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Sugar Free Chocolate Chip Cookie Recipe

Sugar Free Chocolate Chip Cookies Recipe





½ cup honey
1 cup unsalted butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
2 large eggs
1/3 cup ground flaxseed
¾ cup quick oats
2 cups Hodgson Mill’s Whole Wheat Flour
1½ semi-sweet chocolate chips

1. Preheat oven to 350oF.

2. Combine all ingredients into your Kitchen Aid stand mixer using the flat beater attachment. (I add my ingredients in order of appearance in case you’re interested.)

3. Place a dozen “drop cookies” onto a cookie sheet and back for 10 minutes.
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Strawberry Ice Cream Recipe - Easy Homemade Strawberry Ice Cream

Strawberry Ice Cream Recipe

There's nothing like this fresh strawberry ice cream on a hot summer day.

2 quarts cleaned and hulled strawberries
1 cup granulated sugar
1 pint heavy cream (whipping cream)
2 pints thin Cream (half & half)
2 tablespoons vanilla
1/2 teaspoon salt


METHOD

Mash strawberries and put through a coarse sieve. Add sugar to sieved berries and set aside.

Scald cream in a double boiler. Add sugar and salt and mix well and put in the 'fridge to chill (at least one hour).

When chilled, stir in the vanilla and the sieved and sweetened strawberries. Mix thoroughly.

Place in an ice cream maker and follow directions for freezing.

Yield: about two and one-half quarts.
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Swahili Stew - Kenian Recipe - w/ Coconut Vinegar



This spicy Swahili stew, usually made with chicken, is flavored with coconut vinegar, which can usually be found in Asian & Filipino groceries.

Ingredients:

1 lb. fried tofu or soy protein
1 onion, chopped
1 TB vegetable oil
1 can coconut milk
2 tomatoes
1 cup coconut vinegar
2 tsp. turmeric
1 tsp. ground cinnamon
2 tsp. black pepper
1 tsp. salt

Directions:

Heat oil in a pot over medium heat and cook onions until translucent. Add dry spices and cook 2 minutes, until fragrant. Add remainder of ingredients and simmer for 15-20 minutes. Serve with rice.

Submitted By:

Prep Time: 5 minutes

Cooking Time: 20 minutes

Servings: 4
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Easy Recipe: Lemony Plank-Grilled Salmon


Ingredients:
Wild Alaskan Salmon Fillets
3-fresh Lemons
1/2 cup Olive oil
1/4 cup minced Parsley
3-cloves crushed Garlic
1-tsp Salt
1-tsp black Pepper


Heat grill and brush olive oil on salmon and barbeque plank. Salt and pepper it. Squeeze juice from lemons into a bowl, add olive oil, garlic, parsley, salt, pepper and mix well. Put planked salmon on grill and baste with some of the lemon mixture. Cook well. Put cooked salmon on a platter and top with the remaining lemon sauce.

Serves 4 people.

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Delicious Low Carb Recipe - Flourless Dark Chocolate Espresso Cake

Gluten Free Dairy Free Healthy Chocolate Cake

This absolutely divine chocolate cake is a birthday gift for Mom and David. Happy birthday guys!! This recipe comes from my somewhat-recent obsession with low carb chocolate desserts and from Karina's Flourless Chocolate Cake recipe. Thank you Goddess! I am really excited to try this ... if there is any left after the birthday folks devour their share :) Karina, I hope you are doing better. I know you can't have this recipe with the eggs and probably not even the vegan butter (?) :(

Since I was always one of those kids who failed the basic "read and follow directions" quizzes, I decided to alter Karina's basic recipe to be lower carb. I omitted the organic cane sugar entirely and substituted Stevia, unsweetened pineapple juice, a tad of organic brown sugar for texture, and cinnamon instead. I'll tell you that the batter is fantastic, so I think it will be sweet enough.* I also decided to lump in extra espresso grinds as I blended the batter since fresh espresso grinds can't possibly make it worse. Can't possibly, no way jose.

*This cake is absolutely delicious - it has a rich, fudge-like consistency and deep dark chocolate taste. I will definitely be making this again - possibly for our wedding.

Chocolate Espresso Heaven by the Slice
1 12 oz bag Sunspire unsweetened dark chocolate chips (or your favorite dark chocolate bar)*
1/4 c. hot fresh espresso **
~1 T. fresh espresso grinds (optional, but man its good)
1 T. organic vanilla***
1 T. cinnamon
4 heaping T of unsweetened baking cocoa powder
1/4 c. (powdered) Stevia
1 T. organic brown sugar
1/4 c. unsweetened pineapple juice
6 free range organic eggs, room temperature
2 sticks Earth Balance Vegan light butter, room temperature (I know that's a lot, but it makes the consistency for a flourless cake. See the bottom for a butterless variation.

My first remark is that I used the Vita-Mix for the whole grinding and mixing process. You can use a food processor or your blender if you prefer. The Vitamix made the preparation very fast and fun. I love to watch it go!

Preheat the oven to 350 degrees and coat either two cake pans or preferably a large springform pan with nonstick spray. First, add the Stevia, brown sugar, cinnamon, espresso grinds, and chocolate chips to the Vitamix. I did this as I made my second double shot of espresso so I just so happened to have extra grinds to add. It is not as if I used the cake as an excuse to make more espresso, nor as if I used the espresso as an excuse to make the cake - nope. In fact, if you believe that, I have a bridge in Brooklyn to sell .. call me. Anyway, grind the chips and dry ingredients up for about 10-15 seconds as shown below. I did this for a very sort time since I wanted to preserve a few whole chips for the cake.

