Christmas is just around the corner and what a better way to spend a cold night, but in front of a fire with friends and a large mug of hot mulled wine?I am looking for a recipe for hot mulled wine. Any good recipes?
THIS IS WAY BETTER THAN MULLED WINE!!
HOT APPLE PIE
In a wine glass...
Fill half way with hot apple cider ( warm up on stove)
Add shot of Tuaca Liquor
Add shot of Liquor 43
Top with whipped cream
Add a cinamon stick into the whipped cream
Sprinkle with a dusting of nutmeg!
AWESOME!!
Your friends will talk about it forever!!!I am looking for a recipe for hot mulled wine. Any good recipes?
this is the best try this out
3 (750 ml) bottles of your favorite red wine
juice of one orange
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 tablespoons whole cloves
1 cinnamon stick
brown sugar, to taste
100% would make this again
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In a large saucepan over very low heat, combine all of the ingredients and heat until sufficiently warm being careful not to bring to a boil. Heat for 1/2 hour to an hour, tasting occasionally until just right. Remove from heat and serve.
http://www.thewineman.com/mulled_ns.htm
http://www.wineintro.com/mulled/
http://wine.about.com/od/holidayswithwin鈥?/a>
Here is my own mulled wine receipe
1 bottle red wine or more to taste
1 bottle white wine
1 bottle sprite or 7up
Half pint (bottle) sweet cider (woodpecker or magners)
4 shots of brandy
1 cinnamon stick
1 orange sliced with a clove or 2 stuck in each slice
1 lemon sliced with cloves
Warm everything in a big pot but not the fruit, add that after its been warmed.
Yummy
no but i'll bet foodnetwork.com does.
Monday, December 28, 2009
What is a substitute for buttermilk in recipes?
I tried milk with yogurt, but it didn't seem right.What is a substitute for buttermilk in recipes?
Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:
Prep Time: 5 minutes
Ingredients:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.What is a substitute for buttermilk in recipes?
I would find a recipe for sour milk (milk with lemon juice-scalded ithink) and try that. I put buttermilk into recipes that call for regular milk and half and half into recipes that call for buttermilk. Just play around with something simple like pancakes til you find something that works for you.
When a recipe calls for buttermilk and I don't have it, I use the milk that I have on hand and add a little vinegar to it, about a teaspoonful to 1 cup of milk, let it set for about 10 minutes, it will thicken and be on the sour side. Hope that this helps. Good Luck! :)
Make buttermilk it is a very simple process.
Ingredients: milk and water
Method: Beat the milk and water together or hand blend it to the constituency needed.
My mom told me to add vinegar to whole milk, and let it sit for a moment...some old trick she knew. Says it even looks like buttermilk.
Don't use water. You have to have the acid from vinegar or lemon juice.myspace.com picture
Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:
Prep Time: 5 minutes
Ingredients:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.What is a substitute for buttermilk in recipes?
I would find a recipe for sour milk (milk with lemon juice-scalded ithink) and try that. I put buttermilk into recipes that call for regular milk and half and half into recipes that call for buttermilk. Just play around with something simple like pancakes til you find something that works for you.
When a recipe calls for buttermilk and I don't have it, I use the milk that I have on hand and add a little vinegar to it, about a teaspoonful to 1 cup of milk, let it set for about 10 minutes, it will thicken and be on the sour side. Hope that this helps. Good Luck! :)
Make buttermilk it is a very simple process.
Ingredients: milk and water
Method: Beat the milk and water together or hand blend it to the constituency needed.
My mom told me to add vinegar to whole milk, and let it sit for a moment...some old trick she knew. Says it even looks like buttermilk.
Don't use water. You have to have the acid from vinegar or lemon juice.
Does anyone have any good vegan thanksgiving recipes?
I'm a vegetarian going vegan and I want this thanksgiving to be strictly vegan. I am the only one in my family that is vegetarian so I don't have any help with my menu. I also want to introduce some of my vegan foods to them, they squirm already when I ask if they want to try anything of mine. So if anyone has any good recipes for a vegan thanksgiving please send them my way.Does anyone have any good vegan thanksgiving recipes?
good luck!!! finding a vegan turkeyDoes anyone have any good vegan thanksgiving recipes?
http://vegweb.com/index.php?board=304.0
This site has lots of vegan recipes for Thanksgiving. Enjoy!
They even have Tofu Turkeys!
good luck!!! finding a vegan turkeyDoes anyone have any good vegan thanksgiving recipes?
http://vegweb.com/index.php?board=304.0
This site has lots of vegan recipes for Thanksgiving. Enjoy!
They even have Tofu Turkeys!
What is a substitute for buttermilk in recipes?
I tried milk with yogurt, but it didn't seem right.What is a substitute for buttermilk in recipes?
Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:
Prep Time: 5 minutes
Ingredients:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.What is a substitute for buttermilk in recipes?
I would find a recipe for sour milk (milk with lemon juice-scalded ithink) and try that. I put buttermilk into recipes that call for regular milk and half and half into recipes that call for buttermilk. Just play around with something simple like pancakes til you find something that works for you.
When a recipe calls for buttermilk and I don't have it, I use the milk that I have on hand and add a little vinegar to it, about a teaspoonful to 1 cup of milk, let it set for about 10 minutes, it will thicken and be on the sour side. Hope that this helps. Good Luck! :)
Make buttermilk it is a very simple process.
Ingredients: milk and water
Method: Beat the milk and water together or hand blend it to the constituency needed.
My mom told me to add vinegar to whole milk, and let it sit for a moment...some old trick she knew. Says it even looks like buttermilk.
Don't use water. You have to have the acid from vinegar or lemon juice.
Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:
Prep Time: 5 minutes
Ingredients:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.What is a substitute for buttermilk in recipes?
I would find a recipe for sour milk (milk with lemon juice-scalded ithink) and try that. I put buttermilk into recipes that call for regular milk and half and half into recipes that call for buttermilk. Just play around with something simple like pancakes til you find something that works for you.
When a recipe calls for buttermilk and I don't have it, I use the milk that I have on hand and add a little vinegar to it, about a teaspoonful to 1 cup of milk, let it set for about 10 minutes, it will thicken and be on the sour side. Hope that this helps. Good Luck! :)
Make buttermilk it is a very simple process.
Ingredients: milk and water
Method: Beat the milk and water together or hand blend it to the constituency needed.
My mom told me to add vinegar to whole milk, and let it sit for a moment...some old trick she knew. Says it even looks like buttermilk.
Don't use water. You have to have the acid from vinegar or lemon juice.
What recipes can I use tomato paste in?
Besides spaghetti (most obvious answer).
I have leftover tomato paste and I don't want to waste it..What recipes can I use tomato paste in?
use it in lasagna,
or this is very delicious......put some finely chopped onions and minced beef and 2-3 tbsps tomato paste in a frying pan and mix well over heat till the meet changes color, add some salt and pepper and whatever seasoning u like, then add 1 cup of water and bring to boil...
meanwhile take 4-5 aubergines and peel them and lightly fry them, then pour the meet on the aubergines and put on a medium heat for 15-20 minutes.....serve, and mind your fingers!!!What recipes can I use tomato paste in?
Chili, gulosh
I use it a lot - pasta sauce,rissotto, stew, on the base of a pizza, mixed with roasted veg%26amp; couscous, in tomato soup...
Pizza base and pasta sauces.
baked potato boats
just boil potato nd cut into 2 pcs nd scoop from middle nd add ur left out dishes with paste nd bake.
meatloaf
you can freeze your leftover tomato paste to use it at a later date.
Basically what everyone else said. But don't let it go to waste in the meantime either. On a piece of wax paper, put individual tablespoons, then put it in the freezer. When the blobs are frozen, put them in a ziplock and back in the freezer. They're handy whenever you need just a tablespoon or two!
At first I saw this question and I was like duh...spaghetti...then I read the details and now I have nothing to say...sorry...I tried...
Tomato pilaf
Heat 2 tbsp oil, put in a cinamon stick and 3 cloves. 15 secs later add 1/2 a chopped onion and fry till softens and changes color a bit. Lower the heat and add 1/2 tsp of chopped garlic, and 3 tablespoons of tomato paste, plus 3 tablespoons of water so the tomato paste doesn't burn. Add 2 cups of washed drained basmati rice to the pot and stir till coated. Add 4 cups of hot water, 1 3/4 tsp of salt and bring to a boil. Let it bubble till the level of water reduces down to the level of the rice and ';craters'; (like small volcanoes) are beginning to form in the rice. Cover the pot and turn heat to lowest heat on your smaller burner. It should be cooked in about 20 minutes. Hope you enjoy it .. I love the taste and the appearance. Remember to remove the cinamon stick and cloves .. as they are awful if you bite on them. If you don't have those ingredients.. you could use just the garlic, onions and 1/2 tsp dried parsley.
oo that tomato pilaf sounds interesting. I might have to try that.
Last time I used tomato paste was making shrimp creole.
tomato soup :)
pizza or loads of pasta dishes ,mama mia!
I have leftover tomato paste and I don't want to waste it..What recipes can I use tomato paste in?
use it in lasagna,
or this is very delicious......put some finely chopped onions and minced beef and 2-3 tbsps tomato paste in a frying pan and mix well over heat till the meet changes color, add some salt and pepper and whatever seasoning u like, then add 1 cup of water and bring to boil...
meanwhile take 4-5 aubergines and peel them and lightly fry them, then pour the meet on the aubergines and put on a medium heat for 15-20 minutes.....serve, and mind your fingers!!!What recipes can I use tomato paste in?
Chili, gulosh
I use it a lot - pasta sauce,rissotto, stew, on the base of a pizza, mixed with roasted veg%26amp; couscous, in tomato soup...
Pizza base and pasta sauces.
baked potato boats
just boil potato nd cut into 2 pcs nd scoop from middle nd add ur left out dishes with paste nd bake.
meatloaf
you can freeze your leftover tomato paste to use it at a later date.
Basically what everyone else said. But don't let it go to waste in the meantime either. On a piece of wax paper, put individual tablespoons, then put it in the freezer. When the blobs are frozen, put them in a ziplock and back in the freezer. They're handy whenever you need just a tablespoon or two!
At first I saw this question and I was like duh...spaghetti...then I read the details and now I have nothing to say...sorry...I tried...
Tomato pilaf
Heat 2 tbsp oil, put in a cinamon stick and 3 cloves. 15 secs later add 1/2 a chopped onion and fry till softens and changes color a bit. Lower the heat and add 1/2 tsp of chopped garlic, and 3 tablespoons of tomato paste, plus 3 tablespoons of water so the tomato paste doesn't burn. Add 2 cups of washed drained basmati rice to the pot and stir till coated. Add 4 cups of hot water, 1 3/4 tsp of salt and bring to a boil. Let it bubble till the level of water reduces down to the level of the rice and ';craters'; (like small volcanoes) are beginning to form in the rice. Cover the pot and turn heat to lowest heat on your smaller burner. It should be cooked in about 20 minutes. Hope you enjoy it .. I love the taste and the appearance. Remember to remove the cinamon stick and cloves .. as they are awful if you bite on them. If you don't have those ingredients.. you could use just the garlic, onions and 1/2 tsp dried parsley.
oo that tomato pilaf sounds interesting. I might have to try that.
Last time I used tomato paste was making shrimp creole.
tomato soup :)
pizza or loads of pasta dishes ,mama mia!
What can you substitute celery with in recipes?
...if you dont like it?What can you substitute celery with in recipes?
You can just leave it out. I always have to leave it out when cooking for my sister. She HATES celery!!
If it's crunch (not sure of your recipe) that you are after... try water chestnuts or onion.
Maybe celery salt or seasoning salt.What can you substitute celery with in recipes?
Chopped green pepper or even chopped apples.
Anything you like! Celery is most often there for the texture, so try to find another veg that you like that keeps it's firmness when cooked. Peppers can be ok if they're not overcooked, celeriac (which is celery root but doesn't taste like celery), carrots or any other root-type veg would do well.
It depends upon why it is used ..... in a French mirepoix which is equal parts carrot-onion-celery, you can substitute green bell pepper, although it is not classic.
if it's a texture thing, you can use a pinch of celery seed to get the same savory flavor effect. if the recipe is using celery for ';crunch';, such as in chicken salad or tuna salad for instance, you can use sliced water chestnuts instead.
You can just leave it out. I always have to leave it out when cooking for my sister. She HATES celery!!
If it's crunch (not sure of your recipe) that you are after... try water chestnuts or onion.
Maybe celery salt or seasoning salt.What can you substitute celery with in recipes?
Chopped green pepper or even chopped apples.
Anything you like! Celery is most often there for the texture, so try to find another veg that you like that keeps it's firmness when cooked. Peppers can be ok if they're not overcooked, celeriac (which is celery root but doesn't taste like celery), carrots or any other root-type veg would do well.
It depends upon why it is used ..... in a French mirepoix which is equal parts carrot-onion-celery, you can substitute green bell pepper, although it is not classic.
if it's a texture thing, you can use a pinch of celery seed to get the same savory flavor effect. if the recipe is using celery for ';crunch';, such as in chicken salad or tuna salad for instance, you can use sliced water chestnuts instead.
Does anyone have any good Weight Watchers Recipes - for 1 or 2 people?
Small steak (140g uncooked), grilled.
Medium jacket potato
onions, mushrooms, and tomatoe , sauted with low fat cooking spray. 2 tbsp peas.
For dessert
1 med portion (100)g raspberries with 1x60g scoop low-fat vanilla ice cream.
Total points 8
150g lean minced beef
150g tomato-based sauce
mushrooms sliced
onion finely diced
Cook mince in the sauce, then add mushrooms and onion. Simmer until the onion softens. Serve with 75g cooked spaghetti and mixed side salad with fat free dressing.
small can (210) apricots in natural juice.
Total 8 points.
Medium loin pork chop
2 scoops of mashed potato
Green beans, carrots, and cauliflower.
Gravy made with 1 tsp gravy granules
Grill the chop then season and serve with veg, potatos and gravy
1 Medium banana
8 points.
4 tbsp oil cauliflower and broccoli florets, bean sprouts,water chestnuts, redpepper strips,mangetout,and babycorn.
finely chopped garlic and ginger to taste
Chinese five spice (optional)
Stir fry the veg, garlic, ginger and five spice (if Using) over a high heat in the oil. Season with soy sauce and serve with a medium pitta bread.
Sugar free jelly or rhubarb stewed and sweetened with artificial sweetener 1 tbsp canned spray cream.
Total 8 points.Does anyone have any good Weight Watchers Recipes - for 1 or 2 people?
Here's an online cookbook you can look at with a whole bunch of WW recipes. The cool thing about the recipes is, you can click on a button to change the serving amount if you need to and the recipe will automatically adjust the ingredient amounts for you!
http://www.recipezaar.com/cookbook.php?b鈥?/a>
Medium jacket potato
onions, mushrooms, and tomatoe , sauted with low fat cooking spray. 2 tbsp peas.
For dessert
1 med portion (100)g raspberries with 1x60g scoop low-fat vanilla ice cream.
Total points 8
150g lean minced beef
150g tomato-based sauce
mushrooms sliced
onion finely diced
Cook mince in the sauce, then add mushrooms and onion. Simmer until the onion softens. Serve with 75g cooked spaghetti and mixed side salad with fat free dressing.
small can (210) apricots in natural juice.
Total 8 points.
Medium loin pork chop
2 scoops of mashed potato
Green beans, carrots, and cauliflower.
Gravy made with 1 tsp gravy granules
Grill the chop then season and serve with veg, potatos and gravy
1 Medium banana
8 points.
4 tbsp oil cauliflower and broccoli florets, bean sprouts,water chestnuts, redpepper strips,mangetout,and babycorn.
finely chopped garlic and ginger to taste
Chinese five spice (optional)
Stir fry the veg, garlic, ginger and five spice (if Using) over a high heat in the oil. Season with soy sauce and serve with a medium pitta bread.
Sugar free jelly or rhubarb stewed and sweetened with artificial sweetener 1 tbsp canned spray cream.
Total 8 points.Does anyone have any good Weight Watchers Recipes - for 1 or 2 people?
Here's an online cookbook you can look at with a whole bunch of WW recipes. The cool thing about the recipes is, you can click on a button to change the serving amount if you need to and the recipe will automatically adjust the ingredient amounts for you!
http://www.recipezaar.com/cookbook.php?b鈥?/a>
What are some good and easy French recipes?
I'm doing a project for French class so I would like something like a dessert recipe and that's easy to make. Thank you.What are some good and easy French recipes?
Take a look here...
http://frenchfood.about.com/od/desserts/鈥?/a>myspace.com picture
Take a look here...
http://frenchfood.about.com/od/desserts/鈥?/a>
What recipes use mustard oil and or Panch Phoran?
I recently bought some mustard oil and I made some Panch Phoran, both of which are sooo tasty, but I can't seem to find very many recipes that use them, can some one recommend a cook book with some recipes that use those ingredients? I would really also like an authentic Bengali dal recipe. Actually I would take any recommendations for any type of AUTHENTIC Indian food cook books or websites, again though the key word is Authentic.What recipes use mustard oil and or Panch Phoran?
Here are some cookbook ideas:
http://www.authenticindiancooking.com/in鈥?/a>
http://www.amazon.com/Noon-Book-Authenti鈥?/a> I've heard nothing but good things about Delia Smith. Apparently, she has her own cooking show in England. Read the reviews.
http://shopping.yahoo.com/p:The%20Health鈥?/a>
If you're buying cookbooks online, go to amazon.com first. They have the best deals. Also, check your local library. I spend hours in ours looking at cookbooks.
