Ingredients
1 cup pearl tapioca
5 1/2 cups water
3 cups brown sugar
1 cup chopped dates
1 cup chopped walnuts
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch salt
Directions
Stir the tapioca into the water in a bowl, and allow to soak 8 hours or overnight.
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish.
Mix the soaked tapioca, brown sugar, dates, walnuts, butter, cinnamon, and salt together in a large bowl; transfer to the prepared baking dish.
Bake until set, about 1 hour. Serve warm.
7/23/2011
Healthy recipe : Better Than Sex Cake II recipe.
Ingredients
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
Directions
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
Directions
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Healthy recipe : Beanie Wienies recipe.
Ingredients
2 (15 ounce) cans pork and beans
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon onion powder
1 (16 ounce) package hot dogs , halved lengthwise and cut into thirds
Directions
In a saucepan, combine the first five ingredients; mix well. Add hot dogs; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until heated through.
2 (15 ounce) cans pork and beans
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon onion powder
1 (16 ounce) package hot dogs , halved lengthwise and cut into thirds
Directions
In a saucepan, combine the first five ingredients; mix well. Add hot dogs; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until heated through.
Healthy recipe : Blueberry Scones recipe.
Ingredients
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Healthy recipe : Broccoli-Cauliflower Toss recipe.
Ingredients
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
Healthy recipe : Baked Fudge Cake recipe.
Ingredients
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Healthy recipe : Backyard Burgers recipe.
Ingredients
1 (1 pound) package Bob Evans� Original Recipe Sausage Roll
1 pound ground beef
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan cheese
1/3 teaspoon ground pepper
8 hamburger buns
Lettuce, sliced tomato, sliced onion (suggested toppings)
Directions
In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.
1 (1 pound) package Bob Evans� Original Recipe Sausage Roll
1 pound ground beef
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan cheese
1/3 teaspoon ground pepper
8 hamburger buns
Lettuce, sliced tomato, sliced onion (suggested toppings)
Directions
In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.
Healthy recipe : Banana-Chocolate Chip Cake recipe.
Ingredients
4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/3 cups mashed fully ripe bananas
1/2 cup KNUDSEN Sour Cream
1 1/2 cups flour
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 tablespoon milk
Directions
Heat oven to 350 degrees F.
Chop 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave remaining chocolate square in small microwaveable bowl on HIGH 1 minute or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.
4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/3 cups mashed fully ripe bananas
1/2 cup KNUDSEN Sour Cream
1 1/2 cups flour
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 tablespoon milk
Directions
Heat oven to 350 degrees F.
Chop 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave remaining chocolate square in small microwaveable bowl on HIGH 1 minute or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.
Healthy recipe : Banana Oat Bars recipe.
Ingredients
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
Healthy recipe : Blueberry Peach Muffins recipe.
Ingredients
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Healthy recipe : All-Around Spice Rub recipe.
Ingredients
3/4 cup paprika
1/4 cup fresh-ground pepper blend
1/4 cup dark brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon sea salt
2 teaspoons cayenne pepper
Directions
Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.
3/4 cup paprika
1/4 cup fresh-ground pepper blend
1/4 cup dark brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon sea salt
2 teaspoons cayenne pepper
Directions
Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.
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 : Brunch Cream Cheese Muffins recipe.
Ingredients
1/2 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon lemon zest
1/8 teaspoon vanilla extract
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
1/2 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon lemon zest
1/8 teaspoon vanilla extract
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
Healthy recipe : Austrian Jam Cookies recipe.
Ingredients
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
Directions
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
Directions
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Healthy recipe : Auto Parts Chicken recipe.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
Healthy recipe : Best Peanut Sauce recipe.
Ingredients
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
Healthy recipe : Alannah's Chocolate Galaxy recipe.
Ingredients
6 (1 ounce) squares unsweetened chocolate, chopped
6 tablespoons hot brewed coffee
1 tablespoon vanilla extract
1 1/2 cups butter, room temperature
2 cups white sugar
2 cups packed brown sugar
6 egg yolks
1 cup all-purpose flour
1 tablespoon confectioners' sugar for dusting
1 cup sweetened whipped cream
6 egg whites
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch springform pan.
Place the chocolate in a metal bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Stir in the hot coffee - hotter coffee will mix in better, but if the mixture suddenly hardens into a dull paste, that is okay too. It can still be used. Stir in the vanilla. Set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg yolks gradually, then stir in the chocolate mixture. Mix in the flour just until incorporated.
In a separate bowl, whip egg whites with clean beaters until they can hold a stiff peak. Fold 1/3 of the whites into the cake batter until fully incorporated, then gently fold in the rest. Pour into the prepared pan. Adjust the oven rack to the center position.
Bake for 1 hour in the preheated oven, or until the top of the cake springs back when pressed down gently. Cool in the pan over a wire rack. Cover the top with aluminum foil to keep the top crust of the cake from getting hardened. When cool, store in the pan until ready to serve.
To serve, run a knife around the outside of the cake, and remove the springform ring. Invert the cake onto a serving plate, and dust with confectioners' sugar. Slice and serve with dollops of whipped cream.
6 (1 ounce) squares unsweetened chocolate, chopped
6 tablespoons hot brewed coffee
1 tablespoon vanilla extract
1 1/2 cups butter, room temperature
2 cups white sugar
2 cups packed brown sugar
6 egg yolks
1 cup all-purpose flour
1 tablespoon confectioners' sugar for dusting
1 cup sweetened whipped cream
6 egg whites
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch springform pan.
