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Lemon healthy cake
It is healthy, fruity and very tasty cake. My granddaughters love it!
Ingredients
¾ cup all-purpose flour
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
Directions
1. Preheat oven to 350°F. Coat a 9-x-5-inch loaf pan with butter; line with parchment paper, leaving a 1-inch overhang on all sides. ?
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
Notes
N/A
Prep Time: 30 minutesCook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 10
Style: American, Northeast
"Outlaw Slaw"
While growing up my family got together all the time Many BBq's and my Elder sister came up with a recipe similar to this but being a Chef I went on to perfect it The reason I love it is non dairy which means if you left it covered over night just throw it in the fridge and cool it and if your getting low just shred up more onion , carrots and cabbage and throw it in the brine over night stirring it once in awhile
Ingredients
1-Head cabbage (I make it one batch at a time for mass quainties)
2-Med carrots
1/2 Sm onion
!-Cup white vinegar
1-Cup white sugar
3/4Cup oil
1 Tbls ground mustard
Salt and pepper to taste
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it
In the 30+ years I've been serving it I can't recall very many who didn't like it and I had 2 restaurants and 1 bar in Detroit Lakes MN Tee Pee's Sportsman's bar The birthplace of the "WE FEST" in 1983
I was locking up one night and just when I turned to go downstairs for a well deserved rest a car pulled in A crew got out and came up to the door and asked I was closed Of course I said no and let them in I locked the door up again and asked what kinda beer they drank and it was the Bull so I grabbed a case of tall boys and sat down at a table and made the We Fest possible
Next day i tried scrambled to get a semi truck of folding lawn chairs delivered before the fest but couldn't come hell or high water After the dust settled Jeff and I figured of I lost out on around 7-10K
2-Med carrots
1/2 Sm onion
!-Cup white vinegar
1-Cup white sugar
3/4Cup oil
1 Tbls ground mustard
Salt and pepper to taste
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it
In the 30+ years I've been serving it I can't recall very many who didn't like it and I had 2 restaurants and 1 bar in Detroit Lakes MN Tee Pee's Sportsman's bar The birthplace of the "WE FEST" in 1983
I was locking up one night and just when I turned to go downstairs for a well deserved rest a car pulled in A crew got out and came up to the door and asked I was closed Of course I said no and let them in I locked the door up again and asked what kinda beer they drank and it was the Bull so I grabbed a case of tall boys and sat down at a table and made the We Fest possible
Next day i tried scrambled to get a semi truck of folding lawn chairs delivered before the fest but couldn't come hell or high water After the dust settled Jeff and I figured of I lost out on around 7-10K
Directions
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it Put in fridge and enjoy
Prep Time: 30 minutesIn a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it Put in fridge and enjoy
Cook Time: 15 minutes
Total Time: 45 minutes
Number of Servings: 20
Yield:
Style: American, Midwest
BEST EVER BACHELOR COLESLAW
Most coleslaw recipes are loaded with sugar.. this has none and it is delicious! Pure simplicity!
Ingredients
1 head Cabbage
2 Carrots
Equal parts mayo & your favorite BBQ sauce
2 Carrots
Equal parts mayo & your favorite BBQ sauce
Directions
Shred/grate and enjoy
If you mix up too much BBQ & Mayo together, save it in a jar to use as a hamburger topping.
Prep Time: 5 minutesIf you mix up too much BBQ & Mayo together, save it in a jar to use as a hamburger topping.
Cook Time:
Total Time: 5 minutes
Number of Servings: 10
Yield:
Style: American, Midwest
Easy Sweet & Sour Pork Filling for tacos or over rice
Crockpot easy!!
Ingredients
pork butt roast
white onions
jar of apricot jam
2 Tbsp. jalapeños chopped or pepecorni
white onions
jar of apricot jam
2 Tbsp. jalapeños chopped or pepecorni
Directions
Slice 2 onions and put in bottom of crockpot..(no liquid at all needed)
then add pork butt
then add apricot jam on top with jalapeño peppers
cook 2 hrs. on high 6 hours on low in crockpot
then add pork butt
then add apricot jam on top with jalapeño peppers
cook 2 hrs. on high 6 hours on low in crockpot
Notes
Great filling for tacos served with sour cream as a garnish for the tacos...or served over rice, makes it more of a chinese dish...
freezes well if you made too much. I freeze in quart bags.
