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SMURFET78
Posts: 55
10/8/12 11:27 A

Minutes to Prepare: 30Minutes to Cook: 30Number of Servings: 1
Ingredients
Eggplant, 250 grams
Tomatoes, red, ripe, raw, year round average, 4 medium whole (2-3/5" dia)
Onions, raw, 1 medium (2-1/2" dia)
Ground beef, lean, 50 grams
Olive Oil, 1 1tsp
Mozzarella Cheese, whole milk, 100 grams
Tips
Directions
gril the eggplant cut the onion and fried it with the olive oil till get blond then add the meat then cut the tomato to big cube add them to the meat and the onion with one cube of magi plus one cup of water put all the ingredients in the oven for 15 minutes then add the cheese
Serving Size: 2-cup
Number of Servings: 1





VELVETLADY1950
SparkPoints: (56,173)
Fitness Minutes: (11,268)
Posts: 12,011
10/7/12 10:02 P

Witches Brew

Ingredients
• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice sweetened with fruit juice
• 2 envelopes unflavored gelatin

• 2 liters ginger ale Diet or Organic. (I make my own ginger ale out for fresh ginger, seltzer and blue agave)
• 2 liters sparkling apple cider (non-alcoholic)
• Real fruit leather and cut out snakes
Directions
1. To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
4. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with snakes.




VELVETLADY1950
SparkPoints: (56,173)
Fitness Minutes: (11,268)
Posts: 12,011
10/7/12 10:01 P

Sage Dressing

3 cups fresh mushrooms, sliced
1 10oz. package French-style string beans, thawed and finely chopped
1 cup diced celery
2 T. dehydrated onion flakes
2 cups chicken bouillon or broth
1 tsp. Sage
Freshly ground pepper, to taste
6 slices day- old bread, made into ½” cubes*
Preheat oven to 350 degrees
In medium saucepan, cook mushrooms, string beans, celery and onion flakes in broth until vegetable are tender and liquid has reduced to ½ cup
Add sage and pepper. Gently fold in bread and place in 2 ½ cup oven-proof casserole treated cooking oil spray. Cover and bake for 20 to 25 minutes, or until heated through.
For drier stuffing, remove cover for the last 5-7 minutes.




VELVETLADY1950
SparkPoints: (56,173)
Fitness Minutes: (11,268)
Posts: 12,011
10/7/12 9:58 P

HERE’S WHAT’S COOKIN!

Darcy’s
Zucchini Enchiladas

Sauce-Sauté
In 2 TB. Sp. olive oil, 1 chopped onion
1 bell pepper
2 cloves garlic till sauté, add
1 large can (15oz.)-Tomato sauce
1 large can tomatoes & liquid, stir in
1 bay leaf ½ tsp. Cumin
1 tsp. Basil ¼ tsp. Cayenne
½ tsp. Oregano 3-4 tsp. Chili powder
Twenty Minutes
1 dozen corn tortillas
6 sm. zucchini shredded about eight inches long
1 can (2 ¼ oz.) sliced olives (optional)
4 cups grated cheddar cheese

Prepare sauce
Dip each tortilla for less then 1 min in sauce,
Fill with 2 to 3 tablespoons cheese & ½ cup squash, olives

Arrange seam side down in ungreased pan
Spoon sauce over & remaining cheese

Bake 350 for 30 minutes Serve with sour cream
Serves 6 to 8
Try to find tortillas made with corn, lime, water or salt only
You can find goods ones at a health food store! Yummy!

You can replace the cheddar cheese with
1 cube of tofu, freeze and ring moisture out of after thawing
Crumble, and add 6 oz of grated farmer’s cheese.
A lot less fat. And they are good!

I make a double recipe and freeze them in glass dishes. they reheat in oven or micro wave. Never served these that everyone, even my brother that hates Zucchini loved them..

Edited by: VELVETLADY1950 at: 10/7/2012 (22:00)


SMURFET78
Posts: 55
10/3/12 3:10 P

Hey
I'm enjoying cooking it's a great habit



STELLASMYBEBE
Posts: 869
10/1/12 10:25 A

Welcome!



YOJULEZ
SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
9/30/12 11:41 P

Geeze, coolest job ever :) I'd love to be a cookbook reviewer!



SNOOPY1960
Posts: 1,680
9/30/12 10:52 P

Wow, you must have an extensive recipe file !!
Please share......



1PARTICULARHRBR
SparkPoints: (113)
Fitness Minutes: (0)
Posts: 4
9/25/12 8:03 P

Looking forward to great recipes my whole family will enjoy! I'm a food writer and cookbook reviewer for a major newspaper so I have access to lots of recipes, though not always healthy!Can't wait to see what everyone shares!



 
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