Place the chocolate in a metal bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Stir in the hot coffee - hotter coffee will mix in better, but if the mixture suddenly hardens into a dull paste, that is okay too. It can still be used. Stir in the vanilla. Set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg yolks gradually, then stir in the chocolate mixture. Mix in the flour just until incorporated.
In a separate bowl, whip egg whites with clean beaters until they can hold a stiff peak. Fold 1/3 of the whites into the cake batter until fully incorporated, then gently fold in the rest. Pour into the prepared pan. Adjust the oven rack to the center position.
Bake for 1 hour in the preheated oven, or until the top of the cake springs back when pressed down gently. Cool in the pan over a wire rack. Cover the top with aluminum foil to keep the top crust of the cake from getting hardened. When cool, store in the pan until ready to serve.
To serve, run a knife around the outside of the cake, and remove the springform ring. Invert the cake onto a serving plate, and dust with confectioners' sugar. Slice and serve with dollops of whipped cream.
Healthy recipe : Blueberry Oatmeal Coffee Cake recipe.
Ingredients
1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries*
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter or stick margarine
Directions
In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries*
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter or stick margarine
Directions
In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Healthy recipe : 25-Minute Tunisian Vegetable Couscous recipe.
Ingredients
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)
Directions
Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)
Directions
Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Healthy recipe : Beer Cheese Soup III recipe.
Ingredients
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Healthy recipe : Bacon Wrapped Mushrooms recipe.
Ingredients
25 slices bacon
25 mushrooms
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.
Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot.
25 slices bacon
25 mushrooms
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.
Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot.
Healthy recipe : Amaretto By Morning recipe.
Ingredients
1 (1.5 fluid ounce) jigger amaretto liqueur
1 cup frozen sliced peaches
2 cups apple juice
Directions
In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately.
1 (1.5 fluid ounce) jigger amaretto liqueur
1 cup frozen sliced peaches
2 cups apple juice
Directions
In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately.
Healthy recipe : Bruschetta 'n Cheese Stuffed-Chicken Breasts recipe.
Ingredients
1 (19 ounce) can diced tomatoes with garlic and olive oil, undrained
1 1/4 cups KRAFT Mozzarella Shredded Cheese, divided
1/4 cup chopped fresh basil
1 (120 g) package STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts
1/3 cup KRAFT Signature Roasted Red Pepper with Parmesan Dressing
Directions
Heat oven to 350 degrees F.
Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
Bake 40 minutes or until chicken is done (170 degrees F). Sprinkle with remaining cheese; bake 5 minutes or until melted.
1 (19 ounce) can diced tomatoes with garlic and olive oil, undrained
1 1/4 cups KRAFT Mozzarella Shredded Cheese, divided
1/4 cup chopped fresh basil
1 (120 g) package STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts
1/3 cup KRAFT Signature Roasted Red Pepper with Parmesan Dressing
Directions
Heat oven to 350 degrees F.
Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
Bake 40 minutes or until chicken is done (170 degrees F). Sprinkle with remaining cheese; bake 5 minutes or until melted.
Healthy recipe : Apple-Cinnamon Syrup recipe.
Ingredients
1/2 cup packed brown sugar
1/3 cup water
2 tablespoons butter or margarine
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
3 medium apples, peeled, thinly sliced
Directions
In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.
1/2 cup packed brown sugar
1/3 cup water
2 tablespoons butter or margarine
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
3 medium apples, peeled, thinly sliced
Directions
In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.
Healthy recipe : Beef Sirloin Steak with Baby Spinach recipe.
Ingredients
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
Healthy recipe : All Day Versatile Sauce recipe.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 pound beef neck bones
1 (29 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
2 (6 ounce) cans tomato paste
3 cups water
1 pound lean ground beef
Directions
In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
Before serving, remove neck bones and discard.
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 pound beef neck bones
1 (29 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
2 (6 ounce) cans tomato paste
3 cups water
1 pound lean ground beef
Directions
In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
Before serving, remove neck bones and discard.
Healthy recipe : Almond-Topped Chicken recipe.
Ingredients
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
Healthy recipe : Black Pepper Beef and Cabbage Stir Fry recipe.
Ingredients
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Directions
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Directions
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
Healthy recipe : Australian English Trifle recipe.
Ingredients
1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk
Directions
Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.
1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk
Directions
Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.
Healthy recipe : Bean and Sausage Soup recipe.
Ingredients
12 ounces dry mixed beans
1 1/2 pounds Italian turkey sausage links
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
1 cup white wine
1 red bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen green peas, thawed
Directions
Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
12 ounces dry mixed beans
1 1/2 pounds Italian turkey sausage links
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
1 cup white wine
1 red bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen green peas, thawed
Directions
Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
Healthy recipe : Asian Burger Soup recipe.
Ingredients
1 pound lean ground beef
1 tablespoon toasted sesame seeds
2 (10.5 ounce) cans beef consomme
2 cups water
2 cups fresh bean sprouts
1/4 cup diced red bell pepper (optional)
1/2 cup sliced fresh mushrooms (optional)
4 green onions, diced
Directions
In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.
