How to Make Easy Tomato Salad

The simple salad is dressed with a combination of plain yogurt and garlic. This is one of the Mediterranean-inspired cooking recipes that makes a wonderful appetizer for Greek dishes. It can also be served as a side dish and can also make a light, quick and healthy meal for any time of the day with other healthy meals.

Ingredients:

For Salad:

3 ripe yellow tomatoes, washed and chopped into sixths

3 ripe red tomatoes, washed and chopped into sixths

3 ripe orange tomatoes, washed and chopped into sixths

1 C fresh basil, washed and roughly chopped

1 C fresh cilantro, washed and roughly chopped

For dressing:

2-3 cloves garlic, minced

1 C plain yogurt (Greek style recommended)

Directions:

1. Prepare tomatoes and herbs as indicated in the ingredients list.

2. Blend minced garlic and yogurt together.

3. Toss tomatoes and herbs with dressing. Serve and enjoy.

How to Make Greek Pasta Salad

Whole wheat penne pasta is combined with red onions, cucumber, cherry tomatoes, olives, and crumbled feta cheese and seasoned with a dressing made of lime juice, olive oil, oregano, garlic, salt and pepper in this recipe adapted from CraftCycle for one of the Greek-inspired appetizer cooking recipes.

Serve this with your favorite healthy meals!

Ingredients:

1 box (16 oz.) whole-wheat penne pasta

1 small red onion, chopped

1 medium cucumber, sliced

2 cups cherry or grape tomatoes, halved

1/4 cup each black and green olives

6 oz. feta cheese, crumbled

1 tbsp. lime juice, preferably fresh

1/3 cup olive oil

1/4 tsp. coarse ground black pepper

1/2 tsp. dried oregano

2 small cloves garlic, minced

Directions:

1. Cook pasta according to package directions.

2. While pasta is cooking, mix the vegetables together in a large mixing bowl. Add cheese.

3. When pasta is ready, drain liquid and add pasta to the bowl.

4. In a small bowl, combine remaining ingredients. Whisk together thoroughly. Pour over pasta.

5. Stir until salad ingredients are well blended. Serve.

How to Make Spicy Beef And Rice

The flavors penetrate the meat and keep it juicy and tender. Searing the beef strips in high heat also give it a nice color and seal in its juices. Simmered in tomatoes and onion soup, the meat breaks down resulting in meat that almost melts in the mouth. This one of the cooking recipes for spicy beef and rice make a delicious and satisfying weekday meal.

This is perfect to serve with other healthy meals.

Ingredients:

1 large onion, coarsely chopped

1 clove garlic, minced

1 1/2 tsp. ground turmeric

4 tsp. ground ginger

1/2 tsp. salt

1 1/4 lbs. steak (preferably chuck or flank) cut into strips or chunks

1/2 cup olive oil

1 can (8 oz.) tomatoes, drained

1 can (10.75 oz.) onion soup

Cooked rice

Directions:

1. In a mixing bowl, combine onion, garlic, turmeric, ginger, salt and beef. Let stand 1 hour.

2. Heat oil in a large skillet, over medium-high heat. Add beef mixture and sauté. Stir in tomatoes and soup.

3. Cover and simmer 1 1/2 – 2 hours, or until beef is tender. Add water to the mixture if it gets too dry before the beef is cooked.

4. Serve over hot, cooked rice.

How to Make Cabbage Gratin With Polenta

This is one of the Italian recipes that suggests the use of prepared polenta, which can be bought at Italian groceries or specialty stores. This makes it more convenient than making polenta from scratch, which can take quite some time to do. Of course, you can also make polenta from scratch if you have time. It is basically cooked cornmeal seasoned with salt and has a consistency similar to porridge.

Ingredients:

1 head red cabbage, chopped

1 onion, diced

1 1/2 C milk

1 potato, peeled and grated

1 apple, grated

2 C prepared polenta (available at grocery stores and specialty shops)

3 C sharp cheese, grated (old cheddar recommended)

Directions:

1. Core and chop the cabbage. Dice the onion.

2.Boil the cabbage for five minutes, then drain off the water. Return cabbage to pot, add the onion and a little butter or cooking oil. Sautee the cabbage and onion, then add the milk.

3. Boil the cabbage and onion in the milk for ten minutes, on high heat, stirring to prevent sticking. Remove cabbage from heat once the liquid is significantly reduced, and set aside.

