Saturday, June 8, 2013

Homemade Flavored Yogurt

Homemade Flavored Yogurt
Recipe from:  numeals
Image Credit: Numeals
Homemade Flavored Yogurt

“You can really taste the difference by making yogurt at home.  It's also great to have a choice on the flavor you want - and you'll save money.  It takes a little time but is worth it.” Numeals


1 quart whole milk (or 2%)

1 rounded tablespoon plain yogurt or recommended quantity of powdered culture

¼ to ⅓ cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener

⅓ cup instant nonfat dry milk (Optional). It makes a thicker texture and increases the protein 
content by 2 grams.

Flavoring or fruit


Scald 1 quart of milk and stir in ¼ to ⅓ cup sugar, honey, maple syrup, chocolate syrup, malt, 
molasses, or artificial sweetener.

If you want to add another flavor, after dissolving the sugar or honey, stir in 1 tablespoon of 
extract, like lemon, almond, vanilla or instant coffee.

Try adding 1 teaspoon of ground spices, like cinnamon, nutmeg, mace, or your own 

Add the instant nonfat dry milk. 

Cool the mixture to 110°F, and stir in the culture.

Pour into warm containers, cover, and incubate.

For jam, preserve, and peanut butter flavors, put 1 tablespoon of the flavoring into the bottom of 
1-cup containers and pour the warm milk-yogurt mixture over.

Cover and incubate as usual.

If you'd like to try using fresh, canned, or dried fruit, it is best to make such additions to the 
yogurt after it has incubated.

The acid content of some fruits can curdle the milk-yogurt mixture and prevent proper 

Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have 
fresh starter for the next batch.

Read more and enjoy this amazing recipe and many more when visiting numeals.

Alice Springs Chicken

Alice Springs Chicken
Recipe from: favfamilyrecipes
Image Credit: Erica
Alice Springs Chicken

“OK, I know the picture looks like a big cheesy mess… but trust me, this chicken is fantastic! You will love it! I got this recipe from Top Secret Recipes and made just a couple changes. If you have ever had the Alice Springs Chicken at Outback Steakhouse, you will find that this tastes JUST like it!” Erica


Honey Mustard Marinade (Divided):

1 cup Grey Poupon Dijon mustard

1 cup honey

2 teaspoons vegetable oil

1 teaspoon lemon juice


4 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

2 cups sliced mushrooms (10 or 12 mushrooms)

2 tablespoons butter

Salt and pepper


8 slices bacon, cooked

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

2 teaspoons finely chopped fresh parsley


Use an electric mixer to combine the mustard, honey, 1½ teaspoons oil and lemon juice in a 
small bowl.

Whip the mixture for about 30 seconds.

Pour about HALF of the marinade over the chicken breasts and marinate them, covered, in the 
refrigerator for about 2 hours.

Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375°F and heat an ovenproof frying pan 
large enough to hold all four breasts and 1 tablespoon oil over medium heat.

If you don't have an ovenproof frying pan, transfer the chicken to a baking dish.

Sear the chicken in the pan for 3-4 minutes per side or until golden brown.

Remove pan from heat but keep chicken in the pan.

As the chicken is cooking, in a small frying pan sauté the mushrooms in the butter.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the 
portion that the chicken soaked in) being sure to save a little extra that you can serve on the 
side later with the dish.

Season the chicken with salt, pepper and paprika.

Stack two pieces of cooked bacon, crosswise on each chicken breast.

Spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly.

Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup of Cheddar.

Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted 
and starting to bubble.

Sprinkle each breast with ½ teaspoon parsley before serving.

Put extra honey mustard marinade into a small bowl to serve on the side.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Friday, June 7, 2013

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake
Recipe from: thibeaultstable
Image Credit: Ann
Lemon Poppy Seed Cake

“I had eight egg yolks that I needed to do something with.” Ann


⅔ cup sugar

8 large egg yolks

1 large whole egg

1½ tablespoons finely grated lemon zest (from 2 lemons)

½ cup all-purpose flour

½ cup cornstarch

2 sticks (½ pounds) unsalted butter, melted

½ cup poppy seeds

My notes:  I added 2 teaspoons vanilla


Preheat the oven to 325°F. Butter and flour an 8-inch fluted Bundt or tube pan.