1 pound lean ground beef
1 tablespoon toasted sesame seeds
2 (10.5 ounce) cans beef consomme
2 cups water
2 cups fresh bean sprouts
1/4 cup diced red bell pepper (optional)
1/2 cup sliced fresh mushrooms (optional)
4 green onions, diced
Directions
In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.
7/22/2011
Healthy recipe : Belgian Beef Stew recipe.
Ingredients
1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest
Directions
Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest
Directions
Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
Healthy recipe : Alphabet Soup recipe.
Ingredients
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste
Directions
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.
Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste
Directions
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.
Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.
Healthy recipe : Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) recipe.
Ingredients
1 1/4 pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
1/2 bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.
1 1/4 pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
1/2 bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.
Healthy recipe : Black-Eyed Peas Spicy Style recipe.
Ingredients
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Healthy recipe : Beer Butt Chicken recipe.
Ingredients
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Directions
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Directions
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Healthy recipe : Bacon Water Chestnut Rolls recipe.
Ingredients
1 (8 ounce) can water chestnuts, halved
1/2 pound sliced bacon, cut in half
1/4 cup mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato-based chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
1 (8 ounce) can water chestnuts, halved
1/2 pound sliced bacon, cut in half
1/4 cup mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato-based chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
Healthy recipe : Almond Bark Drop Cookies recipe.
Ingredients
2 pounds white confectioners' coating
1 cup peanut butter
2 cups dry-roasted peanuts
3 cups crisp rice cereal
2 cups miniature marshmallows
Directions
In a microwave oven or over a double boiler, melt the white confectioners' coating, stirring frequently until smooth. Remove from heat. Stir in peanut butter until well blended. Fold in the peanuts crisp rice cereal and marshmallows. Drop by heaping spoonfuls onto waxed paper lined baking sheets.
Chill until set. Store in refrigerator.
2 pounds white confectioners' coating
1 cup peanut butter
2 cups dry-roasted peanuts
3 cups crisp rice cereal
2 cups miniature marshmallows
Directions
In a microwave oven or over a double boiler, melt the white confectioners' coating, stirring frequently until smooth. Remove from heat. Stir in peanut butter until well blended. Fold in the peanuts crisp rice cereal and marshmallows. Drop by heaping spoonfuls onto waxed paper lined baking sheets.
Chill until set. Store in refrigerator.
Healthy recipe : Banana Oat Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Directions
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Directions
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Healthy recipe : Beth's Scalloped Cabbage recipe.
Ingredients
1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2/3 cup shredded American cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
Bake for 25 to 30 minutes in the preheated oven, or until top is browned.
1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2/3 cup shredded American cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
Bake for 25 to 30 minutes in the preheated oven, or until top is browned.
Healthy recipe : Breakfast The Night Before recipe.
Ingredients
1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
Directions
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
Directions
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
Healthy recipe : Basic Margarita recipe.
Ingredients
5 fluid ounces tequila
3 fluid ounces triple sec
2 (6 ounce) cans frozen limeade concentrate
4 cups ice cubes
coarse salt
Directions
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.
5 fluid ounces tequila
3 fluid ounces triple sec
2 (6 ounce) cans frozen limeade concentrate
4 cups ice cubes
coarse salt
Directions
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.
Healthy recipe : Bacon and Cheddar Stuffed Mushrooms recipe.
Ingredients
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove mushroom stems. Set aside caps. Chop the stems.
In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove mushroom stems. Set aside caps. Chop the stems.
In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Healthy recipe : Apple Pie Muffins recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
Healthy recipe : Bee Sting Cake (Bienenstich) I recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
Healthy recipe : Banana Pecan Cake recipe.
Ingredients
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
Healthy recipe : Butternut Kisses recipe.
Ingredients
1 cup butter, softened
1 cup white sugar
2 eggs, beaten
2 tablespoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ground walnuts
60 milk chocolate candy kisses, unwrapped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, sugar, eggs and vanilla.
Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.
1 cup butter, softened
1 cup white sugar
2 eggs, beaten
2 tablespoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ground walnuts
60 milk chocolate candy kisses, unwrapped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, sugar, eggs and vanilla.
Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.
Healthy recipe : Blue Cranberry Sauce recipe.
Ingredients
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
Directions
Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
Directions
Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Healthy recipe : Aaku Pappu (Dal with Greens) recipe.
Ingredients
1 cup hulled, split pigeon peas (toor dal)
2 cups water
2 cups water
1/2 teaspoon ground turmeric
salt, to taste
1 (8 ounce) bunch amaranth greens, chopped
2 teaspoons cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seed
1 teaspoon cumin seed
4 dried red chile peppers
1 pinch asafoetida powder
2 green chile peppers, cut into large chunks
1 sprig fresh curry leaves
Directions
Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.
1 cup hulled, split pigeon peas (toor dal)
2 cups water
2 cups water
1/2 teaspoon ground turmeric
salt, to taste
1 (8 ounce) bunch amaranth greens, chopped
2 teaspoons cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seed
1 teaspoon cumin seed
4 dried red chile peppers
1 pinch asafoetida powder
2 green chile peppers, cut into large chunks
1 sprig fresh curry leaves
Directions
Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.
Healthy recipe : Banana Blondie recipe.
