Ingredients
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
Easy Baked Apple Recipes
Ingredients
* 4 Rome Beauty apples, cored
* Raisins, to fill apples
* 4 teaspoons brown sugar
* 1/2 cup apple juice
Instruction
Preheat oven to 350 degrees F.
Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven.
Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour.
* 4 Rome Beauty apples, cored
* Raisins, to fill apples
* 4 teaspoons brown sugar
* 1/2 cup apple juice
Instruction
Preheat oven to 350 degrees F.
Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven.
Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour.
Mango Margharita Recipe
Ingredients
* 1 1/4 ounces silver tequila
* 1-ounce triple sec
* 1 1/2 ounces freshly squeezed lemon juice
* 2 ounces simple syrup or sweet-and-sour mix
* 3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Instructions
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
* 1 1/4 ounces silver tequila
* 1-ounce triple sec
* 1 1/2 ounces freshly squeezed lemon juice
* 2 ounces simple syrup or sweet-and-sour mix
* 3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Instructions
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
Mango Blueberries Recipes
Ingredients:
2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water
Instructions:
1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.
2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water
Instructions:
1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.
Coconut Bundt Cake Mix Recipes
Ingredients
* 3 cups cake flour
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 1/2 cups sugar
* 6 large eggs
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/4 cups canned unsweetened coconut milk
* 2 cups (packed) sweetened flaked coconut (about 7 ounces)
* 1 3/4 cups powdered sugar
* Additional sweetened flaked coconut (optional)
Instructions
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
* 3 cups cake flour
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 1/2 cups sugar
* 6 large eggs
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/4 cups canned unsweetened coconut milk
* 2 cups (packed) sweetened flaked coconut (about 7 ounces)
* 1 3/4 cups powdered sugar
* Additional sweetened flaked coconut (optional)
Instructions
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
DIRT CAKE PIE RECIPES
Ingredients
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
Instructions
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms.
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
Instructions
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms.
Banana Pudding Recipes
Ingredients
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
Instructions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator.
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
Instructions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator.
Fish Chowder Recipes
Ingredients
1 pound white fish, boned
2 tablespoons butter
1 large onion, peeled and chopped finely
1 - 2 cloves garlic, peeled and crushed or finely chopped
4 potatoes, peeled and diced
1 - 14 ounce can tomatoes
few sprigs of thyme
few sprigs of parsley
1 - 2 bay leaves or 1 bouquet garni
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon chopped parsley for garnish (optional)
Instructions
Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
Sprinkle bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.
1 pound white fish, boned
2 tablespoons butter
1 large onion, peeled and chopped finely
1 - 2 cloves garlic, peeled and crushed or finely chopped
4 potatoes, peeled and diced
1 - 14 ounce can tomatoes
few sprigs of thyme
few sprigs of parsley
1 - 2 bay leaves or 1 bouquet garni
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon chopped parsley for garnish (optional)
Instructions
Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
Sprinkle bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.
Fried Fish Recipes
Ingredients:
* 1 pound fish fillets, such as haddock, tilapia, cod, etc.
* oil for deep frying
* 1/2 cup flour
* salt and pepper to taste
* 1/4 teaspoon paprika
Instructions:
Pour 1 inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.
Makes 3 to 4 servings.
* 1 pound fish fillets, such as haddock, tilapia, cod, etc.
* oil for deep frying
* 1/2 cup flour
* salt and pepper to taste
* 1/4 teaspoon paprika
Instructions:
Pour 1 inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.
Makes 3 to 4 servings.
Peanut Butter Fudge Recipes
Ingredients:
6 oz semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Instructions:
1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside.
2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently.
3. Remove from heat, quickly add marshmallow mixture. Stir until just blended.
4. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
6 oz semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Instructions:
1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside.
2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently.
3. Remove from heat, quickly add marshmallow mixture. Stir until just blended.
4. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
Fresh Blueberry Pie Recipes
Ingredients
* 3 cups blueberries 3 cups blueberries
* 3/4 cup water 3/4 cup water
* 1 tablespoon butter 1 tablespoon butter
* 1 cup sugar 1 cup sugar
* 3 tablespoons cornstarch 3 tablespoons cornstarch
* dash of salt dash of salt
* 1 teaspoon lemon juice 1 teaspoon lemon juice
* 1 pie crust (9 inch)-baked 1 pie crust (9 inch)-baked
Instructions
1. Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixtrue over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.
* 3 cups blueberries 3 cups blueberries
* 3/4 cup water 3/4 cup water
* 1 tablespoon butter 1 tablespoon butter
* 1 cup sugar 1 cup sugar
* 3 tablespoons cornstarch 3 tablespoons cornstarch
* dash of salt dash of salt
* 1 teaspoon lemon juice 1 teaspoon lemon juice
* 1 pie crust (9 inch)-baked 1 pie crust (9 inch)-baked
Instructions
1. Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixtrue over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.
Blueberry Pie Recipes
INGREDIENTS:
* Pie Filling:
* 1 1/4 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons lemon juice
* 2 teaspoons grated lemon zest
* 5 cups fresh or frozen thawed blueberries, rinsed well
* Pastry:
* 2 cups sifted all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon grated lemon peel
* 2/3 cup shortening, cold
* 4 + tablespoons ice cold water
* 1 tablespoon cold lemon juice
Instructions:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
* Pie Filling:
* 1 1/4 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons lemon juice
* 2 teaspoons grated lemon zest
* 5 cups fresh or frozen thawed blueberries, rinsed well
* Pastry:
* 2 cups sifted all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon grated lemon peel
* 2/3 cup shortening, cold
* 4 + tablespoons ice cold water
* 1 tablespoon cold lemon juice
Instructions:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
Simple Pumpkin Pie Recipes
Ingredients
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
Drum Fish Recipes
Ingredients
* 3 large red bell peppers
* 5 tablespoons extra-virgin olive oil
* 12 shallots, chopped
* 2 14 1/2-ounce cans chopped tomatoes in juice
* 2 garlic cloves, minced
* 3/4 teaspoon dried crushed red pepper
* 1/2 cup chopped fresh cilantro
* 1 teaspoon grated lemon peel
* 2 pounds halibut or cod fillets, cut into 1-inch pieces
Instructions
Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.
* 3 large red bell peppers
* 5 tablespoons extra-virgin olive oil
* 12 shallots, chopped
* 2 14 1/2-ounce cans chopped tomatoes in juice
* 2 garlic cloves, minced
* 3/4 teaspoon dried crushed red pepper
* 1/2 cup chopped fresh cilantro
* 1 teaspoon grated lemon peel
* 2 pounds halibut or cod fillets, cut into 1-inch pieces
Instructions
Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.
Flounder Fish Recipes
Ingredients
For sauce
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 cup finely chopped fennel bulb (sometimes called anise)
* 1 garlic clove, thinly sliced
* 1 (14 1/2-oz) can diced tomatoes including juice
* 1/4 cup dry white wine
* 2 tablespoons capers, rinsed and drained
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
For flounder
* 1/2 cup fine dry bread crumbs
* 3 tablespoons unsalted butter, well softened
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 4 (6-oz) pieces skinless flounder or sole fillet
* 2 tablespoons dry white wine
Instructions
Preheat oven to 425°F.
Make sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
Prepare flounder:
Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.
For sauce
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 cup finely chopped fennel bulb (sometimes called anise)
* 1 garlic clove, thinly sliced
* 1 (14 1/2-oz) can diced tomatoes including juice
* 1/4 cup dry white wine
* 2 tablespoons capers, rinsed and drained
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
For flounder
* 1/2 cup fine dry bread crumbs
* 3 tablespoons unsalted butter, well softened
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 4 (6-oz) pieces skinless flounder or sole fillet
* 2 tablespoons dry white wine
Instructions
Preheat oven to 425°F.
Make sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
Prepare flounder:
Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.
Baked Swordfish Recipes
Ingredients
2 lb Fresh swordfish steaks
1 Stick butter
Juice of 1 Lemon
1 Onion - thinly sliced
1/4 cup White wine Worcestershire sauce
1 Clove garlic - pressed
1/4 cup Mayonnaise
Instructions
Place fish in lightly greased baking dish.
First of all, you need to melt butter then add lemon juice, Worcestershire and garlic and saute a few minutes until garlic is golden. Remove from heat and blend in mayonnaise until smooth. Spoon over fish, cover and bake at 350 degrees for 30 minutes until fish flakes easily. If you prefer your fish a bit on the dry side, do not cover.Enjoy the meal ok.
2 lb Fresh swordfish steaks
1 Stick butter
Juice of 1 Lemon
1 Onion - thinly sliced
1/4 cup White wine Worcestershire sauce
1 Clove garlic - pressed
1/4 cup Mayonnaise
Instructions
Place fish in lightly greased baking dish.
First of all, you need to melt butter then add lemon juice, Worcestershire and garlic and saute a few minutes until garlic is golden. Remove from heat and blend in mayonnaise until smooth. Spoon over fish, cover and bake at 350 degrees for 30 minutes until fish flakes easily. If you prefer your fish a bit on the dry side, do not cover.Enjoy the meal ok.
CHRISTMAS MUFFIN RECIPE
Ingredients
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin
Instructions
Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.
