It was a cream puff...molded into a ring. The after it was baked, was filled with (I think) a coffee flavored whipped cream. It may have been homemade whipped cream because it was heavy and not light and fluffly like coolwhip. I know how to make the cream puff. I need the filling recipe. It was NOT pudding. THANKS!!!
Also,
This is Breast Cancer awareness month...and some of us in other sections made our avatars to reflect it and our support. Would you consider this as well????...let's make everyone aware of this and see how supportive (and pink) we can be!!!In search of this recipe for a long while can you help?
In a medium bowl, combine half of an 8-ounce carton low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals. Fold in half of an 8-ounce container thawed light whipped dessert topping. Cover and chill until serving time.
In search of this recipe for a long while can you help?
you know if i knew how i would tell you!
you need to use your rock spoon and bowl Wilma lol
Thursday, January 7, 2010
I am searching for a recipe that has ice cream and raspberry in layers?
Raspberry Ice Cream Pie
1 baked pie shell
2 Tbsp cornstarch
2 Tbsp raspberry flavored liqueur
1 cup red raspberry syrup
1-1/2 quarts vanilla ice cream
4 egg whites
1/4 tsp cream of tarter
1/4 tsp salt
1/2 cup sugar
In a small saucepan, combine cornstarch and raspberry liqueur. Stir in syrup. Cool, stirring constantly until mixture thickens and bubbles for three minutes. Remove from heat and cool completely.
Alternately, layer the raspberry sauce and ice cream into the cooled pie shell in several layers. Begin by drizzling a layer of sauce onto the pie shell, layer with ice cream, then sauce, etc. (Note: You may want to reserve some sauce to drizzle over top of baked meringue before serving) End with an ice cream layer. Press down slightly on all layers. Freeze while making meringue.
To make meringue, beat egg whites with cream of tartar and salt, until foamy. Beat in sugar, 1 tablespoon at a time until meringue stands in firm peaks.
Remove pie from freezer and top with meringue, being sure to cover ice cream completely. Be sure to seal at edges of pastry.Freeze until serving time.
When time to serve, preheat oven to 475F.
Remove pie from freezer and bake three minutes or until meringue is a delicate brown.
If desired, drizzle with remaining sauce. Cut into wedges and serve.
Enjoy! ~-~I am searching for a recipe that has ice cream and raspberry in layers?
first you must mack a grape if you know Wat is it,then you put you flavor of cream with raspberries ,or strawberry's and roll them up
1 baked pie shell
2 Tbsp cornstarch
2 Tbsp raspberry flavored liqueur
1 cup red raspberry syrup
1-1/2 quarts vanilla ice cream
4 egg whites
1/4 tsp cream of tarter
1/4 tsp salt
1/2 cup sugar
In a small saucepan, combine cornstarch and raspberry liqueur. Stir in syrup. Cool, stirring constantly until mixture thickens and bubbles for three minutes. Remove from heat and cool completely.
Alternately, layer the raspberry sauce and ice cream into the cooled pie shell in several layers. Begin by drizzling a layer of sauce onto the pie shell, layer with ice cream, then sauce, etc. (Note: You may want to reserve some sauce to drizzle over top of baked meringue before serving) End with an ice cream layer. Press down slightly on all layers. Freeze while making meringue.
To make meringue, beat egg whites with cream of tartar and salt, until foamy. Beat in sugar, 1 tablespoon at a time until meringue stands in firm peaks.
Remove pie from freezer and top with meringue, being sure to cover ice cream completely. Be sure to seal at edges of pastry.Freeze until serving time.
When time to serve, preheat oven to 475F.
Remove pie from freezer and bake three minutes or until meringue is a delicate brown.
If desired, drizzle with remaining sauce. Cut into wedges and serve.
Enjoy! ~-~I am searching for a recipe that has ice cream and raspberry in layers?
first you must mack a grape if you know Wat is it,then you put you flavor of cream with raspberries ,or strawberry's and roll them up
Searching for soup recipe with whole corn tortillas?
I was in a mexican restaurant in Santa Fe and had a very delicious soup. It was a creamy white/yellowish - not a tomato base, cheesy, and had whole corn tortillas - not shredded. The name of it was in Spanish and the menu mentioned it being a local recipe. Anyone know what recipe this is??Searching for soup recipe with whole corn tortillas?
There are a lot of recipes on foodnetwork.com, and there are quite a few that are not tomato based. Most do have the tortilla strips, but you could always use whole ones instead. I had a chicken flavored one that was creamy at Texas Roadhouse and it was delicious!
There are also a few on copykat.com. Hope you find what you want!Searching for soup recipe with whole corn tortillas?
Look on ';Foodnetwork.com';
There are a lot of recipes on foodnetwork.com, and there are quite a few that are not tomato based. Most do have the tortilla strips, but you could always use whole ones instead. I had a chicken flavored one that was creamy at Texas Roadhouse and it was delicious!
There are also a few on copykat.com. Hope you find what you want!Searching for soup recipe with whole corn tortillas?
Look on ';Foodnetwork.com';
Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
Ive tried 3 different recipes now and none of them have turned out even close to theirs.
I live in Canada and it is very hard to buy them here!
One store that I know of and its very far.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
the secret is half malt vinegar and half water plus sugar for sweetness .add to jars when the liquid is mixed ,you must sterilise the jars first.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
My father-in-law makes his own and always adds some whole chilli peppers to the jar of vinegar as well as the usual pickling spices. They taste just like Garners which, by the way, you can get really easily over here in the UK but they are the most expensive brand I have seen!
INGREDIENTS
2 small red onions
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Pickled Onions
Makes about 4 lb.(2kg) pickle
Description/Notes:
Try this recipe for pickled onions and you'll never buy shop ones again
Ingredients:
4 lb. (2kg) pickling onions
one and a half pounds (675g) salt
2 pints (one and a quarter litres) white vinegar
2 teaspoons (10ml) salt
2 teaspoons (10ml) ground ginger
one and a half teaspoons allspice berries
one and a hlaf teaspoons (cloves
2 inch (5cm) cinnamon stick
6 peppercorns
Cooking Instructions:
Put the unpeeled onions in a large bowl and sprinkle over the salt
Cover with water, cover and set aside for 2 days, stirring occasionally
Drain and peel the onions
Cover with boiling water, set aside for 3 minutes, then drain again
Repeat the process twice more, then pack the onions into hot, sterilized jars
Put all the remaining ingredients into a saucepan and bring slowly to the boil
Simmer for 10 minutes, then strain over the onions to within half an inch (1.25cm) of top
Seal and label jars
I use spiced vinegar, the onions are put in dry salt overnight, next day the onions are washed free of the salt, dried with a towel, put in jar, then covered in the cold vinegar and stored.
This may sound flippant but if possible you should just look on the label of the product that you want to recreate for the list of ingredients but failing that you could try the website of the company in question to see whether they list their product range and glean the info this way.
I used to own an independant pickling company in Norfolk, England and I can tell you that many large manufacturers use something called Spirit vinegar which is the cheapest available. It is a very concentrated acid that has to be diluted but I believe, if memory serves me that this particular company use a good malt vinegar. The process isn't very complicated. Just peel and salt the onions (a good small pickling onion about the size of a conker) overnight then wash and rinse before putting in a jar then pour heated, spiced (peppercorns, allspice, a bayleaf) malt vinegar over the top to cover before placing the screwtop on. I know that some people will use cold vinegar but if you want a firm seal to the lid, the hot vinegar will create a vacuum as it cools and pull the lid down slightly. Then just put your jar/jars in a dark place for a few weeks or until you can't stand the wait any longer. You could also put some pre-salted garlic cloves in or even a few dried red chillies for extra oomph. And if you know anyone that wants to set up a chutney/pickling firm near you, I need a job and would love to come to Canada!.
I live in Canada and it is very hard to buy them here!
One store that I know of and its very far.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
the secret is half malt vinegar and half water plus sugar for sweetness .add to jars when the liquid is mixed ,you must sterilise the jars first.Been searching for a pickled onion recipe that is close to ';Garner's Old Fashioned Pickled Onions';. Help?
My father-in-law makes his own and always adds some whole chilli peppers to the jar of vinegar as well as the usual pickling spices. They taste just like Garners which, by the way, you can get really easily over here in the UK but they are the most expensive brand I have seen!
INGREDIENTS
2 small red onions
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Pickled Onions
Makes about 4 lb.(2kg) pickle
Description/Notes:
Try this recipe for pickled onions and you'll never buy shop ones again
Ingredients:
4 lb. (2kg) pickling onions
one and a half pounds (675g) salt
2 pints (one and a quarter litres) white vinegar
2 teaspoons (10ml) salt
2 teaspoons (10ml) ground ginger
one and a half teaspoons allspice berries
one and a hlaf teaspoons (cloves
2 inch (5cm) cinnamon stick
6 peppercorns
Cooking Instructions:
Put the unpeeled onions in a large bowl and sprinkle over the salt
Cover with water, cover and set aside for 2 days, stirring occasionally
Drain and peel the onions
Cover with boiling water, set aside for 3 minutes, then drain again
Repeat the process twice more, then pack the onions into hot, sterilized jars
Put all the remaining ingredients into a saucepan and bring slowly to the boil
Simmer for 10 minutes, then strain over the onions to within half an inch (1.25cm) of top
Seal and label jars
I use spiced vinegar, the onions are put in dry salt overnight, next day the onions are washed free of the salt, dried with a towel, put in jar, then covered in the cold vinegar and stored.
This may sound flippant but if possible you should just look on the label of the product that you want to recreate for the list of ingredients but failing that you could try the website of the company in question to see whether they list their product range and glean the info this way.
I used to own an independant pickling company in Norfolk, England and I can tell you that many large manufacturers use something called Spirit vinegar which is the cheapest available. It is a very concentrated acid that has to be diluted but I believe, if memory serves me that this particular company use a good malt vinegar. The process isn't very complicated. Just peel and salt the onions (a good small pickling onion about the size of a conker) overnight then wash and rinse before putting in a jar then pour heated, spiced (peppercorns, allspice, a bayleaf) malt vinegar over the top to cover before placing the screwtop on. I know that some people will use cold vinegar but if you want a firm seal to the lid, the hot vinegar will create a vacuum as it cools and pull the lid down slightly. Then just put your jar/jars in a dark place for a few weeks or until you can't stand the wait any longer. You could also put some pre-salted garlic cloves in or even a few dried red chillies for extra oomph. And if you know anyone that wants to set up a chutney/pickling firm near you, I need a job and would love to come to Canada!.
I am searching for the recipe for a shot called Morphine Drip.?
I found several ways to make it while searching for it online and I decided to poll you guys. I read one recipe and it said butterscotch Schnapps, vodka and 151. I read another that said butterscotch Schnapps, Amaretto, and 151. I also read that on one of the websites that you light it on fire but wouldn't that burn off the 151? Anyone know how it is made?I am searching for the recipe for a shot called Morphine Drip.?
1/2 oz amaretto almond liqueur
1/2 oz butterscotch schnapps
1 splash Bacardi庐 151 rum
Pour 1/2 shot butterscotch schnapps into shot glass. Top with 1/2 shot of amaretto, splash with 151 rum and light on fire. Put out fire and drink.I am searching for the recipe for a shot called Morphine Drip.?
Here's a recipe for the morphine drip shot.
http://www.liquorlive.com/drinks.php?opt鈥?/a>
Be careful...it's a potent drink!
http://www.eatdrinkordie.com/videos/ffc0鈥?/a>
1/2 oz amaretto almond liqueur
1/2 oz butterscotch schnapps
1 splash Bacardi庐 151 rum
Pour 1/2 shot butterscotch schnapps into shot glass. Top with 1/2 shot of amaretto, splash with 151 rum and light on fire. Put out fire and drink.I am searching for the recipe for a shot called Morphine Drip.?
Here's a recipe for the morphine drip shot.
http://www.liquorlive.com/drinks.php?opt鈥?/a>
Be careful...it's a potent drink!
http://www.eatdrinkordie.com/videos/ffc0鈥?/a>
My has been searching for my German Grandmothers recipe?
For a not roll? It is pecans and walnuts rolled with a pecan pie type of filling. I don't remember it and my Grandmother has since passed away. I would love to find a similar recipe for her for Christmas.My has been searching for my German Grandmothers recipe?
If it's not a roll, why are you asking?My has been searching for my German Grandmothers recipe?
It sounds like a modified version of cinnamon buns.
Pecan Cinnamon Rolls
Ingredients: 1package (1/4 ounce) active dry yeast
1cup warm water (105掳 to 115掳F)
1/2cup plus 2 tablespoons honey, divided
1/3cup nonfat dry milk powder
1egg, lightly beaten
1-1/2cups bread flour
1teaspoon salt
3tablespoons butter, melted and cooled
1cup whole-wheat pastry flour
1to 1-1/2 cups oat flour or barley flour
1/2cup chopped pecans
3tablespoons butter, softened
1/4cup firmly packed light brown sugar
2teaspoons ground cinnamon
Preparation: 1.Sprinkle yeast over water in large bowl; stir to dissolve. Add 2 tablespoons honey, milk powder and egg; stir. Add bread flour, a little at a time, stirring briskly with large spoon after each addition. Beat mixture 100 times or until very smooth, using spoon to stretch mixture up to incorporate air. Let dough rest, covered, 10 to 15 minutes.
2.Fold in salt and 3 tablespoons melted butter into dough. (Do not cut or tear dough, as this will lessen elasticity and rising ability.) Sprinkle dough with remaining flours, 1 cup at a time, folding wet mixture from side of bowl over top of flours. Continue folding in flour until dough is thick and heavy and does not stick to side of bowl. Turn dough out onto lightly floured surface. Scrape bowl clean; add scrapings to dough.
