Healthy Food Recipe

Archive for May, 2008

Take 1 pint of orange juice, 1 quart of cream, 1/2 box of gelatin, 3/4 pound of sugar and Yolks of six eggs. Cover the gelatin with a half cupful of cold water and soak for a half hour.

Add a half cupful of boiling water, stir until the gelatin is dissolved, and add the sugar and the orange juice.

Beat the yolks of the eggs until very light. Whip the cream.

Add the uncooked yolks to the orange mixture, strain in the gelatin, stand the bowl in cold water and stir slowly until the mixture begins to thicken; stir in carefully the whipped cream, turn it in a mold or an ice cream freezer, pack with salt and ice, and stand aside three hours to freeze.

This should not be frozen as hard as ice cream, and must not be stirred while freezing.

Make sure, however, that the gelatin is thoroughly mixed with the other ingredients before putting the mixture into the freezer.

These are peanut butter cookies the way Mom used to make them, with the
crisscross pattern on the top. They are simple and delicious.

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• Scant 1/2 cup granulated sugar
• 1 cup peanut butter, smooth or chunky
• 1 egg
• 1-1/2 cups sifted flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla

Preheat oven to 350° F. Cream together the butter, brown and granulated
sugars. Add the peanut butter and egg; beat well. In a small bowl, combine
the sifted flour, salt and baking soda. Stir with whisk to combine. Gradually
stir into butter mixture, stirring well after each addition to blend. Add vanilla
and beat well.
Roll dough into 1-inch balls and place on greased cookie sheet about 2-
inches apart. Flatten each ball with a fork in a crisscross pattern. Bake for
10-12 minutes or until slightly browned around the edges.
Notes: When using peanut butter in baking, always use regular jarred peanut
butter and not homemade unless specifically called for in the recipe. I usually
use a low-sodium and/or low-sugar variety. You can use anywhere from 3/4
to 1 cup of granulated sugar, depending on desired sweetness. For an added
effect, dip the fork into extra granulated sugar before making the crisscross
pattern.

For people who will celebrate the independent day on 4th of July, this recipe would be perfect to serve to your guests. Combination with Cake recipes and Salads to full fill your dinning table

• 3 1/2 pounds Duck cleaned
• 1 ea Orange peeled
• 1 tablespoon Salt
• 1 tablespoon Garlic powder
• 1/2 cup Brown sugar
• 1 tablespoon Corn starch
• 1 cup Orange juice
• 1 tablespoon Orange rind grated
• 1 tablespoon Lemon Juice
• 2 tablespoon Orange liqueur optional
• 2 ea Oranges sliced
• 1 bunch Parsley for garnish

Wash duck, dry it and make sure to remove any remaining pinfeathers. pull away and discard any loose pieces of fat. place the peeled orange inside duck cavity, sprinkle the outside of duck lightly with salt and garlic powder. rub the salt and garlic into the skin but do not prick the skin.

Line the bottom of a roasting pan with aluminum foil to catch grease, place the duck on a rack in the roasting pan. cook in a preheated oven for one hour on 375 in a bowl mix brown sugar and cornstarch, in a saucepan place the mixture together with the orange juice, ornage rind, lemon juice and orange liqueur,
stir well and bring to a boil. reduce to a simmer, stirring constantly until the mixture loses its cloudiness and thickens slightly.

remove duck from oven and allow to cool for 10 to 15 min ( do not turn oven off) split the duck in half remove the breast bone, drain off any remaining fat for pan. place the duck halves on the rack skin side up. brush the duck with the orange sauce and reserve the remaining sauce to serve at the table.

Roast the duck for another 30 to 40 min, when done the skin should be very crispy and browned, serve the duck surrounded by orange rounds and garnish with parsley. pour the warm orange sauce into a gravey bowl and pass around. serve with a wild rice medley

• 3 oz Chocolate
• 1 1/2 oz Butter
• 2 oz Powdered sugar
• 2 T Fresh cream

Preparation: Put cream, butter and grated chocolate into a pan.

The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler,
stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm.

Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly.

Let stand 24 hr. in a cool place. (In winter, 12hr. in a cold room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon.
Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly. Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles.

This is medium hard Thanks Giving recipe, make sure you already have the ingredients before start to cook.

