Brownies and Glaze
(NC)—This recipe was prepared by Camelback and Central, 1403 2nd Avenue, New York, New York. 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons sweet butter 3 ounces baking chocolate 3/4 cup...
Get Back In Shape With This Healthy Low Calorie Recipe
Now that the holiday season is over a lot of us want to get rid of some excess weight. Here is a low calorie recipe that tastes good and will help you to achieve your goal. Asparagus is a delicious vegetable that can be prepared many ways, from...
Happy Healthy Hollidays with this Eggnog Recipe
When it is holiday time, only one drink comes to mind: eggnog.
This healthy drink recipe is delicious and it uses soymilk
instead of whole milk. It gets a completely new flavor and color
with the addition of peppermint oil.
A drink...
Keep Cool In The Summer
(NC)—A long, hot summer is the right time to sample the growing number of coolers now available. They come in just about every flavour imaginable from the traditional lemonade to the exotic passion fruit. But, just as new favourites are...
My Barbecued Chicken Recipe
Barbecued Chicken #2 Stephen Ceideburg 1/4 c Hoisin sauce 3 lb Chicken, cut into 8 pieces, 1 tb Cider vinegar -skin and fat removed, or: 1 tb Unsulfured molasses 8 Skinless chicken breasts or 1 ts Reduced-sodium soy sauce -thighs 1 ts Chinese...
Mexican Recipes – World Class Dishes In Your Kitchen!
Here are two **Must Try** Mexican recipes! They are HOT, tasty and so easy!
Chiles Rellenos Meatballs
- 12 small potatoes, or 2 large baking potatoes
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 pound Anaheim chili peppers
- 1/2 cup yellow onions -- minced
- 4 eggs
- 1/2 teaspoon salt
- black pepper -- to taste
- garlic salt -- to taste
*Anaheim chilies, roasted, peeled and diced.
Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well. Add beef to potatoes then add chiles, chopped onion and egg yolks.
Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.
Note: Both Mexican Recipes yields between 4 to 6 servings.**Our** Family Secret Salsa (shhhttt… It’s one of my secret Mexican recipes)
- Tomatoes -- quartered
- 2 cloves garlic
- 1/4 medium yellow onion -- coarse chop
- 3
tablespoons lime juice
- 1 teaspoon cumin
- salt -- to taste
- 1 cup cilantro -- chopped
- 6 whole jalapeno peppers, fresh -- to taste
- 4 whole habaneros peppers, fresh -- optional
Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary.
If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros. The salsa will be at its hottest right after you make it, but will cool down the longer it sets.
**MUST TRY** Recipes:
Easy Chicken Recipes and
Easy Salad RecipesCopyright 2005
About the Author
Jonathan loves eating! If you are like him, then you definitely need to visit Easy Recipes Secrets– The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
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