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.
9/24/2011
Healthy recipe : Beer-Batter Onion Rings recipe.
Ingredients
3 cups all-purpose flour
2 eggs, separated
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying
Directions
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
3 cups all-purpose flour
2 eggs, separated
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying
Directions
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
Healthy recipe : Balsamic Strawberries recipe.
Ingredients
1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda�)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda�)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
Healthy recipe : Best Bircher Meusli recipe.
Ingredients
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
Healthy recipe : Broccoli Turkey Salad recipe.
Ingredients
1 (8 ounce) can unsweetened pineapple chunks
2 cups torn salad greens
2 cups torn fresh spinach
2 cups broccoli florets
1 green bell pepper, julienned
1/2 cup thinly sliced red onion
2 cups cubed cooked turkey
1/4 cup olive or vegetable oil
2 tablespoons red wine or balsamic vinegar
1 tablespoon poppy seeds
2 teaspoons sugar
2 teaspoons Dijon mustard
Directions
Drain the pineapple, reserving 2 tablespoons juice; set aside (discard remaining juice or save for another use). In a large bowl, combine the greens, spinach, broccoli, green pepper, onion, turkey and pineapple. In a small bowl, combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice; mix well. Pour over salad and toss to coat. Serve immediately.
1 (8 ounce) can unsweetened pineapple chunks
2 cups torn salad greens
2 cups torn fresh spinach
2 cups broccoli florets
1 green bell pepper, julienned
1/2 cup thinly sliced red onion
2 cups cubed cooked turkey
1/4 cup olive or vegetable oil
2 tablespoons red wine or balsamic vinegar
1 tablespoon poppy seeds
2 teaspoons sugar
2 teaspoons Dijon mustard
Directions
Drain the pineapple, reserving 2 tablespoons juice; set aside (discard remaining juice or save for another use). In a large bowl, combine the greens, spinach, broccoli, green pepper, onion, turkey and pineapple. In a small bowl, combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice; mix well. Pour over salad and toss to coat. Serve immediately.
Healthy recipe : Bird's Nest Pie recipe.
Ingredients
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
Healthy recipe : Brazilian Lemonade recipe.
Ingredients
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Healthy recipe : Autumn Spice Ham Steak recipe.
Ingredients
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
Healthy recipe : Beet and Yogurt Salad recipe.
Ingredients
1 tablespoon canola oil
1/8 teaspoon black mustard seed
1/8 teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.
1 tablespoon canola oil
1/8 teaspoon black mustard seed
1/8 teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.
Healthy recipe : Bacon Wrapped Water Chestnuts III recipe.
Ingredients
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
Bake the water chestnut wraps for 10 to 15 minutes.
Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
Bake for 30 to 35 more minutes.
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
Bake the water chestnut wraps for 10 to 15 minutes.
Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
Bake for 30 to 35 more minutes.
Healthy recipe : Absolutely Sinful Chocolate Chocolate Chip Cookies recipe.
Ingredients
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Healthy recipe : Butter Fried Zucchini recipe.
Ingredients
2 eggs, beaten
2 cups all-purpose flour
2 large zucchini, cut into 1/2 inch slices
3/4 cup margarine
salt and pepper to taste
Directions
Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.
2 eggs, beaten
2 cups all-purpose flour
2 large zucchini, cut into 1/2 inch slices
3/4 cup margarine
salt and pepper to taste
Directions
Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.
Healthy recipe : All-Natural Chicken Pot Pie recipe.
Ingredients
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening (such as Crisco�), frozen and cut into 1/2-inch cubes
1/2 cup butter, frozen and cut into 1/2-inch cubes
6 tablespoons ice-cold water, or more as needed
3 skinless, boneless chicken breast halves
2 carrots, diced
1 cup chopped celery
3 potatoes, peeled and cut into 1/4-inch cubes
2 cups frozen petite peas
1/2 large onion, diced, divided
1 cup water
1 tablespoon butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons chicken soup base
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
Directions
Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening (such as Crisco�), frozen and cut into 1/2-inch cubes
1/2 cup butter, frozen and cut into 1/2-inch cubes
6 tablespoons ice-cold water, or more as needed
3 skinless, boneless chicken breast halves
2 carrots, diced
1 cup chopped celery
3 potatoes, peeled and cut into 1/4-inch cubes
2 cups frozen petite peas
1/2 large onion, diced, divided
1 cup water
1 tablespoon butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons chicken soup base
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
Directions
Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
Healthy recipe : Blueberry Turnovers recipe.
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
Healthy recipe : Budin (Puerto Rican Bread Pudding) recipe.
Ingredients
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
Healthy recipe : Apricot-Nut Drop Cookies recipe.
Ingredients
3/4 cup butter flavored shortening
1 1/4 cups packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.
3/4 cup butter flavored shortening
1 1/4 cups packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.
Healthy recipe : Baked Ham with Maple Glaze recipe.
Ingredients
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Directions
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Directions
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
Healthy recipe : Autumn Dessert recipe.