Add the raisins 1 hour before cooking time
Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
Add the cherries.
Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.
Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.
Cover the muffins with plastic wrap until serving time.
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin
Instructions
Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.
Add the raisins 1 hour before cooking time
Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
Add the cherries.
Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.
Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.
Cover the muffins with plastic wrap until serving time.
Easy Banana Bread Recipe
Ingredients
4 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup butter, melted
3/4 cup castor sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
Instruction
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda and salt, and mix.
5. Add flour last and mix well.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
4 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup butter, melted
3/4 cup castor sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
Instruction
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda and salt, and mix.
5. Add flour last and mix well.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
Panera Bread Soup Recipes
Ingredients
* four 3/4-inch- (2-cm-) thick slices peasant bread
* 1/3 cup (80 ml) olive oil
* 3 medium cloves garlic,smashed, peeled, and sliced
* 1 medium onion, very finely chopped
* 14 large basil leaves, washed well and cut across into narrow strips
* 1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
* 4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
* 2 teaspoons coarse salt, or less if using commercial broth
* freshly ground black pepper, to taste
* good olive oil, for serving
Instruction
Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
* four 3/4-inch- (2-cm-) thick slices peasant bread
* 1/3 cup (80 ml) olive oil
* 3 medium cloves garlic,smashed, peeled, and sliced
* 1 medium onion, very finely chopped
* 14 large basil leaves, washed well and cut across into narrow strips
* 1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
* 4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
* 2 teaspoons coarse salt, or less if using commercial broth
* freshly ground black pepper, to taste
* good olive oil, for serving
Instruction
Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
Fish Batter Recipes
Ingredients
3/4 cup Clam Broth
1 1/4 cup Sake
1/2 tsp Sugar
2 1/2 cups sifted Flour
2 cups cold Water
Egg Yolks
1 /4 cup Soy Sauce
1 quart Vegetable Oil
Instruction
Mix the batter with the exception of the oil. Dip seafood such as shrimp, halibut, scallops in batter and deep fry in hot oil. Fry until lightly browned.
3/4 cup Clam Broth
1 1/4 cup Sake
1/2 tsp Sugar
2 1/2 cups sifted Flour
2 cups cold Water
Egg Yolks
1 /4 cup Soy Sauce
1 quart Vegetable Oil
Instruction
Mix the batter with the exception of the oil. Dip seafood such as shrimp, halibut, scallops in batter and deep fry in hot oil. Fry until lightly browned.
Tilapia Fish Recipes
Italian Baked Tilapia
A quick easy and delicious tilapia recipe that your family will love.
Ingredients
4 boneless tilapia fillets
Italian dressing
pepper to taste
2 tablespoons lemon juice
1 teaspoon parsley
1/2 teaspoon Italian seasonings
Instruction
Mix ingredients and allow fish to marinate for 1/2 hour.
Place marinated tilapia into a baking dish and pour remaining mix over filets. Bake at 350°F for 20-30 minutes or until done (you should be able to flake fish with a fork).
Pesto Tilapia
Another quick and easy recipe
Ingredients
4 tilapia filets
2 bunches of fresh basil, chopped
1/2 cup extra virgin olive oil
1 garlic clove, minced
1 package Ricotta cheese
Instruction
Puree basil, olive oil, garlic and ricotta cheese in a blender.
Place fillets in a baking dish and pour pesto sauce over fish making sure to cover each piece of tilapia. Bake at 350°F for 20-30 minutes or until done. (you should be able to flake fish with a fork).
A quick easy and delicious tilapia recipe that your family will love.
Ingredients
4 boneless tilapia fillets
Italian dressing
pepper to taste
2 tablespoons lemon juice
1 teaspoon parsley
1/2 teaspoon Italian seasonings
Instruction
Mix ingredients and allow fish to marinate for 1/2 hour.
Place marinated tilapia into a baking dish and pour remaining mix over filets. Bake at 350°F for 20-30 minutes or until done (you should be able to flake fish with a fork).
Pesto Tilapia
Another quick and easy recipe
Ingredients
4 tilapia filets
2 bunches of fresh basil, chopped
1/2 cup extra virgin olive oil
1 garlic clove, minced
1 package Ricotta cheese
Instruction
Puree basil, olive oil, garlic and ricotta cheese in a blender.
Place fillets in a baking dish and pour pesto sauce over fish making sure to cover each piece of tilapia. Bake at 350°F for 20-30 minutes or until done. (you should be able to flake fish with a fork).
Ambrosia Salad Recipe
1-Sour Cream Version
Ingredients:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
2-Fat Free Yogurt Version
Ingredients:
1 can mandarin oranges, drained
1 can fruit cocktail, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup fat-free yogurt
Directions for versions 1 & 2:
Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.
3-Instant Jello Version
Ingredients:
-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like
Directions for Jello Version:
Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.
Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.
This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.
I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.
Ingredients:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
2-Fat Free Yogurt Version
Ingredients:
1 can mandarin oranges, drained
1 can fruit cocktail, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup fat-free yogurt
Directions for versions 1 & 2:
Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.
3-Instant Jello Version
Ingredients:
-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like
Directions for Jello Version:
Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.
Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.
This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.
I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.
Moonshine Mash Recipe
INGREDIENTS:
1 Cup Yeast, champagne yeast starter
10 lbs. Whole kernel corn, untreated
5 Gallons Water
Instruction:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
1 Cup Yeast, champagne yeast starter
10 lbs. Whole kernel corn, untreated
5 Gallons Water
Instruction:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
KFC Chicken Recipe
Ingredients:
1 tablespoon powdered sage leaves
1 teaspoon powdered dry ginger
1 tablespoon crushed rosemary leaves
1 pack of tomato soup mix
1 tablespoon crushed Mexican Origanum leaves
1 teaspoon sweet marjoram
1 teaspoon pepper
1 tablespoon hot pepper powder
1 chicken cut into frying pieces
1 1/2 teaspoon crushed wild thyme leaves
150 grams all purpose flour blended nicely with secret herbs combination
2 tablespoon of garlic salt
2 tablespoon of powdered chicken soup cubes
2 tablespoon of onion salt
2 eggs
160 milliliters of milk
40 gram brown sugar
3 tablespoon of dry minced parsley leaves
Instruction
You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.
Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.
Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.
1 tablespoon powdered sage leaves
1 teaspoon powdered dry ginger
1 tablespoon crushed rosemary leaves
1 pack of tomato soup mix
1 tablespoon crushed Mexican Origanum leaves
1 teaspoon sweet marjoram
1 teaspoon pepper
1 tablespoon hot pepper powder
1 chicken cut into frying pieces
1 1/2 teaspoon crushed wild thyme leaves
150 grams all purpose flour blended nicely with secret herbs combination
2 tablespoon of garlic salt
2 tablespoon of powdered chicken soup cubes
2 tablespoon of onion salt
2 eggs
160 milliliters of milk
40 gram brown sugar
3 tablespoon of dry minced parsley leaves
Instruction
You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.
Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.
Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.
Baked Brie Recipe
Ingredients
* 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup
Instruction
1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
* 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup
Instruction
1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
Creamy Potato Soup Recipe
Ingredients
2 - medium sized potatos(peeled and sliced)
1 - large white onion(peeled and chopped)
4 - celery sticks(medium sliced,not too thin)
Instruction
Boil the potatos until tender. 1/2 teaspoon of salt added to water to boil potatos. When potatos are tender, pour out water and add 3 - tablespoons of butter. Mash the potatos until chunky consistancy, not smooth and creamy. Then add 1 & 1/2 - cups of light cream and 1 - cup of chicken stock. Add vegetables, salt, pepper and paprika. You can sprinkle fresh chopped parsley on top of the individual servings for a nice color and taste.Then server this soup to your friends and family. Enjoy !!
2 - medium sized potatos(peeled and sliced)
1 - large white onion(peeled and chopped)
4 - celery sticks(medium sliced,not too thin)
Instruction
Boil the potatos until tender. 1/2 teaspoon of salt added to water to boil potatos. When potatos are tender, pour out water and add 3 - tablespoons of butter. Mash the potatos until chunky consistancy, not smooth and creamy. Then add 1 & 1/2 - cups of light cream and 1 - cup of chicken stock. Add vegetables, salt, pepper and paprika. You can sprinkle fresh chopped parsley on top of the individual servings for a nice color and taste.Then server this soup to your friends and family. Enjoy !!
Jolly Rancher Martini Recipes
Ingredients
* 1 ounce raspberry vodka
* 1/2 ounce sour apple liqueur
* 1/2 ounce sour raspberry liqueur
* 1/2 ounce banana liqueur
* 3 ounces red cranberry juice
* 1 slice lemon, wheel
Instructions
1. Fill a cocktail shaker halfway with ice; add in vodka, liqueurs, and cranberry juice.
2. Shake vigorously for 5-10 seconds.
3. Strain into a chilled martini glass; garnish with a lemon wheel.
4. Serve it, enjoy it . :)
* 1 ounce raspberry vodka
* 1/2 ounce sour apple liqueur
* 1/2 ounce sour raspberry liqueur
* 1/2 ounce banana liqueur
* 3 ounces red cranberry juice
* 1 slice lemon, wheel
Instructions
1. Fill a cocktail shaker halfway with ice; add in vodka, liqueurs, and cranberry juice.
2. Shake vigorously for 5-10 seconds.
3. Strain into a chilled martini glass; garnish with a lemon wheel.
4. Serve it, enjoy it . :)
Frozen Drink Mix Recipes
TEQUILA DRINK IDEAS
Old Fashioned Margarita - Margarita Mix plus your favorite Tequila.
