Food Category: Dinner, Entree, Meat
Source: Fix it & Forget It Lightly
Prep Time: 30 Min.
Cook Time: 3-4 hours
Servings: 4
Special Utensils: Skillet, Crock pot
Ingredients:
Meat balls:
1 lb. extra-lean ground chuck
1/2 cup dry bread crumbs
1/4 cup fat-free milk
3/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
2 tbsp. finely chopped onions
1/2 tsp. Worcestershire sauce
Sauce:
1/3 cup packed brown sugar
2 tbsp. cornstarch
13 1/4 oz. can unsweetened pineapple chunks, drained
1/3 cup vinegar
1 tbsp. soy sauce
1 green bell pepper, chopped
1/3 cup water
Instructions:
Combine meatball ingredients. Shape into 3/4" - 1" balls. Brown in nonstick skillet. Drain. Place in slow cooker. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring consistantly. Pour over meatballs. Cover. Cook on low 3-4 hours.
Calories: 380 per serving
Protein: 28 g
RATING (1-10): 9
Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts
Sunday, February 11, 2007
Sunday, October 15, 2006
Cocoa Brownies
Food Category: Desert
Source: Based off of Alton Brown's Recipe (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17907,00.html)
(PLEASE NOTE THERE ARE MODIFICATIONS)
Prep Time: 10-15 Min.
Cook Time: 45 Min. +/-
Set Time: 10-20 Min.
# of Servings: 6-8
Vegetarian: No
Special Utensils: Parchment or Wax Paper, Brownie Pan (Alton recommends an 8" square pan, I tend to use a rectangular one this makes the brownies thinner but there are more pieces to go around.)
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
Alternate:
Wax/parchment paper
Crisco (less healthy but the brownies come out of the pan easier)
4 Large Eggs
1 cup Sugar (sifted)
1 cup Brown Sugar (sifted)
8 ounces Melted Butter
1 1/4 cups Cocoa (sifted)
2 tsp Vanilla Extract
1/2 cup Flour (sifted)
1/2 teaspoon Kosher Salt
Instructions:
Preheat the oven to 300 degrees F.
Butter and flour an 8-inch square pan (Alton's recommendation).
Alternate: Lightly Crisco down sides & bottom. Cut a piece of wax/parchment to approximately the right size & snip the corners at a diagonal towards the center (so they fold in) & put the paper in the bottom. Then lightly Crisco parchment paper.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
Alternate: Pour the batter into the greased rectangular pan and bake for 35 min & then check every 5 min for doneness. You may want to do this anyway because every oven is different.
Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Recommendation: if you use the wax/parchment paper method you can use two cooling racks (with the brownies in between) to flip the brownies & take off the paper right away. This way the brownies cool faster.
Nutritional Info
HA! You think this is Nutritional! You've got to be joking. :-)
Rating (1-10): 10
Source: Based off of Alton Brown's Recipe (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17907,00.html)
(PLEASE NOTE THERE ARE MODIFICATIONS)
Prep Time: 10-15 Min.
Cook Time: 45 Min. +/-
Set Time: 10-20 Min.
# of Servings: 6-8
Vegetarian: No
Special Utensils: Parchment or Wax Paper, Brownie Pan (Alton recommends an 8" square pan, I tend to use a rectangular one this makes the brownies thinner but there are more pieces to go around.)
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
Alternate:
Wax/parchment paper
Crisco (less healthy but the brownies come out of the pan easier)
4 Large Eggs
1 cup Sugar (sifted)
1 cup Brown Sugar (sifted)
8 ounces Melted Butter
1 1/4 cups Cocoa (sifted)
2 tsp Vanilla Extract
1/2 cup Flour (sifted)
1/2 teaspoon Kosher Salt
Instructions:
Preheat the oven to 300 degrees F.
Butter and flour an 8-inch square pan (Alton's recommendation).
Alternate: Lightly Crisco down sides & bottom. Cut a piece of wax/parchment to approximately the right size & snip the corners at a diagonal towards the center (so they fold in) & put the paper in the bottom. Then lightly Crisco parchment paper.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
Alternate: Pour the batter into the greased rectangular pan and bake for 35 min & then check every 5 min for doneness. You may want to do this anyway because every oven is different.
Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Recommendation: if you use the wax/parchment paper method you can use two cooling racks (with the brownies in between) to flip the brownies & take off the paper right away. This way the brownies cool faster.
Nutritional Info
HA! You think this is Nutritional! You've got to be joking. :-)
Rating (1-10): 10
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