tag:blogger.com,1999:blog-79670714674961268912023-07-18T13:04:39.137+08:00Free Easy Healthy RecipesFitzhttp://www.blogger.com/profile/18295651818363245412noreply@blogger.comBlogger280125tag:blogger.com,1999:blog-7967071467496126891.post-13866988682212986532011-01-18T02:26:00.000+08:002011-01-18T02:26:20.615+08:00Cheese MuffinsHere's something you can add with your <a href="http://freeeasyhealthyrecipes.blogspot.com/2010/02/buffalo-chicken-wings.html">buffalo chicken wings</a> and <a href="http://freeeasyhealthyrecipes.blogspot.com/2010/02/blue-cheese-dip.html">blue cheese dip</a> come Super Bowl.<br />
<br />
<b>Ingredients:</b><br />
2 cups sifted flour<br />
4 teaspoons baking powder<br />
1 Tablespoon sugar<br />
1/2 teaspoon salt<br />
1 egg<br />
1 cup milk<br />
3 Tablespoons butter, softened<br />
1-1/2 cups shredded sharp Cheddar cheese<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
1. Sift together dry ingredients and set aside.<br />
2. Beat egg, milk, and butter until smooth.<br />
3. Stir in cheese.<br />
4. Add to dry ingredients, mixing only until moistened.<br />
5. Fill greased muffin tins 2/3 full.<br />
6. Bake at 350 degrees 30 to 35 minutes.<br />
<br />
HINT: Four ounces of cheese equals 1-1/2 cups shredded cheese.<br />
<br />
YIELDS: 12 muffins<br />
<br />
This post is sponsored by <a href="http://www.dailyglobalbuzz.com/super-bowl-2011-online-stream/389">Super Bowl 2011 online</a>.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-83574959102893604872010-10-22T04:14:00.000+08:002010-10-22T04:14:47.035+08:00Roasted Pumpkin Seed | Toasted Pumpkin SeedRoasted Pumpkin Seed | Toasted Pumpkin Seed<br />
<br />
<b>Ingredients:</b><br />
Pumpkin seeds<br />
Olive oil<br />
Salt and pepper<br />
Seasoning flavor of choice<br />
<a name='more'></a><br />
<b>Procedure:</b><br />
Remove all the pulp from the pumpkin seeds, then rinse and drain thoroughly. Let it dry overnight.<br />
<br />
In a bowl, put pumpkin seeds and pour just enough olive oil to moisten the seeds. Sprinkle salt, pepper and seasoning flavors and toss until seeds are well coated.<br />
<br />
Using an Oven:<br />
Preheat oven at 300 F. Bake for 45 minutes or until golden brown.<br />
<br />
Using a Microwave oven:<br />
Put microwave on high for 3 minutes then stir and repeat until the seeds are light golden brown.<br />
<br />
Using a skillet:<br />
Heat the skillet and simply toss the seeds. Stir constantly over high fire until seeds become golden brown.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-30554930737755361072010-09-26T04:56:00.000+08:002010-09-26T04:56:51.229+08:00Broccoli PastaBroccoli Pasta<br />
<br />
Here's a healthy meal that MMA fighters often eat. Something you can also have while watching the <a href="http://www.artuji.com/ufc-119-live-stream-channels/7690">UFC 119 live stream</a> later.<br />
<br />
<b>Ingredients:</b><br />
1 bunch broccoli<br />
1/2 teaspoon salt<br />
1 (8 ounce) box ziti or rigatoni pasta<br />
1/2 cup olive oil<br />
6 Tablespoons butter<br />
4 garlic cloves, chopped<br />
1/2 teaspoon red pepper<br />
3 firm fresh tomatoes, quartered and seeded<br />
1/2 cup grated Parmesan cheese<br />
<a name='more'></a><br />
<b>Procedure:</b><br />
Cut broccoli into bite-sized <a href="http://iamcal.i.ph/blogs/iamcal/2010/09/25/ufc-119-is-final/">pieces</a>. Steam with salt about ten minutes or until tender.<br />
<br />
Cook pasta according to package directions. Heat olive oil, butter, garlic and red pepper.<br />
<br />
Toss broccoli in the oil mixture, and pour over pasta. Recipe can be prepared to this point and kept warm.<br />