4. Lightly oil a baking dish. Add prepared polenta to the oiled dish by the spoonful. Top with grated apple and grated potato. Pour cabbage mixture over everything. Top with shredded cheese. Bake at 350 for about 30 minutes. Remove from oven. Serve hot as a side dish or a light main course, and enjoy.

How to Make Cherry Cobbler

The tart cherries are sweetened by the sugar and make a perfect balance of sweet and sour. Golden brown, crisp, tender and aromatic, cherry cobbler is one of the fantastic dessert recipes for the holidays and can also be enjoyed anytime of the year since it’s so simple to make.

Ingredients:

1/2 cup butter

1 cup + 1 tablespoon all purpose flour

1 cup + ¾ cup granulated sugar

1 teaspoon baking powder

1 cup milk

2 cups pitted sour cherries

Directions:

1. Preheat the oven to 350 degrees F. Put the butter in a small microwave proof dish and microwave for a few seconds at a time until the butter is melted. Pour the butter into a 9 x 13 inch baking dish.

2. In a medium mixing bowl, blend together 1 cup of flour, 1 cup of sugar, and the baking powder. Add the milk and stir. Pour the batter into the prepared baking dish. Do not stir.

3. Place the cherries in a medium bowl. Toss with 3/4 cup of sugar and 1 tablespoon of flour. Spoon the cherry mixture over the batter. Do not stir.

4. Bake for 50 to 60 minutes, or until golden brown and a toothpick inserted into the center of cobbler comes out clean.

How to Make Grilled Onions

The irresistible aroma and smoky flavor of grilled onions diet recipes makes a perfect complement to any meal. It can also add excellent flavor to baked beans, sandwiches, relishes, salads, and salsas.

Ingredients:

1 purple onion

Olive oil

Directions:

1. Preheat the grill.

2. Remove the skin from the onion and cut into ½-inch slices.

3. Brush each slice with olive oil (on both sides) and grill for 3 to 4 minutes, or until tender.

How to Make Bundt Cakes

Cooking Videos: Bundt pan expert Jenny Dalquist demonstrates how to bake a Bundt Cake.

Ingredients:

2 Sticks of Butter

4 eggs

packaged flour/sugar mixture.

1 cup whole milk

Directions:

1. Make sure your oven is on and preheated.

2. We'll spray inside the pan with a baking spray that uses flour.
3. Use a pastry brush to spread out your spray. When using a spray like this, make sure it's meant to bused on bake ware. Put two sticks of butter into your mixer. You want to cream the butter. You can also do this by hand with a bowl and spatula. 
4. Add your flour and sugar mixture into the mixer. Add in four eggs. Add in your milk
5. Bundt cakes tend to have ingredients that are very heavy and wet, making the cake very moist and dense. 
6. Let the mixer down and scrape the sides. Make sure all of your ingredients are well incorporated into the batter. 7. Turn the mixer on for another 10 seconds or so. 
8. Take your cake batter and pour it into your prepared pan. Distribute it as evenly as possible in the pan.
9. One problem with such a detailed pan, is that you get some of the batter that won't go down into all the crevices of the pan. You can overcome this by putting down a cloth and hitting the mold down on the counter top. 
10. Now you can put this into the oven after rolling the batter up the edges of the pan.

How to Make Hunter Stew

This one of the flavorful and scrumptious easy recipes for dinner is made with boiled ham, which is diced into pieces. You can slice the ham as large or as small as you wish.

Ingredients:

1/4 lb. bacon, cut into 1-inch pieces

1/2 lb. boiled ham, diced

1 medium onion, diced

1 can (15 oz) diced tomatoes

1 can (8 oz) green beans

1 can (8 oz.) whole kernel corn

Salt and pepper to taste

Directions:

1. In a medium skillet, over medium-high heat, brown bacon pieces.

2. Transfer bacon to a small soup kettle and add remaining ingredients. Heat and simmer for about 30 minutes, or until stew is thick. Serve.

How to Make Spicy Shrimp Pasta

This Asian-inspired pasta dish makes a vibrant and colorful presentation that is also healthy and can be made a regular part of a healthy diet. It has a wonderful harmony with a balanced amount of saltiness, zest, tanginess, succulence and spice.

