tag:blogger.com,1999:blog-86056905492802429712024-03-05T10:10:16.893-08:00Let's CookingAnonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-8605690549280242971.post-90813797396135225662011-08-05T00:09:00.000-07:002013-08-05T00:11:09.651-07:00Rolled Fondant<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.abccakeshop.com/uploads/Pink_and_Whimsical_custom_cake1(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="http://www.abccakeshop.com/uploads/Pink_and_Whimsical_custom_cake1(1).jpg" width="200" /></a></div>
Ingredients:<br />
1/4 cup cold water<br />
flavoring as desired<br />
2 tablespoons solid vegetable shortening<br />
1 tablespoon + 2 teaspoons unflavored gelatin<br />
8 cups (about 2 lbs.) confectioners' sugar, sifted<br />
1/2 cup Glucose Easy-Add Glucose Add to shopping list Glucose<br />
1 tablespoon Glycerin Easy-Add Glycerin Add to shopping list Glycerin<br />
Icing color as desired Easy-Add Icing color Add to shopping list Icing color<br />
Makes:<br />
About 36 ounces of fondant.<br />
<br />
<br />
Instructions:<br />
1. Combine gelatin and cold water; let stand until thick, about 3 minutes.<br />
2. Place gelatin mixture in top of double boiler and heat and stir until dissolved.<br />
3. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat.<br />
4. Add glycerin, flavoring and color. Cool until lukewarm.<br />
5. In large bowl, place 4 cups confectioners' sugar; make a well.<br />
6. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time,<br />
until stickiness disappears.<br />
7. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.<br />
8. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time).<br />
9. Use fondant immediately or store in airtight container in a cool, dry place.<br />
10.Use fondant immediately or store in airtight container at room temperature until needed.<br />
11.If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.<br />
12.This recipe yields enough to cover a 10 x 4 in. high round cake.<br />
If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly.<br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-81403717301095101302011-08-02T00:12:00.000-07:002013-08-02T00:12:50.529-07:00Special Deviled Egg<div class="separator" style="clear: both; text-align: center;">
<a href="http://pinchmysalt.com/wp-content/uploads/2008/06/img_9725-version-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://pinchmysalt.com/wp-content/uploads/2008/06/img_9725-version-3.jpg" width="200" /></a></div>
Ingredients : for 12 deviled eggs<br />
6 eggs<br />
1 teaspoon paprika<br />
2 leaves of lettuce<br />
1 tablespoon mayonnaise<br />
1 teaspoon white vinegar<br />
salt and pepper to taste<br />
1/4 teaspoon prepared mustard<br />
<br />
Instructions :<br />
1. Place eggs in a pot of salted water.<br />
2. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes.<br />
3. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.<br />
4. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper.<br />
5. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.<br />
6. Carefully put the egg yolk mixture back into the egg whites but do not pack it.<br />
7. There will be enough mixture so the whites are overfilled. Sprinkle with paprika.<br />
8. Place on bed of lettuce and/or garnish with parsley. Cool before serving.<br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-59632275443367971062011-07-30T07:21:00.000-07:002013-07-30T07:22:34.840-07:00Vegetable Lasagna Recipe<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93kl8KsPqQPz-UAcsRhLg33Cfi1KPwTs5_Y1gaG6ZBkeHzvmDrUd_wvAbtmAkmjxF2AFjjx1LeA_Rhx1EwvgiJuahXTD1PQeXZQVwBUld1nq5Gn0HqIvG6_lYqelN7RWRTm9-eraVF34b/s320/lasagna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93kl8KsPqQPz-UAcsRhLg33Cfi1KPwTs5_Y1gaG6ZBkeHzvmDrUd_wvAbtmAkmjxF2AFjjx1LeA_Rhx1EwvgiJuahXTD1PQeXZQVwBUld1nq5Gn0HqIvG6_lYqelN7RWRTm9-eraVF34b/s200/lasagna.JPG" width="200" /></a></div>
Ingredients :<br />
2 large eggs<br />
3 garlic cloves , minced<br />
1 (28 ounce) can crushed tomatoes<br />
2 tablespoons extra-virgin olive oil<br />
1/8 to 1/4 teaspoon crushed red pepper flakes<br />
Generous handful fresh basil leaves, chopped<br />
Salt and freshly ground black pepper to taste<br />
1 cup (140 grams) chopped onion (1/2 large onion)<br />
14 lasagna noodles (2 extra for filling in holes)<br />
2 ounces (57 grams) parmesan cheese , grated (1 cup)<br />
2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)<br />
2 medium yellow squash, cut into 1/2-inch pieces (500 grams or 4 cups)<br />
8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded<br />
One 15-ounce (425 grams) container whole-milk ricotta cheese (substitute: cottage cheese)<br />
12 ounce jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)<br />
<br />
<br />
Instructions :<br />
1. Heat oven to 350 degrees F (177 degrees C). Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.<br />
2. Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions.<br />
(We add a couple teaspoons of olive oil to the water so the noodles do not stick together).<br />
3. Drain then lay flat on a sheet of aluminum foil.<br />
4. Heat olive oil in a large frying pan with sides over medium heat.<br />
5. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.<br />
6. Add garlic, red pepper flakes, zucchini, squash and a pinch of salt then cook, stirring occasionally until softened but still with some crunch and edges just start to brown; 5 to 8 minutes.<br />
7. Add roasted red peppers and crushed tomatoes. Stir then bring to a low simmer.<br />
8. Simmer until liquid has thickened and reduced by half; 5 to 8 minutes.<br />
9. Add basil then season to taste with additional salt and pepper.<br />