<br />
When ready to serve, toss pasta mixture with tomatoes and sprinkle with Parmesan cheese. Serve immediately.<br />
<br />
Serves eight people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-26750147366594874032010-09-26T04:54:00.000+08:002010-09-26T04:54:11.748+08:00Strawberry Dessert SquaresStrawberry Dessert Squares<br />
<br />
<b>Ingredients:</b><br />
7 egg whites<br />
1 teaspoon cream of tartar<br />
Dash salt<br />
1/2 cup sugar<br />
1 cup whipping cream<br />
Fresh or frozen strawberries<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar and salt; beat until very stiff.<br />
<br />
Continue beating, adding sugar gradually; beat until sugar is dissolved. Butter a 9-inch x 13-inch Pyrex dish.<br />
<br />
Spread mixture in dish; put in oven and turn off heat. Leave dessert in oven overnight. (Do not peek.)<br />
<br />
Next day, whip cream and spread over top of meringue. Refrigerate at least 4 hours before serving.<br />
<br />
To serve, cut into squares and top with sweetened strawberries or raspberries.<br />
<br />
Serves 12 people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-42389573784893139312010-09-24T05:21:00.003+08:002010-10-21T03:02:04.009+08:00Stuffed Bell PeppersStuffed Bell Peppers<br />
<br />
<b>Ingredients:</b><br />
1 Tablespoon bacon grease<br />
1 onion, chopped<br />
1 small bell pepper, chopped<br />
2 stalks celery, chopped<br />
8 sprigs parsley, chopped<br />
1 cup diced, cooked ham<br />
5 to 6 pieces toast<br />
Salt and pepper<br />
3 bell peppers, cut in half<br />
<a name='more'></a><br />
<b>Procedure:</b><br />
Put bacon grease in skillet, add vegetables and cook until limp. Add ham. Wet toast in a colander and break up. Put in skillet.<br />
<br />
Salt and pepper mixture. Mix well. Put halves of bell pepper into pot of water and cook until limp.<br />
<br />
Stuff peppers with mixture and put into shallow baking dish with small amount of water. Bake in oven at 350 degrees for 20 minutes. These freeze well.<br />
<br />
Serves four people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-6870937101190044842010-09-23T05:20:00.000+08:002010-09-23T05:20:00.240+08:00Green Bean BundlesGreen Bean Bundles<br />
<br />
<b>Ingredients:</b><br />
8 slices bacon<br />
2 (16-ounce) cans whole green beans<br />
6 Tablespoons margarine<br />
1/2 cup packed brown sugar<br />
Garlic powder, salt and pepper to taste<br />
<a name='more'></a><br />
<b>Procedure:</b><br />
Cut the bacon slices into halves. Wrap each half around 6 to 8 green beans and secure with a wooden pick. <br />
<br />
Place in a baking dish. Melt the margarine in a saucepan. Add the brown sugar, garlic powder, salt and pepper.<br />
<br />
Heat until the brown sugar dissolves. Pour over the green bean bundles. Bake, covered, at 375 degrees for 40 minutes. Bake, uncovered, for 5 minutes longer or until the bacon is brown.<br />
<br />
Serves eight people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-89466183868708626782010-09-22T05:18:00.000+08:002010-09-22T05:18:00.874+08:00Wild Rice CasseroleWild Rice Casserole<br />
<br />
<b>Ingredients:</b><br />
1-1/2 cups wild rice<br />
4 cans (10-1/2 ounces each) bouillon, undiluted<br />
1 cup onion, chopped<br />
1 cup green pepper, chopped<br />
1 cup sliced mushrooms<br />
1/4 cup butter, softened<br />
1 cup heavy cream<br />
Salt<br />
Pepper<br />
<a name='more'></a><br />
<b>Procedure:</b><br />
1. Soak wild rice overnight according to package directions; drain.<br />
2. Cook rice with bouillon until liquid is absorbed and rice has opened.<br />
3. Saute vegetables in butter. Add cream.<br />
