Rosh Hashanah: Bruce's Honey Sesame Bread | Submitted By: Karen Hartman

1 1/4 cups water1/4 cup honey1 tablespoon powdered buttermilk1 1/2 teaspoons salt3 cups bread flour3 tablespoons wheat bran1/2 cup sesame seeds, toasted2 1/4 teaspoons active dry yeastPlace ingredients in bread machine pan in the order suggested by the manufacturer. Select Basic Bread cycle. Amount Per Serving  Calories: 186 | Total Fat: 3.7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 186

Total Fat: 3.7gCholesterol: < 1mgSodium: 296mgTotal Carbs: 33.2g    Dietary Fiber: 2.1gProtein: 5.8g VIEW DETAILED NUTRITION
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Burgers: Old Chinatown Pork Burgers | Submitted By: Leigh

2 pounds bulk mild pork sausage1 cup soft bread crumbs1/3 cup finely diced onion1 (5 ounce) can water chestnuts, drained and finely chopped1 egg2 tablespoons dry sherry2 tablespoons soy sauce1 clove garlic, minced1/4 teaspoon ground ginger6 sesame seed burger buns1 cup bean sprouts3/4 cup sweet and sour sauceMix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce. Amount Per Serving  Calories: 607 | Total Fat: 36.6g | Cholesterol: 122mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 607

Total Fat: 36.6gCholesterol: 122mgSodium: 2104mgTotal Carbs: 40.4g    Dietary Fiber: 2.6gProtein: 27g VIEW DETAILED NUTRITION
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Main Dish Salads: Grilled Tuna Salad | Submitted By: Hank

20 ounces fresh tuna steaks, 1 inch thick3 tablespoons white wine3 tablespoons olive oil2 tablespoons red wine vinegar1/2 teaspoon chopped fresh rosemary1/2 teaspoon ground black pepper1/8 teaspoon salt1 clove garlic, minced6 cups packed torn salad greens1 cup halved cherry tomatoesPreheat grill for medium heat. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads. Amount Per Serving  Calories: 277 | Total Fat: 11.8g | Cholesterol: 64mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 277

Total Fat: 11.8gCholesterol: 64mgSodium: 151mgTotal Carbs: 5.5g    Dietary Fiber: 2.3gProtein: 34.9g VIEW DETAILED NUTRITION
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Meatless Main Dishes: Summer Nights Eggplants | Submitted By: Vasiliki

2 large eggplants1/2 cup olive oil for frying2 medium onions, chopped2 cloves garlic, minced2 small tomatoes, chopped1 green bell pepper, seeded and chopped1 tablespoon chopped fresh parsleysalt and pepper to taste4 cups dry bread crumbs1 cup crumbled feta cheeseRemove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled. Amount Per Serving  Calories: 645 | Total Fat: 17.1g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 645

Total Fat: 17.1gCholesterol: 33mgSodium: 1319mgTotal Carbs: 101.3g    Dietary Fiber: 12.3gProtein: 23.4g VIEW DETAILED NUTRITION
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Tiramisu: Tiramisu I | Submitted By: Jacci

6 eggs, separated3 tablespoons white sugar1 pound mascarpone cheese2 tablespoons brandy1 teaspoon vanilla extract1 1/2 cups strong brewed coffee, room temperature30 ladyfinger cookies8 ounces finely chopped bittersweet chocolateIn large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving. Amount Per Serving  Calories: 423 | Total Fat: 28.8g | Cholesterol: 215mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 423

Total Fat: 28.8gCholesterol: 215mgSodium: 97mgTotal Carbs: 30.4g    Dietary Fiber: 1.7gProtein: 10.1g VIEW DETAILED NUTRITION
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Hanukkah Recipes: Seasoned Skewer Roasted Chicken | Submitted By: Callisons Fine Foods, recipe developed by Kathy Casey

6 Callisons Holiday Herb Seasoned Skewers1 (4 pound) roasting chicken, preferably organic or free-range1 tablespoon melted butter or olive oil1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperCooking sprayRemove the neck and any giblets from the chicken cavity. Rinse the chicken with cold water inside and out, and pat dry. Insert 2 skewers, lengthwise, through each side of the breast and then 2 through the legs and thighs. With the last 2 skewers, insert them into each side of the breast, crisscrossing the first skewers. Let sit at room temperature for at least 30 minutes or refrigerated overnight. Preheat oven to 425 degrees F. To roast the chicken, spray a roasting rack with cooking spray. Place the chicken on the prepared roasting rack and set on a rimmed baking sheet. Brush the chicken all over with the butter or olive oil and then sprinkle with the salt and pepper. Roast the chicken for about 45 minutes, or until the inner, thickest part of the thigh registers 160 degrees F on an instant-read thermometer inserted in the back side of thigh by the body. Remove from the oven and let rest for 10 minutes to allow the juices to settle before carving. Remove skewers before carving or serving. The chicken is beautiful presented on a platter and carved at the table. Amount Per Serving  Calories: 596 | Total Fat: 37.1g | Cholesterol: 202mg Powered by ESHA Nutrient Database