Don't know if this site will give you what you're looking for but they do sell mustard oil so I assume there could be recipes using it. http://www.kissan.ca/Recipe_Ideas/Recipe鈥?/a>
Here are some cookbook ideas:
http://www.authenticindiancooking.com/in鈥?/a>
http://www.amazon.com/Noon-Book-Authenti鈥?/a> I've heard nothing but good things about Delia Smith. Apparently, she has her own cooking show in England. Read the reviews.
http://shopping.yahoo.com/p:The%20Health鈥?/a>
If you're buying cookbooks online, go to amazon.com first. They have the best deals. Also, check your local library. I spend hours in ours looking at cookbooks.
Don't know if this site will give you what you're looking for but they do sell mustard oil so I assume there could be recipes using it. http://www.kissan.ca/Recipe_Ideas/Recipe鈥?/a>
Simple recipes for traditional food in eastern Europe?
I'm looking for recipes suitable for children to make which originate from easter Europe such as Polish cheesecake, snacks etc. Any ideas?Simple recipes for traditional food in eastern Europe?
My favorite cookie!
Kolacky
1-8 oz pkg. cream cheese
1 c. butter
2 c. flour
1 c. confectioner's (powdered) sugar ( plus 1/2 c. to sproinkle on cookies later)
2 t. baking powder
1-12 oz. can dessert filling (apricot, raspberry, or plum-sometimes I just use preserves or jam)
Preheat oven to 350潞. In large bowl, beat cream cheese %26amp; butter until fluffy. In another bowl, mix together flour, 1 c. confectioner's sugar, %26amp; baking powder. With electric mixer on low-med. stir flour mixture into cheese mixture until dough is smooth. Shape dough into walnut-sized balls and place two inches apart on ungreased cookie sheets. Press thumb into balls to make indentations, and spoon filling into indentation. Bake until bottoms are slightly browned, about 12-15 minutes. (They will not brown on top, and they'll stay soft until they cool, so watch closely so the bottoms don't burn!) When cool, dust cookies with confectioner's sugar.)
My dad says they're better than his Czech grandma's were, and my husband, who is from Poland, says they're better than HIS grandma's! And they are so easy!Simple recipes for traditional food in eastern Europe?
Cabbage rolls. Perogies.
Hungarian Chicken %26amp; Noodles:
http://www.recipe4living.com/Recipe/4110鈥?/a>
**************************************鈥?br>
Armenian Sweet Rolls:
http://www.recipe4living.com/Recipe/5508鈥?/a>
**************************************鈥?br>
MATZO BREI
http://www.gelsons.com/recipes/matzobrei鈥?/a>
**************************************鈥?br>
PASHKA
http://allrecipes.com/Recipe/Pashka/Deta鈥?/a>
**************************************鈥?br>
Blintzes
http://allrecipes.com/Recipe/Blenty-of-B鈥?/a>
**************************************鈥?br>
Russian Blinis:
http://allrecipes.com/Recipe/Russian-Pan鈥?/a>
**************************************鈥?br>
Ice Cream Kolacky
http://allrecipes.com/Recipe/Ice-Cream-K鈥?/a>
Cherry Kuchen
Dough Ingredients
2 beaten eggs
3/4 cup water (105-115 degrees)
1 (1/4 ounce) package dry yeast
4 cups sifted all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1/2 cup butter
1 1/2 teaspoons cardamom powder
Topping Ingredients
1 (14 1/2 ounce) can pitted tart cherries (or other any other fruit)
1/4 cup butter
1 1/2 cups flour
1/2 cup sugar (or splenda sweetener
Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
Roll out dough into 2 9x9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
Bake at 400 degrees for 20-25 minutes until topping begins to golden.
My favorite cookie!
Kolacky
1-8 oz pkg. cream cheese
1 c. butter
2 c. flour
1 c. confectioner's (powdered) sugar ( plus 1/2 c. to sproinkle on cookies later)
2 t. baking powder
1-12 oz. can dessert filling (apricot, raspberry, or plum-sometimes I just use preserves or jam)
Preheat oven to 350潞. In large bowl, beat cream cheese %26amp; butter until fluffy. In another bowl, mix together flour, 1 c. confectioner's sugar, %26amp; baking powder. With electric mixer on low-med. stir flour mixture into cheese mixture until dough is smooth. Shape dough into walnut-sized balls and place two inches apart on ungreased cookie sheets. Press thumb into balls to make indentations, and spoon filling into indentation. Bake until bottoms are slightly browned, about 12-15 minutes. (They will not brown on top, and they'll stay soft until they cool, so watch closely so the bottoms don't burn!) When cool, dust cookies with confectioner's sugar.)
My dad says they're better than his Czech grandma's were, and my husband, who is from Poland, says they're better than HIS grandma's! And they are so easy!Simple recipes for traditional food in eastern Europe?
Cabbage rolls. Perogies.
Hungarian Chicken %26amp; Noodles:
http://www.recipe4living.com/Recipe/4110鈥?/a>
**************************************鈥?br>
Armenian Sweet Rolls:
http://www.recipe4living.com/Recipe/5508鈥?/a>
**************************************鈥?br>
MATZO BREI
http://www.gelsons.com/recipes/matzobrei鈥?/a>
**************************************鈥?br>
PASHKA
http://allrecipes.com/Recipe/Pashka/Deta鈥?/a>
**************************************鈥?br>
Blintzes
http://allrecipes.com/Recipe/Blenty-of-B鈥?/a>
**************************************鈥?br>
Russian Blinis:
http://allrecipes.com/Recipe/Russian-Pan鈥?/a>
**************************************鈥?br>
Ice Cream Kolacky
http://allrecipes.com/Recipe/Ice-Cream-K鈥?/a>
Cherry Kuchen
Dough Ingredients
2 beaten eggs
3/4 cup water (105-115 degrees)
1 (1/4 ounce) package dry yeast
4 cups sifted all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1/2 cup butter
1 1/2 teaspoons cardamom powder
Topping Ingredients
1 (14 1/2 ounce) can pitted tart cherries (or other any other fruit)
1/4 cup butter
1 1/2 cups flour
1/2 cup sugar (or splenda sweetener
Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
Roll out dough into 2 9x9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
Bake at 400 degrees for 20-25 minutes until topping begins to golden.
Salt free and sugar free tomato soup recipes?
I am trying this diet and i am in need of a recipe that doesnt add any salt or sugar to the recipe but tastes good?Salt free and sugar free tomato soup recipes?
Chop a carrot, an onion, and about 4 tomatoes. In a saucepan, put about 1 tbsp of olive oil, a little garlic and saute for a few seconds, add your chopped vegetables, stir for about a minute and add a no-salt chicken broth. Add herbs to your liking (oregano, thyme...) and boil over low heat until vegetables are cooked. Remove from heat and puree in a blender. Maybe add a little milk or cream for body. The more aromatics you put in, the more flavor and less salt needed. Be careful to remove Bay Leaves from soup mix prior to puree-ing.
Chop a carrot, an onion, and about 4 tomatoes. In a saucepan, put about 1 tbsp of olive oil, a little garlic and saute for a few seconds, add your chopped vegetables, stir for about a minute and add a no-salt chicken broth. Add herbs to your liking (oregano, thyme...) and boil over low heat until vegetables are cooked. Remove from heat and puree in a blender. Maybe add a little milk or cream for body. The more aromatics you put in, the more flavor and less salt needed. Be careful to remove Bay Leaves from soup mix prior to puree-ing.
Why are people so ready to share recipes?
... and not share an email etc for a response. Are they that arrogant to think they'll be inundated with junk?Why are people so ready to share recipes?
It's not arrogant to think you will be inundated with junk, when it's a fact. Give out your email address you'll be overrun with junk mail. People share recipes because it's a nice thing to do. What's your problem anyway?Why are people so ready to share recipes?
It is safer that way. I love sharing and receiving recipes but do not want to enter in to correspondence with some people I do not know who will pester and pester. I have had this experience in the past. I have helped people but then they have become obsessed. I have had so many marriage proposals (from both genders!!!) I do not need that.
Just be thankful that they are kind enough to take the time and share a recipe with you. It's not arrogance, it's intelligence not to post your email for thousands too see. To not expect to hear from someone that you may have offended in a previous post or to get inundated with emails, let alone junk. If you want to post yours, that's your choice.
It's a Karma thing -- if you share your recipes, then when you need a recipe, it will be floating out there, ready for you to grab it.
Yeah, I wouldn't share my e-mail with a stranger -- I'm already inundated with junk, so I don't exactly need any more. And you know, you can say ';thanks'; when you choose a best answer, so what else do you need? Oh -- more specific cooking instructions, maybe? I can see that.
I guess if you need more info on a recipe, you'll just have to ask another Yahoo! Answers question.
some people would rather not receive response but are willing to give out information...it's simple...some are just not wanting the interaction...nothing wrong with that...maybe they had a bad experience like the troll who continued to fill my email...
It's not arrogant to think you will be inundated with junk, when it's a fact. Give out your email address you'll be overrun with junk mail. People share recipes because it's a nice thing to do. What's your problem anyway?Why are people so ready to share recipes?
It is safer that way. I love sharing and receiving recipes but do not want to enter in to correspondence with some people I do not know who will pester and pester. I have had this experience in the past. I have helped people but then they have become obsessed. I have had so many marriage proposals (from both genders!!!) I do not need that.
Just be thankful that they are kind enough to take the time and share a recipe with you. It's not arrogance, it's intelligence not to post your email for thousands too see. To not expect to hear from someone that you may have offended in a previous post or to get inundated with emails, let alone junk. If you want to post yours, that's your choice.
It's a Karma thing -- if you share your recipes, then when you need a recipe, it will be floating out there, ready for you to grab it.
Yeah, I wouldn't share my e-mail with a stranger -- I'm already inundated with junk, so I don't exactly need any more. And you know, you can say ';thanks'; when you choose a best answer, so what else do you need? Oh -- more specific cooking instructions, maybe? I can see that.
I guess if you need more info on a recipe, you'll just have to ask another Yahoo! Answers question.
some people would rather not receive response but are willing to give out information...it's simple...some are just not wanting the interaction...nothing wrong with that...maybe they had a bad experience like the troll who continued to fill my email...
What are some easy yummy healthy food recipes for preteens/teens?
cook 2 frozen waffles spread peanut butter and banna or thin apple slices on one and top it off with the other waffle.What are some easy yummy healthy food recipes for preteens/teens?
I'm a teacher of teens. I find we can get them to eat almost any raw vegetable as long as we offer Ranch dip with it. I use the low fat kind and they don't know the difference. They also like celery stuffed with peanut butter or cream cheese.What are some easy yummy healthy food recipes for preteens/teens?
peanut butter and banana sandwich
veggie burgers in pitta bread with lettuce and tomato
tomato and basil salad with dressing
broccoli and cheese chicken nuggets
i always make this :) .
bananas with dream whip for a topping -one of my favourites.
Sweet potatoe and Salad.
Vegetable soup.
Avocado Salad.
Houmous and Pita Bread with lettuce.
I'm a teacher of teens. I find we can get them to eat almost any raw vegetable as long as we offer Ranch dip with it. I use the low fat kind and they don't know the difference. They also like celery stuffed with peanut butter or cream cheese.What are some easy yummy healthy food recipes for preteens/teens?
peanut butter and banana sandwich
veggie burgers in pitta bread with lettuce and tomato
tomato and basil salad with dressing
broccoli and cheese chicken nuggets
i always make this :) .
bananas with dream whip for a topping -one of my favourites.
Sweet potatoe and Salad.
Vegetable soup.
Avocado Salad.
Houmous and Pita Bread with lettuce.
How important is it to you to have photos with recipes on web-sites?
Hello,
Do you prefer photos with recipes on food web-sites or doesn't it matter? Myself, I prefer photos along with them.
Thank you,
Genesee from
http://www.the-chocolate-spot.comHow important is it to you to have photos with recipes on web-sites?
I don't really care if the recipe comes with a photo, however when I am thumbing through a book looking for insperation, a good photo just might sway me...
Cheers
BHow important is it to you to have photos with recipes on web-sites?
I think for the beginning cook it's essential to have a picture to give an idea what you're trying to achieve. Personally, I spend too much time in the kitchen so I'm indifferent about pictures. I can tell by reading a recipe what I want it to look like. More often than not I only use recipes for inspiration and then do my own thing with them anyway.
Very important. I need a visual of what something looks like. I put together a newsletter every month for my company and include recipes. I won't put one in if it doesn't have a picture.
i like to have a photo with it, so i can see what it is supposed to look like.
Definately need photos or I dont cook the recipes - just my preference!
I think there should be photos so people can see what it's going to look like.
i like to have pictures....so i know what the end result should look like :)
Personally, I think it is a tremendous benefit to the readers of our pages to have images of our foods available on our web pages of recipes. I also know what an amazing thing that is to accomplish. I have well over 400 recipes on site now and more to come. To have the ability to prepare each of those dishes and to photograph them would be both enormously expensive and very time consuming. When your site is content driven, as ours is, it is also extremely important to get the search engines to recognize your site with keyword driven content that exhibits really good technical writing too. Remember that we need to write for both the human reader and the spyders that are crawling through the web looking for those amazingly specific keywords that people are looking for!
At http://www.your-vegetarian-kitchen.com/h… we made a conscious decision to get the pertinent information and our recipes written and posted. It was not long before that the stats told us where to concentrate our attention -- which is in eggless desserts! That information directed my work for many months and I have yet to get back to other areas that I personally want to focus on -- like veggies galore themselves, grain dishes, beans and legumes -- this project is huge and requires a lot of patience with myself! I am trying to compress a lifetime of culinary experience onto these pages in very little time! I think you will find that to be part of the dance as well. Patience and taking one step at a time: ';Inch by inch, row by row, that's the way websites grow!'; are key to success.
Only now, after a year of having our work seen in more than 80 countries and having been picked up by a German Search Engine in addition to Google, Ask, MSLive, Yahoo etc., only now that we have been able to develop a following of wonderful world-wide vegetarian/vegan support are we able to focus on beginning to get the recipes each on its own page and to begin to add photos as they become available.
You have entered into the tremendously exciting world of infopreneur-ship and e-commerce. There is a huge amount to learn and many, many hundreds of hours of wonderfully exciting work ahead of you, and all the conversation about it in the world isn't going to do it for you. You just need to write; and to write; and to write! Sure find images along the way but do not let that stop the writing. Just remember that the content is what counts. Beautiful, mouth watering images and all the bells and whistles in the world cannot do what good information can do for your readers -- and for the Search Engines also.
Good luck. And don't forget to have fun along the way. The amount of work to be done can definitely seem daunting at times.myspace.com picture
Do you prefer photos with recipes on food web-sites or doesn't it matter? Myself, I prefer photos along with them.
Thank you,
Genesee from
http://www.the-chocolate-spot.comHow important is it to you to have photos with recipes on web-sites?
I don't really care if the recipe comes with a photo, however when I am thumbing through a book looking for insperation, a good photo just might sway me...
Cheers
BHow important is it to you to have photos with recipes on web-sites?
I think for the beginning cook it's essential to have a picture to give an idea what you're trying to achieve. Personally, I spend too much time in the kitchen so I'm indifferent about pictures. I can tell by reading a recipe what I want it to look like. More often than not I only use recipes for inspiration and then do my own thing with them anyway.
Very important. I need a visual of what something looks like. I put together a newsletter every month for my company and include recipes. I won't put one in if it doesn't have a picture.
i like to have a photo with it, so i can see what it is supposed to look like.
Definately need photos or I dont cook the recipes - just my preference!
I think there should be photos so people can see what it's going to look like.
i like to have pictures....so i know what the end result should look like :)
Personally, I think it is a tremendous benefit to the readers of our pages to have images of our foods available on our web pages of recipes. I also know what an amazing thing that is to accomplish. I have well over 400 recipes on site now and more to come. To have the ability to prepare each of those dishes and to photograph them would be both enormously expensive and very time consuming. When your site is content driven, as ours is, it is also extremely important to get the search engines to recognize your site with keyword driven content that exhibits really good technical writing too. Remember that we need to write for both the human reader and the spyders that are crawling through the web looking for those amazingly specific keywords that people are looking for!
At http://www.your-vegetarian-kitchen.com/h… we made a conscious decision to get the pertinent information and our recipes written and posted. It was not long before that the stats told us where to concentrate our attention -- which is in eggless desserts! That information directed my work for many months and I have yet to get back to other areas that I personally want to focus on -- like veggies galore themselves, grain dishes, beans and legumes -- this project is huge and requires a lot of patience with myself! I am trying to compress a lifetime of culinary experience onto these pages in very little time! I think you will find that to be part of the dance as well. Patience and taking one step at a time: ';Inch by inch, row by row, that's the way websites grow!'; are key to success.
Only now, after a year of having our work seen in more than 80 countries and having been picked up by a German Search Engine in addition to Google, Ask, MSLive, Yahoo etc., only now that we have been able to develop a following of wonderful world-wide vegetarian/vegan support are we able to focus on beginning to get the recipes each on its own page and to begin to add photos as they become available.
You have entered into the tremendously exciting world of infopreneur-ship and e-commerce. There is a huge amount to learn and many, many hundreds of hours of wonderfully exciting work ahead of you, and all the conversation about it in the world isn't going to do it for you. You just need to write; and to write; and to write! Sure find images along the way but do not let that stop the writing. Just remember that the content is what counts. Beautiful, mouth watering images and all the bells and whistles in the world cannot do what good information can do for your readers -- and for the Search Engines also.
Good luck. And don't forget to have fun along the way. The amount of work to be done can definitely seem daunting at times.
Has anyone actually tried to cook one of Heston Blumenthal recipes?
I laughed last night when he said he tries to keep them basic for everyday home cooks!Has anyone actually tried to cook one of Heston Blumenthal recipes?
Like zakiit I did his spag bol. Took a whole day and although a bit of an undertaking, it was, in its own way, quite therapeutic. Result was great and all the effort was worthwhile as there was enough for 4 meals for my wife and I.
I would love to do his steak but there is no way I would be allowed to leave the oven on when I was in bed LOLHas anyone actually tried to cook one of Heston Blumenthal recipes?
