Apple Sausage Pancakes With Cider Syrup

Apple Sausage Pancakes With Cider Syrup

1 Egg
1 c Pancake mix
2/3 c Milk
2 tb Oil
1/2 ts Cinnamon
1/2 c Fresh apple; shredded
1/2 lb Bulk pork sausage; browned - and drained

------------CIDER SYRUP-----------------
1/2 c Sugar
1 tb Cornstarch
1/8 ts Pumpkin pie spice
1 c Apple cider
1 tb Lemon juice
2 tb Margarine or butter

Heat griddle to 375. In small bowl, beat egg on high
speed until thick and lemon colored, about 5 minutes.
Lightly spoon pancake mix into measuring cup; level
off. Stir in pancake mix, milk, oil and cinnamon. Fold
in apples and sausage. Grease griddle lightly before
making each pancake. Pour batter from 1/4 cup
measuring cup onto hot griddle. Bake until bubbles
appear, about 2 minutes on each side. Serve with hot
Cider Syrup.

CIDER SYRUP: In medium saucepan, combine sugar,
cornstarch and pumpkin pie spice; stir in apple cider
and lemon juice. Cook, stirring constantly, until
mixture thickens and boils for 1 minute. Remove from
heat and stir in margarine.

8:19 PM | 0 comments | Read More

Boston Cream Loaf

3 1/2 c Sugar
1 1/2 c Thick cream
1 c White Karo syrup
3/4 c Walnuts; chopped
1/2 Jar maraschino cherries - chopped

Boil sugar, cream and syrup together to medium
soft-ball stage. Set aside to cool for 10 minutes.
Beat, add walnuts and cherries. Beat until stiff; pour
into 2 buttered 8 inch square pans. Cool in
refrigerator. Cut into small squares

Makes 2 to 3 dozen squares.

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Southern Fried Okra

1 pound fresh okra, cut into 1 inch pieces
1 large green tomato, diced
1 medium onion chopped
1 clove garlic, minced
1 jalapeno pepper halved and sliced, seeded
egg replacer equivalent to 2 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable oil

Combine okra, tomato, onion, garlic and jalapeno in large bowl.
In separate bowl combine eggs, salt, pepper and milk. Pour egg mix over veggies and toss to thoroughly coat.
Gradually
add cornmeal until mixture on the veggies and at the bottom of the bowl
soaked up. Continue to toss till ingredients evenly mixed. Mixture will
have a gooey consistency.
Heat oil in 10 inch skillet over medium
heat until hot. Oil is ready when dash of cornmeal sizzles. Spoon
mixture evenly in skillet. Reduce heat to medium low. Cover and fry
till underside golden brown, 10 to 15 minutes.
Then invert on plate
and slide other side up into skillet and cook uncovered 5 to 8 minutes
until golden brown. Remove from skillet to paper towels to drain excess
oil. Serve hot.

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Broccoli-Noodle Stir-Fry

3 ounces dried fine noodles

Sauce:
5 ounces veg stock
2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 teaspoon teriyaki sauce or hoisan sauce
1 teaspoon rice vinegar or white vinegar
1/8 to 1/4 teaspoon crushed dried chilies
1 tablespoon cooking oil
2 teaspoons toasted sesame oil
10 ounces broccoli florets

In
a large saucepan bring 2 quarts water to boiling. Add noodles and boil,
uncovered, 5 to 7 minutes or until just tender, stirring occasionally.
(Or, cook according to package directions.) Drain.
Meanwhile, for
sauce, in a small bowl combine stock, cornstarch, soy sauce, yeriyaki
sauce, vinegar, and crushed dried chilies. Set aside.
In a wok or
large frying pan heat cooking oil and sesame oil over medium-high heat.
Add broccoli; stir-fry for 3 to 4 minutes, or until crisp-tender. Stir
sauce; add sauce and cooked noodles to wok or frying pan. Cook and stir
until thickened and bubbly. Cook and stir for 1 minute more. Serve.
Serves 6.