Ingredients
2 cups all-purpose flour
1 cup white sugar
6 packets aspartame artificial sweetener
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup butter, melted
1 tablespoon vanilla extract
3/4 cup skim milk
4 ripe bananas, mashed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
2 cups all-purpose flour
1 cup white sugar
6 packets aspartame artificial sweetener
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup butter, melted
1 tablespoon vanilla extract
3/4 cup skim milk
4 ripe bananas, mashed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Healthy recipe : Black Forest Crepes recipe.
Ingredients
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
1 cup heavy whipping cream
3 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted
Directions
In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
1 cup heavy whipping cream
3 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted
Directions
In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Healthy recipe : Apple Tossed Salad recipe.
Ingredients
1/3 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
3 tablespoons water
1 garlic clove, minced
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn romaine
1 medium red apple, thinly sliced
1 small sweet onion, sliced and separated into rings
1/4 cup sunflower kernels or walnuts
Directions
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.
1/3 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
3 tablespoons water
1 garlic clove, minced
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn romaine
1 medium red apple, thinly sliced
1 small sweet onion, sliced and separated into rings
1/4 cup sunflower kernels or walnuts
Directions
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.
Healthy recipe : Almond Gelatin recipe.
Ingredients
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
Healthy recipe : Barb's Famous Broccoli and Cheese recipe.
Ingredients
5 (10 ounce) packages frozen broccoli florets
2 (1 pound) loaves processed cheese (i.e. Velveeta�), cubed
1 pint sour cream
1 cup margarine, melted
2 1/2 cups coarsely crushed buttery round crackers
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.
In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.
Bake in the preheated oven until the top is browned, about 25 minutes.
5 (10 ounce) packages frozen broccoli florets
2 (1 pound) loaves processed cheese (i.e. Velveeta�), cubed
1 pint sour cream
1 cup margarine, melted
2 1/2 cups coarsely crushed buttery round crackers
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.
In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.
Bake in the preheated oven until the top is browned, about 25 minutes.
Healthy recipe : Beefy Rice Salad Sandwiches recipe.
Ingredients
1 1/2 cups rice, cooked
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 tablespoon olive oil
3/4 pound lean ground beef
1/2 teaspoon dried thyme, crushed
1/2 avocado - peeled, pitted and diced
1/4 cup chopped fresh parsley
salt and pepper to taste
3 tablespoons olive oil
3 tablespoons seasoned rice vinegar
3 pita bread rounds, cut in half
lettuce leaves
tomato slices
Directions
Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Set aside to cool.
Cook onion and bell pepper in 1 tablespoon oil over medium high heat until tender. Add ground beef and thyme, and cook until well browned, stirring occasionally and reducing heat if necessary.
In a bowl, stir together cooked rice, meat mixture, avocado, and parsley. In a separate bowl, whisk together olive oil, rice vinegar, and desired amount of salt and pepper. Pour over rice mixture, and toss lightly. Line each pita half with lettuce and tomato, and fill each with rice mixture. Serve warm or cold. Enjoy!
1 1/2 cups rice, cooked
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 tablespoon olive oil
3/4 pound lean ground beef
1/2 teaspoon dried thyme, crushed
1/2 avocado - peeled, pitted and diced
1/4 cup chopped fresh parsley
salt and pepper to taste
3 tablespoons olive oil
3 tablespoons seasoned rice vinegar
3 pita bread rounds, cut in half
lettuce leaves
tomato slices
Directions
Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Set aside to cool.
Cook onion and bell pepper in 1 tablespoon oil over medium high heat until tender. Add ground beef and thyme, and cook until well browned, stirring occasionally and reducing heat if necessary.
In a bowl, stir together cooked rice, meat mixture, avocado, and parsley. In a separate bowl, whisk together olive oil, rice vinegar, and desired amount of salt and pepper. Pour over rice mixture, and toss lightly. Line each pita half with lettuce and tomato, and fill each with rice mixture. Serve warm or cold. Enjoy!
Healthy recipe : Blueberry Mojito Tea Bread recipe.
Ingredients
2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon salt
4 1/2 teaspoons baking powder
3/4 cup white sugar
3/4 cup sucanat
1/2 cup grapeseed oil
1 cup half-and-half cream
1 1/2 teaspoons rum flavored extract
1 teaspoon vanilla extract
1 lime, zested
1 tablespoon minced fresh spearmint
2 cups fresh blueberries
1 tablespoon turbinado sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon salt
4 1/2 teaspoons baking powder
3/4 cup white sugar
3/4 cup sucanat
1/2 cup grapeseed oil
1 cup half-and-half cream
1 1/2 teaspoons rum flavored extract
1 teaspoon vanilla extract
1 lime, zested
1 tablespoon minced fresh spearmint
2 cups fresh blueberries
1 tablespoon turbinado sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Healthy recipe : Apricot Sausages recipe.
Ingredients
1 (12 ounce) package fresh pork sausage links
1/3 cup orange juice
2 tablespoons apricot preserves
Orange slices
Directions
In a medium skillet, brown sausages on all sides. Add enough water to cover. Bring to a boil over medium heat; cook for 10 minutes. Drain. Add juice and preserves. Reduce heat; cover and simmer for 30 minutes, turning sausages occasionally. Serve with a slotted spoon. Garnish with orange slices if desired.