Dry ice and liquid nitrogen
they don't even sell those at waitrose!!!
I do think the guy is a genius and the desserts that he made for the Roald Dahl anniversary were fantastic
LOL, I'd be starving by the time it was ready!!
Yes, I did his bolognese. V nice, but living 5 floors up I cannot do his more flammable experiments! It does all seem to be a bit of a faff!
Fantastic question, so that's, what, 8 of us so far who haven't..... did you see the black forest gateau??? You needed to be a serious rocket scientist xx
He's Blumen good !!!!
But too complicated for me.
I know, I worked as a chef for 10 years, and I found it daunting........whats wrong with flour based sauces anyway????
It is easier to make a roux than to use eggs as a thickening agent.
Someone should send him into a normal house, and see if he can find the liquid nitrogen case
I think this man has some real issues that I don't dare to soil your lady like ears with!!!!! x
Me too! It looked delicious, but you'd need a week off work just to assemble the ingredients. As for his sand and sea topping!
never tried to cook any of his stuff, i love him though and I'm saving up to go to the Fat Duck in Bray...however i wouldn't say his creations were really for the majority of us home cooks no...maybe the recipes in his books are simpler and use more common techniques..but then again !
Like zakiit I did his spag bol. Took a whole day and although a bit of an undertaking, it was, in its own way, quite therapeutic. Result was great and all the effort was worthwhile as there was enough for 4 meals for my wife and I.
I would love to do his steak but there is no way I would be allowed to leave the oven on when I was in bed LOLHas anyone actually tried to cook one of Heston Blumenthal recipes?
Dry ice and liquid nitrogen
they don't even sell those at waitrose!!!
I do think the guy is a genius and the desserts that he made for the Roald Dahl anniversary were fantastic
LOL, I'd be starving by the time it was ready!!
Yes, I did his bolognese. V nice, but living 5 floors up I cannot do his more flammable experiments! It does all seem to be a bit of a faff!
Fantastic question, so that's, what, 8 of us so far who haven't..... did you see the black forest gateau??? You needed to be a serious rocket scientist xx
He's Blumen good !!!!
But too complicated for me.
I know, I worked as a chef for 10 years, and I found it daunting........whats wrong with flour based sauces anyway????
It is easier to make a roux than to use eggs as a thickening agent.
Someone should send him into a normal house, and see if he can find the liquid nitrogen case
I think this man has some real issues that I don't dare to soil your lady like ears with!!!!! x
Me too! It looked delicious, but you'd need a week off work just to assemble the ingredients. As for his sand and sea topping!
never tried to cook any of his stuff, i love him though and I'm saving up to go to the Fat Duck in Bray...however i wouldn't say his creations were really for the majority of us home cooks no...maybe the recipes in his books are simpler and use more common techniques..but then again !
I need dog treat recipes that you've had good luck with?
I'd like some dog or puppy treat recipes that you've actually made and know your dog likes. I've found several recipes on the internet but I'm not sure if my dog would actually eat any of them, so I'd like some that are tried and true. I have an adult Lab mix and a 4 month old Husky if that matters. I'd like some simple milk bone recipes as well as complex ';cupcake'; ones.I need dog treat recipes that you've had good luck with?
i make this one all the time for my dogs and they just love it! you cut into shapes so it can be a milk bone shape.
2 cups of Wheat Flour
1 cup of Oats( like quaker oat meal oats)
1/3 cup of Peanut butter
1 1/4 cup of hot water
Pre-Heat oven to 350
1. Mix Dry ingredients together.
2.Mix the Peanut Butter and the hot water, then mix in the dry ingredients.*you may need to add more water if the dough is too sticky*
3. Knead the dough well.
4. Roll out the dough in 1/4'' thickness and cut into shapes.
5. Bake on a lightly greased cookie sheet for 40 min, let cool.
and the icing my dogs love that i like to put on top because i think it looks better
1. one egg( yolk and white separated)
2. 1/4 tsp of water
food coloring( human food coloring works just fine no worries!)
1. Separate the egg yolk from the white
2. Pour the yolk into a bowl and add water
3.Whisk together until thoroughly combined.
4. Add desired amount of food coloring whisk until color is completely mixed in
5. Paint onto treat let dry and watch your puppy enjoy!I need dog treat recipes that you've had good luck with?
I keep things pretty simple.
Boneless chicken breast-Bake until done, let cool, cut up into bite sized chunks.
Beef, Pork, Chicken or Turkey Liver- Baked at 350 until slightly dry but still chewy and then cut up into bite sized chunks. I will also dehydrate the livers.
Hot dogs-Just cut up plain, or microwaved for a few seconds. Sometimes I'll very lightly sprinkle them with garlic before putting them in the microwave.
String cheese- Just break bits off as needed.
Sometimes I'll put the liver on a baking rack with hot dogs and kibble underneath. The liver juices drip down onto the hot dogs and kibble making them even more valuable to the dog.
Dogs love these treats, they are easy to make, and more affordable than store bought treats full of who knows what.
FRENCH FRIES!. You can cut up potatoes and fry ( preferably bake ) them. They're very nutritious and the two of you can enjoy them at once.
just give it some small bones and it will be fine i guess thats what my grandma does and it works you should try it!
i make this one all the time for my dogs and they just love it! you cut into shapes so it can be a milk bone shape.
2 cups of Wheat Flour
1 cup of Oats( like quaker oat meal oats)
1/3 cup of Peanut butter
1 1/4 cup of hot water
Pre-Heat oven to 350
1. Mix Dry ingredients together.
2.Mix the Peanut Butter and the hot water, then mix in the dry ingredients.*you may need to add more water if the dough is too sticky*
3. Knead the dough well.
4. Roll out the dough in 1/4'' thickness and cut into shapes.
5. Bake on a lightly greased cookie sheet for 40 min, let cool.
and the icing my dogs love that i like to put on top because i think it looks better
1. one egg( yolk and white separated)
2. 1/4 tsp of water
food coloring( human food coloring works just fine no worries!)
1. Separate the egg yolk from the white
2. Pour the yolk into a bowl and add water
3.Whisk together until thoroughly combined.
4. Add desired amount of food coloring whisk until color is completely mixed in
5. Paint onto treat let dry and watch your puppy enjoy!I need dog treat recipes that you've had good luck with?
I keep things pretty simple.
Boneless chicken breast-Bake until done, let cool, cut up into bite sized chunks.
Beef, Pork, Chicken or Turkey Liver- Baked at 350 until slightly dry but still chewy and then cut up into bite sized chunks. I will also dehydrate the livers.
Hot dogs-Just cut up plain, or microwaved for a few seconds. Sometimes I'll very lightly sprinkle them with garlic before putting them in the microwave.
String cheese- Just break bits off as needed.
Sometimes I'll put the liver on a baking rack with hot dogs and kibble underneath. The liver juices drip down onto the hot dogs and kibble making them even more valuable to the dog.
Dogs love these treats, they are easy to make, and more affordable than store bought treats full of who knows what.
FRENCH FRIES!. You can cut up potatoes and fry ( preferably bake ) them. They're very nutritious and the two of you can enjoy them at once.
just give it some small bones and it will be fine i guess thats what my grandma does and it works you should try it!
Any good pork-chop recipes for someone who doesn't like pork-chops?
I do not really like the tast of pork chops. My husband does, so I buy them anyway. Any good recipes to hide the taste?Any good pork-chop recipes for someone who doesn't like pork-chops?
1/4 cup ketchup
1/4 cup chili sauce
1/4 cup brown sugar
1 tbs lemon juice.
Mix together, pour over thick pork chops that you put in a baking pan in a single layer. Cover with foil. Cook at 350 for 1 1/2 hre....They will taste BBQ and will melt in your mouth.Any good pork-chop recipes for someone who doesn't like pork-chops?
Here's a few:
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Lemon-Honey Pork Chops
A citrus twist of lemon and quick microwave cooking make this a honey of a pork chop recipe.
Prep Time:10 min
Start to Finish:30 min
Makes:Makes 2 servings
2pork loin chops, 1/2 inch thick (1/2 pound)
1/4teaspoon salt
1/8teaspoon pepper
2tablespoons water
2tablespoons honey
1/4teaspoon grated lemon peel
1tablespoon lemon juice
1/2teaspoon parsley flakes
1small garlic clove, finely chopped
1teaspoon cornstarch
1tablespoon cold water
2thin slices lemon
1.Arrange pork chops, narrow ends toward center, in square microwavable dish, 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork.
2.Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates.
3.3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.\
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Cheesy Vegetable-Stuffed Pork Chops
Simple veggies--celery, onion, carrot and bell pepper--add lots of flavor to this easy baked pork dish.
Prep Time:35 min
Start to Finish:1 hr 35 min
Makes:Makes 6 servings
2tablespoons butter or margarine
1medium celery stalk, chopped (1/2 cup)
1medium onion, chopped (1/2 cup)
1small carrot, shredded (1/2 cup)
1small green bell pepper, chopped (1/2 cup)
1cup shredded sharp Cheddar cheese (4 ounces)
1 1/2teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4teaspoon salt
1/8teaspoon pepper
6pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2tablespoons vegetable oil
1/2teaspoon salt
1/4teaspoon pepper
1.Heat oven to 350掳F.
2.Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3.Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
4.Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
5.Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Grilled Southwestern Pork Chops
Yippee-ay-oh-so-good! Chili powder, cumin, red pepper and garlic rub these flavorful chops just the right way.
Prep Time:5 min
Start to Finish:45 min
Makes:Makes 8 servings
1tablespoon chili powder
1tablespoon vegetable oil
1teaspoon ground cumin
1/4teaspoon salt
1/4teaspoon ground red pepper (cayenne)
1large garlic clove, finely chopped
8pork loin or rib chops, 1/2 inch thick (2 1/2 pounds)
1.Mix all ingredients except pork.
2.Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.
3.Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Parmesan Breaded Pork Chops
Filled with the familiar flavors of veal Parmesan, yet refreshingly different.
Prep Time:5 min
Start to Finish:20 min
Makes:Makes 4 servings
1/3cup Progresso庐 Italian-style dry bread crumbs
2tablespoons grated Parmesan cheese
4pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1egg, beaten
1can (14 1/2 oz) chunky tomatoes with olive oil, garlic and spices, undrained
1can (8 oz) tomato sauce
1small green bell pepper, chopped (1/2 cup)
1.Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2.Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3.Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Slow Cooker Pizza Pork Chops
Pork chops and pasta sauce partner for a taste-tempting dinner reminiscent of pizza.
Prep Time:10 min
Start to Finish:4 hr 10 min
Makes:6 servings
6pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2teaspoon salt
1/4teaspoon pepper
1tablespoon vegetable oil
1medium onion, chopped (1/2 cup)
2cups tomato pasta sauce
4cups cooked orzo
1cup shredded mozzarella cheese (4 oz)
1.Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
2.Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
3.Cover; cook on Low heat setting 4 to 6 hours.
4.Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
I hope I helped! These recipes take some time, but you can try them out! Good luck!!!
make chicken and tell your husband that it's pork chops
Fix him pork chops the way he likes them and you eat steak, chicken or whatever!! Or go out to eat and he can order pork chops and you can order what ever!
No one say the whole table has to eat the same thing!!
Heres a website too!
http://allrecipes.com/Recipes/Meat-and-P鈥?/a>
Make sure you DO NOT overcook pork chops. I hated them for a long time until I had them made correctly. Check out the website below for pork tips.
Reduce the recipe to your needs.
8 Farmer John庐 Boneless Pork Chops 1 inch thick
2/3 cup Lemon Juice
1/2 cup Olive Oil
1 jar (4 1/2 oz.) Garlic
2 Tbs. dried Tarragon Crushed
Paprika
Recipe Instructions:
1: For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon.
2: Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade.
3: Place chops on rack in broiler pan so the chops are 4 to 5 inches from heat. Sprinkle the chops with a little paprika. Broil for 5 to 6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5 to 6 minutes more or until chops are just done.
I'm not a big fan of them myself, so I usually wont eat them or if I have to I use either Shake N' Bake for Pork chops, or get two bowls handy. One I put fine breadcrumbs into or you can use the shake n' bake. The other bowl I put hot sauce in. I coat them in the hot sauce and then into the shake n bake or breadcrumbs. This not only spices them up but it's not so 'porky'. This also works great for chicken. If you cant take too much spice, instead of just coating them in a bowl of hot sauce. Mix some beaten eggs into a bowl and add a tablespoon or so of the hot sauce to the mix and go from there.
dip porkchops in flower salt and pepper on there then brown on both sides in margarine let it the margarine get brown on the bottom you might more margarine in there
then open a small can of sauerkraut put it in the pan with the chops stir it so the kraut get brown too add half can water let it cook half hour serve with mashed potatoes
1/4 cup ketchup
1/4 cup chili sauce
1/4 cup brown sugar
1 tbs lemon juice.
Mix together, pour over thick pork chops that you put in a baking pan in a single layer. Cover with foil. Cook at 350 for 1 1/2 hre....They will taste BBQ and will melt in your mouth.Any good pork-chop recipes for someone who doesn't like pork-chops?
Here's a few:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Lemon-Honey Pork Chops
A citrus twist of lemon and quick microwave cooking make this a honey of a pork chop recipe.
Prep Time:10 min
Start to Finish:30 min
Makes:Makes 2 servings
2pork loin chops, 1/2 inch thick (1/2 pound)
1/4teaspoon salt
1/8teaspoon pepper
2tablespoons water
2tablespoons honey
1/4teaspoon grated lemon peel
1tablespoon lemon juice
1/2teaspoon parsley flakes
1small garlic clove, finely chopped
1teaspoon cornstarch
1tablespoon cold water
2thin slices lemon
1.Arrange pork chops, narrow ends toward center, in square microwavable dish, 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork.
2.Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates.
3.3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.\
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Cheesy Vegetable-Stuffed Pork Chops
Simple veggies--celery, onion, carrot and bell pepper--add lots of flavor to this easy baked pork dish.
Prep Time:35 min
Start to Finish:1 hr 35 min
Makes:Makes 6 servings
2tablespoons butter or margarine
1medium celery stalk, chopped (1/2 cup)
1medium onion, chopped (1/2 cup)
1small carrot, shredded (1/2 cup)
1small green bell pepper, chopped (1/2 cup)
1cup shredded sharp Cheddar cheese (4 ounces)
1 1/2teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4teaspoon salt
1/8teaspoon pepper
6pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2tablespoons vegetable oil
1/2teaspoon salt
1/4teaspoon pepper
1.Heat oven to 350掳F.
2.Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3.Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
4.Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
5.Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.
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Grilled Southwestern Pork Chops
Yippee-ay-oh-so-good! Chili powder, cumin, red pepper and garlic rub these flavorful chops just the right way.
Prep Time:5 min
Start to Finish:45 min
Makes:Makes 8 servings
1tablespoon chili powder
1tablespoon vegetable oil
1teaspoon ground cumin
1/4teaspoon salt
1/4teaspoon ground red pepper (cayenne)
1large garlic clove, finely chopped
8pork loin or rib chops, 1/2 inch thick (2 1/2 pounds)
1.Mix all ingredients except pork.
2.Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.
3.Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.
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Parmesan Breaded Pork Chops
Filled with the familiar flavors of veal Parmesan, yet refreshingly different.
Prep Time:5 min
Start to Finish:20 min
Makes:Makes 4 servings
1/3cup Progresso庐 Italian-style dry bread crumbs
2tablespoons grated Parmesan cheese
4pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1egg, beaten
1can (14 1/2 oz) chunky tomatoes with olive oil, garlic and spices, undrained
1can (8 oz) tomato sauce
1small green bell pepper, chopped (1/2 cup)
1.Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2.Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3.Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.
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Slow Cooker Pizza Pork Chops
Pork chops and pasta sauce partner for a taste-tempting dinner reminiscent of pizza.
Prep Time:10 min
Start to Finish:4 hr 10 min
Makes:6 servings
6pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2teaspoon salt
1/4teaspoon pepper
1tablespoon vegetable oil
1medium onion, chopped (1/2 cup)
2cups tomato pasta sauce
4cups cooked orzo
1cup shredded mozzarella cheese (4 oz)
1.Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
2.Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
3.Cover; cook on Low heat setting 4 to 6 hours.
4.Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.
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I hope I helped! These recipes take some time, but you can try them out! Good luck!!!
make chicken and tell your husband that it's pork chops
Fix him pork chops the way he likes them and you eat steak, chicken or whatever!! Or go out to eat and he can order pork chops and you can order what ever!
No one say the whole table has to eat the same thing!!
Heres a website too!
http://allrecipes.com/Recipes/Meat-and-P鈥?/a>
Make sure you DO NOT overcook pork chops. I hated them for a long time until I had them made correctly. Check out the website below for pork tips.
Reduce the recipe to your needs.
8 Farmer John庐 Boneless Pork Chops 1 inch thick
2/3 cup Lemon Juice
1/2 cup Olive Oil
1 jar (4 1/2 oz.) Garlic
2 Tbs. dried Tarragon Crushed
Paprika
Recipe Instructions:
1: For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon.
2: Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade.
3: Place chops on rack in broiler pan so the chops are 4 to 5 inches from heat. Sprinkle the chops with a little paprika. Broil for 5 to 6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5 to 6 minutes more or until chops are just done.
I'm not a big fan of them myself, so I usually wont eat them or if I have to I use either Shake N' Bake for Pork chops, or get two bowls handy. One I put fine breadcrumbs into or you can use the shake n' bake. The other bowl I put hot sauce in. I coat them in the hot sauce and then into the shake n bake or breadcrumbs. This not only spices them up but it's not so 'porky'. This also works great for chicken. If you cant take too much spice, instead of just coating them in a bowl of hot sauce. Mix some beaten eggs into a bowl and add a tablespoon or so of the hot sauce to the mix and go from there.
dip porkchops in flower salt and pepper on there then brown on both sides in margarine let it the margarine get brown on the bottom you might more margarine in there
then open a small can of sauerkraut put it in the pan with the chops stir it so the kraut get brown too add half can water let it cook half hour serve with mashed potatoes
Got any good smoothie recipes?
