Ingredients
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Directions
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
7/30/2011
Healthy recipe : Alex's Raw Chocolate Pudding recipe.
Ingredients
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
Healthy recipe : Apricot Apple Compote recipe.
Ingredients
10 dried apricots, sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Directions
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
10 dried apricots, sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Directions
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
Healthy recipe : Baked Pancakes with Sausages recipe.
Ingredients
1 pound pork sausage links
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
1 1/2 cups milk
3 tablespoons shortening, melted
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into 10 pieces and serve hot with butter and syrup.
1 pound pork sausage links
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
1 1/2 cups milk
3 tablespoons shortening, melted
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into 10 pieces and serve hot with butter and syrup.
Healthy recipe : Bacon Deviled Eggs recipe.
Ingredients
6 slices bacon
1/4 cup ranch dressing
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
6 slices bacon
1/4 cup ranch dressing
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
Healthy recipe : Almond Bars I recipe.
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
2 egg yolks
3/4 cup butter
1/2 cup any flavor fruit jam
2 egg whites
1/4 teaspoon almond extract
1/4 cup white sugar
1/2 cup flaked coconut
1/2 cup blanched slivered almonds
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, 1/2 cup sugar and salt. Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan.
Bake 15 to 20 minutes in the preheated oven. When the crust cools a little bit, spread with the jam or jelly, and set aside.
In a clean bowl, whip the egg whites until they reach soft peaks. Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven.
Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
2 egg yolks
3/4 cup butter
1/2 cup any flavor fruit jam
2 egg whites
1/4 teaspoon almond extract
1/4 cup white sugar
1/2 cup flaked coconut
1/2 cup blanched slivered almonds
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, 1/2 cup sugar and salt. Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan.
Bake 15 to 20 minutes in the preheated oven. When the crust cools a little bit, spread with the jam or jelly, and set aside.
In a clean bowl, whip the egg whites until they reach soft peaks. Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven.
Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.
Healthy recipe : Balsamic Pear, Chicken, and Asparagus recipe.
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar
Directions
Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
Cook on Low for 4 to 6 hours.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar
Directions
Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
Cook on Low for 4 to 6 hours.
Healthy recipe : Baked Tuna 'Crab' Cakes recipe.
Ingredients
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
1 cup yellow cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
1 cup yellow cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
Healthy recipe : Beer Biscuits recipe.
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer
Directions
Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer
Directions
Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.
Healthy recipe : Aji de Gallina recipe.
Ingredients
2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
1/4 cup kalamata olives, pitted and quartered
Directions
Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
1/4 cup kalamata olives, pitted and quartered
Directions
Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
Healthy recipe : Apple Cinnamon Oatmeal recipe.
Ingredients
1 cup water
1/4 cup apple juice
1 apple, cored and chopped
2/3 cup rolled oats
1 teaspoon ground cinnamon
1 cup milk
Directions
Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings.
1 cup water
1/4 cup apple juice
1 apple, cored and chopped
2/3 cup rolled oats
1 teaspoon ground cinnamon
1 cup milk
Directions
Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings.
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 : Busy Mom Peach Cobbler recipe.
Ingredients
1/2 cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
1/4 teaspoon ground cinnamon, or to taste
1/8 teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar
Directions
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
1/2 cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
1/4 teaspoon ground cinnamon, or to taste
1/8 teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar
Directions
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
Healthy recipe : Blueberry Dump Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Healthy recipe : Beer Brats with Chutney and Sauerkraut recipe.
Ingredients
1 (19 ounce) package Bob Evans� Beer Brats
1/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon fresh rosemary, minced
1 tablespoon cider vinegar
For Mustard Chutney:
1/2 cup Major Grey mango chutney
1/4 cup Dijon mustard
1/4 cup diced onion
1/4 cup diced celery
1 (14 ounce) can sauerkraut
Directions
Simmer Bratwurst in 1/2-cup water for 15 minutes, turning occasionally and adding more water if necessary. Remove from skillet. Preheat grill to medium heat. In small bowl, combine mustard, garlic, rosemary and vinegar. Brush to cover bratwurst. Grill bratwurst until internal temperature is 160 degrees F, about 5 to 10 minutes.
To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until hot. Serve bratwurst on top of sauerkraut with Mustard Chutney on the side.
1 (19 ounce) package Bob Evans� Beer Brats
1/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon fresh rosemary, minced
1 tablespoon cider vinegar
For Mustard Chutney:
1/2 cup Major Grey mango chutney
1/4 cup Dijon mustard
1/4 cup diced onion
1/4 cup diced celery
1 (14 ounce) can sauerkraut
Directions
Simmer Bratwurst in 1/2-cup water for 15 minutes, turning occasionally and adding more water if necessary. Remove from skillet. Preheat grill to medium heat. In small bowl, combine mustard, garlic, rosemary and vinegar. Brush to cover bratwurst. Grill bratwurst until internal temperature is 160 degrees F, about 5 to 10 minutes.
To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until hot. Serve bratwurst on top of sauerkraut with Mustard Chutney on the side.
Healthy recipe : Apricot Chicken I recipe.
Ingredients
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.
Healthy recipe : Baked Pancakes with Sausages recipe.
Ingredients
1 pound pork sausage links
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
1 1/2 cups milk
3 tablespoons shortening, melted
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into 10 pieces and serve hot with butter and syrup.
1 pound pork sausage links
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
1 1/2 cups milk
3 tablespoons shortening, melted
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into 10 pieces and serve hot with butter and syrup.
Healthy recipe : Burger Francois recipe.