3.Knead dough with floured hands 10 to 15 minutes or until smooth and elastic, adding small amounts of flour as needed to prevent sticking. Shape dough into ball; place in large greased bowl. Turn over to grease surface. Cover with clean, damp towel. Let rise in warm, draft-free place about 1 hour or until doubled in size.
4.Meanwhile, spread remaining 1/2 cup honey evenly in bottom of 9-inch square baking pan; sprinkle with pecans. Set aside.
5.Turn dough out onto lightly floured surface. Punch down dough. Shape into 1/4-inch-thick rectangle; spread with 3 tablespoons softened butter. Sprinkle with brown sugar and cinnamon. Roll up into log; cut into 9 equal pieces. Place rolls, cut sides down, in pan. Cover with clean, damp towel; let rise 20 to 30 minutes.
6.Preheat oven to 350掳F. Bake about 30 minutes or until golden brown and rolls sound hollow when tapped. Cool slightly; invert onto serving plate.
NUT ROLL 1 - These are individual rolls with a rich nut filling.
INGREDIENTS
1 cup white sugar
1/4 teaspoon salt
1 cup butter
3 eggs
1/2 pint sour cream
1 ounce active dry yeast
1/2 cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 1/2 pounds ground walnuts
1 1/4 cups melted butter
2 cups white sugar
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon
2 egg whites
DIRECTIONS
In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Nut Roll 2- this is baked in a long roll like a jelly roll with the nut filling inside. Then after baking you glaze and slice to serve. All directions are here.
Ingredients
1/2 cup warm water
1 cake or square of yeast
1 cup milk
3/4 cup butter
4 egg yolks
1/2 cup sugar
pinch salt
8 1/2 cups shifted flour
Filling:
1 lb walnuts and 1 lb pecans ground very fine
1 cup honey
1/2 cup sugar
1 tsp. vanilla
Preparation
1) Mix 1/2 cup warm water with 1 cake or square yeast %26gt;%26gt; let stand.
2) Using a small pot: heat 1 cup milk %26amp; 3/4 cup butter to luke warm.
3) In a mixing bowl put 4 egg yolks %26amp; 1/2 cup sugar and mix well. 4) Add a pinch of salt, then add the dissolved yeast to the above ingredients.
5) Mix gradually with 8 1/2 cups sifted flour.
6) Mix well, then let rise till double in size.
7) Divide into 5 parts.
8) Roll each piece into a very thin round like pie, and add the filling to each rolled round or piece of dough.
Filling
Mix 2 lbs. walnuts ground very fine, 1 cup honey, 1/2 cup sugar, 1 tsp vanilla add enough milk to make a paste thick enough to spread on rolls or the pieces of dough.
Roll up like a jelly roll, place on cookie sheet. Bake in a 350 degree oven for 45 min. Then while warm rub with melted butter on the top and spread powdered sugar over the top. When completely cooled wrap in aluminum foil. If not ready for serving, may freeze very well. Ready to serve - slice and serve - warm is great!
Nicely worded question. Well done.
The closest thing I can think of would be potica. It's a yeast egg dough with a ground nut and honey filling that's rolled up.
I have one but I bake mostly by eye so it would be hard to tell you. Try these from allrecipes
Olga's Potica
Submitted by: Christine
Rated: 4 out of 5 by 11 members Yields: 24 servings
';An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks 5 cups all-purpose flour
1 teaspoon salt
1 1/3 cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 1/2 pounds chopped walnuts
1 pinch ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.
2. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
3. Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
4. Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
5. Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
6. Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.
Potica
Submitted by: Vicky Bryant
Rated: 4 out of 5 by 5 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 30 servings
';A Slovenian recipe for a marvelous yeast bread, this one jelly-rolls around a heavenly filling of chopped nuts, honey, butter, cinnamon and raisins.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup white sugar
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk 5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 tablespoon ground cinnamon
DIRECTIONS:
1. In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
2. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
4. Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Hope these help.skins be
If it's not a roll, why are you asking?My has been searching for my German Grandmothers recipe?
It sounds like a modified version of cinnamon buns.
Pecan Cinnamon Rolls
Ingredients: 1package (1/4 ounce) active dry yeast
1cup warm water (105掳 to 115掳F)
1/2cup plus 2 tablespoons honey, divided
1/3cup nonfat dry milk powder
1egg, lightly beaten
1-1/2cups bread flour
1teaspoon salt
3tablespoons butter, melted and cooled
1cup whole-wheat pastry flour
1to 1-1/2 cups oat flour or barley flour
1/2cup chopped pecans
3tablespoons butter, softened
1/4cup firmly packed light brown sugar
2teaspoons ground cinnamon
Preparation: 1.Sprinkle yeast over water in large bowl; stir to dissolve. Add 2 tablespoons honey, milk powder and egg; stir. Add bread flour, a little at a time, stirring briskly with large spoon after each addition. Beat mixture 100 times or until very smooth, using spoon to stretch mixture up to incorporate air. Let dough rest, covered, 10 to 15 minutes.
2.Fold in salt and 3 tablespoons melted butter into dough. (Do not cut or tear dough, as this will lessen elasticity and rising ability.) Sprinkle dough with remaining flours, 1 cup at a time, folding wet mixture from side of bowl over top of flours. Continue folding in flour until dough is thick and heavy and does not stick to side of bowl. Turn dough out onto lightly floured surface. Scrape bowl clean; add scrapings to dough.
3.Knead dough with floured hands 10 to 15 minutes or until smooth and elastic, adding small amounts of flour as needed to prevent sticking. Shape dough into ball; place in large greased bowl. Turn over to grease surface. Cover with clean, damp towel. Let rise in warm, draft-free place about 1 hour or until doubled in size.
4.Meanwhile, spread remaining 1/2 cup honey evenly in bottom of 9-inch square baking pan; sprinkle with pecans. Set aside.
5.Turn dough out onto lightly floured surface. Punch down dough. Shape into 1/4-inch-thick rectangle; spread with 3 tablespoons softened butter. Sprinkle with brown sugar and cinnamon. Roll up into log; cut into 9 equal pieces. Place rolls, cut sides down, in pan. Cover with clean, damp towel; let rise 20 to 30 minutes.
6.Preheat oven to 350掳F. Bake about 30 minutes or until golden brown and rolls sound hollow when tapped. Cool slightly; invert onto serving plate.
NUT ROLL 1 - These are individual rolls with a rich nut filling.
INGREDIENTS
1 cup white sugar
1/4 teaspoon salt
1 cup butter
3 eggs
1/2 pint sour cream
1 ounce active dry yeast
1/2 cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 1/2 pounds ground walnuts
1 1/4 cups melted butter
2 cups white sugar
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon
2 egg whites
DIRECTIONS
In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Nut Roll 2- this is baked in a long roll like a jelly roll with the nut filling inside. Then after baking you glaze and slice to serve. All directions are here.
Ingredients
1/2 cup warm water
1 cake or square of yeast
1 cup milk
3/4 cup butter
4 egg yolks
1/2 cup sugar
pinch salt
8 1/2 cups shifted flour
Filling:
1 lb walnuts and 1 lb pecans ground very fine
1 cup honey
1/2 cup sugar
1 tsp. vanilla
Preparation
1) Mix 1/2 cup warm water with 1 cake or square yeast %26gt;%26gt; let stand.
2) Using a small pot: heat 1 cup milk %26amp; 3/4 cup butter to luke warm.
3) In a mixing bowl put 4 egg yolks %26amp; 1/2 cup sugar and mix well. 4) Add a pinch of salt, then add the dissolved yeast to the above ingredients.
5) Mix gradually with 8 1/2 cups sifted flour.
6) Mix well, then let rise till double in size.
7) Divide into 5 parts.
8) Roll each piece into a very thin round like pie, and add the filling to each rolled round or piece of dough.
Filling
Mix 2 lbs. walnuts ground very fine, 1 cup honey, 1/2 cup sugar, 1 tsp vanilla add enough milk to make a paste thick enough to spread on rolls or the pieces of dough.
Roll up like a jelly roll, place on cookie sheet. Bake in a 350 degree oven for 45 min. Then while warm rub with melted butter on the top and spread powdered sugar over the top. When completely cooled wrap in aluminum foil. If not ready for serving, may freeze very well. Ready to serve - slice and serve - warm is great!
Nicely worded question. Well done.
The closest thing I can think of would be potica. It's a yeast egg dough with a ground nut and honey filling that's rolled up.
I have one but I bake mostly by eye so it would be hard to tell you. Try these from allrecipes
Olga's Potica
Submitted by: Christine
Rated: 4 out of 5 by 11 members Yields: 24 servings
';An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks 5 cups all-purpose flour
1 teaspoon salt
1 1/3 cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 1/2 pounds chopped walnuts
1 pinch ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.
2. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
3. Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
4. Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
5. Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
6. Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.
Potica
Submitted by: Vicky Bryant
Rated: 4 out of 5 by 5 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 30 servings
';A Slovenian recipe for a marvelous yeast bread, this one jelly-rolls around a heavenly filling of chopped nuts, honey, butter, cinnamon and raisins.';
INGREDIENTS:
1 1/2 teaspoons active dry
yeast
1/4 cup white sugar
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk 5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 tablespoon ground cinnamon
DIRECTIONS:
1. In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
2. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
4. Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Hope these help.
I am searching for a good fruitcake recipe,?
That includes walnut kernals rasins dates,citrans and marcieno cherries,and What spices should be used in it?I am searching for a good fruitcake recipe,?
Ummm...a good fruitcake recipe...that sould like a contradiction to me. Have you ever tasted it....it is the worst thing I have ever eaten.I am searching for a good fruitcake recipe,?
I soak all my mixed dried fruit in a drop of rum and cut up my unsalted mixed nuts make it up like a plain sponge cake but add the rumed fruit and nuts with glace cherries and sliced coconuts and i add nutmeg, cinnamon, mixed spice,
You can add mixed spices. Instead of buying all those dried fruits I use sultanas and a good dollop of Robinsons mincemeat and occassionally chopped walnuts. Tastes a bit like Christmas cake.
i make gumdrop fruit cake
i just don't add all the fruits that it called for and leave out the black ones
Gumdrop Fruitcake
4 lbs golden raisins or dark raisins
6 lbs coloured candy sugared gumdrops
1 lb Crisco shortening
2 cups brown sugar
12 large eggs (seperated)
4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon grated nutmeg
1/2 cup whole milk
Chop fruit, gumdrops.
Sift flour, baking soda.
Pour one cup over the chopped gumdrops and raisins.
Cream crisco, sugar, and egg yolks, well.
Mix liquid alternating with the dry ingredients.
Add the gumdrop mixture.
Beat the egg white until stiff.
Fold egg whites beaten into the cake batter.
Line 6 loaf pans with foil.
Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
Remove from oven and let cool.
Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
When left for two weeks, foil will come away very easy.
Note glazed cherries may be used as part of the raisins or gumdrops.
But a total of 10 pounds fruit should be used.
(i tried this one be for it worth a trie if you want something diffent)
Have you ever tried Dundee Cake? It si quite delicious, and here is may favorite recipe:
http://www.gourmet-food-revolution.com/f鈥?/a>
I am one of the few that actually likes fruit cake,,,,I have made this one...and it was quite good....but a lot of work....I simply buy them now....Claxton has a very nice one
INGREDIENTS
* 8 ounces diced candied orange peel
* 8 ounces diced citron
* 8 ounces diced pineapple
* 8 ounces diced fruitcake mixed fruit
* 4 ounces whole red candied cherries
* 4 ounces whole green candied cherries
* 1 cup currants
* 1 cup golden or dark raisins
* 1 cup chopped dates
* 1/2 cup orange juice
* 1/2 cup brandy or good bourbon
* 3 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 2 teaspoons ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground mace
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup plus 6 tablespoons butter, room temperature
* 2 cups brown sugar, firmly packed
* 5 eggs, separated
* 1/2 cup molasses
PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper.
Butter the paper thoroughly. You can use brown paper for this if you don't have parchment paper.
Sift the flour with the spices twice. Add the baking powder and salt and sift again.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250掳. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.
you ask the impossible
Ummm...a good fruitcake recipe...that sould like a contradiction to me. Have you ever tasted it....it is the worst thing I have ever eaten.I am searching for a good fruitcake recipe,?
I soak all my mixed dried fruit in a drop of rum and cut up my unsalted mixed nuts make it up like a plain sponge cake but add the rumed fruit and nuts with glace cherries and sliced coconuts and i add nutmeg, cinnamon, mixed spice,
You can add mixed spices. Instead of buying all those dried fruits I use sultanas and a good dollop of Robinsons mincemeat and occassionally chopped walnuts. Tastes a bit like Christmas cake.
i make gumdrop fruit cake
i just don't add all the fruits that it called for and leave out the black ones
Gumdrop Fruitcake
4 lbs golden raisins or dark raisins
6 lbs coloured candy sugared gumdrops
1 lb Crisco shortening
2 cups brown sugar
12 large eggs (seperated)
4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon grated nutmeg
1/2 cup whole milk
Chop fruit, gumdrops.
Sift flour, baking soda.
Pour one cup over the chopped gumdrops and raisins.
Cream crisco, sugar, and egg yolks, well.
Mix liquid alternating with the dry ingredients.
Add the gumdrop mixture.
Beat the egg white until stiff.
Fold egg whites beaten into the cake batter.
Line 6 loaf pans with foil.
Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
Remove from oven and let cool.
Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
When left for two weeks, foil will come away very easy.
Note glazed cherries may be used as part of the raisins or gumdrops.
But a total of 10 pounds fruit should be used.
