Ingredients
2 1/2 cups mixed frozen berries
1 tablespoon brown sugar
1/2 cinnamon stick, ground
2 tablespoons flax seeds, ground
1/4 cup unsweetened flaked coconut
Directions
Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.
8/20/2011
Healthy recipe : Applesauce Pie recipe.
Ingredients
1 (8 inch) prepared graham cracker crust
1 cup sweetened condensed milk
1 cup applesauce
2 teaspoons apple juice
1/4 teaspoon ground cinnamon, or to taste
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the sweetened condensed milk with applesauce in a saucepan, and thin with apple juice. Whisk in cinnamon; bring to a boil. Beat the eggs in a bowl; whisk 1 tablespoon of the hot applesauce mixture into the eggs; whisk 1 more tablespoon of applesauce mixture into the eggs, and repeat, mixing in 1 tablespoon at a time, until about 1/3 of the applesauce mixture is whisked into the eggs. Return the egg mixture to the saucepan with the remaining applesauce mixture, and whisk until smooth. Pour the filling into the crust.
Bake until the filling is set, about 1 hour; allow to cool before serving. Refrigerate leftovers.
1 (8 inch) prepared graham cracker crust
1 cup sweetened condensed milk
1 cup applesauce
2 teaspoons apple juice
1/4 teaspoon ground cinnamon, or to taste
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the sweetened condensed milk with applesauce in a saucepan, and thin with apple juice. Whisk in cinnamon; bring to a boil. Beat the eggs in a bowl; whisk 1 tablespoon of the hot applesauce mixture into the eggs; whisk 1 more tablespoon of applesauce mixture into the eggs, and repeat, mixing in 1 tablespoon at a time, until about 1/3 of the applesauce mixture is whisked into the eggs. Return the egg mixture to the saucepan with the remaining applesauce mixture, and whisk until smooth. Pour the filling into the crust.
Bake until the filling is set, about 1 hour; allow to cool before serving. Refrigerate leftovers.
Healthy recipe : Baked Brussels Sprouts recipe.
Ingredients
2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
1/2 cup butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup fresh lemon juice
1/4 cup pine nuts
1/2 cup crumbled blue cheese (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.
2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
1/2 cup butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup fresh lemon juice
1/4 cup pine nuts
1/2 cup crumbled blue cheese (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.
Healthy recipe : All-American Strawberry Pie recipe.
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Healthy recipe : Almond Sauce Chicken Breasts recipe.
Ingredients
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg
Directions
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg
Directions
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Healthy recipe : Almond Gelatin with Mandarin Oranges recipe.
Ingredients
2/3 cup white sugar
1 1/2 cups milk
2 (.25 ounce) packages unflavored gelatin (such as Knox �)
2 cups boiling water
2 teaspoons almond extract
1 (11 ounce) can mandarin orange segments, undrained
Directions
Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.
Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.
2/3 cup white sugar
1 1/2 cups milk
2 (.25 ounce) packages unflavored gelatin (such as Knox �)
2 cups boiling water
2 teaspoons almond extract
1 (11 ounce) can mandarin orange segments, undrained
Directions
Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.
Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.
Healthy recipe : All American Roast Beef recipe.
Ingredients
3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Healthy recipe : Almond Gelatin recipe.
Ingredients
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
Healthy recipe : Brisket Marinade recipe.
Ingredients
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes
Directions
In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes
Directions
In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
Healthy recipe : Bratwurst Snacker recipe.
Ingredients
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
Healthy recipe : Bob's Cinnamon-Oatmeal Pancakes recipe.
Ingredients
1 3/4 cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup raisins
2 eggs
Directions
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 3/4 cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup raisins
2 eggs
Directions
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Healthy recipe : Beef 'n' Biscuit Bake recipe.
Ingredients
1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 (12 ounce) can refrigerated biscuit dough
2 tablespoons butter, melted
1/3 cup yellow cornmeal
Directions
In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.
1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 (12 ounce) can refrigerated biscuit dough
2 tablespoons butter, melted
1/3 cup yellow cornmeal
Directions
In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.
Healthy recipe : Asparagus, Chicken, and Pecan Pasta recipe.
Ingredients
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
1/4 cup chopped fresh basil
salt to taste
1/2 teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 1/2 cups grated Parmesan cheese
1/2 cup pecan halves (optional)
Directions
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
1/4 cup chopped fresh basil
salt to taste
1/2 teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 1/2 cups grated Parmesan cheese
1/2 cup pecan halves (optional)
Directions
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.
Healthy recipe : ABC (Absolute Best Chewy) Chocolate Chippers recipe.
