Friday, September 30, 2011

19 Jul, Cherry T and Bacon salad

Cherry T and Bacon salad
Serves: 6-8

1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 Tbsp tarragon vinegar
2 Tbsp olive oil
1/4 tsp salt
1 Tbsp fresh basil, mincing
6 leaves of romaine lettuce
2 Tbsp chives, chopped

Wash, stem and dry tomatoes.

Cook bacon until very sharp; thoroughly drain on paper towels.

Mix mayo, vinegar, olive oil, salt, basil. and pour over tomato crumble bacon over all, and stir coat tomatoes with a dressing.

Serve on Lettuce leaves, sprinkled with chives.

Serve at once, or refrigerate until ready to serve.

Thursday, September 29, 2011

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Wednesday, September 28, 2011

Tomato and Cucumber Salad

Tomato and Cucumber Salad
Serves 4

1 cucumber, halved, tylosinets and cut into 1-inch pieces
3 cups Italian plum tomatoes, quartered
1/4 cup chopped red onion
3 Tbsp chopped fresh Italian parsley
1 Tbsp finely chopped green pepper
1/4 cup fresh lemon juice
3 Tbsp olive oil

Mix cucumber, tomatoes, onions, parsley and pepper together. Toss with lemon juice and olive oil. Let sit for 15 minutes before serving so that the variants can mix a bit. Add salt to taste if you must.

Tuesday, September 27, 2011

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Monday, September 26, 2011

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Sunday, September 25, 2011

Green Salad with Orange Vinaigrette Dressing

Green Salad with Orange Vinaigrette Dressing
Serves 4

2 Tbsp white wine vinegar
2 Tbsp orange juice
Zest of one orange
1 tsp sugar
1/2 tsp salt

4 cups grated romaine salad
4 cups spring mix
1 8-oz can mandarin oranges, drained

Whisk dressing ingredients together, throw with the Greens, mandarin oranges, arrange on each plate and serve.

Saturday, September 24, 2011

Green Rice with Chicken and Avocado

Green rice with chicken and Avocado
Serves 4

1 and 1/2 cups cooked rice
1 (l5oz) can rinsed cannelini beans
1 cup chopped tomato
1 cup shredded lettuce
1/4 cup chopped fresh coriander
3 Tbsp vinaigrette salad dressing, divided
1 and 1/2 cups cooked chicken, diced
1 ripe avocado, halved and length unit

In a large bowl, combine first five ingredients and half of salad dressing; throw and arrange on a plate of salad.

In the same dish, combine chicken, avocado and the remaining half of the dressing. Spoon over rice salad and serve.

Friday, September 23, 2011

Chicken Chow Mein Summer Salad

Chicken Chow Mein summer salad
Serves 4

12 oz bag broccoli slaw
8 Tbsp poppy seed dressing
1 b. p. chicken breast, chopped
1 1/2 cup fried chow mein noodles

Saute chicken breast.

Mix broccoli slaw and dressing in a bowl and stir.

Toss broccoli slaw mixed with chicken and chow mein noodles. Serve.

Thursday, September 22, 2011

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Wednesday, September 21, 2011

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Tuesday, September 20, 2011

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Monday, September 19, 2011

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Sunday, September 18, 2011

Goat Cheese and Arugula Walnut Salad

Goat cheese and Arugula Walnut salad
Serves 4


1 Tbsp chopped Shallot
1/2 Tbsp chopped garlic
1 Tbsp tomato Paste
1/2 cup sun-dried tomatoes
1/4 cup sherry vinegar
1 Tbsp Dijon mustard
1 cup canola oil

3 bunches arugula
1 head radicchio
2 heads Endive
1/2 c. toasted walnuts
1/2 c. dried cherries
2 Ib crumbled goat cheese.

For Dressing: mix the first 6 ingredients in a food processor. When well mixed, begin slowly add oil to the mixture, while food processor running, mix well. Strain mixture and set aside.

For the salad: combine all ingredients and drizzle with salad dressing. So quick. So good.