Vita-Mix chocolate cake recipe
grinding the chocolate chips

Add the pineapple juice and hot espresso. Blend for ~5 seconds until creamy. Add the cocoa powder, vanilla, eggs, and vegan butter. You may wish to scrape off the sides with a spatula before you start blending again to make sure no dry powder is stuck. I just cracked the eggs and poured everything right into the Vitamix as shown below, but if you're not using the Vitamix, beware. The Vitamix has a very large container ( ~8 c.) which makes it perfect for batters like this, smoothies, and soups. However, your blender or food processor may not be this large so be careful not to overflow it.

Vita-Mix fudge recipe
all batter in the Vitamix, ready to rock n' roll

Replace the lid and mix on variable medium-high for about 30 to 45 seconds until smooth. Again, you may need to use the spatula (or the Vitamix damper) to scrape the sides as you go.

Pour the batter into the greased springform or two cake pans. I made the mistake of only using 1 cake pan and it almost overflowed. We had some tense moments baking, having to quickly slide a cookie sheet under the cake pan to prepare for an overflow. After all, it didn't overflow - thank goodness! If it had, I probably would have been a moron and tried to lick the bottom of the oven after it cooled since it smelled so good :)

Bake at 350 degrees for 45-55 minutes (for 1 cake pan). You will need to shorten the time for 2 pans - I estimate about 30 minutes or so. Bake until the middle is set and a toothpick comes out clean. Remove from the oven and set aside to completely cool - hands off (that's a reminder for me). Once cooled, cover and refrigerate it for at least 3 hours or longer so it is nice and firm, thick, and deliciously lip-smacking chewy (think fudge texture but better). My cake edges fell a little but it isn't a problem. Karina recommends pressing the cake gently with the spatula to even out the surface after cooling, but I am too lazy for that so, as I like to say, to each his his/her own. Serve cooled with obnoxious birthday hats :) The hats are optional. I wonder if Burger King still gives out paper crowns for birthday kids?

Gluten Free Dairy Free Healthy Chocolate Brownies
GF DF Chocolate Cake

No butter flourless dark chocolate espresso cake:
The butter recipe is the exact same, minus the butter. I made a tiny single serving of the batter without the vegan butter as an experiment. It baked for about 12 minutes. Omitting the butter does change the consistency by a fair amount. This variation is sticky and reminiscent of very moist fudge, but still tastes phenomenal. I think both recipes make delicious desserts and I am going to make both again.

Gluten Free Slice of Chocolate Fudge Cake
No butter GF DF chocolate cake

Rants/ Sidenotes:
* These are gluten and dairy free, but always read the ingredients anyways

** I used freshly ground Newman's Own French Roast beans. They are organic, free trade and shade grown (and on sale at Harris Teeter, yay!)

*** Watch for sales on the fancy organic spices and extracts. We found this organic fair trade vanilla on sale and with a coupon at our local co-op. Getting fair trade spices, herbs, and extracts is important if you can manage it. Supporting the local farmers is vital since usually large haciendas or companies take over the market and either under pay and overwork, or put the locals out of business. Also, the quality of more local fair trade products is better in my experience. Judge for yourself, but just so you know. I might do a post on fair trade issues later.

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Broccoli and Bean Sprout Eggs


2 eggs, scrambled
4 large broccoli spears
1/2 c. bean sprouts
handful cooked and drained frozen spinach
1 T. San-J low sodium wheat free tamari
1 T. organic virgin coconut oil for frying

Seasonings:
oregano
sea salt and pepper
cayenne pepper
rosemary

Melt oil in pan and add broccoli and spinach to pan with tamari and seasonings. Saute for 5-6 minutes or until veggies are tender; add eggs and sprouts and cover. Cook on low for 3-5 minutes.

Serves: 1-2
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Sweet Potato Pancakes

1 medium sweet potato, cooked
1/4 c. grated carrot
1 handful raisins
1 t baking powder
2 ripe bananas
1 egg (or can omit if vegan and substitute extra ground flaxseed and a little applesauce)
4 T. brown rice flour
1/2 c. water
Optional: 2 T ground flax
Spices:
cinnamon
Garnish:
1 Handful walnuts

Sweet Potato cooking method with the microwave :
Wash sweet potato thoroughly and poke holes with a fork. Wrap the sweet potato in saran wrap and cook it in the microwave for 3 minutes (depending on microwave). Feel free to also cook it ahead of time in a conventional oven or toaster oven if you object to using a microwave.

When the sweet potato is done, unwrap and let cool. When cool, mash with the skin in a large bowl. Add brown rice flour and baking powder, seasonings, and mix thoroughly. Once mixed, add the egg, raisins, bananas, carrot and water to the mixture and mash.

Pour the batter into a preheated pan with orcagnic virgin cononut oil nd cook until the sides bubble up and turn brown (2 - 3 minutes per side). Flip and cook for another 2-3 minutes. Serve hot with any topping of agave nectar, honey, Smart Balance, nut butter, or just a sprinkle of cinnamon. Yum!

Serves: 4

Usage Ideas:
Don't just confine these little flavor and vitamin-packed guys to your breakfast plate! Their natural sweetness would make a nice contrast to a spicy pumpkin soup, spicy tomato-based soup, or Cajun grilled grass fed beef (recipes coming soon). Heck, they're pretty addictive and make great snacks as well.

Glycemic Index Note:
The beauty of using a real potato instead of premade sweet potato flour is that you get the skin with all of the vitamins, fiber, and minerals, not to mention the fact that an actual potato is fresh where flours are old and stale from sitting on the grocery shelf.

