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Posted on: March 05, 2009
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Russian Tea

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  • 2 cups Tang
  • 1/2 cup instant tea
  • 1 package powdered lemonade mix
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon

Mix together well. Store in a covered jar, and use as you would instant tea.



Posted on: March 02, 2009
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Apple Iced Tea

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  • 4 tea bags
  • 4 cups boiling water
  • 2 cups apple juice
  • 1 tablespoon lemon juice
  • Sugar (optional or to taste)
  • Steep tea bags in boiling water for 5 to 10 minutes. Discard tea bags and add remaining ingredients. Chill.



    Posted on: February 13, 2009
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    Breakfast Cornmeal Cake

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    • 1 1/2 cups cornmeal
    • 1 1/3 all purpose flour
    • 2/3 cup sugar
    • 4 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 large egg, beaten with a fork
    • 1 large egg white, beaten with a fork
    • 1 1/2 cup buttermilk
    • 1/4 cup margarine, melted
    • 1/4 cup raspberry jam

    Combine first 6 ingredients in a bowl. Make a well in the center.

    Combine egg and egg white in a bowl. Add buttermilk and margarine. Pour mixture into the well of the dry ingredients. Stir until flour is moistened. Spread batter evenly in lightly greased 9 x 13 inch pan.

    Spoon jam, in 3 or 4 rows on top of the cornmeal batter, using 1 teaspoon per spoonful. Push jam slightly into batter. Bake at 375 degrees for 35 minutes or until wooden pick in center comes out clean.




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    Posted on: February 12, 2009
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    Stuffed Peppers

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    • 1/2 pound ground chicken or turkey
    • 1/2 cup finely chopped onion
    • 1/2 cup finely diced celery
    • 1 garlic clove, minced
    • 1 1/2 cups cooked brown rice
    • 7 1/2 oz tomato sauce
    • 1/4 teaspoon sugar
    • 1/4 teaspoon oregano
    • 1/4 teaspoon dried sweet basil
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 3 large peppers, halved lengthwise and seeds removed
    • 1 1/2 teaspoon chicken bouillon powder
    • 1/4 cup boiling water
    • 1 cup grated cheddar cheese

    Lightly grease non-stick skillet. Fry ground chicken, onion, celery and garlic for about 10 minutes until there is no pink in the chicken and vegetables are tender.

    Stir in rice, tomato sauce, sugar, oregano, basil, salt and pepper. Remove from heat.

    Divide chicken mixture among pepper halves. Place in ungreased 9 x 13 inch baking dish. Cover with foil. Bake in 350 degrees for about 45 minutes. Pepper should be tender and crisp.

    Sprinkle cheese over each pepper and melt.



    Posted on: January 29, 2009
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    Ham leftovers with spaghetti squash

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    • 1 cooked spaghetti squash (see recipe)
    • 4 tbsp butter
    • 1 tsp minced garlic
    • 1 1/2 cups cubed ham
    • 2 cups cooked green peas
    • 3/4 cup light cream
    • 1/4 cup grated Parmesan cheese
    • 2 tbsp chopped parsley
    • 1/2 tsp each of salt and pepper
    • 1/4 cup chopped pimientos

    In a large saucepan, melt butter over low heat. Add garlic and cook for about two minutes until golden. Increase heat to medium, stir in ham and peas and cook for another minute. Stir in the rest of the ingredients and heat thoroughly but do not boil. Add in spaghetti-like strands of squash and toss well. Spoon mixture into the squash shells to serve.



    Posted on: January 28, 2009
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    Spaghetti Squash

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    • 1 spaghetti squash

    Cut spaghetti squash in half lengthwise. Put on baking sheet and cover with foil. Bake on 350 degrees for about an hour. Check until fork tender. Pour off water, remove seeds and tough strings. Using a fork, scrape spaghetti-like strands into a large mixing bowl. Serve with a tomato sauce or other pasta type topping.




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    Posted on: January 17, 2008
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    Glorious Stew Recipe

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    Glorious Stew Recipe

    • 2 lbs lean stewing beef
    • 3 tbsp fat
    • 3 tbsp flour
    • 1 tsp salt
    • 1/8 tsp pepper
    • 1 oxo onion cube
    • 12 small whole onions
    • 1 beef cube
    • 1 clove garlic, crushed
    • 1 bay leaf
    • 2 sprigs parsley
    • 3 large carrots, cooked and cut in 1 inch pieces
    • 1 lb whole mushrooms, sauteed
    • 1 cup frozen peas
    • 1 oxo beef cube, dissolved in 1 cup boiling water

    Brown meat in fat, remove meat, stir in flour and seasoning. Gradually stir in oxo cubes, dissolved in boiling water, stir until smooth. Add onions, garlic, bay leaf, parsley and meat. Cover and simmer until meat is tender, (about 3 hours). Add carrots and mushrooms last 20 minutes of cooking time and peas last 10 minutes of cooking time.



    Posted on: January 09, 2008
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    Fried Rice Recipe

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    Fried Rice Recipe

    • 1/2 cup ham (diced)
    • 2 eggs (beaten)
    • 2 tbsp green peas
    • 2 tbsps chopped green onions
    • 8 tbsp oil
    • 6 cups cooked rice
    • 1 tsp salt
    • 1 tsp dark soya sauce
    • 1/2 tsp wine (chinese)

    Heat 2 tsp oil in wok. Pour in the beaten egg & stir quickly. Remove egg from wok. Cut egg into small pieces. Heat another 3 tbsps oil in wok, fry the green onions & cooked rice, mix well. Sprinkle salt & wine on rice. Reduce heat and add the other already cooked ingredients, mix well. Ready to serve.