Food for you

Everything related to food, drinks, recipes, and cooking with/without nutritions values!

[food-for-you]

40 cooking ebooks contain various styles in 1 package

A simply outstanding selection of Recipe eBooks ranging from Mexican, Italian, Bread Baking, Diabetic, Puddings, Soups, Amish Recipes, Apples, Chocolate, Chinese, Chicken, Desserts, Salad, Eggs, International recipes, Jams, Appetizers, Chocolate, Punches, Chili, Vegetarian, Vegan...

Click here to read more.

[food-for-you]

40 e-books of cooking contain various varieties.

Read More: 40cookbooks.com

[food-for-you]

Fiesta Lettuce Wraps and Pepper Boats

Ingredients

6 sweet, mini bell peppers

8 lettuce leaves

1 cup instant brown rice (dry)

1 pound tilapia filets, fresh or frozen (thawed)

2 teaspoons Southwest chipotle seasoning (no sodium)

2 tablespoons canola oil (divided)

1/4 teaspoon salt

2 limes (divided)

1/4 cup reduced-fat sour cream

For the Salsa Fresca:

1/2 cup yellow corn (frozen or canned, no-salt added)

1 medium tomato

1 small onion

1 clove garlic (minced)

1 jalapeno pepper (minced)

1/4 teaspoon salt

Directions

Slice peppers in half vertically. Arrange lettuce and 8 pepper halves on a serving platter.

Cook brown rice according to package directions.

To make salsa fresca, dice remaining pepper halves, tomato, and onion; mix with corn, garlic, and jalapeño pepper, and ¼ tsp salt.

Sprinkle both sides of tilapia filets with Southwest chipotle seasoning.

Heat 1½ tbsp canola oil in a large nonstick skillet over medium-high heat. Add fish to pan, and cook for 3 minutes on each side (cook fish until it is opaque, 145 ºF). Flake with a fork and place in a serving dish.

When rice is done, stir in remaining ½ tbsp oil, juice from one lime, and ¼ tsp salt. Cut remaining lime into wedges.

To serve, set out pepper-lettuce platter, rice, fish, salsa fresca, sour cream, and lime, and let diners build their own boats and wraps

Mention: this recipe is very healthy because contain high protein and low carb and fat.

[fullcravings]

Vegan Chocolate Orange Battenberg Cake

[food-for-you]

Vegan Chocolate Orange Battenberg Cake

[fullcravings]

Raspberry Cream Cheese Danish Braid

[food-for-you]

Raspberry Cream Cheese Danish Braid

[food-for-you]

Short Cut Lasagna

No need to precook the noodles in this easy lasagna. Add a layer of extra veggies if you desire. Spinach would make a fantastic addition.

Ingredients

1 jar spaghetti sauce (low sodium, 28 ounces)

7 ounces dry lasagna noodles (can use 6-8)

1 container ricotta cheese (part-skim, 15 ounces or cottage cheese)

2 cups mozzarella cheese, part-skim, shredded

14 cup Parmesan cheese (grated)

Directions 1. Spready 12 the sauce on the bottom of a 2-quart baking dish or pan.

2. Layer half the dry noodles, ricotta and Parmesan.

3. Top with 1 cup sauce and layer rest of the noodles, ricotta and mozzarella.

4. Top with remaining spaghetti sauce.

5. Bake 60 minutes at 350°F. Remove and let is set for 20 minutes. Top with Parmesan cheese.

Notes Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition. 

[foodimages]

[food-for-you]

Red, White and Blueberry Trifle

Ingredients

1/2 teaspoon pure vanilla extract

480g double cream

1 ready-made angel food cake

Icing sugar, for garnish, optional

1 1/2 tablespoons apple jam or apricot preserve, for garnish, optional

225g cream cheese

Pinch salt

One 170g punnet blackberries

Two 170g punnets blueberries

150g granulated sugar

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Two 450g punnets strawberries

Direction:

1) Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 100g granulated sugar, 80ml water, lemon zest, juice and salt in a medium saucepan. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool. 2) Place the cream cheese, 60ml cream, the remaining granulated sugar and the vanilla extract in a large bowl and whisk on medium speed until smooth and fluffy. In a second large bowl, whisk the remaining cream until stiff peaks form. Fold about one-quarter of the whisked cream into the cream cheese mixture until lightened, and then fold in the remaining cream. 3) To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with cling film and chill 8 hours or overnight. Before serving either dust with icing sugar or heat the apple jelly in the microwave for 25 seconds to

loosen, and then brush over the strawberries

[food-for-you]

Lemon Cheesecake

Ingredients

FOR THE BASE

50g butter, melted, plus extra to grease

250g shortbread biscuits

FOR THE FILLING

5 gelatine leaves

300ml milk

4 Earl Grey tea bags

500g full-cream cream cheese

175g icing sugar, sifted

300ml double cream

FOR THE TOPPING

3 gelatine leaves

250g lemon curd

Directions

[food-for-you]

Chicken and mushrooms

chicken and mushrooms go extremely well together. Since then, I've tried many recipes using these two main ingredients

 Ingredients:

 4 small boneless chicken breasts 2

 2 1/2 cups sliced mushrooms

 1 tablespoon minced onion flakes

 1/2 cup chopped red or green pepper

 1 dash garlic powder

 2 teaspoons honey

 1/4 cup soy sauce.

