Recipes

This page is to give you guys some recipes you could use at home. any one can put up a recipie who is not on anymore Serves: 4-5 people
 * Grilled Salmon Feast** By someone

Ingredients:


 * Salmon Fillet
 * Salt + Pepper
 * Dill
 * Lemons
 * Onions
 * Margarine/Butter

You'll need: - tinfoil - a barbecue

Take out a piece of tinfoil and lay the salmon fillet on it. Season fillet with salt and pepper. Put three blobs of butter or margarine on the fillet. Put three slices of fresh cut lemon overtop of butter or margarine. Then lay onions all over fillet. Last but certainly not least, season thoroughly with dill seasonings. Then cover fillet with tinfoil and you're ready to barbecue.

prep 15 min plus refriherating makes 8 sevings
 * red white and blueberry parfaits** by apeozilla

1 cup boiling water 1 pkg jell-o strwberry flavor sugar free gelatin or any other red flavor 1 cup cold water 1 tub coolwhip free whipped topping thawed divided 1 half cups blueberries
 * what you need**


 * make it**
 * add** boiling water to gelatian mix in medium bowl stir 2 min until completely dissolved stir in cold water pour into 13 X 9 inch pan
 * refrigerate** 4 hours or until frim
 * cut** gelatian into half inch cubes reserve 1 cup cool whip for garnish layer blueberries remaining cool whip and gelatin in 8 dessert glasses top with reseved cool whio
 * special extra** garnish with additional berries
 * substitute** prepare using cool whip lite whipped topping
 * nutrtion bonus** enjoy this refreshing low fat dessert made with better for you productss while sitting in the shade on a hot summers day!


 * patriotic gelatin in a cloud** by apeozilla

prep 20 min total 4hours 20 min makes 8 sevings what you need 2 cups boiling water didided 1pkg jell-o stawberry flavor gelatin 1pkg jell-o berry blue flavor gelatin 1 cup cold water didided 2 cups thawed cool whip whipped topping

Make it
 * stir** 1 cup of the boiling water into each flavor dry gelatin mix in separate medium bowls at least 2 min. until completely dissolved. stir half cup of the cold water into gelatinin each bowl. pour each flavor gelatin into separate 8 inch square pan. Refrigeate 4 hours or until frim


 * dip** pans in warm water 15sec. cut gelatin into cubes using sharp knife dipped in hot water. loosen cubees from pan with spatula refrigerate until ready to serve


 * spoon** 1/4 cup of the wipped topping into each of 8 dessert dishes just before seving. using back of spoon spread whipped tooping onto bottom and up sides of each dish. fill evenly with equal measures of the red and blue gelatincubes. Store leftover desserts in refrigerator.

top each dessert with 1tbsp. additional thawed coolwhip whipped topping just before serving.
 * jazz it up**

__Ingredients__
 * Healthy Strawberry, kiwi, bannana smoothie! by linktrifoce**
 * 1 cup of frozen strawberries, duh
 * 1 kiwi, duh
 * 1 bannana, duh
 * 1 cup of strawberry yoghurt, duh
 * 1/4 cup of apple juice, duh?

__Guide to make the__ Healthy Strawberry, kiwi, bannana smoothie!! ​​

Blend it!! I just told you. Its easy. Now if you'll leave me, there is lots more smoothies to be devoured.

apply half a cup of frozen blue berries.
 * Add more healthiness**

__**Bannana, Blueberry smoothie. by linktrifoce**__ Ingredients
 * 1/4 of a cup of frozen blueberries
 * 1 bannana
 * I scoop of icecream. A big scoop.
 * 1 cup of milk

How to make it

__Blend it....... Its simple. I just told you. Go away now. Are you still reading this!! Read a book! Go outside! Stop wasting your life! Start making this!__

prep 20min total 4hours 20min makes 18 srenings
 * forth of july party trifle** by apeozilla

what you need 1 1/2 cups boiling water 2pkg jell-o Berry flavor galatin 1 1/2 cups cold water 1pkg froxen prepared pound cake thawed cubed 1 tub coolwhip whipped topping thawed 2 cups halved fresh strawberries

linktrifoce >
 * Have you ever tried resisting chewie chocolate cookies, but you were trying to stay healthy, (other person:no) Then heres the recipe for you.**
 * Ingredients**
 * 3/4 cup all-purpose flour
 * 3/4 cup whole-wheat pastry flour
 * 3 tablespoons unsweetened cocoa powder
 * 1/2 teaspoon baking soda
 * 1/2 teaspoon salt
 * 6 large egg whites
 * 3/4 cup granulated sugar
 * 1 1/2 cups packed dark brown sugar
 * 1 tablespoon vanilla extract
 * 3 ounces unsweetened chocolate, chopped and melted
 * 1) Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
 * 2) Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
 * 3) Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
 * 4) Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
 * 5) Start storing.... Are you still reading this... What is wrong with you peole!!! Read a book, get a girlfriend! Have a life! Do you even have one! What is wrong with you people! Stop reading this and go away. Leave me alone! AUGHHHHHHHHHHHHHHHHHh!!! If your still reading this, you better give me credit.