10.Prepare Cheese Filling. Add ricotta cheese (or cottage cheese), eggs and a 1/2 teaspoon of salt to a medium bowl then stir until well combined.<br />
11. Assemble Lasagna<br />
Spoon just enough vegetable mixture into the baking dish to lightly cover bottom (about 1 cup).<br />
Arrange four noodles lengthwise and side by side to cover the bottom.<br />
(If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).<br />
Spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles.<br />
Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Then, top with about a third of the vegetable mixture.<br />
Add another layer of four noodles then repeat with remaining cheese and vegetables.<br />
Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.Vegetable-Lasagna-Step-3<br />
<br />
12.Bake Lasagna<br />
Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges.<br />
To make cheese golden brown on top, slide under the broiler for 1 to 2 minutes.Vegetable-Lasagna-Step-4<br />
Let rest at least 15 minutes before serving.<br />
<span style="color: #999999; font-size: x-small;">source: www.inspiredtaste.net</span><br />
<span style="color: #999999; font-size: x-small;"><br /></span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-84516179275379255342011-07-29T20:45:00.000-07:002013-07-29T20:46:29.336-07:00Mahi-Mahi Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://thecozyapron.com/wp-content/uploads/2012/05/mahi_05-13-12_5_ca.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://thecozyapron.com/wp-content/uploads/2012/05/mahi_05-13-12_5_ca.jpg" width="200" /></a></div>
Ingredients:<br />
<br />
oil for oiling grill grates<br />
Mahi Mahi filets, one per person<br />
lemon pieces for serving fish (optional)<br />
<br />
marinade<br />
1 tsp. onion powder<br />
1 tsp. Dijon mustard<br />
1 tsp. garlic powder<br />
1 tsp. dried parsley<br />
3 T fresh squeezed lemon juice<br />
1/2 tsp fresh ground black pepper<br />
1/4 cup extra virgin olive oil<br />
1 tsp. lemon zest (or more, I zested the whole lemon)<br />
1 T capers, chopped (or more if you really like capers)<br />
<br />
Instructions:<br />
1. Zest the lemon, squeeze lemon juice and chop the capers. <br />
2. Whisk together the marinade ingredients. <br />
3. Put thawed Mahi Mahi filets into Ziploc bag or plastic container with a snap-tight lid,<br />
pour marinade over, and allow to marinate 2-3 hours. (Don't leave it longer than that for best results.)<br />
4. When you're ready to cook the fish, spray grill with nonstick spray or brush with oil, then preheat the grill to high. <br />
5. When grill is hot, put fish on, with the top side facing down. (For a gas grill, I usually lower heat to medium high when I put the fish on.) <br />
6. To get nice grill marks, lay fish at an angle to grill grates, then rotate fish a quarter turn after about 3 minutes.<br />
7. Cook about 3 minutes more on same side, then turn carefully and cook 3-4 minutes on other side.<br />
8. Serve hot, with additional lemons to squeeze over if desired.<br />
<br />
note :<br />
Total cooking time will be about 10 minutes per inch of thickness of the fish, depending on how hot your grill is.<br />
Fish is done when it feels firm, but not hard, to the touch.<br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-10408121648338436342011-07-28T22:45:00.000-07:002013-07-28T22:46:28.929-07:00Chocolate Eclairs Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://iadorefood.com/wp-content/uploads/2012/03/choco-eclairs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://iadorefood.com/wp-content/uploads/2012/03/choco-eclairs.jpg" width="200" /></a></div>
For 24 eclairs @10cm long<br />
Ingredients :<br />
Choux buns<br />
125 ml butter<br />
3 jumbo eggs or 4 large<br />
250 ml boiling water<br />
250 ml cake flour<br />
<br />
Fhe filling<br />
100gr dark chocolate – melted<br />
2 tbsp caster sugar<br />
250 ml cream – whipped<br />
<br />
Instructions :<br />
1. Preheat the oven to 180C. <br />
2. Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper.<br />
3. Boil the water in a small pot and add the butter and allow to melt.<br />
4. Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot.<br />
5. Remove from the heat and place the mixture in the bowl of your mixer.<br />
6. Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs.<br />
7. Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper.<br />
8. Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam.<br />
9. Place back in the oven, with heat now reduced to 160C.<br />
10.Bake for another 5 minutes or until choux buns have now hardened.<br />
11.Remove from the oven and allow to cool on a wire rack.<br />
12.Keep in an airtight container until needed.<br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-23164628114847824302011-07-28T00:46:00.000-07:002013-07-28T01:38:34.760-07:00Quesadilla recipe<br />
<a href="http://blogchef.net/wp-content/uploads/2008/12/chicken_quesadilla_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://blogchef.net/wp-content/uploads/2008/12/chicken_quesadilla_1.jpg" width="200" /></a>Ingredients :<br />
1 cup chopped skinless, boneless rotisserie chicken breast<br />
1/3 cup refrigerated fresh salsa<br />
1/4 cup canned no-salt-added black beans, rinsed and drained<br />
1/4 cup frozen whole-kernel corn, thawed<br />
1 1/2 tablespoons chopped pickled jalapeño pepper<br />
8 (6-inch) flour tortillas<br />
1 cup shredded reduced-fat Monterey Jack cheese<br />
Cooking spray<br />
1/4 cup reduced-fat sour cream<br />
<br />
Instructions :<br />
1. Combine first 5 ingredients in a medium bowl.<br />
2. Divide chicken mixture evenly over 4 tortillas.<br />
