1 1/2 cups milk
1/3 cup oil
1 egg
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons flaxseed meal
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
recipe from ourbestbites.com
1 cup cocoa
2 cups sugar
1/2 cup oil
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup icing sugar
Mix cocoa, sugar and oil. Add eggs and vanilla. Mix in the rest of the ingredients except the icing sugar. Chill in the fridge for at least 2 hours. Roll into balls and dip in icing sugar. Bake at 350 for 8-10 min.
recipe from allrecipes.com
2 cups dry pinto beans, rinsed
6 cups water
1 tablespoon dried onion
1 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in slow cooker and cook on high for 8 hours. Mash beans with a potato masher or in a food processer.
recipe adapted from 100 Days of Real Food
1/2 cup freshly grated Parmesan cheese
4 tablespoons butter, softened
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice (from about 1 lemon)
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 pounds boneless, skinless chicken breasts
Preheat your oven’s broiler. Grease a broiling pan or line a baking sheet with aluminum foil and lightly coat with cooking spray.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Stir in the dried basil, pepper, salt, onion powder and garlic powder. Mix well and set aside.
Arrange the chicken breasts in a single layer on the prepared pan. Lightly season each side of the chicken with salt and pepper. Broil a few inches from the broiler element for 4-5 minutes. Flip the chicken over and broil for a 3-4 more minutes, until mostly cooked through. Remove the baking sheet from the oven and spread an equal amount of the Parmesan mixture over the top of each chicken breast. Broil for another 2-3 minutes until the topping is golden and bubbly and the chicken is completely cooked through. Serve.
recipe from Mel’s Kitchen Cafe
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tablespoon Worcestershire sauce
1-2 tablespoon fresh parsley, finely chopped
2 teaspoon dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tablespoon of pork marinade (thoroughly mixed)
1-2 teaspoon butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Recipe from Chef Mommy
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/2 cups flour
2 1/4 teaspoons yeast
Mix all ingredients and let stand for 10 min. Roll onto a baking sheet or pizza stone, top with toppings, and cook at 450 for 15-20 min.
1/3 cup butter
1/3 cup margarine
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/2 cup flour
1 teaspoon baking soda
1 scant teaspoon salt
chocolate chips
Bake at 350 for 6-10 minutes.
recipe adapted from www.natthefatrat.com
© Blogger template Simple n' Sweet by Ourblogtemplates.com 2009
Back to TOP
