Amount Per Serving Calories: Calories from Fat: 302 33. 5g 4.

9g 29. 9g 2.

6g 17. 8g 23. 6g Percent Daily Values are based on a 2, 000 calorie diet.

Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

YUM! ! I' m a total novice when it comes to making something " fancy" like this. However, this turned out very well for me : ) Unfortunately, I did manage to burn the curry on my first try - - ' special' , I know. I did find the sauce to be a bit runny, but I just added a little cornstarch to thicken it up. I also added a little cayenne pepper, but only because I like really spicy food. Delicious! Will be making this again!

This is a great recipe. I have made Blueberry as well as Cherry before and always suspected something was missing. Cinnamon. This came out perfect but I want to add that I did make one change. I used fresh blueberries but I froze them first.

Besides that followed everything exact and it came out great. In fact, besides my apple pie this is the best pie I' ve made to date. Thank you for sharing this recipe.

This is a great recipe. I have made Blueberry as well as Cherry before and always suspected something was missing. Cinnamon. This came out perfect but I want to add that I did make one change. I used fresh blueberries but I froze them first.

Besides that followed everything exact and it came out great. In fact, besides my apple pie this is the best pie I' ve made to date. Thank you for sharing this recipe.

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You may have mis- typed the URL. Check to make sure you have the correct spelling and also that you included any characters such as a period ( . ) or a slash ( / ) . Need help finding something? If you are looking for recipes or cooking advice articles, please enter what you& # 8217; re looking for into the search box at the top of this page, then click & # 8220; Recipes& # 8221; or & # 8220; Articles& # 8221; above the search box to return recipe or article results. You can also search for recipes using ingredients& # 8212; simply enter desired ingredients ( separated by commas) , then click & # 8220; Ingredients. & # 8221; To browse Allrecipes& # 8217; most popular and most relevant topics, you can refer to the tabs near the top of the page as well.

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As a Californian, now living in New Zealand with 20 odd years spent in the Caribbean in between, my cooking style has had a lot of different influences. After several years in other businesses, we finally came to NZ 9 years ago, and with no experience other than eating in a lot of them, we opened a cafe! Our friends thought we were nuts, and in retrospect, we were. We have now sold that business and are trying to figure out what to do next! Watch this space. . . I love to play with Asian inspired marinades/ ingredients - getting the blance of sweet, salty, sour and spicy just right.

I also seem to be drawn to fiddly foods - - home- made pastas, tortillas, filled won tons and grape leaves. My mother loved Mexican food, and definately passed the taste on to me. I always loved my mom' s enchiladas and tacos, and often whip up something like that quick for dinner. When I have more time, I make home- made Tamales. It' s time consuming, but worth it. We have a hard time getting decent whole roasting turkeys here in NZ, but there is nothing like spending a day preparing ' the works' for a holiday dinner. I recently catered for a group of 18 - 22 for 18 days straight.

I had prep support from the cafe ( they were able to make all the cookies, muffins, cakes, etc) but I single- handedly managed all the main dishes, plus the organization and ordering supplies. The group was so impressed they gave me a gift certificate and I had a real Sally Fields' moment: They like me!

They really like me! Serving things at dinner parties, not realizing that they weren' t things that everyone liked or had tasted before. I was shocked when an important client turned up for the lovely roast lamb and said he had never eaten lamb before! Corned Beef was another one.

I made this pie for a dinner. It was only the second pie I have ever made, and it came out great. Nobody could tell it didn' t have sugar. I used this crust: http: / / allrecipes. com/ Recipe/ Pastry- for- Double- Crust- Pie/ Detail. aspx.

I also watched the video on woven lattice crusts just before I made it, and everyone was very impressed with that. http: / / allrecipes. com/ How. To/ Making- a- Lattice- Top- Pie- Video/ Detail. aspx. I highly suggest these recipes.

Preheat oven to 350 degrees F ( 175 degrees C) . Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half- and- half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly.

Remove the pan from the heat, and stir in 3/ 4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.

This is the second time I' ve made this, the first time following the recipe to the letter. . . it was very good. This time I made two Egg Mc. Muffins ( used ramekins, the perfect size) and cooked for about 2- 1/ 2 minutes on high in the microwave. The omelet was in between a slice of American cheese on the bottom and Canadian bacon on the top and sandwiched onto a toasted English muffin. This time I used Southwestern Egg Beaters ( 1/ 4 cup for each sandwich) which tasted delicious.

With the two ramekins going into the dishwasher and hand washing one small skillet for the Canadian bacon, the cleanup was easy ( no more messy egg rings to scrub! ) . This is now my go- to method for making Egg Mc. Muffins, love it!

