Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, January 13, 2012
Recipe Analyzer
Analyze your recipes here. Just enter all the ingredients and number of servings and get your grade. Each ingredient receives and individual grade and an overall grade is given for the whole recipe. If you realize something is not good you can make substitutions to improve. Check it out.
Wednesday, July 29, 2009
Raspberry-Orange Sherbet
This isn't necessarily healthy, but I guess it's better than yummy ice cream and it's a recipe I want to use later and want to store it somewhere...
In a food processor, combine:
one 12-once package unsweetened frozen raspberries
1/2 cup milk (skim)
1/2 cup orange juice
1/4 cup sugar (will try less sugar)
1 teaspoon vanilla extract.
Puree until smooth. Transfer to a container and freeze until firm, at least 30 minutes or up to 1 hour.
Taken from Robin Rescues Dinner by Robin Miller
In a food processor, combine:
one 12-once package unsweetened frozen raspberries
1/2 cup milk (skim)
1/2 cup orange juice
1/4 cup sugar (will try less sugar)
1 teaspoon vanilla extract.
Puree until smooth. Transfer to a container and freeze until firm, at least 30 minutes or up to 1 hour.
Taken from Robin Rescues Dinner by Robin Miller
Thursday, July 23, 2009
Grilled Chicken with Almond Raspberry Relish
I received this recipe in my inbox today and it sounded so good I had to share it. Almonds are the best! Go to AlmondBoard.com for even more simple recipes.
Grilled Chicken with Almond Raspberry Relish
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice
For almond and raspberry relish:
1/2 pint raspberries, divided
1/2 teaspoon lime juice
1/2 teaspoon finely minced or pressed garlic
1 teaspoon honey
1/8 teaspoon salt
2 tablespoons vegetable oil
1/3 cup sliced California Almonds, roasted*
1/3 cup chopped scallions
Directions:
1. For chicken, season chicken with salt and pepper. Place in large zip-top plastic bag with olive oil, lime juice, and marinate in the refrigerator for 1-24 hours.
2. Preheat grill or broiler and cook chicken 3-4 minutes each side, or until cooked through.
3. For relish, combine about half of raspberries with lime juice, garlic, and honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy.
4. Taste and add more honey if mixture is too tart. Add salt with whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.
5. Sprinkle chicken with lime juice, top with relish and serve.
Makes 4 servings.
*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Copyright 2009 Almond Board of California. All rights reserved.
The Almond Board of California administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Established in 1950, the Almond Board's charge is to promote the best quality almonds, California's largest tree nut crop. For more information on the Almond Board of California or almonds, visit www.AlmondBoard.com.
Grilled Chicken with Almond Raspberry Relish
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice
For almond and raspberry relish:
1/2 pint raspberries, divided
1/2 teaspoon lime juice
1/2 teaspoon finely minced or pressed garlic
1 teaspoon honey
1/8 teaspoon salt
2 tablespoons vegetable oil
1/3 cup sliced California Almonds, roasted*
1/3 cup chopped scallions
Directions:
1. For chicken, season chicken with salt and pepper. Place in large zip-top plastic bag with olive oil, lime juice, and marinate in the refrigerator for 1-24 hours.
2. Preheat grill or broiler and cook chicken 3-4 minutes each side, or until cooked through.
3. For relish, combine about half of raspberries with lime juice, garlic, and honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy.
4. Taste and add more honey if mixture is too tart. Add salt with whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.
5. Sprinkle chicken with lime juice, top with relish and serve.
Makes 4 servings.
*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Copyright 2009 Almond Board of California. All rights reserved.
The Almond Board of California administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Established in 1950, the Almond Board's charge is to promote the best quality almonds, California's largest tree nut crop. For more information on the Almond Board of California or almonds, visit www.AlmondBoard.com.
Tuesday, October 14, 2008
Southwestern Chicken Vegetable Soup
I found this recipe in a little book called 50 Ways to Pamper Yourself. Since this is officially the cold and flu season it might come in handy for someone. I haven't tried it yet, but plan to when the whether cools down - it was in the 80s here today. I will definitely be adding some chicken breast to my soup.
A very warming, spicy soup that serves up immune-boosting nutrition and opens sinus and bronchial passages, allowing for freer breathing. Try to use organic ingredients. This soup freezes well, and the recipe makes approximately 15 cups.
1 medium size white onion, diced
20 cloves garlic (not elephant garlic), minced
2 celery stalks, sliced very thin
8 cups homemade chicken stock
3 carrots, sliced very thin or cubed
2 medium-size potatoes, cubed
1 tbsp. fresh lemon juice
1/2 tsp. cayenne pepper powder or 1 habanero pepper, diced and seeded
1 tbsp. fresh parsley, minced
2 tsp. fresh cilantro, minced
1 bay leaf
Salt, pepper, oregano, savory, rosemary, or thyme to taste
In a 4-quart stock pot, saute the onion, garlic, and celery in olive oil until transparent. Add the remaining ingredients and bring to a boil. Reduce the heat, and then cover and simmer for an hour. Eat a bowl whenever you feel the need for feasting and fortification.
(taken from - 50 Ways to Pamper Yourself by Stephanie Tourles page 67 - Copyright 1999 by Storey Communications, Inc.
A very warming, spicy soup that serves up immune-boosting nutrition and opens sinus and bronchial passages, allowing for freer breathing. Try to use organic ingredients. This soup freezes well, and the recipe makes approximately 15 cups.
1 medium size white onion, diced
20 cloves garlic (not elephant garlic), minced
2 celery stalks, sliced very thin
8 cups homemade chicken stock
3 carrots, sliced very thin or cubed
2 medium-size potatoes, cubed
1 tbsp. fresh lemon juice
1/2 tsp. cayenne pepper powder or 1 habanero pepper, diced and seeded
1 tbsp. fresh parsley, minced
2 tsp. fresh cilantro, minced
1 bay leaf
Salt, pepper, oregano, savory, rosemary, or thyme to taste
In a 4-quart stock pot, saute the onion, garlic, and celery in olive oil until transparent. Add the remaining ingredients and bring to a boil. Reduce the heat, and then cover and simmer for an hour. Eat a bowl whenever you feel the need for feasting and fortification.
(taken from - 50 Ways to Pamper Yourself by Stephanie Tourles page 67 - Copyright 1999 by Storey Communications, Inc.
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