Strawberry Margarita - Strawberry Mix plus your favorite Tequila.
Mango Margarita - Mango Mix plus your favorite Tequila.
Banana Margarita - Banana Mix plus your favorite Tequila.
Peach Margarita - Peach Mix plus your favorite Tequila
VODKA DRINK IDEAS
Electric Blue Lemonade - Blue Lemonade Mix plus your favorite Vodka.
Lemon/Lime Twister - Lemon/Lime Mix plus your favorite Vodka.
Blue Bayou - Blue Raspberry Mix plus your favorite Vodka.
RUM DRINK IDEAS
Pina Colada - Pina Colada plus your favorite Rum.
Strawberry Daiquiri - Strawberry Mix plus your favorite Rum.
Strawberry/Banana Daiquiri - Strawberry/Banana Mix plus your favorite Rum.
Banana Daiquiri - Banana Mix plus your favorite Rum.
Mango Daiquiri - Mango Mix plus your favorite Rum.
Rumrunner - Rumrunner Mix plus your favorite Rum.
Mojito - Mojito Mix plus your favorite Light Rum.
p/s: this is only my idea, you can create by your own ok.. enjoy this idea..
Old Fashioned Margarita - Margarita Mix plus your favorite Tequila.
Strawberry Margarita - Strawberry Mix plus your favorite Tequila.
Mango Margarita - Mango Mix plus your favorite Tequila.
Banana Margarita - Banana Mix plus your favorite Tequila.
Peach Margarita - Peach Mix plus your favorite Tequila
VODKA DRINK IDEAS
Electric Blue Lemonade - Blue Lemonade Mix plus your favorite Vodka.
Lemon/Lime Twister - Lemon/Lime Mix plus your favorite Vodka.
Blue Bayou - Blue Raspberry Mix plus your favorite Vodka.
RUM DRINK IDEAS
Pina Colada - Pina Colada plus your favorite Rum.
Strawberry Daiquiri - Strawberry Mix plus your favorite Rum.
Strawberry/Banana Daiquiri - Strawberry/Banana Mix plus your favorite Rum.
Banana Daiquiri - Banana Mix plus your favorite Rum.
Mango Daiquiri - Mango Mix plus your favorite Rum.
Rumrunner - Rumrunner Mix plus your favorite Rum.
Mojito - Mojito Mix plus your favorite Light Rum.
p/s: this is only my idea, you can create by your own ok.. enjoy this idea..
Chocolate Vodka Cocktails Recipe
Ingredients
12 oz Goldenbarr® chocolate vodka
4 cup fresh strawberries
Instructions
Combine ingredients in a blender, and blend well. Pour into a chilled daiquiri/margarita glass, garnish with a chocolate covered strawberry, and serve.
serve in
Margarita Glass
12 oz Goldenbarr® chocolate vodka
4 cup fresh strawberries
Instructions
Combine ingredients in a blender, and blend well. Pour into a chilled daiquiri/margarita glass, garnish with a chocolate covered strawberry, and serve.
serve in
Margarita Glass
Candy Vodka Cocktails Recipe
Ingredients
1 oz Vodka
3/4 oz Amaretto
12 oz Dr. Pepper
Instructions
Fill a tall glass with ice. Pour the 151 proof rum, dr. pepper and amaretto, stir, and serve to your family. Enjoy it !
Fresh Tuna Steak Recipe
Ingredients
* 6 (7 ounce) tuna steaks
* 2 lemons, juice of
* salt and pepper
* 1 teaspoon mixed Italian herbs
* 3 tablespoons olive oil
* 2 lbs fresh ripe tomatoes, peeled and chopped
* 3 cloves garlic, chopped
* 1 tablespoon capers
* 1 medium red onion
* 2 cups dry white wine
* 3 tablespoons parsley, chopped
Instructions
1. Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
2. Bake 20 minutes at 350^F.
3. Allow to cool.
4. Chill.
5. In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
6. Add the dry white wine.
7. Top the tuna steak with this cold sauce just before serving.
8. Garnish with parsley.
9. Serve cold.
* 6 (7 ounce) tuna steaks
* 2 lemons, juice of
* salt and pepper
* 1 teaspoon mixed Italian herbs
* 3 tablespoons olive oil
* 2 lbs fresh ripe tomatoes, peeled and chopped
* 3 cloves garlic, chopped
* 1 tablespoon capers
* 1 medium red onion
* 2 cups dry white wine
* 3 tablespoons parsley, chopped
Instructions
1. Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
2. Bake 20 minutes at 350^F.
3. Allow to cool.
4. Chill.
5. In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
6. Add the dry white wine.
7. Top the tuna steak with this cold sauce just before serving.
8. Garnish with parsley.
9. Serve cold.
Blueberry Pie Recipe
Ingredients
* 5 cups fresh blueberries
* 1 tablespoon lemon juice
* 1 (15 ounce) package refrigerated pie crusts
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons butter or margarine
* 1 large egg, lightly beaten
* 1 teaspoon sugar
Instructions
1. SPRINKLE berries with lemon juice; set aside.
2. FIT half of pastry in a 9-inch pie plate according to package directions.
3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9. Cover edges with aluminum foil to prevent over browning, if necessary.
10. Serve with vanilla ice cream, if desired.
* 5 cups fresh blueberries
* 1 tablespoon lemon juice
* 1 (15 ounce) package refrigerated pie crusts
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons butter or margarine
* 1 large egg, lightly beaten
* 1 teaspoon sugar
Instructions
1. SPRINKLE berries with lemon juice; set aside.
2. FIT half of pastry in a 9-inch pie plate according to package directions.
3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9. Cover edges with aluminum foil to prevent over browning, if necessary.
10. Serve with vanilla ice cream, if desired.
Barbecue Dry Rub Recipe
Ingredients
* 1 tablespoon black peppercorns
* 1 tablespoon coriander seed
* 1/2 teaspoon whole cloves
* 1 teaspoon brown mustard seeds
* 2 tablespoons sweet paprika
* 2 tablespoons chili powder
* 2 tablespoons brown sugar
* 1 tablespoon dry mustard
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
Instructions
1. Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
2. Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
3. Store in an airtight container.
4. To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
5. Can coat and leave refrigerated up to 24 hours in advance.
* 1 tablespoon black peppercorns
* 1 tablespoon coriander seed
* 1/2 teaspoon whole cloves
* 1 teaspoon brown mustard seeds
* 2 tablespoons sweet paprika
* 2 tablespoons chili powder
* 2 tablespoons brown sugar
* 1 tablespoon dry mustard
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
Instructions
1. Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
2. Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
3. Store in an airtight container.
4. To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
5. Can coat and leave refrigerated up to 24 hours in advance.
Freezer Meals Recipes - Whiskey Barbeque Chicken Drummies
INGREDIENTS
12 lbs of chicken drummies
2 generic bottles of Kansas City Barbeque Sauce
2 sticks of unsalted butter
1 cup of McCormick’s Whiskey
1 cup of Brown Sugar
4 table spoons of Hot Curry Powder
4 table spoons of Ground Turmeric
2 fresh garlic cloves
Sriracha Hot Sauce, Salt, and Pepper to taste
Mesquite Wood Chips soaked in water for 1-3 hours
Instructions
Chicken is one of my favorite Freezer Meals Recipes. It is easy to cook, cheap to buy in bulk, and great as leftovers. Remove the chicken drummies from the refrigerator to bring them close to room temperature before grilling. Keep them covered. Start your charcoal so the grill will be ready when the sauce is prepared. In a sauce pan melt 2 sticks of butter on low heat. Add garlic cloves, hot curry powder, turmeric, salt and pepper to taste. The aroma of garlic and curry should begin to permeate the air, releasing their flavors. Add the 2 bottles of sauce, whiskey, brown sugar, and Sriracha hot sauce to taste. Raise the heat to medium. Stir the Whiskey Barbeque Sauce frequently as it begins to bubble. After a few minutes the ingredients should thicken to create a consistent sauce. Generously sauce the chicken prior to throwing them on the grill.
By this point in time the grill should be ready for barbeque. Throw a handful of the soaking woodchips on the grill to encourage smoke. I prefer to grill at a medium temperature, probably around 250-300 degrees. Between the wet wood chips and the grill cap, flames should be limited. You want the chicken to have time to soak in some of the smoke flavor, so don’t cook them to fast. The slower you cook it, the more tender it will be. Add the Barbeque Chicken to the grill. Sauce the chicken every 15-30 minutes. You want the inside of the chicken to reach over 170 degrees. Eat what you can and save the rest for your freezer.