Ingredients
1 tablespoon Dijon mustard
1 tablespoon fat-free sour cream
1 Morningstar Farms� Grillers� Original
1 hamburger bun, split and toasted
1/3 cup baby arugula
1 tablespoon crumbled Roquefort cheese or blue cheese
Directions
In small bowl, stir together mustard and sour cream. Cover and refrigerate until serving time.
Cook veggie burger according to package directions.
Serve burger in bun along with arugula, mustard mixture and cheese.
1 tablespoon Dijon mustard
1 tablespoon fat-free sour cream
1 Morningstar Farms� Grillers� Original
1 hamburger bun, split and toasted
1/3 cup baby arugula
1 tablespoon crumbled Roquefort cheese or blue cheese
Directions
In small bowl, stir together mustard and sour cream. Cover and refrigerate until serving time.
Cook veggie burger according to package directions.
Serve burger in bun along with arugula, mustard mixture and cheese.
Healthy recipe : Baked Chicken and Zucchini recipe.
Ingredients
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs
4 boneless, skinless chicken breast halves
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup shredded mozzarella cheese, divided
2 teaspoons minced fresh basil
Directions
In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs
4 boneless, skinless chicken breast halves
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup shredded mozzarella cheese, divided
2 teaspoons minced fresh basil
Directions
In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
Healthy recipe : Blueberry Bake recipe.
Ingredients
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon white sugar
1/2 cup lowfat buttermilk
2 tablespoons honey
1 tablespoon white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup water
2 tablespoons lemon juice
3 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C).
To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
Drop biscuit dough onto berry mixture by tablespoonfuls.
Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon white sugar
1/2 cup lowfat buttermilk
2 tablespoons honey
1 tablespoon white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup water
2 tablespoons lemon juice
3 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C).
To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
Drop biscuit dough onto berry mixture by tablespoonfuls.
Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.
Healthy recipe : Best Peanut Dressing recipe.
Ingredients
1/3 cup creamy peanut butter
1/2 cup mayonnaise
1/2 cup honey
1 1/2 cups half-and-half cream
1 (3 ounce) package cream cheese, softened
1/2 cup whipped cream
Directions
Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.
1/3 cup creamy peanut butter
1/2 cup mayonnaise
1/2 cup honey
1 1/2 cups half-and-half cream
1 (3 ounce) package cream cheese, softened
1/2 cup whipped cream
Directions
Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.
Healthy recipe : Broiled Scallops recipe.
Ingredients
1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice
Directions
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice
Directions
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Healthy recipe : Asian Roll Lettuce Wrap recipe.
Ingredients
1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root
1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes
1/3 cup light soy sauce
1/3 cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon sugar
Directions
In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root
1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes
1/3 cup light soy sauce
1/3 cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon sugar
Directions
In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
Healthy recipe : Anise Cookies I recipe.
Ingredients
6 3/4 cups white sugar
4 cups shortening
2 cups milk
2 teaspoons baking soda
2 ounces anise oil
21 cups all-purpose flour
Directions
Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well. Gradually add the flour, mixing well.
Preheat oven to 350 degrees F (180 degrees C).
Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes.
Bake 10 to 12 minutes until edges begin to brown. Allow to cool, and frost with Easy Creamy Frosting.
6 3/4 cups white sugar
4 cups shortening
2 cups milk
2 teaspoons baking soda
2 ounces anise oil
21 cups all-purpose flour
Directions
Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well. Gradually add the flour, mixing well.
Preheat oven to 350 degrees F (180 degrees C).
Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes.
Bake 10 to 12 minutes until edges begin to brown. Allow to cool, and frost with Easy Creamy Frosting.
Healthy recipe : Black Bean Hummus with Tahini recipe.
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tahini paste
1/4 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon olive oil, for drizzling
Directions
Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. Chill 1 hour before serving. Drizzle with 1 teaspoon olive oil to garnish.
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tahini paste
1/4 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon olive oil, for drizzling
Directions
Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. Chill 1 hour before serving. Drizzle with 1 teaspoon olive oil to garnish.
Healthy recipe : Asparagus in Vinaigrette recipe.
Ingredients
2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
2 green onions, chopped
2 tablespoons diced green bell pepper
2 tablespoons sweet pickle relish
1 garlic clove, minced
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon diced onion
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover ad steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
2 green onions, chopped
2 tablespoons diced green bell pepper
2 tablespoons sweet pickle relish
1 garlic clove, minced
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon diced onion
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover ad steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
Healthy recipe : Blackened Green Beans recipe.
Ingredients
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
Healthy recipe : Boiled Fruit Cake recipe.
Ingredients
1 cup water
4 cups candied mixed fruit
1 cup white sugar
3/4 cup butter
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
Directions
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.
1 cup water
4 cups candied mixed fruit
1 cup white sugar
3/4 cup butter
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
Directions
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.
Healthy recipe : Breakfast Bars recipe.
Ingredients
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
2 cups chopped pecans
1 cup flaked coconut
1 cup semisweet chocolate chips
Directions
In a mixing bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. x 2-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust.
Bake at 350 degrees F for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
2 cups chopped pecans
1 cup flaked coconut
1 cup semisweet chocolate chips
Directions
In a mixing bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. x 2-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust.
Bake at 350 degrees F for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Healthy recipe : Apples 'n' Onion Topped Chops recipe.
Ingredients
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
Healthy recipe : Awesome Slow Cooker Pot Roast recipe.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
7/29/2011
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 : Angel's Old Fashioned Beef Stew recipe.