(i tried this one be for it worth a trie if you want something diffent)
Have you ever tried Dundee Cake? It si quite delicious, and here is may favorite recipe:
http://www.gourmet-food-revolution.com/f鈥?/a>
I am one of the few that actually likes fruit cake,,,,I have made this one...and it was quite good....but a lot of work....I simply buy them now....Claxton has a very nice one
INGREDIENTS
* 8 ounces diced candied orange peel
* 8 ounces diced citron
* 8 ounces diced pineapple
* 8 ounces diced fruitcake mixed fruit
* 4 ounces whole red candied cherries
* 4 ounces whole green candied cherries
* 1 cup currants
* 1 cup golden or dark raisins
* 1 cup chopped dates
* 1/2 cup orange juice
* 1/2 cup brandy or good bourbon
* 3 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 2 teaspoons ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground mace
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup plus 6 tablespoons butter, room temperature
* 2 cups brown sugar, firmly packed
* 5 eggs, separated
* 1/2 cup molasses
PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper.
Butter the paper thoroughly. You can use brown paper for this if you don't have parchment paper.
Sift the flour with the spices twice. Add the baking powder and salt and sift again.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250掳. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.
you ask the impossible
Recipe for Pihtije?its not for me,its a serbian recipe......cant find it on any search..?
no searche links please, already tried that !just recipes or even a website where i can buy this dish........ thanks so much serious answers onlyRecipe for Pihtije?its not for me,its a serbian recipe......cant find it on any search..?
PIHTIJE is a traditional winter dish in Serbia usually served as the first course where the locals wanted to make use of lower quality parts of the pig (head, shank and hock). They are boiled in spiced water (pepper, bay leaves, salt), and deboned. The liquid is distributed among shallow bowls. As desired, some crushed garlic and paprika can be added. When cold and firm, it is cut into cubes and served. Pickled vegetables (gherkin, paprika and green tomato) are the salad of choice.Recipe for Pihtije?its not for me,its a serbian recipe......cant find it on any search..?
PIHTIJE.com is available! Report Abuse
PIHTIJE is a traditional winter dish in Serbia usually served as the first course where the locals wanted to make use of lower quality parts of the pig (head, shank and hock). They are boiled in spiced water (pepper, bay leaves, salt), and deboned. The liquid is distributed among shallow bowls. As desired, some crushed garlic and paprika can be added. When cold and firm, it is cut into cubes and served. Pickled vegetables (gherkin, paprika and green tomato) are the salad of choice.Recipe for Pihtije?its not for me,its a serbian recipe......cant find it on any search..?
PIHTIJE.com is available! Report Abuse
I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?
I think Boston Market has the best tasting squash casserole. Here is a recipe I have made that tastes similar to theirs:
4 1/2 cups zucchini,diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onion (chopped)
1 box Jiffy Corn Muffin Mix, prepared + muffins cooled/crumbled
1 1/2 sticks butter
8 oz cheddar cheese, shredded
3 chicken bouillon cubes
1/2 tsp garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped
Place zucchini and yellow squash in a large saucepan and add water to cover. Cook on med low heat just til tender, remove from heat. Drain squash, reserve one cup water for casserole. On med low temp place all the butter in large saucepan and saut茅 the onions until very soft, add salt, pepper, thyme, parsley, bouillon cubes and garlic to onions, stir. Add drained squash and 2/3 of the cheese, stir. Add crumbled cornbread and reserved cup of water; mix well. Place mixture in 13';x11'; baking pan that has been sprayed with cooking spray, sprinkle on the rest of the cheese. Cover and bake at 350 degrees for 50 - 60 minutes, uncovering for last 20 min.
Delicious!
I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?
Squash and 2 Cheese Casserole
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and saut茅 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350掳 for 35 to 40 minutes or until set.
Yield: Makes 8 to 10 servings
I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?
Number one what type of squash for are you going to use? I like taking Italian zucchini large and to the 1 1/2 to 2 inches across seven to 8 inches long splitting them lengthwise then cutting them and to 4 inch long pieces placing them into the hot salty boiling water and par-cooking them. Flash cooling them and icewater. Scooping the center out placing that it will bowl with diced onions chopped parsley chopped garlic grated cheese and breadcrumbs and vote Italian seasoning salt and pepper re stuff zucchini boats with mixture top with cheese place on sheet pan and bake 20 minutes at 300掳 bonne appetite
Yellow Squash Casserole
Ingredients:
2 cups cooked, drained, and mashed yellow summer squash
1/2 cup mayonnaise
1/2 cup chopped onion
1 large egg, beaten
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup melted butter, divided
3/4 cup shredded Cheddar cheese, divided
2 tablespoons butter, cut into small pieces
2 tablespoons melted butter
1/2 cup soft bread crumbs
salt and pepper
Preparation:
Butter a 1 to 1 1/2-quart casserole. Heat oven to 350掳. In a bowl, blend mashed squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned.
Serves 4.
------------------
Squash Casserole
Ingredients:
2 pounds yellow summer squash, sliced
1/4 cup butter
6 green onions, with green, chopped, reserve half of the green part
1/2 cup chopped celery
2 thick slices French bread, torn in small pieces
1/2 cup milk
1 to 2 teaspoons sugar
2 tablespoons butter, cut in small pieces
bread crumbs
Preparation:
Boil squash in lightly salted water until tender. Drain. Melt butter in large saucepan; add all but half of the chopped green onion tops and the chopped celery. Saut茅 until tender. Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar, and remaining onion tops. Blend well.
Pour into a 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs. Bake in preheated 350掳 oven for 20 to 25 minutes, or until crumbs are brown.
Serves 6.
----------------------------
Cream of Squash Soup
:
1 1/2 pounds yellow summer squash
2 tablespoons butter
1 medium onion, sliced
1/4 lemon, sliced, seeds removed
1/4 cup flour
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon white pepper
3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
1 cup heavy cream
Preparation:
Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.
Squash soup serves 8.
I always take squash and zucchini and cut them into round slices and saute them in garlic and butter.
4 1/2 cups zucchini,diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onion (chopped)
1 box Jiffy Corn Muffin Mix, prepared + muffins cooled/crumbled
1 1/2 sticks butter
8 oz cheddar cheese, shredded
3 chicken bouillon cubes
1/2 tsp garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped
Place zucchini and yellow squash in a large saucepan and add water to cover. Cook on med low heat just til tender, remove from heat. Drain squash, reserve one cup water for casserole. On med low temp place all the butter in large saucepan and saut茅 the onions until very soft, add salt, pepper, thyme, parsley, bouillon cubes and garlic to onions, stir. Add drained squash and 2/3 of the cheese, stir. Add crumbled cornbread and reserved cup of water; mix well. Place mixture in 13';x11'; baking pan that has been sprayed with cooking spray, sprinkle on the rest of the cheese. Cover and bake at 350 degrees for 50 - 60 minutes, uncovering for last 20 min.
Delicious!
I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?
Squash and 2 Cheese Casserole
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and saut茅 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350掳 for 35 to 40 minutes or until set.
Yield: Makes 8 to 10 servings
I am in search of a really good Squash Casserole Recipe, or any recipe for squash!?
Number one what type of squash for are you going to use? I like taking Italian zucchini large and to the 1 1/2 to 2 inches across seven to 8 inches long splitting them lengthwise then cutting them and to 4 inch long pieces placing them into the hot salty boiling water and par-cooking them. Flash cooling them and icewater. Scooping the center out placing that it will bowl with diced onions chopped parsley chopped garlic grated cheese and breadcrumbs and vote Italian seasoning salt and pepper re stuff zucchini boats with mixture top with cheese place on sheet pan and bake 20 minutes at 300掳 bonne appetite
Yellow Squash Casserole
Ingredients:
2 cups cooked, drained, and mashed yellow summer squash
1/2 cup mayonnaise
1/2 cup chopped onion
1 large egg, beaten
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup melted butter, divided
3/4 cup shredded Cheddar cheese, divided
2 tablespoons butter, cut into small pieces
2 tablespoons melted butter
1/2 cup soft bread crumbs
salt and pepper
Preparation:
Butter a 1 to 1 1/2-quart casserole. Heat oven to 350掳. In a bowl, blend mashed squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned.
Serves 4.
------------------
Squash Casserole
Ingredients:
2 pounds yellow summer squash, sliced
1/4 cup butter
6 green onions, with green, chopped, reserve half of the green part
1/2 cup chopped celery
2 thick slices French bread, torn in small pieces
1/2 cup milk
1 to 2 teaspoons sugar
2 tablespoons butter, cut in small pieces
bread crumbs
Preparation:
Boil squash in lightly salted water until tender. Drain. Melt butter in large saucepan; add all but half of the chopped green onion tops and the chopped celery. Saut茅 until tender. Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar, and remaining onion tops. Blend well.
Pour into a 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs. Bake in preheated 350掳 oven for 20 to 25 minutes, or until crumbs are brown.
Serves 6.
----------------------------
Cream of Squash Soup
:
1 1/2 pounds yellow summer squash
2 tablespoons butter
1 medium onion, sliced
1/4 lemon, sliced, seeds removed
1/4 cup flour
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon white pepper
3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
1 cup heavy cream
Preparation:
Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.
Squash soup serves 8.
I always take squash and zucchini and cut them into round slices and saute them in garlic and butter.
Searching for dessert recipe that my grandmother used to make: frozen banana split cake ?
It contained bananas (duh), cornflakes, and Neapolitan ice cream. I think it was frozen in a 9 x 13 pan... Any help would be appreciated.Searching for dessert recipe that my grandmother used to make: frozen banana split cake ?
Banana Split
2 cups Corn flakes
3/4 cup white sugar
1/4 pound butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
DIRECTIONS
Combine the corn flakes, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
Top with cherries and chopped nuts; refrigerate and serve chilled.
YummmyyyySearching for dessert recipe that my grandmother used to make: frozen banana split cake ?
http://www.grouprecipes.com/53624/southe鈥?/a>
http://allrecipes.com/Recipe/Banana-Spli鈥?/a>
http://allrecipes.com/Recipe/Banana-Spli鈥?/a>
http://www.familyoven.com/recipes/search鈥?/a>
http://www.sirius-books.com/grandmae.htm鈥?/a>
http://www.chapmanhistories.com/Document鈥?/a>
Banana Split
2 cups Corn flakes
3/4 cup white sugar
1/4 pound butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
DIRECTIONS
Combine the corn flakes, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
Top with cherries and chopped nuts; refrigerate and serve chilled.
YummmyyyySearching for dessert recipe that my grandmother used to make: frozen banana split cake ?
http://www.grouprecipes.com/53624/southe鈥?/a>
http://allrecipes.com/Recipe/Banana-Spli鈥?/a>
http://allrecipes.com/Recipe/Banana-Spli鈥?/a>
http://www.familyoven.com/recipes/search鈥?/a>
http://www.sirius-books.com/grandmae.htm鈥?/a>
http://www.chapmanhistories.com/Document鈥?/a>
Searching for clam chowder recipe?
I'm looking for the clam chowder recipe that is neither NE or Manhatten.It is the best I have tasted but can't find a good recipe for it.Any Chefs or others have a recipe?Searching for clam chowder recipe?
go to www.foodnetwork.com and you'll find tons of recipes there.Searching for clam chowder recipe?
Thanks all! Report Abuse
Newport Clam Chowder
INGREDIENTS
* 1/2 cup butter
* 1 1/2 large onions, chopped
* 3/4 cup all-purpose flour
* 1 quart shucked clams, with liquid
* 6 (8 ounce) jars clam juice
* 1 pound boiling potatoes, peeled and chopped
* 3 cups half-and-half cream
* salt and pepper to taste
* 1/2 teaspoon chopped fresh dill weed
DIRECTIONS
1. Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
4. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.
CliffHouse ClamChowder:
INGREDIENTS:
1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
PREPARATION:
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible.
Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
New England Clam Chowder
3 (8 ounce) bottles clam juice
1 lb russet potatoes, peeled,cut into 1/2-inch pieces
2 tablespoons butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery (about 2 large stalks)
2 cloves garlic, chopped
1 bay leaf
1/4 cup all-purpose flour
6 (6 1/2 ounce) cans chopped clams
1 1/4 cups half-and-half
1 teaspoon hot pepper sauce
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
Remove from heat.
Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown, about 8 minutes.
Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown).
Gradually whisk in reserved juices from clams.
Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
---------------- ------------------- ---------------------
Manhattan Clam Chowder
3 celery ribs, sliced
1 large onion, chopped
1 (14.5 ounce) can sliced potatoes, drained
1 (14.5 ounce) can sliced carrots, drained
2 (6.5 ounce) cans chopped clams
2 cups tomato juice
1 1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 bay leaf
2 whole black peppercorns
In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.
Trying to make any clam chowder by using shortcuts is in my opinion an injustice to the dish. So here is my recipe from scratch. It's well worth the trouble and you will get rave reviews.
MANHATTAN CLAM CHOWDER
8 pounds medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
2 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1 large Spanish onion, chopped small
1 small red bell pepper, stemmed, seeded, and chopped small
1 medium carrot, chopped small
1 stalk celery, chopped small
4 medium cloves garlic, minced
1 teaspoon dried oregano
1/2 cup dry white wine
1 (8-ounce) bottle clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 large bay leaf
2 (14 1/2-ounce) cans diced tomatoes
Salt and ground black pepper
2 tablespoons chopped fresh parsley leaves
Bring 4 cups of water to a boil in large stock-pot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clambelly to the shell and transfer the meat to a cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups; if not, add water to make this amount.) Rinse and dry the pot, then return it to the burner.
Fry the bacon in the empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion, pepper, carrot, and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic and oregano and saute until fragrant, about 1 minute.
Add the wine and raise heat to high. Boil the wine until it reduces by half, 2 to 3 minutes. Add the reserved clam broth, clam juice, potatoes, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash a few potatoes against the side of the pot. Simmer to release the potato starch, about 2 minutes.
Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
go to www.foodnetwork.com and you'll find tons of recipes there.Searching for clam chowder recipe?
