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Books for Cooks: Eggs

Books for Cooks: Eggs


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Michael Ruhlman's Egg is a must-have. Ingeniously organized, this book maps out egg-centric dishes, plus those in which eggs play a critical supporting role. Poaching and omelet instructions yielded perfection. We also love Greg Marchand's Frenchie for inventive bistro treats: Mussels with Jerusalem Artichokes and Chorizo; Roasted Carrot, Orange, and Avocado Salad.

Eating healthy should still be delicious.

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Egg:Little, Brown, 236 pages, $40Frenchie: Artisan, 144 pages, $23


Green Eggs and Ham Recipe (Dr Seuss Themed Snacks)

This green eggs and ham recipe is a fun twist for a tasty dessert treat or party favors perfect for Dr. Seuss Day, Read Across America, Dr. Seuss birthday party theme, Dr Seuss snacks for school, or easy recipes and fun activities for kids!


Spicy stir-fried prawns with cashew nuts

From Gok Cooks Chinese: Over 80 Fabulously Simple Dishes from Gok's Family Recipe Book Gok Cooks Chinese by Gok Wan

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Stocks Stir-fries Main course Chinese
  • Ingredients: ginger root king prawns groundnut oil garlic spring onions celery red chillies Shaoxing rice wine light soy sauce fish sauce cashew nuts sesame oil

One of our favourite family meals is a BBQ. I find it so easy to prepare and the kids love getting involved. I have been making a version of this burger for years adapted from my Mums recipe and Jessica decided she wanted to give it her own stamp. So here it is, we hope you love it as much as we do.

This dish is a one pot wonder! It's super simple to make and makes a lovely comfort food dinner! Orzo is a fab pasta for all the family – a rice shaped pasta, it also provides a lovely texture for a weaning baby.


Reviews ( 3 )

This was absolutely delicious except way, way too much salt! And I only did 3/4 of a tsp total. 1 tsp must be an error. Next time I'm not going to put any salt in until the very end and I'll do it just to taste. When the sauce was ready I just covered it and put it on the back burner with no heat and had no issues with it curdling. It was not very hot when I poured it on the plate, but I was ok with that. I put this over croissant toast and I highly recommend it.

BTW, I think the best way to keep hollandaise is in a thermos. When I was a working chef, I would keep my hollandaise in a pre-warmed thermos and it would keep throughout breakfast service (2-3 hours). Trying to keep it in usable condition on a warm flame is probably doomed to fail, unless a water bath is used, and that is iffy, IMHO.

The recipe for the hollandaise sauce was easy to follow and while it was labor intensive, the sauce turned out excellent. The part folks should be VERY weary of is how to keep the sauce warm while you finish the recipe. I followed resting instructions precisely as I assembled the toast and egg, only to come back and find my beautiful hollandaise curdled and browned. It was on the lowest heat setting possible for my stove, so the only way I could have avoided it was by letting the sauce rest without any added heat at all. It was infuriating to see that beautiful sauce destroyed because of such a simple, easy-to-avoid step.

I fixed my curdled hollandaise by whisking boiling water into it drop by drop and switching to an electric whisk. I may still have to whisk another egg yolk in if it doesn't keep well overnight.

Suggestion to publisher: do a test-kitchen run through before posting intricate sauce recipes to ensure that it can be replicated by home cooks that may have varying levels of heat available to them. It was very surprising that the recipe offered a solution to curdling at the start of the recipe, but not for curdling that results in the resting process.

The only reason I didn't rate this recipe lower is because the food was very tasty once the sauce was fixed. However, it shouldn't take 2 hours to make brunch because you end up spending extra time finding piece-meal solutions.


Medieval

A Feast of Ice and Fire: The Official Companion Cookbook by Chelsea Monroe-Cassel and Sariann Lehrer

Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast.

A Thyme and Place: Medieval Feasts and Recipes for the Modern Table by Tricia Cohen and Lisa Graves illustrated by Lisa Graves

Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery--or, at least, come close to it. With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike, at the renaissance fair and beyond. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes.


INSTRUCTIONS

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.


