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Recipes
Hibiscus-Pomegranate Iced Tea Recipe | Eating Well
By pattie_d
This herbal iced tea blends sour, berry-flavored hibiscus tea with sweet pomegranate juice
- 1/4 cup loose hibiscus tea, or 12 herbal tea bags that contain hibiscus
- 4 cups boiling water
- 1 cup pomegranate juice or nectar
- 4 cups cold water
- Lemon wedges, for garnish
Bal's Lentil Cookies
By pattie_d
Cook the lentils in boiling water for 35 minutes
- 1 cup mixed lentils
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 1 egg
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup quick rolled oats
- 1 cup slivered almonds
- 1 cup pumpkin seeds
- 1 cup chocolate chips
Chocolate-Toffee Cookies Recipe
By pattie_d
Crisp and buttery, these cookies feature chopped milk chocolate toffee pieces
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 bag (8 ounces) chopped milk chocolate toffee pieces (such as Hershey's Heath Bar baking pieces)
Rosemary Butter Cookies
By pattie_d
Makes approx: 5 dozen
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg plus 1 egg white, beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 3/4 teaspoon coarse salt
- 1/2 cup fine sanding sugar
Chinese Cabbage Salad
By pattie_d
Shred cabbage. Add chopped green onion, broken Chinese noodles, and toasted almonds and sesame seeds
- 3/4 head cabbage
- 1 bunch green onions
- 1/2 to 3/4 c. slivered almonds, toasted
- 2 tbsp. sesame seeds, toasted
- 1/4 tsp. pepper
- 2 tbsp. sugar
- 3 tbsp. vinegar
- 1/2 tsp. salt
- Ramen chicken, uncooked
- 1/2 c. salad oil
Raw Hazelnut Cherry
By pattie_d
To make hazelnut milk, soak 1/2 -- 1 cup hazelnuts overnight in water
- 2 cups Hazelnut Milk
- 1/2 cup packed organic pitted medjool dates
- 2 cups packed organic pitted cherries
Egg Rolls
By pattie_d
Recipe courtesy Poolie Edesess
- 1 tablespoon vegetable oil
- 3 cloves garlic about 1 tablespoon minced
- 4 tablespoons chopped onions
- 1/2 small head cabbage, chopped
- 2 cup green beans
- 1 large stalk celery, finely chopped
- 2 cup carrots
- 2 cups cooked, drained ground beef
- 1 tablespoon chicken bouillon
- 2 teaspoons salt
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons cornstarch
- Black pepper
- 3/4 cup chopped bean thread noodles, cut to 1 to 2 inches in length
- 1 egg, slightly beaten
- 20 to 25 egg roll wrappers
- 1 cup cooked shrimp, chopped, optional
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot
Sugar Cookies The Best Rolled
By pattie_d
"Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be ask...
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Fake-Out Meatball Parm
By pattie_d
Combine ground chicken, garlic, salt and pepper in a bowl—then add egg whites and bread crumbs to the mixture
- Meatballs
- 1 lb ground chicken
- 1/4 cup whole wheat bread crumbs
- 1 tsp jarred garlic
- 2 egg whites
- Salt and pepper to taste
- Pasta
- Whole wheat penne pasta (Up to a half a 12 oz box)
- 2 boxes of frozen spinach
- Jarred garlic to taste
- Basil (fresh or dried)
- 1/2 cup Parmesan Reggiano cheese or shaved Parmesan cheese
- 1 tbsp olive oil
- 2 (15-oz) cans of tomato sauce
Eggs Hard cooked
By pattie_d
Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week
- Insider Info:
- to to 1 to large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
- LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE
- to hard-boiled eggs for lunch to eat out-of-hand. Slice or cut into wedges for tossed salad. Color and decorate for Easter.
- to & Avocado Egg Salad is great by itself or as a sandwich filling. Take Easy Classic Deviled Eggs to your next picnic or potluck. Make easy, elegant Ham & Eggs in Puff Pastry for a special brunch.
- Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
- to microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
- to To to 10 to difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
- to to are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- To to to hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.