Copycat Restaurant Recipes: mars 2020

Costa Rican Rice and Beans

Costa Rican cuisine is simple. Chefs shun spices. Rice and beans form the staple. That’s why when asked how the famous Costa Rica recipe gallo pinto is made, a Tico would probably look at you like you’re a little loco. It is not unlike asking a Brit how to make a cup of tea. Just your luck then that you found this article when you did. Here you will find a step by step guide as well as a Costa Rica recipe for making real Costa Rica gallo pinto.

Gallo Pinto (Beans and Rice)

For this Costa Rica recipe, you need the following:

** 1 lb. black beans. Although dried is alright, try to get the freshest beans you can find. If you use dried beans, submerge them in a bowl of water and let soak overnight.
** 8-10 sprigs cilantro (coriander leaf). Either fresh or frozen is okay, so long as they’re not dried.
** 1 small onion
** ½ small red or yellow sweet pepper
** 3 cups chicken broth. Plain water would do as well.
** 2 cups white rice
** ½ teaspoon salt
** 1 tablespoon vegetable oil
** 1-3 tablespoon oil

Directions:
1. First, drain the beans and add fresh water to an inch above the top of the beans. Salt then cover the pan, reducing the heat to very low simmer. It should take an approximate 3 hours before beans are soft.
2. While the beans are in the fire, get to work chopping cilantro, onion, and sweet pepper. Chop to very fine.
3. Add 1 tablespoon oil to pan placed over medium high flame. Wait until pan is hot before adding dry rice to sauté for two minutes. Then, add half of the chopped onion, sweet pepper and cilantro. Sauté for another two minutes. Afterwards, add water or chicken broth and bring to boil before covering and reducing the heat. Let simmer for 20-35 minutes or until rice is tender.
4. After beans and rice are cooked, refrigerate or freeze them. Remember to keep some of the “black water” with the beans to give the rice its color and some of its flavor.
5. Now, for the real Costa Rica recipe of gallo pinto, sauté everything together again – rice, beans, reserved chopped onion, sweet pepper and cilantro. Take it off the pan, sprinkle with some fresh chopped cilantro, and your gallo pinto is ready to serve.

Note:
* You can make small batches of gallo pinto with your frozen or refrigerated rice and beans. Just take small portions from each and sauté them together the way it’s done above.

Enjoy!
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Dinner Salad with Radicchio and Roasted Sweet Potatoes

Cashew Dressing:
1/2 cup salted, roasted cashews
1/4 cup vegetable oil
3 Tbsp. unseasoned rice vinegar
3/4 tsp. crushed red pepper flakes
3/4 tsp. fish sauce
3/4 tsp. honey
1 garlic clove
Kosher salt
Salad:
4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise
2 Tbsp. extra-virgin olive oil
4 large eggs
2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated
1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise
2 Tbsp. unseasoned rice vinegar
1/2 cup crushed salted, roasted cashews
1/2 cup cilantro leaves with tender stems
Kosher salt

Cashew dressing:
Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 1/3 cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt.
Salad:
Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20–25 minutes. Let cool.
Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel.
Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing.
Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2" pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and top with cashews and cilantro. Serve with remaining dressing alongside.

Baking Priest Easter Recipes - French Toast /Ham and Cheese Braid

"Bread for Easter is one way of bring some tradition and meaning back to the holiday."

Baking Priest Says Bread Brings Meaning And Tradition To Easter even though you're likely to be home this Easter, but you can still enjoy baking these bread recipes.

When immigrants from the four corners of Europe came to America, they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads, which are rich in symbolism and history.

Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show "Breaking Bread with Father Dominic," would like to ensure that Easter bread traditions are not forgotten. "Bread for Easter is one way of bringing some tradition and meaning back to the holiday," he says. Here are two of his tried-and-true brunch recipes:

French Toast

Ingredients:
** Custard Casseroles
--For each casserole, you will need:
** 1 egg
** 2 Tbs. whole or reduced-fat milk
** 2 thick or 3 medium slices of day-old bread (store- bought bread works well)
** 2 Tbs. chopped pecans
** 1/3 cup maple-flavored syrup
** 1 Tbs. butter

Directions:
1. small ovenproof bowl, about 5" across and 2" deep (a small soup bowl with a handle works well.)

2. Preheat oven to 350° F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.

3. Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.

