Easy Intercontinental Recipes... All Free!!!

POTATO ROLLS

2006-12-18T04:41:00.000-08:00

Ingredients:

4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price’s Baking Powder
2 medium sized cold boiled potatoes
Water or milk or equal quantities of each

Directions:

Sift thoroughly together flour, salt, sugar and baking powder
Rub in potatoes or add after putting through ricer
Add sufficient liquid to mix smoothly into a stiff batter or soft dough. This will require about one and one-half cups.
Divide into small pieces; knead each and shape into small rolls
Place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes.
Bake in hot oven and when nearly done, brush again with melted shortening.

Adrian Teng

RYE ROLLS

2006-12-18T04:38:00.000-08:00

Ingredients:

4 cups rye flour
1 teaspoon salt
6 teaspoons Dr. Price’s Baking Powder
1-1/2 cups milk
1 tablespoon shortening

Directions:

Sift together dry ingredients; add milk and melted shortening.
Knead on floured board; shape into rolls.
Put into greased pans and allow to stand in warm place 20 minutes.
Bake in moderate oven 25 to 30 minutes.

CURRANT TEA CAKES

2006-12-18T03:26:00.000-08:00

Ingredients:

2 cups flour
3 teaspoons Dr. Price’s Baking Powder
½ cup sugar
¾ teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
½ cup currants

Directions:

Sift together flour, baking powder, sugar and salt
Add milk, well-beaten egg and melted shortening
Add currants which have been washed, dried and floured and mix well
The batter should be stiff
Half fill greased hot muffin tins and bake about 20 minutes in hot oven

Adrian Teng

SCONES

2006-12-18T03:24:00.000-08:00

Ingredients:

2 cups flour
3 teaspoons Dr. Price’s Baking Powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 eggs
1/3 to ½ cup milk

Directions:

Sift together flour, baking powder, salt and sugar
Add shortening and rub in very lightly
Beat eggs until light; add milk to eggs and add slowly to mixture to make soft dough
Roll out ½ inch thick on floured board
Cut into pieces 3 inches square and fold over, making them three-cornered
Brush with milk; sprinkle with sugar
Bake about 25 minutes in hot oven

Adrian Teng

ENGLISH MUFFINS

2006-12-18T02:15:00.000-08:00

Ingredients:

2 cups flour
4 teaspoons Dr. Price’s Baking Powder
¾ teaspoon salt
1 teaspoon sugar
1-1/4 cups milk

Directions:

Sift together dry ingredients
Mix in gradually milk to make soft dough
Half fill greased muffin rings placed on hot greased griddle or shaped lightly with floured hands into flat round cakes
Bake on griddle or frying pan turning until brown and cooked through, about 15 minutes.
Split and serve hot with butter.

Adrian Teng

MUFFINS

2006-12-18T02:09:00.000-08:00

Ingredients:

2 cups flour
3 teaspoons Dr. Price’s Baking Powder
1 tablespoon sugar
½ teaspoon salt
1 cup milk
2 eggs
1 tablespoon shortening

Directions:

Sift together flour, baking powder, sugar and salt
Add milk, well-beaten eggs and melted shortening; mix well
Half fill greased muffin tins with batter and bake in hot oven 20 to 25 minutes.

COFFEE RING

2006-12-17T05:12:00.000-08:00

Ingredients:

3 cups flour
5 tablespoons sugar
4 teaspoons Dr. Price’s Baking Powder
1 teaspoon salt
¾ cup milk
1 cup raisins, washed, drained and floured
3 tablespoons shortening
1 egg
½ cup chopped nuts

Directions:

Sift dry ingredients together
Add raisins to milk
Add melted shortening and beaten egg
Mix thoroughly and add to the dry ingredients
Add more milk if necessary, to make a soft dough
Roll out lightly about ½ inch thick, divide into two long strips and twist together to form a ring
Put into greased pan and sprinkle with a little sugar and nuts
Allow to stand about 20 minutes.
Bake in moderate oven 20 to 25 minutes.

