Servings Per Recipe: 48
Amount Per Serving
Calories: 107
Total Fat: 4.5gCholesterol: 19mgSodium: 95mgTotal Carbs: 15.7g Dietary Fiber: 0.9gProtein: 1.7g
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Monday, July 11, 2011
Cookies: Cocoa Oatmeal Cookies | Submitted By: C. McDonald
1 cup butter, softened1 cup packed brown sugar1/2 cup white sugar2 eggs1 teaspoon vanilla extract1 1/2 cups all-purpose flour1/3 cup unsweetened cocoa powder1 teaspoon baking soda1/2 teaspoon salt3 cups rolled oats1 cup raisinsPreheat oven to 350 degrees F (175 degrees C). Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered. Amount Per Serving Calories: 107 | Total Fat: 4.5g | Cholesterol: 19mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
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Stuffed Peppers: Stuffed Peppers | Submitted By: BDEGER
1 pound ground beef1/2 cup uncooked long grain white rice1 cup water6 green bell peppers2 (8 ounce) cans tomato sauce1 tablespoon Worcestershire sauce1/4 teaspoon garlic powder1/4 teaspoon onion powdersalt and pepper to taste1 teaspoon Italian seasoningPreheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Amount Per Serving Calories: 248 | Total Fat: 9.4g | Cholesterol: 46mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
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This was my first time to make stuffed peppers. I steamed my peppers for about 15 minutes before hand to soften and to reduce cooking time. While cooking the meat, I added ALOT of onion powder and 2 cloves of garlic, minced. I used brown rice. I mixed together with regular tomato sauce and worcestershire. Then topped with basil, oregano, garlic tomato sauce because that was the only other can I had available. I baked at 350 for 30 minutes, I did not baste every 15 minutes. They turned out tender, not mushy, and wonderful. My husband has never had stuffed peppers in his life and loved them, actually went back for seconds. My children (10 & 6)topped theirs with parmesean cheese and ate the meat out of the middle, thought it tasted like the meat used in spaghetti sauce. They both tried a taste of the pepper, which made mom happy. Maybe next time they'll try more. Great recipe! Was this review helpful? [ YES ]
402 users found this review helpful This was my first time to make stuffed peppers. I steamed my peppers for about 15 minutes... I found that the sauce in this recipie was not enough, as there was none in the bottom of the pan for basting. Also, it was a little to thick.I think a thinner sauce and more of it, would make for better basting. This recipie did not specify wheather to bake covered or not. This can definately affect baking results.I would, however try this dish again, making certain revisions. It was pretty good but could stand some improvements.***UPDATE- I originaly gave this recipe 4 stars, however,I have made some revitions and will now give this recipe 5 stars. Here is what I do....Do not precook the ground beef. Mix uncooked beef with 1/2 C instant rice. (saves time) Instead of garlic and onion powder,sautee 1 small onion, finely chopped, and 2 cloves minced garlic in olive oil prior to adding to meat mixture. Also I add 1/2 of a 15 oz can of italian style stewed or diced tomatoes and 1/2 t italian seasoning to meat mixture. For the sauce I use 1 15 oz can of tomato sauce, remaining 1/2 can of tomatoes, pureed,a dash of sugar and 1/2 t of italian seasoning. Or,you can substitute jared marinara sauce for tomato sauce in both meat mixture and over the top. This works well. These can also be cooked in a slow cooker on high for 2 1/2-3 hrs or untill thermometer inserted into center reads 160 degrees. Enjoy! Was this review helpful? [ YES ]
337 users found this review helpful I found that the sauce in this recipie was not enough, as there was none in the bottom of the...