Prep Time: 7 minutesfreezes well if you made too much. I freeze in quart bags.
Cook Time: 8 hours
Total Time: 8 hours, 7 minutes
Number of Servings: 10
Yield: 10 servings
Style: American, Midwest
Thanksgiving/Christmas leftover pot pie.
Will be fixing this after every holiday. I make a lot of extra stuffing , to be sure I have enough to make this. Easy and keeps well over night in fridge or freeze to enjoy at a later date.
Ingredients
Leftover turkey/chicken
Leftover veggies and baked potatoes ,squash or whatever you have leftover from dinner
Leftover gravy
Leftover stuffing
Leftover veggies and baked potatoes ,squash or whatever you have leftover from dinner
Leftover gravy
Leftover stuffing
Directions
First cut up turkey/chicken into bite size chunks
Then oil a casserole dish with olive oil , butter or whatever you have on hand
Then take the leftover stuffing and line the dish with a thin layer as a bottom "crust"
Take Turkey/chicken and toss together with the leftover veggies
Place this mix on the stuffing "crust"
Add a bit of salt and pepper and garlic (optional)
Pour the leftover gravy over the meat and veggie mix
Place more leftover stuffing for a top "crust"
Bake at 375 for 30-50 min. or till top "crust" has a bit of a crunch and browned
Serve and enjoy
Then oil a casserole dish with olive oil , butter or whatever you have on hand
Then take the leftover stuffing and line the dish with a thin layer as a bottom "crust"
Take Turkey/chicken and toss together with the leftover veggies
Place this mix on the stuffing "crust"
Add a bit of salt and pepper and garlic (optional)
Pour the leftover gravy over the meat and veggie mix
Place more leftover stuffing for a top "crust"
Bake at 375 for 30-50 min. or till top "crust" has a bit of a crunch and browned
Serve and enjoy
Notes
So simple to make and brings all the flavors into a single dish and takes the boredom of leftover away.
Do not be scared to experiment with whatever you have leftover and you will never be sorry for making this "Your Own"
Prep Time: 30 minutesDo not be scared to experiment with whatever you have leftover and you will never be sorry for making this "Your Own"
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield:
Style: American
Chef Salad
This is a lovely light, healthy meal. Easy and fast to prepare. Enjoy
Ingredients
Chef Salad
Ready 35- 60 minutes
Serves 2-3 people
I don’t count calories, as there can be so many substitutes. Remember everything in moderation, and a good walk after dinner is always a great addition to your dinner routine!
Ingredients
1 large Head of Romaine Lettuce
1 cup precooked diced chicken
2-4 boiled eggs
½ cup Sliced deli Ham
¼ cup Cheese (cut into small cubes)
½ cup Grated cucumber, or sliced your choice
½ cup diced tomatoes
Parmesan cheese for garnish
Parsley for garnish
¼ cup of dressing. Caesar, thousand islands, balsamic, or blue cheese or Ranch
Garlic Bread (store bought or home made.)
Croutons *optional
Garlic bread- you will need 1/4 cup butter, 2 cloves of finely minced garlic
Ready 35- 60 minutes
Serves 2-3 people
I don’t count calories, as there can be so many substitutes. Remember everything in moderation, and a good walk after dinner is always a great addition to your dinner routine!
Ingredients
1 large Head of Romaine Lettuce
1 cup precooked diced chicken
2-4 boiled eggs
½ cup Sliced deli Ham
¼ cup Cheese (cut into small cubes)
½ cup Grated cucumber, or sliced your choice
½ cup diced tomatoes
Parmesan cheese for garnish
Parsley for garnish
¼ cup of dressing. Caesar, thousand islands, balsamic, or blue cheese or Ranch
Garlic Bread (store bought or home made.)
