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Daily Recipe
Sunday, 21 September 2014
  • 3    cups   all-purpose flour
  • 1 1/2   teaspoons   baking powder
  • 1 1/2   teaspoons   baking soda
  • 1    teaspoon   salt
  • 1    cup   butter, softened
  • 1 1/4   cups   granulated sugar
  • 3      eggs
  • 1    15 ounce carton  ricotta cheese
  • 3/4   cup   chopped nuts
  • 1/2   cup   packed dark brown sugar
  • 2    tablespoons   toasted wheat germ
  • 1    tablespoon   ground cinnamon
  • 1    teaspoon   ground nutmeg
Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking powder, baking soda, and 1 teaspoon salt; set aside. In a 4-quart mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each. Beat in cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a spoon. Spread batter in prepared pan. In a bowl combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate up to 24 hours.
Preheat oven to 350 degree F. Uncover coffee cake and bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Makes 15 servings.

nutrition information
Per Serving: cal. (kcal) 397, Fat, total (g) 22, chol. (mg) 91, sat. fat (g) 10, carb. (g) 43, Monosaturated fat (g) 7, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 24, pro. (g) 8, vit. A (IU) 583.08, vit. C (mg) 0, Thiamin (mg) 0.22, Riboflavin (mg) 0.24, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 438, Potassium (mg) 136, calcium (mg) 100.97, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:57 am   |  Permalink   |  0 Comments  |  Email
Saturday, 20 September 2014
  • 1    17 ounce package  refrigerated cooked beef roast au jus
  • 1      medium poblano or Anaheim pepper, seeded and sliced*
  • 1      medium onion, chopped
  • 2    tablespoons   butter
  • 2    tablespoons   all-purpose flour
  • 1    15 ounce can  pinto beans, rinsed, and drained
  • 1 1/2   cups   1-inch pieces zucchini and/or yellow summer squash
  • 1    cup   grape tomatoes, halved, if desired
  • 3/4   16 ounce tub  refrigerated cooked polenta, cut into 1/2-inch slices
  • 4    ounces   Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
  • 1/2   cup   sour cream
  • 1    tablespoon   snipped fresh cilantro
  •     Lime wedges
Preheat oven to 350 degrees F. Heat beef according to package directions. Pour juice into 2-cup glass measure; add water to equal 1 cup. Coarsely shred beef with two forks.
In large skillet cook pepper and onion in hot butter over medium heat until tender. Stir in flour. Add juice mixture; cook until thickened and bubbly. Stir in beef, beans, zucchini, and tomatoes. Transfer to lightly greased 2-quart (8x8x2-inch) baking dish. Arrange polenta slices around edges.
Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes.
In small bowl combine sour cream and cilantro. Serve with casserole, pass lime wedges. Serves 4 to 6.
  • * Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.
nutrition information
Per Serving: cal. (kcal) 578, Fat, total (g) 31, chol. (mg) 125, sat. fat (g) 18, carb. (g) 40, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 8, pro. (g) 41, vit. A (IU) 1457.71, vit. C (mg) 90.34, Thiamin (mg) 0.21, Riboflavin (mg) 0.36, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 1155, Potassium (mg) 624, calcium (mg) 333.19, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:41 am   |  Permalink   |  0 Comments  |  Email
Friday, 19 September 2014
  • 1    tablespoon   vegetable oil
  • 1    pound   lean ground beef
  • 1      medium-size onion, chopped
  • 1      large green pepper, seeded and chopped
  • 1    teaspoon   ground cumin
  • 1    16 ounce jar  black bean and corn salsa (such as Newmans Own)
  • 5      8-inch flour tortillas
  • 2    cups   shredded Mexican cheese blend
Heat oven to 350 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add beef, onion and green pepper to skillet and cook, stirring occasionally, for 6 minutes. Drain any accumulated fat and stir in cumin; cook 1 minute. Stir in salsa and heat through; remove from heat; set aside.
Coat a 9-inch springform pan with nonstick cooking spray. Place 1 tortilla in the bottom of pan, then top with 1 heaping cup meat mixture, spreading it evenly and leaving a 1-inch border around edges. Sprinkle meat with 1/2 cup cheese and top with 1 tortilla, pressing down gently. Repeat layers 3 more times.
Place springform pan in oven and bake at 350 degrees F for 15 minutes. Let stand 5 minutes before slicing and serving.
Posted by: AT 05:54 am   |  Permalink   |  0 Comments  |  Email
Thursday, 18 September 2014
  • 1      medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
  • 2    6 - 7 ounce jar (drained weight)  sliced mushrooms, drained
  • 1/2   cup   coarsely snipped dried pears
  • 2    tablespoons   quick-cooking tapioca, finely ground
  • 2 1/2   pounds   skinless, boneless chicken thighs
  • 3/4   teaspoon   salt
  • 1/2   teaspoon   dried thyme, crushed
  • 1/2   teaspoon   cracked black pepper
  • 1    cup   pear nectar or apple juice
  •     Hot cooked couscous or rice
  •     Fennel tops (optional)
In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.

