Ingredients
4 cups cornflakes cereal
1/2 teaspoon dried oregano
1 teaspoon garlic salt
1/4 cup all-purpose flour
2 egg whites
2 tablespoons water
1 (8 ounce) package mozzarella cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking pan lined with foil.
In a large, shallow bowl, crush the corn cereal to 1 cup. Mix together the corn cereal, oregano and garlic salt.
Place the flour in a small bowl.
In another small bowl, thoroughly beat the egg whites and water.
Cut the mozzarella cheese into 12 sticks approximately 2 3/4 inches in length. Dip the cheese sticks in the flour, then the egg mixture, then the cereal mixture. Repeat dipping in the egg and cereal mixture to ensure a complete coating. Arrange cheese sticks on the baking pan. Allow the sticks to set for 30 minutes.
Bake in the preheated oven about 8 minutes until cheese is soft and sticks are lightly browned.
6.23.2011
Blueberry Cream Cheese Pound Cake I recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Basic Chinese Stir Fry Vegetables recipe.
Ingredients
2 cups uncooked brown rice
4 cups water
1 tablespoon safflower oil
1/3 cup leeks, chopped
2 cloves garlic
1 teaspoon minced fresh ginger root
1 cup zucchini, chopped
1 cup carrots, chopped
1 cup yellow squash, chopped
sea salt to taste
Directions
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
2 cups uncooked brown rice
4 cups water
1 tablespoon safflower oil
1/3 cup leeks, chopped
2 cloves garlic
1 teaspoon minced fresh ginger root
1 cup zucchini, chopped
1 cup carrots, chopped
1 cup yellow squash, chopped
sea salt to taste
Directions
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Asian Pineapple Sauce recipe.
Ingredients
3/4 cup pineapple juice
2 tablespoons teriyaki sauce
1 teaspoon soy sauce
1/2 teaspoon lemon juice
4 slices canned pineapple in juice, drained and chopped
1/2 cup white sugar
1 1/2 tablespoons garlic powder
1/4 cup water
Directions
Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.
3/4 cup pineapple juice
2 tablespoons teriyaki sauce
1 teaspoon soy sauce
1/2 teaspoon lemon juice
4 slices canned pineapple in juice, drained and chopped
1/2 cup white sugar
1 1/2 tablespoons garlic powder
1/4 cup water
Directions
Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.
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