeze for 24 hours.
When frozen, break up with a wooden spoon, stir and serve. Store remainder in freezer until needed. Be sure to stir before serving, as the alcohol tends to settle to the bottom.
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
1 (6 ounce) can frozen limeade concentrate
4 1/4 cups water
1 (750 milliliter) bottle light rum
Directions
In a large freezable container, mix lemonade concentrate, limeade concentrate, water and rum. Freeze for 24 hours.
When frozen, break up with a wooden spoon, stir and serve. Store remainder in freezer until needed. Be sure to stir before serving, as the alcohol tends to settle to the bottom.
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 : Adrienne's Overnight Barbecued Beef Sandwiches recipe.
Ingredients
1 large onion, chopped
1/2 cup brown sugar
1 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
1 (3 pound) beef brisket
2 teaspoons cornstarch
10 whole-wheat buns
Directions
Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
1 large onion, chopped
1/2 cup brown sugar
1 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
1 (3 pound) beef brisket
2 teaspoons cornstarch
10 whole-wheat buns
Directions
Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
Healthy recipe : Broccoli-Stuffed Chicken recipe.
Ingredients
2 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded Cheddar cheese
1/2 cup chicken broth
Hot cooked rice
Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350 degrees F for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.
2 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded Cheddar cheese
1/2 cup chicken broth
Hot cooked rice
Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350 degrees F for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.
Healthy recipe : Basic Bean Soup recipe.
Ingredients
1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
Directions
In a large bowl, combine the beans with the water, cover and let soak overnight.
In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
Directions
In a large bowl, combine the beans with the water, cover and let soak overnight.
In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
Healthy recipe : Apple Pie Bread recipe.
Ingredients
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons ground cinnamon
3 1/4 cups bread flour
1 1/2 teaspoons salt
3 tablespoons powdered buttermilk
1 1/4 cups apple pie filling
1 1/2 tablespoons butter, softened
1/2 cup water
Directions
Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons ground cinnamon
3 1/4 cups bread flour
1 1/2 teaspoons salt
3 tablespoons powdered buttermilk
1 1/4 cups apple pie filling
1 1/2 tablespoons butter, softened
1/2 cup water
Directions
Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.
Healthy recipe : Artichoke Cheese Dip recipe.
Ingredients
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
Healthy recipe : Apple-Maple Stuffed Pork Chops recipe.
Ingredients
1 (21 ounce) can apple pie filling
1 tablespoon ground cinnamon
4 thick cut pork chops
2 tablespoons maple syrup
2 cups cornflake crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan.
Mix together the apple pie filling and cinnamon in a bowl.
Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.
Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the meat should read 160 degrees F (70 degrees C).
1 (21 ounce) can apple pie filling
1 tablespoon ground cinnamon
4 thick cut pork chops
2 tablespoons maple syrup
2 cups cornflake crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan.
Mix together the apple pie filling and cinnamon in a bowl.
Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.
Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the meat should read 160 degrees F (70 degrees C).
Healthy recipe : Aunt Betty's Blueberry Muffins recipe.
Ingredients
1/2 cup old-fashioned oats
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries*
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup old-fashioned oats
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries*
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Healthy recipe : Baked Polenta with Fresh Tomatoes and Parmesan recipe.
Ingredients
2 1/4 cups water
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
1/2 cup grated Parmesan cheese
2 fresh basil leaves, chopped
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
2 1/4 cups water
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
1/2 cup grated Parmesan cheese
2 fresh basil leaves, chopped
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Healthy recipe : Asparagus and Mozzarella Stuffed Chicken Breasts recipe.
Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Healthy recipe : Bread Dumplings recipe.
Ingredients
10 white dinner rolls
2 cups lukewarm milk
1 tablespoon butter
1/2 cup diced cooked ham
1 small onion, chopped
1 tablespoon chopped parsley
3 eggs, lightly beaten
salt and pepper to taste
1 pinch ground nutmeg
Directions
Slice rolls finely and soak in milk, until moist but not soggy.
