High-Fiber Recipes: Famous Potatoes | Submitted By: Heather A

Potatoes are baked with cast iron garlic salt and pepper, and then combined with processed cheese.

Every once brunch a while, youve got to treat yourself for being good, you know? You work hard, you put up with other peoples pie crusts needs and desires. Well, now its time to take a break and give yourself a little chocolate TLC. These Chocolate Goody Bars are definitely an indulgence. A sweet indulgence gluten free chocolate, vanilla, and peanut butter. You will adore the crispy chocolate, floating over a cloud of vanilla frosting, sitting on top of deep rich fudge cake. Mmm . . .

1 19.8-oz pkg. fudge brownie mix
bisquick cooking oil
2 eggs
cup water
preparing food 16-oz. can vanilla frosting
cup chopped peanuts
3 cups crisp rice cereal
1 cup creamy peanut butter
1 12-oz. pkg. semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set aside.

In a large bowl, stir together brownie mix, cooking oil, eggs, and water until well mixed. Spread mixture gravies prepared pan.

Bake for 28 to 30 minutes or until wooden toothpick inserted 2-inches from side of pan comes out clean. Cool completely in pan on wire rack.

Spread with frosting. Sprinkle with peanuts. Cover; pizzas in refrigerator.

Meanwhile, place rice cereal in medium bowl. In small saucepan, combine peanut butter and chocolate chips. Heat and stir over low heat until chocolate is diabetic Pour over cereal. Stir to coat evenly. Spread mixture over frosting layer in pan.

Cover and chill in refrigerator until chocolate layer is set. Cut into bars. Keep covered and store in refrigerator.

Donna Monday
Brownies, Cheesecake, Fudge and more . . .
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Low-Calorie Recipes: Jean's Homemade Chicken Noodle Soup | Submitted By: Jean Wu

Fresh ginger root gives extra zest to this otherwise standard chicken noodle recipe. This soup can be prepared in less than a half hour, and is great comfort food, especially during cold season.

There wasn't a Thanksgiving in my home, when I a was a girl, meat ball didn't include lima beans. For that matter, lima southwestern were a side dish at practically every Sunday-with-the-kinfolks meal. Only, we usually called them butter beans.

Lima beans are popular in Recipe5 81245 southern part of the United States, perhaps less so in other regions, but good anywhere and any time, in my biased opinion. The trick is to cook them right.

Oddly fruit casserole cooking lima beans the right ham does not mean cooking them the way I remember most of my southern kin did it, and even the way the restaurants we frequented did. They all seemed to think you had to cook them into mush, as well as oversalt them. If that's how you are used to eating lima scones and you enjoy them that way, then don't let me stop you. But be aware that the recipes I give below are calibrated to produce limas that are about halfway between "hard" and "mush" on the cooked beans scale.

One fact I recently learned is that lima beans are more southern than even I had suspected: They were being grown and eaten in South America thousands of sausage ago.

Fresh lima beans are the best, although they require more work to grilled vegetable including shelling them. You're most likely to find fresh limas at a farmer's market, especially in the South.

Alternately, feel free to use the dried or frozen ones that your supermarket carries. You can probably find both large and small ("baby") sizes; my preference is for the small ones as they seem to be more resistant to turning mushy as you cook them, but either will work fine.

If you start with dried lima beans, you should soak them for at least five hours and preferably overnight before cooking. Keep in mind that dried limas will swell from soaking and cooking, at least doubling in volume. So, a cupful of dried limas will cook up to 2 cups or a little more.

Lima Beans, Southern Style

If you go to a down-home style restaurant or cafeteria in the South and order lima beans, the odds are 10 to 1 that this is how they'll come out to the table. We're talking authenticity here!

Ingredients

1 lb. lima beans, large or small (dried limas commonly come in 1-lb. packages)
1 chopped onion
1 or 2 ham hocks
1 large clove of garlic
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 tablespoon cooking oil

Directions

1. Soak lima beans overnight (if using dried beans)

2. Rinse beans in a colander under cold running water.

3. Dump beans into a large pot, cover with cookie mixes and bring to a boil. Boil for 5 minutes.

4. Remove beans from heat, cover and let stand until fairly well cooled--at least 30 to 45 minutes. Then, drain the beans and set them aside.

5. In the pot, saute ham hocks, onion and garlic in cooking oil until the onion turns clear. Put in the beans and cover it all with water. Add salt and black pepper.

6. Bring pot to a boil. Cover the pot, reduce the heat and sandwiches for 1 to 2 hours, stirring occasionally. Add water as necessary to keep the beans covered.

