We want to cook a big dish on the weekend that makes leftovers for the week, and we're looking for something with green veggies in it. (If it has meat, that's fine too.) We especially like broccoli and green beans, if that helps.What are some good recipes to make ahead and use green vegetables?
Sicilian Pasta Salad
12-oz. jar marinated artichoke hearts with liquid
1/4 cup oil-packed, sun-dried tomatoes, drained and thinly sliced
1 to 2 Tbs. red wine vinegar to taste
1 Tbs. chopped fresh oregano or 1 tsp. dried
6 oz. part-skim mozzarella cheese, preferably fresh, diced
Salt and black pepper to taste
1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 tsp. salt
8 oz. pasta shells or rotini (pasta twists)
2 cups fresh green beans, trimmed and cut into 1-inch lengths
Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature or cold.What are some good recipes to make ahead and use green vegetables?
http://www.cooks.com/rec/search?q=broccoli+green+beans
Thursday, January 7, 2010
Can anyone help with recipes for alternatives to peanut butter please?
I'd like to make my own spreads, using nuts and seeds, without any unnecessary additives, but can't seem to find any recipes.
Also, how long will they keep and what is the best way of storing so they don't go rancid? Can they be frozen?
I have a machine that will grind things like nuts and seeds.Can anyone help with recipes for alternatives to peanut butter please?
I have made my own spread before. Simply grinding the nuts until they get pasty. I did this with suflower seeds and added a little honey once ground, to get a nice smooth consistancy to spread. I never tried to freeze it so I can't advise you on that. But you do need to keep it in the refrigerator. Without preservatives, I would assume it would last a couple of weeks in the fridge with an air tight lid.
EXPERIMENT. Grind the nuts until they become pasty...I did mine in a food processor...and then add a little honey to sweeten. I suppose you could do it without the honey, but it is not as smooth and spreadable.
Sorry. I don't have a formal recipe for you.Can anyone help with recipes for alternatives to peanut butter please?
My wife stores sesame butter and almond butter in the refrigerator and it keeps just fine. Yes, it will go rancid sitting in the cupboard for a long time.
look here
http://en.wikipedia.org/wiki/Nut_butter
or here
http://www.hugs.org/spreaddex.shtml
Nutella is 'The Original Hazelnut Spread' Hazelnut and Chocolate spread
Hazelnut Butter
Toasted hazelnuts mixed in a food processor with confectioners'' sugar and vegetable oil.
Hazelnuts seem a popular alternative for peanuts.
Also, how long will they keep and what is the best way of storing so they don't go rancid? Can they be frozen?
I have a machine that will grind things like nuts and seeds.Can anyone help with recipes for alternatives to peanut butter please?
I have made my own spread before. Simply grinding the nuts until they get pasty. I did this with suflower seeds and added a little honey once ground, to get a nice smooth consistancy to spread. I never tried to freeze it so I can't advise you on that. But you do need to keep it in the refrigerator. Without preservatives, I would assume it would last a couple of weeks in the fridge with an air tight lid.
EXPERIMENT. Grind the nuts until they become pasty...I did mine in a food processor...and then add a little honey to sweeten. I suppose you could do it without the honey, but it is not as smooth and spreadable.
Sorry. I don't have a formal recipe for you.Can anyone help with recipes for alternatives to peanut butter please?
My wife stores sesame butter and almond butter in the refrigerator and it keeps just fine. Yes, it will go rancid sitting in the cupboard for a long time.
look here
http://en.wikipedia.org/wiki/Nut_butter
or here
http://www.hugs.org/spreaddex.shtml
Nutella is 'The Original Hazelnut Spread' Hazelnut and Chocolate spread
Hazelnut Butter
Toasted hazelnuts mixed in a food processor with confectioners'' sugar and vegetable oil.
Hazelnuts seem a popular alternative for peanuts.
Are there any dessert recipes that do not require vegetable oil?
If so, can you suggest some tasty ones?Are there any dessert recipes that do not require vegetable oil?
Yes. Just replace the ingredients. Replace vegetable oil with cream or butter. My grandma used to replace vegetable oil with cream, because cream gives the cake/dessert a creamier taste.
Slush doesn't need vegetable oil. Just mix some juice with ice and throw everything into a mixer.
And this one is my favourite:
Dice some apples. Add some cinnamon and sugar.
Store it in the refrigerator for 20 minutes. Enjoy!
One of the best recepies without vegetable oil is(In my opinion) pannacotta. It's a jelly made out of cream. Belive me, it's delicious.Are there any dessert recipes that do not require vegetable oil?
I麓ve just recently discovered some yummy recipes sooo easy..
take a banana or two (or 3) slice down the side and open a bit
to allow air in, then lay it back down... put bananas on a tray
and place in a hot oven... cook about 7-10 min, until banana is
hot- the peel will be all black, take out open up the peel, you can
slice or dice and eat... it is really yummy.. you can also sprinkle
cinnamon and sugar on it..
also you can do this with fresh pinapple slices.. just lay
the pineapple slices on a tray, heat in oven take out and eat..
and you can sprinkle cinnamon and sugar..
healthy and yummy
If you are baking a cake and it calls for oil, you may substitute apple sauce. I have done this many times and it works fine. The oil is used for moistness.
you can make lots of stuff without vegetable oil
for example boxed cake mix.. calls for veg oil.. but you can substitute
use applesauce instead .. i do it all the time
you could make nearly any kind of cookie or candy but if your saying vegtable as in butter margerine oil etc then try to make candy because they call for little to none some good examples are marshmellos most nougets apricot squares
How about ready-to-bake cookies? You can find these at H-E-B for cheap. You can also try Wal-Mart.
Stupid question... There's no vegetable oil in ice cream!
Ice with sugar on it. Crushed ice cream with chicken in it. Corn on the lawnmower.
i don't think any require vegetable oil
I dont know any that require veggie oil...
just look around lol
Yes, all of them as far as I'm aware...
bananas and hot sauce
http://www.free-gourmet-recipes.com/hdessert.shtml
cookies u just need butter
Yes. Just replace the ingredients. Replace vegetable oil with cream or butter. My grandma used to replace vegetable oil with cream, because cream gives the cake/dessert a creamier taste.
Slush doesn't need vegetable oil. Just mix some juice with ice and throw everything into a mixer.
And this one is my favourite:
Dice some apples. Add some cinnamon and sugar.
Store it in the refrigerator for 20 minutes. Enjoy!
One of the best recepies without vegetable oil is(In my opinion) pannacotta. It's a jelly made out of cream. Belive me, it's delicious.Are there any dessert recipes that do not require vegetable oil?
I麓ve just recently discovered some yummy recipes sooo easy..
take a banana or two (or 3) slice down the side and open a bit
to allow air in, then lay it back down... put bananas on a tray
and place in a hot oven... cook about 7-10 min, until banana is
hot- the peel will be all black, take out open up the peel, you can
slice or dice and eat... it is really yummy.. you can also sprinkle
cinnamon and sugar on it..
also you can do this with fresh pinapple slices.. just lay
the pineapple slices on a tray, heat in oven take out and eat..
and you can sprinkle cinnamon and sugar..
healthy and yummy
If you are baking a cake and it calls for oil, you may substitute apple sauce. I have done this many times and it works fine. The oil is used for moistness.
you can make lots of stuff without vegetable oil
for example boxed cake mix.. calls for veg oil.. but you can substitute
use applesauce instead .. i do it all the time
you could make nearly any kind of cookie or candy but if your saying vegtable as in butter margerine oil etc then try to make candy because they call for little to none some good examples are marshmellos most nougets apricot squares
How about ready-to-bake cookies? You can find these at H-E-B for cheap. You can also try Wal-Mart.
Stupid question... There's no vegetable oil in ice cream!
Ice with sugar on it. Crushed ice cream with chicken in it. Corn on the lawnmower.
i don't think any require vegetable oil
I dont know any that require veggie oil...
just look around lol
Yes, all of them as far as I'm aware...
bananas and hot sauce
http://www.free-gourmet-recipes.com/hdessert.shtml
cookies u just need butter
What are some liqueified recipes for someone has their jaw wired shut?
My boyfriend broke his jaw a few weeks ago and now has to have his jaw wired shut for 6 weeks. He is starving and has lost a lot of weight. I need some liquefied recipes please.What are some liqueified recipes for someone has their jaw wired shut?
Protein mixes added to fruit and veggie smoothies will help the most. I don't think he would want liquefied meat (yuk).
You can get them at health food stores. Those are what I would try.What are some liqueified recipes for someone has their jaw wired shut?
You can liquefy about any cooked veggie and fruits in a blender or most food processors. Throw some chicken in there too. You might can look for some sites on making homemade baby foods. Also get some ice cream and milk and maybe some fruits like berries and make milkshakes. Also they make this stuff called Ensure that he could drink as snacks. It is in cans and a little expensive unless you buy the store brand. At Walmart I think it is back in the pharmacy with the diet stuff.
Hey, sorry to hear about that. There is a great site, http://www.cdkitchen.com , that has lots of great recipes for kids and pretty good baby type food. Best of luck!
IF YOU HAVE A BLENDER YOU CAN BLEND EVERYTHING FOR HIM TO EAT AND MAKE REALLY SOFT SO CAN SUCK THREW A STRAW.myspace quotes
Protein mixes added to fruit and veggie smoothies will help the most. I don't think he would want liquefied meat (yuk).
You can get them at health food stores. Those are what I would try.What are some liqueified recipes for someone has their jaw wired shut?
You can liquefy about any cooked veggie and fruits in a blender or most food processors. Throw some chicken in there too. You might can look for some sites on making homemade baby foods. Also get some ice cream and milk and maybe some fruits like berries and make milkshakes. Also they make this stuff called Ensure that he could drink as snacks. It is in cans and a little expensive unless you buy the store brand. At Walmart I think it is back in the pharmacy with the diet stuff.
Hey, sorry to hear about that. There is a great site, http://www.cdkitchen.com , that has lots of great recipes for kids and pretty good baby type food. Best of luck!
IF YOU HAVE A BLENDER YOU CAN BLEND EVERYTHING FOR HIM TO EAT AND MAKE REALLY SOFT SO CAN SUCK THREW A STRAW.
What are some great recipes for mango smoothies?
I love the mango smoothies from dunkin donuts. Can anyone give me any similar recipes, or you own favorite mango smoothie recipe?
Thanks.What are some great recipes for mango smoothies?
omg i love those too!! here is a great recipe!
Mango Tango Smoothie
2 1/2 cups diced fresh mango
2 handfuls of ice cubes
1/2 cup of vanilla yougurt
1 scoop of vanilla icecream
1 cup of paul newmans mango tano juice (any other type of mango juice will work too.)
directions:
dice the mango
add all the ingredients (add the ice last)
blend on ice crush untill fully mixed and untill it looks like the consistancy of a dounkin doughnuts smoothie.
SERVE!
ITS AMAZING! TRUST ME! I MAKE IT ALMOST EVERY MORNING!!What are some great recipes for mango smoothies?
needed items:
2 cups fresh Magos
1 and 1/2 cup yogurt
1/2 cup mixed berries
1 and 1/2 cup ice
Blender
put the magos into a blender and stir them until their are no clumps, then add the yogurt and berries to it, stir it again, then add the ice and press grind.
Just add sugar and some vodka
Peel %26amp; stone two mango. Add a tin of coconut milk. Whizz.
http://smoothieweb.com
Thanks.What are some great recipes for mango smoothies?
omg i love those too!! here is a great recipe!
Mango Tango Smoothie
2 1/2 cups diced fresh mango
2 handfuls of ice cubes
1/2 cup of vanilla yougurt
1 scoop of vanilla icecream
1 cup of paul newmans mango tano juice (any other type of mango juice will work too.)
directions:
dice the mango
add all the ingredients (add the ice last)
blend on ice crush untill fully mixed and untill it looks like the consistancy of a dounkin doughnuts smoothie.
SERVE!
ITS AMAZING! TRUST ME! I MAKE IT ALMOST EVERY MORNING!!What are some great recipes for mango smoothies?
needed items:
2 cups fresh Magos
1 and 1/2 cup yogurt
1/2 cup mixed berries
1 and 1/2 cup ice
Blender
put the magos into a blender and stir them until their are no clumps, then add the yogurt and berries to it, stir it again, then add the ice and press grind.
Just add sugar and some vodka
Peel %26amp; stone two mango. Add a tin of coconut milk. Whizz.
http://smoothieweb.com
What are some great recipes that are cooked in a cast iron skillet?
I just got a really nice cast iron skillet and besides blackened chicken I do not know what too cook. I like all foods except seafood.What are some great recipes that are cooked in a cast iron skillet?
What can't you cook in a skillet?
I have 2 skillets. One for the oven and one for the stove top.
In the oven, I do cornbread, biscuits and even pies in the skillet. It gives the bottom a nice browning that matches the top.
On the stove, I fry and brown meat. Skillet fried corn, tacos, deer steaks, fried chicken, grilled cheese, bacon, sausage, stir fry, french fries, etc.
Just make sure to season well. Don't mix the pans up. How you use them to cook makes a difference. If it is used in the oven, keep it for the oven. To season well, turn the oven on 350 degrees and lightly coat the pan inside and out with Crisco and put in the hot oven for 30 minutes, then cut the oven off but leave the pan in until the oven is cool.
Never put the pan in water. Use a damp rag and wipe out and immediately dry. If it is a stove top pan, wash with a soapy rag and dry and re-coat very lightly with Crisco.
Of course, I'm from the Deep South and I do mean the Deeeeep South. Learned to cook from the great-grand mother on down. Dont have a single teflon coated pan in my kitchen.What are some great recipes that are cooked in a cast iron skillet?
WAFFLES
Blackened shrimp or chicken are two. You can't do good ';blackened'; food without a cast-iron skillet
Fried chicken
Corn bread
gravy
chicken fried steak
biscuits
There are a lot of choices.
Try searching online for 'cast iron skillet recipes' and you should run across plenty.
I went online and found this one at www.busymomsrecipes.com
HAM AND RED EYE GRAVY
2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, black coffee
1/4 cup water
Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.
For a large slice of ham or two slices, double amount of liquid.
Serves 2 to 4.
The more you use it, the better everything will taste! Just remember to season it
deer meat is good along with some mexican cornbread and fried potatoes with green peppers, onions,and mushrooms.
Fried potatoes, you can use it to make fried chicken. I use mine to make a fritata because I can slide it right in the oven to finish cooking. Cornbread is a classic recipe meant for cast iron skillets. Steak is awesome fried in a hot cast iron skillet, too. You will use it a lot and you will have it forever as long as you treat it right.
What can't you cook in a skillet?
I have 2 skillets. One for the oven and one for the stove top.
In the oven, I do cornbread, biscuits and even pies in the skillet. It gives the bottom a nice browning that matches the top.
On the stove, I fry and brown meat. Skillet fried corn, tacos, deer steaks, fried chicken, grilled cheese, bacon, sausage, stir fry, french fries, etc.
Just make sure to season well. Don't mix the pans up. How you use them to cook makes a difference. If it is used in the oven, keep it for the oven. To season well, turn the oven on 350 degrees and lightly coat the pan inside and out with Crisco and put in the hot oven for 30 minutes, then cut the oven off but leave the pan in until the oven is cool.
Never put the pan in water. Use a damp rag and wipe out and immediately dry. If it is a stove top pan, wash with a soapy rag and dry and re-coat very lightly with Crisco.
Of course, I'm from the Deep South and I do mean the Deeeeep South. Learned to cook from the great-grand mother on down. Dont have a single teflon coated pan in my kitchen.What are some great recipes that are cooked in a cast iron skillet?
WAFFLES
Blackened shrimp or chicken are two. You can't do good ';blackened'; food without a cast-iron skillet
Fried chicken
Corn bread
gravy
chicken fried steak
biscuits
There are a lot of choices.
Try searching online for 'cast iron skillet recipes' and you should run across plenty.
I went online and found this one at www.busymomsrecipes.com
HAM AND RED EYE GRAVY
2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, black coffee
1/4 cup water
Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.
For a large slice of ham or two slices, double amount of liquid.
Serves 2 to 4.
The more you use it, the better everything will taste! Just remember to season it
deer meat is good along with some mexican cornbread and fried potatoes with green peppers, onions,and mushrooms.
Fried potatoes, you can use it to make fried chicken. I use mine to make a fritata because I can slide it right in the oven to finish cooking. Cornbread is a classic recipe meant for cast iron skillets. Steak is awesome fried in a hot cast iron skillet, too. You will use it a lot and you will have it forever as long as you treat it right.
Has anyone tried the recipes for Nut Toffee that claim to work using margarine?