1 (12 ounce) package fresh pork sausage links
1/3 cup orange juice
2 tablespoons apricot preserves
Orange slices
Directions
In a medium skillet, brown sausages on all sides. Add enough water to cover. Bring to a boil over medium heat; cook for 10 minutes. Drain. Add juice and preserves. Reduce heat; cover and simmer for 30 minutes, turning sausages occasionally. Serve with a slotted spoon. Garnish with orange slices if desired.
Healthy recipe : Baked Beet Root With Yogurt Walnut Dressing recipe.
Ingredients
3/4 cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced
Directions
Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely.
Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool.
In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes.
Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers.
3/4 cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced
Directions
Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely.
Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool.
In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes.
Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers.
Healthy recipe : Brown Sugar and Honey Limeade recipe.
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Healthy recipe : Butternut Squash-Sweet Potato Ginger Bisque recipe.
Ingredients
1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste
Directions
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste
Directions
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Healthy recipe : Baked Rice Pudding recipe.
Ingredients
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Directions
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Directions
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Healthy recipe : Baltimore Zoo recipe.
Ingredients
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
Healthy recipe : Artichoke Spinach Dip recipe.
Ingredients
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste
Directions
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste
Directions
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Healthy recipe : Banana and Black Bean Saute recipe.
Ingredients
1 tablespoon cooking oil
1 banana, chopped
2 tablespoons honey
3/4 (14.5 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
1 pinch salt
1 (14 ounce) can coconut milk
Directions
Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.
1 tablespoon cooking oil
1 banana, chopped
2 tablespoons honey
3/4 (14.5 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
1 pinch salt
1 (14 ounce) can coconut milk
Directions
Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.
Healthy recipe : Blood Orange Bellini recipe.
Ingredients
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
Healthy recipe : Bloody Mary Ceviche recipe.
Ingredients
1 pound cooked, peeled, and deveined shrimp
1 pound roma (plum) tomatoes, chopped
1/2 red onion, chopped
1 cucumber, chopped
1 bunch cilantro, chopped
3/4 cup bottled Bloody Mary mix
hot pepper sauce to taste
salt and black pepper to taste
Directions
Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.
1 pound cooked, peeled, and deveined shrimp
1 pound roma (plum) tomatoes, chopped
1/2 red onion, chopped
1 cucumber, chopped
1 bunch cilantro, chopped
3/4 cup bottled Bloody Mary mix
hot pepper sauce to taste
salt and black pepper to taste
Directions
Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.
Healthy recipe : Breakfast Biscuits recipe.
Ingredients
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
Healthy recipe : Banana Spice Cookies recipe.
Ingredients
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed ripe bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs and bananas; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in nuts and raisins. Chill (dough will be very soft).
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned.
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed ripe bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs and bananas; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in nuts and raisins. Chill (dough will be very soft).
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned.
Healthy recipe : Bacon and Parmesan Penne Pasta recipe.
Ingredients
1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Directions
Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Directions
Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
Healthy recipe : Bryan's Sweet and Hot Tomato Pasta Sauce recipe.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon crumbled dried red chile pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon celery salt
3/4 cup brown sugar, divided
Directions
In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon crumbled dried red chile pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon celery salt
3/4 cup brown sugar, divided
Directions
In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
Healthy recipe : Berry Creme Parfaits recipe.
Ingredients
1/2 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 3/4 cups milk
2 cups sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries or raspberries, thawed
Directions
In a medium saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from the heat; stir in sour cream and vanilla. Cover and chill for about 2 hours or until the mixture mounds when dropped from a spoon. Spoon into parfait glasses or glass bowls. Top each with 1/4 cup berries. Serve immediately.
1/2 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 3/4 cups milk
2 cups sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries or raspberries, thawed
Directions
In a medium saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from the heat; stir in sour cream and vanilla. Cover and chill for about 2 hours or until the mixture mounds when dropped from a spoon. Spoon into parfait glasses or glass bowls. Top each with 1/4 cup berries. Serve immediately.
Healthy recipe : Blue Cheese Bites recipe.
Ingredients
1 (10 ounce) package refrigerated biscuit dough
1/2 cup butter, melted
5 ounces blue cheese, crumbled
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
Bake for 8 to 10 minutes.
1 (10 ounce) package refrigerated biscuit dough
1/2 cup butter, melted
5 ounces blue cheese, crumbled
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
Bake for 8 to 10 minutes.
Healthy recipe : Barley, Shrimp, and Corn Salad recipe.
Ingredients
1 cup barley
2 1/2 cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
1 cup barley
2 1/2 cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Healthy recipe : Baked Rosa Maria Fries recipe.
Ingredients
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Directions
Preheat an oven to 425 degrees F (220 degrees C). Spray a large baking sheet with cooking spray.
Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.
Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.
Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.
Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot.
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Directions
Preheat an oven to 425 degrees F (220 degrees C). Spray a large baking sheet with cooking spray.
Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.
Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.
Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.
Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot.
Healthy recipe : Almond Maple Granola recipe.
Ingredients
3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1 (14 ounce) package flaked coconut
1/3 cup unsalted sunflower seeds (optional)
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup raisins
Directions
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1 (14 ounce) package flaked coconut
1/3 cup unsalted sunflower seeds (optional)
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup raisins
Directions
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
Healthy recipe : Afghan Tomato Soup (Aush Goshti) recipe.
Ingredients
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
Healthy recipe : Beefy Tomato Pasta Soup recipe.