Non dairy, not containing berries (strawberries are fine if needed, others aren't available at all in my area), and preferably 200 calories or less?
I appologise for being so picky...Got any good smoothie recipes?
put into the blender in this order
1/3 cup of water
Ice (2 handfuls)
Blackberries (a few handfuls)
you gotta have blackberries (get some frozen ones from the grocery store freezer section)
Lime juice (squeeze about 4 limes into the mix)
rainbow sherbert (five or six heaping spoonfuls)Got any good smoothie recipes?
The Orange Creamsicle - Vegan / Non-Dairy Smoothie
Recipe #2044953 ratings
This yummy smoothie brings me back to the summer days of my childhood, eating creamsicle pops by the side of the local swimming pool. Add ice if you want to make it a thicker, icier drink - Otherwise it is a thinner, more juice-like beverage. This is such a tasty treat. Gluten-free, pareve, vegan, dairy-free.
1 cup orange juice, not from concentrate
1 cup rice milk, fortified (plain or vanilla)
1 banana
1/2 teaspoon vanilla
Optional
ice
Combine ingredients in blender.
Blend until smooth and frothy.
Serve immediately.
ice
strawberries
kiwi
pineapples
honey
put it in the blender , pour and enjoy
My favorite:
Chocolate Peanut Butter Banana Shake
1 chopped, frozen banana
1 cup vanilla soy milk
1 tablespoon cocoa powder
1 or 2 teaspoons unflavored psyllium fiber (I use Metamucil)
1 teaspoon peanut butter
I have this for breakfast at least 4 times a week. Delicious, and the fiber keeps me feeling full for quite a while. You could leave out the peanut butter if you wanted fewer calories, but I wouldn't.
orange juice
ice
1 ripe mango, peeled, pitted, chopped -- (approx. 1-1/4 cups)
3/4 cups milk, skim -- chilled
1/4 cups nonfat vanilla yogurt
3/4 teaspoons vanilla extract
3 ice cubes
Pinch of salt
Fresh mint sprigs
Combine all ingredients except mint in blender. Blend until smooth and creamy. Garnish with mint.
Hope it works!
I have a good one, but it has berries in it. here it is anyway
strawberries (i use frozen)
rasberries (i use frozen)
1 banana
orange juice
a little bit of orange sherbert
ice
sorry i dont know the exact measurements, i just guess, and dont know how many calories are in it either.
but it is really good!!
you can use vanilla soy milk and bananas alittle ice very yummy.and you can use any kind of fruit in it.
If you're ok with soy, peanut, or rice milk I recommend those. Then blend with strawberries and nectarines.
Plain yorgurt, granola, special K cereal, and your favorite fruit.
a) Frozen berries + banana + OJ
b) peach/apricot + mango + pineapple juice + crushed ice
c) strawberries + kiwi + pear juice + crushed ice
Strawberries
Fresh Orange Juice
Bananas
Ice
[My fave] =]
The best way to get the ';smoothie'; consistancy without adding dairy is to add a banana. As far as recipes go, I think a good rule is to avoid them. Add what you like to the blender and go for it. I always use half a bag of frozen fruit per serving, plus about a half cup of any liquid and a half cup of yogurt. Since you want no dairy, just use a banana in place of the yogurt. Happy summer eating!
Milk and berries is always good, try that
I appologise for being so picky...Got any good smoothie recipes?
put into the blender in this order
1/3 cup of water
Ice (2 handfuls)
Blackberries (a few handfuls)
you gotta have blackberries (get some frozen ones from the grocery store freezer section)
Lime juice (squeeze about 4 limes into the mix)
rainbow sherbert (five or six heaping spoonfuls)Got any good smoothie recipes?
The Orange Creamsicle - Vegan / Non-Dairy Smoothie
Recipe #2044953 ratings
This yummy smoothie brings me back to the summer days of my childhood, eating creamsicle pops by the side of the local swimming pool. Add ice if you want to make it a thicker, icier drink - Otherwise it is a thinner, more juice-like beverage. This is such a tasty treat. Gluten-free, pareve, vegan, dairy-free.
1 cup orange juice, not from concentrate
1 cup rice milk, fortified (plain or vanilla)
1 banana
1/2 teaspoon vanilla
Optional
ice
Combine ingredients in blender.
Blend until smooth and frothy.
Serve immediately.
ice
strawberries
kiwi
pineapples
honey
put it in the blender , pour and enjoy
My favorite:
Chocolate Peanut Butter Banana Shake
1 chopped, frozen banana
1 cup vanilla soy milk
1 tablespoon cocoa powder
1 or 2 teaspoons unflavored psyllium fiber (I use Metamucil)
1 teaspoon peanut butter
I have this for breakfast at least 4 times a week. Delicious, and the fiber keeps me feeling full for quite a while. You could leave out the peanut butter if you wanted fewer calories, but I wouldn't.
orange juice
ice
1 ripe mango, peeled, pitted, chopped -- (approx. 1-1/4 cups)
3/4 cups milk, skim -- chilled
1/4 cups nonfat vanilla yogurt
3/4 teaspoons vanilla extract
3 ice cubes
Pinch of salt
Fresh mint sprigs
Combine all ingredients except mint in blender. Blend until smooth and creamy. Garnish with mint.
Hope it works!
I have a good one, but it has berries in it. here it is anyway
strawberries (i use frozen)
rasberries (i use frozen)
1 banana
orange juice
a little bit of orange sherbert
ice
sorry i dont know the exact measurements, i just guess, and dont know how many calories are in it either.
but it is really good!!
you can use vanilla soy milk and bananas alittle ice very yummy.and you can use any kind of fruit in it.
If you're ok with soy, peanut, or rice milk I recommend those. Then blend with strawberries and nectarines.
Plain yorgurt, granola, special K cereal, and your favorite fruit.
a) Frozen berries + banana + OJ
b) peach/apricot + mango + pineapple juice + crushed ice
c) strawberries + kiwi + pear juice + crushed ice
Strawberries
Fresh Orange Juice
Bananas
Ice
[My fave] =]
The best way to get the ';smoothie'; consistancy without adding dairy is to add a banana. As far as recipes go, I think a good rule is to avoid them. Add what you like to the blender and go for it. I always use half a bag of frozen fruit per serving, plus about a half cup of any liquid and a half cup of yogurt. Since you want no dairy, just use a banana in place of the yogurt. Happy summer eating!
Milk and berries is always good, try that
Does anyone know any recipes for healthy horse treats?
I am looking for something specifically with flax seed and paprika. I've read that paprika is used to prevent fading and flax seed is good for their coat and hooves. I thought if I could combine these in a treat that I could give daily, they would be more likely to eat it than sprinkling all of this extra stuff on their grain. Let me know if anyone has any good recipes. Thanks!Does anyone know any recipes for healthy horse treats?
I use both of these on my horses.. ha ha I just mix it in their grain, they eat it no problem that way, though, my gelding loves the paprika more then my mare I think.. He licks his feed pan clean.. One thing I'll let you know now, do NOT, under any circumstance use any recipe that calls for baking the horse treats.. Paprika is heat-activated and becomes 'hotter' when warmed and your horses certainly won't eat it that way (also, be sure to store it in a cool, dry place anyway). Heat also gets rid of all the good attributes of the flax seed, they would just be a waste of money. Ok, on to a couple 'treat' ideas.. But I'd still prefer to just add it in with grain as I don't believe in giving treats daily, but to each their own.. :)
Basically you can add flax and paprika to any combination of different foods your horse likes and use molasses or honey to bind it.. Oats, oatmeal, apples, carrots, sweet feed, calf mana, sugar free applesauce, a bit of brown sugar, peppermints, bran, ect.. You could feed it sticky and gooey or shape it and refrigerate it and feed it later. Just be aware that these treats will not keep very long, so only make enough for one day, two at best..
A treat idea for special occasions--
Core an apple, fill it with the flax, paprika, molasses, and anything else your horse likes.. Oats, grated carrots, honey, sweet feed, ect..
Here are a couple links to search through if you like.. Remember to use only no-bake recipies though.. Also, if you're using 'rich' ingredients, be sure to only make a small amount for your horses.. 'All things in moderation.'
http://www.greenhorn-horse-facts.com/hom鈥?/a>
http://www.geocities.com/langleysaddle/c鈥?/a>
Good luck! :)Does anyone know any recipes for healthy horse treats?
the first one on this page has flax. im sure you could add paprika if you wanted:
http://www.moniteausaddleclub.com/horse_鈥?/a>
EDIT
also try corn oil. it makes the coat pretty. here is a link to a forum for people sharing a alking about what you need:
http://www.horseforum.com/horse-health/p鈥?/a>
and this on Y!answers:
http://answers.yahoo.com/question/index?鈥?/a>
http://grulloquarterhorses.homestead.com鈥?/a>
Google or web search horse treats. You'll find really good ones there.
I use both of these on my horses.. ha ha I just mix it in their grain, they eat it no problem that way, though, my gelding loves the paprika more then my mare I think.. He licks his feed pan clean.. One thing I'll let you know now, do NOT, under any circumstance use any recipe that calls for baking the horse treats.. Paprika is heat-activated and becomes 'hotter' when warmed and your horses certainly won't eat it that way (also, be sure to store it in a cool, dry place anyway). Heat also gets rid of all the good attributes of the flax seed, they would just be a waste of money. Ok, on to a couple 'treat' ideas.. But I'd still prefer to just add it in with grain as I don't believe in giving treats daily, but to each their own.. :)
Basically you can add flax and paprika to any combination of different foods your horse likes and use molasses or honey to bind it.. Oats, oatmeal, apples, carrots, sweet feed, calf mana, sugar free applesauce, a bit of brown sugar, peppermints, bran, ect.. You could feed it sticky and gooey or shape it and refrigerate it and feed it later. Just be aware that these treats will not keep very long, so only make enough for one day, two at best..
A treat idea for special occasions--
Core an apple, fill it with the flax, paprika, molasses, and anything else your horse likes.. Oats, grated carrots, honey, sweet feed, ect..
Here are a couple links to search through if you like.. Remember to use only no-bake recipies though.. Also, if you're using 'rich' ingredients, be sure to only make a small amount for your horses.. 'All things in moderation.'
http://www.greenhorn-horse-facts.com/hom鈥?/a>
http://www.geocities.com/langleysaddle/c鈥?/a>
Good luck! :)Does anyone know any recipes for healthy horse treats?
the first one on this page has flax. im sure you could add paprika if you wanted:
http://www.moniteausaddleclub.com/horse_鈥?/a>
EDIT
also try corn oil. it makes the coat pretty. here is a link to a forum for people sharing a alking about what you need:
http://www.horseforum.com/horse-health/p鈥?/a>
and this on Y!answers:
http://answers.yahoo.com/question/index?鈥?/a>
http://grulloquarterhorses.homestead.com鈥?/a>
Google or web search horse treats. You'll find really good ones there.
Does anyone have any recipes for home aide ketchup, mayo, and mustard.?
They have to be made without any type of sugar or honey due to Candida diet. THANKS!!!Does anyone have any recipes for home aide ketchup, mayo, and mustard.?
homemade mayo is just oil, lemon juice, egg yolk, dry mustard, and salt.Does anyone have any recipes for home aide ketchup, mayo, and mustard.?
It's going to be hard to find any recipes for ketchup or mayonnaise that don't include sugar. You should be able to find plenty of mustard recipes, though.
Just google for them. Spell ';homemade'; properly and you should find hundreds of recipes.
Not all three. But ketchup, mayo, a little relish and a splash of brandy makes a great burger sauce. Mayo and mustard makes a great grilled salmon coating.
well you can have a egg salad sandwich with the mayo and the mustard. and the hard bowled egg.myspace.com picture
homemade mayo is just oil, lemon juice, egg yolk, dry mustard, and salt.Does anyone have any recipes for home aide ketchup, mayo, and mustard.?
It's going to be hard to find any recipes for ketchup or mayonnaise that don't include sugar. You should be able to find plenty of mustard recipes, though.
Just google for them. Spell ';homemade'; properly and you should find hundreds of recipes.
Not all three. But ketchup, mayo, a little relish and a splash of brandy makes a great burger sauce. Mayo and mustard makes a great grilled salmon coating.
well you can have a egg salad sandwich with the mayo and the mustard. and the hard bowled egg.
I am a stay at home mom wanting to make my own candles. Anyone have any good oil recipes,or wholesale places?
I am starting out,so any tips,advice would be great. Recipes,places to get cheap materials. Thanks in advance!I am a stay at home mom wanting to make my own candles. Anyone have any good oil recipes,or wholesale places?
you can go to hobby lobby they have candell and soap makersI am a stay at home mom wanting to make my own candles. Anyone have any good oil recipes,or wholesale places?
Hobby lobby is a good place to go for candle supplies but they can be expensive. candlewacks.com click on candle kits. you can also try wholesalesuppliesplus.com
See http://www.iwanttosellstuff.com for a list of good wholesale suppliers.
You can buy used candles for a good price at thrift stores, then melt them down to use the wax for your own candles.
Last week we tried dipping candles. It was fun and easy enough for the kids to do. All you do is dip a length of candlewick into a tall can of melted, colored wax and quickly pull it out of the can. Then you wait--that's the hard part. After a minute or two, when the wax looks dry you quickly dip it into the wax and immediately pull it out again. You repeat that until the candle is as fat as you want, changing colors to make stripes, if you want. That's all there is to it.
you can go to hobby lobby they have candell and soap makersI am a stay at home mom wanting to make my own candles. Anyone have any good oil recipes,or wholesale places?
Hobby lobby is a good place to go for candle supplies but they can be expensive. candlewacks.com click on candle kits. you can also try wholesalesuppliesplus.com
See http://www.iwanttosellstuff.com for a list of good wholesale suppliers.
You can buy used candles for a good price at thrift stores, then melt them down to use the wax for your own candles.
Last week we tried dipping candles. It was fun and easy enough for the kids to do. All you do is dip a length of candlewick into a tall can of melted, colored wax and quickly pull it out of the can. Then you wait--that's the hard part. After a minute or two, when the wax looks dry you quickly dip it into the wax and immediately pull it out again. You repeat that until the candle is as fat as you want, changing colors to make stripes, if you want. That's all there is to it.
Does anyone know of any good easy to make mexican recipes....?
I need a mexican recipe, besides tacos or burittos i can already make those or nachos and salsa, Thnks.Does anyone know of any good easy to make mexican recipes....?
Try these:
Mexican Stuffed Chicken:
* 2 cups crushed corn flakes
* 1 tablespoon chili powder
* 1 (1.27 ounce) packet dry fajita seasoning
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped yellow bell pepper
* 1/4 cup chopped orange bell pepper
* 1/3 cup chopped fresh mushrooms
* 1/2 medium red onion, diced
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup shredded Cheddar cheese, divided
* 1/4 cup salsa
* toothpicks
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
--------------------------------------鈥?br>
Mexican posole soup
* 2 pounds boneless pork loin, cubed
* 8 ounces fried pork skins
* 2 pig's feet
* 1 tablespoon salt
* 2 (15 ounce) cans white hominy, drained
* 1 teaspoon dried oregano
* 2 cloves garlic, crushed
* 2 tablespoons chopped onion
* 4 dried hot red chile pepper pods, seeded and diced
1. Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
2. Remove excess grease and set aside. Reserve liquid.
3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.Does anyone know of any good easy to make mexican recipes....?
http://www.grouprecipes.com/s/spicy-mexi鈥?/a>
Try these:
Mexican Stuffed Chicken:
* 2 cups crushed corn flakes
* 1 tablespoon chili powder
* 1 (1.27 ounce) packet dry fajita seasoning
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped yellow bell pepper
* 1/4 cup chopped orange bell pepper
* 1/3 cup chopped fresh mushrooms
* 1/2 medium red onion, diced
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup shredded Cheddar cheese, divided
* 1/4 cup salsa
* toothpicks
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
--------------------------------------鈥?br>
Mexican posole soup
* 2 pounds boneless pork loin, cubed
* 8 ounces fried pork skins
* 2 pig's feet
* 1 tablespoon salt
* 2 (15 ounce) cans white hominy, drained
* 1 teaspoon dried oregano
* 2 cloves garlic, crushed
* 2 tablespoons chopped onion
* 4 dried hot red chile pepper pods, seeded and diced
1. Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
2. Remove excess grease and set aside. Reserve liquid.
3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.Does anyone know of any good easy to make mexican recipes....?
http://www.grouprecipes.com/s/spicy-mexi鈥?/a>
Anyone know any good recipes for meals that take a long time to cook?
e.g. 6-8 hours with a normal oven/stove?Anyone know any good recipes for meals that take a long time to cook?
there's lots of recipes that take a long time to cookl...have you considered using a crockpot though?
Thanksgiving dinner for one takes many hours to cook...Anyone know any good recipes for meals that take a long time to cook?
Get a beef brisket, trim off as much fat as possible. Season with salt, pepper, garlic and onion powder, then sear the pieces (it'll be in big, large chunks, after you cut off the fat) in a olive oil in a frying pan. Put the chunks of brisket into a crock pot, add a couple beef boullion (don't know if I spelled it right) with a packet of beefy onion soup mix (dry powder), about 2-3 cups of water, and cook for about 12 hours. You can take the brisket out, strain the broth through a collander, put the broth in a pan, thicken with a mixture of corn starch and water for the best gravy. Slice the beef and serve with the gravy. Soooo easy and sooooo yummmmmmy.
IRISH STEW
Ingredients
1.25kg lamb neck chops, trimmed
1/2 cup plain flour
3 brown onions, chopped
1kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced into rounds
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped, to serve
Method
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
Preheat oven to 130掳C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
--%26gt; You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on HIGH for 4 to 5 hours.
