Avocado Basil Pasta Recipe

Avocado Basil Pasta

Cook the pasta then toss everything together for this fast dinner recipe.

Ingredients

  • 8 ounces dried bow tie and/or wagon wheel pasta
  • 2 medium avocados, halved, seeded, peeled, and coarsely chopped
  • 6 slices bacon, crisp cooked, drained, and crumbled
  • 2/3 cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/2 cup finely shredded Pecorino Romano cheese
Directions
  • Cook pasta according to package directions. Drain.
  • Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.
Nutrition Facts
  • Calories 491, Total Fat 26 g, Saturated Fat 6 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 3 g, Cholesterol 18 mg, Sodium 358 mg, Carbohydrate 50 g, Total Sugar 3 g, Fiber 6 g, Protein 15 g. Daily Values: Vitamin C 20%, Calcium 14%, Iron 21%.
  • Percent Daily Values are based on a 2,000 calorie diet

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Cajun Chicken Burgers Recipe

Cajun Chicken Burgers

Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.

Ingredients

  • 1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed
  • 1 beaten egg
  • 2 tablespoons fine dry bread crumbs
  • 1-1/2 teaspoons Cajun seasoning*
  • 1/4 teaspoon salt
  • 1 pound ground raw chicken
  • 4 Kaiser rolls or hamburger buns, split
  • Lettuce leaves (optional)
  • Tomato slices (optional)
  • Chili sauce, taco sauce, or catsup (optional)
Directions
  • In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
  • Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.
Make-Ahead Tip
  • Prepare burgers; cover and chill up to 4 hours.
Note
  • To make your own Cajun seasoning, in a container with a tight-fitting lid combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Store, covered, at room temperature. Makes about 1/4 cup seasoning.
Nutrition Facts
  • Calories 338, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 108 mg, Sodium 653 mg, Carbohydrate 36 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 5%, Vitamin C 1%, Calcium 7%, Iron 23%.
  • Percent Daily Values are based on a 2,000 calorie diet


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Mom's Bread Recipe

Mom's Bread

This healthy bread is loaded with whole grains and is delicious for sandwiches or toast.

Ingredients

  • 1/2 cup bulgur
  • 2-1/2 cups all-purpose flour
  • 1 package active dry yeast
  • 1-1/4 cups milk
  • 1/4 cup honey
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 egg
  • 1-1/4 to 1-3/4 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup wheat cereal flakes
  • 1/2 cup toasted wheat germ
  • 1 egg white
  • Wheat cereal flakes, coarsely crushed
Directions
  • Place bulgur in a small bowl. Add boiling water to cover. Let stand 15 minutes; drain well. Meanwhile, in large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In medium saucepan heat milk, honey, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the bulgur, remaining all-purpose flour, 1 cup of the whole wheat flour, oats, cereal flakes, and wheat germ.
  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
  • Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans. Shape dough into 2 loaves; place in prepared pans. In small bowl combine egg white and 1 tablespoon water. Brush loaf tops with egg white mixture; sprinkle with coarsely crushed cereal. Cover; let rise in a warm place until nearly double (about 30 minutes).
  • Preheat oven to 375 degree F. Bake for 30 minutes or until loaves sound hollow when lightly tapped. If desired, cover tops of loaves with foil the last 10 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Makes 2 loaves.
Nutrition Facts
  • Calories 134, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 15 mg, Sodium 136 mg, Carbohydrate 23 g, Total Sugar 4 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 3%, Iron 10%.
  • Percent Daily Values are based on a 2,000 calorie diet

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Bagels (Bread Machine) Recipe

Bagels (Bread Machine)

Make bagels at home! Discover how to get that distinctive chewy texture by boiling before baking.

