Fudge Muffins

Ingredients

180 grams dark cooking chocolate
250 grams butter
2 cups plain Flour
1 tablespoon baking powder
1/2 tsp salt
1/2 cup brown sugar
1/2 cup granulated nuts or chopped pecans
1 egg, lightly beaten
1/2 cup milk
1/2 cup sour cream

Heat the oven on 200°C . Line 18 muffin tins with paper cases or brush oil on the bottoms.
Melt the butter and chocolate together either in a double boiler or in the microwave on a low heat.
Sift the flour, salt and baking powder into a bowl. Mix in the brown sugar.
In another bowl mix the milk, egg and sour cream.
Add the liquid ingredients and the chocolate mix to the dry ingredients all at once. Using a fork fold the ingredients together only until it is all wet.
Spoon the mixture into muffin tins and bake for approximately 15 to 20 minutes. They are ready when a skewer or toothpick comes out clean.
Place muffins on a wire rack to cool.

French Onion Lamb Chops

1 kg of bbq loin lamb chops
1 packet of french onion soup
Butter
Roasting tray
Heat oven 180C
Place a large dob of butter into roasting tray. Melt butter and cut chops in half and lay in roasting tray
sprinkle french onion soup over chops until covered.
Back in oven for 30-40 mins turning once
**this is a delicious as the flavour goes right through the meat**
Serve with vegetables or chips

Vegetable And Barley Soup

6 cups of Water
2 cups grated Parsnip
1 cup Barley
1 cup Green Beans chopped
2 cups chopped Carrot
1 can Tomatoes
1 cup chopped Onion
2 tblspns Tomato Paste
2 cloves of Garlic crushed
2 tblspns Wine Vinegar or Dry Sherry
1/2 cup grated Swede
1/2 teaspoon dried Marjoram

Method (serves 4-6)
Cook barley in water until soft. Blend half barley with a little of the liquid until smooth. Return to soup pot. Add carrots, onions, garlic, swede, parsnip and beans. Cook until tender. Add tomatoes, tomato paste, vinegar or sherry and marjoram. Add additional water if necessary and simmer for a further 40 minutes.

Tomato Pasta and Basil Soup

Ingredients
1 cup small Pasta Shapes (such as shells or risoni)
1 this Olive Oil
2 Garlic Cloves, crushed
1 brown Onion, finely chopped
1 tsp ground Cinnamon
3 x 425g cans diced Tomatoes
2 cups Vegetable Stock
1/2 cup small Basil Leaves

Method (serves 4)
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
Meanwhile, combine oil, onion and garlic in an 8-cup capacity heatproof microwave-safe bowl. Cook uncovered on HIGH power for 2 minutes or until soft. Stir in cinnamon. Cook for 30 seconds on HIGH power.
Add tomatoes and stock. Cook uncovered, on HIGH power for 4 to 6 minute, stirring after 3 minutes, or until soup comes to the boil. Cook for 15 minutes on MEDIUM power or until thickened slightly.
Stir pasta and basil into soup. Season with salt and pepper. Ladle into bowls.

Pumpkin Soup With Basil

Ingredients
500 gm Pumpkin
250 gm ripe Tomatoes
250 gm Carrots
black Pepper
6 cups Chicken Stock
3 tblspns non fat Yoghurt
1 Onion
2 tblspns chopped Basil

Method
Peel pumpkin and cut into cubes. Cut carrots into slices.
Put pumpkin and carrots in saucepan with stock and bring to boil Simmer covered for 20 minutes or until soft.
Peel onion and chop finely. Skin and seed tomatoes, chop and add to onion. Add 2 tblspns of stock from carrots and pumpkin and bring to boil. Turn heat down and cook gently for approx.
5 minutes until tomato is quite mushy.
Put carrots, pumpkin and stock through blender. Return this to clean pan and stir through tomato and onion and juices. Add pepper to taste, yoghurt if desired and basil.
Stand covered for 5 minutes before serving.