Adrian Teng

INDIVIDUAL COFFEE CAKES

2006-12-17T05:04:00.000-08:00

Ingredients:

2 cups flour
¾ teaspoon salt
4 tablespoons sugar
3 teaspoons Dr. Price’s Baking Powder
4 tablespoons shortening
1 egg
½ cup milk

Directions:

Sift dry ingredients together
Rub in shortening lightly with finger tips
Add beaten egg to milk and add to dry ingredients to make soft dough
Divide the dough into six long narrow pieces
With hands roll out on board each piece very long and thin
Spread with butter
Cut each in two and beginning in center twist two pieces together and bring ends, around to form crescent.
Put into greased pan; sprinkle with chopped nuts.
Bake in hot oven 15 to 20 minutes.
While hot, brush over with thin icing made with ½ cup confectioner’s sugar moistened with 1 tablespoon hot water.

Adrian Teng

COFFEE CAKE

2006-12-17T04:59:00.000-08:00

Ingredients:

2 cups flour
½ teaspoon salt
3 tablespoons sugar
4 teaspoons Dr. Price’s Baking Powder
2 tablespoons shortening
1 cup milk

Top Mixture:

2 tablespoons flour
1 tablespoon cinnamon
3 tablespoonssugar
3 tablespoons shortening
Mix dry ingredients; rub in shortening and spread thickly over top of dough before baking.

Directions:

Mix and sift dry ingredients
Add melted shortening and enough milk to make stiff batter
Spread ½ inch thick in greased pan; add top mixture.
Bake about 30 minutes in moderate oven.

Adrian Teng

GREEN CORN GEMS

2006-12-17T02:45:00.000-08:00

Ingredients:

2 cups green corn put through food chopper
¼ cup milk or ½ cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Dr. Price’s Baking Powder
1 teaspoon salt
1/8 teaspoon pepper

Directions:

To the corn add milk and well-beaten eggs
Add flour, baking powder, salt and pepper which have been sifted together; mix well
Drop into hot greased gem pans
Bake in hot oven 20 to 25 minutes.

Adrian Teng

GRAHAM GEMS

2006-12-17T02:33:00.000-08:00

Ingredients:

1 cup flour
1 cup graham flour
¾ teaspoon salt
4 teaspoons Dr. Price’s Baking Powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening

Directions:

Mix together dry ingredients
Add milk, beaten egg, molasses and melted shortening
Stir until smooth
Bake in greased gem pans in hot oven about 25 minutes.

Adrian Teng

POPOVERS

2006-12-17T02:31:00.000-08:00

Ingredients:

2 cups flour
½ teaspoon salt
2 eggs
2 cups milk

Directions:

Sift together flour and salt
Make a well in flour, break eggs into well, add milk and stir from center until all flour is mixed in and until smooth
Pour into hot greased gem pans and bake 25 to 35 minutes in very hot oven. If taken out of oven too soon they will fall.

Adrian Teng

DATE MUFFINS

2006-12-17T02:28:00.000-08:00

Ingredients:

1/3 cup butter
1 egg
2 cups flour
2 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
¾ cup milk
½ lb. dates

Directions:

Cream butter, add beaten egg, flour in which baking powder and salt have been sifted, and milk
Stir in dates which have been pitted and cut into small pieces
Bake about 25 minutes in greased gem pans in hot oven

For sweet muffins sift ¼ cup sugar with dry ingredients.

Adrian Teng

RICE MUFFINS

2006-12-17T02:26:00.000-08:00

Ingredients:

1 cup flour
2 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
1 tablespoon sugar
2/3 cup milk
1 egg
1 tablespoon shortening
1 cup cold boiled rice

Directions:

Sift together flour, baking powder, salt and sugar
Add milk slowly
Then well-beaten egg and melted shortening
Add rice and mix well
Half fill greased muffin tins with batter and bake 20 to 30 minutes in hot oven.

Adrian Teng

CRUMB MUFFINS

2006-12-17T02:23:00.000-08:00

Ingredients:

2 cups stale bread crumbs
1-1/4 cups milk
1 cup flour
2 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
2 eggs
1 tablespoon shortening

Directions:

Crumbs in cold milk 10 minutes
Add flour, baking powder and salt which have been sifted together
Add well-beaten eggs and melted shortening; mix well
Half fill greased muffin tins with batter and bake 20 to 25 minutes in hot oven.

Adrian Teng

CORN MEAL MUFFINS

2006-12-17T02:21:00.000-08:00

Ingredients:

¾ cup corn meal
1-1/4 cups flour
4 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
1 egg

Directions:

Sift together corn meal, flour, baking powder, salt and sugar
Add milk, melted shortening and well-beaten egg; mix well
Half fill greased muffin tins with batter and bake about 35 minutes in hot oven.

