Free Food Recipes

Tasty Peanut Butter

2013-06-30T16:38:00.002-07:00

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INGREDIENTS:

Nonstick baking spray

1/2 cup all purpose flour

Wheat 1/2 cups white or wheat flour

1/4 cup rolled oats

1 tablespoon wheat germ

2 tablespoons of Chia seeds, optional

1/2 teaspoon kosher salt

Ground cinnamon 1/4 TSP.

1/3 cup creamy peanut butter, natural

1/3 cup packed light brown sugar

3 tablespoons vegetable oil

1 large egg whites

1 oz dark chocolate, melted (2 small squares.)

STEPS:

Preheat oven to 350 degrees Celsius. 13 inch 1 inch on each side of the panel, such as pasta, Line 9: throw lightly with baking spray.

The average baking flour, oats, wheat germ, Chia seeds, salt and cinnamon. Aside.

Combine peanut butter, sugar, vegetable oil and egg whites in a bowl. Two minutes, hand mixer, beat until smooth. Add dry ingredients and beat until the mixture is pressed sand when the younger age. Turn the dough into the prepared pan and pull the press. Bake until golden brown, 25 to 30 minutes, pour the chocolate is chocolate, cool, and you can get eight 2-inch pieces.

Calories: 106 Total Fat: 5.5 grams of saturated fat, 1 g protein, 3 grams of carbohydrates per serving, 12 grams of sugar, 5 grams of fiber: 1 g, cholesterol 0 mg, 76 mg sodium

MACARONI AND CHEESE

2013-06-30T03:36:00.003-07:00

INGREDIENTS:

1 tablespoon salt, plus more pasta water.

1 pound large elbow macaroni

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups of milk

1 cup cream

1 tablespoon freshly ground black pepper

1 pound shredded white cheddar,

4 ounces Romano, chopped

4 ounces, chopped

2 cups bread crumbs (recommended: Panko (Japanese) are available in all markets.)

2 tablespoons chopped fresh parsley for garnish

STEPS:

Preheat oven to 325 degrees Fahrenheit.

In a large bowl filled with water, 3 pinches of salt and the pasta and place over high heat, add. Bring to a boil, and 8 minutes, and cook until al dente. Drain. Set aside.

A large frying pan, melt butter. Sprinkle the flour and butter to form a paste or ROWE whisking, and cook medium heat for 2-3 minutes. Add cold milk and whisk over medium-low heat until the sauce is thick and bubbly cook until completely dissolved. Cream cheese, 1 tablespoon of salt and pepper, add 1 tbsp. Stirring occasionally until the cheese is completely melted, cook.

Add cooked pasta to the cheese mixture and mix well. Place a bowl of pasta and nine top-13 mixture and bread crumbs. Oven and bake 12 to 15 minutes or until golden brown place. Top fresh parsley and serve.

Cooked lobster meat, truffle oil, bacon and / or to the differences garden fresh vegetables.

* Professional Recipe

CheeseCake Lower-Fat

2013-06-27T02:45:00.000-07:00

INGREDIENTS:

Nine whole low-fat Cinnamon Graham crackers, broken in half

2 tablespoons melted butter

cooking spray

Neufchâtel 28 oz package cream cheese, softened

28 oz package of cream fat cheese, softened

1 1/2 cups sugar

1 cup low-fat yogurt

2 large eggs and 3 egg whites more

Wheat flour 2 tbsp

1 teaspoon vanilla extract

1 teaspoon zest of lemon peel

different covers

STEPS:

Heated to 350 degrees Fahrenheit pulse in food processor until Graham cracker furnace. Add 1 to 2 tablespoons of water and butter and press until moist. An elastic wrap 9-inch pan in foil to prevent leaks. Coat pan with cooking spray and press the crumbs on the bottom. Bake until golden brown, about 8 minutes. Let cool for 10 minutes.

Meanwhile, beat cream cheese and sugar are average of two soft mixer, high speed 5 minutes, then mix the yogurt. In a bowl, lightly beat 3 egg whites, 2 whole eggs, flour, vanilla and lemon zest, mix cheese. Medium speed until soft, 3 minutes. Pour over the dough.

The cheese in the pot add water hot enough to get a quarter of the way down the sides bread elastic. Bake until the cake is set but still in the center, one hour 10 minutes of agitation. Turn off the oven, the cheese 20 minutes to keep the door closed.