4. Stir in rice.<br />
5. Pour into a greased 9 x 13-inch baking dish.<br />
6. Bake at 350 degrees for 20 minutes.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-3509294462812968012010-09-21T05:17:00.000+08:002010-09-21T05:17:00.421+08:00Couscous SaladCouscous Salad<br />
<br />
<b>Ingredients:</b><br />
Lemon Cinnamon Dressing:<br />
1/4 cup lemon juice<br />
1/4 teaspoon cinnamon<br />
1/2 cup olive oil<br />
<br />
Couscous Salad:<br />
2/3 cup currants<br />
3 Tablespoons butter<br />
1/8 teaspoon powdered saffron<br />
1-1/2 cups chicken stock<br />
1-1/2 cups diced celery<br />
1/3 cup thinly sliced green onions<br />
1/3 cup pine nuts, toasted<br />
1/4 cup minced fresh parsley<br />
Salt and pepper to taste<br />
<br />
<a name='more'></a><b>Procedure:</b><br />
For the dressing, whisk the lemon juice and cinnamon in a small bowl. Drizzle in the oil, whisking constantly.<br />
<br />
For the salad, soak the currants in enough boiling water to cover for 15 minutes or until plumped; drain.<br />
<br />
Melt the butter in a large skillet over medium heat. Stir in the saffron. Stir in the stock.<br />
<br />
Bring to a boil. Stir in the couscous; cover. Remove from the heat and let stand for 4 minutes. Remove couscous to a large bowl; fluff with a fork.<br />
<br />
Add the currants, celery, green onions, pine nuts and parsley; toss to combine. Drizzle half the dressing over the salad; reserve the remaining dressing for another use. Season with the salt and pepper.<br />
<br />
Serves eight people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-5910379515726585502010-09-20T04:54:00.000+08:002010-09-20T04:54:04.501+08:00Maple PralinesMaple Pralines<br />
<br />
<b>Ingredients:</b><br />
2 cups white granulated sugar<br />
1 cup dark brown sugar<br />
3 Tablespoons white corn syrup<br />
1 cup whipping cream<br />
Pinch of salt<br />
3 teaspoons maple flavoring<br />
3 or more cups of pecans<br />
<a name='more'></a><br />
<b>Procedure:</b><br />
Cook sugars, syrup, cream and salt over high heat until the mixture forms a soft ball (235 degrees) when dropped in water.<br />
<br />
Remove from heat. Add maple flavoring and pecans. Beat or stir until creamy. Drop from spoon onto waxed paper in bite size pieces.<br />
<br />
Makes four dozen.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-31989982737329594952010-08-29T04:00:00.000+08:002010-08-29T04:00:00.380+08:00Classic Meat LoafClassic Meat Loaf<br />
<br />
<b>Ingredients:</b><br />
1 cup dry bread crumbs<br />
1-1/2 pounds ground chuck<br />
1/4 cup finely chopped onion<br />
1 egg<br />
1/4 cup ketchup<br />
1/2 cup milk<br />
1-1/2 teaspoons salt<br />
1/4 teaspoon pepper<br />
1/2 cup ketchup<br />
1/4 cup vinegar<br />
1/4 cup packed brown sugar<br />
2 Tablespoons Worcestershire sauce<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well.<br />
<br />
Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.<br />
<br />
Best enjoyed while watching <a href="http://www.artuji.com/ufc-118-live-stream-channels-watch-ufc-118-online-live-streaming/7603">ufc 118 live stream</a> today.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-16038870667368149262010-08-28T18:32:00.000+08:002010-08-28T18:32:00.100+08:00Coffee GelatinCoffee Gelatin<br />
<br />
<b>Ingredients:</b><br />
2 envelopes unflavored gelatin<br />
2 Tablespoons cold water<br />
2 Tablespoons instant coffee powder<br />
2/3 cup sugar<br />
1/4 teaspoon salt<br />
3 cups milk<br />
1/4 cup Cognac<br />
2 cups whipping cream, whipped<br />
12 ladyfingers, split<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
