jason burton

listening to me neighbours rowing again ffs :twisted:

ten thousand angels cried
le Ane Rimes

Chocolate-Dipped Brandy Snaps

INGREDIENTS:
1/2 cup butter or margarine
1/2 cup granulated sugar
1/3 cup dark syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup all-purpose flour
2 teaspoons brandy
1 cup Chocolate
1 tablespoon vegetable shortening
1/3 cup finely chopped walnuts

DIRECTIONS:
PREHEAT oven to 300 degrees F.
COMBINE…[Read more]

Mexican Sausage Wraps

Ingredients
450g/1lb pork sausages
8 flour tortillas, wrapped in foil
200g/7oz guacamole
1 romaine lettuce, shredded
200g/7oz sour cream
200g/7oz salsa

Method
1. Place the sausages on a preheated barbecue and cook for 10-12 minutes, turning occasionally, until thoroughly cooked.
2. In the last 2 minutes of cooking time,…[Read more]

Strawberry Hill Pineapple with Rum Butter Glaze

Ingredients
1 large fresh pineapple
caster or icing sugar for sprinkling
75g/3oz unsalted butter
75g/3oz demerara sugar
juice of ½ lime
1 vanilla pod
2 tbsp dark rum
1 quantity coconut ice cream to serve

Method
1. Slice the top and the bottom off the pineapple, sit it upright on the board and…[Read more]

Homemade Vegetable Soup

4 medium potatoes peeled and diced
4 carrots diced or small round slices
1 medium onion chopped
1 can of whole kernel corn (drained) approx. 15 oz.
1 can green beans (drained) approx. 15 oz.
1 can lima beans (drained) approx. 15 oz.
1 can peas (drained) approx. 15 oz.
1 can of whole tomatoes approx. 28 oz. (put the whole…[Read more]

Crunchy Cranberry Cookies

(3 dozen)
350 degree oven
2 eggs
1 / 3 cup sugar
2 T. Butter
2 t vanilla extract
1 / 2 cup each: unbleached and whole wheat flour
1 t baking powder
1 / 3 cup shelled natural pistachio nuts
1 / 3 cup dried cranberries
Grated zest from 1 lemon

1. With electric mixer beat eggs and sugar until light and creamy
2. Add butter…[Read more]

Lemon Parsley Potatoes

Makes 4 servings.

2 lbs small red potatoes or new potatoes
1 1/2 teaspoons salt, divided
2 tablespoons butter or margarine, cut into pieces
1/3 cup finely chopped flat leaf parsley
1 teaspoon grated lemon, zest of
1 clove garlic, minced
1/8 teaspoon black pepper

1. Using a vegetable peeler, cut a…[Read more]

Zesty Grilled Citrus-Mint Pineapple

Makes 8 servings.

1 fresh pineapple, peeled, sliced into 1/2 inch thick rounds
1 lemon, juice of, and zested
1 lime, juice of
2 tablespoons fresh mint, chopped finely
1 tablespoon Splenda sugar substitute

1. Place pineapple in tupperware.
2. Mix juices, zest, mint, and splenda together.
3.…[Read more]

Nectarine with Berry Pie

Makes 8 servings.

1 9-inch pie shell
5 cups sliced nectarines
1 cup raspberries or sliced strawberry
1 cup blueberries, fresh or frozen partially thawed
2 teaspoons lemon juice
1 cup Splenda sugar substitute
3 tablespoons cornstarch
1 teaspoon grated lemon, rind of
1/4 teaspoon ground…[Read more]

Blueberry Flax Muffins

Makes 12 servings.

1 cup all-purpose flour
1/2 cup oat bran
1/2 cup milled flax seeds
1/3 cup splenda sugar substitute
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1/2 cup unsweetened applesauce
1 egg, lightly beaten
1 lemon,…[Read more]

Strawberry Ice “Cream”

1 1/4 cups frozen strawberries or frozen fruit, of choice (must be frozen)
1/3 cup nonfat dry milk powder
1/8-1/4 cup water
2 teaspoons sugar, to taste
1/2 teaspoon vanilla (optional)

Place frozen strawberries in food chopper (I use the ultimate chopper, even chops the berries seeds) and chop until the…[Read more]

Special Spinach Salad

Makes 10 servings.

