MAYONNAISE
1/2 tsp. dry mustard
Juice of 1 lemon
3/4 c. unsaturated oil
1 tsp. salt
1 egg
Put first 4 ingredients into a bowl and beat until smooth. Add oil 1 tablespoon at a time for about 5 additions. Beat well after each addition. Pour remaining oil in a thin stream, beating constantly.
Makes approximately 1 cup.
One teaspoon contains 3 grams fat and 30 calories. Exchange value 2 teaspoons, 1 fat exchange.
Super Moms Secrets For Quick, Healthy Recipes
It seems everyone today is looking for quick, healthy recipes they can use for their family. However, they seem to be somewhat difficult as usually recipes be either quick or healthy, but rarely both! But since so many people are working outside the home and are finding their schedules crammed with so many other activities and responsibilities even when they’re not working, finding quick, healthy recipes is a priority for many. No one has the time or the desire to stand over the sink chopping vegetables and no one has the time to wait for a dinner that takes hours to fix.
Interestingly enough you can come up with your own quick, healthy recipes simply varying the ingredients of your favorite recipes or by learning how to cook properly with different types of kitchen tools and gadgets.
As an example, when you use a rotisserie you can find quick, healthy recipes for just about any type of meat you might want. By having it cook on the rotisserie you’re having the grease and fat drip away from it rather than having the meat cook in its own fats. By using some marinades or seasoning mixes you may find that your main dishes come out much tastier this way then they ever did before and you don’t need to use fats to add flavor to your dishes. As a matter of fact, these quick, healthy recipes for your main dishes aren’t even really recipes but just better and healthier ways of preparing your meats so you don’t even need to follow instructions from a cookbook.
Some other ways of coming up with your own quick, healthy recipes is to reduce the amount of sugar you use to cook with when making desserts and other items. If you bake from scratch, try using applesauce as a sweetener or reducing your sugar by one-third. Use reduced fat mayonnaise or salad dressing; you don’t need to go with fat free completely as this might be too much of a change for you, but by just reducing fat and sugar you can come up with some great quick, healthy recipes that are still very palatable to you and your family. You can also cut back just a little bit to start with and then gradually work your way up to how much you want to reduce your sugar and fat content overall.
Sneak vegetables into your cooking whenever you can; this is how quick, healthy recipes are created in a professional kitchen. If you make meatloaf, add some chopped peppers and onions. Do the same when cooking soup – add additional chopped carrots, onions, and anything else your family enjoys. Slip some spinach into an omelet. These are all easy and quick tips but you would be surprised how often people ignore these tips when cooking. Making up your own quick, healthy recipes simply means being creative with your ingredients and your methods.
Of course it does no good to come up with these quick, healthy recipes if you and your family never actually eat the things you cook this way. Get into the habit of having a small salad or bowl of vegetable soup before each dinner and lunch. This doesn’t need to be a huge bowlful; just a few small bites before your main meal can make a tremendous amount of difference. You can also schedule what days you’re going to have your quick, healthy recipes and then save your special treats and indulgences for the weekend or another special time. Make sure the family knows that Monday is healthy night, Tuesday you’ll have what you want, Wednesday is another healthy night, and so on.
And get your family involved in coming up with and creating quick, healthy recipes. If the kids are busy in the kitchen they’re more likely to want to eat what they’ve prepared. You don’t want them to use dangerous knives and other equipment but they can certainly work with measuring and things such as this.
Acid Reflux Recipes
When acid reflux becomes a regular part of life, the sufferer is commonly advised to change his or her diet. Try to avoid citrus, Try to avoid acids. See if changes make it better. So you try. You experiment. And all the time, you’re wishing there were acid reflux cure recipes.
You finally go looking for such, and you find that there are cookbooks that focus on eating to avoid acid reflux. The trouble is that neither you nor your doctor can say for sure that your current diet is the problem. You hate to put out money for an acid reflux cookbook only to learn that your acid reflux stems from another cause. You’d like to find someone that inserts one little word in the phrase acid reflux cure recipes.
Acid reflux FREE cure recipes!
If you could just find acid reflux free cure recipes, you would try them. If it turned out that they did help, you wouldn’t mind investing in one or two good acid reflux recipe cookbooks.