Adrian Teng

CEREAL MUFFINS

2006-12-17T02:19:00.000-08:00

Ingredients:

½ cup cooked hominy, oatmeal or other cereal
½ teaspoon salt
1-1/2 tablespoons shortening
1 egg
½ cup milk
1 cup flour
½ cup corn meal
4 teaspoons Dr. Price’s Baking Powder

Directions:

Mix together cereal, salt, melted shortening, beaten egg and milk
Add flour and corn meal which have been sifted with baking powder; beat well
Bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.

Adrian Teng

BLUEBERRY MUFFINS

2006-12-17T02:17:00.000-08:00

Ingredients:

2 cups flour
3 teaspoons Dr. Price’s Baking Powder
1 teaspoon salt
1 tablespoon sugar
¾ cup milk
2 eggs
1 tablespoon shortening
1 cup berries

Directions:

Sift together flour, baking powder, salt and sugar
Add milk slowly, well-beaten eggs and melted shortening; mix well and add berries, which have been carefully picked over and floured
Grease muffin tins
Drop one spoonful into each
Bake about 30 minutes in moderate oven.

Adrian Teng

BRAN BISCUITS

2006-12-15T05:29:00.000-08:00

Ingredients:

½ cup bran
1-1/2 cups flour
5 teaspoons Dr. Price’s Baking Powder
¾ teaspoon salt
3 tablespoons sugar
½ cup water
2 tablespoons shortening

Directions:

Mix thoroughly bran, flour, baking powder, salt, sugar
Add sufficient water to make soft dough
Add melted shortening
Roll out lightly to about ¼ inch thick on floured board
Cut with biscuit cutter
Bake in hot oven 12 to 15 minutes

WHOLE WHEAT RAISIN BISCUITS

2006-12-15T05:26:00.000-08:00

Ingredients:

2 cups whole wheat flour
¾ teaspoon salt
4 teaspoons Dr. Price’s Baking Powder
2 teaspoons shortening
1 cup milk
4 tablespoons cut raisins

Directions:

Mix well flour, salt and baking powder, or sift through coarse strainer
Add shortening and rub in very lightly
Add milk
Mix to soft dough, add raisins
Drop with tablespoon quite far apart on greased baking tin or in greased muffin tins
Bake in moderate oven about 25 minutes

BISCUITS

2006-12-15T05:20:00.000-08:00

Ingredients:

2 cups flour
4 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
2 tablespoons shortening
¾ cup milk or half milk and half water

Directions:

Sift together flour, baking powder and salt, add shortening and rub in very lightly
Add liquid slowly to make soft dough
Roll or pat out on floured board to about one-half inch in thickness handling as little as possible; cut with biscuit cutter.
Bake in hot oven 15 to 20 minutes.

EMERGENCY OR DROP BISCUITS
Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15 to 20 minutes.

LUNCHEON OR SANDWICH ROLLS

2006-12-11T04:34:00.000-08:00

Ingredients:

4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price’s Baking Powder
1 tablespoon shortening
1-1/2 cups milk

Directions:

Sift together flour, salt and baking powder; rub in shortening; add milk, and mix with spoon to smooth dough easy to handle on floured board.
Turn out dough; knead quickly a few times to impart smoothness; divide into small pieces: form each by hand into short, rather thick tapering rolls; place on greased pans and allow to stand in warm place 15 to 20 minutes; brush with milk.
Bake in very hot oven.
When almost baked brush again with melted butter.
Bake 10 minutes longer and serve hot.
If a glazed finish is desired, before taking from oven brush over with yolk of egg which has been mixed, with a little cold water.

These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with a very little chopped onion and parsley, or other filling desired.

PRUNE OR DATE BREAD

2006-12-11T04:32:00.000-08:00

Ingredients:

1 cup prunes or dates
2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour
¼ cup sugar
1 teaspoon salt
4 teaspoons Dr. Price’s Baking Powder
1 cup milk
1 tablespoon shortening

Directions:

Wash prunes, soak several hours, drain, stone and chop, or use dates stoned and chopped.
Mix flour, sugar, salt and baking powder; add milk to make soft dough and beat well; add fruit and melted shortening.
Put into greased bread pan; allow to stand about 30 minutes in warm place.
Bake in moderate oven one hour.