Carrot Cake #SpringSweetsWeek

This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that’s hard to stop at just one piece.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Can we talk about spring or Easter classics for a minute? What do you think of, when you think of traditional spring or Easter foods?

For me, it’s deviled eggs – an appetizer I forever link to Easter, because that’s what ended up happening to all of those Easter eggs my brothers and I colored as kids. It’s Cadbury Creme Eggs, a sweet treat that my husband loves but I never really grew up eating a lot of. In my family, Easter dinner was frequently a baked ham, but I don’t really remember the sides. Over the past few years, as Easter became a very small holiday as my family and I spread out, I’ve made my own dinner tradition – making a Beef Wellington for the other couple that we usually spend the holiday with.

And for dessert, I think of carrot cake. I’m not really sure why – I don’t have any strong memories of it being served on Easter. But for some reason, that cake just feels like a spring treat to me.

When I was growing up, I was not a fan of carrot cake. It wasn’t the cake part that I didn’t like – it was the cream cheese frosting. It was never quite sweet enough for me. But as I’ve gotten older and tasted different versions of the classic cake, I realized that it doesn’t have to be that way.

So for my final day of #SpringSweetsWeek, I decided to remake my family’s recipe, passed down from a great aunt. I left the cake recipe alone – it was perfectly moist, flavorful (it’s not as cinnamony as you’d think), and delicious – but I did tweak the cream cheese frosting recipe. The ingredient list I was given did not have very specific ingredient quantities to begin with (i.e. half a bag of confectioner’s sugar) and I didn’t quite trust that given that it was an old recipe. The biggest change was that I added a hefty dose of vanilla extract to give the frosting more depth in flavor.

This cake ended up being a hit. It received rave reviews at my monthly knit night, and my husband and I thoroughly enjoyed the leftovers. Before you check out the recipe below, be sure to check out the recipes that my blogging friends have shared today. And at the bottom of this post, you can enter the #SpringSweetsWeek giveaway to win one of the fabulous prizes (details in Monday’s Strawberry Raspberry Smoothie post). Thanks again to Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures for hosting this event!


Yashim Cooks Istanbul

YASHIM COOKS ISTANBUL: Culinary Adventures in the Ottoman Kitchen (£25/$35 Argonaut Books) contains all sorts of easy, traditional Turkish recipes, simple and delicious family dishes like a Greek fisherman’s stew, pumpkin soup or aubergine chicken wraps, alongside more unusual recipes for feasts, from stuffed mackerel to hazelnut and lemon pilaf, or fish poached in paper.

It began when readers started asking for Jason’s sleuth’s recipes… The Ottoman series began with The Janissary Tree, winner of the Mystery Writers of America’s Edgar Award for Best Novel (2007). The five books in the series have sold over a quarter of a million copies and have been translated into over 40 languages.

Food is at the heart of the books. In each of the novels Yashim, the detective, goes into the markets and the kitchen to bring nineteenth century Istanbul to life. Readers and reviewers have responded enthusiastically, on both sides of the Atlantic, and called for the cook book: ‘A Yashim cook book would be an appetising prospect.’ The Guardian. ‘The descriptions…made me drool.’ The Independent.’ Mouth watering…’ The Washington Post.

YASHIM COOKS ISTANBUL has appealed to food-lovers and home cooks, evoking the colours and flavours of the Ottoman world, with recipes from simple meze and vegetable dishes to meat, fish, and puddings.

Meanwhile, Argonaut Books will send a signed copy of the cookbook, postage free, anywhere in the world – just order using the side bar to the right.

Shortlisted for Guild of Food Writers’ First Book Award 2017
Jurors commented: ‘A highly unusual book, which blends fiction with recipes and whisks you away to this exotic world as though on a magic carpet ride. Evocative, captivating and a treat to read – a book that breaks new ground in the field of cookery writing.’