Potato and Leek Soup

2 large Leeks
freshly ground Black Pepper
4 large Potatoes
mixed Herbs
1 pint of Chicken Stock
clove of Garlic
1 pint of Milk
1/2 pint sour Cream
Method
Finely slice leeks and dice potato. Add to pan along with chicken stock, herbs, garlic and pepper. Cook until potatoes soft. Cool and then put through blender until smooth.
Return to pan, add milk and cream. Simmer until heated through. Do not boil. Season to taste.
Serve and dress with grated cheese and parsley.

Hearty Beef and Vegetable Soup

500 gm Chuck Steak
2 heaped tspns Paprika
2 tblspns Vegetable Oil
8 sprigs fresh Thyme
1 chopped Onion
2 Bay Leaves
2 Carrots, chopped coarsely
2 tblspns Tomato Puree
2 cloves Garlic, chopped
300 gr chopped Potatoes
1 tbsp Cumin Seed
2 sticks sliced Celery
1.5 L Beef Stock
1 cup Sour Cream

Method
Brown meat in batches - remove. Add onion and carrot, cook for 5 minutes. Add garlic and cumin seed and cook for 2 minutes return meat to pan, add paprika, toss for 3 minutes to coat beef. Add stock, bay leaves, thyme and tomato paste. Bring to boil, reduce heat and simmer for 1 hour - till meat is tender. Add more stock if required. Add potatoes and celery and cook for 15 minutes. Cook lightly, add sour cream, season to taste. Garnish and serve.

Cream Of Chicken Soup With Vegetables

1.5 L Chicken Stock
1/4 cup Rice
3/4 cup chopped Onion
1 tblsp Butter
3/4 cup Celery cut in thin strips
3 tblsps Flour
1/2 cup Carrots, cut in thin strips
1/2 cup Cream
Salt and Pepper to taste

Method (serves 6)
Bring chicken stock to boil adding rice, vegetables and seasoning. Cook for 15 minutes or until rice and vegetables are tender. Heat butter in a small pan, stir in flour, remove from heat and slowly add little of chicken stock mixture, stirring until well blended. Stir into the hot soup. Bring soup to the boil and boil for 2 minutes stirring constantly. Add cream just before serving.

Nutty Chocolate Fudge

60grams butter
4 tablespoon cocoa
200grams condensed milk
2 cups brown sugar
4 tablespoon water
1 tablespoon honey
1 teaspoon vanilla
1 cup nuts

Place all ingredients except nuts and vanilla in saucepan, stir using a wooden spoon over low heat until sugar dissolves, bring mixture to the boil and simmer for 25 minute, test for soft ball. Remove, beat until smooth and thick. Add vanilla and nuts. Set in greased pan.

Milk Chocolate

8 tablespoons (or 115g) copha
8 tablespoons icing sugar
1 teaspoon vanilla
1/4 cup powdered milk
3 tablespoons cocoa

Melt copha over low heat, till warm. Remove from heat and add sifted powdered milk, and icing sugar stir well. Add vanilla and sifted cocoa. Stir until combined. Pour into greased mold or tin. Fruit and nuts may be added.

Honeycomb Popcorn

Ingredients:

2 cups castor sugar
2 tablespoons golden syrup
1 cup water
pinch cream of tartar
1 teaspoon water
10 cups popped popcorn

Method:

1. In large saucepan combine sugar, golden syrup, 1 cup water and cream of tartar.
2. Place on low heat and stir until sugar is dissolved.
3. Bring to boil until it becomes golden brown and reaches hard cracked stage.
4. Remove from heat.
5. Combine bicarbonate of soda and 1 teaspoon of water. Mix well. Stir into prepared toffee.
6. Remove from heat.
7. Place popcorn into 2cm deep baking paper- lined pan.
8. Pour honeycomb over popcorn.
9. Cool and break into desired proportions.

Caramel Fingers

250g butter
1 egg
1 cup mixed fruit
1 cup brown sugar
1 1/2 cups self raising flour
nuts

Melt butter and sugar in a saucepan, pour into bowl when cool, add egg and beat well until mixed. Stir in flour, fruit and nuts. Spread in greased slab tin and bake until golden brown. Ice while hot with chocolate icing.

