Tag: food

Healthy salad Niçoise
January 7, 2020

Healthy salad Niçoise

French bistro classic, the tuna Niçoise, becomes healthier with extra lettuce and veg and low fat dressing Ingredients: 200g new potatoes, thickly sliced 2 medium eggs 100g green beans, trimmed 1 romaine lettuce heart, leaves separated and washed 8 cherry tomatoes, halved 6 anchovies in …

Soups & Salads
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by CookDiaries
OREO FOUR LAYER DESSERT RECIPE
January 7, 2020

OREO FOUR LAYER DESSERT RECIPE

Oreo Four Layer Dessert – an irresistible dessert made with layers of whipped cream, pudding, Oreos, cream cheese, and a buttery crust. This is a real crowd pleaser! Hey there, y’all, and happy Wednesday! It’s been super gloomy where we are in Texas the past few …

Desserts
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by CookDiaries
Jenn’s Out Of This World Spaghetti and Meatballs
January 7, 2020

Jenn’s Out Of This World Spaghetti and Meatballs

“This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.”

Ingredients:

3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

Directions:

  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
  2. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
  3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

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Source:allrecipes.com

Pasta
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by CookDiaries
Seafood fideuà
January 7, 2020

Seafood fideuà

Try this paella with a difference, using fideo or vermicelli pasta instead of rice, with prawns, mussels, squid, monkfish and a sprinkling of saffron  Ingredients: 400g mussels, cleaned 8 large prawns, in their shells 2 good pinches of saffron 350g vermicelli pasta, or Spanish fideo …

Seafood
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by CookDiaries
BLACK BEAN STUFFED SWEET POTATOES
January 7, 2020

BLACK BEAN STUFFED SWEET POTATOES

Hellooooo!!! It’s been a minute since I posted. I didn’t intend on taking over a week off from blogging. I actually had quite a few recipes in my back pocket that I was eager to share with you. And yet, I really really enjoyed a …

Dinner & Lunch
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by CookDiaries
Marbled Chocolate Cake
January 7, 2020

Marbled Chocolate Cake

What You Need:

  • 1 pkg. (225 g) Baker’s Semi-Sweet Chocolate, divided
  • 2-1/4 cups flour
  • 1 tsp. Magic Baking Powder
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 2 tsp. vanilla
  • 2 Tbsp. unsweetened cocoa powder
  • 1/3 cup whipping cream

Make It:

  • Heat oven to 350°F.
  • Melt 2 oz. semi-sweet chocolate as directed on package; set aside. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream, milk and vanilla. Gradually add flour mixture, mixing well after each addition.
  • Pour 1 cup batter into small bowl; stir in melted chocolate and cocoa powder.
  • Pour half of the remaining plain batter into greased and floured 3-L fluted tube pan or 10-inch tube pan. Drop tablespoonfuls of chocolate batter over batter in pan; cover with remaining plain batter. Swirl batters gently with knife.
  • Bake 50 to 55 min. or until toothpick inserted near centre comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Chop remaining semi-sweet chocolate finely; place in medium heatproof bowl. Bring cream just to simmer in saucepan on medium heat; pour over chopped chocolate. Let stand 2 min.; stir just until chocolate is completely melted and mixture is well blended. Drizzle over cake.

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Source:kraftcanada.com

Breakfast, Desserts
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by CookDiaries
No-Bake Cheesecake
January 6, 2020

No-Bake Cheesecake

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that’s when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven …

Desserts
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by CookDiaries
Low-Cal Fettuccine Alfredo
January 6, 2020

Low-Cal Fettuccine Alfredo

Ingredients: 1 tablespoon unsalted butter 1 clove garlic, minced 1 teaspoon grated lemon zest 2 teaspoons all-purpose flour 1 cup low-fat (2%) milk Kosher salt 2 tablespoons Neufchtel or low-fat cream cheese 3/4 cup grated parmesan cheese, plus more for topping 3 tablespoons chopped fresh …

Pasta
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by CookDiaries
Slow-Cooker Barbecue Ribs
January 6, 2020

Slow-Cooker Barbecue Ribs

Yes, you can cook ribs in a slow cooker! In this easy recipe, the seasoning paste transforms into a savory dipping sauce. Slather it on …

Ingredients:

One 6-ounce can tomato paste

1/3 cup packed dark brown sugar

1/4 cup apple cider vinegar

1 tablespoon chili powder

1 tablespoon ground mustard seeds

2 teaspoons granulated garlic

2 teaspoons smoked paprika

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

3 racks baby back ribs (about 3 pounds)

Oil, for grilling

Directions:

  1. Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
  2. Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
  3. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

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Source:foodnetwork.com

Dinner & Lunch
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by CookDiaries
Pistachio Layered Dessert
January 6, 2020

Pistachio Layered Dessert

What You Need: 1/2 cup finely chopped walnuts, divided 1/2 cup butter, softened 1 cup flour 1 Tbsp. granulated sugar 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 1 cup icing sugar 1 tub (1 L) Cool Whip Whipped Topping, thawed, divided 2 pkg. (4-serving size each) Jell-O Pistachio Instant …

Desserts
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by CookDiaries