Wednesday, June 17, 2009

it takes 15 minutes and good for 4 servings..

Ingredients
  • 12 pieces medium size shrimps
  • 4 hard boiled eggs
  • 1 tablespoon Dijon mustard
  • 1 cup corn oil
  • 1/2 teaspoon salt
  • 1 head lettuce
Procedure
  1. Steam shrimps with a little salt for about 2 to 3 minutes until they just turn pink. Cool and peel. Cut eggs in wedges.
  2. In a small bowl, whisk together Dijon mustard, corn oil, and salt.
  3. In a large bowl, pour dressing over the lettuce and toss. Add shrimps and eggs. Serve at once.

Tuesday, June 16, 2009

Try this one, it's a low-fat oatmeal.. You can serve it plain or with milk for breakfast or brunch.

Ingredients
  • 3 cup oatmeal
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup applesauce
  • 1 tsp. vanilla
  • 2 eggs worth egg replacer equivalent
  • 1 cup milk
  • 1/2 to 1 cup. raisins or blueberries
Procedure
  1. Preheat oven to 350 degrees.
  2. Mix the dry ingredients in one bowl.
  3. Mix the wet ingredients in another bowl.
  4. Stir the wet and dry ingredients together and add the raisins or blueberries.
  5. Spread in a 9x9 pan, lightly sprayed with nonstick spray.
  6. Bake 20-30 minutes. Serve as-is, or top with milk.

source: Better Recipes

Monday, June 15, 2009

Takes 35 minutes + 2 hours cooling time | Makes 8 to 10 servings

Ingredients
  • 12 ounces cream cheese, at room temperature
  • 1/4 cup all-purpose cream
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 eggs
  • 1 pre-baked piecrust
  • 2 cups strawberries, hulled
  • 1/2 cup strawberry jam
Procedure
  1. Preheat oven to 350oF
  2. using an electric mixer, beat cream cheese, all-purpose cream, sugar, and lemon juice until thoroughly blended. Scrape the bottom and sides of the bowl with a rubber spatula. Add eggs and beat until well blended.
  3. Pour the filling into the pre-baked piecrust.
  4. Bake for 40 minutes or until a toothpick inserted in the center of the pie comes out clean
  5. Cool the pie on a rack for at least 2 hours. Top the pie with the strawberries
  6. In a saucepan over low fire, heat jam and a tablespoon of water. Glaze the berries by brushing jam over the berries with a pastry brush.
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