Don't worry if you don't normally like potato skin- you cannot taste the difference here and it adds additional fiber which lowers the glycemic index of the fruit. Sweet potatoes themselves are lower glycemic index than any other kind of potato, especially white potatoes.

Also, the inclusion of any high quality fats (such as walnuts and flaxseed) also helps to buffer the higher glycemic index of other foods, which is why I include them in so many of my recipes.

This recipe is dairy free and gluten free.
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Chicken Recipes Photos - Collection Of Chicken Recipes

Here is a Collection of photos of Chicken Recipes made for our guests. Enjoy!






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Large White Birthday Cake



Large White Birthday Cake

By: Carol
"I recently made this cake for a friend's birthday, and it is an old recipe from the 1950's. Sprinkle with coconut and chopped maraschino cherries if you wish."

Original Recipe Yield 9 x 13 inch cake

Ingredients

3 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
5 egg yolk, beaten
1 1/2 teaspoons vanilla extract
1 1/4 cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Sift together cake flour, baking powder, and salt.
In a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer. Add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. Pour batter into prepared pan.
Bake for about 35 minutes. Remove from pan, and cool on a wire rack. Ice with Fluffy Boiled Icing. Sprinkle with coconut and chopped maraschino cherries if you wish.

Nutritional Information


Amount Per Serving Calories: 226 | Total Fat: 7.5g | Cholesterol: 58mg
Source:http://allrecipes.com
More recipes
Chocolate cake recipes
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Healthy Oats Vegetable Puffs



Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
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Vegan Dinner Recipe: Mung Bean Pancakes






It's amazing how good 2 cups of soaked (for eight hours minimum) mung beans, 1/4 cup of soaked basmati rice, 1/2 cup of water, 2 tbs. of tamari, 1 tbs. of sesame oil, 1 cup of shredded, sauteed napa cabbage and carrots, a pinch of cayenne and smoked paprika (to mimic gochugaru) and 1/4 cup of scallions taste when made into Korean-style pancakes. ;)

We really need to make some kimchi to kick these into overdrive -- but they were still pretty awesome.

The dipping sauce was pretty traditional -- tamari, minced scallions, red chili pepper flakes and a little vinegar.
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Frozen Drinks-Tipsy Island recipe

Frozen Drinks-Tipsy Island recipe
FROZEN DRINKS RECIPE INGREDIENTS
  • 2/3 cup Malibu® coconut rum
  • 7 pieces frozen strawberries
  • 2/3 cup banana liqueur
  • 12 ice cubes
  • 1/2 cup pineapple juice
  • 1 ripe banana
FROZEN DRINKS RECIPE INSTRUCTIONS
Crush ice in a blender. Add frozen strawberries and banana to blender. Put on low speed and add Malibu & Banana liqueur. Pour into tall glass.
frozen-drinks-watermelon-margarita
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Yummy Chocolate Ice Cream


Chocolate Ice Cream
Ingredients

7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup heavy whipping cream

Preparation

Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.
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Deluxe Pizza Spaghetti

1 (16 oz.) package spaghetti, cooked according to package directions
2 Tbs olive oil
1/2 cup chopped onion
1/2 cup chopped green peppers
3 cloves minced garlic
1 lb. ground turkey
1/2 lb sausage (casings removed)
1 -15 oz. can pizza sauce
1 -15 oz. can diced tomatoes
1 cup sliced mushrooms
3/4 cup water
3/4 tsp. salt
1/2 tsp. black pepper
2/3 cup grated Parmesan cheese
1/2 tsp. crushed red pepper flakes

Add olive oil to a large skillet over medium high heat. Cook onions and green pepper until soft. Stir in garlic, ground turkey and sausage. Cook, stirring constantly until cooked through (no longer pink). Drain excess liquid. Add pizza sauce, tomatoes, mushrooms, water, salt and pepper. Combine well, reduce to low heat. Let simmer 25 minutes. Stir in Parmesan cheese and crushed red pepper flakes.

Serve over spaghetti.

Serves 8.

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Free Easy Crab and Macaroni Salad




8 oz. container Crab Claw Meat - Drain (It's found in the refrigerated seafood section of your market.)
1/4 teaspoon Old Bay Seafood Seasoning
16 oz. Deli Macaroni Salad
2 hard boiled eggs, chopped
1 Tablespoon Jalapeno Peppers, finely chopped
1/4 teaspoon black pepper.

In a mixing bowl add Old Bay Seafood Seasoning to the crab and stir. Add macaroni salad, boiled eggs, Jalapeno Peppers, and black pepper. Mix gently. Serve immediately or refrigerate.

Optional, add to finished dish: chopped fresh parsley, dash paprika, lettuce and crackers

Serves 6
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Fresh Chinese Noodles with Pork

Spicy Kung Fu Noodles with Pork
Chinese Noodles with Pork

Heat 1 tablespoon of oil in a wok over medium high heat. Add the following ingredients:
1/4 cup green onion
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/8 teaspoon ground red pepper (cayenne)
1/3 cup roasted red pepper, chopped (from jar)
1 Tablespoon soy sauce
1 pork chop, cut into bite sized pieces (large Pork Loin Blade Chop or End Cut)
Dashes of salt and black pepper

Stir fry ingredients for about 4 minutes, then add:
1 teaspoon soy sauce
4 cups cooked noodles, such as spaghetti or lo-mein
2 Tablespoons oyster sauce
1/3 cup water

Stir fry an additional 2 minutes.

Serve on platter with a sprig of fresh parsley (optional).

Serves 3 to 4.