Ingredients
4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all-purpose flour
1 tablespoon cold water
Directions
In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all-purpose flour
1 tablespoon cold water
Directions
In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Healthy recipe : Boiled Custard II recipe.
Ingredients
2 1/2 cups white sugar
1 gallon milk
1 teaspoon vanilla extract
Directions
In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.
In the lower pot of a double boiler, add water and bring to a low boil. Into the top pot, pour milk and sugar mixture. Cook over medium heat until mixture coats a spoon, about 30 minutes.
Add vanilla extract and strain using a sieve. Chill before serving.
2 1/2 cups white sugar
1 gallon milk
1 teaspoon vanilla extract
Directions
In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.
In the lower pot of a double boiler, add water and bring to a low boil. Into the top pot, pour milk and sugar mixture. Cook over medium heat until mixture coats a spoon, about 30 minutes.
Add vanilla extract and strain using a sieve. Chill before serving.
Healthy recipe : Buffalo Chicken Dipping Balls recipe.
Ingredients
2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot�)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs
Directions
Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot�)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs
Directions
Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
Healthy recipe : Apricot Braids recipe.
Ingredients
2 1/4 cups chopped dried apricots
1 1/2 cups water, divided
1 1/2 cups packed brown sugar
5 1/2 cups all-purpose flour
3/4 cup sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/2 cup butter or margarine, softened
3 eggs, beaten
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth.
In a mixing bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. add eggs; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes.
Punch dough down; divide into thirds. On greased baking sheets; roll out each portion into a 12-in. x 8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.
2 1/4 cups chopped dried apricots
1 1/2 cups water, divided
1 1/2 cups packed brown sugar
5 1/2 cups all-purpose flour
3/4 cup sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/2 cup butter or margarine, softened
3 eggs, beaten
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth.
In a mixing bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. add eggs; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes.
Punch dough down; divide into thirds. On greased baking sheets; roll out each portion into a 12-in. x 8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.
Healthy recipe : Angel Pudding recipe.
Ingredients
1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
Healthy recipe : Beef and Salsa Dip recipe.
Ingredients
1 pound ground beef
1 (16 ounce) jar salsa
1 (8 ounce) container sour cream
1/2 head iceberg lettuce - rinsed, dried, and shredded
1/2 pound shredded Cheddar cheese
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain off excess fat. Stir in salsa, and simmer over low heat for 10 minutes.
Pat cooked meat into bottom of a pie plate, cover, and refrigerate.
When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese.
1 pound ground beef
1 (16 ounce) jar salsa
1 (8 ounce) container sour cream
1/2 head iceberg lettuce - rinsed, dried, and shredded
1/2 pound shredded Cheddar cheese
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain off excess fat. Stir in salsa, and simmer over low heat for 10 minutes.
Pat cooked meat into bottom of a pie plate, cover, and refrigerate.
When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese.
Healthy recipe : Banana Slush Punch recipe.
Ingredients
4 ripe bananas
2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters ginger ale
Directions
In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.
4 ripe bananas
2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters ginger ale
Directions
In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.
Healthy recipe : Banana Cake X recipe.
Ingredients
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
Healthy recipe : Best Beet Salad recipe.
Ingredients
1 bunch beets
1/2 cup mayonnaise
salt and black pepper to taste
Directions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.
1 bunch beets
1/2 cup mayonnaise
salt and black pepper to taste
Directions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.
Healthy recipe : Ben's Seafood Dip recipe.
Ingredients
1 (8 ounce) package cream cheese
1 (.25 ounce) package unflavored gelatin
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup chopped celery
3/4 cup chopped green onions
3/4 cup water chestnuts, drained
1 1/2 cups cooked shrimp, peeled and deveined
Directions
Place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. Blend until creamy.
Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Chill in the refrigerator approximately 1 hour before serving.
1 (8 ounce) package cream cheese
1 (.25 ounce) package unflavored gelatin
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup chopped celery
3/4 cup chopped green onions
3/4 cup water chestnuts, drained
1 1/2 cups cooked shrimp, peeled and deveined
Directions
Place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. Blend until creamy.
Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Chill in the refrigerator approximately 1 hour before serving.
Healthy recipe : Bananas Foster over Puff Pastry recipe.
Ingredients
1 sheet Pepperidge Farm� Puff Pastry
6 medium bananas, peeled
1/2 cup packed brown sugar
1/4 cup rum
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup sour cream
1 tablespoon packed brown sugar
Directions
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.
Cut bananas in half lengthwise and then crosswise into slices.
Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat.
Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.
1 sheet Pepperidge Farm� Puff Pastry
6 medium bananas, peeled
1/2 cup packed brown sugar
1/4 cup rum
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup sour cream
1 tablespoon packed brown sugar
Directions
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.
Cut bananas in half lengthwise and then crosswise into slices.
Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat.
Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.
Healthy recipe : Blue Cheese and Pear Tartlets recipe.
Ingredients
4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells
Directions
Prebake phyllo shells according to package directions. Set aside to cool.
Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells
Directions
Prebake phyllo shells according to package directions. Set aside to cool.
Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Healthy recipe : Bean Burrito Casserole recipe.
Ingredients
6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup
1/2 cup sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped (optional)
1 avocados - peeled, pitted and sliced (optional)
1 (2.25 ounce) can sliced black olives, drained (optional)
1/2 cup salsa (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.
6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup
1/2 cup sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese
1 medium tomato, chopped (optional)
1 avocados - peeled, pitted and sliced (optional)
1 (2.25 ounce) can sliced black olives, drained (optional)
1/2 cup salsa (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.