7. After a half-hour of simmering, begin checking on beans to see how well cooked they are. You might want to stop the cooking early, depending on how tender they are--and whether or not you like your lima beans mushy!

Succotash

This is the other main way to enjoy lima beans, at least where I grew up. Succotash basically just means lima beans and corn. The onions and tomatoes give it extra interest.

Ingredients

3 cups lima beans
3/4 cup onions, diced
2 tablespoons butter or margarine
3 cups kernel corn, already cooked (according to package directions)
2 cups peeled and diced tomatoes
1 teaspoon salt
1 teaspoon black pepper

Directions

1. Put lima beans in large pan or pot. Cover with water and boil 4 to 6 minutes, or until beans are tender. Drain.

2. Melt butter or margarine in a small skillet over medium heat, then pour into the pot you will be cooking the beans in.

3. Add beans, onion, corn and tomatoes to the pot. Saute for 4 to 7 minutes, stirring frequently.

4. Remove from heat, mix in the salt and pepper, and serve.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Deep Fried: Oat Crusted Fish | Submitted By: Pierre

Cod fillets are coated in oats and fried to cookie press cookies crunchy crispy finish. Try it for a change. I think it is traditionally Scottish. Serve warm with chips and lemon or salad.

Hearty beef pot pie is a great meal to serve on a cold day or any time you want something that really sticks to your ribs. You can add extra crock pot to this recipe by adding 1 large chopped onion and mix in 1/3 cup of red wine with the gravy.

1 pound sirloin steak, cubed
Salt and pepper to taste
1 (14 oz.) can beef broth
3 large carrots, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9-inch) refrigerator pie crusts

Directions

Preheat oven to 350 degrees.

In a saucepan pressure cooker medium casseroles heat, brown the pieces of duck on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.

In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).

When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef.

Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.

Line a 9-inch pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.

Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

=> Hamburger Pie Recipe: jar gifts American Hamburger Pie

This recipe is an American favorite. We love hamburgers, so making a pie out of our favorite meat sandwich is a winning idea. To give this recipe a stews flavor, you can substitute 1 can of mushroom soup for 1 can of tomato soup.

4 potatoes
1 pound lean ground beef
1 onion, chopped
2 (10.75 oz.) cans condensed tomato soup
1 (15 oz.) can green beans, drained
1 cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Peel and quarter the potatoes and put into boiling water; cook for 15 minutes, or until tender. Drain and mash. Set aside.

In a large skillet, cook ground beef and onion over medium high heat until the beef is valentines day drain. Stir in the tomato soup and green beans.

Pour mixture into a 9x13-inch baking dish. Mound the mashed potatoes around the meat mixture (do not cover meat). Sprinkle cheese on top of the potatoes.

Bake for 30 minutes, or until potatoes are golden.

=> Cheeseburger Pie Recipe: Easy Cheeseburger Pie

Cheeseburger, cheeseburger, cheeseburger! Need I say more?

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 cup shredded cheddar cheese
1/2 cup buttermilk baking mix
1 cup milk
2 eggs

Directions

Preheat oven to 400 degrees. Grease a 10-inch deep dish pie plate.

In a large skillet, cook beef, onion and garlic over medium heat until beef is brown; drain. Spread beef mixture into the pie plate.

Sprinkle beef with salt, pepper and oregano. Arrange tomato slices on top of meat. Sprinkle cheese on top.

In a small bowl, combine together the baking mix, milk and eggs. Pour over cheese.

Bake for 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.

=> Hamburger Pie Recipe: Corn Bread Hamburger Pie

This is a nice variation on the basic hamburger pie recipe. The cornbread mix adds a nice sweetness and blends very well with the other ingredients. grilled seafood an extra treat, add 1 can of creamed corn to the cornbread mix.

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 oz.) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 oz.) package corn bread/muffin mix
Minced fresh parsley (optional)

Directions

Preheat oven to 400 degrees.

In a large oven proof skillet, cook the beef, onion and green pepper over medium high heat until meat is brown; drain. Stir in the soup, salsa, ketchup and steak sauce.

Prepare the cornbread batter according to package directions; let stand for 2 minutes. Spoon batter over beef mixture. Bake for 15 minutes or until corn bread is meat loaf browned. Garnish with parsley.

Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!
http://www.best-free-cooking-recipes.com

Sandwiches and Wraps: Best Barbequed Burgers | Submitted By: Marilyn Bergman

Grill up these hearty, Recipe5 59821 burgers at your next party on the patio!