Ingredients
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 tablespoons dark corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted
Directions
Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 tablespoons dark corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted
Directions
Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)
Healthy recipe : Baked Ziti with Turkey Meatballs recipe.
Ingredients
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup chopped onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
16 ounces dry ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup chopped onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
16 ounces dry ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
Healthy recipe : Bean and Bacon Soup recipe.
Ingredients
1 (15 ounce) can ranch-style beans
1 (8 ounce) can tomato sauce
2 cups chicken broth
1/4 cup chopped onion
6 thick slices bacon, cooked and cubed
Directions
In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.
1 (15 ounce) can ranch-style beans
1 (8 ounce) can tomato sauce
2 cups chicken broth
1/4 cup chopped onion
6 thick slices bacon, cooked and cubed
Directions
In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.
Healthy recipe : Apple Cake VI recipe.
Ingredients
4 apples, sliced
1/2 cup white sugar
1 tablespoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon vanilla extract
1/3 cup orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch tube pan. In a medium-size mixing bowl, combine the apples, 1/2 cup of sugar and 1 tablespoon cinnamon. Stir so that the apples are coated.
In a large bowl, combine the 2 cups of sugar, oil and eggs. Mix well. Combine the flour, and baking powder and add to the sugar mixture. Mix until blended. Then stir in the vanilla and orange juice. Pour half of the batter into the prepared pan, top with half of the sliced apples. Pour the other half of the batter over the apples and then top with the remaining apples. Also, pour any juice from the apples onto the cake.
Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cover the cake with aluminum foil for the last 15 minutes so that the top will not burn.
4 apples, sliced
1/2 cup white sugar
1 tablespoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon vanilla extract
1/3 cup orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch tube pan. In a medium-size mixing bowl, combine the apples, 1/2 cup of sugar and 1 tablespoon cinnamon. Stir so that the apples are coated.
In a large bowl, combine the 2 cups of sugar, oil and eggs. Mix well. Combine the flour, and baking powder and add to the sugar mixture. Mix until blended. Then stir in the vanilla and orange juice. Pour half of the batter into the prepared pan, top with half of the sliced apples. Pour the other half of the batter over the apples and then top with the remaining apples. Also, pour any juice from the apples onto the cake.
Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cover the cake with aluminum foil for the last 15 minutes so that the top will not burn.
Healthy recipe : Blackened Seasoning Mix recipe.
Ingredients
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
Healthy recipe : Apricot Almond Loaf recipe.
Ingredients
1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 1/2 tablespoons butter, softened
1 teaspoon salt
1/4 cup sugar
3 1/2 cups bread flour
2 1/2 tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
2/3 cup slivered almonds
Directions
Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 1/2 tablespoons butter, softened
1 teaspoon salt
1/4 cup sugar
3 1/2 cups bread flour
2 1/2 tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
2/3 cup slivered almonds
Directions
Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
Healthy recipe : Authentic Green Goddess Dressing recipe.
Ingredients
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 cup chopped green onions
2 tablespoons chopped fresh chives
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cracked black peppercorns
Directions
Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 cup chopped green onions
2 tablespoons chopped fresh chives
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cracked black peppercorns
Directions
Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.
Healthy recipe : Best Chicken Ever recipe.
Ingredients
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Healthy recipe : Apple Puff Pancake recipe.
Ingredients
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
2 apples - peeled, cored and sliced
3 tablespoons brown sugar
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
2 apples - peeled, cored and sliced
3 tablespoons brown sugar
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
Healthy recipe : Apple-Nut Coffee Cake recipe.
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 medium tart apples, peeled and chopped
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 medium tart apples, peeled and chopped
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Healthy recipe : Alfredo Light recipe.
Ingredients
1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets
Directions
In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets
Directions
In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
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 : Broccoli Hash Brown Quiche recipe.
Ingredients
3 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen broccoli cuts, thawed
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
Directions
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
3 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen broccoli cuts, thawed
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
Directions
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Healthy recipe : Best Darn Minestrone Soup Around recipe.
Ingredients
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
1/2 cup grated Parmesan cheese for topping
Directions
In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
1/2 cup grated Parmesan cheese for topping
Directions
In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
Healthy recipe : Beef and Noodle Casserole recipe.
Ingredients
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
Healthy recipe : Banana Nut and Ginger Bread recipe.
Ingredients
2 cups packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.
2 cups packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.
Healthy recipe : Butterscotch Brownies III recipe.
Ingredients
1/4 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 tablespoons butter, softened
1/4 cup packed brown sugar
2 tablespoons milk
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
1/4 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 tablespoons butter, softened
1/4 cup packed brown sugar
2 tablespoons milk
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
8/19/2011
Healthy recipe : Black Walnut Cookies recipe.
