Ingredients
1/2 cup packed brown sugar
8 tablespoons butter
1/2 cup gold rum (such as Bacardi Gold�)
1/4 cup dark molasses
3 tablespoons spicy mustard
1 tablespoon cider vinegar
salt and pepper to taste
Directions
Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.
Wednesday, August 31, 2011
Recipe : Blueberry Streusel Coffee Cake
Ingredients
1/2 cup butter or margarine, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries*
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries*
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
Recipe : Apricot Almond Galette
Ingredients
10 small fresh apricots, pitted and quartered
1/3 cup white sugar
1 cup almond meal
1/2 cup confectioners' sugar
1 (9 inch) refrigerated pie crust (such as Pillsbury�)
1/3 cup apricot jam, melted
Directions
Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
10 small fresh apricots, pitted and quartered
1/3 cup white sugar
1 cup almond meal
1/2 cup confectioners' sugar
1 (9 inch) refrigerated pie crust (such as Pillsbury�)
1/3 cup apricot jam, melted
Directions
Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
Recipe : Best Spaghetti Sauce in the World
Ingredients
3 tablespoons butter
1 teaspoon minced garlic
16 roma (plum) tomatoes, chopped
1/2 cup chicken stock
1/3 cup dry vermouth
2 tablespoons fresh basil, chopped
Directions
In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary. Cook over medium heat until bubbly. Stir in Vermouth and cook 5 minutes more. Mix in basil just before serving.
3 tablespoons butter
1 teaspoon minced garlic
16 roma (plum) tomatoes, chopped
1/2 cup chicken stock
1/3 cup dry vermouth
2 tablespoons fresh basil, chopped
Directions
In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary. Cook over medium heat until bubbly. Stir in Vermouth and cook 5 minutes more. Mix in basil just before serving.
Recipe : Blueberry Quick Bread
Ingredients
5 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup cold butter or margarine
1 1/2 cups chopped walnuts
2 cups cold milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries
Directions
In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
5 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup cold butter or margarine
1 1/2 cups chopped walnuts
2 cups cold milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries
Directions
In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
Recipe : Broccoli and Garlic Penne Pasta
Ingredients
1 cup Swanson� Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli flowerets
4 1/2 cups hot cooked penne pasta (medium tube-shaped pasta), cooked without salt
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Directions
Mix broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender-crisp.
Add pasta and lemon juice. Toss to coat. Serve with cheese.
1 cup Swanson� Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli flowerets
4 1/2 cups hot cooked penne pasta (medium tube-shaped pasta), cooked without salt
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Directions
Mix broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender-crisp.
Add pasta and lemon juice. Toss to coat. Serve with cheese.
Recipe : Black Forest Angel Food Cake
Ingredients
1 (9 inch) angel food cake
2 (3.5 ounce) packages instant chocolate fudge pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip�), thawed
3 cups milk
1 1/2 teaspoons almond extract
1 (20 ounce) can cherry pie filling
Directions
Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
1 (9 inch) angel food cake
2 (3.5 ounce) packages instant chocolate fudge pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip�), thawed
3 cups milk
1 1/2 teaspoons almond extract
1 (20 ounce) can cherry pie filling
Directions
Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
Recipe : Beer-Baked Irish Beef
Ingredients
6 slices bacon, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground allspice
2 1/2 pounds cubed beef stew meat
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
2 cloves garlic, chopped
1/4 cup minced fresh parsley
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 (12 fluid ounce) can or bottle Irish stout beer
Directions
Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.
6 slices bacon, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground allspice
2 1/2 pounds cubed beef stew meat
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
2 cloves garlic, chopped
1/4 cup minced fresh parsley
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 (12 fluid ounce) can or bottle Irish stout beer
Directions
Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.