----
Ham and Cheese Braid

Ingredients:
** 1 pkg. active dry yeast
** 11/4 cups warm milk (100° to 110° F)
** 1 Tbs. sugar
** 1 Tbs. vegetable oil
** 1 1/2 tsp. salt
** 1 egg
** 3 to 3 1/2 cups all-purpose flour
** 1 1/2 cups ham, coarsely chopped
** 1 1/2 cups shredded sharp cheddar cheese
** 1/2 cup walnuts, chopped (optional)
** 1 egg white, beaten with 1 Tbs. water

Directions:
1. Put warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dish towel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume.

2. Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10" x 18". Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips, cutting from the edge of the dough to about 1" from the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling, alternating left and right, being careful not to stretch the dough.

3. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9" x 13" cake pan. Cover and let rise in a warm, draft-free place for 30 minutes, or until doubled in size. Brush the surface of the dough with the egg white wash.

4. Bake at 400° in a preheated oven for 30 minutes, or until the top is golden brown and the temperature of the filling is about 160°.

Enjoy!

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Bake Up Some Cookies For Family Fun - Lemon Shortbread Cookies

Bake Up Some Cookies For Family Fun

There's lots of reasons parents are baking with their kids these days. The delicious result is of course on the list. But more importantly, baking with children is a great way to spend time with them and to teach them things at the same time you're all having fun.

Baking cookies with any or all of your children is a naturally fun activity. Cookies are portable, sweet and fun to make. They can be made in stages if time is tight-prepare the dough in the evening and bake them the next morning. Older children can read the recipe and direct adults on what steps to take. Small children can roll the dough into balls and flatten it with a fork, similar to making peanut butter cookies. There's enough fun to go around for everyone.

What makes your cookies even better is to add corn starch to the dough. In fact, many recipes for baked goods from the early 20th century used corn starch in conjunction with flour. Bakers found very early on that corn starch gave biscuits, muffins, cakes, shortcakes, pie crusts and most notably cookies a finer texture and more tender crumb when compared to recipes using flour alone. Recipe books produced then by the experts at Argo and Kingsford's Corn Starch bear this out. In fact, Argo, established in 1892, has offered their customers cookie recipes since its very early years.

Here's a recipe for Lemon Shortbread Cookies that's simple and delicious and should make for a batch of family fun.

Lemon Shortbread Cookies

Ingredients:
** 1 1/3 cups Argo or Kingsford's Corn Starch
** 2 cups butter or margarine
** 2/3 cup powdered sugar
** 1 teaspoon finely shredded lemon peel
** 1/2 teaspoon vanilla
** 2 cups all-purpose flour

Directions:
1. Preheat the oven to 350°F. In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well. In a medium bowl, stir together flour and corn starch; add to mixture and beat well.

2. Roll dough into 1-inch balls (kids will love this). Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.

Makes six dozen

Enjoy!

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Crispy Chicken Fingers

1 large egg yolk
3 Tbsp. plus 1/4 cup mayonnaise
1 Tbsp. plus 1/4 cup Dijon mustard
1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, plus more
Freshly ground black pepper
1 1/2 lb. skinless, boneless chicken breasts (about 2 large)
1/2 cup extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
1 Tbsp. honey
3 Tbsp. finely chopped chives
Pinch of cayenne pepper

Place a rack in middle of oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth.
Pat chicken dry with paper towels.
With your knife parallel to the cutting board, slice breast into 1/2"-thick cutlets Place in bowl and turn with tongs to evenly coat.
Set aside.
Heat oil in a medium skillet over medium. Add a pinch of panko.
If tiny bubbles appear instantly, you’re good to go.
Add remaining panko and cook, stirring, until golden brown, about 5 minutes.
Let panko cool in pan about 5 minutes.
Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby.
Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere.
Lightly shake off excess and place chicken on rack.
Repeat with remaining chicken, spacing evenly apart on rack.
Discard any remaining panko.
Bake chicken until cooked through and breadcrumbs are deep golden brown, 10–15 minutes.
Let cool slightly.
Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup mustard in a small bowl; season with black pepper.
Add chives to sauce.
Serve chicken with sauce alongside for dipping.

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Cook Simply for the Two of You - Quiche in Pepper Pots

Preparing a meal for just the two of you can be quick and easy, especially if you keep eggs on hand. Versatile eggs are a high-quality protein food portioned by nature to suit small households. Egg producers have made eggs even more convenient by offering 6- and 8-count packs to retailers. However many eggs you buy, they'll keep in the refrigerator, with insignificant quality loss, for at least three weeks from the time you bring them home.

With eggs in the fridge, it's easy to add a welcome change of pace to your menus. Eggs can also help you include more vegetables in your diet, as the new Dietary Guidelines for Americans recommend.

Quiche in Pepper Pots is a good example of an entree that combines egg protein with the vitamins, minerals and fiber of veggies.