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Seared Sea Scallops with Sea Salt



Roasted Corn Salsa

2 fresh corn ears
2 Tablespoons olive oil
1/8 teaspoon sea salt

Remove husk and silk from corn and rinse clean. Rub each corn with olive oil and sprinkle with sea salt. Place in a preheated 400 degree oven (rotate corn during baking) for 25 minutes. Remove from oven. Let cool slightly.  Remove corn from the cob by cutting the kernels with a knife and scraping down the cob to get the juices. Set aside

1 plum tomato, peel, remove seeds and cut into small cubes
1 Tablespoon butter
1/3 cup heavy cream
1 Tablespoon fresh cilantro, chopped
1 Tablespoon red onion, chopped
1 garlic clove, chopped
1/2 teaspoon lemon pepper
Dash cayenne pepper
Juice from 1/2 lime
1/4 teaspoon sea salt

Place corn and all the salsa ingredients above in a sauce pan over high heat. Bring to a boil, then reduce to a simmer. Let cook for approximately 6 minutes.


Seared Sea Scallops with Sea Salt

1 lb large sea scallops
2 Tablespoons olive oil
1/3 teaspoon sea salt
1/4 teaspoon black pepper

Preheat oven to 425.

Rinse scallops and pat dry with towel.
Add sea salt and black pepper to both sides of scallops.
Heat a  saucepan on stove over medium high heat. Add olive oil. After pan is very hot, add scallops. Let cook for 2 minutes on each side. You should have a nice sear. Remove from saucepan and place in a baking pan. Cook in oven for 3 minutes. DO NOT OVER COOK. The burner will give you the nice sear and the oven will finish the cooking process.

Serves 4
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Taco Layer Dip

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IMG_4089

It was Super Bowl Sunday. It was also just hours after saying good to the last student after a weekend of leading a trip of 27 to a youth conference. We were tired. We wanted rest and relaxation. And we wanted a private party chock full of delicious Super Bowl snacks. While Kevin cooked up store-bought fried ravioli, I went to work on this low fat dip of awesomeness. 

I have seen many varieties of this dip, so I went with my own instincts and created this delicious dip. I would highly recommend including a layer of homemade gucamole-it tips the scales to make this appetizer/snack/meal over-the-top perfect. 

Kevin has always claimed to strongly dislike refried beans, but after adding the additional spices and layering with fresh ingredients, he couldn't get enough--and neither could I. This is one appetizer that's downright healthy. With the low fat ingredients chock full of protein and fiber, combined with fresh vegetables, you can't be it! 
IMG_4101

Taco Layer Dip {low fat}
serves: a party!

Ingredients
1 - 15 oz. can fat free refried beans
1/4 cup water
1 tsp chili powder
1/4 tsp cumin
1 jalapeño peppers, finely chopped (seeds and ribs removed to lower heat)
1 avocado, finely chopped OR 1 cup fresh guacamole
1 cup finely chopped tomatoes, divided
1/4 cup red onions, finely chopped
1 cup fat free sour cream 

Directions
In a medium bowl, stir together beans, water, chili powder and cumin until smooth and creamy.* Spread the beans along the bottom of a 9 inch pie plate (or other serving dish). Layer on jalapeno, avocado , tomatoes (reserving a few for garnish), and onions. Spread with sour cream. Garnish with additional tomatoes. 

Serve immediately with tortilla chips or cover and refrigerate. 

*Optional: Beans may be heated, topped with cheese then spread with remaining ingredients for a warm appetizer (or if you just plain prefer your re fried beans hot).

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How To Make Kadhi Recipe




INGREDIENTS:

FOR KADHI:
besan - half kg
yogurt - 2 cup
green chilies - 3 or 4
 red chilli powder - 2 teaspoon
turmeric powder = 1/2 teaspoon
salt - 2 teaspoon
water as required
ginger - 2 inch grand
garam masala - half teaspoon

FOR TARDKA: 
onion - 2 medium chopped
cumin seed - half teaspoon
oil - 3 tablespoon

FOR PAKORE:
soda - half teaspoon
coriander powder - half teaspoon
besan - half kg
water as required
green chillies - 3 or 4 chopped
coriander leaves - 1 bunch chopped
onion - 2 medium chopped
red chilli - 1 teaspoon
salt as required
turmeric powder - halt teaspoon
oil for frying

INSTRUCTION: 
add all ingredient of kadhi in a heavy pot and mix well.
make sure there are no lumps.
now add 4 or 5 cup water stir it continuously with the spoon until it starts boiling.
cook this mixture for about half hour.
take a fry pan heat a oil for tardka add onion fry to a golden brown colour,add cumin seed.
cook for 5 minutes.pour this into the kadhi and cover it for 5 minutes.
after one or two boil, low the flame and stir continuously for 15 to 10 minutes.
now mix all pakora ingredients and beat welltake a pot heat oil for frying
drop one by one baisan mixture small balls using tablespoon.
fry until golden brown colour and put into the kadhi.
serve hot with white rice and crunchy pakore
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Stuffed grape leaves recipe