Saturday, September 17, 2011

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Friday, September 16, 2011

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Thursday, September 15, 2011

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Wednesday, September 14, 2011

Three Bean and Salmon Salad

Three Bean and Salmon Salad
Serves 4

1 can (15 oz) salmon
8 oz tender Green beans, halved
1 cup canned cannelini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
cucumber; chopped in pieces
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful of young people. fresh spinach leaves

3 Tbsp olive oil
2 Tbsp lemon juice
2 tsp grainy mustard
Salt and freshly ground black pepper

Drain and chunk salmon, remove any skin or bones. Cover and set aside.

Cook Green beans in lightly salted boiling water for 4-5 minutes, until just tender. Rinse with cold water and drain well.

Transferring to your salad bowl, add the cannellini and pinto beans, cucumber, tomatoes, green onions and spinach.

Then bride together to mix. Add salmon pieces and throw again carefully, so you don t ends with shredded salmon.

Now make the dressing, mix of olive oil, lemon juice and mustard. Season with salt and pepper. Pour over the salad just before serving, disavowing very gently to combine.

Tuesday, September 13, 2011

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Monday, September 12, 2011

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Sunday, September 11, 2011

Spinach Salad with Bacon

Creamy Spinach Salad with Bacon
Serves 4

4 bacon slices, crumbled
1 small garlic clove
2 Tbsp and topped with extra-virgin olive oil
2 Tbsp sour cream
2 Tbsp fresh lemon juice
1 tsp Brown or white sugar
1/2 lb baby spinach
1/4 cup coarsely grained grated Parmesan cheese (1 oz)

Fry, bake or delete bacon until crisp and drain on paper towels. Or buy the pre-cooked bacon and crumble it.

While bacon cooking, bluntly garlic and mash it into a paste with a pinch of salt.

Whisk garlic paste along with the next 4 ingredients in a large bowl and season with saltand pepper. Add spinach, tossing and shaking bacon and Parmesan cheese over it.

Saturday, September 10, 2011


Makes 20

3 Tbsp unsweetened cocoa1 Tbsp butter1 (14 oz) can sweetened condensed milk

In a medium brade forehead over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes.

Remove from heat, let rest in your freezer until cool enough to handle, and then form into small balls and eat at once or chill until serving.


Friday, September 9, 2011

Thick Tomato Spread for Bread

Thick tomato spread for bread
Serves 6 to 8

1 14 oz can crushed tomatoes in tomato pulp, puree
1/4 cup of dried tomatoes in oil, chopped
2 tsp olive oil
1 clove garlic, finely mincing
1/4 cup chopped onions
2 Tbsp each tomato Paste and punishment beatings cream
Freshly ground pepper
2 Tbsp fresh basil, finely mincing (or 1 Tbsp dried)

Saut onions and garlic in oil until translucent; Add diced tomatoes, tomato pulp, puree of dried tomatoes including, mincing and tomato paste. Cook until vegetables soften.

Stir in the cream and process with your processor or blender until you achieve a thick, spreadable consistency. Stir in fresh basil and refrigerate until ready to serve.

Thursday, September 8, 2011

Quick Beef Goulash

Quick beef goulash
Serves 4-6

1 and 1/2 cups uncooked spiral pasta
1 lb beef SIRLOIN steak, cut into 1/8-inch-thick strips
1 Tbsp vegetable oil
1 each medium onion and green pepper, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 and 1/2 cups water
1 cup reduced-sodium beef broth
2 tsp each red wine vinegar and paprika
1 tsp sugar
1/2 tsp each salt, pepper and caraway seeds
2 Tbsp all-purpose flour
1/4 cup cold water

Cook pasta according to package directions.

In a large nonstick skillet, in the meantime stir-fry beef in oil 4-5 minutes until the meat is no longer pink. Add onion and green pepper; Cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and herbs. Bring to boil. Reduce heat; cover and simmer for 15 minutes.