Ingredients:

1 box (8 oz.) uncooked vermicelli

2 tbsp. olive oil

1 tsp. ground ginger

2 cloves garlic, minced

1 medium yellow onion, chopped

3 cups sliced shiitake mushrooms

2 bell peppers, any color, cut into thin strips

12 oz. shrimp, peeled and deveined

2 tbsp. reduced-sodium soy sauce

2 tsp. lime zest

2 tbsp. lime juice, preferably fresh

2 tsp. sesame oil

Directions:

1. Cook pasta according to directions on package. Drain and set aside.

2. While pasta is cooking, heat 1 tbsp. olive oil over medium heat in a large wok or skillet. Add ginger and garlic and stir-fry for 30 seconds to release the fragrance. Add onion and stir-fry until translucent, about 1 minute. Add mushrooms and peppers and stir-fry until vegetables are crisp-tender, 3-4 minutes. Transfer vegetables to another container.

3. Add the remaining olive oil to the pan. Add the shrimp. Stir-fry until shrimp turns pink, about 2-3 minutes.

4. Put vegetables back in the pan. Add all remaining ingredients. Stir to coat vegetables and heat through.

5. Fill serving plates with pasta and top with shrimp and vegetables. Top with sesame seeds, if desired.

How to Make Buttermilk Biscuit Sausage Pinwheels

Buttermilk biscuits are made even more tasty and scrumptious with the addition of sausage and cut into pinwheels for a lovely presentation. Buttermilk biscuit sausage pinwheels, adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister, make a delectable breakfast recipes, snack or potluck party food. It is also prefect for picnics and lunch box treats.

Ingredients:

½ cup shortening

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon of salt

1 cup buttermilk

1 lb. pork sausage

Directions:

1. In a medium bowl, mix together the flour, baking powder, and salt. Cut in the shortening with a pastry blender. Stir in the buttermilk.

2. On a lightly floured surface, knead the dough for about 5 seconds, adding a little flour if the dough is sticky. Roll into a 9 x 12 in. rectangle. Spoon the sausage over the dough, leaving a 1 in. border on all side. Roll up the dough, beginning at one short side. Refrigerate for 30 minutes.

3. Preheat the oven to 425 degrees F. Lightly grease a baking sheet.

4. Cut the rolled dough into ½ in. slices. Place these slices cut side down on the prepared baking sheet. Bake 25 to 30 minutes, or until the biscuit is golden and the sausage is cooked through.

The Gluten Free Pasta Recipe

Living Without Magazine food editor Beth Hillson shows how to make easy healthy recipes with gluten-free pasta.

Ingredients:

10-12 oz any type of gluten-free pasta: corn, rice, quinoa, or a mixture

pasta sauce

3 c diced vegetables

2 cloves garlic, minced

cheese (optional)

basil

Directions:

1. Bring a large pot of salted water to a boil. Add 10 to 12 ounces of gluten-free pasta. Once it boils, set the timer for 3 minutes less than directed on the package. Drain in a colander and rinse in cold water.

2. Heat 4 cups pasta sauce.  Add vegetables and garlic.

3. In a large bowl, toss with pasta.  Top with ½ to 1 cup of cheese if it’s allowed.  Garnish with basil.

How to Make Bread Pizza

The simplest and quickest way to make pizza at home is to use bread as a pizza crust instead of pizza dough. You can bake the pizza bread in the oven or use a toaster to melt the cheese and heat the toppings. 

Ingredients:

2 bread slices

2 tablespoon any pizza sauce

Dash of oregano

2 cheese slices

2 tablespoon finely chopped vegetables of your choice

Directions:

1. Spread the pizza sauce evenly on the bread slices.

2. Top with the cheese and chopped vegetables. Add a dash of oregano.

3. Bake it in a 185 degree F preheated oven for about 8-10 minutes, or until the cheese is melted and bubbling.

How to Make Cheese Sticks

Crunchy and golden brown on the outside and oozing with soft and warm cheese inside, cheese sticks are classic appetizers that fit in almost any occasion whether informal barbecue parties or fancy cocktails.

Ingredients:

1 cup flour

2 cup bread crumbs

1 tsp. salt

1 tsp. pepper

8-10 pieces of string cheese (frozen)

2 eggs

1/2 cup milk

Directions:

1. Heat oil in large skillet to 365 degrees F (185 degrees C).

2. In a small bowl, combine flour and bread crumbs. Season with salt and pepper.

3. In a separate bowl, mix together eggs and milk.

4. Dip each cheese stick in the egg mix, and then dredge it through the bread mix making sure they are thoroughly covered.