I do make Toffee with butter. Because of allergies in the family, I would like to try one of the recipes using margarine. I am wondering if anyone has had success with this? Does it turn out as crunchy? I know it won't be buttery in flavor, but is it good?Has anyone tried the recipes for Nut Toffee that claim to work using margarine?
I've used this recipe before, it was okay, I like it with butter better, but it was still pretty good.
Ingredients for Chocolate Nut Toffee
1/2 cup chopped Pecans
1/2 cup Margarine, melted
3/4 cup Brown Sugar
1 (6 ounce) package Chocolate Chips
Method for making Chocolate Nut Toffee
Spread nuts on bottom of a well-buttered 8X8 pan. Combine margarine and brown sugar in a heavy saucepan and bring to a full boil. Boil for 7 minutes, stirring constantly. Pour mixture over nuts, being sure to cover them all. Scatter chocolate chips over toffee. Cover until chips have softened, then spread evenly. Refrigerate until chocolate has set, turn out on a board and break into bite-sized pieces.Has anyone tried the recipes for Nut Toffee that claim to work using margarine?
the texture is the same, but as you said, the flavor is not the same. try butter flavored crisco. might have a flavor closer than margarine.
I've used this recipe before, it was okay, I like it with butter better, but it was still pretty good.
Ingredients for Chocolate Nut Toffee
1/2 cup chopped Pecans
1/2 cup Margarine, melted
3/4 cup Brown Sugar
1 (6 ounce) package Chocolate Chips
Method for making Chocolate Nut Toffee
Spread nuts on bottom of a well-buttered 8X8 pan. Combine margarine and brown sugar in a heavy saucepan and bring to a full boil. Boil for 7 minutes, stirring constantly. Pour mixture over nuts, being sure to cover them all. Scatter chocolate chips over toffee. Cover until chips have softened, then spread evenly. Refrigerate until chocolate has set, turn out on a board and break into bite-sized pieces.Has anyone tried the recipes for Nut Toffee that claim to work using margarine?
the texture is the same, but as you said, the flavor is not the same. try butter flavored crisco. might have a flavor closer than margarine.
Can anyone help with recipes for alternatives to peanut butter please?
I'd like to make my own spreads, using nuts and seeds, without any unnecessary additives, but can't seem to find any recipes.
Also, how long will they keep and what is the best way of storing so they don't go rancid? Can they be frozen?
I have a machine that will grind things like nuts and seeds.Can anyone help with recipes for alternatives to peanut butter please?
I have made my own spread before. Simply grinding the nuts until they get pasty. I did this with suflower seeds and added a little honey once ground, to get a nice smooth consistancy to spread. I never tried to freeze it so I can't advise you on that. But you do need to keep it in the refrigerator. Without preservatives, I would assume it would last a couple of weeks in the fridge with an air tight lid.
EXPERIMENT. Grind the nuts until they become pasty...I did mine in a food processor...and then add a little honey to sweeten. I suppose you could do it without the honey, but it is not as smooth and spreadable.
Sorry. I don't have a formal recipe for you.Can anyone help with recipes for alternatives to peanut butter please?
My wife stores sesame butter and almond butter in the refrigerator and it keeps just fine. Yes, it will go rancid sitting in the cupboard for a long time.
look here
http://en.wikipedia.org/wiki/Nut_butter
or here
http://www.hugs.org/spreaddex.shtml
Nutella is 'The Original Hazelnut Spread' Hazelnut and Chocolate spread
Hazelnut Butter
Toasted hazelnuts mixed in a food processor with confectioners'' sugar and vegetable oil.
Hazelnuts seem a popular alternative for peanuts.
Also, how long will they keep and what is the best way of storing so they don't go rancid? Can they be frozen?
I have a machine that will grind things like nuts and seeds.Can anyone help with recipes for alternatives to peanut butter please?
I have made my own spread before. Simply grinding the nuts until they get pasty. I did this with suflower seeds and added a little honey once ground, to get a nice smooth consistancy to spread. I never tried to freeze it so I can't advise you on that. But you do need to keep it in the refrigerator. Without preservatives, I would assume it would last a couple of weeks in the fridge with an air tight lid.
EXPERIMENT. Grind the nuts until they become pasty...I did mine in a food processor...and then add a little honey to sweeten. I suppose you could do it without the honey, but it is not as smooth and spreadable.
Sorry. I don't have a formal recipe for you.Can anyone help with recipes for alternatives to peanut butter please?
My wife stores sesame butter and almond butter in the refrigerator and it keeps just fine. Yes, it will go rancid sitting in the cupboard for a long time.
look here
http://en.wikipedia.org/wiki/Nut_butter
or here
http://www.hugs.org/spreaddex.shtml
Nutella is 'The Original Hazelnut Spread' Hazelnut and Chocolate spread
Hazelnut Butter
Toasted hazelnuts mixed in a food processor with confectioners'' sugar and vegetable oil.
Hazelnuts seem a popular alternative for peanuts.
Where can I find recipes for beef brisket using a crock pot?
Looking for seasonings, that will provide great taste.Where can I find recipes for beef brisket using a crock pot?
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Brisket -- trimmed
1 large onion -- chopped
1 large carrot -- chopped
2 teaspoons Salt
1 Bay leaf
1 1/2 teaspoons Thyme
1 cup Water
1 pound Small boiling onions -- peele
6 medium carrots -- 1/4 '; pcs
Cut brisket in half or roll to fit into Crock-Pot. Add chopped
onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on
low 8 to 10 hours. When meat is done, lift gently from stock. Support
underneath with a spatula and keep warm. Add small onions and carrots
to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove
vegetables from broth with a slotted spoon and arrange around the meat.Where can I find recipes for beef brisket using a crock pot?
Thank you for choosing my answer. I hope that your dinner goes good and that all enjoys,
Good Luck Report Abuse
try these recipe sites:
www.tasteofhome.com
www.kraftfoods.com
www.bettycrocker.com
www.pillsbury.com
www.allrecipes.com
www.bestsimplerecipes.com
www.ichef.com
www.foodnetwork.com
all are easy to use,, you can build your own recipe book in them,, just type in crockpot/beef brisket and recipes will pop up,,,,
Website allrecipes.com should have some.
Tex Mex Beef BBQ for the Crockpot
1 6-lb. beef brisket
2 16 oz. bottles barbeque sauce of your choice
2 envelopes chili seasoning
6 cloves of garlic, chopped
2 t. lemon juice
2 T. Worcestershire sauce
1 C. chopped onion
Combine all ingredients, except the meat, in a large crockpot. Stir well. Add meat and stir well to coat. Cover and cook on low for 10 hours or high for 5 hours. Remove the meat and shred. Return the meat to the crock. Stir well. Serve on buns.
Crockpot Beef Brisket Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
INGREDIENTS:
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1/2 teaspoon salt, or to taste (depends on how salty the broth is)
dash paprika
dash ground black pepper
1 beef brisket, about 3 1/2 to 4 1/2 pounds, cut in half, if necessary to fit in pot
1 bay leaf
1 1/2 cups beef broth
2 tablespoon butter
1/3 cup cold water
3 tablespoon all-purpose flour
dash Gravy Master or Kitchen Bouquet (gravy browning sauce)
PREPARATION:
Place potatoes, carrots and onions in crockpot. Trim fat from brisket and cut into 2 pieces if too big to fit in pot. Sprinkle with a little salt, paprika and dash pepper; place on the vegetables. Add bay leaf and 1 1/2 cups beef broth.
Cover and cook on LOW for 11 to 14 hours. Remove bay leaf. Lift brisket onto cutting board. Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper tp taste. Keep beef and vegetables warm while you prepare gravy. In saucepan blend 1/3 cup cold water slowly into flour, stirring until smooth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of Gravy Master or Kitchen Bouquet, if using. Cook and stir until gravy is thickened and bubbly. Season to taste. Slice brisket thinly across grain. Serve with the vegetables and gravy. Serves 6.
loo in a crock pot book or go on google
I've never used a crockpot, but you brown tons of onion and garlic slowly, you season your meat, and brown in a seperate pan, then, when the onions are carmelized you add the meat, and turn the flame down to a bare simmer . . if you add water it should be a couple of tablespoons at a time, as the meat will produce it's own juice, cook for about 3 hours . . cool and cut against the grain . . .
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Brisket -- trimmed
1 large onion -- chopped
1 large carrot -- chopped
2 teaspoons Salt
1 Bay leaf
1 1/2 teaspoons Thyme
1 cup Water
1 pound Small boiling onions -- peele
6 medium carrots -- 1/4 '; pcs
Cut brisket in half or roll to fit into Crock-Pot. Add chopped
onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on
low 8 to 10 hours. When meat is done, lift gently from stock. Support
underneath with a spatula and keep warm. Add small onions and carrots
to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove
vegetables from broth with a slotted spoon and arrange around the meat.Where can I find recipes for beef brisket using a crock pot?
Thank you for choosing my answer. I hope that your dinner goes good and that all enjoys,
Good Luck Report Abuse
try these recipe sites:
www.tasteofhome.com
www.kraftfoods.com
www.bettycrocker.com
www.pillsbury.com
www.allrecipes.com
www.bestsimplerecipes.com
www.ichef.com
www.foodnetwork.com
all are easy to use,, you can build your own recipe book in them,, just type in crockpot/beef brisket and recipes will pop up,,,,
Website allrecipes.com should have some.
Tex Mex Beef BBQ for the Crockpot
1 6-lb. beef brisket
2 16 oz. bottles barbeque sauce of your choice
2 envelopes chili seasoning
6 cloves of garlic, chopped
2 t. lemon juice
2 T. Worcestershire sauce
1 C. chopped onion
Combine all ingredients, except the meat, in a large crockpot. Stir well. Add meat and stir well to coat. Cover and cook on low for 10 hours or high for 5 hours. Remove the meat and shred. Return the meat to the crock. Stir well. Serve on buns.
Crockpot Beef Brisket Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
INGREDIENTS:
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1/2 teaspoon salt, or to taste (depends on how salty the broth is)
dash paprika
dash ground black pepper
1 beef brisket, about 3 1/2 to 4 1/2 pounds, cut in half, if necessary to fit in pot
1 bay leaf
1 1/2 cups beef broth
2 tablespoon butter
1/3 cup cold water
3 tablespoon all-purpose flour
dash Gravy Master or Kitchen Bouquet (gravy browning sauce)
PREPARATION:
Place potatoes, carrots and onions in crockpot. Trim fat from brisket and cut into 2 pieces if too big to fit in pot. Sprinkle with a little salt, paprika and dash pepper; place on the vegetables. Add bay leaf and 1 1/2 cups beef broth.
Cover and cook on LOW for 11 to 14 hours. Remove bay leaf. Lift brisket onto cutting board. Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper tp taste. Keep beef and vegetables warm while you prepare gravy. In saucepan blend 1/3 cup cold water slowly into flour, stirring until smooth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of Gravy Master or Kitchen Bouquet, if using. Cook and stir until gravy is thickened and bubbly. Season to taste. Slice brisket thinly across grain. Serve with the vegetables and gravy. Serves 6.
loo in a crock pot book or go on google
I've never used a crockpot, but you brown tons of onion and garlic slowly, you season your meat, and brown in a seperate pan, then, when the onions are carmelized you add the meat, and turn the flame down to a bare simmer . . if you add water it should be a couple of tablespoons at a time, as the meat will produce it's own juice, cook for about 3 hours . . cool and cut against the grain . . .
Can someone give me recipes for the raw diet?
I decided to go on the raw diet, and need some recipes, and if you have any tips or anything i need to know that would be great!Can someone give me recipes for the raw diet?
here's some good ones :)
http://www.youtube.com/watch?v=Zhdjd7SpB鈥?/a>
http://www.youtube.com/watch?v=oGhCP8kqw鈥?/a>
http://www.youtube.com/watch?v=oEoEyKB0Z鈥?/a>
http://www.youtube.com/watch?v=ciTBpVv80鈥?/a>
http://www.youtube.com/watch?v=wVfEPZulq鈥?/a>
Visit here for info on raw milk:
http://www.realmilk.com
this site has all sorts of info:
http://www.mercola.com
Lahoma
http://www.ahealthierpet.comCan someone give me recipes for the raw diet?
Its not ';the'; raw diet, its just a diet consiting of mainly raw foods. There are many elaborate recipes, such as sprouted sunflower pates, and nonsense such as that, but I find raw fruits and veggies, and sprouts to be just perfect as they come. Buy organic veggies, if you can. If not, make sure to really scrub the commercial stuff to get rid of as much pesticides as you can (no possible way to get rid of them all, I am afraid) and eat them as they came from the ground. Homemade sprouts are tasty, nutritious, and a fun hobby. I eat about 80 percent raw, and 20 percent lightly cooked or steamed. Its too complicated and boring to stick to all the complicated stuff-much better to enjoy real food as nature intended. Good luck and enjoy. Your body will thank you with glowing skin, rapid weight loss, shiny hair, and loads of energy!myspace quotes
here's some good ones :)
http://www.youtube.com/watch?v=Zhdjd7SpB鈥?/a>
http://www.youtube.com/watch?v=oGhCP8kqw鈥?/a>
http://www.youtube.com/watch?v=oEoEyKB0Z鈥?/a>
http://www.youtube.com/watch?v=ciTBpVv80鈥?/a>
http://www.youtube.com/watch?v=wVfEPZulq鈥?/a>
Visit here for info on raw milk:
http://www.realmilk.com
this site has all sorts of info:
http://www.mercola.com
Lahoma
http://www.ahealthierpet.comCan someone give me recipes for the raw diet?
Its not ';the'; raw diet, its just a diet consiting of mainly raw foods. There are many elaborate recipes, such as sprouted sunflower pates, and nonsense such as that, but I find raw fruits and veggies, and sprouts to be just perfect as they come. Buy organic veggies, if you can. If not, make sure to really scrub the commercial stuff to get rid of as much pesticides as you can (no possible way to get rid of them all, I am afraid) and eat them as they came from the ground. Homemade sprouts are tasty, nutritious, and a fun hobby. I eat about 80 percent raw, and 20 percent lightly cooked or steamed. Its too complicated and boring to stick to all the complicated stuff-much better to enjoy real food as nature intended. Good luck and enjoy. Your body will thank you with glowing skin, rapid weight loss, shiny hair, and loads of energy!
What type of recipes should i include in a cook book geared toward teens?
I'm going to write a cook book for teens but I need ideas of what sort of recipes I need. So could you make a list of different foods for me to include?What type of recipes should i include in a cook book geared toward teens?
The teen cookbook is a great idea! I wish I would have gotten into cooking at a much more younger age, I love to be in the kitchen!
I came across a great variety of recipes at the below link. It appears Frigidaire is building a recipe section on their site and they've recently been adding more and more recipes by the week. You may find ideas on there that will inspire you for recipes to include in your teen cookbook.
http://frigidaire.stores.yahoo.net/recip鈥?/a>
Hope this helps and best of luck with the book!What type of recipes should i include in a cook book geared toward teens?
Nothing too complicated -- just simple ingredients (8 or less), and easy directions. Nachos, mini-pizzas, and sandwich recipes (Cuban, Reuben, etc.) sound good. Pasta recipes are also great -- spaghetti, fettuccine; Caesar salads to go along with that meal. Desserts are also important -- rice crispies, mini-cheesecakes, ice-cream sandwiches. (Wow...I'm getting hungry just listing this stuff!)
Microwave recipes are also a good idea.
Fast, Easy. Also think about what some of the most common items are in any kitchen, also remember to think of how can I or the teens dress up a box dinner, mac and cheese , dessert, etc...
there are many 'kids cooking' web sites you could use for ideas
I have only one grand daughter that is even interested and One that is in the army as a cook
but
http://www.easy-kids-recipes.com/
hamburgers, hot dogs, pizza, tacos/Mexican food, salads for the health conscious teens. If it's found in a mall food court, it should be in the book :) lol
Stuff that is simple, and stuff they can make for there friends for sleepovers, parties etc. Many teens are also more health concious these days so maybe some healthier but still appetizing recipes.
How about some classic foods that they may not have learnt how to cook yet?
Lasagne
Chilli
Ceasar Salad
Curry
Fish and chips
tomato soup
a sunday roast
victoria sponge cake
salads
pastas
poultry
beef
other meats
vegetarian
soups
deserts
I know a lot of teens that love to cook!
The teen cookbook is a great idea! I wish I would have gotten into cooking at a much more younger age, I love to be in the kitchen!
I came across a great variety of recipes at the below link. It appears Frigidaire is building a recipe section on their site and they've recently been adding more and more recipes by the week. You may find ideas on there that will inspire you for recipes to include in your teen cookbook.
http://frigidaire.stores.yahoo.net/recip鈥?/a>
Hope this helps and best of luck with the book!What type of recipes should i include in a cook book geared toward teens?