VEGETABLE %26amp; CHICKPEA CURRY
Ingredients
1 tablespoon vegetable oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
3 teaspoons ground cumin
800g can diced tomatoes
1/2 lemon, juiced
300g can chickpeas, drained, rinsed
150g orange sweet potato, peeled, diced
1 large carrot, peeled, diced
1 small red capsicum, diced
250g cauliflower, cut into florets
100g button mushrooms, halved
4 small yellow squash, halved
250g broccoli, cut into florets
steamed jasmine rice and natural yoghurt, to serve
Method
Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.
Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon curry over rice. Serve with yoghurt.
BEEF %26amp; CARROT RAGOUT
Ingredients (serves 4)
1/4 cup plain flour
1kg gravy beef, cut into 5cm cubes
1/4 cup olive oil
2 large brown onions, cut into wedges
2 garlic cloves, crushed
1/2 cup tomato paste
1/2 cup red wine
1 cup beef stock
3 sprigs thyme
3 large carrots, peeled, roughly chopped
cooked pappardelle pasta, to serve
Method
Place flour in a snap-lock bag. Season with salt and pepper. Add beef and shake bag to lightly coat beef in flour, shaking off excess. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.
Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil. Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.
Cover and cook on HIGH for up to 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon over pasta and serve.
THAI RED CHICKEN CURRY
Ingredients (serves 4)
1 1/2 tablespoons vegetable oil
1kg chicken thigh fillets, trimmed,
cut in half crossways
114g can Thai red curry paste (see note)
1 cup Continental Real Chicken Stock
150g fresh shiitake mushrooms, stems trimmed, halved
230g can sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140ml can coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve
Method
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
Stir in basil. Spoon curry over rice. Serve.
Hope these help :) and yuor wife gets a lovely dinner
You dont need to take a long time to cook to make a nice meal for your wife. ( myself I like good meals yet that no one had to struggle over to make)
a gooood roast in the oven with all the veggies mixed right in. seasoned. bake @350 for about 3 hours. that way the meat is so nice an tender.
make some good warm bread and a salad on the side.
baked chicken with rice and veggies...another good meal, season it to your liking..season and bake the chicken while you make some rice and veggies.
sometimes over doing actually can kill the flavors the longer they cook. the lesser the time, teh spices are fresher and stronger.
Ha! Forgive me for romanticizing, but I'm guessing you're unmarried, and are picking up family/friends at the airport, %26amp; are hoping to bring them back to your place, with a ready-cooked meal waiting?
1.) a 20-30 lb turkey!
2.) a 10-lb pot roast in a slow-cooker/crockpot, or in an oven on 325潞
3.) a leg of lamb ala russo (12-14 lbs)
4.) If you have a ';smoker';, you could do any of the above, or Ribs!
email if you need recipes, or have more details on this dinner.
No, I try to safe energy
there's lots of recipes that take a long time to cookl...have you considered using a crockpot though?
Thanksgiving dinner for one takes many hours to cook...Anyone know any good recipes for meals that take a long time to cook?
Get a beef brisket, trim off as much fat as possible. Season with salt, pepper, garlic and onion powder, then sear the pieces (it'll be in big, large chunks, after you cut off the fat) in a olive oil in a frying pan. Put the chunks of brisket into a crock pot, add a couple beef boullion (don't know if I spelled it right) with a packet of beefy onion soup mix (dry powder), about 2-3 cups of water, and cook for about 12 hours. You can take the brisket out, strain the broth through a collander, put the broth in a pan, thicken with a mixture of corn starch and water for the best gravy. Slice the beef and serve with the gravy. Soooo easy and sooooo yummmmmmy.
IRISH STEW
Ingredients
1.25kg lamb neck chops, trimmed
1/2 cup plain flour
3 brown onions, chopped
1kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced into rounds
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped, to serve
Method
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
Preheat oven to 130掳C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
--%26gt; You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on HIGH for 4 to 5 hours.
VEGETABLE %26amp; CHICKPEA CURRY
Ingredients
1 tablespoon vegetable oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
3 teaspoons ground cumin
800g can diced tomatoes
1/2 lemon, juiced
300g can chickpeas, drained, rinsed
150g orange sweet potato, peeled, diced
1 large carrot, peeled, diced
1 small red capsicum, diced
250g cauliflower, cut into florets
100g button mushrooms, halved
4 small yellow squash, halved
250g broccoli, cut into florets
steamed jasmine rice and natural yoghurt, to serve
Method
Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.
Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon curry over rice. Serve with yoghurt.
BEEF %26amp; CARROT RAGOUT
Ingredients (serves 4)
1/4 cup plain flour
1kg gravy beef, cut into 5cm cubes
1/4 cup olive oil
2 large brown onions, cut into wedges
2 garlic cloves, crushed
1/2 cup tomato paste
1/2 cup red wine
1 cup beef stock
3 sprigs thyme
3 large carrots, peeled, roughly chopped
cooked pappardelle pasta, to serve
Method
Place flour in a snap-lock bag. Season with salt and pepper. Add beef and shake bag to lightly coat beef in flour, shaking off excess. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.
Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil. Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.
Cover and cook on HIGH for up to 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon over pasta and serve.
THAI RED CHICKEN CURRY
Ingredients (serves 4)
1 1/2 tablespoons vegetable oil
1kg chicken thigh fillets, trimmed,
cut in half crossways
114g can Thai red curry paste (see note)
1 cup Continental Real Chicken Stock
150g fresh shiitake mushrooms, stems trimmed, halved
230g can sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140ml can coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve
Method
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
Stir in basil. Spoon curry over rice. Serve.
Hope these help :) and yuor wife gets a lovely dinner
You dont need to take a long time to cook to make a nice meal for your wife. ( myself I like good meals yet that no one had to struggle over to make)
a gooood roast in the oven with all the veggies mixed right in. seasoned. bake @350 for about 3 hours. that way the meat is so nice an tender.
make some good warm bread and a salad on the side.
baked chicken with rice and veggies...another good meal, season it to your liking..season and bake the chicken while you make some rice and veggies.
sometimes over doing actually can kill the flavors the longer they cook. the lesser the time, teh spices are fresher and stronger.
Ha! Forgive me for romanticizing, but I'm guessing you're unmarried, and are picking up family/friends at the airport, %26amp; are hoping to bring them back to your place, with a ready-cooked meal waiting?
1.) a 20-30 lb turkey!
2.) a 10-lb pot roast in a slow-cooker/crockpot, or in an oven on 325潞
3.) a leg of lamb ala russo (12-14 lbs)
4.) If you have a ';smoker';, you could do any of the above, or Ribs!
email if you need recipes, or have more details on this dinner.
No, I try to safe energy
Can I get some recommendations on some websites for toddler recipes and/or a toddler cookbook?
I would love websites with quick and easy recipes to feed a toddler. I also would love a cookbook with quick and easy todder recipes. Can I get some recommendations on some websites for toddler recipes and/or a toddler cookbook?
http://www.wholesometoddlerfood.com/
http://www.toddlerstoday.com/resources/a鈥?/a>
http://www.foodfortots.com/Recipes/1r.ht鈥?/a>
heres an awesome book:
http://www.amazon.com/Book-Recipes-Babie鈥?/a>Can I get some recommendations on some websites for toddler recipes and/or a toddler cookbook?
There's a cookbook called ';Feed Me, I'm Yours'; that I like a lot.
http://www.wholesometoddlerfood.com/
http://www.toddlerstoday.com/resources/a鈥?/a>
http://www.foodfortots.com/Recipes/1r.ht鈥?/a>
heres an awesome book:
http://www.amazon.com/Book-Recipes-Babie鈥?/a>Can I get some recommendations on some websites for toddler recipes and/or a toddler cookbook?
There's a cookbook called ';Feed Me, I'm Yours'; that I like a lot.
Is there any good recipes people want to give me?
I am stuck in the house this weekend and i want to cook!!Is there any good recipes people want to give me?
Barbecue Chicken
pieces of 1 chicken
2 tbsp. shortening or oil
1 medium onion chopped
2 tbsp. vinegar
1 tbsp. brown sugar
1 cup ketchup
1 tsp. mustard
1/2 cup celery chopped
1/2 cup hot water
1 tsp. salt
1/4 tsp. black pepper
dash cayenne pepper
Fry chicken and onions in shortening or oil for 5 minutes. Combine
remaining ingredients in a bowl to make a sauce. Pour sauce over
chicken in a dish. Bake in a 350 degree oven for 35 minutes.
Source: http://caterersrecipes.comIs there any good recipes people want to give me?
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
4 skinless, boneless chicken breasts
%26gt; %26gt; 1 cup catsup
%26gt; %26gt; 1 12oz. can cola (pepsi, coke, etc.)
%26gt; %26gt;
Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce becomes
thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot
Wings';! Not tried this, yet.
I have used Ribs, just as good.
Fixed chicken wings, (using the above recipe) but...I
added the spices from a MILD (I don't care for ';HOT';) Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
POOR MAN’S SWISS STEAK
Mix: 1 lb. hamburger
1 cup cornflakes
salt %26amp; pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
CHILLI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chilli (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9'; x 13'; baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2'; size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs %26amp; chilli, don't add extra buns.)
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork %26amp; Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until...hot...hot...hot!
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 - 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
Desserts/Snacks
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut %26amp; serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I've made this without the flavoring %26amp; nuts....I want to try
rolling
into balls and dipping in a chocolate coating....sounds good to
me.)
I've doubled all the above recipes. The Marshmallow Nougat
recipe...doubled and added a container of white frosting (had an
extra one....so thought....why not!)
I use a double boiler..(prefer the double
boiler)...add chips in first ...then rest of
ingredients.....saving
nuts and flavorings for last.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
½ cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).
CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place ion a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire.)
Recipe name: Spaghetti Fra Diablo with Herbs
Recipe by: Chef John V., Good Cooking, Inc.
Serving size: 4
Recipe note: This is a Spicy Recipe!
Preparation time: 0:30
Amount/Measure/Ingredient:
Fra Diablo Sauce
2 tbsp. olive oil, regular, not extra virgin
½ cup onions, minced fine
1 tbsp. garlic, minced
¼ cup carrots, shredded fine
½ tsp. marjoram
¼ tsp. black pepper, fresh ground
6 each fennel seeds, ground fine
1 tbsp. Kosher salt, (2 tsp. if regular table salt)
2 tsp. sugar
¼ tsp. crushed red pepper flakes---no seeds
1 can crushed plum tomatoes, 28 ounces
2 tbsp. tomato paste
¼ cup water
2 tbsp. Extra virgin olive oil
Heat oil on medium heat in a heavy bottom pot, add onions and garlic and cook slowly with out browning for about 2 minutes until translucent, add carrots, marjoram, black pepper, fennel, salt, sugar and red pepper flakes, and stir in the tomatoes, paste and water. Bring to a boil and then reduce the heat to a simmer and cook slowly on low heat for 10 minutes. Turn off the heat and blend to puree the tomatoes with an immersion hand held blender---until slightly smooth but still with some visible pieces of tomato. (Don't puree until totally smooth!)
Add extra virgin olive oil, keep warm and don't re-boil.
Basil Puree
½ cup fresh basil leaves, packed into the measure
2 tbsp. olive oil, regular, not extra virgin
1 tbsp. cold water
½ tsp. Kosher salt
Puree all ingredients in a blender until very smooth. Transfer to a small bowl and keep at room temperature.
Spaghetti
Use your favorite brand and cook it to the doneness you prefer. If you want a special treat, then try Italian De Cecco brand spaghetti and cook it for 11 minutes (al dente) in boiling water salted to taste like ocean water---salty. Cook exactly 11 minutes and not the 12 suggested on the box. Drain immediately, return to the pot and toss with 3/4 cup of the Diablo sauce. Into 4 warm pasta bowls, divide this coated pasta equally and top each portion with 4 ounces of sauce. Drizzle on 2 teaspoons of the basil oil and sprinkle with grated Italian Parmigiano Reggiano cheese or your favorite grated cheese.
Garnish
Fresh basil, Italian parsley, marjoram, chives and a radicchio leaf, wrap into a bundle, slaice and chop all
together. Place a mound on top of each pasta portion, enjoy!
STEAK %26amp; VEGETABLE CASSEROLE
2 - 3 lb. round steak, cut into serving pieces
2 tbsp. salad oil
2 lg. onions, sliced
2 c. each sliced carrots and sliced fresh mushrooms
1 med. size green pepper, sliced
1/2 lb. fresh green beans, cut into pieces
3 tomatoes, sliced
1/2 c. uncooked regular rice
2 tsp. salt
1 1/2 tsp. sweet basil
Oregano
1/4 tsp. freshly ground black pepper
1 c. shredded cheddar cheese
Brown the meat in the oil in a large frying pan. Arrange 1/3 of the sliced vegetables in a 4 quart casserole. Place 1/2 of the meat pieces over these vegetables and sprinkle with 1/3 of the rice and seasonings. Add another 1/3 of the sliced vegetables, the remaining meat, 1/3 of the seasonings and all the remaining rice. Top with remaining sliced vegetables and seasonings. Cover and bake at 350 degrees for 1 1/2 hours or until meat is tender. Remove cover, sprinkle with cheese and return to oven to melt.
Barbecue Chicken
pieces of 1 chicken
2 tbsp. shortening or oil
1 medium onion chopped
2 tbsp. vinegar
1 tbsp. brown sugar
1 cup ketchup
1 tsp. mustard
1/2 cup celery chopped
1/2 cup hot water
1 tsp. salt
1/4 tsp. black pepper
dash cayenne pepper
Fry chicken and onions in shortening or oil for 5 minutes. Combine
remaining ingredients in a bowl to make a sauce. Pour sauce over
chicken in a dish. Bake in a 350 degree oven for 35 minutes.
Source: http://caterersrecipes.comIs there any good recipes people want to give me?
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
4 skinless, boneless chicken breasts
%26gt; %26gt; 1 cup catsup
%26gt; %26gt; 1 12oz. can cola (pepsi, coke, etc.)
%26gt; %26gt;
Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce becomes
thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot
Wings';! Not tried this, yet.
I have used Ribs, just as good.
Fixed chicken wings, (using the above recipe) but...I
added the spices from a MILD (I don't care for ';HOT';) Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
POOR MAN’S SWISS STEAK
Mix: 1 lb. hamburger
1 cup cornflakes
salt %26amp; pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
CHILLI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chilli (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9'; x 13'; baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2'; size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs %26amp; chilli, don't add extra buns.)
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork %26amp; Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until...hot...hot...hot!
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 - 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
Desserts/Snacks
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut %26amp; serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I've made this without the flavoring %26amp; nuts....I want to try
rolling
into balls and dipping in a chocolate coating....sounds good to
me.)
I've doubled all the above recipes. The Marshmallow Nougat
recipe...doubled and added a container of white frosting (had an
extra one....so thought....why not!)
I use a double boiler..(prefer the double
boiler)...add chips in first ...then rest of
ingredients.....saving
nuts and flavorings for last.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
½ cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).
CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place ion a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire.)
Recipe name: Spaghetti Fra Diablo with Herbs
Recipe by: Chef John V., Good Cooking, Inc.
Serving size: 4
Recipe note: This is a Spicy Recipe!
Preparation time: 0:30
Amount/Measure/Ingredient:
Fra Diablo Sauce
2 tbsp. olive oil, regular, not extra virgin
½ cup onions, minced fine
1 tbsp. garlic, minced
¼ cup carrots, shredded fine
½ tsp. marjoram
¼ tsp. black pepper, fresh ground
6 each fennel seeds, ground fine
1 tbsp. Kosher salt, (2 tsp. if regular table salt)
2 tsp. sugar
¼ tsp. crushed red pepper flakes---no seeds
1 can crushed plum tomatoes, 28 ounces
2 tbsp. tomato paste
¼ cup water
2 tbsp. Extra virgin olive oil
Heat oil on medium heat in a heavy bottom pot, add onions and garlic and cook slowly with out browning for about 2 minutes until translucent, add carrots, marjoram, black pepper, fennel, salt, sugar and red pepper flakes, and stir in the tomatoes, paste and water. Bring to a boil and then reduce the heat to a simmer and cook slowly on low heat for 10 minutes. Turn off the heat and blend to puree the tomatoes with an immersion hand held blender---until slightly smooth but still with some visible pieces of tomato. (Don't puree until totally smooth!)
Add extra virgin olive oil, keep warm and don't re-boil.
Basil Puree
½ cup fresh basil leaves, packed into the measure
2 tbsp. olive oil, regular, not extra virgin
1 tbsp. cold water
½ tsp. Kosher salt
Puree all ingredients in a blender until very smooth. Transfer to a small bowl and keep at room temperature.
Spaghetti
Use your favorite brand and cook it to the doneness you prefer. If you want a special treat, then try Italian De Cecco brand spaghetti and cook it for 11 minutes (al dente) in boiling water salted to taste like ocean water---salty. Cook exactly 11 minutes and not the 12 suggested on the box. Drain immediately, return to the pot and toss with 3/4 cup of the Diablo sauce. Into 4 warm pasta bowls, divide this coated pasta equally and top each portion with 4 ounces of sauce. Drizzle on 2 teaspoons of the basil oil and sprinkle with grated Italian Parmigiano Reggiano cheese or your favorite grated cheese.
Garnish
Fresh basil, Italian parsley, marjoram, chives and a radicchio leaf, wrap into a bundle, slaice and chop all
together. Place a mound on top of each pasta portion, enjoy!