Melt butter in a small skillet and saute ham with onion and parsley.
Fill a large saucepan with salted water and bring to a boil. Meanwhile, add eggs, salt, pepper and nutmeg to bread/milk mixture and combine with ham/onion saute. Mix well and shape into dumplings.
Cook in salted water for 20 minutes and serve immediately.
10 white dinner rolls
2 cups lukewarm milk
1 tablespoon butter
1/2 cup diced cooked ham
1 small onion, chopped
1 tablespoon chopped parsley
3 eggs, lightly beaten
salt and pepper to taste
1 pinch ground nutmeg
Directions
Slice rolls finely and soak in milk, until moist but not soggy.
Melt butter in a small skillet and saute ham with onion and parsley.
Fill a large saucepan with salted water and bring to a boil. Meanwhile, add eggs, salt, pepper and nutmeg to bread/milk mixture and combine with ham/onion saute. Mix well and shape into dumplings.
Cook in salted water for 20 minutes and serve immediately.
Healthy recipe : Breadless Stuffing recipe.
Ingredients
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1/2 cup diced celery
1/3 cup diced onion
1/2 cup water
1 1/2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1/2 cup diced celery
1/3 cup diced onion
1/2 cup water
1 1/2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
Healthy recipe : Best Potatoes Ever! recipe.
Ingredients
4 large potatoes, peeled and cubed
1 1/2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
2 green chile peppers, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 teaspoon chili powder
1 teaspoon coriander, ground
1 teaspoon amchoor (dried mango powder)
1/2 teaspoon salt
1 bunch fresh cilantro, chopped
Directions
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
4 large potatoes, peeled and cubed
1 1/2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
2 green chile peppers, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 teaspoon chili powder
1 teaspoon coriander, ground
1 teaspoon amchoor (dried mango powder)
1/2 teaspoon salt
1 bunch fresh cilantro, chopped
Directions
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
Healthy recipe : Barbecue Tofu Sandwiches recipe.
Ingredients
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns
Directions
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns
Directions
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
Healthy recipe : Burger or Hot Dog Buns recipe.
Ingredients
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg
Directions
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg
Directions
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Healthy recipe : Beer Batter Crepes II recipe.
Ingredients
3 eggs, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vegetable oil
cooking spray
Directions
In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
3 eggs, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vegetable oil
cooking spray
Directions
In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
Healthy recipe : Apple Half Moons recipe.
Ingredients
1/3 cup sour cream
1 egg yolk, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup white sugar
3/4 cup butter
1 tablespoon butter
2 apple - peeled, cored, and chopped
1/4 cup raisins
1 tablespoon brown sugar
1 teaspoon apple pie spice
Directions
Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
Divide dough in half and chill until easy to handle (3 hours or so).
To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.
1/3 cup sour cream
1 egg yolk, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup white sugar
3/4 cup butter
1 tablespoon butter
2 apple - peeled, cored, and chopped
1/4 cup raisins
1 tablespoon brown sugar
1 teaspoon apple pie spice
Directions
Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
Divide dough in half and chill until easy to handle (3 hours or so).
To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.
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 : Artichokes with Saffron and Almonds recipe.
Ingredients
1 cup dried figs
1 cup boiling water
1/4 teaspoon saffron threads
1/2 cup olive oil
4 pounds baby artichokes, halved and chokes removed
1 teaspoon kosher salt, or to taste
1/2 cup Spanish Marcona almonds
1/4 cup white wine vinegar
1 teaspoon paprika
Directions
Place figs in a bowl and cover with the boiling water. Allow the figs to plump for 5 minutes, then remove. Sprinkle 1/4 teaspoon of saffron threads into the remaining liquid, and allow to steep for 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Add artichokes, and toss until coated with oil. Pour in saffron water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the artichokes are tender, about 8 minutes.
Uncover the artichokes and increase heat to medium-high. Add the figs, almonds, vinegar, and paprika. Cook and stir until all of the liquid has evaporated. Remove from the heat, recover, and allow to stand for 5 minutes before serving.
