Healthy Breakfast Recipe
Cheddar Ale Spread
Cheddar Ale Spread
This cheese spread has a fabulous tangy flavour, thanks to a small amount of dijon mustard and beer. The recipe calls for an ale, and I think you could really use just about anything so long as its not a light beer; I used one of my new favourites Blue Moon. I processed this pretty well in the food processor, but you could easily choose to pulse it for a chunkier consistency if you would prefer.
Ingredients
8 oz. cream cheese, 2 teaspoons Dijon mustard, 2 cups shredded extra-sharp cheddar cheese, 2 tablespoons heavy cream, teaspoon salt, cup beer (pretty much anything but a light beer), 2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)
Recipe Steps:
1. Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds.
2. Add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
Note: This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.
Corn Souffl
I make this every year for our Thanksgiving dinner, and my family always looks forward to having it. Its one of those recipes that looks like youve spent a lot of time on, but its so easy to make.
Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.
Ingredients
2 Eggs 2 T Cornstarch
2 T S ugar Salt and pepper
Nutmeg 1 lb Creamed Corn,Canned
1/2 c Sour Cream 1/2 c Milk
Recipe Steps:
With electric mixer beat eggs until foamy. Beat in remaining ingredients as listed. Pour into Pam- sprayed 8" square baking dish.
Bake on center rack of preheated 400 oven
35 minutes or until knife inserted comes out clean.
Spanakopita (Greek Spinach Pie)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Ingredients
6 lb fresh spinach 2 c olive oil
2 lb feta cheese --,Crumbled 1 lb filo dough
2 bn green onion 1 c parsley --,Minced
6 egg --,Beaten 1 c butter --,Melted
Recipe Steps:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3.In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4.Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
by: khuswant
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