Ingredients
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
Healthy recipe : Best Bircher Meusli recipe.
Ingredients
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
Healthy recipe : Buffalo Chicken Wings recipe.
Ingredients
1 cup vegetable oil
1 pound chicken wings
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup butter
1/2 teaspoon hot pepper sauce
1 cup mayonnaise
4 tablespoons minced onion
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/2 cup blue cheese, crumbled
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.
Bake 15 to 20 minutes.
While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
1 cup vegetable oil
1 pound chicken wings
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup butter
1/2 teaspoon hot pepper sauce
1 cup mayonnaise
4 tablespoons minced onion
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/2 cup blue cheese, crumbled
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.
Bake 15 to 20 minutes.
While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
Healthy recipe : Broccoli Cheese Soup VIII recipe.
Ingredients
2 1/2 (16 ounce) packages chopped frozen broccoli, thawed
2 cups half-and-half cream
4 cups water, divided
2 pounds processed cheese, cubed
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup cornstarch
Directions
Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes. Set aside.
In a large microwave safe bowl, combine half-and-half, 2 cups water and cheese. Cook in microwave until cheese is melted and smooth, stirring every 2 minutes. Stir in salt, pepper and garlic powder and cook 2 minutes more. In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve. Whisk the cornstarch mixture into the soup. Return the soup to the microwave, heating and stirring every 2 minutes until thick. Stir in broccoli; heat once more and serve.
2 1/2 (16 ounce) packages chopped frozen broccoli, thawed
2 cups half-and-half cream
4 cups water, divided
2 pounds processed cheese, cubed
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup cornstarch
Directions
Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes. Set aside.
In a large microwave safe bowl, combine half-and-half, 2 cups water and cheese. Cook in microwave until cheese is melted and smooth, stirring every 2 minutes. Stir in salt, pepper and garlic powder and cook 2 minutes more. In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve. Whisk the cornstarch mixture into the soup. Return the soup to the microwave, heating and stirring every 2 minutes until thick. Stir in broccoli; heat once more and serve.
Healthy recipe : Bev's Mac and Cheese recipe.
Ingredients
1 cup elbow macaroni
3 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons butter
1 cup shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.
Add cooked pasta to mixture; stir and serve.
1 cup elbow macaroni
3 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons butter
1 cup shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.
Add cooked pasta to mixture; stir and serve.
Healthy recipe : Absolutely Delicious 'Scratch' Cake! recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
4 cups ricotta cheese
4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (16 ounce) package frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Make cake batter as directed on box. Pour into prepared pan.
Mix together ricotta, eggs, vanilla, and cinnamon or lemon juice. Pour mixture over cake batter, but do not mix it in.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 (18.25 ounce) package yellow cake mix
4 cups ricotta cheese
4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (16 ounce) package frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Make cake batter as directed on box. Pour into prepared pan.
Mix together ricotta, eggs, vanilla, and cinnamon or lemon juice. Pour mixture over cake batter, but do not mix it in.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Healthy recipe : Beef and Cheese-Filled Spaghetti Pie recipe.
Ingredients
6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups Classico� Tomato and Basil Sauce
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
In a skillet over medium heat, cook beef until browned. Add pasta sauce, stirring, and cook for 5 more minutes. Set aside.
In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.
6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups Classico� Tomato and Basil Sauce
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
In a skillet over medium heat, cook beef until browned. Add pasta sauce, stirring, and cook for 5 more minutes. Set aside.
In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.
Healthy recipe : Broccolified Cornbread recipe.
Ingredients
1 cup broccoli florets
1 tablespoon butter, melted
1/2 cup low-fat cottage cheese
1 egg, lightly beaten
2 tablespoons milk
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.
1 cup broccoli florets
1 tablespoon butter, melted
1/2 cup low-fat cottage cheese
1 egg, lightly beaten
2 tablespoons milk
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.
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 : Apple Iceberg Salad recipe.
Ingredients
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
Healthy recipe : Amy's Best Ever Onion Rings recipe.
Ingredients
2 cups oil for frying, or as needed
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste
Directions
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
2 cups oil for frying, or as needed
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste
Directions
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
Healthy recipe : Best Toffee Ever - Super Easy recipe.
Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
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 : Big Star Cactus Cooler Drink recipe.
Ingredients
1 cup ice cubes
3 fluid ounces cactus juice schnapps
1 fluid ounce light rum
3 fluid ounces pineapple juice
1 fluid ounce cranberry juice
Directions
Fill a tumbler glass with ice cubes. Pour in the schnapps, rum, and pineapple juice. Add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color.
1 cup ice cubes
3 fluid ounces cactus juice schnapps
1 fluid ounce light rum
3 fluid ounces pineapple juice
1 fluid ounce cranberry juice
Directions
Fill a tumbler glass with ice cubes. Pour in the schnapps, rum, and pineapple juice. Add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color.
Healthy recipe : Beefy Potato Volcano recipe.