Know Stuffed grape leaves recipe and Serve the Awesome Dish
Are you looking for a recipe of Greek grape leaves? Yes, you are going to check one of the
best recipes to prepare Stuffed grape leaves in the next few lines. There are so many famous
restaurants in Greece which serve delicious dishes of fresh grape leaves. I am going to tell
you a quick and easy recipe to prepare stuffed grape leaves in Greek style. The Greek foodis generally rural and the strongest emphasis is given on the Greek kitchen fresh ingredients
and seasoned with herbs. The next few lines will describe the recipe to prepare stuffed
grape leaves and grape leaves and these are an excellent opening to any event with family or
friends.
A small requirement of components makes the overall process less tiresome to manage and
to learn the recipe quite fast.
1 bunch of fresh vine leaves,
 ¾ round of cup rice,
 2 chopped onions grow,
6 chopped green onions,
1/3 chopped cup dill,
1 tablespoon of chopped mint,
2 lemon cut into segments,
2 cups of water,
 ¾ cup of olive oil, I teaspoon of Gross black
pepper and 1 teaspoon of salt are the overall components that are required to prepare this
splendid dish.
The grape leaves is prepared by brewing the fresh grape leaves in boiling water for three to
five minutes, to soften them to be comfortable rolling and at the end, you should decide to
move them into a bowl with ice cubes to stop the cooking. Alternatively if you choose to use
canned grape leaves, rinse in a strainer and then soaked Om hour in warm water. The filling
is prepared by heating the oil in a frying pan and adds to the onion sauté over low heat for
five minutes and removes from heat, cover the pan for about five minutes. Add rice, green
onions, dill, mint, black pepper and salt, to the pan and stir it very well.
The stuffed grape leaves is prepared by laying a grape leaf with leaf stem pointing upward
and the shiny part facing the work surface as the first step. Next, place 3 tablespoons of
filling in the center of the leaf. Now, roll the upper part of the leaf, the filling and hold. As
concluding steps, fold the two sides put on the mix as well and roll the leaf forward, toward
the edge of the leaf. The grape leaves are cooked by using a blue deep pot with at least a
5-liter, place 5 to 6 grape leaves on the bottom of the pot. Now, arrange the grape leaves
crowded at the bottom of the pot as possible and building floors if necessary. Zolfim above a
few drops of olive oil. Now, place over the plate, and pour a little water until they had passed
the edge of the plate. At the end, put the pot over high heat and bring to a boil, lower heat and
simmer 45 minutes over low heat.
Now, Close the heat and carefully remove the plate and serve hot or cold with lemon wedges,
squeezing slightly before eating lemon on grape leaves. The dish is ready to be served to the
guests.
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Estonian recipes: fried pork escalopes in marinade

Fried pork in marinade / Praetud liha marinaadis

I'm thrilled to share another wonderful Estonian dish with you - fried pork slices in marinade, served cold. It's been a popular dish on various buffét tables for many decades, and as it can be made ahead - and it keeps well in the fridge - it's a useful recipe to have in your repertoire. You can eat it alongside a traditional potato salad, or perhaps on a slice of good dark rye bread - remember, it's a cold dish.

I've used pork shoulder (kaelakarbonaad) for making this, but you could also use any other soft boneless cut.

Fried pork in marinade


Serves 10 to 12

1 kg boneless pork (blade shoulder, Boston butt, loin)
a scant cup of all-purpose flour
salt and freshly ground black pepper
3 to 4 large eggs, lightly whisked
oil, for frying

Marinade:
1.5 litres water
2 large carrots, peeled and sliced
2 onions, peeled, halved and sliced
10 black peppercorns
1 bay leaf
1.5 Tbsp sugar
1.5 Tbsp salt
2 Tbsp vinegar (30%)

Cut the pork into 1 cm slices, across the grain. Place the meat between two sheets of cling film or parchment paper. Using a mallet or a rolling pin, pound the meat on both sides until it forms a thin escalope. Cut each escalope into smaller pieces, about 4x5 cm in size.
Season the flour with salt and pepper, dip the meat pieces into flour and then into whisked egg.
Heat the oil on a frying pan over moderate heat. Fry the meat slices until golden brown on both sides and cooked through. Remove from the pan and transfer into a bowl and let cool.

Now make the marinade. Place all the ingredients - apart from the vinegar - into a small saucepan and bring into a boil. Simmer gently, until the carrot slices are al dente (crisp). Remove from the heat, add the vinegar, and let cool.

Pour the marinade over the meat slices. Cover and let stand for at least 24 hours before serving.
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Joe's Crab Shack Crab Cakes

Ingredients:
1 egg yolk
1/3 cup fat-free mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
8 slices of diet wheat bread, toasted
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
2 tablespoons diet margarine, melted


Procedures:
1. Preheat oven to 350°F.
2. Beat together the first nine ingredients.
3. Be sure the bread is toasted throughout and dry.  Crush intocrumbs.
4. Fold the bread crumbs and parsley into the spice mixture.
5. Form into 4 cakes.
6. Brush each cake on both sides with the melted margarine.
7. Spray a baking sheet with non-stick cooking spray.  Place thecakes on the baking sheet and bake for 30 to 40 minutes.

Serves 4
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Red Robin Barbecue Chicken Salad

Ingredients:
Barbecue sauce:
1/2 cup tomato sauce
1 teaspoon smoky Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet Sweet-N-Low artificial sweetener
1 teaspoon yellow mustard

1 boneless, skinless chicken breast half
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1/2 cup fat-free refried black beans
1/2 cup shredded low-fat Cheddar cheese
1/4 avocado, sliced
1/4 cup fat-free Ranch dressing

Procedures:
1. Preheat the grill.
2. Make the barbecue sauce by whisking all ingredients together.
3. Place the chicken on the grill, brushing both sides generouslywith barbecue sauce once the chicken is half cooked. Continue tobrush with the sauce as the chicken grills.
4. Combine the lettuces and cabbage and arrange on a serving plateand top with tomato.
5. In a saute pan, heat the beans.  Spread the beans over thelettuce on one side of plate.
6. Slice the cooked chicken and spread it on the opposite side ofthe lettuce plate from the beans.
7. Sprinkle cheese over the top.
8. Garnish with avocado slices and serve with the Ranch dressingand any remaining barbecue sauce on the side.  (If you plan to usesome of the barbecue sauce for serving with the salad, separate itat the beginning so you are not using sauce that has beencontaminated with raw chicken).

