food lion

food lion

Some sweet deals at the grocery store this week in time for Halloween.

Deals expire Tuesday except those at Aldi, which expire Monday:

* Buy one package of six cupcakes, get one free at Food Lion and Lowes Foods.

* Lowes foods is also doubling manufacturers' coupons up to 99 cents.

* Brach's candy is 99 cents at Compare Foods.

* Party goods including pumpkin lights and Halloween paper are $2 at Harris Teeter, which is also doubling manufacturers' coupons up to 99 cents.

* Buy two Hershey's bags of candy, get one free at Food Lion.

* 12-ounce bags of semi-sweet chocolate baking chips are $1.49 at Aldi.

* Hershey's snakc-size candy is $2.99 at Compare Foods.

* Trick or Treat buckets are 99 cents at Food Lion.

* A "scary cat" cake is $6.99 at Harris Teeter.

Shrimp Scampi Pasta

This simple and healthy shrimp and pasta dish can be whipped up in less than 30 minutes and is perfect for lunch or a light supper.


Ingredients

1 pound raw shrimp 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice 1 teaspoon thyme 3 teaspoon garlic, minced 2 teaspoons cilantro, minced 1 teaspoon oregano 4 tablespoons low fat/non fat Parmesan cheese

Instructions

Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Food For Diet Conscious

Ingredients

1 pound fresh or frozen peeled and deveined medium shrimp (thawed if frozen)
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1-1/2 teaspoons minced garlic
1/4 cup chopped red bell pepper
2 to 3 fresh serrano or jalapeno chile peppers, seeded and finely chopped
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro

Directions

1. Rinse shrimp and pat dry with paper towels; set aside.

2. Heat oil in a large skillet over moderately high heat. Add shallots and garlic; sauce, stirring, 1 minute. Add peppers and cook, stirring, 1 minute. Add shrimp and cook, stirring, until they become opaque, 2 to 3 minutes more. Remove from heat and stir in juice and cilantro. Makes 4 servings.

Macaroni Salad - An American Food

Ingredients
1 1/2 cups macaroni, cooked and drained
1 lb shrimp, shelled
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces American cheese, cubed
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1/2 cup celery, chopped
3 tablespoons vinegar
3/4 teaspoon salt

Preparation
1. Cut up the shrimp.
2. Toss the shrimp with the macaroni, cheese, celery, pepper and onion.
3. Blend the remaining ingredients and toss with the shrimp mixture.
4. Chill before serving.

Malaysian Tamarind Shrimp

Ingredients

• 1/4 cup packed tamarind pulp
  
• 1/2 cup sugar
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon hot sauce
• 1 tablespoon salad oil
• 1 1/2 pounds shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained
• 2 green onions, ends trimmed, cut into thin slivers

Cooking :

1. In a small bowl, mix tamarind pulp and 3/4 cup boiling water. Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.

2. Add sugar, vinegar, soy sauce, and hot sauce to frying pan. Bring mixture to a boil over high heat and stir often until reduced to about 3/4 cup, about 5 minutes. Scrape the reduced sauce back into a bowl (or, if making up to 1 week ahead, into a jar or refrigerator container; cover and chill).

3. Rinse the frying pan and wipe dry. Place over high heat and add the oil; when hot, add shrimp and stir until they begin to turn pink, about 2 minutes. Pour into a bowl. Add the tamarind sauce to pan and stir until it's boiling vigorously; return shrimp to pan and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes longer.

4. Spoon shrimp and sauce onto plates or into a bowl. Garnish with green onions.

Chicken Carbonara - Italian food

Ingredients: 1lb boneless skinless chicken breasts (cut into bit size pieces) ½ lb bacon 12 ounces spaghetti noodles ½ cup parmesan cheese 2 eggs ¼ cup heavy cream ½ teaspoon salt ½ teaspoon pepper ¼ cup white wine ¼ cup chicken broth 1 tablespoon lemon juice 1 cup frozen peas Making: In a small bowl mix together parmesan cheese, eggs, heavy cream, salt and pepper. In another bowl mix together wine, chicken broth and lemon juice. Set both aside. Bring a pot of water to a boil for cooking the noodles.
In a large skillet cook bacon in batches until crispy. Drain on paper towels.
Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels. Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes. Place noodles in boiling water and cook according to package directions. While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.
Add peas and egg mixture to piping hot noodles and mix well.