These novel individual quiches are easy on the cook, too. Simply choose any colorful vegetable blend you like to fill the peppers, pour on an egg-and-milk custard and bake. Got company coming? Then just multiply the recipe to suit the number of servings you need.

For fast, nutritious eating other times, you can use the remaining eggs you have on hand in a variety of ways. Toss slices or wedges of hard-cooked eggs with greens and other veggies for a main-dish salad; poach eggs right in your favorite soup; reheat leftover pasta and veggies and pour on eggs to make a skillet scramble.

Quiche in Pepper Pots

Ingredients:
** 2 medium (about 4 oz. each) green, yellow or sweet red peppers
** 1/2 cup (about 8 oz.) frozen vegetable blend, thawed
** 2 eggs
** 1/4 cup skim or low-fat milk
** 1/4 teaspoon garlic powder
** 1/4 teaspoon Italian seasoning, crushed

Directions:
1. Cut tops off peppers and remove seeds. Sawtooth or scallop pepper edges, if desired. Stand peppers upright in custard cups or muffin-pan cups. Spoon 1/4 cup of the vegetables into each pepper. In small bowl, beat together eggs, milk and seasonings until well blended. Pour about 1/3 cup of the egg mixture over vegetables in each pepper.

2. Bake in preheated 325 degree F oven until knife inserted near center comes out clean, about 60 to 70 minutes. Let stand 5 minutes before serving.

Nutrition information per serving of 1/2 recipe using green and yellow peppers; broccoli, sweet red pepper, mushroom and onion vegetable blend; and skim milk: 119 calories, 5 gm total fat, 213 mg cholesterol, 89 mg sodium, 283 mg potassium, 10 gm carbohydrate, 9 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, phosphorus.

Enjoy!
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Sazon

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground annatto seed
1 1/2 teaspoons ground turmeric
1 teaspoon ground black pepper
1 tablespoon kosher salt
1 1/2 teaspoons dried Mexican oregano

Combine all ingredients and mix well.
Store in an airtight container.

Spaghetti sauce

DIABETIC SPAGHETTI SAUCE

Ingredients:
** 1 tsp. vegetable oil
** 1 1/4 lb. lean ground round
** 3 (8 oz.) cans tomato sauce
** 1 (6 oz.) can tomato paste
** 4 c. water
** 1/4 tsp. salt (optional)
** 1 tsp. pepper
** 1 tsp. oregano
** Dash of garlic

Directions:
1. Brown onions in oil; add meat and brown. Drain fat; add rest of ingredients.
2. Simmer 1 hour uncovered.

Serving size, 1/2 cup. (Lean meat exchange 1, vegetable exchange 1, Calories 90, Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber 0 g, Cholesterol 21 mg, Sodium 264 mg.

Enjoy!

P.S.
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A Working Man's Chili

A Working Man's Chili

Ingredients:
** 1 lb ground round beef
** 1 c green pepper, diced
** 1/2 c celery, diced
** 1 md onion, chopped
** 1 lg clove garlic,minced
** 1/2 c black olives (extra large)-chopped
** 1 cn 15 ounce kidney beans
** 1 cn 11 ounce stewed tomatoes
** 2 T brown sugar
** 1 T chili powder
** 1 T cumin
** 1 chili pepper,minced
** 2 T oregano vinegar
** 1 c water

Directions:
1. Saute ground round in a little olive oil, drain, set aside. Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water.
2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (Can adjust amount of water to whatever consistency preferred.)

Yield: 6 Servings

Enjoy!
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Greek-Style Lemon Roasted Potatoes

3 pounds potatoes, peeled and cut into thick wedges
1/3 cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon ground black pepper
3 cups chicken broth

Preheat oven to 400.
Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat.
Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch-deep pan.
Pour chicken broth over the potatoes.
Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Trio Sex Celebration in the house of my friends aunt

Michelle graduated from secondary school and we were making prepare for our wedding event for the following summertime. We were both still living at home and longed for the flexibility to make love when and where we desired. We talked about our evening in the resort after her senior prom typically as well as just how great it was to have that flexibility.

One evening when we went to dinner, we began discussing our conversation we 'd had in bed that evening. We discussed just how we had actually both been with somebody else before we met and concerning that evening at the lake. I asked her if she assumed we would certainly ever before do anything like that again. She said she may be available to it yet didn't assume she could with anyone we knew or could see often. She asked what I desired and I informed her nothing specifically as well as was just questioning what her ideas were.

