Shahi Milk Rabri - Latest Healthy Recipes

Ingredients

10 cups milk
50 gm butter
3/4 cup condensed milk
4 tblsp sugar
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder
Almonds, pistachio and saffron for garnishing

Method

1. Bring the milk to boil in a deep heavy pan.
2. Add sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter but keep on continuous stirring.
3.  Remove from the heat and add the kewra esscence.
4. Pour it into serving glass
5. Sprinkle cardamom and pistachio powders over
6. Let it cool about 2 hours
7. Garnish almonds, pistachio and saffron before serving. 

Black and Tan - Latest Recipes

This is a St. Patrick's Day staple at our house. Don't be fooled by the simple ingredients...The trick is getting them to layer just right. The key is to pour the stout SLOWLY. Enjoy!

Prep Time:
5 Min

Ready In:
5 Min

Ingredients:
 
1 (12 fluid ounce) bottle lager beer (such as Harp®)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)

Directions:

1. Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form. 

Chocolate Mint Candies Cookies - Latest Recipes

I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends.

Prep Time:20 Min

Cook Time:10 Min

Ready In:1 Hr 20 Min

Ingredients
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints


Directions:

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half. 
    

 

Low-Fat Blueberry Bran Muffins - Healthy Recipes - Latest Best recipes

These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Ingredients:

 
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Directions:

1.  Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. 
3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
   

Oven Baked Garlic and Parmesan Fries - Latest Best Recipes

You'll love these...consider yourself warned: You'll want them every day!

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Ingredients: 

4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

1/4 teaspoon seasoned salt (optional)

Directions :

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl. 
3. Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve. 

London Broil - Latest Best Recipes

"The marinade is so flavorful you'll skip the steak sauce."

Prep Time: 
30 Min

Cook Time:
15 Min

Ready In:
5 Hrs 45 Min

Ingredients:

 
1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak

Directions:

1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness. 

Root Beer Float Cake II - Latest Recipes

"A quick and easy cake that resembles a root beer float. Cake mix, root beer and powdered whipped topping mix are used."

Prep Time:30 Min

Cook Time:30 Min

Ready In:1 Hr 30 Min

Ingredients: 

1 (18.25 ounce) package white cake mix
1 1/4 cups root beer
1/4 cup vegetable oil
2 eggs

1 (1.3 ounce) envelope whipped topping mix
1/2 cup root beer
 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.  In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the frosting: In a large mixing bowl, combine the whipped topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread on top of cake. 
    

Award Winning Soft Chocolate Chip Cookies - Latest Recipes

"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."

Prep Time:15 Min

Cook Time:12 Min

Ready In:1 Hr 40 Min

Ingredients:

 
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions :

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 
2.  In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. 

 

 

Thai Fried Chicken - Recipes

"A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo."

Prep Time:15 Min

Cook Time:35 Min

Ready In:4 Hrs 50 Min

Ingredients

1/2 cup honey mustard
1/2 cup sweet chili sauce
2 eggs, beaten
sea salt to taste
12 chicken drumsticks
4 cups panko bread crumbs
4 cups vegetable oil for frying

Directions
 

Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet.
Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
 

Crab Salad (New Russian Salad) - Recipes

Ingredients:

• 1 cup of dry Basmati or similar type of rice,  
• 4 eggs ,  
• 250 - 300 gr. of crabmeat or imitation crabmeat,  
• 1 tin of sweet corn (250 gr.), 
•  (optional) 2-3 table spoons of grated cheddar or old gauda cheese (50-70 gr.),
•  3-4 table spoons of mayonnaise.

Cooking: 

1. Boil the rice, so it remains "friable", not sticky. Do not overcook!
Don't forget to add salt when water starts boiling.

*NB: if you want to speed up rice cooking, put it in the bowl with water for 30-40 min before boiling.

2. Hard boil the eggs.
3. Let rice and eggs to cool down to the room temperature.
4. Cut crabmeat in small cubes, approx. 5x5x5 mm each.
5. Cut eggs into small cubes, approx. 5x5x5 mm.
6. Open corn tin, pour out the liquid.
7. Mix rice, corn, cheese, crabmeat and eggs.
8. Add mayonnaise at least 30 min before serving, stir.
9. Put in a big salad bowl, decorate with greens(dill, parsley) and black olives.