Direction:

1. Preheat the oven to 350 degrees F. 2. Place the chicken breasts in a 9×13 baking dish. 3. Sprinkle the chicken with the onion flakes. 4. In a small bowl, combine the honey, soy sauce, and garlic powder; pour the mixture evenly over the chicken. 5. Cover and bake for about 30 minutes. 6. Spread the mushrooms and red or green peppers evenly over the chicken and continue to bake, covered, for about 20 more minutes (or until the mushrooms are tender).

Nutritional information for one serving:

Calories: 189 Calories from fat: 74 Total fat: 8.3g Cholesterol: 55mg Sodium: 1063mg Total carbs: 7.3g Fiber: 1g Protein: 21.7g Weight Watchers points: 4

[food-for-you]

Ham and Cheese Quick Bread

Ingredients

3 eggs

2 tablespoons honey

170g deli ham, finely chopped

85g gruyere cheese, grated

2 spring onions, chopped

55g gruyere cheese, diced

80ml vegetable oil

180ml milk, plus 1 tablespoon

1 1/4 teaspoons baking powder

240g plain flour

3/4 teaspoon bicarbonate of soda

2 1/4 teaspoons dry mustard

Pinch cayenne pepper

1/2 teaspoon sea salt

Non-stick cooking spray

Direction:

1) Preheat the oven to 175°C. Lightly spray a 9-by-5-by-3-inch metal loaf pan with non-stick cooking spray and set aside.

2) In a medium bowl, whisk the flour, baking powder, bicarbonate of soda, 3/4 teaspoon dry mustard, salt and cayenne until combined. In a large bowl, whisk together 180ml milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, grated cheese (reserving some for sprinkling on top), the diced cheese and spring onions.

3) Pour the batter into the prepared loaf tin and sprinkle the top with the remaining cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.

4) Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

[food-for-you]

Marbled Style Cheesecake Brownies

Ingredients:

5 tablespoons butter

2 ounces semisweet chocolate 2/3 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup flour

1/2 teaspoon baking powder Cheesecake layer

8 ounces cream cheese

1/2 cup sugar

1 egg

1 teaspoon vanilla

1 cup semisweet chocolate chips

Directions:

Blend the melted butter and chocolate till become.

After this, beat in sugar.

Beat in eggs.

Beat in vanilla.

Take flour, baking powder and add them and blend them well.

Then after this, spread in baking pan that has been greased.

Then keep the cream cheese in microwave till tender and beat in sugar.

Beat in egg.

Beat in vanilla.

After this, spoon over the brownie mixture and swirl.

Use the chocolate chips as sprinkle.

Then bake for approximately ½ hour at THREE HUNDRED FIFTY (35o)

degrees Fahrenheit.

[food-for-you]

Lemon drop afternoon tea cake

Ingredients:

20ml whole milk 80g salted butter 30ml lemon juice 2 tbsp lemon curd 50g pale yellow fondant sugar paste 300g white fondant sugar paste 300g icing sugar For the Icing 1 1/2 tsp baking powder 140g caster sugar 40g softened salted butter, plus extra for greasing pan Zest of one lemon 1 egg 120ml whole milk 130g plain flour

Direction:

1) Put the flour, sugar, baking powder, butter and zest into a mixing bowl and mix to an even sandy consistency. Measure out the milk in a jug, add the egg and whisk well. 2) Drizzle the milk/egg into the flour whilst mixing, to form a smooth batter/mixture. Grease two 10cm non-stick baking tins and preheat the oven to 170C/Gas 3. 3) Divide the batter evenly until approximately 3/5ths of the tin is filled. Bake for 20-30 minutes until the top bounces back to the touch. Remove the cakes from the tins and cool on a wire rack. 4) In the meantime, make the icing by mixing all the ingredients together for several minutes until light and fluffy. It is hard to over mix icing, so just keep going until it is really pale and fluffy. Add more milk/lemon juice or icing sugar to change the consistency if necessary; you should aim for something that holds its shape without being too stiff. 5) When the cakes are cooled, evenly slice the top off each then divide each cake into two slices, using either a large knife and a good eye, or a cake leveller. Fill with some of the icing on one side and a thin layer of lemon curd on the other and stack two layers together to make two miniature cakes. 6) Cover each miniature cake with a very thin layer of icing called a 'crumb coating'. Place in the fridge for fifteen minutes while you prepare the white fondant sugar paste. 7) Roll out the white fondant icing on an icing-sugared surface until approx 5mm thick. Remove the cakes from the fridge and lay the icing over the top of the first cake, moving around the sides to smooth down the folds of excess icing by 'cupping and lifting' the paste. 8) When complete, cut off the excess and cover the other cake in the same way. Cut daisy petals from the pale yellow sugar paste and flower centres from some spare white paste and fix to the cake with a

little water. Serve for afternoon tea.

[food-for-you]

honey garlic chicken 🍽️ easy chicken recipe 🍽️

This dish is so easy to make and so delicious! I marinate chicken thighs in a mixture of honey, garlic, then bake them until they're perfectly cooked. Serve over rice for a complete meal.

[sweetoothgirl]

Red Wine Chocolate Cake

[food-for-you]

Simple Belgian Waffles easy breakfast recipes are perfect for a weekend morning! This recipe is easy to follow and results in light and fluffy waffles. Serve with your favorite toppings and enjoy!