Tasty Recipes
Tasty Recipes
The discover of new dish does more for the happiness of mankind than the discovery of a star
- BAKED CLAMS
INGREDIENTS:
2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.
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- Peanut Butter Chocolate Cheesecake Cups
INGREDIENTS:
-36 Reduced-Fat Chocolate Wafers
-1/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
-5 tablespoons light butter, melted
-1/2 cup SPLENDA(R) No Calorie Sweetener, Granulated
-3 tablespoons reduced fat peanut butter
-3 tablespoons reduced fat cream cheese
-4 ounces unsweetened chocolate
-8 ounces reduced fat cream cheese
-1 3/4 cups SPLENDA(R) No Calorie Sweetener, Granulated
-1/2 cup skim milk
-1/2 cup egg substitute
-1 teaspoon vanilla
-2 ounces sugar-free chocolate, melted (optional)
NUTRITION INFORMATION:
-Calories: 110 kcal
-Carbohydrates: 8 g
-Dietary Fiber: 0 g
-Fat: 7 g
-Protein: 3 g
-Sugars: 2 g
COOKING DIRECTIONS:
-Preheat oven to 350 degrees F.
-Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
-Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
-Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA(R) Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
-Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
-Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.
Yield: 24 servings
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- Oriental Chicken Wings
Ingredients:
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Cooking Instructions:
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
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- Oriental Chicken Tenders Curried Peanut Chicken
1 c. soy sauce1/3 c. sugar4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion16 chicken tenders (approx. 2 lbs.)Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chickenbreasts2 c. half & half1 1/2 c. mayonnaise3 tbsp. mango chutney2 tbsp. dry sherry1 tbsp. sherry vinegar2 tbsp. plus 1 tsp. curry powder1 tsp. turmeric2 c. finely chopped salted roastedpeanutsPreheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
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- Fried Eggs With Vegetable Confetti
INGREDIENTS
4 teaspoons olive oil, divided
1 yellow bell pepper, cut into 1/4-inch dice
1 tablespoon minced garlic
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
1/2 teaspoon salt
1 medium zucchini, cut into 1/4-inch dice
1 pint grape tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
8 large eggs
COOKING DIRECTIONS
Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and saute, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.
Fry eggs and serve: Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.
Servings: 4
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- Ham, Gruyere and Spinach Bread Pudding
INGREDIENTS
4 large eggs
4 large egg whites
3/4 cup shredded Gruyere cheese
1 cup skim milk
2 tablespoons Dijon mustard
1/2 cup chopped jarred roasted red peppers
1 teaspoon minced fresh rosemary
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
5 cups chopped spinach, wilted
1/4 teaspoon freshly ground pepper
1 cup diced ham steak
COOKING DIRECTIONS
1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.
3. Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
NUTRITION INFORMATION
Protein: 20 g
Carbohydrates: 20 g
Dietary Fiber: 3 g
Fat: 13 g
Calories: 273 kcal
Sugars: 4 g
Servings: 6
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- Challah French Toast With Berry Sauce
INGREDIENTS
3 large eggs
1/4 teaspoon salt
1 cup whole milk
1 teaspoon sugar
1 tablespoon fresh lemon juice
3 cups mixed berries such as blackberries, raspberries, and blueberries
1 (1 pound) challah loaf, cut crosswise into 1/2-inch-thick slices (not including end pieces)
3 1/2 tablespoons unsalted butter
1/3 cup sugar
Garnish: confectioners sugar for dusting
COOKING DIRECTIONS
1. Prepare French toast: Preheat oven to 350 degrees F
2. Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
3. Prepare berry sauce while bread is soaking: Puree 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force puree through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
4. Cook French toast: Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
5. Serve French toast with berry sauce.
NUTRITION INFORMATION
Calories: 624 kcal
Protein: 18 g
Carbohydrates: 86 g
Dietary Fiber: 8 g
Sugars: 27 g
Fat: 23 g
Servings: 4
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- Honey-Lavender Ice Cream
INGREDIENTS:
2 cups whole milk
1/3 cup honey
1/4 cup dried lavender
1/4 cup sugar
5 large egg yolks
1 cup heavy cream
COOKING DIRECTIONS
1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer?s instructions. Store in an airtight plastic container up to 2 weeks.