3. Sprinkle quesadillas evenly with cheese.<br />
4. Top with remaining 4 tortillas.<br />
6. Heat a large skillet over medium-high heat.<br />
7. Coat pan with cooking spray.<br />
8. Add 1 quesadilla to pan; cook 1 minute on each side or until golden.<br />
9. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.<br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-22434533298373109492011-07-26T20:50:00.000-07:002013-07-26T20:58:11.280-07:00French Toast Recipe<br />
Ingredients:<br />
<a href="http://howtomakefrenchtoastinfo.com/wp-content/uploads/2012/06/French-toast-recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://howtomakefrenchtoastinfo.com/wp-content/uploads/2012/06/French-toast-recipe.jpg" width="200" /></a>butter<br />
4 eggs<br />
1 cup milk<br />
10 to 12 slices white bread<br />
dash salt<br />
maple syrup or other syrup<br />
1 teaspoon sugar, optional<br />
<br />
Instructions:<br />
1. Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork.<br />
2. Stir in sugar, salt, and milk.<br />
3. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.<br />
4. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds,<br />
then carefully turn to coat the other side.<br />
5. Soak/coat only as many slices as you will be cooking at one time.<br />
6. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown.<br />
7. Turn and brown the other side. Serve French toast hot with butter and syrup.Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-29972896373966629532011-07-25T23:10:00.000-07:002013-07-25T23:10:45.392-07:00Guacamole Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOZxxUGigXNm8NAPEVEBFofo7odDiQzJh6V1jDVmYjjL6Lxcj2Jc4I-hvjep1cbg99Acrz5f6cw-7r-_SqKdsZ6_g6FJ8oizHBKLC_7MJvDtNbzukEnho3RNDMB79Y7fEeS5-Gl1-hp4/s320/guacamole-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOZxxUGigXNm8NAPEVEBFofo7odDiQzJh6V1jDVmYjjL6Lxcj2Jc4I-hvjep1cbg99Acrz5f6cw-7r-_SqKdsZ6_g6FJ8oizHBKLC_7MJvDtNbzukEnho3RNDMB79Y7fEeS5-Gl1-hp4/s200/guacamole-1.jpg" width="200" /></a></div>
<br />
Ingredients :<br />
2 ripe avocados<br />
1/2 teaspoon coarse salt<br />
1/2 red onion, minced (about 1/2 cup)<br />
A dash of freshly grated black pepper<br />
1 tablespoon of fresh lime or lemon juice<br />
1/2 ripe tomato, seeds and pulp removed, chopped<br />
1-2 serrano chiles, stems and seeds removed, minced<br />
Garnish with red radishes or jicama. Serve with tortilla chips.<br />
2 tablespoons cilantro (leaves and tender stems), finely chopped<br />
<br />
Instructions :<br />
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.<br />
2. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)<br />
3. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.<br />
4. Chili peppers vary individually in their hotness.<br />
5. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.<br />
6. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes<br />
or the area near your eyes with your hands for several hours.<br />
7. Chilling tomatoes hurts their flavor, so don't chop the tomatoes or add to the guacamole until ready to serve.<br />
8. Remember that much of this is done to taste because of the variability in the fresh ingredients.<br />
9. Start with this recipe and adjust to your taste.<br />
10.Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.<br />
11.Refrigerate until ready.<br />
12. Just before serving, chop the tomato, add to the guacamole and mix.<br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-11189498319101955612011-07-24T22:46:00.000-07:002013-07-24T22:49:07.994-07:00Baked Ziti<div class="separator" style="clear: both; text-align: center;">
<a href="http://realmomkitchen.com/wp-content/uploads/2010/11/Creamy-Baked-Ziti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://realmomkitchen.com/wp-content/uploads/2010/11/Creamy-Baked-Ziti.jpg" width="200" /></a></div>
<br />
Ingredients :<br />
1/2 pound dried ziti<br />
1/2 cup Parmesan cheese<br />
3 cups (or a 26-ounce jar) spaghetti sauce<br />
15 or 16 ounces ricotta cheese (part skim)<br />
3 cups (or 12 ounces) shredded mozzarella cheese<br />
<br />
Instructions :<br />
1. Heat the oven to 350 degrees.<br />
2. Bring a large pot of salted water to boil and add the ziti.<br />
3. Cook until tender, about 8 minutes, drain the pasta.<br />
4. Place the ziti in a large bowl.<br />
5. Mix with the ricotta and half of the mozzarella.<br />
6. Grease a 9 x 13-inch casserole dish.<br />
7. Spread half of the spaghetti sauce on the bottom of the pan.<br />
8. Add the ziti mixture and cover with the remaining sauce.<br />
9. Sprinkle with Parmesan and the remaining mozzarella.<br />
10.Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-44599895949734595862011-07-24T00:09:00.000-07:002013-07-24T00:12:05.267-07:00Chicken Enchilada Recipe<br />
<a href="http://www.simplyrecipes.com/wp-content/uploads/2006/04/chicken-enchiladas.jpg?ea6e46" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://www.simplyrecipes.com/wp-content/uploads/2006/04/chicken-enchiladas.jpg?ea6e46" width="200" /></a>Ingredients :<br />
1/4 cup flour<br />
1/4 cup butter<br />
1 cup sour cream<br />
1 medium onion, chopped<br />
1 tablespoon vegetable oil<br />
1 lb chicken breast, diced<br />
1 (15 ounce) can chicken broth<br />
1 (4 ounce) can chopped green chilies<br />
8 flour tortillas, softened (8 inches each)<br />
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided<br />
<br />
<br />
Directions:<br />
1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.<br />
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.<br />
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.<br />
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.<br />
