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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