Nothing too complicated -- just simple ingredients (8 or less), and easy directions. Nachos, mini-pizzas, and sandwich recipes (Cuban, Reuben, etc.) sound good. Pasta recipes are also great -- spaghetti, fettuccine; Caesar salads to go along with that meal. Desserts are also important -- rice crispies, mini-cheesecakes, ice-cream sandwiches. (Wow...I'm getting hungry just listing this stuff!)
Microwave recipes are also a good idea.
Fast, Easy. Also think about what some of the most common items are in any kitchen, also remember to think of how can I or the teens dress up a box dinner, mac and cheese , dessert, etc...
there are many 'kids cooking' web sites you could use for ideas
I have only one grand daughter that is even interested and One that is in the army as a cook
but
http://www.easy-kids-recipes.com/
hamburgers, hot dogs, pizza, tacos/Mexican food, salads for the health conscious teens. If it's found in a mall food court, it should be in the book :) lol
Stuff that is simple, and stuff they can make for there friends for sleepovers, parties etc. Many teens are also more health concious these days so maybe some healthier but still appetizing recipes.
How about some classic foods that they may not have learnt how to cook yet?
Lasagne
Chilli
Ceasar Salad
Curry
Fish and chips
tomato soup
a sunday roast
victoria sponge cake
salads
pastas
poultry
beef
other meats
vegetarian
soups
deserts
I know a lot of teens that love to cook!
How many new recipes have you tried this week?
I've tried one, the bloomin onion, it came out ok, except the batter didn't stick to the onion too well.How many new recipes have you tried this week?
(Hint: Next time, sprinkle flour lightly over the onion before submerging in the batter. This will help to keep the batter sticking to the slippery onion flesh)
This week is only 36 hours old so far, but yesterday I made a new loaf of bread with herbs I had on hand from my garden. Added some Parmesan cheese to the dough and had a nice cheesy-herby loaf for dinner last night.How many new recipes have you tried this week?
one , a Buffalo chicken cheese dip, pretty good
One also, but I kind of veered off course and adapted it to my own taste in the end!! It was shepherds pie, and very nice it was too. Tonight I am having left overs!!
Well done for attempting the bloomin onion though, very brave!!
One, shrimp scampi, excellent
2 for me.
1 was blueberry squares and the other one is chocolate layer squares
both turned out very good so very satisfying ^_^ need to email my sis to thank her!
(Hint: Next time, sprinkle flour lightly over the onion before submerging in the batter. This will help to keep the batter sticking to the slippery onion flesh)
This week is only 36 hours old so far, but yesterday I made a new loaf of bread with herbs I had on hand from my garden. Added some Parmesan cheese to the dough and had a nice cheesy-herby loaf for dinner last night.How many new recipes have you tried this week?
one , a Buffalo chicken cheese dip, pretty good
One also, but I kind of veered off course and adapted it to my own taste in the end!! It was shepherds pie, and very nice it was too. Tonight I am having left overs!!
Well done for attempting the bloomin onion though, very brave!!
One, shrimp scampi, excellent
2 for me.
1 was blueberry squares and the other one is chocolate layer squares
both turned out very good so very satisfying ^_^ need to email my sis to thank her!
Anyone have good recipes for raspberry or white chocolate frosting?
I would really like to do a raspberry/white chocolate frosting, but I would love to get my hands on recipes for either raspberry or white chocolate frosting...Anyone have good recipes for raspberry or white chocolate frosting?
RASPBERRY FROSTING
1 (8 oz.) cream cheese, softened
1 tsp. vanilla
2 tbsp. dry milk
1/2 c. Smuckers red raspberry Simply Fruit
Beat all ingredients together and chill until frosting reaches spreadable consistency.
WHITE CHOCOLATE FROSTING
3 egg yolks, beaten
1 c. sweetened condensed milk
1 c. sugar
1/2 c. butter, melted
4 oz. white chocolate, grated
1 c. pecans, chopped
Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until thickened, stirring constantly. Add chocolate; stirring until chocolate melts and mixture is smooth. Stir in pecans.
RASPBERRY FROSTING
1 (8 oz.) cream cheese, softened
1 tsp. vanilla
2 tbsp. dry milk
1/2 c. Smuckers red raspberry Simply Fruit
Beat all ingredients together and chill until frosting reaches spreadable consistency.
WHITE CHOCOLATE FROSTING
3 egg yolks, beaten
1 c. sweetened condensed milk
1 c. sugar
1/2 c. butter, melted
4 oz. white chocolate, grated
1 c. pecans, chopped
Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until thickened, stirring constantly. Add chocolate; stirring until chocolate melts and mixture is smooth. Stir in pecans.
What are good recipes without vanilla extract?
I have no vanilla extract, or any extract at that.
And I want to make a quick desert with things I might have lying around the kitchen.What are good recipes without vanilla extract?
Just follow the instrctions for your fav desserts but don't worry about the vanilla. It doesn't add that much. I forget vanilla a lot and don't even notice it.
And I want to make a quick desert with things I might have lying around the kitchen.What are good recipes without vanilla extract?
Just follow the instrctions for your fav desserts but don't worry about the vanilla. It doesn't add that much. I forget vanilla a lot and don't even notice it.
What are good recipes for a successful bakery?
My project for my hospitality and tourism is to think of good recipes for a business I want to open. I picked a bakery, but im not sure what where would be a good start for recipes, any ideas?What are good recipes for a successful bakery?
cupcakes. I live by a place that is known for its cupcakes, they have so many different ones and it changes daily and they even have vegan ones.
I put their website in the sources maybe it will give you some ideasWhat are good recipes for a successful bakery?
Here is two good recipes for a bakery.
http://www.associatedcontent.com/article鈥?/a>
http://www.associatedcontent.com/article鈥?/a>
Donuts, cookies, cakes, brownies, cheesecakes, bread, rolls,
(in a nice north jersey accent) you hafta make a good cannoli!
good cupcakes!!!!
cupcakes. I live by a place that is known for its cupcakes, they have so many different ones and it changes daily and they even have vegan ones.
I put their website in the sources maybe it will give you some ideasWhat are good recipes for a successful bakery?
Here is two good recipes for a bakery.
http://www.associatedcontent.com/article鈥?/a>
http://www.associatedcontent.com/article鈥?/a>
Donuts, cookies, cakes, brownies, cheesecakes, bread, rolls,
(in a nice north jersey accent) you hafta make a good cannoli!
good cupcakes!!!!
Why do Scone recipes recommend that you wrap the hot scones in a towel after baking?
Just wondering why it's recommended that you do this?
I can remember my mum doing it too, as they came straight out of the oven and I'd love to know the reason.Why do Scone recipes recommend that you wrap the hot scones in a towel after baking?
It is to make sure the tops stay soft and not cool down hard and crunchy.Why do Scone recipes recommend that you wrap the hot scones in a towel after baking?
I have only seen this on soda bread recipes - it is to soften the top so it is easier to slice. Most modern scone recipes do not call for this.
I make scones all the time, and my recipe doesn't call for that. It's probably to keep them soft, but I like them crunchy on top. I slather them with heavy cream and sprinkle with sugar before baking, so it's a sweet crunch on top....myspace quotes
I can remember my mum doing it too, as they came straight out of the oven and I'd love to know the reason.Why do Scone recipes recommend that you wrap the hot scones in a towel after baking?
It is to make sure the tops stay soft and not cool down hard and crunchy.Why do Scone recipes recommend that you wrap the hot scones in a towel after baking?
I have only seen this on soda bread recipes - it is to soften the top so it is easier to slice. Most modern scone recipes do not call for this.
I make scones all the time, and my recipe doesn't call for that. It's probably to keep them soft, but I like them crunchy on top. I slather them with heavy cream and sprinkle with sugar before baking, so it's a sweet crunch on top....
What are some recipes that use jelly or jam?
I have several 12 oz jars of jelly that I just don't eat. Does anyone have any cookie or cake recipes (or anything) that require jelly?What are some recipes that use jelly or jam?
Apricot Cream Cheese Thumbprints
1 1/2 cups butter
1 1/2 cups granulated sugar
8 ounces cream cheese
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Combine butter, sugar and softened cream cheese; mix until blended. Blend in eggs, lemon juice and rind.
Add combined dry ingredients and mix well. Chill until dough is stiff.
Preheat oven to 350 degrees F.
Shape tablespoonsful of dough into balls. Place on ungreased cookie sheet and flatten slightly. Indent centers and fill with preserves.
Bake for 15 minutes. When the cookies have cooled, sprinkle with confectioners' sugar
JELLY TART COOKIES
COOKIE DOUGH:
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. softened butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract or maple syrup
FILLING:
9 oz. any flavor jelly (grape, strawberry, apple, raspberry)
Mix flour with baking powder and salt; set aside. In large bowl with wooden spoon or portable electric mixer at medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy.
Stir in flour; mix until well combined. Using rubber scraper or wooden spoon, form dough into a ball. Wrap in wax paper and refrigerate for several hours or overnight. When ready to use, divide dough into 4 parts.
Preheat oven to 375 degrees. Lightly grease cookie sheets. On floured surface roll dough one part at a time, 1/8 inch thick. With floured round cookie cutter or rim of juice glass, cut out cookies.
Using a spatula place half the cookies 2-inches apart on cookie sheet. Place in center of cookie 1/2 to 1 teaspoon of jelly; cover with other cookie. (Make sandwich.)
With floured fork seal edges firmly; also prick center of top cookie. (Cookies will look like little tarts.) Bake 10-12 minutes until lightly browned. Makes 2-3 dozen cookies about the size of a tart.
HEART TO HEART PEANUT BUTTER AND JELLY
COOKIES
1/2 c. butter
1/4 c. shortening
3/4 c. peanut butter
1 egg
1 c. sugar
1 tsp. vanilla
3 c. flour
2 tbsp. milk
1 sm. jar raspberry jam
Beat butter, shortening and peanut butter together. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more. Roll dough on lightly floured board to 1/4 inch thickness. Cut out heart shapes with cookie cutters. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes (until slightly browned). Remove to cooling rack. Spread Jam on each cookie (1 teaspoon) and cover with another cookie for the peanut butter and jelly sandwich effect.
NOTE: You might like to try different jams.
JELLY COOKIES
3/4 lb. butter
1 c. sugar
4 c. flour
3 egg yolks
1 tsp. vanilla
Cream together butter and sugar. Add to above, flour, yolks and vanilla. Roll in a ball the size of a walnut and punch down in center. Pull small dab of jelly in center. Bake in 425 degree oven from 10 to 12 minutes. Yield: 3 dozen cookies.
PEANUT BUTTER AND JELLY COOKIES
2 1/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. shortening
1/2 c. peanut butter
1/4 c. applesauce
1/2 tsp. vanilla
1 egg
1 c. rolled oats
3 tbsp. grape jelly
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1 cup flour, oats and jelly; mix well. Stir in reserved 1 cup flour and oats. Shape into 1 inch balls; place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Place 1/8 teaspoon jelly in center of each cookie. Bake at 350 degrees for 12 to 14 minutes or until light golden brown. 60 cookiesWhat are some recipes that use jelly or jam?
STREUDEL
2 cubes butter, softened
2 C. flour
8 oz. sour cream
preserves
chopped nuts
powdered sugar
Mix butter with flour. Add sour cream. Refrigerate until easy to handle. Divide into 4 or 5 balls. Roll into rectangular shape, spread with preserve and nuts. Roll, bake at 350 degrees until lightly brown. Sprinkle with powdered sugar. Slice when cool.
There are only so many Peanut butter and jelly sandwiches you can eat ;) This link is for a recipe search that you put in the ingredients that you want and any you don't.
Too many recipes came up to mention so why don't you have a go at it.
http://allrecipes.com/Search/Ingredients鈥?/a>
sauce for meatballs or little smokies
1 jar of grape jelly
1 jar of chilli sauce
a small squirt of mustard
mix together well in crock-pot
Well Sweet and sour meatballs use jelly.
You bascicly put rounded meat balls into a crock pot all day, with Jelly, Ketchup, And soysauce...or something like that.
Trifle. Or Victoria sponge sandwich cake.
cookies and jam!!!!!!!
Apricot Cream Cheese Thumbprints
1 1/2 cups butter
1 1/2 cups granulated sugar
8 ounces cream cheese
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Combine butter, sugar and softened cream cheese; mix until blended. Blend in eggs, lemon juice and rind.
Add combined dry ingredients and mix well. Chill until dough is stiff.
Preheat oven to 350 degrees F.
Shape tablespoonsful of dough into balls. Place on ungreased cookie sheet and flatten slightly. Indent centers and fill with preserves.
Bake for 15 minutes. When the cookies have cooled, sprinkle with confectioners' sugar
JELLY TART COOKIES
COOKIE DOUGH:
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. softened butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract or maple syrup
FILLING:
9 oz. any flavor jelly (grape, strawberry, apple, raspberry)
Mix flour with baking powder and salt; set aside. In large bowl with wooden spoon or portable electric mixer at medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy.
Stir in flour; mix until well combined. Using rubber scraper or wooden spoon, form dough into a ball. Wrap in wax paper and refrigerate for several hours or overnight. When ready to use, divide dough into 4 parts.
Preheat oven to 375 degrees. Lightly grease cookie sheets. On floured surface roll dough one part at a time, 1/8 inch thick. With floured round cookie cutter or rim of juice glass, cut out cookies.
Using a spatula place half the cookies 2-inches apart on cookie sheet. Place in center of cookie 1/2 to 1 teaspoon of jelly; cover with other cookie. (Make sandwich.)
With floured fork seal edges firmly; also prick center of top cookie. (Cookies will look like little tarts.) Bake 10-12 minutes until lightly browned. Makes 2-3 dozen cookies about the size of a tart.
HEART TO HEART PEANUT BUTTER AND JELLY
COOKIES
1/2 c. butter
1/4 c. shortening
3/4 c. peanut butter
1 egg
1 c. sugar
1 tsp. vanilla
3 c. flour
2 tbsp. milk
1 sm. jar raspberry jam
Beat butter, shortening and peanut butter together. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more. Roll dough on lightly floured board to 1/4 inch thickness. Cut out heart shapes with cookie cutters. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes (until slightly browned). Remove to cooling rack. Spread Jam on each cookie (1 teaspoon) and cover with another cookie for the peanut butter and jelly sandwich effect.
NOTE: You might like to try different jams.
JELLY COOKIES
3/4 lb. butter
1 c. sugar
4 c. flour
3 egg yolks
1 tsp. vanilla
Cream together butter and sugar. Add to above, flour, yolks and vanilla. Roll in a ball the size of a walnut and punch down in center. Pull small dab of jelly in center. Bake in 425 degree oven from 10 to 12 minutes. Yield: 3 dozen cookies.
PEANUT BUTTER AND JELLY COOKIES
2 1/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. shortening
1/2 c. peanut butter
1/4 c. applesauce
1/2 tsp. vanilla
1 egg
1 c. rolled oats
3 tbsp. grape jelly
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1 cup flour, oats and jelly; mix well. Stir in reserved 1 cup flour and oats. Shape into 1 inch balls; place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Place 1/8 teaspoon jelly in center of each cookie. Bake at 350 degrees for 12 to 14 minutes or until light golden brown. 60 cookiesWhat are some recipes that use jelly or jam?
STREUDEL
2 cubes butter, softened
2 C. flour
8 oz. sour cream
preserves
chopped nuts
powdered sugar
Mix butter with flour. Add sour cream. Refrigerate until easy to handle. Divide into 4 or 5 balls. Roll into rectangular shape, spread with preserve and nuts. Roll, bake at 350 degrees until lightly brown. Sprinkle with powdered sugar. Slice when cool.
There are only so many Peanut butter and jelly sandwiches you can eat ;) This link is for a recipe search that you put in the ingredients that you want and any you don't.
Too many recipes came up to mention so why don't you have a go at it.
http://allrecipes.com/Search/Ingredients鈥?/a>
sauce for meatballs or little smokies
1 jar of grape jelly
1 jar of chilli sauce
a small squirt of mustard
mix together well in crock-pot
Well Sweet and sour meatballs use jelly.
You bascicly put rounded meat balls into a crock pot all day, with Jelly, Ketchup, And soysauce...or something like that.
Trifle. Or Victoria sponge sandwich cake.
cookies and jam!!!!!!!
Any good bread recipes to go with Thanksgiving dinner?
I'm looking for some unique bread recipes to make with my Turkey feast. I have a bread machine and I also enjoy traditional recipes. Any suggestions would be great.