Hot Pizza Dip - Recipes

"All your favorite pizza ingredients in a hot dip made in the microwave. Serve with sliced French baguette bread."

Prep Time:
10 Min
Cook Time:
5 Min
Ready In:
15 Min
 

 Ingredients

1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives

Directions
In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

King Cake - Cake Recipes

A little history about King Cake.  King Cake is a traditional cake made to honor the three kings that visited Baby Jesus on the Epiphany.  King Cake is eaten from the 12th Day of Christmas until Fat Tuesday, the day before Ash Wednesday.   It is a rich pastry that is similar to a brioche dough; sometimes filled with various fillings, but always decorated with purple, green, and yellow sugar sprinkles.  The purple sugar represents justice, the green represents faith, and the yellow represents power.

I had the best time making this Mardi Gras King Cake.  I made it awhile ago for a project that ended up not getting published so I am sharing it with you now.  The kids and I made it together and had fun adding the colored sprinkles.  They were super excited to see who would get the baby.  I sent Will to school with the piece with the baby the next day and that was the first thing that he told me when I went to pick him up.  I am making a few more this week to celebrate Fat Tuesday at our school.  It should be so much fun to do with the class.  This dough is beautiful to work with and is soft and tender.  Amazing.

The most fun part of eating a King Cake is finding the baby that is baked inside.  The baby can be a plastic baby, a pecan half, or an uncooked dried bean.  The bean represents the Baby Jesus.  The person that gets the slice with the baby is said to have good luck for the year, and also gets to host the next King Cake party.

This recipe yields one very large filled King Cake.

For the dough:
1/2 cup warm water
2 packages yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon freshly ground nutmeg
1/2 cup warm milk
1/2 cup melted butter, cooled
5 egg yolks
zest of one lemon
King Cake Baby

For the cream cheese filling:
1 (8-ounce) package room temperature cream cheese
1 cup confectioners’ sugar
2 Tablespoons flour
1 teaspoon vanilla
2 teaspoons lemon juice

For the icing:
2 cup confectioners’ sugar
4 Tablespoons lemon juice
1 teaspoon vanilla
purple, green, and yellow

Combine the warm water with the yeast and 2 teaspoons of sugar.  Mix it together and let sit for about 10 minutes.

In the bowl of a stand mixer, combine 4 cups of flour, sugar, salt, nutmeg, lemon zest, milk, melted butter, egg yolks, and yeast mixture.

Using the dough hook, knead until the dough pulls away from the sides of the mixer.  If the dough is very wet, you can add up to one more cup flour.  Knead for 5 minutes.

Turn the dough out into bowl that has been coated with cooking spray.  Turn the dough in the cooking spray and cover with plastic wrap.  Let the dough rise until it has doubled, about 1 1/2 hours.

Mix together the cream cheese, confectioners’ sugar, flour, vanilla, and lemon juice.  Set aside.

Roll the dough into a rectangle about 30 inches long.  Spread the cream cheese mixture evenly on the dough.

Roll the dough into a cylinder.

Line a baking sheet with parchment paper.  Put a mason jar in the middle and wrap the dough around the jar.  Tuck the ends together to form a ring.  Cover with a towel and let rise for another 45 minutes.

Bake in a preheated 350 degree oven for about 30 minutes or until golden brown.  Take the mason jar out and let cool.

Make the icing by whisking the confectioners sugar, lemon juice, and vanilla.

Hello baby!  Press the plastic baby into the cake.  Please be smarter than me.  Press it underneath the king cake, not on the top.

Cover the King Cake with the icing and sprinkle the cake with sugars alternating the colors.

Isn’t this festive and beautiful?

Quesadilla - Hot recipes

I grew up making quesadillas, the benefit of having a Hispanic mother who is a great cook. "Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. My favorites are mushrooms, olives, tomatoes, and onions. I don't cook these ingredients first, but it really is a matter of taste. You could if you wanted to.

Quesadilla Recipe

 
Ingredients

 
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil

Optional:

 
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt

  

1. Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. 
2. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche. 
3.  3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
   
   To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
   
   Serve with the lettuce, salsa, sour cream, and guacamole.

