There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.
24 oysters on the half shell
12 slices of bacon
1/3 cup chopped green peppers
2 tablespoons chopped chives
4 tablespoons chopped parsley
juice of a lemon
Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.
Top each oyster with mixture plus slice bacon and a few drops of lemon juice.
Bake at 450 degrease until bacon is crisp.
When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now its time to enjoy them.
Oh by the way don't eat them alone food is always enjoyed more if you are enjoying it with someone else.
This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet? To make this cake use your favorite "chocolate cake" recipe or for the inexperienced baker just use 2 dark chocolate cake mixes. Mix with 8 medium eggs 2 cups cold water 2/3 cup oil Mix on medium speed until well blended, scrape bowl, mix for 1 more minute. Pour in equal portions into 3 (10x2 inch baking pans). Bake at 350 degree preheated oven for approximately 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops. Purchase a good fruitful raspberry pastry filling (H&H) is the best, place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired flavor and thickness (don't make it too thin). Use any chocolate butter cream recipe that you like and add to the icing (black raspberry extract) until you reach the desired flavor (if you make the icing too thin just add some more 10x sugar). Assemble the cake: On the bottom layer put a dam of icing around the edge and your filling in the center and smooth to level, repeat for 2nd and 3rd layer, decorate as in picture, use shaved chocolate or chocolate jimmies in center of the top.
Brownies just keep getting better and better. Moist, chewy and so easy, these Fudgy-Fig-Nut Brownies are made with rich dark chocolate, crunchy toasted walnuts and surprise-sweet, delicious figs. Taste and health have joined together with simple directions to deliver brownies fit for every day or special occasions such as Father's Day, Fourth of July and birthdays. Amber-colored golden figs and dark purple Mission figs star as the special secret ingredients that make these brownies so unique and so delicious. The tiny crunchy seeds and sweet, chewy flavor of the figs complement the toasted walnuts and smooth dark chocolate. Health-conscious cooks are excited to learn that dark chocolate contributes health-promoting flavonol antioxidants; dried figs offer a unique array of essential vitamins and minerals and an excellent amount of dietary fiber; and walnuts deliver essential omega-3 fatty acids and "good" monounsaturated fats.Figs are also great for snacking because they are so portable and convenient, along with being a nutrient-dense fruit. Three to four figs provide 6 percent daily value (DV) iron, 6 percent DV calcium, 6 percent DV magnesium, 6 percent DV vitamin B6 and 8 percent DV copper. Fudgy Fig-Nut Brownies3 large eggs 11/4 cups granulated sugar1/4 cup canola oil1 teaspoon vanilla extract1 ounce unsweetened chocolate, chopped1 cup all-purpose flour2/3 cup unsweetened cocoa powder1/4 teaspoon salt1 cup stemmed and chopped Blue Ribbon Orchard Choice or Sun-Maid Golden or Mission Figs 1/3 cup chopped, toasted walnutsPreheat oven to 325. Coat 8-inch square baking pan with nonstick spray. In medium bowl, lightly beat eggs with wire whisk. Add sugar and whisk until well-blended. Whisk in oil and vanilla. Melt chocolate in small bowl in microwave oven on 50 percent power for 2 to 3 minutes, stirring every minute. Whisk chocolate into egg mixture. In small bowl, stir together flour, cocoa and salt. Stir flour mixture into chocolate mixture, blending until smooth; batter will be stiff. Stir in figs and walnuts. Spread batter in baking pan. Bake for 35 minutes or until pick inserted in center comes out with a few crumbs attached. Cool in pan on wire rack. Cut into 16 brownies. Nutrients per serving (16): Calories 191; Protein 3g; Total Fat 7g; Carbohydrate 29g; Cholesterol 40mg; Dietary Fiber 2g; Sodium 65mg. Figs, chocolate and walnuts--nutrition and taste come together in one delicious brownie.
