Posted by admin on February 25, 2009
Browse around to find the best and healthiest lunch recipes.
You will find something to your tastes, whether you’re in a hurry or need to cater for the whole family.
Have fun !
Posted in healthy lunch | Tagged: healthy lunch | No Comments »
Posted by admin on March 12, 2010
1 teaspoon vegetable oil
Cooking spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in nonstick skillet coated with cooking spray over medium high heat until hot. Add onion and saut? 5 minutes.
Combine thyme and 1/4 teaspoon of the salt; sprinkle over chicken. Add chicken to skillet and saut? 6 minutes on each side or until done. Remove chicken from skillet and keep warm.
Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, preserves, vinegar and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.
Makes 4 servings.
To communicate through silence is a link between the thoughts of man. — Marcel Marceau
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Posted by admin on March 12, 2010
1/2 c Olive oil 1/4 c Capers; (or less) 1 cn Tuna in oil (7oz), drained 1/4 c Lemon juice 1 tb Dark rum 2 Cloves garlic; coarsely Chopped 1 cn Pitted black olives (8oz) Fresh ground pepper Place all ingredients except olive oil) in a food processor and blend until smooth. Slowly add olive oil. Serve with fresh vegetables. |
Now, in reality, the world have paid too great a compliment to critics, and have imagined them to be men of much greater profundity then they really are. — Henry Fielding
Posted by admin on March 11, 2010
1 (18.25 ounce) box yellow cake mix (no pudding)
5 cups all-purpose flour
1 package dry yeast
2 1/2 cups warm water
1 1/2 cups (3 sticks) butter, room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar, divided
1 cup pecan pieces
Cinnamon
In a large bowl, combine cake mix and flour.
In a small bowl, dissolve yeast in warm water. Add dissolved yeast to cake mix/flour mixture. Mix with wooden spoon and hands. Let rise in a warm place for about 1 hour.
On a well-floured surface, roll out dough to 1/2-inch thick. Using 1/2 cup butter, butter the dough.
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar and cinnamon to taste. Sprinkle over buttered dough. Roll lengthwise and cut into 24 rolls.
Butter bottom and sides of two 10-inch cast iron skillets, using about 1/2 cup per pan. Sprinkle buttered skillets with remaining brown sugar and pecans. Put rolls in skillets and let rise 1 hour.
Bake at 350 degrees F for 15 to 20 minutes, until golden brown. Remove from oven and immediately turn rolls out of skillets onto plates. Scrape out any caramel that remains in skillets and spread on rolls.
Woe to the house where the hen crows and the rooster is still. — Danish proverb
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Posted by admin on March 11, 2010
Prepare Sauce.
Chicken
2 chicken breasts
1 scallion, minced
1 tablespoon cornstarch
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons vegetable oil
1 package frozen or 1/4 pound fresh snow peas
1/3 cup water
1 (4 ounce) can water chestnuts, quartered
1 (4 ounce) jar pimento, drained and shredded
Thinly slice chicken breasts. Marinate for 20 minutes in a mixture of scallion, cornstarch and soy sauce.
Add minced garlic and salt to oil in a wok and stir fry until garlic begins to brown. Add marinated chicken and stir fry until meat is cooked. Remove the chicken. Add snow peas and stir fry for approximately 2 minutes. Add water and bring to a boil. Add water chestnuts, pimento, chicken and snow peas. Add Sauce which was prepared in advance.
Sauce
1 tablespoon sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon minced ginger root
Several drops sesame oil
Pinch of sugar
Mix well. Add to mixture in wok and stir until thickened and bubbly.
Serve over rice.
Real knowledge is to know the extent of ones ignorance. — Confucius
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Posted by admin on March 11, 2010
1/2 gallon orange sherbet
2 (46 ounce) cans unsweetened pineapple juice
Juice of 8 oranges
Juice of 3 lemons
2 cups granulated sugar
4 quarts ginger ale
2 quarts soda water
1 can apricot nectar
Cut sherbet into small slices. Drop into cold juices in punch bowl and pour in ginger ale and soda water. Serves 100.