Anzac Biscuits

Ingredients:
1 cup rolled oats
3/4 cup coconut
1 cup plain flour
1 cup sugar
2 tablespoons water
1 1/2 teaspoons bicarb soda
6 tablespoons butter
1 tablespoon golden syrup

Mix flour, rolled oats, sugar and cocnut in a bowl. Heat butter, syrup and water in a saucepan until the butter melts. Add the bicarb and let it foam then pour it into the dry ingredients and mix.
On greased oven trays spoon big teaspoons of the mixture but leave a fair bit of room for them to spread. Bake in a slow oven (150 degrees celsius) for 20 minutes. Loosen them and leave to cool.

Fried Rice

Bacon Rashes
1 cup uncooked rice
1 - 2 cups chicken stock
lemon juice
2 tablespoon shallots
1 cup shelled prawns
2 eggs
soy sauce
salt to taste

Cook the eggs and bacon, slice in small pieces. Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender. Add shallots and heat through, add vegetables then egg and bacon. Add lemon juice and soy sauce.

Rissoles

Ingredients:
500 grams mince
1 onion grated
3/4 cup fresh breadcrumbs
2 tablesoons plain flour
2 eggs
salt and pepper
1 tablespoon tomato sauce
1/2 teaspoon mixed herbs
2 cups dry breadcrumbs
Mix all of the ingredients except the dry breadcrumbs and one egg. Mould into patties. Dip them into beaten egg and then cover with dry breadcrumbs. Put them in the fridge for half an hour or until needed. Fry in oil or butter in a pan or on the barbie.

Meat Pie

Ingredients for pastry:

1 cup plain flour
1 cup self raising flour
1/2 teaspoon salt
6 tablespoons butter
80 ml cold water

Ingredients for meat filling:

500 grams steak mince
1 onion, chopped
1 teaspoon salt
pinch pepper
1 carrot, grated
pinch mixed herbs
60 ml water
2 tablespoons plain flour
3 tablespoons water extra

Instructions for the filling:

Put the mince, onion, seasonings, carrots and water in a pan and cook gently. Stir often until the meat is cooked. Blend the 2 tablespoons of plain flour with the extra water and stir into the meat to thicken. Leave this to cool while you make the pastry.

Instructions for pastry:

Sift the flours and salt and rub in butter until it looks like breadcrumbs. MAke a well in the middle and add water while stirringwith a knife. This should make a dry dough. Put the dough on a floured surface and knead until smooth. Split it into two pieces, one a bit smaller and roll out the larger to fit a pie plate (about 20cm). Fill with the meat. Wet the edge of of the pie and roll out the rest of the pasty to fit the top. Cover the mince and press the edges together. Make a small hole in the middle for the steam to escape and brush with milk. Bake in a 200 degree Celsius oven for 30 minutes or until it goes golden on top.

Mums Potato Balls

________ MASHED POTATOES _______________
4-5 GOOD SIZE POTATOES
100 GRAMS OF BACON PIECES
MARGARINE OR BUTTER
1 EGG
BREAD CRUMBS
CREAM
OIL [FOR DEEP FRYING]
1TABLESPOON OF MILK

PEEL POTATOES AND BOIL UNTIL SOFT,
FRY BACON PIECES UNTIL GOLDEN,
DRAIN POTATOES PUT BACK INTO SAUCEPAN,
MASH ADD MARGARINE AND CREAM MASH UNTIL CREAMY AND SMOOTH,
ADD BACON AND MIX TOGETHER,
COOL,BREAK EGG INTO BOWL ADD MILK MIX UNTIL FLUFFY TAKE A HANDFULL OF POTATO AND BACON, ROLL ONTO A BALL DIP INTO EGG THEN ROLL INTO BREADCRUMBS REFRIDGERATE FOR 20 MINS UNTIL SET
HEAT OIL FOR DEEP FRYING
COOK UNTIL GOLDEN BROWN

** MAKES GREAT SIDE DISH WITH MEAT, CHICKEN AND VEGETABLES**

German Potato Salad

6 - 8 large potatoes
Mayonnaise
Gherkins chopped finely to taste
Onions chopped finely to taste
Bay leaves
pepper and salt

Cook potatoes with bay leaves, cool and dice. In a large bowl, combine potatoes with mayonnaise, add gherkins and onions, add salt and pepper.