PEANUT BUTTER BREAD

2006-12-11T04:29:00.000-08:00

Ingredients:

2 cups flour
4 teaspoons Dr. Price’s Baking Powder
1 teaspoon salt
½ cup sugar
1 cup milk
2/3 cup peanut butter or ½ cup finely ground peanuts

Directions:

Sift flour, baking powder, salt and sugar together
Add milk to peanut butter or peanuts, blend well and add to dry ingredients; mix thoroughly
Bake in greased loaf pan in slow oven 45 to 50 minutes

This is best when a day old. It makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise.

EGG BISCUITS

2006-12-06T05:33:00.000-08:00

Ingredients:

2 cups flour
3 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
1 tablespoon sugar
1 egg
2 tablespoons shortening
1/3 cup water

Directions:

Sift together flour, baking powder, salt and sugar
Add well beaten egg and melted shortening to water and add to dry ingredients to make soft dough
Roll out on floured board to about ½ inch thick; cut with biscuit cutter
Bake in moderate oven about 25 minutes

CHEESE BISCUITS

2006-12-06T05:31:00.000-08:00

Ingredients:

1-1/2 cups flour
2 teaspoons Dr. Price’s Baking Powder
¼ teaspoon salt
1 teaspoon shortening
6 tablespoons grated cheese
5/8 cup milk

Directions:

Sift together flour, baking powder and salt
Add shortening and cheese; rub in very lightly
Add milk slowly, just enough to hold dough together
Turn out on floured board and roll about ½ inch thick; cut with small biscuit cutter
Bake in hot oven 12 to 15 minutes

NUT OR RAISIN BREAD

2006-12-06T04:27:00.000-08:00

Ingredients:

2-1/2 cups flour
½ cup graham flour
¼ cup sugar
1 teaspoon salt
1 cup walnuts or raisins
4 teaspoons Dr. Price’s Baking Powder
1 egg
1-1/2 cups milk

Directions:

Sift dry ingredients together
Add raisins or nuts chopped not too fine
Add beaten egg to milk and add to dry ingredients to make a soft dough
Put into greased loaf pan
Allow to stand about 30 minutes
Bake in moderate oven from 45 to 60 minutes.

BROWN SUGAR BUNS

2006-12-03T04:56:00.000-08:00

Ingredients:

2 cups flour
4 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
1 tablespoon shortening
½ cup milk
1 tablespoon butter
1 cup brown sugar

Directions:

Sift together flour, baking powder and salt
Add shortening and rub in very lightly
Add milk slowly to make a soft dough; roll out ¼ inch thick
Have butter soft and spread over dough; cover with brown sugar
Roll same as jelly roll; cut into 2-inch pieces; and place with cut edges up on well greased pan.
Bake in moderate oven about 30 minutes
Remove from pan at once.

Adrian Teng

CINNAMON BUNS

2006-12-03T04:54:00.000-08:00

Ingredients:

2-1/4 cups flour
1 teaspoon salt
4 teaspoons Dr. Price’s Baking Powder
2 tablespoons shortening
1 egg
½ cup water
½ cup sugar
2 teaspoons cinnamon
4 tablespoons seeded raisins

Directions:

Sift 2 tablespoons of measured sugar with flour, salt and baking powder
Rub shortening in lightly; add beaten egg to water and add slowly
Roll out 1/3 inch thick on floured board; brush with melted butter, sprinkle with sugar, cinnamon and raisins.
Roll as for jelly roll; cut into 1-1/2 inch pieces; place with cut edges up on well greased pan; sprinkle with sugar and cinnamon.
Bake in moderate oven 30 to 45 minutes
Remove from pan at once.

Adrian Teng

RUSKS

2006-12-03T04:50:00.000-08:00

Ingredients:

2-1/4 cups flour
½ teaspoon salt
2 tablespoons maple or brown sugar
4 teaspoons Dr. Price’s Baking Powder
¼ teaspoon nutmeg
¾ teaspoon cinnamon
2 tablespoons shortening
1/3 to 2/3 cup water
1 egg

Directions:

Sift together flour, salt, sugar, baking powder, and spice; add melted shortening to beaten egg and water to make soft dough and mix well.
Turn out on floured board
With floured hands shape into small rolls
Place on greased shallow pan close together
Allow to stand 10 to 15 minutes before baking
Brush with milk and sprinkle with a little maple or brown sugar
Bake in moderate oven 20 to 30 minutes.