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.<br />
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.<br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-34928992889528684922011-07-23T16:17:00.000-07:002013-07-23T16:20:51.406-07:00Red Beet Eggs<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">Ingredients :</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">4 cloves</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">1/2 cup water</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">2 tablespoons brown sugar</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">1 cinnamon stick</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">1 cup canned pickled red beets (with their liquid)</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">1/2 cup apple cider vinegar</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">8 hardboiled eggs, peeled</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.jakeandamos.com/images/products/detail/pic1/J445885.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://www.jakeandamos.com/images/products/detail/pic1/J445885.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: 'Source Sans Pro', Arial, Helvetica, Geneva, sans-serif; line-height: 24px;">Instructions :</span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">1. Place peeled hard boiled eggs in a quart-sized mason jar (or any other heatproof container of similar size).</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">2. In a medium saucepan, combine pickled beets, apple cider vinegar, water and brown sugar. </span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">3. Heat until it just comes to a boil.</span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">4. Place the cinnamon sticks and cloves into the jar with the eggs. </span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">5. Carefully pour the pickling liquid and beet slices into the jar with the eggs. </span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;">6. Tap the jar to help loosen any air bubbles. </span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="line-height: 24px;"><br /></span></span></div>
Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-13150325332220987842011-07-23T15:43:00.000-07:002013-07-23T16:22:53.676-07:0020+ kinds of Pickle Recipes<span style="color: #666666;"><br />
These are 23 kinds of Pickle's Recipe, I only choose one recipe this time</span><br />
<ol>
<li><span style="color: #666666;">Red Beet Eggs</span></li>
<li><span style="color: #666666;">Pickled Garlic</span></li>
<li><span style="color: #666666;">Marinated Fava Beans</span></li>
<li><span style="color: #666666;">Bread & Butter Pickles</span></li>
<li><span style="color: #666666;">Marinated Carrots with Mint</span></li>
<li><span style="color: #666666;">Garlic Dill Pickles</span></li>
<li><span style="color: #666666;">Pickled Chinese Long Beans</span></li>
<li><span style="color: #666666;">Spicy Dilly Beans</span></li>
<li><span style="color: #666666;">Pickled Seckel Pear</span></li>
<li><span style="color: #666666;">Pickled Cranberries</span></li>
<li><span style="color: #666666;">Pickled Red Tomatoes</span></li>
<li><span style="color: #666666;">Sweet & Spicy Pickle Relish</span></li>
<li><span style="color: #666666;">Pickled Harukei Turnips</span></li>
<li><span style="color: #666666;">Pickled Red Grapes</span></li>
<li><span style="color: #666666;">Pickled Prunes</span></li>
<li><span style="color: #666666;">Bubbling Pickled Oysters</span></li>
<li><span style="color: #666666;">Pickled Asparagus</span></li>
<li><span style="color: #666666;">Pickled Brussel Sprouts</span></li>
<li><span style="color: #666666;">Pickled Oyster Mushrooms</span></li>
<li><span style="color: #666666;">Sweet Pickled Daikon Radish</span></li>
<li><span style="color: #666666;">Quick Pickle Fennel with Orange</span></li>
<li><span style="color: #666666;">Pickled Eggplant with Mint and Garlic</span></li>
<li><span style="color: #666666;">Shredded Kohlrabi Quick Pickle</span></li>
<li><span style="color: #666666;">Lemony Cauliflower Florets</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.acookandageek.com/wp-content/uploads/2012/10/Beet-Egg-Recipe-Cook-Geek-035_thumb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://www.acookandageek.com/wp-content/uploads/2012/10/Beet-Egg-Recipe-Cook-Geek-035_thumb.jpg" width="200" /></a></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><br /></span><span style="color: #666666;"><br /></span>
<span style="color: #666666;">Here, i only choose one recipe that's " Red Beet Eggs Recipe". For other recipe, you can search from this page.</span></div>
<div>
Red Beet Eggs Recipe <a href="http://portalrecipes.blogspot.com/2013/07/red-beet-eggs.html" target="_blank">here</a><br />
<br /></div>
<span style="color: #666666;"><br /></span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-32880448620373390952011-07-22T23:21:00.000-07:002013-07-22T23:24:59.460-07:00Yorkshire Puddings<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Ingredients :</span><br />
<span style="color: #666666;">200ml milk</span><br />
<span style="color: #666666;">sunflower oil, for cooking</span><br />
<span style="color: #666666;">4 eggs (200ml/7fl oz)</span><br />
<span style="color: #666666;">140g plain flour (this is about 200ml/7fl oz)</span><br />
<a href="http://static.guim.co.uk/sys-images/Guardian/About/General/2010/3/8/1268072179512/Three-Yorkshire-puddings--001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #666666;"><img border="0" height="120" src="http://static.guim.co.uk/sys-images/Guardian/About/General/2010/3/8/1268072179512/Three-Yorkshire-puddings--001.jpg" width="200" /></span></a><br />