5. Fry for thirty seconds in the very hot oil or until the batter is golden brown.

6. Remove from skillet, drain excess oil, and serve.

How to Make Easy Organic Granola Bars

This is one of the nutritious kids recipes adapted from a recipe from USA Weekend is made with organic steel-cut oats, organic wheat germ, raw organic almonds, organic semi-sweet or dark chocolate, dried organic cranberries, and organic condensed milk.

Ingredients:

cups organic steel-cut oats

½ cup organic wheat germ

1 cup raw, organic almonds, sliced

½ cup (about 3 oz.) organic semi-sweet or dark chocolate chips or chunks

½ cup dried organic cranberries

1 can (14 oz.) sweetened organic condensed milk

Directions:

1. Preheat oven to 325 degrees F. Prepare a 9”-square baking pan by coating with cooking spray. Or line pan with aluminum foil and coat foil with cooking spray.

2. In a medium bowl, mix all the ingredients together. Spread mixture in prepared pan, packing firmly all around. Bake for 30 minutes or until golden brown.

3. Remove from heat. Allow to cool to room temperature and then place pan in the freezer until mixture is firm.

4. When ready, remove from freezer. Cut into 16 bars, 1”x 4”, using a sharp knife. Bars can be stored in an airtight container for up to a week or kept frozen until ready to use.

How to Make Baby Back Ribs

Delightful Food Recipes: Chef Phil Anderson demonstrates how to make baby back ribs.

Ingredients:

1 rack baby back ribs

1 clove Farmers Market garlic, minced

1 medium Farmers Market red onion, minced

5 tablespoons Harris Teeter butter

2 1/2 cups Harris Teeter catsup

1 cup Maple syrup

1/2 cup pineapple juice

1/3 cup cider vinegar

1 cup brown sugar, firmly packed

2 tablespoon spicy mustard

2 tablespoon Worcestershire sauce

1 tablespoon chili powder

2 teaspoon kosher salt

1 teaspoon cayenne pepper

1 teaspoon liquid smoke

1/2 teaspoon black pepper

Directions:

1. Preheat oven to 200 degrees

2. Melt butter in 2 quart pot.

3. Add onions and garlic.

4. Cook over low heat until onions are soft.

5. Stir in remainder of ingredients. Bring to a boil.

6. While still hot, ladel the mix unto the baby back grill which should be laid in a baking sheet.

7. Preheat oven to 350.

8. Place tinfoil over baby back ribs and cook for 1 hr.

How to Make Amish Sour Cream Cornbread

As one of the rustic easy recipes, this is as easy as mixing the ingredients together, pouring the batter in a greased pan, and popping it in the oven to bake. 

Ingredients:

¾ cup yellow cornmeal

1 cup all purpose flour

¼ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 cup sour cream

¼ cup milk

1 egg (beaten)

2 tablespoons shortening (melted)

Directions:

1. Preheat the oven to 425 degrees F. Grease an 8 in. square pan.

2. In a large bowl, mix together all the ingredients until just moistened. Pour the batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

How to Make Beer Battered Onion Rings

Beer battered onion rings are the ultimate pub food and you can easily make one at home and enjoy it with your favorite beer with friends for a great weekend having this one of the appetizer recipes. 

Ingredients:

Vegetable oil

1 sweet onion (peeled and sliced)

½ cup + 2 cups all purpose flour

2 eggs

1 teaspoon celery salt

3 teaspoons baking powder

½ teaspoon salt

2 tablespoons shortening

1 cup ale

Directions:

1. Pour the vegetable oil into a Dutch oven until it’s 4 inches up the sides of the pan. Heat the oil to 375 degrees F.

2. Pour ½ cup flour into a baking dish and dredge the onion slices in it.

3. In a mixing bowl, blend together the eggs and celery salt. Add 2 cups flour, baking powder, salt, and shortening and stir until blended. Add the ale. Batter should be lumpy.

4. Shake the onion slices to remove any excess flour and dredge in the batter.

5. Using tongs, drop the onion slices into the hot oil and fry for 4 to 6 minutes. Drain on paper towels.