Thanks all! Report Abuse
Newport Clam Chowder
INGREDIENTS
* 1/2 cup butter
* 1 1/2 large onions, chopped
* 3/4 cup all-purpose flour
* 1 quart shucked clams, with liquid
* 6 (8 ounce) jars clam juice
* 1 pound boiling potatoes, peeled and chopped
* 3 cups half-and-half cream
* salt and pepper to taste
* 1/2 teaspoon chopped fresh dill weed
DIRECTIONS
1. Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
4. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.
CliffHouse ClamChowder:
INGREDIENTS:
1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
PREPARATION:
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible.
Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
New England Clam Chowder
3 (8 ounce) bottles clam juice
1 lb russet potatoes, peeled,cut into 1/2-inch pieces
2 tablespoons butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery (about 2 large stalks)
2 cloves garlic, chopped
1 bay leaf
1/4 cup all-purpose flour
6 (6 1/2 ounce) cans chopped clams
1 1/4 cups half-and-half
1 teaspoon hot pepper sauce
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
Remove from heat.
Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown, about 8 minutes.
Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown).
Gradually whisk in reserved juices from clams.
Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
---------------- ------------------- ---------------------
Manhattan Clam Chowder
3 celery ribs, sliced
1 large onion, chopped
1 (14.5 ounce) can sliced potatoes, drained
1 (14.5 ounce) can sliced carrots, drained
2 (6.5 ounce) cans chopped clams
2 cups tomato juice
1 1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 bay leaf
2 whole black peppercorns
In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.
Trying to make any clam chowder by using shortcuts is in my opinion an injustice to the dish. So here is my recipe from scratch. It's well worth the trouble and you will get rave reviews.
MANHATTAN CLAM CHOWDER
8 pounds medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
2 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1 large Spanish onion, chopped small
1 small red bell pepper, stemmed, seeded, and chopped small
1 medium carrot, chopped small
1 stalk celery, chopped small
4 medium cloves garlic, minced
1 teaspoon dried oregano
1/2 cup dry white wine
1 (8-ounce) bottle clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 large bay leaf
2 (14 1/2-ounce) cans diced tomatoes
Salt and ground black pepper
2 tablespoons chopped fresh parsley leaves
Bring 4 cups of water to a boil in large stock-pot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clambelly to the shell and transfer the meat to a cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups; if not, add water to make this amount.) Rinse and dry the pot, then return it to the burner.
Fry the bacon in the empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion, pepper, carrot, and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic and oregano and saute until fragrant, about 1 minute.
Add the wine and raise heat to high. Boil the wine until it reduces by half, 2 to 3 minutes. Add the reserved clam broth, clam juice, potatoes, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash a few potatoes against the side of the pot. Simmer to release the potato starch, about 2 minutes.
Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
What % of internet searches are food or recipe related?
All topics change hourly, daily, weekly, monthly.
Also depends on search engine used...
http://searchenginewatch.com/facts/artic鈥?/a>What % of internet searches are food or recipe related?
what do you mean?skins be
Also depends on search engine used...
http://searchenginewatch.com/facts/artic鈥?/a>What % of internet searches are food or recipe related?
what do you mean?
Searching for a recipe exchange web-site in the UK?
http://www.sofeminine.co.uk/world/cuisin鈥?/a>
http://www.excite.co.uk/directory/Home/C鈥?/a>
http://www.excite.co.uk/directory/Home/C鈥?/a>
In Search of Pickle Recipe?
I am in search of a tried and true, delicious Hot, Dill Pickle Recipe. My Significant other loves my pickles but all I make are sweet spiced, and Hot and Sweet like me. He is wanting a dilly hot. Please help, Thanks in advance :)In Search of Pickle Recipe?
cut the cucumber in slices
boil some water
add vinegar and salt to the water
put some of the cucumber in a clean dry jar
put some spicy pepper then add the rest of the cucumber
cover with another layer of spicey pepper
put 2 garlic cloves
pour the salted water until all are coverd and close the jar
don't open for a week then test the salt if its not enough add moreIn Search of Pickle Recipe?
HOT DILL PICKLES
1 gallon water
1 qt. vinegar
3/4 c. pickling salt
Cucumbers to fill 8 quart jars
1 head dill
1 hot red pepper
2 tsp. mustard seed
2 lg. heads of garlic
Put garlic in bottom of sterilized jars. Pack cucumbers in jars. Bring water, vinegar and salt to boil. Pour over cucumbers to within 1'; of top of jars. Wipe top of jar. Place sterilized flats and rings on jars. Process in water bath 5 minutes.
cut the cucumber in slices
boil some water
add vinegar and salt to the water
put some of the cucumber in a clean dry jar
put some spicy pepper then add the rest of the cucumber
cover with another layer of spicey pepper
put 2 garlic cloves
pour the salted water until all are coverd and close the jar
don't open for a week then test the salt if its not enough add moreIn Search of Pickle Recipe?
HOT DILL PICKLES
1 gallon water
1 qt. vinegar
3/4 c. pickling salt
Cucumbers to fill 8 quart jars
1 head dill
1 hot red pepper
2 tsp. mustard seed
2 lg. heads of garlic
Put garlic in bottom of sterilized jars. Pack cucumbers in jars. Bring water, vinegar and salt to boil. Pour over cucumbers to within 1'; of top of jars. Wipe top of jar. Place sterilized flats and rings on jars. Process in water bath 5 minutes.
In search of a special recipe?
I'm looking for a sweet potato pie recipe that does NOT call for eggs or milk because a friend of mine is allergic to eggs and milkIn search of a special recipe?
I think you could take any good recipe and use an egg substitute (often comes in powder form) and soy or rice milk.In search of a special recipe?
I think that's one of those recipes that just won't work without eggs or milk, but have you considered egg and milk substitutes? Soy milk, as one example, is great for people allergic to milk. And while I can't verify this, I'm pretty sure there are egg substitutes out there that have no dairy ingredients. Most health food stores carry substitutes for a range of products, especially dairy products. As for the egg substitute, check the dairy isle of your grocery store, if you can't find it at the health food store....
I think you could take any good recipe and use an egg substitute (often comes in powder form) and soy or rice milk.In search of a special recipe?
I think that's one of those recipes that just won't work without eggs or milk, but have you considered egg and milk substitutes? Soy milk, as one example, is great for people allergic to milk. And while I can't verify this, I'm pretty sure there are egg substitutes out there that have no dairy ingredients. Most health food stores carry substitutes for a range of products, especially dairy products. As for the egg substitute, check the dairy isle of your grocery store, if you can't find it at the health food store....
I search a good recipe for cesar salad!?
i search a good recipe for cesar salad!I search a good recipe for cesar salad!?
Well what you need is a good recipe for vegan/ vegetarian Cesar dressing
http://www.theppk.com/recipes/dbrecipes/鈥?/a>
This one's got good reviewsI search a good recipe for cesar salad!?
I have made a nice one with homemade tofu mayo and a bottled version, now you will not be able to use the anchovies, but everything else is fine, and for a vegan they have a soya based parmesan cheese.
Lots of garlic, a bit of dijon mustard, olive oil, vinegar and a bit of salt and plenty of black pepper, just mix that with the based or use a hand blender, if you are a lacto-ovo vegetarian and eat eggs and dairy then regular mayo and regular parmesan cheese is fine, I like a bit of worchester sauce in mine, but it contains anchovy's in the process.
you want a vegetarian/vegan Caesar salad? since this is posted in the vegetarian section, i would assume so.
i am sorry, nothing against veg-heads, but this should not be a dressing made without egg and either Worchester sauce or anchovies
i have made no-egg dressing (was out of eggs) with mustard and oil, but still used Worchester sauce. I think they make a vegan Worchester sauce now that i am looking... but i would be afraid it wouldn't taste like Caesar salad should.
Well, good for you, I guess!
Well what you need is a good recipe for vegan/ vegetarian Cesar dressing
http://www.theppk.com/recipes/dbrecipes/鈥?/a>
This one's got good reviewsI search a good recipe for cesar salad!?
I have made a nice one with homemade tofu mayo and a bottled version, now you will not be able to use the anchovies, but everything else is fine, and for a vegan they have a soya based parmesan cheese.
Lots of garlic, a bit of dijon mustard, olive oil, vinegar and a bit of salt and plenty of black pepper, just mix that with the based or use a hand blender, if you are a lacto-ovo vegetarian and eat eggs and dairy then regular mayo and regular parmesan cheese is fine, I like a bit of worchester sauce in mine, but it contains anchovy's in the process.
you want a vegetarian/vegan Caesar salad? since this is posted in the vegetarian section, i would assume so.
i am sorry, nothing against veg-heads, but this should not be a dressing made without egg and either Worchester sauce or anchovies
i have made no-egg dressing (was out of eggs) with mustard and oil, but still used Worchester sauce. I think they make a vegan Worchester sauce now that i am looking... but i would be afraid it wouldn't taste like Caesar salad should.
Well, good for you, I guess!
Searching for a shortbread recipe?
I am looking for the recipe of a sweet treat that I once had.
It was shortbread, with a toffee layer on top, all covered in chocolate, and sprinkled with nuts.
Any Ideas?
Thanks!Searching for a shortbread recipe?
Chocolate Caramel Shortbread
Ingredients
1 1/2 c Butter, softened, divided
1 cn Sweetened condensed milk
1/2 c Sifted cicing sugar
3 tb Corn syrup
1/4 ts Salt
1 ts Vanilla
1 1/4 c All purpose flour
3 Squares semi sweet
Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature.
Makes 24 bars.Searching for a shortbread recipe?
Pecan Toffee Shortbread
Ingredients
1 tablespoon ground coffee
1 tablespoon nearly boiling water
8 tablespoons softened butter
2 tablespoons smooth peanut butter
3 ounces caster sugar
3 ounces cornflour
6 1/2 ounces plain flour
Topping
12 tablespoons butter
6 ounces soft light brown sugar
2 tablespoons golden syrup
6 ounces pecans, nuts-roughly chopped
Directions
1.Preheat the oven to gas 4/180/350 degrees.Grease and line a 7x11'; pan with silicone paper.
2.Put the coffee into a bowl and pour the hot water over.Leave to infuse for 4 mins,then strain.
3.Cream the butter,peanut butter,sugar and coffee together until light.Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
4.Press the dough into the pan and prick all over with a fork.Bake for 20 minutes.
5.For the topping,put the butter,sugar and syrup into a pan and heat until melted.Bring to a boil,then allow to simmer for 5 mins,then add the nuts.
6.Spread the topping over the base,and leave to go cold.
7.When cold,cut into fingers and serve.
Or
Toffee, Pecan Chocolate Shortbread Cookies-Dancing Deer Bakery
Ingredients
1 1/3 cups unbleached all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon kosher salt
3/4 cup unsalted butter
1/2 cup sugar
1 egg
2-4 tablespoons chopped toffee pieces (to taste)
2-4 tablespoons chopped pecan pieces (to taste)
Directions
1.In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
2.Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
3.Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
4.Position rack in the center of the oven and preheat to 325°F
5.On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
It was shortbread, with a toffee layer on top, all covered in chocolate, and sprinkled with nuts.
Any Ideas?
Thanks!Searching for a shortbread recipe?
Chocolate Caramel Shortbread
Ingredients
1 1/2 c Butter, softened, divided
1 cn Sweetened condensed milk
1/2 c Sifted cicing sugar
3 tb Corn syrup
1/4 ts Salt
1 ts Vanilla
1 1/4 c All purpose flour
3 Squares semi sweet
Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature.
Makes 24 bars.Searching for a shortbread recipe?
Pecan Toffee Shortbread
Ingredients
1 tablespoon ground coffee
1 tablespoon nearly boiling water
8 tablespoons softened butter
2 tablespoons smooth peanut butter
3 ounces caster sugar
3 ounces cornflour
6 1/2 ounces plain flour
Topping
12 tablespoons butter
6 ounces soft light brown sugar
2 tablespoons golden syrup
6 ounces pecans, nuts-roughly chopped
Directions
1.Preheat the oven to gas 4/180/350 degrees.Grease and line a 7x11'; pan with silicone paper.
2.Put the coffee into a bowl and pour the hot water over.Leave to infuse for 4 mins,then strain.
3.Cream the butter,peanut butter,sugar and coffee together until light.Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
4.Press the dough into the pan and prick all over with a fork.Bake for 20 minutes.
5.For the topping,put the butter,sugar and syrup into a pan and heat until melted.Bring to a boil,then allow to simmer for 5 mins,then add the nuts.
6.Spread the topping over the base,and leave to go cold.
7.When cold,cut into fingers and serve.
Or
Toffee, Pecan Chocolate Shortbread Cookies-Dancing Deer Bakery
Ingredients
1 1/3 cups unbleached all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon kosher salt
3/4 cup unsalted butter
1/2 cup sugar
1 egg
2-4 tablespoons chopped toffee pieces (to taste)
2-4 tablespoons chopped pecan pieces (to taste)
Directions
1.In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
2.Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
3.Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
4.Position rack in the center of the oven and preheat to 325°F
5.On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Searching for an easy recipe?
I am looking for an easy recipe for some german-turkish food that would not take long to make but is tasty.
Thanks!Searching for an easy recipe?
I love this one because it is really quick, and easy cooks in a Crock Pot.
2 pounds kielbasa sausage, cut into 1 inch
pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained
DIRECTIONS:
1. In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.Searching for an easy recipe?
1 pkge of bratwurst (cut in 1in cubes)
1 small can of tomato paste
1/2 can of diced tomato (small can)
fresh basil
1/2 yellow onion (cut in strips)
1/2 bell pepper (cut in strips)
olive oil
hogie bread
drizzle some olive oil in a pan on high heat add the onions and bell peppers
saute until onions are caramelized
add the bratwurst cook until brat works are golden on the outside
then at 1/2 can of the tomato paste and 1/2 of the diced tomato
finely chop 1tbs worth of fresh basil add to brats
cook everything until brats are completely done
and place on the hogie
Just cook some bratwurst!! Yum Yum. To make it a little easier on you and so you don't burn them. You need to boil them for about 10 min first. Make sure to add them to water that is already boiling. Then you brown them in a skillet with a little oil or do them on the grill. Add any side dishes that you want.skins be
Thanks!Searching for an easy recipe?
