Favorite Recipes » easy

Captain Atomics Nuclear Barbecue Chicken Wings

Jennifer Byron — Sat, 19 Jun 2010 08:29:46 +0000

212 828 7688< div>" align="left" style="margin: 0 5px 5px 0" />Ingredients 24 each Chicken Wings — Separated2 tablespoons Vegetable Oil1/4 teaspoon Garlic Powder3 tablespoons Habanero Sauce3 tablespoons Tabasco SauceGround Red Pepper to taste1 tablespoon White Vinegar1/4 cup Brown Sugar1 cup Bleu Cheese Salad DressingLeaf Lettuce for platterMethodThese chicken wings are quite easy to prepare. Adjust the amount ofTabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces.Preheat oven to 375øF.In a medium sized mixing bowl combine vegetable oil, garlic powder,Tabasco sauce, habanero sauce, vinegar and brown sugar.Separate tips from wings. Place tips and wings on cookie sheet(s).Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips.Bake wings for 15 to 20 minutes or until browning has occurred.Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings taste their best when cooked on the barbeque. Wings should be grilled for the same amount of time over medium high heat coals, remembering to brush the grill lightly with oil first to prevent the chicken from sticking to the grill. Chicken Hygiene Tips: Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain bacteria. These bacteria can cause illness in large numbers. Therefore, to avoid illness we need to limit bacteria’s ability to multiply, or kill them altogether. Limiting their ability to multiply requires making sure that food products are not left at room temperatures — or specifically, temperatures between 40°F and 140°F — for more than an hour.

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Betty’s Southern Living White Bean Soup Recipe

Jennifer Byron — Fri, 14 May 2010 15:38:36 +0000

In this video, Betty demonstrates how to make her White Bean Soup, a recipe that she submitted to Southern Living Magazine in 1990 and got published. It is a hearty, filling bean soup, but quick and extremely easy! Ingredients: 1 can navy beans (approximately 16 oz.) 1 can northern white beans (approximately 16 oz.) 1 cup water 1/2 stick butter or margarine 1/4 cup chopped onion 1 carrot, chopped 1 5 oz. can tender chunk ham, flaked with a fork (I used Hormel.) Place the can of navy beans and the can of great northern beans in a medium to large pot. Add 1 cup of water and blend well. Now, take a potato masher (or fork or spoon) and mash the bean and water mixture until it is mushy. Place it over low heat on the stove top. Next melt 1/2 stick of butter in a small to medium skillet. Add 1/4 cup chopped onion and 1 chopped carrot to the melted margarine. Place the skillet on the stove top and saute until the onion is clear. Combine the sauteed onion and carrot with the bean mixture. Add a 5 oz. can of tender chunk ham. Cook over low heat for 10 minutes. Serve with Betty’s Very Southern Cornbread Sticks or Cornbread. This is great on a cold day–very warm and filling!

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Fruit Smoothie Recipes * Banana Smoothie Recipe * Raw Food Magazine – Vibrance!

Jennifer Byron — Fri, 23 Apr 2010 13:46:52 +0000

Natural Health Magazine * Health Magazines Online * How to Make a Smoothie * Healthy Smoothie Recipes * Raw Food Magazines * Raw Food Recipes * Vibrance Magazine * vibrancemagazine.com * ❤ Dan’s Favorite Fruit Smoothie Recipe & Natural Health Magazine, Vibrance Magazine, whose Executive Editor is David Klein, phd ❤ * Detox, Go Low Fat or Fat Free, Eliminate Toxicity, and more with Fruit! * * I ngredients * — 2 Young Coconuts (Coconut Water) — 1-2 cups of fresh Figs — 4 Bananas, as ripe as you can stand — 1 bunch of Kale (with leaves torn off of stems) * P reparation * — 1) Open young coconuts toget coconut water out ~ watch this video if you need help bit.ly — 2) Add the coconut water, fresh figs, bananas and kale leaves to your Vita-Mix, or other high-powered blender of your choice. bit.ly or bit.ly — 3) Blend until desired consistency is reached. — 4) Enjoy! * I nspiration * — Figs are really good for your body, and especially for men and their virility — If you are just starting out on the raw food path, make the mental decision to aim for 80% raw, and then just always focus on adding as much raw food as you can to your diet. Do not worry if you aren’t 100% raw! — Take it easy, and remember that slow and steady wins the race. — Be prepared for the possibility that you will go through some challenges as your body detoxes, and no longer receives artificial stimulants from cooked foods and the chemicals that were in them. Your adrenals could very well have shut down while receiving these artificial stimulants, so it might take a bit of time before your body gets them recharged and functioning again…but it *will* happen. — Remember…you are on nature’s schedule! Allow your body to clean itself out and get naturally functioning again. It has taken your whole life to get where you are, so it is going to take some time to undo everything. You won’t get healthy overnight, but you *will* get healthy as fast as mother nature allows! —*—*—*— VIBRANCE MAGAZINE —*—*—*— DAN’S FAVORITE RAW FOOD MAGAZINE! ** Visit vibrancemagazine.com to subscribe ** — If any of you are looking for some inspiration in written form in addition to these videos, then I *highly* recommend that you subscribe to VIBRANCE MAGAZINE, which is by far my *favorite* raw food magazine. Formerly known as “Living Nutrition Magazine” from 1996-2008, today it is now VIBRANCE MAGAZINE and is published twice a year exclusively in a digital format. Each issue is jam-packed with highly illuminating content which is beneficial, informative, and most importantly can be easily applied to *your* life. — Each issue features several thought-provoking articles, which I’m sure you will enjoy as much as I do. For example, the past issue that I read had articles on raw food athletes, rock dust, comfort foods and their raw food equivalents. — During all the tough times I experienced when I first went raw, reading this magazine was sometimes the only thing that could keep me on track! Especially during the times when I didn’t (yet) have any like-minded friends to lean on for support on the raw food path. — For years, I have always looked up to the editor of the magazine, Dave Klein, and today I am honored to be able to call him my friend. He asked me if I would let my viewers know about his magazine and I said I would be more than happy to share this with them! I truly think you will enjoy this magazine and all it has to offer….for you know me….if I didn’t think it was high-quality information, then I wouldn’t be sharing it with you! It really is raw food inspiration of the highest caliber. ** Visit vibrancemagazine.com to subscribe ** ❤ You Like? …then Please Subscribe! ❤ — Please click the yellow ‘Subscribe’ button above, so I can keep on keeping on… helping *you* to keep on keeping on!! ❤ ADD ME AS A FRIEND ON FACEBOOK! ❤ I would love to communicate with you there. Just click here bit.ly Love, Dan