I told her thoroughly about my night in the outdoor tents with Rebecca. She was the very first girl I had seen nude and done anything with and although several of it was unpleasant and we really did not have sex, I had actually enjoyed it. I told her that Ashleigh jacking me off was a big turn on although it had actually begun to be actually embarrassing. She stated her times with Brett were enjoyable, but it had not truly brought her much satisfaction. She had actually suched as giving him head, but he really did not last very long and also nevertheless, neither of them understood what they were doing. The time they would certainly had sex only lasted about five seconds and it had injured. She said that evening at the lake had actually been just one of her most significant turn-ons. Seeing the others nude like that and also doing what we did had actually made her even more damp than anything we had done to that factor. She had actually loved what Sam did to her with his tongue as well as she suched as drawing on Roberts big penis yet maybe the largest turn-on for her was kissing me after I had actually eaten Melissa out. She claimed she enjoyed the preference of one more woman's {omitted}{omitted}{omitted}{omitted}{omitted} on my lips. She stated she additionally suched as seeing Cindy sucking me as well as making me cum. She really did not feel envious like she believed she might however located herself liking what she was enjoying. I told her I had felt the exact same concerning viewing Sam making her orgasm as well as while Cindy was sucking me, all I can consider was her sucking among the other people and also just how turned on I wanted listening to the various other three orgasm recognizing that she had actually brought one of them to orgasm. It had not been what Cindy was doing to me as high as it was me considering what she had actually been doing to one of the various other individuals. I just couldn't aid yet imagine the sight as well as was desiring I can enjoy her giving him head.That dinner conversation had us both truly wound up and also we had sex in the pole position of my vehicle that night similar to so many nights prior to. It really would be nice to have a bedroom where we could do it in bed and also not in my vehicle although doing it like that in the driveway with a danger of getting captured was sort of a turn on for us both.

It was the 4th of July and we were at a bar-b-que when we ran in to among my pal's ex-girlfriends. Her name was Patricia and also we had been around her a couple times while they were dating. They would certainly had a negative separation over some photos. They had actually taken some nude Photograph photos of each other and also she had revealed the ones of him to some buddies at school. He got mad and broke up with her and I think out of vengeance, had actually come by to reveal me the ones of her. She had dark brownish hair, was short with breasts about the dimension of Michelle's but they looked larger on her smaller sized framework. Her bush was trimmed fairly obviously due to the fact that her swimwear was rather little. Her tan lines showed simply exactly how small and emphasized her breasts as well as pubic area. There were several pictures as well as I checked out them all. He stated I can have one if I wanted as well as I took one of her standing against his cabinet and also one of her laying on his bed. I had actually made use of those photos to jack off for a very long time yet had actually stashed them away in a box after I had obtained several of my own photos of Michelle.

Those images came flashing back to me as she stood there speaking with us. I could not aid yet image her standing there nude and finally had to excuse myself to go check out with a few other close friends. I kept watching the two of them resting at a table talking and also giggling all mid-day. I could not picture what they needed to speak about after all, we had actually just been around her a couple times. As the afternoon endured, I discovered their discussion seemed to be much more serious and they kept looking at me. Lastly, Michelle came by and brought me some punch. I asked her what they had actually been speaking about all mid-day and she claimed we would certainly chat later on. I kept pushing her to inform me the remainder of the afternoon, but her lips were sealed. I couldn't also get a tip from her.

We left prior to dark to go enjoy the fireworks reveal and, on the drive there, she asked me about the pictures. I guess my friend had informed Patricia he had actually provided me some. I informed her I had a some, but they had been stored for a pair years. She asked me to show them to her after the fireworks show and I told her I would certainly. I presume now I recognized what all the major talk had been about, or two I thought. We sat beside the vehicle viewing the show yet all I might think of was what she was mosting likely to do when she saw those pictures. Was she crazy at me? Was she mosting likely to tear them up? She had been oddly silent, as well as I simply sensed I remained in trouble.
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3 Dips for all occasions

B-L-T Dip

Ingredients:
** 1 lb bacon
** 2 tomatoes, ripe, diced
** 1 c sour cream
** 1 c mayonnaise

Directions:
Fry the bacon very crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well. Just before serving, fold in tomatoes and stir gently until well distributed.

Baba Ganouj (Tangy Eggplant Dip)
** Yield: 6 sandwiches
** 2 md eggplants
** 2 tb tahini
** 2 garlic cloves, pressed
** 1 juice of 1 lemon
** 2 tb chopped fresh parsley (opt)
** 1/2 ts salt
** 1 black pepper to taste

Directions:
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork.
Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

Bacon-Cheese Dip

Ingredients:
** 1/2 c sour cream
** 1/4 lb cheese, roquefort
** 3 oz cream cheese
** 1/4 ts tabasco sauce
** 4 sl bacon cooked crisp
** 1 sm garlic cloves diced
** 1/4 ts celery seed, whole

Directions:
Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yields 1-1/2 to 2 cups.
Enjoy!

