Hawaiian Meatballs

HAWAIIAN MEATBALLS

MEATBALLS: 2 lb. ground chuck or hamburger 2 eggs 1/4 lb. crackers, crushed 1 onion, finely chopped 1/4 c. ketchup Ground pepper to taste Garlic salt to taste Salt to taste SAUCE: 1 c. brown sugar 1/4 c. cornstarch 16 oz. can pineapple chunks, juice from pineapple 2/3 c. vinegar 2 tbsp. soy sauce 1 onion, sliced 1 green pepper, sliced Mix together first 8 ingredients and form into meatballs. Brown. Drain 1/2 of grease. Remove meatballs.In remaining grease, stir brown sugar, cornstarch, pineapple juice, vinegar and soy sauce. Stir together on medium heat until translucent. Put meatballs, pineapple chunks and sauce into 13x9 inch casserole dish. Lay slices of onion and green pepper on top. Cook in moderate oven (350°F) for 30 minutes until onion and green pepper are cooked. Serve as is or over rice or noodles. Serves 8-10.

Smoke Salmon spread

Ingredients
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Directions
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Photograph by Quentin Bacon

Recipe courtesy Barefoot Contessa Family Style (c) 2002 by Ina Garten. By arrangement with Clarkson Potter/Random House, Inc.

CATEGORIES: Salmon Dip Easy View All


Read more at: http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-dip-recipe.html?oc=linkback

Whole Wheat Muffins

• 1 cup old fashioned oatmeal
• 1 cup skim milk
• 1/2 cup light brown sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon grated orange rind (orange zest)
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup walnuts, chopped (optional)
• 1 1/2 cup frozen blueberries
• approx. 3 tablespoons powdered sugar (optional, for topping)

PREPARATION

Mix the oats and skim milk in a medium-sized bowl then set the bowl aside and allow to soak for 10 minutes. After ten minutes, add the egg, brown sugar, oil, grated orange rind and stir until well blended.

In a second medium-sized bowl, combine the all-purpose flour, the whole wheat flour, baking powder, baking soda and walnuts. Mix well and then fold the combined dry ingredients into the oatmeal mixture until just moistened. Do not over mix.

Gently fold in 1 cup frozen blueberries, reserving the extra half a cup of extra blueberries.

Ads

If you're 50+ read this

www.instaflex.com

Can this 10 second trick really provide knee & joint relief?

5 Foods you must not eat

trimdownclub.com

Cut down a bit of stomach fat every day by never eating these 5 foods.

Try The Province ePaper

theprovince.com/ePaper

Full-Featured Digital Version Of Your Favourite Newspaper. Try It!

• GF Dinner Recipes Easy
• Recipe Cookies
• Recipe Dessert
• Blueberry Muffin
• Biscuit Recipe

Preheat the oven to 425°F.

Lightly grease or line a muffin pan and divide batter among muffin cups. Sprinkle a few extra blueberries on top of each muffin. Bake in pre-heated oven for 20 minutes.

Remove muffins from tin and cool on wire rack. Sprinkle with powdered sugar (optional).

This recipe makes about 12 oatmeal and blueberry walnut muffins.

Nutritional Information per Serving:
220 calories, 10g fat, 105mg sodium, 29g carbohydrates, 3g fiber, 5g protein, 15mg cholesterol

More homemade muffi

Clam Sauce with Pasta

1/8 C oil
1 lg. garlic clove
1/2 C butter
1 t lemon juice
1/2 tsp basil
1/2 tsp parsley
salt and pepper
1 C. Parmesan cheese
2 cans clams and juice
2 T sour cream or natural yogurt

Brown chopped garlic in oi...and discard.  Add clams, spices, lemon j and butter.  Simmer these for about 10 minutes. Mix in sour cream and all to pasta.    Stir in Parmesan.  Serve.

Sticky Chicken Wings

salt and pepper
1/3 C orange juice
1/3 C lemon juice
1/3 C water
1/4 C soya sauce
1/4 tsp  ginger
3 tsp cornstarch
1/2 C sugar
\
Mix and boil 5 min.  Pour over chicken wings and marinate.  Bake at 425 till crispy.  (LINE cookie sheet with foil!!)

Ambrosia Salad

1 can pineapple tidbits
1 can mandarin oranges
1 cup coconut
1 cup mini marshmallows
1 cup sour cream

Mix and chill at least for 2 hours.

Rosemary Chicken Wings

2T olive oil
2 T lemon juice
2 garlic cloves minced
1 T dried rosemary
salt and pepper

Simmer for 10 min. and marinate wings for 30.
Bake at 425.

Chicken and Broccoli Alfredo

Linguine pasta
1 cup broccoli
2 T butter
1 lb chicken breasts
1 can mushroom soup
1/2 C milk
1/2 C grated parmesan cheese
1/4 t peper

Cook pasta and add broccoli for the last 5 minutes of cooking time.
Drain.  Add butter in skillet and add chicken (chopped) and brown.  When done, add rest of ingred.  Heat through and then add pasta.

