Recipes for making yummy food?!
I need a recipe for making any kind of food:
Cookies, Meals, Breakfasts, Snacks, Drinks!.!.!. etc!.!.!.
The recipes cannot inclue butter or shorteningWww@FoodAQ@Com
Cookies, Meals, Breakfasts, Snacks, Drinks!.!.!. etc!.!.!.
The recipes cannot inclue butter or shorteningWww@FoodAQ@Com
Answers:
Prevention Magazine has some great healthy recipes, here are some of my favorites:
For breakfast- apple pancakes recipe:
http://buzz!.prevention!.com/apple-pancake!.!.!.
For meals- Kung Pao Chicken recipe:
http://buzz!.prevention!.com/kung-pao-flat!.!.!.
For dessert- Chocolate Pudding with Bananas and Graham Crackers recipe:
http://buzz!.prevention!.com/chocolate-pud!.!.!.
And for snacks, their veggie dips are my favorite (spinach pesto dip, creamy veggie dip and yogurt cucumber dip):
http://buzz!.prevention!.com/want-a-flat-b!.!.!.Www@FoodAQ@Com
For breakfast- apple pancakes recipe:
http://buzz!.prevention!.com/apple-pancake!.!.!.
For meals- Kung Pao Chicken recipe:
http://buzz!.prevention!.com/kung-pao-flat!.!.!.
For dessert- Chocolate Pudding with Bananas and Graham Crackers recipe:
http://buzz!.prevention!.com/chocolate-pud!.!.!.
And for snacks, their veggie dips are my favorite (spinach pesto dip, creamy veggie dip and yogurt cucumber dip):
http://buzz!.prevention!.com/want-a-flat-b!.!.!.Www@FoodAQ@Com
http://www!.recipezaar!.com
^look there--they have amazing recipesWww@FoodAQ@Com
^look there--they have amazing recipesWww@FoodAQ@Com
Cookie Cups with Lemon Thyme-Scented Berry Compote
cookie:6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt
2 large egg whites
1/3 cup sugar
1 tablespoon butter, melted
1 tablespoon canola oil
1/4 teaspoon vanilla extract
4 teaspoons fresh lemon thyme leaves
3 cups mixed fresh berries (raspberries, blueberries, blackberries)
2 tablespoons creme de cassis or black currant syrup
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 1/2 cups reduced-fat vanilla ice cream, lemon sorbet or raspberry sorbet, slightly softened before serving
Lemon thyme sprigs for garnish
cups (12 ounces) walnut halves
D
Preheat the oven to 350 degrees!.
Cream the butter and sugar until light and fluffy!. Add the egg, lemon rind and vanilla extract!.
Combine the flour, cinnamon, and salt!. Then add to the butter mixture!.
When the flour is well incorporated, divide the dough into 4 flat disks!. Wrap in plastic wrap, wax paper, or aluminum foil, and refrigerate for approximately 2 hours!.
Remove from the refrigerator!. On a floured surface roll the dough to ?-inch thick with a floured rolling pin!.
Use a heart-shaped cookie cutter, approximately 2? inches in diameter!. Cut as many hearts as you can from each batch of dough!. Using a smaller size heart-shaped cookie cutter, cut out heart-shaped centers from half the cookies!.
Place on a lightly greased cookie sheet and bake approximately 10-12 minutes, or until the cookies start to brown!.
Let the cookies cool slightly on the cookies sheets, but loosen them while they're still warm!. Remove to large plates or a work surface to finish cooling!.
When cool, spread the bottom hearts with jam and then top each with the cut out top hearts, so the jam shows through!.
Sprinkle with confectioner's sugar if desired
My fave brownies
3 sticks (12 ounces) unsalted butter
1 pound bittersweet chocolate
3 1/2 cups granulated sugar
6 extra large eggs
1 tablespoon pure vanilla extract
3/4 teaspoon kosher salt
3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
Unsweetened cocoa powder for dusting, optional
dPreheat oven to 325 degrees F!. Line 2 baking sheets with parchment paper!. Coat parchment with cooking spray!.
To prepare cookie cups: Whisk flour, cinnamon and salt in a small bowl!. Whisk egg whites, sugar, butter, oil and vanilla in a medium bowl until smooth!. Add dry ingredients and whisk until blended!.
For each cookie cup, spoon 1 1/2 tablespoons batter onto a prepared baking sheet, allowing 2 cookies per baking sheet!. With an offset metal spatula, spread each mound of batter into a 5 1/2- to 6-inch circle!.
