Tuesday, July 30, 2013

Berry Good Yogurt Smoothies - Tart and Sweet

Berry Good Yogurt Smoothies - Tart and Sweet
Recipe from: numeals
Image Credit: Numeals
Berry Good Yogurt Smoothies - Tart and Sweet

This is a great recipe that mixes the best of fruits with the creamy texture of yogurt.” Numeals

Ingredients:

1 cup yogurt (any flavor, but vanilla is a good base)

1 cup apple juice

½ cup blueberries

½ cup strawberries

½ cup raspberries

½ large banana or 1 small

2 cups of ice

Directions:

Combine all of the above and blend until smooth.

Serves: 2

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



Better Multigrain Bread

Better Multigrain Bread
Recipe from: makebetterfood
Image Credit: Kevin
Better Multigrain Bread

“As much as I love whole wheat bread, sometimes it can taste a little too one-dimensional. This recipe takes the nutritional value of whole wheat bread and boosts the flavor with five to seven different whole grains that provide a depth of flavor. The addition of sunflower seeds provides a welcome (but not overpowering) crunch and burst of nutty flavor. This bread makes incredible toast and is a great-tasting replacement for white bread on almost any sandwich.” Kevin

7 ounces 7-grain (or 5-grain) hot cereal mix (about 1 ¼ cups)

22 ounces boiling water (2 ¾ cups)

In a large bowl, combine multi grain cereal mix with boiling water. Stir to combine and let sit until fully absorbed and room temperature, about 1 hour.

4 tablespoons honey

4 tablespoons butter, melted

2 ½ teaspoons instant yeast

Add honey, melted butter, and instant yeast to bowl and stir with a wooden spoon or dough 
whisk to combine.

15 ounces all-purpose flour (3 cups)

7 ½ ounces whole-wheat flour (1 ½ cups)

Add flour to bowl and mix well with a dough whisk until incorporated.

Stir well with a dough whisk until a rough ball of dough starts to forms, about 2 minutes. The 
dough will be rough and sticky.

Cover bowl with plastic wrap and let rest for 20 minutes to allow water to absorb with flour.

1 tablespoon table salt

Add salt to dough and knead well to combine. Turn dough out onto a lightly floured surface and 
knead by hand until smooth, about 10 minutes. The dough should be moist and tacky. If the 
dough sticks too much to your hands or the surface, add additional flour in tablespoon 
increments.

¾ cup unsalted sunflower seeds

Once dough is smooth, coat dough with sunflower seeds and knead for an additional minute 
until fully incorporated.

Rising:

By hand, form dough into a ball by flattening dough and folding the four corners into the middle 
of the dough. Flip over and shape into a disc.

Cooking spray:

Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn 
several times to lightly coat dough.

Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, 
about 1 hour.

Forming Loaves:

Once dough has doubled in size, punch down and separate into two pieces using a pastry 
blade or a knife.

On a clean work surface, gently stretch and press one piece of dough into a rectangle about 13 
to 15 inches long and 7 to 9 inches wide. Starting from one of the smaller edges, roll the dough 
tightly onto itself to form a spiral, cylinder shape. Turn dough seam side up and pinch it closed.

Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four 
sides of pan.

Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, about 40 
minutes.

Baking:

4 cups water

Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position 
second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 
375°F.

Remove plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated water 
into empty loaf pan or oven pan and close oven door. Bake until instant-read thermometer 
inserted at angle from short end just above pan rim into center of loaf reads 200°F, about 40 to 
50 minutes.

Remove bread from pan immediately and transfer to a wire rack. Let cool completely to room 
temperature, about 4 to 6 hours. Slice and serve.

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


Sunday, July 28, 2013

Better Sandwich Bread

Better Sandwich Bread
Recipe from: makebetterfood
Image Credit: Kevin
Better Sandwich Bread

“I've been making two loaves of this bread every week for over a year. It is the best white bread we've ever had. It makes amazing toast, great sandwiches, and incredible French toast. It can be a little tricky the first time you make it, but don't give up - it's well worth the effort.” Kevin

2 pounds 12 ounces bread flour (about 7 cups)

1 ounce table salt (about 4 teaspoons)

Using a kitchen scale, measure flour and salt into a large bowl. Mix together using a dough 
whisk.

2 cup milk

Warm milk by microwaving until around 110°F, about 1 minute and 15 seconds on high.