Committee Salad

Dressing~
1/2 C oil
3 T red wine vinegar
1 T lemon juice
2 T sugar
1 t salt
1/2 t dry mustard
1 garlic clove (crushed)
Combine in a jar and shake.

Salad
2 T butter
1/2 C sunflower seeds
1/2 C slivered Almonds
 1 head of lettuce
 2 green onions (chopped)
1 can mandarin oranges (or grapes or pears)
1 ripe avocado

Saute nuts in butter.  Prepare remaining ingred. and toss with dressing just before serving.

Mom's Pancakes

Mix~

3 C flour
4 T sugar
6 t b. powder
1 t salt

MIX~
2 eggs
3 C milk
4 T oil

Mix together.

Pineapple Coleslaw

1 med. cabbage
2 14oz cans pineapple tidbits
1 tbsp lemon juice
3 red apples
3/4 C slice Almonds

Shred cabbage, dice apples and sprinkle with lemon juice.  Add pineapple and almonds

Dressing~
1/2 C mayonnaise
1/2  C heavy cream (whipped)
1/2 C lemonade concentrate

Mix mayo and lemonade...add to cream and mix.  Add to salad.

Marinated Tomatoes

Mushrooms (sliced)
3 Tbsp green onions
5 lg tomatoes

Marinate~
1 tsp. curry
1 tsp. sugar
1/2 C oil
1/4 C vinegar
1 crushed garlic clove
1 tbsp parsley
salt and pepper

Make dressing and shake well.  Marinate veg for several hours before serving.

Spinach Salad

Dressing~
1 garlic clove (halved)
2 tbsp cider or red wine vinegar
1 tsp sugar
1 tsp salt
1 tsp dry mustard
1/2 tsp pepper
6 tbsp olive oil

8 C spinach
1 hard boiled eggs grated
8 slices of bacon (crumbled)
2 or 3 green onions chopped fresh mushrooms (sliced)

Beat dressing and refrigerate.  Add dressing (remove garlic) just before serving.

Apple Yogurt Cake

DAVID ROCCO’S APPLE YOGURT CAKE

Author: Janice

Recipe type: Dessert

Prep time:  20 mins

Cook time:  60 mins

Total time:  1 hour 20 mins

Serves: one 8-inch cake

 

INGREDIENTS

• 1⅓ cups (150 grams) all-purpose flour
• ¼ tsp cinnamon
• ¼ tsp salt
• ½ cup (115 grams) granulated sugar
• ⅞ cup (200 grams) unsalted butter, melted, plus a little extra for buttering the pan
• 2 large eggs
• ½ cups (125 mL) yogurt (I used 2.5% fat yogurt)
• 2 apples, peeled, cored, and thinly sliced
• zest of 1 lemon
• ⅓ cup (75 grams) granulated sugar (for the topping)

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter an 8-inch cake round.
2. In a medium bowl, whisk together the flour, cinnamon, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup of sugar and the melted butter until it has lightened.
4. Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
5. Reduce the mixer speed to low and add the flour mixture alternately with the yoghurt, beginning and ending with the flour.
6. Stir in the sliced apples and the lemon zest, and pour the batter in the prepared pan.
7. Sprinkle the ⅓ cup sugar evenly over the top of the cake.
8. The original recipe suggests a baking time of 40 minutes, but I think it needs to bake for over one hour (until a tester inserted into the center (not through an apple if possible!) comes out clean.
9. Let cool completely before serving.

Peanut Butter Fudge (TWO ingredients!!!!!)

Foolproof Peanut Butter Fudge {2 ingredients!}

yield: 25 PIECES

ingredients:

• 1 (16.3-oz.) container creamy peanut butter, or about 1-3/4 cups
• 1 (1-lb.) container vanilla frosting

preparation:

Line a 9" x 9" pan with foil and set aside.

Add peanut butter and vanilla frosting to a medium sized microwave-safe bowl. Do not stir. Microwave for 1 minute, then stir until combined and completely smooth. Pour into prepared pan and spread evenly. Place in refrigerator until firm. Remove the fudge from the pan using the foil, and then cut fudge into squares.

This fudge is very creamy, with a texture that is a bit softer than traditional fudge. It's oh so good! The fudge freezes well, too. Just place it in an airtight container with layers of fudge separated by wax paper.