Soften the gelatin in 2 Tablespoons cold water. Combined the softened gelatin, coffee powder, sugar and salt in a saucepan. Stir in the milk. Cook over low heat until the sugar and gelatin are dissolved, stirring constantly.<br />
<br />
Remove from the heat. Stir in the Cognac. Chill until the mixture mounds slightly when dropped from a spoon. Fold in the whipped cream. Line a springform pan with ladyfingers. Pour in the coffee mixture.<br />
<br />
Chill for 8 to 12 hours or until firm. Remove the side of the springform pan. Granish with grated semisweet chocolate.<br />
<br />
Serves ten people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-30911693378715324252010-08-27T18:30:00.000+08:002010-08-27T18:30:00.708+08:00Lima Beans in Cream CheeseLima Beans in Cream Cheese<br />
<br />
<b>Ingredients:</b><br />
2 cups fresh or frozen lima beans<br />
1 onion, finely chopped<br />
1 clove garlic, minced<br />
2 Tablespoons butter, melted<br />
1 can (8 ounces) tomato sauce<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
3 ounces cream cheese, cut into pieces<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
1. Cook lima beans in small amount of boiling salted water until tender (about 20 minutes). Drain, reserving 1/4 cup cooking liquid.<br />
2. Saute onion and garlic in butter until tender.<br />
3. Add tomato sauce, salt, and pepper. Simmer 5 minutes.<br />
4. Add cream cheese and reserved bean liquid, stirring until smooth.<br />
5. Stir in limas and heat thoroughly.<br />
<br />
Serves six peopleUnknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-83553836005298564632010-08-26T18:29:00.000+08:002010-08-26T18:29:26.582+08:00Fusilli con Pomodori and MozzarellaFusilli con Pomodori and Mozzarella <br />
<br />
Here's a classic meal you can eat while watching <a href="http://www.artuji.com/ufc-118-live-stream-channels-watch-ufc-118-online-live-streaming/7603">ufc 118 live stream</a> this weekend.<br />
<br />
<b>Ingredients:</b><br />
6 to 8 ripe tomatoes, peeled and chopped<br />
1/2 pound Mozzarella cheese, coarsely grated<br />
1/4 cup chopped fresh basil, or<br />
1 Tablespoon dried basil<br />
5 Tablespoons olive oil<br />
2 garlic cloves, minced<br />
1 Tablespoon chopped fresh parsley<br />
Salt to taste<br />
Freshly ground pepper to taste<br />
16 ounces pasta<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
1. In a large bowl, combine all ingredients except the pasta.<br />
2. Let stand at room temperature 1 hour. <br />
3. Cook pasta al dente. <br />
4/ Drain. <br />
5. Toss pasta with tomato mixture until cheese has melted. <br />
6. Serve immediately.<br />
<br />
Serves eight people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-63680425626713188312010-08-26T18:27:00.000+08:002010-08-26T18:27:21.556+08:00Cheese TartsCheese Tarts<br />
<br />
<b>Ingredients:</b><br />
Pastry dough<br />
1/4 cup grated onion<br />
2 Tablespoons butter<br />
1/2 pound Swiss cheese, grated<br />
3 eggs<br />
1-1/2 cups cream<br />
1/8 teaspoon dry mustard<br />
1 teaspoon salt<br />
Black pepper<br />
Cayenne<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
Make enough pastry for 4 pie crusts (9 inches). Roll dough 1/8 inch thick. Cut into rounds and fit into 2-inch tart cups or muffin tins. Saute onion in butter. Remove from heat. Add cheese and stir well. Beat eggs until foamy.<br />
<br />
Beat in cream and mustard. Add salt, black pepper and cayenne. Stir this mixture into the cheese-onion mixture and pour into the pastry cups. Bake at 400 degrees for 20 minutes, or until golden. Serve hot. These tarts freeze well.<br />
<br />