‘Yashim the Ottoman detective is a fictional character in Jason Goodwin’s mystery series set in Ottoman-era Istanbul, and food looms large in all five books. The genius of Yashim Cooks Istanbul is how it intertwines brilliant recipes with food-centric passages and nuggets of culture.’ Delicious Magazine

‘Pull up an armchair, whack up the central heating, pour yourself a nip of raki and settle down for a touch of armchair gastronomy with Ottoman historian and master storyteller Jason Goodwin’s Yashim Cooks Istanbul. … Devotees of the author’s mystery novels, set in and around the Topkapi Palace in the 1840s, will recognise the hero of The Janissary Tree. Yashim…is a serious cook. Yashim’s appreciation of Istanbul’s street food is recorded in the novels through lyrical descriptions of simmering meatballs, birds turning on the spit and fish grilled by the quayside… Such stories serve as introductions to what is in essence a practical cookbook. The recipes are illuminated by images of life n the golden city, then and now, along with atmospheric photos of the dishes as prepared in the author’s kitchen in Dorset. There are clear instructions on unusual processes (boning out a mackerel, rolling a filo-pastry cigar) plus suggestions for substitute ingredients where these are not immediately to hand on non-Ottoman shelves.’ Elisabeth Luard, The Oldie

‘I was first seduced by the look of the book, with its maps of 19th-century Istanbul, its photos of succulent veg and prints of turbanned Turks going about their Oriental business.. Then there’s the author’s charm…Having been half won over, I then found that lots of the recipes were easy and delicious, even if you live far from the kind of shop that sells pul biber. The baked lamb steaks will henceforth be a staple in my kitchen, along with the coriander chicken with lemon and sumac, and the hummus is the best ever. I, going to try Palace Fig Pudding next, stuffing walnuts into dried figs with a cinnamon syrup, and I’m drooling already.’ Helena Drysdale, Country Life Magazine

‘An enticing cookbook of the wonderful dishes from Ottoman times. Yashim, the Ottoman investigator, is also skilled in the kitchen. He would prepare the dishes featured in this entertaining and encompassing cookbook that also contains beautiful photography and illustrations as well as excerpts from books in the series.’ Leyla Yvonne Ergil, Daily Sabah

‘One of the delights of Goodwin’s series of mysteries set in 19th-century Istanbul was the culinary prowess of his detective. This handsome collection of recipes is accompanied by excerpts from the novels that inspired it.’ The New York Times

‘Jason Goodwin writes the terrific Yashim detective series, about an intrepid sleuth chasing mysteries in 19th century Istanbul. To help him think — and because a man needs to eat — Investigator Yashim Togalu cooks while he puzzles over clues. The books are filled with scenes where Yashim is busily chopping garlic, drizzling olive oil and sauteing aubergines. Apparently, I’m not the only one who got hungry while reading: So many readers clamored for the recipes that Goodwin finally collected them in this glossy volume. And, really, how can you resist a cookbook that includes recipes for Assassin’s Steak Tartare, Sultan’s Ramadan Eggs and Ladies’ Thighs?’ Mary Louise Kelly, National Security correspondent: NPR’s Book Concierge

‘I’ve been looking forward to the publication of Jason Goodwin’s cookbook Yashim Cooks Istanbul and it measures up to all my expectations…The recipes have been chosen with care. Many, exotic and flavourful, are also satisfyingly simple – bean salad, the sultan’s Ramadan eggs, the kebab of Pilgrim Osman – anyone might cook these dishes – but the ideas are creative and different. Other recipes are more elegant, a sure talking point at any celebration guinea fowl with pepper sauce, for example, or Palace fig pudding…Visually the book is gorgeous, but not in an over-glossy unnatural kind of way. As well as being a respected author Jason Goodwin is also an astonishingly good food photographer (it doesn’t seem fair), but the pages of this beautifully presented book are further interspersed with illustrations from various manuscripts and a variety of other sources and there are older images from the author’s own family archives which give the book an authenticity which is both lively and charming. A perfect foodie present….I have just bought six for half a dozen lucky friends!’ Saucy Dressings blog

‘A wonderful book… something unique.’ Carolyn Hart, editor, Bread & Oysters

‘A historical-mystery cookbook filled with enticing recipes from Yashim’s 19th-century adventures.’ The Guide Istanbul

‘Yashim is the sultan’s investigator in Ottoman Istanbul, the hero of five adventures by the writer Jason Goodwin. Yashim (like Goodwin) is a keen cook and this recipe…was a huge success.’ Lindsey Bareham’s Dinner Tonight, The Times


Monday, 30 May 2011

Dainties (cause we be Manitobans. )

Peanut butter butterscotch treat (Chantal)

1 cup peanut butter
1/4 cup butter
350g package of butterscotch chips
1 package of colourful mini marshmallows

1. Heat until p.b., butter and chips are melted.
2. Allow to cool, then stir in marshmallows. Press into a lightly greased 9x13 pan.