NUTRITION INFORMATION
Calories: 245 kcal
Dietary Fiber: 0 g
Carbohydrates: 21 g
Protein: 4 g
Fat: 16 g
Sugars: 21 g
Servings: 8
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- How to Make Southern Fried Chicken
Ingredients
1. Buttermilk
2. Pepper
3. Salt
4. Chicken (I use tenderloins, because then we get lots of crispy)
5. Flour
6. Canola oil
Instructions:
After trimming any fat off the chicken, you will need to soak the chicken in buttermilk for around 30 minutes or so. To save on milk, I filled my bowl halfway and then turned the chicken every few minutes to coat all the pieces. While the chicken is soaking, fill a bowl with flour and salt and pepper to taste. In my case, I use a little bit of salt and a lot of cracked pepper. I would definitely love to add paprika to this and make it a little spicier, but my kids would have a fit, so I have never tried it.
Once the chicken is done soaking you need to dredge the chicken in the flour mixture and lay on a plate. At this point you should start heating your oil as well. I use a large pan and cover the bottom with about an inch of canola oil. Once you have dredged all the chicken once, you want to do it again. Quickly dunk the chicken back into the buttermilk and then into the flour and coat thoroughly. Dredging it two times is the key to lots of crispy stuff.
Now it is time to fry the chicken. With tongs, lay out the chicken into the hot oil carefully. Try to make sure the pieces don't touch each other or they will stick together, making it hard to flip over. As for how long to fry them, it really depends on how hot you have the oil (I heat the oil on high and as soon as I put the chicken in I turn it down to medium) and how brown you want your chicken. For me it typically takes about 6 minutes for each side. You do want to watch it carefully though, as it can get too brown quickly, especially towards the end of cooking. I used three pounds of tenderloins and it took three batches in my pan and by the end, the chicken was cooking very fast.
Once the chicken is cooked remove it from the oil with tongs and lay flat on a plate with paper towels to drain. Let cool for a few minutes before eating, if you can wait that long. We also like fried chicken cold and it is great to take on picnics. In fact, I cooked this chicken up tonight to take to the baseball game tomorrow night. Yes, I know this Southern Fried Chicken is not healthy, but it is oh so good!
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- Weight Watchers Chicken Recipes Part 5
Gourmet Chicken Dijon
Ingredients
* 1/2 tsp paprika
* 1/4 tsp salt
* 1/4 tsp black pepper
* 4 boneless skinless chicken breast halves
* 1/4 cup dry white wine
* 1 1/2 Tbsp all-purpose flour
* 3/4 cup skim milk
* 1 Tbsp dijon-style mustard
Instructions
Combine paprika, salt, and pepper, sprinkle evenly over chicken pieces. In a sprayed non-stick skillet, cook chicken 3-5 minutes on each side until browned. Set chicken aside. Combine 1/4 cup milk with flour, stir until well-blended. Add wine to skillet, scraping particles that cling to the bottom, then add milk and flour mixture, stirring in over heat. Add remaining milk and mustard and cook over medium heat until thickened. Return chicken to skillet, bring to a boil, cover, and simmer for 5 minutes, or until chicken is cooked through.
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- Weight Watchers Chicken Recipes Part 4
Unfried Chicken Kiev
Ingredients
* 6 skinless boneless chicken breast halves
* 3 Tbsp low-fat margarine
* 1 Tbsp chopped fresh chives
* 1/8 tsp garlic powder
* 2 Tbsp chopped fresh parsley
* 1/2 tsp paprika
* 2 cups cornflake cereal
* 1/4 cup skim milk
Instructions
Soften margarine, preheat oven to 425 F. Cut margarine into 6 slices, place one on center of each chicken breast. Sprinkle garlic powder and chives evenly among 6 slices. Fold chicken breast over margarine, fold up sides, and secure with wooden skewer. Crush cornflakes, mix with parsley, and paprika. Dip chicken in milk, then coat with cornflake mixture. Place breasts, seam-side down, in sprayed 9 inch square baking pan. Bake 35 minutes or until cooked through.