Seasoned Skewer Roasted Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 596

Total Fat: 37.1gCholesterol: 202mgSodium: 688mgTotal Carbs: 0.2g    Dietary Fiber: 0.1gProtein: 61.3g VIEW DETAILED NUTRITION
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Liqueur Flavored Desserts: Mostaccioli (Mustaches) | Submitted By: J. Storm

1 cup hazelnuts1 cup walnuts1/3 cup honey1 egg white1 tablespoon unsweetened cocoa powder1/8 teaspoon ground cinnamon1/8 teaspoon ground cloves1 pinch salt1/3 cup all-purpose flour1/3 cup confectioners' sugar for decoration1/2 cup confectioners' sugar1 egg white, beaten1/2 tablespoon orange liqueurPreheat oven to 275F. Grease baking sheet. Finely grind nuts in food processor. Add honey, egg white, cocoa, spices and salt. Blend to paste. Add flour and mix using on/off turns until just incorporated. (NOTE: Dough will be sticky.) Place dough on work surface heavily dusted with sifted confectioners' sugar. Sift more powdered sugar over dough. Gently roll dough out to thickness of 3/8". Cut into 1x1 1/2 inch bars using knife that has been dusted with powdered sugar. Arrange on greased sheet, spacing 1inch apart. Bake cookies at 275 F (135 degrees C) until firm and tops appear dry, about 25-30 minutes. Cool cookies completely on racks. To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg white. Mix in enough liqueur to make thick but pourable icing. Set racks on waxes paper; arrange cooled cookies on racks with edges touching. Drizzle icing over cookies in irregular lines. Separate cookies. Let stand until icing is dry. Store in airtight container. Amount Per Serving  Calories: 82 | Total Fat: 5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 30

Amount Per Serving

Calories: 82

Total Fat: 5gCholesterol: 0mgSodium: 17mgTotal Carbs: 8.9g    Dietary Fiber: 0.8gProtein: 1.6g VIEW DETAILED NUTRITION
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Custards and Puddings: Pumpkin Bread Puddin' | Submitted By: JJCUNEO

1 egg3 egg yolks1 1/2 cups whole milk2/3 cup sugar3/4 cup canned pumpkin puree1 teaspoon vanilla extract1/8 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves3 1/2 cups white bread cubes3/8 cup miniature chocolate chips2 tablespoons brown sugarPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes. Amount Per Serving  Calories: 290 | Total Fat: 8.2g | Cholesterol: 143mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 290

Total Fat: 8.2gCholesterol: 143mgSodium: 305mgTotal Carbs: 49.6g    Dietary Fiber: 2.1gProtein: 6.7g VIEW DETAILED NUTRITION
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Memorial Day: The World's Greatest Crab Recipe | Submitted By: Dreamthief

1/2 cup olive oil1/2 cup butter1/2 cup minced garlic4 pounds Snow Crab clusters, thawed if necessaryPreheat an outdoor grill for high heat. When hot, lightly oil grate. Whisk together the olive oil, butter, and garlic; generously brush onto crab. Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes. Amount Per Serving  Calories: 957 | Total Fat: 72.7g | Cholesterol: 395mg Powered by ESHA Nutrient Database

The World's Greatest Crab Recipe

Servings Per Recipe: 4

Amount Per Serving

Calories: 957

Total Fat: 72.7gCholesterol: 395mgSodium: 1293mgTotal Carbs: 5.8g    Dietary Fiber: 0.4gProtein: 68.9g VIEW DETAILED NUTRITION
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Trifles: Orange Blossom Trifle | Submitted By: CHEFBETHPHX

1/4 cup orange juice3 eggs, lightly beaten1/2 cup white sugar1/4 cup cold butter, cubed1 cup whipping cream, whipped to soft peaks1 (10 inch) angel food cake, cut in cubes2 (15 ounce) cans Mandarin oranges, drained and patted dryStir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve. Amount Per Serving  Calories: 253 | Total Fat: 12.7g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 253