Combine flour and cold water in a small bowl until smooth. Add to skillet, bring to a boil; Cook and stir for 2 minutes or until thickened. Drain the pasta; stir in beef mixture.

Wednesday, September 7, 2011

Fantastic Southwest Salad

Fantastic Southwest Salad
Serves 6-8

8 cups coarsely grained torn Romaine Salad
8 large eggs, hard-boiled, sliced when cool
2 pints cherry tomatoes, halved; 8 saved the whole for garnish
2 cans (11 oz each) whole kernel corn, drained
1 can (16 oz) black beans, rinsed and drained
1/2 cup thinly sliced scallions
2 ripe Haas Avocados, peeled, cut into 1/2-inch chunks, and then tossed with 1 Tbsp lime juice


1 and 1/2 cups reduced fat mayonnaise
2/3 cup bottled chunky salsa
2 Tbsp freshly squeezed lime juice
1/2 tsp each ground cumin and chili powder
1 and 1/4 cups of coriander leaves, finely chopped


pitted ripe olives, cherry tomatoes and shredded Cheddar cheese

Easy pack lettuce at the bottom of a transparent 6-quart serving bowl with even pages (or two 2 and 1/2-to 3-quart bowls).

Stand a number of egg slices around the side of the bowl (s). Define the remaining egg slices evenly over lettuce, then top with a layer of cherry tomatoes.

In a medium sized bowl, stir corn, black beans and scallions are mixed and spoon over the tomatoes. Top with avocado chunks.

Put the dressing ingredients in the same bowl and stir until well mixed, then spread evenly over avocado layers to the edges of the bowl.

To serve: relentlessly with olives, tomatoes and cheese. Toss salad mixing layers.

Tuesday, September 6, 2011

Green Bean and Whole Grain Penne Salad

Green Bean and whole grain Penne Salad
Makes 16 side-dish servings

1 and 1/2 lb Green beans, trimmed, cut to 1 and 1/2-lengths
16 oz whole-grain Penne or any short pasta
1/2 cup mayonnaise
about 1/3 lb Roquefort cheese
2 bsp red wine vinegar
3 bsp flat-leaf parsley and chives, both finely chopped
5 thick sliced bacon, crisp and crumbled
1/2 tsp each salt and freshly ground black pepper

Bring 2 large pots salted water to a boil.

Prepare a big bowl of ice and cold water.

In a pot, cook pasta until tender to bite, 9 to 12 minutes, or according to package directions.

Meanwhile in the other pot, cooked Green beans in 3 minutes; sinks and drop in ice water to stop them cooking.When finished, drain and rinse the pasta products in very cold water until completely cool.

In a food processor, pulse mayo, Roquefort and vinegar until combined but still a little lumpy.

Finally, in a large salad bowl, throw everything together until the pasta is well coated. Want a checklist?: pasta, Green beans, Roquefort sauce, parsley, chives, bacon, salt and pepper. Done!

Monday, September 5, 2011

Lebanese Style Kibbee

Lebanese Style Kibbee
Serves 4

1/2 cup each bulgur and hot water
1/2 tsp dried mint
1/4 tsp each ground allspice and ground black pepper

1/8 tsp ground cinnamon
1/4 tsp salt
1 onion, minced
2 Tbsp chopped fresh parsley
1 lb ground lamb
2 Tbso pine nuts

Preheat the oven to 400F. Grease an 8 inch square baking dish.

The release date of bulgur in hot water until the bulgur expands and cools slightly, about 8 minutes.

Meanwhile, combine the next 7 ingredients in a bowl and place in the food processor.

Add the bulgur and process about one minute.

Divide the mixture, layering one half in the baking dish. Shake on pine nuts, and layer the remaining Lamb on top, patting fast.

Cut into kibbee in 1 and 1/2 inch squares, and Bake until the internal temp reaches 160F, about 25 minutes.

