625 batch healthier Recipes

unsweetened applesauce, crushed dry canned pineapple, skim milk, egg whites, pure vanilla extract, whole wheat flour, light brown sugar, baking powder, light brown sugar

all-purpose flour, plus extra for dusting pan and shaping biscuits, whole wheat pastry flour, baking powder, kosher salt, cold non-hydrogenated leaf lard , pinched into small pieces, plus extra for pan, cold low-fat buttermilk

organic, free-range eggs, plain yogurt, chopped onion, sweet pickle relish, prepared horseradish, dijon or yellow mustard, paprika, for garnish, salt and pepper to taste (i go heavy on the pepper)

healthier creamed corn with bacon and leeks, cooking light magazine , 2002, combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. it s a delicious way to put fresh end-of-summer corn to use. cooking light magazine, 2002, ears corn, low-fat milk, cornstarch, sugar, salt, freshly ground black pepper, bacon, chopped leek, preparation, cut kernels from ears of corn to measure 3 cups. using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl., place 1 1/2 cups kernels , low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides., cook bacon in a large cast-iron skillet over medium heat until crisp , turning once., bacon from pan , reserving 1 tsp drippings in pan; crumble bacon., add leek to pan , and cook 2 minutes or until tender, stirring constantly., add pureed corn mixture , remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil., reduce heat , and simmer for 3 minutes or until slightly thick, stirring constantly., sprinkle with the crumbled bacon just before serving.

heads garlic, water (use what you need to come 1/3 up the side of the heads) or 2 -3 cups chicken stock (use what you need to come 1/3 up the side of the heads) or 2 -3 cups vegetable stock (use what you need to come 1/3 up the side of the heads), olive oil (if you wish to make this healthier) or 2 tbsp chicken stock (if you wish to make this healthier) or 2 tbsp vegetable stock (if you wish to make this healthier), fresh thyme , for placing on top of garlic heads (optional), french bread (for serving)

pie dough (1 batch, enough for two-crust pie), blueberries, lemon juice, sugar, all-purpose flour, lemon zest, grated, cinnamon, ground, nutmeg, ground, salt, margarine

white flour, salt, baking powder, sugar or 2 tbsp splenda substitute, cornmeal, dry milk, savory salt, chili powder, lukewarm water , for each batch, water , if necessary at a time, shortening or 2 tbsp bacon grease, for each batch

start with the following, batch, yeast, warm water, flour, batch, yeast, water, flour, after the ball has risen well , blend in the following ingredients, sugar, eggs, crisco shortening (dissolved), ricotta, teas of lemon, teas of vanilla extract, teas of cinnamon extract or 8 drops of cinnamon oil, teas of almond or anise extract or substitute, sambuca or whiskey ( ma and nonna used whiskey ), half= after the ball has risen well , blend in the following ingredients, sugar, eggs, crisco shortening, ricotta, teas of lemon, teas of vanilla extract, teas of cinnamon extract or 4 drops of cinnamon oil, teas of almond or anise extract or substitute, sambuca or whiskey ( my mother and grandmother used whiskey )

water (lukewarm, about 100 f), yeast (granulated ), salt (kosher or other coarse ), all-purpose white flour (or healthier, white whole wheat, no need to sift), cornmeal

potatoes, peeled and cut into medium chunks, lemon , juice and zest of, dijon mustard, salt, pepper, olive oil, red onion, finely chopped, red bell pepper, finely chopped, fresh parsley leaves, finely chopped, scallions, thinly sliced

onion, diced, sour cream, garlic cloves, minced (or 1 tsp of pre-minced garlic from a jar), olive oil, ground beef, flour, salt, pepper, mushroom stems and pieces, undrained, cream of mushroom soup, whole wheat egg noodles, cooked

baking cocoa, sugar, flour, nonfat milk, oil, applesauce, egg white, vanilla, salt, baking soda

oatrim, water, canola oil, eggs, sugar, dutch-processed cocoa powder, salt, baking powder, vanilla extract, all-purpose flour

russet potatoes, peeled , soaked in cold water and sliced thinly - about 1/8-inch thick, cider vinegar or white wine, salt and black pepper to taste, chili powder

cream cheese or reduced-fat, fage greek yogurt, parmesan cheese, dried chives, garlic, minced, chopped onion, serve with crisp , lowfat crackers or crudite

bean layer, black beans, minced garlic, salt and pepper to taste, olive oil, water, meat layer, olive oil, ground turkey, poblano peppers, chopped, onion, chopped, taco seasoning of choice, water, guacamole, haas avacados, lime juice, salt and pepper to taste, remaining ingredients, reduced fat cheese (cheddar or pepper jack), favorite smooth taco sauce, light sour cream, chopped tomatoes (about 1 cup), chopped black olives, chopped green onions

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

eggs, sugar (healthier) or 2 tbsp agave nectar (healthier), milk, sea salt, flour (can use a mixture of whole wheat and white), melted butter