Thanks and Happy Thanksgiving!Any good bread recipes to go with Thanksgiving dinner?
Pumpkin cranberry bread is always a hit, and you can make it a couple days ahead.
http://www.foodnetwork.com/food/recipes/鈥?/a>
I've also baked this in a muffin pan for brunch Thanksgiving morning. Bake at same temp, but start testing for doneness after 15 min or so.
You could also make a compound butter by blending softened unsalted butter with some pumpkin pie spice.
Thanks and Happy Thanksgiving!Any good bread recipes to go with Thanksgiving dinner?
Pumpkin cranberry bread is always a hit, and you can make it a couple days ahead.
http://www.foodnetwork.com/food/recipes/鈥?/a>
I've also baked this in a muffin pan for brunch Thanksgiving morning. Bake at same temp, but start testing for doneness after 15 min or so.
You could also make a compound butter by blending softened unsalted butter with some pumpkin pie spice.
Why do some recipes tell you to, ';scrape the sides of bowl occassionally'; while beating ingredients?
Does it make a difference if you scrape the bowl a lot?Why do some recipes tell you to, ';scrape the sides of bowl occassionally'; while beating ingredients?
It just means to make sure everything gets mixed well and does not matter if you do it a lot.Why do some recipes tell you to, ';scrape the sides of bowl occassionally'; while beating ingredients?
Scraping the sides of the bowl, brings all your ingredients back into the main, otherwise as you are leaving traces of other ingredients around the outside, as your others are nicely being blended into one flavour. If you bring in at the finish, you will have a layered taste and texture instead of one taste and consistancy.
this allows all the ingredients to mix together properly without any being left behind. If you scrape the bowl a lot it will not make a difference only blend them better.
No, but it does make a difference if you dont' scrape it at all.
Not all mixers cleanly include ingredients stuck to the sides of the bowl. You need to use a rubber spatula to scrape those down so they can be incorporated into a homogenous batter.
Yes, to make sure that all the ingredients are evenly incorporated
so that u mix everything in. and no it doesnt make a difference if u do a little or a lot. its just reminding u to make sure everything is mixed in
so everything will get incorporated in the mix, sometimes the unmixed ingredients tend to get stuck to the bowl so as you are mixing scrape the sides so everything gets mixted in what ever you are cooking. Happy cooking.
You only need to scrape the bowl once , nearing the end of your mixing time.......it's just to make sure that everything is incorperated properly
you need to have the whole batter incorporated
it is simple......u notice that when beating ingredients you have some sticking to the sides of the bowl.......1) you need to mix it in occassionally and not once at the end so that you get a consistent mixture and taste. (2)you need to scrape the sides in so all your ingredients are mixed in properly. And no it doesn't matter if you scrape the bowl a lot, it will only matter if you don't
It just means to make sure everything gets mixed well and does not matter if you do it a lot.Why do some recipes tell you to, ';scrape the sides of bowl occassionally'; while beating ingredients?
Scraping the sides of the bowl, brings all your ingredients back into the main, otherwise as you are leaving traces of other ingredients around the outside, as your others are nicely being blended into one flavour. If you bring in at the finish, you will have a layered taste and texture instead of one taste and consistancy.
this allows all the ingredients to mix together properly without any being left behind. If you scrape the bowl a lot it will not make a difference only blend them better.
No, but it does make a difference if you dont' scrape it at all.
Not all mixers cleanly include ingredients stuck to the sides of the bowl. You need to use a rubber spatula to scrape those down so they can be incorporated into a homogenous batter.
Yes, to make sure that all the ingredients are evenly incorporated
so that u mix everything in. and no it doesnt make a difference if u do a little or a lot. its just reminding u to make sure everything is mixed in
so everything will get incorporated in the mix, sometimes the unmixed ingredients tend to get stuck to the bowl so as you are mixing scrape the sides so everything gets mixted in what ever you are cooking. Happy cooking.
You only need to scrape the bowl once , nearing the end of your mixing time.......it's just to make sure that everything is incorperated properly
you need to have the whole batter incorporated
it is simple......u notice that when beating ingredients you have some sticking to the sides of the bowl.......1) you need to mix it in occassionally and not once at the end so that you get a consistent mixture and taste. (2)you need to scrape the sides in so all your ingredients are mixed in properly. And no it doesn't matter if you scrape the bowl a lot, it will only matter if you don't
How to find recipes for foods that are healthy and delicous so that I can lose weight?
I need to find recipes for foods that are healthy and delicous because I need to lose a few pounds so that I can become more attractive and healthy looking.How to find recipes for foods that are healthy and delicous so that I can lose weight?
www.eatingwell.comHow to find recipes for foods that are healthy and delicous so that I can lose weight?
http://www.betterlifeunlimited.com/tools鈥?/a>
they have some good food recipes that are good for you
Google it
Look for recipes that follow the GI diet - that way you will have a slow and steady weight loss whilst still eating tasty meals. The GI (Glycaemic Index) diet helps to keep your blood sugar at a steady level and gives you loads of energy. Also on the diet you seem to lose weight without feeling hungry.
To lose weight successfully,you should know the food that you eat can either make you THIN or FAT!!!
Yes,it is really important.You should know the truth:
1.Low Fat Foods DON'T always WORK...
2.Low Calorie Diets DON'T always WORK...
3.Low Carb Plans DON'T always WORK...
I followed the guide above and I lost 7 lbs in 11 days and then 30 lbs in less than a month.
I followed the guide on:
http://www.weight-loss-secret.info
Hope that works for you too.
Look for Vegan foods, they're really delicious and healthy.
They contain no meat, eggs, ro dairy, yet you get eevrythign you need from them.
i am like you too...i am trying to lose weight the healthy way.try the website that i wrote below and good luck = )
try weightwatchers.com site. i don't think you have to be a member to use recipes
www.eatingwell.comHow to find recipes for foods that are healthy and delicous so that I can lose weight?
http://www.betterlifeunlimited.com/tools鈥?/a>
they have some good food recipes that are good for you
Google it
Look for recipes that follow the GI diet - that way you will have a slow and steady weight loss whilst still eating tasty meals. The GI (Glycaemic Index) diet helps to keep your blood sugar at a steady level and gives you loads of energy. Also on the diet you seem to lose weight without feeling hungry.
To lose weight successfully,you should know the food that you eat can either make you THIN or FAT!!!
Yes,it is really important.You should know the truth:
1.Low Fat Foods DON'T always WORK...
2.Low Calorie Diets DON'T always WORK...
3.Low Carb Plans DON'T always WORK...
I followed the guide above and I lost 7 lbs in 11 days and then 30 lbs in less than a month.
I followed the guide on:
http://www.weight-loss-secret.info
Hope that works for you too.
Look for Vegan foods, they're really delicious and healthy.
They contain no meat, eggs, ro dairy, yet you get eevrythign you need from them.
i am like you too...i am trying to lose weight the healthy way.try the website that i wrote below and good luck = )
try weightwatchers.com site. i don't think you have to be a member to use recipes
Anyone got any recipes for making Lemon Meringue pie?
I'm in the U.K, so i need ingredients that are available in U.K stores. My mum's birthday 7th July so i was planning on making an alternative 'cake'. She does love that though. Thanks.
Ps: preferably a recipe that uses fresh lemon's, not lemon curd.Anyone got any recipes for making Lemon Meringue pie?
This is a great one with a very rich crust-
Lemon Meringue Pie
Ingredients :
For pastry:
140g + 20g self-raising flour
1 pinch salt
陆 teaspoon vanilla essence
100g low-fat cream cheese
5 teaspoons low-fat margarine
1 egg
6 teaspoons sweetener/sugar
For lemon cream:
250ml water
6 teaspoons sugar/sweetener
Zest of one lemon, juice of two
20g cornflour
2 eggs + 2 egg whites
10 tablespoons creme fraiche
Recipe :
Prepare pastry by mixing together flour and salt, then add egg, vanilla, margarine and cream cheese.
Roll into a ball and leave to chill in the fridge for an hour.
Preheat oven to 180掳C (Gas Mark 4).
Heat water in a pan and add lemon zest.
Mix together eggs, cornflour, sweetener and lemon juice in a bowl.
Pour mixture into pan, stirring continually over a low heat until lemon cream thickens. Remove from heat and add creme fraiche.
Roll out pastry into pie dish, or prepare pastry case.
Pour cream into dish, then bake for 20 minutes.
Beat egg white until stiff with a pinch of salt and a teaspoon sugar/sweetener.
Spoon onto lemon cream, using a fork to create peaks.
Bake for a further 10 minutes.Anyone got any recipes for making Lemon Meringue pie?
Lemon Meringue Pie
Recipe courtesy Alton Brown, 2003
Show: Good Eats
Episode: I Pie
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
For an 8'; diameter, loose bottomed flan tin 4cm deep
350g ( 10 oz) sweet shortcrust pastry
1 egg yolk, beaten with 1 teaspoon of water
For the filling.
finely grated zest of 1 lemon
300ml (10fl oz) lemon juice which is about 5 lemons
225g ( 8oz) caster sugar
3 tablespoons of cornflour
2 egg yolks
50g (2 oz) butter
For Meringue
2 egg whites
100g ( 4 oz ) caster sugar
Method.
1. Thinly roll out your pastry, and use to line the flan tins base and sides. Prick the base here and there with a fork and chill for 20mins.
2. Pre heat the oven 200C, 400F, Gas Mk 6
Line the base of the flan pastry with crumpled greaseproof and a thin layer of baking beans ( I use dried butterbeans or rice). Bake for 15mins.
Carefully remove the paper and beans, then return to the oven for a further 4 minutes.
Remove from the oven, brush the inside of the case with the egg and water mixture and return to the oven for a further 2 mins. Remove and cool.
This stops the pastry going soggy.
3. For the filling.....
Put the zest, lemon juice, and sugar in a pan and heat gently until the sugar dissolves. Mix the cornflour with 2 tablespoons of water,
Bring the lemon mixture to the boil then stir in the cornflour. Cook for 1 to 2 mins , stirring, until thick and clear.
Remove from the heat and cool slightly.
Beat in the egg yolks and butter.
Pour into the pastry case and leave until cold.
4. For the Meringue....
Turn the oven to 180C, 350F,Gas Mk 4.
Whisk the egg whites until stiff peaks.
Gradually whisk in the sugar a spoon at a time, until stiff and glossy.
Spoon on top of the tart, carefully sealing the whole pastry edge.
Swirl the top with a knife and bake for 15 mins until lightly browned.
Leave to cool and serve warm or cold.
This is a lovely lemony tart, not too sweet. The egg yolk stops the pastry going soggy, and a good seal around the pastry edge should stop your lemon mix melting when the meringue cooks.
First do your base using short crust pastry. For the filling: 2 medium eggs seperated.
225g(8oz) caster sugar
1 juice of lemon and grated rind.
150ml(1/4pint) boiling water
25g (1oz) cornflour.
Heat oven to 190 c gas mark5 put in flan case and bake blind
Then reduce oven temp to150c gas2.
Put egg yolkswith 100g (4oz) sugar lemon juice and rind. put in the boiling water in a saucepan and mix well.
Blend cornflour with a little cold water and add to the lemon mixture. Bring to the boil and pour into baked flan case.
Whisk egg whites stiffly and gradually beat in the remaining sugar Spread over the flan case and bake for about 25mins until crisp and pale golden brown. Enjoy. If you want to make one larger than 7inch just double mixture.
Ps: preferably a recipe that uses fresh lemon's, not lemon curd.Anyone got any recipes for making Lemon Meringue pie?
This is a great one with a very rich crust-
Lemon Meringue Pie
Ingredients :
For pastry:
140g + 20g self-raising flour
1 pinch salt
陆 teaspoon vanilla essence
100g low-fat cream cheese
5 teaspoons low-fat margarine
1 egg
6 teaspoons sweetener/sugar
For lemon cream:
250ml water
6 teaspoons sugar/sweetener
Zest of one lemon, juice of two
20g cornflour
2 eggs + 2 egg whites
10 tablespoons creme fraiche
Recipe :
Prepare pastry by mixing together flour and salt, then add egg, vanilla, margarine and cream cheese.
Roll into a ball and leave to chill in the fridge for an hour.
Preheat oven to 180掳C (Gas Mark 4).
Heat water in a pan and add lemon zest.
Mix together eggs, cornflour, sweetener and lemon juice in a bowl.
Pour mixture into pan, stirring continually over a low heat until lemon cream thickens. Remove from heat and add creme fraiche.
Roll out pastry into pie dish, or prepare pastry case.
Pour cream into dish, then bake for 20 minutes.
Beat egg white until stiff with a pinch of salt and a teaspoon sugar/sweetener.
Spoon onto lemon cream, using a fork to create peaks.
Bake for a further 10 minutes.Anyone got any recipes for making Lemon Meringue pie?
Lemon Meringue Pie
Recipe courtesy Alton Brown, 2003
Show: Good Eats
Episode: I Pie
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
For an 8'; diameter, loose bottomed flan tin 4cm deep
350g ( 10 oz) sweet shortcrust pastry
1 egg yolk, beaten with 1 teaspoon of water
For the filling.
finely grated zest of 1 lemon
300ml (10fl oz) lemon juice which is about 5 lemons
225g ( 8oz) caster sugar
3 tablespoons of cornflour
2 egg yolks
50g (2 oz) butter
For Meringue
2 egg whites
100g ( 4 oz ) caster sugar
Method.
1. Thinly roll out your pastry, and use to line the flan tins base and sides. Prick the base here and there with a fork and chill for 20mins.
2. Pre heat the oven 200C, 400F, Gas Mk 6
Line the base of the flan pastry with crumpled greaseproof and a thin layer of baking beans ( I use dried butterbeans or rice). Bake for 15mins.
Carefully remove the paper and beans, then return to the oven for a further 4 minutes.
Remove from the oven, brush the inside of the case with the egg and water mixture and return to the oven for a further 2 mins. Remove and cool.
This stops the pastry going soggy.
3. For the filling.....
Put the zest, lemon juice, and sugar in a pan and heat gently until the sugar dissolves. Mix the cornflour with 2 tablespoons of water,
Bring the lemon mixture to the boil then stir in the cornflour. Cook for 1 to 2 mins , stirring, until thick and clear.
Remove from the heat and cool slightly.
Beat in the egg yolks and butter.
Pour into the pastry case and leave until cold.
4. For the Meringue....
Turn the oven to 180C, 350F,Gas Mk 4.
Whisk the egg whites until stiff peaks.
Gradually whisk in the sugar a spoon at a time, until stiff and glossy.
Spoon on top of the tart, carefully sealing the whole pastry edge.
Swirl the top with a knife and bake for 15 mins until lightly browned.
Leave to cool and serve warm or cold.
This is a lovely lemony tart, not too sweet. The egg yolk stops the pastry going soggy, and a good seal around the pastry edge should stop your lemon mix melting when the meringue cooks.
First do your base using short crust pastry. For the filling: 2 medium eggs seperated.
225g(8oz) caster sugar
1 juice of lemon and grated rind.
150ml(1/4pint) boiling water
25g (1oz) cornflour.
Heat oven to 190 c gas mark5 put in flan case and bake blind
Then reduce oven temp to150c gas2.
Put egg yolkswith 100g (4oz) sugar lemon juice and rind. put in the boiling water in a saucepan and mix well.
Blend cornflour with a little cold water and add to the lemon mixture. Bring to the boil and pour into baked flan case.
Whisk egg whites stiffly and gradually beat in the remaining sugar Spread over the flan case and bake for about 25mins until crisp and pale golden brown. Enjoy. If you want to make one larger than 7inch just double mixture.
Is there any recipes for ziti that can be done without an oven?
I want to make something with ziti besides just boiling it and puting sause on it. But I don't have an oven.Is there any recipes for ziti that can be done without an oven?
1. Un-baked Ziti
Ingredients:
1 bottle pasta sause (like ragu)
1 tbsp. olive oil
1 med. yellow onion, chopped fine
3 cloves garlic, minced
1 tsp. dried basil
1/8 tsp. black pepper
8 oz. ziti or rigatoni
1 c. shredded part skim Mozzarella cheese (about 4 oz.)
2 tbsp. grated Parmesan cheese
1 package sliced pepperoni (like Hormel, the kind already cooked)
*Boil pasta until cooked. Combine sauce, olive oil, onion, garlic, basil, %26amp; pepper in bowl. In a microwave safe dish, layer the ziti, cheeses, pepperoni, %26amp; sause mixture. Microwave until throughly heated.
2. Piza Pasta Salad
3 cups ziti pasta, cooked, drained and cooled
4 medium tomatoes, chopped (about 4 cups)
12 slices Hard Salami, chopped
1 cup Natural Mozzarella Cheese Crumbles
1/2 cup chopped fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Roasted Red Pepper Italian with Parmesan Dressing
TOSS all ingredients in large bowl.