STEAK %26amp; VEGETABLE CASSEROLE
2 - 3 lb. round steak, cut into serving pieces
2 tbsp. salad oil
2 lg. onions, sliced
2 c. each sliced carrots and sliced fresh mushrooms
1 med. size green pepper, sliced
1/2 lb. fresh green beans, cut into pieces
3 tomatoes, sliced
1/2 c. uncooked regular rice
2 tsp. salt
1 1/2 tsp. sweet basil
Oregano
1/4 tsp. freshly ground black pepper
1 c. shredded cheddar cheese
Brown the meat in the oil in a large frying pan. Arrange 1/3 of the sliced vegetables in a 4 quart casserole. Place 1/2 of the meat pieces over these vegetables and sprinkle with 1/3 of the rice and seasonings. Add another 1/3 of the sliced vegetables, the remaining meat, 1/3 of the seasonings and all the remaining rice. Top with remaining sliced vegetables and seasonings. Cover and bake at 350 degrees for 1 1/2 hours or until meat is tender. Remove cover, sprinkle with cheese and return to oven to melt.
Anyone have any really good main dish or one dish recipes for the microwave?
it is way too hot to cook, so i'm looking for some really good recipes for the microwave...
thank you!Anyone have any really good main dish or one dish recipes for the microwave?
Here's loads!!
http://www.123easyaspie.com/micro.htmlAnyone have any really good main dish or one dish recipes for the microwave?
OK. How about two pans? One for meal and one to make a bed of rice or noodles. http://busycooks.about.com/od/precookedm鈥?/a>
get yourself a crock pot or slow cooker, they are the best way to still have a great meal and not heat up the housemyspace.com picture
thank you!Anyone have any really good main dish or one dish recipes for the microwave?
Here's loads!!
http://www.123easyaspie.com/micro.htmlAnyone have any really good main dish or one dish recipes for the microwave?
OK. How about two pans? One for meal and one to make a bed of rice or noodles. http://busycooks.about.com/od/precookedm鈥?/a>
get yourself a crock pot or slow cooker, they are the best way to still have a great meal and not heat up the house
Do you have any recipes for muffins using cake mixes?
I just bought a whole bunch of cake mixes on sale and would like to make some muffins instead of cakes. Anyone have any good recipes?Do you have any recipes for muffins using cake mixes?
Try this:
Cake Mix Muffins
1 (18.25 ounce) box cake mix
2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder
Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375 degrees F for approximately 20 minutes or until tops are lightly browned.
Almond Poppyseed Muffins: Use a white cake mix, add 2 teaspoons poppyseed and 1 teaspoon almond extract.
Chocolate Muffins: Use a chocolate cake mix and stir in 1 1/2 cups chocolate chips.
French Raspberry Muffins: Use a French vanilla cake mix and fresh raspberries.
Lemon Poppyseed Muffins: Use a lemon cake mix and poppyseed.
Spice Muffins: Use a spice cake mix with cinnamon/sugar topping.
Do you have any recipes for muffins using cake mixes?
I haven't run across a recipe for muffins. The Cake Mix Doctor books have a ton of recipes for bars and cookies along with cakes. This is my favorite cake recipe from her book- you can make them into cupcakes and they'll be like muffins.
Almond Cream Cheese Pound Cake
From Cake Mix Doctor
1 (18.25-ounce) butter recipe cake mix
8oz cream cheese, softened
4 eggs
½ cup sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees. Lightly grease a 10” bundt pan or tube pan.
In the bowl of an electric mixer, combine all ingredients until well incorporated.
Pour mixture into pan and spread evenly. Bake for 45 to 50 minutes.
Remove from oven and allow to cool.
Happy cooking!
Easy Smeezy Apple Muffins are made with a cake mix.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
2 large eggs
1 cup sour cream
21 ounce can apple pie filling*
18 ounce yellow, white, lemon or spice cake mix*
Optional: Freshly ground cinnamon
Preparation:
Preheat oven to 350 degrees F. Grease or paper-line 18** muffin cups. Combine eggs, sour cream and apple pie filling. Add cake mix, but don't over mix. Place batter in muffin cups***. Sprinkle tops with optional cinnamin. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing. Serve warm with real butter.
*Flavor variations are only limited by your imagination and what's in the grocery store.
**I made 12 large muffins and one small loaf pan. It all baked at the same time.
***Be sure that there is at least one apple slice in every cup.
****Final note: As there is no added fat, the muffins are a bit sticky, but they still taste wonderful.
no but if your interested i have 1 for chocolate chip cookies
here try this( i looked it up in a professional cook book)
70g caster sugar
115g of softened butter
140g plain flour
1 1\2 teaspoon bicarbonate of soda
1 1\2 teaspoon vanilla essence
1 1\4 teaspoon salt
175g chocolate chips
1 egg
brown sugar
MIX IT BABY!!!!!!!
Try this:
Cake Mix Muffins
1 (18.25 ounce) box cake mix
2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder
Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375 degrees F for approximately 20 minutes or until tops are lightly browned.
Almond Poppyseed Muffins: Use a white cake mix, add 2 teaspoons poppyseed and 1 teaspoon almond extract.
Chocolate Muffins: Use a chocolate cake mix and stir in 1 1/2 cups chocolate chips.
French Raspberry Muffins: Use a French vanilla cake mix and fresh raspberries.
Lemon Poppyseed Muffins: Use a lemon cake mix and poppyseed.
Spice Muffins: Use a spice cake mix with cinnamon/sugar topping.
Do you have any recipes for muffins using cake mixes?
I haven't run across a recipe for muffins. The Cake Mix Doctor books have a ton of recipes for bars and cookies along with cakes. This is my favorite cake recipe from her book- you can make them into cupcakes and they'll be like muffins.
Almond Cream Cheese Pound Cake
From Cake Mix Doctor
1 (18.25-ounce) butter recipe cake mix
8oz cream cheese, softened
4 eggs
½ cup sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees. Lightly grease a 10” bundt pan or tube pan.
In the bowl of an electric mixer, combine all ingredients until well incorporated.
Pour mixture into pan and spread evenly. Bake for 45 to 50 minutes.
Remove from oven and allow to cool.
Happy cooking!
Easy Smeezy Apple Muffins are made with a cake mix.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
2 large eggs
1 cup sour cream
21 ounce can apple pie filling*
18 ounce yellow, white, lemon or spice cake mix*
Optional: Freshly ground cinnamon
Preparation:
Preheat oven to 350 degrees F. Grease or paper-line 18** muffin cups. Combine eggs, sour cream and apple pie filling. Add cake mix, but don't over mix. Place batter in muffin cups***. Sprinkle tops with optional cinnamin. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing. Serve warm with real butter.
*Flavor variations are only limited by your imagination and what's in the grocery store.
**I made 12 large muffins and one small loaf pan. It all baked at the same time.
***Be sure that there is at least one apple slice in every cup.
****Final note: As there is no added fat, the muffins are a bit sticky, but they still taste wonderful.
no but if your interested i have 1 for chocolate chip cookies
here try this( i looked it up in a professional cook book)
70g caster sugar
115g of softened butter
140g plain flour
1 1\2 teaspoon bicarbonate of soda
1 1\2 teaspoon vanilla essence
1 1\4 teaspoon salt
175g chocolate chips
1 egg
brown sugar
MIX IT BABY!!!!!!!
Does anyone have any recipes from the L A Lite Cookbook?
I would really appreciate it if you could give me a recipe or two from this book.Does anyone have any recipes from the L A Lite Cookbook?
Enjoy, I didn't foget dessert, it's at the bottom.
Vegetable Ziti Bake
Nutritional Value
1 Starch, 2 Vegetables, 1 Dairy
Ingredients:
1/4 cup (60ml / 40g) diced onion
2 garlic cloves, minced
1/4 cup (60ml / 30g) thinly sliced carrots
1/4 cup (60ml / 18g) sliced mushrooms
1/4 cup (60ml / 28g) thinly sliced zucchini
1/2 tsp (2.5ml) garlic powder
1/2 cup (125ml / 28g) fresh spinach
2/3 cup (175ml / 106g) cooked ziti
1/4 cup (60ml) lite tomato sauce
1/2 cup (125ml) part-skim ricotta cheese
1/2 tomato, diced
2oz (56g) part-skim
mozzarella cheese
nonfat cooking spray
Prep:
Coat skillet with nonfat cooking spray; heat over medium flame
Add onion, garlic and carrots to skillet and saut茅
1-2 minutes, or until onions begin to soften.
Add mushrooms, zucchini and garlic powder, and saut茅 2 minutes. Add spinach and cook until wilted. Remove vegetables from heat and set aside.
In large mixing bowl, combine ziti, ricotta cheese, tomato sauce and vegetable mixture.
Coat casserole dish with nonfat cooking spray. Pour ziti mixture into casserole and top with diced tomato.
Cover and bake in 350掳F (180掳C) oven for 20 minutes.
Remove from oven and top with mozzarella cheese. Bake, uncovered, 10 minutes, or until cheese is melted.
Serving size: 1 Cup (250 ML)
**********************************
Sweet %26amp; Sour Chicken
Nutritional Value
1 Protein, 2 Vegetables, 1 Fruit
Ingredients:
6 or 8oz (168 or 224g) boneless-skinless, chicken breast
3 green onions, thinly sliced
1/4 medium green pepper, cut into 1-inch (2.5cm) pieces
2 Tbsp (30ml) red wine vinegar
1 Tbsp (15ml) cornstarch
3/4 cup (200ml / 147g) fresh pineapple, cut into 1-inch (2.5cm) pieces
2 Tbsp (30ml) brown sugar substitute
2 Tbsp (30ml) ketchup
1/2 tomato, seeded and diced
1/2 cup (125ml) low-sodium chicken broth
Nonfat cooking spray
Prep:
Cut chicken into strips or 1-inch (2.5cm) pieces.
Coat skillet or wok with nonfat cooking spray. Add onion and green pepper; stir-fry over medium heat until vegetables are crisp-tender. Remove and set aside.
Coat skillet or wok, again, with nonfat cooking spray. Add chicken pieces and stir-fry over medium heat until chicken is cooked through.
Mix vinegar, cornstarch, chicken broth, brown sugar substitute and ketchup together.
Add sauce to skillet, or wok, with chicken. Cook, stirring constantly, until sauce thickens.
Return onion and green pepper to skillet or wok. Stir in pineapple chunks. Cover and cook 2 minutes, or until heated through. Stir in tomato just before serving.
Serving size: 1
*********************************
Chocolate Truffles
Nutritional Value
1 Dairy
Ingredients:
3 Tbsp (45ml) fat-free cream cheese
2 packets sugar substitute
1 tsp (5ml) rum extract
2 Tbsp (30ml) unsweetened cocoa powder, divided
Prep:
Combine cream cheese, sugar substitute, rum extract, and 1 Tbsp (15ml) cocoa powder
Mix well until all ingredients are blended.
Refrigerate 15 minutes.
Roll mixture into small balls (approximately 6).
Roll balls in remaining 1 Tbsp (15ml) of cocoa powder.
Serving size: Size according to plan
Enjoy, I didn't foget dessert, it's at the bottom.
Vegetable Ziti Bake
Nutritional Value
1 Starch, 2 Vegetables, 1 Dairy
Ingredients:
1/4 cup (60ml / 40g) diced onion
2 garlic cloves, minced
1/4 cup (60ml / 30g) thinly sliced carrots
1/4 cup (60ml / 18g) sliced mushrooms
1/4 cup (60ml / 28g) thinly sliced zucchini
1/2 tsp (2.5ml) garlic powder
1/2 cup (125ml / 28g) fresh spinach
2/3 cup (175ml / 106g) cooked ziti
1/4 cup (60ml) lite tomato sauce
1/2 cup (125ml) part-skim ricotta cheese
1/2 tomato, diced
2oz (56g) part-skim
mozzarella cheese
nonfat cooking spray
Prep:
Coat skillet with nonfat cooking spray; heat over medium flame
Add onion, garlic and carrots to skillet and saut茅
1-2 minutes, or until onions begin to soften.
Add mushrooms, zucchini and garlic powder, and saut茅 2 minutes. Add spinach and cook until wilted. Remove vegetables from heat and set aside.
In large mixing bowl, combine ziti, ricotta cheese, tomato sauce and vegetable mixture.
Coat casserole dish with nonfat cooking spray. Pour ziti mixture into casserole and top with diced tomato.
Cover and bake in 350掳F (180掳C) oven for 20 minutes.
Remove from oven and top with mozzarella cheese. Bake, uncovered, 10 minutes, or until cheese is melted.
Serving size: 1 Cup (250 ML)
**********************************
Sweet %26amp; Sour Chicken
Nutritional Value
1 Protein, 2 Vegetables, 1 Fruit
Ingredients:
6 or 8oz (168 or 224g) boneless-skinless, chicken breast
3 green onions, thinly sliced
1/4 medium green pepper, cut into 1-inch (2.5cm) pieces
2 Tbsp (30ml) red wine vinegar
1 Tbsp (15ml) cornstarch
3/4 cup (200ml / 147g) fresh pineapple, cut into 1-inch (2.5cm) pieces
2 Tbsp (30ml) brown sugar substitute
2 Tbsp (30ml) ketchup
1/2 tomato, seeded and diced
1/2 cup (125ml) low-sodium chicken broth
Nonfat cooking spray
Prep:
Cut chicken into strips or 1-inch (2.5cm) pieces.
Coat skillet or wok with nonfat cooking spray. Add onion and green pepper; stir-fry over medium heat until vegetables are crisp-tender. Remove and set aside.
Coat skillet or wok, again, with nonfat cooking spray. Add chicken pieces and stir-fry over medium heat until chicken is cooked through.
Mix vinegar, cornstarch, chicken broth, brown sugar substitute and ketchup together.
Add sauce to skillet, or wok, with chicken. Cook, stirring constantly, until sauce thickens.
Return onion and green pepper to skillet or wok. Stir in pineapple chunks. Cover and cook 2 minutes, or until heated through. Stir in tomato just before serving.
Serving size: 1
*********************************
Chocolate Truffles
Nutritional Value
1 Dairy
Ingredients:
3 Tbsp (45ml) fat-free cream cheese
2 packets sugar substitute
1 tsp (5ml) rum extract
2 Tbsp (30ml) unsweetened cocoa powder, divided
Prep:
Combine cream cheese, sugar substitute, rum extract, and 1 Tbsp (15ml) cocoa powder
Mix well until all ingredients are blended.
Refrigerate 15 minutes.
Roll mixture into small balls (approximately 6).
Roll balls in remaining 1 Tbsp (15ml) of cocoa powder.
Serving size: Size according to plan
Does anybody have any recipes for frozen fruit to cool a person off on a hot day?
I used to have a recipe that called for putting fruit and berries in orange juice or lemonade and pouring into a plastic cup to be put in the freezer until frozen, but I have misplaced that recipe. Can you help me -please include measurements - thanks! I'm wilting!!!!!Does anybody have any recipes for frozen fruit to cool a person off on a hot day?
FROZEN FRUIT CUPS
10 oz. pkg. frozen strawberries, thawed
6 oz. can frozen orange juice, thawed
20 oz. can crushed pineapple
11 oz. can Mandarin oranges
1/4 c. lemon juice
6 bananas, sliced
Thaw berries and orange juice. Do not drain canned fruits. Combine all ingredients in a large bowl. Mix to blend. Spoon into 3 1/2 ounce plastic cups. Freeze. Thaw before serving.Does anybody have any recipes for frozen fruit to cool a person off on a hot day?
Frozen Berry_Melon Pop
2 1/2 cups seeded watermelons or cantaloupe or honeydew melon, cubed
1/2 cup raspberries
1/4 cup sugar
5 teaspoons lemon juice
1 tablespoon light corn syrup
Combine all ingredients in a blender; cover and blend until smooth.
Press fruit mixture through a fine-mesh strainer over a bowl to extract juices.
Discard solids and pour mixture into 3-ounce paper or plastic drink cups or pop molds.
Cover cups with foil; cut a slit in the foil and insert wooden sticks.
Freeze several hours or overnight until pops are firm.
Remove from cups or molds to serve.
My mom has the BEST recipe for this, but I can't find it for some reason! Here's a different version that sounds yummy anyways
Fruit Ice
Ingredients:
2 cups fronzen strawberries, peaches, berries, or pineapple
1 1/2 cups any flavor Sparkling Water
Directions:
Combine fruit, and 1 cup flavored water in food processor or blender. Blend mixture for 15 seconds and scrape down bowl sides. Add remaining 1 cup of flavored water and blend fruit mixture for 30 seconds and serve.
Frozen Fruit Loaf
1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1 can (6 oz.) frozen lemonade
9 oz. carton Cool Whip
1 can fruit cocktail
Dissolve Jello in boiling water. Add frozen lemonade and stir until melted. Chill until thickened. Blend in Cool Whip and drained fruit cocktail. Pour into loaf pan and freeze until firm.
Frozen Fruit Slush
1 frozen 16 oz. pkg. each peaches, strawberries (unsweetened)
2 tbsp. fresh lemon juice
1/4 tsp. almond extract
6 pkg. NutraSweet
Partially defrost fruit. In processor or blender feed fruit gradually until pureed but frozen. Add lemon juice almond extract and sugar. Spoon frozen icee into chilled metal bowl (metal chilled best) cover, put in freezer until firm enough to spoon (10 minutes)
frozen banannas work great heres how to make them.
4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks
Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.
Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.
Shake grapes in lime jello powder, and freeze.... YUMMY!
Put some grapes in the freezer and there you go. This also works for pineapple.
Smoothies
FROZEN FRUIT CUPS
10 oz. pkg. frozen strawberries, thawed
6 oz. can frozen orange juice, thawed
20 oz. can crushed pineapple
11 oz. can Mandarin oranges
1/4 c. lemon juice
6 bananas, sliced
Thaw berries and orange juice. Do not drain canned fruits. Combine all ingredients in a large bowl. Mix to blend. Spoon into 3 1/2 ounce plastic cups. Freeze. Thaw before serving.Does anybody have any recipes for frozen fruit to cool a person off on a hot day?
Frozen Berry_Melon Pop
2 1/2 cups seeded watermelons or cantaloupe or honeydew melon, cubed
1/2 cup raspberries
1/4 cup sugar
5 teaspoons lemon juice
1 tablespoon light corn syrup
Combine all ingredients in a blender; cover and blend until smooth.