Pumpkin Pie - Hot recipes

Ingredients
 

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
 

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Good Eats Roast Turkey - Hot recipes

Ingredients

 
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting:


Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.


Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.


Early on the day or the night before you'd like to eat:


Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Rocky road crunch bars - Hot Recipes

Ingredients

125g/4½oz soft unsalted butter

300g/10½oz best-quality dark chocolate, broken into pieces

3 tbsp golden syrup

200g/7¼oz rich tea biscuits

100g/3½oz mini marshmallows

2 tsp icing sugar, to dust

Preparation method

Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

Refrigerate for about two hours or overnight.

To serve, cut into 24 fingers and dust with icing sugar.

Basic pancakes with sugar and lemon - Hot Recipes

Ingredients

 
For the pancake mixture

110g/4oz plain flour, sifted

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve

caster sugar

lemon juice 

lemon wedges
 

Preparation method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Top 10 Super Bowl Recipes 2011 - Delicious Recipes

It is that time of year again.  I look forward to Super Bowl Sunday all year for one reason.  The food.  Snack food galore.  Dips, appetizers, cold beers, and a lazy Sunday on the couch.  Here are my top 10 Super Bowl Sunday recipes.  What are you making for the Super Bowl?

1.  Italian Sub Dip – A NJ delicacy.  Italian meats and cheeses tossed in hot pepper spread and oil and vinegar.  Just as good as a regular.

2.  Spinach and Bacon Roll Ups – These make ahead tortilla wraps are the perfect party food.  Monterrey Jack cheese, red onions, cilantro, bacon, and spinach rolled into a crispy tortilla.

3.  Roquamole – Guacamole and blue cheese sounds weird, but let me tell you, it is amazing.  Everyone that eats it asks me for the recipe.  This is a must have at any casual get together.

4.  Nigella’s Chocolate Chip Chili – It is not Super Bowl Sunday without a pot of chili on the stove.  This chili takes even better if you make it the day before making it, perfect for your Super Bowl Party.

5.  Blue Cheese Bacon Dip -  This Blue Cheese Bacon Dip is one of my all-time favorites.  Bacon, cream cheese, blue cheese, walnuts, and chives baked together in this creamy dip.  Serve with crackers and apples.  I need to stop drooling all over my keyboard.

6.  Barbecue Chicken Sandwiches -  One of the easiest and most delicious sandwiches you will ever make.  Ciabatta rolls toasted with garlic butter and lots of shredded chicken with a tangy and sweet barbecue sauce.

7.  Buffalo Chicken Sliders – You have to have something covered in hot sauce and blue cheese.  This slider recipe is just as good as a chicken wing with far less of the mess.

8. Barbacoa -  This slow cooked shredded beef is perfect your football party.  You can make it ahead of time and serve it a million different ways.  This barbacoa is ridiculous rolled into a burrito.

9.  Roast Pork Sandwiches -  Brined pork roasted and sliced thin.  Served with a horseradish mustard sauce.  I have made this a million times.  A crowd favorite.

10.  Man Log -  The ultimate in Super Bowl party grub.  Sausage and cheese wrapped in a bacon blanket.  I am not proud to say that this will be the talk of your party.

Weight Loss Recipes 2011 - Weight Loss Diet

Where Do You Find Healthy Weight Loss Recipes

For the best weight loss recipes, look for a healthy cookbook,

Almost all healthy cookbooks have weight loss recipes, because weight loss recipes are healthy recipes.

Now, this simple article cannot give you a full cookbook of healthy weight loss recipes, but like Mary Swint from Lima Ohio, losing weight is a choice for getting healthy.

Mary says, "I chose to get healthy by losing weight. I did this by exercising and watching what I eat....I know as a healthcare worker that obesity is just as deadly as cancer." She lost 98 lbs .

Linda Hedington from Warsaw, IN lost 101 lbs . She said, "It's relieved some of my joint pain and has made me move so much better. I am off one of my blood pressure pills and my thyroid medicine has decreased three times."

So where do you find recipes and a healthy cookbook?

They are everywhere. Magazines have healthy recipes for losing weigh. Websites, book stores, hospitals, non-profit foundations, family, friends...product sites, weight management sites...everyone seems to offer recipes and help. Donna Krech is a weight loss professional who says it is lack of motivation that keeps us overweight.