<span style="color: #666666;">Instructions :</span><br />
<span style="color: #666666;">1. Heat oven to 230C/fan 210C/gas 8.</span><br />
<span style="color: #666666;">2. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.<span style="font-size: xx-small;"> souce: </span><span style="font-size: xx-small;">http://static.guim.co.uk/sys-images/Guardian/About/General/2010/3/8/1268072179512/Three-Yorkshire-puddings--001.jpg</span></span><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><br /></span><br />
<span style="color: #666666;">3. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth.</span><br />
<span style="color: #666666;">4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free.</span><br />
<span style="color: #666666;">5. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.</span><br />
<span style="color: #666666;">6. Carefully and evenly pour the batter into the holes.</span><br />
<span style="color: #666666;">7. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.</span><br />
<span style="color: #666666;">8. Serve immediately. You can now cool them and freeze for up to 1 month.</span><br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-46154028163999956712011-07-22T16:42:00.000-07:002013-07-22T16:43:15.101-07:00COLE SLAW RECIPE<br />
<br />
Ingredients :<br />
1 tsp salt<br />
¼ medium white cabbage<br />
2 spring onions, finely chopped<br />
1 tbsp white wine vinegar<br />
¼ medium red cabbage<br />
2 medium carrots<br />
1 tbsp creamed horseradish, or to taste<br />
5 tbsp good mayonnaise (preferably homemade)<br />
1 tsp caster sugar<br />
<br />
Instructions :<br />
1. Cut the woody core from the cabbage quarters and then shred them as finely as you have the patience for.<br />
2. Peel the carrots and then use the peeler to cut them into long thin slices.<br />
3. Shred these into strips, and put them, along with the cabbage, in a colander.<br />
4. Add the salt, sugar and vinegar, toss together, and leave in the sink to drain for an hour.<br />
5. Meanwhile, make your mayonnaise.<br />
6. Mix in the horseradish to taste.<br />
7. Press down the vegetables to squeeze out any excess liquid, then tip into a bowl and add the spring onion.<br />
8. Spoon in the mayonnaise and toss together, then serve.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps19972_TH10302D39A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps19972_TH10302D39A.jpg" width="200" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-47536047391480605922011-07-22T01:42:00.000-07:002013-07-22T14:14:28.945-07:00Healthy Snacks for Diet<br />
<br />
These are 7 Healthy Snacks for Diet<br />
<ol>
<li>Canned Mandarin Oranges with Light Whipped Topping</li>
<li>Graham Crackers with Peanut Butter</li>
<li>Apple Slices with Lowfat Cheese</li>
<li>Tomato Soup with Baby Carrots</li>
<li>Homemade Trail Mix</li>
<li>Frozen Tamale Pie</li>
<li>Egg Salad</li>
</ol>
<div>
<a href="http://holidayscentral.com/sites/default/files/imagecache/no_size_change/wysiwyg_imageupload/2/tamale-pie_0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="153" src="http://holidayscentral.com/sites/default/files/imagecache/no_size_change/wysiwyg_imageupload/2/tamale-pie_0.jpg" width="200" /></a></div>
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<span style="color: #999999; font-size: x-small;">source : http://www.fitnessmagazine.com</span></div>
Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-30055889586022899182011-07-21T15:08:00.000-07:002013-07-21T15:12:55.413-07:00Romantic Dinner in Morroco : Special Broiled Eggplant <div class="separator" style="clear: both; text-align: center;">
<a href="http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_111-120/051112066-01-grilled-eggplant-salad-recipe_ld.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_111-120/051112066-01-grilled-eggplant-salad-recipe_ld.jpg" width="200" /></a></div>
Ingredients :<br />
4 garlic cloves<br />
1 teaspoon salt<br />
1 cup fresh cilantro<br />
3/4 cup fresh lemon juice<br />
1 3/4 cups olive oil<br />
<br />
25 small (4 ounces) eggplants<br />
1/2 teaspoon cayenne<br />
1 cup fresh flat-leaf parsley<br />
2 teaspoons cumin seeds, toasted<br />
<br />
<br />
Instructions :<br />
1. Preheat broiler.<br />
2. Halve eggplants lengthwise.<br />
3. Brush cut sides with 1/4 cup oil and season with salt.<br />
4. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes.<br />
5. Turn oven setting to 450°F. and move pan to middle of oven.<br />
6. Roast until tender when pierced with a fork, about 12 minutes.<br />
7. Repeat with remaining eggplants.<br />
8. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.<br />
9. Serve eggplants at room temperature, drizzled with vinaigrette.<br />
<span style="color: #999999; font-size: x-small;">source: www.epicurious.com | http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_111-120/051112066-01-grilled-eggplant-salad-recipe_ld.jpg</span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-75588953750274622572011-07-21T03:22:00.000-07:002013-07-22T14:21:23.605-07:00Rising Recipe of the world : Snickerdoodle Recipe<br />
<br />
Ingredients :<br />
3 eggs<br />
3 cups flour<br />
1 cup white sugar<br />
1/4 cup white sugar<br />
1/2 teaspoon salt<br />
1/4 teaspoon nutmeg<br />
1/2 cup dark brown sugar<br />
1 teaspon vanilla extract<br />
1 cup (2 sticks) unsalted butter<br />
1 teaspoon baking soda<br />
1/4 teaspoon cinnamon<br />
<br />
For the cinnamon sugar:<br />
<br />
1/4 teaspoon nutmeg<br />
1 tablespoon cinnamon<br />
<br />
Instructions :<br />
1. Heat the oven to 425°F.<br />
2. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients.<br />