My grandmother was born and raised in the South, so though I grew up in the North, I grew up on peach cobbler and peach crisp. This recipe is good but perhapes mis- named. The recipe results in something more like a cobbler than a crisp. If you want something more like a COBBLER this recipe is GREAT.

But if you are looking for a crisp I have the following suggestions. The first time I made the recipe I followed it exactly.

The second time I made it I adjusted it. When I made it the second time I doubled the amount of peaches, and made only half of the topping. ( The recipe makes a lot more topping than is needed. ) I also changed the topping a little bit. I added a cup of oats. I doubled the cinnamon. I used only 1 1/ 2 cubes of butter instead of 2 cubes.

Instead of 1 1/ 2 cups of white sugar I put in 3/ 4 cup brown sugar and 3/ 4 cup white sugar. I also drizzled honey on top of the crumb topping before baking it.

Preheat oven to 350 degrees F ( 175 degrees C) .

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture.

Stir to mix well. Pour into greased 11x 7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

I made this for my husband with guinness ( his favorite) . I scaled this down quite a bit but used enough beer to get it to the consistancy I wanted, I didn' t measure it. I also sprinkled some paprika on top for color.

I' m giving this four stars based on what my husband thought of it ( I didn' t try any, I' m pregnant and don' t really care for beer anyways) . . . he said the first few bites were weird but it grew on him and he thought it was good. I don' t know if its something he' d ask me to make again but he did eat it all in one sitting!

Whisk together the extra- virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/ 2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well.

Season to taste with salt and pepper, and refrigerate until ready to serve. Preheat an outdoor grill for medium- high heat, and lightly oil grate.

Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

I found a Rosemary crusted goat cheese at the market.

It is a firm cheese like cheddar.

WOW! !

I was so blown away by this cheese, that I forgot about the mozzarella and didn' t think it needed the cream cheese. I sauteed the shrooms, added some sliced onions, garlic salt, pepper and the Balsamic. Reduced it and assembled this wonderful creation! Please forgive me, as a side note.

About this cheese, I liked it better cold then warmed but I am still trying to get used to the flavor of goat cheese. This was a delicious and very unusual quesadilla! !

Thank you Rudechack

Regular green bean casserole is delicious enough, but this green bean casserole takes it to a whole other level.

Why? Because it& # 8217; s tricked out with some of Chef John& # 8217; s favorite French onion soup flavors. And it& # 8217; s so easy to make! You& # 8217; ll caramelize the onions, create a simple white sauce with butter, flour, and cold milk.

Then you& # 8217; re on your way! See a quick technique for cutting the ends off your green beans and a great trick for slicing onions for this casserole.

One of the secrets to this recipe is gruyere cheese added to the top! See how it& # 8217; s done! Get Chef John& # 8217; s recipe for .

Working in 2 batches, place 1 quart ice cubes in a blender.

Add 1/ 2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt.

Pour margaritas into each glass; garnish with lime. Serve immediately.

Though tucked away in the southeastern corner of the state, not readily accessible by major interstate, Walla Walla has nevertheless emerged from & quot; hidden treasure& quot; status into one of the Pacific Northwest' s hottest wine destination spots. The town of Walla Walla is a charming, vibrant winemaking community and the wines made here are second to none. The Walla Walla Valley AVA stretches over undulating hills and across the state line into Oregon. Cabernet Sauvignon and Merlot are the most planted red varietals, with Syrah gaining ground.

Cabernet Franc and Sangiovese are coming along nicely, too. Chardonnay and Gewrztraminer are the big whites in the area.

Walla Walla is notable geologically because it is here that water from Ice Age floods backed up at the Wallula Gap and the resulting slackwaters deposited deep beds of fine- grained silt and stone on top of ancient basaltic lava.

2 ( 3.

5 ounce) packages instant vanilla pudding mix 1 ( 15. 25 ounce) can whole kernel corn Dairy, Eggs and Milk Meats, Fish and Seafood 2 boneless chicken breast halves, cooked 7- 1/ 4 pounds skinless, boneless chicken breast halves Pasta, Rice and Beans 9 ounces Arugula, raw 1 bulb Fennel, bulb, raw 20 cloves garlic, whole 2 ( 14. 5 ounce) cans chicken broth 1 ( 10.

75 ounce) can condensed cream of mushroom soup

This recipe is absolutely AWESOME! !

My husband is a hunter and unfortunately I' m not fond of anything that has a hint of & quot; gamey& quot; flavor. I' m always looking for a new way to disguise deer meat but I' ve found that with many recipes I still can' t & quot; fool& quot; myself. Not so with this one! The only substitution I made was deer meat for the ground.