The author can’t take space here to give you a collection of acid reflux free cure recipes, but let me contribute to your search.
Acid Reflux Free Cure Recipes
Acid reflux free cure recipes have three things in common.
1. They eliminate or reduce portions of those foods that are typically difficult to digest.
2. They include or increase portions of those foods that are known to aid in digestion.
3. They are FREE!
Orange juice, for example, is acidic. Many people claim that it increases acid reflux. So replace breakfast orange juice with a ripe banana, which is easy to digest. Or opt for an apple.
Brownies and donuts are considered foods to be avoided by acid reflux sufferers. They tend to sit, undigested, in the stomach. Choose an easily digested dessert such as a fat free cookie or jelly beans.
Acid Reflux Recipe Ideas
Here are a handful of ideas for acid reflux recipes.
1. Waldorf salad, made with ripe, healthy apples, nuts, and raisins, is a good acid reflux cure recipe. Use any traditional Waldorf salad recipe, but substitute low-fat mayonnaise and sour cream. You will have a great-tasting salad that contains no recognized acid reflux trigger foods.
2. Beef stew is another great acid reflux cure recipe. Use any beef stew recipe you like, omitting the onions. Cut the fat from the beef. If the stew seems to trigger acid reflux, eat a smaller portion next time.
3. Gingerbread is a marvelous dessert for acid reflux sufferers. Find a recipe that uses canned pumpkin and wheat germ. Make it with unsweetened applesauce and low-fat buttermilk. Then resist the temptation to mound whipped cream on top of it! Try a low-fat imitation whip instead.
4. Roast turkey breast is a good main course. Cranberries should be fine with it. Serve the potato baked instead of mashed.
5. Lowly meatloaf is thought to have no specific acid reflux triggers.
6. Spaghetti may cause acid reflux in some. You can reduce the possibilities by beginning with acid-free tomato sauce. Omit garlic and onion from your sauce, and try using more basil and less oregano. There are a number of Italian spices that are great in spaghetti sauce. Try fennel with basil.
7. Cheesecake, too, can be an acid reflux cure recipe. Make it with reduced fat or no-fat cheeses. Use egg whites and/or egg substitute.
While trying your acid reflux free cure recipes, learn what the actual cause of acid reflux is. You may be surprised to know that it is a muscular problem. There may be things you can do other than alter your diet.
CAUTION: The information presented here is for educational purposes only. If you have ongoing acid reflux problems, please see your physician for advice.
Curried Stuffed Eggs
6 hard-cooked eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon sweet relish
1 green onion, chopped fine
1/2 teaspoon fresh lime juice
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste
Garnish: thinly sliced green onion
• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
• Mash yolks with a fork.
• Stir in remaining ingredients.
• Salt and pepper to taste.
• Fill each egg with the mixture to that it mounds attractively in the egg bowls.
• Garnish with sliced green onion.
Yield: 12 stuffed eggs.
Crab Stuffed Eggs
8 large hard-boiled eggs, peeled
3 tablespoons mayonnaise
2 tablespoons chopped fresh basil
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
1 tsp. Dijon mustard
8 ounces crabmeat
Fresh tarragon sprigs or watercress for garnish
• Cut eggs lengthwise in half.
• Scoop out yolks.
• Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
• Mix in mayonnaise, mustard, chopped basil, minced shallot, lemon juice, cayenne, and hot pepper sauce.
• Mix in crab.
• Season to taste with salt and pepper.
Mound crab mixture in cavity of each egg-white half, about 1 heaping tablespoon for each.
Cook’s Note:
• Can be prepared 4 hours ahead of time.
• Then cover and refrigerate.
• Place crab-stuffed deviled eggs on platter.
• Garnish each with small tarragon or watercress sprig, if desired, and serve.
Yield: 16
ITALIAN SALAD
(6 Servings)
1 cup cooked beets
1 cup cooked carrots 1 cup chopped celery head lettuce
1/2 cup green peas
1/2 cup cucumbers, pared, seeded and diced Mayonnaise thinned with cream or sour cream
Prepare the vegetables and chill. Then combine with dressing. Prepare beds of lettuce and top with salad.