12 lbs of chicken drummies
2 generic bottles of Kansas City Barbeque Sauce
2 sticks of unsalted butter
1 cup of McCormick’s Whiskey
1 cup of Brown Sugar
4 table spoons of Hot Curry Powder
4 table spoons of Ground Turmeric
2 fresh garlic cloves
Sriracha Hot Sauce, Salt, and Pepper to taste
Mesquite Wood Chips soaked in water for 1-3 hours
Instructions
Chicken is one of my favorite Freezer Meals Recipes. It is easy to cook, cheap to buy in bulk, and great as leftovers. Remove the chicken drummies from the refrigerator to bring them close to room temperature before grilling. Keep them covered. Start your charcoal so the grill will be ready when the sauce is prepared. In a sauce pan melt 2 sticks of butter on low heat. Add garlic cloves, hot curry powder, turmeric, salt and pepper to taste. The aroma of garlic and curry should begin to permeate the air, releasing their flavors. Add the 2 bottles of sauce, whiskey, brown sugar, and Sriracha hot sauce to taste. Raise the heat to medium. Stir the Whiskey Barbeque Sauce frequently as it begins to bubble. After a few minutes the ingredients should thicken to create a consistent sauce. Generously sauce the chicken prior to throwing them on the grill.
By this point in time the grill should be ready for barbeque. Throw a handful of the soaking woodchips on the grill to encourage smoke. I prefer to grill at a medium temperature, probably around 250-300 degrees. Between the wet wood chips and the grill cap, flames should be limited. You want the chicken to have time to soak in some of the smoke flavor, so don’t cook them to fast. The slower you cook it, the more tender it will be. Add the Barbeque Chicken to the grill. Sauce the chicken every 15-30 minutes. You want the inside of the chicken to reach over 170 degrees. Eat what you can and save the rest for your freezer.
Pineapple Chicken Recipe
INGREDIENTS
* 5 skinless, boneless chicken breast halves
* 1 1/2 (1 ounce) packages dry onion soup mix
* 2 cups water
* 1 (15 ounce) can pineapple, drained
* 1 large orange, sliced in rounds
* 1 tablespoon vegetable oil
Instructions
1. Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
2. Turn chicken over; add pineapple chunks, onion soup, and water.
3. Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.
* 5 skinless, boneless chicken breast halves
* 1 1/2 (1 ounce) packages dry onion soup mix
* 2 cups water
* 1 (15 ounce) can pineapple, drained
* 1 large orange, sliced in rounds
* 1 tablespoon vegetable oil
Instructions
1. Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
2. Turn chicken over; add pineapple chunks, onion soup, and water.
3. Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.
KFC Popcorn Chicken Recipe
INGREDIENTS
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Instructions
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
My best serving suggestion is buttermilk biscuits, mashed potatoes, and gravy.
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Instructions
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
My best serving suggestion is buttermilk biscuits, mashed potatoes, and gravy.
Hawaiian Chicken Recipe
INGREDIENTS
* 4 cups canola oil for deep frying
* 3 pounds chicken wings, tips removed and wings cut in half at joint
* 1 tablespoon garlic salt
* 1 cup cornstarch
* 2 eggs, beaten
* 1/2 cup cider vinegar
* 1/4 cup pineapple juice
* 1/4 cup ketchup
* 1 cup honey
* 1 tablespoon soy sauce
* 2 tablespoons toasted sesame seeds
* 2 green onions, thinly sliced
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
2. Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
3. Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
4. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
5. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
* 4 cups canola oil for deep frying
* 3 pounds chicken wings, tips removed and wings cut in half at joint
* 1 tablespoon garlic salt
* 1 cup cornstarch
* 2 eggs, beaten
* 1/2 cup cider vinegar
* 1/4 cup pineapple juice
* 1/4 cup ketchup
* 1 cup honey
* 1 tablespoon soy sauce
* 2 tablespoons toasted sesame seeds
* 2 green onions, thinly sliced
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
2. Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
3. Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
4. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
5. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
Deep Fried Chicken Recipe
INGREDIENTS
* 1 cup shortening
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 (2 to 3 pound) whole chicken, cut into pieces
Instructions
1. Heat the shortening in a large, cast iron skillet over medium-high heat.
2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
* 1 cup shortening
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 (2 to 3 pound) whole chicken, cut into pieces
Instructions
1. Heat the shortening in a large, cast iron skillet over medium-high heat.
2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Amish Potato Salad Recipe
INGREDIENTS
* 6 medium white potatoes with skin
* 1 small onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 teaspoon celery seed
* 4 hard-cooked eggs, peeled and chopped
*
* 2 eggs, beaten
* 3/4 cup white sugar
* 1 teaspoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup apple cider vinegar
* 1/2 cup milk
* 1 teaspoon prepared yellow mustard
* 3 tablespoons butter
* 1 cup mayonnaise or salad dressing
Instructions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
* 6 medium white potatoes with skin
* 1 small onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 teaspoon celery seed
* 4 hard-cooked eggs, peeled and chopped
*
* 2 eggs, beaten
* 3/4 cup white sugar
* 1 teaspoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup apple cider vinegar
* 1/2 cup milk
* 1 teaspoon prepared yellow mustard
* 3 tablespoons butter
* 1 cup mayonnaise or salad dressing
Instructions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Red Potato Salad Recipe
Ingredients
* 12 cups cubed red potatoes
* 1 cup chopped green bell pepper (about 1 medium)
* 1/2 cup minced red onion
* 1/2 cup extra-virgin olive oil
* 1/3 cup red wine vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
Instruction
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
* 12 cups cubed red potatoes
* 1 cup chopped green bell pepper (about 1 medium)
* 1/2 cup minced red onion
* 1/2 cup extra-virgin olive oil
* 1/3 cup red wine vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
Instruction
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
Cold Pasta Salad Recipe
Ingredients
1 lb. pasta, cooked & drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
Instructions
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
1 lb. pasta, cooked & drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
Instructions
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
Tarragon Chicken Salad Recipe
Ingredients
* 2 cups diced cooked chicken
* 1 small tart apple, cored and diced (about 1 1/2 cups)
* 1/3 cup diced celery
* 1/4 cup diced red onion
* 3/4 cup mayonnaise
* 1 tablespoon fresh lemon juice
* 2 tablespoons chopped fresh tarragon leaves
* 1 tablespoon chopped fresh parsley leaves
* 1 tablespoon chopped fresh chives
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup lightly salted, roasted cashews, roughly chopped
* 4 cups arugula, washed and dried
* Olive oil, for dressing arugula
Instructions
Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
* 2 cups diced cooked chicken
* 1 small tart apple, cored and diced (about 1 1/2 cups)
* 1/3 cup diced celery
* 1/4 cup diced red onion
* 3/4 cup mayonnaise
* 1 tablespoon fresh lemon juice
* 2 tablespoons chopped fresh tarragon leaves
* 1 tablespoon chopped fresh parsley leaves
* 1 tablespoon chopped fresh chives
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup lightly salted, roasted cashews, roughly chopped
* 4 cups arugula, washed and dried
* Olive oil, for dressing arugula
Instructions
Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
Asian Chicken Salad Recipe
Ingredients
* 10 boneless chicken breasts, halved, skinned and cut into strips
Chicken Marinade:
* 2 tablespoons grated ginger
* 1 tablespoon minced garlic
* 1/4 cup rice wine vinegar
* 3 tablespoons brown sugar
* 1/2 teaspoon hot sauce
* 1/4 cup lime juice
* 1/4 cup canola oil
* 1 teaspoon Kosher salt
Dressing:
* 1 lime juiced
* 1 teaspoon hot sauce
* 1 teaspoon tamari
* 1 tablespoon rice wine vinegar
* 1/3 cup canola oil
* 2 tablespoons brown sugar
* 2 ounces ricestick noodles
* 2 tablespoons sesame oil
* 1 1/2 cups thin sliced red onions
* 1 1/2 cups thin, horizontal sliced celery
* 1 1/2 cups chopped red pepper
* 1 cup chopped yellow pepper
* 2 tablespoons tamari
* 1/2 cup grated jicama
* 2 cups thin horizontal slices of bok choy
* 1/2 cup chopped cilantro
Instructions
Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.
* 10 boneless chicken breasts, halved, skinned and cut into strips
Chicken Marinade:
* 2 tablespoons grated ginger
* 1 tablespoon minced garlic
* 1/4 cup rice wine vinegar
* 3 tablespoons brown sugar
* 1/2 teaspoon hot sauce
* 1/4 cup lime juice
* 1/4 cup canola oil
* 1 teaspoon Kosher salt
Dressing:
* 1 lime juiced
* 1 teaspoon hot sauce
* 1 teaspoon tamari
* 1 tablespoon rice wine vinegar
* 1/3 cup canola oil
* 2 tablespoons brown sugar
* 2 ounces ricestick noodles
* 2 tablespoons sesame oil
* 1 1/2 cups thin sliced red onions
* 1 1/2 cups thin, horizontal sliced celery
* 1 1/2 cups chopped red pepper
* 1 cup chopped yellow pepper
* 2 tablespoons tamari
* 1/2 cup grated jicama
* 2 cups thin horizontal slices of bok choy
* 1/2 cup chopped cilantro
Instructions
Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.