Press fruit mixture through a fine-mesh strainer over a bowl to extract juices.
Discard solids and pour mixture into 3-ounce paper or plastic drink cups or pop molds.
Cover cups with foil; cut a slit in the foil and insert wooden sticks.
Freeze several hours or overnight until pops are firm.
Remove from cups or molds to serve.
My mom has the BEST recipe for this, but I can't find it for some reason! Here's a different version that sounds yummy anyways
Fruit Ice
Ingredients:
2 cups fronzen strawberries, peaches, berries, or pineapple
1 1/2 cups any flavor Sparkling Water
Directions:
Combine fruit, and 1 cup flavored water in food processor or blender. Blend mixture for 15 seconds and scrape down bowl sides. Add remaining 1 cup of flavored water and blend fruit mixture for 30 seconds and serve.
Frozen Fruit Loaf
1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1 can (6 oz.) frozen lemonade
9 oz. carton Cool Whip
1 can fruit cocktail
Dissolve Jello in boiling water. Add frozen lemonade and stir until melted. Chill until thickened. Blend in Cool Whip and drained fruit cocktail. Pour into loaf pan and freeze until firm.
Frozen Fruit Slush
1 frozen 16 oz. pkg. each peaches, strawberries (unsweetened)
2 tbsp. fresh lemon juice
1/4 tsp. almond extract
6 pkg. NutraSweet
Partially defrost fruit. In processor or blender feed fruit gradually until pureed but frozen. Add lemon juice almond extract and sugar. Spoon frozen icee into chilled metal bowl (metal chilled best) cover, put in freezer until firm enough to spoon (10 minutes)
frozen banannas work great heres how to make them.
4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks
Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes.
Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds.
Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour.
Shake grapes in lime jello powder, and freeze.... YUMMY!
Put some grapes in the freezer and there you go. This also works for pineapple.
Smoothies
Where can I find recipes for the HCG diet?
I just got my HCG in the mail, but I realized that I really don't know what kind of foods and recipes that I should be eating on the diet. I don't want to start the HCG until I know what exactly I should be doing.Where can I find recipes for the HCG diet?
Free Recipes are at www.hcgdietkits.com
Just hit the Freebies button!
PaulWhere can I find recipes for the HCG diet?
OMG! You should try this. I have lost 9 pounds in just 11 days! It really worked for me! I highly recommend it!
Free Recipes are at www.hcgdietkits.com
Just hit the Freebies button!
PaulWhere can I find recipes for the HCG diet?
OMG! You should try this. I have lost 9 pounds in just 11 days! It really worked for me! I highly recommend it!
I am looking for gluten, wheat, dairy, and sugar free recipes.?
My daughter and I are on a three week clean eating program. I have been trying to prepared lunch items ahead of time but I am already running out of ideas. Any help would be so appreciated!I am looking for gluten, wheat, dairy, and sugar free recipes.?
Look at Foodnetwork.com
Look at Foodnetwork.com
Does anyone have the recipes I have listed?
I am looking for lots of recipes. These are recipes I have had over the years or heard about and wanted to try, but never had the recipes. Ok, here goes... 1.turkey in the straw - I think it was made with the canned shoestring potatoes, 2. Olive Garden's chicken castalina - it has artichoke hearts and chicken, 3. strawberry Quik brownies, 4. apple stack cake - southern recipe that has thin layers of cake topped with apples, 5. sugar cram pie, 6. brown sugar pie, 7. Archway style sugar cookies, 8. sour cream sugar cookies, 9. boysenberry cake made w/ canned boysenberries and has a cooked frosting, 10. Pennsylvania butter cake, 11. yellow cake muffins w/ cream cheese filling from a Portuguese bakery in the Boston area, 12. ginger water, 13. garlic coleslaw, 14. pickled cows tongue and dandelion wine. Thanks so much to anyone who helps!Does anyone have the recipes I have listed?
Hi !!!
ACTUALLY I FOUND THESE ';ALMOST THE RIGHT RECIPES';...
Chicken Crostina
Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
6 boneless, skinless chicken breasts
2 cups %26amp; 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored %26amp; diced
2 Tbsp parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled %26amp; grated
Salt %26amp; pepper to taste
Procedures
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
COOK pasta according to package directions. Drain and set aside.
HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
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Pink Pillows
Estimated Times:
Preparation - 20 min | Cooking - 30 min | Yields - 2 Dozen
Ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1 stick butter or margarine (we recommend LAND O LAKES®), softened
1/2 cup granulated sugar
1/2 cup NESTLÉ NESQUIK Strawberry Flavor Powder
1 teaspoon vanilla extract
2 large eggs
Directions:
PREHEAT oven to 375º F. COMBINE flour, salt and baking soda in small bowl. Beat butter, sugar, Nesquik and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Apple Stack Cake
';This is an apple stack cake with six layers.';
Original recipe yield:
1 -8 inch, 6-layer cake
INGREDIENTS
2 cups white sugar
1 cup shortening
2 eggs
1 teaspoon baking soda
3 teaspoons baking powder
6 cups all-purpose flour
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 pounds dried apples, cooked and mashed
1 3/4 cups packed brown sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans.
In a large bowl mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Divide batter into 6 equal parts. Press into prepared pans.
Bake at 450 degrees F (230 degrees C) for ten minutes.
To Make Filling: To the cooked and mashed apples, add the brown sugar, cinnamon, cloves, and allspice, and mix. Layer 1 cake, spread filling between layer on top and sides. Do this with each of the 6 layers. Let stand at least 12 hours before cutting.
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Sugar Cream Pie I
Original recipe yield:
1 pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
1 (9 inch) pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
DIRECTIONS
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook, stirring constantly, until thick and creamy. Add vanilla.
Preheat oven broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate.
-----AND...
Brown Sugar Pie I
Original recipe yield:
1 Pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
----------AND...
Sour Cream Sugar Cookies I
Original recipe yield:
5 dozen
INGREDIENTS
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
DIRECTIONS
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
Cover and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.
---AND...
BOYSENBERRY (OR ANY OTHER BERRY) CAKE
1 2/3 c. flour
4 1/2 oz. softened butter
4 tbsp. sugar
Salt
1 egg
2 tbsp. ground nuts or bread crumbs
1 tbsp. sugar/cinnamon mixture
2-3 c. boysenberries, or any other
TOPPING:
2-3 eggs
2-3 tbsp. sugar
1/4 pt. heavy cream
Knead together ingredients from flour to egg. Refrigerate for at least 30 minutes. Roll out and put in 1 or 2 greased pie forms. Cover dough with ground nuts or bread crumbs. Top with sugar/cinnamon mixture. Add berries. For the topping, beat eggs with sugar and heavy cream. Pour over berries. Bake at 390 degrees for about 40 minutes.
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Pennsylvania Dutch Breakfast Cake
A fine recipe for a Sunday breakfast or brunch. Serve with fresh fruit.
3 ';8 inch cakes'; 55 min 15 min prep
4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla
Mix flour, sugar, baking powder and butter until fine crumbs.
Take out 1 cup of crumbs for top of cakes, and set aside.
Then add to remaining crumbs, 2 eggs, milk and vanilla.
Mix until smooth.
Pour into 3 (8-inch) greased cake pans.
Sprinkle crumbs over batter.
Bake at 350ºF.
for 40 minutes or until done.
----------AND...
STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
CENTER MIXTURE
1 (8 oz.) pkg. Philadelphia cream
cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or
butterscotch chips
Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes.
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Ginger Water
1 quart 2 min 2 min prep
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water
Dissolve the sugar and ginger in the vinegar.
Shake with cold water.
Serve chilled by itself or mixed 1:1 with ginger ale.
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Garlic Coleslaw
4 Servings
Ingredients
1 sm Head cabbage
1/2 ts Salt
2 Cloves fresh garlic
1 ts Sugar
1/2 c Plain yogurt ( or use 1/2 c Sour Cream)
Fresh ground black pepper to taste
1/4 c Rice vinegar
Directions
Shred cabbage, press garlic, (quantity to taste), add other ingredients in stainless or ceramic bowl. Toss until well mixed. All quantities variable so its best to start with small amounts and add to taste. Better on second day if stored cold and well sealed.
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Pickled Tongue
(6 servings)
*Ingredients*
1 Beef Tongue
Instructions
3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs Garlic bowls and pans when cooking 1 1/2C. Virgin Olive Oil the tongue, as metal will 1/4C. Parsley (dried or fresh) change the flavor of the 3/4T. Sweet Basil meat, leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste
*Directions*
1. Place tongue in glass saucepan with enough water to cover it.
2. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 min.- hour.
3. While the tongue is boiling, prepare the marinade in a glass bowl.
4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press to crush the cloves, or you can crush them with the flat side of a knife.
rest of the herbs and spices.
6. When the tongue has cooled enough to handle, peel by slicing thinly with a sharp paring knife, removing all the taste buds and the fat at the base of the tongue. Then proceed in slicing the tongue widthwise.
lid, and layer with the marinade.
8. Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days.
9. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp.
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Dandelion Wine
1 package dried yeast
1/4 cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
1/2 teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar
Dissolve the yeast in the warm water. Set aside.
Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.
Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.Does anyone have the recipes I have listed?
Thank you for ';Best Answer'; it was my pleasure to help you out...Enjoy your day!!! Report Abuse
I'll be looking into some of these recipes myself...
Thanks again,
';Mouse Potato'; Report Abuse
Brown Sugar Pie
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 tsp. vanilla
2 heaping tablespoons flour
3 TBS milk
2 TBS melted butter
4 oz. chocolate chips
1 prepared pastry pie shell
Preheat oven to 350. In a large bowl, combine the first
six ingredients.
Mix on medium speed for two minutes.
Add chocolate chips and stir.
Pour the mixture into the pie shell and bake
for 35 minutes or until lightly browned and set.
Remove from oven and let cool.
Serve with whipped cream or ice cream.
Tennessee Stack Cake
Servings: 14
Ingredients:
4 cups dried apples
2 2/3 cups water
1/2 cup white sugar
1/2 cup shortening
1 1/4 cups white sugar
5/8 cup buttermilk
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 teaspoons ground ginger
3 3/4 cups all-purpose flour
1/2 cup dried apple slices for garnish
Directions:
1. In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool. 2. Preheat the oven to 400 degrees F (200 degrees C). 3. In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets. 4. Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack. 5. Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. dpread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.
Lunch Box Sour Cream Cookies
Lunch box cookies are butter sour cream cookies topped with cinnamon sugar and
pecan halves.
3/4 cup butter
1 1/2 cups sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla
3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar or cinnamon sugar
pecan halves
Cream butter and sugar until light and smooth. Add egg; beat until fluffy. Stir in sour cream and vanilla. Sift together the flour, salt, baking soda, and baking powder. Stir sifted dry ingredients into the creamed mixture. Chill for 1 to 2 hours. Place small balls of dough onto greased baking sheet. Grease bottom of a glass then dip in sugar or cinnamon sugar. Press each ball of cookie dough into a thin circle with sugared bottom of glass. Press a pecan half into the top of each cookie. Bake at 350° for 8 to 10 minutes, or until lightly browned. Remove to racks to cool. Makes about 5 dozen cookies.
APPLE-BOYSENBERRY CAKE
Loaded with fruit, this dessert is cut and served as you would a cake, but
the texture is that of a pudding. To keep the meal kosher when your menu
includes meat, omit the whipped cream frosting and serve this with nondairy
topping and the berry sauce. Begin the cake a day ahead.';
Source: Bon Appetit' 1992
Yield: 10 - 12 servings
2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled, cored,
each cut into 12 wedges
1 13-ounce sponge cake
2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons brandy
1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds
Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples. Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours. Cut cake into wedges. Spoon reserved boysenberry sauce over. 10 to 12 servings
Pennsylvania Dutch Cake and Custard Pie
1 (15 ounce) package Pillsbury All Ready Pie Crusts
Filling
1/3 cup granulated sugar
2 tablespoons flour
1 teaspoon apple pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger,
1/8 teaspoon nutmeg and 1/8 teaspoon allspice combined
1 cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
1 egg, beaten
Cake
1/2 cup granulated sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk, or add 1 teaspoon lemon juice to 1/2 cup milk and let stand
for 5 minutes
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose or unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Glaze
1/2 cup confectioners' sugar
2 tablespoons coffee
Prepare pie crust according to package directions for ';filled one-crust pie,'; using 9-inch pie pan or 9-inch deep-dish pie pan. (Refrigerate remaining crust for a later use.) Heat oven to 350 degrees F. In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside. In small bowl, combine 1/2 cup sugar and margarine; beat until well blended. Add sour milk, 1 egg and vanilla extract; beat until smooth. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter. Bake at 350 degrees F for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown. Meanwhile, in small bowl combine glaze ingredients; blend well. Drizzle over hot pie. Serve slightly warm.
Serves eight to 10.
1.Turkey in the Straw
4 c. chopped turkey
1-1/2 c. milk
2 cans Cream of Chicken soup
2/3 c. pimento
4 cans potato sticks
Mix all ingredients together, except save a few potato sticks to sprinkle on top. Put in cold oven on 375 degrees. Cook for 20 or 30 minutes..
2.Ingredients
Chicken Ingredients:
1/4 tsp Salt
1 oz Cornstarch
--
2 oz Sun-dried tomatoes, diced
1 Tbsp Fresh rosemary, chopped
3 oz Butter, cubed
1/2 tsp Salt
2 oz Grated Parmesan
12 oz Milk
1 1/2 lb(s) Cooked pasta
--
8 1/2 oz Can sliced artichokes, drained
2 oz White wine
Fresh parsley, chopped
12 oz Heavy cream
1 1/2 lb(s) Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch pieces
2 oz Pancetta (or bacon), diced
1/4 tsp Pepper
3 oz Mushrooms, sliced
6 oz Flour
1/4 tsp Pepper
--
Sauce Ingredients:
3 oz Smoked Gouda, chopped
1 1/2 oz Olive oil
1 tsp Garlic, chopped
Procedures
Sauce Preparation
- In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark)
- Lower heat, add butter and melt
- Add garlic and sun-dried tomatoes
- Sauté for approximately one minute stirring frequently (do not brown)
- Whisk in cream, milk and cornstarch. Raise heat to medium/high
- Whisk in Parmesan and Gouda
- Once cheese melts, add remaining ingredients and bring to a boil stirring continuously
- Remove from heat and let stand uncovered
Chicken Preparation
- Mix flour with salt and pepper
- Coat chicken in seasoned flour, shake off excess flour
- Heat olive oil in large sauté pan
- Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees
- Begin pasta in a separate pot according to package directions
- Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated
- Once reduced, add sauce and bring to a boil on medium/high heat
- Place 6 oz of cooked pasta on each plate
- Evenly distribute chicken and sauce over pasta
- Garnish with chopped parsley
4.APPLE STACK CAKE
2 2/3 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. ginger
1 tsp. salt
1 c. dark brown sugar
1/3 c. dark molasses
1/3 c. butter
2 eggs, well beaten
Cream butter until it is light and fluffy, and add brown sugar and molasses and continue creaming until mixture is fluffy. Add eggs. Combine flour, soda, baking powder, ginger and salt and sift into creamed mixture. This should be a soft dough and a few tablespoons of buttermilk may be added if dough is too stiff. Divide dough into 6 equal parts. Draw a 9 inch circle on a sheet of aluminum foil. Lightly flour foil and roll dough to fit circle. Bake on foil in oven at 350 degrees for 12 minutes. Cool layers and stack layers with Dried Apple Filling. Dust top layer with confectioners' sugar. Makes 8-10 servings.
DRIED APPLE FILLING (for Stack Cake) :
1 lb. dried apples
1 c. dark brown sugar
1 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Add 2 cups of water to apples. Simmer in covered saucepan until apples are soft. Mash apples. While apples are still hot, blend in remaining ingredients. Spread filling between layers over the sides of cake.
5.SUGAR CREAM PIE
1 c. granulated sugar
2/3 c. brown sugar
1/2 c. flour
1/2 tsp. salt
1 c. boiling water
1 c. coffee cream
1/8 tsp. nutmeg
1/2 tsp. vanilla
1 (9 inch) pie unbaked shell
Mix sugar, flour and salt. Add 1 cup boiling water. Mix well. Add coffee cream, nutmeg and vanilla. Mix well. Pour in pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 40 minutes longer.
6.BROWN SUGAR PIE
3 c. brown sugar
1 c. white sugar
Dash of salt
3 tbsp. flour
1 stick butter
1 tsp. vanilla
5 egg yolks
4 c. milk
2 unbaked pie shells
Mix all sugar, salt, and flour together. Add yolks, well beaten, butter, vanilla. Stir together and cook until thick. Pour into pie shells.
Beat 3 egg whites, room temperature and 1/4 teaspoon cream of tartar until foamy. Add 1/4 cup white sugar and beat until stiff peaks form and sugar dissolves, 2-4 minutes. Spread over filling, sealing to edge of pie shells. Bake at 350 degrees for 10 minutes or until golden brown.
8.SOUR CREAM SUGAR COOKIES
6 c. flour, sifted
2 tsp. baking powder
1 c. shortening
2 c. sugar
2 eggs, slightly beaten
1 c. dairy sour cream
2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. vanilla extract
Raisins for cookie centers
Mix flour, baking powder and salt together. Add shortening and cut in like pie crust. Add the sugar and eggs. Put the baking soda in the sour cream (stir over bowl) and add to the flour mixture, then add the vanilla; mix well. Chill in refrigerator. Roll out, cut in desired shape; put a raisin in center of each cookie and bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
9.2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup Passover brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled, cored, each cut into 12 wedges
1 13-ounce Passover sponge cake
2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons Passover brandy
1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds
Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples.
Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.
Cut cake into wedges. Spoon reserved boysenberry sauce over.
