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Who is Gumpy? The smartest man I ever knew... my grampa! This recipe was shared from FitLifeTV. Drew Canole named it after the smartest man in his life .... so I followed but added to the story by including my grandfather. (And added black pepper to increase the absorption of turmeric) What does it do? With regular use (one ounce in the morning) I can report that it reduces pain and inflammation, makes my skin smoother, hair shinier, boost of energy... and the spicy delicious tonic does your immune system a great favor. Please share and enjoy.
INGREDIENTS:
1/2 cup instant nonfat dry milk
1/4 cup vanilla-flavored instant creamer (dry)
3 tablespoons powdered sugar
1/4 cup unsweetened instant tea (dry)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
DIRECTIONS:
1. In small bowl, mix dry milk, creamer and powdered sugar. In another small bowl, mix all remaining ingredients. Spoon milk and tea mixtures alternately into 8-ounce jar, packing lightly.
2. Include these directions on package: For each serving, place 1/4 cup Chai Mix in cup. Fill with 8 ounces very hot water. For creamier chai, use half milk and half water. Makes 4 servings.
No one realized that they've had tofu for dessert :). We made a non-traditional Thanksgiving dessert ~ a crustless no bake chocolate tofu cheesecake.
Topped with fresh raspberries and shaved chocolate.
Here's the recipe:
1 packet unflavored gelatine
1 1/4lb silken (soft) tofu
8 oz soy cream cheese
4 oz caster (superfine) sugar
2 tsp vanilla extract
8 oz Bakers Dark Chocolate, melted and cooled
8 oz fresh strawberries or raspberries
1. Grease a 9" springform pan and line the base with parchment paper.
2. Melt the chocolate over a double boiler (place a heat-proof bowl set over a pan of simmering water). Once chocolate is melted, set aside and cool.
3. Sprinkle the gelatine over 1/4 cup warm water in a small bowl, leave until the gelatine is spongy - DO NOT STIR. Bring a small saucepan of water to a boil, remove from heat and place the bowl with gelatine in the pan. The water should come halfway up the side of the bowl. Now stir the gelatine until clear and dissolved.
4. Place the tofu, soy cream cheese, sugar, extract, melted chocolate and gelatine in a food processor or blender and blend until smooth. Pour the filling into the prepared pan and refrigerate for a minimum of 6 hours or overnight until set.
5. Garnish with fresh berries and shaved chocolate.
Enjoy!
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.
Carrot Cake recipe
Ingredients
175gr 6oz sunflower oil
175g/6oz light muscovado sugar
100g/3oz sultanas
175g /6oz self raising flour
5ml/1tsp bicarb of soda
5ml/1tsp ground allspice
40g/1oz walnut pieces
3 beaten eggs
175g/6oz grated carrot
finely grated orange rind
200g /7oz soft cheese
55g/2oz sifted icing sugar
(15ml /1tbsp orange juice)
Method
1 Preheat oven 180°C, 450°F Reg 4.
2 Beat together the oil, sugar and eggs.
3 Stir in the grated carrots, rind, sultanas and walnuts.
4 Sift together flour, spice and bicarb and stir into mixture.
5 Spoon into 24 bun cases or 11” x 7”greased and lined baking tray.
6 Bake approx 45 mins until firm and golden brown.
7 For the topping drain cheese then beat together soft cheese, icing sugar (and orange juice if necessary) until smooth.
8 Spread topping on cooled cake.
NB
Philly is fine but do not use low-cal types as it goes too runny. Check consistency of topping carefully, only add juice if mixture is too stiff to spread.
Mac and cheese was my favorite food when I was a kid. It may still be. This recipe originated (in my life) with my grandma, and was known as "Grandma-Mac," mostly to differentiate it from its popular cousin "Kraft Mac." My dad makes a mean "Daddy-Mac," and ever since I've learned how to make it, it's been "Ruthie-Mac" all the way.
To make 2 reasonable servings or one serving large enough to make yourself want to barf (my personal preference), cook 1 cup of dry macaroni noodles in salted boiling water on the stovetop until al dente.
In another saucepan, melt 1 tablespoon of butter, then whisk in 2 tablespoons of flour and let the mixture cook over medium heat for 2-3 minutes. Add 3/4 cup milk. Heat the mixture until it just starts to simmer, then stir with a whisk to make sure flour and butter get properly mixed in with the milk. Within a minute or two of simmering, the white sauce will thicken. Remove the sauce from the heat and stir in 2/3 cup sharp cheddar cheese.
Mix the cooked noodles with the sauce, top with copious amounts of fresh ground black pepper, and eat in front of the TV, preferably watching Melrose Place.
This recipe scales well to feed a large groups. Make sure to undercook the pasta a little bit, because it will soften some more after you drain it, and you don't want it to be all mushy.
my hand letterpressed recipe cards. Paper is from French Paper.
you can see these in my Etsy shop here: www.1canoe2.etsy.com
and blog entries here: stitchriprepeat.blogspot.com/2009/03/letterpress-recipe-c...