Ingredients
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into chunks
2 garlic cloves, minced
5 cups water
2 (14.5 ounce) cans diced Italian tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons
Directions
In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into chunks
2 garlic cloves, minced
5 cups water
2 (14.5 ounce) cans diced Italian tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons
Directions
In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Healthy recipe : Acorn Squash Butter recipe.
Ingredients
3 acorn squash, halved and seeded
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/4 cups brown sugar
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.
3 acorn squash, halved and seeded
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/4 cups brown sugar
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.
7/21/2011
Healthy recipe : Break-Apart Cookie Bites recipe.
Ingredients
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup finely chopped walnuts, divided
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in chocolate chips and 3/4 cup walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining nuts; press down gently. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool completely. Break into pieces.
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup finely chopped walnuts, divided
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in chocolate chips and 3/4 cup walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining nuts; press down gently. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool completely. Break into pieces.
Healthy recipe : Black and White Cookies I recipe.
Ingredients
1 cup unsalted butter
1 3/4 cups white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners' sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.
1 cup unsalted butter
1 3/4 cups white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners' sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.
Healthy recipe : Avocado Lime Pie recipe.
Ingredients
1 cup sieved avocado pulp
1 (14 ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
2 egg yolks
1 pinch salt
1 recipe pastry for a 9 inch single crust pie
Directions
Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
Chill pie several hours. Garnish with whipped cream, and serve.
1 cup sieved avocado pulp
1 (14 ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
2 egg yolks
1 pinch salt
1 recipe pastry for a 9 inch single crust pie
Directions
Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
Chill pie several hours. Garnish with whipped cream, and serve.
Healthy recipe : Burnt Peanuts recipe.
Ingredients
1 cup sugar
1/2 cup water
1 teaspoon red food coloring
2 cups raw Spanish peanuts with skins (no substitutes)
Directions
In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15-in. x 10-in. x 1-in. baking pan; separated with a fork. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
1 cup sugar
1/2 cup water
1 teaspoon red food coloring
2 cups raw Spanish peanuts with skins (no substitutes)
Directions
In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15-in. x 10-in. x 1-in. baking pan; separated with a fork. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
Healthy recipe : Burnt Sugar Chiffon Cake recipe.
Ingredients
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
Healthy recipe : Apricot Sponge Cake recipe.
Ingredients
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
Healthy recipe : Another Pork Chop Casserole recipe.
Ingredients
1 tablespoon vegetable oil
6 boneless pork chops
1 (16 ounce) package tater tots
1 (15.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup sour cream
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping.
Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops.
Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.
1 tablespoon vegetable oil
6 boneless pork chops
1 (16 ounce) package tater tots
1 (15.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup sour cream
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping.
Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops.
Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.
Healthy recipe : Avocado and Fruit Salad recipe.
Ingredients
2 avocados - peeled, pitted and diced
1 fresh peach - peeled, pitted and diced
1/2 cup diced sweet onion
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
2 avocados - peeled, pitted and diced
1 fresh peach - peeled, pitted and diced
1/2 cup diced sweet onion
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
Healthy recipe : Butter Baked Carrots recipe.
Ingredients
1 1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup dry bread crumbs
Directions
Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until mixture is bubbly and topping is golden brown.
1 1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup dry bread crumbs
Directions
Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until mixture is bubbly and topping is golden brown.
Healthy recipe : Apple Crisp I recipe.
Ingredients
3 1/2 pounds apples - peeled, cored and sliced
1/2 cup butter
1 cup brown sugar
1 cup all-purpose flour
3 packets instant maple and brown sugar oatmeal
1 pinch salt
1/2 cup chopped walnuts
1/4 cup maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar. Stir in flour, instant oatmeal and salt. Fold in walnuts. Sprinkle oatmeal mixture evenly over apples. Drizzle with maple syrup.
Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
3 1/2 pounds apples - peeled, cored and sliced
1/2 cup butter
1 cup brown sugar
1 cup all-purpose flour
3 packets instant maple and brown sugar oatmeal
1 pinch salt
1/2 cup chopped walnuts
1/4 cup maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar. Stir in flour, instant oatmeal and salt. Fold in walnuts. Sprinkle oatmeal mixture evenly over apples. Drizzle with maple syrup.
Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
Healthy recipe : Blueberry Mini Muffins recipe.
Ingredients
1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar
Directions
In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).
Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar
Directions
In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).
Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Healthy recipe : Berries and Cream recipe.
Ingredients
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
Healthy recipe : Autumn Glazed Pork Chops recipe.
Ingredients
4 boneless pork chops, 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Directions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.
4 boneless pork chops, 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Directions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.
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 : Baked Penne with Italian Sausage recipe.
Ingredients
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
Bake in preheated oven for 20 minutes, or until cheese is melted.
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
Bake in preheated oven for 20 minutes, or until cheese is melted.
Healthy recipe : Bob's Stuffed Mushrooms recipe.
Ingredients
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
Healthy recipe : Aracely's Flan recipe.
Ingredients
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
Healthy recipe : Alison's Slow Cooker Vegetable Beef Soup recipe.
Ingredients
1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil
Directions
Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.
1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil
Directions
Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.
Healthy recipe : A Fantastic Margarita recipe.
Ingredients
2 cups limeade prepared from concentrate
1/2 cup pineapple juice
1/2 cup orange juice
2 fluid ounces tequila
1 fluid ounce orange liqueur
Directions
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
In a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. Stir well and pour into the glasses, being careful not to rinse off the salt.