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- Weight Watchers Chicken Recipes Part 3
Buffalo Chicken Strips
Ingredients
* 1 lb boneless skinless chicken breasts
* 1/2 cup BBQ sauce
* 1/2 cup low-fat butter substitute
* 1/4 tsp celery seed
* 1 Tbsp white vinegar
* 1/2 tsp Tabasco sauce
* 1/2 tsp red pepper flakes
* 1/4 tsp black pepper
* 1/2 tsp cayenne pepper
* 1/4 tsp Worcestershire sauce
Instructions
Preheat oven to 375 F. Simmer all ingredients except chicken on low heat, stirring occasionally, while cutting chicken into strips. Remove sauce from heat, lightly coat chicken and place on sprayed cooking sheet. Bake 15-20 minutes, or until cooked through, cover with remaining sauce and serve.My Feed
- Weight Watchers Chicken Recipes Part2
Chicken Noodle Casserole
Ingredients
* 4 cups egg noodles
* 2 cans condensed lowfat cream of mushroom soup
* 1/4 cup skim milk
* 6 oz cooked chicken breast halves
* 1 can tomatoes (optional: with green chiles)
* 10 oz frozen vegetables of choice
Instructions
Preheat oven to 350 F. Cook egg noodles, drain, set aside. Chop chicken into bite-sized pieces, mix in large bowl with all other ingredients. Transfer to 9 x 13 baking dish, bake 30 minutes.My Feed
- Weight Watchers Chicken Recipes Part1
Quick Chicken Teriyaki
Ingredients
* 4 boneless skinless chicken breast halves
* 1/4 cup low-sodium teriyaki sauce
* 1 Tbsp vegetable oil
* 4 fresh cloves garlic, pressed
* 1 tsp fresh ginger, pared and minced
Instructions
90 minutes before mealtime, place chicken pieces in nonstick 9 inch square baking dish, combine remaining ingredients, and pour over chicken. Cover and place in refrigerator to marinate for one hour. Meanwhile, preheat oven to 350 F. Bake chicken uncovered for 15 minutes, turn, bake additional 10-15 minutes until is cooked through.My Feed
- Chicken Wraps
Ingredients 1 book of without skin, halves without bone of breast of chicken bacon of book of 1/2 1 (20 ounces) can of the pieces of pineapple 18 ounces liquid of sauce with teriyaki Directions Cut chicken of pieces of cock-size. Wrap with approximately 1/3 top and wire, slice of bacon on the toothpick, with the pineapple chuck. Marinate during 4 hours or more length out of sauce with teriyaki. Preheat the furnace with 375 degrees of F (190 degrees of C). Place aperitifs marinated on the sheets of treatment at the furnace striped by parchment. Make cook with the furnace during 20 minutes, or to chicken is made and with brown of bacon gold. Drain on the paper towels. Be useful hot. My Feed
- Penne Pasta with Spinach and Bacon
Ingredients 1 pastes of warp end of package (of 12 ounces) 2 spoonfuls with olive oil soup, divided bacon of 6 sections, half-compartment 2 spoonfuls with chopped garlic soup 1 (14.5 ounces) can cut out tomatoes
fresh spinach es of 1 group, rinsed and torn in pieces of cock-size Direction
Bring a large pot of water to slightly salted boiling. Add the pastes of warp end, and the cook until the offer, 8 to 10 minutes. While waiting, heat 1 spoonful with olive oil soup in a skillet above average heat. Place bacon in the skillet, and the cook until browning and of the chips. Add garlic, and the cook for approximately 1 minute. Incorporate tomatos, and the cook until of heating through. Place spinaches in a strainer, and thus drain the hot pastes above them they are faded. Transfer to a large basin of portion, and to the jet in the air with the remaining olive oil, and mixes it bacon and of tomato. My Feed
- Spinach and Sun-Dried Tomato Pasta
Ingredients vegetable stock of 1 cup 12 dehydrated tomatos dried with the sun 1 raw pastes of warp end of package (of 8 ounces) pinions of 2 spoonfuls with soup olive oil of 1 spoonful with soup 1/4 green pepper flake crushed by spoon with coffee 1 garlic of clove, chopped fresh spinaches of 1 group, rinsed and torn in pieces of cock-size Parmesan grated 1/4 per cup Direction