**Fat Free Chocolate Cupcakes** by Jaspervan20 Makes 12 cupcakes.

Ingredients 1 1/2 cups all purpose flour 3/4 cup white sugar or sugar substitute 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup fat-free plain yogurt 1/2 cup skim milk 4 egg whites 1 teaspoon vanilla extract Instructions Preheat oven to 400 degrees Fahrenheit. Mix dry and wet ingredients separately, then stir just until combined. Line a 12-cup muffin tin with cupcake papers or spray with nonstick zero-calorie spray, fill each cup 2/3 full with batter. Bake 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean.

Makes 12 cupcakes.
 * Low Fat Vanilla Cupcakes** by Jaspervan20

Ingredients 2 cups white flour 1 cup white sugar or sugar substitute 1 tsp baking powder 1/2 tsp baking soda ½ tsp salt 1/2 cup skim milk 1/4 cup vegetable oil 1/4 cup unsweetened applesauce 1 egg 2 egg whites 1 tsp vanilla extract Instructions Preheat oven to 350 degrees Fahrenheit. Mix dry and wet ingredients separately, then stir just until combined. Line 12-cup muffin tin with cupcake papers and divide batter evenly. Bake 25 minutes or until toothpick inserted in the center of one cupcake comes out clean.

Makes 12 cupcakes.
 * Low Fat Lemon Cupcakes** by Jaspervan20

Ingredients 1 3/4 cups white flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup unsweetened applesauce ½ cup white sugar or sugar substitute 1 Tbsp vegetable oil 1 egg 1 cup fat-free sour cream 1/2 lemon, juice and zest of Instructions Preheat oven to 350 degrees Fahrenheit. Combine dry ingredients and set aside. Whisk together applesauce, oil, and sugar. Add egg and beat well, then stir in lemon zest and juice. Alternately stir in flour mixture and sour cream in stages, then divide among 12 paper-lined muffin cups. Bake 20-25 minutes or until toothpick inserted in the center of one cupcake comes out clean.

Makes 12 cupcakes.
 * Low Fat Red Velvet Cupcakes** by Jaspervan20

Ingredients 1 3/4 cups white flour 1/4 cup unsweetened cocoa powder ½ tsp salt 1 cup white sugar or sugar substitute ½ cup unsweetened applesauce 1/4 cup vegetable oil 3/4 cup fat-free egg substitute 2 Tbsp red food coloring 1 tsp vanilla extract ½ cup fat-free buttermilk 1 1/4 tsp white vinegar 1 tsp baking soda Instructions Preheat oven to 350 degrees Fahrenheit and line 12-cup muffin tin with cupcake papers. Mix together flour, cocoa, and salt and set aside. Whisk together oil, applesauce and sugar until well combined, then add egg substitute gradually, mixing well. Stir in food coloring and vanilla, then add fat-free buttermilk (to make your own see Low-Fat Cooking Tips) and flour alternately, beginning and ending with flour. Separately, mix vinegar and baking soda and allow to fizz, then fold in, stirring just until combined. Pour into cupcake papers and bake 15-20 minutes or until toothpick inserted in the center of one cupcake comes out clean.


 * Homemade Cotton Candy Recipe** by Jaspervan20

Just about everyone loves cotton candy at the carnival, but did you know you can make your own cotton candy at home?

Ingredient List

5 cups of granulated sugar 1-1/3 cups of light corn syrup 1 cup and 2 tablespoons of water food color paste flavored oil baking spray

Preparation Steps

Before you begin be sure that you have a pair of wire cutters and an old whisk. Cut the round ends off of the whisk, then arrange the tines so that they are spaced evenly.

You will also need to make sure that you have a large enough area to make the cotton candy. To begin cut open a plastic garbage bag and use it to cover the floor. Wedge two large wooden spoons so that they extend over the edge of the counter.

Place the sugar, corn syrup and water in a two quart heavy saucepan over medium-high heat. Use a candy thermometer to cook the sugar mixture to a temperature of 320 degrees Fahrenheit, then remove it from the heat and carefully pour it into a microwave safe glass bowl. Be sure not to let the sugar in the pan, since it will continue to cook.

Dip the tines of the whisk into the hot sugar mixture and allow the sugar to drain off for a couple of seconds, until the draining sugar strands are roughly the same consistency. Next, wave the whisk over the wooden spoons, allowing the sugar strands to drift until they rest on top of the spoons. Be sure that you are from 1 to 1-1/2 feet above the spoons during this process. Use long broad strokes and be sure to work quickly.