7 Layer Salad Recipe
Ingredients
* 1 head lettuce, shredded
* 1/2 cup celery, diced
* 1/2 cup red onion, shredded
* 8 Ounces peas, frozen
* 2 tablespoons sugar
* 2 cups mayonnaise
* 4 ounces cheddar cheese, shredded
* 8 slices bacon, crumbled
Instructions
1. Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
2. Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
3. Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
4. Keep each layer separate, don't mix together.
5. Mix the sugar and mayonnaise and spread in a layer on top of the peas.
6. Sprinkle the cheddar cheese over the mayonnaise layer.
7. Add the crumbled bacon on top.
8. Cover with food wrap or foil and refrigerate overnight.
* 1 head lettuce, shredded
* 1/2 cup celery, diced
* 1/2 cup red onion, shredded
* 8 Ounces peas, frozen
* 2 tablespoons sugar
* 2 cups mayonnaise
* 4 ounces cheddar cheese, shredded
* 8 slices bacon, crumbled
Instructions
1. Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
2. Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
3. Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
4. Keep each layer separate, don't mix together.
5. Mix the sugar and mayonnaise and spread in a layer on top of the peas.
6. Sprinkle the cheddar cheese over the mayonnaise layer.
7. Add the crumbled bacon on top.
8. Cover with food wrap or foil and refrigerate overnight.
Chicken Marsala Recipe
Ingredients
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Instruction
Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce.
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Instruction
Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce.
Italian Cream Cake Recipe
Ingredients:
* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can flaked coconut
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* .
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla
Instruction:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can flaked coconut
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* .
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla
Instruction:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
Bean Salad Recipe
INGREDIENTS
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder
Instruction
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder
Instruction
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Indonesian Beef Curry Recipe
Ingredients
# 600g beef, cubed
# 6 cups water
# 1 thumb-sized piece old ginger, smashed
# 1 thumb-sized piece galangal, smashed
# 1/2 a piece fresh turmeric leaf, shredded and knotted
# 1 stalk lemon grass, smashed
# 2 kaffir lime leaves, torn
# 1 tomato, halved
# 1 fresh red chilli, halved and seeded
# 1 lime, squeezed for juice
# 4 tbsp oil
Ground ingredients (combined)
# 14–15 dried chillies, soaked and seeded
# 10 shallots
# 6 cloves garlic
# 1½ cm piece ginger
# 5 candlenuts
# 1 star anise
# 3 cloves
# 3cm cinnamon stick
Seasoning
# 1 tsp sugar or to taste
# 1/2 tsp salt
# 1 tbsp fish sauce
Instructions
Put beef in a heavy-based saucepan. Add ginger and water. Bring to a low simmering boil, then cook over a gentle heat until meat is cooked.
Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises.
Add tomato, chilli, galangal and lemon grass. Fry until fragrant.
Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens.
Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out and serve.
Pandan Chicken
Ingredients
# 400g chicken drumsticks, deboned and skinned
# Large pandan leaves for wrapping
Ground:
# 3 shallots
# 2 cm knob young ginger
# 2 cloves garlic
# 1 stalk lemon grass, sliced
# 3 dried chillies, soaked
Seasoning:
# 2 tsp light soy sauce
# 2 tsp Worchestershire sauce
# 1 tsp fish sauce (Nampla)
# 1/2 tsp ground turmeric
# 1/2 tsp salt
# 1 tsp sugar
# 1/2 tsp pepper
# 1 tbsp corn flour
# 1/2 cup thick coconut milk
# Oil for deep frying
Instruction
Cut chicken meat into 7cm x 2.5cm thick slices. Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it. Leave to stand for two to three hours.
Add coconut milk and mix well to blend. Wrap two pieces of chicken with a pandan leaf. Secure with a toothpick.
Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Serve immediately.
# 400g chicken drumsticks, deboned and skinned
# Large pandan leaves for wrapping
Ground:
# 3 shallots
# 2 cm knob young ginger
# 2 cloves garlic
# 1 stalk lemon grass, sliced
# 3 dried chillies, soaked
Seasoning:
# 2 tsp light soy sauce
# 2 tsp Worchestershire sauce
# 1 tsp fish sauce (Nampla)
# 1/2 tsp ground turmeric
# 1/2 tsp salt
# 1 tsp sugar
# 1/2 tsp pepper
# 1 tbsp corn flour
# 1/2 cup thick coconut milk
# Oil for deep frying
Instruction
Cut chicken meat into 7cm x 2.5cm thick slices. Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it. Leave to stand for two to three hours.
Add coconut milk and mix well to blend. Wrap two pieces of chicken with a pandan leaf. Secure with a toothpick.
Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Serve immediately.
Spicy Fish Cakes
Ingredients
# 125 ml / 1/2 cup plain, natural yoghurt
# 1 small mackerel (tenggiri papan) around 600g in weight
# 1 egg
# 3 tbsp thick coconut milk
# level tsp salt
# level tsp freshly-ground pepper
# level tsp sugar
# 1 tbsp fish sauce
# 1 tbsp lime juice
# 1 small onion (60g-70g), quartered and sliced
# 1 red chilli, halved lengthwise and thinly sliced
# 3 heaped tbsp roughly-chopped coriander (leaves and stalks)
# 2 kaffir lime leaves, finely shredded
# 2 long beans, thinly sliced
# 4 - 5 tbsp oil
Instruction
Have the fish filleted and skinned for you by the fishmonger. You want a final weight of 300g. Cut fish into 2cm chunks, removing any bones you find.
Place fish and the next seven ingredients into the drum of a food processor and whiz until mixture forms a tacky paste.
Scrape into a bowl and stir in the onion, chilli, coriander, kaffir lime leaves and long beans. Mix well.
Using two spoons, form mixture into small balls roughly 3cm across. Flatten to make patties 1cm thick.
Heat oil in a frying pan over medium heat and cook fish cakes for two to three minutes per side or until golden brown. Remove with a slotted spoon. Serve with bottled Thai chilli sauce.
Lemon Cake
Ingredients
# 110g butter or margarine, softened
# 140g fine sugar
# 1/2 lemon, finely grate the rind
# 2 large eggs
# 170g self-raising flour
# 4 tablespoons milk
Lemon sauce:
# 4 tablespoons icing sugar
# 1 lemon, extract juice
# 1/2 lemon, finely grate the rind
Instruction
Beat the butter (or margarine) with the sugar and lemon rind until fluffy. Add in the eggs one by one, mixing well after each addition. Fold in the flour and milk with a spatula.
Pour the mixture into a loaf tin lined with greaseproof paper and bake in a cold oven for 55 minutes to 1 hour at 180°C/350°F/gas mark 4. Do not preheat the oven. The cake will bake as the temperature rises.
When done, remove cake from the oven and prick all over with a skewer.
Stir the lemon sauce ingredients together briskly until sugar dissolves. Pour over the hot cake. Leave cake to set overnight (ideally for 2 days) before cutting. (The freshly-baked cake will crumble when you cut it.)
Mexican Food Recipes - Tomato Salsa
Ingredients
# 3 large (just ripe) tomatoes
# 1 onion, chopped
# 1 bulb garlic, crushed
# 2 cilipadi, finely chopped
# 2 tbsp chopped coriander leaves
# 1/2 tbsp olive oil
# 1 tbsp lemon juice
# Freshly ground black pepper
# Salt to taste
Instruction
Cut tomatoes into halves and remove seeds. Place cut side down on a sheet of foil and grill tomatoes until skin is blistered. Peel and chop coarsely.
Combine all other ingredients with the chopped tomatoes in a mixing bowl. Stir well to mix. Leave to stand at room temperature for one to two hours before serving.
# 3 large (just ripe) tomatoes
# 1 onion, chopped
# 1 bulb garlic, crushed
# 2 cilipadi, finely chopped
# 2 tbsp chopped coriander leaves
# 1/2 tbsp olive oil
# 1 tbsp lemon juice
# Freshly ground black pepper
# Salt to taste
Instruction
Cut tomatoes into halves and remove seeds. Place cut side down on a sheet of foil and grill tomatoes until skin is blistered. Peel and chop coarsely.
Combine all other ingredients with the chopped tomatoes in a mixing bowl. Stir well to mix. Leave to stand at room temperature for one to two hours before serving.
Mexican Food Recipes-Mexico Buns
Ingredients
# 300g high protein flour
# 3g salt
# 9g instant yeast
# 55g castor sugar
# 7g milk powder
# 1/4 tsp bread improver
# 120ml iced water
# 2 eggs
# 30g butter
Topping
# 40g castor sugar
# 1/2 an egg
# 1 tsp coffee paste
# 50g plain flour
# 50g margarine
Instruction
In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed. Add beaten eggs and water. Beat on medium speed for about 2–3 minutes. Add butter and continue to mix for another 7–8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk. Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50–60 minutes or until double in size. For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15–20 minutes.
# 300g high protein flour
# 3g salt
# 9g instant yeast
# 55g castor sugar
# 7g milk powder
# 1/4 tsp bread improver
# 120ml iced water
# 2 eggs
# 30g butter
Topping
# 40g castor sugar
# 1/2 an egg
# 1 tsp coffee paste
# 50g plain flour
# 50g margarine
Instruction
In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed. Add beaten eggs and water. Beat on medium speed for about 2–3 minutes. Add butter and continue to mix for another 7–8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk. Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50–60 minutes or until double in size. For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15–20 minutes.