In order to beat the yo-yo diet game, we need to find the motivation to DO it. Not just to lose the weight, but to retrain the metabolism so you can keep it off.

Recipes for weight loss should be healthy recipes that we can live with and eat with our families, take to parties and social gatherings. Here are a few recipes to help.

 

Creamy Parsley Veggie Dip

1 cup fat-free mayonnaise

1/3 cup mined fresh parsley

1 tablespoon Dijon mustard

1/2 teaspoon light salt

1 cup (8 ounces) fat-free sour cream

2 tablespoons finely chopped onion

1 garlic clove, minced

1/4 teaspoon pepper

Assorted fresh vegetables

In a bowl, combine the first eight ingredients. Cover and refrigerate at least 2 hours. Serve with vegetables.

Serves: 9 Fat grams: less than 1 Protein: 1.8

For Vegetables And Chips:

Touch Down Taco Dip

1 can (9 ounces) bean dip 4 ounces fat-free cream cheese

1/4 cup fat-free sour cream

1 tablespoon taco seasoning mix

1 garlic clove, pressed

1/4 cup (1 ounce) shredded veggie cheese

1/2 medium tomato, seeded and diced

2 green onions, sliced

1/4 cup pitted ripe olives

1 tablespoon finely chopped cilantro

Preheat oven to 350 degrees. Spread bean dip over bottom of baking dish. In a bowl, combine cream cheese, sour cream, taco seasoning mix and garlic. Spread mixture over bean dip. Grate cheese over top and bake for 15-20 minutes. Remove from oven and top with tomato, green onion, olives, and cilantro. Serve with tortilla chips.

Serves: 8 Fat grams: 1.9 Phase: 4 Protein: 5.2

Better Pizza

And Who Can Live Without Pizza?

Here's a pizza crust recipe that will be everybody's favorite:

This recipes can be found in the Thin and Healthy Forever Cookbook. Healthy cooking doesn't have to taste bad. Make healthy eating a habit. ...Everyone will thank you.

Thin and Healthy Pizza Dough.

1-1/4 to 1-1/2 cups all-purpose flour

1 package artificial sweetener

1 package active dry yeast

1 teaspoon canola or olive oil

1 tablespoon cornmeal

1/4 teaspoon light salt Non-stick cooking spray

For crust: mix 3/4 cup of flour, yeast, sweetener, and salt. Add oil and1/2 cup warm water (120-130 degrees). Beat with electric mixer on low for 31 seconds. Scraping bowl beat on high speed for 3 minutes. Stir in as much remaining flour as you can, then knead enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a bowl sprayed with non-stick cooking spray; turn once. Cover; let rise in a warm place till double in size, approximately 30 minutes. Punch down; cover and let rest for 10 minutes.

On a floured surface, roll dough into a 14-inch circle. Place on a pizza pan sprayed with non-stick cooking spray and sprinkle with cornmeal. Build up edges slightly. Bake crust for about 10 minutes in a 425-degree oven or until lightly browned.

Suggestions: to top, fat-free sauce, favorite vegetables and or browned ground turkey, shrimp, or chicken. Return to oven and bake for approximately 10 minutes.

Serves: 8 Fat grams: 6.9 Phase: 2, 3, 4 Protein: 22.8

Best Cheese Choice: fresh Parmesan cheese

Good Cheese Choice: fresh mozzarella cheese.

(This ariticle is a reprint of my Ezine Ariticle, Weight Loss Recipes - A Healthy Cookbook For Living Real Life )

Other Things To Consider

Fellow Hubber, Matt Joseph, published this hub Healthy Weight Loss Plan: Nutrition 109 - Nutrient Timing Losing weight is not just about good weight loss recipes. This article will provide some not-so-common information that could be the difference-maker between whether you succeed or fail at losing weight. So read it carefully!

Texas Cheeseburgers - Hot recipes

Roasted poblano peppers and chili powder bring spice to these beefy grilled burgers.

Ingredients

 
1/2 medium onion, finely chopped
2 large poblano peppers, roasted, seeded, and chopped
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 pounds lean ground beef
8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
4 large hamburger buns
Assorted condiments

Directions

1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.

2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.

3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.

Test Kitchen Tip
To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.