Morpheus Theres a difference between knowing the path, and walking the path. — Matrix, The
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Posted by admin on March 10, 2010
Posted by LladyRusty at recipegoldmine.com May 11, 2001
Source: Posted by Issa 04-16-2001 09:30pm
This recipe is courtesy of highdesert.com. According to the site, they taste very similar. Enjoy, and hopefully it hits the spot.
1 cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)
Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refrigerate overnight.
Preheat oven to 425 degrees F.
Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.
Never look down to test the ground before taking your next step only he who keeps his eye fixed on the far horizon will find the right road. — Dag Hammarskjld
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Posted by admin on March 10, 2010
Serves 50.
2 (50 ounce) cans Campbells Condensed Tomato Soup
2 1/2 cups granulated sugar
1 quart cider vinegar
2 cups vegetable oil
1/4 cup mustard, prepared
1 teaspoon pepper
1/4 cup chili powder
1 teaspoon ground cumin
1/4 cup oregano leaves, crushed
1/4 cup basil leaves, crushed
2 teaspoons garlic powder
1/4 cup parsley flakes, dried
50 (4 ounce) chicken breast halves, skinless, boneless
1 cup green onions, chopped
In large bowl, mix soup, sugar, vinegar oil, mustard, pepper, chili powder, cumin, oregano, basil, garlic powder, and parsley. Reserve 3 quarts plus 1 cup. Store covered in refrigerator at 40 degrees F or lower.
Pour remaining soup mixture over chicken. Store covered in refrigerator at 40 degrees F or lower overnight.
Remove chicken from marinade. Discard marinade. Lightly oil 2 sheet pans (26 x 18 x 1-inch). Place chicken on sheet pans. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds and chicken is no longer pink, about 20 minutes.
To make sauce: In saucepot heat reserved soup mixture. Heat to 140 degrees F higher for 15 seconds.
Hold chicken and sauce at 140 degrees F or higher. Portion sauce using 2-ounce ladle (1/4 cup) over 1 chicken breast half. Garnish with green onions.
Serve with rice, orzo, or noodles.
To touch is to experience, but to feel is to live. — Loren Klein
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Posted by admin on March 9, 2010
4 ea Breasts, chicken, halves, – broiler/fryer, boned, — skinned 1/2 c Dressing, bottled, ranch, – fat free 2 tb Sauce, picante 1 ts Chili powder, divided 1/4 ts Salt 1 tb Oil, vegetable 4 c Greens, salad, mixed – torn into bite-sized — pieces 1 md Avocado, peeled, halved, – pitted, cut into hori- — zontal slices 1 md Onion, red, thinly sliced – into rings 2 md Tomatoes, cut in 8 wedges – each 2 tb Cilantro, chopped, OR 2 tb Parsley, chopped In a small bowl, mix together salad dressing, picante sauce, and a 1/2 teaspoon of chili powder; set aside. Mix the remaining 1/2 teaspoon of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices. Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 tablespoons of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired. Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 |
The human mind always makes progress, but it is a progress in spirals. — Germaine De Stael
Posted by admin on March 9, 2010
Meringue Shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, finely chopped
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla extract and nuts. Spoon into lightly-greased, 8-inch pan to form next-like shell; build sides up 1/2 inch above edge of pan. Bake for 50 to 55 minutes at 300 degrees F. Cool.
Chocolate Cream Mixture
1 (4 ounce) bar Bakers German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup whipping cream
Stir chocolate in water over low heat until melted. Cool until thickened. Add vanilla extract. Whip cream. Fold into chocolate mixture. Pour into meringue shell. Chill for 2 hours.
Serves 6 or 8.
One likes people much better when they
e battered down by a prodigious siege of misfortune than when they triumph. — Virginia
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