Ingredients
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Healthy recipe : Angel Yeast Biscuits recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 tablespoon sugar
3/4 cup warm buttermilk (110 to 115 degrees F)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees F for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 tablespoon sugar
3/4 cup warm buttermilk (110 to 115 degrees F)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees F for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
Healthy recipe : Arjun's Lime Chicken Rice recipe.
Ingredients
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
salt to taste
1/2 teaspoon pepper
1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 onion, chopped
2 fresh jalapeno pepper, seeded and chopped
2 tomatoes - peeled, seeded, and coarsely chopped
salt to taste
1 teaspoon turmeric powder
1 cup uncooked white rice
1 lime, juiced
2 bay leaves
1 cup chicken stock
1 1/2 cups water
3 tablespoons chopped cilantro
Directions
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
salt to taste
1/2 teaspoon pepper
1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 onion, chopped
2 fresh jalapeno pepper, seeded and chopped
2 tomatoes - peeled, seeded, and coarsely chopped
salt to taste
1 teaspoon turmeric powder
1 cup uncooked white rice
1 lime, juiced
2 bay leaves
1 cup chicken stock
1 1/2 cups water
3 tablespoons chopped cilantro
Directions
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
Healthy recipe : Asparagus Soup in Seconds recipe.
Ingredients
1 (15 ounce) can asparagus
1 (14.5 ounce) can chicken broth
1/2 cup milk (optional)
1 tablespoon butter (optional)
salt and pepper to taste
Directions
Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.
1 (15 ounce) can asparagus
1 (14.5 ounce) can chicken broth
1/2 cup milk (optional)
1 tablespoon butter (optional)
salt and pepper to taste
Directions
Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.
Healthy recipe : Bodacious Brownies recipe.
Ingredients
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
9/23/2011
Healthy recipe : Breakfast Burritos de Frank recipe.
Ingredients
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
Healthy recipe : Al's Sufferin' Succotash recipe.
Ingredients
1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)
Directions
In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)
Directions
In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Healthy recipe : Brown Sugar Frosting recipe.
Ingredients
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
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 : Broccoli Casserole I recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Healthy recipe : Bill Clinton's Lemon Chess Pie recipe.
Ingredients
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center.
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center.
Healthy recipe : Black Bean Brownies recipe.
Ingredients
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Healthy recipe : Baked Whole Pumpkin recipe.
Ingredients
1 small sugar pumpkin
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
1 small sugar pumpkin
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
Healthy recipe : Apple Crisp I recipe.
Ingredients
1 cup all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 1/2 tablespoons ground cinnamon
1/4 cup white sugar
1 tablespoon butter, melted
Directions
Mix together flour, 1 cup sugar, baking powder, and egg. The mixture will look like cornmeal.
Peel, core, and slice the apples. Mix together with 1/2 tablespoon cinnamon. Place apples in a greased 8 inch square pan. Spread flour mixture over the apples. Mix together 1 tablespoon cinnamon and 1/4 cup sugar; sprinkle over the top of the crisp. Drizzle with butter or margarine.
Bake at 300 degrees F (150 degrees C) for one hour. Serve warm.
1 cup all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 1/2 tablespoons ground cinnamon
1/4 cup white sugar
1 tablespoon butter, melted
Directions
Mix together flour, 1 cup sugar, baking powder, and egg. The mixture will look like cornmeal.
Peel, core, and slice the apples. Mix together with 1/2 tablespoon cinnamon. Place apples in a greased 8 inch square pan. Spread flour mixture over the apples. Mix together 1 tablespoon cinnamon and 1/4 cup sugar; sprinkle over the top of the crisp. Drizzle with butter or margarine.
Bake at 300 degrees F (150 degrees C) for one hour. Serve warm.
Healthy recipe : Apple, Carrot, Or Zucchini Cake recipe.
Ingredients
4 cups peeled, cored and shredded apple
2 cups white sugar
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.
4 cups peeled, cored and shredded apple
2 cups white sugar
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.
Healthy recipe : Apple Crunch Pie with Vanilla Sauce recipe.
Ingredients
1 (9 inch) unbaked pie crust
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
5 cups Granny Smith apples - peeled, cored and sliced
1 cup HERSHEY�'S Cinnamon Chips
3 tablespoons butter
3/4 cup all-purpose flour
3/4 cup brown sugar
6 tablespoons butter
2/3 cup HERSHEY�'S Cinnamon Chips
1 cup half-and-half cream
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, Mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into pie crust, and dot with 3 tablespoons butter. Sprinkle with streusel topping.
To make streusel topping: In a medium bowl, mix together 3/4 cup flour and 3/4 cup brown sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips.
Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until filling is bubbling and streusel is golden brown. Allow to cool for at least 1 hour.
While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie.
1 (9 inch) unbaked pie crust
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
5 cups Granny Smith apples - peeled, cored and sliced
1 cup HERSHEY�'S Cinnamon Chips
3 tablespoons butter
3/4 cup all-purpose flour
3/4 cup brown sugar
6 tablespoons butter
2/3 cup HERSHEY�'S Cinnamon Chips
1 cup half-and-half cream
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, Mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into pie crust, and dot with 3 tablespoons butter. Sprinkle with streusel topping.
