Fried Nutella Banana Hand Pies

Fried Nutella Banana Hand Pies

Ingredients

  • 1 recipe chilled perfect pie crust (or purchased pie crust)
  • 8 tablespoons Nutella
  • 2 Sliced Banana’s
  • 1 egg, beaten
  • 1 quart vegetable oil
  • powdered sugar

Directions:

  • Flatten out the pie crust to 1/8th inch thickness.
  • Shape circles of pie dough using 4 inch cookie cutter.
  • Put a tablespoon of Nutella and 2-3 slices of banana on top.
  • Spread the beaten egg around the edge of the pie crust , bend it, tight the edges together softly with a fork.
  • Cool in the refrigerator before frying.
  • When the oil heats to 375 degrees add the pies, a few at once, fry until golden ( 2 or 3 minutes on each side )
  • Take them out of the pot with slotted spoon. Let them dry on a paper towel.
  • Powder with powdered sugar and consume while hot.

Scrambled Egg and Ham Breakfast Buns

Scrambled Egg and Ham Breakfast Buns

Ingredients

  • 4 large eggs
  • 2 egg whites
  • 2 mediums scallions, sliced
  • 2 tablespoons parsley, minced
  • 4 slices ham
  • 4 tablespoons low fat cheddar cheese
  • 4 ea Orowheat Sandwich Thins
  • 1 cup spinach leaves

Directions:

  • Whip eggs and add scallions and parsley.
  • Spray a non-stick skillet with cooking spray and heat over medium heat.
  • Scramble eggs and set aside.
  • Spread 1 tablespoon of cheese over each slice of bread and broil under the broiler until melted.
  • Top buns with eggs and spinach.

Recipe Source

Asian Style Meatballs

Asian Style Meatballs

Ingredients

  • 1 lb beef or pork
  • 3/4 cup plain panko breadcrumbs
  • 1 1/2 tsp garlic powder
  • 1 tsp sesame oil
  • 1/4 tsp ground ginger
  • 1/4 cup sliced scallions
  • 1 egg
  • 1/4 cup water
  • FOR THE SAUCE:
  • 1/3 cup hoisin sauce
  • 2 Tbsp rice vinegar
  • 1 tsp garlic powder
  • 3 Tbsp soy sauce
  • 1/2 tsp sesame oil
  • a handful of sliced scallions

Directions:

  • Oven at 375 degrees.
  • Add the beef, panko, sesame oil, garlic powder, ginger, egg, scallion and water to a bowl. Mix to combine.
  • Form into approx 1-1 1/2 inch balls. Place on a parchment lined baking sheet. Bake for about 15-18 minutes until lightly golden.
  • Add all the ingredients for the sauce to a small saucepan over medium low heat. Stir to combine and cook until warmed through.
  • Toss the cooked meatballs in the sauce. Garnish with scallions.

Yield: 22-25
Recipe Source

How to make homemade salsa

There's a delicious difference when you make a chunky homemade salsa yourself – with ingredients and seasonings chosen to suit your taste. Chef Allison Langford shows you how simple it is to make and can your own. Grab the tortilla chips!

Strawberry Margarita Jello Shots

Strawberry Margarita Jello Shots

Ingredients

  • Strawberry Jell-O
  • strawberries
  • 3/4 cup of Cointreau
  • lime
  • water
  • 1 cup of tequila
  • sugar

Directions:

  • Cut the top part of the strawberry.
  • Cut a little piece from the bottom to form a cup.
  • Scoop out the inside with small measuring spoon.
  • Repeat with all strawberries.
  • Place them on a baking sheet.
  • Mix 3/4 cup boiling water and Jell-O mix and stir until it dissolves fully.
  • Measure out 3/4 cup of cointreau and 1 cup of tequila.
  • Add in the Jello-mix and stir.
  • Pour mixture into the strawberries.
  • Refrigerate for a couple of hours.
  • Garnish with lime and sugary lime zest mixture.
  • Enjoy!

