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- Roger Verge
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Lemon Bars
Preheat oven to 350 Deg. F
Crust
One (1) Cup all-purpose flour
One half (1/2) cup margarine
or butter (softened)
One quarter (1/4) cup
powered sugar
One fourth (1/4) tsp salt
Filling
Two (2) large eggs
One (1) Cup granulated
sugar
Two (2) tsp grated lemon
peel - (I use the zest from
One(1) lemon
Two (2) Tbsp. lemon juice
One half(1/2) tsp baking
powder
One quarter(1/4) tsp salt
Crust
Mix flour, powdered sugar, and salt together. Mix or cut in the margarine or butter. Press in ungreased pan,
8x8x2 or 9x9x2. build up One half(1/2) inches on edges. Bake at 350 deg. F for 20 minutes.
Filling
Beat eggs until well mixed. Add remaining ingredients and beat until light and fluffy (about 3 minutes). Pour into hot crust and bake for 20 to 25 minutes until lightly browned.
Let cool.
Enjoy
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
* Lay meat so skin side is up.
* Slather skin with melted fresh butter.
* Broil for 45 minutes or until skin turns fire engine red and begins to crack.
* Drown skin with fresh garlic juice.
* Broil for another 60 minutes or until done.
* Call Fire Department to serve.
How to
1 rough sketch with artgraf coloring
2 finished painting coffee and graphite
3 with texturing of the background thanks to th program of ipiccy
Beans, red sauce, and pasta. Details: Tongues of Fire beans from Kalustyan’s, marinara by Michael’s of Brooklyn, orichiette from Piemonte Ravioli on Grand Street in Manhattan’s Little Italy
Happy Thanksgiving to my American friends! I found two new recipes for today's dessert--November 24, 2016.
Created by Creative Elegance Catering
creativeelegancecatering.blogspot.com/2024/11/garden-vege...
Garden Vegetable Terrine ~ It's Thanksgiving Time!
If you want to lighten up your Thanksgiving fare, try this light and tasty terrine packed with delicious vegetables and herbs, from tomatoes and squash to eggplant and basil. Consider serving this elegant terrine on grilled garlic toast, topped with crumbled goat cheese or sliced alongside a fresh tomato sauce.
Garden Vegetable Terrine
Serves 10
Makes one terrine
Recipe Ingredients
1 teaspoon fine sea salt, divided, plus more for water
2 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
2 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
4 red and yellow bell peppers, cored and quartered
2 large carrots, cut diagonally into (1/4-inch-thick) slices
1/2 medium eggplant (about 1/2 pound), cut into (1/3-inch-thick) rounds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoon sugar
1 teaspoon finely chopped fresh thyme
1 small shallot, finely chopped
1/4 teaspoon ground black pepper
1 1/4 teaspoon unflavored powdered gelatin
1 cup low-sodium vegetable broth, divided
1/2 cup grape tomatoes, halved
8 large fresh basil leaves, divided
Preparation
Bring a large pot of salted water to a boil.
Boil vegetables 1 variety at a time, in the order listed, until softened and easily sliceable (squash and zucchini, 4 to 5 minutes. Peppers, 12 to 13 minutes. Carrots, 7 to 8 minutes. Eggplant, 3 to 4 minutes).
As vegetables are cooked, transfer to a paper towel-lined sheet tray and set aside.
In a 9 x 13-inch dish, whisk together oil, vinegar, mustard, sugar, thyme, shallot, 1/2 teaspoon of the salt and black pepper.
Add vegetables 1 at a time, coating well and arranging them in groups in the dish. Cover and set aside at room temperature for 1 hour.
Line an 8-inch loaf pan with plastic wrap, allowing extra to hang generously over the long sides.
Sprinkle gelatin over 1/4 cup of the broth in a medium bowl and set aside for 5 minutes.
Meanwhile, in a small pot, bring remaining 3/4 cup broth and remaining 1/2 teaspoon salt to a boil.
Pour hot broth over gelatin mixture and stir until dissolved.
Pour 1/4 cup of the broth mixture into the empty lined pan.
Arrange tomatoes in the bottom, cut sides down, and top with half of the basil.
In layers, arrange half of the squash, zucchini, peppers and carrots, allowing each vegetable to make a complete layer, and spooning some of the gelatin mixture generously over the top of each layer
Arrange all of the eggplant and remaining basil over the top to make 2 more layers and then repeat with remaining vegetables.
Pour any remaining broth mixture over the top and gently shake and tap the pan to distribute.
Fold over plastic wrap to cover terrine, and arrange in a shallow dish to catch any drips.
Add a few small, evenly distributed weights to the top to gently press down on the vegetables (a rectangular plate with 2 cans on top, for instance).
Chill until firm, about 8 hours or overnight.