nutrition information
Per Serving: cal. (kcal) 407, Fat, total (g) 7, chol. (mg) 157, sat. fat (g) 2, carb. (g) 41, fiber (g) 4, pro. (g) 42, 
Posted by: AT 04:37 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 17 September 2014
  • 4    slices  whole-grain bread, torn into quarters
  • 1    tablespoon   minced garlic
  • 1    tablespoon   extra-virgin olive oil
  • 1/3   cup   finely shredded Pecorino Romano, or Parmesan cheese
  • 4      medium tomatoes, sliced
  • 1/4   cup   chopped fresh basil
  • 1/2   teaspoon   freshly ground pepper
  • 1/4   teaspoon   salt
Preheat oven to 450 degrees F. Coat a shallow 2-quart baking dish with nonstick spray.
Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.

nutrition information
Per Serving: cal. (kcal) 128, Fat, total (g) 4, chol. (mg) 4, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, fiber (g) 2, pro. (g) 5, vit. A (IU) 971.8, vit. C (mg) 11.81, sodium (mg) 303, Potassium (mg) 255, Vegetables () 1, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:38 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 16 September 2014
  • 4      medium skinless, boneless chicken breast halves (about 1 pound total)
  • 2    teaspoons   toasted sesame oil
  • 1/2   teaspoon   crushed red pepper
  • 2    tablespoons   sugar
  • 2    tablespoons   peanut butter
  • 2    tablespoons   soy sauce
  • 1    tablespoon   cooking oil
  • 1      clove garlic, minced
  • 4      French-style rolls, split
  • 1/4   cup   radish sprouts
  • 1/2   cup   packaged shredded broccoli (broccoli slaw mix)
  • 1/4   cup   chopped peanuts (optional)
Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.
  • * The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.
nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 14, chol. (mg) 59, sat. fat (g) 3, carb. (g) 29, fiber (g) 1, pro. (g) 28, vit. A (RE) 31, vit. C (mg) 8, sodium (mg) 852, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:22 am   |  Permalink   |  0 Comments  |  Email
Monday, 15 September 2014
  • 1/4   cup   dried bread crumbs
  • 4    cups   cooked spaghetti (8 ounces uncooked spaghetti, broken into pieces)
  • 2    cups   bottled spaghetti or marinara sauce
  • 4      eggs, slightly beaten
  • 2    tablespoons   grated Parmesan or Romano cheese
Heat oven to 350 degrees F.
Use 9-inch cast-iron skillet for pie, or cover outside of 8- or 9-inch springform pan with foil. Coat bottom and 1 inch up side of inside of skillet or springform pan with cooking spray. Sprinkle with bread crumbs.
Mix cooked spaghetti with 1-1/2 cups of the sauce in a medium-size bowl. Mix in eggs. Transfer to prepared skillet or pan.
Bake in 350 degree F oven 40 minutes for skillet, or 45 minutes for springform pan, or until eggs are set and knife inserted near center comes out clean. Using thin metal spatula, loosen pie from sides of pan; remove from skillet or remove springform.
Meanwhile, heat remaining 1/2 cup sauce in saucepan.
Cut pie into quarters and serve with sauce and grated cheese.

nutrition information
Per Serving: cal. (kcal) 430, Fat, total (g) 12, chol. (mg) 215, sat. fat (g) 3, carb. (g) 63, fiber (g) 5, pro. (g) 18, sodium (mg) 833, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:13 am   |  Permalink   |  0 Comments  |  Email
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