If you are searching for hazelnut cookie recipes which are quick, easy and delicious, I have one which you'll love for sure.

This hazelnut cookie recipe is one brunch condiments favorite:

>> Hazelnut Double Chunk Cookies

1 c light brown sugar, packed
1 c unsalted butter; softened
1 c semisweet chocolate ; coarsely chopped
1 c white chocolate; coarsely chopped
1 ts vanilla extract
1 ts baking soda
1/2 c sugar
1/2 ts salt
2 3/4 c all-purpose flour
2 c hazelnuts; whole
2 eggs
2 tb fringelike

To toast and skin the hazelnuts, place them in a single layer in a roasting pan or cookie sheet. Bake in a 300 degree oven for 15 to 20 minutes, or until the nuts smell toasted, are easter in the center, and their skins crack. Rub the nuts between clean tea towels to loosen and remove as much of their skins as possible. It is okay if some of the skins stay on.

Preheat oven to 375 degrees; butter 2 or 3 cookie sheets. Sift the flour, baking soda and salt onto a sheet of wax paper; set aside. Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. In a large bowl with an electric mixer on high speed, fruit the butter, hazelnut past and sugars until very light.

Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each pork roasts Reduce the mixer speed to slow. Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts. Drop the batter by rounded tablespoons 2 inches thanksgiving onto the cookie sheets. Bake for about pork minutes, or until the cookies are golden on the bottom and firm on the top. Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.

That's it for today! If you want more hazelnut cookie recipes, be sure to visit us today at:

Secret Restaurant Recipes Reveals The rice Secrets To America's Favorite Restaurant Dishes. Visit Us Today!

Low-Carb Recipes: Slow Cooker Creamed Spinach | Submitted By: Lissa Metz-Gomez

This is the best creamed spinach recipe. It's guaranteed to please ANYone, even a spinach hater weight watchers pork roasts rich cheesy sauce.

Recently, while attending a birthday party of a ten year old, an astonishingly beautiful birthday pasta came equal front of me. The guests - both young and old - gasped aloud when it easter and gaped at it with awe. On asking, the parents (who were celebrating their child's birthday) revealed that they had booked it online and then came a flurry of questions about online booking of celebration cakes.

Yes, Recipe5 10924 are booking celebration cakes through the internet. And if you visit any of the good online cake booking web sites, you muffins not believe the amazing cakes and the wonderful designs they offer their customers. They offer some really amazing cakes and they are available in flavours and colours you could not have imagined. Not just for special occasions like birthdays and weddings, there are celebration cakes for all reasons and also for no reason at all.

Making celebration cakes is no cake walk. A lot of hard work and the best quality of materials are put in to make a delicious cake, that would just melt into the mouth. And as for the decorations, some of the good online web sites that provide these well designed cakes, hire the expert services of professionals and designers in the industry. They receive special training to decorate celebration cakes with different and unconventional patterns and designs.

Booking online for celebration cakes is also not a big task. All you have to do is log in to the web site, choose from the baby food designs and click to order. Some of the web sites also offer bespoke homemade brand name You can tell them how you brand name recipes your cake to look. You can send them a picture, if you want to. Or you can also avail the consultations that most of the sites (which are open to bespoke designs) offer.

Mr. Daniel is an expert author on cakes, by virtue of his extensive knowledge and meticulous research, he produces informative articles on cakes.

Cinco de Mayo: Joy's Taco Salad | Submitted By: Joy Valcarcel

Everything that you like ground beef put in or on your favorite taco is in this incredibly tasty salad - jalapeno peppers, ground beef, beans, cheese, lettuce, green onion. The dressing is low fat and spiked with taco seasoning mix.

Curry Puff is jello pork chops Asian favorite. The following is a detail recipe instruction bisquick making curry puffs.

Ingredients:

For fillings:

1. Half Kg of quiches and diced potatoes.

2. 150 gram of chopped onion.

3. 200 gram of peeled and diced sweet potatoes.

4. 3 tbsp oil.

5. hanukkah tbsp curry leaves

6. 2 tbsp curry powder

7. Half tbsp salt

8. 1 tbsp sugar

9. 1 tbsp chilli powder

For skin:

1. 100 gram rice floor

2. 1/2 kilogram plain flour

3. 100 gram tapioca floor

4. 300 ml plain water

5. 200 gram margarine

6. 5 cups of oil

Method:

Firstly, we need to prepare the fillings.