Healthy recipe : Allison's Cold Crab Dip recipe.
Ingredients
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
Directions
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
Directions
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
Healthy recipe : Brunch Peanut Butter Muffins recipe.
Ingredients
CRISCO� Original No-Stick Cooking Spray
2 cups PILLSBURY BEST� All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1/3 cup Crisco� All-Vegetable Oil
3 tablespoons sugar
3 tablespoons PILLSBURY BEST� All Purpose Flour
3 tablespoons Jif� Creamy Peanut Butter or Jif� Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
CRISCO� Original No-Stick Cooking Spray
2 cups PILLSBURY BEST� All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1/3 cup Crisco� All-Vegetable Oil
3 tablespoons sugar
3 tablespoons PILLSBURY BEST� All Purpose Flour
3 tablespoons Jif� Creamy Peanut Butter or Jif� Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
Healthy recipe : Arrabbiata Sauce recipe.
Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
Healthy recipe : Berry Crumb Bars recipe.
Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
Healthy recipe : Banana Pancake Muffins recipe.
Ingredients
1/2 cup shortening
1 cup brown sugar
1 banana, diced
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups soy milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
1/2 cup shortening
1 cup brown sugar
1 banana, diced
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups soy milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
Healthy recipe : Banana Cake Cookies recipe.
Ingredients
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
Healthy recipe : All-Bran Big and Juicy 1/4-lb. Burgers recipe.
Ingredients
1 pound lean ground beef
1 cup Kellogg's* All-Bran* Original cereal
1/4 cup finely chopped onion
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 teaspoon vegetable oil
Directions
In large bowl, combine all ingredients, except oil. Mix well and shape into 4 uniform patties.
In large non-stick skillet over medium heat, heat oil. Add patties; cook 3 to 4 minutes per side. Alternatively, grill over medium-high heat on barbecue or under broiler.
Serve on toasted whole grain rolls with your favourite condiments.
1 pound lean ground beef
1 cup Kellogg's* All-Bran* Original cereal
1/4 cup finely chopped onion
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 teaspoon vegetable oil
Directions
In large bowl, combine all ingredients, except oil. Mix well and shape into 4 uniform patties.
In large non-stick skillet over medium heat, heat oil. Add patties; cook 3 to 4 minutes per side. Alternatively, grill over medium-high heat on barbecue or under broiler.
Serve on toasted whole grain rolls with your favourite condiments.
Healthy recipe : Berry Cream Dream recipe.
Ingredients
1/4 cup raspberry rum
1/4 cup raspberry schnapps
1/2 cup frozen strawberry juice concentrate
12 frozen strawberries
12 ice cubes
1/4 cup cold water
1 tablespoon white sugar
1/2 cup heavy cream
Directions
Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.
1/4 cup raspberry rum
1/4 cup raspberry schnapps
1/2 cup frozen strawberry juice concentrate
12 frozen strawberries
12 ice cubes
1/4 cup cold water
1 tablespoon white sugar
1/2 cup heavy cream
Directions
Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.
Healthy recipe : Braided Peppery Cheese Rolls recipe.
Ingredients
4 1/4 cups all-purpose flour
3 tablespoons sugar
2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 1/2 cups milk
1/4 cup butter
1/2 cup shredded Cheddar cheese
Directions
In a large mixing bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Bake at 375 degrees F for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool.
4 1/4 cups all-purpose flour
3 tablespoons sugar
2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 1/2 cups milk
1/4 cup butter
1/2 cup shredded Cheddar cheese
Directions
In a large mixing bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Bake at 375 degrees F for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool.
Healthy recipe : Antipasto Salad recipe.
Ingredients
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
Healthy recipe : Barbecued Beef Brisket recipe.
Ingredients
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
2 1/2 pounds fresh beef brisket*, trimmed
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon ground mustard
Directions
Combine the first six ingredients; rub over brisket. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
2 1/2 pounds fresh beef brisket*, trimmed
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon ground mustard
Directions
Combine the first six ingredients; rub over brisket. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
Healthy recipe : Berry-Filled Doughnuts recipe.
Ingredients
4 cups vegetable oil
1 (7.5 ounce) package refrigerated buttermilk biscuits, separated
3/4 cup seedless strawberry jam
1 cup confectioners' sugar
Directions
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately.
4 cups vegetable oil
1 (7.5 ounce) package refrigerated buttermilk biscuits, separated
3/4 cup seedless strawberry jam
1 cup confectioners' sugar
Directions
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately.
Healthy recipe : Blurry-Eyed Kicker recipe.
Ingredients
1/4 fluid ounce melon liqueur
1/4 fluid ounce Southern Comfort liqueur
1/4 fluid ounce banana liqueur
1/4 fluid ounce vodka
3/4 fluid ounce orange juice
1/2 ounce whiskey sour mix
2 cups ice
Directions
Fill a cocktail shaker with ice. Pour in the melon liqueur, Southern Comfort, Banana liqueur, vodka, orange juice and sour mix.
Shake vigorously for 1 to 2 minutes. Strain into a highball glass and serve.
1/4 fluid ounce melon liqueur
1/4 fluid ounce Southern Comfort liqueur
1/4 fluid ounce banana liqueur
1/4 fluid ounce vodka
3/4 fluid ounce orange juice
1/2 ounce whiskey sour mix
2 cups ice
Directions
Fill a cocktail shaker with ice. Pour in the melon liqueur, Southern Comfort, Banana liqueur, vodka, orange juice and sour mix.