3. Stir together the sugars, flour, spices, baking soda, and salt.<br />
4. Whisk the eggs into the cooled butter and add the vanilla.<br />
5. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.<br />
6. In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg.<br />
7. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar.<br />
8. Place them on an unlined, ungreased baking sheet and flatten slightly.<br />
9. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.<br />
The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.<br />
<span style="color: #666666; font-size: x-small;"><br /></span>
<a href="http://www.browneyedbaker.com/wp-content/uploads/2009/07/snickerdoodles-main.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="http://www.browneyedbaker.com/wp-content/uploads/2009/07/snickerdoodles-main.jpg" width="200" /></a><span style="color: #666666; font-size: x-small;">source photo : http://www.browneyedbaker.com/wp-content/uploads/2009/07/snickerdoodles-main.jpg</span><br />
<span style="color: #666666; font-size: x-small;">adapted from : http://www.thekitchn.com/recipe-super-soft-snickerdoodl-115237</span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-34984574787372553902011-07-20T06:49:00.000-07:002013-07-20T06:50:22.310-07:00Potato Soup Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.evernewrecipes.com/wp-content/uploads/2010/11/delicious-Ham-and-Potato-Soup.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.evernewrecipes.com/wp-content/uploads/2010/11/delicious-Ham-and-Potato-Soup.gif" width="156" /></a></div>
Ingredients :<br />
6 cups milk<br />
1/4 teaspoon pepper<br />
1/4 cup butter<br />
1/2 cup flour<br />
6 -8 medium potatoes<br />
1/2 lb cheddar cheese<br />
2 teaspoons chicken bouillon<br />
1/2 teaspoon salt<br />
<br />
<br />
Instructions :<br />
1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).<br />
2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.<br />
3. Add half the milk and stir until lumps are out of flour mixture.<br />
4. Add remaining milk and on med-high heat, heat to a boil.<br />
5. Stir almost constantly or it will scorch.<br />
6. After boiling, turn heat off and add remaining ingredients.<br />
<span style="color: #999999; font-size: x-small;">Source photo : http://www.evernewrecipes.com/wp-content/uploads/2010/11/delicious-Ham-and-Potato-Soup.gif</span><br />
<span style="color: #999999; font-size: x-small;">Source recipe : http://www.food.com</span><br />
<div>
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Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-61140573582382898962011-07-19T09:46:00.000-07:002013-07-19T09:47:08.664-07:00Special Healthy Dessert for weekend : ALMOND CREAM TART WITH STRAWBERRY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbr_B8kt_8xqq-XdLHW4Mnk6WbKLjWencrAxYdSJuZtXDu6a1b6pdNJpDN53Y3BhNkqocx6JvVElBRiizZogJdXBW82ryOG7pgjRIYW52LSekuUd-hqTvcNEtgv-i_O8E1C3e2hDXT5c/s400/_MG_5302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbr_B8kt_8xqq-XdLHW4Mnk6WbKLjWencrAxYdSJuZtXDu6a1b6pdNJpDN53Y3BhNkqocx6JvVElBRiizZogJdXBW82ryOG7pgjRIYW52LSekuUd-hqTvcNEtgv-i_O8E1C3e2hDXT5c/s200/_MG_5302.JPG" width="200" /></a></div>
Ingredients :<br />
<br />
1. ToppinG<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2/3 cup sugar<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>6 cups small fresh strawberries, divided<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons sliced almonds, toasted<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon fresh lemon juice<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon cornstarch<br />
<br />
<br />
2. Filling<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon vanilla extract<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup sugar<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 teaspoon almond extract<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2/3 cup light cream cheese $<br />
<br />
<br />
<br />
3. Crust<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons sugar<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Cooking spray<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>4 teaspoons water<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons butter, melted<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>36 honey graham crackers (about 9 sheets) $<br />
<br />
<br />
Instructions :<br />
Preheat oven to 350°.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>a. To prepare crust, place crackers in a food processor; process until crumbly.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>b. Add 2 tablespoons sugar, butter, and water; pulse just until moist.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>c. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>d. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>a. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>b. Spread mixture evenly over bottom of tart shell.<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>a. To prepare topping, place 2 cups strawberries in food processor; process until pureed.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>b. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>c. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>d. Remove glaze from heat, and cool to room temperature, stirring occasionally.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>e. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>d. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.<br />
<br />
You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.<br />
<br />