I love this one because it is really quick, and easy cooks in a Crock Pot.
2 pounds kielbasa sausage, cut into 1 inch
pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained
DIRECTIONS:
1. In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.Searching for an easy recipe?
1 pkge of bratwurst (cut in 1in cubes)
1 small can of tomato paste
1/2 can of diced tomato (small can)
fresh basil
1/2 yellow onion (cut in strips)
1/2 bell pepper (cut in strips)
olive oil
hogie bread
drizzle some olive oil in a pan on high heat add the onions and bell peppers
saute until onions are caramelized
add the bratwurst cook until brat works are golden on the outside
then at 1/2 can of the tomato paste and 1/2 of the diced tomato
finely chop 1tbs worth of fresh basil add to brats
cook everything until brats are completely done
and place on the hogie
Just cook some bratwurst!! Yum Yum. To make it a little easier on you and so you don't burn them. You need to boil them for about 10 min first. Make sure to add them to water that is already boiling. Then you brown them in a skillet with a little oil or do them on the grill. Add any side dishes that you want.
I am in search of a Pampered Chef recipe...?
A Pampered Chef recipe for a cake with cream and fruit on the cover of a Season's Best book a few years ago! Can you help?I am in search of a Pampered Chef recipe...?
I have the Spring/Summer 2002 Season's Best book, and it shows a Strawberry Cheesecake Torte on the cover. It's layers of white cake, strawberry, and cheesecake cream. It's topped with strawberries, kiwi, and piped cream. If that's what you're looking for, here's the recipe:
http://www.razzledazzlerecipes.com/pampe鈥?/a>
I am in search of a Pampered Chef recipe...?
http://www.pamperedchef.com/our_products鈥?/a>
I don't know if this is what you are looking for, but it was the only one with cake and cream. Hope it helps
Have you searched the pampered chef website. It might be there. Good Luck!
I have the Spring/Summer 2002 Season's Best book, and it shows a Strawberry Cheesecake Torte on the cover. It's layers of white cake, strawberry, and cheesecake cream. It's topped with strawberries, kiwi, and piped cream. If that's what you're looking for, here's the recipe:
http://www.razzledazzlerecipes.com/pampe鈥?/a>
I am in search of a Pampered Chef recipe...?
http://www.pamperedchef.com/our_products鈥?/a>
I don't know if this is what you are looking for, but it was the only one with cake and cream. Hope it helps
Have you searched the pampered chef website. It might be there. Good Luck!
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
Google dot com can help you find any recipe that you want.
That's google.com.I search a recipe for tarte tatin?
TARTE TATIN
Google dot com can help you find any recipe that you want.
That's google.com.I search a recipe for tarte tatin?
TARTE TATIN
I am searching for a breakfast recipe?
I am looking for a recipe to make a sort of inside out breakfast bisquit or roll. Kind of like a calzone but with egg and cheese on the inside.I am searching for a breakfast recipe?
HEARTY BREAKFAST SANDWICHES
Makes 8 sandwiches.
1 can Pillsbury Hearty grains refrigerated multi-grain biscuits or Hungry Jack flaky biscuits (9 oz.)
1 carton frozen cholesterol-free egg product, thawed or 4 eggs, beaten (8 oz.)
1 c. low-fat, part-skim, mozzarella cheese, shredded (4 oz.)
8 turkey breakfast sausage patties, cooked %26amp; drained
Heat oven to 350 degrees. Bake biscuits as directed on package; keep warm. Meanwhile, spray medium skillet with non stick cooking spray. Heat over medium heat until hot. Pour egg product into skillet; reduce heat to low. Cook until egg product is almost set but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Top with cheese; season with salt and pepper, if desired.
To assemble sandwiches, split warm biscuits. Place 1 sausage patty on bottom half of each biscuit. Top each with 1/8 of egg mixture and remaining biscuit halves.
BREAKFAST PITA POCKETS
1/2 lb. bulk pork sausage
4 eggs
1/4 c. milk
1/2 tsp. dried whole oregano
1/8 to 1/4 tsp. salt
1/4 tsp. pepper
4 (about 1 oz.) slices Provolone cheese
4 (6 inch) pita bread rounds
Crumble sausage into a shallow 1 quart casserole. Cover tightly with heavy duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at high 3-4 minutes or until sausage is browned, stirring once. Drain well on paper towels. Set aside.
Combine eggs, milk, oregano, salt, and pepper in a shallow 1 quart casserole, mixing well. Microwave at high 2-4 minutes, pushing cooked portion to center at 1 minute intervals.
Cut cheese and pita bread rounds in half. Line each bread half with 1 piece of cheese. Combine sausage and eggs; spoon about 1/4 cup sausage-egg mixture into pita pockets. Wrap each pita pocket in a paper towel. Place 4 pita pockets on a paper plate or glass pizza place, and microwave at medium (50% power) 1-2 minutes or until warm. Repeat process with remaining sandwiches. Yields 4 servings.
NOTE: Sandwiches may be prepared in advance. Wrap each in a paper towel, and place in a Ziplock plastic bag. Refrigerate. To reheat, remove from plastic bag, and place wrapped pita pockets on a plate. Microwave according to chart, giving plate a half turn after cooking time is half over.
Amount (halves) and Microwave time at medium (50%)
1 half = 1 minute and 30 seconds
2 halves = 3 minutes
3 halves = 4 minutes
4 halves = 5 minutes
hope these help. good luck and enjoy.I am searching for a breakfast recipe?
Maybe you can work on a variation of this:
BREAKFAST PIZZA
1 (8 ounce) package refrigerated crescent rolls
4 eggs, beaten
1/4 cup milk
1 tablespoon fresh chives, chopped
1 cup diced ham
1 cup shredded cheddar cheese
For crust, unroll crescent rolls and separate into triangles. Place triangles in a 10 inch quiche dish with points toward center. Press triangles together to cover bottom and 1/2 inch up sides of dish.
Bake at 375 degrees for 10 minutes or until lightly browned. Meanwhile, combine eggs, milk and chives. When crust is lightly browned, leave on oven shelf. Carefully pour egg mixture onto crust.
Bake for 8 to 10 minutes more or until egg mixture is almost set. Sprinkle with ham and cheese.
Bake for 5 more minutes or until cheese is melted. Cut into wedges.
Yield: 6 servings
This is delicous.:)
2 (1 lb) frozen white bread dough, thawed
1 lb pork sausage
1 (4 ounce) can sliced mushrooms, drained
1/2 cup minced onion
3 eggs
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon garlic powder
Directions
1 Allow dough to rise until doubled.
2 In skillet, cook and crumble sausage. Add mushrooms and onion. Cook and stir until sausage is browned and veggies are tender. Drain and cool.
3 Add 2 eggs, cheese, and seasonings to sausage mixture, mix well.
4 Roll each loaf into 16x12-inch square. Spread half of the sausage mixture on each within 1 inch of edge. Roll jelly-roll style, starting at narrow (short) end. Seal edges. Place on greased baking sheet. Cover and refrigerate overnight.
5 Bake at 350潞 for 25 minutes. Beat 1 egg. Brush with beaten egg and bake 5 to 10 minutes more. Can be frozen and reheated.
HEARTY BREAKFAST SANDWICHES
Makes 8 sandwiches.
1 can Pillsbury Hearty grains refrigerated multi-grain biscuits or Hungry Jack flaky biscuits (9 oz.)
1 carton frozen cholesterol-free egg product, thawed or 4 eggs, beaten (8 oz.)
1 c. low-fat, part-skim, mozzarella cheese, shredded (4 oz.)
8 turkey breakfast sausage patties, cooked %26amp; drained
Heat oven to 350 degrees. Bake biscuits as directed on package; keep warm. Meanwhile, spray medium skillet with non stick cooking spray. Heat over medium heat until hot. Pour egg product into skillet; reduce heat to low. Cook until egg product is almost set but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Top with cheese; season with salt and pepper, if desired.
To assemble sandwiches, split warm biscuits. Place 1 sausage patty on bottom half of each biscuit. Top each with 1/8 of egg mixture and remaining biscuit halves.
BREAKFAST PITA POCKETS
1/2 lb. bulk pork sausage
4 eggs
1/4 c. milk
1/2 tsp. dried whole oregano
1/8 to 1/4 tsp. salt
1/4 tsp. pepper
4 (about 1 oz.) slices Provolone cheese
4 (6 inch) pita bread rounds
Crumble sausage into a shallow 1 quart casserole. Cover tightly with heavy duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at high 3-4 minutes or until sausage is browned, stirring once. Drain well on paper towels. Set aside.
Combine eggs, milk, oregano, salt, and pepper in a shallow 1 quart casserole, mixing well. Microwave at high 2-4 minutes, pushing cooked portion to center at 1 minute intervals.
Cut cheese and pita bread rounds in half. Line each bread half with 1 piece of cheese. Combine sausage and eggs; spoon about 1/4 cup sausage-egg mixture into pita pockets. Wrap each pita pocket in a paper towel. Place 4 pita pockets on a paper plate or glass pizza place, and microwave at medium (50% power) 1-2 minutes or until warm. Repeat process with remaining sandwiches. Yields 4 servings.
NOTE: Sandwiches may be prepared in advance. Wrap each in a paper towel, and place in a Ziplock plastic bag. Refrigerate. To reheat, remove from plastic bag, and place wrapped pita pockets on a plate. Microwave according to chart, giving plate a half turn after cooking time is half over.
Amount (halves) and Microwave time at medium (50%)
1 half = 1 minute and 30 seconds
2 halves = 3 minutes
3 halves = 4 minutes
4 halves = 5 minutes
hope these help. good luck and enjoy.I am searching for a breakfast recipe?
Maybe you can work on a variation of this:
BREAKFAST PIZZA
1 (8 ounce) package refrigerated crescent rolls
4 eggs, beaten
1/4 cup milk
1 tablespoon fresh chives, chopped
1 cup diced ham
1 cup shredded cheddar cheese
For crust, unroll crescent rolls and separate into triangles. Place triangles in a 10 inch quiche dish with points toward center. Press triangles together to cover bottom and 1/2 inch up sides of dish.
Bake at 375 degrees for 10 minutes or until lightly browned. Meanwhile, combine eggs, milk and chives. When crust is lightly browned, leave on oven shelf. Carefully pour egg mixture onto crust.
Bake for 8 to 10 minutes more or until egg mixture is almost set. Sprinkle with ham and cheese.
Bake for 5 more minutes or until cheese is melted. Cut into wedges.
Yield: 6 servings
This is delicous.:)
2 (1 lb) frozen white bread dough, thawed
1 lb pork sausage
1 (4 ounce) can sliced mushrooms, drained
1/2 cup minced onion
3 eggs
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon garlic powder
Directions
1 Allow dough to rise until doubled.
2 In skillet, cook and crumble sausage. Add mushrooms and onion. Cook and stir until sausage is browned and veggies are tender. Drain and cool.
3 Add 2 eggs, cheese, and seasonings to sausage mixture, mix well.
4 Roll each loaf into 16x12-inch square. Spread half of the sausage mixture on each within 1 inch of edge. Roll jelly-roll style, starting at narrow (short) end. Seal edges. Place on greased baking sheet. Cover and refrigerate overnight.
5 Bake at 350潞 for 25 minutes. Beat 1 egg. Brush with beaten egg and bake 5 to 10 minutes more. Can be frozen and reheated.
In search of Ruby Tuesday's White Cheddar mashed potato recipe?
I've never had Ruby Tuesday's White Cheddar mashed potato recipe, BUT I have had the Sargento Salad Finishers and it has a white cheddar sauce that you put on your potatoes. It is simply AMAZING! I love it and will never go back to butter and sour cream :)
Hope you try them! You won't be disappointed, I promise!
Hope you try them! You won't be disappointed, I promise!
Searching for recipe';Swedish Pancakes'; from Mellow Yellow in Hyde Park (Chicago)? Not any old SP recipe though
Looking for this specific recipe, I have tried other Swedish pancake recipes and they turn out more like French crepes. Mellow Yellow's are dark and dense and large and folded and taste a bit like buckwheat or some other type of flour must be in there. Also have a bit of ?ginger? taste to them. Thanks!Searching for recipe';Swedish Pancakes'; from Mellow Yellow in Hyde Park (Chicago)? Not any old SP recipe though
Many restaurants, if you ask them, will give you their recipes - try giving them a call or writing to them.
Mellow Yellow ($$)
American (Traditional)
1508 E 53rd St, Chicago 60615
Btwn S Harper %26amp; S Hyde Park Ave
Phone: 773-667-2000
Fax: 773-667-9964skins be
Many restaurants, if you ask them, will give you their recipes - try giving them a call or writing to them.
Mellow Yellow ($$)
American (Traditional)
1508 E 53rd St, Chicago 60615
Btwn S Harper %26amp; S Hyde Park Ave
Phone: 773-667-2000
Fax: 773-667-9964
Searching for a recipe for American Bran muffins?
I have many muffin recipes but can't find the one I need. These are brown bran muffins. Whatever flour or bran I use mine do not bake brown. Also where can I get the big paper cups that cafes use for the muffins they sell? Also required is a 4'; round cake tin with removable base. Can anyone help with this?Searching for a recipe for American Bran muffins?
鈥?Raisin Bran Muffins
15 ounce box Raisin Bran
1 cup shortening
3 cups sugar
4 eggs beaten
1 quart buttermilk
5 cups flour
5 tsp baking soda
2 tsp salt
Mix dry ingredients together. Poour liquid ingreients over dry and mix well. May be stored in refrigerator up to 6 weeks.Bake at 350% for about 12-15 minutes.