A study at Harvard Medical School showed that children who ate dinner more often with their families had diets of better nutritional quality than those who seldom had family meals. Children who often ate with their families were more likely to eat enough fruits and vegetables and to get more of the vitamins, minerals and fiber they need. Regular family diners were also more likely to eat less saturated fat and trans-fatty acids and less likely to eat fried foods and drink soda.If you want to teach your children good eating habits, it's simple to make a meal that's nutritious and appealing to their palates. Start with cooked rice, add veggies and stir fry. Then pour on kid-friendly, nutrient-dense eggs and scramble. If you like, you can add soy or teriyaki sauce or even mayo or bottled salad dressing to the eggs and top the scrambled skillet supper with chopped fresh chives. The next time you want a good meal in a hurry, make omelets or a family-sized frittata with your family's favorite flavoring ingredients or even leftovers, perhaps dribs and drabs of deli meats, veggies and cheese. For another quick-and-easy dinner, Cheesy Pasta, Veggie & Egg Skillet Meal starts with quick-cooking pasta and a medley of colorful vegetables. It's nipped with your choice of tarragon or marjoram and gooey with cottage cheese. For high-quality protein, simply use a spoon to make indentations in the mixture and gently break eggs into the indentations. Cover the skillet and cook until the eggs are done. That's all. Supper's on! Including foods from the grain, vegetable, milk and meat/meat alternates groups of the Pyramid, this easy-to-assemble combo is high in essential nutrients. You need only cheese and fresh fruit to round out a well-balanced menu starring this hearty meal-in-one.CHEESY PASTA, VEGGIE & EGG SKILLET MEAL4 servings1 package (7 oz.) small shell pasta (conchiglie)Cooking spray2 cups low-fat (1 or 2%) cottage cheese1 teaspoon tarragon or marjoram leaves, crushed2 cups fresh steamed or thawed frozen broccoli, cauliflower and carrot vegetable blend (about 9 oz.)4 eggsCook pasta according to package directions. Drain thoroughly. Meanwhile, evenly coat 10-inch non-stick omelet pan or skillet with spray. Add drained pasta. Stir in cheese and tarragon until pasta is evenly coated with cheese. Add steamed or thawed vegetables. Stir until evenly coated with cheese. Cook over medium heat, stirring occasionally, until heated through and mixture begins to sizzle, about 5 to 10 minutes. With back of spoon, gently make 4 indentations in pasta mixture. Break and slip an egg into each indentation. Cover and cook until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 minutes. Nutrition information for 1 serving of 1/4 recipe using 1% cottage cheese and tarragon: 362 calories, 7 gm total fat, 217 mg cholesterol, 544 mg sodium, 382 mg potassium, 45 gm carbohydrate, 28 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, calcium, phosphorus, zinc, dietary fiber.
Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables. Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They're fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps1 (9-ounce) bottle mango chutney (about 1 cup)1/2 cup reduced-fat sour cream or mayonnaise1/2 cup plain lowfat yogurt1/4 cup finely chopped fresh cilantro or mint8 to 10 cups mixed spring greens1 apple, thinly sliced1 cucumber, sliced Golden raisins and toasted cashews Sweet Potato-Cumin Crisps1 cup Bruce's Sweet Potato Pancake Mix2 teaspoons toasted cumin seeds1/4 teaspoon Bruce's Ma Cayenne Red Pepper1 cup water2 tablespoons vegetable oilPrepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325 oven for 10 to 15 minutes or until crisp and dry. Cool before serving. Makes about 1 dozen.
Bennigan's is an Irish-American Grill & Tavern famous for their food and fun, casual atmosphere. Its menu is loaded with healthy salads, nice selection of burgers, steak and chicken entrees, sandwiches and desserts. Whatever you go to one of their locations in the US, Cyprus, El Salvador, Greece or elsewhere, you can enjoy great, creative food. Let me share with you two copycat recipes from their extensive menu. Bennigan's Onion Soup1/2 pound Firm white onions -- sliced1/4 cup Butter2 tablespoons Corn oil3 tablespoons Flour1 quart Chicken broth1 quart Beef broth8 slices French breadSwiss cheese -- shreddedParmesan -- gratedSaute onions in butter and oil until onions are transparent, but notwell browned. When tender, turn heat to lowest point and sprinkle withflour, stirring vigorously. Pour into Dutch oven and stir in broths.Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts ofcheese to smooth paste and spread over bread. Float a slice ofbread atop each serving. Place all bowls on oven rack 4" from broiler heatand broil until cheese melts. Serve at once. Leftover soup freezeswell up to 6 months.Bennigan's Hot Bacon Dressing2 ounces Bacon grease1/4 pound Red onion, dice fine2 cups Water1/2 cup Honey1/2 cup Red wine vinegar2 tablespoons Dijon mustard1 1/2 tablespoons Cornstarch1 tablespoon Tabasco (optional)Place the bacon grease in a saucepan over medium-high heat.Add the onions and saute until the onions start to blacken. Whilethe onions are carmelizing, in a mixing bowl place the water,honey, pepper sauce, and red wine vinegar. Using a wire whisk,mix the ingredients well.Add the cornstarch and whisk well. After the onions havecarmelized, add the Dijon mustard to the onions and stir togetherwith a rubber spatula. Add the water, vinegar, pepper saucehoney and cornstarch to the mustard and onions and mix.Continue stirring until mix thickens and comes to a boil. Removefrom heat and store in refigerator until needed. To reheat use adouble boiler.