<span style="color: #666666; font-size: x-small;">source photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbr_B8kt_8xqq-XdLHW4Mnk6WbKLjWencrAxYdSJuZtXDu6a1b6pdNJpDN53Y3BhNkqocx6JvVElBRiizZogJdXBW82ryOG7pgjRIYW52LSekuUd-hqTvcNEtgv-i_O8E1C3e2hDXT5c/s400/_MG_5302.JPG</span><br />
<span style="color: #666666; font-size: x-small;">adapted recipe from : http://www.myrecipes.com</span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-53879403147767332562011-07-18T21:01:00.000-07:002013-07-18T21:16:20.309-07:00Two lunch recipes that are good for health and weight loss<div class="separator" style="clear: both; text-align: center;">
<a href="http://thespicyvegan.files.wordpress.com/2009/07/tofurkeysandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="http://thespicyvegan.files.wordpress.com/2009/07/tofurkeysandwich.jpg" width="200" /></a></div>
Tuna Sandwich<br />
Ingredients :<br />
6 thin cucumber slices<br />
1 teaspoon (5 mL) lemon zest<br />
1 tablespoon (15 mL) lemon juice<br />
1/4 cup (65 mL) pea or radish sprouts<br />
2 teaspoons (10 mL) minced fennel fronds<br />
1 can white tuna, packed in water, drained<br />
1/4 cup (65 mL) finely diced fennel bulb<br />
1/4 teaspoon (2 mL) each salt and fresh cracked pepper<br />
2 slices sprouted grain bread, such as Stonemill<br />
Sprouted Grains - 3 Grain Bread<br />
<br />
<br />
Instructions :<br />
1. In a medium-sized bowl, combine tuna, fennel, fronds, lemon zest, lemon juice, salt and pepper.<br />
2. Using a fork, stir to combine, breaking up any large chunks of tuna.<br />
3. Arrange cucumber slices on one slice of bread.<br />
4. Spread half of the tuna mixture over the cucumber and save the other half in an airtight container for another sandwich (will keep in the refrigerator for up to 3 days).<br />
5. Top with sprouts and cover with the remaining slice of bread.<br />
<br />
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<a href="http://www.acedarspoon.com/wp-content/uploads/2013/02/photo16-e1361892539944-1024x953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="http://www.acedarspoon.com/wp-content/uploads/2013/02/photo16-e1361892539944-1024x953.jpg" width="200" /></a></div>
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Eastern Salad<br />
Ingredients :<br />
Salt and pepper<br />
1 small cucumber, diced<br />
Juice of 1 lemon<br />
3⁄4 lb (375 g) ripe tomatoes, chopped<br />
1 1⁄2 tbsp (20 mL) olive oil<br />
4 small whole-wheat pita breads<br />
6 scallions, sliced<br />
1 tbsp (15 mL) coarsely chopped fresh cilantro<br />
1 tbsp (15 mL) coarsely chopped fresh mint<br />
2 tbsp (25 mL) coarsely chopped fresh flat-leaf parsley<br />
1 can (6 oz/170 g) tuna in spring water, drained and flaked<br />
<br />
<br />
Instructions :<br />
1. Preheat the oven broiler.<br />
2. Place the pita breads on a baking sheet and warm under the broiler, 6 in. (15 cm) from the heat source, for a few seconds or until puffy, then carefully split them open through the middle and open out each one like a book.<br />
3. Return to the broiler and toast on each side or until lightly browned and crisp, about 2 to 3 minutes.<br />
4. Roughly tear the pita into bite-size pieces and set aside.<br />
5. Whisk together the olive oil and lemon juice in a large serving bowl, and season lightly with salt and pepper.<br />
6. Add the scallions, tomatoes, cucumber and tuna, and toss gently to coat with the oil and lemon juice.<br />
7. Add the parsley, cilantro, mint and torn pita pieces to the serving bowl and toss quickly to mix.<br />
8. Serve immediately.<br />
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<span style="color: #666666; font-size: x-small;">Source : http://www.besthealthmag.ca</span><br />
<br />Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-74245523697337393422011-07-18T18:14:00.000-07:002013-07-18T18:15:30.026-07:00Closing Dinner : Juice for Healthy Body and Skin<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.justonjuice.com/wp-content/uploads/2012/11/8184118049_b8fa241cea_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.justonjuice.com/wp-content/uploads/2012/11/8184118049_b8fa241cea_m.jpg" /></a></div>
Ingredients :<br />
1/2 Carrot<br />
1 Beet Sliced<br />
2 Celery Stalks<br />
1 Cucumber<br />
1/2 Lemon Peeled<br />
1 Handful of Spinach<br />
1/4 Head of Red Cabbage<br />
1″ of Fresh Ginger Root<br />
1 Granny Smith Apple<br />
water<br />
<br />
Instructions :<br />
1. Make sure to clean and rinse all of your fruits and vegetables before prepping and juicing.<br />
2. This not only helps to clean it but it removes wax from the cucumber, pesticides from produce, and even bacteria.<br />
3. If you don’t buy organic, you might want to consider it because of the lack of chemicals used and the better flavor organic produce provides.<br />
4. Make sure to core out your apples, cut the tips of the beet, celery, carrot, and cucumber.<br />
5. Put all ingredients into a blender<br />
6. Enter enough water<br />
7. Blend all<br />
8. Enjoy<br />
<br />
Note : You can replace the Spinach with Kale, the Cucumber with Zucchini, the Apple with an Orange, or the Lemon with a Lime.<br />
<br />
If you liked this post, sharing to your facebook's friend.Thank you so much.<br />
<span style="color: #999999; font-size: x-small;">Credit photo : http://www.justonjuice.com/wp-content/uploads/2012/11/8184118049_b8fa241cea_m.jpg</span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-41563421687912764392011-07-17T23:18:00.000-07:002013-07-17T23:18:42.245-07:00Cabbage Soup for Diet and Weight Loss program<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://yummly-recipeimages-compressed.s3.amazonaws.com/Ww-0-Point-Weight-Watchers-Cabbage-Soup-Recipezaar-196191.730x410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="111" src="http://yummly-recipeimages-compressed.s3.amazonaws.com/Ww-0-Point-Weight-Watchers-Cabbage-Soup-Recipezaar-196191.730x410.jpg" width="200" /></a></div>
