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INGREDIENTS:
Cake:
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
Chocolate Glaze:
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water
DIRECTIONS:
1. Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
2. In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
3. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.
Recipe for traditional Ikarus pic:
-find a lovely village ✅
-place church in background ✅
-wait for bus with yellow license plate ✅
-hopefully destination sign in some inappropriate place ✅
-optionally some leftover christmas decoration on the streets ✅
Hate portrait orientation? Look no further!
And as always, thanks Tamás for showing us this amazing spot!
Rasgulla recipe, a spongy and delicious milk-based sweet originating from West Bengal. Rasgulla is a popular sweet made during Diwali festival.
see my full recipe: www.hungryforever.com/recipe/easy-rasgulla-recipe/
Here is a basic sponge recipe, which uses eggs. Its softness, and the rich flavour of vanilla are very enjoyable, and you will find this sponge suitable for plenty of marvelous creations. www.hungryforever.com/recipe/plain-sponge-cake-recipe/
The trouble with trifles...is they are delicious!
pattyandersonsblog.blogspot.com/2014/01/black-forest-trif...
just added recipe cards with a built in shopping list to my site. the best of the squirrels (the one with the measuring cup) is covered up in this photo! oops.
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.
More recipes at www.foodfashfit.com.
Scattered sushi is a nice summer dish for the bento as the vinegared rice helps it to stay fresher for longer. Here the rice is covered with chopped, deseeded cherry tomatoes from the vine, chopped, blanched mange tout, and toasted sesame seeds. In the top part of the bento is teriyaki chicken, salted edamame beans and soy sauce eggs (with some vinegar and sugar added to the mixture to preserve and to cut through the strong soy sauce taste). The cup cake is to celebrate my OH's birthday, which is today!
There are some great scattered sushi recipes (including this one) in the book Sushi: Taste and Technique by Kimiko Barber.
Here's the recipe, as far as I remember it:
Ingredients
1 cup of raw Japanese rice
Konbu
Splash of sake
4-6 tbsp liquid sushi seasoning
Packet mange tout
Packet cherry tomatoes
1 tbsp white sesame seeds, toasted
Method
Place the raw rice in your rice cooker as usual, and add the konbu and sake, along with the required amount of water. This should make enough rice for two bento boxes.
When the rice is done, allow it to steam for 10 minutes, then remove and place it in a dampened, flat container. Sprinkle over the sushi vinegar, then fold and fan the rice (using a wet spatula) until no more steam rises from it. Cover with a damp towel and leave to sit until cool.
Blanch the mange tout and slice thinly on the diagonal. Deseed the cherry tomatoes and chop them into wedges.
Spread a mixture of the mange tout and tomatoes over the top of the rice, then sprinkle on the sesame seeds.
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.
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.
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.
INGREDIENTS
8 eggs
5 drops blue, red or green food color, if desired
2 tablespoons mayonnaise
1 tablespoon hot dog relish
DIRECTIONS
1. Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.
2. In measuring cup or old coffee mug, combine 1/2 cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until of desired color. Pat dry with paper towel.
3. Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge. Carefully remove top portion and yolk; reserve tops. Place yolks in small bowl.
4. Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With small spoon, refill large section of egg with yolk mixture, heaping filling. Top each with reserved top portion of egg. Refrigerate 30 minutes or until chilled.
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.
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...
Here' s a cooking tutorial in the spirit of that lemon pie recipe that made the rounds awhile back.
A few other notes:
- The annato seeds are apparently very difficult to grind up (Robert Rodriguez recommends using a coffee grinder on the "Once Upon a Time in Mexico" DVD), but I was fortunately able to buy them in pre-ground form. Since they were already ground, I adjusted the recipe to use 3 tbsp instead of 5.
- I bought a bottle of pre-minced garlic, so I wasn't sure how much to use. I ended up using about 2/3 of a 1 oz. bottle, and that seemed to work out fine.
- To devein the peppers, cut off the stem at the top, cut the peppers in half, and then clean the seeds and white stuff out of the inside. I mention this because I was unsure what that meant at first.
- Perhaps it's just the high altitude here in Denver, but we ended up cooking the pork for a lot longer than 4 hours (we did something like 6) and probably could have done it longer to make it even more tender. I think this is one dish it would be difficult to cook for too long.
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.
Twist refrigerated breadsticks into bone shapes for a hauntingly delicious Halloween snack.
INGREDIENTS
1 can (7 oz) Pillsbury® refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 can (8 oz) pizza sauce, heated
DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
2. Brush breadsticks with egg white. Sprinkle with cheese and basil.
3. Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.
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 :)
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.