To make streusel topping: In a medium bowl, mix together 3/4 cup flour and 3/4 cup brown sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips.
Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until filling is bubbling and streusel is golden brown. Allow to cool for at least 1 hour.
While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie.
Healthy recipe : Barbequed Potato and Garlic Scape Packets recipe.
Ingredients
8 red potatoes, cut into 1-inch cubes
20 garlic scapes, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
kosher salt and pepper to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.
8 red potatoes, cut into 1-inch cubes
20 garlic scapes, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
kosher salt and pepper to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.
Healthy recipe : Apricot Tea Rings recipe.
Ingredients
4 1/4 cups all-purpose flour
1/4 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup water
1/4 cup butter, cubed
12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup chopped pecans
1 cup confectioners' sugar
2 tablespoons milk
Directions
In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.
In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour.
Bake at 375 degrees F for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.
4 1/4 cups all-purpose flour
1/4 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup water
1/4 cup butter, cubed
12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup chopped pecans
1 cup confectioners' sugar
2 tablespoons milk
Directions
In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.
In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour.
Bake at 375 degrees F for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.
Healthy recipe : Apple Milkshake recipe.
Ingredients
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
Healthy recipe : Beef and Cheese Ball recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
5 ounces dried beef
1 small white onion, chopped
1 small finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon onion juice
Directions
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
1 (8 ounce) package cream cheese, softened
5 ounces dried beef
1 small white onion, chopped
1 small finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon onion juice
Directions
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
Healthy recipe : A Hearty Green Bean and Sausage Casserole recipe.
Ingredients
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
Healthy recipe : Apricot Walnut Balls recipe.
Ingredients
2 cups finely chopped dried apricots
2 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 1/4 cups chopped walnuts
confectioners' sugar
Directions
In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate at least 2 hours before serving. Store in refrigerator.
2 cups finely chopped dried apricots
2 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 1/4 cups chopped walnuts
confectioners' sugar
Directions
In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate at least 2 hours before serving. Store in refrigerator.
Healthy recipe : Apple Banana Cupcakes recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Healthy recipe : Amaretto Roasted Chicken recipe.
Ingredients
1 (4 pound) whole chicken
1/4 cup butter
1 large lemon, halved
1 head garlic, halved
1/2 cup amaretto liqueur
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.
Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rids and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy.
1 (4 pound) whole chicken
1/4 cup butter
1 large lemon, halved
1 head garlic, halved
1/2 cup amaretto liqueur
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.
Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rids and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy.
Healthy recipe : Battered Balsamic Fish recipe.
Ingredients
2 cups olive oil for frying
1 red onion, sliced and separated into rings
1/2 cup balsamic vinegar
2 cups plain dry bread crumbs
1 cup self-rising flour
6 (6 ounce) fillets halibut
Directions
Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.
2 cups olive oil for frying
1 red onion, sliced and separated into rings
1/2 cup balsamic vinegar
2 cups plain dry bread crumbs
1 cup self-rising flour
6 (6 ounce) fillets halibut
Directions
Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.
Healthy recipe : Almond Rhubarb Coffee Cake recipe.
Ingredients
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Healthy recipe : Apricot-Nut Spread recipe.
Ingredients
6 ounces dried apricots
1/2 cup water
1 (8 ounce) package cream cheese, cubed and softened
1/2 cup chopped walnuts
Directions
Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.
6 ounces dried apricots
1/2 cup water
1 (8 ounce) package cream cheese, cubed and softened
1/2 cup chopped walnuts
Directions
Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.
Healthy recipe : Barley Turkey Soup recipe.
Ingredients
2 quarts chicken broth
1 1/2 cups diced celery
1 cup medium pearl barley
1 medium onion, diced
3/4 cup diced carrots
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon pepper
dash cayenne pepper
2 cups cubed cooked turkey
1/4 cup minced fresh parsley
Directions
In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.
2 quarts chicken broth
1 1/2 cups diced celery
1 cup medium pearl barley
1 medium onion, diced
3/4 cup diced carrots
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon pepper
dash cayenne pepper
2 cups cubed cooked turkey
1/4 cup minced fresh parsley
Directions
In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.
Healthy recipe : Avocado and Tuna Tapas recipe.
Ingredients
1 (12 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
3 green onions, thinly sliced, plus additional for garnish
1/2 red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2 ripe avocados, halved and pitted
Directions
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
1 (12 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
3 green onions, thinly sliced, plus additional for garnish
1/2 red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2 ripe avocados, halved and pitted
Directions
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
Healthy recipe : Alaine's Blue Cheese Dressing recipe.
Ingredients
2 cups mayonnaise
1/2 pound crumbled blue cheese
1 teaspoon balsamic vinegar
1/8 teaspoon coarsely ground black pepper
1 pinch garlic powder
1/4 cup buttermilk
Directions
In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
2 cups mayonnaise
1/2 pound crumbled blue cheese
1 teaspoon balsamic vinegar
1/8 teaspoon coarsely ground black pepper
1 pinch garlic powder
1/4 cup buttermilk
Directions
In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
Healthy recipe : Best Cranberry Chicken recipe.
