The Recipe Finder - Online Cooking Magazine » All Recipes

FOR SALE!

admin — Thu, 03 Dec 2009 18:28:04 +0000

If you are interested in purchasing this website, please contact me here: http://homebusinessresourcedirectory.com/contact/ and put TRF in it so I know which site you are referring to. I need to sell it because I no longer have time for it, but I want it to still remain for someone who can take it on. TRF is an established PR3 site with tons of potential. It comes with site, content, logo, Facebook fan page, Twitter account and great design. Thanks.

Back to School Recipe: Healthy oasted and Spicy Pumpkin Seeds Snack

admin — Fri, 02 Oct 2009 00:05:31 +0000

1 1/3 cup fresh pumpkin seeds, cleaned and rinsed
1 tsp salt
1 tsp crushed red pepper
½ tsp black pepper
2 tsp garlic powder
2tsp of another spice you enjoy

Preheat the oven to 350 degrees F.

In a bowl, combine the pumpkin seeds with the spices. Place the pumpkin seeds on a baking tray, sprayed with non-stick cooking spray, and bake for approximately 15 minutes. The seeds should be slightly golden brown and crispy. Remove from the oven and let them cool completely.

Place in mini plastic (snack size) baggies and put in your kids lunch box for a healthy snack.

Beefy BBQ Stew

admin — Thu, 01 Oct 2009 21:11:41 +0000

2 lbs stew meat
3 tbsp olive oil
1 cup onion, sliced
1/2 cup yellow pepper, chopped
1 large clove garlic, finely minced
2 cup stock (preferably beef)
1/2 tsp salt
1/8 tsp pepper
1 can (8 oz.) chopped tomatoes
1 can (4 oz.) mushrooms
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water

In frying pan sauté sliced onion, pepper, garlic and meat in olive oil. Add stock, salt and pepper, tomatoes, mushrooms and barbecue sauce and cook for a few minutes. Place in slow cooker and cook on low heat for about 8-10 hours. Just before serving, mix cold water and cornstarch in a little bowl and add to the stew to thicken. Serve over rice.

Corn and Sweet Potato Soup

admin — Thu, 01 Oct 2009 19:23:13 +0000

1 large yellow onion, chopped
2 cups water
2 lbs sweet potatoes, peeled and diced
1 ½ tbsp olive oil
4 cups vegetable stock
3 cups corn, tinned
1 red bell pepper, minced
1 fresh jalapeno, minced
1 cup milk
Juice of ½ lemon
Salt
2 -3 tbsp heavy cream
garnish with parsley (optional)

Place diced sweet potatoes, water and vegetable stock in a pot and simmer for about 20 minutes or until tender.

In the meantime, heat olive oil in a skillet, add onion and a pinch of salt, and fry until nice and brown.

Add the onions to the potatoes. Mix well. Purée the soup with a blender. Once smooth, add corn, peppers and milk and simmer until tender. Then mix in lemon juice and salt. Stir in cream and serve immediately.

Zucchini Pasta Bake

admin — Thu, 01 Oct 2009 05:00:43 +0000

2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese

Preheat oven to 350F.

Cook pasta according to package instruction, then set aside.

In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.

Bake in the oven for about 30 minutes or until cheese is melted.

Nutty Roasted Pears

admin — Thu, 01 Oct 2009 00:05:35 +0000

4 tbsp pure butter
4 pears, halved and cored
½ cup sour cream
¼ cup pecans or walnuts, coarsely chopped and toasted
1 cup brown sugar

Preheat oven to 400 degrees with oven rack in center position..

Place the butter on a baking pan and put into the heated oven. Once butter has melted, sprinkle with brown sugar. Add the pear halves with the cut side down on top of the butter/sugar (caramel) mixture and bake for about 30 minutes.

Once the pear halves are tender, turn them over and baste with the caramel sauce. Bake for a further 10 minutes until nice and golden. Serve the pear halves in bowls and top with sour cream, caramel and the nuts.

This dessert should be served hot and fresh.

Back to School Recipe: Healthy Chicken Salad Wrap

admin — Tue, 01 Sep 2009 21:44:05 +0000

It’s back to school time and this yummy wrap is the perfect healthy recipe to put in your child’s lunch box!

2 – 3 medium flour tortillas
2 cooked organic chicken breasts, diced
¼ cup red and yellow bell peppers, diced
1 celery stalk, diced
1 tbsp light organic mayonnaise
1 tbsp plain organic yogurt
¼ cup organic cheddar cheese, sliced into Julienne style strips
Salt and pepper to taste

Add chicken, cheese, mayonnaise, yogurt, bell peppers and celery into a bowl and mix well. Add salt and pepper. Warm tortilla slightly to make it easier to fill. Place ½ – 1 cup of chicken filling on top of the tortilla and wrap.

Spinach Rice Salad

admin — Sat, 18 Jul 2009 05:00:31 +0000

6 cups fresh spinach, torn
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1/4 cup olive oil (preferably extra virgin)
1 tbsp honey
1 cup green grapes, cut in half
1 cup raspberries
2 oranges, peeled and cut into sections
2 tsp fresh basil
2 cups of brown rice, cooked and chilled
Salt and pepper to taste

Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

Spiced Popcorn

admin — Fri, 17 Jul 2009 05:00:22 +0000

1 tsp onion salt
1 tsp dried thyme
1/4 cup vegetable oil
1/2 cup popping corn
1 tsp dried oregano
2 tsp sweet paprika

In a little bowl, mix paprika, thyme, oregano, onion salt and half the vegetable oil. Heat other half of oil in saucepan. When oil is very hot, add popping corn and cover with tight fitting lid. When the corn starts popping, give the pan a shake. When the corn stops popping, take pan off heat. Place popcorn into a serving bowl, discarding any unpopped corn. Add the spice mixture and toss.

Oh so Yummy Onion Muffins

admin — Thu, 16 Jul 2009 05:00:52 +0000

1 cup butter, melted and cooled
3/4 cup sugar
4 eggs, lightly beaten
1 tbsp salt
1 tbsp baking powder
3 cups flour
3 cups walnuts, coarsely chopped
4 medium onions, quartered

Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.