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Diabetic Indian Spicy Chicken Curry

Diabetic Indian Spicy Chicken Curry - 8.9g Carbs, 2.4g Fiber

1 lb. boneless skinless chicken thigh
1 large onion, diced
4 garlic clove, minced
1 tablespoon fresh minced ginger
1 to 2 habanero or serrano pepper, minced
14 curry leaf, shredded (can find at Asian or
Indian markets but may omit)
1 fresh lime, juice of
3 tablespoons olive oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon paprika
1 to 3 teaspoon ground red chili pepper
2 tablespoons salt

Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.

Put the olive oil in a hot wok or medium-sized cooking pot.
When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
Add
the minced ginger and garlic to the onion and cook for 2 minutes.
Continue cooking on medium-high heat. Stirring occasionally.
Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
Add the chicken to the pot and cook for 3 minutes on the same heat level.
Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
Take
the lid off the pot and cook the food on medium-high or high heat until
most of the water evaporates and the chicken is well-cooked.
Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.

Makes 4 servings
Calories 254, Fat 15.3 g. Carbs 8.9 g, Fiber 2.4 g.

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Bean and Spinach Burgers

4 cans Kidney beans drained and rinsed
4 cloves garlic chopped
1 small onion chopped
some frozen spinach defrosted
1/3 cup Oatmeal ground to flour
1/4 wheat germ
1/4 ground flax seeds
Ener-g Egg replacer equal to 4 eggs
Mrs Dash
ground pepper
Celery Salt
Basil

Mash 2 cans of beans, mix un mashed beans with mashed beans leaving beans
whole.
Add in chopped garlic, chopped onions mix to combine.
Squeeze spinach add to bean mixture and mix.
Add oatmeal, wheat germ and ground flax seeds mix to combine
Mix in Mrs Dash, ground pepper, celery salt and basil to taste
Add egg replacer

Line cookie sheet with parchment paper and spay with cooking spray
Form bean mixture into burgers we got 10 burgers from this place on
parchment paper
spray tops of burgers.

Bake in preheated 350 degree oven for 20 minutes flip burgers and cook
another 10-20 minutes

Eat and enjoy.

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Easy to make recipes!

Aloo ki tikki

Ingredients

Potatoes, boiled and mashed 6 medium
Salt to taste
Oil 1 tablespoon + to deep fry
Onion, chopped 1 medium
Cottage cheese (paneer), grated ¼ cup
Fresh coriander leaves , chopped ¼ cup
Cashewnuts, crushed 6-8
Red chilli powder ½ tablespoon

Method

1.Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.

2.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions.

3.Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness.

4.Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper.

5.Serve hot with tomato ketchup or mint chutney.

Breakfast wrap

Ingredients

Tortillas 4
Olive oil 2 teaspoons
Onion, chopped 1 large
Green capsicum, seeded and diced 1 large
Salt to taste
Black pepper powder to taste
Tofu, grated 1 cup
Tabasco sauce or tomato ketchup 2 tablespoons
Fresh parsley, chopped 1 tablespoon
Cheese, grated ½ cup

Method

1.Heat olive oil in a non-stick pan and sauté onion and green capsicum till tender.

2.Add salt and black pepper powder to taste and mix.

3.Add tofu, Tabasco sauce and parsley. Mix and cook over high heat, stirring continuously, until tofu is firm and heated through.

4.Place one fourth of this filling on a tortilla. Sprinkle one fourth of the grated cheese. Roll it up and serve immediately.

5.Fill up the remaining tortillas in the same way.

Chicken tikka sandwich

Ingredients

Chicken tikkas, chopped 8
White bread slices 8
Onion, chopped 1 medium
Green capsicum, chopped 1 small
Fresh coriander leaves, chopped 2 tablespoons
Green chutney as required
Chaat masala ½ teaspoon
Mayonnaise 2 tablespoons
Butter as required

Method

1.Mash the chicken tikkas in a masher. Add onion, green capsicum, coriander leaves, green chutney and chaat masala and mix.

2.Add mayonnaise and mix well.

3.Butter the bread slices on one side only. Spread the filling evenly over four slices and cover with another slice each.

4.Apply a little butter on the outer sides of the sandwich and place them one by one in the preheated grill. Grill till golden. Cut into triangles and serve immediately.

5.You can serve the sandwiches without grilling too. In that case trim the edges and cut into triangles and serve.

