Potato and Bread Cutlets

1 pound potatoes, peeled 2 slices bread cubed, 1 egg beaten 1 teaspoon salt 1/2 teaspoon ground cayenne pepper 1 jalapeno pepper, seeded and minced 2 sprigs fresh cilantro chopped 1 cup vegetable oil for frying Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, mash together potatoes and bread cubes. Mix in egg, salt, cayenne, jalapeno and cilantro. Shape potato mixture into patties and coat with bread crumbs. In a large tall sided skillet, heat oil until almost smoking. Carefully slide cutlets into oil. Cook, turning once, until golden brown on both sides. Remove from heat and drain. Serve warm. Amount Per Serving  Calories: 190 | Total Fat: 7.3g | Cholesterol: 53mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 190

Total Fat: 7.3gCholesterol: 53mgSodium: 690mgTotal Carbs: 27.2g    Dietary Fiber: 2.3gProtein: 4.4g

Chocolate Chip Pumpkin Bread

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semi-sweet chocolate chips 1/2 cup chopped walnuts (optional)Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Amount Per Serving  Calories: 210 | Total Fat: 9.4g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 210

Total Fat: 9.4gCholesterol: 24mgSodium: 204mgTotal Carbs: 30.5g    Dietary Fiber: 1.2gProtein: 2.6g

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
About: Nutrition Info

 view all reviews »  

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(); });

View the original article here

Mother's Day: Cinnamon Raisin Swirl Bread

1 1/2 cups warm water2 tablespoons milk2 tablespoons shortening1 teaspoon salt4 cups bread flour3 tablespoons white sugar2 teaspoons active dry yeast1 cup raisins2 tablespoons butter, softened2 tablespoons brown sugar1 teaspoon ground cinnamon1 tablespoon butter, meltedPlace water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished. Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped. Amount Per Serving  Calories: 158 | Total Fat: 3.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 158

Total Fat: 3.5gCholesterol: 5mgSodium: 131mgTotal Carbs: 28.1g    Dietary Fiber: 1gProtein: 3.6g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

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(); });

View the original article here

Healthy BBQ & Grilling Recipes: Grilled Tomato, Onion, and Bread Salad

2 red onions, sliced 1/2 inch thick8 plum (Roma) tomatoes, cored4 tablespoons olive oil, divided4 cups cubed Italian bread2 teaspoons dried thyme leavessalt and pepper to taste1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices1/2 cup shredded fresh basil3 tablespoons red wine vinegar2 tablespoons olive oilPreheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat. Amount Per Serving  Calories: 168 | Total Fat: 11g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Grilled Tomato, Onion, and Bread Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 168

Total Fat: 11gCholesterol: 0mgSodium: 156mgTotal Carbs: 15.7g    Dietary Fiber: 2gProtein: 2.7g VIEW DETAILED NUTRITION
About: Nutrition Info

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(); });

View the original article here

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
About: Nutrition Info

 view all reviews »

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!

View the original article here

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
About: Nutrition Info

 view all reviews »

View the original article here

St. Patrick's Day: Irish Soda Bread V | Submitted By: Freyja

3 cups all-purpose flour1 teaspoon salt2 teaspoons baking soda4 cups whole wheat flour2 teaspoons white sugar2 cups buttermilk1 cup milk1 tablespoon vegetable oilPreheat oven to 400 degrees F (200 degrees C). In a large bowl, sift together all-purpose flour, salt and baking soda. Add whole wheat flour and sugar; stir to combine. In a separate bowl, mix together buttermilk, milk and oil. Add milk mixture to flour mixture; mix just until combined. Divide dough in half and form into two round, flat loaves. Place loaves on a lightly greased baking sheet. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 25 to 30 minutes, until golden brown. Amount Per Serving  Calories: 144 | Total Fat: 1.5g | Cholesterol: 2mg

 view all reviews »

Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is sold in stores around St. Patrick's day and has very similar ingredients. I added an egg to help hold the loaf together, and changed some of the whole wheat flour to oat flour, which unfortunately, made it more crumbly. If you don't have buttermilk (which can be difficult to find in stores), you can go a couple of different directions. You can follow the advice of one of the other reviewers and use vinegar milk. (Not the tastiest option.) You can buy powdered buttermilk in bulk food stores, which is what I used, and is also not terribly tasty. Yogurt mixed with a bit of milk to loosen it up is a good option, although lowfat yogurt can also be a bit bland. The tastiest substitute is probably sour cream, but also the fattiest. I added 2 cups of currents, which gave it a nice sweet flavor. I think next time I'll add more oil or butter to give the loaf more flavor. Was this review helpful? [ YES ]
10 users found this review helpful Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is... 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!

View the original article here

Sugar Substitute Recipes: Whole Grain Healthy Banana Bread | Submitted By: EILEENMA

3/4 cup SPLENDA® Sugar Blend3/4 cup flax seed meal5 ripe bananas, mashed1/4 cup skim milk1/4 cup low-fat sour cream2 teaspoons egg whites2 cups whole wheat flour1 teaspoon baking soda1/2 teaspoon saltPreheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean. Amount Per Serving  Calories: 217 | Total Fat: 1.4g | Cholesterol: 2mg

 view all reviews »

WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste), nonfat vanilla yogurt instead of sour cream, and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans, so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes, including 6.2 grams of fat (from the pecans, chocolate and flax mostly), 32.6 g carbs (including 17 g sugar and 5 g fibre), and 4.5 g protein per muffin... if you left out the choc chips, -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each, but they wouldn't taste as good :) Was this review helpful? [ YES ]
30 users found this review helpful WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even...

View the original article here

Cookies: Banana Bread Cookies | Submitted By: Molly

1 cup butter flavored shortening1 cup white sugar2 eggs1 teaspoon vanilla extract1 banana, peeled and mashed2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3 tablespoons butter1/3 cup confectioners' sugar1 tablespoon milk1 teaspoon vanilla extractPreheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 15 minutes in the preheated oven, or until lightly browned. In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies. Amount Per Serving  Calories: 120 | Total Fat: 7.3g | Cholesterol: 14mg

 view all reviews »

This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe, along with using margarine, and half whole wheat flour. I also added more banana. So good!! Oh- Also added pecans and walnuts!! But make alot, they disappear quickly. Another thing- No need for icing, just dust with powdered sugar, it will be all the sweetness you need. ****Edit:The only bad thing about these, is the tops get moist and soggy. Dont stack them on top of each other, they get very sticky. Was this review helpful? [ YES ]
12 users found this review helpful This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe,...

View the original article here