For hot cross buns, with sharp knife make deep cross cuts; brush with butter, sprinkle with sugar and bake.

Adrian Teng

PARKER HOUSE ROLLS

2006-12-03T04:47:00.000-08:00

Ingredients:

4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price’s Baking Powder
2 to 4 tablespoons shortening
1-1/2 cups milk

Directions:

Sift flour, salt and baking powder together
Add melted shortening to milk and add slowly to dry ingredients stirring until smooth.
Knead lightly on floured board and roll out one-half inch thick.
Cut with biscuit cutter.
Crease each circle with back of knife one side of center.
Butter the small section and fold larger part well over the small.
Place one inch apart in greased pan.
Allow to stand 15 minutes in warm place.
Brush each with melted butter and bake in moderate oven 15 to 20 minutes.

Adrian Teng

NUT AND RAISIN ROLLS

2006-12-03T04:44:00.000-08:00

Ingredients:

2-1/2 cups flour
4 teaspoons Dr. Price’s Baking Powder
½ teaspoon salt
1 tablespoon sugar
5 tablespoons shortening
1 egg
2/3 cup milk
Butter
Raisins
Chopped nuts
½ cup sugar

Directions:

Sift flour, baking powder, salt and sugar together
Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well.
Turn out on floured board and knead lightly. Roll out very thin.
Spread with butter and sprinkle with raisins, chopped nuts and small amount of granulated sugar.
Cut into about 4-inch squares.
Roll up each as for jelly roll.
Press edges together.
Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes.
Bake in moderate oven from 20 to 25 minutes.

Adrian Teng

GRAHAM BREAD

2006-12-03T03:36:00.000-08:00

Ingredients:

1-1/2 cups flour
1-1/2 cups graham flour
4 teaspoons Dr. Price’s Baking Powder
1 teaspoon salt
1 tablespoon shortening
1 egg
1-1/2 cups liquid (1/2 water and ½ milk)
2 tablespoons sugar or molasses

Directions:

Mix flour, graham flour, baking powder and salt together
Rub in shortening
Beat egg and add with sugar or molasses to liquid
Stir into dry mixture and beat well
Add more milk if necessary to make a drop batter
Put into greased loaf pan, smooth with knife dipped in cold water.
Bake about one hour in moderate oven.

SPIDER CORN BREAD

2006-12-03T03:31:00.000-08:00

Ingredients:

1 egg
1-3/4 cups milk
2 tablespoons sugar
1 cup corn meal
1/3 cup flour
1 teaspoon salt
2 teaspoons Dr. Price’s Baking Powder
1 tablespoon shortening

Directions:

Beat egg and add one cup milk
Stir in sugar, corn meal, flour, salt and baking powder which have been sifted together
Turn into frying pan in which shortening has been melted
Pour on remainder of milk, but do not stir
Bake about 25 minutes in hot oven
There should be a line of creamy custard through the bread.
Cut into triangles and serve.

CORN BREAD

2006-12-03T03:28:00.000-08:00

Ingredients:

1 cup corn meal
1 cup flour
4 teaspoons Dr. Price’s Baking Powder
3 tablespoons sugar
1 teaspoon salt
1-1/2 cups milk
1 egg
2 tablespoons shortening

Directions:

Mix and sift dry ingredients
Add milk, beaten egg, and melted shortening
Beat well and pour into greased shallow pan
Bake in hot oven about 25 minutes.

BOSTON BROWN BREAD

2006-12-03T03:19:00.000-08:00

Ingredients:

1 cup entire wheat or graham flour
1 cup corn meal
1cup rye meal or ground rolled oats
1 teaspoon salt
5 teaspoons Dr Price's Baking Powder
¾ cup molasses
1-1/3 cups milk

Directions:

Mix thoroughly dry ingredients
Add molasses to milk,
Beat thoroughly and put into greased moulds 2/3 full.
Steam 3-1/2 hours; remove covers and bake until top is dry.

BAKING POWDER BREAD

2006-12-02T06:49:00.000-08:00

Ingredients:

4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr Price's Baking Powder
1 medium-sized, cold, boiled potato
Milk (water may be used)

Directions:

Sift thoroughly together flour, salt, sugar and baking powder, rub in potato
Add sufficient liquid to mix rapidly and smoothly into soft dough. This will require about one pint of liquid.
Turn at once into greased loaf pan, smooth top with knife dipped in melted butter, and allow to stand in warm place about 30 minutes.
Bake in moderate oven about one hour.
When done take from pan, moisten top slightly with cold water and allow to cool before putting away.