P.S.
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Hamantaschen

1½ teaspoons baking powder
¾ teaspoon kosher salt
4 cups all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
Date-Orange Filling, Honey-Nut Filling, Poppy Seed Filling, or 1½ cups jam or preserves

Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.
Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾"-thick disks. Cover and chill at least 2 hours.
Place racks in lower and upper thirds of oven; preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.
Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.
Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.
Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.

Introduction

Hi, this is affordable windscreen from Auckland, New Zealand. I am glad to join here!! I am very excited to know the best recipes across the New Zealand

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What a neat site!

Hello to all! I just found this site today, and I've really had fun so far looking at different forums. I'm a definite foodie who loves to cook and collect all kinds of recipes. I also love to garden, so my cooking style involves fresh ingredients, but I also can't pass by chocolate or cheesecake without a nibble

Glad to find this site and looking forward to finding lots of new recipes to try!

Chicken Parmasan Lasagna

Chicken Parm Lasagna
Serves 10

3 INGREDIENTS
Chicken breasts
2 cups Italian bread crumbs
5 eggs
1 cup flour
24 ounces marinara sauce
15 ounces ricotta
8 lasagna
2 cups mozzarella
2 cups parmesan
Vegetable oil
Basil

PREPARATION
Preheat oven 350F/180C
Cut chicken breasts in half width and season with salt and pepper.
Coat the chicken in flour, egg, and finally in bread crumbs.
Heat oil in a cast iron skillet and fry the chicken on both sides until brown
(about 4 minutes each side).
Set aside.
In a casserole dish, spread 1/3 of the jar of marinara on the bottom, top with
lasagna noodle overlapping with each noodle.
Spread half of the ricotta mixture on top of the noodles and layer with chicken.
Top the chicken with 1/2 cup of mozzarella and a 1/2 cup of parmesan.
Continue layering in the same order and top with remaining cheeses.
Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last
10 minutes of baking.
Sprinkle with fresh basil and enjoy!

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Chicken Parmasan Lasagna

Red Lobster Bacon Wrapped Sea Scallops

1 (24-ounce) package refrigerated mashed potatoes
2 cup (8 ounces) shredded sharp Cheddar cheese, divided
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
1/2 (8-ounce) package cream cheese, cut into cubes
1/2 tsp salt
1/2 tsp black pepper
1 cup sour cream
2 cooked chicken breasts, shredded
1/2 cup barbecue sauce
6 slice precooked bacon, crumbled

Preheat oven to 375 degrees F.
Coat a 7- x 11-inch baking dish with cooking spray.
In a large microwaveable bowl, stir together mashed potatoes, 1 cup Cheddar cheese, the Monterey Jack cheese, cream cheese, salt, and pepper.
Cover and microwave on HIGH 4 minutes. Stir in sour cream.
Spoon potato mixture into prepared baking dish.
Arrange chicken evenly over potatoes, drizzle with barbecue sauce, sprinkle evenly with bacon, and the remaining Cheddar cheese.
Bake 15 minutes, or until casserole is thoroughly heated and cheese is melted.

4 Healthy Recipe Tips

For many people, making healthy recipes seems too difficult and time consuming...

But with some advance planning and some basic knowledge of nutrition, it is easy to create a week's worth of healthy meals that you and your family will love. The key to creating delicious and healthy meals for the family is planning ...and lot's of it!

Planning ahead of time an entire week of healthy recipe meals is the best way to create dishes you can be proud of, while keeping cost and time commitment to a minimum. So below are amazing tips you can use to make healthy meals all the time.

** Healthy Recipe Tip #1:
Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals. There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker. These are great choices for working families.

In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time. There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule.

When planning the meals for the week, it is a good idea to create a chart listing each day's menu and each days' schedule. Here's a smart tip...plan the quickest and easiest to prepare meals for the busiest days of the week.

** Healthy Recipe Tip #2:
Get your family involved in creating the week's meal plan by asking for their input and noting everyone's favorite foods. It is still very important to eat healthy meals, so that (of course) does not mean eating pizza every night or having ice cream for dinner. But involving your spouse and children in healthy recipe planning, you'll help to increase their interest in healthy eating right away.

It is also a good idea to get your entire family involved in the preparation of the meals. Even children too young to cook can help out by setting out the dishes, chopping vegetables, clearing the table and washing the dishes.