A Chicken Recipe - Murgh Madrasi

Ingredients:

1. Boneless Chicken 1 lb (cubed)
2. Corn flour (corn starch) 1 tbsp
3. 1 egg white
4. Tomatoes 2 lb
5. Onion – half (pureed in blender)
6. Garlic paste 1 tsp
7. Ginger paste 1 tsp
8. Fresh green chillies 6-8
9. Whole black pepper corns 6-8
10. Whole red pepper (dry) 6-8
11. Cream 4 oz.
12. Salt
13. Ground Black Pepper
14. Ground Red Pepper
15. Crushed red pepper
16. Cumin (1/4 tsp)
17. Corriander powder (1/4 tsp)
18. Cilantro leaves
19. Cooking oil

How To Prepair????

1. Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
   
   
2. Prepare paste: Heat 2 tbsp oil in a wok. Slightly sautee the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
   
   
3. Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
   
   
4. Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes. Add cream and sprinkle with cilantro leaves just before serving.

Chicken Pasta - Italian Recipe

Ingredients

4 teaspoon(s) olive oil

12 ounce(s) linguine or fettuccine

1 pound(s) ground chicken breast

Salt and pepper

2 medium carrots, chopped

2 medium stalks celery, chopped

1 large (10- to 12-ounce) onion, chopped

1 clove(s) garlic, crushed with press

1 can(s) (28-ounce) crushed tomatoes

1/2 cup(s) reduced-fat (2%) milk

1/3 cup(s) freshly grated Parmesan cheese

1/4 cup(s) loosely packed fresh parsley leaves, chopped

---

Instructions:

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.

Moroccan Casablanca Couscous

Ingredients :

• 1 Cup Couscous

• 1 1/2 Pounds Tofu -- cubed

• 1 Onion -- chopped

• 1 Cup Carrots -- sliced

• 1 Cup Celery -- sliced

• 1 Cup Mushrooms -- sliced

• 1/2 Cup Walnuts -- chopped

• 1 Chickpeas

• 1 Tomato Sauce

• 1/2 Raisins

• 1 1/2 Water

• 2 Teaspoons Curry Powder

• 1/4 Teaspoon Cayenne

• 1 Teaspoon Paprika

• 1 Teaspoon Salt

Preperation:

In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts.

Add remaining ingredients, bring to boil, cover and simmer for 40 minutes.

Couscous: Boil 1-1/2 cup water with 2 tablespoon oil.

Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.

Chicken Tandoori

Ingredients :
4 large Chicken Breasts – Skinless Boneless

2 tablespoons vegetable oil or olive oil for basting

– Marinade –

3/4 cup plain yogurt2 tablespoons lemon juice4 cloves garlic peeled1 -inch fresh ginger – Peeled1 tablespoon ground cumin1/2 teaspoon ground cardamom1/4 teaspoon ground cloves1/2 teaspoon cayenne pepper1/2 teaspoon black pepper freshly ground1 tablespoon red food coloring (optional)2 tablespoons yellow food coloring (optional)Coarse salt to taste

Instructions :

Cut each chicken breast in half to make 8 equal pieces. Prick the flesh of the chicken and make diagonal slashes, 1-inch apart using a paring knife. Set aside in a sealable plastic bag or shallow covered dish.
Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 400 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 45 minutes, Turning once and basting with marinade juices and oil, or until cooked.
Serve immediately garnished with lemon or lime wedges.
Adapted from a recipe in: “The Essentials Collection: Low Fat” by Parragon Publishing.

Yellow Pineapple Dessert

Ingredients:

200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)

500 gms fresh cream

250 gms icing sugar
300 gms cream cheese (unsalted)
3 egg whites
1 ½ tbsp gelatine (dissolved in water)

Topping

Whipped cream
Pineapple slices
Crushed pineapple

Preprations:

Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base.
Press down firmly.
Take a bowl and mix the cream cheese and sugar together.
Blend them well then add the fresh cream to it as well.

Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks.

Gradually add the cream cheese and sugar mixture, blending gently until smooth.

Pour this mixture over the bed of crumbs.

Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple.

Refrigerate and serve chilled.

green smoothie recipes

Smoothies are an excellent way to keep cool and slip some nutrition into any diet. Here are some deliciously healthy smoothie recipes for the summer.Smoothies are an excellent way to keep cool and add some variety and nutrition to your diet. Celebrity chef Rocco DiSpirito has introduced numerous healthy recipes using greens.

