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Thursday, January 3, 2013

Fudge Recipes

1/4 teaspoon salt
2/3 cup (5 fl.-oz. can) Carnation evaporated milk
1 1/2 cups granulated sugar
2 Tbsp. butter
1/2 cup chopped pecans or walnuts (optional)
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semi-sweet chocolate morsels
1 teaspoon vanilla extract

1. Line an 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
3. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Homemade Fudge Recipe

2 cups sugar
1 cup nuts
1 teaspoon vanilla
1 Tbsp. chocolate
3/4 can evaporated Pet milk

Directions:1. Mix all ingredients. Cook over medium heat until soft ball stage (drop touch into glass of water, when it forms a ball it is finished cooking).
2. Take off heat. Stir in nuts.
3. Pour into buttered pan and let cool. Cut into squares.

Healthy Minestrone Soup

Ingredients:1/4 cup olive oil
1 Tablespoon fresh parsley, chopped
1 1/3 cup onion, coarsely chopped
1 1/2 cup celery with leaves, coarsely chopped
1 clove garlic, minced (or 1/8 tsp powder)
1 can (6 oz) tomato paste
1 can (1 lb) tomatoes, cut up
1 cup carrots, sliced, fresh or frozen
4 3/4 cups cabbage, shredded
1 1/2 cups fresh green beans
1 cup canned red kidney beans, drained, rinsed
1 1/2 cups frozen peas
11 cups water
dash hot sauce
2 cups spaghetti, uncooked, broken
Cooking Directions:
1. Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté for about 5 minutes.
2. Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed.
3. Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender.
4. Add uncooked spaghetti and simmer for only 2–3 minutes.

Yield: 16 servings
Serving Size: 1 cup

Each serving provides:

Calories: 112
Total fat: 4 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 202 mg
Total fiber: 4 g
Protein: 4 g
Carbohydrates: 17 g
Potassium: 393 mg

Healthy Bean and Macaroni Soup Recipe

2 cans (16 oz each) great northern beans
2 cups carrots, sliced
½ lb. fresh mushrooms, sliced
1 Tablespoon olive oil
1 cup onion, coarsely chopped
1 clove garlic, minced
1 cup celery, coarsely chopped
1 bay leaf, crumbled
3 cups tomatoes, fresh, peeled, cut up (or 1 ½ lb canned, whole, cut up)*
1 teaspoon dried sage
½ teaspoon dried oregano
black pepper, freshly ground (to taste)
1 teaspoon dried thyme
4 cups elbow macaroni, cooked

*If using canned tomatoes, sodium content will be higher. Try no-salt-added canned tomatoes to keep sodium lower.
Cooking Directions:
1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
4. Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Bring to boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.

Yield: 16 servings
Serving size: 1 cup
Each serving provides:
Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg
Total fiber: 5 mg
Protein: 8 mg
Carbohydrates: 29 g
Potassium: 524 mg