SPICY CRAB CAKES
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
TUNA SALAD CASSEROLE
2 cans tuna, drained and flaked
1 can cream of celery soup
4 hard-cooked eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 tsp. pepper
1 1/2 cups crushed potato chips
Combine all ingredients except 1/4 cup of the crushed potato chips; stir well. Pour into greased Crock Pot. Top with remaining potato chips. Cover and cook on Low setting for 5-8 hours.
Artichoke Hearts Attack
Artichoke hearts are readily available in cans and jars in many countries, and are increasingly used in the making of snack dips. Many national chain restaurants in the USA have some variety of artichoke dip, which is usually mayonnaise-based. One of the easiest, yet unhealthy, variations on the creamy artichoke dip is jokingly called the Artichoke Hearts Attack, owing to the amount of mayonnaise and Parmesan cheese it contains.
As an “equal parts” recipe, (with 3 simple parts), it is especially amenable to whipping up at the last minute for a party, and as it is primarily a base to which other ingredients are added, it is popular among those who like to add something distinctive.
Ingredients
Equal parts:
* artichoke hearts, chopped or squeezed
* mayonnaise
* Parmesan or Romano cheese
Procedure
Just mix them up, that’s it.
Notes, tips, and variations
There are many who increase the amount of artichokes used, for health-conscious reasons. There are also versions that replace the mayonnaise with soft tofu.
Various items that are often added to the base artichoke dip, (to taste):
* salt and pepper
* chopped scallions, (green onions)
* dill weed
* finely chopped olives, (often with pimento)
* chopped tomatoes are an especially common addition
* any number of very finely chopped vegetables, sometimes pre-cooked but raw is fine
* chopped spinach, cooked
* ½ cup sour cream
* ½ cup cream cheese
* minced garlic
* small can chopped green chilis
* Dijon mustard (teaspoon or tablespoon to taste)
Serving
At room temperature, it is perfect for the savory dipping of vegetables, potato chips, and all other common party snacks. It becomes even better, however, as a warmed-up dip. Simply place it into a small, shallow, heat-resistant dish and broil it for just a little while, until the top turns slightly tan. It can also work well as a continuously warmed dip in a fondue pot, although it does need to be stirred every once in a while to prevent burning.
Another interesting use, for those who are definitely not counting calories, is as the base for a sandwich. Spread the dip onto a good Italian roll, then broil it. When the dip turns a nice tan color, take it out of the broiler and finish the sandwich with lettuce and tomato.
BROCCOLI SOUFFLE
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 c. real mayonnaise
3 tbsp. grated onion
2 eggs, beaten
1 c. grated cheddar cheese
Ritz crackers
1 stick melted margarine
Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top. Cook on high for 2 to 3 hours.
ARTICHOKE & CHEESE DIP
* 1 lb. shredded Mozzarella
* 1 c. grated Parmesan
* 1 c. (8 oz. jar) mayonnaise
* 1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
* Minced onions
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour.
Serve with broken up French bread or wheat crackers.
CHICKEN SPECTACULAR
3 c. cooked chicken
1 pkg. Uncle Ben’s Wild White Rice, cooked
1 can cream of celery soup
1 med. onion, chopped
2 c. French style green beans, drained
1 c. Hellmann’s mayonnaise
1 c. water chestnuts, diced
1 med. jar sliced pimientos (for color, if desired)
Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)
CHICKEN BREAST CASSEROLE
8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.
Tuna Logs
6 1/2 ounces tuna can — packed in water
3 eggs, hard-cooked — chopped
3 tablespoons mayonnaise — more if needed
1/2 teaspoon mustard
1 celery stalk — chopped (may
— use 2)
1/2 onion, chopped — if desired
lettuce leaves cut into 3″
— wide strips
decorative toothpicks
Mix all ingredients together as in tuna salad. Place one or two tablespoons of mixture on a cut lettuce leaf and roll into a log. Pierce with a decorative toothpick. Chicken, ham, shrimp, etc., can be used in place of tuna. Makes 2 dozen or more.