** Healthy Recipe Tip #3:
Cooking large quantities of healthy food recipes - and freezing the leftovers - is a easy way to save time. Cooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver. Making double and even triple batches of these staple foods, and freezing the leftovers for later use, is a great way to save both time and money.

When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker. Try to keep the oldest foods near the top to avoid having to throw away expired items.

Stocking up on meats when they are on sale is another great way to use that valuable freezer space. Stocking up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops is a great way to make your food dollar stretch as far as possible while still allowing you and your family to enjoy delicious healthy meals every day.

Healthy Recipe Tip #4:
Keeping a well stocked pantry is as important as keeping a well stocked freezer. Stocking the pantry with a good supply of staple items like canned vegetables, canned fruits, soup stocks and the like will make healthy recipe preparation much faster and easier.

Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying several cases of canned vegetables when they are on sale, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to prepare meals.

Examples of great staples to stock up on include whole grain cereals, pastas, tomato sauce, baked beans, canned salmon, tuna and whole grain breads. It is easy to combine these staples into many great meals on a moment's notice.
healthy recipe

I hope you found these healthy recipe tips easy as pie!

Enjoy!

P.S.
There are plant remedies out there to help you fight disease and infections.

Italian Spinach and Mushroom Salad with Bac-Os ** Plant Remedies

Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.

General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.

"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."

The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.

Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.

Happy Birthday, Bac-Os!

Italian Spinach and Mushroom Salad with Bac-O's

This seasonal salad for special gatherings has extra crunch and a burst of added flavor.

Ingredients:
** 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
** 1 package (8 oz.) sliced mushrooms
** 1 can (19 oz.) Progresso chick peas, drained and rinsed
** 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
** 1/2 cup seasoned croutons
** 1/2 cup Italian dressing

Direction:
In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently.
Makes 4 servings.

Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

There are plant remedies out there to help you fight disease and infections

Fast And Healthy Family Favorites - Spicy Chinese Chicken Tacos

Fast And Healthy Family Favorites - Spicy Chinese Chicken Tacos

Fast food can be healthy food if you know where to look. And the easiest place to find healthy fast food is in your kitchen. How about making a fast, healthy and flavorful meal in under 20 minutes. Here's a recipe.

Spicy Chinese Chicken Tacos

Ingredients:
** 1 box (4.6 oz) taco shells (12 shells)
** 3 boneless skinless chicken breasts (3/4 lb), cut into thin, bite-size strips
** 1 teaspoon grated gingerroot
** 1 small clove garlic, minced
** 2 tablespoons soy sauce
** 1 tablespoon honey
** 1 large green onion, sliced
** 1/4 teaspoon crushed red pepper flakes
** 11/2 cups shredded iceberg lettuce

Directions:
1. If desired, heat taco shells as directed on box.

2. Heat large nonstick skillet over medium-high heat. Add chicken, gingerroot and garlic; cook 3 to 5 minutes, stirring often, until lightly browned.

3. Stir in soy sauce, honey, onion and pepper flakes to coat. Reduce heat to low; cover and cook 5 minutes, stirring occasionally, until chicken is no longer pink in center.

4. To serve, place scant 1/4 cup chicken mixture in each taco shell. Top each with lettuce. Serve immediately.

6 servings (2 tacos each)

Serving Size: 1 Serving

Calories: 180, Calories from Fat: 60% DV, Total Fat 7g, Saturated Fat 1g, Trans Fat 1.5g, Cholesterol 35mg, Sodium 260mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 4g, Protein 14g, Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 6%, Exchanges: 1 Starch, 11/2 Very Lean Meat, 1 Fat; Carbohydrate Choices: 1

Start to Finish: 20 Minutes

Enjoy!

PS
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Chile Crisp

4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, thinly sliced
2 (3") cinnamon sticks
6 star anise pods
1 1/2 cups vegetable oil
1 (2") piece ginger, peeled, very finely chopped
1/4 cup crushed red pepper flakes
2 Tbsp. soy sauce
2 tsp. sugar

Bring shallots, garlic, cinnamon, star anise, and oil to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pan occasionally, until shallots and garlic are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out of the shallots and garlic before they brown.)
Mix ginger, red pepper flakes, soy sauce, and sugar in a medium bowl to combine. Strain shallot mixture through a fine-mesh sieve into ginger mixture. Let shallots and garlic cool in sieve (this will allow them to crisp further), then stir into sauce.
Use on eggs, meat, seafood, or hearty salads.