beef in red wine

1 kg gravy beef
1 1/4 cups water
salt and pepper
2 or 3 tablespoons tomato paste
1 can tomatoes
1 cup dry red wine
1 beef stock cube
3 carrots
6 small onions
2 tablespoons butter
120g mushrooms
1/4 cup flour
chopped parsely

Trim off excess fat from meat, cut meat into large cubes. Put in saucepans with water and salt. Bring to boil, skim well, reduce heat, cover and simmer gently 1 1/2 hours. Add tomatoes and paste, red wine, stock cube, sliced carrots, onions whole, and sliced mushrooms. Simmer further 30 minutes until vegetables are tender. Strain vegetables and meat, reserve all liquid. Melt butter in seperate saucepan, stir in flour, cook over low heat for 1 minute. Remove from heat, stir in all liquid, and return meat and thickens, cook for 2 minutes. Return meat and vegetables to pan, season with salt and pepper, reheat gently. Serve sprinkled with chopped parsely.

Chicken Spaghetti Recipe

4 chicken breasts (boiled and cut bite size)
1 large onion (diced)
1 bell pepper (diced)
1 can mushrooms (drained)
1 can Rotel
1/2 lb. Healthy Choice Fat Free Cheese (like Velveeta)
3 cups Spaghetti (cooked and drained)

In a microwave safe bowl, melt cheese with Rotel. Add onions, bell peppers and mushrooms once cheese is melted. Cook in microwave on medium low about 10 minutes or until onions and peppers are tender. You can do this on the stove instead, but your are less ikely to burn the cheese in the microwave. Once veggies are tender, add chicken and noodles. You may add additional spices such as garlic, etc.

Basic Spaghetti Sauce Recipe

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

Absolutely the Best Chocolate Chip Cookies

INGREDIENTS

• 1 cup butter flavored shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons Mexican vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk chocolate chips

READ REVIEWS (561)

• Review/Rate This Recipe
• Save To Recipe Box
• Add to Shopping List
• Add a Personal Note
• Post a Recipe Photo
• Post a Favorite Food List
• Create a Menu

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sweet & Sour Chicken with Brown Rice Recipe

RECIPE INGREDIENTS 2 cups instant brown rice 1/4 cup seasoned rice vinegar 2 tablespoons reduced-sodium soy sauce 2 tablespoons cornstarch 2 tablespoons apricot preserves 2 tablespoons canola oil, divided 1 pound chicken tenders, cut into bite-size pieces 4 cloves garlic, minced 2 teaspoons finely grated or minced ginger 1 cup reduced-sodium chicken broth 6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers 1 5-ounce can sliced water chestnuts, drained

RECIPE METHOD

Prepare rice according to the package directions.

Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.

Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Roasted banana cheesecake

Preparation time less than 30 mins Cooking time 30 mins to 1 hour

Ricotta is low in fat and I like its texture, but you could use cottage cheese in this cake instead, just pass it through a sieve first. The classic dense cheesecake texture and scrumptious combination of bananas, ginger and sultanas are wonderful. Ingredients 4 bananas 750g/1 lb 11oz ricotta cheese 125g/4½oz caster sugar 2 tbsp cornflour 3 large eggs 2 pieces of stem ginger in syrup, drained and finely chopped 75g/3oz sultanas Method 1. Preheat the oven to 200C/400F/Gas 6. 2. Place the bananas on a baking sheet and roast for 15 minutes or until the skins blacken and the bananas feel soft - this time may vary depending on how ripe your bananas are. 3. When cooked, peel the bananas, mash with a fork and leave to cool. Reduce the oven temperature to 180C/350F/Gas 4. 4. In a large bowl, combine the ricotta, sugar, cornflour and eggs and beat with an electric whisk until smooth. Stir in the mashed banana, ginger and sultanas. 5. Pour the mixture into a 23cm (9in) non-stick springform cake tin, place on a baking sheet and bake for 40-45 minutes until golden - it will still feel a bit wobbly but will set as it cools. 6. Turn off the oven, open the door and leave the cheesecake in the oven until completely cool. 7. Once cool, chill for at least an hour or two in the tin, before cutting into wedges to serve.

how is Your good healthy food recipes

hello and welcome to my blog it is called get your good healthy food recipes i will be putting new recipes everyday of the week so you can come back and write down the recipes from my blog post.