2 cups limeade prepared from concentrate
1/2 cup pineapple juice
1/2 cup orange juice
2 fluid ounces tequila
1 fluid ounce orange liqueur
Directions
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
In a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. Stir well and pour into the glasses, being careful not to rinse off the salt.
Healthy recipe : Breakfast Pizza recipe.
Ingredients
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Directions
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Directions
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Healthy recipe : Black Rice Pudding recipe.
Ingredients
1/3 cup uncooked glutinous black rice
1/2 cup uncooked glutinous white rice
1/3 cup palm sugar
3 cups water
1/3 cup coconut cream
1 teaspoon vanilla extract
Directions
Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.
1/3 cup uncooked glutinous black rice
1/2 cup uncooked glutinous white rice
1/3 cup palm sugar
3 cups water
1/3 cup coconut cream
1 teaspoon vanilla extract
Directions
Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.
Healthy recipe : Almond Tea Cakes recipe.
Ingredients
2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
1 egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Sliced almonds
Directions
In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice . Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.
2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
1 egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Sliced almonds
Directions
In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice . Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.
Healthy recipe : Almond Cookies (Dim Sum Variety) recipe.
Ingredients
red food coloring
1 cup vegetable shortening, plus
3 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.
red food coloring
1 cup vegetable shortening, plus
3 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.
Healthy recipe : Butter Crunch Pudding recipe.
Ingredients
1 cup all-purpose flour
1/2 cup flaked coconut
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
2 cups cold milk
1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice
Directions
In a bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1-in. baking pan. bake at 375 degrees F for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill for 5 minutes. Spoon half of the crumbs into four dessert bowls. Top with pudding and remaining crumb mixture.
1 cup all-purpose flour
1/2 cup flaked coconut
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
2 cups cold milk
1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice
Directions
In a bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1-in. baking pan. bake at 375 degrees F for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill for 5 minutes. Spoon half of the crumbs into four dessert bowls. Top with pudding and remaining crumb mixture.
Healthy recipe : Apple and Onion Dressing recipe.
Ingredients
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
Healthy recipe : Broccoli Corn Casserole recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli, thawed
1 (14.75 ounce) can cream-style corn
1 1/2 cups stuffing mix
1/2 cup butter, melted
Directions
In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown and bubbly.
1 (10 ounce) package frozen chopped broccoli, thawed
1 (14.75 ounce) can cream-style corn
1 1/2 cups stuffing mix
1/2 cup butter, melted
Directions
In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown and bubbly.
Healthy recipe : American Chop Suey II recipe.
Ingredients
1 (16 ounce) package uncooked elbow macaroni
1 pound lean ground beef
1 onion, chopped
2 (10.75 ounce) cans condensed tomato soup
salt and pepper to taste
Directions
Cook macaroni according to package directions.
Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.
1 (16 ounce) package uncooked elbow macaroni
1 pound lean ground beef
1 onion, chopped
2 (10.75 ounce) cans condensed tomato soup
salt and pepper to taste
Directions
Cook macaroni according to package directions.
Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.
Healthy recipe : Alabama Slammer I recipe.
Ingredients
1 fluid ounce sloe gin
1 fluid ounce Southern Comfort
1 fluid ounce triple sec liqueur
1 fluid ounce Galliano
6 fluid ounces orange juice
2 maraschino cherries
1 slice orange, garnish
Directions
In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice.
Garnish each with a cherry and 1/2 slice of orange.
1 fluid ounce sloe gin
1 fluid ounce Southern Comfort
1 fluid ounce triple sec liqueur
1 fluid ounce Galliano
6 fluid ounces orange juice
2 maraschino cherries
1 slice orange, garnish
Directions
In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice.
Garnish each with a cherry and 1/2 slice of orange.
Healthy recipe : Ambrosia Pecan Pie recipe.
Ingredients
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
Directions
In a large mixing bowl, beat eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut. Pour into pastry shell. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. If edges become too brown, cover with foil. Cool on a wire rack.
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
Directions
In a large mixing bowl, beat eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut. Pour into pastry shell. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. If edges become too brown, cover with foil. Cool on a wire rack.
Healthy recipe : Basler Mehlsuppa recipe.
Ingredients
4 tablespoons all-purpose flour
1 cup sliced onion
1/2 cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
1/2 cup shredded Gruyere cheese
salt and pepper to taste
Directions
In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.
In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.
Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.
4 tablespoons all-purpose flour
1 cup sliced onion
1/2 cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
1/2 cup shredded Gruyere cheese
salt and pepper to taste
Directions
In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.
In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.
Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.
Healthy recipe : Almond Strawberry Salad recipe.
Ingredients
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
Directions
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
Directions
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
7/20/2011
Healthy recipe : Beef 'N' Bean Starter recipe.
Ingredients
2 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (14.5 ounce) cans diced tomatoes with oil, garlic and onions, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.
2 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (14.5 ounce) cans diced tomatoes with oil, garlic and onions, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.
Healthy recipe : Brooke's Best Bombshell Brownies recipe.
Ingredients
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Healthy recipe : Banana Split Pudding recipe.