Ingredients
1 tablespoon butter
1 small onion, chopped
3 pounds chicken thighs
2/3 cup ketchup
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 teaspoon dry mustard powder
1 (8 ounce) can whole berry cranberry sauce
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
1 tablespoon butter
1 small onion, chopped
3 pounds chicken thighs
2/3 cup ketchup
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 teaspoon dry mustard powder
1 (8 ounce) can whole berry cranberry sauce
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Healthy recipe : Apple Glazed Pork Tenderloin recipe.
Ingredients
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Healthy recipe : Baked Orange Salmon with Fennel recipe.
Ingredients
1 small fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
1/2 cup orange juice
1 pinch Old Bay Seasoning™
Directions
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
1 small fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
1/2 cup orange juice
1 pinch Old Bay Seasoning™
Directions
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
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 : Bourbon Pecan Shortbread recipe.
Ingredients
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon bourbon
1/4 cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch
Directions
Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon bourbon
1/4 cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch
Directions
Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
Healthy recipe : Biscuit-Topped Creamed Ham recipe.
Ingredients
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
Healthy recipe : Allspice String Beans recipe.
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 pound fresh green beans, trimmed and snapped
1/2 cup water
2 teaspoons ground allspice
salt and pepper to taste
Directions
Heat oil in a medium saucepan over medium heat. Cook and stir garlic until lightly browned. Mix in green beans and water, and bring to a boil. Stir in allspice, salt, and pepper. Cover, and simmer 20 minutes, until green beans are soft.
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 pound fresh green beans, trimmed and snapped
1/2 cup water
2 teaspoons ground allspice
salt and pepper to taste
Directions
Heat oil in a medium saucepan over medium heat. Cook and stir garlic until lightly browned. Mix in green beans and water, and bring to a boil. Stir in allspice, salt, and pepper. Cover, and simmer 20 minutes, until green beans are soft.
Healthy recipe : Black Bean Chili recipe.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Healthy recipe : Beef Brisket My Way recipe.
Ingredients
1 (5 pound) beef brisket
salt and pepper to taste
1/4 cup Merlot wine
1/4 cup balsamic vinegar
1/2 cup beef stock
1 (15 ounce) can stewed tomatoes
1 large onion, sliced into rings
2 stalks celery, with leaves
3 large carrots
4 large cloves garlic, diced
2 teaspoons dried thyme
2 teaspoons dried rosemary
Directions
Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag. Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 2 hours.
Preheat the oven to 300 degrees F (150 degrees C).
Arrange onion rings in the bottom of a roasting pan. Season with garlic, thyme, and rosemary. Pour the marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the roast on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil.
Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork.
1 (5 pound) beef brisket
salt and pepper to taste
1/4 cup Merlot wine
1/4 cup balsamic vinegar
1/2 cup beef stock
1 (15 ounce) can stewed tomatoes
1 large onion, sliced into rings
2 stalks celery, with leaves
3 large carrots
4 large cloves garlic, diced
2 teaspoons dried thyme
2 teaspoons dried rosemary
Directions
Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag. Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 2 hours.
Preheat the oven to 300 degrees F (150 degrees C).
Arrange onion rings in the bottom of a roasting pan. Season with garlic, thyme, and rosemary. Pour the marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the roast on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil.
Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork.
Healthy recipe : Boiled Raisin Cake I recipe.
Ingredients
2 cups raisins
2 cups water
1/2 cup vegetable oil
1 cup cold water
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
Add vegetable oil and cold water to the raisins.
Mix sugar, flour, spices, baking soda, and salt in a large bowl.
Add the raisin mixture, and stir till just mixed.
Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
2 cups raisins
2 cups water
1/2 cup vegetable oil
1 cup cold water
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
Add vegetable oil and cold water to the raisins.
Mix sugar, flour, spices, baking soda, and salt in a large bowl.
Add the raisin mixture, and stir till just mixed.
Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Healthy recipe : Banana Slush Punch recipe.
Ingredients
4 ripe bananas
2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters ginger ale
Directions
In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.
4 ripe bananas
2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters ginger ale
Directions
In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.
9/22/2011
Healthy recipe : Broccoli Stir Fry recipe.
Ingredients
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
Healthy recipe : Blueberry Oat Waffles recipe.
Ingredients
2 cups buttermilk pancake mix
1/2 cup quick-cooking oats
3 tablespoons sugar
1 1/2 cups milk
1 tablespoon vegetable oil
1 cup fresh or frozen blueberries*
Directions
In a bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's direction.
2 cups buttermilk pancake mix
1/2 cup quick-cooking oats
3 tablespoons sugar
1 1/2 cups milk
1 tablespoon vegetable oil
1 cup fresh or frozen blueberries*
Directions
In a bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's direction.
Healthy recipe : Asian Barbequed Butterflied Leg of Lamb recipe.
