Healthy Food Recipe

Archive for the ‘kids recipes’ Category

Well, this is not only kids recipe but almost all kids like this for breakfast, there are about 200 calories on a grilled cheese sandwich, this is probably a little off… each slice of white bread has about 50 calories in it and each slice of american cheese has about 67 calories in it. So that 167 right there, but usually a sandwich will have 2 slices of cheese, so that puts you at 234 and plus butter used for cooking, you’re looking at about 300 calories overall.

Grilled Cheese Sandwich from Marty’s

(Recipe makes 4 sandwiches.)

Ingredients:

• 1/2 cup butter, softened
• 3–4 garlic cloves, crushed
• 1/4 cup chopped fresh parsley
• 8 slices fresh baked bread, 1/2 inch to 1 1/2 inches thick (Italian, potato, sourdough, cheese, whole-grain, or light rye bread)
• 8 slices brie cheese
• 8 slices aged cheddar cheese
• 8 slices Asiago cheese
• 8 slices havarti cheese

Directions:

In a bowl, combine the butter, garlic, and parsley. Spread on 8 slices of the bread. In a large skillet over low heat, place 2 slices of bread in the pan, butter-side down. Place 2 slices of each variety of cheese on top of the bread and cover with another piece of bread, butter-side up. Cook the first side until golden brown, then flip and repeat. Covering the pan will help the cheese melt better, especially considering the thickness of the bread. When both sides are browned, cut on the diagonal, and serve.

Café Confidential:

Dill pickles, potato chips, and ketchup go well with this monster cheese fest. But if you’re feeling creative, try adding prosciutto ham, salami, mortadella, black forest ham, shaved roast beef, or anything else that appeals to you.

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CRUST

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioner’s sugar

2 cups all purpose flour

LEMON TOPPING

4 large eggs

2 cups sugar

Dash salt

Lemon juice with pulp to equal 4 tablespoons (see note below)

For Crust: Preheat oven to 350° F. In a medium bowl, mix the butter,

confectioner’s sugar and flour with you hands just until blended, similar to a

pie crust dough. Pat into an ungreased 13×9x2-inch baking pan. Bake for 15

minutes. Remove from oven and cool almost completely before adding

topping.

For Lemon Topping: Mix together the eggs, sugar, salt, and lemon juice. Beat

with spoon or whisk until well blended and the sugar is dissolved. Pour over

partially cooled crust. Return to oven and bake 20 minutes or until top is set.

Cool on rack. Cut into bars. Store in refrigerator.

Note: It is important that you measure the lemon juice with the pulp added,

not before you add the pulp. Generally speaking, the amount of pulp that

naturally comes out of the lemon when it is reamed is sufficient. Don’t forget

to remove the seeds.