Sunday, September 4, 2011

White Beans and Chile Shrimp Salad

White Bean and Chile Shrimp Salad
Serves 4

1/2 cup canola oil
1 dried medium habanero chile (or Sabrina)
1 lb medium shrimp, peeled and deveined
Coarse salt and freshly ground pepper
2 lemons, very thinly sliced
2 bunches arugula (around 8 oz each)
1 jar (about 1 lb) large white beans, drained and rinsed
And topped with extra-virgin olive oil

Heat rapeseed oil in a medium skillet over high heat. Add chile; Cook, stirring oc casionally until fragrant, 2 to 4 minutes-not to inhale pepper essence, and if the oil begins to smoke, remove the pan from heat and let cool slightly. Use a slot ted spoon, remove chile and discard.

Reduce heat to medium. Add shrimp and l/2 teaspoon salt to oil; season with pepper. Cook, stirring occasionally, for 2 minutes. Add lemon slices. Cook, stir ring occasionally, until the shrimp are bright pink and cooked through, about 2 to 4 minutes more. Remove from heat and set aside.

Evenly divide arugula among 4 plates. Spoon 1/2 cup beans on each plate, divide shrimp and lemon slices evenly among plates and drizzle with oil from skillet. Season with salt and pepper and serve with a good olive oil.

Saturday, September 3, 2011

19 Jul, Waldorf salad

Waldorf salad
Serves 4

You might think, being named after a $ 400 + per night hotel this salad would have animal ingredients, would you?

Well, should this salad for four coming on around 50 cents. I do not believe that you cannot get a glass of tap water on the Towers.

1/2 cup mayo or other dressing
1 Tbsp lemon juice
1 Tbsp milk
2 medium eating apples, chopped (2 cups)
3 ribs crisp Celery, chopped (1 cup)
1/3 cup walnuts, chopped coarsely grained
More salad leaves (bibb, leaves or Boston).

Mix mayo or dressing, lemon juice and milk in a salad bowl.

Since you don't concoct goods, also fine, I would use a coke or good parking position the knife for cutting up here. You will really bite little pieces of apple and Celery and walnut pieces should not be small.

Stir in remaining ingredients and serve on or next to several lettuce leaf-on plates, of course. But you knew that.

Friday, September 2, 2011

Sour Cucumber with Fresh Dill

Sour cucumber with fresh dill
Serves 4

2 small seedless cucumbers. thinly sliced
3 onions, thinly sliced
5-6 Tbsp cider vinegar
2 3 Tbsp chopped fresh dill

Combine together in a large mixing bowl, thinly sliced cucumbers and thinly sliced onions. Season with salt and the bride together until thoroughly combined. Allow the mixture to rest in 5 1O minutes.

Add apple cider vinegar, 2 3 Tbsp water and Dill to the cucumber and onion mixture. Throw it all together until well combined. Chilling in the refrigerator for a bit or serve immediately.

Thursday, September 1, 2011

Quinoa Cookies

Quinoa Cookies
Makes 20-24 cookies per lot

1 cup brown rice flour and quinoa flakes
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp each salt and xanthan gum
1/2 cup each unsweetened shredded coconut and agave nectar
1/3 cup of coconut oil, liquid
1/4 cup unsweetened apple sauce
1 Tbsp of pure vanilla extract
1/2 cup raisins

Preheat the oven to 350F.

In a large mixing bowl, combine flour, quinoa flakes, cinnamon, salt, baking soda, xanthan gum and coconut. Add coconut oil, coconut nectar, apple sauce and vanilla and stir gently to incorporate and then use the hands to form ingredients in a cookie dough. The dough must be slightly sticky but workable. Add Cranberries/raisins and fold in with hands.

Takes large tablespoonfuls of dough at a time, work the dough with hands to form evenly between large balls. Place on parchment or silpat-lined cookie sheet a few inches from each other and slightly Flatten with Palm, creating evenly-shaped round cookies. Bake into the fat phase oven 15 minutes (longer for a cris pier edge), or until the bottom of the cookies are golden brown.

Gently remove cookies immediately to wire rack to cool. Cookies will harden a little more as they cool, but should still remain soft and chewy.