Homemade whole food smoothies make the perfect breakfast for busy families on the go.
Making a green smoothie is actually pretty easy. You don't need any special equipment -- your regular blender should work just fine.
There are many different variations and recipes, but they all have one thing in common -- they are good for you.
Here is one recipe from EmaxHealth.com :
Banana-Cherry Green Smoothie (1-2 servings)
(Use organic ingredients whenever possible)
1 banana, peeled and sliced
1 cup frozen cherries
1 head baby bok choy, cleaned and chopped
1 cup water
3/4 cup plain yogurt
1 Tb. coconut oil
dash of vanilla extract
Blend all ingredients in a high speed blender and enjoy.

all recipes

All Recipes: It is really not difficult at all to maintain a healthy diet. All you will have to do is take the usual bad foods that you have been eating and substitute them with healthy foods. You will be surprised on the results of these simple changes . Whole grains: Whole grain foods are high in fiber and will help to keep you feeling full when you are on a diet.
Check out these great flag cake recipe ideas.
1. The flag cake featured on FabulousFoods.com is as delicious as it is festive and beautiful. The fruit even makes it a bit healthy.
2. For a bit more sass, consider this flag cake from AllRecipes.com that includes fresh fruit and gelatin.
3. For an ice cream flag cake, look no further than MakingLifeBetter.com.
4. For the advanced baker, PastryWiz.com has a beautiful cake idea that almost looks too good to eat. (Almost.)
5. And for a good middle ground between super simple and ones that require pastry expertise, Associated Content has a great flag cake option.

Sago with Melon and Coconut Milk

Ingredients:
4 cups water
3 tablespoon sago pearls
2 cups thin coconut milk
1/2 cup sugar
1 medium size melon
Ice cubes

Method:

Bring 4 cups of water to boil in a large pan. Add the sago and stir to keep the grains moving. Cook it for 5 minutes. Trun off the heat, cover the pan, and set aside for 10 minutes. By then, the sago should be completely translucent, indicating that it is cooked. pour the sago in a strainer and rinse. set aside. place the coconut milk and sugar in a pan. And heat till it boils. Then remove the pan from the heat and let it cool. Cut the melon into small cubes. Add ice cubes and serve immediately.

Lemon BarB.Q Roasted Chicken With Vegetables

Ingredients:

1 Chicken(full)
4 Lemon
1 teaspoon Garlic Paste
1 teaspoon Salt
1 teaspoon Black Peeper
2 teaspoon Oregano
4 tablespoon Olive Oil
500 gm Pumpkin
400 gm Potato

Preparation:

Apply lemon juice on chicken after washing it properly. Mix all seasonings ( 1/2 half in quantity lemon peal, lemon juice, salt, garlic paste, black peeper powder,oregano and 2 tablespoon olive oil) in a bowl and fill them in chicken. take an oily based roasting dish . Put in on preheated BarBQ. Now take another roasting dish, put potatoes and pumpkin on it. Spread lemon juice and olive oil on it. Now cook them on heat. Apply lemon juice and oregano with brush after every 20 mints.
Change the side of vegetables after every 5 mints. when cooked leave the chicken for 5 mints before serving.
Serve the chicken and vegetables in sepreat serving dishes. Garnish them with lemon rind.

Choclate Pudding

Ingredients:

(for cake)

2 Eggs

100 gm butter

100 gm flour

100 gm brown suger

1 teaspoon baking powder

2 tablespoon cocoa powder

(for sauce)

2 tablespoon cocoa powder

50 gm brown suger

1/3 cup milk

Prepration:

Beat well butter with suger. Keep beating it by adding eggs one by one. Now mix flour , cocoa powder and baking powder. pore it in a pre oiled pan.

for sauce, mix cocoa powder and suger in milk in a small bowl and keep beating untill it become soft. add it over the cake mixure. Now bake it for 10 minuts at midume high.

Banana Custard Pie

Ingredientds:

2 bananas (mashed)
2 teaspoons lemon juice
1/2 cup Original mixed Bisquick
1/4 cup sugar
1 tablespoon butter
1/2 teaspoon vanilla
2 eggs
2 cup milk
3/4 cup frozen whipped topping

Method:

Heat oven to 350ºF. Grease 7-inch glass pie plate. In small bowl, mix bananas and lemon juice; set aside. In medium bowl, stir remaining ingredients except whipped topping, stir until blended. Add banana mixture; stir until blended. Pour into pie plate. Bake for 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled. Spread pie with whipped topping. Drizzle with caramel topping before serving. Its ready .... simple! !!!!!! ! Try it ........