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.
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...
Full Video Recipe: youtu.be/z409-55YSE0
Burger is the first thing you must delete from your daily menu if you stay on low carb diet. But what would you do if you like it so much. Low Carb Beef Burger is a wonderful solution for you. Let check it out!
I have tried sth new today. I remember eating this in London after lessons at least once a week. I missed that and tried this recipe: blogchef.net/orange-chicken-recipe/
It was ok. But next time I would reduce vinegar and sugar and put more orange juice in it.
INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup granulated sugar
2 tablespoons butter or margarine, melted
Coarse sugar
DIRECTIONS:
1. Heat oven to 375°F. Line cookie sheet with parchment paper. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
2. Sprinkle 1 tablespoon of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 tablespoon butter; sprinkle with 1 tablespoon sugar. Place one rectangle on top of another; tightly roll both short sides of the dough rectangle so they meet in the middle.
3. Repeat step 2.
4. Using a serrated knife, cut each roll into 8 slices. Place cut side down, 2 inches apart, on parchment-lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
5. Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
I buy this..but you can make it..I found this on internet..
Oliebollen
We decided to share this amazing Dutch recipe with everybody! Although Dutch cakes and biscuits require 'special' ingredients in most cases, this one doesn't, you can find everything in a supermarket. You can also find a special Oliebollen Mix on our website, to make it easier for you. This is a recipe for a cake, called 'oliebol'. After the batter is fried in the right way, 1 'oliebol' has the same size as an apple.
Whenever it's Christmas, New Years Eve or Queensday in the Netherlands, this is sold at stands and made at home, served with powdered sugar. This is just the basic recipe, but they are also made with banana, whipped cream, vanilla cream, cherry and other fruit. So, if you know how to make the normal ones, you can use your imagination on the recipe and make different kinds of 'oliebollen'. We do have to mention, that they are very fatty, and contain lots of calories. So, don't eat them every week, save it for a special occasion, like New Years Eve or Christmas. You will need a deep-frying pan with fresh deep-frying fat for this recipe.
--Ingredients
1 lemon
1 sour apple*
500g flour
75g raisins*
1/2 litre milk
20-25g fresh yeast (or one small package which is approx. 7g)
50g chopped candied peel*
1 teaspoon sugar
1 teaspoon salt
1 teaspoon cinnamon
--Preparation
-Wash the lemon, dry it, and grate the peel. Chop the lemon in half and squeeze the juice in a glass. -Peel the apple, chop it in 4 pieces, remove the core. Cut the 4 parts into tiny little pieces, put them in a bowl and mix them with the lemon juice.
-Wash the raisins, and let them leak out.
-Heat the milk in a saucepan until it's tepid.(max 40°C, so don't let it boil!)
-Crumble the fresh yeast, mix it with the sugar and 1dl (100ml!) tepid milk in a bowl, and stir until it's a nice smooth mixture.
-Mix the flower with the salt in a big bowl. Make a little hole in the centre, and pour the yeast mixture into it. After that add the (tepid)milk that is left into the same hole. Mix it with a hand blender or a spoon until it's a nice smooth mixture.
-Mix the grated lemon peel, the apple pieces (with the lemon juice), the raisins, the chopped candied peel and the cinnamon into the mixture.
-Cover the bowl with some foil and let the batter stand (rise) for about an hour on warm spot.
-Heat the deep-frying fat until it reaches 180ºC. Now, you can do the next step with a soup spoon (a deep big one). Stick the spoon in the heated fat for a couple of seconds; this will prevent the batter from sticking to the spoon. Use the spoon just as you would use it to serve soup. Make sure the spoon is filled with the batter, and carefully dip it into the oil/fat. Repeat this, but don't have more than 4 of them into the oil at the same time (this also depends on the size of your pan). Fry the 'oliebollen' for about 8-10 minutes until they are nice gold brownish.(rotate the them with a fork after 4 minutes, so the whole thing gets fried equally).
(-Repeat this step until the all of the batter is used.)
-Let the 'oliebollen' leak out on some kitchen paper before you serve them. Arrange them on a nice dish and don't forget the powdered sugar!
*If you don't like raisins, apples or candied peel, you can leave this out. After you fried the 'naked oliebollen', let them leak out, and cut them open. Now you can stuff them with whipped cream, strawberries, or whatever you prefer. (or eat them without anything, that's my favourite way, just with loads of sugar!)You can eat them hot, or cold. It's not a problem if you let them cool down; keep them in the refrigerator and just heat them the next day in your oven.
*You can also mix some nuts (hazelnuts for example)in the batter.
If you are one of those person who does not like to make the batter, there are also special packs available; you only have to add water, and it is finished.
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 :)
Easy and simple snack made with bread...
See Recipe: www.hungryforever.com/recipe/bread-upma-recipe-2/
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.
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:
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
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.