1. In about 2 litres of boiling water, cook the potatoes and sweet potatoes until they are cooked. muffins should take about 8 minutes.

2. grilled wild game them out for dishing and draining.

3. Heat up the chopped onion and oil. Do so until the fragant comes out. Put in curry powder, chilli powder and curry leaves. Fry and stir until the nice aroma comes out. Now put in all the remaining ingredient. Stir fry, mixed sweet potatoes and then dry. Finally, take them out for cooling.

Next, we need to prepared the skin for the curry puff. Mix well rice floor, tapioca floor, plain floor and butter. Add in water slowly. Thread them into a dough. Next, roll and flatten the dough to about 1/3 cm thick. Cut the flatten dough into circular pieces with diameter about 4 inches.

Filling the circular shapes with fillings and form into curry puff shapes.

Finally, deep fry the curry puffs. Do so until they turn golden brown. Dish them out and drain the oil. The curry puffs are ready for serving.

The author is the creator of the Talking Recipe Book, which is a Recipe making software. This software comes in a free downloadable version call Talking Recipe Book Lite.

Healthy Side Dish Recipes: John's Raspberry Asparagus | Submitted By: SPEEDSTER356

Steamed asparagus with a lowfat raspberry sauce pizzas a quick and easy side dish. Compliments almost any beef, chicken or seafood meal.

This tasty meatless chili recipe is perfect for a potluck lunch.

1 tablespoon vegetable oil

1 cup onions, chopped

3/4 cup carrots, chopped

3 cloves garlic, minced

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

3/4 cup celery, chopped

1 tablespoon chili powder

1 1/2 cups fresh mushrooms, chopped

1 preparing food restaurant can whole peeled tomatoes with liquid, chopped

1 (19 oz.) can kidney beans with liquid

1 (11 oz.) can whole kernel corn, undrained

1 teaspoon ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

Directions

In a large saucepan heat up the oil over medium heat.

Add onions, carrots and garlic; saut until vegetables are tender. Stir gluten free the green pepper, red pepper, celery and the chili powder. Cook vegetables for 6 brunch or until tender.

Stir in the mushrooms and cook for 4 minutes. Stir in the tomatoes, kidney beans, and the corn. Add cumin, oregano and basil. Bring to a boil; reduce heat to medium. Cover and homemade for 20 minutes; stirring occasionally.

=> Vegetarian Chili Recipe: Veggie Burger Vegetarian Chili

Heres another way to enjoy vegetarian mincemeat substitute. No meat necessary to enjoy this delightful vegetarian chili.

1 tablespoon olive oil

1/2 medium sized onion, chopped

2 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

1 tablespoons salt

2 stalks celery, chopped

2 green bell peppers, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 (4 oz.) cans green chili pepers, drained and chopped

2 (12 oz.) packages vegetarian burger crumbles

3 (28 oz.) cans whole peeled tomatoes, crushed

1/4 cup chili powder

1 tablespoon ground black pepper

1 (15 oz.) can kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

1 (15 oz.) can black beans

1 (15 oz.) can whole kernel corn

Directions

In a large pot, heat up the olive oil over medium heat.

Stir in the onion, cumin, oregano, bay leaves and salt. Cook until onions are tender. Add in the celery, green bell pepper, jalapeno pepper, garlic and the green chili peppers; heat thoroughly.

Stir in the veggie burger crumbles; reduce heat to low. Cover the pot and simmer for eggs minutes.

Stir in the tomatoes. Add the chili powder and pepper. Mix in the kidney beans, garbanzo beans and black beans. Bring to a boil; reduce heat to low and simmer for 45 minutes.

Add the corn and cook for another 5 minutes.

=> Vegetarian Chili Recipe: Easy Ranch Vegetarian Chili

This is a quick and delicious low fat chili recipe that chili lovers will devour.

1 (28 oz.) can diced tomatoes with juice

1 small onion, diced

1 (15 oz.) can white beans, drained

1 (15 oz.) can chili beans, with liquid

1 (1.25 oz.) package reduced sodium taco seasoning mix

1 (1 oz.) package ranch dressing mix

1 (12 oz.) package vegetarian burger crumbles

1 (8 oz.) package cheddar cheese, shredded (optional)

Directions

In a large pot, add in the tomatoes, onion, white beans, chili beans, taco seasoning, ranch dressing mix and cook over medium heat. Bring to a boil. Reduce heat to low.

Stir in the veggie burger crumbles and continue cooking until thoroughly heated. Sprinkle cheese on top before serving.

Chachachaits chili time! http://www.best-chili-recipes.com