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Betty’s Blooper (& Incomplete) Betty’s Simple and Tasty Salmon Cakes Recipe

Jennifer Byron — Sat, 27 Mar 2010 15:14:40 +0000

In this video, Betty demonstrates how to make very basic (but super tasty) salmon cakes. This is a very easy recipe, inexpensive, quick, and healthy! You can’t beat that!!! Ingredients: 15.75 oz. can pink salmon (drained) 2 eggs, well beaten 2 tablespoons dried chopped onion 1/3 inner packet of saltine crackers, finely crushed olive oil for sauteing Beat the 2 eggs well. Add the drained salmon, 2 tablespoons dried chopped onion and the 1/3 inner packet of finely crushed saltine crackers. (You can crush the crackers by placing them in a zip-lock plastic bag, closing it, and going over the bag with a rolling pin, until all crackers are well crushed.) Stir these ingredients together until they are completely mixed. Put about 1 tablespoon of olive or other cooking oil into a skillet on the stove. Bring it to medium heat, and start adding the salmon cakes. You may drop them by spoonfuls, and flatten them out (quickest), or use your hands to form them into circular patties. Keep the heat at a level where the patties are frying well. Turn the patties as they become golden on the bottom side. It will only take about 5 minutes (or less) per side. Transfer the cooked salmon cakes to a tray with paper toweling to absorb any extra oil. Then, place the salmon cakes on a serving dish. Serve while hot! This is one of those recipes you’ve just got to have in your collection!

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Juicer Recipes – Raw Food Diet – Carrot Celery Coconut Juice!

Jennifer Byron — Sat, 20 Feb 2010 05:24:02 +0000

Juicing Recipes / Juicer Recipes / Raw Food Diet Carrot / Celery / Young Coconut Juice! Here’s a great tasting juice, plus some tips on living a happy life….! PEACE, DAN =) .

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Ani Phyo’s Raw Food Kitchen: Kreamy Avocado Soup

Jennifer Byron — Wed, 10 Feb 2010 13:15:44 +0000

Join me and I’ll show you how to make a fast, easy, delicious, raw food soup recipe using a blender. This recipe is from my uncookbook “Ani’s Raw Food Kitchen. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: www.aniphyo.com

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How To Write A Recipe

Jennifer Byron — Sun, 17 Jan 2010 14:02:58 +0000

It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a “sub assembly” before the preparation into the final assembly.

Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it’s sub assembly state until you’re ready to serve then throw everything together and give it a blast.

I’m a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn’t until last year that a friend suggest I should “bottle” my knowledge and share it but my confidence wasn’t too great because first of all I’m not a professional chef and second I’ve never written a recipe.

I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. All it took then was to think about how I prepared the meal and write it down.

One thing that really frustrates me is when there’s no clear information about how long the recipe is going to take, admittedly it’s not that important for barbecue recipes because the BBQ cooking is part of the fun and if you’re into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What’s really annoying is when you get half way through a recipe and then see the words “put the mix to one side and marinate overnight”.

So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it’s essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.

There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn’t make sense because I like to see the ingredients together that get mixed together. For example if we’re doing a rub then I would prefer to see all the rub ingredients listed separately, this way it’s clear to read and I don’t forget anything. That’s my way, you may have yours but if together it brings more great recipes to the internet then hopefully we’re onto a winner.

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Skeleton Crew Cooking

Jennifer Byron — Fri, 15 Jan 2010 05:10:46 +0000

Skeleton Crew Cooking, With Donald Mccord. Acorn Squash.

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Raw Food Recipes for Kids – Coconut Cucumber Pear Banana Smoothie!!

Jennifer Byron — Mon, 11 Jan 2010 04:56:05 +0000

Raw Food Diet / Raw Food Recipes for Kids / Smoothies Recipes Coconut Cucumber Pear Banana!! A smoothie that is easy to make and very delicious….

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Peas of Mind: Healthy Food for Growing Kids!

Jennifer Byron — Fri, 08 Jan 2010 08:15:44 +0000

Peas of Mind is a frozen food company for growing kids. Find us in the freezer section of your local grocery store! We have 2 product lines: Veggie Wedgies and Puffets. Veggie Wedgies are baked, crispy french fries make from real veggies (YES we have a baked broccoli french fry!) Puffets are hand-held meals puffed full of nutrition from the 4 major food groups. For more information visit: www.peasofmind.com for store locations.

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