1 cup dried figs
1 cup boiling water
1/4 teaspoon saffron threads
1/2 cup olive oil
4 pounds baby artichokes, halved and chokes removed
1 teaspoon kosher salt, or to taste
1/2 cup Spanish Marcona almonds
1/4 cup white wine vinegar
1 teaspoon paprika
Directions
Place figs in a bowl and cover with the boiling water. Allow the figs to plump for 5 minutes, then remove. Sprinkle 1/4 teaspoon of saffron threads into the remaining liquid, and allow to steep for 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Add artichokes, and toss until coated with oil. Pour in saffron water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the artichokes are tender, about 8 minutes.
Uncover the artichokes and increase heat to medium-high. Add the figs, almonds, vinegar, and paprika. Cook and stir until all of the liquid has evaporated. Remove from the heat, recover, and allow to stand for 5 minutes before serving.
Healthy recipe : Blazing Steak recipe.
Ingredients
2 tablespoons olive oil
1 1/2 pounds round steak, cubed
3 cloves garlic, minced
1/2 cup chopped onion
4 habanero peppers, seeded and minced
1/2 cup tomato sauce
1 cup water
2 tablespoons finely grated raw horseradish
1 tablespoon hot pepper sauce
2 tablespoons distilled white vinegar
1 tablespoon prepared yellow mustard
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
2/3 cup cold water
Directions
Heat the olive oil in a large saucepan over medium-high heat. Brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. Stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften.
Stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. Stir occasionally.
Dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. Cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more.
2 tablespoons olive oil
1 1/2 pounds round steak, cubed
3 cloves garlic, minced
1/2 cup chopped onion
4 habanero peppers, seeded and minced
1/2 cup tomato sauce
1 cup water
2 tablespoons finely grated raw horseradish
1 tablespoon hot pepper sauce
2 tablespoons distilled white vinegar
1 tablespoon prepared yellow mustard
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
2/3 cup cold water
Directions
Heat the olive oil in a large saucepan over medium-high heat. Brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. Stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften.
Stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. Stir occasionally.
Dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. Cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more.
Healthy recipe : BBQ Miso Chicken recipe.
Ingredients
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
Healthy recipe : Absolute Best Potato Casserole recipe.
Ingredients
1/4 cup butter
6 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
3/4 cup shredded Cheddar cheese
3/4 cup shredded Swiss cheese
6 large russet potatoes, sliced into 1/4 inch slices
1 small onion, finely chopped
1 pound cooked ham, chopped
1 (16 ounce) package frozen cauliflower
1/4 cup crushed cornflakes cereal
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.
1/4 cup butter
6 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
3/4 cup shredded Cheddar cheese
3/4 cup shredded Swiss cheese
6 large russet potatoes, sliced into 1/4 inch slices
1 small onion, finely chopped
1 pound cooked ham, chopped
1 (16 ounce) package frozen cauliflower
1/4 cup crushed cornflakes cereal
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.
Healthy recipe : Boston Baked Beans recipe.
Ingredients
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Healthy recipe : Almond Bars II recipe.
Ingredients
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
Healthy recipe : Baked Stuffed Ravioli recipe.
Ingredients
1 (24 ounce) package frozen large round cheese-filled ravioli
1 (26 ounce) can Hunt's� Garlic & Herb Pasta Sauce
8 ounces frozen cooked meatballs, quartered
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese
Chopped fresh basil (optional)
Directions
Preheat oven to 350 degrees F. Cook ravioli according to package directions. Meanwhile, combine pasta sauce and meatball pieces in medium saucepan; cook over medium heat 8 minutes, or until heated through, stirring occasionally.
Spray 13x9-inch baking dish with cooking spray. Drain ravioli; spread onto bottom of prepared dish. Top with the spaghetti sauce mixture; sprinkle with cheese. Cover with aluminum foil.
Bake 20 minutes, or until ravioli mixture is heated through and cheese is melted. Garnish with basil, if desired.
