Tuesday, November 2, 2010
Healthy Salads: Gravel Salad | Submitted By: Julio
1 cup cooked garbanzo beans1 cup cooked black beans1 cup cooked pinto beans1 cup cooked corn1/2 red bell pepper, chopped1/4 cup chopped fresh chives1/4 cup chopped fresh parsley1/4 cup chopped red onion1 clove garlic, minced3 tablespoons olive oil1 tablespoon red wine vinegarsalt and pepper to tasteIn a large bowl, combine the garbanzo beans, black beans, pinto beans, corn, red pepper, chives, parsley, red onion, garlic, olive oil, vinegar and salt and pepper. Mix together well. For an elegant and delicious presentation, serve this salad with little toasts spread with olive paste and sliced tomatoes. Amount Per Serving Calories: 326 | Total Fat: 11.8g | Cholesterol: 0mgUh-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! ![]()
Burgers: Thyme Pepper Burgers | Submitted By: NORTHERNLIGHTS
1 egg, beaten2 tablespoons milk3/4 cup soft bread crumbs3/4 teaspoon salt1/2 teaspoon ground nutmeg1 pound ground beef1/2 cup chopped onion1 cup beef broth1 tablespoon all-purpose flour1 1/2 teaspoons Worcestershire sauce3/4 teaspoon dried thyme1 medium green bell pepper, cut into stripsIn a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet. Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes. Amount Per Serving Calories: 275 | Total Fat: 15.4g | Cholesterol: 122mg
This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe primarily except for omitting the salt, pouring in a full can of beef broth to increase the sauce, and adding some provolone cheese at the end. The sauce was fantastic, with a great flavor. The down side: my husband and I found the burgers a little bland, because almost all the seasonings were in the sauce, rather than the burger. I think that for next time, my recommendation would be to sprinkle some of the thyme on each side of the burgers during the browning stage, along with some other seasonings, such as pepper, onion powder, and garlic powder. I will be making this again in the future. Was this review helpful? [ YES ]
6 users found this review helpful This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe...
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!![]()
This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe primarily except for omitting the salt, pouring in a full can of beef broth to increase the sauce, and adding some provolone cheese at the end. The sauce was fantastic, with a great flavor. The down side: my husband and I found the burgers a little bland, because almost all the seasonings were in the sauce, rather than the burger. I think that for next time, my recommendation would be to sprinkle some of the thyme on each side of the burgers during the browning stage, along with some other seasonings, such as pepper, onion powder, and garlic powder. I will be making this again in the future. Was this review helpful? [ YES ] 6 users found this review helpful This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe...
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!
Slow Cooker Main Dishes: Maine Venison Stew | Submitted By: Shann
2 pounds venison stew meat8 medium potatoes, peeled and cubed3 medium onions, diced3 stalks celery, diced8 large carrots, peeled and diced3 cubes beef bouillon2 (14.5 ounce) cans beef broth2 tablespoons browning and seasoning sauce2 cups frozen green peas (optional)2 cups fresh mushrooms, sliced (optional)salt and pepper to taste1/2 cup cornstarch1 cup waterCombine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through. Amount Per Serving Calories: 407 | Total Fat: 3.4g | Cholesterol: 86mg 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! ![]()
Monday, November 1, 2010
Christmas Recipes: English Trifle to Die For | Submitted By: Polly Welby
1 (9 inch) sponge cake, cut in cubes1 cup seedless raspberry jam8 ounces fresh raspberries10 fluid ounces heavy cream3 egg yolks3 tablespoons white sugar10 fluid ounces heavy cream2 ounces sliced almondsSpread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. Amount Per Serving Calories: 566 | Total Fat: 33.2g | Cholesterol: 179mg 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! ![]()
Stir Fry: Ginger Veggie Stir-Fry | Submitted By: veggigoddess
1 tablespoon cornstarch1 1/2 cloves garlic, crushed2 teaspoons chopped fresh ginger root, divided1/4 cup vegetable oil, divided1 small head broccoli, cut into florets1/2 cup snow peas3/4 cup julienned carrots1/2 cup halved green beans2 tablespoons soy sauce2 1/2 tablespoons water1/4 cup chopped onion1/2 tablespoon saltIn a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Amount Per Serving Calories: 119 | Total Fat: 9.3g | Cholesterol: 0mg view all reviews » Reviewed on Oct. 13, 2007 by jL 
I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick. Was this review helpful? [ YES ]
84 users found this review helpful I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to...![]()
Reviewed on Oct. 13, 2007 by jL I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick. Was this review helpful? [ YES ] 84 users found this review helpful I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to...
Subscribe to:
Posts (Atom)