Serves 1
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P.F. Chang's Ginger Chicken with Broccoli (Reduced Calorie Version)

Ingredients:
Chicken:
1/2 cup egg substitute (such as Egg Beaters)
1/4 teaspoon white pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, sliced

Stir-Fry sauce:
1/2 cup soy sauce
2 tablespoons rice wine vinegar
6 packets Sweet-N-Low artificial sweetener
1/2 cup chicken broth

3 cups chicken broth
8 ounces broccoli florets
2 tablespoons diet Parkay margarine
2 tablespoons minced peeled fresh ginger
2 tablespoons minced green onion
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon Asian sesame oil


 Procedures:
1. Marinate the chicken ahead of time by combining the eggsubstitute, white pepper, and salt.  Add the chicken pieces andmarinate, covered, in the refrigerator for at least 3 hours.  Drainwell when ready to use.  Discard the marinade.

2. Combine the ingredients for the stir-fry sauce and set aside.

3. Bring the 3 cups chicken broth to a boil in a wok or skillet,then reduce to a simmer.  Add the drained pieces of marinatedchicken and cook not quite all the way through.  Remove the chickenfrom the pot, drain, and keep warm.

4. Put the broccoli in the simmering chicken broth and cook untilcrisp-tender.  Drain and arrange in a ring on a serving platter andkeep warm.  Discard the broth and wipe the wok clean.

5. Heat the wok again and add the margarine.  Add the ginger, greenonion, and garlic, sauteing for just a few seconds.  Add thestir-fry sauce and simmer for a few minutes.

6. Add the reserved chicken and cook all the way through, 2 to 4minutes.  Mix the 1/4 cup cornstarch with 1/2 cup water and add tothe simmering wok.  Stir in the sesame oil.  When the sauce hasthickened, pour the stir-fry into the center of the broccoli ring.
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How to make Paneer Pizza

Learn how to make Paneer Pizza.


Wow it's a pizza with my all time favorite paneer. Here in this homemade recipe marinated  paneer is used for better taste. It's a great treat of spicy paneer with cheesy pizza. Onion, capsicum and tomatoes are use with paneer.
So, enjoy cooking this homemade soft base Paneer Pizza.


Preparation time 10 minutes
Cooking time - 20 minutes
Makes - 1 big pizza


Ingredients to make Paneer Pizza:


For Dough:


1 cup refined flour
2 tea spoon milk
2 tea spoon curd
1 table spoon dry yeast
Sugar a pinch
Salt to taste
1 tea spoon baking powder
1 pinch soda bi carb
1 tea spoon oil


For topping:


1 1/2 to 2 table spoon pizza sauce
1 small onion chopped
1 small tomato chopped de - seeded
1/2 capsicum chopped
1/4 cup mozzarella cheese
1/4 tea spoon chili flacks
1/4 tea spoon oregano
1/2 to 3/4 cup paneer


For marination:


2 to 3 table spoon hung cud
1/2 tea spoon red chili powder
1/2 tea spoon black pepper powder
1 tea spoon tanduri masala powder
                   or 
1 tea spoon chaat masala powder
1/2 tea spoon lemon juice
1 tea spoon ajwain - omam
1 tea spoon oil
Salt to taste


Method to make Paneer Pizza:


For Dough:

  • Dilute dry yeast with milk, curd and sugar. Keep a side for 2 -3 minutes, add it to flour and then add salt, baking powder, soda bi carb and oil. Make soft dough from it, use water if required. Knead with oil and keep a side covered for minimum 2 hours.
To assemble Paneer Pizza:
  • Mean while mix all ingredients of marination in a bowl and add paneer cubes to it. Keep a side for 15 to 20 minutes. Toss paneer in a non stick pan for 2 minutes and add onion, capsicum and tomatoes to it. Again cook for 2 minutes. Keep a side.
  • Take pizza dough ton the platform and roll pizza base from it with the help of oil or dry flour. Prepare single base.
  • Spread pizza sauce over it and then spread grated mozzarella cheese over it. Above all spread tossed vegetables and paneer. Sprinkle chili flacks and oregano. 
  • Bake for 15 to 20 minutes in preheated oven at 150`.
  • Hot and tempting Paneer Pizza is ready to serve. 
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Chicken Parmesan

This is a quick and easy dish to make.

1 package very thin chicken breast
seasoned bread crumbs
pasta sauce, I use Tuttorosso traditional
mozzarella shredded cheese

In a fry pan I use olive oil and coat the pan
I take each breast and rinse under cold water shake the extra water and then I bread the chicken.
Using just water with the bread crumbs stay on the chicken without using eggs
(I do not use eggs why waste them)
Fry each side until the chicken is cooked.

For the Parmesan just coat the top with pasta sauce and sprinkle cheese.
You can microwave until the cheese melts.
Sprinkle with Parmesan cheese.

My kids like anything ready to eat.
If you have someone that can not eat red sauce you can use Alfredo sauce and as far as cheese
you can use shredded cheese on both types of sauce.
Thin chicken breast breaded

Chicken Parmesan with red sauce

Enjoy
Be Creative
Enjoy
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Ruby Tuesday's White Chicken Chili

Ingredients:
6 cups chicken stock
1 lb bag Great northern beans (soake in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste


Procedures:
Simmer beans, half the onions, and half the garlic for 2 hours inthe chicken stock or until beans soften, stiring frequently.