Ingredients
2/3 cup sugar
2 tablespoons Argo� Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon Spice Islands� Pure Vanilla Extract
2 bananas, sliced
1/4 cup fudge topping
Directions
Mix sugar, corn starch and salt in a large microwaveable bowl. Whisk in milk and egg yolks until well blended.
Microwave on HIGH (100%) for about 5 to 7 minutes, stirring every 1 to 2 minutes. Cook until pudding is thick and has boiled at least 1 minute. Remove from microwave. Stir in butter and vanilla. Cover surface with plastic wrap.
Chill 30 minutes.
Layer pudding with bananas and fudge topping in individual clear serving bowls. Garnish with whipped topping, chopped pecans and cherries, if desired.
2/3 cup sugar
2 tablespoons Argo� Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon Spice Islands� Pure Vanilla Extract
2 bananas, sliced
1/4 cup fudge topping
Directions
Mix sugar, corn starch and salt in a large microwaveable bowl. Whisk in milk and egg yolks until well blended.
Microwave on HIGH (100%) for about 5 to 7 minutes, stirring every 1 to 2 minutes. Cook until pudding is thick and has boiled at least 1 minute. Remove from microwave. Stir in butter and vanilla. Cover surface with plastic wrap.
Chill 30 minutes.
Layer pudding with bananas and fudge topping in individual clear serving bowls. Garnish with whipped topping, chopped pecans and cherries, if desired.
Healthy recipe : Alabama Mud Cake recipe.
Ingredients
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Healthy recipe : Brian's German Potato Salad recipe.
Ingredients
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
Healthy recipe : Almond Poppy Tea Cookies recipe.
Ingredients
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/3 cup Gold Medal� all-purpose flour
1 tablespoon poppy seeds
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 teaspoons almond extract
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 teaspoons water, or as needed
Directions
Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/3 cup Gold Medal� all-purpose flour
1 tablespoon poppy seeds
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 teaspoons almond extract
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 teaspoons water, or as needed
Directions
Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
Healthy recipe : Beefy Tomato Soup recipe.
Ingredients
1 pound ground beef
1 quart tomato juice
3 cups water
3/4 cup uncooked elbow macaroni
1 envelope onion soup mix
1/4 teaspoon chili powder
Directions
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until macaroni is tender.
1 pound ground beef
1 quart tomato juice
3 cups water
3/4 cup uncooked elbow macaroni
1 envelope onion soup mix
1/4 teaspoon chili powder
Directions
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until macaroni is tender.
Healthy recipe : Amazing Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup mayonnaise
2 cups Italian seasoned bread crumbs
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
Coat chicken breasts on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.
4 skinless, boneless chicken breast halves
1/2 cup mayonnaise
2 cups Italian seasoned bread crumbs
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
Coat chicken breasts on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.
Healthy recipe : Asparagus Angel Hair Pasta recipe.
Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)
Directions
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)
Directions
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
Healthy recipe : Apricot Cheesecake Bars recipe.
Ingredients
1/3 cup butter (no substitutes), softened
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup apricot jam, warmed
Directions
In a small mixing bowl, cream butter and brown sugar. Stir in flour and nuts; mix well. Set aside 1 cup for topping. Press remaining mixture into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Cool on a wire rack.
In another small mixing bowl, beat cream cheese and sugar. Add the egg, milk, lemon juice and vanilla; mix well. Spread the jam over cooled crust. Pour cream cheese mixture over jam. Sprinkle with reserved topping mixture; press down lightly. Bake at 350 degrees F for 17-20 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
1/3 cup butter (no substitutes), softened
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup apricot jam, warmed
Directions
In a small mixing bowl, cream butter and brown sugar. Stir in flour and nuts; mix well. Set aside 1 cup for topping. Press remaining mixture into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Cool on a wire rack.
In another small mixing bowl, beat cream cheese and sugar. Add the egg, milk, lemon juice and vanilla; mix well. Spread the jam over cooled crust. Pour cream cheese mixture over jam. Sprinkle with reserved topping mixture; press down lightly. Bake at 350 degrees F for 17-20 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Healthy recipe : Amy's Cilantro Cream Sauce recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Healthy recipe : Beef Onion Soup recipe.
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
Healthy recipe : Ambrosia Dessert Bowl recipe.
Ingredients
20 large marshmallows
2 cups heavy cream, divided
2 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 (20 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1 (10.75 ounce) loaf frozen pound cake, thawed and cubed
5 large navel oranges, peeled and sectioned
1/4 cup slivered almonds, toasted
Directions
Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely. Meanwhile, whip the remaining cream until thick. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut. Place half of the pound cake cubes in the bottom of a 2-1/2 to 3-qt. clear glass bowl. top with half of the orange sections. Top with half of the cream mixture. Repeat layers. Sprinkle with almonds. Chill until serving time.
20 large marshmallows
2 cups heavy cream, divided
2 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 (20 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1 (10.75 ounce) loaf frozen pound cake, thawed and cubed
5 large navel oranges, peeled and sectioned
1/4 cup slivered almonds, toasted
Directions
Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely. Meanwhile, whip the remaining cream until thick. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut. Place half of the pound cake cubes in the bottom of a 2-1/2 to 3-qt. clear glass bowl. top with half of the orange sections. Top with half of the cream mixture. Repeat layers. Sprinkle with almonds. Chill until serving time.
Healthy recipe : Broccoli, Corn, and Green Bean Saute recipe.
Ingredients
1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
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