Sardine Appetizer
1/2 cup mashed sardines
1 tablespoon minced pimento
3 tablespoons chopped olives
1 1/2 tablespoons mayonnaise
1/2 tablespoon lemon juice
1 squares toasted bread
1 slice stuffed olives
Add lemon juice to the mayonnaise and mix with the mashed sardines, pimento and chopped olives. Spread on the toasted bread and garnish each square with a slice of stuffed olive.
Devilish Eggs
6 hard boiled eggs
2 tablespoons mayonnaise
2 tablespoons Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon pimientos, mashed
3 tablespoons dill relish
salt, to taste
Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
Deviled Egg Slices
6 hard cooked eggs
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon onion juice
2 tablespoons mayonnaise
Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley. Makes about 30 slices.
Cucumber Rye Surprises
1 loaf slice rye bread
1/4 pound butter — softened
2 cucumbers — sliced 1/8″ thick
mayonnaise
pimiento-stuffed olives — sliced
Using a 2″ cookie cutter cut rounds from the slices of rye bread. Spread each with butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive. Yield: 28 appetizers
CHICKEN CASSEROLE 1
1 (10 oz.) box Wheat Thins, crushed
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann’s mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine
Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9″ x 13″ greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.
Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.
CHINESE CHICKEN SALAD DRESSING
2 tsp. sesame oil
2 tbsp. sesame seeds, roasted
2 tbsp. sugar
2 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. oil
2 tbsp. shoyu
Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it.
For the salad, prepare a green salad, with shredded cooked chicken.
Sprinkle top with dry chow mein noodles.
CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.
Smoked Oyster Deviled Eggs
1 (3 3/4 oz.) can smoked oysters
9 hard−cooked eggs
6 tablespoons mayonnaise or salad dressing
2 tablespoons snipped chives
1 tablespoon Dijon−style mustard
1/4 teaspoon freshly ground pepper
Snipped chives
Drain oysters; pat with paper towels to remove as much oil as possible.
Coarsely chop. Halve hard−cooked eggs lengthwise. Remove yolks and set whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with snipped chives.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.
Beer sticks
Serving size: Serves 6
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Finger food
Favourite flavours: Beef, Pork
INGREDIENTS
2 cabana sausages
2 tablespoons olive oil
1 teaspoon smoked paprika, optional
sourdough bread, sliced thickly
good quality Dijon mustard
mayonnaise
tomato sauce
beer of your choice, to serve
METHOD
Slice sausages in half lengthways and then into 10cm lengths. Preheat a char-grill pan until very hot.
Toss sausages in a large bowl with olive oil and paprika. Chargrill sausages on all sides for approximately 10 minutes or until browned, slightly crispy and heated through.
Brush bread with any remaining oil and grill on one side on same grill. The bread will warm through and absorb some of the flavours from the sausage oil on the grill pan.
Arrange sausages and bread on a clean bread board with little bowls of mustard, mayonnaise and tomato sauce to accompany.
Serve with beer of your choice.
Elegant Baked Fish
1 1/2 c Hellmann’s Mayonnaise
1 tb Creole mustard
1 tb Lemon juice
1 tb Tabasco
1 tb Worcestershire Sauce
2 ts Garlic powder
3/4 ts Curry powder
Ritz crackers Mix well and spread over eight fish fillets. Sprinkle with crumbled Ritz crackers and bake at 400 degs for about 20 mins uncovered. Fish is done when it flakes easily with a fork.
Cheesy Broiled Flounder
Ingredients
2 pounds flounder, or white fish
2 tablespoons lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 dash red pepper sauce, aka Tabasco®
Directions:
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice.
Combine next 6 ingredients in a small bowl and set aside.
Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork.
Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly.
Garnish with lemon twists and parsley if desired.
Caviar Eggs
6 hard-cooked eggs
6 tablespoons caviar (red or black)
1 tablespoon chopped chives or green onions
1 tablespoon chopped parsley
1 tablespoon mayonnaise or sour cream
1 teaspoon freshly ground black pepper
• Shell the eggs, cut them in halves, and remove the yolks.
• Mash these well and combine with the remaining ingredients.
• When it is thoroughly whipped together, heap it into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube.
• For a first course, serve 2 halves per person.
• Arrange them on greens and pass a Russian dressing.
• Or double the recipe and serve it as a salad course with watercress, Russian dressing, and crisp French bread.
Yield: 6 servings