Makes four dozen.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-76138484565259142902010-08-08T10:24:00.001+08:002010-08-08T10:24:00.171+08:00Cherry Chicken FlambeCherry Chicken Flambe<br />
<br />
<b>Ingredients:</b><br />
4 whole chicken breasts, boned and split<br />
Salt<br />
Pepper<br />
1 can (15 ounces) sliced pineapple<br />
1/3 cup ground cooked ham<br />
2 Tablespoons minced onion<br />
1 Tablespoon margarine<br />
3/4 cup fresh bread crumbs<br />
3 Tablespoons margarine<br />
3/4 cup chicken broth<br />
1 Tablespoon soy sauce<br />
1/2 teaspoon ground ginger<br />
2 Tablespoons cornstarch<br />
1 cup (17 ounces) pitted, dark sweet cherries<br />
1/3 cup brandy<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
1. Pound each piece of chicken to 1/4-inch thickness. Season with salt and pepper.<br />
2. Drain pineapple, reserving juice. Dice one slice of pineapple.<br />
3. Saute diced pineapple, ham, and onion in 1 Tablespoon of margarine until onion is tender. Add crumbs and mix well.<br />
4. Place 1 Tablespoon ham mixture on each piece of chicken. Fold over and secure with toothpicks.<br />
5. Brown chicken in 3 Tablespoons margarine. Add reserved pineapple juice, 1/2 cup broth, soy sauce, and ginger. Cover and simmer for 30 minutes. Remove to serving dish.<br />
6. Add cornstarch, dissolved in remaining 1/4 cup broth, to pan juices. Cook, stirring constantly, until thickened and translucent.<br />
7. Add pineapple and cherries. Heat thoroughly and pour over chicken.<br />
8. Warm brandy just before serving. Pour over chicken and ignite.<br />
<br />
Serves eight people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-34282674338234644412010-08-07T05:25:00.000+08:002010-08-07T05:25:00.151+08:00Hot Shrimp DipHot Shrimp Dip<br />
<br />
<b>Ingredients:</b><br />
1/4 cup onions, finely minced<br />
1 Tablespoon butter<br />
1 (8 ounce) package cream cheese, softened<br />
1 (8 ounce) carton sour cream<br />
1 (4-1/2 ounce) can deveined shrimp, drained<br />
1 Tablespoon lemon juice<br />
1/2 teaspoon salt<br />
1/4 teaspoon white pepper<br />
Dash of Tabasco sauce<br />
1/4 teaspoon chili powder<br />
1/4 teaspoon Worcestershire sauce<br />
1/4 teaspoon garlic salt<br />
Paprika to add pink color<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
Saute onion in butter. Stir in cream cheese and sour cream. Add shrimp, mashing into bits with rubber spatula. Add lemon juice and seasonings. Serve warm from small chafing dish, accompanied by potato chips or corn chips.<br />
<br />
Makes 3 cups.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-49080018744117174342010-08-06T10:22:00.000+08:002010-08-06T10:22:00.572+08:00Italian Roasted Pepper SoupItalian Roasted Pepper Soup<br />
<br />
A perfect combination to your <a href="http://freeeasyhealthyrecipes.blogspot.com/2010/08/italian-meatballs-and-spaghetti.html">Italian Meatballs and Spaghetti</a><br />
<br />
<b>Ingredients:</b><br />
10 ounces white mushrooms, sliced<br />
2 Tablespoons water<br />
2 (7-ounce) jars roasted red peppers<br />
3-1/2 cups chicken broth<br />
1 teaspoon Italian seasoning<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 (8-ounce) package fresh cheese-filled tortellini<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
Combine the mushrooms and water in a large saucepan over medium-high heat. Cook for 3 minutes or until the mushrooms are slightly softened, stirring occasionally.<br />
<br />