8 – 10 cups fresh spinach
1/2 cup thinly sliced red onion
2 hard-boiled eggs, peeled
1 can water chestnuts, drained & rinsed
4 slices low fat bacon, cooked (recipe analysis is calculated for turkey bacon)
3 Tbsp olive oil
1 Tbsp honey
1 Tbsp Dijon mustard
1/2 tsp lemon pepper

Remove stems from spinach…[Read more]

Pasta Vegetable Salad

Makes 16 servings.

2 Tbsp cider vinegar
2 Tbsp tomato sauce
2 tsp sugar (may use sugar substitute)
2 Tbsp olive oil
1 garlic clove, minced
1/4 tsp dried marjoram leaves
1/4 tsp basil
1/4 tsp salt, or to taste (optional)
1 cup uncooked penne or similarly shaped pasta
1 large tomato, cubed
1 small zucchini, cubed
1 medium red…[Read more]

Broccoli, Ham, and Cheese Salad

Makes 7 servings.

1/4 cup reduced-fat mayonnaise**

2 Tbsp nonfat buttermilk

1 Tbsp cider vinegar

2 tsp granulated sugar

5 cups small broccoli florets

6 ounces fully cooked, low-fat ham, diced (about 1-1/2 cups)

1 cup grated or shredded reduced-fat Cheddar cheese

1 cup cooked penne or similar pasta

1/4…[Read more]

Easy Vegetarian Lasagna
(makes 6 servings)

olive oil cooking spray
3 cloves garlic, minced
1 small onion, 4 ounces (120 g), chopped
1 28-ounce (793 g) crushed tomatoes
1 1/2 teaspoons (7.5ml) dried basil
1 teaspoon (5 ml ) fennel, crushed
1 teaspoon (5 ml ) dried orange rind*
1/8 teaspoon (0.6 ml) crushed red pepper flakes
1 15-ounce (425 g)…[Read more]

Tomato and Basil Salad
(makes 4 servings)

3 vine-ripened tomatoes, about 1 pound (480 g), thinly sliced
16 fresh basil leaves
freshly ground pepper
1 1/2 tablespoons (22.5 ml) balsamic vinegar
1 tablespoon (15 g) shredded fat-free mozzarella cheese

Arrange the sliced tomatoes on a large serving plate. Top with basil leaves and grate pepper…[Read more]

Chicken Salad with Potatoes, Green Beans and Tarragon Dressing

(makes 4 servings)

1 pound (480 g) skinless, boneless chicken breasts
1 pound (480 g) small red potatoes, cooked
1/3 pound (180 g) green beans, stem ends pinched, cut into 1 inch pieces, blanched in boiling water to cover for 2 minutes and drained
1 4-ounce (120g) plum tomato,…[Read more]

Banana Chocolate Parfaits
(makes 4 servings)
1 cup (227 g) plain low-fat yogurt
1 0.8-ounce (24 g) box sugar-free
chocolate pudding mix
2 medium bananas, 6 ounces (180 g)
each, peeled
1 teaspoon (5 ml) fresh lemon juice
1/4 cup (18 g) reduced-fat frozen dairy
whipped topping unsweetened cocoa powder
1 tablespoon (15 ml) chopped walnuts
4 fresh…[Read more]

Chicken Salad with Potatoes, Green Beans and Tarragon Dressing

1 pound (480 g) skinless, boneless chicken breasts
1 poind (480 g) small red potatoes, cooked
1/3 pound (180 g) green beans, stem ends pinched,
cut into 1 inch pieces, blanched in boiling water to cover
for 2 minutes and drained
1 4-ounce (120g) plum tomato, diced
tarragon…[Read more]