Shake vigorously for 1 to 2 minutes. Strain into a highball glass and serve.
Healthy recipe : Buried Treasure Date Bars recipe.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups white sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup wheat bran
1 1/2 cups dates, pitted and chopped
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking pan.
Combine flour, baking powder and salt and set aside. Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture. Fold in bran flakes, dates and nuts. In a large bowl, beat egg whites until stiff but not dry and fold into date mixture.
Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored. Leave in pan and cool on wire rack. Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar.
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups white sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup wheat bran
1 1/2 cups dates, pitted and chopped
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking pan.
Combine flour, baking powder and salt and set aside. Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture. Fold in bran flakes, dates and nuts. In a large bowl, beat egg whites until stiff but not dry and fold into date mixture.
Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored. Leave in pan and cool on wire rack. Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar.
Healthy recipe : Apple Cheese Danish recipe.
Ingredients
1 (24 ounce) carton cottage cheese
3 apples - peeled, cored and thinly sliced
1 teaspoon lemon juice
1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1 teaspoon vanilla extract
1 (17.5 ounce) package frozen puff pastry, thawed
3 tablespoons white sugar for decoration
Directions
Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
1 (24 ounce) carton cottage cheese
3 apples - peeled, cored and thinly sliced
1 teaspoon lemon juice
1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1 teaspoon vanilla extract
1 (17.5 ounce) package frozen puff pastry, thawed
3 tablespoons white sugar for decoration
Directions
Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
Healthy recipe : Blueberry Crisp II recipe.
Ingredients
4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup mayonnaise
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup mayonnaise
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
Healthy recipe : Barbecued Alaskan Salmon recipe.
Ingredients
2 tablespoons butter
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
4 salmon steaks (1 inch thick)
Directions
In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
2 tablespoons butter
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
4 salmon steaks (1 inch thick)
Directions
In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
Healthy recipe : Amazingly Yummy Surprise Inside Cookies recipe.
Ingredients
2 cups butter, softened
2 3/4 cups all-purpose flour
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)
1/4 cup confectioners' sugar for rolling
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet.
Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioners sugar while still warm.
2 cups butter, softened
2 3/4 cups all-purpose flour
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)
1/4 cup confectioners' sugar for rolling
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet.
Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioners sugar while still warm.
Healthy recipe : Adel's Red Wine Steak Marinade recipe.
Ingredients
1 cup dry red wine
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 cup canola oil
Directions
To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
1 cup dry red wine
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 cup canola oil
Directions
To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
Healthy recipe : Almond Carrots recipe.
Ingredients
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Healthy recipe : Almond Crescents recipe.
Ingredients
1 cup butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
3/4 cup finely ground almonds
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Combine flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. Bake at 325 degrees F for 14-16 minutes or until set. Cool for 2 minutes. Combine confectioners' sugar and cinnamon; dip warm cookies in sugar mixture. Place on wire racks to cool.
1 cup butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
3/4 cup finely ground almonds
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Combine flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. Bake at 325 degrees F for 14-16 minutes or until set. Cool for 2 minutes. Combine confectioners' sugar and cinnamon; dip warm cookies in sugar mixture. Place on wire racks to cool.
Healthy recipe : Amazing Apple Cake recipe.
Ingredients
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
Healthy recipe : Apple Brine for Turkey the Night Before Cooking recipe.
Ingredients
2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes
Directions
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes
Directions
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Healthy recipe : Blueberry Buttermilk Coffeecake recipe.
Ingredients
1/2 cup butter
1 1/3 cups white sugar
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1/2 cup butter
1 1/3 cups white sugar
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Healthy recipe : Brown-Eyed Susans II recipe.
Ingredients
1/2 cup butter
1/2 cup margarine
1/4 cup confectioners' sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 cups confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
3 tablespoons hot water
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.
1/2 cup butter
1/2 cup margarine
1/4 cup confectioners' sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 cups confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
3 tablespoons hot water
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.
Healthy recipe : Banana Split Oat Bran Pancakes recipe.
Ingredients
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST� All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO� Original No-Stick Cooking Spray
1/2 cup SMUCKER'S� Strawberry Low Sugar Preserves
SMUCKER'S� Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST� All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO� Original No-Stick Cooking Spray
1/2 cup SMUCKER'S� Strawberry Low Sugar Preserves
SMUCKER'S� Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
Healthy recipe : Breezy Key Lime Pie with Strawberry Rhubarb Glaze recipe.
Ingredients
3 cups vanilla wafer crumbs
3 tablespoons butter, softened
2 (14 ounce) cans sweetened condensed milk
1 cup fresh Key lime juice
6 egg yolks
1 teaspoon vanilla extract
1 teaspoon Key lime zest
2 stalks fresh rhubarb, diced
2 cups chopped fresh strawberries
1 cup white sugar
1/2 cup water
2 teaspoons powdered fruit pectin
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.
3 cups vanilla wafer crumbs
3 tablespoons butter, softened
2 (14 ounce) cans sweetened condensed milk
1 cup fresh Key lime juice
6 egg yolks
1 teaspoon vanilla extract
1 teaspoon Key lime zest
2 stalks fresh rhubarb, diced
2 cups chopped fresh strawberries
1 cup white sugar
1/2 cup water
2 teaspoons powdered fruit pectin
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.
Healthy recipe : Alabama Slammer II recipe.
Ingredients
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 dash grenadine syrup
4 fluid ounces orange juice
Directions
In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir.