Place the undrained roasted peppers in a food processor bowl. Process for 30 seconds or until smooth. Add to the mushrooms. Stir in the tortellini. Return mixture to a boil. Cook, uncovered, for 10 minutes or until the tortellini are tender. Serve immediately.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-18510827735914835772010-08-05T10:22:00.000+08:002010-08-05T10:22:10.372+08:00Italian Meatballs and SpaghettiItalian Meatballs and Spaghetti<br />
<br />
Here's a good meal to have while watching the <a href="http://www.artuji.com/ufc-117-live-stream-channels-watch-ufc-117-online-live-streaming/7476">ufc 117 live stream</a> this weekend.<br />
<br />
<b>Ingredients:</b><br />
<br />
MEATBALLS:<br />
1-1/2 pounds ground round steak<br />
2 eggs<br />
1 teaspoon salt<br />
1 medium onion, finely <a href="http://watchlivestream.posterous.com/ufc-117-live-stream">chopped</a><br />
1/3 cup Parmesan cheese<br />
1 teaspoon parsley flakes<br />
4 slices bread<br />
Olive oil for browning<br />
<br />
SAUCE:<br />
5 cups canned tomatoes, chopped, with juice<br />
2 cans (6-ounces each) tomato paste<br />
2 tomato-paste cans water<br />
3 or 4 cloves garlic, crushed<br />
2 cans (4-ounces each) mushrooms, with liquid<br />
1 teaspoon basil<br />
1 teaspoon parsley flakes<br />
2 teaspoons sugar<br />
2 teaspoons salt<br />
2 small bay leaves<br />
1/2 cup dry red wine<br />
<br />
PASTA:<br />
1 package (7-ounces) thin spaghetti, cooked<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
<br />
Put all meatball ingredients, except bread, into large bowl. Cover bread with water and soak for 1 minute; squeeze out water, and add to meatball ingredients.<br />
<br />
Mix well. Shape into balls the size of golf balls. Brown quickly on all sides in hot olive oil in Dutch oven. (About 10 can be browned at once, as they brown quickly.)<br />
<br />
Turn them with a spoon so they won't break. When meatballs are browned, remove and <br />
set aside. Combine all sauce ingredients in same pan and simmer 1/2 hour, covered. <br />
<br />
Remove bay leaves. Add meatballs to sauce, and simmer 30 minutes more. Serve over cooked spaghetti.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-23527294504311199632010-08-05T05:23:00.000+08:002010-08-05T05:23:00.753+08:00Vanilla Chocolate Chip PieVanilla Chocolate Chip Pie<br />
<br />
<b>Ingredients:</b><br />
1 unbaked pie shell (9-inch)<br />
6 Tablespoons white sugar<br />
2 Tablespoons brown sugar<br />
1/2 Tablespoon flour<br />
1/2 cup butter<br />
2 eggs<br />
1/2 teaspoon vanilla<br />
1/2 cup white syrup<br />
1/2 cup chocolate chips<br />
1/2 cup pecans<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
1. Mix sugars and flour. Blend in butter.<br />
2. In another bowl, mix eggs, vanilla, and syrup; add to sugar mixture.<br />
3. Add chocolate chips and pecans.<br />
4. Pour into 9-inch unbaked pie shell and bake at 350 degrees for 45 minutes until almost firm.<br />
<br />
Makes 1 9-inch pie.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-73959780745241044202010-08-04T05:07:00.002+08:002010-08-04T05:07:00.218+08:00Veal with ArtichokeVeal with Artichoke<br />
<br />
<b>Ingredients:</b><br />
5 Tablespoons butter<br />
1/2 pound veal escalopes<br />
Flour for dusting<br />
1 pint half and half, or whipping cream<br />
2 Tablespoons tarragon<br />
1/2 teaspoon salt<br />
Pepper to taste<br />
1 package frozen artichoke hearts<br />
Cornstarch for thickening<br />
<a name='more'></a><br />
<br />
<b>Procedure:</b><br />
1. Melt 2 Tablespoons butter in large skillet. Dust veal with flour, and place in hot skillet. Brown veal on both sides.<br />
2. Remove cooked veal and place on hot plate, keeping warm.<br />
3. Add half and half, remaining butter, tarragon, salt and pepper to medium-hot skillet.<br />