Croutons *optional
Garlic bread- you will need 1/4 cup butter, 2 cloves of finely minced garlic
Directions
Chef Salad
Preparation
Clean your Vegetables, I use a salad spinner for convenience. I like to slice my lettuce into thinner chunks, as with the rest of my vegetables, its just visually appealing to me.
Arrange your lettuce onto a nice platter. You can cook your own chicken or buy it precooked. You can find precooked chicken in most delis at your local grocery store. Arrange your chicken, sliced cucumber, ham, tomatoes and cheese cubes in the center of your salad.
Remember this is your creation you can make it your own. I like to center all of my vegetables. Slice your eggs into four pieces and set around the edge of your salad. If you like croutons add them to your salad.
Add some Parmesan cheese and sprinkle some parsley over your meal, don't forget a side of your favorite dressing. Placing your dressing on the side lets everyone choose the amount of dressing they like.
Add some garlic bread and dinner is ready.
Preparation
Clean your Vegetables, I use a salad spinner for convenience. I like to slice my lettuce into thinner chunks, as with the rest of my vegetables, its just visually appealing to me.
Arrange your lettuce onto a nice platter. You can cook your own chicken or buy it precooked. You can find precooked chicken in most delis at your local grocery store. Arrange your chicken, sliced cucumber, ham, tomatoes and cheese cubes in the center of your salad.
Remember this is your creation you can make it your own. I like to center all of my vegetables. Slice your eggs into four pieces and set around the edge of your salad. If you like croutons add them to your salad.
Add some Parmesan cheese and sprinkle some parsley over your meal, don't forget a side of your favorite dressing. Placing your dressing on the side lets everyone choose the amount of dressing they like.
Add some garlic bread and dinner is ready.
Notes
Tips
Gluten free? No problem there are some wonderful wheat and gluten free breads available. There are some wonderful meat alternatives like vegan deli meats. If you want to add a twist use Smoked Salmon,
turkey, or thinly sliced pork instead of ham. Grilled tofu is a nice substitute too!
Prep Time: 35 minutesGluten free? No problem there are some wonderful wheat and gluten free breads available. There are some wonderful meat alternatives like vegan deli meats. If you want to add a twist use Smoked Salmon,
turkey, or thinly sliced pork instead of ham. Grilled tofu is a nice substitute too!
Cook Time:
Total Time: 35 minutes
Number of Servings: 3
Yield:
Style: American, West Coast
The fluffiest pancake in the world
I got the recipe from gordon ramsay , the best chef in the world
Ingredients
2 egg yolks
1/4 cup of sugar
1/2 cup milk
3/4 cup pancake mix
4 egg whites
1/2 lemon juice
Vanilla extract
1/4 cup of sugar
1/2 cup milk
3/4 cup pancake mix
4 egg whites
1/2 lemon juice
Vanilla extract
Directions
- mix the lemon juice and egg whites together with an electric mixer , high speed in 10 minutes in a stainless steel bowl
- mix the other ingredients in a different bowl
- fold both mixture together, no overstirring as we need the air in the eggwhites to get the fluffy pancakes
-cook 1 laddle of the mixture on a frypan with a little butter
-flip it over , cook both sides until golden brown
-serve it with maple syrup and bacon or fresh fruit
- mix the other ingredients in a different bowl
- fold both mixture together, no overstirring as we need the air in the eggwhites to get the fluffy pancakes
-cook 1 laddle of the mixture on a frypan with a little butter
-flip it over , cook both sides until golden brown
-serve it with maple syrup and bacon or fresh fruit
Notes
Be the fluffiest pancake in the world addict rather than be the drug addict , guys
Prep Time: 30 minutesCook Time: 5 minutes
Total Time: 35 minutes
Number of Servings: 4
Yield: 4 serving
Style: American
Pumpkin and bacon soup
I got this recipe from charlie trotter , he passed away , but he was a chef with michelin star
Ingredients
- 1 kg Pumpkin or butternut , boiled and mashed
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
Directions
- saute the diced onion and bacon
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
Notes
You will fly away after eating this creamy , velvety soup
And it won' t make a hole in your pocket
Prep Time: 30 minutesAnd it won' t make a hole in your pocket
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 5
Yield:
Style: American, Mountain
Avocado garlic butter
My sis just shared this on facebook. I can't wait to try it!