Ingredients :<br />
1 teaspoon basil<br />
1 teaspoon oregano<br />
1 cup celery, diced<br />
1 cup carrots, diced<br />
4 cups chicken broth<br />
½ head of cabbage, chopped<br />
½ teaspoon salt (optional)<br />
few shakes of black pepper<br />
2-3 cloves garlic, minced<br />
½ teaspoon red pepper flakes<br />
1 green bell pepper, diced<br />
1 cup white or yellow onion, diced<br />
14 oz can basil, oregano, garlic diced tomatoes<br />
<br />
<br />
Instructions<br />
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.<br />
2. Add celery, onions, bell peppers, and carrots. Saute until slightly tender.<br />
3. Stir in garlic.Pour in chicken broth.<br />
4. Stir in tomatoes and cabbage. Bring to a boil and then reduce heat.<br />
5. Cook until cabbage is tender.<br />
6. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)<br />
7. Taste broth and adjust seasoning if needed. Serve.<br />
<br />
<span style="color: #999999; font-size: x-small;">source of photo : http://yummly-recipeimages-compressed.s3.amazonaws.com/Ww-0-Point-Weight-Watchers-Cabbage-Soup-Recipezaar-196191.730x410.jpg</span><br />
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Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-50637338419135610922011-07-17T23:02:00.000-07:002013-07-17T23:02:35.525-07:00Diet and weightloss Recipe : Bread spiced carrot raisin<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.meals.com/ImagesRecipes/32395lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.meals.com/ImagesRecipes/32395lrg.jpg" width="200" /></a></div>
Ingredients :<br />
2 eggs<br />
1/4 cup olive oil<br />
1/2 teaspoon salt<br />
1/2 cup brown sugar<br />
1/4 cup honey<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon cloves<br />
2/3 cup raisins<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoons baking powder<br />
1 tablespoon cinnamon<br />
1/4 cup ground flaxseed<br />
3/4 teaspoon almond extract<br />
1 tablespoon grated lemon zest<br />
1/2 cup unsweetened applesauce<br />
1/4 teaspoon paprika or cayenne<br />
2 cups shredded carrots (about 4 carrots)<br />
1 1/2 cup whole-wheat pastry flour<br />
<br />
<br />
Instructions :<br />
1. Preheat oven to 375 F.<br />
2. Sift or whisk flour, baking soda, baking powder, salt and spices in a large bowl.<br />
3. In a separate bowl, mix eggs, sugar, honey, applesauce, olive oil and almond extract. Add carrots and raisins.<br />
4. Mix the wet ingredients into the dry ingredients just until combined, being careful not to overmix.<br />
5. Pour batter into a lightly greased 9-by-5-inch loaf pan and bake at 375 F for 45 to 60 minutes, until a tester inserted into the center comes out clean.<br />
6. Cut into 1/2-inch slices.<br />
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<span style="color: #999999; font-size: x-small;">source of photo : http://www.meals.com/ImagesRecipes/32395lrg.jpg</span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-1593287943263261962011-07-17T22:52:00.000-07:002013-07-17T22:54:11.842-07:00Banana strawberry milkshake for diet and weightloss program<div class="separator" style="clear: both; text-align: center;">
<a href="http://eclecticrecipes.com/wp-content/uploads/2012/02/strawberry-milkshake-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://eclecticrecipes.com/wp-content/uploads/2012/02/strawberry-milkshake-1.jpg" width="213" /></a></div>
Ingredients :<br />
1/2 cup soy milk<br />
1 medium banana<br />
2 fresh strawberries, sliced<br />
6 frozen strawberries, chopped<br />
1 cup fat-free vanilla frozen yogurt<br />
<br />
Instructions :<br />
1. In a blender, combine the frozen strawberries, banana, soy milk and frozen yogurt.<br />
2. Blend until smooth.<br />
3. Pour into tall, frosty glasses and garnish each with fresh strawberry slices.<br />
4. Serve immediately.<br />
<span style="color: #999999; font-size: x-small;">Source photo : http://eclecticrecipes.com/wp-content/uploads/2012/02/strawberry-milkshake-1.jpg</span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.comtag:blogger.com,1999:blog-8605690549280242971.post-78558534870460767452011-07-17T18:45:00.000-07:002013-07-17T18:45:59.748-07:00Delicious Turkey Burger Ultimate Series<div class="separator" style="clear: both; text-align: center;">
<a href="http://img4-2.myrecipes.timeinc.net/i/recipes/ck/03/06/turkey-burger-ck-457204-x.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://img4-2.myrecipes.timeinc.net/i/recipes/ck/03/06/turkey-burger-ck-457204-x.jpg" width="200" /></a></div>
Ingredients<br />
1/4 teaspoon Kosher Salt<br />
1/4 teaspoon Seasoned Salt<br />
1/8 teaspoon Garlic Powder<br />
10 oz. ground turkey (93% lean)<br />
1/4 teaspoon Worcestershire Sauce<br />
1/4 teaspoon Tabasco Chipotle Sauce<br />
1/4 teaspoon fresh ground black pepper<br />
1 teaspoon Light Mayonaise (Hellman's preferred)<br />
1/2 medium shallot, minced (about 1 1/2 Tablespoon)<br />
<br />
<br />
Directions<br />
1. Mix all ingredients into ground turkey (using your hands seems to work best).<br />
2. Divide mixture in half and form into 2 patties.<br />
3. Heat grill to medium high. Would also work well in a skillet/grill pan on the stove top.<br />
4. Spray grill with some cooking spray so the burgers don't stick.<br />
5. Cook burgers 7 1/2 minutes on each side. Serve.<br />
<br />
<span style="color: #666666; font-size: x-small;">source photo : http://img4-2.myrecipes.timeinc.net/i/recipes/ck/03/06/turkey-burger-ck-457204-x.jpg</span>Anonymoushttp://www.blogger.com/profile/11942659578403579505noreply@blogger.com