Total Fat: 12.7gCholesterol: 90mgSodium: 266mgTotal Carbs: 32.4g    Dietary Fiber: 0.9gProtein: 4.1g VIEW DETAILED NUTRITION
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Ramadan: Chicken Biryani | Submitted By: Nazia

4 tablespoons vegetable oil4 small potatoes, peeled and halved2 large onions, finely chopped2 cloves garlic, minced1 tablespoon minced fresh ginger root1/2 teaspoon chili powder1/2 teaspoon ground black pepper1/2 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon salt2 medium tomatoes, peeled and chopped2 tablespoons plain yogurt2 tablespoons chopped fresh mint leaves1/2 teaspoon ground cardamom1 (2 inch) piece cinnamon stick3 pounds boneless, skinless chicken pieces cut into chunks2 1/2 tablespoons vegetable oil1 large onion, diced1 pinch powdered saffron5 pods cardamom3 whole cloves1 (1 inch) piece cinnamon stick1/2 teaspoon ground ginger1 pound basmati rice4 cups chicken stock1 1/2 teaspoons saltIn a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish. Amount Per Serving  Calories: 834 | Total Fat: 35.2g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 834

Total Fat: 35.2gCholesterol: 134mgSodium: 1625mgTotal Carbs: 79g    Dietary Fiber: 5.1gProtein: 47.8g VIEW DETAILED NUTRITION
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Reviewed on Dec. 10, 2006 by Jeannine    While this recipe is time consuming, it is well worth it! I made a couple changes, I added cashews and raisins when adding the chicken broth, and I used chicken wings and drumsticks with the bone-in instead of cutting up the whole chicken. This is easier, and I wanted to avoid dry pieces of chicken in other biryani dishes that I have had. The chicken came out extremely tender, it was falling off the bone. Absolutely delicious! The flavor is mild for the Indian palatte, so if you like it spicy add more spice, but overall this recipe is a definite keeper. This would be a great dish to make for a lot of people as the quantity is large. Also be sure to use basmati rice with this it is so aromatic and delicious. Was this review helpful? [ YES ]
101 users found this review helpful While this recipe is time consuming, it is well worth it! I made a couple changes, I added... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Cobbler Recipes: Tart Cherry Cobbler | Submitted By: S. Warren

5 (14.5 ounce) cans tart pitted cherries packed in water, drained1 cup brown sugar1/2 cup white sugar3 tablespoons quick-cooking tapioca1/2 teaspoon almond extract1/4 teaspoon cinnamon1 pinch salt1 tablespoon butter, diced1 recipe pastry for double-crust pie2 tablespoons milkPreheat oven to 400 degrees F (200 degrees C). In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter. Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk. Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving. Amount Per Serving  Calories: 256 | Total Fat: 6.2g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 256

Total Fat: 6.2gCholesterol: 3mgSodium: 135mgTotal Carbs: 50.1g    Dietary Fiber: 2.4gProtein: 2.4g VIEW DETAILED NUTRITION
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Frozen Desserts: Banana Walnut Ice Cream | Submitted By: franklint99

2 1/2 cups half-and-half8 egg yolks, beaten1 cup white sugar2 1/2 cups heavy whipping cream2 bananas3/4 cup half-and-half1 cup walnutsHeat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside. Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream. Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours. Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving. Amount Per Serving  Calories: 658 | Total Fat: 53.1g | Cholesterol: 343mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 658

Total Fat: 53.1gCholesterol: 343mgSodium: 77mgTotal Carbs: 40.7g    Dietary Fiber: 1.8gProtein: 9.7g VIEW DETAILED NUTRITION
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Sandwiches: LaMama Raisin Burgers | Submitted By: Chef LaMama

3 pounds ground beef1 cup raisins1 onion, chopped2 cloves garlic, choppedsalt and pepper to taste1 tablespoon Worcestershire sauce, or to taste6 hamburger bunsPreheat a grill for medium heat. In a large bowl, combine the ground beef, raisins, onion, garlic, salt, pepper and Worcestershire sauce. Mix lightly using your hands, then divide into 6 portions. Flatten each portion into a patty. Place burgers on the grill and cook for about 7 minutes per side, or until well done. If you do not wish to grill, fry patties in a skillet over medium heat. Serve on buns with your favorite toppings. Amount Per Serving  Calories: 920 | Total Fat: 62.6g | Cholesterol: 193mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 920

Total Fat: 62.6gCholesterol: 193mgSodium: 491mgTotal Carbs: 46g    Dietary Fiber: 2.5gProtein: 42.5g VIEW DETAILED NUTRITION
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Christmas Recipes: Cranberry-Pumpkin Cookies | Submitted By: Lucy Randall