Chili Mince Triangle

Ingredients:

1 cup mince

1 tablespoon ginger garlic paste

1/2 teaspoon red chili

1/2 black pepper powder

1 teaspoon salt

4 slice bread

2 eggs

1 cup oil

1 cup bread crumbs

How to prepare?

Boil mince with garlic ginger paste and salt for 30 mints then add 2 table spoon oil, red chili and black pepper powder and again boil for 2 mints more. Cut bread slice in triangle shap after cutting its edges. and paste the ready mince on it. Dip in eggs , roll over the bread crumbs and again dip in eggs. Fry it in preheated cooking oil till it become redish. serve it with tomato ketchup.

Mutton Special with vegetables

Ingreadients:

1 kg boneless meat
2-3 green chilli
2 green onion
1 tablespoon jinger(chopped)
2 Eggs
4 tablespoon bread crums
1.1/2 teaspoon salt
1 teaspoon black pepper powder
1 cup oil

For Garnishing:

potatos, carrots, green onion, 5 peices of lemon



Method:

Chop mutton well in chopper.
Green chilli, green onion, jinger and salt chopped well then mix into mutton.
Add eggs.
Make 12 rolls normal in size.
Roll over bread crums.
Fry in preheated Oil.
serve with vegetables.

Spicy Pea Soup

Ingredients:

Peas 1 cup

Onion (chopped) 1 medium in size

Carroat ( chopped) 1 medium in size

Potattos ( chopped) 1medium in size

Black pepper 1 teaspoon

Chines salt 1 teaspoon

Carry podwer 1 teaspoon

Cream 1/2 cup

Chicken stock 2 cups (boild)

Method:

Boil all vegetables in 2 cups of water, add chines salat and boil it for 15 to 20 mints. Add chicken and bland all the vegetables and chicken. then put it on stove again , add cream and cook them for 5 mints more. serve oven heat...............really its delicious

Bermuda Chicken Rice

Ingredents:


1/2 kg Rice (boiled)
6 Eggs ( full boiled)
1/4 kg Onion ( chopped in round shap)
1/4 kg Tomato ( chopped in round shap)
1/4 kg Capsicum ( chopped in round shap)
6 peices Green chili
1/2 cup Oil
1 tablespoon Spice
1 tablespoon Jinger garlic powder
1 1/2 tablespoon Coconut powder
2 tablespoon yogurt

Lets prepair our rice:

Beat yogurt well then add brown onions in it. Fry onion, capsicum, tomatos and boiled eggs in oil. Spread salt and red chili on it. Beat yogurt well then add fried onions in it. Then fry chopped seasonings with spice and salt in preheated oil. Take a big frying pan, spread rice then yogurt then choped fried onion then vegetables then eggs then fried chicken pecies in form of layers. at top spread green chilli. and baked it only for 3 mints an preheated oven at 120 degree.

Serve it with sauces

Valentine 's cake is here for love birds

Here is a special cake for a very special day

Ingredients:

1\4 cup Butter
3\4 cup Iceing suger
1 teaspoon Orange juice
1 Basic butter cake (9 inches)
455 gm White foundant
1\4 teaspoon Green colour
1 teaspoon Red colour
1 tablespoon Water

Wana prepatre.... lets come!!!!!!!!!

for orande butter cream, beat the butter in a big seprate bowl till to be creamy on light heat. add 3\4 cup suger and beat again. Then add orange juice and beat again and again. Put half of the batter in the heart cake pan and half of the batter in the round cake pan. Bake as directed and let cool.
Prepare a platter, cookie sheet or cardboard base for the cake. It should measure about 9 by 9 inches. Cover with aluminum foil or paper doilies as desired. Place the square layer on the platter so that one corner faces down at the bottom of the platter, forming a diamond shape.
Cut the round layer in half, then place the cut side of each half of the round layer against one upper side of the square layer to form a one-layer heart.
Frost the cake, using frosting to cover the seams.Decorate the cake as desired. Consider using colored decorating sugar, candy conversation hearts, red hots or other decorating candies.