Egg Tart Recipe
Ingredients
Find this easy ingredients. :)
# 2 eggs
# 200ml milk (low-fat or full cream)
# 1/4 cup fine-milled raw sugar (or castor sugar), one teaspoon more if you like your tarts sweeter
# 1/2 sachet vanilla sugar (or 1/2 tsp vanilla essence)
# 1 packet of frozen pie dough, 250g (or make your own dough with 80g of butter cut into 2 1/2 cups flour and kneaded with up to 2/3 cup water to a pliable consistency)
# 20g butter, half melted
Instruction
Preheat oven to 160 degrees C. Beat the first four ingredients together. Butter two six-cup medium muffin pans with a brush. Roll out the dough to 3mm thin (or just unroll a pre-rolled one). Cut rounds of dough with an upside-down cup to fit halfway up the muffin holes.
Through a strainer, pour the egg mixture into each dough-lined cup, leaving 4mm of rim. (You'd be in Sticky City if it overflows.) Bake for 15 minutes. Turn up heat to 175 degrees for the lower part of the oven. Bake for another 6 minutes. Remove muffin pans. Let cool for a few minutes before gently loosening tarts with a small blunt knife. Cool tarts on a wire rack. Makes 12 tarts.
Chicken Salad Recipe
Ingredients
2 tablespoons oil
1/2 cup walnuts, chopped
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)
Instruction:
Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve
2 tablespoons oil
1/2 cup walnuts, chopped
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)
Instruction:
Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve
Fried Chicken Recipe
INGREDIENTS
* 1 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 2 eggs, beaten
* 2 tablespoons water
* 24 chicken tenderloins
* 2 quarts oil for frying
* 1 cup mayonnaise
* 3 tablespoons prepared horseradish
* 1/2 cup sour cream
* 1 dash Worcestershire sauce
* 3 tablespoons prepared mustard
Instruction
1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
3. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
* 1 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 2 eggs, beaten
* 2 tablespoons water
* 24 chicken tenderloins
* 2 quarts oil for frying
* 1 cup mayonnaise
* 3 tablespoons prepared horseradish
* 1/2 cup sour cream
* 1 dash Worcestershire sauce
* 3 tablespoons prepared mustard
Instruction
1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
3. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
Estofado De Cordero (Spicy Lamb Stew)
Ingredients
# 3kg lamb leg
# 4 tbsp tomato puree
# 4 tbsp beef powder
# 30g fresh coriander
# 2 cloves
# 3 Mexican jalapenos (available in jars from upmarket supermarkets)
# 300g carrot and French beans, sliced
# 100g mushrooms, sliced
# 2 tbsp garlic powder
# 3 tbsp paprika powder
# 2 tbsp cumin powder
# 2 tbsp coriander powder
# 3 litres peeled tomatoes (fresh or from the can)
# 50g chilli powder
Instruction
Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don’t add water for the stock. The tomatoes will provide the juice to flavour the stew.)
Cut onions into cubes and saute till fragrant in a pan. Add into pot.
Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot.
While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice.
Note
If you can’t find jalapeno, substitute with pickled local green chillies.
French Omelette
Ingredients
# 3 eggs
# 1½ tbsp water
# A pinch of salt and a dash of pepper
# 1½ tbsp oil
Filling:
# 2 tbsp chopped onion
# half a tomato, seeded and chopped
# 1 tbsp chopped spring onion
Instruction
Break the eggs into a mixing bowl and add water, salt and pepper. Lightly beat the eggs until the ingredients are thoroughly mixed.
Heat oil in a non-stick pan over a fairly high heat. Pour filling pan and cook for 30–40 seconds then add in the egg mixture. (At this juncture, the egg should set around the edge of the pan immediately.)
Use a spatula to bring the edge of the omelette away from the sides of the pan. (This is to allow any uncooked egg mixture to come into contact with the hot pan to cook.)
The omelette is cooked when the mixture is no longer runny. Dish out and serve immediately.
# 3 eggs
# 1½ tbsp water
# A pinch of salt and a dash of pepper
# 1½ tbsp oil
Filling:
# 2 tbsp chopped onion
# half a tomato, seeded and chopped
# 1 tbsp chopped spring onion
Instruction
Break the eggs into a mixing bowl and add water, salt and pepper. Lightly beat the eggs until the ingredients are thoroughly mixed.
Heat oil in a non-stick pan over a fairly high heat. Pour filling pan and cook for 30–40 seconds then add in the egg mixture. (At this juncture, the egg should set around the edge of the pan immediately.)
Use a spatula to bring the edge of the omelette away from the sides of the pan. (This is to allow any uncooked egg mixture to come into contact with the hot pan to cook.)
The omelette is cooked when the mixture is no longer runny. Dish out and serve immediately.
Fruity Christmas Cake
Ingredients
# 200g butter
# 200g soft brown sugar
# 4 eggs
# 1 tsp vanilla essence
# 100g self-raising flour
# 200g flour
# 1 tsp ground mixed spice
# 175g sultanas
# 250g black raisins
# 50g mixed peel
# 50g dried apricots — coarsely chopped
# 50g crystalised ginger — coarsely chopped
# 3 tbsp Cointreau
Topping:
# Apricot gel
# 5 pecan nuts or walnuts — toasted
Apricot gel glaze:
# 225g apricot jam
# 55ml water
# 1 3/4 tsp lemon juice
Instruction
Grease a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.
Sift the flours with the mixed spice. Cream butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and adding a little flour if the mixture shows signs of curdling.
Beat in the essence. Fold in the sifted flours in batches, alternating it with a tablespoon of cointreau each time.
Mix fruits in a mixing bowl and add in one to two tablespoons flour. Stir fruits into the creamed mixture.
Spoon the mixture into prepared cake tin and smooth the surface with a spatula.
Knock tin lightly on a flat surface to break up any air bubbles.
Bake in a preheated oven at 160 ºC for an hour, lower the temperature to 150 ºC and continue to bake for another hour or until a skewer inserted in the centre of the cake comes out clean and dry.
Cool cake in the tin for 10 minutes before turning out onto a wire rack.
To make topping: Brush apricot gel over cake. Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen. Allow cake to dry before dusting with icing sugar.
To make Apricot gel glaze: Put all the ingredients in a saucepan and stir well until it is thoroughly blended and mixture is smooth. Boil for 10 to 15 minutes then force the mixture through a fine wire sieve. Brush the warm glaze over the cake.
You can keep the rest of the glaze in a covered container in the refrigerator. It will last for a fortnight.
Tangy Thai Soup
Ingredients
# ½ a chicken (about 750g), chopped
# ¼ tsp salt
# 1 litre coconut milk
# 5-6 kaffir lime leaves
# 2 stalks lemongrass, smashed
# 4cm knob galangal, lightly smashed
# 10 bird’s eye chillies, lightly smashed
# ½ tsp white peppercorns
# ½ tsp black peppercorns
# 2 shallots, peeled and keep whole
# 3 coriander roots
# 100g hon shimeji mushrooms, trimmed
# 100g abalone mushrooms, torn into pieces
# 50ml thick coconut milk
Seasoning
# 3-4 tbsp freshly squeezed lime juice
# 3 tbsp fish sauce
# 1 tsp chicken stock granules
# 1 tbsp Thai tom yam paste
Instructions
1. Lightly marinate chicken with salt. Arrange on a heatproof dish and steam over high heat for 15 minutes. Remove and set aside.
2. Combine coconut milk, lemongrass, galangal, bird’s eye chillies, kaffir lime leaves, shallots, coriander roots, and black and white peppercorns in a pot. Bring to a boil over medium low heat for 10-15 minutes.
3. Add pre-steamed chicken and the stock to the soup stock. Add all mushrooms, thick coconut milk and seasoning. Stir well and cook for 4-5 minutes. Dish out soup into individual bowls and serve hot.
Asam Fish Head Curry
Ingredients
# 1 garoupa fish head, cut into 4 pieces
# 5-6 ladies fingers
# 1 tomato, quartered
# 1 onion, cut into wedges
# Salt and sugar to taste
# 1/2 tsp ikan bilis stock granules
Ingredients (A)
# 8 shallots
# 3 cloves garlic
# 20g dried shrimp paste (belacan)
# 100g dried chillies, soaked
# 2 tbsp chilli powder
# 2 tbsp fish curry powder
Ingredients (B)
# 2 stalks lemon grass, smashed
# 1 wild ginger flower bud (bunga kantan), halved and smash stem
# 2 sprigs polygonum leaves (daun kesom)
Mix and strain
# 4 tbsp tamarind paste
# 250 ml water
Seasoning
# 1 tbsp light soy sauce
# Salt and sugar to taste
Instructions
Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.
1.Heat oil in a wok
2.Fry Ingredients A until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves.
3.Continue to fry for a while, then pour in tamarind juice and bring to the boil.
4. Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
5. Put cooked fish in a serving bowl and dish out cooked spice gravy over.
Serve immediately.