Submitted by: Lynn Meyer

 

Greek Lemon and Rice Soup

Greek Lemon and Rice Soup

Ingredients

  • 6 cups chicken broth
  • 1/2 cup long grain rice, not converted or instant
  • 3 egg yolks
  • 1/4 cup fresh lemon juice (one lemon)
  • Salt and freshly ground pepper to taste
  • Garnish with sliced lemon and parsley

Directions:

  • In a pot, of course, bring broth to a boil and pour in the rice. Reduce to a simmer and cover. Cook for 25 minutes, until rice is just tender. Do not over cook.
  • Meanwhile, whisk the yolks and lemon juice together in a small bowl.
  • When rice is done, remove from the heat and slowly, beating madly all the time, ladle about 2cups of the broth into the egg/lemon mixture. Then whisk that back into the big pot with the rice/broth in it. Pour slowly and beat so as to keep those yolks from curdling.
  • Return pot of soup to the stove on medium heat and let it heat up until just steaming:don’t let it boil.
  • There you have it. This soup is good hot or cold. I like to make it with homemade broth in the summer because the stock thickens when cold.

Recipe Source

How to make Russian / Polish Salad

russian-polish-salad

Ingredients

  • 2 mediuam boiled/peeled potatoes
  • 4 hard boiled eggs
  • 2 boiled carrots
  • 1 celery stalk (optional)
  • 1 apple (optional)
  • 2 sour dill pickles (optional)
  • 2 cups of green peas (fresh or canned)
  • 3 tablespoons of Polish mustard (available in Polish store)
  • 0.5 – 1 cup of mayonnaise (depending on taste)
  • Salt and pepper
  1. Dice up all the veggies/fruit into small cubes
  2. Add mustard, mayo, salt and pepper and mix together. There is no right amount for these ingredients and it all depends on taste. Some people like a lot of mayo, some like less. Also, pickles, celery and apple are optional and again, depend on taste. My mom sometimes adds ham to this recipe, although I personally like it better vegetarian.
  3. This salad is very versatile and tastes good with just about anything – meats, potatoes, pastas, perogies, even curries!

recipe source

Apple Strudel – The Original

Apple Strudel – The Original

Ingredients

  • DOUGH:
  • 250 grams flour, 1 pinch salt, 1 egg, 20g butt
  • FILLING:
  • 1 ,5 kg apples
  • 80 grams bread crumbs
  • 125 grams sugar
  • 65 grams raisins
  • 65 grams chopped almonds
  • 1 sachet vanilla sugar
  • cinnamon
  • 40 butter
  • 1/8 liter sweet cream
  • a baking board or a firm surface to prepare and make the dough (see picture)

Directions:

  • On a baking board add flour, make a pit in the middle, add butter and salt and as much water you need, to make an elastic and smooth dough which can be kneaded. Cover it with a warm bowl and let it stand for 20 minutes.
  • Prepare the filling:
  • Peel apples, remove the core and cut it in fine slices
  • Scald raisins and mix apples with breadcrumbs, sugar, almonds, sinnamon and raisins
  • Put flour on the baking board and roll the dough and carefully stretch it to all sides until the dough is regularly smooth.
  • Apply the cream on the dough and spread the filling all over the dough
  • Roll it
  • Grease a baking tray (or use parchment paper) and put the strudel on it
  • Bake it for 60-70 minutes on 210-220 degrees C (410-428°F)
  • While it is baking brush melted butter over the strudel
  • Enjoy it with whipped cream, vanilla sauce or vanilla icecream, and a cup of coffee. I prefer it warm!
  • Tips
  • Use a kitchen cloth when rolling the dough.
  • Put the strudel into a fire resistant pan instead of a baking tray; sometimes the thin layer cracks and apple juice is dripping.
  • The less grease the dough has, the more thinner it can be made.
  • Wrap the strudel in aluminium foil, but not completely, leave the surface uncovered.