1/2 cup butter, softened1 cup white sugar1 teaspoon vanilla extract1 egg1 cup solid pack pumpkin puree2 1/4 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup fresh cranberries1 teaspoon ground cinnamon1 tablespoon orange zest1/2 cup chopped walnutsPreheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Amount Per Serving  Calories: 90 | Total Fat: 3.9g | Cholesterol: 13mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 90

Total Fat: 3.9gCholesterol: 13mgSodium: 131mgTotal Carbs: 12.9g    Dietary Fiber: 0.7gProtein: 1.3g VIEW DETAILED NUTRITION
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Reviewed on Oct. 21, 2008 by SoCal Wendy    These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- they are neither as pretty, moist nor tart. I sweetened the cookies and boosted the flavor with a 1/2 cup shredded coconut (if you don't like coconut, I'd add 1/4 cup of brown sugar) and added 1/8 tsp. of cloves and 1/4 tsp. nutmeg. I also substituted pecans because I prefer the taste to walnuts. I found there was no good substitute for the orange zest -- it adds a tremendous amount of flavor. Lastly, I drizzled the cooled cookies with powdered sugar mixed with milk, vanilla and cinnamon. Note that because much of the moistness of these cookies comes from pumpkin rather than butter or brown sugar, these cookies do not spread. As a result, round balls of dough will yield puffed golfball/haystacks as noted by another reviewer. To avoid this, when rotating my cookies at the halfway point of baking, I quickly flatten them down with a spatula (much easier than trying to flatten down sticky raw dough). By the time they finish baking, they are nicely puffed but in the traditional round, flat shape of a cookie. Was this review helpful? [ YES ]
32 users found this review helpful These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh... This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this recipe. The sweetness is not overpowering, just enough. I'm a cookie maker, and this will definitely be added to my list of "go to" cookies. I did substitute whole wheat flour for the white flour (for health) and concentrated frozen OJ for the orange zest because I was too lazy to zest the orange. Also, I used my food chopper to chop the cranberries in batches. Not only was this easier, but the cranberries were more even distributed throughout the cookie. Still YUMMY!!! In the last 12 of the batch I added white morsels to trick my youngest daughter into eating them -- these were great too; still not too sweet. I already told my mom she needs to make these too. Was this review helpful? [ YES ]
31 users found this review helpful This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Meatloaf Recipes: Best Bobotie | Submitted By: trixie

2 tablespoons vegetable oil2 medium onions, minced1 1/2 pounds ground beef1 cup milk2 slices Texas toast thick-sliced bread1/2 cup raisins1 teaspoon apricot jam1 tablespoon hot chutney1/2 tablespoon curry powder1 teaspoon salt1/2 teaspoon ground black pepper1 large egg1 pinch salt1 bay leafPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish. Bake in the preheated oven 1 hour. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture. Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving. Amount Per Serving  Calories: 767 | Total Fat: 55.2g | Cholesterol: 202mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 767

Total Fat: 55.2gCholesterol: 202mgSodium: 928mgTotal Carbs: 34.2g    Dietary Fiber: 2.4gProtein: 34.3g VIEW DETAILED NUTRITION
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Candy: Chocolate Covered Potato Chips | Submitted By: JAZZYTINA

1 pound high quality milk chocolate, chopped8 cups ridged potato chipsPlace about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low. As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool. Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like. Amount Per Serving  Calories: 357 | Total Fat: 21.9g | Cholesterol: 6mg Powered by ESHA Nutrient Database

Chocolate Covered Potato Chips

Servings Per Recipe: 16

Amount Per Serving

Calories: 357

Total Fat: 21.9gCholesterol: 6mgSodium: 261mgTotal Carbs: 35.3g    Dietary Fiber: 2.3gProtein: 4.6g VIEW DETAILED NUTRITION
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Sugar-Free Recipes: Middle Eastern Turkey Dogs | Submitted By: CURIOUSKANGAROO

1 teaspoon ground cumin1 teaspoon ground coriander seed1 teaspoon ground ginger1 teaspoon ground cinnamon1 teaspoon fresh ground black pepper1/4 teaspoon kosher salt1 pound ground turkeyPreheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray. In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape. Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet. Bake in preheated oven about 6 minutes. Amount Per Serving  Calories: 177 | Total Fat: 9.6g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 177