4. Cook frozen artichokes according package directions, and drain. Add to skillet.<br />
5. Bring sauce to a boil and simmer. Add arrowroot or cornstarch, as needed, to thicken sauce.<br />
6. Pour thickened sauce over cooked veal and serve at once.<br />
<br />
Serves 4 people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-11704392297478846342010-08-03T05:06:00.000+08:002010-08-03T05:06:00.624+08:00Spinach VichyssoiseSpinach Vichyssoise<br />
<br />
<b>Ingredients:</b><br />
1 package frozen spinach<br />
4 leeks, white part, finely sliced<br />
1/4 cup finely chopped onion<br />
1/4 cup butter<br />
5 medium Idaho potatoes, peeled and cubed<br />
1 carrot, peeled and chopped<br />
1 quart chicken stock<br />
1 teaspoon (or more) salt<br />
2 cups milk<br />
3 cups cream<br />
White pepper<br />
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<b>Procedure:</b><br />
Slightly cook spinach; drain, puree, and set aside. Saute leeks and onion in butter until yellow. Add potatoes, carrot, chicken stock and salt. Bring to a rapid boil, cover, reduce heat, and simmer until vegetables are soft. Puree in blender or mash through sieve. Add milk, cream and spinach. Season with white pepper. Chill.<br />
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Serves 14 people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-3650435114774922472010-07-10T03:38:00.002+08:002010-07-10T03:38:40.348+08:00Crawfish PieCrawfish Pie<br />
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<b>Ingredients:</b><br />
1/2 cup margarine<br />
3 Tablespoons flour<br />
1 medium onion, finely chopped<br />
1/2 bell pepper, finely chopped<br />
1/2 cup finely chopped celery<br />
2 small pods garlic, finely chopped<br />
1 cup canned chicken broth<br />
2 pounds crawfish meat with fat that clings to them<br />
1-1/4 teaspoons salt<br />
1/4 teaspoon red pepper<br />
Worcestershire sauce to taste<br />
4 green onions, tops and bottoms, finely chopped<br />
Flaky pie crust<br />
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<b>Procedure:</b><br />
Use heavy iron pot with tight fitting lid. Melt margarine over low fire and add flour. Cook and stir over low fire for 10 minutes or longer, but do not brown. Add onion, bell pepper, celery and garlic. Saute until soft. This takes 30 minutes or so. Add crawfish, hot chicken broth, salt, pepper, Worcestershire sauce and green onions. Cover pot and cook over low, low fire for 30 minutes. Stir often. Check seasonings as it will probably need more salt and pepper. Let crawfish mixture cool. Use as filling for individual pastry-lined pie pans. Cover with top crust. Do not put too much juice. Bake in 425 degree oven for 25 to 30 minutes.<br />
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YIELDS: 8 individual 3-1/2-inch diameter pies or one 9-inch pie.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-23519445535511696602010-07-10T03:36:00.002+08:002010-07-10T03:36:58.450+08:00Ham and Cheese RollsHam and Cheese Rolls<br />
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<b>Ingredients:</b><br />
2 (8-ounce) packages miniature dinner rolls (1 x 3 inches)<br />
8 ounces sliced ham<br />
8 ounces sliced Swiss cheese<br />
1/4 cup (1/2 stick) butter or margarine, melted<br />
1/2 teaspoon Worcestershire sauce<br />
1-1/2 Tablespoons honey<br />
1-1/2 Tablespoons mustard<br />
1-1/2 Tablespoons poppy seed<br />
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<b>Procedure:</b><br />