Ingredients
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
Directions
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
Directions
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
Healthy recipe : Almond Kisses recipe.
Ingredients
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Healthy recipe : Brookville Hotel Cream-Style Corn recipe.
Ingredients
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed
3/4 cup heavy cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch
Directions
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed
3/4 cup heavy cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch
Directions
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
Healthy recipe : Broccoli Ham Bake recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli
1/4 cup chopped onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
2 1/4 cups milk
1/2 cup shredded Cheddar cheese
2 cups cubed fully cooked ham
1 1/2 cups seasoned stuffing cubes, divided
Directions
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.
1 (10 ounce) package frozen chopped broccoli
1/4 cup chopped onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
2 1/4 cups milk
1/2 cup shredded Cheddar cheese
2 cups cubed fully cooked ham
1 1/2 cups seasoned stuffing cubes, divided
Directions
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.
Healthy recipe : Anise Cookies recipe.
Ingredients
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons crushed anise seeds
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1 1/4 teaspoons vanilla extract
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk
Directions
Combine flour, baking powder, anise seed, salt, cinnamon and nutmeg; set aside. In a separate bowl, cream butter and 3/4 cup sugar until fluffy. Beat in vanilla and eggs. Stir in almonds and flour mixture. Line a baking pan with foil. Divide the dough in half and mold into two 12-in. x 2-in. rectangles on the foil. Smooth the surface of each rectangle, then brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300 degrees F. Lift rectangles with foil onto a wire racks; cool 15 minutes. Place rectangles on a cutting board; slice 1/2 in. thick crosswise on the diagonal. Place slices, cut side down, on baking sheets. Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons crushed anise seeds
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1 1/4 teaspoons vanilla extract
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk
Directions
Combine flour, baking powder, anise seed, salt, cinnamon and nutmeg; set aside. In a separate bowl, cream butter and 3/4 cup sugar until fluffy. Beat in vanilla and eggs. Stir in almonds and flour mixture. Line a baking pan with foil. Divide the dough in half and mold into two 12-in. x 2-in. rectangles on the foil. Smooth the surface of each rectangle, then brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300 degrees F. Lift rectangles with foil onto a wire racks; cool 15 minutes. Place rectangles on a cutting board; slice 1/2 in. thick crosswise on the diagonal. Place slices, cut side down, on baking sheets. Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
Healthy recipe : Bourbon Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Directions
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Directions
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Healthy recipe : Apple Cheddar Pork recipe.
Ingredients
1/2 cup shredded Cheddar cheese
1/2 cup chopped Granny Smith apple
2 boneless pork loin chops, pounded thin
1 tablespoon vegetable oil
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon all-purpose flour
Directions
In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks.
Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes.
Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy.
1/2 cup shredded Cheddar cheese
1/2 cup chopped Granny Smith apple
2 boneless pork loin chops, pounded thin
1 tablespoon vegetable oil
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon all-purpose flour
Directions
In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks.
Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes.
Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy.
Healthy recipe : Best Ever Chocolate Chip Cookies I recipe.
Ingredients
3 cups margarine, softened
2 1/2 cups white sugar
2 1/2 cups packed brown sugar
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!
Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.
3 cups margarine, softened
2 1/2 cups white sugar
2 1/2 cups packed brown sugar
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!
Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.
Healthy recipe : Apricot Muffins recipe.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup chopped dried apricots
2 teaspoons grated orange peel
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup chopped dried apricots
2 teaspoons grated orange peel
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Healthy recipe : Apple Cobbler recipe.
Ingredients
3 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 tablespoon vanilla extract
3 tablespoons milk
8 cups thinly sliced peeled baking apples
2 tablespoons quick-cooking tapioca
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Chill the remaining dough. Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350 degrees F for 45-50 minutes or until apples are tender and crust is golden.
3 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 tablespoon vanilla extract
3 tablespoons milk
8 cups thinly sliced peeled baking apples
2 tablespoons quick-cooking tapioca
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Chill the remaining dough. Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350 degrees F for 45-50 minutes or until apples are tender and crust is golden.
Healthy recipe : Banana Split Cookies recipe.
Ingredients
1/2 cup butter
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
Directions
In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks.
1/2 cup butter
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
Directions
In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks.
Healthy recipe : Best Formula Three-Cheese Fondue recipe.
Ingredients
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Directions
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Directions
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Healthy recipe : Antipasto Squares recipe.
Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Healthy recipe : Baltimore Zoo recipe.
Ingredients
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
Healthy recipe : Butter Cookies recipe.
Ingredients
1 cup butter or margarine, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
red food coloring
Directions
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies.
1 cup butter or margarine, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
red food coloring
Directions
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies.
Healthy recipe : Best Ever Cheesecake recipe.
Ingredients
1 cup sifted all-purpose flour
1/4 cup white sugar
1 teaspoon lemon zest
1/2 cup butter
1 egg yolk, beaten
1/4 teaspoon vanilla extract
20 ounces cream cheese
1/8 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
5/8 cup white sugar
2 tablespoons heavy whipping cream
Directions
Preheat oven to 400 degrees F (205 degrees C).