COVER and refrigerate at least 1 hour to blend flavors.
3. Strawberry Orange Pasta Salad
2 cups ziti pasta
1/3 cup Poppyseed Dressing
1/4 cup Mayonnaise
1/4 cup sliced green onions
1 can (11 oz.) mandarin oranges, drained
1 cup sliced strawberries
COOK pasta as directed on package; drain. Cool.
MIX dressing and mayo in medium bowl. Add pasta and onions; toss to coat. Gently stir in fruit.
SERVE immediately or cover and refrigerate until ready to serve.Is there any recipes for ziti that can be done without an oven?
If you have access to a microwave you can make your traditional zita casserole recipe and cook in the microwave at half power 20 minutes or so and get a similar product.
Why don't you make a ziti salad?
Go to AllRecipes.com
type in Pasta Salad
you'll get a hundred
different tried-at-
home recipes.myspace quotes
1. Un-baked Ziti
Ingredients:
1 bottle pasta sause (like ragu)
1 tbsp. olive oil
1 med. yellow onion, chopped fine
3 cloves garlic, minced
1 tsp. dried basil
1/8 tsp. black pepper
8 oz. ziti or rigatoni
1 c. shredded part skim Mozzarella cheese (about 4 oz.)
2 tbsp. grated Parmesan cheese
1 package sliced pepperoni (like Hormel, the kind already cooked)
*Boil pasta until cooked. Combine sauce, olive oil, onion, garlic, basil, %26amp; pepper in bowl. In a microwave safe dish, layer the ziti, cheeses, pepperoni, %26amp; sause mixture. Microwave until throughly heated.
2. Piza Pasta Salad
3 cups ziti pasta, cooked, drained and cooled
4 medium tomatoes, chopped (about 4 cups)
12 slices Hard Salami, chopped
1 cup Natural Mozzarella Cheese Crumbles
1/2 cup chopped fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Roasted Red Pepper Italian with Parmesan Dressing
TOSS all ingredients in large bowl.
COVER and refrigerate at least 1 hour to blend flavors.
3. Strawberry Orange Pasta Salad
2 cups ziti pasta
1/3 cup Poppyseed Dressing
1/4 cup Mayonnaise
1/4 cup sliced green onions
1 can (11 oz.) mandarin oranges, drained
1 cup sliced strawberries
COOK pasta as directed on package; drain. Cool.
MIX dressing and mayo in medium bowl. Add pasta and onions; toss to coat. Gently stir in fruit.
SERVE immediately or cover and refrigerate until ready to serve.Is there any recipes for ziti that can be done without an oven?
If you have access to a microwave you can make your traditional zita casserole recipe and cook in the microwave at half power 20 minutes or so and get a similar product.
Why don't you make a ziti salad?
Go to AllRecipes.com
type in Pasta Salad
you'll get a hundred
different tried-at-
home recipes.
Does anyone have recipes on a Mango and Peach chocolate dessert?
or any other kinds of recipes that combines mangoes, peaches, and chocolate
it's for a girl...
every bit helps - like doesn't have to be a complete recipe, suggestions could help tooDoes anyone have recipes on a Mango and Peach chocolate dessert?
This is what I found, although, I've never tried it, so I don't know how it is.
You can read the reviews.
http://allrecipes.com/Recipe/Cream-Chees…
///\\\Does anyone have recipes on a Mango and Peach chocolate dessert?
Ingredients:
(makes a 7” cake)
1 packet sponge finger biscuits, halved crossways
1 can peach slices
100g peach and mango flavoured yogurt
150ml Vitagen (peach flavour)
150ml non-dairy whipping cream
1 tbsp gelatin
2 tbsp sugar (original recipe calls for 3 tablespoon)
150ml water
1 cup fresh mango chunks
Method:
Dip sponge fingers in syrup from canned peach syrup. Arrange flat side around inside and base of prepared tin. (If you prefer the sponge fingers to be crisp and crunchy, you may choose not to dip them in the syrup).
Sprinkle gelatin over water in a bowl. Add in sugar and stand the bowl in a pan of simmering water, stir until dissolved. Set aside to cool.
Mix yogurt and vitagen and add in cooled gelatin solution. Mix well.
Whip non-diary whipping cream till mousse-like. Add in the yogurt mixture to the whipped cream and mix well.
Pour one-third of filling over the biscuit base. Top with mango chunks, then remaining filling. Refridge till set. Decorate top with peach slices.
and here is a picture of it
http://happyhomebaking.blogspot.com/2007…
You can read the reviews from this link
it's for a girl...
every bit helps - like doesn't have to be a complete recipe, suggestions could help tooDoes anyone have recipes on a Mango and Peach chocolate dessert?
This is what I found, although, I've never tried it, so I don't know how it is.
You can read the reviews.
http://allrecipes.com/Recipe/Cream-Chees…
///\\\Does anyone have recipes on a Mango and Peach chocolate dessert?
Ingredients:
(makes a 7” cake)
1 packet sponge finger biscuits, halved crossways
1 can peach slices
100g peach and mango flavoured yogurt
150ml Vitagen (peach flavour)
150ml non-dairy whipping cream
1 tbsp gelatin
2 tbsp sugar (original recipe calls for 3 tablespoon)
150ml water
1 cup fresh mango chunks
Method:
Dip sponge fingers in syrup from canned peach syrup. Arrange flat side around inside and base of prepared tin. (If you prefer the sponge fingers to be crisp and crunchy, you may choose not to dip them in the syrup).
Sprinkle gelatin over water in a bowl. Add in sugar and stand the bowl in a pan of simmering water, stir until dissolved. Set aside to cool.
Mix yogurt and vitagen and add in cooled gelatin solution. Mix well.
Whip non-diary whipping cream till mousse-like. Add in the yogurt mixture to the whipped cream and mix well.
Pour one-third of filling over the biscuit base. Top with mango chunks, then remaining filling. Refridge till set. Decorate top with peach slices.
and here is a picture of it
http://happyhomebaking.blogspot.com/2007…
You can read the reviews from this link
Does anyone have recipes on a Mango and Peach chocolate dessert?
or any other kinds of recipes that combines mangoes, peaches, and chocolate
it's for a girl...
every bit helps - like doesn't have to be a complete recipe, suggestions could help tooDoes anyone have recipes on a Mango and Peach chocolate dessert?
This is what I found, although, I've never tried it, so I don't know how it is.
You can read the reviews.
http://allrecipes.com/Recipe/Cream-Chees…
///\\\Does anyone have recipes on a Mango and Peach chocolate dessert?
Ingredients:
(makes a 7” cake)
1 packet sponge finger biscuits, halved crossways
1 can peach slices
100g peach and mango flavoured yogurt
150ml Vitagen (peach flavour)
150ml non-dairy whipping cream
1 tbsp gelatin
2 tbsp sugar (original recipe calls for 3 tablespoon)
150ml water
1 cup fresh mango chunks
Method:
Dip sponge fingers in syrup from canned peach syrup. Arrange flat side around inside and base of prepared tin. (If you prefer the sponge fingers to be crisp and crunchy, you may choose not to dip them in the syrup).
Sprinkle gelatin over water in a bowl. Add in sugar and stand the bowl in a pan of simmering water, stir until dissolved. Set aside to cool.
Mix yogurt and vitagen and add in cooled gelatin solution. Mix well.
Whip non-diary whipping cream till mousse-like. Add in the yogurt mixture to the whipped cream and mix well.
Pour one-third of filling over the biscuit base. Top with mango chunks, then remaining filling. Refridge till set. Decorate top with peach slices.
and here is a picture of it
http://happyhomebaking.blogspot.com/2007…
You can read the reviews from this link
it's for a girl...
every bit helps - like doesn't have to be a complete recipe, suggestions could help tooDoes anyone have recipes on a Mango and Peach chocolate dessert?
This is what I found, although, I've never tried it, so I don't know how it is.
You can read the reviews.
http://allrecipes.com/Recipe/Cream-Chees…
///\\\Does anyone have recipes on a Mango and Peach chocolate dessert?
Ingredients:
(makes a 7” cake)
1 packet sponge finger biscuits, halved crossways
1 can peach slices
100g peach and mango flavoured yogurt
150ml Vitagen (peach flavour)
150ml non-dairy whipping cream
1 tbsp gelatin
2 tbsp sugar (original recipe calls for 3 tablespoon)
150ml water
1 cup fresh mango chunks
Method:
Dip sponge fingers in syrup from canned peach syrup. Arrange flat side around inside and base of prepared tin. (If you prefer the sponge fingers to be crisp and crunchy, you may choose not to dip them in the syrup).
Sprinkle gelatin over water in a bowl. Add in sugar and stand the bowl in a pan of simmering water, stir until dissolved. Set aside to cool.
Mix yogurt and vitagen and add in cooled gelatin solution. Mix well.
Whip non-diary whipping cream till mousse-like. Add in the yogurt mixture to the whipped cream and mix well.
Pour one-third of filling over the biscuit base. Top with mango chunks, then remaining filling. Refridge till set. Decorate top with peach slices.
and here is a picture of it
http://happyhomebaking.blogspot.com/2007…
You can read the reviews from this link
Can anyone recommend recipes using food that give you energy?
That are easy and quick to prepare and are reasonably low fat also?Can anyone recommend recipes using food that give you energy?
I post a new recipie on my free site every day. They are all healthy and energy packed. I also have a few other free tips regarding personal health and wellness. Today I posted a breathing exercise technique I picked up off the University of Rochester website.
www.personalhealthandwellness.comCan anyone recommend recipes using food that give you energy?
Pasta.
High carb / low fat. It's about as good an energy store as you can get.
RISSOTTO!!!!!!!!!!!!!!!!
Ingredients
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/录 pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Method
1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has
been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.
Mars bars, cut into slices.
Anything which has carbs in.
Jacket potato with any topping
Sandwiches
Pasta
Spaghetti
Stir fry
peanut butter and banana smoothie......banana,low fat natural yogurt teaspoon honey,smooth peanut butter to taste,ice....i always use this to give me a quick boost and fill me up...not really a meal but a good stop gap inbetween!!
I post a new recipie on my free site every day. They are all healthy and energy packed. I also have a few other free tips regarding personal health and wellness. Today I posted a breathing exercise technique I picked up off the University of Rochester website.
www.personalhealthandwellness.comCan anyone recommend recipes using food that give you energy?
Pasta.
High carb / low fat. It's about as good an energy store as you can get.
RISSOTTO!!!!!!!!!!!!!!!!
Ingredients
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/录 pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Method
1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has
been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.
Mars bars, cut into slices.
Anything which has carbs in.
Jacket potato with any topping
Sandwiches
Pasta
Spaghetti
Stir fry
peanut butter and banana smoothie......banana,low fat natural yogurt teaspoon honey,smooth peanut butter to taste,ice....i always use this to give me a quick boost and fill me up...not really a meal but a good stop gap inbetween!!
Seasoning or sauce recipes that I can use in cauiliflower dishes?
I making (cooked) cauliflower to go with a meal and I don't want to just throw a few pads of butter on it. Any ideas on what I can put on/in it?Seasoning or sauce recipes that I can use in cauiliflower dishes?
Chopped Cauliflower with Peppers and Parmesean
Trim and clean a head of cauliflower, getting rid of the very bottoms of the stalks. Chop roughly and repeatedly until most pieces are no more than 1/4 inch. You can also do this in the food processor, but pulse it gently so you don't get baby food!
Sautee 2 cloves minced garlic and 1/2 teaspoon red pepper flakes in 2 tablespoons olive oil on medium-high heat. Add the cauliflower and sautee until tender, about 8 minutes.
Remove from heat. Add salt and 1/2 cup grated parmesean.
Non-spicy version: omit the red pepper flakes and add 1/4 teaspoon nutmeg with the cheese.Seasoning or sauce recipes that I can use in cauiliflower dishes?
Same recipe works for brussels sprouts (fresh) and broccoli! Report Abuse
1/4 cup apple cider vinegar
1/4 extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1 clove minced garlic
Mix in a large bowl..throw the cauliflower in and toss...My daughter loves this..it also makes a nice salad dressing and if you add some more herbs and spices it can be used as a marinade.
creamy white sauce
1 tablespoon of butter melted in small pan over low heat add 1 tablespoon of seasoned flour mix well add 1 cup milk stirring frequently until you get the thickness desired. You can also add a little cheese to this sauce once thick
Lemon pepper works for me. I also like a little bit of chili powder and a bit of hot sauce and sort of mash the cauliflower but I am not sure if this is to your liking.
Cheese sauce is very good with coliflower. Make it nice and thick as too thin does not give enough flavour. Some chopped bits of cooked bacon to go with the cheese sauce usually work well.
I
Cheese sauce all the way.
Stogganoff or cheese!
Chopped Cauliflower with Peppers and Parmesean
Trim and clean a head of cauliflower, getting rid of the very bottoms of the stalks. Chop roughly and repeatedly until most pieces are no more than 1/4 inch. You can also do this in the food processor, but pulse it gently so you don't get baby food!
Sautee 2 cloves minced garlic and 1/2 teaspoon red pepper flakes in 2 tablespoons olive oil on medium-high heat. Add the cauliflower and sautee until tender, about 8 minutes.
Remove from heat. Add salt and 1/2 cup grated parmesean.
Non-spicy version: omit the red pepper flakes and add 1/4 teaspoon nutmeg with the cheese.Seasoning or sauce recipes that I can use in cauiliflower dishes?
Same recipe works for brussels sprouts (fresh) and broccoli! Report Abuse
1/4 cup apple cider vinegar
1/4 extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1 clove minced garlic
Mix in a large bowl..throw the cauliflower in and toss...My daughter loves this..it also makes a nice salad dressing and if you add some more herbs and spices it can be used as a marinade.
creamy white sauce
1 tablespoon of butter melted in small pan over low heat add 1 tablespoon of seasoned flour mix well add 1 cup milk stirring frequently until you get the thickness desired. You can also add a little cheese to this sauce once thick
Lemon pepper works for me. I also like a little bit of chili powder and a bit of hot sauce and sort of mash the cauliflower but I am not sure if this is to your liking.
Cheese sauce is very good with coliflower. Make it nice and thick as too thin does not give enough flavour. Some chopped bits of cooked bacon to go with the cheese sauce usually work well.
I
Cheese sauce all the way.
Stogganoff or cheese!
What are some recipes that you or a close family member has come up with?
I like to come up with my own recipes, mostly desserts. Sometimes, I ruin them while trying to come up with something, but I see it as a learning experience. What are some of your recipes that you have come up with?What are some recipes that you or a close family member has come up with?
Left Over Meal
1 red bell pepper
1yellow bell pepper
1 large onion diced
1 cup instant rice
1 cup chicken stock
1 Tablespoon finely chopped garlic
Salt and pepper to taste
Olive oil
Amount of leftover beef, pork or chicken you have
Clean and chop up red and yellow peppers, dice onion put some olive oil in the pan. Heat oil and add peppers and onion and cook for about 6-7 min stirring every couple of minutes. Then add garlic and cook another 2 minutes. Add the instant rice raw and then the chicken stock and mix in good. Let the temperature in the pan come back to boiling and then turn down the heat as far as you can, put a lid on the frying pan and let go for about 5 minutes. Remove lid and add whatever amount you want with leftover beef, pork or chicken. Let cook and keep stirring it up until the meat is hot add salt and pepper and serveWhat are some recipes that you or a close family member has come up with?
I didn't come up with these myself but I do use a lot of the ones at the site below to base my own recipes off of. My favorite thing to make is a really good pasta sauce or beef briskit that cooks all day long. Hope you find something interesting
chili
orange glazed tilapia
duck ravioli
seared salmon
beef wellington
sweet potato gnocchi
butternut squash soup
mushroom soup
chicken corn chowder
chicken quesadilla soup
roasted venison
macaroni and cheese
braised short ribs
fish sticks
pan seared duck breast
roasted chicken
sweet and spicy balsamic vinaigrette
chocolate bombe
apple pie
strawberry chocolate cake
garlic/cheddar mashed potatoes
crab cakes
salmon cakes
miso glazed scallops
broiled catfish
clams casino
chicken alfredo
crab egg rolls
I came up with apple fries. You cut up an apple into strips and fry them just like french fries. season with cinnamon and dip in caramel. Mmm.
I like looking at the ones the girls at SAHManswers dish out they are pretty damn helpful! My mother is a lousy cook!
I want to eat Cherry Pie.