鈥?Raisin Bran Muffins
15 ounce box Raisin Bran
1 cup shortening
3 cups sugar
4 eggs beaten
1 quart buttermilk
5 cups flour
5 tsp baking soda
2 tsp salt
Mix dry ingredients together. Poour liquid ingreients over dry and mix well. May be stored in refrigerator up to 6 weeks.Bake at 350% for about 12-15 minutes.
Im searching for a recipe for pulled pork using an electric pressure cooker...anyone have some to share?
The cooker will work ok, not the best.
Rub a pork butt (shoulder, or Boston Butt) with a spice rub of salt and pepper, cayene, paprika, and cumin to your liking. Make slits in the meat and put garlic cloves all over the pork.
Put 2 cups of red wine, 2T of Worchestershire, 1 cup water and 1/2 of an onion into the pot put the roast on top and cook under pressure till done @30 min. pull with 2 forks.Im searching for a recipe for pulled pork using an electric pressure cooker...anyone have some to share?
I have one using a slow cooker (crock pot), if you want it.
Rub a pork butt (shoulder, or Boston Butt) with a spice rub of salt and pepper, cayene, paprika, and cumin to your liking. Make slits in the meat and put garlic cloves all over the pork.
Put 2 cups of red wine, 2T of Worchestershire, 1 cup water and 1/2 of an onion into the pot put the roast on top and cook under pressure till done @30 min. pull with 2 forks.Im searching for a recipe for pulled pork using an electric pressure cooker...anyone have some to share?
I have one using a slow cooker (crock pot), if you want it.
What is a good beer batter recipe? I've searched and searched and can't find anything.?
Ingredients
250g/8oz plain flour
60g/2oz cornflour
300ml/10fl oz sparkling ale
300ml/10fl oz soda water
Method
1. Place the flours in a large bowl and whisk together.
2. Add the beer and soda water and mix to incorporate.
3. Whisk vigorously to get rid of any lumps.
4. Let stand for 10 minutes and then whisk again for 30 seconds.
5. If for some reason there are still lumps, simply strain them out.
6. The batter will fry crisper if no salt is added and it is not refrigerated.What is a good beer batter recipe? I've searched and searched and can't find anything.?
INGREDIENTS
3 eggs
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying
DIRECTIONS
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.What is a good beer batter recipe? I've searched and searched and can't find anything.?
1 egg
1/4 c beer (i like yengling)
3/4 c seasoned flour (salt, pepper, paprika, blackening)
1 tsp of baking powder
the important thing is to flour whatever you are breading before dipping it in the beer batter
I suggest make your batter like this add 2 eggs with a pinch of salt 5oz of plain flour then add brown ale or Guinness into it instead of milk and this will make your batter lighter for making Yorkshire puddings etc
this is the one I use.
Beer Batter Fried Veggies 'n' Things
Ingredients:
Oil
1 c Unbleached All-purpose Flour
2 Large Eggs
1 tb Prepared Mustard
1 Env. Golden Onion Soup Mix
1 ts Baking Powder
1/2 c Beer, Any regular Beer
Vegies 'n' Things *
Instructions:
* Sugguested Veggies 'n' Things:
Use any of the following to equal 4 to 5 cups--broccoli florets,
cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears
of mozzarella cheese.
In deep fat fryer, heat oil to 375 degrees F.
Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking
powder, eggs, mustard and beer until smooth and well belnded. Let batter
stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then
carefully drop into hot oil. Fry, turning once, until golden brown; drain
on paper towels. Serve warm.
This is a great recipe for Fried Vegetables
1 1/2 cups beer, let stand for about 45 minutes until flat
1 1/3 cups all-purpose flour, sift before measuring
2 tablespoons Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 egg yolks, beaten
2 egg whites, beaten to stiff peaks
Veggies
In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and flat beer; beat until mixture is smooth. Fold in the beaten egg whites. Dip vegetables in the batter. Fry in deep hot fat, about 375掳, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately. Makes about 3 cups of batter for the veggies.
250g/8oz plain flour
60g/2oz cornflour
300ml/10fl oz sparkling ale
300ml/10fl oz soda water
Method
1. Place the flours in a large bowl and whisk together.
2. Add the beer and soda water and mix to incorporate.
3. Whisk vigorously to get rid of any lumps.
4. Let stand for 10 minutes and then whisk again for 30 seconds.
5. If for some reason there are still lumps, simply strain them out.
6. The batter will fry crisper if no salt is added and it is not refrigerated.What is a good beer batter recipe? I've searched and searched and can't find anything.?
INGREDIENTS
3 eggs
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying
DIRECTIONS
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.What is a good beer batter recipe? I've searched and searched and can't find anything.?
1 egg
1/4 c beer (i like yengling)
3/4 c seasoned flour (salt, pepper, paprika, blackening)
1 tsp of baking powder
the important thing is to flour whatever you are breading before dipping it in the beer batter
I suggest make your batter like this add 2 eggs with a pinch of salt 5oz of plain flour then add brown ale or Guinness into it instead of milk and this will make your batter lighter for making Yorkshire puddings etc
this is the one I use.
Beer Batter Fried Veggies 'n' Things
Ingredients:
Oil
1 c Unbleached All-purpose Flour
2 Large Eggs
1 tb Prepared Mustard
1 Env. Golden Onion Soup Mix
1 ts Baking Powder
1/2 c Beer, Any regular Beer
Vegies 'n' Things *
Instructions:
* Sugguested Veggies 'n' Things:
Use any of the following to equal 4 to 5 cups--broccoli florets,
cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears
of mozzarella cheese.
In deep fat fryer, heat oil to 375 degrees F.
Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking
powder, eggs, mustard and beer until smooth and well belnded. Let batter
stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then
carefully drop into hot oil. Fry, turning once, until golden brown; drain
on paper towels. Serve warm.
This is a great recipe for Fried Vegetables
1 1/2 cups beer, let stand for about 45 minutes until flat
1 1/3 cups all-purpose flour, sift before measuring
2 tablespoons Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 egg yolks, beaten
2 egg whites, beaten to stiff peaks
Veggies
In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and flat beer; beat until mixture is smooth. Fold in the beaten egg whites. Dip vegetables in the batter. Fry in deep hot fat, about 375掳, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately. Makes about 3 cups of batter for the veggies.
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
1 stick unsalted butter
1 egg, lightly beaten
2 tablespoons cold water
1 pinch salt
1 2/3 cups plain all-purpose flour, sifted
Caramel Apple Filling:
1/2 stick unsalted butter
3/4 cup sugar
10 apples (recommended: Granny Smiths or Reine de reinette)
2 tablespoons sugar, for sprinkling
Preheat oven to 400 degrees F.
To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.
Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.
Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.
Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.
1 stick unsalted butter
1 egg, lightly beaten
2 tablespoons cold water
1 pinch salt
1 2/3 cups plain all-purpose flour, sifted
Caramel Apple Filling:
1/2 stick unsalted butter
3/4 cup sugar
10 apples (recommended: Granny Smiths or Reine de reinette)
2 tablespoons sugar, for sprinkling
Preheat oven to 400 degrees F.
To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.
Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.
Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.
Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.
Searching for Very freezable recipes - (OAMC) Once a Month Cooking?
I am presently on a very tight budget, and am purchasing my
meat when it is at a fantastic price (nice when you catch a sale) .
Looking for recipes especially using :
- Boneless chicken breasts
- The Whole chicken
- Ground beef
- Potaoes (mashed or other)
- Rice
- Soups
Please.....no recipes with beans.
http://snider.mardox.com = is very helpfull, but looking to expand the variety.
http://www.christysclipart.com/oamc2.htm鈥?/a>
http://www.realfood4realpeople.com/oamc.鈥?/a>
http://busycooks.about.com/cs/freezerrec鈥?/a>
http://www.thelupuslady.com/cooking/oamc鈥?/a>
http://frugal-moms.com./ (great advice, but strange navigation on the site...I find that refreshing the Home-page gives me a different Title randomly)
http://www.menus4moms.com/bulk/index.php
http://members.aol.com/clseelhoff/v5n07b鈥?/a>
http://www.fractured.net/article/oamc-ha鈥?/a>
http://www.ellenskitchen.com/bigpots/ind鈥?/a> (be very hungry! LOL)Searching for Very freezable recipes - (OAMC) Once a Month Cooking?
Try the Mega Menu Mailer at www.savingdinner.com . There are several available, and you can make some ridiculous number of meals - like 22 - in 4 hours.
I am planning to try it before the birth of my next child, within the next two months.Searching for Very freezable recipes - (OAMC) Once a Month Cooking?
Here are some we freeze at our house often !
Lasagna
Shephards Pie (ground beef and potatoes with veg and gravy)
Stove top chicken pot pie
Recipe
* 1鈪?cups hot water
* 1 pkg (6 oz) Stove Top Lower Sodium Stuffing Mix for Chicken
* 3 cups chopped cooked chicken or turkey
* 1 pkg (10 oz) frozen mixed vegetables
* 1 can (10戮 oz) less sodium condensed cream of chicken soup
* 1 cup milk
1. Preheat oven to 375掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
2. Place chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
3. Bake 30 minutes or until hot and bubbly.
Fast and Freezable
http://www.foodnetwork.com/food/show_tm/鈥?/a>
Freezer meals for Later
http://www.dvo.com/newsletter/monthly/20鈥?/a>
Once a month cooking
http://www.momsbudget.com/freezerrecipes鈥?/a>
Easy freezer meals
http://www.dinnersathome.net/
visit http://busycooks.about.com/od/makeaheadr鈥?/a>
http://busycooks.about.com/od/makeaheadr鈥?/a>
meat when it is at a fantastic price (nice when you catch a sale) .
Looking for recipes especially using :
- Boneless chicken breasts
- The Whole chicken
- Ground beef
- Potaoes (mashed or other)
- Rice
- Soups
Please.....no recipes with beans.
http://snider.mardox.com = is very helpfull, but looking to expand the variety.
http://www.christysclipart.com/oamc2.htm鈥?/a>
http://www.realfood4realpeople.com/oamc.鈥?/a>
http://busycooks.about.com/cs/freezerrec鈥?/a>
http://www.thelupuslady.com/cooking/oamc鈥?/a>
http://frugal-moms.com./ (great advice, but strange navigation on the site...I find that refreshing the Home-page gives me a different Title randomly)
http://www.menus4moms.com/bulk/index.php
http://members.aol.com/clseelhoff/v5n07b鈥?/a>
http://www.fractured.net/article/oamc-ha鈥?/a>
http://www.ellenskitchen.com/bigpots/ind鈥?/a> (be very hungry! LOL)Searching for Very freezable recipes - (OAMC) Once a Month Cooking?
Try the Mega Menu Mailer at www.savingdinner.com . There are several available, and you can make some ridiculous number of meals - like 22 - in 4 hours.
I am planning to try it before the birth of my next child, within the next two months.Searching for Very freezable recipes - (OAMC) Once a Month Cooking?
Here are some we freeze at our house often !
Lasagna
Shephards Pie (ground beef and potatoes with veg and gravy)
Stove top chicken pot pie
Recipe
* 1鈪?cups hot water
* 1 pkg (6 oz) Stove Top Lower Sodium Stuffing Mix for Chicken
* 3 cups chopped cooked chicken or turkey
* 1 pkg (10 oz) frozen mixed vegetables
* 1 can (10戮 oz) less sodium condensed cream of chicken soup
* 1 cup milk
1. Preheat oven to 375掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
2. Place chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
3. Bake 30 minutes or until hot and bubbly.
Fast and Freezable
http://www.foodnetwork.com/food/show_tm/鈥?/a>
Freezer meals for Later
http://www.dvo.com/newsletter/monthly/20鈥?/a>
Once a month cooking
http://www.momsbudget.com/freezerrecipes鈥?/a>
Easy freezer meals
http://www.dinnersathome.net/
visit http://busycooks.about.com/od/makeaheadr鈥?/a>
http://busycooks.about.com/od/makeaheadr鈥?/a>
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
PEAR TARTE TATIN
5 oz. sugar
2 lb. firm, but ripe pears, such as William
1/4 tsp. ground cinnamon or cloves; optional
3 tbsp. plus 1 tsp. butter
8 oz. frozen puff pastry, defrosted
Whipped cream
Preheat oven to 450 degrees. To make the caramel: mix together 4 ounces of the sugar and 6 tablespoons of water. In a heavy bottomed saucepan, cook gently until the mixture turns a rich brown; do not allow to burn.
Pour the caramel immediately into a lightly buttered round baking dish 8 inches in diameter.
Quarter the pears and remove the core and skin. (If you are using a shallow dish, decrease the amount of fruit.) If the pears are very large, cut in half lengthwise again. Sprinkle with the remaining sugar, and the spice, if desired.
Arrange the slices upside down on the caramel, which will have set. (As you plan the arrangement of pears, remember that the tart will be turned upside down.) Dot butter evenly oven the top. Roll out the pastry and cut in a circle 1 1/4 inches longer than the diameter of the dish.
Lay the pastry over the fruit and turn the edges in so that the pastry fits neatly inside the rim of the baking dish. Make 4-5 slits in the center of the pastry to allow steam to escape while baking. Bake in preheated oven 15-20 minutes; reduce heat to 350 degrees and bake for another 15-20 minutes or until pastry is cooked. Cool 10-15 minutes then invert onto a large plate with room, and serve with whipped cream. Serves 6.I search a recipe for tarte tatin?
Ingredients (serves 6)
6 golden delicious or royal gala apples
2 tbs lemon juice
200g vanilla sugar
30g unsalted butter, cubed
250g puff pastry*
Thick cream or ice-cream, to serve
Method
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm tarte Tatin pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Preheat the oven to 190掳C.
Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.
