Dessert Pies: Aunties Wild Huckleberry Pie

1 recipe pastry for a 9 inch double crust pie4 cups huckleberries2 1/2 tablespoons tapioca2/3 cup white sugar1/4 teaspoon salt1/2 cup packed brown sugar1 tablespoon cider vinegar1 tablespoon butterMix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar. Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges. Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen. Amount Per Serving  Calories: 408 | Total Fat: 16.7g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 408

Total Fat: 16.7gCholesterol: 4mgSodium: 325mgTotal Carbs: 63.5g    Dietary Fiber: 3.7gProtein: 3.3g VIEW DETAILED NUTRITION
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Cinco de Mayo: Churros

1 cup water2 1/2 tablespoons white sugar1/2 teaspoon salt2 tablespoons vegetable oil1 cup all-purpose flour2 quarts oil for frying1/2 cup white sugar, or to taste1 teaspoon ground cinnamonIn a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. Amount Per Serving  Calories: 691 | Total Fat: 51.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 691

Total Fat: 51.1gCholesterol: 0mgSodium: 293mgTotal Carbs: 57.1g    Dietary Fiber: 1.1gProtein: 3.3g VIEW DETAILED NUTRITION
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Quick and Easy Healthy Recipes: Yakitori Marinade

1/2 cup soy sauce1/2 cup honey1/2 cup sake1 clove garlic, pressed (optional)In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken. 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! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Trifles: English Trifle

2 (8 or 9 inch) white cake layers, baked and cooled2 pints fresh strawberries1/4 cup white sugar1 pint fresh blueberries2 bananas1/4 cup orange juice1 (3.5 ounce) package instant vanilla pudding mix2 cups milk1 cup heavy whipping cream1/4 cup blanched slivered almonds12 maraschino cherriesSlice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds. Amount Per Serving  Calories: 633 | Total Fat: 24g | Cholesterol: 29mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 633

Total Fat: 24gCholesterol: 29mgSodium: 537mgTotal Carbs: 98.4g    Dietary Fiber: 3.3gProtein: 9.5g VIEW DETAILED NUTRITION
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Main Dish Fish and Shellfish: Herbal Shrimp Delight with Beer Sauce

1 cup chopped fresh basil1 cup chopped fresh oregano1 cup chopped fresh parsley1 cup chopped fresh spinach1 cup chopped romaine lettuce5 tablespoons olive oil, divided1 teaspoon white wine2 tablespoons all-purpose flour1/4 cup cold water1 small onion, chopped1 green onion, chopped5 cloves garlic, peeled and minced1 tomato, diced1 cup Mexican beer1 tablespoon fresh lime juice1 pound jumbo shrimp, peeled and deveinedsalt and pepper to taste2 tablespoons freshly grated Parmesan cheesefreshly ground black pepper to tasteIn a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine. In a small bowl, blend the flour and water to a paste. Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp. Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque. Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper. Amount Per Serving  Calories: 248 | Total Fat: 13.6g | Cholesterol: 116mg Powered by ESHA Nutrient Database

Herbal Shrimp Delight with Beer Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 248

Total Fat: 13.6gCholesterol: 116mgSodium: 218mgTotal Carbs: 10.4g    Dietary Fiber: 1.5gProtein: 18.2g VIEW DETAILED NUTRITION
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Meatless Main Dishes: Quick and Easy Stuffed Peppers

2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup quick-cooking brown rice2 tablespoons hot water2 green onions, thinly sliced1/2 cup frozen corn kernels, thawed and drained1/2 (15 ounce) can kidney beans, drained and rinsed1/4 teaspoon crushed red pepper flakes1/2 cup shredded mozzarella cheese1 tablespoon grated Parmesan cheeseArrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving. Amount Per Serving  Calories: 179 | Total Fat: 4.4g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Quick and Easy Stuffed Peppers

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

Total Fat: 4.4gCholesterol: 12mgSodium: 352mgTotal Carbs: 27.6g    Dietary Fiber: 6.6gProtein: 9.2g VIEW DETAILED NUTRITION
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Candy: Chinese New Year Chocolate Candy

2 cups semisweet chocolate chips2 cups butterscotch chips2 1/2 cups dry-roasted peanuts4 cups chow mein noodlesButter a 9x13 inch dish. Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares. Amount Per Serving  Calories: 276 | Total Fat: 18.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Chinese New Year Chocolate Candy

