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INGREDIENTS:
Potatoes:
1 1/2 cups half-and-half
1 1/3 cups boiling water
1/4 cup butter, melted
1 box (6.3 oz) Betty Crocker® sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
1/4 cup packed brown sugar
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans
DIRECTIONS:
1. Heat oven to 350°F. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add contents of 2 pouches potatoes with seasoning (from potatoes box) and remaining potatoes ingredients; stir well.
2. In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
3. Bake uncovered 30 minutes or until topping is golden.
On our last night in Monterosso, we were invited to the Hotel Pasquale for a pesto demonstration and dinner by the parents of our guide thru Cinque Terre, Marco.
This is my first try at a photo fuse of seven pictures comprising the evening, mainly food and drink. Two recipes that were given to us are below -
PESTO SAUCE RECIPE
Makes Two Servings.
INGREDIENTS
80 Basil Leaves (fresh)
1 Garlic Clove
Two tablespoons of pine nuts
Parmesan Cheese Grated
DIRECTIONS
Wash basil leaves and dry on tea towel
Crush basil with morter and pestle
Add 1 garlic clove
Grind
Add two tablespoons pine nuts
Grind
Mix with two heaping tablespoons of grated parmesan cheese
Add olive oil until of a creamy consistency
If you do not want to use a morter and pestle, a blender can be used instead.
BELIEVE ME, THIS IS GOOD – We had this on slices of toasted garlic bread. The recipe on lasagna al forno also has this pesto sauce on top if you want it.
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LASAGNE AL FORNO
Enough for 6 people.
INGREDIENTS
100 grams of flour – a US cup is 125 grams
100 grams butter – a US cup of butter is 227 grams
One liter milk – is 4.2268 US cups
A bit of salt
80 grams of grated parmesan cheese is one US cup of parmesan
DIRECTIONS
In one pan put butter, flour, salt and stir together for five minutes. Then add milk on medium heat. It must boil until the sauce is smooth. Remove from the heat, add grated or powdered parmesan cheese and mix cheese and sauce.
Place in one pan a first layer of besciamella sauce ( parmesan sauce), then a layer of lasagna and alternate lasagna and besciamella sauce for five layers. Cover the last layer with besciamella.
Bake in the oven at 160 degrees for 40 minutes.
When you take the pan from the oven, you can put on top 'pesto sauce' or 'Bolognese sauce'.
Next images will be from Riomaggiore, another Cingue Terre town.
I didn't actually cook this, my husband did. But he knows how I like it. Bloody.
To cook:
Let meat sit on the counter and reach room temp. Rinse, pat as dry as you can with paper towels, salt on one side.
Heat the grill. We have a gas grill with three burners, so we turn them all on and let the whole thing get very hot. Lightly oil surface of the grill, turn off middle burner, and throw the steak on, salted side down. Sear 1min-3 mins, hood closed, depending on how thick the steak is and how burnt you like it. Salt raw side, turn off a different burner, and flip onto that side. Turn on the burner in the center again. Close hood, let it go 3-7 mins, again depending on how thick the steak is. Cook longer for medium and well done steaks, but in my humble opinion, you're just ruining good meat if you're not licking bloody juices off your plate by the end of it all.
Very important: LET THE STEAK REST FOR AT LEAST FIVE MINUTES AFTER TAKING IT OFF THE HEAT. Why ruin that perfectly cooked meat by cutting into it prematurely? Let the juices settle. I know you want to dig right in, but it will be worth it, I promise.
By the way, when we cook this inside, we do it this way:
Put cast iron skillet in oven. Heat oven to 500 degrees F. When it gets there, turn a range burner on full blast, take the skillet out of the oven (please use oven mitts) and onto the burner. If it's not smoking, heat the sucker til it is. Prep the meat as above, and sear both sides similarly. Timing may differ, and I've found it actually depends on your stove and equipment, so it takes some practice to nail it. After you've flipped the steak and the 2nd side is seared, stick the whole thing back into the oven for maybe four minutes (again, depends on how you like it). Again, let it rest before eating.
1 string of pearls
1 rose
few drops of perfume
make sure to add a lot of
Essence of Love
mix
wrap it up warm and allow to rise
bake at bodyheat ...
By Marina v.d B
For this recipe for Elderflower Cordial see my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2008/05/31/elderflowe...
Mrs. Devlin's cucumber sandwiches....as recorded by my mother in her little handwritten recipe book.
It was a sweeter time.
Today's weather is quite gloomy so I decided to bake. The last time I baked was 5 years ago! I was delighted to find my oven is still working! Since my dad is diabetic, the version I baked is with less sugar than stated.