1 (24 ounce) package frozen large round cheese-filled ravioli
1 (26 ounce) can Hunt's� Garlic & Herb Pasta Sauce
8 ounces frozen cooked meatballs, quartered
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese
Chopped fresh basil (optional)
Directions
Preheat oven to 350 degrees F. Cook ravioli according to package directions. Meanwhile, combine pasta sauce and meatball pieces in medium saucepan; cook over medium heat 8 minutes, or until heated through, stirring occasionally.
Spray 13x9-inch baking dish with cooking spray. Drain ravioli; spread onto bottom of prepared dish. Top with the spaghetti sauce mixture; sprinkle with cheese. Cover with aluminum foil.
Bake 20 minutes, or until ravioli mixture is heated through and cheese is melted. Garnish with basil, if desired.
Healthy recipe : Antipasto Pasta Salad recipe.
Ingredients
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Healthy recipe : Apple Coffee Cake recipe.
Ingredients
1/2 cup butter, softened
1 cup sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
Directions
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
1/2 cup butter, softened
1 cup sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
Directions
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
Healthy recipe : Apricot Chicken Provencal recipe.
Ingredients
8 chicken drumsticks, with skin
1 teaspoon salt, or more to taste
3 tablespoons herbes de Provence
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon herbes de Provence
6 fresh apricots, pitted and chopped
1/2 cup apricot preserves
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
8 chicken drumsticks, with skin
1 teaspoon salt, or more to taste
3 tablespoons herbes de Provence
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon herbes de Provence
6 fresh apricots, pitted and chopped
1/2 cup apricot preserves
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
Healthy recipe : Basic Truffles recipe.
Ingredients
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
Directions
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
Directions
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
Healthy recipe : Banana Cake I recipe.
Ingredients
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
Healthy recipe : Absolutely Delicious Stuffed Calamari recipe.
Ingredients
12 calamari tubes
2 green onions, finely chopped
6 cloves garlic, minced
1/2 pound chopped cooked shrimp meat
1/2 pound cooked crabmeat, diced
1 tablespoon lemon juice
3/4 cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
3/4 cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta
Directions
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.
Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
12 calamari tubes
2 green onions, finely chopped
6 cloves garlic, minced
1/2 pound chopped cooked shrimp meat
1/2 pound cooked crabmeat, diced
1 tablespoon lemon juice
3/4 cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
3/4 cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta
Directions
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.
Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
Healthy recipe : Broccoli and Rice recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
7/14/2011
Healthy recipe : Alfredo Sauce recipe.
Ingredients
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Healthy recipe : Albondigas Soup III recipe.
Ingredients
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Healthy recipe : Breakfast Burritos recipe.
Ingredients
12 slices bacon, diced
12 eggs, lightly beaten
salt and pepper to taste
10 (8 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup thinly sliced green onions
Directions
In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.
Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.
12 slices bacon, diced
12 eggs, lightly beaten
salt and pepper to taste
10 (8 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup thinly sliced green onions
Directions
In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.
Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.
Healthy recipe : Banh Mi Burgers recipe.
Ingredients
1/2 cup chopped cucumber, seeded if large
1/4 cup thinly sliced green onion
1/4 cup chopped carrot
1/2 cup rice vinegar
2 tablespoons mirin (Japanese rice wine)
1 teaspoon white sugar
2 pounds ground pork
2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1 teaspoon mirin (Japanese rice wine)
1 tablespoon grated fresh ginger
1 tablespoon chili garlic sauce
1 teaspoon fish sauce
6 sesame seed hamburger buns
1 teaspoon chopped fresh basil (optional)
1 teaspoon chopped fresh mint (optional)
Directions
In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
1/2 cup chopped cucumber, seeded if large
1/4 cup thinly sliced green onion
1/4 cup chopped carrot
1/2 cup rice vinegar
2 tablespoons mirin (Japanese rice wine)
1 teaspoon white sugar
2 pounds ground pork
2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1 teaspoon mirin (Japanese rice wine)
1 tablespoon grated fresh ginger
1 tablespoon chili garlic sauce
1 teaspoon fish sauce
6 sesame seed hamburger buns
1 teaspoon chopped fresh basil (optional)
1 teaspoon chopped fresh mint (optional)
Directions
In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
Healthy recipe : Belly Burner Chili recipe.