Ingredients
1 cup butter
1 cup sifted confectioners' sugar
3 tablespoons brandy
1 tablespoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup chopped black walnuts
1/8 cup confectioners' sugar
Directions
Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.
Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.
1 cup butter
1 cup sifted confectioners' sugar
3 tablespoons brandy
1 tablespoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup chopped black walnuts
1/8 cup confectioners' sugar
Directions
Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.
Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.
Healthy recipe : Aunt Dee Dee's Apple Coffee Cake recipe.
Ingredients
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 1/2 cups milk
1/2 cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
2 1/2 teaspoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
Mix pie filling and cinnamon, set aside.
Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 1/2 cups milk
1/2 cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
2 1/2 teaspoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
Mix pie filling and cinnamon, set aside.
Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
Healthy recipe : Beef Noodle Casserole recipe.
Ingredients
2 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 (14.75 ounce) can cream-style corn
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
1 (2 ounce) jar sliced pimentos, drained
2 tablespoons chopped jalapeno pepper
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 (8 ounce) package medium egg noodles, cooked and drained
1 (4.5 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded Cheddar cheese
Directions
In a large skillet, cook beef, onion and green pepper until the meat is browned and vegetables are tender; drain. Add the next nine ingredients and mix well. Stir in noodles and mushrooms. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 45 minutes or until heated through.
2 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 (14.75 ounce) can cream-style corn
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
1 (2 ounce) jar sliced pimentos, drained
2 tablespoons chopped jalapeno pepper
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 (8 ounce) package medium egg noodles, cooked and drained
1 (4.5 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded Cheddar cheese
Directions
In a large skillet, cook beef, onion and green pepper until the meat is browned and vegetables are tender; drain. Add the next nine ingredients and mix well. Stir in noodles and mushrooms. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 45 minutes or until heated through.
Healthy recipe : Anzac Biscuits II recipe.
Ingredients
2 1/8 cups rolled oats
5/8 cup white sugar
1/2 cup butter
1 tablespoon golden syrup
1 teaspoon baking soda
4 teaspoons boiling water
1 1/4 cups all-purpose flour
Directions
In a large bowl, combine the oats, sugar, flour. Melt and add butter or margarine. Add golden syrup. Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together.
Place spoonfuls of mixture onto a greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.
2 1/8 cups rolled oats
5/8 cup white sugar
1/2 cup butter
1 tablespoon golden syrup
1 teaspoon baking soda
4 teaspoons boiling water
1 1/4 cups all-purpose flour
Directions
In a large bowl, combine the oats, sugar, flour. Melt and add butter or margarine. Add golden syrup. Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together.
Place spoonfuls of mixture onto a greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.
Healthy recipe : Apple Bran Muffins recipe.
Ingredients
1 1/4 cups bran flakes cereal
1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1 1/4 cups apple juice
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 apple - peeled, cored and chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
1 1/4 cups bran flakes cereal
1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1 1/4 cups apple juice
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 apple - peeled, cored and chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Healthy recipe : Beef Burgundy II recipe.
Ingredients
1/4 cup all-purpose flour
salt and pepper
2 pounds beef stew meat, cut into 1 1/2 inch pieces
7 tablespoons butter
1/4 cup brandy
2 cups Burgundy wine
2 cups beef broth
6 sprigs fresh thyme
4 cloves garlic, minced
3 bay leaves
1/2 teaspoon dried oregano
1 large onion, cut into 12 wedges
4 carrots, cut into 2 inch pieces
4 stalks celery, cut into 2 inch pieces
1 1/2 pounds red potatoes, peeled and quartered
1/2 pound fresh mushrooms
1 pinch ground nutmeg
Directions
Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.
1/4 cup all-purpose flour
salt and pepper
2 pounds beef stew meat, cut into 1 1/2 inch pieces
7 tablespoons butter
1/4 cup brandy
2 cups Burgundy wine
2 cups beef broth
6 sprigs fresh thyme
4 cloves garlic, minced
3 bay leaves
1/2 teaspoon dried oregano
1 large onion, cut into 12 wedges
4 carrots, cut into 2 inch pieces
4 stalks celery, cut into 2 inch pieces
1 1/2 pounds red potatoes, peeled and quartered
1/2 pound fresh mushrooms
1 pinch ground nutmeg
Directions
Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.
Healthy recipe : Angel Hair Pasta with Shrimp and Basil recipe.
Ingredients
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Healthy recipe : Amazing Crusted Chicken recipe.
Ingredients
2 cups cheese flavored crackers (such as Cheez-It�), crushed
1 cup French-fried onions, crushed
1/2 cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise
Directions
Preheat an oven to . Spray a baking dish with cooking spray. Preheat an oven to 375 degrees F (190 degrees C).
Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 cups cheese flavored crackers (such as Cheez-It�), crushed
1 cup French-fried onions, crushed
1/2 cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise
Directions
Preheat an oven to . Spray a baking dish with cooking spray. Preheat an oven to 375 degrees F (190 degrees C).
Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Healthy recipe : Apple Butter II recipe.
Ingredients
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
Healthy recipe : Aunt Sally Cookies recipe.
Ingredients
1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 1/2 cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 1/2 cups white sugar
1/2 teaspoon distilled white vinegar
1/2 cup water
18 large marshmallows
2 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 1/2 cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 1/2 cups white sugar
1/2 teaspoon distilled white vinegar
1/2 cup water
18 large marshmallows
2 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
Healthy recipe : Beets With Orange and Ginger recipe.
Ingredients
6 medium beets
1 cup orange juice
2 tablespoons candied ginger
2 tablespoons maple syrup
1/2 cup walnuts
1 tablespoon white vinegar
1 tablespoon cornstarch
Directions
Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.
6 medium beets
1 cup orange juice
2 tablespoons candied ginger
2 tablespoons maple syrup
1/2 cup walnuts
1 tablespoon white vinegar
1 tablespoon cornstarch
Directions
Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.
Healthy recipe : Best Ever Spinach Artichoke Dip recipe.
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1 cup Alfredo sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1 cup Alfredo sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.
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 : Best-Ever Chocolate Fudge Layer Cake recipe.
Ingredients
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
1 (18.25 ounce) package chocolate cake mix
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
2 tablespoons PLANTERS Sliced Almonds
Directions
Preheat oven to 350 degrees F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
1 (18.25 ounce) package chocolate cake mix
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
2 tablespoons PLANTERS Sliced Almonds
Directions
Preheat oven to 350 degrees F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
Healthy recipe : Baingan Bharta (Eggplant Curry) recipe.
Ingredients
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Healthy recipe : Bear's Picnic Veggie Dip recipe.
Ingredients
1 cup mayonnaise
1 cup sour cream
1 (1.8 ounce) package vegetable soup mix
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can water chestnuts, drained and chopped
Assorted fresh vegetables
Directions
In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with vegetables.
1 cup mayonnaise
1 cup sour cream
1 (1.8 ounce) package vegetable soup mix
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can water chestnuts, drained and chopped
Assorted fresh vegetables
Directions
In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with vegetables.
Healthy recipe : Almond Coconut Brownies recipe.
Ingredients
1 1/2 cups butter (no substitutes)
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups sugar
3 eggs, beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
1 cup sugar
24 large marshmallows
1 (14 ounce) package flaked coconut
1 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup butter (no substitutes)
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions
In a saucepan, over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
1 1/2 cups butter (no substitutes)
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups sugar
3 eggs, beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
1 cup sugar
24 large marshmallows
1 (14 ounce) package flaked coconut
1 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup butter (no substitutes)
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions
In a saucepan, over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
Healthy recipe : Asparagus-Lover's Stir-Fry recipe.
Ingredients
4 tablespoons cooking oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 skinless, boneless chicken breast halves - cut into 1 inch strips
2 teaspoons grated orange peel
1 garlic clove, minced
1/2 cup water
2 tablespoons orange juice concentrate
4 teaspoons cornstarch
1/2 cup sliced almonds
Hot cooked rice
Directions
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange peel and garlic for 3-4 minutes or until chicken juices run clear. Combine water, soy sauce, orange juice, concentrate and cornstarch; add to skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice.
4 tablespoons cooking oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 skinless, boneless chicken breast halves - cut into 1 inch strips
2 teaspoons grated orange peel
1 garlic clove, minced
1/2 cup water
2 tablespoons orange juice concentrate
4 teaspoons cornstarch
1/2 cup sliced almonds
Hot cooked rice
Directions
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange peel and garlic for 3-4 minutes or until chicken juices run clear. Combine water, soy sauce, orange juice, concentrate and cornstarch; add to skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice.
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 : Black 'N' White Brownies recipe.
Ingredients
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup flaked coconut
2/3 cup butter, melted
2 tablespoons milk
CHOCOLATE LAYER:
1/3 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 1/4 cups confectioners' sugar
1/4 cup chopped walnuts
Directions
In a bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-12 minutes. Remove from the oven. Reduce heat to 325 degrees F.
In a saucepan, melt the butter and chocolate; cool slightly. In a mixing bowl, combine the eggs, brown sugar, milk and vanilla; mix well. Add chocolate mixture; mix well. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in walnuts. Spread evenly over crust. Bake at 325 degrees F for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
In a mixing bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator.