Gently loosen edges of terrine with a small knife and then carefully invert onto a platter; remove and discard the plastic wrap.
Using a very sharp knife, cut into slices and serve with toasted garlic toast and top with crumbled goat cheese (feta would be wonderful here) if you like.
Posted 4 hours ago by Creative Elegance Catering
Labels: brunch dinner light lunch side dish terrine Thanksgiving Vegetable terrine vegetables
For the group Monday Weekly Photo Challenge!
This weeks challange was to get photos of a scrumptious summer food or meal.
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
Recipe courtesy of: Campbell's Simply Delicious Recipes Cookbook
1 lb (450 g) ground beef or turkey
2 tsp (10 ml) chili powder
1 can Campbell's condensed tomato soup
1 cup (250 ml) chopped green pepper
1 cup (250 ml) whole kernel corn (sweet corn)
1/2 cup (125 ml) salsa or taco sauce
1/4 cup (50 ml) water
1 pkg (240-340 g) corn
(81/2- muffin mix
12 oz)
Preheat oven to 400ºF (200ºC). In 10-inch (25 cm)
skillet over medium heat, cook meat and chili powder
until meat is browned, stirring to separate meat.
Spoon off fat.
Stir in soup, pepper, corn, salsa and water. Heat to
boiling. Reduce heat to low. Cover; cook 5 minutes.
Pour into 2-quart (2 L) casserole. Prepare corn muffin
mix according to package directions; spoon evenly
over soup mixture.
Bake 25 minutes or until a wooden toothpick inserted
in center of muffin mixture comes out clean.
Makes 6 servings.
Here are some of the things that I've done to tweak this
recipe, for my taste.
I've diced up a Jalapeno and added half to the soup
mixture and half to the muffin mixture. If I'm feeling
in the need for some heat, I'll use an Habanero.
Instead of using green pepper, I use diced onion.
Grate some cheese into the muffin mixture.
I've found that using Jiffy Corn Bread mix, works the
best. It's cheap and a little sweet, I also use 2 boxes.
Seems to have better coverage over the soup mixture.
Enjoy
*Recipe Taken From Bellisseria Slenderman's Personal Collection*
Bellisseria Slenderman Stew:
Ingredients:
1) Crab
2) Sausage
3) Corn
4) Potatoes
5) Actual Bellisserians
Found this recipe on a foodnetwork show called The Pioneer Woman hosted by Ree Drummond. (Episode: The Drummond Bunch). My directions are on the photo. You can find the original directions by Ree Drummond below. Enjoy!
EGG-IN-A-HOLE
2011 Ree Drummond, All Rights Reserved
www.foodnetwork.com/recipes/ree-drummond/egg-in-a-hole-re...
Prep Time: 3 min
Inactive Prep Time: --
Cook Time: 2 min
Level: Easy
Serves: 1 egg-in-the-hole
INGREDIENTS:
1 slice of your favorite kind of bread
1 tablespoon butter
1 egg
Salt and freshly ground black pepper
DIRECTIONS:
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Heat a skillet over medium-low heat and melt in the butter.
When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.
Cook until the egg sets a bit on the bottom, 30 to 45 seconds.
Sprinkle the egg with salt and pepper.
After about a minute, flip it over with a spatula and salt and pepper the other side.
Move the whole piece of toast around the skillet, soaking up all of the glorious butter.
Let it cook until the yolk feels soft.
Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.
Perfect.
Recipe can also be found on my blog, Baking is my Zen.
bakingismyzen.blogspot.com/2011/09/egg-in-hole-not-just-f...
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Group: Smile on Saturday
www.flickr.com/groups/smileonsunday/rules/
Theme: EGG-ceptional
Dinner tonight… I attempted to copy one of my favorite restaurants version of chicken fajita taco. This was pretty close… and the rest of the family loved it. I’ll have to share recipe on my website later after I am done harvesting outside.
Illustrated recipe for They Draw & Cook.
©2017 Ine Beerten - Please don't share or use this image without my permission
We hold within our hearts,
old recipes so rare.
One's that don't come out of books,
and can, quite easily tear.
You can tell your friends about them
and some will understand,
but other's try to banish pain.
then vanish from the land.
If you mix the herbs of love,
life becomes easier to bear.
Then talk about your problem,
which is so much nicer to share.
So why let there be despair,
when trouble comes your way.
The heart folds in fine ingredients,
and helps you though the day.
So then if you can remember,
to flavour life with ease.
You have only got to search your mind
For life's old recipes.
sylvia spencer
Recipe For Love- Harry Connick Jr.- www.youtube.com/watch?v=fzg6sgTvcgI
ODC- recipe- www.flickr.com/groups/ourdailychallenge/
329/365 days in colour- brown- www.flickr.com/groups/365daysincolour