Saturday, November 26, 2011

Cake Recipes: Pumpkin Pie Cake I

1 (29 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk3 eggs1 cup white sugar2 teaspoons ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1 (18.25 ounce) package yellow cake mix1 cup butter1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Amount Per Serving  Calories: 215 | Total Fat: 10.9g | Cholesterol: 47mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Calories: 215

Total Fat: 10.9gCholesterol: 47mgSodium: 286mgTotal Carbs: 28.2g    Dietary Fiber: 1.4gProtein: 2.2g

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Thursday, November 24, 2011

Christmas Recipes: Alaska Salmon Bake with Pecan Crunch Coating

3 tablespoons Dijon mustard3 tablespoons butter, melted5 teaspoons honey1/2 cup fresh bread crumbs1/2 cup finely chopped pecans3 teaspoons chopped fresh parsley6 (4 ounce) fillets salmonsalt and pepper to taste6 lemon wedgesPreheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges. Amount Per Serving  Calories: 368 | Total Fat: 22.4g | Cholesterol: 91mg Powered by ESHA Nutrient Database

Alaska Salmon Bake with Pecan Crunch Coating

Servings Per Recipe: 6

Amount Per Serving

Calories: 368

Total Fat: 22.4gCholesterol: 91mgSodium: 353mgTotal Carbs: 15.9g    Dietary Fiber: 1.9gProtein: 26.2g


Saturday, November 19, 2011

Roast chicken with grapes

1 chicken roaster, about 4:56 pounds1 lemon, cut thin wedgesSalt and taste1 onion pepper, peeled, cut into eight large bunches of grape wedges1 seedless (about 3 cups) some sprigs of fresh rosemary, thyme, Sage and tarragon2 cups of white wine (can substitute chicken broth) olive oil
1 Let chicken rest at room temperature (70 F) for at least an hour so it is close to room temperature before roasting.
2 Preheat oven to 450 f. Pat dry chicken. Rub chicken inside and out with olive oil. Sprinkle inside and out with salt and pepper. Remove about a cup of grapes from their stems and cut in half. Insert the grapes in the cavity. Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs. It is not necessary to remove Rosemary from its stem. Add a few wedges of lemon to the cavity.

3 Lines to the bottom of a baking dish with sliced onion and lemon wedges. Place the chicken on a roasting rack on tray, on the top of the lemon wedges and onion, breast side down. (Alternatively you can place the chicken in the Pan, resting directly on onions, in which case the breast meat is stewing in fruit juices, roasting instead.)
Place the sprigs of herbs and lemon slices between the wings and body of chicken. Organize any remaining lemon wedges, grapes and herbs.

4 Roast to 450 F for 25 minutes. Then baste with a cup of wine and reduce the heat to 400 F. Bake for 30 minutes and baste with the 2° cup of wine. Cook for another 10-20 minutes (depending on the size of the chicken) until the juices Run clear (not pink) when a knife-tip is inserted into the thigh of chicken, or when the temperature reading to a meat thermometer inserted deep into the thigh, law 160 F.
5 Remove the roast from the oven and cover with foil. Let stand for 15 minutes. The internal temperature of the chicken will continue to rise.

6 Carve the chicken. Turn the chicken so that both maternal side on a carving Board. Before separating the leg (thigh and leg) from the body. Then cut the wings. Make a cut down the breast bone. Continue to cut on one side of the breast bone, the breasts away from the carcass, follow the curvature of the ribcage, as you cut cutting. Repeat the other side. Slice the breasts transversely to serve. Arrange the pieces on a platter, surrounded by grape and caramelized onions from the roasting pan. Pan sauce spoon over chicken pieces and serve.
Serve with rice or egg noodles.

Yield: Serves 4-5.

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Good Burger Burger:

1 pound ground beef chuck1/2 small yellow onion, finely chopped6 tablespoons Brown sugar1 teaspoon Cajun seasoning1 teaspoon garlic steak spoons powder2 sauce1/4 cup seasoned bread Italian crumbsPreheat an outdoor grill to high heat and lightly oil grating. In a medium bowl, mix the ground chuck, onion, sugar, Cajun Seasoning, garlic powder, steak sauce and Italian seasoned bread crumbs. Form the mixture into four hamburger patties. The prepared grill, cook 3-5 minute Burger on each side, or until desired doneness. Amount Per serving  Calories: 383 | Total: 20.8 g fat | Cholesterol: 81 mg Powered by ESHA Nutrient Database

Recipe For 4 doses:

Amount Per serving

Calories: 383

Total Fat: 20.8cholesterol: g 81: sodium mg mg 421total Carbs: 27.8 g dietary fiber: 0.7: protein g 21


Saturday, November 5, 2011

Pizza Recipes: Beer Pizza

1 tablespoon olive oil1/2 pound pepperoni sausage, diced1 pound bacon, diced1 (4 ounce) can sliced mushrooms, drained1 onion, chopped1 green bell pepper, chopped1 (28 ounce) can tomato sauce1 cup beer1 clove garlic, minced1 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon salt2 unbaked pizza crusts1 (8 ounce) package shredded mozzarella cheesePreheat oven to 450 degrees F (230 degrees C). Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender. In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese. Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown. Amount Per Serving  Calories: 281 | Total Fat: 14.6g | Cholesterol: 34mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 281

Total Fat: 14.6gCholesterol: 34mgSodium: 1136mgTotal Carbs: 21.8g    Dietary Fiber: 1.5gProtein: 14.2g