recipe of the day -- here's the last three in the countdown for '07
Still working on the countdown for 2007...
coming in at #4...
| Nutrition Facts Calculated for 1 serving (82g) Recipe makes 12 servings | ||
| Calories 233 Calories from Fat 79 (33%) | ||
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 5.2g | 25% | |
| Polyunsat. Fat 0.5g | ||
| Monounsat. Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 225mg | 9% | |
| Potassium 187mg | 5% | |
| Total Carbohydrate 36.0g | 12% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 16.9g | ||
| Protein 3.6g | 7% | |
| Vitamin A 295mcg | 5% | |
| Vitamin B6 0.1mg | 6% | |
| Vitamin B12 0.1mcg | 2% | |
| Vitamin C 2mg | 4% | |
| Vitamin E 0mcg | 1% | |
| Calcium 22mg | 2% | |
| Magnesium 17mg | 4% | |
| Iron 0mg | 4% | |
| Alcohol 0.0g Caffeine 0.0mg | ||
Banana Banana Bread
Why compromise the banana flavor? My banana bread is moist and delicious with loads of banana flavor! Ultimate comfort food, and it's WONDERFUL TOASTED!! (Make sure to use bananas with a lot of black on them for the best flavor! The blacker the bananas, the stronger the banana flavor of the bread.)
12
servings
1
9x5 loaf 1¼ hours 15 min prep
1¼ hours | 2 | cups all-purpose flour |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/2 | cup butter |
| 3/4 | cup brown sugar |
| 2 | large eggs, beaten |
| 2 1/3 | cups mashed very overripe bananas |
- Preheat oven to 350°.
- Lightly grease 9 x 5 loaf pan.
- In large bowl, combine flour, soda and salt.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
| Nutrition Facts Calculated for 1 serving (399g) Recipe makes 10 servings | ||
| Calories 568 Calories from Fat 236 (41%) | ||
| Amount Per Serving | %DV | |
| Total Fat 26.3g | 40% | |
| Saturated Fat 8.9g | 44% | |
| Polyunsat. Fat 3.6g | ||
| Monounsat. Fat 11.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 2226mg | 92% | |
| Potassium 1216mg | 34% | |
| Total Carbohydrate 53.7g | 17% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 12.3g | ||
| Protein 29.7g | 59% | |
| Vitamin A 1009mcg | 20% | |
| Vitamin B6 0.6mg | 32% | |
| Vitamin B12 1.2mcg | 19% | |
| Vitamin C 25mg | 42% | |
| Vitamin E 2mcg | 9% | |
| Calcium 86mg | 8% | |
| Magnesium 84mg | 21% | |
| Iron 5mg | 31% | |
| Alcohol 0.6g Caffeine 0.0mg | ||
And here's #2...
Jo Mama's World Famous Spaghetti
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread.
10-14
servings
4
quarts 1½ hours 20 min prep
| 2 | lbs Italian sausage, casings removed (mild or hot) |
| 1 | small onion, chopped (optional) |
| 3-4 | garlic cloves, minced |
| 1 (28 | ounce) can diced tomatoes |
| 2 (6 | ounce) cans tomato paste |
| 2 (15 | ounce) cans tomato sauce |
| 2 | cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) |
| 3 | teaspoons basil |
| 2 | teaspoons dried parsley flakes |
| 1 1/2 | teaspoons brown sugar |
| 1 | teaspoon salt |
| 1/4-1/2 | teaspoon crushed red pepper flakes |
| 1/4 | teaspoon fresh coarse ground black pepper |
| 1/4 | cup red wine (a good cabernet!) |
| 1 | lb thin spaghetti |
| parmesan cheese |
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for about an hour.
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
And here it is... #1
| Nutrition Facts Calculated for 1 serving (132g) Recipe makes 4 servings | ||
| Calories 268 Calories from Fat 80 (29%) | ||
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 2.0g | 10% | |
| Polyunsat. Fat 1.6g | ||
| Monounsat. Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 1479mg | 61% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 23.3g | 7% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 21.5g | ||
| Protein 23.6g | 47% | |
| Vitamin A 172mcg | 3% | |
| Vitamin B6 0.5mg | 23% | |
| Vitamin B12 0.2mcg | 3% | |
| Vitamin C 7mg | 13% | |
| Vitamin E 0mcg | 2% | |
| Calcium 35mg | 3% | |
| Magnesium 36mg | 9% | |
| Iron 1mg | 10% | |
| Alcohol 0.0g Caffeine 0.0mg | ||
Bourbon Chicken
This is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful.
4
servings 35 min 15 min prep
| 2 | lbs boneless chicken breasts, cut into bite-size pieces |
| 1-2 | tablespoon olive oil |
| 1 | garlic clove, crushed |
| 1/4 | teaspoon ginger |
| 3/4 | teaspoon crushed red pepper flakes |
| 1/4 | cup apple juice |
| 1/3 | cup light brown sugar |
| 2 | tablespoons ketchup |
| 1 | tablespoon cider vinegar |
| 1/2 | cup water |
| 1/3 | cup soy sauce |
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.
Well, this snowy weekend gave me the opportunity to try 2 of the recipes. The banana banana bread is lovely. Very moist. I used Splenda brown sugar so I cut the amount of sugar in half. Was happy to have a way to use up all the frozen overripe bananas I had in the freezer.
The Bourbon Chicken was our dinner tonight, with a thumbs up from all of us. However, I was surprised to see that Bourbon whiskey was not a part of the recipe. So I changed it. I substituted the real bourbon for the apple juice. Also, with 3/4 tsp of crushed red pepper flakes, it is very, very spicy. So, the next time I make it, I'll cut that in half. Other than that, it is wonderful. Enjoy.
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