# 1 garoupa fish head, cut into 4 pieces
# 5-6 ladies fingers
# 1 tomato, quartered
# 1 onion, cut into wedges
# Salt and sugar to taste
# 1/2 tsp ikan bilis stock granules
Ingredients (A)
# 8 shallots
# 3 cloves garlic
# 20g dried shrimp paste (belacan)
# 100g dried chillies, soaked
# 2 tbsp chilli powder
# 2 tbsp fish curry powder
Ingredients (B)
# 2 stalks lemon grass, smashed
# 1 wild ginger flower bud (bunga kantan), halved and smash stem
# 2 sprigs polygonum leaves (daun kesom)
Mix and strain
# 4 tbsp tamarind paste
# 250 ml water
Seasoning
# 1 tbsp light soy sauce
# Salt and sugar to taste
Instructions
Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.
1.Heat oil in a wok
2.Fry Ingredients A until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves.
3.Continue to fry for a while, then pour in tamarind juice and bring to the boil.
4. Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
5. Put cooked fish in a serving bowl and dish out cooked spice gravy over.
Serve immediately.
Ramen Noodle Salad
Dressing Ingredients:
* 2/3 cups oil
* 1/2 cup sugar
* 1/4 cup vinegar
Salad Ingredients:
* 1 pkg. cole slaw mix
* 2 bunches of green onions (chopped)
* 1 cup sliced almonds
* 1 cup sunflower seeds
* 2 pkg. chicken ramen noodles (broken up, with seasoning)
Instructions
Mix dressing ingredients and let sit overnight, do not refrigerate. The next day,mix salad ingredients. Add dressing and toss. Let stand for a few hours.
* 2/3 cups oil
* 1/2 cup sugar
* 1/4 cup vinegar
Salad Ingredients:
* 1 pkg. cole slaw mix
* 2 bunches of green onions (chopped)
* 1 cup sliced almonds
* 1 cup sunflower seeds
* 2 pkg. chicken ramen noodles (broken up, with seasoning)
Instructions
Mix dressing ingredients and let sit overnight, do not refrigerate. The next day,mix salad ingredients. Add dressing and toss. Let stand for a few hours.
KFC Cole slaw
Ingredients
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Instructions
1.Cabbage and carrots must be finely diced.
2.Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3.Using regular blade on food processor process remaining ingredients until smooth.
4.Pour over vegetable mixture and mix thoroughly.
5.Cover bowl and refrigerate several hours or overnight before serving.
6.Serve at your own style.
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Instructions
1.Cabbage and carrots must be finely diced.
2.Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3.Using regular blade on food processor process remaining ingredients until smooth.
4.Pour over vegetable mixture and mix thoroughly.
5.Cover bowl and refrigerate several hours or overnight before serving.
6.Serve at your own style.
Moist Banana Bread Recipe
Ingredients
* 1/2 cup butter
* 2 eggs
* 3 large very ripe bananas
* 1 1/2 tablespoons sour cream or buttermilk
* 1 teaspoon fresh lemon juice
* 1 cup sugar
* 2 cups flour
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1 cup chopped nuts (optional)
Instructions
1.combine dry ingrediants in large mixing bowl.
2.Place butter,eggs,bananas,sour cream,and lemon juice in blender or work bowl of food processer,whirl until smooth.
3.Pour over dry ingrediants,add nuts and stir until just moist.
4.Pour into greased loaf pan.
5.Bake in 350 degree oven for 55-65 minutes or until skewer inserted comes out clean.
* 1/2 cup butter
* 2 eggs
* 3 large very ripe bananas
* 1 1/2 tablespoons sour cream or buttermilk
* 1 teaspoon fresh lemon juice
* 1 cup sugar
* 2 cups flour
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1 cup chopped nuts (optional)
Instructions
1.combine dry ingrediants in large mixing bowl.
2.Place butter,eggs,bananas,sour cream,and lemon juice in blender or work bowl of food processer,whirl until smooth.
3.Pour over dry ingrediants,add nuts and stir until just moist.
4.Pour into greased loaf pan.
5.Bake in 350 degree oven for 55-65 minutes or until skewer inserted comes out clean.
Coconut Brownies
Ingredients
2 C. flour
2 1/2 tsp. baking powder
1 C. butter
2/3 C. sugar
2/3 C. brown sugar
2 TBSP water
2 eggs
2 tsp. vanilla
1 C. coconut
12 oz. chocolate chips (works best if frozen)
Instructions
In large bowl combine flour & baking powder and set aside. Melt butter in medium saucepan; add sugars and water. Add to flour mixture and mix well. Add eggs & vanilla. Mix well. Add frozen chocolate chips & coconut. Pour into greased 9x13 and bake at 350* for 30 minutes.
2 C. flour
2 1/2 tsp. baking powder
1 C. butter
2/3 C. sugar
2/3 C. brown sugar
2 TBSP water
2 eggs
2 tsp. vanilla
1 C. coconut
12 oz. chocolate chips (works best if frozen)
Instructions
In large bowl combine flour & baking powder and set aside. Melt butter in medium saucepan; add sugars and water. Add to flour mixture and mix well. Add eggs & vanilla. Mix well. Add frozen chocolate chips & coconut. Pour into greased 9x13 and bake at 350* for 30 minutes.
Plum Bread
Ingredients
3 eggs
1 1/2 C. sugar
1/2 C. brown sugar
1 lg. baby food jar plums (or plums/apples)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 C. oil
2 C. flour
nuts (optional)
GLAZE:
2 TBSP butter
4 TBSP milk
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 C. sugar
Instructions
Mix eggs and sugars. Add plums and mix. Add remaining ingredients and mix well. Pour into 2 greased/floured loaf pans (can also be made into 4-5 mini loaves). Bake at 350* for up to an hour. While baking the last few minutes, prepare glaze and pour over top when just out of oven.
Glaze: bring all ingredients to a boil over medium heat.
3 eggs
1 1/2 C. sugar
1/2 C. brown sugar
1 lg. baby food jar plums (or plums/apples)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 C. oil
2 C. flour
nuts (optional)
GLAZE:
2 TBSP butter
4 TBSP milk
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 C. sugar
Instructions
Mix eggs and sugars. Add plums and mix. Add remaining ingredients and mix well. Pour into 2 greased/floured loaf pans (can also be made into 4-5 mini loaves). Bake at 350* for up to an hour. While baking the last few minutes, prepare glaze and pour over top when just out of oven.
Glaze: bring all ingredients to a boil over medium heat.
Corn Bread
Ingredients
1 C. butter
1 1/2 C. sugar
2 C. buttermilk
1 tsp. baking soda
4 eggs
2 C. corn meal
2 C. flour
1 tsp. salt
Instructions
Combine buttermilk and soda, set aside. Melt butter and add to sugar in large bowl. Add buttermilk mixture. Add eggs and stir. Add remaining ingredients. Bake in greased 9x13 dish at 350* for 30 minutes.
1 C. butter
1 1/2 C. sugar
2 C. buttermilk
1 tsp. baking soda
4 eggs
2 C. corn meal
2 C. flour
1 tsp. salt
Instructions
Combine buttermilk and soda, set aside. Melt butter and add to sugar in large bowl. Add buttermilk mixture. Add eggs and stir. Add remaining ingredients. Bake in greased 9x13 dish at 350* for 30 minutes.
Puffy Pancake
Ingredients
6 eggs
1 C. flour
1 C. milk
1/2 tsp. salt
1/2 tsp. baking powder
1 cube butter
FAVORITE TOPPINGS:
1. Powdered sugar mixed with lemon juice from the jar.
2. Frozen strawberries (with some sugar added) cooked in microwave and mashed.
Instructions
Melt butter in 9x13 in a 425* oven. When just about done melting, combine all other ingredients in a blender and blend. Pour into pan with butter and bake for 25 minutes.
6 eggs
1 C. flour
1 C. milk
1/2 tsp. salt
1/2 tsp. baking powder
1 cube butter
FAVORITE TOPPINGS:
1. Powdered sugar mixed with lemon juice from the jar.
2. Frozen strawberries (with some sugar added) cooked in microwave and mashed.
Instructions
Melt butter in 9x13 in a 425* oven. When just about done melting, combine all other ingredients in a blender and blend. Pour into pan with butter and bake for 25 minutes.
Broccoli - Cheese Soup
Ingredients
10 C. water
12 tsp. chicken bullion
1 onion, chopped
1 C. celery, chopped
20 oz. frozen CHOPPED broccoli
2 1/2 cubes butter
1 1/4 C. flour
16 oz. Cheese Whiz light
Instructions
Boil water with bullion until dissolved. Add onion, celery & broccoli and continue to boil. In seperate pan melt butter, add flour and boil one minute. Add to broth. Mix together well and turn to medium/low heat. Add Cheese Whiz and mix really well, stirring constantly until cheese is melted...about 2-3 minutes. Soup is ready when cheese is melted.
10 C. water
12 tsp. chicken bullion
1 onion, chopped
1 C. celery, chopped
20 oz. frozen CHOPPED broccoli
2 1/2 cubes butter
1 1/4 C. flour
16 oz. Cheese Whiz light
Instructions
Boil water with bullion until dissolved. Add onion, celery & broccoli and continue to boil. In seperate pan melt butter, add flour and boil one minute. Add to broth. Mix together well and turn to medium/low heat. Add Cheese Whiz and mix really well, stirring constantly until cheese is melted...about 2-3 minutes. Soup is ready when cheese is melted.