Boondi aur makai ki bhel

Ingredients

Spicy boondi (readymade) 2 cups
Fresh corn kernels, boiled and well drained 2 cups
Onion, chopped 1 large
Cucumber, seeded and chopped 1 large
Tomato, seeded and chopped 1 large
Green chilli, finely chopped 1
Roasted and peeled peanuts ½ cup
Chaat masala to taste
Fresh coriander leaves, chopped 4 tablespoons
Lemon juice 1 tablespoon
Sweet tamarind chutney ¼ cup


Method

1.Take onion, cucumber, tomato and green chilli in a bowl.

2.Add corn and boondi, roasted peanuts, chaat masala, coriander leaves, lemon juice and tamarind chutney.

3.Mix well and serve immediately.

4:10 AM | 0 comments | Read More

Tandoori Chicken Marinade

1 cup plain low-fat yogurt
2 tablespoons lemon juice
1 small finely chopped onion
3 tablespoons finely chopped fresh ginger
4 clovesfinely minced garlic
1 teaspoon ground cumin
2 teaspoons ground turmeric
3/4 teaspoon ground coriander
3/4 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves

3/4 teaspoon Accent® seasoning mix (MSG) - optional
Mix all ingredients together and marinade chicken
overnight.

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Hard Rock Cafe Bar-B-Que Beans

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into
a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2
tablespoons of water. Add this solution to the beans
and stir.
4. Add the remaining ingredients to the dish, stir
well and cover.
5. Bake for 90 minutes or until the sauce thickens.
Stir every 30 minutes. After removing the beans from
the oven, let the beans cool for 5 to 10 minutes
before serving.

Serves 6 to 8 as a side dish

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Fruit Pavlova - Anna Olson

A Perfect Springtime Dessert with Strawberries

Meringue
4 egg whites, room temperature
3/4 cup sugar
1 tsp cornstarch
1/2 tsp lemon juice or white vinegar

Cream
1 cup whipping cream
3 tbsp creme fraiche or sour cream
2 tbsp sugar
5 tbsp raspberry juice, from fresh or frozen berries

Fruit
Assorted fresh berries
Icing sugar, for garnish

For meringue, preheat oven to 225 F. Trace 8 4-inch
circles onto 2 sheets of parchment paper (4 per
sheet). Turn paper over (so ink doesn't transfer to
meringues) and line baking sheets. In a mixer fitted
with the whisk attachment or with electric beaters,
whip egg whites until frothy. While whipping gradually
add in sugar and beat until stiff peaks. By hand, fold
in gently cornstarch and lemon juice or vinegar until
incorporated. Spread onto traced circles. Bake for 25
to 40 minutes - if meringue starts to show signs of
colouring, reduce oven temperature slightly. Allow to
cool.

For cream, whip cream to medium peaks and fold in
creme fraiche, sugar and raspberry juice. Top with
fresh berries and chill until ready to serve. Dust
with icing sugar immediately before serving.

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Ben & Jerry's Cherry Garcia (Copycat)

1/4 cup shaved semisweet chocolate
1/4 cup fresh bing cherry, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large egg
3/4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

Place the shaved chocolate flakes and the cherries in
separate bowls; cover and refrigerate.
Whisk the eggs in a mixing bowl until light and
fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue
whisking until completely blended, about 1 minute
more.

Pour in the cream and milk and whisk to blend; add
chilled chocolate and cherries and stir to combine.
Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.

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White Chocolate Banana Cream Pie

Makes 1 9-inch pie

Crust:
9 graham crackers
2 Tbsp sugar
5 Tbsp unsalted butter, melted

White Chocolate Cream:
1 3/4 cups whole milk
4 large egg yolks
6 Tbsp sugar
2 1/2 Tbsp cornstarch
8 ounces white chocolate, chopped
3 Tbsp unsalted butter

Bananas:
1/2 cup sugar
2 Tbsp white corn syrup
2 Tbsp whipping cream
3 firm bananas, peeled and sliced
2 Tbsp rum
1 tsp vanilla

Cream:
1 cup whipping cream
2 Tbsp sugar
block of white chocolate, for making curls

For crust, preheat oven to 325 °F. Pulse all
ingredients in a food
processor until crumbly, then press into a deep 9-inch
pie pan. Bake
for 8 minutes, until edge of crust just begins to
brown. Cool.