Butter the dull side of a 10-inch piece of foil.

In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole 
egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes.

Beat in the lemon zest. Sift the flour and cornstarch over the egg mixture and fold in with a 
rubber spatula.

At medium speed, beat in the butter, (added vanilla) then beat in the poppy seeds.

Pour the batter into the prepared pan and cover tightly with the buttered foil.

Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester 
inserted in the center of the cake comes out clean.

Remove the foil and let the cake cool in the pan on a rack for 15 minutes.

Invert the cake onto the rack and let cool completely before serving, at least 30 minutes.

Make Ahead: the cake can be wrapped in plastic and foil and left at room temperature for up to 
3 days.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable

Nice 'n Naughty Recipe

Nice 'n Naughty Recipe
Recipe from: whattodrink
Image Credit: whattodrink
Nice 'n Naughty Recipe    

Ingredients you need:

8 oz Seagram's Escapes Wild Berries

1 oz Vodka

2 oz Cranberry juice

Splash of Lime Juice

Lime Wedge

How to make a Nice 'n Naughty

Combine cranberry juice, vodka, lime juice and ice together in a cocktail shaker.

Shake to combine.

Top with Seagram's Escapes Wild Berries.

Strain into cocktail glasses and serve with a lime wedge for garnish.

Type of drink:


Recommended glass:

Cocktail Glass

Read more and enjoy this amazing recipe and many more when visiting whattodrink

Thursday, June 6, 2013

Eggplant and Ground Beef Lasagna

Eggplant and Ground Beef Lasagna
Recipe from: allrecipes
Image Credit: allrecipes
Eggplant and Ground Beef Lasagna


9 lasagna noodles

 ½ pound ground beef

 1 onion, chopped

 4 fresh mushrooms, sliced

 2 cloves garlic, crushed

 2 (14.5 ounce) cans Italian-flavored crushed tomatoes

 1 eggplant, peeled and thinly sliced

 2 cups mozzarella and cheddar cheese blend


Preheat the oven to 350 degrees F (175 degrees C).

Grease the bottom and sides of 9x13 inch baking dish.

Bring a large pot of lightly salted water to a rolling boil.

Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and 
set aside.

Cook and...

Read more and enjoy this amazing recipe and many more when visiting allrecipes

Summer Veggie Wheat Berry Salad

Summer Veggie Wheat Berry Salad
Recipe from: chewnibblenosh
Image Credit: Christine
Summer Veggie Wheat Berry Salad

“We really enjoyed this light, but hearty, salad that night.  The flavors reminded us of another one of our summer favorites, Gazpacho!  The leftovers served perfectly as a healthy lunch for me the next day…and the day after that, too!” Christine


1 cup wheat berries

1 lb tomatoes, finely chopped

1 green bell pepper, finely chopped

1 cucumber, halved lengthwise, seeded, and finely chopped

3 celery stalks, cut lengthwise into thirds and finely chopped

½ small red onion, finely chopped

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

½ teaspoon salt (optional)

Several dashes Tabasco sauce


Cook the wheat berries according to the directions on the package.

How long it takes all depends on the type you purchase!

After they have cooked, drain them in a colander and allow to cool just a bit.

Mix together all of the chopped vegetables in a large bowl.

Whisk together the dressing ingredients.

Add the wheat berries to the vegetables, and stir together, along with the dressing.

If serving soon, allow to marinate at room temperature for about 20 minutes before serving.

If serving later, cover and refrigerate until ready to serve.