To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. Bake at 400 degrees F (205 degrees C) for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches.
To Make Filling: Preheat oven to 500 degrees F (260 degree C). Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.
Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the heavy cream. Pour batter into the prepared crust.
Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees F (100 degrees C) and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve.
1 cup sifted all-purpose flour
1/4 cup white sugar
1 teaspoon lemon zest
1/2 cup butter
1 egg yolk, beaten
1/4 teaspoon vanilla extract
20 ounces cream cheese
1/8 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
5/8 cup white sugar
2 tablespoons heavy whipping cream
Directions
Preheat oven to 400 degrees F (205 degrees C).
To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. Bake at 400 degrees F (205 degrees C) for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches.
To Make Filling: Preheat oven to 500 degrees F (260 degree C). Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.
Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the heavy cream. Pour batter into the prepared crust.
Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees F (100 degrees C) and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve.
Healthy recipe : BREAKSTONE'S Classic Cheesy Potatoes recipe.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
Healthy recipe : Annie's Fruit Salsa and Cinnamon Chips recipe.
Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
Directions
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
Directions
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Healthy recipe : Bill's Blue Cheese Dressing recipe.
Ingredients
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
Directions
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
Directions
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Healthy recipe : BBQ Salmon over Mixed Greens recipe.
Ingredients
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
1 1/2 cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
1/2 cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
Preheat grill for high heat.
Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
1 1/2 cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
1/2 cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
Preheat grill for high heat.
Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.
Healthy recipe : Buffalo Chicken Tacos recipe.
Ingredients
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
Healthy recipe : Artichoke & Spinach Dip Restaurant Style recipe.
Ingredients
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Healthy recipe : Apple Strudel Dessert recipe.
Ingredients
2 (8 ounce) packages refrigerated crescent roll dough
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch round pan.
Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle. Repeat with remaining dough. Place rolls in prepared pan with points toward the center. Top with remaining pie filling. Sprinkle with cinnamon.
Bake in preheated oven 30 minutes, until browned.
2 (8 ounce) packages refrigerated crescent roll dough
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch round pan.
Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle. Repeat with remaining dough. Place rolls in prepared pan with points toward the center. Top with remaining pie filling. Sprinkle with cinnamon.
Bake in preheated oven 30 minutes, until browned.
Healthy recipe : Baked Custard recipe.
Ingredients
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 (12 fluid ounce) can NESTLE� CARNATION� Evaporated Milk
1 cup water
1 teaspoon vanilla extract
ground nutmeg
Directions
PREHEAT oven to 350 degrees F.
COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 (12 fluid ounce) can NESTLE� CARNATION� Evaporated Milk
1 cup water
1 teaspoon vanilla extract
ground nutmeg
Directions
PREHEAT oven to 350 degrees F.
COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
Healthy recipe : Anaheim Fish Tacos recipe.
Ingredients
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
Healthy recipe : Apple Enchilada Dessert recipe.
Ingredients
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
Healthy recipe : Broiled Sausage Sandwiches recipe.
Ingredients
1 1/2 pounds bulk Italian or pork sausage
1 medium onion, chopped
1 (14 ounce) jar pizza sauce
1 cup salsa
1 dash cayenne pepper
12 hamburger buns, split
1 1/2 cups shredded mozzarella cheese
Directions
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Stir in pizza sauce, salsa and cayenne if desired; cook and stir for 5 minutes. Place buns, cut side up, on baking sheets. Broil 4 in. from the heat until lightly toasted.
Spread about 3 tablespoons sausage mixture over each bun half. Sprinkle with cheese. Broil for 2-3 minutes or until cheese is melted and lightly browned.
1 1/2 pounds bulk Italian or pork sausage
1 medium onion, chopped
1 (14 ounce) jar pizza sauce
1 cup salsa
1 dash cayenne pepper
12 hamburger buns, split
1 1/2 cups shredded mozzarella cheese
Directions
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Stir in pizza sauce, salsa and cayenne if desired; cook and stir for 5 minutes. Place buns, cut side up, on baking sheets. Broil 4 in. from the heat until lightly toasted.
Spread about 3 tablespoons sausage mixture over each bun half. Sprinkle with cheese. Broil for 2-3 minutes or until cheese is melted and lightly browned.
Healthy recipe : Asian Avocado recipe.
Ingredients
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
1 teaspoon soy sauce
Directions
Stir together garlic, ginger, and soy sauce; set aside for five minutes to allow the flavors to blend. Cut the avocado in half, and discard the pit; divide the sauce between the avocado halves. Eat with a spoon!
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
1 teaspoon soy sauce
Directions
Stir together garlic, ginger, and soy sauce; set aside for five minutes to allow the flavors to blend. Cut the avocado in half, and discard the pit; divide the sauce between the avocado halves. Eat with a spoon!
Healthy recipe : Appetizer Crab Pizza recipe.
Ingredients
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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.
Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees F for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano, and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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.
Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees F for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano, and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.
Healthy recipe : Bacon Cheeseburger Rice recipe.