Yield: 6.0 servings
Recipe Source

Spinach Pesto Pasta Salad

Spinach Pesto Pasta Salad

Ingredients

  • 1 box of Barilla Plus Penne Pasta with Flax
  • PESTO INGREDIENTS:
  • 9 ounces package of fresh spinach, rinsed and drained
  • 1/4 cup of Extra Virgin olive oil
  • 10 Basil leaves or more to taste
  • 1/4 cup Parmesan Cheese, grated
  • 1 cup of nonfat plain yogurt
  • 4 cloves of garlic- add more if you love garlic
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon of sea salt (omit if you are watching your sodium)
  • 4 cloves of garlic- add more if you love garlic
  • VEGETABLES:
  • 1 medium zucchini, cut in half lengthwise
  • 1 medium yellow squash, cut in half lengthwise
  • 1 cup of cherry tomatoes

Directions:

  • Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.
  • Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into ¼ inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.
  • In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.
  • In a serving bowl add the cooked pasta, grilled vegetables, and spinach basil pesto and mix well. Serve immediately or cover and refrigerate until ready to serve.

Makes: 16 cups total | Adult Serving size: 2 cups | Child serving size: 1 cup
Recipe Source

2-Minute Chocolate Chip Cookie

2-Minute Chocolate Chip Cookie

Ingredients

  • 2 tbsp unsalted butter, softened
  • 1 ½ tbsp white granulated sugar
  • 1 ½ tbsp brown sugar
  • 2 tbsp beaten egg
  • ¼ tsp vanilla extract
  • 5 tbsp all purpose-flour
  • ¼ tsp baking soda
  • ¼ cup chocolate chips
  • Ice-cream/ melted chocolate (optional)

Directions:

  • Place the sugars and butter in a small bowl and mix them well with a fork.
  • Add the vanilla and two tablespoons of a beaten egg to the mixture and stir.
  • Add the baking soda, the flour and a pinch of salt and stir again.
  • Add the chocolate chips and mix for the very last time.
  • Pop the mixture in your microwave oven and bake for approx. 2 minutes.
  • Top with ice cream and/or drizzle with some melted chocolate if desired.
  • Enjoy your Chocolate Chip Cookie!

Fried Nutella Banana Hand Pies

Ingredients 1 recipe chilled perfect pie crust (or purchased pie crust)8 tablespoons Nutella2 Sliced Banana’s1 egg, beaten1 quart vegetable oilpowdered sugar … [Read more]

Scrambled Egg and Ham Breakfast Buns

Ingredients 4 large eggs2 egg whites2 mediums scallions, sliced2 tablespoons parsley, minced4 slices ham4 tablespoons low fat cheddar cheese4 ea Orowheat … [Read more]

Asian Style Meatballs

Ingredients 1 lb beef or pork3/4 cup plain panko breadcrumbs1 1/2 tsp garlic powder1 tsp sesame oil1/4 tsp ground ginger1/4 cup sliced scallions1 egg1/4 cup … [Read more]

How to make homemade salsa

There's a delicious difference when you make a chunky homemade salsa yourself - with ingredients and seasonings chosen to suit your taste. Chef Allison Langford shows you how simple it is to make and can your own. Grab the tortilla chips! … [Read more]

Strawberry Margarita Jello Shots

Ingredients Strawberry Jell-Ostrawberries3/4 cup of Cointreaulimewater1 cup of tequilasugar Directions: Cut … [Read more]

Greek Lemon and Rice Soup

Ingredients 6 cups chicken broth1/2 cup long grain rice, not converted or instant3 egg yolks1/4 cup fresh lemon juice (one lemon)Salt and freshly ground … [Read more]

How to make Russian / Polish Salad

Ingredients 2 mediuam boiled/peeled potatoes4 hard boiled eggs2 boiled carrots1 celery stalk (optional)1 apple (optional)2 sour dill pickles (optional)2 cups … [Read more]

Apple Strudel – The Original

Ingredients DOUGH:250 grams flour, 1 pinch salt, 1 egg, 20g buttFILLING:1 ,5 kg apples80 grams bread crumbs125 grams sugar65 grams raisins65 grams chopped … [Read more]

Spinach Pesto Pasta Salad

Ingredients 1 box of Barilla Plus Penne Pasta with FlaxPESTO INGREDIENTS:9 ounces package of fresh spinach, rinsed and drained1/4 cup of Extra Virgin olive … [Read more]

2-Minute Chocolate Chip Cookie

Ingredients 2 tbsp unsalted butter, softened1 ½ tbsp white granulated sugar1 ½ tbsp brown sugar2 tbsp beaten egg¼ tsp vanilla extract5 tbsp all … [Read more]