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 dash grenadine syrup
4 fluid ounces orange juice
Directions
In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir.
Healthy recipe : Apple Pecan Cobbler recipe.
Ingredients
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
7/28/2011
Healthy recipe : Blueberry Coffee Cake recipe.
Ingredients
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
Directions
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
Directions
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Healthy recipe : Blueberry Dream Pie recipe.
Ingredients
1 (9 inch) pie shell, baked
4 ounces cream cheese, softened
1/2 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1/2 (21 ounce) can blueberry pie filling
Directions
Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
1 (9 inch) pie shell, baked
4 ounces cream cheese, softened
1/2 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1/2 (21 ounce) can blueberry pie filling
Directions
Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
Healthy recipe : Bacon Roasted Chicken recipe.
Ingredients
2 tablespoons butter
1 (4 pound) whole chicken
salt and pepper to taste
1 teaspoon dried thyme
2 carrots, cut in chunks
paprika to taste
8 slices bacon
2 cups beef broth
Directions
Preheat the oven to 450 degrees F (220 degrees C).
Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
2 tablespoons butter
1 (4 pound) whole chicken
salt and pepper to taste
1 teaspoon dried thyme
2 carrots, cut in chunks
paprika to taste
8 slices bacon
2 cups beef broth
Directions
Preheat the oven to 450 degrees F (220 degrees C).
Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
Healthy recipe : Baked Chicken and Cheese Risotto recipe.
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup or Campbell's� Condensed 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 pound skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice
Directions
Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
Bake at 400 degrees F. for 35 min. Stir.
Bake for 10 min. or until hot and rice is done. Let stand 5 min.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup or Campbell's� Condensed 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 pound skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice
Directions
Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
Bake at 400 degrees F. for 35 min. Stir.
Bake for 10 min. or until hot and rice is done. Let stand 5 min.
Healthy recipe : Brown Family's Favorite Pumpkin Pie recipe.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
Healthy recipe : Baked Ziti III recipe.
Ingredients
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Healthy recipe : BBQ Sausage and Peppers recipe.
Ingredients
2 pounds spicy Italian sausage, sliced
1 large red bell pepper, cut into large chunks
1/4 pound jalapeno peppers, cut into large pieces
1 large red onion, cut into chunks
1 (12 fluid ounce) can beer
1/2 pound sliced provolone cheese
Directions
Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate.
Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking.
2 pounds spicy Italian sausage, sliced
1 large red bell pepper, cut into large chunks
1/4 pound jalapeno peppers, cut into large pieces
1 large red onion, cut into chunks
1 (12 fluid ounce) can beer
1/2 pound sliced provolone cheese
Directions
Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate.
Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking.
Healthy recipe : Bacon and Balsamic Glazed Sugar Snap Peas recipe.
Ingredients
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
Healthy recipe : Apple Stick Salad recipe.
Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
3 tart apples - peeled, cored and julienned
2/3 cup chopped onion
1/2 cup chopped dill pickles
Directions
In a small bowl, combine sugar and vinegar.
In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.
1/2 cup white sugar
1/2 cup distilled white vinegar
3 tart apples - peeled, cored and julienned
2/3 cup chopped onion
1/2 cup chopped dill pickles
Directions
In a small bowl, combine sugar and vinegar.
In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.
Healthy recipe : Absolutely Delicious Stuffed Calamari recipe.
Ingredients
12 calamari tubes
2 green onions, finely chopped
6 cloves garlic, minced
1/2 pound chopped cooked shrimp meat
1/2 pound cooked crabmeat, diced
1 tablespoon lemon juice
3/4 cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
3/4 cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta
Directions
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.
Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
12 calamari tubes
2 green onions, finely chopped
6 cloves garlic, minced
1/2 pound chopped cooked shrimp meat
1/2 pound cooked crabmeat, diced
1 tablespoon lemon juice
3/4 cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
3/4 cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta
Directions
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.
Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
Healthy recipe : Blueberry Vodka Martinis recipe.
Ingredients
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
Healthy recipe : Aunt Rita's Italian Stew recipe.
Ingredients
1 pound mild Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced (optional)
2 cups sliced fresh mushrooms (optional)
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 tablespoons grated Parmesan cheese
Directions
Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
1 pound mild Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced (optional)
2 cups sliced fresh mushrooms (optional)
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 tablespoons grated Parmesan cheese
Directions
Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
Healthy recipe : Apricot Barley Casserole recipe.
Ingredients
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
Healthy recipe : Bake Sale Lemon Bars recipe.
Ingredients
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
Healthy recipe : Bean Potato Enchiladas recipe.
Ingredients
2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
1/2 cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
1/2 cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
Healthy recipe : Baked Asian-Style Honey Chicken recipe.
Ingredients
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Healthy recipe : Brown Rice Pudding III recipe.
Ingredients
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Healthy recipe : Absolutely Fabulous Greek/House Dressing recipe.
Ingredients
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Healthy recipe : Better than Grandma's Brownies recipe.
Ingredients
6 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 3/4 cups white sugar
1/2 teaspoon salt
1 1/2 cups chopped walnuts
Directions
Preheat oven to 375 degrees F. Grease and flour a 9x13 inch baking pan.
In double boiler over low heat, melt the chocolate and butter together, stirring frequently until smooth. Remove from heat and let cool.
In a large mixing bowl, mix together eggs, vanilla, salt and sugar. Beat with an electric mixer for 8 to 10 minutes. Slowly pour in chocolate mixture and flour. Stir in the walnuts. Spread batter evenly in the prepared pan
Bake for 17 to 20 minutes in the preheated oven, until the top is crackled. Let cool for 2 hours before cutting into squares.