Servings Per Recipe: 24

Amount Per Serving

Calories: 276

Total Fat: 18.1gCholesterol: 0mgSodium: 51mgTotal Carbs: 25.5g    Dietary Fiber: 2.3gProtein: 4.8g VIEW DETAILED NUTRITION
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Meringues: Lime Meringue Pie

6 egg yolks2 (14 ounce) cans sweetened condensed milk1 cup lime juice1 (9 inch) graham cracker pie crust5 egg whites1/4 teaspoon cream of tartar3/4 cup confectioners' sugarPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust. Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C). In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust. Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving. Amount Per Serving  Calories: 547 | Total Fat: 18.4g | Cholesterol: 187mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 547

Total Fat: 18.4gCholesterol: 187mgSodium: 316mgTotal Carbs: 85.4g    Dietary Fiber: 0.5gProtein: 13.2g VIEW DETAILED NUTRITION
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St. Patrick's Day: Irish Brown Soda Bread

4 cups whole wheat flour1 cup bread flour1/3 cup rolled oats1 teaspoon baking soda1 teaspoon salt2 1/2 cups buttermilkPreheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes. Amount Per Serving  Calories: 206 | Total Fat: 1.5g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 206

Total Fat: 1.5gCholesterol: 2mgSodium: 355mgTotal Carbs: 41.3g    Dietary Fiber: 5.4gProtein: 8.8g VIEW DETAILED NUTRITION
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Thanksgiving Recipes: Classic Stuffed Turkey

2 large onions, chopped2 celery ribs, chopped1/2 pound fresh mushrooms, sliced1/2 cup butter1 (14.5 ounce) can chicken broth1/3 cup minced fresh parsley2 teaspoons rubbed sage1 teaspoon salt1 teaspoon poultry seasoning1/2 teaspoon pepper12 cups unseasoned stuffing cubesWarm water1 (14 pound) turkeyMelted butterIn a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 12 servings (10 cups stuffing). Amount Per Serving  Calories: 983 | Total Fat: 46.8g | Cholesterol: 335mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 983

Total Fat: 46.8gCholesterol: 335mgSodium: 794mgTotal Carbs: 22.5g    Dietary Fiber: 2.3gProtein: 111.1g VIEW DETAILED NUTRITION
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Christmas Recipes: Baked Omelet

8 eggs1 cup milk1/2 teaspoon seasoning salt3 ounces cooked ham, diced1/2 cup shredded Cheddar cheese1/2 cup shredded mozzarella cheese1 tablespoon dried minced onionPreheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes. Amount Per Serving  Calories: 251 | Total Fat: 16.9g | Cholesterol: 373mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 251

Total Fat: 16.9gCholesterol: 373mgSodium: 591mgTotal Carbs: 4.7g    Dietary Fiber: 0.1gProtein: 19.9g VIEW DETAILED NUTRITION
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Mousse: Ultimate Irish Cream Chocolate Mousse

4 ounces dark chocolate, chopped3 eggs, separated1 tablespoon Irish cream liqueur1 cup whipped creamchocolate shavingsMelt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving. Amount Per Serving  Calories: 458 | Total Fat: 36.7g | Cholesterol: 243mg Powered by ESHA Nutrient Database

Ultimate Irish Cream Chocolate Mousse

Servings Per Recipe: 4

Amount Per Serving

Calories: 458

Total Fat: 36.7gCholesterol: 243mgSodium: 81mgTotal Carbs: 22.9g    Dietary Fiber: 2.3gProtein: 8.2g VIEW DETAILED NUTRITION
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Roast: Cola Pot Roast II

4 pounds beef sirloin roast3 carrots, chopped3 stalks celery, chopped1 clove garlic, minced1/2 (.75 ounce) packet dry brown gravy mix2 tablespoons water1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soup10 fluid ounces cola-flavored carbonated beveragePreheat oven to 350 degrees F (175 degrees C). Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast. In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast. Cover pan, and cook 1 hour in the preheated oven. Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours. Remove from oven, and let meat rest for 10 minutes before slicing. Amount Per Serving  Calories: 423 | Total Fat: 23.3g | Cholesterol: 121mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 423

Total Fat: 23.3gCholesterol: 121mgSodium: 736mgTotal Carbs: 12.7g    Dietary Fiber: 1.2gProtein: 38.8g VIEW DETAILED NUTRITION
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