Recipe for Pineapple Tarts
Ingredients:
The filling:
2400 g pineapple pulp – from 3 pineapples
400 g sugar (Change accordingly to your preference)
(Can add cloves if you like)
The pastry:
250 g butter
50 g sugar
375 g flour – sifted
1 no egg or 2 no egg yolks
½ tsp yellow coloring
The Glaze:
1 no egg-yolks
2 drop yellow-coloring
Method:
The Filling:
Drip the excess pineapple juice
Cook the pineapple-pulp over low flame till almost dry. Add the sugar and continue cooking and stirring till golden brown
The Pastry:
Beat the butter, sugar, Emplex and coloring till creamy. Add the egg and mix well
Work with the hands when combing flour to the creamy mixture.
Allow the smooth pastry to rest for 30 minutes.
The Glaze:
Beat egg yolk with 2 drops of yellow-coloring
Roll pastry to ¼ inches thickness. Cut with fluted cutter. Fill with pineapple jam. Glaze and bake in a pre-heated oven for 15-20 minutes (225 deg). Cool before storing.
Recipes of Italian Cuisine have made famous Italian Chefs all over the world. Unique Italian dessert recipes just fascinate all lovers of sweets.
By the way, do you know about the roots of a word “dessert”? In French “dessert” means a final of the meal. And final tasty “chord” must be very specia...
foodnchef.com/ravioli-recipe-with-strawberries-and-mascar...
I finally had time to finish the recipe mini I've been working on :) it's a gift for my sister in law. I Made it all from scratch using cardstock, patterned paper, manilla tags, paint, inks, stamps, embossing and more. It was so much fun to make :)
DESCRIPTION
No cookie cutters needed for these clever cookies! Just turn a few balls of Pillsbury® Create 'n Bake™ cookie dough into tasty treats.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting
Decorating icing or gel
Assorted small candies or decors
DIRECTIONS
1.Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place
2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
2.Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3.Frost cookies with frosting; decorate with icing and candies.
High Altitude (3500-6500 ft): No change.
Recipe No. 44 of 50 for 2025. I am a huge fan of crabmeat Rangoon, and making it into a dip is even better because it's far easier to eat, and the baked cheese on top sends this over the edge with goodness!
In Japanese cuisine, curry plays an important role. The dish is served as curry rice, curry bread, or curry udon. The former being the most common one and often referred to as curry.
Visit:
They Draw & Cook, has created a 2012 calendar and it feature one of my illustrated recipes!It’s for sale now on their website.
A Christmas treat - the latest book by Nigel Slater, full of recipes & anecdotes. I read Kindle books most of the time, but love having "real" books for recipes.
365#18
There is hardly even a single person in this world who doesn’t know about baklava. The history of this dish extends back over 700 years. And it is popular not only in the Eastern countries, it stands as a symbol of sophisticated national delight all over the world.
Baklava holds pride of place i...
This soup is made with a homemade vegetable stock and lentils. Every week I always make either a vegetable or chicken stock so it's fast and easy to make up a soup with dinner. For my vegetable stock I use the basic stock recipe from Vegetarian Cooking for Everyone and the lentil soup is pretty much thrown together. Recipe: Ingredients:
5 cups vegetable stock
1 cup lentils
1 sweet onion
1 small clove garlic
1 or 2 tablespoons sesame oil
cumin (to taste)
coriander (to taste)
1 carrot finely diced
1 or 2 14 oz cans diced tomato (optional)
1 bunch fresh spinach
Parsley (to garnish)
Sea Salt to taste
Steps:
1. Cook the lentils in the stock for roughly 30 to 40 minutes. They should be soft but not falling apart.
2. Add the sesame oil to a saute pan and add garlic, cumin and coriander and heat until fragrant. Add the sweet onion and caramelize. Add onions to the cooked lentils.
3. Stir in diced tomato (optional) and carrot. Allow soup to simmer for a few minutes to cook carrot and blend flavors.
4. Just before serving.... briefly saute fresh spinach in the same pan used to cook the onion. Add to soup as a final step before serving.
5. Salt to taste and garnish with fresh parsley.
This is a YUMMY recipe! I hope some of you will try it! :>)
1 tablespoon olive oil
1 cups onions, finely chopped
1 cup celery, finely chopped
1 pound orange-fleshed sweet potatoes, washed, peeled and cut into 1-inch cubes
3 large cloves garlic, minced
1 teaspoon sea salt
Freshly ground black pepper, to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon red chili flakes
1 cups red lentils, rinsed
2 cups water
1 28-ounce can crushed tomatoes
1 15-ounce can black beans, rinsed and drained
2 bay leaves
3 tablespoons freshly squeezed lime juice
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon and red chili flakes. Cover and cook for 6 to 8 minutes, stirring occasionally.