Ingredients
3 pounds ground spicy pork sausage
2 cups chopped onion
3 (15 ounce) cans tomato sauce
3/4 cup water
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
2 teaspoons chili powder
1 (15 ounce) can kidney beans
Directions
In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble.
In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on low 8 hours.
3 pounds ground spicy pork sausage
2 cups chopped onion
3 (15 ounce) cans tomato sauce
3/4 cup water
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
2 teaspoons chili powder
1 (15 ounce) can kidney beans
Directions
In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble.
In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on low 8 hours.
Healthy recipe : Basic Biscuits recipe.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Healthy recipe : Autumn Apple Blender Cake recipe.
Ingredients
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 cup maple syrup
1 teaspoon cream of tartar
1/2 cup milk
1 apple - peeled, cored and chopped
confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
In a blender on low speed, combine butter, sugar, maple syrup, eggs and cream of tartar. Gradually mix in the flour mixture, then stir in the milk. Turn off the blender, then fold in chopped apple.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan before removing. Dust with confectioners' sugar before serving.
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 cup maple syrup
1 teaspoon cream of tartar
1/2 cup milk
1 apple - peeled, cored and chopped
confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
In a blender on low speed, combine butter, sugar, maple syrup, eggs and cream of tartar. Gradually mix in the flour mixture, then stir in the milk. Turn off the blender, then fold in chopped apple.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan before removing. Dust with confectioners' sugar before serving.
Healthy recipe : Bloomin' Onion Dipping Sauce recipe.
Ingredients
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika
Directions
In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika
Directions
In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.
Healthy recipe : Animal Crackers recipe.
Ingredients
1/2 cup rolled oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 teaspoons honey
1/4 cup buttermilk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
1/2 cup rolled oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 teaspoons honey
1/4 cup buttermilk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Healthy recipe : Albondigas Soup I recipe.
Ingredients
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
Healthy recipe : Awesome Red Wine Pot Roast recipe.
Ingredients
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Healthy recipe : Ann's Dirty Rice recipe.
Ingredients
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 cups water
1 cup uncooked white rice
Directions
Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 cups water
1 cup uncooked white rice
Directions
Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Healthy recipe : Butter Cookies recipe.
Ingredients
1 cup butter or margarine, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
red food coloring
Directions
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies.
1 cup butter or margarine, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
red food coloring
Directions
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies.
Healthy recipe : Apple Pie Slices recipe.
Ingredients
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 egg yolks
1/2 cup milk
1/2 teaspoon salt
1 cup shortening
2 egg whites
9 apple - peeled, cored and sliced
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 egg yolks
1/2 cup milk
1/2 teaspoon salt
1 cup shortening
2 egg whites
9 apple - peeled, cored and sliced
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
Healthy recipe : Braised Celery recipe.
Ingredients
1 bunch celery, cleaned and cut into 4 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley
Directions
Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
1 bunch celery, cleaned and cut into 4 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley
Directions
Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
Healthy recipe : African Sweet Potato and Peanut Soup recipe.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Healthy recipe : Barbequed Crabs recipe.
Ingredients
1/2 cup butter
2 1/2 tablespoons garlic powder
2 1/2 tablespoons seasoning salt
2 tablespoons Worcestershire sauce
6 pounds whole Dungeness crab
Directions
Preheat an outdoor grill for medium heat and lightly oil grate.
In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce.
Remove legs from crab bodies. Pull apart shells and remove meat.
Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes.
1/2 cup butter
2 1/2 tablespoons garlic powder
2 1/2 tablespoons seasoning salt
2 tablespoons Worcestershire sauce
6 pounds whole Dungeness crab
Directions
Preheat an outdoor grill for medium heat and lightly oil grate.
In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce.
Remove legs from crab bodies. Pull apart shells and remove meat.
Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes.
Healthy recipe : Banana Butterscotch Bread recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup white sugar
1 large egg
3 ripe bananas, mashed
3/4 cup butterscotch chips
1/2 cup chopped walnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup white sugar
1 large egg
3 ripe bananas, mashed
3/4 cup butterscotch chips
1/2 cup chopped walnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Healthy recipe : Basic Oatmeal Bars recipe.
Ingredients
1 1/2 cups quick cooking oats
2 cups Basic Cookie Mix
3/4 cup butter
1/4 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Stir oats into Basic Cookie Mix. Lightly beat egg and add to mixture. Melt butter or margarine over low heat and stir in. Add cold water, vanilla and almond extract. Mix well.
Spoon into a greased 13 x 9 inch pan. Bake for about 30 to 35 minutes until top is golden. Cool and cut into bars.
1 1/2 cups quick cooking oats
2 cups Basic Cookie Mix
3/4 cup butter
1/4 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Stir oats into Basic Cookie Mix. Lightly beat egg and add to mixture. Melt butter or margarine over low heat and stir in. Add cold water, vanilla and almond extract. Mix well.
Spoon into a greased 13 x 9 inch pan. Bake for about 30 to 35 minutes until top is golden. Cool and cut into bars.
Healthy recipe : Barbara's Salad recipe.
Ingredients
3 ounces grilled chicken, cut into bite-sized pieces
3 ounces chopped ham
1 cup shredded lettuce
1/2 cup crushed pineapple with juice
8 large grapes red grapes, halved
Directions
Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
3 ounces grilled chicken, cut into bite-sized pieces
3 ounces chopped ham
1 cup shredded lettuce
1/2 cup crushed pineapple with juice
8 large grapes red grapes, halved
Directions
Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
Healthy recipe : Basic British Scones recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk
Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk
Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
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 : Basic Chocolate Drop Cookies recipe.
Ingredients
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
Healthy recipe : Baked Haddock with Spinach and Tomatoes recipe.
Ingredients
1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.
1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.
Healthy recipe : Artichoke and Mussel Bisque recipe.
Ingredients
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
Healthy recipe : Apple Spice Drops recipe.
Ingredients
1/2 cup butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1/4 cup apple juice
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup finely chopped peeled tart apple
1 cup chopped walnuts
1/4 cup butter or margarine, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons apple juice
Directions
In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.
For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.
1/2 cup butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1/4 cup apple juice
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup finely chopped peeled tart apple
1 cup chopped walnuts
1/4 cup butter or margarine, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons apple juice
Directions
In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.
For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.
Healthy recipe : BBQ Sauce for Chicken recipe.
Ingredients
3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste
Directions
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.
3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste
Directions
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.
Healthy recipe : Buffalo Chicken Rolls recipe.
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 tablespoons butter, melted
1/2 cup hot sauce
1/2 cup shredded provolone cheese
Directions
In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 tablespoons butter, melted
1/2 cup hot sauce
1/2 cup shredded provolone cheese
Directions
In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.
Healthy recipe : Apple Avocado Salad with Tangerine Dressing recipe.
Ingredients
1 (10 ounce) package baby greens
1/4 cup chopped red onion
1/2 cup chopped walnuts
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste
Directions
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
1 (10 ounce) package baby greens
1/4 cup chopped red onion
1/2 cup chopped walnuts
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste
Directions
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Healthy recipe : Best Ever Chuck Wagon Chili recipe.
Ingredients
2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon garlic salt
1 drop super-hot hot pepper sauce
Directions
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon garlic salt
1 drop super-hot hot pepper sauce
Directions
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
Healthy recipe : Anytime Fruit Salad recipe.
Ingredients
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
Directions
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
Directions
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
Healthy recipe : Butter Tart Muffins recipe.
Ingredients
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup chopped walnuts
1/4 cup real maple syrup
Directions
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup chopped walnuts
1/4 cup real maple syrup
Directions
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
Healthy recipe : Betty's Famous Eggnog recipe.