6 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 3/4 cups white sugar
1/2 teaspoon salt
1 1/2 cups chopped walnuts
Directions
Preheat oven to 375 degrees F. Grease and flour a 9x13 inch baking pan.
In double boiler over low heat, melt the chocolate and butter together, stirring frequently until smooth. Remove from heat and let cool.
In a large mixing bowl, mix together eggs, vanilla, salt and sugar. Beat with an electric mixer for 8 to 10 minutes. Slowly pour in chocolate mixture and flour. Stir in the walnuts. Spread batter evenly in the prepared pan
Bake for 17 to 20 minutes in the preheated oven, until the top is crackled. Let cool for 2 hours before cutting into squares.
Healthy recipe : Black Walnut Pound Cake recipe.
Ingredients
1 cup butter, softened
1/2 cup shortening
3 cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped black walnuts
CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately with milk and extracts to creamed mixture, beating on low speed just until combined. Fold in nuts. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for about 1 hour and 25 minutes or until cake tests done. Cool 10 minutes on a wire rack before removing from pan. Cool thoroughly. For frosting, beat cream cheese and butter in a medium mixing bowl. Add sugar and mix well. Add vanilla; beat until smooth. Spread on cooled cake. Cake can be made with or without frosting.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped black walnuts
CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately with milk and extracts to creamed mixture, beating on low speed just until combined. Fold in nuts. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for about 1 hour and 25 minutes or until cake tests done. Cool 10 minutes on a wire rack before removing from pan. Cool thoroughly. For frosting, beat cream cheese and butter in a medium mixing bowl. Add sugar and mix well. Add vanilla; beat until smooth. Spread on cooled cake. Cake can be made with or without frosting.
Healthy recipe : Almond Crescents recipe.
Ingredients
1 cup butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
3/4 cup finely ground almonds
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Combine flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. Bake at 325 degrees F for 14-16 minutes or until set. Cool for 2 minutes. Combine confectioners' sugar and cinnamon; dip warm cookies in sugar mixture. Place on wire racks to cool.
1 cup butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
3/4 cup finely ground almonds
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Combine flour, almonds and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent. Bake at 325 degrees F for 14-16 minutes or until set. Cool for 2 minutes. Combine confectioners' sugar and cinnamon; dip warm cookies in sugar mixture. Place on wire racks to cool.
Healthy recipe : BBQ Salmon over Mixed Greens recipe.
Ingredients
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
1 1/2 cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
1/2 cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
Preheat grill for high heat.
Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
1 1/2 cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
1/2 cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
Preheat grill for high heat.
Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.
Healthy recipe : Black-Bottom Ice Cream Pie recipe.
Ingredients
1 1/2 cups crushed gingersnaps
1/4 cup confectioners' sugar
1/3 cup butter or margarine, melted
1 cup chocolate ice cream, softened
1 cup semisweet chocolate chips
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Directions
Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving.
1 1/2 cups crushed gingersnaps
1/4 cup confectioners' sugar
1/3 cup butter or margarine, melted
1 cup chocolate ice cream, softened
1 cup semisweet chocolate chips
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Directions
Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving.
Healthy recipe : Brussels Sprouts and Barley Soup recipe.
Ingredients
12 cups chicken broth
1 cup chopped fresh green beans
1 1/4 cups cubed turnips
1/2 cup chopped leeks
1/2 cup chopped carrots
1/3 cup barley
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1/2 cup chopped green bell pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup butter
1/2 cup all-purpose flour
Directions
Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
12 cups chicken broth
1 cup chopped fresh green beans
1 1/4 cups cubed turnips
1/2 cup chopped leeks
1/2 cup chopped carrots
1/3 cup barley
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1/2 cup chopped green bell pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup butter
1/2 cup all-purpose flour
Directions
Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
Healthy recipe : Berry Cornmeal Muffins recipe.
Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Healthy recipe : Beautiful Summer Salad recipe.
Ingredients
3 tomatoes, cut into thin wedges
1 cup sweet onion, cut into wedges
1 papaya - peeled, seeded, and cut into wedges
1/4 cup three cheese Italian salad dressing
Directions
In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.
3 tomatoes, cut into thin wedges
1 cup sweet onion, cut into wedges
1 papaya - peeled, seeded, and cut into wedges
1/4 cup three cheese Italian salad dressing
Directions
In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.
Healthy recipe : Autumn Pear Dessert recipe.
Ingredients
1 medium firm pear
1/4 cup whipped topping
3 tablespoons raisins
2 tablespoons toasted, chopped pecans
Directions
Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.
1 medium firm pear
1/4 cup whipped topping
3 tablespoons raisins
2 tablespoons toasted, chopped pecans
Directions
Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.
7/27/2011
Healthy recipe : Almond Rhubarb Coffee Cake recipe.
Ingredients
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Healthy recipe : Baked Basil Fries recipe.
Ingredients
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
Directions
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
Directions
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
Healthy recipe : Angela's Easy Breaded Chicken recipe.
Ingredients
4 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
4 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Healthy recipe : Bottom Round Roast with Onion Gravy recipe.
Ingredients
6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water
Directions
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water
Directions
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Healthy recipe : Awesome Broccoli Marinara recipe.
Ingredients
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste
Directions
Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste
Directions
Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
Healthy recipe : Bow Tie Pasta with Broccoli, Garlic, and Lemon recipe.
Ingredients
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Directions
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Directions
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
Healthy recipe : Almond Tortoni recipe.