Bake cookies, one sheet at a time, until golden brown around the edges, 8 to 12 minutes!. Have ready two 12-ounce custard cups (or similar bowls with a 3-inch base)!. As soon as the cookies are done, loosen from parchment with a wide metal spatula, then set inside the cups!. Gently press each cookie into the bottom of the cup and pleat the sides to form a tulip shape!. (If cookies become too brittle to shape, return them to the oven for a minute or two to soften!.)
To prepare compote: Place lemon thyme in a mortar or small bowl; bruise with a pestle or wooden spoon to release its fragrance!. Transfer to a medium bowl!. Add 1/4 cup berries and mash with a fork!. Add creme de cassis (or black currant syrup), lemon juice and sugar, stirring until sugar has dissolved!. Add remaining berries and stir gently to coat with sauce!.
To assemble desserts: Place cookie cups on individual plates!. Fill each with a scoop of ice cream (or sorbet), spoon on compote and garnish with lemon thyme sprigs!.
Yield: 6 servings
Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse
1/3 cup All purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
diertions
For cake: Preheat oven to 400 degrees F!. Place 8x8x2-inch heart-shaped cake ring on sheet of foil!. Wrap foil up sides of ring!. Brush foil and inside of ring with 1 tablespoon butter; dust with flour!. Place on baking sheet!.
Sift flour, cocoa, and salt into medium bowl!. Combine eggs and sugar in large metal bowl!. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)!. Whisk until sugar dissolves, about 2 minutes!. Remove from over water!. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes!. Sift half of dry ingredients over; fold in gently!. Repeat with remaining dry ingredients!. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter!. Gently fold butter mixture into batter; do not overmix or batter will deflate!. Transfer batter to ring!.
Bake cake until tester inserted into center comes out clean, about 20 minutes!. Transfer cake with foil to rack; cool completely!. (Can be made 1 day ahead!. Cover and store at room temperature!.)
For mousse: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan!. Remove from heat; let steep 1 hour at room temperature!. Cover and refrigerate cinnamon cream overnight!.
For mousse, cake assembly, and glaze: Blend jam and kirsch in small bowl!. Cut around sides of cake; lift off ring!. Using metal spatula, loosen cake from foil and transfer to rack!. Using serrated knife, cut cake horizontally in half!. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up!. Spread half of jam on cut side of both cake layers!.
Strain cinnamon cream into large bowl; beat until soft peaks form!. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth!. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly)!. Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge!. Gently press second layer, jam side down, atop mousse!. Smooth sides of cake with offset spatula!. Chill assembled cake on rack while preparing glaze!.
Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly!. Remove from heat; steep 5 minutes!. Strain into another small saucepan; return to boil!.
Remove from heat!. Add coarsely chopped chocolate; whisk until smooth!. Cool glaze until thickened, but still pourable, about 30 minutes!. Place rack with cake over baking sheet!. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly!. Chill until glaze is firm, at least 2 hours and up to 1 day!. Place cake on platter and serve!.
Yield: 4 servings
sorry if some have butter or shortening!Www@FoodAQ@Com
cookie:6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt
2 large egg whites
1/3 cup sugar
1 tablespoon butter, melted
1 tablespoon canola oil
1/4 teaspoon vanilla extract
4 teaspoons fresh lemon thyme leaves
3 cups mixed fresh berries (raspberries, blueberries, blackberries)
2 tablespoons creme de cassis or black currant syrup
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 1/2 cups reduced-fat vanilla ice cream, lemon sorbet or raspberry sorbet, slightly softened before serving
Lemon thyme sprigs for garnish
cups (12 ounces) walnut halves
D
Preheat the oven to 350 degrees!.
Cream the butter and sugar until light and fluffy!. Add the egg, lemon rind and vanilla extract!.
Combine the flour, cinnamon, and salt!. Then add to the butter mixture!.
When the flour is well incorporated, divide the dough into 4 flat disks!. Wrap in plastic wrap, wax paper, or aluminum foil, and refrigerate for approximately 2 hours!.
Remove from the refrigerator!. On a floured surface roll the dough to ?-inch thick with a floured rolling pin!.
Use a heart-shaped cookie cutter, approximately 2? inches in diameter!. Cut as many hearts as you can from each batch of dough!. Using a smaller size heart-shaped cookie cutter, cut out heart-shaped centers from half the cookies!.