Add chicken and salsa. Saute pepper, spices, and the remainingonion and garlic in the oil and add to the chili. Simmer for onemore hour. Garnish with sour cream on Montrey Jack cheese.
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Carabba's Italian Grill Mamma's Pomodoro Tomato Sauce

Ingredients:
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

Procedures:
This sauce is very versatile. It can be tossed with pasta, andstewed with vegetables or your favorite fish or poultry.

1. In a medium-sized stainless steel saucepan, place the olive oiland onion over medium heat and cook, stirring occasionally, for8-10 minutes, or until onions are soft and translucent and juststarting to caramelize. Add the garlic and cook 1 more minute,
2. Add the chopped tomatoes and cook for 20 minutes, stirringfrequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Addthe basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid andstir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.

Makes approximately 3 cups
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P.F. Chang's Orange Peel Chicken

Ingredients:
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)


Procedures:
Prepare sauce by heating 1 tablespoon of oil in a medium saucepanover medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar,
chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over mediumheat. Slice chicken-breast fillets into bite-size pieces. Combinebeaten egg with milk in a medium bowl. Pour the flour into anothermedium bowl.

Coat chicken pieces by dropping them into the flour a few at atime, then into the egg/milk mixture and back into the flour.Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to theoil and cook for a couple minutes or until brown on one side, thenflip the chicken over. When chicken is golden brown, remove thepieces to a rack or paper towels to drain. Repeat with theremaining chicken. When all of the chicken is cooked rinse the oil
out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heatfor 20 to 30 seconds or so, stirring gently. Add sauce to the panand cook for about 2 minutes. Stir dish a couple times but do itgently so you don't knock the coating off the chicken. Cook untilthe sauce thickens then serve up the dish with white or brown riceon the side.
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F.E.O Chicken

People often assume I do all the cooking at our house and sometimes, when I am feeling especially like slack housewife, I let them. But during the week, at least in the horrible after-work rush, the Boy Wonder puts his pinny on* so when I get home from work dinner is already underway.
Last week he rang me at work, sounding rushed. I immediately envisaged the house being on fire or the Small Girl being in hospital but something much bigger was at stake.

Him: "I need to know the order again."
Me: "What order?"
Him: "For the chicken. What do I do after the flour and before the oats?"
Me: "Oh. Egg. Flour, then egg (a beaten one), then - what? Oats? There's some panko breadcrumbs somewhere I think..."
Him: "No, I'm going to use oats. Ok, so egg, then flour, then oats."
Me: "No, flour, then egg, then oats. Flour, egg, oats. Do you really want to use oats? I think breadc..."
Him: "No, I'm going to use oats. Flour, egg. oats. F.E.O. Ok. Got it. Text me when you're on the way."


F.E.O Chicken
So, what I have learned from this is that a) I don't always know best and b) my husband makes excellent fried chicken. This is - roughly - how he does it.

Chicken pieces - we use free-range, bone-in chicken thighs, because that's what I buy at the supermarket
Flour
Salt and pepper
A beaten egg or two (also free range, see above)
Rolled oats
Peanut oil

Put some flour in a shallow bowl and grind in some salt and pepper.
Crack the egg(s) into a bowl and beat lightly.
Tip some rolled oats into a third bowl.
Dredge the chicken pieces in the flour, then egg, then oats (recite the F.E.O mantra if you are worried about getting confused). At this point you can set the chicken aside in the fridge if dinner is some time away.
Heat some oil in a large heavy pan over medium heat. Add the chicken and cook, turning occasionally, until the juices run clear. Turn the heat down once you have a nice golden crust and just be patient. "It takes a while, but you want it to be cooked," says the expert.
Serve with homemade chips and salad made from the cos lettuces you grew yourself in the mini allotment at the end of the garden.  The little bits of oaty crust that get left behind in the pan are an excellent treat for whoever does the dishes.

*He doesn't really wear an apron. He does have a high-vis vest though - but it might be a bit flammable to cook in.

Who does the weeknight cooking in your house?
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How To Make Italian Tomato Soup

It's probably the simplest recipe in the world, but also the tastiest! | Mr Simple recipes. How To Make Italian Tomato Soup| Mr Simple Recipes Italian tomato soup in bread bowl :


How To Make Italian Tomato Soup| Mr Simple Recipes

How To Make Italian Tomato Soup
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Italian cuisine and cooking

Many people who are not Italian think Italian cuisine is limited to dishes like pizza and pasta. they tend to think that Italian cuisine revolves almost entirely around the
pasta.
Italian cuisine and cooking
However,Italian cuisine is very diverse. Only pasta and spaghetti, alone, are able to occupy a respectable place in kitchens around the world.
Italian cuisine is one of the largest and most popular cuisines in the world because of the
simplicity of the food and flavors. But contrary to  the common opinion, Italian cuisine is
diverse and rich in flavors.
The classic Italian meal is a celebration for the traditional Italian family. Usually the mother and
grandmother work for hours on the preparation of several dishes.
A traditional Italian meal consists of five main elements:  An appetizer and drink before dinner,
this can be a simple bruschetta, marinated olives, or one of their famous cheeses like mozzarella,
parmesan or gorgonzola. Next is the first course, which consists carbohydrates. This dish
is usually pasta, pizza or risotto and bread. The second course includes meat, fish or chicken.
Then there is a second portion, a platter of vegetables. The last course of the dinner is dessert;
this usually consists of biscotti, cakes, tiramisu, pudding or jelly. The Italians are also known
for their love of rich cream for dessert. A traditional Italian meal is very important to Italians.
They take great pride in cooking, serving, and the time devoted to dinner. Italians view meal
preparations as a craft. Italians have a tremendous passion for food. They put an emphasis on
freshness, spontaneity and rich flavors.
Most of us know how to make pasta and lasagna. In the past, in order to learn how to cook
properly a person had to sign up for a cooking class. Today, there are many cooking classes;
including Italian cooking workshop where you can learn the secrets of Italian cuisine. Beyond
that you can learn to upgrade your pasta, to diversify and enrich it. The workshops really help
to learn how to cook Italian gourmet cuisine. Italian gourmet food includes a variety of special
cheeses that add richness, and make them more satisfying.
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How to make Chocolate cheese Cake

Learn how to make Cheese Cake.