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup flaked coconut
2/3 cup butter, melted
2 tablespoons milk
CHOCOLATE LAYER:
1/3 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 1/4 cups confectioners' sugar
1/4 cup chopped walnuts
Directions
In a bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-12 minutes. Remove from the oven. Reduce heat to 325 degrees F.
In a saucepan, melt the butter and chocolate; cool slightly. In a mixing bowl, combine the eggs, brown sugar, milk and vanilla; mix well. Add chocolate mixture; mix well. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in walnuts. Spread evenly over crust. Bake at 325 degrees F for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
In a mixing bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator.
Healthy recipe : Bananas Foster II recipe.
Ingredients
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
Directions
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
Directions
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Healthy recipe : Apple Raisin Cakes recipe.
Ingredients
2 eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup raisins
Directions
In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.
2 eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup raisins
Directions
In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.
Healthy recipe : All-Bran Simple Way Chili recipe.
Ingredients
1 pound lean ground beef
1 large onion, chopped
2 medium green peppers, chopped
1 (28 ounce) can tomatoes
1 (14 ounce) can tomato sauce
4 teaspoons chili powder, or to taste
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 pinch pepper
1 (19 ounce) can red kidney beans, drained and rinsed
1 cup Kellogg's* All-Bran* Original cereal
Directions
In large, heavy saucepan, cook beef with onion and green pepper until meat is brown, stirring frequently. Drain off any fat.
Add tomatoes; break into chunks. Stir in tomato sauce, chili powder, garlic powder, salt and pepper until well mixed. Stir in beans and bring to a boil. Reduce heat and simmer, uncovered, about 40 minutes, stirring occasionally.
Stir in cereal and cook about 10 minutes longer, stirring frequently.
1 pound lean ground beef
1 large onion, chopped
2 medium green peppers, chopped
1 (28 ounce) can tomatoes
1 (14 ounce) can tomato sauce
4 teaspoons chili powder, or to taste
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 pinch pepper
1 (19 ounce) can red kidney beans, drained and rinsed
1 cup Kellogg's* All-Bran* Original cereal
Directions
In large, heavy saucepan, cook beef with onion and green pepper until meat is brown, stirring frequently. Drain off any fat.
Add tomatoes; break into chunks. Stir in tomato sauce, chili powder, garlic powder, salt and pepper until well mixed. Stir in beans and bring to a boil. Reduce heat and simmer, uncovered, about 40 minutes, stirring occasionally.
Stir in cereal and cook about 10 minutes longer, stirring frequently.
Healthy recipe : Apple Avocado Salad with Tangerine Dressing recipe.
Ingredients
1 (10 ounce) package baby greens
1/4 cup chopped red onion
1/2 cup chopped walnuts
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste
Directions
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
1 (10 ounce) package baby greens
1/4 cup chopped red onion
1/2 cup chopped walnuts
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste
Directions
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Healthy recipe : Amazing Simple Thai Tofu recipe.
Ingredients
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
Directions
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
Directions
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Healthy recipe : Basic Guacamole Dip recipe.
Ingredients
4 ripe avocados - peeled, pitted, and mashed
2 tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice
Directions
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
4 ripe avocados - peeled, pitted, and mashed
2 tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice
Directions
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
Healthy recipe : Broccoli Barley Soup recipe.
Ingredients
2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
3 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked pearl barley
1/4 teaspoon dried rosemary, crushed
1 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 cups half-and-half cream
Salt and pepper
grated Parmesan cheese
Directions
In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
3 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked pearl barley
1/4 teaspoon dried rosemary, crushed
1 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 cups half-and-half cream
Salt and pepper
grated Parmesan cheese
Directions
In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
8/18/2011
Healthy recipe : Bean with Bacon recipe.
Ingredients
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water
Directions
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsly chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water
Directions
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsly chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.
Healthy recipe : Baked Eggplant Sandwiches recipe.
Ingredients
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses
Directions
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses
Directions
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
Healthy recipe : Appetizer Sausage Balls in Blankets recipe.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter
Directions
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter
Directions
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.
Healthy recipe : Black Bean Chili recipe.
Ingredients
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 (15.5 ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
1 (15 ounce) can canned diced tomatoes
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
Garnish: sour cream, shredded Cheddar cheese (optional)
Directions
Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 (15.5 ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
1 (15 ounce) can canned diced tomatoes
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
Garnish: sour cream, shredded Cheddar cheese (optional)
Directions
Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.
Healthy recipe : Bucket of Margaritas recipe.
Ingredients
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
Healthy recipe : Boiled Bagels recipe.
Ingredients
4 1/4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 tablespoon salt
1 tablespoon white sugar
Directions
In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.
