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Coconut angel food cake
Yield: 1

Cake: -d)
3/4 c Cake flour Frosting:
8 lg Egg whites 1 1/4 c Sugar
1/2 ts Salt 2 lg Egg whites
1/2 ts Cream of tartar 1 ts Orange zest, grated
1 c Superfine sugar 1/4 c Orange juice, strained
1/2 ts Vanilla 1 tb Corn syrup
1/2 ts Almond extract 1 c Coconut, shredded and toaste
1/2 c Coconut, shredded (unsweeten - (unsweetened)

Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an
electric mixer, beat the egg whites with the salt until they are frothy.
Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a
little at a time. Add the vanilla and almond extract, and beat the whites
to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time.
Sift the flour over the whites in 4 batches, folding it in gently after
each sifting. Fold in the coconut.

Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle
of a preheated 275f oven for 1 1/2 hours.

Hang the cake in the pan, upside down, on the neck of a bottle and let it
cool for 90-120 minutes or until cooled completely. Release the cake with
a sharp knife, turn it out on a rack and invert it onto a cake plate.

In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
syrup, and a pinch of salt. Set the bowl over simmering water, and cook,
whisking, until it registers 140f on a candy thermometer. Remove pan from
heat and whisk the mixture over the hot water for 3 minutes. Remove the
bowl from the water and, with an electric mixer, beat the frosting at high
speed for 7-10 minutes or until it is cool and holds stiff peaks.

Spread top and sides of the cake with the frosting and coat the outside
with the toasted coconut.

a 1977


Yield: 12 Servings

Angel food cake mix
7 oz 7-Up

Follow the directions on the package of angel food cake mix. Moisten
the egg whites with the same quantity of 7-Up as your recipe calls
for water. Do not chill the 7-Up; use it at room temperature.

You're Really Cooking with You're Cooking with 7-Up!, 1957 from
*Cakes Men Like* by Benjamin Darling


Yield: 1 Servings

See dir page

No. 1 can=10 to 12 oz No. 300 can= 14 to 16 oz No. 1 1/2 or No.
303 can=1 lb, 17oz No.2 can=1 lb, 4oz or 1 pint, 2 fluid oz No. 2
1/2 can=1 lb, 12oz to 1 lb, 14oz No. 3 can=3 lbs, 3oz or 1 qt, 14oz
No.10 can=6 lbs, 2oz or 7 lbs, 5 ounces


Yield: 4 Servings

8 oz Fresh pasta shells -- or
6 oz Dry pasta shells
1 1/4 lb Fresh spinach
1 lb Chicken breast; boned,
Skinned -- grilled, cut1"
4 md Cloves garlic-chopped fine
1 ts Olive oil -- or
-Vegetable spray
1 c Chicken broth
1/2 ts Nutmeg or mace
Salt and pepper
1/2 c Parmesan -- grated

Cook the spinach in the broth until tender. Drain and reserve broth.
Mash out excess liquid. Cook pasta. Preheat a saute pan or heavy
skillet over medium heat, add the oil or vegetable spray and saute
the garlic, stirring constantly, until it is white. Don't allow it to
brown. Add the spinach and nutmeg or mace, salt and pepper. Add the
chicken pieces to the spinach, stir and turn and add a small amount
of the reserved cooking broth. Stir and turn the spinach until it is
hot, adding broth as necessary. Remove pasta and immediately drain.
Add the shells into the spinach mixture and blend well. Serve
immediately with Parmesan.


Yield: 1 Servings

1 1/2 c Egg whites, about 12 large
1 1/4 ts Cream of tartar
1 1/2 c Sugar
1 c Cake flour, sifted
Pinch of salt
1 ts Vanilla extract
2 1/2 tb Orange rind; chopped
- (colored part only)
1 ts Freshly squeezed lemon juice

8 Ripe pears, peeled, cored,
- sliced 1/3-inch thick
1/3 c Sugar
1 1/2 tb Fresh lemon juice
2 tb Brandy
Pinch of salt

This gussied-up version of an old favorite comes from "Stars Desserts"
(Harper Collins) by Emily Luchetti.

1. Heat the oven to 350 degrees. For cake, put the egg whites in
large bowl of an electric mixer. Beat on medium speed until frothy.
Add the cream of tartar. Increase to high speed and continue to mix,
slowly pouring in the sugar. Continue whipping until the whites have
increased to several times their original size and they form soft,
droopy white peaks.

2. Remove the bowl from the machine and fold in the flour, salt,
vanilla extract, orange rind and lemon juice.

3. Gently scoop the batter into an ungreased 10-inch angel food cake
pan. Bake until top is light brown and a skewer inserted in the
middle comes out clean, about
30 minutes.

4. When the cake has finished baking, invert the pan and allow it to
cool. If your pan does not have legs to rest on when inverted, invert
the inner tube of the pan onto a bottle. When the cake is completely
cool, run a knife around the inside edge of the pan and remove from
the pan.

5. For pears, combine the pears and the remaining ingredients in a
12-inch skillet. Cook over medium-high heat until the sugar starts to
caramelize lightly and the pears are soft but still retain their
shape, 10 to 15 minutes. As they begin to color, stir the pears
gently to prevent them from burning.

6. Serve the cake with warm or room-temperature caramelized pears and
raspberry sauce, if desired.

Chicago Tribune, 6/24/93. Christie Aspegren, February
95 Recipe Club.


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