Ingredients
1 egg white
1/4 cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
1/2 cup ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
1/4 cup slivered almonds
4 maraschino cherries, halved for garnish
Directions
In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.
1 egg white
1/4 cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
1/2 cup ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
1/4 cup slivered almonds
4 maraschino cherries, halved for garnish
Directions
In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.
Healthy recipe : Beef Stuffed Manicotti recipe.
Ingredients
1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried oregano
1 (32 ounce) jar Classico� Tomato and Basil Sauce
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with pasta sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried oregano
1 (32 ounce) jar Classico� Tomato and Basil Sauce
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with pasta sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
Healthy recipe : Breakfast In A Glass recipe.
Ingredients
1/4 cup strawberries
1/3 cup nonfat milk
1 (8 ounce) container nonfat plain yogurt
Directions
In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve.
1/4 cup strawberries
1/3 cup nonfat milk
1 (8 ounce) container nonfat plain yogurt
Directions
In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve.
Healthy recipe : Adas bil Hamod (Lebanese Lentil Lemon Soup) recipe.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
3/4 cup lemon juice
Directions
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
1 tablespoon olive oil
1/2 cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
3/4 cup lemon juice
Directions
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Healthy recipe : Beef and Cornbread Bake recipe.
Ingredients
1 pound ground beef
1 teaspoon dried oregano leaves, crushed
3/4 cup Pace� Picante Sauce
1 (8 ounce) can tomato sauce
1 (16 ounce) can whole kernel corn, drained
1/2 cup shredded Cheddar cheese
1 (8 ounce) package corn muffin mix
Directions
Preheat oven to 375 degrees F.
Cook beef and oregano in skillet until browned. Pour off fat. Add picante sauce, tomato sauce and corn. Heat through. Stir in cheese. Pour into 2-quart shallow baking dish. Mix corn muffin mix according to package directions. Spread over beef mixture.
Bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes.
1 pound ground beef
1 teaspoon dried oregano leaves, crushed
3/4 cup Pace� Picante Sauce
1 (8 ounce) can tomato sauce
1 (16 ounce) can whole kernel corn, drained
1/2 cup shredded Cheddar cheese
1 (8 ounce) package corn muffin mix
Directions
Preheat oven to 375 degrees F.
Cook beef and oregano in skillet until browned. Pour off fat. Add picante sauce, tomato sauce and corn. Heat through. Stir in cheese. Pour into 2-quart shallow baking dish. Mix corn muffin mix according to package directions. Spread over beef mixture.
Bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes.
Healthy recipe : Butterfly Honey Pork Fillets recipe.
Ingredients
4 pork chops
4 teaspoons honey
1/2 cup Worcestershire sauce
ground black pepper to taste
Directions
In a shallow glass dish or bowl, mix together honey and Worcestershire sauce. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate.
Lightly oil grill and preheat to medium low.
Remove pork chops from marinade. Season with pepper to taste and grill for 35 to 40 minutes, turning often.
4 pork chops
4 teaspoons honey
1/2 cup Worcestershire sauce
ground black pepper to taste
Directions
In a shallow glass dish or bowl, mix together honey and Worcestershire sauce. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate.
Lightly oil grill and preheat to medium low.
Remove pork chops from marinade. Season with pepper to taste and grill for 35 to 40 minutes, turning often.
Healthy recipe : Brandied Candied Walnuts recipe.
Ingredients
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
Healthy recipe : Apricots with Mascarpone Cream recipe.
Ingredients
1 cup whipping cream
3 tablespoons white sugar
4 ounces mascarpone cheese
2 tablespoons apricot nectar
1/2 teaspoon vanilla extract
1 pinch ground cardamom (optional)
3 tablespoons apricot preserves
1/4 cup honey
1 tablespoon balsamic vinegar
8 fresh apricots, pitted and halved
Directions
Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.
1 cup whipping cream
3 tablespoons white sugar
4 ounces mascarpone cheese
2 tablespoons apricot nectar
1/2 teaspoon vanilla extract
1 pinch ground cardamom (optional)
3 tablespoons apricot preserves
1/4 cup honey
1 tablespoon balsamic vinegar
8 fresh apricots, pitted and halved
Directions
Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.
Healthy recipe : Bean Soup With Kale recipe.
Ingredients
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Directions
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Directions
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
Healthy recipe : Beef Tenderloin Stuffed with Lobster recipe.
Ingredients
3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.
3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.
Healthy recipe : Allison's Supreme Chocolate Chip Cookies recipe.
Ingredients
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
Healthy recipe : BREAKSTONE'S Creamy Layered Enchilada Bake recipe.
Ingredients
1 pound lean ground beef
1 large onion, chopped
2 cups TACO BELL� HOME ORIGINALS� Thick 'N Chunky Salsa
1 (15 ounce) can black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 tablespoons TACO BELL� HOME ORIGINALS� Taco Seasoning Mix
6 (8 inch) flour tortillas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 (8 ounce) package KRAFT Mexican Style Finely Shredded Four Cheese
Directions
Heat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of 1/2 each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
1 pound lean ground beef
1 large onion, chopped
2 cups TACO BELL� HOME ORIGINALS� Thick 'N Chunky Salsa
1 (15 ounce) can black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 tablespoons TACO BELL� HOME ORIGINALS� Taco Seasoning Mix
6 (8 inch) flour tortillas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 (8 ounce) package KRAFT Mexican Style Finely Shredded Four Cheese
Directions
Heat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of 1/2 each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
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