4 1/4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 tablespoon salt
1 tablespoon white sugar
Directions
In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.
Healthy recipe : Banana Cream Pie Made Easy recipe.
Ingredients
3 cups heavy cream
1/2 cup crushed ice
1 (3.5 ounce) package instant banana pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 bananas, sliced
1 (9 inch) pie shell, baked
1 cup heavy cream
Directions
Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.
3 cups heavy cream
1/2 cup crushed ice
1 (3.5 ounce) package instant banana pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 bananas, sliced
1 (9 inch) pie shell, baked
1 cup heavy cream
Directions
Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.
Healthy recipe : Apricot Coffee Cake recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, softened
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
APRICOT FILLING:
12 ounces dried apricots
3/4 cup water
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon milk
1/2 teaspoon butter or margarine, softened
1/2 teaspoon vanilla extract
Directions
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto 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 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in. wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, softened
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
APRICOT FILLING:
12 ounces dried apricots
3/4 cup water
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon milk
1/2 teaspoon butter or margarine, softened
1/2 teaspoon vanilla extract
Directions
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto 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 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in. wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
Healthy recipe : Black Bean, Corn and Turkey Chili recipe.
Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace� Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace� Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
Healthy recipe : Afghan Tomato Soup (Aush Goshti) recipe.
Ingredients
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
Healthy recipe : Best Pennsylvania Dutch Chicken Corn Soup recipe.
Ingredients
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
1 cup sifted all-purpose flour
1/2 cup milk
Directions
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring 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. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
1 cup sifted all-purpose flour
1/2 cup milk
Directions
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring 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. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
Healthy recipe : Brown Sugar Pecan Refrigerator Cookies recipe.
Ingredients
1 cup brown sugar
1/2 cup butter
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans
Directions
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
1 cup brown sugar
1/2 cup butter
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans
Directions
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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 : Beetroot Hummus recipe.
Ingredients
8 ounces chickpeas
1 large onion, chopped
1 pound beets
1/2 cup tahini
3 cloves garlic, crushed
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1/4 cup olive oil
Directions
In a large bowl, cover chickpeas with cold water and soak overnight.
Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
8 ounces chickpeas
1 large onion, chopped
1 pound beets
1/2 cup tahini
3 cloves garlic, crushed
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1/4 cup olive oil
Directions
In a large bowl, cover chickpeas with cold water and soak overnight.
Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
Healthy recipe : Beef, Mushroom and Guinness� Pie recipe.
Ingredients
3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
1/3 pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 1/2 tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness�)
1 1/4 cups beef stock
1/2 teaspoon ground thyme
2 bay leaves
1/2 teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
Preheat oven to 350 degrees F (175 degrees C).
Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
1/3 pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 1/2 tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness�)
1 1/4 cups beef stock
1/2 teaspoon ground thyme
2 bay leaves
1/2 teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
Preheat oven to 350 degrees F (175 degrees C).
Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Healthy recipe : Bacon-Wrapped Peanut Butter Jalapenos recipe.
Ingredients
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
Healthy recipe : Beefy Vegetable Soup recipe.
Ingredients
10 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups diced carrots
1 1/2 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen corn kernels
1 cup chopped fresh green beans
1/4 tablespoon ground black pepper
1/2 teaspoon salt
1 1/2 cups seashell pasta
1 cup shredded Cheddar cheese
Directions
In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
10 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups diced carrots
1 1/2 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen corn kernels
1 cup chopped fresh green beans
1/4 tablespoon ground black pepper
1/2 teaspoon salt
1 1/2 cups seashell pasta
1 cup shredded Cheddar cheese
Directions
In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
Healthy recipe : Aaron's Missouri Burger recipe.
Ingredients
1 pound lean ground beef
2 teaspoons onion powder
1/4 cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese (optional)
4 hamburger buns
Directions
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
1 pound lean ground beef
2 teaspoons onion powder
1/4 cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese (optional)
4 hamburger buns
Directions
Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
Healthy recipe : Apricot Cheese Bread recipe.
Ingredients
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
Healthy recipe : Beer Cheese Soup V recipe.
Ingredients
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Healthy recipe : Broiler Casserole recipe.
Ingredients
2 onions, thinly sliced
1 red bell pepper, thinly sliced
2 large tomatoes, thinly sliced
1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
1 (16 ounce) jar spaghetti sauce
water as needed
Directions
Preheat oven to Broil/Grill.
Place onions, bell pepper and tomatoes in a broiler pan. Broil until softened and starting to brown.
Add chicken, sauce and water as needed for desired consistency. Mix all together. Broil for about 10 minutes, until chicken is cooked through (no longer pink) and sauce is piping hot.
