Ingredients
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
1 cup yellow cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
Sunday, June 5, 2011
Recipe : Best Chocolate Chip Cookies
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Recipe : Baked Apple-Raisin Stuffing
Ingredients
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
Recipe : All-Bran Chocolate Chip Cookie Bars
Ingredients
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
Recipe : Aush (Afghani Chili)
Ingredients
1 pound ground beef
1 onion, coarsely chopped
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons dried mint
2 tablespoons garam masala
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (16 ounce) package fettuccine, broken in half
1 cup sour cream
Directions
Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.
1 pound ground beef
1 onion, coarsely chopped
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons dried mint
2 tablespoons garam masala
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (16 ounce) package fettuccine, broken in half
1 cup sour cream
Directions
Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.
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