Glynis' Better Butter Chicken

The Better Butter Chicken
Fragrant Indian butter chicken.
It's the star of India! A real jewel. A gem of a recipe. Our healthier rendition of this popular
ethnic dish doesn't use gobs of butter and tons of heavy cream, so you can save those precious
calories for dessert.
2 tbsp butter
1 ½ cups chopped onions
2 tbsp minced garlic
1 tbsp grated gingerroot
1 ½ tsp chili powder
¾ tsp each ground coriander and ground turmeric
½ tsp each ground cinnamon and ground cumin
1 can (28 oz/796 mL) no-salt-added diced tomatoes, drained
1 ½ cups reduced-sodium chicken broth
1 tbsp brown sugar
¼ tsp each salt and freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up (see tip)
1/3 cup 1/t cup light (5olo) sour cream
1 tbsp minced fresh cilantro
Hot cooked basmati rice (optional)
* Melt butter in a deep, 1O-inch skillet over medium heat. Add onions and garlic. Cook slowly,
stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, coriander,
turmeric, cinnamon and cumin. Cook 1 more minute. Add tomatoes, chicken broth, brown sugar,
salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
* Add cut-up chicken and sour cream. Simmer, uncovered, for 5 more minutes. Remove from
heat and stir in cilantro. Serve over hot basmati rice, if desired.
MAKES 5 SERVINGS
PER SERVING 297 calories, 1 0.5 g total fat (5 g saturated fat), 33 g protein, 18 g
carbohydrate,4 g fiber, 102 mg cholesterol, 395 mg sodium
Recipe Tip: Using a store-bought rotisserie chicken makes this recipe much tastier than using
plain, cooked chicken breast. The combination of dark meat and light meat makes it absolutely
scrumptious! Remove all of the skin from the chicken, discard the wings and cut the meat from
the thighs and breasts into large chunk. Don't shred or cut the rneat too-small, or the finished dish
won't look very appealing.
Note from Glynis: I used chicken thighs instead of the whole cooked chicken and they worked

Pumpkin Crisps

COPYCAT TRADER JOE'S PUMPKIN CRANBERRY CRISPS

 

SAVE PRINT

If you've tried these crackers from TJ's, you might just want to marry me for figuring this out. If you haven't tried them you're going to flip, they're so.... good!

Author: Chris Scheuer

Recipe type: Appetiser

INGREDIENTS

• ½ cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup dried cranberries
• 1 teaspoon baking soda
• ½ cup rolled oats
• ¼ cup sunflower seeds
• ¼ cup flax seed
• 1½ teaspoons fresh rosemary (or 1 teaspoon dried)
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dried thyme
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• 1 cup buttermilk
• 3 tablespoons brown sugar
• 3 tablespoons pumpkin puree*

INSTRUCTIONS

1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars with cooking spray. Set aside.
2. In a large bowl combine the flour and dried cranberries. Rub mixture with your fingers to separate dried cranberries, till there are no large clumps. Add baking soda, oats, sunflower seeds, flax seed, spices, salt and pepper. Stir to combine.
3. Combine buttermilk, brown sugar and pumpkin purree. Stir till well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.
4. Spoon the batter into prepared jars, filling ⅔ full. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool in jars for 10 minutes then remove by inverting and gently shaking jar. Cool completely on a wire rack.
5. When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin.
6. Preheat oven to 300˚F. Cut loaves into ⅛-inch slices and place slices on prepared sheet pans. Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.
7. Yield: 5-6 dozen

Warm Spinach Salad

Spinach Salad with Warm Dressing by Nicole Lachner

 100% would make it again     

1 of 1+ ADD PIC

RATING

4.50 / 5.00 rating by 6 people

TIMES

Prep time: 0:05 Overall time: 0:10

SERVINGS

2 to 4 servings scale / convert

INGREDIENTS

1 md. shallot, diced
3 cloves garlic, crushed
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup honey
Olive oil, to taste
1 bunch spinach
1/2 cup pecans
1/2 cup bacon bits
8 sm. white mushrooms

INSTRUCTIONS

Warm balsamic vinegar, Dijon mustard and honey in a saucepan over low heat. Add shallots and garlic to sauce; mix and stir over warm heat until shallots and garlic are soft. Add olive oil to even the taste of the balsamic vinegar and stir until emulsified.

Wash spinach and garnish with bacon bits, pecans and mushrooms (pecans taste best browned under 400°F heat).

Spoon over warm sauce and serve immediately.

Billie's Saskatoon Slice

Billie's SASKATOON SLICE

1 c. margarine, softened

2 c. white sugar

1 tsp. vanilla

1 ½ tsp. almond flavouring

4 large eggs

3 c. flour

·        Beat margarine and sugar together with flavorings.

·        Add eggs, one at a time, beating well after each addition.

·        Stir in flour.

·        Spread 2/3 of the batter over a cookie sheet.

·        Top with fresh saskatoons.

·        Drop remainder of batter by spoonsful over top.

·        Bake at 350 degrees for 30-40 min. until firm and golden.

Glaze while hot with:

1 c. icing sugar

2 tsp. margarine

Unstuffed Cabbage Rolls

Cabbage is a superfood with lots of nutrients! Did you know that it is known for healing stomach ulcers and preventing cancer (particularly colon cancer).

This is a simply, yet delicious recipe for unstuffed cabbage rolls. There are two versions, soupy and upsoupy. LOL basically, If you want it less "soupy" you need to add 1 c. of (uncooked) rice and it will absorb the extra water (& extend the servings., making it even more budget friendly!)


Ingredients:
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Heat the Olive oil in a Big Skillet (use medium heat) Saute the onions until tender, and then add the ground beef (or turkey) until the meat is browned.

Add the garlic, cook an additional minute before adding the remaining ingredients. (This is the point you would add the rice Bring them to a boil, Cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender)

Yield: Serves 6 to 8