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 Healthy maní, cacahuete mantequilla galleta salada, pretzel manzana, apple crisp
Healthy peanut butter pretzel apple crisp
Hi everyone! I am a health conscious voleibol player who was trying to make a energy packed but still nutritious breakfast bowl that was fast and easy! So here's the recipe I came up with! One serving is about 260 calories!
1/2 manzana, apple
10 small pretzels
1 tbs maní, cacahuete butter
1 tbsp cranberries
1/8 cup Quaker oats
Cinnamon (optional)

How to make it :P

Chop up the manzana, apple and mix with cranberries. Next, crush up pretzels so that the pieces are small but not completely crushed. In a small bowl mix apples and cranberries with pretzels and maní, cacahuete butter. Press mix into tostadora seguro baking pan. Mine was about 5-6" long and 3" wide. Add a little water over parte superior, arriba (not alot). Finally sprinkle oats over parte superior, arriba evenly and place bowl in toaster. Set to bake at 350 degrees for 15-20 minutes!

Hope tu try it! Enjoy! ;D
 Caramelized Pineapple Slices
Caramelized Pineapple Slices
Pineapple is a very popular tropical fruit. The sweet taste of it goes along very well in desserts, side dishes, and as a snack. While you're barbecuing meats o vegetables, consider broiling this caramelized pineapple slice recipe for a quick dessert.

Ingredients
1 ripe pineapple
3 tablespoons brown sugar

Things You'll Need
Baking sheet
Knife

Steps

1.Prepare and cut the pineapple. Cut the crown and stem off, as well as the skin around the fruit. Cut the pineapple flesh into 1/2 inch (1.27cm) slices. Proceed to cut each circulo, círculo slice into 4 equal wedges o pieces.
2.Lightly mantequilla an un-greased baking sheet.
3.Lay the pineapple slices on parte superior, arriba of the baking sheet.
4.Lightly sprinkle the brown sugar on parte superior, arriba of the pineapple slices.
5.Broil (grill) the pineapple under the broiler for 5-7 minutes. Watch it carefully and take out when the sugar is caramelized and has melted onto the pineapple.
6.Serve with ice cream o with another sweet treat.
7.Finished.
 Cut up Pineapple
Cut up Pineapple
 Caramelized Pineapple Slices
Caramelized Pineapple Slices
 Caramelized Pineapple Slices with helado
Caramelized Pineapple Slices with Ice-Cream
posted by pure-angel
Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop gachas de avena for those who are más familiar with the word porridge. Actually, it’s the same. And whichever name tu call it, it will still taste as good though I suspect the word “congee” sounds much más sophisticated and refined to be used.

For this congee, I use dried scallops which I purchase from the wet market. tu can get them from supermarkets and some chinese herbal shops o even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn...
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posted by emerald_32
Here are different recipes from around the world!

AVOCADO TORTILLAS: A snack filled with the viva of MEXICO! It serves a great jump-off point to many other tortilla goodies.

Ingredients:
1 Avocado, peeled, stone removed and mashed.
1 small onion, finely chopped
1 garlic clove, finely chopped
juice from half a lemon
2 medium potatoes, seeded and chopped
3 tortillas
cottage o grated cheese (optional)

STEPS:

1. Chop the onions, garlic, and tomatoes.
2. In a bowl, mix chopped onions, garlic, and mashed avocado until well-blended. Add limón jugo, jugo de and mix well. Set aside.
3. Heat your tortillas in the toaster...
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posted by deedeeflower
Cream Cheese Potato Soup

What You'll Need:

4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks


Step por Step:

Combine broth, potatoes, onion, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potato cubes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Yield: 4-6 servings
Ingredients:
6 tbsp good-quality aceituna, oliva oil
1 medium onion, quartered
4 apio sticks, quartered
1 carrot, cut into 2 cm chunks
5 tomillo sprigs
2 bahía leaves
30 g flat-leaf parsley
500 g (podded weight) broad beans
50 g long-grain rice
salt and white pepper
400 g Greek yoghurt
2 garlic cloves, crushed
1 large free-range egg
3 tbsp each chopped dill and chervil
grated zest and jugo, jugo de of 1 lemon

Directions:

Start por making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, apio and carrot for five minutos – tu want to soften the vegetables without browning them.
Add the...
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