Remove the rolls in a single layer from each foil pan. Cut each layer horizontally into halves using an electric knife. Return the bottom layers to the foil pans or place in 9 x 13-inch baking pans. Layer the ham and Swiss cheese over the bottom layers. Replace the top bread layers. Combine the butter, Worcestershire sauce, honey, mustard and poppy seeds in a bowl and blend well. Brush over the roll tops. Cover with foil. Bake at 350 degrees for 15 minutes. Remove from the pans to a cutting board. Cut along the perforations with an electric knife.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-65866771698768103252010-06-12T04:11:00.000+08:002010-06-12T04:11:00.056+08:00Melt in Your Mouth BrowniesMelt in Your Mouth Brownies<br />
<br />
<b>Ingredients:</b><br />
Brownie:<br />
1/2 cup butter<br />
2 squares unsweetened chocolate<br />
1 cup sugar<br />
2 eggs<br />
1/2 cup flour<br />
1 cup chopped pecans<br />
1/2 teaspoon vanilla (Optional)<br />
<br />
Frosting:<br />
1 cup sugar<br />
1/2 cup butter<br />
1/4 cup milk<br />
1/4 cup cocoa<br />
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<b>Procedure:</b><br />
1. Preheat oven to 350 degrees. <br />
2. Melt butter in a double boiler. <br />
3. When melted, remove from fire and add sugar and beat well. <br />
4. Add eggs, one at a time, beating after each addition. <br />
5. Add flour, nuts and vanilla. <br />
6. Mix well. <br />
7. Pour into a greased and floured 9 x 9 pan. <br />
8. Bake for 20 to 25 minutes. <br />
9. To make frosting, mix together all ingredients and bring to a full boil over low heat, stirring constantly. <br />
10. Cook exactly 1 minute.<br />
11. Remove from heat, cool, stir and frost. <br />
12. Let frosting harden before cutting brownies.<br />
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Makes one dozen.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7967071467496126891.post-43842740308876677322010-06-11T04:11:00.000+08:002010-06-11T04:11:26.358+08:00Chicken PiquanteChicken Piquante<br />
<br />
For the <a href="http://www.artuji.com/ufc-115-live-stream-channels-where-to-watch-ufc-115-online-live-streaming/6418">ufc 115 live stream</a> this weekend, we will be having the whole gang in the house and we will serve this delicious and easy to prepare recipe.<br />
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<b>Ingredients:</b> <br />
2 rounded Tablespoons flour<br />
2 Tablespoons shortening<br />
2 large onions, chopped<br />
1/2 cup chopped ham<br />
1 chicken hen (6-8 pounds), cut up<br />
1 can (6-ounce) tomato paste<br />
2 or 3 cloves garlic, chopped<br />
1/2 cup <a href="http://circles.globe.com.ph/watchfreeonline/ufc-115-live-stream-free.html">coarsely chopped</a> celery<br />
1/4 cup chopped parsley<br />
1/4 cup chopped green onions<br />
12 whole pitted green olives<br />
2 sour pickles, chopped<br />
1 can (1-pound) mushrooms with liquid<br />
Salt<br />
1 red pepper pod, chopped<br />
2 cups dry red wine or water<br />
1 jar (12-ounce) fresh oysters<br />
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<b>Procedure:</b><br />
1. In a heavy pan, brown flour in shortening. <br />
2. Add onions and brown. <br />
3. Add ham and brown. <br />
4. Add chicken pieces and brown well, adding more shortening if necessary. <br />
5. Stir in tomato paste; cover and simmer 45 minutes. <br />
6. Add garlic, celery, parsley and green onions; cook 45 minutes longer. <br />
7. Add olives and pickles and simmer a little longer. <br />
8. Add mushrooms and liquid; cook until chicken is tender. <br />
9. Add salt, red pepper, wine and oysters and simmer for 20 minutes. <br />
10. Serve over fluffy rice.<br />
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Serves twelve people.Unknownnoreply@blogger.com