Some Low Carb Dessert recipes

There are many ways of lowering your carbohydrate intake, even when you crave desserts. Try this cheesecake recipe:

Best Cheesecake - Low Carbohydrate Recipe

Ingredients:
** 3/4 pound grated aged asiago cheese
** 1-1/4 pound cream cheese at room temperature
** 4 eggs
** 1 clove of garlic, minced
** 1/4 teaspoon dried tarragon or 1 tablespoon fresh salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees.

2. Beat asiago and cream cheese with a mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Add garlic and tarragon and combine well. Add salt and pepper to taste.

3. Pour into an 8 inch buttered spring form pan and bake for 45 minutes to an hour, checking after 45 minutes.
Cake should be golden and puffed, not loose in the center. Remove from the oven and let stand 30 minutes before cutting.

Or try this recipe, for Chocolate Meringue Kisses:

Chocolate Meringue Kisses - Low Carbohydrate Recipe

Ingredients:
** 4 egg whites
** 1 teaspoon vanilla extract
** 1/8 teaspoon cream of tartar
** 1 cup Splenda
** 3 tablespoons unsweetened cocoa

Directions:
1. Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.

2. Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.

3. Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.

Carb count for total recipe: 28.7g. Number of cookies varies depending on size.

Variation:
You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."

Note:
If you make smaller meringues, don't bake them quite as long, or they will be over-dry and fracture easily.

Berries and Roasted Pecans - Low Carbohydrate Recipe

Ingredients:
** 18 ounce round of Brie cheese
** 1 cup mixed berries, fresh or frozen
** 1/4 cup Cognac
** 1/3 cup apricot preserves
** 1/2 cup lightly toasted pecan pieces assorted crackers

Directions:
1. Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.

2. To serve: Pre-heat oven to 350-degrees.

3. Cut a wedge 1/4 of the diameter of the Brie. Stack it o top of remaining round and place on ovenproof serving platter.

4. In a small saucepan heat apricot preserves over medium heat until dissolved. Stir in marinated berries and then nuts. Reduce heat and warm through.

5. Heat the Brie in oven until softened, but not runny. Spoon mixture over Brie and serve immediately with assorted crackers.

Recipe makes four to six servings.

Blackberry Ice Cream - Low Carbohydrate Recipe
Ingredients:
1-1/2 quart Half n Half
1 quart heavy whipping cream
1-1/2 cup Splenda
6 egg yolks
1/3 teaspoon salt
2 tablespoons vanilla extract
30 ounces fresh blackberries

Directions:
1. Mix first five ingredients together; heat to a gentle boil.

2. Remove from heat and chill.

3. Add vanilla extract; crank for about 30 seconds then add blackberries and crank until done.

Nutrition information per serving:
Calories: 201
Total Fat: 18.7g
Total Carbohydrates: 6g

Chocolate Mousse - Low Carbohydrate Recipe

Ingredients:
** 4 ounces heavy cream
** One chocolate (or cappuccino) Atkins shake mix
** Stevia to flavour (optional)

Directions:
1. Sift shake mix, then whisk ingredients in a bowl until just thickened (be careful not to over-whisk).

2. Scoop into individual serving dish. Chill for 30 minutes.

Recipe makes two servings.

Carbohydrates: 2.5g per serving

Who says you can't Enjoy Dessert?!
Have Fun!

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Healthy Eating with Detox Recipes for your Body

Healthy Eating with Detox Recipes for your Body

You probably know by now what detoxification is and the ways that it can be done. A detox diet provides the simplest way to detoxifying yourself. A rule of thumb in detox diets: the more fiber and water, the better. Eat lots of vegetables and fruits, beans and nuts. On the other hand, steer clear of caffeine, carbonated drinks, sugars like chocolates, alcohol and yeast.

Dr. Kiki Sidhwa recommends going on a monotrophic diet after a three-day fast. By monotrophic, we mean eating only one type of fruit for every meal. Example, for breakfast, you can eat apple. For lunch, try out oranges or pineapples. Eat until your hunger is satisfied. You can squeeze in a grapefruit juice at around 4 pm for your snack. And in the evening, eat only apples, pears, grapes or bananas.

Of course, this is just one of those do-it-yourself diet plans that you can take on when you’re on a detox program. For most people, however, detox recipes are the best way to go. These detox recipes are especially designed to provide you with the necessary nutrient in the body and at the same time, providing you with the necessary antioxidants and substances that will cleanse your body from toxins.

For more fluid intake, you can try:

Ginger Healing Tea with Turmeric. What you need are:

Ingredients:
** 2 cups of water,
** ½ teaspoon of powdered ginger,
** ½ teaspoon of turmeric,
** 1 tablespoon of maple syrup and lemon extract.