Notes %26amp; tips
* Try purchasing puff pastry from a French patisserie. It will be made with butter and will improve the quality of your dish.skins be
PEAR TARTE TATIN
5 oz. sugar
2 lb. firm, but ripe pears, such as William
1/4 tsp. ground cinnamon or cloves; optional
3 tbsp. plus 1 tsp. butter
8 oz. frozen puff pastry, defrosted
Whipped cream
Preheat oven to 450 degrees. To make the caramel: mix together 4 ounces of the sugar and 6 tablespoons of water. In a heavy bottomed saucepan, cook gently until the mixture turns a rich brown; do not allow to burn.
Pour the caramel immediately into a lightly buttered round baking dish 8 inches in diameter.
Quarter the pears and remove the core and skin. (If you are using a shallow dish, decrease the amount of fruit.) If the pears are very large, cut in half lengthwise again. Sprinkle with the remaining sugar, and the spice, if desired.
Arrange the slices upside down on the caramel, which will have set. (As you plan the arrangement of pears, remember that the tart will be turned upside down.) Dot butter evenly oven the top. Roll out the pastry and cut in a circle 1 1/4 inches longer than the diameter of the dish.
Lay the pastry over the fruit and turn the edges in so that the pastry fits neatly inside the rim of the baking dish. Make 4-5 slits in the center of the pastry to allow steam to escape while baking. Bake in preheated oven 15-20 minutes; reduce heat to 350 degrees and bake for another 15-20 minutes or until pastry is cooked. Cool 10-15 minutes then invert onto a large plate with room, and serve with whipped cream. Serves 6.I search a recipe for tarte tatin?
Ingredients (serves 6)
6 golden delicious or royal gala apples
2 tbs lemon juice
200g vanilla sugar
30g unsalted butter, cubed
250g puff pastry*
Thick cream or ice-cream, to serve
Method
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm tarte Tatin pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Preheat the oven to 190掳C.
Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.
Notes %26amp; tips
* Try purchasing puff pastry from a French patisserie. It will be made with butter and will improve the quality of your dish.
Recipe search???
I'd like a recipe for home made fudge that is quick, easy and foolproof. It cannot contain nuts.Recipe search???
Three Minute Fudge
14 ounces condensed milk (1 can)
14 ounces milk chocolate melts (1 bag)
1. Place condensed milk and chocolate in a microwave proof bowl.
2. Microwave on full power for three minutes, stirring every minute.
3. Pour into greased tray, refrigerate and slice when cool.Recipe search???
WE USE THE RECIPE OFF OF THE MARSHMALLOW CREAM JAR.IT IS FAST AND TASTES GREAT.
There is an excellect recipe on the bag of Nestles chocolate chip bag. It uses marshmellow cream and it is FOOL PROOF. It can't fail. And it tastes delicious.
I use the recipe Melanie was talking about it. It is really easy, only takes a bag %26amp; a half of chocolate chips, a can of Eagle brand sweetened condensed milk and a little vanilla. A dash of salt is optional. It's really good.
Chocolate Fudge
This was the best recipe to never fail on me. Don't make fudge when the humidity is really high though, as it doesn't seem to work as well.
1 Pint size jar of Marshmallow Cream
1/4 c. Margarine
1/4 tsp. Salt
1/2 c. Evaporated Milk
1 1/2 c. Sugar
Warm at medium heat, stirring constantly until mixture reaches a boil. Boil for 5 minutes. Add 1 1/2 c. chocolate chips to mixture (preferrably semi-sweet dark for a richer, more chocolatey fudge). Take from stove, and add 1 t. vanilla and 3/4 c. chopped walnuts.
(The way I did it... and it rarely failed, was to put the chocolate chips into the bottom of my mixmaster.. then pour the hot, syrupy mass from the pot over the chocolate chips. I gave it about a minute to melt the chocolate, then turned on the mixer (Make sure the guards are in place so that you do not get splashed... Hot fudge HURTS!!!!) I mixed it until it was starting to thicken, then quickly tossed in the nuts, turned off the machine, and poured the mixture into greased and ready 9 x 13 inch pans. I then froze the mixture for a few minutes until it was set enough to cut.
Dont know what type of fude you wanted but you could check out the website below for more choices.
Go to foodnetwork.com, you should find several to choose from
Three Minute Fudge
14 ounces condensed milk (1 can)
14 ounces milk chocolate melts (1 bag)
1. Place condensed milk and chocolate in a microwave proof bowl.
2. Microwave on full power for three minutes, stirring every minute.
3. Pour into greased tray, refrigerate and slice when cool.Recipe search???
WE USE THE RECIPE OFF OF THE MARSHMALLOW CREAM JAR.IT IS FAST AND TASTES GREAT.
There is an excellect recipe on the bag of Nestles chocolate chip bag. It uses marshmellow cream and it is FOOL PROOF. It can't fail. And it tastes delicious.
I use the recipe Melanie was talking about it. It is really easy, only takes a bag %26amp; a half of chocolate chips, a can of Eagle brand sweetened condensed milk and a little vanilla. A dash of salt is optional. It's really good.
Chocolate Fudge
This was the best recipe to never fail on me. Don't make fudge when the humidity is really high though, as it doesn't seem to work as well.
1 Pint size jar of Marshmallow Cream
1/4 c. Margarine
1/4 tsp. Salt
1/2 c. Evaporated Milk
1 1/2 c. Sugar
Warm at medium heat, stirring constantly until mixture reaches a boil. Boil for 5 minutes. Add 1 1/2 c. chocolate chips to mixture (preferrably semi-sweet dark for a richer, more chocolatey fudge). Take from stove, and add 1 t. vanilla and 3/4 c. chopped walnuts.
(The way I did it... and it rarely failed, was to put the chocolate chips into the bottom of my mixmaster.. then pour the hot, syrupy mass from the pot over the chocolate chips. I gave it about a minute to melt the chocolate, then turned on the mixer (Make sure the guards are in place so that you do not get splashed... Hot fudge HURTS!!!!) I mixed it until it was starting to thicken, then quickly tossed in the nuts, turned off the machine, and poured the mixture into greased and ready 9 x 13 inch pans. I then froze the mixture for a few minutes until it was set enough to cut.
Dont know what type of fude you wanted but you could check out the website below for more choices.
Go to foodnetwork.com, you should find several to choose from
Searching for recipes I've lost!?
I used to make a dessert salad called pink fluff (we called it that) similar to the cherry salads and watergate all I remember is it has cool whip red in color and cottage cheese fruit help if you know what I'm referring to. Also does anyone know of a dessert called frogs eye salad had it at a family function and lost the recipe the lady wrote down for me wasn't someone I knew so I can't get another one Thanks for your help♥♥♥Searching for recipes I've lost!?
You could certainly use strawberry or raspberry Jello in this to make it pink. HTH!
Big Orange Salad
1 large can crushed pineapple, drained
1 large (6 oz) package orange Jell-o
1 large frozen Cool Whip
2 cups miniature marshmallows
1 pound carton cottage cheese
Mix pineapple and dry Jell-o. Stir until dissolved. Add marshmallows and cottage cheese. Fold in cool whip, and spread into a 9”x13” glass dish. Refrigerate for at least 2 hours.
You could certainly use strawberry or raspberry Jello in this to make it pink. HTH!
Big Orange Salad
1 large can crushed pineapple, drained
1 large (6 oz) package orange Jell-o
1 large frozen Cool Whip
2 cups miniature marshmallows
1 pound carton cottage cheese
Mix pineapple and dry Jell-o. Stir until dissolved. Add marshmallows and cottage cheese. Fold in cool whip, and spread into a 9”x13” glass dish. Refrigerate for at least 2 hours.
Searching for a recipe for tomato preseves and homeade chow chow?
Can anyone help with this ? I would truly appreciate it.Searching for a recipe for tomato preseves and homeade chow chow?
Tomato Preserves
Prep Time: 45 min
Total Time: 45 min
Makes: About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
2 cups prepared tomatoes (buy about 3-1/2 lb. fully ripe tomatoes)
2 medium lemons
1/8 tsp. salt
1 box MCP Pectin
1/4 tsp. butter or margarine
3-1/2 cups sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
DIP tomatoes in boiling water. Remove skins and stem ends. Grind tomatoes. Measure exactly 2 cups pulp into 6- or 8-qt. saucepot. Stir in grated peel from one of the lemons, 1/4 cup lemon juice and salt.
STIR pectin into prepared pulp in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Chow Chow
Serve this sweet, hot pickle relish with a bowl of pintos, a cake of corn bread and some sweet onion!
5 green bell peppers, finely diced
5 red bell peppers, finely diced
2 large green tomatoes, finely diced
2 large sweet onions, finely diced
1/2 small cabbage, finely diced
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 Tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric
Place vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
Rinse and drain; return mixture to Dutch oven. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
Using a sterilized ladle and funnel, pack hot chowchow into hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 15 minutes.
Yield 5 1/2 pints.Searching for a recipe for tomato preseves and homeade chow chow?
Tomato Preserves
6 large tomatoes
1 lemon, sliced very thin
5 cups granulated sugar
Skin, core and quarter the tomatoes. Remove the seeds.
Bring to a boil and simmer uncovered for 8-10 minutes. This should yeild about 3 cups pulp (adjust the other ingredients accordingly if it varies from this).
Return tomatoes to the pan and stir in lemon slices and sugar. Bring to a boil and continue cooking, stirring constantly til the jam thickens.
Pour ito jars and seal.
CHOW CHOW
4 cups lima beans
4 cups green string beans
2 cups yellow wax beans
3 cups chopped cabbage
4 cups cauliflower
4 cups sliced carrots
4 cups chunked celery
4 cups red and green peppers
4 cups small white onions
4 cups cucumber chunks
4 cups corn kernels
4 cups granulated sugar
3 cups cider vinegar
1 cup water
1 Tbsp. pickling spices
1 Tbsp. ustard seed
1 Tbsp. celery seed
Cook each vegetable seperately til tender but not mshy.
When each is done lift out with a slotted spoon and run under cold water to stop the cooking process. Drain and layer into a large dishpan.
Combine sugar, vinegar, water and spices in a 15 qt. stockpot or do 1/2 batch at a time in an 8 qt. kettle and bring to a boil. Make sure the sugar is completely dissolved then spoon all the vegetables into the syrup and boil for 5 minutes. Stir gently only to mix the vegetables well. Spoon into steralized jars and seal.
TOMATO PRESERVES
4 c. tomatoes, skinned, seeded and torn in sm. pieces
Cinnamon bark
2 1/2 c. sugar (adjust to taste)
1/2 lemon, sliced thin
Combine all ingredients and cook over low fire (stir often to prevent burning) until preserve consistency. DO NOT COOK TOO THICK AS IT WILL THICKEN AS IT COOLS.
Tomato Preserves
Prep Time: 45 min
Total Time: 45 min
Makes: About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
2 cups prepared tomatoes (buy about 3-1/2 lb. fully ripe tomatoes)
2 medium lemons
1/8 tsp. salt
1 box MCP Pectin
1/4 tsp. butter or margarine
3-1/2 cups sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
DIP tomatoes in boiling water. Remove skins and stem ends. Grind tomatoes. Measure exactly 2 cups pulp into 6- or 8-qt. saucepot. Stir in grated peel from one of the lemons, 1/4 cup lemon juice and salt.
STIR pectin into prepared pulp in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Chow Chow
Serve this sweet, hot pickle relish with a bowl of pintos, a cake of corn bread and some sweet onion!
5 green bell peppers, finely diced
5 red bell peppers, finely diced
2 large green tomatoes, finely diced
2 large sweet onions, finely diced
1/2 small cabbage, finely diced
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 Tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric
Place vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
Rinse and drain; return mixture to Dutch oven. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
Using a sterilized ladle and funnel, pack hot chowchow into hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 15 minutes.
Yield 5 1/2 pints.Searching for a recipe for tomato preseves and homeade chow chow?
Tomato Preserves
6 large tomatoes
1 lemon, sliced very thin
5 cups granulated sugar
Skin, core and quarter the tomatoes. Remove the seeds.
Bring to a boil and simmer uncovered for 8-10 minutes. This should yeild about 3 cups pulp (adjust the other ingredients accordingly if it varies from this).
Return tomatoes to the pan and stir in lemon slices and sugar. Bring to a boil and continue cooking, stirring constantly til the jam thickens.
Pour ito jars and seal.
CHOW CHOW
4 cups lima beans
4 cups green string beans
2 cups yellow wax beans
3 cups chopped cabbage
4 cups cauliflower
4 cups sliced carrots
4 cups chunked celery
4 cups red and green peppers
4 cups small white onions
4 cups cucumber chunks
4 cups corn kernels
4 cups granulated sugar
3 cups cider vinegar
1 cup water
1 Tbsp. pickling spices
1 Tbsp. ustard seed
1 Tbsp. celery seed
Cook each vegetable seperately til tender but not mshy.
When each is done lift out with a slotted spoon and run under cold water to stop the cooking process. Drain and layer into a large dishpan.
Combine sugar, vinegar, water and spices in a 15 qt. stockpot or do 1/2 batch at a time in an 8 qt. kettle and bring to a boil. Make sure the sugar is completely dissolved then spoon all the vegetables into the syrup and boil for 5 minutes. Stir gently only to mix the vegetables well. Spoon into steralized jars and seal.
TOMATO PRESERVES
4 c. tomatoes, skinned, seeded and torn in sm. pieces
Cinnamon bark
2 1/2 c. sugar (adjust to taste)
1/2 lemon, sliced thin
Combine all ingredients and cook over low fire (stir often to prevent burning) until preserve consistency. DO NOT COOK TOO THICK AS IT WILL THICKEN AS IT COOLS.
I'm searching for a recipe Ihad in Japan. It's minced meat cooked in a sauce with egg on rice. Do you have it?