I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I sauteed 1/2 onion, and a few cloves of garlic for 10 min. I removed and browned meat(used the beef, pork, veal mix for better flavor) draining all the gross grease and returned the tasty onion mixture back again. I then added the 2 cans of tomato sauce, worcestershire sauce, rice, salt, pepper, italian seasoning, and a dash of paprika, and 1 cup water like the other reviewer suggested(dont think it really needed all that water-maybe half) and let it simmer for 20 minutes. Toward the end I added in some shredded cheddar cheese(love cheese). I stuffed red, orange, and yellow peppers and placed in a casserole dish on top of tomato sauce and baked as directed. They were good but I tend to like a little more rice in my stuffed peppers so next time I will add a tad more rice..otherwise these were very enjoyable. Was this review helpful? [ YES ]
248 users found this review helpful I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I...![profile image]()
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Servings Per Recipe: 6
Amount Per Serving
Calories: 248
Total Fat: 9.4gCholesterol: 46mgSodium: 564mgTotal Carbs: 25.6g Dietary Fiber: 3.5gProtein: 16g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews » view all custom versions »
This was my first time to make stuffed peppers. I steamed my peppers for about 15 minutes before hand to soften and to reduce cooking time. While cooking the meat, I added ALOT of onion powder and 2 cloves of garlic, minced. I used brown rice. I mixed together with regular tomato sauce and worcestershire. Then topped with basil, oregano, garlic tomato sauce because that was the only other can I had available. I baked at 350 for 30 minutes, I did not baste every 15 minutes. They turned out tender, not mushy, and wonderful. My husband has never had stuffed peppers in his life and loved them, actually went back for seconds. My children (10 & 6)topped theirs with parmesean cheese and ate the meat out of the middle, thought it tasted like the meat used in spaghetti sauce. They both tried a taste of the pepper, which made mom happy. Maybe next time they'll try more. Great recipe! Was this review helpful? [ YES ] 402 users found this review helpful This was my first time to make stuffed peppers. I steamed my peppers for about 15 minutes...
I found that the sauce in this recipie was not enough, as there was none in the bottom of the pan for basting. Also, it was a little to thick.I think a thinner sauce and more of it, would make for better basting. This recipie did not specify wheather to bake covered or not. This can definately affect baking results.I would, however try this dish again, making certain revisions. It was pretty good but could stand some improvements.***UPDATE- I originaly gave this recipe 4 stars, however,I have made some revitions and will now give this recipe 5 stars. Here is what I do....Do not precook the ground beef. Mix uncooked beef with 1/2 C instant rice. (saves time) Instead of garlic and onion powder,sautee 1 small onion, finely chopped, and 2 cloves minced garlic in olive oil prior to adding to meat mixture. Also I add 1/2 of a 15 oz can of italian style stewed or diced tomatoes and 1/2 t italian seasoning to meat mixture. For the sauce I use 1 15 oz can of tomato sauce, remaining 1/2 can of tomatoes, pureed,a dash of sugar and 1/2 t of italian seasoning. Or,you can substitute jared marinara sauce for tomato sauce in both meat mixture and over the top. This works well. These can also be cooked in a slow cooker on high for 2 1/2-3 hrs or untill thermometer inserted into center reads 160 degrees. Enjoy! Was this review helpful? [ YES ] 337 users found this review helpful I found that the sauce in this recipie was not enough, as there was none in the bottom of the...
I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I sauteed 1/2 onion, and a few cloves of garlic for 10 min. I removed and browned meat(used the beef, pork, veal mix for better flavor) draining all the gross grease and returned the tasty onion mixture back again. I then added the 2 cans of tomato sauce, worcestershire sauce, rice, salt, pepper, italian seasoning, and a dash of paprika, and 1 cup water like the other reviewer suggested(dont think it really needed all that water-maybe half) and let it simmer for 20 minutes. Toward the end I added in some shredded cheddar cheese(love cheese). I stuffed red, orange, and yellow peppers and placed in a casserole dish on top of tomato sauce and baked as directed. They were good but I tend to like a little more rice in my stuffed peppers so next time I will add a tad more rice..otherwise these were very enjoyable. Was this review helpful? [ YES ] 248 users found this review helpful I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I...
