Recipe Online

Easy Chef Recipes - a new iPhone application

We discovered recently a new iPhone application recently and it looks great!

This application offers 15,000 of the best chef recipes in your iphone…

With Easy Chef Recipes (http://www.easychefrecipes.com/iphone-application/) you can:

- Shake your phone to go to a “random” recipe when you lack inspiration
- Search by ingredients, recipe title or categories (Christmas, Thanksgiving, Valentine’s Day, etc.)
- Store your favorite recipes to your phone for access without Wifi or 3G coverage
- Email your recipe, so you can have a print out at the grocery store
- Share and comment recipes on Facebook
- Tell your Twitter network what you’re cooking tonight!

So far, we have been very satisfied with this application…

o'charley's loaded potato soup

O’Charley’s Loaded Potato Soup

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Makes 8 servings.

Per serving: 915 calories, 65 gr fat (64 percent calories from fat), 174 mg cholesterol, 33 gr protein, 52 gr carbohydrate, 1,352 mg sodium

preacher’s special

Preacher’s Special

1/4 cup butter
1 green bell pepper, chopped
1 medium onion, chopped
1 1/2 pounds hamburger
4 or more medium potatoes, sliced
Salt, as desired
1 can cream of asparagus coup
1 can cream of chicken soup
Cheese, grated

Preheat oven to 350 degrees F. Grease a 12 x 9-inch pan with butter.

Brown hamburger, onion and green pepper in skillet. Put a layer of raw potatoes in bottom of pan.

Top with a layer of meat and pour asparagus soup over this. Add another layer of potatoes, top with meat layer and pour cream of chicken soup over this. Bake for one hour, then top with cheese.

moist sugarless apple cookies

Moist Sugarless Apple Cookies

3/4 cup chopped dates
1/2 cup finely chopped peeled apple
1/2 cup raisins
1/2 cup water
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs
1 teaspoon liquid sweetener

In a large saucepan combine dates apples raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat; cool.

Combine flour cinnamon baking soda and salt if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter.

Drop by tablespoonsful onto a nonstick baking sheet. Bake at 350 degrees F for 10 to 12 minutes.

Yields 2 dozen.

Nutritional Analysis: One serving (prepared w/o added salt) equals: 54 calories 24 mg sodium 18 mg cholesterol 18 gm carbohydrate 1 gm protein 1 gm fat

Diabetic Exchanges: 1/2 starch 1/2 fruit

texas cowboy stew

Texas Cowboy Stew

6 slices bacon
1 cup sliced onions
1/2 cup chopped green bell pepper
1 1/2 pounds ground beef
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chili powder
2 cups cubed potatoes
2 large cans tomatoes)
1 can corn, drained or 1 cob corn, cut off

Fry bacon, remove from skillet. Saut

mock pecan pie

Mock Pecan Pie

1 1/2 cups butter or margarine (3 sticks)
3 cup granulated sugar
1 1/2 quarts dark corn syrup
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3 cups eggs (15 medium)
1 1/2 quarts rolled oats
6 unbaked 9-inch pie shells

Cream butter or margarine and sugar together until light and fluffy. Add syrup, cinnamon, and salt to creamed mixture. Mix at low speed 1 minute or until blended. Add eggs to the creamed mixture. Beat until well mixed about 3 minutes.

Stir in oatmeal until it is well mixed. Divide pie filling evenly between pie shells. Bake for about 45 minutes or until center is firm.

If necessary, bake only 2 pies at one time, filling pie shells when ready to bake. Oatmeal forms a pecan like crust on top of the pie.

Cut each pie into 8 wedges. Serve at room temperature with a dollop of whipped cream.

Serves 48.

dairy queen ice cream

Dairy Cream Ice Cream

2 envelopes Knox gelatine
1/2 cup cold water
4 cups whole milk
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Soak Knox gelatine in cold water. Heat milk, but do not boil. Remove from heat, and add gelatine, sugar, vanilla extract and salt. Cool and add ice cream. Chill 5 to 6 hours.

Pour into a 4 to 6-quart ice cream freezer can. Process as per manufacturer’s instructions.

pork scrapple

Pork Scrapple

Pork bone such as ribs or shank
Salt to taste
1 cup cold water
1 cup enriched cornmeal
3 cups boiling water

Cook pork bone in 3 cups boiling water. (pressure cooker is best) Take all the meat off the bone.

Combine cold water cornmeal and salt. Slowly poor into boiling meat juice stirring constantly. Bring to boilingpoint cover and continue cooking over low heat five minutes stirring occasionally. Pour into a loaf pan. Cool slightly; cover and chill several hours or overnight.

When chilled scrapple is cut into 1/2-inch slices. Fry on lightly greased griddle or in frying pan over medium heat until golden brown.

Serve with Maple syrup.

One-half pound fried bacon broken in small pieces may be used instead of pork bone stirring in after everything else is cooked.

hearty macaroni salad

Hearty Macaroni Salad

2 cups cubed cooked ham or chicken
4 cups cooked elbow macaroni
1 cup frozen cooked small shrimp thawed
1 celery rib chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 cup shredded Cheddar cheese

In a bowl combine all the above ingredients.

Dressing
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vinegar
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/4 teaspoon sugar

Combine all ingredients until blended. Pour over salad and toss to coat. Cover and chill for several hours before serving. Serves 8.

Nutritional Analysis: One 3/4 cup serving (prepared with chicken reduced-fat cheese and nonfat sour cream and without salt) equals: 188 calories 136 mg sodium 49 mg cholesterol 14 gm carbohydrate 12 gm protein 9 gm fat

Diabetic Exchanges: 1 1/2 meat 1 starch 1/2 fat