Total Fat: 9.6gCholesterol: 90mgSodium: 228mgTotal Carbs: 1.6g    Dietary Fiber: 0.8gProtein: 20.1g VIEW DETAILED NUTRITION
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Healthy Appetizers: Salsa II | Submitted By: KIKIWOOD

6 pounds roma (plum) tomatoes1/4 pound roma (plum) tomatoes, chopped2 tablespoons garlic powder1/4 cup lemon juice1 1/2 tablespoons salt1 tablespoon ground cayenne pepper1 1/2 teaspoons ground cumin1 red onion, chopped1 white onion, chopped1 yellow onion, chopped1 pound jalapeno peppers, chopped1/3 bunch fresh cilantro, choppedBring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving. Amount Per Serving  Calories: 9 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 96

Amount Per Serving

Calories: 9

Total Fat: 0.1gCholesterol: 0mgSodium: 111mgTotal Carbs: 2g    Dietary Fiber: 0.6gProtein: 0.4g VIEW DETAILED NUTRITION
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Steaks and Chops: Cracker Pork Chops | Submitted By: Capt-N

2 eggs1/4 cup milk4 lean boneless pork chops1/2 (16 ounce) package saltine crackers, crushed1 cup oil for frying2 cups water1 cube chicken bouillonIn a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated. Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes. To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious. Amount Per Serving  Calories: 470 | Total Fat: 19.9g | Cholesterol: 159mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 470

Total Fat: 19.9gCholesterol: 159mgSodium: 1102mgTotal Carbs: 41.4g    Dietary Fiber: 1.7gProtein: 29.2g VIEW DETAILED NUTRITION
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Pesto Recipes: Cream of Tomato Soup with Pesto | Submitted By: DASKDS

1 (32 fluid ounce) container chicken broth1 (14.5 ounce) can diced tomatoes with juice1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup half-and-half creamsalt and pepper to taste2 tablespoons basil pestoPour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving. Amount Per Serving  Calories: 133 | Total Fat: 8.8g | Cholesterol: 17mg Powered by ESHA Nutrient Database

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6

Amount Per Serving

Calories: 133

Total Fat: 8.8gCholesterol: 17mgSodium: 1187mgTotal Carbs: 9.3g    Dietary Fiber: 1.3gProtein: 5g VIEW DETAILED NUTRITION
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Healthy Side Dish Recipes: Slow Cooker Homemade Beans | Submitted By: TLEFURGEY

3 cups dry navy beans, soaked overnight or boiled for one hour1 1/2 cups ketchup1 1/2 cups water1/4 cup molasses1 large onion, chopped1 tablespoon dry mustard1 tablespoon salt6 slices thick cut bacon, cut into 1 inch pieces1 cup brown sugarDrain soaking liquid from beans, and place them in a Slow Cooker. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary. Amount Per Serving  Calories: 296 | Total Fat: 3.1g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 296

Total Fat: 3.1gCholesterol: 5mgSodium: 1313mgTotal Carbs: 57.1g    Dietary Fiber: 12.9gProtein: 12.5g VIEW DETAILED NUTRITION
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I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. Not in the sauce, which tasted wonderful, but in the fact the beans never finished cooking! I think the bottom line is to follow the advice of a previous reviewer & soak + boil before slow cooking. The allrecipes site has an advice section, which addresses the issue, I've pasted it below. Time your Seasoning For the most part, you can go ahead and add spices, seasonings and aromatics to your pot o' beans when you start cooking them, but there are a few things that you should never add until the end: salt, and anything acidic, like tomato products, lemon juice, wine and vinegar. Salt will toughen the skins of the beans, and acids can keep beans from ever getting soft. Once your beans are tender, you may add these ingredients to your heart's content. I'm coming back to let you know I've tried this recipe again, but soaked the dry beans overnight, simmering in the morning till soft. Worked beautifully! I will use this recipe's ratios in the future, but those beans are being cooked first! Was this review helpful? [ YES ]
151 users found this review helpful I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. ... After reading the reviews, I altered the recipe a bit and they turned out just fine. I actually did the "quick soak" method on my beans...boiled them for a few minutes, and then left them sitting in the covered pot for an hour before draining them and putting them in the crock pot with the bacon, onion and seasonings. I coked them on "high" for 4 hours, until they were moderately tender, then added the ketchup and cooked on low for another six hours. I also cut the brown sugar in half, since others mentioned it was too sweet. Next time I wouldn't though...because I kind of like mine a little sweet. Overall, good recipe, but it did seem like something was missing..and I just couldn't place it. Was this review helpful? [ YES ]
10 users found this review helpful After reading the reviews, I altered the recipe a bit and they turned out just fine. I...

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