Remove the cake from the water bath and transfer to rack. Spend a knife around the edge, then cool completely. Refrigerate until firm, at least 8 hours. Popular casual.

Per serving: 229 calories, 11 g fat (7 g saturated), 61 mg cholesterol, 319 mg sodium, 24 g carbohydrate, 0 g fiber, 11 g protein

Barbeque Pasta Salad

2013-06-27T02:41:00.002-07:00

INGREDIENTS:

1 pound fusilli pasta

2 tablespoons of apple cider vinegar

1 teaspoon hot sauce

1/2 teaspoon chili powder

1/8 teaspoon garlic powder

Pinch of cayenne pepper

1 cup mayonnaise

BBQ 1/2 cup sauce, NEELY

1 red bell pepper, is established, and finely chopped

2 ribs celery, finely chopped

2 whole green onions, sliced thin

8 ounces pork thrown

New Kosher salt and ground pepper

Chopped parsley leaves, for garnish

STEPS:

Bring 4 quarts water to a boil in a large saucepan over low heat. Salt water, add the pasta and cook until tender, about 10 minutes. In Colander Drain and leave to cool, then transfer to a large bowl.

Other large bowl, mix vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and barbecue sauce. Add the chopped vegetables and stir coat. Pour barbecue sauce over pasta and mix well. Place pork on top and salt and pepper to taste. Covered and ready to serve, then refrigerate until parsley garnish.

Lemon Pasta Salad

2013-06-27T02:39:00.001-07:00

INGREDIENTS:

Salt

1 pack pasta

1 pound asparagus

2 tablespoons Dijon mustard

1 clove garlic, finely chopped

1/4 cup lemon juice

Olive oil 1/4 cup extra virgin

Freshly ground black pepper

1 pint cherry tomatoes, cut in half

1/4 cup chopped dill leaves

1 cup frozen peas, thawed

The destruction of 7 grams of feta cheese

STEPS:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Reserve.

In a large pot of boiling salted water, add the asparagus, blanch until bright green and slightly softened, about 3 minutes. Remove with a slotted spoon or spider and shock in ice water. Remove from the water and dry thoroughly.

Get to the end of the asparagus and cut into bite-sized pieces injury.

Mix mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper.

Combine asparagus and set the pasta in a large pot for delivery. Add tomatoes, dill, peas, sliced and mosterdslaaisous. Down with tongs to coat and salad. Try and add salt and pepper if necessary.

Grilled chicken with pepper

2013-06-26T17:42:00.001-07:00

INGREDIENTS:

1 Russet potatoes, peeled and cut into 1-inch cubes

Kosher salt

8 small, skin-on, bone-in chicken legs (1/4 to £ 2,000,000)

1 tablespoon dried oregano heaping

Freshly ground pepper

3 tablespoons extra virgin olive oil

Cut into 1 inch pieces 1 medium onion,

Cut into 1 1/2-inch pieces 1 large green pepper,

6 cloves garlic, smashed

4-6 pickled cherry peppers, 1/3 cup chopped seeded and salt, in addition to

1/4 cup coarsely chopped parsley and fresh

STEPS:

Preheat broiler. Put potatoes in a medium saucepan and cover with water, and add 1 tablespoon of salt. Bring to a simmer for 8 minutes, and cook just until tender. Drain well.

At the same time, it has become the taste of chicken, and a little dried oregano, salt and pepper. Olive oil in a large cast-iron skillet over high heat, heat 2 tablespoons. Add chicken and cook for 5 minutes on each side until browned. Transfer chicken to a platter of gold.

, 3 minutes, stirring, adding potatoes to the pan and cook. Add the onion and bell pepper and cook for 1 minute until soft little. Reduce the heat to medium, add the remaining tablespoon of olive oil 1 garlic, and cook for 2 minutes. As for 1 minute, scraping the pan with a spoon made of solid wood, cherry and pepper and cook salted water, add. Remove from heat.

Return chicken to pan and sprinkle with parsley. After the chicken on the part of the skin over the vegetables, toss with tongs. Leather ring, grill for 2-3 minutes until crisp.

Per serving: 611 calories, 42 grams of fat (10 g saturated), 169 mg cholesterol, 243 mg sodium, 20 g Carbohydrates: 3 grams of fiber: 38 grams of protein