Pour milk into a separate medium sized bowl.

4 tablespoons unsalted butter, melted

Melt butter in microwave, about 30-45 seconds on high. Add to milk.

⅔ cup warm water

⅓ cup honey

4 ½ teaspoons instant yeast

Add water, honey, and instant yeast to bowl with milk. Stir well to combine.

Pour in about ⅓ of the wet mixture into the flour. Mix well with a dough whisk until incorporated. 
Pour in another ⅓ of the liquid, stir, and repeat until incorporated.

Knead By Hand:

Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean 
work surface and knead by hand until dough is smooth and satiny, about 8 to 10 minutes.

Or Knead with Stand Mixer:

If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place 
half of the dough in the bowl of a stand mixture and mix until dough is smooth and satiny, 
stopping machine two or three times to scrape dough from hook if necessary, about 10 
minutes.

Remove dough from mixer and place onto a lightly floured work surface. knead remaining half 
of dough.

Rising:

By hand, form dough into a ball by flattening dough and folding the four corners into the middle 
of the dough. Flip over and shape into a disc.

Cooking spray:

Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn 
several times to lightly coat dough.

Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, 
about 1 hour.

Forming Loaves:

Once dough has doubled in size, punch down and separate into two pieces using a pastry 
blade or a knife.

On a clean work surface, gently stretch and press one piece of dough into a rectangle about 13 
to 15 inches long and 7 to 9 inches wide. Starting from one of the smaller edges, roll the dough 
tightly onto itself to form a spiral, cylinder shape. Turn dough seam side up and pinch it closed.

Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four 
sides of pan.

Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 
minutes.

Baking:

3 ½ cups water

Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position 
second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 
350°F.

Remove plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated water 
into empty loaf pan or oven pan and close oven door. Bake until instant-read thermometer 
inserted at angle from short end just above pan rim into center of loaf reads 195°F, about 50 to 
55 minutes.

Remove bread from pan immediately and transfer to a wire rack. Let cool completely to room 
temperature, about 4 to 6 hours. Slice and serve.

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


Quick Frozen Yogurt Pie

Quick Frozen Yogurt Pie
Recipe from: numeals
Image Credit: Numeals
Quick Frozen Yogurt Pie

“This Pie is awesome!  Just about any flavored Yogurt works! Invest in a yogurt make and make homemade yogurt.  It gives you a chance to play with flavors and combinations, saves money and is really fun” Numeals

Ingredients:

2 8 oz containers of flavored yogurt

1 9 oz container fat free or light Cool Whip, thawed

1 graham cracker pie crust

Raspberry preserves (optional)

Directions:

Fold yogurt into Cool Whip, blend well.

Spoon into crust.

Top with Raspberry preserves if desired.

Freeze until firm (4 hours - up to 24).

Move to refrigerator 30 minutes before serving.

Store leftover pie in freezer.


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

Saturday, July 27, 2013

Stars and Stripes

Stars and Stripes
Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour
Stars and Stripes  

“Here's our salute to July 4th, and all the spirit and pride that it brings out in us.  This recipe takes a little bit of effort, but if you're having company over for the 4th, this patriotic palate pleaser is sure to impress, and will have your guests bragging on you for months.  Give it a shot, the Stars & Stripes.” hamptonroadshappyhour

Ingredients:

4 ounces Light Rum

2 cups Piña Colada mix (Master of Mixes works well)

1.5 ounces of Grenadine (or any red mixer)

2 ounces of any blue mixer (Blue Curacao or Blueberry Schnapps)

Ice

Directions:

Pour the rum, Piña Colada mix, and ice into a blender. 

Blend on high until you achieve the consistency you like. 

Next, pour ⅔ of that mix into a container and set it in the freezer. 

With the remaining third, add your red mixer and blend well. 

Pour your new red frozen mixture into your drinking glasses so that they are about a third full, 
and set them in the freezer.

After about 10 minutes, ladle half of the original white mix over the red mix. 

Your glasses are now ⅔'s full with red on the bottom and white in the middle. 

Set your glasses back in the freezer and put the last third of your original mix back into your 
clean blender and add the blue mixer. 

Blend, and then ladle this into your glasses for the top layer. 

It takes a little effort, but the result is certainly worth it. 

Basically, you end up with a layered, red, white, and blue Piña Colada. 

Add a straw and serve with pride. 

