By [http://ezinearticles.com/?expert=Nathalie_Sanders]Nathalie Sanders
Here are 3 of my favorite brownie recipes:
>> Brownie Oatmeal Cookies
2/3 cup whole wheat flour
1/3 cup sugar
1 cup quick cooking rolled oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt, (optional)
1 each powdered egg substitute, (11/2 tsp. mixed with 3 tbs water)
1/3 cup corn syrup, ,light or dark (or substitute honey)
1 teaspoon vanilla
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes. Serves 24.
>> Brownie Fruit Pizza
1/2 cup reduced fat tablespread (1 stick) -- softened
1-3/4 cups sugar -- divided
4 eggs -- divided
2 teaspoons vanilla -- divided
1 cup flour
3/4 cup unsweetened cocoa powder
1 package Philadelphia Fat Free Cream Cheese -- softened (8 oz)
2 cups fresh fruit, assorted -- cut-up
Mix tablespread and 1 1/2 cups of the sugar with electric mixer on medium speed until light and fluffy. Add 3 of the eggs and 1 tsp. of the vanilla, mixing until blended. Stir in flour and cocoa. Spray 12-inch round pizza pan with nonstick cooking spray. Spread brownie batter in pan.
Bake at 350 degrees for 15 minutes.
Beat cream cheese with electric mixer on medium speed until smooth. Adding remaining 1/4 cup sugar, 1 egg and 1 tsp. vanilla, mixing until blended. Spread over brownie. Bake 15 minutes. Cool. Refrigerate. Top with fruit.
Serves 12.
>> Chocolate Ming Brownies
1 cup Flour
1/2 cup Butter or margarine; soften
1/2 tsp Salt
4 Eggs
1 tsp Vanilla extract
16 oz Can chocolate-flavored syrup
1 cup Sugar
Filling:
2 cup Confectioners' sugar
1/2 cup Butter or margarine; soften
1 tbsp Water
1/2 tsp Mint extract
3 dr Green food coloring
Toppping:
10 oz Mint chocolate chipes
9 tbsp Butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes (top of brownies will appear wet). Cool completely.
Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator.
Yields 60.
Fond of [http://www.greatcakerecipes.com/]Easy Cake Recipes? Just check [http://www.greatcakerecipes.com/]Great Cake Recipes Blog for the most wanted cakes in the whole world. ]] [http://www.greatcakerecipes.com/]Quick Cake Recipes.
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders http://EzineArticles.com/?Easy-Brownie-Recipes---3-Most-Wanted-Cookies-Of-All-Times&id=1010732
3 Apr 2008
Tasty Tuna Salad Recipe
By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt
I've been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I'll think you'll love it!
First, the basis for this recipe comes from my mother. But the additional things I like to add - well that's just my twist on it!
What you need:
* 1 can or pouch of Tuna in water (never oil)
* 1 stalk celery
* 1 sm. onion or a few stalks of green onion
* green bell pepper (if you have it)
* 1 tsp or 1 clove minced garlic
* dash of salt
* dash of fresh ground pepper
* 1 tbsp sweet relish
* 1 tsp sugar or splenda
* 1 tsp mustard
* 2-3 heaping tbsp mayonnaise or miracle whip
* a handful shredded cheese (optional)
I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they're eating something "fishy". All I know is that I don't even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it's easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it's too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you're ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!
I like my version of Tuna salad because it's slightly gourmet and the flavors mix nicely. It's a little crunchy, a little sweet - it's just really good!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! He also posts [http://www.topjokes.info]the funniest jokes at top jokes!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Tasty-Tuna-Salad-Recipe&id=1004621
I've been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I'll think you'll love it!
First, the basis for this recipe comes from my mother. But the additional things I like to add - well that's just my twist on it!
What you need:
* 1 can or pouch of Tuna in water (never oil)
* 1 stalk celery
* 1 sm. onion or a few stalks of green onion
* green bell pepper (if you have it)
* 1 tsp or 1 clove minced garlic
* dash of salt
* dash of fresh ground pepper
* 1 tbsp sweet relish
* 1 tsp sugar or splenda
* 1 tsp mustard
* 2-3 heaping tbsp mayonnaise or miracle whip
* a handful shredded cheese (optional)
I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they're eating something "fishy". All I know is that I don't even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it's easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it's too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you're ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!
I like my version of Tuna salad because it's slightly gourmet and the flavors mix nicely. It's a little crunchy, a little sweet - it's just really good!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! He also posts [http://www.topjokes.info]the funniest jokes at top jokes!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Tasty-Tuna-Salad-Recipe&id=1004621
Best Stovetop Hamburgers Recipe
By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt
I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!
What you will need for ingredients:
* about 3 lbs certified angus beef ground chuck (tastes and cooks best)
* about 1/3 a sweet vidalia onion diced
* about 1/3 green pepper diced
* salt and fresh ground pepper - 1 tbsp each
* 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
* 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt
* Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
* Toppings like fresh lettuce, tomato, onion, etc.
* Hamburger condiments
The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!
Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).
Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.
The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!
Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! Pictures for [http://www.accordingtokieli.com/2008/01/30/best-stovetop-hamburgers-in-the-world-recipe/]Best Stovetop Hamburgers Recipes are here!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Best-Stovetop-Hamburgers-Recipe&id=1004604
I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!
What you will need for ingredients:
* about 3 lbs certified angus beef ground chuck (tastes and cooks best)
* about 1/3 a sweet vidalia onion diced
* about 1/3 green pepper diced
* salt and fresh ground pepper - 1 tbsp each
* 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
* 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt
* Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
* Toppings like fresh lettuce, tomato, onion, etc.
* Hamburger condiments
The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!
Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).
Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.
The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!
Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! Pictures for [http://www.accordingtokieli.com/2008/01/30/best-stovetop-hamburgers-in-the-world-recipe/]Best Stovetop Hamburgers Recipes are here!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Best-Stovetop-Hamburgers-Recipe&id=1004604
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