Recipe : Bean, Bacon and Pepper Soup
Ingredients
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Recipe : Asian Cucumber Salad
Ingredients
2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
1/2 cup rice vinegar
1/4 cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced
Directions
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
1/2 cup rice vinegar
1/4 cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced
Directions
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
Recipe : Baked Asiago Frittata
Ingredients
2 cups finely chopped broccoli
1/3 cup sliced green onions
2 cloves garlic, minced
3 Morningstar Farms� Veggie Sausage Patties
1 teaspoon dried basil leaves or dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 eggs, beaten*
1/4 cup finely shredded Asiago cheese or Parmesan cheese
1/4 cup chopped tomato
Directions
In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
Bake, uncovered, at 350 degrees F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
2 cups finely chopped broccoli
1/3 cup sliced green onions
2 cloves garlic, minced
3 Morningstar Farms� Veggie Sausage Patties
1 teaspoon dried basil leaves or dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 eggs, beaten*
1/4 cup finely shredded Asiago cheese or Parmesan cheese
1/4 cup chopped tomato
Directions
In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
Bake, uncovered, at 350 degrees F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
Recipe : Barbecued Spareribs
Ingredients
6 pounds pork spareribs, cut into serving size pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter or margarine
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Directions
In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350 degrees F for 1 hour. Meanwhile, in a skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
Drain ribs; brush with some of the sauce. bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.
6 pounds pork spareribs, cut into serving size pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter or margarine
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Directions
In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350 degrees F for 1 hour. Meanwhile, in a skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
Drain ribs; brush with some of the sauce. bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.
Recipe : Balsamic Roasted Vegetable Salad
Ingredients
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Recipe : Blubaugh's Blueberry Buckle Shortcake
Ingredients
1 1/2 cups white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (16 ounce) can blueberry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
1 1/2 cups white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (16 ounce) can blueberry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
Recipe : Alex's Raw Chocolate Pudding
Ingredients
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
Recipe : Broccoli-Walnut Soup
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
1/2 cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons toasted sesame seeds
Directions
Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
1/2 cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons toasted sesame seeds
Directions
Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
Recipe : Berry Cornmeal Cake
Ingredients
1/2 cup yellow cornmeal
1 1/4 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2/3 cup milk
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup sliced fresh strawberries
1/2 cup fresh blackberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
Bake in preheated oven until top is golden brown, about 45 minutes.
1/2 cup yellow cornmeal
1 1/4 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2/3 cup milk
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup sliced fresh strawberries
1/2 cup fresh blackberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
Bake in preheated oven until top is golden brown, about 45 minutes.
Recipe : Baked Ziti III
Ingredients
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Recipe : Best of the Best Blueberry Muffins
Ingredients
1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar
Directions
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar
Directions
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Recipe : Becca's Chicken-Fried Pork Chops
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying
Directions
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying
Directions
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
Recipe : Absolutely Delicious Baked Root Vegetables
Ingredients
1 pound new potatoes, halved
1/2 large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C).
Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
1 pound new potatoes, halved
1/2 large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C).
Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Recipe : Breakfast Burritos with Green Salsa
Ingredients
2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa
Directions
Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa
Directions
Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
Recipe : Broccoli with Mandarin Oranges
Ingredients
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
Recipe : Almond Flour Pancakes
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled
Directions
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled
Directions
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
Recipe : Brown Rice Pudding III
Ingredients
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Recipe : Baked Spaghetti Squash Lasagna Style
Ingredients
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Recipe : Almond Flour Pancakes
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled
Directions
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled
Directions
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
Recipe : A Great Pepper Salad
Ingredients
1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained
1 (32 ounce) jar sweet pepper rings, drained
1 (4 ounce) jar diced pimento peppers, drained
1 pound pepperoni sausage, cubed
1 pound provolone cheese, cubed
1/2 pound Swiss cheese, cubed
1/2 pound sharp Cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
2 (6 ounce) cans black olives, drained and thinly sliced
4 cloves garlic
4 1/2 tablespoons dried oregano
1 cup canola oil
1/4 cup olive oil
Directions
In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!
1 1/2 (16 ounce) jars sliced pepperoncini peppers, drained
1 (32 ounce) jar sweet pepper rings, drained
1 (4 ounce) jar diced pimento peppers, drained
1 pound pepperoni sausage, cubed
1 pound provolone cheese, cubed
1/2 pound Swiss cheese, cubed
1/2 pound sharp Cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
2 (6 ounce) cans black olives, drained and thinly sliced
4 cloves garlic
4 1/2 tablespoons dried oregano
1 cup canola oil
1/4 cup olive oil
Directions
In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!
Recipe : Apple Bread Pudding Pie
Ingredients
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
Recipe : Beer Batter for Fish
Ingredients
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying
Directions
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying
Directions
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Recipe : Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
Ingredients
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Directions
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Directions
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
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