Enjoy!

Please, always drink responsibly.


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

Baked Taco Lasagna

Baked Taco Lasagna
Recipe from: livingthegourmet
Image Credit: Catherine
Baked Taco Lasagna

“There is much comfort in the familiar; I myself am a creature of habit.  Sometimes our lives bring us to a corner that is unknown and unfamiliar, our foot trembles as we dare to step off the pavement and on to a new road.  Life will do this to us; it is like the rug has been torn out from under us.  Yet, we take a deep breath and know that the Lord is in control and suddenly our sea is calmed; our destination is still unknown but we know that He is leading us to calmer seas with each day.” Catherine

Ingredients:

1 ½ lbs. ground beef

29 oz. can dice tomatoes

29 oz. can black beans

½ large onion – sliced

1 bell pepper – sliced

4 cloves garlic – chopped

2 tablespoons olive oil

1 tablespoon balsamic vinegar

16 oz. cottage cheese

8 oz. cheddar cheese – shredded

Taco chips

Spices:

¼ tsp. turmeric

1 tsp. ground cumin

1 tsp. ground curry

1 tsp. garlic powder

1 tsp. salt

½ tsp. ground black pepper

½ tsp. red pepper flakes

½ tsp. dried oregano

Heat a medium sized frying pan; add the ground beef and sauté until the meat is cooked 
through; then set aside until you are ready to use.

Heat a large sauce pan (preferably cast iron) with the olive oil. 

Add the onion, bell pepper and garlic and sauté until the onion is transparent.

Add the diced tomatoes, drained beans, vinegar and the ground beef. 

Combine the spices in a small bowl and add to the beans.
Simmer on low for approximate 25 – 30 minutes.

Preheat Oven 325 degrees.

Place the cottage cheese in a food processor and process until smooth.

In a 9 x 9 pan place a layer of taco chips; top with a layer of cottage cheese, a layer of beans 
and finally the shredded cheese. 

Continue this process until the pan is filled, ending with the shredded cheese.

Bake for 25 – 30 minutes.

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


Tuesday, July 23, 2013

Country Whole Wheat Bread

Country Whole Wheat Bread
Recipe from: makebetterfood
Image Credit: Kevin
Country Whole Wheat Bread

“Unlike some whole wheat breads, this recipe bakes up into a soft, fluffy, slightly sweet whole 
wheat bread that's perfect for a sandwich or a piece of toast.” Kevin

1 pound 5 ounces all-purpose flour (about 3 ½ cups)

12 ounces whole wheat flour (about 2 cups)

6.5 ounces bread flour (about 1 cup)

½ cup sugar

4 ½ teaspoons instant yeast

2 teaspoons salt

In a large bowl combine flours, sugar, yeast, and salt. Stir with a dough whisk or wooden spoon 
until well combined.

2 cups warm water

2 eggs

¼ cup vegetable oil

In a separate bowl combine water, eggs, and oil. Beat well to combine.

Pour in about ⅓ of the wet mixture into the flour. Mix well with a dough whisk until incorporated. 
Pour in another ⅓ of the liquid, stir, and repeat until incorporated.

Knead By Hand:

Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean 
work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.

Or Knead with Stand Mixer:

If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place 
half of the dough in the bowl of a stand mixture and mix until dough is soft and smooth, stopping 
machine two or three times to scrape dough from hook if necessary, about 10 minutes.

Remove dough from mixer and place onto a lightly floured work surface. Knead remaining half 
of dough.

Rising:

By hand, form dough into a ball by flattening dough and folding the four corners into the middle 
of the dough. Flip over and shape into a disc.

Cooking spray:

Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn 
several times to lightly coat dough.

Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, 
about 1 hour.

Forming Loaves:

Once dough has doubled in size, punch down and separate into two pieces using a pastry 
blade or a knife.

On a clean work surface, gently stretch and press one piece of dough into a rectangle about 13 
to 15 inches long and 7 to 9 inches wide. Starting from one of the smaller edges, roll the dough 
tightly onto itself to form a spiral, cylinder shape. Turn dough seam side up and pinch it closed.

Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four 
sides of pan.

Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, about 1 
hour.

Baking:

3 ½ cups water

Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position 
second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 
350°F.

Remove plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated water 
into empty loaf pan or oven pan and close oven door. Bake until instant-read thermometer 
inserted at angle from short end just above pan rim into center of loaf reads 195°F, about 45 to 
55 minutes.