Serves: 6

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Wednesday, June 5, 2013

Stir Fried Chicken with Cashew Nuts

Stir Fried Chicken with Cashew Nuts
Recipe from: thibeaultstable
Image Credit: Ann
Stir Fried Chicken with Cashew Nuts

“Although this dish is very flavorful, the next time I make it I'm going to marinate the chicken for 30 minutes with a little Shaoxing Wine, Sesame Oil and corn starch and I'll add ginger to the stir fry along with the garlic.” Ann


200 grams chicken breast meat, cut into bite size pieces

1 medium size onion, cut into thin slices.

3-5 large dry chilies, deseeded and cut into 1.5 cm length

½ cup unsalted cashews nuts

2 red long peppers, cut into thin julienne

1 green banana pepper, cut into thin slices

2 large cloves garlic, crushed and roughly chopped

3-4 Spring onions cut into 4cm length

1 tablespoons all propose or tempura flour

1 ounce rice bran oil (or any neutral taste cooking oil)

Seasoning sauce:

1½ tablespoons fish sauce or light soy sauce

1 tablespoons soy sauce

1 tablespoons oyster sauce

¼ teaspoon salt

¼ teaspoon granulated sugar

¼ cup stock or water

Pinch of ground white pepper


Prepare seasoning sauce by mixing all the ingredient. Set aside.

Deep fry on medium-low heat the cashews nuts until light golden, drain oil and set aside.

Lightly fry dry chilies until shiny and get beautiful deep red color.

Set aside.

Toss chicken pieces in flour, and fry until light golden.

Set aside with the nuts and dry chilies.

Cut the long red peppers into julienne, the onion into thin slices and the green banana pepper 
into thin slices.

Set aside.

On medium heat stir fry the garlic lightly until fragrant.

Add onions, and stir fry until slightly transparent.

Add fried cashews nuts, fried dry chilies and fried chicken, toss everything together and stir-fry 
for 30 seconds.

Add seasoning sauce; stir fry until all the ingredients get a nice color.

Add red and green fresh chilies julienne and spring onion.

Fast toss everything together, stir frying for another last 30 seconds.

Serve hot with white rice.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable

Homemade Stir Fry Sauce

Homemade Stir Fry Sauce

Homemade Stir Fry Sauce

“This is the basic homemade stir fry sauce that I always make when I am doing some stir fry” Maria


½ cup low sodium soy sauce

¾ cup chicken broth

¼ cup rice wine

¼ red wine (usually use Cabernet Sauvignon)

3½ tablespoons brown sugar (sometimes I use honey)

1 tablespoon sesame oil

¼ teaspoon white pepper

2 tablespoons cooking oil

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons cornstarch

¼ cup water


In a medium bowl, combine soy sauce, broth, rice wine, red wine, brown sugar, sesame oil and 

Dissolve the cornstarch in ¼ cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat.

Add the garlic and ginger.

Cook, stirring constantly, until fragrant, about 15 seconds.

Add the soy sauce mixture and bring to a boil.

Reduce heat to medium and cook all mixture for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Servings: 4

Tuesday, June 4, 2013

Baked Chicken Thighs and Legs with Garlic Marinade

Baked Chicken Thighs and Legs with Garlic Marinade
Recipe from: livingthegourmet
Image Credit: Catherine
Baked Chicken Thighs and Legs with Garlic Marinade

“Taking on new tasks can be very intimidating.  I know.  However, it can also renew our faith.  Every new day is met with hope and a prayer.  Yet, one can reflect on the story of David and the challenges he met with courage and faith.  I don’t think too many in that crowds were betting on David, yet he rose to the occasion and came out a winner.” Catherine


6 chicken thighs and legs


1 onion sliced thin

4 cloves of garlic – chopped

½ cup fresh Italian parsley - chopped

½ teaspoon garlic powder

½ teaspoon salt

1 teaspoon sugar

¼ teaspoon black pepper

¼ teaspoon dried oregano

2 tablespoons of lime juice

2 tablespoons of olive oil


Combine all of the ingredients for the marinade and place the chicken legs and thighs in the 

Let this sit in the marinade for at least half and hour or longer.