Gather the cotton candy and roll it onto the paper that has been rolled into a long thin cone, and enjoy. If the cotton candy needs to be stored, it can be stored in an airtight container. When storing the cotton candy be sure to avoid moisture and humidity, which could cause it to melt and become sticky.

You can adjust this recipe to make as much or as little homemade cotton candy as you want, perfect for a quick snack or a treat for the entire family. If you’ve always wanted to enjoy the fun of carnival food in the comfort of your own home, why not give this great recipe a try? Making cotton candy at home is a great family project, and the kids will certainly love the results.

you will need 250ml freash strawberries 2bananas 15ml honey 250ml skim milk ice cubes to taste
 * Fruit Smoothie by apeozilla**

combine all ingredients in a blender and blend until smooth serve immediately

=Pink Lemonade Surprise by apeozilla=
 * what you will need**

crust
55 ritz crackers 1/2C light margine malted 1/3C powdered sugar

filling
12oz wipped topping 14 oz sweetened condensed milk 6oz pink lemonade concentrate thawed 4-5 drops red food coloring

combine crust ingerdients in alarge zip type bag and crush together with a rolling pin. reserve 1/8 cup crust for toping and press remaining into a 9"x13" pan. cill. combine filling ingredients in a bowl and stir until well combined. fold into crust top with remaning crumbs and freeze well serve.

=summer pasta slad by apeozilla= 16 oz your favorite italian salad dressilng 12oz tri-color Rotini 2c broccoli 2c cauliflower 1c mushrooms 1can artichoke hearts 1 jar pimentos 4 green onions
 * you will need**

2 T parsley 1 avocado 10 cherry tomatoes 1/3 c herbed feta cheese fresh ground pepper
 * extras**

prepare pasta according to package directions. Rinse and drain well. Toss with salad ingerdients and 1 1/4 c dressing. cover and chill overnight. Before serving add the remaining dressing and Extras. Serve at room tempature.
 * what to do**

prep: 10min total time: 55min makes:16
 * Artickoke-Cheese Puffs** by apeozilla

you'll need 42 ritz crackers divided 250g philadelphia brick cream cheese softened 1/4 cup kraft 100% parmesan grated cheese 1/4 cup kraft mazzarella shredded cheese 1/2 cup chopped drained canned artichoke

Make it 1.Crush 10 crakers place crumbs in shallow dish Mix cheeses and artichokes shape into 32 balls using 2tsp for each ball coat with crumbs place in shallow pan refrigerate 30 min 2. Heat oven to 350 degges F place remaining crackers in single layer on baking sheet; top each with 1cheese ball 3.bake 15min or until heted through


 * cheesy pepperoni pulls** by apeozilla

prep time 10min total time 50 min makes 6

what you need 120g pepperette pepperoni sticks cut into bite size pieces 1 green pepper chopped 1 large onion chopped 1 cup grape or cherry tomatoes 1/4 cup kraft zestyitalian dressing 1 cup kraft light 4 cheese italiano shredded cheese 1pkg refigerated pizza dough

make it preheat oven to 400 degrees F combine pepperoni peppers onions tomotoes and dressing in 13x9 inch baking dish sprayed with cooking spray sprinkle withcheese cut pizza dough into 2 inch chunks with sharp knife or kitchen sherars place evenly over cheese bake 30min cool 10 min invert onto platter carefully remove dish

prep time 10 min total time 10 min makes 1
 * creamy tukey and cheese wrap** by apeozilla

what you need 1 whole wheat tortilla 1 Tbsp miracle whip calorie wiae dressing 2Tbsp cheez whiz light process cheese product 1/4 tsp dill weed 2 thin tomato slices 3 thin cucumber slices 30g thinly sliced fat free deli smoked tukey brest

make it spread tortilla envenly with dressing and cheez whiz sprinkle with dill weed top with remaining ingredients roll up Or wrap tightly in plastic wrap and refigeate for up to 4 hours


 * Fettuccine with creamy red pepper-feta sauce** by apeozilla

what you need 1lb fettuccine

sauce 2T olive oil 1 small onion (diced) 3 cloves of garlic (minced) 1 jar roasted red peppers (16oz chopped) 2/3 C cicken stock 2/3 C herbed feta cheese slat and pepper

vaggies 8 roma tomatoes (halved) 16 asparagus spears 1/2lb broccoli 4 T olive oil 2 garlic cloves (crushed)

prepare pasta according to package directions. Heat oil in skillet and saute oonion and garlic until tender, 5 minutes pour into food processor and add peppers, stock, and feta. process until snooth. add crushed garlic to oil and brush veggies lightly. Sprinkle with salt and pepper. grill each side on a medium-hot grill 3 to 4 minutes until slighlty charred. serve with pata and sauce

done in 50 min