BBW Beauties Recipes: Cook

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Showing posts with label Cook. Show all posts

Corn Dog Gluten Free

Image by IntangibleArts via Flickr
Prep Time: 10 Min
Total Time: 30 Min
Makes: 10 servings (2 corn dogs each)

Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cup Bisquick® Gluten Free mix
2 teaspoons sugar
1 egg, beaten
2/3 cup milk (you can use soy, almond, etc.)
1 package (16 oz) gluten free hot dogs
Sticks, if desired

1.In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.

2.In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.

3.Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)Calories 260(Calories from Fat 170);Total Fat 19g(Saturated Fat 6g,Trans Fat 0g);Cholesterol 45mg;Sodium 610mg;Total Carbohydrate 15g(Dietary Fiber 0g,Sugars 4g);Protein 6g;Percent Daily Value*:Vitamin A 0%;Vitamin C 0%;Calcium 4%;Iron 4%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;4 Fat;Carbohydrate Choices:1;
*Percent Daily Values are based on a 2,000 calorie diet.

Corn Dogs is a reader-submitted recipe that has been tested for performance by the Live Gluten Freely™ Kitchen Editorial team.

Resource: Live Gluten Freely

Easy Crab Cakes Recipe

Image by ralph and jenny via Flickr
If you love crab cake this is a must have, and the recipe is not complicated so go ahead and enjoy these tasty cakes.

Ingredients
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup seasoned bread crumbs, divided
1 egg, lightly beaten
1/4 cup finely chopped green onions
1/4 cup finely chopped sweet red pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon butter
Directions
In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.

Nutritional Analysis: 2 crab cakes equals 295 calories, 12 g fat (3 g saturated fat), 142 mg cholesterol, 879 mg sodium, 23 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1-1/2 fat.

By Taste of home

Tomato and Spinach Scrambled Eggs

Image by megan.barton via Flickr

This an awesome treat in the morning and filling, tasty and healthy.

These are the ingredients that you will Need:

6 Large Eggs

1 1/2 cups of chopped Spinach

1/2 cup of chopped Tomato

1/2 cup of Shredded Cheddar Cheese

Shredded Romano Cheese (optional)

Pam

Break your eggs into a medium bowl. Whisk eggs (make sure all eggs break).

Add your spinach and tomatoes to your egg mixture. Stir together til tomato and spinach is covered with egg.

Heat your pan on medium high and spray with Pam. Add egg mixture to pan. Next you will want to sprinkle your cheddar cheese onto mixture. Stir until eggs are fully cooked. Be sure not to let eggs sit long because you don't want them to burn, keep stirring slowly.

Gluten Free Crab Cakes

Here you have a freeImage via Wikipedia
Here you have a gluten free crab cake if you were unable to in the best you can now. This recipe is from
Cooking Cache and it is delicious.

Gluten Free Crab Cakes

1 (6 oz.) can crabmeat
1 cup cooked brown rice
1 medium onion,
finely diced
1/2 green pepper,
finely diced
4 large eggs
1 Tbsp. fish sauce or
salt to taste
1/2 teaspoon dried basil
ground or white
pepper to taste
oil for frying

Dice onion and green pepper. Fry in a bit of oil until soft, or cook in microwave on high 1 to 2 minutes. Combine all ingredients in a mixing bowl. Heat a non-stick pan. When hot spoon one-fourth teaspoon of oil into the pan, spread evenly. Spoon the crabcake batter into the pan 1 tablespoon at a time, 3-5 little cakes should fit in the pan at once. Cover and cook 2-3 minutes, until the top is just getting to be firm, and the bottom is golden brown. Flip the cakes and cook on the other side 1-2 minutes more. Keep the finished crabcakes warm in a covered casserole dish while cooking the rest of the batter.

By Cooking Cache
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