Low-Fat Banana Bread

Boston Cream Pie I

1 . Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.

2 . In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.

3 . Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

4 . To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.

5 . In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

6 . To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

7 . To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Best Ever Salmon Sauce

1 . Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Crustless Cottage Cheese Mini Quiches

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.

2 . Combine eggs, cottage cheese, and milk in a blender or Vitamix. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.

3 . Add broccoli, Colby-Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt, and pepper. Stir to combine.

4 . Divide mixture evenly between the prepared muffin cups.

5 . Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

Pumpkin Lazy Dumplings

1 . Boil the pumpkin. In a bowl, combine the cottage cheese, boiled pumpkin, egg, sugar and beat with a blender until smooth.

2 . Add the sifted flour in small portions and knead the soft dough, it will be a little sticky.

3 . Make sausages from the dough and cut them into pieces, so that it is easier to work with the dough, you need a large amount of flour, your hands should also be in flour.

4 . Bring the water to a boil, add a little salt. Gently lower the dumplings and cook after boiling for 5 minutes. Serve by dipping the dumplings with butter.

5 . Bon Appetit!!!

6 . Pumpkin lazy dumplings are not only very tasty and fragrant, but also have a beautiful bright color, which children will certainly enjoy. The recipe for lazy dumplings is very simple, such a dish is perfect for breakfast or dinner. For cooking, you can use boiled or baked pumpkin.

Green Chile Chicken and Rice Soup

1 . Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.

2 . Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.

3 . Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.

4 . Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.

5 . Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

Aphrodisiac Tagliatelle with Blue Cheese Sauce

1 . Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until tender yet firm to the bite, 8 to 10 minutes.

2 . Meanwhile, heat cream in a saucepan over low heat until warm; stir in blue cheese, lemon juice, garlic powder, nutmeg, oregano, basil, salt, white pepper, and black pepper. Cook very gently until blue cheese has melted and sauce is hot; make sure the sauce doesn't boil.

3 . Drain tagliatelle and return to the pot. Drizzle olive oil over top and toss gently to coat. Transfer to a serving dish.

4 . Pour blue cheese sauce over tagliatelle. Top with walnuts to serve.

Perfect Flourless Orange Cake

1 . Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.

2 . Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.

3 . In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.

4 . Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

Mexican Chicken Parmesan

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

2 . Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.

3 . Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.

4 . Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.

Blackberry Crisp with Frozen Berries

1 . Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.

2 . Combine blackberries, sugar, cornstarch, water, and lemon juice in a small bowl; toss gently.

3 . Combine oats, flour, brown sugar, and cinnamon in another bowl; cut in butter until crumbly. Sprinkle over berries.

4 . Bake, uncovered, in the preheated oven until filling is bubbly, 20 to 25 minutes.

Kokub's Mango Chutney from Pakistan

1 . Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

2 . The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Korean Barbecue Short Ribs Teriyaki

1 . Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.

2 . Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.

3 . Preheat a charcoal grill for high heat.

4 . Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.

5 . Serve immediately, spooning or brushing on any accumulated juices from the plate. Unknown

Chicken Piccata with Capers

1 . Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.

2 . Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

3 . Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.

4 . Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.

5 . Drizzle sauce over and around the chicken; garnish with parsley.