1/3 cup butter
1 cup brown sugar
2 tbsp milk
1/2 cup currants
1 egg, beaten
1 tsp vanilla
Muffin tin sized pie crusts

Fill 3/4 full. Bake at 450F for 8min and then at 350F until lightly browned.

Salads

Lentil Feta Salad (Chantal)
I am sure you have all tasted this as I bring it to every potluck I go to. I make the recipe every couple of weeks. It is a staple here. The recipe is in this cookbook from Pulse Canada.

Ceasar salad dressing (Chantal)

1 tbsp + 1 tsp freshly gated parmigiano reggiano
1 tsp finely grated lemon zest
1 tsp dijon mustard
2-3 medium anchovy fillets
2 medium cloves of garlic
1/4 tsp table salt
pinch of pepper
2 tbsp fresh lemon juice
6 tbsp olive oil

Process all ingredients but the oil until well blended. With the motor running, slowly pour in the olive oil and process until creamy and blended. The vinaigrette will keep for a week refrigerated.

Jeff's mom always adds pickled artichoke hearts, capers and bacon to the romaine lettuce. We eat this as a meal.

Pear Salad (Cathy)

3 tbsp balsamic vinegar
3 tbsp maple syrup
4 tbsp lemon juice
1 small shallot or green onion-chopped
2 small garlic cloves-crushed
1/2 tsp salt
1/4 tsp pepper

Combine dressing with mixed greens, Parmesan cheese ( I use whatever is in the fridge ), 1 sliced pear and 1/2 cup pecans heated with 3 tbsp white sugar-heat until sugar coats/melts the nuts.

  1. In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
  2. Place the salad greens in a bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

Pastas

13 lbs). We use a whole bulb of garlic, 2 loaves of whole-wheat bread (the GF variety for me), a bunch of parsley and basil. Chris also makes us a marina sauce to freeze. It is based on this recipe. Enjoy!

Main meat dishes

Booze!

Sangria
Stacey's delicious and addictive recipe. I usually double it up when I make it.

1 1/2 litres of cab sav red wine
1 cup sugar
4 oz brandy
Fruit (frozen berry mix, sliced oranges and limes)

Refrigerate for 24hrs. Serve with diet 7up.

Guacamole
Stacey's delicious recipe

4 ripe avocadoes
2 fresh limes
1 tbsp chopped cilantro
1 tomato, chopped
1/3 cup chopped green onions
tabasco sauce, chopped garlic, salt and pepper to taste

Mash everything together and serve with tortilla chips

Easy meal ideas

Side dishes

Bean Salad (Chantal)
Easy family favourite.

1 large onion, thinly sliced
1 - 15 oz can red kidney beans
1 - 15 oz can cut green beans
1 - 15 oz can cut yellow beans
3/4 cup vinegar
3/4 cup sugar
1/2 cup oil

1. Drain water from cans and rinse. Mix onions and canned beans in a flat dish with lid.
2. Heat vinegar, sugar and oil until sugar is melted. Pour over the beans mix. Let stand for 24 hours, stirring occasionally.

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the soup, sour cream, ½ cup butter, onion, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes (coated with ¼ cup of butter).
  3. Bake 45 minutes-1 hr in the preheated oven, or until cheese is melted and bubbly.

Veggies

Deviled Cauliflower (Chantal)
This is my mom's recipe. I have loved it since I was a kid.

1 head of cauliflower
1 1/2 tsp salt
1/2 cup butter
3 tsp dry mustard
1 tsp worcestershire sauce
1/4 tsp salt
pepper

1. Wash and remove large outer leaves. Place whole head of cauliflowe in a saucepan with 1 inch of water and salt.
2. Boil and check for tenderness with a fork.
3. Melt butter and remaining ingredients in a saucepan or in the microwave. Pour over cauliflower.