Ingredients
Ingredients
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
Directions
1. Cut the avocado in half, peel the skin and remove the pit.
2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Prep Time: 8 minutes2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Cook Time: 3 hours
Total Time: 3 hours, 8 minutes
Number of Servings: 12
Yield:
Style: American
Revised potato biscuit
It was made for my dad the potato chip eater and for those people who love potato chips this for you.
I think it cookie or biscuit I make photo for later. <pic will be updated when retry again.
Ingredients
One russet potato "aka" baker's potato *1/4 of wedge is removed for tasting
{preparation ahead of time putting in fire-stove give it nice soft cooked taste but crispy outer edge.}
11/4 cup flour is good idea
Any flour to taste preference.
Pulp vegetable grinded down recently 1/4 cup to 3 TB
4TB Milk
4TB butter softened or slightly melted, 2TB of Oil...
1 tsp each
baking-soda,baking powder , optional: onion diced /I can't due my dad can't have it.
Seasoning
Salt it could be garlic salt.
Herbs that work well potato are dill
{preparation ahead of time putting in fire-stove give it nice soft cooked taste but crispy outer edge.}
11/4 cup flour is good idea
Any flour to taste preference.
Pulp vegetable grinded down recently 1/4 cup to 3 TB
4TB Milk
4TB butter softened or slightly melted, 2TB of Oil...
1 tsp each
baking-soda,baking powder , optional: onion diced /I can't due my dad can't have it.
Seasoning
Salt it could be garlic salt.
Herbs that work well potato are dill
Directions
1) mash fresh potato down to where you be able not get too bulky when mixing drier ingredients.
Normally you consider a wet if you get cold or still hot.
Dry ingredients mix them together.
wet ingredients mix them them well together skin and all depending on your preferences
2) Turn into balls and then prepare the oven.
choose your season. Currently your balls are safe to sample if needs extra seasoning of choice.
3)350 or 375 whichever is warm and makes them crispy...Process 355
4)10 to 15 minutes is approx time for experimental bake you have watch the first batch and make adjustments.
experimented cooking time: if want biscuit golden crisply like make certain you have some egg wash to side to add it to top of dough. 11 minutes peek, cook to 15...
5) cooking all way through, and letting cool is essential.
6) initial thoughts: eating the biscuit potato was very strong in flavor.
Normally you consider a wet if you get cold or still hot.
Dry ingredients mix them together.
wet ingredients mix them them well together skin and all depending on your preferences
2) Turn into balls and then prepare the oven.
choose your season. Currently your balls are safe to sample if needs extra seasoning of choice.
3)350 or 375 whichever is warm and makes them crispy...Process 355
4)10 to 15 minutes is approx time for experimental bake you have watch the first batch and make adjustments.
experimented cooking time: if want biscuit golden crisply like make certain you have some egg wash to side to add it to top of dough. 11 minutes peek, cook to 15...
5) cooking all way through, and letting cool is essential.
6) initial thoughts: eating the biscuit potato was very strong in flavor.
Notes
if potato russet isn't to your liking you can try another variety that has better taste quality.
Pulp differs onion, kale or something give bit zest would pepper. You have finely grind up so not even picky eater can't taste it...
2) Chips or any decoy items you could just do plain version/ it still works, potato comes through nicely.
salt would recommended if your using a different potato and not russet kind.
3) no egg I think because if your making biscuit flavor, or some in between, add more butter, and milk it get you where you need to go.
Prep Time: 10 minutesPulp differs onion, kale or something give bit zest would pepper. You have finely grind up so not even picky eater can't taste it...
2) Chips or any decoy items you could just do plain version/ it still works, potato comes through nicely.
salt would recommended if your using a different potato and not russet kind.
3) no egg I think because if your making biscuit flavor, or some in between, add more butter, and milk it get you where you need to go.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 10
Yield: 15+
Style: American, West Coast
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