Add lentils, water, tomatoes, beans and bay leaves to pot. Stir, increase heat to high to bring to boil, then lower heat and simmer for 25 minutes or longer, stirring occasionally, until sweet potatoes and lentils are soft.
Stir in lime juice, season to taste with additional salt and pepper.
First of all, not everyone likes cabbage rolls and they are not Romanian by origin.
Cabbage rolls can be very good, or they can be awful. Like every other dish, it all depends on the cook, the quality of ingredients and the taster's palate.
Last November I put cabbage in a barrel with dill, horseradish root , pickling salt, some hot peppers and water. Soon I had Sauerkraut, the really good kind that does not have vinegar.
Over the winter many sauerkraut dishes were made though cabbage rolls were not as frequent as the others due to all the work necessary.
Now here is how I make cabbage rolls.
I grind the meat myself. Note: I never buy ground meat, because I've seen what happens behind the scenes at a grocery store's meat prep area. (You will find that they want you to cook ground meat well done, ALWAYS!)
Prep work, one day in advance: Buy a pork shoulder or some nice chops with about 15% fat.
I grind it and mix in a little coarse salt and allow it to macerate overnight in the refrigerator.
Ingredients
1.5 lb ground pork
1 large head of kraut
2 medium onions minced
4 tablespoons of cooking oil
3/4 cup rice
1 teaspoon paprika
1 cup water
3 tablespoon fresh minced dill
1 tablespoon Vegeta
1 tablespoon dry thyme
3 bay leaves
3/4 cup tomato sauce
1 tablespoon salt
1/3-1lb smoked meat
SARMALE - CRISTIAN'S STUFFED CABBAGE ROLLS RECIPE
Prep:
Rinse rice 3 times to remove excess starch.
Carefully exfoliate cabbage leaves.
De-vain Cabbage
Mince onions and saute until clear.
Add rice and cook 4 to 5 more minutes while stirring occasionally.
Remove from heat.
Stir in genuine hungarian paprika, (I prefer Kalocsa CSEMEGE FUSZERPAPRIKA-ORLEMNY)
Add 1 to 2 cups of water and simmer until the water is gone.
Allow to cool.
Mix or knead ground pork with rice.
Pack leaves, roll closed and push in the ends to seal.
Add the following ingredients to bottom of pot.
Dill
Thyme
Bay leaves
a few peppercorns
NOTE: If you do not have the bellow meats, a smoked and cut Turkey leg can be substituted.
Cut Smoked Ham-hock. (I get mine at Gartners Meats 7450 N.E. Killingsworth, Portland, Or. 97218)
A few slices of brine and smoke cured bacon. (Homemade)
A few brine and smoke cured pork ribs.(Homemade)
Add packed ROLLS
Cover with a few sauerkraut leaves.
Add a cup of tomato sauce and some salt.
Add water until all is covered plus one inch.
BOIL 2 and a half hours.
Enjoy with sour cream.
Cabbage Rolls Variations
Balandėliai (little pigeons) - Lithuania
Golubtsy - Russia
Gołąbki (little pigeons) - Poland
Halubcy - Belarus
Holishkes - Ashkenazi Jewish
Holubki - Czech Republic and Slovakia
Holubtsi - Ukraine
Kåldolmar - Sweden
Kaalikääryle - Finland
Kohlroulade and Krautwickel - Germany and Austria
Lahana dolması - Turkey
Λαχανοντολμάδες (Lahanodolmades) - Greece
Rouru kyabetsu (ロールキャベツ) - Japan
Sarma - the Balkans and Turkey
Sarmale - Romania
Töltött káposzta - Hungary
Malfoof - Syria (Middle East)
P.S. Going Green means using locally grown products, which will limit you to fruits and vegetables that are in season. There are very few vegetables available in the winter time as you get further away from the equator.
It seems to me, that these primitive dishes that use local ingredients which are in season or were naturally preserved are much healthier and more Earth friendly.
• Healthier because they do not contain chemical preservatives and additives.
Food additives are as the U. S. Food and Drug Administration says, "Safe for Most, Dangerous for Some".
Hard to believe, but you can look it up for yourself; www.cfsan.fda.gov/
• This cabbage was locally grown and not transported by truck, by ship, by train, by truck, by delivery truck to the local grocery store where it was thrown out if not sold.