Remove bread from pan immediately and transfer to a wire rack. Let cool completely to room 
temperature, about 4 to 6 hours. Slice and serve.

Yields 2 loaves

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




Carolina Barbecue Sauce

Carolina Barbecue Sauce
Recipe from: theredheadedprincess
Image Credit: Jess
Carolina Barbecue Sauce

“This sauce is amazing on Carolina pulled pork! It's got a little kick but it's not overpowering...and definitely has that tang that Carolina BBQ is famous for. Hope y'all enjoy!” Jess

Ingredients:

3 cups apple cider vinegar

2 teaspoons salt

2 teaspoons cayenne pepper

1 tablespoon red pepper flakes

2 tablespoons brown sugar

3 tablespoons hot sauce (preferably Texas Pete)

1 teaspoon black pepper

2 tablespoons liquid hickory smoke

⅓ cup Worcestershire sauce

1 teaspoon garlic powder

Preparation:

All you have to do is mix it all together and store it.

Be sure and make it at least 24 hours ahead of time to let the flavors blend.

I poured it in these mustard and ketchup containers from Walmart for fewer than two dollars to 
make it easier for people to squirt the sauce on the barbecue.

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



Saturday, July 20, 2013

Sex On The Brain

Sex on the brain
Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Sex On The Brain

There is an old saying that men think about sex every seven seconds... Not true.  Though difficult to come up with a definitive answer, studies suggest that, on average, men think about sex 19 times a day, whereas the number for women is closer to 10 (your mileage may vary).  Of course, age, self image, relationship status, and whether the neighbor's bedroom curtains are open (ha ha), can all influence those numbers.  Addressing our cocktail, I'm not sure where it got its name, but judging by its somewhat muddled look, it would seem to be very appropriately named.  With Vodka, Midori, Peach Schnapps, and a few tasty mixers, we proudly present our featured cocktail... Sex On The Brain.  Cheers! hamptonroadshappyhour

Ingredients:

1 oz. Vodka

1 oz. Midori Melon Liqueur

1 oz. Peach Schnapps

2 oz. Pineapple Juice

2 oz. Orange Juice

.5 oz Grenadine

Cherry to garnish

Directions:

Add the ingredients, in the order listed above, and to an ice filled cocktail glass. 

You can stir it, but it looks nicer if you leave it as is. 

Garnish with a cherry, insert a straw, and enjoy some guilt-free... Sex On The Brain.  

Bottoms up!

Please, always drink responsibly.


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

Chicken Marsala

Chicken Masala
Recipe from: numeals
Image Credit: Numeals
Chicken Marsala

“A yummy chicken dish, which is quick and also versatile. Chop up your veggies before cooking the meat, to make it quicker.” Numeals

Ingredients:

4 skinless and boneless chicken breast halves (about 1 pound)

4 teaspoons vegetable oil

3 cups mushrooms, sliced

¼ teaspoon salt

¼ teaspoons freshly ground black pepper

¾ cup dry Marsala wine (or beef stock)

½ cup green onions, sliced

½ teaspoon dried sage, crushed

1 tablespoon water

1 teaspoon cornstarch           

Directions:

Tenderize breast halves by placing each between two sheets of plastic wrap then pound lightly 
using the flat side of a meat mallet until about ⅛” in thickness.

Heat 2 teaspoons of the vegetable oil in a large skillet over medium-high heat and cook 
mushrooms for 4 minutes or until tender.

Remove from heat and set aside.

Sprinkle the salt and pepper over the chicken.

Using the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat then add 
chicken and cook for about 2-3 minutes, turning once and no longer pink inside, cook longer if 
necessary to ensure doneness.

Remove cooked chicken and set aside.

In the same skillet, stir in the Marsala wine (or stock) to the leftover pan drippings, scraping up 
any browned bits then bring to a boil then reduce heat to medium.

Stir in cooked mushrooms, green onions and sage.

In a small bowl, combine water and cornstarch and mix thoroughly with a fork then add to the 
Marsala/Stock sauce.

Cook and stir until slightly thickened for about 1 minute.

Serve chicken topped with Marsala sauce and mushrooms.

Serve with a salad and brown rice to soak up the yummy sauce.

Can also be done with pork loin chops as well

Servings: 4

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



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