2 onions, thinly sliced
1 red bell pepper, thinly sliced
2 large tomatoes, thinly sliced
1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
1 (16 ounce) jar spaghetti sauce
water as needed
Directions
Preheat oven to Broil/Grill.
Place onions, bell pepper and tomatoes in a broiler pan. Broil until softened and starting to brown.
Add chicken, sauce and water as needed for desired consistency. Mix all together. Broil for about 10 minutes, until chicken is cooked through (no longer pink) and sauce is piping hot.
Healthy recipe : Almond Spice Sandwich recipe.
Ingredients
1/2 cup almond butter
1 tablespoon honey
1 teaspoon ground cinnamon
4 tablespoons sliced almonds
4 tablespoons raisins
8 slices whole-grain bread
Directions
In a small bowl, mix together almond butter, honey and cinnamon.
Spread about 2 tablespoons of almond butter mixture evenly over one slice of bread. Sprinkle one tablespoon each sliced almonds and raisins over the almond butter, and top with another slice of bread. Repeat with remaining ingredients.
1/2 cup almond butter
1 tablespoon honey
1 teaspoon ground cinnamon
4 tablespoons sliced almonds
4 tablespoons raisins
8 slices whole-grain bread
Directions
In a small bowl, mix together almond butter, honey and cinnamon.
Spread about 2 tablespoons of almond butter mixture evenly over one slice of bread. Sprinkle one tablespoon each sliced almonds and raisins over the almond butter, and top with another slice of bread. Repeat with remaining ingredients.
Healthy recipe : Bacon 'n' Egg Salad Sandwiches recipe.
Ingredients
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 small onion, chopped
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1 1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split
Directions
In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 small onion, chopped
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1 1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split
Directions
In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.
Healthy recipe : Broth Simmered Rice recipe.
Ingredients
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3/4 cup uncooked regular long-grain white rice
Directions
Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
Stir in the rice. Reduce the heat to low. Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3/4 cup uncooked regular long-grain white rice
Directions
Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
Stir in the rice. Reduce the heat to low. Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
Healthy recipe : Braised Pork Chops recipe.
Ingredients
1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 bone-in pork loin chops, 3/4-thick each
1 teaspoon olive or canola oil
1/2 cup water
2 teaspoons cornstarch
1/4 cup reduced-sodium chicken broth
Directions
Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 bone-in pork loin chops, 3/4-thick each
1 teaspoon olive or canola oil
1/2 cup water
2 teaspoons cornstarch
1/4 cup reduced-sodium chicken broth
Directions
Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
Healthy recipe : Best City Chicken recipe.
Ingredients
2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S�) to taste
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying
Directions
Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S�) to taste
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying
Directions
Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
Healthy recipe : Blue Cheese Chicken Wing Dip recipe.
Ingredients
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
Healthy recipe : Belgium Beef Stew recipe.
Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
3/8 cup all-purpose flour
1/4 cup butter
4 onions, diced
1 2/3 cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar
Directions
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
2 pounds beef stew meat, cut into 1 inch cubes
3/8 cup all-purpose flour
1/4 cup butter
4 onions, diced
1 2/3 cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar
Directions
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
8/17/2011
Healthy recipe : Bacon-Cheddar Deviled Eggs recipe.
Ingredients
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
1 tablespoon honey mustard*
1/4 teaspoon pepper
Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into egg whites. Refrigerate until serving.
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
1 tablespoon honey mustard*
1/4 teaspoon pepper
Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into egg whites. Refrigerate until serving.
Healthy recipe : Barbequed Beef Steak with Orange Marinade recipe.
Ingredients
2 pounds top sirloin, 2 inches thick
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 oranges, juiced
Directions
Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
Preheat grill for medium heat.
Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.
2 pounds top sirloin, 2 inches thick
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 oranges, juiced
Directions
Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
Preheat grill for medium heat.
Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.
Healthy recipe : Austrian Pancake recipe.
Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1 cup heavy cream
2 tablespoons margarine
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.
Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1 cup heavy cream
2 tablespoons margarine
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.
Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!
Healthy recipe : Aunt Phyllis' Magnificent Cheese Ball recipe.
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
1 tablespoon instant Cheddar cheese sauce mix
2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 cup chopped walnuts to taste
Directions
In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
1 tablespoon instant Cheddar cheese sauce mix
2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 cup chopped walnuts to taste
Directions
In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.
Healthy recipe : Asparagus Vinaigrette recipe.
Ingredients
2 pounds fresh asparagus, trimmed
1/2 cup white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup green bell pepper, chopped
3 tablespoons dill pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 cup olive oil
8 cups mixed baby greens
4 radishes, sliced
2 tomatoes, quartered
Directions
Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.
To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.
