Beef Stroganoff Recipes | Healthy Beef Strogan Off Recipe

Beef Stroganoff Recipes

Ingredients: Serving 6-8

1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup
1 (12 ounce) bag egg noodles, cooked

Procedures:

• Saute onion and garlic in butter over medium heat.
• Add ground beef and stir chestnut flour, salt, mushrooms and pepper and cook 5 minutes, then add the soup. Cook 10 minutes.
• Stir in sour cream until heated. Serve over noodles.

Sauteed Mushrooms Recipe | Healthy Mushrooms Recipe

Sauteed Mushrooms Recipe

Ingredients:
3 green onions with tops, chopped
1/4 cup butter or 1/4 cup margarine, melted
1 lb fresh mushrooms, sliced
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce

Procedures:

• Saute green onions in butter until tender.
• Add remaining ingredients and cook, uncovered, over low heat 30 minutes or until mushrooms are tender.

Baumkuchen Cake Recipe - The King of Cakes | Quick Healthy Cake Recipe - How to make Baumkuchen Cake

Baumkuchen Cake Recipe - The King of Cakes From Europe

Ingredients:
* 1 cup butter, room temperature
* 3/4 cup sugar
* 8 eggs (separated)
* 2 tablespoons dark rum
* 1 lemon zest
* 1/8 teaspoon salt
* 1/3 cup minced almonds
* 1 cup flour, mixed with
* 2 tablespoons flour, mixed with
* 1 cup cornstarch
* 2 tablespoons cornstarch
* 1/2 cup apricot jam, melted
* Almond paste (optional)
* Powdered sugar (optional)
* Chocolate icing (optional)

Procedures:

• Beat butter and sugar until creamy good. Gradually add the egg yolks and rum zest, salt, almonds, flour and cornstarch mixture to the butter and sugar until it forms light, frothy mass.
• Whisk the egg whites until very stiff and gently fold into the batter.
• Pour about 2 tablespoons of dough (a thin covering) in a 8-1/2 "greased with butter.
• On the top shelf of the oven, or broil in a preheated oven for 2 minutes or until golden. Watch carefully, this browning can take place very quickly.
• Repeat until all the dough is gone - you should have about 14 to 16 layers. When the cake is done, let stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from pan and glaze with melted apricot jam. Once the jam is set, you can add an additional diluted enamel almond paste or immediately finish the cake with a thin icing made ​​of sugar or chocolate maximum possible quality (use your favorite chocolate).

Banana Chips Recipes | Healthy Banana Chips | How to make Banana Chips

BANANA CHIPS RECIPES

Ingredients
2 lbs raw bananas, peeled
3 to 4 cups cooking oil
1/2 teaspoon turmeric powder (Optional)
2 tablespoons water (Optional)
1 teaspoon salt (Optional)

Simple Syrup
1/2 cup water
1/2 cup white sugar


Procedures: 

• In a bowl, combine 2 tablespoons of water, turmeric powder and salt. Mix well.
• Pour the oil in a wide pot and heat.
• When the oil is hot, cut the bananas using a mandolin slicer and place a lot of bananas into slices in hot oil.
• Fry the plantains until almost crisp. When bananas are almost done, take a spoonful of the mixture of turmeric and gently add the oil. Note: Be careful. This is an optional step. Doing this can add a yellowing banana slices and make it sharper.
• Once the oil stops bubbling, remove bananas and drain excess oil. Set aside.
• Meanwhile, let's make simple syrup. Heat a pan and pour 1/2 cup water and 1/2 cup boiling sugar.Let.
• Gently stir the mixture and turn off the heat. Allow to cool.
• Quickly dip plantain chips in simple syrup. Drain excess liquid after immersion. Once the fluid dries up, banana chips placed in a container, or immediately used.

Buko Salad Recipe | Quick Healthy Buko Salad Ingredients

Buko Salad Recipe

Ingredients
4 cups young coconut (buko), shredded
6 ounces sugar palm fruit (kaong), drained
12 ounces coconut gel (nata de coco), drained
2 cans (15 ounces each) fruit cocktail, drained
8 ounces pineapple chunks, drained
1 (14 ounce) can sweetened condensed milk
7 ounces table cream


Procedures:

• In a bowl, combine young coconut kaong, coconut cream, pineapple chunks and fruit salad. Stir gently to distribute evenly.
• Add the condensed milk and cream. Mix until all ingredients are well distributed. Refrigerate at least 4 hours or place in the freezer for 1 hour.
• Transfer to a serving bowl.
• Serve as a dessert.

Chicken Macaroni Salad | Quick Healthy Macaroni Salad Recipe

Chicken Macaroni Salad

Ingredients:
2 c. uncooked elbow macaroni noodles
1 c.- 1.5 c. mayonnaise
1/2 c. diced ham (boiled chicken breasts and/or ham is also commonly used)
1 celery stalk, diced if you want crunch and minced if you don’t
2 tbsps. finely minced red onion
2 hard-boiled eggs, peeled and chopped
1 15 oz. can pineapple tidbits, drained
1/4 c. sweet pickle relish, drained
1/2-3/4 c. diced cheddar cheese (Shredded is fine)

Instructions

• Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Rinse with cold water and drain.
• In a large bowl, combine mayonnaise, vinegar, sugar, mustard, salt and pepper. Add onion, celery, green pepper, carrots, peppers and macaroni. Refrigerate at least 4 hours before serving, but preferably overnight.

Jam Filled Cake Chocolate Glaze | Healthy Bake Jam Chocolate Cake Glaze Recipe

Jam-Filled Cake with Chocolate Glaze

Ingredients
Cake
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as raspberry
Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)

Procedures: 

• Make the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch pan round cake (2 inches deep). In a medium bowl, mix flour, baking powder and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high speed until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium heat. With mixer on medium, gradually add the flour mixture to the egg mixture and beat until combined. With the mixer on low, add the milk mixture in a steady stream and beat until combined. Fold in vanilla.
• Pour the mixture into the mold. Bake until the top is light golden and a toothpick inserted in center of cake comes out clean, 35-40 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edge of pan, turn cake out onto rack to cool completely (to top), 30 minutes
• . With a serrated knife, cut the top of the cake to make it level, and then divide the cake in half horizontally. Place the bottom layer on a serving dish pie or jam dish and spread evenly on top with an offset spatula. Cover with the second layer.
• Make glaze: Place the chocolate and corn syrup in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Immediately pour over the chocolate and let stand 2 minutes. Stir until the mixture is smooth. Pour glaze over cake and spread with offset spatula so it drips down the sides. Refrigerate until glaze is set, about 45 minutes (or up to 2 hours). To serve, cream puffs available (if used) in the top of the cake.