For white chocolate cream, heat milk to just below a
simmer. Whisk yolks, sugar and cornstarch together.
Slowly add hot milk to egg mixture, whisking and
return to medium heat. Stir custard until it thickens
and is shiny, about 5 minutes, Strain hot custard over
white chocolate and butter, and stir until melted.
Cover surface of custard directly with plastic wrap
and cool. Chill completely.

For bananas, heat sugar and corn syrup in a large
sauté pan over medium high heat. Stir gently until
melted, then let sugar cook without stirring until
amber, about 3 minutes. Whisk in whipping cream
carefully (watching for steam) and add bananas. Stir
to coat and add rum and vanilla. Remove from heat and
let cool 10 minutes.
Spread bananas over bottom of cooled pie shell.
Top bananas with chilled white chocolate cream.

For cream, whip cream and sugar to soft peaks and
spread over pie. Using a vegetable peeler, peel
“curls†from white chocolate and arrange in the
center as garnish. Chill until ready to serve.

7:44 PM | 0 comments | Read More

Chopped Vegetable Salad

1 head Romaine lettuce, washed and sliced thin
2 ears corn on the cob, shucked
3 large carrots, peeled and sliced thick lengthwise
1/4 lb. fresh green beans, ends trimmed
2 beefsteak tomatoes, sliced thick
1 bunch asparagus, ends cleaned
1 large green bell pepper, top and bottom sliced off
2 cloves garlic, minced
1/3 cup Dijon mustard
3/4 cup olive oil

In a large bowl add garlic and 2 ounces of olive oil.
Add all vegetables except lettuce, season with salt
and fresh ground black pepper.

Grill vegetables on medium heat and set aside. Chop
all vegetables into medium size pieces.

In a small bowl, whisk balsamic vinegar, Dijon
mustard, and remaining olive oil until blended. Just
before serving add vinaigrette, and place on top of
shredded romaine lettuce.

Nutritional Analysis
Per serving:

Calories - 258
Total Fat - 18 g
Carbohydrate - 22 g
Protein - 5 g
Cholesterol - 0 mg
Sodium - 85 mg

7:43 PM | 0 comments | Read More

Green Beans And Tomato Salad With Basil

Yield: 4 servings

This salad can be used as a first course or as a side
dish, instead of a vegetable.

5 ounces green beans
3 ripe tomatoes
3 tablespoons chopped basil leaves, or 1 teaspoon
dried
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
3 tablespoons chicken broth or vegetable juice
3/8 teaspoon salt
1/8 teaspoon pepper

Trim ends from green beans. Cut the beans into 1 to
1-1/2 inch lengths. Cook in a medium saucepan of
boiling salted water until just tender, 3 to 5
minutes. Add tomatoes to pan during last 10 to 20
seconds of cooking to loosen skins.

Peel, seed, and dice tomatoes.

In a medium bowl, combine green beans and tomatoes
with garlic, basil, olive oil, and chicken broth.
Season with salt and pepper.

Toss gently. Serve at room temperature or slightly
chilled.

Nutrition Information:
Calories per serving: 56

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Melon Salad With Yogurt Sauce and Lime

1 muskmelon, cantaloupe or another orange-fleshed
melon, washed
1/2 of a honeydew melon, washed before cutting
1/2 of a small watermelon, washed before cutting 1/2
Cup milk
1 cup yogurt, preferably whole milk or low-fat (not
fat-free)
1 tablespoon honey
2 tablespoons light brown sugar
1 or 2 limes, cut into wedges

In a bowl, whisk together the milk, yogurt and honey.
Cover and refrigerate until ready to serve.

Just before serving, peel and seed the melons and cut
into 1-inch cubes. Combine them in a bowl, toss
lightly, and divide the mixture into chilled dessert
bowls. Drizzle the yogurt sauce on top of the fruit.

Sprinkle each serving with brown sugar and serve with
lime wedges that can be squeezed over the fruit at the
table.

Yield: 12 servings

Nutritional Analysis
Per serving:

calories, 80
at, 1 gram
calories from fat, 1 percent
carbohydrates, 17 grams
protein, 2 grams
fiber, 1 gram
cholesterol, 3 milligrams
sodium, 33 milligrams

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