10 to 12 servings
10. Pennsylvania Dutch Chocolate
1/4 pound butter
4 squares semisweet chocolate
1 cup boiling water
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
Cream Cheese Frosting
1 8 oz cream cheese -- softened
3 tablespoons butter
1 box 10X sugar (powdered sugar)
1 teaspoon vanilla extract
Tbsps milk
For the Chocolate:
Combine and boil until thick the butter, chocolate and boiling water.
Stirring constantly. Set aside and allow to cool while you mix the other
ingredients. In a cup combine the buttermilk and baking soda, set aside.
Stir together flour, sugar and salt. Make a well in the center and add
chocolate. Mix well and then add the eggs. When the eggs are blended
completely then add the buttermilk. Add vanilla last. Grease and flour pans
- you can use 2, 9“ cake pans or one 9x12” pan. Bake in a 350F oven 25-30
minutes for 9“ pans or 40 minutes for the 9x12” pan.
For the Frosting:
Cream butter and cream cheese until smooth. Gradually add powdered sugar.
Add vanilla. Add milk as needed to make the frosting spreadable and smooth.
12.
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water
Dissolve the sugar and ginger in the vinegar.
Shake with cold water.
Serve chilled by itself or mixed 1:1 with ginger ale.
13.
1 cabbage shredded
1/4 cup finely chopped onion
1 small garlic clove finely chopped
1 grated carrot
1 cup chopped dill pickles
1/2 - 3/4 cup of mayonaise
1/2 tsp. salt
pinch of celery seed
pinch of pepper
In a large bowl mix the mayonaise dressing
with salt, pepper, celery seed, garlic, pickle
and a grated carrot.
The carrot will give it a nice rich orange color.
Use only a small clove of finely minced garlic.
This will give it a little bit of a punch!
Next, add the shredded cabbage to dressing. You can add some red cabbage for extra color.
Mix well and refrigerated. Taste better if made few hours in advance.myspace.com picture
Hi !!!
ACTUALLY I FOUND THESE ';ALMOST THE RIGHT RECIPES';...
Chicken Crostina
Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
6 boneless, skinless chicken breasts
2 cups %26amp; 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored %26amp; diced
2 Tbsp parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled %26amp; grated
Salt %26amp; pepper to taste
Procedures
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
COOK pasta according to package directions. Drain and set aside.
HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
---------AND...
Pink Pillows
Estimated Times:
Preparation - 20 min | Cooking - 30 min | Yields - 2 Dozen
Ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1 stick butter or margarine (we recommend LAND O LAKES®), softened
1/2 cup granulated sugar
1/2 cup NESTLÉ NESQUIK Strawberry Flavor Powder
1 teaspoon vanilla extract
2 large eggs
Directions:
PREHEAT oven to 375º F. COMBINE flour, salt and baking soda in small bowl. Beat butter, sugar, Nesquik and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
------------AND...
Apple Stack Cake
';This is an apple stack cake with six layers.';
Original recipe yield:
1 -8 inch, 6-layer cake
INGREDIENTS
2 cups white sugar
1 cup shortening
2 eggs
1 teaspoon baking soda
3 teaspoons baking powder
6 cups all-purpose flour
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 pounds dried apples, cooked and mashed
1 3/4 cups packed brown sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans.
In a large bowl mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Divide batter into 6 equal parts. Press into prepared pans.
Bake at 450 degrees F (230 degrees C) for ten minutes.
To Make Filling: To the cooked and mashed apples, add the brown sugar, cinnamon, cloves, and allspice, and mix. Layer 1 cake, spread filling between layer on top and sides. Do this with each of the 6 layers. Let stand at least 12 hours before cutting.
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Sugar Cream Pie I
Original recipe yield:
1 pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
1 (9 inch) pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
DIRECTIONS
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook, stirring constantly, until thick and creamy. Add vanilla.
Preheat oven broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate.
-----AND...
Brown Sugar Pie I
Original recipe yield:
1 Pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
----------AND...
Sour Cream Sugar Cookies I
Original recipe yield:
5 dozen
INGREDIENTS
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
DIRECTIONS
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
Cover and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.
---AND...
BOYSENBERRY (OR ANY OTHER BERRY) CAKE
1 2/3 c. flour
4 1/2 oz. softened butter
4 tbsp. sugar
Salt
1 egg
2 tbsp. ground nuts or bread crumbs
1 tbsp. sugar/cinnamon mixture
2-3 c. boysenberries, or any other
TOPPING:
2-3 eggs
2-3 tbsp. sugar
1/4 pt. heavy cream
Knead together ingredients from flour to egg. Refrigerate for at least 30 minutes. Roll out and put in 1 or 2 greased pie forms. Cover dough with ground nuts or bread crumbs. Top with sugar/cinnamon mixture. Add berries. For the topping, beat eggs with sugar and heavy cream. Pour over berries. Bake at 390 degrees for about 40 minutes.
-------AND...
Pennsylvania Dutch Breakfast Cake
A fine recipe for a Sunday breakfast or brunch. Serve with fresh fruit.
3 ';8 inch cakes'; 55 min 15 min prep
4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla
Mix flour, sugar, baking powder and butter until fine crumbs.
Take out 1 cup of crumbs for top of cakes, and set aside.
Then add to remaining crumbs, 2 eggs, milk and vanilla.
Mix until smooth.
Pour into 3 (8-inch) greased cake pans.
Sprinkle crumbs over batter.
Bake at 350ºF.
for 40 minutes or until done.
----------AND...
STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
CENTER MIXTURE
1 (8 oz.) pkg. Philadelphia cream
cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or
butterscotch chips
Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes.
----------AND...
Ginger Water
1 quart 2 min 2 min prep
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water
Dissolve the sugar and ginger in the vinegar.
Shake with cold water.
Serve chilled by itself or mixed 1:1 with ginger ale.
-----------AND...
Garlic Coleslaw
4 Servings
Ingredients
1 sm Head cabbage
1/2 ts Salt
2 Cloves fresh garlic
1 ts Sugar
1/2 c Plain yogurt ( or use 1/2 c Sour Cream)
Fresh ground black pepper to taste
1/4 c Rice vinegar
Directions
Shred cabbage, press garlic, (quantity to taste), add other ingredients in stainless or ceramic bowl. Toss until well mixed. All quantities variable so its best to start with small amounts and add to taste. Better on second day if stored cold and well sealed.
-----------AND...
Pickled Tongue
(6 servings)
*Ingredients*
1 Beef Tongue
Instructions
3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs Garlic bowls and pans when cooking 1 1/2C. Virgin Olive Oil the tongue, as metal will 1/4C. Parsley (dried or fresh) change the flavor of the 3/4T. Sweet Basil meat, leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste
*Directions*
1. Place tongue in glass saucepan with enough water to cover it.
2. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 min.- hour.
3. While the tongue is boiling, prepare the marinade in a glass bowl.
4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press to crush the cloves, or you can crush them with the flat side of a knife.
rest of the herbs and spices.
6. When the tongue has cooled enough to handle, peel by slicing thinly with a sharp paring knife, removing all the taste buds and the fat at the base of the tongue. Then proceed in slicing the tongue widthwise.
lid, and layer with the marinade.
8. Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days.
9. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp.
-----------AND...
Dandelion Wine
1 package dried yeast
1/4 cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
1/2 teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar
Dissolve the yeast in the warm water. Set aside.
Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.
Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.Does anyone have the recipes I have listed?
Thank you for ';Best Answer'; it was my pleasure to help you out...Enjoy your day!!! Report Abuse
I'll be looking into some of these recipes myself...
Thanks again,
';Mouse Potato'; Report Abuse
Brown Sugar Pie
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 tsp. vanilla
2 heaping tablespoons flour
3 TBS milk
2 TBS melted butter
4 oz. chocolate chips
1 prepared pastry pie shell
Preheat oven to 350. In a large bowl, combine the first
six ingredients.
Mix on medium speed for two minutes.
Add chocolate chips and stir.
Pour the mixture into the pie shell and bake
for 35 minutes or until lightly browned and set.
Remove from oven and let cool.
Serve with whipped cream or ice cream.
Tennessee Stack Cake
Servings: 14
Ingredients:
4 cups dried apples
2 2/3 cups water
1/2 cup white sugar
1/2 cup shortening
1 1/4 cups white sugar
5/8 cup buttermilk
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 teaspoons ground ginger
3 3/4 cups all-purpose flour
1/2 cup dried apple slices for garnish
Directions:
1. In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool. 2. Preheat the oven to 400 degrees F (200 degrees C). 3. In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets. 4. Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack. 5. Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. dpread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.
Lunch Box Sour Cream Cookies
Lunch box cookies are butter sour cream cookies topped with cinnamon sugar and
pecan halves.
3/4 cup butter
1 1/2 cups sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla
3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar or cinnamon sugar
pecan halves
Cream butter and sugar until light and smooth. Add egg; beat until fluffy. Stir in sour cream and vanilla. Sift together the flour, salt, baking soda, and baking powder. Stir sifted dry ingredients into the creamed mixture. Chill for 1 to 2 hours. Place small balls of dough onto greased baking sheet. Grease bottom of a glass then dip in sugar or cinnamon sugar. Press each ball of cookie dough into a thin circle with sugared bottom of glass. Press a pecan half into the top of each cookie. Bake at 350° for 8 to 10 minutes, or until lightly browned. Remove to racks to cool. Makes about 5 dozen cookies.
APPLE-BOYSENBERRY CAKE
Loaded with fruit, this dessert is cut and served as you would a cake, but
the texture is that of a pudding. To keep the meal kosher when your menu
includes meat, omit the whipped cream frosting and serve this with nondairy
topping and the berry sauce. Begin the cake a day ahead.';
Source: Bon Appetit' 1992
Yield: 10 - 12 servings
2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled, cored,
each cut into 12 wedges
1 13-ounce sponge cake
2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons brandy
1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds
Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples. Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours. Cut cake into wedges. Spoon reserved boysenberry sauce over. 10 to 12 servings
Pennsylvania Dutch Cake and Custard Pie
1 (15 ounce) package Pillsbury All Ready Pie Crusts
Filling
1/3 cup granulated sugar
2 tablespoons flour
1 teaspoon apple pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger,
1/8 teaspoon nutmeg and 1/8 teaspoon allspice combined
1 cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
1 egg, beaten
Cake
1/2 cup granulated sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk, or add 1 teaspoon lemon juice to 1/2 cup milk and let stand
for 5 minutes
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose or unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Glaze
1/2 cup confectioners' sugar
2 tablespoons coffee
Prepare pie crust according to package directions for ';filled one-crust pie,'; using 9-inch pie pan or 9-inch deep-dish pie pan. (Refrigerate remaining crust for a later use.) Heat oven to 350 degrees F. In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside. In small bowl, combine 1/2 cup sugar and margarine; beat until well blended. Add sour milk, 1 egg and vanilla extract; beat until smooth. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter. Bake at 350 degrees F for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown. Meanwhile, in small bowl combine glaze ingredients; blend well. Drizzle over hot pie. Serve slightly warm.
Serves eight to 10.
1.Turkey in the Straw
4 c. chopped turkey
1-1/2 c. milk
2 cans Cream of Chicken soup
2/3 c. pimento
4 cans potato sticks
Mix all ingredients together, except save a few potato sticks to sprinkle on top. Put in cold oven on 375 degrees. Cook for 20 or 30 minutes..
2.Ingredients
Chicken Ingredients:
1/4 tsp Salt
1 oz Cornstarch
--
2 oz Sun-dried tomatoes, diced
1 Tbsp Fresh rosemary, chopped
3 oz Butter, cubed
1/2 tsp Salt
2 oz Grated Parmesan
12 oz Milk
1 1/2 lb(s) Cooked pasta
--
8 1/2 oz Can sliced artichokes, drained
2 oz White wine
Fresh parsley, chopped
12 oz Heavy cream
1 1/2 lb(s) Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch pieces
2 oz Pancetta (or bacon), diced
1/4 tsp Pepper
3 oz Mushrooms, sliced
6 oz Flour
1/4 tsp Pepper
--
Sauce Ingredients:
3 oz Smoked Gouda, chopped
1 1/2 oz Olive oil
1 tsp Garlic, chopped
Procedures
Sauce Preparation
- In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark)
- Lower heat, add butter and melt
- Add garlic and sun-dried tomatoes
- Sauté for approximately one minute stirring frequently (do not brown)
- Whisk in cream, milk and cornstarch. Raise heat to medium/high
- Whisk in Parmesan and Gouda
- Once cheese melts, add remaining ingredients and bring to a boil stirring continuously
- Remove from heat and let stand uncovered
Chicken Preparation
- Mix flour with salt and pepper
- Coat chicken in seasoned flour, shake off excess flour
- Heat olive oil in large sauté pan
- Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees
- Begin pasta in a separate pot according to package directions
- Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated
- Once reduced, add sauce and bring to a boil on medium/high heat
- Place 6 oz of cooked pasta on each plate
- Evenly distribute chicken and sauce over pasta
- Garnish with chopped parsley
4.APPLE STACK CAKE
2 2/3 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. ginger
1 tsp. salt
1 c. dark brown sugar
1/3 c. dark molasses
1/3 c. butter
2 eggs, well beaten
Cream butter until it is light and fluffy, and add brown sugar and molasses and continue creaming until mixture is fluffy. Add eggs. Combine flour, soda, baking powder, ginger and salt and sift into creamed mixture. This should be a soft dough and a few tablespoons of buttermilk may be added if dough is too stiff. Divide dough into 6 equal parts. Draw a 9 inch circle on a sheet of aluminum foil. Lightly flour foil and roll dough to fit circle. Bake on foil in oven at 350 degrees for 12 minutes. Cool layers and stack layers with Dried Apple Filling. Dust top layer with confectioners' sugar. Makes 8-10 servings.
DRIED APPLE FILLING (for Stack Cake) :
1 lb. dried apples
1 c. dark brown sugar
1 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Add 2 cups of water to apples. Simmer in covered saucepan until apples are soft. Mash apples. While apples are still hot, blend in remaining ingredients. Spread filling between layers over the sides of cake.
5.SUGAR CREAM PIE
1 c. granulated sugar
2/3 c. brown sugar
1/2 c. flour
1/2 tsp. salt
1 c. boiling water
1 c. coffee cream
1/8 tsp. nutmeg
1/2 tsp. vanilla
1 (9 inch) pie unbaked shell
Mix sugar, flour and salt. Add 1 cup boiling water. Mix well. Add coffee cream, nutmeg and vanilla. Mix well. Pour in pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 40 minutes longer.
6.BROWN SUGAR PIE
3 c. brown sugar
1 c. white sugar
Dash of salt
3 tbsp. flour
1 stick butter
1 tsp. vanilla
5 egg yolks
4 c. milk
2 unbaked pie shells
Mix all sugar, salt, and flour together. Add yolks, well beaten, butter, vanilla. Stir together and cook until thick. Pour into pie shells.
Beat 3 egg whites, room temperature and 1/4 teaspoon cream of tartar until foamy. Add 1/4 cup white sugar and beat until stiff peaks form and sugar dissolves, 2-4 minutes. Spread over filling, sealing to edge of pie shells. Bake at 350 degrees for 10 minutes or until golden brown.
8.SOUR CREAM SUGAR COOKIES
6 c. flour, sifted
2 tsp. baking powder
1 c. shortening
2 c. sugar
2 eggs, slightly beaten
1 c. dairy sour cream
2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. vanilla extract
Raisins for cookie centers
Mix flour, baking powder and salt together. Add shortening and cut in like pie crust. Add the sugar and eggs. Put the baking soda in the sour cream (stir over bowl) and add to the flour mixture, then add the vanilla; mix well. Chill in refrigerator. Roll out, cut in desired shape; put a raisin in center of each cookie and bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
9.2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup Passover brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled, cored, each cut into 12 wedges
1 13-ounce Passover sponge cake
2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons Passover brandy
1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds
Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples.
Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.
Cut cake into wedges. Spoon reserved boysenberry sauce over.
10 to 12 servings
10. Pennsylvania Dutch Chocolate
1/4 pound butter
4 squares semisweet chocolate
1 cup boiling water
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
Cream Cheese Frosting
1 8 oz cream cheese -- softened
3 tablespoons butter
1 box 10X sugar (powdered sugar)
1 teaspoon vanilla extract
Tbsps milk
For the Chocolate:
Combine and boil until thick the butter, chocolate and boiling water.
Stirring constantly. Set aside and allow to cool while you mix the other
ingredients. In a cup combine the buttermilk and baking soda, set aside.
Stir together flour, sugar and salt. Make a well in the center and add
chocolate. Mix well and then add the eggs. When the eggs are blended
completely then add the buttermilk. Add vanilla last. Grease and flour pans
- you can use 2, 9“ cake pans or one 9x12” pan. Bake in a 350F oven 25-30
minutes for 9“ pans or 40 minutes for the 9x12” pan.
For the Frosting:
Cream butter and cream cheese until smooth. Gradually add powdered sugar.
Add vanilla. Add milk as needed to make the frosting spreadable and smooth.
12.
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water
Dissolve the sugar and ginger in the vinegar.
Shake with cold water.
Serve chilled by itself or mixed 1:1 with ginger ale.
13.
1 cabbage shredded
1/4 cup finely chopped onion
1 small garlic clove finely chopped
1 grated carrot
1 cup chopped dill pickles
1/2 - 3/4 cup of mayonaise
1/2 tsp. salt
pinch of celery seed
pinch of pepper
In a large bowl mix the mayonaise dressing
with salt, pepper, celery seed, garlic, pickle
and a grated carrot.
The carrot will give it a nice rich orange color.
Use only a small clove of finely minced garlic.
This will give it a little bit of a punch!
Next, add the shredded cabbage to dressing. You can add some red cabbage for extra color.
Mix well and refrigerated. Taste better if made few hours in advance.
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