Chocolate Protein Fudge

2006-11-23T06:36:00.000-08:00

Ingredients:

1/4 cup (1/2 stick) butter, melted
1/4 cup heavy cream
2 tbsp. unsweetened cocoa powder
1/4 tsp. vanilla
1 tsp. liquid cyclamates (or sweetener of choice to taste)
1 cup SportPharma Swiss Chocolate protein powder

Directions:

Melt butter in microwave in a medium-sized bowl. Then add all other ingredients in the order listed. Mixture should bestiffish at the end as you mix but should not look too wet or shiny. If it does, sprinkle in a little more protein powder and mix in.

Spread evenly on bottom of a 6-inch pan. Allow to cool in fridge for at least an hour. Then cut into 1-inch squares.

This is the most fudge-like recipe I have found so far.

Entire recipe has 18g carbs and 11g fibre. Add 1/4 cup chopped almonds or walnuts if desired but add in the carbs. Also your carb and fibre count may vary if you use a different protein powder and artificial sweetener.

With Courtesy from: http://healthy-food-recipe.com

Healthy Fast Food

2006-11-23T06:33:00.000-08:00

Pre-heat your oven to warm..its lowest level, this is for later.You’re going to need two electric griddles . One to grill the meat, the other to toast thebuns. Pre-heat the meat griddle to 375-400°, and the bun griddle to about 350°.(this recipe has you cooking four at a time)

***note***before starting, make sure to have all of your condiments READY! (because this all happens very fast)

#1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put a dutch oven (pot) bottom side down directlyon top of the buns.(open side facing up) This is only to apply hands-free pressure to the buns so they will toast evenly. (Don’t use anything TOO heavylike cast iron. You’ll smash the buns.)

#2 -Lay the frozen patties on the other grill. After about 20 seconds, “sear” them by applying even pressure with the back of a metal spatula, andpushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2 seconds…you should hear them sizzle louderwhile you “sear” them. After searing them, sprinkle generously with McDonald’s burger seasoning.

#3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove them, and repeat the the “bun toasting” processwith the heels. (bottoms)

#4 -After about one minute since searing the patties, turn them over. Careful, don’t tear the side you seared. Add another dash of Seasoning and about ateaspoon of your prepared onions. (Don’t be anal and use a measuring spoon…no time…just two fingers and a thumb full.)

#5 -Now quickly dress your buns. (crown, or top side) Mustard first….five “kisses” the diameter of a pencil evenly spaced in a circle about a half inchfrom the edge.Then the Ketchup, (use Hunt’s if you can) five squirts the size of a nickle..in the pattern found on dice. Place the pickle in the middle.

#6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the meat and tilt to the side to allow excess fat todrain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown, top with toasted heels. (the burger will beupside-down)

#7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the paper around the burger tightly. It shouldresemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends underneath the bottom of the burger so it isenclosed tightly.

#8 -Place wrapped hamburger in your pre-heated oven. (remember…oven is just barely on warm) Keep ‘em in there about 8-10 minutes.**** Hey!That’s enough time to cook another batch. (if you do cook another batch while these are “aging properly”, scrape the black stuff and burnt onions tothe side before beginning.)

****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem dry, next time wrap them tightly and let themsit about 5 minutes. Then ZAP ‘em for 15 seconds (one at a time) in the microwave. This will complete the “Q-ing” process without over microwavingthem like they do now. In fact, they almost taste better this way.

#9 -ENJOY!! This is how they used to be. This is how they were MEANT to be.(You might consider toasting your buns first, at least the crowns, to give you extra time to dress them.)

With Courtesy from: http://healthy-food-recipe.com

Chicken And Asparagus With Three Cheeses

2006-11-18T08:19:00.000-08:00

Ingredients:

4 large boneless, skinless chicken breasts
Olive oil for browning chicken
Salt, pepper, poultry seasoning for seasoning chicken
1 lb. fresh asparagus
1 cup chicken stock, reduced to 3/4 cup
3/4 cup low fat sour cream
1/4 lb. soft goat cheese (Chevre or Montrachet type)
1/4 cup parmesan cheese
1/4 cup low fat sharp cheddar

Directions:

Preheat oven to 375. Trim all visible fat and membrane from chicken breasts and cut into half-inch strips crosswise.