The meat, like chicken, is first marinated in mirin, soy sauce etc.. It is then placed in a bowl. At the center there's an egg. All of the above is served on rice.I'm searching for a recipe Ihad in Japan. It's minced meat cooked in a sauce with egg on rice. Do you have it?
i had a somegthing similar like that in Korea, but sorry dont recall that one from Japan. the one in korea is called fun bua bowl or something. is pork on rice with an egg on top and some cabagge.
Now, I love the Taco Rice I used to have in okinawa. is nothing like mexican rice. It was just a bed of white japanese rice, with taco meat on top (beef with taco seasoning/sauce), on top of that goes shredded lettuce, then chopped tomatoes, then either nacho cheese sauce, or shreded cheese, mmmmmmmmm.
i had a somegthing similar like that in Korea, but sorry dont recall that one from Japan. the one in korea is called fun bua bowl or something. is pork on rice with an egg on top and some cabagge.
Now, I love the Taco Rice I used to have in okinawa. is nothing like mexican rice. It was just a bed of white japanese rice, with taco meat on top (beef with taco seasoning/sauce), on top of that goes shredded lettuce, then chopped tomatoes, then either nacho cheese sauce, or shreded cheese, mmmmmmmmm.
I have been searching for a recipe for chicken chili, it is also sometimes called white chili. anyone out?
there ever hear of this or do you have a recipe? Thanks a bunch.I have been searching for a recipe for chicken chili, it is also sometimes called white chili. anyone out?
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Recipe Feedback:
User Rating
Be the first to write a review
A family favorite. More chicken chili recipes below.
INGREDIENTS:
1 tablespoon olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans Great Northern beans (16 oz) drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
PREPARATION:
Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans.I have been searching for a recipe for chicken chili, it is also sometimes called white chili. anyone out?
will this be good?
WHITE LIGHTNING CHICKEN CHILI
4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 陆 cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
陆 cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
陆 cup sour cream
陆 cup shredded pepper jack cheese
Heat olive oil in large saut茅 pan to medium-high heat, and add garlic, onions, and chicken. Saut茅 for 10-15 minutes or until chicken is no longer pink.
In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.
Cover and let simmer for approximately 30-35 minutes.
When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread.
Search for ';chicken chili'; and you'll find a whole bunch of recipes.
http://search.yahoo.com/search?p=white+c鈥?/a>
you make it the same way you would using beef,except you use white meat chicken. and there is a spice made by mccormic called white chicken chili. it is real good. you should use white beans for this chili, and try a can of corn and tomatoes. this is a real good dish. hope this helps you.
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Recipe Feedback:
User Rating
Be the first to write a review
A family favorite. More chicken chili recipes below.
INGREDIENTS:
1 tablespoon olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans Great Northern beans (16 oz) drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
PREPARATION:
Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans.I have been searching for a recipe for chicken chili, it is also sometimes called white chili. anyone out?
will this be good?
WHITE LIGHTNING CHICKEN CHILI
4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 陆 cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
陆 cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
陆 cup sour cream
陆 cup shredded pepper jack cheese
Heat olive oil in large saut茅 pan to medium-high heat, and add garlic, onions, and chicken. Saut茅 for 10-15 minutes or until chicken is no longer pink.
In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.
Cover and let simmer for approximately 30-35 minutes.
When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread.
Search for ';chicken chili'; and you'll find a whole bunch of recipes.
http://search.yahoo.com/search?p=white+c鈥?/a>
you make it the same way you would using beef,except you use white meat chicken. and there is a spice made by mccormic called white chicken chili. it is real good. you should use white beans for this chili, and try a can of corn and tomatoes. this is a real good dish. hope this helps you.
I am searching for a recipe for chicken salad that uses lemon jello and pecans.?
I had this recipe a long time ago. I remember that it uses canned chicken, lemon jello, pecans, and onions. Can anyone help me?I am searching for a recipe for chicken salad that uses lemon jello and pecans.?
Maybe this is it (instead of celery, use pecans):
http://www.annies-kitchen.com/jello/chil鈥?/a>
Or this one:
http://www.cooks.com/rec/view/0,1739,156鈥?/a>skins be
Maybe this is it (instead of celery, use pecans):
http://www.annies-kitchen.com/jello/chil鈥?/a>
Or this one:
http://www.cooks.com/rec/view/0,1739,156鈥?/a>
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
Its not so much a recipe you need for this, but the following,
1) Apples suitable for cooking.
2) Sugar
3) splash of water
4) Good cast iron frying pan
5)Puf Pastry
6)egg yolks and little milk.
Make a light caramel in the bottom of your pan. place peeled and cored quarters of apples in a decorative manner in the light caramel and then cook for a further minute. Place a round of puff pastry on the top of the apples, right up and around the inside edge of the pan. mix egg yolks with little milk and salt, then eggwash the pastry and bake until golden in a hot oven.
Remove and be VERY careful at the next point - its hot and the caramel will burn your skin if you get it on you.. Place a plate upside down on top of the pan. With one hand on the plate, and the other on the pan (using oven gloves or a cloth of course), turn upside down in a smooth but quick action.
Note - if your pan isnt completely non stick you could be in for some problems, Experiment with the cooking stage of the sugar as you want a nice deep amber colour in the finished product.
Hope this helpsI search a recipe for tarte tatin?
Sorry I don't know how to cut %26amp; paste, there is an excellent recipe by Julia Child in her book ';The Way to Cook';. Page # 434 the name is La Tarte Tatin.
(I must learn how to cut %26amp; paste)
I can give you her ingredients though:
5 to 6 apples. Golden Delicious is recommended
The grated rind %26amp; juice of 1 lemon
1 1/2 cups sugar
6 tablespoons unsalted butter
8 oz butter pastry dough
Its not so much a recipe you need for this, but the following,
1) Apples suitable for cooking.
2) Sugar
3) splash of water
4) Good cast iron frying pan
5)Puf Pastry
6)egg yolks and little milk.
Make a light caramel in the bottom of your pan. place peeled and cored quarters of apples in a decorative manner in the light caramel and then cook for a further minute. Place a round of puff pastry on the top of the apples, right up and around the inside edge of the pan. mix egg yolks with little milk and salt, then eggwash the pastry and bake until golden in a hot oven.
Remove and be VERY careful at the next point - its hot and the caramel will burn your skin if you get it on you.. Place a plate upside down on top of the pan. With one hand on the plate, and the other on the pan (using oven gloves or a cloth of course), turn upside down in a smooth but quick action.
Note - if your pan isnt completely non stick you could be in for some problems, Experiment with the cooking stage of the sugar as you want a nice deep amber colour in the finished product.
Hope this helpsI search a recipe for tarte tatin?
Sorry I don't know how to cut %26amp; paste, there is an excellent recipe by Julia Child in her book ';The Way to Cook';. Page # 434 the name is La Tarte Tatin.
(I must learn how to cut %26amp; paste)
I can give you her ingredients though:
5 to 6 apples. Golden Delicious is recommended
The grated rind %26amp; juice of 1 lemon
1 1/2 cups sugar
6 tablespoons unsalted butter
8 oz butter pastry dough
Recipe search?
I am looking for an egg nog recipe from an insert in the Detroit News in the '70's. It was called ';Cinnanog';. It was made eggs, whipped cream, cinnamon candies, etc. If anyone has this recipe I would really appreciate a copy.
ThanksRecipe search?
Here you can get life time access to world class recipes at a small fee http://xrl.us/recipesecretsRecipe search?
Try the web site.
ThanksRecipe search?
Here you can get life time access to world class recipes at a small fee http://xrl.us/recipesecretsRecipe search?
Try the web site.
Whats the best recipe search web site?
So I already got a couple, but as I search I found there are allot. What I want also is the ability to do a revease recipe search , for example you don't remember the recipe but you do remember a few ingredients , you type in your ingredients and your search results in the recipe......RenWhats the best recipe search web site?
www.recipezaar.com
I've tried many times...it's good..
www.recipezaar.com
I've tried many times...it's good..
I am searching for a recipe for Halloween pudding?
My grandmother %26amp; mother used to make a pudding at Halloween, similar to Christmas pudding but a little drier and a bit more cake like. Does anyone out there have any recipes for something similar that may have been handed down?I am searching for a recipe for Halloween pudding?
Spicy steamed fruit pudding ;
6 ounces of flour 1, 1/2cups
1 teaspoonful of baking powder
3 ounces sugar 1/2 cup
3 ounces margarine 1/2 cup
2 large eggs
5 ounces mixed dried fruit 1 cup
1,tablespoon dark syrup
pinch of salt
1 heaped spoonful of mixed ground spices *
1 level tspoon of cinnamon *
1 tsp grated nutmeg *
1 teaspoon of ground ginger *
or 1 teasp chopped preserved ginger*
* vary spices according to taste !*
milk to mix
;Method;
in a large bowl beat margarine and sugar till fluffy add warmed syrup +beaten eggs
combine
add all other ingredients
mix thoroughly adding some milk to make a heavy dropping consistency .
put into pudding basin ( 2 pint )
cover with greaseproof cooking paper
and tie down well
steam for 1...1/2 hours (over continuous boiling water )
serve hot
Turned out onto a plate ,
serve with,;
raspberry coulis sauce, ( blood for Halloween LOL)
or custard
or cream
also good cold as a cake
Enjoy ...!
Have a great Hallo-ween
%26gt;^,,^%26lt;I am searching for a recipe for Halloween pudding?
Scots do Clootie Pud that might be similar?? Whatever, have a good halloween
The traditional pudding for Halloween and bonfire night in England (particularly in the north) is Parkin. What you describe sounds very much like it.
Here is the traditional recipe I have used for forty years.
225 g plain flour.
1/2 teaspoon salt
1 level teaspoon EACH of mixed spice, cinnamon and ground ginger
1 level teaspoon bicarbonate of soda
225 medium oatmeal
175g black treacle
150g butter
100g brown sugar
1/4 pint of milk
1 standard egg beaten
Oil 18 cm square cake tin
Sift flour, salt,spice, cinnamon, ground ginger and bicarb.into a bowl. Add oatmeal . Make well in centre
Put butter, treacle, sugar and milk into saucepan.Stir over low heat till butter has melted
Pour into well and add egg. Stir mixture briskly, without beating, until smooth and evenly combined
Transfer to prepared tin. Bake in centre of moderate oven (180 centigrade) for one hour (or until cocktail stick inserted into centre, comes out clean)
Cool Parkin on wire rack.
The original recipe says store for one week in airtight tin, but you'll be short of time if you do not do this straight away.( It draws moisture into the cake.)
My children, now grown up still ask me to make it and I post it to them every year. I hope this is what you want. It is really easy and tasty.
I don't know how to make it but I would think you should find an english man and ask how tomake blood pudding. It is Halloween.
Make a pudding you like and give it a 'Halloween name' .... like ';Spooky sponge pudding, spiked with strawberry sauce';!
Ear of bat, tooth of hag,
boil it in a wizard's bag,
juice of pumpkin, werewolf's claw,
boil it up but serve it raw,
dead man's hand, vampire's blood,
boil it down until it's good.
I got some pudding for ya
Spicy steamed fruit pudding ;
6 ounces of flour 1, 1/2cups
1 teaspoonful of baking powder
3 ounces sugar 1/2 cup
3 ounces margarine 1/2 cup
2 large eggs
5 ounces mixed dried fruit 1 cup
1,tablespoon dark syrup
pinch of salt
1 heaped spoonful of mixed ground spices *
1 level tspoon of cinnamon *
1 tsp grated nutmeg *
1 teaspoon of ground ginger *
or 1 teasp chopped preserved ginger*
* vary spices according to taste !*
milk to mix
;Method;
in a large bowl beat margarine and sugar till fluffy add warmed syrup +beaten eggs
combine
add all other ingredients
mix thoroughly adding some milk to make a heavy dropping consistency .
put into pudding basin ( 2 pint )
cover with greaseproof cooking paper
and tie down well
steam for 1...1/2 hours (over continuous boiling water )
serve hot
Turned out onto a plate ,
serve with,;
raspberry coulis sauce, ( blood for Halloween LOL)
or custard
or cream
also good cold as a cake
Enjoy ...!
Have a great Hallo-ween
%26gt;^,,^%26lt;I am searching for a recipe for Halloween pudding?
Scots do Clootie Pud that might be similar?? Whatever, have a good halloween
The traditional pudding for Halloween and bonfire night in England (particularly in the north) is Parkin. What you describe sounds very much like it.
Here is the traditional recipe I have used for forty years.
225 g plain flour.
1/2 teaspoon salt
1 level teaspoon EACH of mixed spice, cinnamon and ground ginger
1 level teaspoon bicarbonate of soda
225 medium oatmeal
175g black treacle
150g butter
100g brown sugar
1/4 pint of milk
1 standard egg beaten
Oil 18 cm square cake tin
Sift flour, salt,spice, cinnamon, ground ginger and bicarb.into a bowl. Add oatmeal . Make well in centre
Put butter, treacle, sugar and milk into saucepan.Stir over low heat till butter has melted
Pour into well and add egg. Stir mixture briskly, without beating, until smooth and evenly combined
Transfer to prepared tin. Bake in centre of moderate oven (180 centigrade) for one hour (or until cocktail stick inserted into centre, comes out clean)
Cool Parkin on wire rack.
The original recipe says store for one week in airtight tin, but you'll be short of time if you do not do this straight away.( It draws moisture into the cake.)
My children, now grown up still ask me to make it and I post it to them every year. I hope this is what you want. It is really easy and tasty.
I don't know how to make it but I would think you should find an english man and ask how tomake blood pudding. It is Halloween.
Make a pudding you like and give it a 'Halloween name' .... like ';Spooky sponge pudding, spiked with strawberry sauce';!
Ear of bat, tooth of hag,
boil it in a wizard's bag,
juice of pumpkin, werewolf's claw,
boil it up but serve it raw,
dead man's hand, vampire's blood,
boil it down until it's good.
I got some pudding for ya
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