Directions:
To make your special healing tea, add powdered herbs to boiling water and let it simmer for 10 minutes. Strain the tea into a mug and add maple syrup and lemon extract. Stir and 'Voila'--- you can start drinking!

For breakfast, you can try the

Vegetable Super Juice.
This juice gives you the needed energy boost for your senses, wakens your digestive system and can keep you going until lunchtime. For starters, you need

Ingredients:
** 1 whole cucumber,
** 4 celery sticks,
** 2-4 handfuls of spinach,
** 8 lettuce leaves. You can also add other green vegetables like parsley and fresh alfalfa sprouts.

Directions:
The process is easy and simple, juice all ingredients and add distilled water. You can also add lemon juice for better taste.

And now for lunch, try the

Alkalizing RAW Soup.

Ingredients:
** 1 avocado,
** 2 spring onions,
** ½ red or green pepper,
** 1 cucumber,
** 2 handfuls of spinach,
** ½ clove of garlic,
** 100 ml of light vegetable Bouillon, lemon or lime juice and
** Bragg Liquid Aminos for added taste.

Directions:
Just like our vegetable juice, the recipe is simple and easy to do. Blend the avocado and stock to form a light paste. Add other ingredients and blend. And then you can start eating!

Our dinner treat is:

Warm Broccoli Soup.

Ingredients:
** ½ avocado,
** 6-8 broccoli heads,
** 1/3 red onion,
** 1 celery stick,
** a big handful of spinach,
** 1 inch of root ginger, cumin and
** bragg liquid amino for added taste.

Directions:
1. Lightly steam the broccoli for 5-6 minutes. After steaming, blend all the ingredients together and add garlic and pepper to taste. This is perfect for a cold winter night.

Feeling hungry still? These recipes are just few of the hundred other detox recipes available on the net. The key here is to pack yourself with enough water and nutrients to keep you going without ingesting a plateful of additives, sugars and food preservatives. So what are you waiting for? Start eating healthy!

Enjoy!
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California-Style Buttered Pasta Is Easy And Delicious

California-Style Buttered Pasta Is Easy And Delicious

California and Italy have much in common, which explains why many simple Italian dishes featuring fresh ingredients are popular in the Golden State. One dish that deliciously merges the Old World with the new is California-Style Buttered Pasta.

While red sauce is the most familiar match for Italian pasta, as you move into Northern Italy the tomatoes and olive oil give way to creamy butter as a popular pasta topping. Northern Italy is a major dairy region, much like California, which is the largest milk and butter producer in the U.S.

This delicious dish couldn't be simpler to prepare, combining cooked pasta with the rich natural taste of California butter. The dish comes together as quickly as you can cook the pasta.

A topping of toasted bread crumbs adds a pleasing crunch. And for a uniquely California variation, substitute grated Dry Jack for Parmesan. Dry Jack is an aged form of the ever-popular Monterey Jack, both of which were created in California.

Hearty enough to serve as a main course with a green salad on the side, California-Style Buttered Pasta is also a perfect accompaniment to any type of meat or chicken dish. It also goes well with fish because its rich yet subtle flavors do not overwhelm even the most delicate fish.

This recipe works best with slightly wider forms of pasta, such as linguini or fettuccini, which provide a nice balance between the pasta and butter coating. It will also work nicely with a penne or rigatoni style of pasta. But feel free to use your favorite type.

CALIFORNIA-STYLE BUTTERED PASTA

Ingredients:
** 1 pound (16 ounces) dried or fresh linguini
** 2 tablespoons salt
** 6 tablespoons (3/4 stick) California butter
** 1 cup (4 ounces) freshly grated California Dry Jack or Parmesan cheese
** 1/4 cup toasted bread crumbs
** Freshly ground black pepper to taste

Directions:
1. In a large (6-8 quart) pot, bring 4 quarts of water to a boil. Add salt and pasta.

2. While pasta is cooking, cut butter into 1-inch pieces and set aside to soften.

3. When pasta is cooked to desired doneness, drain in a colander, reserving 1/4 cup of the pasta water. Return drained pasta to the cooking pot and add butter, half the grated cheese and half the bread crumbs. Toss, coating well. Add the reserved pasta water to moisten. Season with freshly ground black pepper.

4. Transfer to a serving bowl or portion into individual pasta bowls and sprinkle remaining cheese and bread crumbs on top. Serve immediately.

For a simple and hearty meal or a delicious side dish, try California-Style Buttered Pasta.

Yield: 3-4 entrée servings or 6-8 as a side dish

Enjoy!

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