Left Over Meal
1 red bell pepper
1yellow bell pepper
1 large onion diced
1 cup instant rice
1 cup chicken stock
1 Tablespoon finely chopped garlic
Salt and pepper to taste
Olive oil
Amount of leftover beef, pork or chicken you have
Clean and chop up red and yellow peppers, dice onion put some olive oil in the pan. Heat oil and add peppers and onion and cook for about 6-7 min stirring every couple of minutes. Then add garlic and cook another 2 minutes. Add the instant rice raw and then the chicken stock and mix in good. Let the temperature in the pan come back to boiling and then turn down the heat as far as you can, put a lid on the frying pan and let go for about 5 minutes. Remove lid and add whatever amount you want with leftover beef, pork or chicken. Let cook and keep stirring it up until the meat is hot add salt and pepper and serveWhat are some recipes that you or a close family member has come up with?
I didn't come up with these myself but I do use a lot of the ones at the site below to base my own recipes off of. My favorite thing to make is a really good pasta sauce or beef briskit that cooks all day long. Hope you find something interesting
chili
orange glazed tilapia
duck ravioli
seared salmon
beef wellington
sweet potato gnocchi
butternut squash soup
mushroom soup
chicken corn chowder
chicken quesadilla soup
roasted venison
macaroni and cheese
braised short ribs
fish sticks
pan seared duck breast
roasted chicken
sweet and spicy balsamic vinaigrette
chocolate bombe
apple pie
strawberry chocolate cake
garlic/cheddar mashed potatoes
crab cakes
salmon cakes
miso glazed scallops
broiled catfish
clams casino
chicken alfredo
crab egg rolls
I came up with apple fries. You cut up an apple into strips and fry them just like french fries. season with cinnamon and dip in caramel. Mmm.
I like looking at the ones the girls at SAHManswers dish out they are pretty damn helpful! My mother is a lousy cook!
I want to eat Cherry Pie.
Does anyone have recipes using the african spice harissa?
I bought a jar of harissa cause it smelled wonderful but am not sure how to use in a recipe. Any suggestions?Does anyone have recipes using the african spice harissa?
Tahitian Fish Ceviche
Pr茅paration
20 mn
Ingredients :
Marinating time: 40 minutes
400ml coconut milk
400g fish fillets (whiting, salmon, scorpion fish, sea bream...)
12 prawns
1 carrot
1/2 red pepper
1/2 cucumber
Parsley
A handful chives
A bunch fresh mint
1 lime
2 lemons
1 dash chilli paste, harissa or tabasco sauce
Salt %26amp; black pepper
Recipe :
Wash fish, cut into small pieces. Arrange in a serving dish and sprinkle with salt.
Squeeze lemons and sprinkle juice over fish.
Prepare prawns, then cut in two lengthways.
Add to fish, then chill for 10 minutes.
Wash and peel vegetables, grate carrot, then dice red pepper and courgette.
Pour coconut milk and fish marinade into a large salad bowl, add fish, vegetables and prawns, then stir. Chill for at least 30 minutes.
Serve in a large bowl or on individual plates, sprinkled with chopped mint, parsley and chives.
--------
Algerian Tagine
Ingredients :
2kg meat (beef: brasing steak or shoulder; lamb: shoulder or shank; or one whole chicken, in pieces)
A few bones for flavour (if buying meat on the bone, retain these bones)
200g chick peas
3 onions
4 tomatoes
4 turnips
750g courgettes
500g pumpkin
1 stick celery
1 cabbage heart
3 tablespoons olive oil
1 teaspoon paprika
A few split coriander seeds
Salt %26amp; pepper
Quatre-茅pices or all spice if not available
1kg couscous
Small dash harissa (try Asian or North African chops)
Recipe :
The night before: soak chick peas if using dried.
On the day:
If using a coucous-maker (pan topped with a strainer), heat oil in lower part, then add chopped meat. If not, heat oil in a pan and add meat.
Add chopped onion and peeled and chopped tomatoes.
After 10 minutes, add 2 litres cold water, chick peas and bones.
Bring to boil over a medium heat.
After an hour and a half, add chopped turnips, celery, coriander and paprika. Season, then add a pinch of spice, to taste.
Blanch the cabbage in a separate pan for 2 or 3 minutes.
After a further 30 mintes, add cabbage, courgettes and pumpkin.
Steam couscous in top part of couscous-maker, or put in a bowl and cover with boiling water, cover and cook until light and fluffy.
When cooked, put couscous in a large serving dish and stir in a little olive oil.
Serve sauce (reduced to about a litre and a half) and chick peas in a tureen or large bowl.
Serve meat and vegetables together in another bowl.
Thin harissa with a little stock and serve as an accompaniment, in a small dish.Does anyone have recipes using the african spice harissa?
Harissa is a blended spice so any thing you want to add a little spicy zip to..chicken,soups casseroles or even dips try recipes.come type in harissa %26amp; they will give you some help.
web search: african spice harrisa recipe. I just did. lots of recipesmyspace quotes
Tahitian Fish Ceviche
Pr茅paration
20 mn
Ingredients :
Marinating time: 40 minutes
400ml coconut milk
400g fish fillets (whiting, salmon, scorpion fish, sea bream...)
12 prawns
1 carrot
1/2 red pepper
1/2 cucumber
Parsley
A handful chives
A bunch fresh mint
1 lime
2 lemons
1 dash chilli paste, harissa or tabasco sauce
Salt %26amp; black pepper
Recipe :
Wash fish, cut into small pieces. Arrange in a serving dish and sprinkle with salt.
Squeeze lemons and sprinkle juice over fish.
Prepare prawns, then cut in two lengthways.
Add to fish, then chill for 10 minutes.
Wash and peel vegetables, grate carrot, then dice red pepper and courgette.
Pour coconut milk and fish marinade into a large salad bowl, add fish, vegetables and prawns, then stir. Chill for at least 30 minutes.
Serve in a large bowl or on individual plates, sprinkled with chopped mint, parsley and chives.
--------
Algerian Tagine
Ingredients :
2kg meat (beef: brasing steak or shoulder; lamb: shoulder or shank; or one whole chicken, in pieces)
A few bones for flavour (if buying meat on the bone, retain these bones)
200g chick peas
3 onions
4 tomatoes
4 turnips
750g courgettes
500g pumpkin
1 stick celery
1 cabbage heart
3 tablespoons olive oil
1 teaspoon paprika
A few split coriander seeds
Salt %26amp; pepper
Quatre-茅pices or all spice if not available
1kg couscous
Small dash harissa (try Asian or North African chops)
Recipe :
The night before: soak chick peas if using dried.
On the day:
If using a coucous-maker (pan topped with a strainer), heat oil in lower part, then add chopped meat. If not, heat oil in a pan and add meat.
Add chopped onion and peeled and chopped tomatoes.
After 10 minutes, add 2 litres cold water, chick peas and bones.
Bring to boil over a medium heat.
After an hour and a half, add chopped turnips, celery, coriander and paprika. Season, then add a pinch of spice, to taste.
Blanch the cabbage in a separate pan for 2 or 3 minutes.
After a further 30 mintes, add cabbage, courgettes and pumpkin.
Steam couscous in top part of couscous-maker, or put in a bowl and cover with boiling water, cover and cook until light and fluffy.
When cooked, put couscous in a large serving dish and stir in a little olive oil.
Serve sauce (reduced to about a litre and a half) and chick peas in a tureen or large bowl.
Serve meat and vegetables together in another bowl.
Thin harissa with a little stock and serve as an accompaniment, in a small dish.Does anyone have recipes using the african spice harissa?
Harissa is a blended spice so any thing you want to add a little spicy zip to..chicken,soups casseroles or even dips try recipes.come type in harissa %26amp; they will give you some help.
web search: african spice harrisa recipe. I just did. lots of recipes
Are there any recipes for peanut butter cookies that will allow me to make shapes with cookie cutters?
My hubby loves peanut butter cookies and I just got some cute heart shaped cookie cutters. I want make him some heart shaped peanut butter cookies to send them to him in Iraq but I don't know if there are any recipes that would allow me to roll out peanut butter cookie dough and make them heart shaped...because of texture and what not. Help!Are there any recipes for peanut butter cookies that will allow me to make shapes with cookie cutters?
Well, it may not be that suitable for cutting shapes in, but you could try this:
1 cup sugar
1 cup peanut butter
1 egg
Bake at 350 degrees Fahrenheit on a pan covered in aluminum foil (it doesn't stick this way, and it much harder to burn the cookies) for 10 minutes. It is a very simple recipe. I'm horrible at baking, and these came out perfect!!!!
When you send them to your husband, wrap them in foil again to keep them warm. Good luck to you and your husband!Are there any recipes for peanut butter cookies that will allow me to make shapes with cookie cutters?
It may be easier to buy a refrigerated roll of ready-made cookie dough (like Toll House or Pillsbury). Also, ready-made dough may have a few more preservatives in it that may help out the cookies during their trip to Iraq.
Good Luck!
Well, it may not be that suitable for cutting shapes in, but you could try this:
1 cup sugar
1 cup peanut butter
1 egg
Bake at 350 degrees Fahrenheit on a pan covered in aluminum foil (it doesn't stick this way, and it much harder to burn the cookies) for 10 minutes. It is a very simple recipe. I'm horrible at baking, and these came out perfect!!!!
When you send them to your husband, wrap them in foil again to keep them warm. Good luck to you and your husband!Are there any recipes for peanut butter cookies that will allow me to make shapes with cookie cutters?
It may be easier to buy a refrigerated roll of ready-made cookie dough (like Toll House or Pillsbury). Also, ready-made dough may have a few more preservatives in it that may help out the cookies during their trip to Iraq.
Good Luck!
Any good beef recipes for 20 and up guest?
Hi, i was invited to my first real holidays party, the catch is that i must cook something outstanding. Im experienced in cooking but since Turkey is taken, and ham was too, i need another kind of meat-crowd favorite and i want to impress the host (my dad) of what i can make on my own. Any ideas? Thanks, by the way the theme is thanksgivings.Any good beef recipes for 20 and up guest?
Smoke a Briskit.Any good beef recipes for 20 and up guest?
a little late, i think, but try POT ROAST
it smells great, the leftovers are wonderful. Use the recipe on the Lipton Onion soup package.
You could make a meatloaf and put a tail and head on it.
http://www.michaels.com/art/online/searc鈥?/a>
This is a link for michaels craft store, they have realy great ideas. Check it out.
Smoke a Briskit.Any good beef recipes for 20 and up guest?
a little late, i think, but try POT ROAST
it smells great, the leftovers are wonderful. Use the recipe on the Lipton Onion soup package.
You could make a meatloaf and put a tail and head on it.
http://www.michaels.com/art/online/searc鈥?/a>
This is a link for michaels craft store, they have realy great ideas. Check it out.
What are your all-time favorite dessert recipe minus family secret recipes?
Me, I love anything: chocolate, cheesecake, strawberries, caramel, brownies, cool whip, etc. Please include the source where you got the recipe from. Thank you! =)What are your all-time favorite dessert recipe minus family secret recipes?
Fun dessert that my mom use to do with us was colored rice krispies. we would change the color o the marshmallow a whole bunch on colors and they where quick. it was also the way my mom got us to eat dinner. we would make them when she made dinner and then we new they would be done by the time we finished dinner. You can find the recipe for rice krispies treats in either a marshmallow bag or on the box. And then just add food coloring t what color yo want.
You can also get a regular box of chocolate brownies and mix those up. After you put them in the pan you sprinkle chocolate chips on top and bake them that way. they come out really good.What are your all-time favorite dessert recipe minus family secret recipes?
Minus secret recipes, it would be tea cookies. I baked them for a literature class project, and they were very good and easy to make. I usually skip brushing on the egg whites and add extra cinnamon. 350F was too hot though and they turned out better when I baked them at 325. I don't know if it's just my oven though.
My husband, while a great cook, doesn't bake. He leaves that to me. lol He did, however, find a few recipes online that have become family favorites. I'll be nice and share them. lol
Cocoa-cola cake
Ingredients:
2 c flour
1 c butter
1/2 c buttermilk
1 t baking soda
1-1/2 c mini marshmallows
2 c sugar
1 c cola (not diet. aspartame can't take the heat)
2 eggs, beaten
1 t vanilla
1/2 c unsweetened cocoa powder
Preheat oven to 350. Prepare 13x9x2 pan. Combine flour and sugar in a large bowl. Melt butter in a sauce pan, and add cocoa and cola. Heat to boiling. cool slightly, pour over flour and sugar, stir until well blended. Add buttermilk, eggs, baking soda and vanilla. Mix well. Stir in marshmallows. (they will float to the top)
Pour into baking pan. Bake 40 minutes. When removed from the oven, frost while hot with the frosting mix, as follows.
2 T butter, 2 T unsweetened cocoa powder and 6 to 8 T cola. Heat to boiling. Add 2 c powdered sugar and 1 c chopped pecans or peanuts.
Apple Cider Pie
Ingredients:
2 pie crusts (I buy the ready made. simpler)
3T heavy cream
1/4 c sugar (to sprinkle on the top crust before baking)
Preheat oven to 425
3 lbs. apples, peeled, cored %26amp; cut (needs to be a very firm apple)
2/3 c apple cider (or apple juice) reserve 2 T
1/2 to 2/3 c packed light brown sugar
1 t cinnamon
1/4 t ground nutmeg
3T cornstarch
Mix apples, cider, brown sugar, cinnamon and nutmeg in a heavy pan, and heat to boiling, stirring often. When juices are at a full boil, mix together the 2T cider and the cornstarch, and add to mixture in pot. Boil until thickened.
Prepare bottom pie crust, and pour apple mixture in. Top with top crust, cutting slits for steam escape. Crimp edges to seal.
Brush top of pie with the heavy cream and sprinkle with sugar. Bake for 55 minutes. If top and edges start to brown too quickly, tent with foil.
I invented this one when the summer farm stands were full of fresh fruit that I could afford - starving art student.
Ingredients:
Bananas
Blueberries
Strawberries
Vanilla Ice Cream
Slice and layer in a tall or parfait glass. Colorful and delicious.
look up on google: how to make fried oreos, its REALLY GOOD. TRUST ME
I love dark chocolate cakes (all kinds) and i like to combine the bottom with choco cake and above put some mousse, for example coffee, toffee, ice cream, etc. I love cheesecakes, and I like non traditional ones like sabayon and cardamom cheesecake, apple cheesecake, all cheesecakes with mocha, chocolate, fruits, etc but I like the recipes that are frozen cheesecakes with no cooking in the oven. I also like simple fruit mixes (not macedonia) just the fruits peeled and cut in pieces as watermelon, melon, berries, strawberries, cranberries, apple, orange, kiwi, peach, plum, pomegrate,etc.
I love ice creams and creamy pastries. Well in fact, there is only one thing , two actually which i dont like. The rest, I like it all. I dont like chocolate with mint. I find it is like eating tooth paste.And I dont like chocolate icecreams unless it is a very good dark chocolate one with nuts or sthg like this.
Strawberry Shortcake
But the short cakes are the Bisquick recipe. And the whipped cream is made from scratch. That's about the best.
our family loves homemade ice cream..every gathering we have at least 2 or 3 freezers full.
Here's my recipe:
one small tub of cool whip
one can of sweetened condensed milk (like Eagle Brand)
half gallon of milk ( whole or 2%- NO SKIM)
2 tsp. vanilla
(at this point, it is vanilla, if you want banana, use 3 ripe bananas, strawberry, use a quart of strawberries, if you want chocolate, substitute regular milk with chocolate milk and only use 1 tsp of vanilla)
beat cool whip, sweetened condensed milk, vanilla and fruit (if added) until uniform..fold into 1/2 gallon of milk and stir.
Place in ice cream freezer, and layer the freezer bucket with ice and rock salt until it comes to the top of your bucket, make sure that the hopper can still turn...let it go until the freezer stops.
drain off water and repack ice to keep it cold.
covering it with a towel will help insulate it as well.
I love chocolate so much. I make a chocolate cake and add a can of cherry pie filling to the mix and bake. Top with chocolate frosting and chill before serving. I love the icing cold.
For a good summer dessert, I buy an angel food cake and slice horizontally in 3 layers. Mix a small container of cool whip, a container of yoplait yogurt and fresh fruit cut up. Top each layer and stack them. On top of the cake, top with mixture and garnish with fresh fruit.
Easy jello salad...small container of cool whip, box of dry jello, small container of cottage cheese and a small can of crushed pineapple.
What's better than an all American apple pie, with a dip of vanilla ice cream, a classic dessert.