Preheat Oven 350 degrees:

Place the chicken in a baking pan and bake for 45-50 minutes or until the juice from the thigh 
runs clear.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Fresh Fruit Plate with Yogurt Sauce

Fresh Fruit Plate with Yogurt Sauce
Recipe from: numerals
Image Credit: Numeals
Fresh Fruit Plate with Yogurt Sauce

“Fresh Seasonal fruit with a creamy yogurt sauce.  You can replace the orange juice with pineapple or Orange Peach Mango.  Really Great!” Numeals


2 pints strawberries - stems removed

3 oranges, peeled & sliced

1 pineapple, peeled & sliced or already prepared from the store

1 pint blueberries

4 kiwi fruit - peeled

Romaine/leaf lettuce

Orange (or Orange Peach Mango) Yogurt Sauce:

½ cup yogurt

½ cup orange juice (or)

½ to 1 teaspoon Stevia or Truvia, to taste


Mix ingredients until smooth.


Arrange fruits in sections on a platter lined with Romaine and/or leaf lettuce.

Have the serving bowl of sauce available to spoon over fresh fruit.

Read more and enjoy this amazing recipe and many more when visiting numerals

Monday, June 3, 2013

Cucumber Dill Yogurt Sauce

Cucumber Dill Yogurt Sauce
Recipe from: numeals
Image Credit: Robert Kindermann
Cucumber Dill Yogurt Sauce  

“Creamy, refreshing sauce. Great with fish (Rocks with Salmon) or as a vegetable dip. Also great on a tuna sandwich.” Numeals


½ cup peeled, seeded and finely chopped cucumber

½ cup fat free sour cream

½ cup fat free yogurt

3 teaspoons chopped fresh dill weed

2 teaspoons spicy mustard (Dijon)


Mix all ingredients in a medium sized bowl and serve. 

Refrigerate leftovers.

Read more and enjoy this amazing recipe and many more when visiting numeals

10 Minute Szechuan Chicken

10 Minute Szechuan Chicken

10 Minute Szechuan Chicken  


4 Chicken breasts, skinned and boneless

3 tablespoons Cornstarch

1 tablespoon Vegetable oil

3 Cloves garlic; minced

5 tablespoons Soy sauce (low salt)

1½ tablespoons White-wine vinegar

1 teaspoon Sugar

¼ cup Water

6 Green onions; cut into 1″ pieces

⅛ teaspoon Cayenne or to taste


Cut chicken (these are ½ breasts, as you buy them in the market) into 1½ inch cubes.

Lightly toss with cornstarch in bag to coat.

Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.

Add soy sauce, vinegar, sugar and water.

Cover and cook 3 minutes or until chicken is cooked through.

Add green onions and cayenne; cook uncovered about 2 minutes longer.

Read more and enjoy this amazing recipe and many more when visiting tinycooker

Sunday, June 2, 2013

Broccoli Beef Recipe

Broccoli Beef Recipe
Recipe from: steamykitchen
Image Credit: Jaden Hair

Broccoli Beef Recipe

“And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.” Jaden Hair


¾ pound flank or sirloin, sliced thinly across the grain

¾ pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced or smushed through garlic smusher

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade:

1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)

½ teaspoon cornstarch

⅛ teaspoon freshly ground black pepper

For the sauce:

2 tablespoons oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 tablespoon soy sauce

¼ cup chicken broth


Marinate the beef: Stir together the beef marinade ingredients in a medium bowl.

Add the beef slices and stir until coated.

Let stand for 10 minutes

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, 
about 2 minutes.

Drain thoroughly.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly 
evaporates upon contact.

 Add the cooking oil and swirl to coat.

Add the beef and immediately spread the beef out all over the surface of the wok or pan in a 
single layer (preferably not touching).

Let the beef fry undisturbed for 1 minute.

Flip the beef slices over; add the garlic to the pan and fry for an additional 30 seconds to 1 
minute until no longer pink.

Pour in the sauce, add the blanched broccoli and bring to a boil.

Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 

Read more and enjoy this amazing recipe and many more when visiting steamykitchen.

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