Wow cheese and chocolate together! Yes I just love both important ingredients of this recipe. It's a homemade recipe for yummy chocolate cheese cake. Means richness of cheese and flavor of chocolate together. So enjoy cooking.


Preparation time - 2 hours
Cooking time - 20 minutes


Ingredients to make Chocolate Cheese Cake:


1 1/2 cup milk
2 table spoon corn flour
1 1/2 table spoon cocoa powder
1/3 cup sugar
10 to 15 chocolate flavor biscuit
1/2 table spoon melted butter
2 tea spoon gelatin diluted in 3 table spoon water
50 gram single fat cream
75 gram grated dark chocolate
1/3 cup grated paneer
1/3 cup cheese spread
1 recipe chocolate sponge cake

For decoration: 


Chocolate truffle sauce


Method to make Chocolate Cheese Cake:

  • Make chocolate sponge cake as recipe. Keep aside and when cool divide in to two parts.
  • Mix single fat cream and grated dark chocolate in a pan cook at very slow flame or in microwave oven till chocolate melts. Keep a side.
  • In another pan mix milk, corn flour, cocoa powder and sugar. Cook on medium flame till thick. Remove from flame and let it cool at room temp.
  • Roughly crush chocolate flavor biscuit and mix it with melted butter. Keep a side.
  • When cool add gelatin mixture, chocolate mixture. Mix well. Add grated paneer and cheese spread and mix well. Keep in refrigerator for at least 30 minutes.
  How to assemble Chocolate Cheese Cake:
  • First of all in a loose bottom cake tin place half part of chocolate sponge cake. Then spread half portion of chocolate custard over it. Refrigerate for 25 to 30 minutes. Remove from refrigerator and spread chocolate biscuit mixture over it. Spread it properly and press very delicately. Again keep in refrigerator for 25 to 30 minutes. 
  • Remove from refrigerator and again pour remaining chocolate custard over it. Keep in refrigerator for 2 to 3 hour. When set remove from refrigerator and decorate with chocolate truffle sauce.
  • Yummy chocolate cheese cake is ready to serve.
Tips for Chocolate Cheese Cake:
  • Chocolate truffle sauce is used for decoration because the whole recipe is rich in cal. In fact rich cream icing also can be done.
  • In case of loose bottom cake tin is not available place a big butter paper over normal cake tin and assemble chocolate cheese cake in it. When set remove carefully from cake tin and than remove butter paper.
  • In this recipe there 2 layers one of sponge cake and other of chocolate biscuit, only cake layer or biscuit can be taken as single layer. Even cake or biscuits can be taken for both layers. 

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Hot Chicana Recipe

Ingredients
  • 1/2 oz Bacardi white rum
  • 1/2 oz DeKuyper Hot Damn cinnamon schnapps
  • 4 drops Tabasco sauce
Directions:-

Pour the Bacardi rum, DeKuyper Hot Damn cinnamon schnapps and Tabasco sauce into shot glass. Stir and serve.
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Estonian recipes: Barley with Smoked Pork (vastlapuder)

Lenten porridge (Barley porridge with bacon) / Vastlapuder / Kruubipuder suitsulihakuubikutega
February 2012

It's Shrove Tuesday today, and I'm sharing a traditional Estonian Shrove Tuesday recipe with you. You'll need exactly three ingredients - pearl barley, smoked pork and water (and some salt to taste, if necessary). Cheap, simple, filling, flavoursome, and surprisingly delicious :)

You'll need a good chunk of smoked pork - ribs are perfect, though I've often used a fattier smoked cheek. This particular piece of meat is called maasuitsuribi (country-smoked ribs) in Estonian:

Smoked pork ribs / Maasuitsuribi

Note that this porridge reheats rather well - just slowly warm it until piping hot on your frying pan. I like to serve this with some sour cream.

Barley Porridge with Smoked Pork
(Vastlapuder)
Serves four to six

Lenten porridge (Barley porridge with bacon) / Vastlapuder / Kruubipuder suitsulihakuubikutega

200 g smoked pork (rib, cheek or thickly cut bacon)
175 g pearl barley, rinsed and drained
1 l boiling water
salt, to taste

Cut the smoked pork into dice:

Cubed smoked pork cheek / Suitsupõsk, vastlapudru jaoks

Fry the pork cubes in a heavy saucepan over moderately high heat, until browned and slightly crispened. (Drain off the excess oil, if necessary - various cuts of pork are rather different. Leave about a tablespoon or two of pork fat).
Add the pearl barley and sauté for about a minute, stirring.
Add the boiling water. Reduce heat, cover the pan with a lid. Simmer on a low heat for about an hour, stirring couple of times, until the barley is just ever so lightly al dente (you don't want it to go too mushy).
Taste for seasoning, add some salt, if necessary.

Lenten porridge (smoked pork cheek, barley) / Vastlapuder
February 2008

MORE DELICIOUS SHROVE TUESDAY RECIPES @ NAMI-NAMI:
Yellow split pea soup with smoked pork
Traditional lenten buns
Lenten buns with raspberries and marzipan
Chocolate-y lenten buns
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