It came out perfect and I agree with other reviews, it has WAY more flavor than the store bought. This will go in my permanent recipe collection.

Definitely a keeper! We can' t wait to see what happens when we add jalapenos and cheese!

I made this dish for my family and it came out great. Even the kids ages 2, 4, 4, & amp; 10 loved it!

I followed the recipe as is with a few adjustments. The first being that I didn' t use toothpicks to hold the rolled chicken together, but rather once I rolled them I pan seared the bottom and top of the chicken in a very little EVOO & amp; butter before putting the slice of prosciutto ontop and into the baking dish.

I also as suggested by another review, broiled the chicken for 5- 10mins on HI to crisp up the prosciutto. I made a white wine butter sauce to put ontop of the chicken after I plated the dish. I will put up a recipe fpr the sauce.

My favorite room in the house is my kitchen because I love to cook, I especially enjoy baking. During the week after working long hours I put together quick and simple meals, or something from the slowcooker or pressure cooker. But on the weekends I am in the kitchen for hours. I am partial to cakes and frostings, although I have to say making my own breads has become a new passion for me. When my family tells me they love what I have made for them. When I started trying to make my own breads they were terrible, they actually looked more like biscotti.

But after investing all the time and ingredients we had to eat them. They have improved greatly, but they are still not where I would like for them to be.

This has been an eventful week. I told you last week that I wasn' t riding my bike and would tell you why in a later post. I also didn' t walk my daily 4 miles this week. I suspected I had a stress fracture in my foot.

I had one several years ago in the same foot, so I knew what it felt like.

It took me a week to get an appointment, but I wore my boot from before because my foot hurt. . . badly. My appointment was this morning, and sure enough, it' s another stress fracture. I' ll be wearing my boot for 4 more weeks. & nbsp; While I didn' t walk or ride my bike, I did go to my 2 days of personal training and did pilates at home the other days.

The pilates doesn' t raise my heart rate like walking did. & nbsp; I was very bummed for about 3 days about all this. Normally, when I host a pity party, I have plenty of unhealthy food available, but not this time. When I went to weigh in today, I had lost only . 2 of a pound.

At least the scale is going in the right direction. Plus I have found other things to be grateful for: & nbsp; 1) For Pete' s sake, it' s a stress fracture, not cancer or a brain tumor! & nbsp; 2) I have to wear a boot, not a cast. & nbsp; 3) It' s my left foot, not my right driving foot. & nbsp; Now, on to recipes I found this week that fit in with eating healthier. My meatless entree this week was& nbsp; . I decreased the lemon juice to 1 T.

Both my husband and I enjoyed it. & nbsp; It is 9 Points. Plus according to the nutrition stats.

I didn' t put extra parm on top of my dish, but my husband did : ) A wonderful slaw that I thoroughly enjoyed was& nbsp; . It uses Splenda and apple cider vinegar. The best part? According to the nutrition info, it is 1 Point.

Plus, but I really think it could be 0 points. It' s a great way to get some veggies in. I had another delicious meal this week: & nbsp; & nbsp; ( 5 Points.

Plus) , & nbsp; & nbsp; ( 5 Points. Plus) , and Green Beans ( 0 Points. Plus) . I added red peppers and onions to the kabobs. I will definitely make them again this summer. ( I know- What was I thinking taking a picture on a polka dotted plate? But my husband grilled and plated them.

He wasn' t about to wait for me to change plates so I could get a better picture. He was starving! ) The Orzo and Rice was really good.

It was much better than just regular rice and didn' t compete with the main entree. I liked it! I tried a new smoothie this week, & nbsp; . I used 1 room temp banana ( instead of 2 frozen ones) , 1/ 2 cup frozen strawberries, 1 cup plain yogurt, 1 tsp. cocoa ( instead of 2 T. chocolate syrup) , and a packet of Splenda. Fruits are 0 points, so this entire smoothie comes in at 3 Points. Plus.

Do you need an incentive to drink more water? This& nbsp; & nbsp; might work. Actually, it grew on me.

I don' t care for it as a tea because it' s not strong enough. But it works great as a flavored water. I subbed Splenda for the sugar so 0 points. Here' s my favorite new recipe find, & nbsp; . I honestly thought it would be similar to taco soup, even though the seasoning was different.

But OH MY, it was much better! The Rotel tomatoes made it spicy and the cabbage made it sweet. Delicious! I subbed Quorn for the ground beef. As is, it was 7 Points. Plus, but with the Quorn it was only 4 PP!

How are you doing on your personal weight loss journey. . . or on eating healthier? I' d love to hear, and as always, be sure to leave me some healthy recipes you' ve found lately.