Ingredients
1 pound ground beef
1 3/4 cups water
2/3 cup barbecue sauce
1 tablespoon prepared mustard
2 teaspoons dried minced onion
1/2 teaspoon pepper
2 cups uncooked instant rice
1 cup shredded Cheddar cheese
1/3 cup chopped dill pickle
5 bacon strips, cooked and crumbled
Directions
In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.
1 pound ground beef
1 3/4 cups water
2/3 cup barbecue sauce
1 tablespoon prepared mustard
2 teaspoons dried minced onion
1/2 teaspoon pepper
2 cups uncooked instant rice
1 cup shredded Cheddar cheese
1/3 cup chopped dill pickle
5 bacon strips, cooked and crumbled
Directions
In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.
Healthy recipe : Bloody Mary Salmon recipe.
Ingredients
1 pound salmon fillets
salt and pepper to taste
1 cup spicy Bloody Mary mix
Directions
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler.
Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
1 pound salmon fillets
salt and pepper to taste
1 cup spicy Bloody Mary mix
Directions
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler.
Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
Healthy recipe : Amsterdam Hippie Soymilk Chai recipe.
Ingredients
2 quarts soy milk
4 inch piece fresh ginger root - peeled, sliced and crushed
1 1/2 tablespoons whole cardamom pods, coarsely crushed
1 tablespoon whole cloves, coarsely crushed
1 cinnamon stick
2 tablespoons brown sugar
Directions
In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.
2 quarts soy milk
4 inch piece fresh ginger root - peeled, sliced and crushed
1 1/2 tablespoons whole cardamom pods, coarsely crushed
1 tablespoon whole cloves, coarsely crushed
1 cinnamon stick
2 tablespoons brown sugar
Directions
In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.
Healthy recipe : Audry's Shrimp Stew recipe.
Ingredients
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions
Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)
Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions
Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)
Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
Healthy recipe : Apple Rhubarb Crumble recipe.
Ingredients
3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
3/4 cup sugar
1/4 cup maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
Directions
In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350 degrees F for 45-55 minutes or until bubbly.
3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
3/4 cup sugar
1/4 cup maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
Directions
In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350 degrees F for 45-55 minutes or until bubbly.
Healthy recipe : Apricot Brisket recipe.
Ingredients
2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots
Directions
In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots
Directions
In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
Healthy recipe : Beefy Potato Volcano recipe.
Ingredients
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Healthy recipe : Brown Rice and Black Bean Salad recipe.
Ingredients
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste
Directions
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste
Directions
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
Healthy recipe : Au Gratin Taco Bake recipe.
Ingredients
1 pound ground beef
1 (4.9 ounce) package au gratin potatoes
1 (15.25 ounce) can whole kernel corn, undrained
1 (14.5 ounce) can no-salt-added stewed tomatoes, undrained
3/4 cup milk
1/2 cup water
2 tablespoons taco seasoning
1 cup shredded Cheddar cheese
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350 degrees F for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
1 pound ground beef
1 (4.9 ounce) package au gratin potatoes
1 (15.25 ounce) can whole kernel corn, undrained
1 (14.5 ounce) can no-salt-added stewed tomatoes, undrained
3/4 cup milk
1/2 cup water
2 tablespoons taco seasoning
1 cup shredded Cheddar cheese
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350 degrees F for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Healthy recipe : Broccoli Timbales with Lemon Sauce recipe.
Ingredients
1 1/2 cups heavy whipping cream, divided
2 tablespoons lemon juice
3 egg yolks
2 (3 ounce) packages cream cheese, softened
5 tablespoons butter, softened, divided
2 tablespoons grated Parmesan cheese
4 cups chopped fresh broccoli
1/2 teaspoon salt, divided
1/4 teaspoon white pepper, divided
1 tablespoon all-purpose flour
1 teaspoon chicken bouillon granules
3 tablespoons snipped fresh dill
Fresh dill sprigs
Directions
In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.
1 1/2 cups heavy whipping cream, divided
2 tablespoons lemon juice
3 egg yolks
2 (3 ounce) packages cream cheese, softened
5 tablespoons butter, softened, divided
2 tablespoons grated Parmesan cheese
4 cups chopped fresh broccoli
1/2 teaspoon salt, divided
1/4 teaspoon white pepper, divided
1 tablespoon all-purpose flour
1 teaspoon chicken bouillon granules
3 tablespoons snipped fresh dill
Fresh dill sprigs
Directions
In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.
9/21/2011
Healthy recipe : Betty's Green Tomato Chutney recipe.
Ingredients
2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 1/2 pounds onions, chopped
2 1/2 pounds brown sugar
3 cups distilled white vinegar
1 1/4 cups all-purpose flour
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons dry mustard powder
2 1/2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup distilled white vinegar
Directions
Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 1/2 pounds onions, chopped
2 1/2 pounds brown sugar
3 cups distilled white vinegar
1 1/4 cups all-purpose flour
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons dry mustard powder
2 1/2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup distilled white vinegar
Directions
Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
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