2 pounds fresh asparagus, trimmed
1/2 cup white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup green bell pepper, chopped
3 tablespoons dill pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 cup olive oil
8 cups mixed baby greens
4 radishes, sliced
2 tomatoes, quartered
Directions
Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.
To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.
Healthy recipe : Baked Havarti Chicken recipe.
Ingredients
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
Healthy recipe : Broccoli Beef II recipe.
Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
Healthy recipe : Bakery Shop Icing recipe.
Ingredients
1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk
Directions
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.
1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk
Directions
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.
Healthy recipe : Almond-Topped Fish recipe.
Ingredients
1 tablespoon butter or stick margarine
1 small onion, thinly sliced
4 (6 ounce) fillets fresh or frozen cod or haddock, thawed
1 teaspoon seasoned salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/4 cup fat-free mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted
Directions
Place butter in a 13-in. x 9-in. x 2-in. baking dish; place in a 400 degrees F oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. Bake, uncovered, at 400 degrees F for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds.
1 tablespoon butter or stick margarine
1 small onion, thinly sliced
4 (6 ounce) fillets fresh or frozen cod or haddock, thawed
1 teaspoon seasoned salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/4 cup fat-free mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted
Directions
Place butter in a 13-in. x 9-in. x 2-in. baking dish; place in a 400 degrees F oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. Bake, uncovered, at 400 degrees F for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds.
Healthy recipe : Broccoli and Cheese Dip recipe.
Ingredients
6 slices bacon
1 (10 ounce) package frozen broccoli
2 tablespoons water
2 cups shredded Cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon ground white pepper
1/2 cup sour cream
1 tablespoon yellow mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.
6 slices bacon
1 (10 ounce) package frozen broccoli
2 tablespoons water
2 cups shredded Cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon ground white pepper
1/2 cup sour cream
1 tablespoon yellow mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.
Healthy recipe : Busy Day Lunch Salad recipe.
Ingredients
1 (15 ounce) can garbanzo beans, drained and rinsed
1 tomato, cut into small dice
1/4 red onion, minced
1 canned heart of palm, minced
1/3 cup grated reduced-fat mozzarella cheese
4 sprigs fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste
Directions
Toss the garbanzo beans, tomato, onion, heart of palm, mozzarella cheese, thyme, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss.
1 (15 ounce) can garbanzo beans, drained and rinsed
1 tomato, cut into small dice
1/4 red onion, minced
1 canned heart of palm, minced
1/3 cup grated reduced-fat mozzarella cheese
4 sprigs fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste
Directions
Toss the garbanzo beans, tomato, onion, heart of palm, mozzarella cheese, thyme, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss.
Healthy recipe : Apple Coconut Bread recipe.
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
Healthy recipe : Blondie Caramel Heaven recipe.
Ingredients
10 ounces individually wrapped caramels, unwrapped
1/2 cup evaporated milk
1 (18.25 ounce) package yellow cake mix
1/2 cup evaporated milk
3/4 cup butter, melted
Chocolate layer
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.
In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.
Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.
Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.
10 ounces individually wrapped caramels, unwrapped
1/2 cup evaporated milk
1 (18.25 ounce) package yellow cake mix
1/2 cup evaporated milk
3/4 cup butter, melted
Chocolate layer
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.
In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.
Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.
Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.
Healthy recipe : Baked Lemon Chicken recipe.
Ingredients
3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
Healthy recipe : Butter Bean Burgers recipe.
Ingredients
1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup vegetable oil
Directions
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup vegetable oil
Directions
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Healthy recipe : Affy Tapple Salad recipe.
Ingredients
1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed
Directions
In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed
Directions
In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
8/16/2011
Healthy recipe : Bacon Cheeseburger Upside Down Pizza recipe.
Ingredients
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
Healthy recipe : Banana Oat Muffins recipe.
Ingredients
1 cup rolled oats
1 cup all-purpose flour
1 tablespoon rolled oats
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 cup mashed ripe banana
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
1 cup rolled oats
1 cup all-purpose flour
1 tablespoon rolled oats
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 cup mashed ripe banana
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
Healthy recipe : Applesauce Cake III recipe.
Ingredients
1 cup white sugar
1/2 cup shortening
1 1/2 cups applesauce
2 tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.
1 cup white sugar
1/2 cup shortening
1 1/2 cups applesauce
2 tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.
Healthy recipe : Bacon 'n' Egg Salad Sandwiches recipe.
Ingredients
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 small onion, chopped
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1 1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split
Directions
In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 small onion, chopped
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1 1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split
Directions
In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.
Healthy recipe : Artichoke and Black Olive Baked Chicken recipe.
Ingredients
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.
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