In a small pan, bring the bubble to boiling. Remove heat. Place tomatos dried at the sun in the bubble 15 minutes, or until softening. Drain, while reserving the bubble, and cross coarsely. Bring a large pot of water to slightly salted boiling. Place the pastes of warp end in the pot, make cook 9 to 12 minutes, until cogs of Al, and drain. Place the pinions in a skillet above average heat. Make cook and stir up until slightly roasted. Heat green pepper and the olive oil flakes in a skillet above average heat, and make jump garlic 1 minute, until the offer. Mix in spinaches, and the cook until almost fading. Pour the reserved bubble inside, and incorporate tomatos dried in the sun crossed. Continue to make cook 2 minutes, or to beam heated. In a large basin, throw the pastes cooked with the mixture of spinaches and tomato and the pinions. Be useful with the Parmesan. My Feed
- Baby Burgers on Baguettes
Ingredients 1 pound ground beef salt and pepper to be tasted seasoning of mesquite of 1 pinching 1 French rod, cut in sections into 1/4 inch rounds lettuce of Roman of 6 sheets 12 tomato-cherries, slightly cut in sections ketchup prepared yellow mustard Directions Preheat the furnace with 350 degrees of F (175 degrees of C). Arrange the sections of rod in one to only one layer on a biscuit sheet. Place in the preheated furnace, and make cook with the furnace until slightly roasted, approximately 5 minutes. Remove furnace, and let cool. Season ox chopped with the seasoning of mesquite, and mix slightly. Work the tablespoonfuls paste in mini hamburger pies. Season pies with little of salt and pepper. Heat a skillet above the medium-high heat. Make cook pies during 1 to 2 minutes per side, until browning and good - fact. Place the sections of rod on a large plate of portion, and supplement each one with a piece of sheet of Roman. Then place a mini hamburger on each one, and supplement with tomato sections. Apply ketchup and mustard before being useful, or allow your guests to prepare their own hamburgers. My Feed
- Actually Delicious Turkey Burgers
Ingredients 3 books rectified turkey senior bread crumbs of 1/4 cup finely cut out onion of 1/4 cup 2 egg whites, slightly beaten fresh parsley half-compartment 1/4 per cup 1 garlic of clove, peeled and chopped 1 salt of spoon with coffee 1/4 ground black pepper of spoon with coffee Directions In a large basin, a ground turkey of mixture, raftered bread crumbs, an onion, egg whites, a parsley, a garlic, a salt, and a pepper. Work in 12 pies. Make cook pies in an average skillet above average heat, turning once, to an internal temperature of 180 degrees of F (85 degrees of C). My Feed
- Homemade Black Bean Veggie Burgers
Ingredients 1 (16 ounces) can black, drained and rinsed beans green paprika of 1/2, cut of pieces of 2 inches onion of 1/2, cut in the holds garlic of 3 cloves, peeled 1 egg pepper of 1 spoonful with soup powders cumin of 1 spoonful with soup 1 teaspoon Thai chili sauce or hot sauce bread crumbs of cup of 1/2 Directions If roasting, preheat an external grill for raised heat, and oil an aluminium sheet of paper slightly. If making cook with the furnace, preheat the furnace with 375 degrees of F (190 degrees of C), and slightly oil a sheet of treatment the furnace. In an average basin, crush black beans with a fork until deeply and meat pie. In a processor of food, finely cut paprika, onion, and garlic. Stir up then in crushed beans. In a small basin, stir up together egg, the powder of pepper, cumin, and sauce with pepper. Stir up the mixture of eggs in crushed beans. Mix in crumbs bread until the mixture is sticking and binds. Divide the mixture into four pies. If roasting, place pies on foil, and the grill approximately 8 minutes on each side. If making cook with the furnace, place pies on the sheet of treatment at the furnace, and made approximately 10 minutes on each side. My Feed
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