Ingredients

  • 1 cup water
  • 2 teaspoons cooking oil
  • 3 cups bread flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 teaspoon active dry yeast or bread machine yeast
  • 1 slightly beaten egg white
  • 1 tablespoon water
  • Poppy seeds or sesame seeds (optional)
Directions
  • Add first 6 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.
  • Divide dough into 9 portions. Working quickly, shape each into a smooth ball. Punch a hole in center; pull gently to make a 2-inch hole. Place on a greased large baking sheet. Cover; let rise for 20 minutes (start timing after first bagel is shaped). Broil, 5 inches from heat, 3 to 4 minutes, turning once (tops should not brown)
  • Meanwhile, in large pot bring 6 cups water and 1 tablespoon sugar to boiling. Reduce heat. Add bagels, 4 or 5 at a time, and simmer for 7 minutes, turning once. Drain on paper towels. (If some bagels fall slightly, they may rise when baked.) Place on a well-greased large baking sheet. Mix the egg white and the 1 tablespoon water; brush over bagels. If desired, sprinkle with poppy or sesame seeds. Bake in a 375 degree F oven for 25 to 30 minutes or until tops are golden. Remove from baking sheets; cool on racks. Makes 9 bagels.
Nutrition Facts
  • Calories 183, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 186 mg, Carbohydrate 35 g, Fiber 1 g, Protein 6 g.
  • Percent Daily Values are based on a 2,000 calorie diet

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Cajun Chicken Burgers Recipe

Cajun Chicken Burgers

Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.

Ingredients

  • 1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed
  • 1 beaten egg
  • 2 tablespoons fine dry bread crumbs
  • 1-1/2 teaspoons Cajun seasoning*
  • 1/4 teaspoon salt
  • 1 pound ground raw chicken
  • 4 Kaiser rolls or hamburger buns, split
  • Lettuce leaves (optional)
  • Tomato slices (optional)
  • Chili sauce, taco sauce, or catsup (optional)
Directions
  • In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
  • Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.
Make-Ahead Tip
  • Prepare burgers; cover and chill up to 4 hours.
Note
  • To make your own Cajun seasoning, in a container with a tight-fitting lid combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Store, covered, at room temperature. Makes about 1/4 cup seasoning.
Nutrition Facts
  • Calories 338, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 108 mg, Sodium 653 mg, Carbohydrate 36 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 5%, Vitamin C 1%, Calcium 7%, Iron 23%.
  • Percent Daily Values are based on a 2,000 calorie diet

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Three-Layer No-Bake Bar Cookies Recipe

Three-Layer No-Bake Bar Cookies

A chocolate crumb crust, a creamy pudding layer, and fudgy frosting make these dessert bars irresistible.

Ingredients

  • 1/2 cup oleo (80 percent vegetable oil margarine) or butter
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 2 cups finely crushed graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped nuts
  • 3 tablespoons milk
  • 2 teaspoons instant vanilla pudding and pie filling mix
  • 1/2 cup oleo (80 percent vegetable oil margarine) or butter, softened
  • 2 cups powdered sugar
  • 1/4 cup oleo (80 percent vegetable oil margarine) or butter
  • 1 cup semisweet chocolate pieces
Directions
  • Line a 13x9x2-inch pan with foil, extending foil over the pan edges. Set aside. In a medium saucepan, heat 1/2 cup oleo over low heat until melted. Stir in granulated sugar, cocoa powder, and egg. Cook and stir over medium-low heat for 3 to 4 minutes or until blended and slightly thickened (160 degrees F), whisking constantly. Remove from heat; stir in vanilla. Stir in graham cracker crumbs, coconut, and nuts until well combined. Press mixture into prepared pan; chill.
  • For middle layer, in a small bowl, combine the milk and vanilla pudding mix; set aside. In a large bowl, beat the 1/2 cup softened oleo with an electric mixer on medium speed for 30 seconds. Beat the pudding mixture into the oleo until combined. Beat in 2 cups powdered sugar until smooth. Spread over cooled layer in pan; cover and chill for 30 minutes or until firm.
  • For top layer or frosting, in a microwave-safe bowl, combine the 1/4 cup oleo and chocolate pieces. Microwave on 50 percent power (medium) for 45 to 75 seconds or until melted, stirring every 30 seconds. Cool slightly. Spread frosting evenly over the chilled bars. Chill until firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
To store
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Carrot Cake Recipe

Carrot Cake

Turn Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.