Place on a lightly greased cookie sheet and bake approximately 10-12 minutes, or until the cookies start to brown!.
Let the cookies cool slightly on the cookies sheets, but loosen them while they're still warm!. Remove to large plates or a work surface to finish cooling!.
When cool, spread the bottom hearts with jam and then top each with the cut out top hearts, so the jam shows through!.
Sprinkle with confectioner's sugar if desired
My fave brownies
3 sticks (12 ounces) unsalted butter
1 pound bittersweet chocolate
3 1/2 cups granulated sugar
6 extra large eggs
1 tablespoon pure vanilla extract
3/4 teaspoon kosher salt
3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
Unsweetened cocoa powder for dusting, optional
dPreheat oven to 325 degrees F!. Line 2 baking sheets with parchment paper!. Coat parchment with cooking spray!.
To prepare cookie cups: Whisk flour, cinnamon and salt in a small bowl!. Whisk egg whites, sugar, butter, oil and vanilla in a medium bowl until smooth!. Add dry ingredients and whisk until blended!.
For each cookie cup, spoon 1 1/2 tablespoons batter onto a prepared baking sheet, allowing 2 cookies per baking sheet!. With an offset metal spatula, spread each mound of batter into a 5 1/2- to 6-inch circle!.
Bake cookies, one sheet at a time, until golden brown around the edges, 8 to 12 minutes!. Have ready two 12-ounce custard cups (or similar bowls with a 3-inch base)!. As soon as the cookies are done, loosen from parchment with a wide metal spatula, then set inside the cups!. Gently press each cookie into the bottom of the cup and pleat the sides to form a tulip shape!. (If cookies become too brittle to shape, return them to the oven for a minute or two to soften!.)
To prepare compote: Place lemon thyme in a mortar or small bowl; bruise with a pestle or wooden spoon to release its fragrance!. Transfer to a medium bowl!. Add 1/4 cup berries and mash with a fork!. Add creme de cassis (or black currant syrup), lemon juice and sugar, stirring until sugar has dissolved!. Add remaining berries and stir gently to coat with sauce!.
To assemble desserts: Place cookie cups on individual plates!. Fill each with a scoop of ice cream (or sorbet), spoon on compote and garnish with lemon thyme sprigs!.
Yield: 6 servings
Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse
1/3 cup All purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
diertions
For cake: Preheat oven to 400 degrees F!. Place 8x8x2-inch heart-shaped cake ring on sheet of foil!. Wrap foil up sides of ring!. Brush foil and inside of ring with 1 tablespoon butter; dust with flour!. Place on baking sheet!.
Sift flour, cocoa, and salt into medium bowl!. Combine eggs and sugar in large metal bowl!. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)!. Whisk until sugar dissolves, about 2 minutes!. Remove from over water!. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes!. Sift half of dry ingredients over; fold in gently!. Repeat with remaining dry ingredients!. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter!. Gently fold butter mixture into batter; do not overmix or batter will deflate!. Transfer batter to ring!.
Bake cake until tester inserted into center comes out clean, about 20 minutes!. Transfer cake with foil to rack; cool completely!. (Can be made 1 day ahead!. Cover and store at room temperature!.)
For mousse: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan!. Remove from heat; let steep 1 hour at room temperature!. Cover and refrigerate cinnamon cream overnight!.
For mousse, cake assembly, and glaze: Blend jam and kirsch in small bowl!. Cut around sides of cake; lift off ring!. Using metal spatula, loosen cake from foil and transfer to rack!. Using serrated knife, cut cake horizontally in half!. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up!. Spread half of jam on cut side of both cake layers!.
Strain cinnamon cream into large bowl; beat until soft peaks form!. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth!. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly)!. Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge!. Gently press second layer, jam side down, atop mousse!. Smooth sides of cake with offset spatula!. Chill assembled cake on rack while preparing glaze!.
Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly!. Remove from heat; steep 5 minutes!. Strain into another small saucepan; return to boil!.
Remove from heat!. Add coarsely chopped chocolate; whisk until smooth!. Cool glaze until thickened, but still pourable, about 30 minutes!. Place rack with cake over baking sheet!. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly!. Chill until glaze is firm, at least 2 hours and up to 1 day!. Place cake on platter and serve!.
Yield: 4 servings
sorry if some have butter or shortening!Www@FoodAQ@Com