Oh! I love dessert! Sometimes I think I could just skip the whole meal and just eat dessert. I have so many recipes. My favorite has to be cheesecake. Some of my favorite sites for getting great dessert ideas are:
eaglebrand.com
pauladeen.com
foodnetwork.com
allrecipes.com
recipezaar.com
While on eaglebrand.com check out the fudge page. There cookies and cream fudge is to die for. It is like heaven. Yum. They also have great pie recipes. On pauladeen.com, my favorites our the brown sugar chewies. They are also so simple. You can't get any simple than those. They are also pretty cheap to make and I am willing to bet you already have the ingredients in your cabinets. Give them a try, you won't regret it. I also like Paula's fudge pie recipe. It too is such an easy one. Sites like recipezaar and allrecipes are also such excellent resources. You can type in anything and get hundred's if not thousands of recipe's for what you are looking for. For example, on recipezaar I typed in cheesecake and got 2,256 recipes. You are sure to find anything that you might be looking for on there. If you want, I would suggest setting you up an accout on sites like recipezaar and foodnetwork. It's free and you can put any recipes you like into a recipe box to pull up any time you want. I love it! Also, check out crisco.com. There recipe for tuxedoed strawberries is out of this world good!!! Also, any ingredient that you like, such as cool whip, they almost always have a site that uses their product in the ingredient list and you can find some awesome recipes. I sincerely hope that this will help you out! I love to cook and I know you are going to find some great stuff! :) Have a great day and God Bless! :)
I'm a sucker for anything choclate anytime. In the summer my favorite desert is a fresh peach cobbler with melted vanilla ice cream!!! YUM-O!!!
Jello salad
Make up a batch of cherry jello and put in a glass cake pan with a can of Queen Anne cherries (save the juice)
Once the jello is solid cover with whipped cream cheese. Refridgerate again.
Make orange jello using the juice instead of water. Cool until nearly solid and pour over the cream cheese (pour over the back of a spoon the cheese doesn't come up). Then add 1 jar of sliced spanish olives (green)
Yes, you HAVE to use the olives. That's what makes it traditional.
I'm the third (possibly fourth) generation in my family to make this salad.
Cheesecake Pecan Pie
1 9inch Pie
1 (8 ounce) package cream cheese, softened
1 large egg
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 9-inch deep dish pie crust
1 1/4 cups chopped pecans
3 large eggs, beaten
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
Combine first 5 ingredients; beat at low speed until smooth.
Pour into pastry shell; sprinkle with pecans.
Combine 3 eggs and remaining ingredients, mixing well.
Spoon over pecan layer.
Bake at 350 degrees for 35 minutes or until set.
Clone of a Cinnabon-Yes they really are just like a Cinnabon
INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Anything chocolate and in does not have not be rich chocolate either.
My wife makes a Fruit Pizza (I know it sounds a bit strange), but it is absolutely a hit every time she makes it! Get used to being asked for this recipe over and over.
Here you go!
Fruit Pizza
Ingredients:
1 Roll of Sugar Cookie Dough
1/2 cup of flour
1 8oz pkg Philadelphia Cream Cheese
1 Jar Marshmallow Cream
6 Bananas
1 Pound pkg Fresh Strawberries
5 Kiwi
Directions:
1. Roll cookie dough onto a pizza pan; use flour to spread more easily
2. Cook according to package directions (12 - 14 minutes)
3. Mix Cream Cheese and Marshmallow Cream together
4. Spread on top of cooked cookie
5. Prepare like a pizza - slice the bananas and spread on top of marshmallow mixture
6. Slice the Kiwi's and spread on top of bananas
7. Slice the Strawberries and spread on top of Kiwi
Watch it disappear!
My mom is the best baker, she makes the best ginger bread and you eat it w/ whipped cream, yummy. But another good recipe is Paula Deen's gooey butter cake. You can get it at food.com. My favorite version chocolate and peanut butter
I like to remake icecream. You get any plain icecream, let it melt a bit, add some stuff and re-freeze it. I like to add, say, cushed up ginger nut biscuits, or maybe some liqueuer, like cherry liqueuer and some real cherries. Or orange zest with Cointreau. Or honeycomb, cookie dough, nuts, the possibilities are endless. One day I might get an icecream maker, but for now this is pretty fun. If you're entertaining kids they love to help make it. The only bad thing is, you have to do it the day before you want to eat it! aaarrrrgggg
Fun dessert that my mom use to do with us was colored rice krispies. we would change the color o the marshmallow a whole bunch on colors and they where quick. it was also the way my mom got us to eat dinner. we would make them when she made dinner and then we new they would be done by the time we finished dinner. You can find the recipe for rice krispies treats in either a marshmallow bag or on the box. And then just add food coloring t what color yo want.
You can also get a regular box of chocolate brownies and mix those up. After you put them in the pan you sprinkle chocolate chips on top and bake them that way. they come out really good.What are your all-time favorite dessert recipe minus family secret recipes?
Minus secret recipes, it would be tea cookies. I baked them for a literature class project, and they were very good and easy to make. I usually skip brushing on the egg whites and add extra cinnamon. 350F was too hot though and they turned out better when I baked them at 325. I don't know if it's just my oven though.
My husband, while a great cook, doesn't bake. He leaves that to me. lol He did, however, find a few recipes online that have become family favorites. I'll be nice and share them. lol
Cocoa-cola cake
Ingredients:
2 c flour
1 c butter
1/2 c buttermilk
1 t baking soda
1-1/2 c mini marshmallows
2 c sugar
1 c cola (not diet. aspartame can't take the heat)
2 eggs, beaten
1 t vanilla
1/2 c unsweetened cocoa powder
Preheat oven to 350. Prepare 13x9x2 pan. Combine flour and sugar in a large bowl. Melt butter in a sauce pan, and add cocoa and cola. Heat to boiling. cool slightly, pour over flour and sugar, stir until well blended. Add buttermilk, eggs, baking soda and vanilla. Mix well. Stir in marshmallows. (they will float to the top)
Pour into baking pan. Bake 40 minutes. When removed from the oven, frost while hot with the frosting mix, as follows.
2 T butter, 2 T unsweetened cocoa powder and 6 to 8 T cola. Heat to boiling. Add 2 c powdered sugar and 1 c chopped pecans or peanuts.
Apple Cider Pie
Ingredients:
2 pie crusts (I buy the ready made. simpler)
3T heavy cream
1/4 c sugar (to sprinkle on the top crust before baking)
Preheat oven to 425
3 lbs. apples, peeled, cored %26amp; cut (needs to be a very firm apple)
2/3 c apple cider (or apple juice) reserve 2 T
1/2 to 2/3 c packed light brown sugar
1 t cinnamon
1/4 t ground nutmeg
3T cornstarch
Mix apples, cider, brown sugar, cinnamon and nutmeg in a heavy pan, and heat to boiling, stirring often. When juices are at a full boil, mix together the 2T cider and the cornstarch, and add to mixture in pot. Boil until thickened.
Prepare bottom pie crust, and pour apple mixture in. Top with top crust, cutting slits for steam escape. Crimp edges to seal.
Brush top of pie with the heavy cream and sprinkle with sugar. Bake for 55 minutes. If top and edges start to brown too quickly, tent with foil.
I invented this one when the summer farm stands were full of fresh fruit that I could afford - starving art student.
Ingredients:
Bananas
Blueberries
Strawberries
Vanilla Ice Cream
Slice and layer in a tall or parfait glass. Colorful and delicious.
look up on google: how to make fried oreos, its REALLY GOOD. TRUST ME
I love dark chocolate cakes (all kinds) and i like to combine the bottom with choco cake and above put some mousse, for example coffee, toffee, ice cream, etc. I love cheesecakes, and I like non traditional ones like sabayon and cardamom cheesecake, apple cheesecake, all cheesecakes with mocha, chocolate, fruits, etc but I like the recipes that are frozen cheesecakes with no cooking in the oven. I also like simple fruit mixes (not macedonia) just the fruits peeled and cut in pieces as watermelon, melon, berries, strawberries, cranberries, apple, orange, kiwi, peach, plum, pomegrate,etc.
I love ice creams and creamy pastries. Well in fact, there is only one thing , two actually which i dont like. The rest, I like it all. I dont like chocolate with mint. I find it is like eating tooth paste.And I dont like chocolate icecreams unless it is a very good dark chocolate one with nuts or sthg like this.
Strawberry Shortcake
But the short cakes are the Bisquick recipe. And the whipped cream is made from scratch. That's about the best.
our family loves homemade ice cream..every gathering we have at least 2 or 3 freezers full.
Here's my recipe:
one small tub of cool whip
one can of sweetened condensed milk (like Eagle Brand)
half gallon of milk ( whole or 2%- NO SKIM)
2 tsp. vanilla
(at this point, it is vanilla, if you want banana, use 3 ripe bananas, strawberry, use a quart of strawberries, if you want chocolate, substitute regular milk with chocolate milk and only use 1 tsp of vanilla)
beat cool whip, sweetened condensed milk, vanilla and fruit (if added) until uniform..fold into 1/2 gallon of milk and stir.
Place in ice cream freezer, and layer the freezer bucket with ice and rock salt until it comes to the top of your bucket, make sure that the hopper can still turn...let it go until the freezer stops.
drain off water and repack ice to keep it cold.
covering it with a towel will help insulate it as well.
I love chocolate so much. I make a chocolate cake and add a can of cherry pie filling to the mix and bake. Top with chocolate frosting and chill before serving. I love the icing cold.
For a good summer dessert, I buy an angel food cake and slice horizontally in 3 layers. Mix a small container of cool whip, a container of yoplait yogurt and fresh fruit cut up. Top each layer and stack them. On top of the cake, top with mixture and garnish with fresh fruit.
Easy jello salad...small container of cool whip, box of dry jello, small container of cottage cheese and a small can of crushed pineapple.
What's better than an all American apple pie, with a dip of vanilla ice cream, a classic dessert.
Oh! I love dessert! Sometimes I think I could just skip the whole meal and just eat dessert. I have so many recipes. My favorite has to be cheesecake. Some of my favorite sites for getting great dessert ideas are:
eaglebrand.com
pauladeen.com
foodnetwork.com
allrecipes.com
recipezaar.com
While on eaglebrand.com check out the fudge page. There cookies and cream fudge is to die for. It is like heaven. Yum. They also have great pie recipes. On pauladeen.com, my favorites our the brown sugar chewies. They are also so simple. You can't get any simple than those. They are also pretty cheap to make and I am willing to bet you already have the ingredients in your cabinets. Give them a try, you won't regret it. I also like Paula's fudge pie recipe. It too is such an easy one. Sites like recipezaar and allrecipes are also such excellent resources. You can type in anything and get hundred's if not thousands of recipe's for what you are looking for. For example, on recipezaar I typed in cheesecake and got 2,256 recipes. You are sure to find anything that you might be looking for on there. If you want, I would suggest setting you up an accout on sites like recipezaar and foodnetwork. It's free and you can put any recipes you like into a recipe box to pull up any time you want. I love it! Also, check out crisco.com. There recipe for tuxedoed strawberries is out of this world good!!! Also, any ingredient that you like, such as cool whip, they almost always have a site that uses their product in the ingredient list and you can find some awesome recipes. I sincerely hope that this will help you out! I love to cook and I know you are going to find some great stuff! :) Have a great day and God Bless! :)
I'm a sucker for anything choclate anytime. In the summer my favorite desert is a fresh peach cobbler with melted vanilla ice cream!!! YUM-O!!!
Jello salad
Make up a batch of cherry jello and put in a glass cake pan with a can of Queen Anne cherries (save the juice)
Once the jello is solid cover with whipped cream cheese. Refridgerate again.
Make orange jello using the juice instead of water. Cool until nearly solid and pour over the cream cheese (pour over the back of a spoon the cheese doesn't come up). Then add 1 jar of sliced spanish olives (green)
Yes, you HAVE to use the olives. That's what makes it traditional.
I'm the third (possibly fourth) generation in my family to make this salad.
Cheesecake Pecan Pie
1 9inch Pie
1 (8 ounce) package cream cheese, softened
1 large egg
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 9-inch deep dish pie crust
1 1/4 cups chopped pecans
3 large eggs, beaten
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
Combine first 5 ingredients; beat at low speed until smooth.
Pour into pastry shell; sprinkle with pecans.
Combine 3 eggs and remaining ingredients, mixing well.
Spoon over pecan layer.
Bake at 350 degrees for 35 minutes or until set.
Clone of a Cinnabon-Yes they really are just like a Cinnabon
INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Anything chocolate and in does not have not be rich chocolate either.
My wife makes a Fruit Pizza (I know it sounds a bit strange), but it is absolutely a hit every time she makes it! Get used to being asked for this recipe over and over.
Here you go!
Fruit Pizza
Ingredients:
1 Roll of Sugar Cookie Dough
1/2 cup of flour
1 8oz pkg Philadelphia Cream Cheese
1 Jar Marshmallow Cream
6 Bananas
1 Pound pkg Fresh Strawberries
5 Kiwi
Directions:
1. Roll cookie dough onto a pizza pan; use flour to spread more easily
2. Cook according to package directions (12 - 14 minutes)
3. Mix Cream Cheese and Marshmallow Cream together
4. Spread on top of cooked cookie
5. Prepare like a pizza - slice the bananas and spread on top of marshmallow mixture
6. Slice the Kiwi's and spread on top of bananas
7. Slice the Strawberries and spread on top of Kiwi
Watch it disappear!
My mom is the best baker, she makes the best ginger bread and you eat it w/ whipped cream, yummy. But another good recipe is Paula Deen's gooey butter cake. You can get it at food.com. My favorite version chocolate and peanut butter
I like to remake icecream. You get any plain icecream, let it melt a bit, add some stuff and re-freeze it. I like to add, say, cushed up ginger nut biscuits, or maybe some liqueuer, like cherry liqueuer and some real cherries. Or orange zest with Cointreau. Or honeycomb, cookie dough, nuts, the possibilities are endless. One day I might get an icecream maker, but for now this is pretty fun. If you're entertaining kids they love to help make it. The only bad thing is, you have to do it the day before you want to eat it! aaarrrrgggg
Is there any recipes for vanilla eggless cupcakes?
My cousin is coming over and my mom wants me to bake with her. She has severe allergies to eggs and we like vanilla cupcakes better. So if there are any recipes out there for eggless vanilla cupcakes, can someone please give the recipe to me? Thank you!Is there any recipes for vanilla eggless cupcakes?
Instead of baking a cake with this use the cupcake tins instead.
Vanilla Eggless And Dairy Free Vegan Cake Recipe
* 1 c soy milk .
* 1 tbsp vinegar .
* 1/2 tsp salt .
* 1 c sugar .
* 1 1/2 c unbleached all purpose flour .
* 1 tbsp vanilla extract .
* 1 tsp baking soda .
* 1/2 c vegetable oil
* Step #1 Heat oven to 305掳F Prepare cake pan: Line 8 inch cake pan with parchment paper %26amp; grease bottom %26amp; sides of the pan.
* Step #2 Then flour the pan.
* Step #3 Whisk together flour, baking soda, sugar, %26amp; salt.
* Step #4 Add vegetable oil, soy milk, %26amp; vanilla extract; whisk until no lumps appear %26amp; batter is smooth.
* Step #5 Add vinegar, stir about seven times, %26amp; quickly pour this into pan.
* Step #6 Bake around 30 mins, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
* Step #7 Let sit for ten to fifteen mins, invert, %26amp; cool on rack.
* Enjoy the Vanilla Eggless %26amp; Dairy Free Vegan Cake recipeIs there any recipes for vanilla eggless cupcakes?
Claire V: You are NOT the brightest bulb in the box...Millions of people eat eggless all sorts of things without them ';falling apart'; geez... Report Abuse
1 1/2 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking soda
6 tbsp. oil
1 tbsp. vinegar
1 tbsp. vanilla (or more to taste)
You can also add some sour cream to help make them more fluffy.
Or just use your regular recipe and instead of the eggs but 1 tsp of baking soda and some sour cream.
http://allrecipes.com/Recipe/Plain-Eggle鈥?/a> - really tasty!
Just adapt the recipe for cupcakes (don't bake quite as long).
Good luck!
You can't have cupcakes without eggs because then they would fall apart!
Instead of baking a cake with this use the cupcake tins instead.
Vanilla Eggless And Dairy Free Vegan Cake Recipe
* 1 c soy milk .
* 1 tbsp vinegar .
* 1/2 tsp salt .
* 1 c sugar .
* 1 1/2 c unbleached all purpose flour .
* 1 tbsp vanilla extract .
* 1 tsp baking soda .
* 1/2 c vegetable oil
* Step #1 Heat oven to 305掳F Prepare cake pan: Line 8 inch cake pan with parchment paper %26amp; grease bottom %26amp; sides of the pan.
* Step #2 Then flour the pan.