Ingredients

  • Cake
  • 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
  • 2/3 cup water
  • 1/2 cup butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons gluten-free vanilla
  • 3 eggs
  • 1 cup finely shredded carrots (2 medium)
  • 1/4 cup finely chopped pecans or walnuts
  • Frosting
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 2 tablespoons butter
  • 1/2 teaspoon gluten-free vanilla
  • 2 cups powdered sugar
  • 1 to 3 teaspoons milk
  • 1/4 cup coconut, if desired
Directions
  • Heat oven to 350 degrees F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
  • In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
  • Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.
Nutrition Facts
  • Calories 420 (Calories from Fat 140); Total Fat 16g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 90mg; Sodium 310mg; Total Carbohydrate 66g (Dietary Fiber 0g, Sugars 48g); Protein 3g. Daily Values: Vitamin A 40%; Vitamin C 0%; Calcium 2%; Iron 2%. Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat. Carbohydrate Choices: 4 1/2.
  • Percent Daily Values are based on a 2,000 calorie diet

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Savory Herb-Crusted Chicken Pot Pie Recipe

Savory Herb-Crusted Chicken Pot Pie

Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Stock, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs.

Ingredients

  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
  • 1 egg
  • 1 tbsp. water
  • 6 cups diced cooked chicken
  • 1 bag (24 ounces) frozen mixed vegetables (corn, peas, carrots, green beans and lima beans)
  • 2 tbsp. butter
  • 1/2 cup all-purpose flour
  • 2 cups Swanson® Chicken Stock
  • 1/4 tsp. ground black pepper
  • 2 tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)
Directions
  • Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork.
  • Stir the chicken and vegetables in a 13 x 9 x 2-inch baking dish.
  • Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the stock into the saucepan and heat to a boil. Reduce the heat to low. Cook and stir for 3 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the stock mixture over the chicken mixture.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the filling. Press the pastry sheet to the edges of the dish to seal. Flute the edges of the pastry, if desired. Brush the pastry with the egg mixture and sprinkle with the herbs. Cut several 2-inch long slits in the pastry top.
  • Bake for 25 minutes or until pastry is golden and the filling is hot and bubbling.

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Overnight Waffles Recipe

Southwestern Tri-Tip Roast

Put waffles on the breakfast menu. For this recipe, make the batter ahead, chill overnight, and bake first thing in the morning.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 1 teaspoon vanilla (optional)
  • 1/2 teaspoon salt
  • 1-3/4 cups milk
  • 2 eggs
  • 1/3 cup cooking oil or butter, melted
Directions
  • In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
  • Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.
  • Overnight Cornmeal Waffles: Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.
Nutrition Facts
  • Calories 133, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 29 mg, Sodium 94 mg, Carbohydrate 16 g, Total Sugar 3 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 4%, Iron 6%. Exchanges: Starch 1, Fat 1.
  • Percent Daily Values are based on a 2,000 calorie diet

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Santa Fe Nacho Pizzas Recipe

Santa Fe Nacho Pizzas

These individual pizzas are great for a snack or light lunch, and the recipe doubles easily.

Ingredients

  • 1 can refrigerated dough for large flaky biscuits (10.8 ounces)
  • 3 tablespoons black bean dip
  • 1/3 cup thick-and-chunky salsa
  • 2 tablespoons chopped canned green chilies
  • 2 medium green onions, chopped (2 tablespoons)
  • 2 tablespoons sliced ripe olives
  • 3/4 cup shredded Monterey Jack and Cheddar marble cheese (3 ounces)
  • 1 tablespoon chopped fresh cilantro
Directions
  • Heat oven to 350 degrees . Unroll biscuit dough. Press or roll dough into 5-inch circles on ungreased cookie sheet. Spread dough with bean dip. Top with salsa, chilies, onions and olives. Sprinkle with cheese and cilantro.
  • Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted.
Nutrition Facts
  • Calories 185 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g); Cholesterol 20mg; Sodium 570mg; Total Carbohydrate 16g (Dietary Fiber 1g); Protein 6g.
  • Percent Daily Values are based on a 2,000 calorie diet

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