• 1/4 lb Butter
• 1 Turkey,fresh (12-16#)
• 1/2 lb Salt pork, thinly sliced

CORN BREAD STUFFING

• 2 pk Corn bread mix (10 oz)
• 1/2 c Celery,chopped
• 1 Onion,medium,minced
• 1/2 c Butter
• 2 Egg yolks
• Salt
• Pepper

TURKEY STOCK

• Turkey giblets+neck & wings
• 3 c Water
• 1/2 Onion,small,sliced
• 1/2 Garlic clove
• 1/2 Bay leaf
• 1/8 t Basil,crumbled
• 1/8 t Rosemary,crumbled
• 1/8 t Thyme,crumbled
• 1/8 t Salt

TURKEY GIBLET GRAVY

• 1/4 c Pan drippings
• 1/4 c Flour
• 1 c Water
• 2 c Turkey stock
• Turkey giblets,cooked,choped
• Salt
• Pepper

1. Preheat oven to 425′F.
2. Cut butter into very thin slices; place in freezer to harden while
you prepare bird.
3. Wash turkey inside and out. Remove and reserve neck, giblets and
wing tips. Pat dry with paper toweling. Starting at the breast,
separate the skin from the meat by working your fingers between them.
Slice your hand under skin as far as you can go and gently free the
skin on both sides of the breast. Loosen it around the upper part of
the legs, stopping about halfway down the legs. Insert slices of the
cold butter, first under the leg skin, then under the breast skin.
Reshape the loosened skin on the bird by patting it gently back in
place. It will sag a bit but don’t let that upset you; it will cook
back in place. Wrap bird loosely in waxed paper and refrigerate while
preparing stuffing.
4. Fill cavity of turkey loosely with stuffing. (Place any remaining
stuffing in a shallow baking dish and place in oven about 30 minutes
before bird is roasted. Bake until firm and lightly browned.) Fasten
neck skin of turkey to body with skewer. Push legs under band of skin
at tail or tie to tail. Place slices of salt pork over breast and
fasten with wooden picks. Place turkey on its side on rack in shallow
open roasting pan.
5. Cook for 15 minutes, then turn bird on other side and roast for 15
minutes longer.
6. Lower temperature to 325′F. and continue to roast turkey, turning
the bird from side to side and basting often with the drippings from
pan, for about 3-1/2 to 4 hours, or until juices run yellow – no
longer pink – when thigh is pierced with a fork. Roast turkey breast
side up for the last 15 minutes of cooking time. (Remove and discard
salt pork when crisp and most of fat has been rendered. If fat in pan
bgins to burn, add a few tablespoons of water.) Transfer turkey to
serving platter and let rest 30 minutes before carving. Reserve all
drippings in pan for gravy.
*** CORN BREAD STUFFING ***
1. Prepare corn bread, following label directions, or use your own
favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.
2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.
3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
mixture over corn bread. Stir lightly to blend. Season with salt and
pepper to taste.
Makes approximately 3 quarts, or 12 cups.
*** TURKEY STOCK ***
1. Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.
*** TURKEY GIBLET GRAVY ***
1. Pour off all turkey fat from roasting pan into a glass measuring
cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
reserved turkey stock. Cook, stirring and scraping up browned bits in
pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.

• 24 Clams (or mussels*)
• 1 T Corn starch
• 3 Small lobsters,or
• 3 Dungeness crabs,cracked
• 1/2 c Olive oil
• 2 Cloves
• garlic,Minced
• 2 onions,Chopped
• 6 green onions,Chopped
• 3 ribs of celery,Chopped
• 1 green bell pepper,Chopped
• 1 t fresh thyme,Chopped
• 1 Bay leaf
• 2 c fresh tomatoes,Chopped
• 1 cn Plum tomatoes
• 2 c Red (or white wine)
• 1 t fennel seed,Crushed
• Good sized pinch saffron
• 1/4 c parsley,Chopped
• Salt and pepper,To Taste
• 32 Small shrimp,Cleaned
• 2 lb Red snapper,cut into pieces
• 1 Clove garlic
• 1 t Anchovy paste

* cleaned and scrubbed
Soak clams or mussels in a large pot of cold water with corn starch.
Drain several times in cold water. Clean and cut into pieces lobsters
or crabs.

Crack as needed. Heat olive oil in a large pot and add
cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes,
wine, fennel seed, saffron, parsley and salt and pepper.
Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring
once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and
stir into stew.

Cook 5 more minutes.

What a sweet combination make your day brighter

Take sweet, ripe oranges, apples, bananas, and grapes.

Peel the oranges, quarter them, and remove skin and pips.

Peel and core the apples and cut into thin slices.

Wash and dry the grapes, and remove from stalks.

Skin and slice the bananas.

Put the prepared fruit into a glass dish in alternate layers.

Squeeze the juice from 2 sweet oranges and pour over the salad.

Any other fresh fruit in season may be used for this salad.

Castor sugar may be sprinkled over if desired, and cream used in place of the juice.

Grated nuts are also a welcome addition.

No better combination can be secured than oranges and pineapple.

To make marmalade, both fruits are cut into small pieces and then cooked in a thick sirup.

8 oranges, 2 c. hot water, 2 pineapples, 4 lb. sugar.

Wash the oranges, cut skins and all into small pieces, remove the seeds, and boil slowly in the water until the skins are soft.

Prepare the pineapples by peeling them, removing the eyes, and then shredding or cutting into very small pieces.

Add the pineapple to the orange, stir in sugar, and continue to boil until the juice is at the jelly stage. Pour into hot sterilized glasses, cool, seal, and label.