Appetizers

Delightful desserts

Apples & Caramel dip
Stacey's delicious recipe!

3/4 c brown sugar
1 block cream cheese (low fat or regular is fine)
1 container of caramel spread
1 pkg of skor bits

Bring cream cheese to room temperature. Cream with brown sugar. Spread the mixture on a dinner size plate. Top off with caramel spread and sprinkle skor bits on top. Serve with green apples slices. Enjoy!

Chocolate covered bananas (Chantal)
My friend Felicia made these for our mom's group and I am addicted. I will certainly make these the next time I host.

Chop bananas in chunks, coat them in melted milk chocolate then coat them in ground flaxseeds or sunflower seeds. Freeze. They taste best straight out of the freezer.

Cookies, Muffins and Bars

Gluten-free baking
If ever you are interested in doing some GF baking, I suggest you have a look at this GF recipe book from Pulse Canada. i have tried many of the recipes and they are very good.


Granola Bars (Chantal)
My friend Vera made these for a new year's party and I have been making them regulary ever since

Melt on low:
1 3/4 cup peanut butter
1/2 cup margarine or butter
1/2 cup packed brown sugar
1/4 cup honey

Mix in a bowl:
2 1/4 cup old fashioned oats
1/3 cup pumpkins seeds (you can also use almonds)
1/2 cup oat bran
1 cup unsweetened coconut
1/4 cup sesame seeds
3/4 cup dried cranberries
1/4 cup (ground) flax seed

Add dry to wet ingredients. Allow to cool enough before folding in a 1 cup chocolate chips (this takes a while!).

Press into a 9x12 pan. Cool and cut into small pieces. This freezes well. Enjoy!


Thick and Chewy Peanut Butter Cookies (Chantal)
1/2 cup butter
1 cup honey
3 eggs
1 tsp vanilla
2 cups peanut butter
4 1/2 cups rolled oats mixed with 2 tsp baking soda
1 cup nuts or coconut
1 cup raisins/craisins
1 cup chocolate chips

I recently doubled this recipe and replaced 1/4 cup butter with unsweetened applesauce to cut down on the fat content. I also cut down on the honey, as I find these cookies a tad too sweet. I also threw in some rice krispies and some flaxseed (of course!) and they are delicious.


1. Beat butter and honey until blended.
2. Beat in eggs, vanilla and p.b. until well mixed.
3. Stir in oats, then nuts/coconut/flaxseed, raisins and chocolate chips. Stir in rice krispies last if you are using them.
4. Drop by pressed teaspoon full, 3 inches apart on a cookie sheet
5. Bake at 350F for 8-10min.

Cracker Jack cookies (Chantal)

1/2 cup butter
1/2 cup unsweetened applesauce
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour (I make it with my gluten-free flour)
1 tsp baking soda
1 tsp baking powder
2 cups rolled oats
1 cup unsweetened coconut
2 cups rice krispies
chocolate chips

Cream butter, applesauce and sugar. Beat eggs and vanillar and add to the butter mix.
Add flour, soda, powder and mix.
Add remaining ingredients. Drop by teaspoonful and bake at 350F for 10-12min.


Morning Glory muffins (Chantal)

2 cups flour (I use a gluten-free mix)
1 cup white sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 cups carrots, grated
1/2 cup raisins/craisins
1/2 cup chopped nuts (pecans, walnuts, almonds)
1/2 cup unsweet. coconut
1 apple, grated
3 eggs
1/4 cup oil
3/4 cup unsweet. applesauce

Mix first 5 ingredients in a large bowl.
Add the next 5 ingredients one at a time, while folding.
Beat the remaining ingredients in a seperate bowl. Add to the flour mix and stir until just moist.
Bake at 350F for 20min.


Watch the video: Ιταλικά Πρωτεϊνούχα Λαχανικά απο Το Βιβλίο Συνταγών της Herbalife Nutrition (July 2022).


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    The sympathetic phrase

  7. Eddison

    In my opinion, it's the very interesting topic. I offer you to discuss it here or in PM.

  8. Jean

    Excuse for that I interfere... At me a similar situation. Is ready to help.



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