Cinnamon Chip Bread
Ingredients
2 C warm water
2 Tbsp yeast
1/4 C brown sugar or honey
11 C white flour
1 Tbsp salt
1 bag cinnamon chips
Instructions
This recipe will make 3 large bread loaves or 4 smaller loaves.
Mix 2 C. warm water, yeast, and brown sugar/honey together to activate the yeast. In a the bowl of a mixer combine flour and salt. Add the yeast mixture, mix together. While mixing add 2 C luke warm water. At the very end add cinnamon chips. Knead in mixer, until it puls away from the sides. Let double in size.
Knead with hands a few times. Grease baking pans, and divide dough. Let rise again in loaf pans. Bake a 350* for 28 minutes (large loaves) - a little shorter for smaller loaves.
*Refrigerate the chips to prevent melting.
2 C warm water
2 Tbsp yeast
1/4 C brown sugar or honey
11 C white flour
1 Tbsp salt
1 bag cinnamon chips
Instructions
This recipe will make 3 large bread loaves or 4 smaller loaves.
Mix 2 C. warm water, yeast, and brown sugar/honey together to activate the yeast. In a the bowl of a mixer combine flour and salt. Add the yeast mixture, mix together. While mixing add 2 C luke warm water. At the very end add cinnamon chips. Knead in mixer, until it puls away from the sides. Let double in size.
Knead with hands a few times. Grease baking pans, and divide dough. Let rise again in loaf pans. Bake a 350* for 28 minutes (large loaves) - a little shorter for smaller loaves.
*Refrigerate the chips to prevent melting.
Parmesan Crusted Chicken in Cream Sauce
Ingredients
2 C Minute Brown Rice, uncooked
1 can fat-free reduced-sodium chicken broth, divided
6 Ritz Crackers, finely crushed
2 T Kraft 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb)
2 t vegetable oil
1/3 C Philadelphia Chive & Onion Light Cream Cheese Spread
3/4 lb (1 bunch) asparagus spears, trimmed and steamed
Instructions
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on a plate/ Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture and turn to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate and keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
2 C Minute Brown Rice, uncooked
1 can fat-free reduced-sodium chicken broth, divided
6 Ritz Crackers, finely crushed
2 T Kraft 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb)
2 t vegetable oil
1/3 C Philadelphia Chive & Onion Light Cream Cheese Spread
3/4 lb (1 bunch) asparagus spears, trimmed and steamed
Instructions
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on a plate/ Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture and turn to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate and keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
Chicken, Spinach, Mushroom Quiche
Ingredients
9" pie crust
1/2 of 10oz frozen chopped spinach
2 egggs, beaten
1/2 c milt
1 1/2 t salt
2 drops tabasco sauce
2 oz can pieces and stems mushrooms, drained
1/2 c diced cooked chicken
2 T flour
1/3 c Swiss cheese, grated (can use more or less if desired)
Instructions
Preheat oven to 400. Cook spinach as package directs. Drain water. Beat eggs. Add milk, salt, tabasco sauce, mushrooms and drained spinach. Toss together chicken, cheese, and flour. Stir into egg mixture. Pour into pie shell. Place pie tin on a cookie sheet and cook for 20-25 min until center puffs up slightly. Cool before cutting.
9" pie crust
1/2 of 10oz frozen chopped spinach
2 egggs, beaten
1/2 c milt
1 1/2 t salt
2 drops tabasco sauce
2 oz can pieces and stems mushrooms, drained
1/2 c diced cooked chicken
2 T flour
1/3 c Swiss cheese, grated (can use more or less if desired)
Instructions
Preheat oven to 400. Cook spinach as package directs. Drain water. Beat eggs. Add milk, salt, tabasco sauce, mushrooms and drained spinach. Toss together chicken, cheese, and flour. Stir into egg mixture. Pour into pie shell. Place pie tin on a cookie sheet and cook for 20-25 min until center puffs up slightly. Cool before cutting.
Brownies
Ingredients
3/4 c unsalted butter
1 1/2 c white sugar
1 t vanilla
3 eggs
1/2c +2T cocoa
1/2 t salt
1/2 lb chopped walnuts
Instructions
Preheat oven to 375. In a saucepan over med heat melt the butter. Stir in sugar until dissolved. Remove mixture from heat and beat in the eggs. Sift flour, coca and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread batter in prepared 9x9 pan. Bake for 30 min.
3/4 c unsalted butter
1 1/2 c white sugar
1 t vanilla
3 eggs
1/2c +2T cocoa
1/2 t salt
1/2 lb chopped walnuts
Instructions
Preheat oven to 375. In a saucepan over med heat melt the butter. Stir in sugar until dissolved. Remove mixture from heat and beat in the eggs. Sift flour, coca and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread batter in prepared 9x9 pan. Bake for 30 min.
Milky Way Bar Cookies
Ingredients
1/2 C sugar
1/2 C brown sugar
1/2 C butter or margarine
1/2 C creamy peanut butter
1 tsp vanilla
1 egg
1/4 tsp salt
1/2 tsp baking soda
1 1/2 C flour (add more if needed)
3-4 Milky Way Candy Bars
Instructions
Combine all ingredients in a large bowl. Fold dough around sliced pieces of Milky Way bars. Bake for 10-12 minutes at 350*. Take out before the top cracks.
I found it helpful to let them "set-up" for about two minutes on the cookie sheet and, then, move them to a cooling rack.
1/2 C sugar
1/2 C brown sugar
1/2 C butter or margarine
1/2 C creamy peanut butter
1 tsp vanilla
1 egg
1/4 tsp salt
1/2 tsp baking soda
1 1/2 C flour (add more if needed)
3-4 Milky Way Candy Bars
Instructions
Combine all ingredients in a large bowl. Fold dough around sliced pieces of Milky Way bars. Bake for 10-12 minutes at 350*. Take out before the top cracks.
I found it helpful to let them "set-up" for about two minutes on the cookie sheet and, then, move them to a cooling rack.
Fruit Tart
Delicious & Super Easy
Ingredients
1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries)
Instructions
Preheat oven to 350°F (175°C). Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
Press cookie dough evenly into prepared pan.
Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
*If tart pan is not available, press cookie dough into greased baking sheet to measure 8-inch circle. Bake for 18 to 22 minutes until lightly golden.
Ingredients
1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries)
Instructions
Preheat oven to 350°F (175°C). Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
Press cookie dough evenly into prepared pan.
Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
*If tart pan is not available, press cookie dough into greased baking sheet to measure 8-inch circle. Bake for 18 to 22 minutes until lightly golden.
Daging Rebus Butter Cup & Kicap
Bahan-bahannya:
1 kg daging fillet
1/4 cawan kicap pekat
1/4 cawan kicap cair
1 sudu besar lada hitam
5 ulas bawang putih
1/3 ketul butter
6 cawan air
Cara-caranya:
Daging dipotong kepada 2 atau 3 sahaja dan dibersihkan.
Tumbuk lada hitam dan bawang putih.
Letak semua kicap, daging, bawang putih dan lada hitam dalam periok.
Gaul daging dengan bahan-bahan tadi dan biarkan dalam ½ jam untuk diperap
Tambah air dan butter ke dalam periok dan rebus dengan api sederhana hingga daging empuk.
Jangan lupa balik-balikkan daging supaya mesra semua bahagian.
Keluarkan daging dan potong nipis-nipis dan susun dalam pinggan.
Jika mahu, pekatkan kuah dengan sedikit bancuhan tepung jagung.
Curah kuah atas daging dan sedia untuk dimakan dengan nasi.
Daging Hitam Manis
Bahan-bahan:
Daging
1 inci halia}dikisar
3 ulas bawang merah}dikisar
2 ulas bawang putih}dikisar
1 biji bawang besar}dimayam
1 sudu cili kisar
3 sudu kicap manis
2 sudu sos tiram
2 sudu cili sos
Sedikit air
Minyak
Garam secukup rasa.
Cara penyediaan:
Goreng daging sehingga masak.
tumiskan bahan kisar hingga wangi.
kemudian masukkan cili dan digoreng sehingga garing.
masukkan kicap manis,sos tiram,cili sos dan sedikit air.
akhir sekali masukkan daging yang telah digoreng dan bawang besar.
kacau seketika dan sedia untuk dihidang.
Daging Bumbu Bali
Bahan-bahan:
500g daging (potong nipis, cuci bersih)
250ml santan tin
3 helai daun limau purut
2 sudu besar kicap pekat
*5 biji buah keras
*8 biji cili merah
*3 ulas bawang putih
*1 inci halia
*1 sudu teh kunyit serbuk
Garam dan kicap manis rasa
Minyak untuk menumis
Tomato dipotong 4 dan bawang besar potong bulat.
Cara-cara:
Kisar bahan yang bertanda *, panaskan minyak, tumis bahan kisar hingga naik minyak dan garing sedikit.
Masukkan daging, santan tin dan daun limau purut, kacau sebati dan biar hingga kuah agak pekat.
Masukkan garam, kicap pekat dan kicap manis secukup rasa, gaul sebati.
Masukkan tomato dan bawang besar yg dipotong bulat. kacau lagi dan angkat.
Hidangkan ketika masih panas.Pasti menyelerakan anda!
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