* Step #3 Whisk together flour, baking soda, sugar, %26amp; salt.
* Step #4 Add vegetable oil, soy milk, %26amp; vanilla extract; whisk until no lumps appear %26amp; batter is smooth.
* Step #5 Add vinegar, stir about seven times, %26amp; quickly pour this into pan.
* Step #6 Bake around 30 mins, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
* Step #7 Let sit for ten to fifteen mins, invert, %26amp; cool on rack.
* Enjoy the Vanilla Eggless %26amp; Dairy Free Vegan Cake recipeIs there any recipes for vanilla eggless cupcakes?
Claire V: You are NOT the brightest bulb in the box...Millions of people eat eggless all sorts of things without them ';falling apart'; geez... Report Abuse
1 1/2 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking soda
6 tbsp. oil
1 tbsp. vinegar
1 tbsp. vanilla (or more to taste)
You can also add some sour cream to help make them more fluffy.
Or just use your regular recipe and instead of the eggs but 1 tsp of baking soda and some sour cream.
http://allrecipes.com/Recipe/Plain-Eggle鈥?/a> - really tasty!
Just adapt the recipe for cupcakes (don't bake quite as long).
Good luck!
You can't have cupcakes without eggs because then they would fall apart!
Any good veggie recipes to use during lent?
With lent right around the corner I'm trying to stock up on some really good no-meat recipes. Vegitarian dishes are never big hits with my family so I thought I'd see if anyone had some really good ones. I think last year we lived on Mac and Cheese on Fridays :). No one here likes fish much either. Any good recipies would be highly appreciated! Thanks so much!Any good veggie recipes to use during lent?
I got a few
Carrot and dill soup.... I cheat for this one..buy pre-made or a mix of carrot soup..make according to pack.. while it is cooking on the stove add some fresh dill.
Cheesy chili soup
1 can (19oz) stewed tomatoes
1 can (19 oz) kidney beans
1 can (10 oz ) chicken broth
1 onion chopped
2 celery stocks chopped
2 carrots chopped
2tsp chili powder
1 cup mi cheddar cheese shredded.
Bring all ingredents except cheese o a boil in a pot. Reduce heat to low , simmer 25 mins. Stir in 1/3 of teh cheese... Serve with remaining cheese on top
Veggie pizza
1 package refrigerated cresent rolls
1 package cream cheese
3 tbsp ranch dressing dry mix
for veggies add what ever you like...broccoli, mushroom, cherry tomatoes, carrots, cauliflower, green and red peppers, green onions. etc.
1 tbsp mayo
Preheat oven 375 F. Roll out crescent rolls on a non stick baking pan. Bake 11-13 minutes. Allow to cool. Place cream cheese in a bowl mix cheese, ranch dressing and mayo together. Chop up veggies. Spread mayo over crescent roll. Top with veggies- let chill in fridge 20-60 mins. Serve.
sundried tomato roasted veggies
3 large carrots cubed
1 lb red potatoes cubed
1 lb brussels sprouts cut in half
1/2-1 cup sundried tomato dressing
1/2 water
1/2-3/4 cup chopped onion.
Mix all ingredients into a baking dish...cook at 450 F for 30-45 mins covered. Watch water/dressing level..add more if it gets too low. Time may vary..veggies should be tender when done.
Broccoli Quiche
4 eggs
1-1/4 cup milk
3 slices of bread crust removed
1/2 cup onion
3/4 cup cheddar cheese.
Preheat oven 350F. Beat eggs and milk in a mixing bowl. Add bread, mix lightly. Stir in remaining ingredients. Pour into a baking dish. Bake 45 mins...let stand 10 mins before cutting and serving.Any good veggie recipes to use during lent?
try some pastas with mushrooms and peppers in it. or shrimp cocktail. potato salad. macaroni salad. baked potatos. veggie burgers are good!
Definitely check out http://www.highclassrecipes.com
They provide some great free recipes.
good luck!
I have found a really good tuna casserole with artichoke hearts out of cooking light. I also go with soups. There's a pumpkin soup that's Rachel Ray's that is awesome and fast. Also, go with filled pasta such as tortellini, simple pesto and boil asparagus last two minutes with pasta. This is great with salad.
Just be creative and you'll get through it. I feel a little guilty because its like we eat gourmet when we are supposed to be giving up something.
These are good meatless recipes:
Black Bean and Tortilla Bake
http://www.recipezaar.com/34881
Shrimp Scampi
http://www.recipezaar.com/41992
Brown Rice and Lentil Casserole
http://www.recipezaar.com/74629
Baked Frittata (this recipe says for one- its more like three servings)
http://www.recipezaar.com/12660
Baked Ziti
http://www.recipezaar.com/94978
Minestrone Soup
http://www.recipezaar.com/77585
Flatbread With Pancetta and Asparagus
http://www.recipezaar.com/123917 Leave out the pancetta to make it meatless and for convenience, I buy a thin crust boboli pizza crust from the supermarket. Serve with a salad.
Acorn squash, halved and de-seeded. A pat of butter and some brown sugar or maple syrup in the center. Bake in the oven until pierced easily with a fork :)
This recipe is for quiche I always use and it's perfect. You actually need to add extra veggies to fill a deep dish pie crust. Just make sure you cook the veggies first, any extra water gives the quiche a funny texture. http://allrecipes.com/Recipe/Swiss-Chees鈥?/a>
Also try scalloped potatoes. There are a ton of recipes out there, some a lot more time consuming than others.
Both of these are good with a tossed salad.
Another thing is eggplant rollatini. I don't have a recipe for this. I cut 2 medium sized eggplants lengthwise in about 1/4'; thick slices. Season on a papertowels with salt. Let it sit and the liquid drain off while you mix 1 container of ricotta cheese, about 1/4 c. parm cheese, about 1 tsp. each salt, pepper, oregano and an egg. Put this in the fridge to firm up. Then broil the eggplant for about 5 minutes per side. Take the eggplant out and let it cool. Put about 2 tbsp of the cheese mixture about 1'; from the wide end of the eggplant. Roll up and place seam side down in a baking dish you have spread with tomato sauce. Pour a little more sauce on top of the eggplant and cook covered for about 1/2 hour. Uncover and top with mozz cheese. Cook about 10 minutes more. Serve with pasta.
I got a few
Carrot and dill soup.... I cheat for this one..buy pre-made or a mix of carrot soup..make according to pack.. while it is cooking on the stove add some fresh dill.
Cheesy chili soup
1 can (19oz) stewed tomatoes
1 can (19 oz) kidney beans
1 can (10 oz ) chicken broth
1 onion chopped
2 celery stocks chopped
2 carrots chopped
2tsp chili powder
1 cup mi cheddar cheese shredded.
Bring all ingredents except cheese o a boil in a pot. Reduce heat to low , simmer 25 mins. Stir in 1/3 of teh cheese... Serve with remaining cheese on top
Veggie pizza
1 package refrigerated cresent rolls
1 package cream cheese
3 tbsp ranch dressing dry mix
for veggies add what ever you like...broccoli, mushroom, cherry tomatoes, carrots, cauliflower, green and red peppers, green onions. etc.
1 tbsp mayo
Preheat oven 375 F. Roll out crescent rolls on a non stick baking pan. Bake 11-13 minutes. Allow to cool. Place cream cheese in a bowl mix cheese, ranch dressing and mayo together. Chop up veggies. Spread mayo over crescent roll. Top with veggies- let chill in fridge 20-60 mins. Serve.
sundried tomato roasted veggies
3 large carrots cubed
1 lb red potatoes cubed
1 lb brussels sprouts cut in half
1/2-1 cup sundried tomato dressing
1/2 water
1/2-3/4 cup chopped onion.
Mix all ingredients into a baking dish...cook at 450 F for 30-45 mins covered. Watch water/dressing level..add more if it gets too low. Time may vary..veggies should be tender when done.
Broccoli Quiche
4 eggs
1-1/4 cup milk
3 slices of bread crust removed
1/2 cup onion
3/4 cup cheddar cheese.
Preheat oven 350F. Beat eggs and milk in a mixing bowl. Add bread, mix lightly. Stir in remaining ingredients. Pour into a baking dish. Bake 45 mins...let stand 10 mins before cutting and serving.Any good veggie recipes to use during lent?
try some pastas with mushrooms and peppers in it. or shrimp cocktail. potato salad. macaroni salad. baked potatos. veggie burgers are good!
Definitely check out http://www.highclassrecipes.com
They provide some great free recipes.
good luck!
I have found a really good tuna casserole with artichoke hearts out of cooking light. I also go with soups. There's a pumpkin soup that's Rachel Ray's that is awesome and fast. Also, go with filled pasta such as tortellini, simple pesto and boil asparagus last two minutes with pasta. This is great with salad.
Just be creative and you'll get through it. I feel a little guilty because its like we eat gourmet when we are supposed to be giving up something.
These are good meatless recipes:
Black Bean and Tortilla Bake
http://www.recipezaar.com/34881
Shrimp Scampi
http://www.recipezaar.com/41992
Brown Rice and Lentil Casserole
http://www.recipezaar.com/74629
Baked Frittata (this recipe says for one- its more like three servings)
http://www.recipezaar.com/12660
Baked Ziti
http://www.recipezaar.com/94978
Minestrone Soup
http://www.recipezaar.com/77585
Flatbread With Pancetta and Asparagus
http://www.recipezaar.com/123917 Leave out the pancetta to make it meatless and for convenience, I buy a thin crust boboli pizza crust from the supermarket. Serve with a salad.
Acorn squash, halved and de-seeded. A pat of butter and some brown sugar or maple syrup in the center. Bake in the oven until pierced easily with a fork :)
This recipe is for quiche I always use and it's perfect. You actually need to add extra veggies to fill a deep dish pie crust. Just make sure you cook the veggies first, any extra water gives the quiche a funny texture. http://allrecipes.com/Recipe/Swiss-Chees鈥?/a>
Also try scalloped potatoes. There are a ton of recipes out there, some a lot more time consuming than others.
Both of these are good with a tossed salad.
Another thing is eggplant rollatini. I don't have a recipe for this. I cut 2 medium sized eggplants lengthwise in about 1/4'; thick slices. Season on a papertowels with salt. Let it sit and the liquid drain off while you mix 1 container of ricotta cheese, about 1/4 c. parm cheese, about 1 tsp. each salt, pepper, oregano and an egg. Put this in the fridge to firm up. Then broil the eggplant for about 5 minutes per side. Take the eggplant out and let it cool. Put about 2 tbsp of the cheese mixture about 1'; from the wide end of the eggplant. Roll up and place seam side down in a baking dish you have spread with tomato sauce. Pour a little more sauce on top of the eggplant and cook covered for about 1/2 hour. Uncover and top with mozz cheese. Cook about 10 minutes more. Serve with pasta.
Any good dessert recipes that use stevia?
I was looking for some sweet recipes, ones that especially don't have that aftertaste that stevia usually has when you use a lot of it. Thanks!Any good dessert recipes that use stevia?
Check this out: http://www.cargill.com/rebiana/ps_rebian鈥?/a>
Apparently Coca-Cola and Cargill are making a new sweetener made from stevia but altering it a bit to get rid of the strong taste.
I don't know any recipes. I just use it in my coffee. My family hates the licorice taste so I don't bake with it.Any good dessert recipes that use stevia?
check out http://www.highclassrecipes.com
I saw some very good recipes.
Your taste buds must be off,are you taking any perscriptions that affect your taste and smell?
I've used Stevia for 35 years now and have not experienced any after taste.myspace quotes
Check this out: http://www.cargill.com/rebiana/ps_rebian鈥?/a>
Apparently Coca-Cola and Cargill are making a new sweetener made from stevia but altering it a bit to get rid of the strong taste.
I don't know any recipes. I just use it in my coffee. My family hates the licorice taste so I don't bake with it.Any good dessert recipes that use stevia?
check out http://www.highclassrecipes.com
I saw some very good recipes.
Your taste buds must be off,are you taking any perscriptions that affect your taste and smell?
I've used Stevia for 35 years now and have not experienced any after taste.
Whats you favorite recipes, when it comes to cookies and cakes?
If you wouldnt mind posting the recipe, that would be great, thanks.Whats you favorite recipes, when it comes to cookies and cakes?
Below are some of my favorites including a cheesecake that is to 'die' for.
German Chocolate Cake
12 servings
Prep: 50 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package sweet baking chocolate
1 cup sugar
3/4 cup shortening
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see below)
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Stir together flour, baking soda, and salt; set aside.
2. In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted; cool.
3. Beat sugar and shortening with an electric mixer on medium to high speed until fluffy. Add eggs and vanilla; beat on low speed until combined; Beat on medium speed 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition just until combined. Pour batter into the prepared pans.
4. Bake in a 350 degree F oven for 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Spread Coconut-Pecan Frosting over top of layers; stack. Makes 12 servings.
Coconut-Pecan Frosting: In a saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.
Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Spritz
Prep: 25 minutes
Bake: 8 minutes per batch
Ingredients
1-1/2 cups butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
3-1/2 cups all-purpose flour
Colored sugar (optional)
1 recipe Powdered Sugar Icing (optional)
Directions
1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Force unchilled dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar. Bake for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool. If desired, drizzle cookies with Powdered Sugar Icing.
3. Makes about 84 cookies
4. Chocolate Spritz: Prepare as above, except reduce flour to 3-1/4 cups and add 1/4 cup unsweetened cocoa powder with the sugar.
5. Nutty Spritz: Prepare as above, except reduce sugar to 2/3 cup and flour to 3-1/4 cups. After adding flour, stir in 1 cup finely ground toasted almonds or hazelnuts (filberts) .
6. Peppermint Spritz: Prepare as above, except substitute with 1 teaspoon of peppermint extract or 14 drops of peppermint oil for the vanilla and almond extracts. If desired, drizzle cookies with Powdered Sugar Icing and immediately sprinkle with finely crushed striped round peppermint candies.
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.Whats you favorite recipes, when it comes to cookies and cakes?
german chocolate cake with the pecan and coconut frosting.
its in a box and a can.
Meringe cookies with chocolate is good too.
i can give you a site that gives a lot of recipes of any IRANIAN recipes but unfortunately i can't find how to turn it in english
you will need a good online tranlator that tranlates well not AWFUL like most
chocolate chip cookies and my fav is kansas dirt cake and if you want the recipe then please email me cause not alot of ppl know kansas dirt cake and would like to keep it that way . I will be glad to share if you will email me .
Below are some of my favorites including a cheesecake that is to 'die' for.
German Chocolate Cake
12 servings
Prep: 50 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package sweet baking chocolate
1 cup sugar
3/4 cup shortening
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see below)
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Stir together flour, baking soda, and salt; set aside.
2. In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted; cool.
3. Beat sugar and shortening with an electric mixer on medium to high speed until fluffy. Add eggs and vanilla; beat on low speed until combined; Beat on medium speed 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition just until combined. Pour batter into the prepared pans.
4. Bake in a 350 degree F oven for 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Spread Coconut-Pecan Frosting over top of layers; stack. Makes 12 servings.
Coconut-Pecan Frosting: In a saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.
Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Spritz
Prep: 25 minutes
Bake: 8 minutes per batch
Ingredients
1-1/2 cups butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
3-1/2 cups all-purpose flour
Colored sugar (optional)
1 recipe Powdered Sugar Icing (optional)
Directions
1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Force unchilled dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar. Bake for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool. If desired, drizzle cookies with Powdered Sugar Icing.
3. Makes about 84 cookies
4. Chocolate Spritz: Prepare as above, except reduce flour to 3-1/4 cups and add 1/4 cup unsweetened cocoa powder with the sugar.
5. Nutty Spritz: Prepare as above, except reduce sugar to 2/3 cup and flour to 3-1/4 cups. After adding flour, stir in 1 cup finely ground toasted almonds or hazelnuts (filberts) .
6. Peppermint Spritz: Prepare as above, except substitute with 1 teaspoon of peppermint extract or 14 drops of peppermint oil for the vanilla and almond extracts. If desired, drizzle cookies with Powdered Sugar Icing and immediately sprinkle with finely crushed striped round peppermint candies.
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.Whats you favorite recipes, when it comes to cookies and cakes?
german chocolate cake with the pecan and coconut frosting.
its in a box and a can.
Meringe cookies with chocolate is good too.
i can give you a site that gives a lot of recipes of any IRANIAN recipes but unfortunately i can't find how to turn it in english
you will need a good online tranlator that tranlates well not AWFUL like most
chocolate chip cookies and my fav is kansas dirt cake and if you want the recipe then please email me cause not alot of ppl know kansas dirt cake and would like to keep it that way . I will be glad to share if you will email me .
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