Season chicken with spices, then saute in large frying pan in about 1 T olive oil. Cook until chicken pieces are well browned on both sides. (You will have to turn each piece a couple of times to get this result. Don't rush this step.)

Meanwhile, cut off woody ends of asparagus (snap one piece to see how much to cut off, it will break off right where the woody part starts), then cut asparagus diagonally into 2 inch pieces. Bring pan of barely salted water to a gentle boil, put asparagus in and boil 3 minutes, drain, then put asparagus in cold water to stop cooking and drain again. Let drain well.

Spray casserole dish with nonstick spray. Layer browned chicken, then asparagus. Use chicken stock to deglaze pan that you cooked the chicken in and scrape up all little browned bits. Let stock simmer until reduced to 3/4 cup. Wisk sour cream into sauce and heat over very low heat. When mixture is hot (but not boiling) add goat cheese and parmesan and wisk into sauce until melted. DO NOT BOIL or the mixture will separate.

Pour sauce over chicken and asparagus and top with sharp cheddar. Bake 35 minutes or until cheese is melted and mixture is just starting to bubble. (Don't cook it too long or the sauce will separate.)

This freezes well. I made a double batch and enjoyed it for lunch several times last spring. For best results, thaw overnight in the refrigerator, since microwaving for too long can cause the sauce to separate.

This is a "once in a while" dish for The South Beach diet due to the fat content. For phase one, serve it with something like Georgette's Greek Zucchini and a green salad. For phase two serve it over Uncle Ben's Converted Rice, which is lower on the glycemic index than other types of white rice.

With courtesy from: kalynskitchen.blogspot.com

Firecracker Grilled Salmon

2006-11-18T04:01:00.000-08:00

Time 6hr 40min
Calories 307 per serving
Serves 8

Ingredients :

908.8 g salmon
120 ml peanut oil
60 ml soy sauce
60 ml balsamic vinegar
25 g green onions, chopped
15 g brown sugar
2 cloves garlic, minced
3 g ground ginger
5 g crushed red pepper flakes
5 ml sesame oil
3 g salt

Directions:

Place salmon filets in a medium, nonporous glass dish.
In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Serve when both sides are ready.

With courtesy from: http://www.freerecipes.co.nz

Grilled Chicken Cordon Bleu Sandwiches

2006-11-18T03:45:00.000-08:00

Time 10min
Calories 694 per serving
Serves 1

Ingredients :

2 slices whole wheat bread
30 g butter, softened
15 g sour cream
2 slices Swiss cheese
1 thick slice deli cooked chicken breast meat
1 slice deli ham

Directions:

Spread butter or margarine on the outsides of the bread slices.
Spread sour cream on the insides of the bread slices.
Then layer sandwich as follows: Bread slice, cheese slice, chicken, ham, 2nd
cheese slice, 2nd bread slice.
In a small skillet over medium heat, grill sandwich until meat is heated
through and cheese has melted.
It's now time to tuck in!

Yum Yum!!!

With courtesy from: http://www.freerecipes.co.nz

Fresh Tomato Soup

2006-11-18T03:16:00.000-08:00

Time 30min total
Calories 128
Serves 4

Ingredients :

2 tbsp. reduced fat margarine
1 cup dry white wine
2 cups fat free, reduced sodium chicken broth
1/4 cup fresh mint leaves, chopped
4 large fresh tomatoes, chopped
1 tsp. Garden Herb Salt Free Spice Blend
1/2 cup onion, minced Pinch of sugar (optional)
Note - For each teaspoon of the Garden Herb Spice Blend, you may substitute: 1/4 tsp. basil, 1/4 tsp. marjoram, 1/4 tsp. dill weed, and 1/4 tsp. black pepper.

Directions :

Sauté the onion in the margarine over medium heat until just soft, add the tomatoes and heat through.
Puree the mixture in a food processor.
Strain the pureed mixture through a sieve to remove the seeds.
In a medium pot, combine the puree mixture with the chicken broth, wine, spices, and sugar (optional).
Simmer for about 15 minutes.
Garnish with mint leaves.
You may now serve.

With courtesy from: http://www.freerecipes.co.nz