Sunday, July 10, 2011
Valentine's Day: Dinah's Baked Scallops | Submitted By: DEBNJAMES
20 buttery round crackers, crushedblack pepper to taste1 teaspoon garlic powder1 pound sea scallops, rinsed and drained1/2 cup butter, melted1/4 cup dry white wine1/2 lemon, juiced1 tablespoon chopped fresh parsley, for garnishPreheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley. Amount Per Serving Calories: 431 | Total Fat: 31.5g | Cholesterol: 96mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
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Servings Per Recipe: 4
Amount Per Serving
Calories: 431
Total Fat: 31.5gCholesterol: 96mgSodium: 530mgTotal Carbs: 15.3g Dietary Fiber: 1.1gProtein: 19.7g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Trifles: Double Chocolate Mocha Trifle | Submitted By: ADRSEW
1 (19.8 ounce) package brownie mix1 3/4 cups cold milk2 (3.3 ounce) packages instant white chocolate pudding mix4 teaspoons instant coffee granules2 tablespoons warm water2 cups frozen whipped topping, thawed3 (1.4 ounce) bars chocolate covered toffee bars, choppedPrepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving. Amount Per Serving Calories: 249 | Total Fat: 10.1g | Cholesterol: 7mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
About: Nutrition Info view all reviews » "Excellent" is all I can say about this dessert. I read some reviews and took what I thought would work best with this dessert. I used 5 Skorr bars. I used the fat free white chocolate instant pudding but used 2% milk in making the pudding. Use the amount of milk that the box suggests. I also used 3 boxes of the pudding - 2 with the coffee ingredient and 1 without, which I used as the middle filling. (If you can find my picutre I submitted with my trifle bowl you can see how nice it turned out. I made the whipping cream and used a layer on the top. Adding the extra pkg of pudding layer and a top layer of whipping cream you do not have to double the recipe. Also I drizzled Hersheys Syrup over each brownie layer (3 layers). So the layers went like this: Bottom layer -thin layer of whipping cream, brownie layer, syrup, toffe pieces, white chocolate coffee pudding/whipping cream mixture, brownie layer, syrup, toffee pieces, white chocolate pudding/cream mixture (remember no coffee in this batch), brownie layer, syrup, toffee pieces, coffee pudding mixture, a nice layer of whipping cream, last Skorr bar pieces and syrup drizzled over the top. It is beautiful to look at too. Delicious and thanks for offering the recipe of this scrumptuous treat!!! Was this review helpful? [ YES ]
123 users found this review helpful "Excellent" is all I can say about this dessert. I read some reviews and took what I thought...![profile image]()
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Servings Per Recipe: 15
Amount Per Serving
Calories: 249
Total Fat: 10.1gCholesterol: 7mgSodium: 186mgTotal Carbs: 37.7g Dietary Fiber: 1.3gProtein: 3.1g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
"Excellent" is all I can say about this dessert. I read some reviews and took what I thought would work best with this dessert. I used 5 Skorr bars. I used the fat free white chocolate instant pudding but used 2% milk in making the pudding. Use the amount of milk that the box suggests. I also used 3 boxes of the pudding - 2 with the coffee ingredient and 1 without, which I used as the middle filling. (If you can find my picutre I submitted with my trifle bowl you can see how nice it turned out. I made the whipping cream and used a layer on the top. Adding the extra pkg of pudding layer and a top layer of whipping cream you do not have to double the recipe. Also I drizzled Hersheys Syrup over each brownie layer (3 layers). So the layers went like this: Bottom layer -thin layer of whipping cream, brownie layer, syrup, toffe pieces, white chocolate coffee pudding/whipping cream mixture, brownie layer, syrup, toffee pieces, white chocolate pudding/cream mixture (remember no coffee in this batch), brownie layer, syrup, toffee pieces, coffee pudding mixture, a nice layer of whipping cream, last Skorr bar pieces and syrup drizzled over the top. It is beautiful to look at too. Delicious and thanks for offering the recipe of this scrumptuous treat!!! Was this review helpful? [ YES ] 123 users found this review helpful "Excellent" is all I can say about this dessert. I read some reviews and took what I thought...
Saturday, July 9, 2011
Candy: Rocky Road Drops | Submitted By: adellois
1 (12 ounce) package semisweet chocolate chips2 cups butterscotch chips2 cups raisins2 cups peanuts2 cups miniature marshmallows4 cups chow mein noodlesIn the top of a double boiler, melt the chocolate and butterscotch chips. In a large bowl, combine the raisins, peanuts, marshmallows and chow mein noodles. Add melted chocolate mixture and quickly mix well. Drop by tablespoons onto wax paper; allow to sit until hardened. Amount Per Serving Calories: 308 | Total Fat: 16.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
About: Nutrition InfoUh-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!![profile image]()
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Servings Per Recipe: 24
Amount Per Serving
Calories: 308
Total Fat: 16.7gCholesterol: 0mgSodium: 54mgTotal Carbs: 37.8g Dietary Fiber: 2.6gProtein: 4.6g VIEW DETAILED NUTRITION About: Nutrition InfoUh-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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