This cabbage came from the local farm where I got it, in a car, using fossil fuels. But I saved that whole first part above.
On the Green Subject. One of the easiest to use sites on the web is www.thegreenguide.com/ brought to you by National Geographic.
7DOS old/new Sunday
The dairy book is the oldest recipe book I have, given to me when it was published in 1968. I got the book by Nigel Slater last Christmas.
Click on the following link for Recipe
www.gastronoome.com/products.php?pid=47
Pour voir la recette, cliquer sur le lien suivant :
The Devil's Food Cake recipe was the one my mother made almost every week when we were kids! Friends at school used to beg for a bite when I had it in my lunch box!
The book above is now falling apart, the pictures outdated, but that dark chocolate cake with white icing is a memory just waiting to be mixed up and baked, now!
Chocolate cake with chocolate cream and berries are the perfect dessert to suit all ages and at all times. A delicious chocolate cake recipe with a lovely chocolate bottom and a creamy chocolate cream on top decorated with fresh berries is written below.
Servings: 8
Ingredients:
100 g butter
2 ...
My blog: karolinagotuje.wordpress.com/2016/02/17/surowka-codzienna
(PL) Surówka codzienna.
Oto przepis na 4 porcje:
- 1/2 główki kapusty pekińskiej
- 1 marchew
- 2 pomidory
- 1 średniej wielkości cebula
- ocet winny lub owocowy (ewentualnie sok z cytryny)
- cukier puder lub miód
- olej
- pieprz
- sól
Kapustę poszatkować. Marchew zetrzeć na tarce na grubych oczkach. Pomidory pokroić w grubą kostkę. Cebulę drobno posiekać. Do warzyw umieszczonych w misce dodać kilka łyżek oleju, ok. 2 łyżek octu, posolić, popieprzyć. Cukru dodać do smaku, w zależności czy wolimy surówkę bardziej kwaśną lub słodkawą. Wszystko dokładnie wymieszać. Ta surówka najlepsza jest niedługo po przyrządzeniu. Z czasem staje się coraz mniej chrupka i bardziej zbita.
Smacznego!
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(EN) The dairy salat
Here's a recipe for 4 servings:
- 1/2 head napa cabbage
- 1 carrot
- 2 tomatoes
- 1 medium onion
- fruit vinegar or lemon juice
- powdered sugar or honey
- oil
- pepper
- salt
Shred the cabbage. Grate the carrots on a coarse mesh. Tomatoes cut into thick cubes. Finely chop the onion. For vegetables placed in a bowl, add a few tablespoons of oil, approx. 2 tablespoons of vinegar, add some salt and pepper.
Depending on whether you prefer a more sour or more sweet salad, add some sugar. Mix it all thoroughly. The salad is best soon after preparation. Over time, the salad becomes less and less crispy.
Bon Appetit!
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(CZ) Zeleninový salát
Tady je recept na 4 porce:
- 1/2 hlávkové zelí
- 1 mrkev
- 2 rajčata
- 1 střední cibule
- vinný nebo ovocný ocet (nebo citronové šťávy)
- práškový cukr nebo med
- olej
- pepř
- sůl
Skartovat zelí. Nastrouháme mrkev na hrubou síťkou. Rajčata nakrájíme na tlusté kostky. Jemně nasekáme. U zeleniny umístěných do mísy, přidejte několik lžic oleje, cca. 2 lžíce octa, trochu soli a pepře.
Přidejte cukr podle chuti, v závislosti na tom, zda dáváte přednost kyselou a sladké salát. Důkladně vše promíchat. Tento salát je nejlépe ihned po přípravě. V průběhu doby, salát se stává méně a méně křupavé.
Dobrou chuť!
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup chopped shelled pistachio nuts
1 cup coconut
1 1/2 cups Hershey's® premier white baking chips
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1/2 cup Key lime juice, fresh lime juice or thawed frozen limeade concentrate
3 egg yolks
1 teaspoon CRISCO® Pure Vegetable Oil
DIRECTIONS
1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, break up cookie dough. Stir or knead in pistachio nuts and coconut until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. Sprinkle 1 cup of the white baking chips over dough; press lightly into dough.
2. Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended. Pour milk mixture evenly over crust.
3. Bake 20 to 25 minutes longer or until filling is set.
4. In small microwavable bowl, place remaining 1/2 cup white baking chips and the oil. Microwave on High 45 seconds. Stir until smooth; if necessary, microwave 15 seconds longer. Drizzle over warm bars. Cool 1 hour. Refrigerate until chilled, about 1 hour. For bars, cut into 6 rows by 6 rows. Cover and refrigerate any remaining bars.