Ingredients
12 eggs, separated
4 1/2 cups white sugar
1 (750 milliliter) bottle bourbon
1/2 (750 milliliter) bottle dark rum
1 1/2 quarts whipping cream
2 cups half-and-half (or whole milk)
1 1/2 cups brandy
1 tablespoon ground nutmeg, for garnish
Directions
Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.
12 eggs, separated
4 1/2 cups white sugar
1 (750 milliliter) bottle bourbon
1/2 (750 milliliter) bottle dark rum
1 1/2 quarts whipping cream
2 cups half-and-half (or whole milk)
1 1/2 cups brandy
1 tablespoon ground nutmeg, for garnish
Directions
Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.
Healthy recipe : Asparagus Beef Lo Mein recipe.
Ingredients
1 pound boneless beef sirloin steak, thinly sliced
1/4 teaspoon minced garlic
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
2 1/4 cups water, divided
2 (3 ounce) packages beef ramen noodles
2/3 cup hoisin sauce
Directions
In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.
1 pound boneless beef sirloin steak, thinly sliced
1/4 teaspoon minced garlic
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
2 1/4 cups water, divided
2 (3 ounce) packages beef ramen noodles
2/3 cup hoisin sauce
Directions
In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.
Healthy recipe : Blackberry Spinach Salad recipe.
Ingredients
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
Directions
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
Directions
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
Healthy recipe : Breakfast Cake Mix recipe.
Ingredients
8 1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups shortening
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water
Directions
In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool dry place for up to 6 months.
8 1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups shortening
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water
Directions
In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool dry place for up to 6 months.
Healthy recipe : Blueberry Sour Cream Coffee Cake recipe.
Ingredients
1 cup butter, softened
2 cups white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
1 cup butter, softened
2 cups white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Healthy recipe : Avocado Scrambled Eggs recipe.
Ingredients
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Healthy recipe : Amazingly Yummy Surprise Inside Cookies recipe.
Ingredients
2 cups butter, softened
2 3/4 cups all-purpose flour
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)
1/4 cup confectioners' sugar for rolling
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet.
Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioners sugar while still warm.
2 cups butter, softened
2 3/4 cups all-purpose flour
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)
1/4 cup confectioners' sugar for rolling
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet.
Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioners sugar while still warm.
Healthy recipe : Beef Wellingtons recipe.
Ingredients
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
Healthy recipe : Baked Tilapia with Arugula and Pecan Pesto recipe.
Ingredients
3 cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper
1 dash fresh lemon juice
sea salt to taste
1/2 cup young arugula leaves, rinsed and dried
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
Bake in preheated oven until fish flakes easily, about 20 minutes.
3 cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper
1 dash fresh lemon juice
sea salt to taste
1/2 cup young arugula leaves, rinsed and dried
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
Bake in preheated oven until fish flakes easily, about 20 minutes.
Healthy recipe : Apricot-Cherry Bars With Oatmeal Crumble Topping recipe.
Ingredients
1 cup all-purpose flour
1 cup old-fashioned oats
3/4 cup light brown sugar, firmly packed
1/4 teaspoon salt
8 tablespoons butter
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries
2 cups dried apricots, coarsely chopped
1 1/2 (14 ounce) cans sweetened condensed milk
Directions
Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
To serve, cut into generous 1 1/2-inch squares.
1 cup all-purpose flour
1 cup old-fashioned oats
3/4 cup light brown sugar, firmly packed
1/4 teaspoon salt
8 tablespoons butter
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries
2 cups dried apricots, coarsely chopped
1 1/2 (14 ounce) cans sweetened condensed milk
Directions
Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
To serve, cut into generous 1 1/2-inch squares.
Healthy recipe : Allana's Excellent Potato Soup recipe.
Ingredients
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend
Directions
In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend
Directions
In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.
Healthy recipe : Bessy's Zesty Grilled Garlic-Herb Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage
Directions
Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
Preheat the grill for medium heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage
Directions
Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
Preheat the grill for medium heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
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