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Between a generous milkshake and a conventional fruit juice, smoothies made more and more adepts! Initially consisting only with mixed fruits, he incorporated today foods like ice cream, milk or yogurt. Creamy and light, it will delight every fruit lovers! No more hesitation … smoothie, it’s now allowed!
Click here for more details www.simplecookingclub.com/7-yummy-smoothies-recipes/
The original recipe is "Chicken and eggs on rice" or Oyako Don. No chicken on hand tonight so pork it is :). Simple ingredients and it's quick.
1/2 lb skinless and boneless chicken things cut into bite size pieces (I used pork loin)
A handful of mustard greens or cress (I used baby spinach)
1 1/4 cup dashi stock (or you can use chicken stock)
4 tbsp Mirin
4 tbsp Shoyu
2 tsp sugar
2 small onions or shallots, sliced
4 eggs, beaten
Mix the dashi stock, mirin, shoyu and sugar together and pour into a pan with a lid and bring to a boil. Add the onion slices and chicken pieces to the pan. Cook over high heat for 5 minutes, shaking the pan frequently. When the meat is cooked, sprinkle the greens on top and pour the beaten egg over to cover the chicken. Cover and let it cook for 30 seconds. DO NOT STIR. Remove from heat after 30 seconds and let it sit covered for about a minute. The eggs should be just cooked but still soft. Do not leave it too long that the egg becomes a firm omelette.
Scoop warm rice onto serving bowls or plate and pour the soft eggs and chicken over the rice. Serve immediately.
Enjoy!
Tried a new developer time and dilution from the chart at Digital Divide and it was a complete failure. These are the only 2 from 2 rolls of 36 exposures.
1/2
This is a drink recipe that my brother and I came up with on New Year's, it should be quite good for those that can read it.
The Cook's Book
K C Baking Powder
Jaques MFG. CO.
Chicago
Recipes written by Mrs. Janet McKenzie Hill, 1933
Not only am I a voracious collector of House Plans, I collect cook-booklets. I think that it is time for me to unleash them... Maybe "The Daily Bungalow Cooks"?
A beautifully illustrated cook-booklet from the K C Baking Powder Company, 1933. More than 20 recipes for cakes, cookies, shortcakes, dumplings, and puddings.
These should print nicely in the large size, set at about 80% on the printer. If you make one of the recipes, we'd love to see it.
Images (Photos or Scans) copyright © Antique Home, 2008-2009
Please contact us if you would like permission to use these images.
Recipe by Ula
3 boxes of lady fingers
1 egg
2 yolks
½ cup of sugar
1/8 of butter stick
2 x 8oz Mascarpone cheese
2 cups of whipping cream
2 tsp of powdered sugar
½ tsp of cream of tartar
shot of brandy or rum
Cream
1. Beat egg, yolks and sugar until creamy in metal bowl put on boiling water
2. Let it cool then add butter
3. Add cream to mascarpone cheese
4. Beat whipping cream with powdered sugar and cream of tartar
5. Mix all together
Coffee
1. Make 300ml of strong espresso
2. Add 3 spoons of instant coffee to make it stronger
3. Add 3 spoons of brandy or rum
4. Divide coffee into 3 containers
Final steps
1. Put a layer of lady fingers in large cake pan
2. Pour 1 container of coffee onto layer of lady fingers
3. Put one layer of cream
4. Repeat point 1-3 three times
5. Let it stay in refrigerator for 2 hours
A small recipe book for Aylmer tinned food and Gold Seal tinned seafood, likely from the 1970s, found tucked in a old cookbook.
As someone who doesn't like tinned peas...blecch!
Aunt Edith's Banana Bread
Stays moist a week
1/2 cup shortening or butter
1 cup white sugar
2 eggs
2 very ripe bananas
1 tsp. baking soda
1/2 tsp. salt
2 cups flour (no more)
1 cup chopped walnuts
Cream together shortening and sugar. Add eggs and mix well. Mash in bananas. Combine flour, baking soda and salt (cut back or eliminate salt if using salted butter instead of shortening) and mix into wet ingredients. Stir in walnuts. Bake in a well-greased loaf pan at 350 degrees Fahrenheit for 60-70 minutes or until top is very brown and any cracks in the top are fairly dry inside.
The original recipe had you prepare the loaf pan by greasing it, lining it with waxed paper and greasing the waxed paper. Then when the loaf was done, you removed it from the pan and peeled off the paper. At some point I just stopped doing that and began to grease the pan directly and the results have been fine. I don't really know why that seemed like a necessary step back in the day, but I merely mention it as a curiosity.
Try out this yummy Coconut Basbousa this Ramadan with recipes from Nestle Family. All recipes are simple and take only few minutes to prepare. For more mouth watering recipes visit : www.nestle-family.com/my-ramadan/english/recipes.aspx
When it comes to appetizers, dips adds a special touch to any kind of gathering. Here are some homemade, easy and luscious recipes that are perfect for entertaining! So get your chips, crudities, flatbreads and crackers ready for your next party dip.
Click here for more details www.simplecookingclub.com/8-homemade-dip-recipes-die/
I got a blender for my birthday, and it's really been paying off. I've been wanting to explore soups and sauces for awhile now and after reading Thomas Keller's advice on soup I decided it was high-time. So the first soup I made was something I called "Three Root Soup" and I'll write that one up after a bit here, but the second go-round was less planned. I was making pasta sauce as I usually do and decided to throw it in the blender.
This was the result!
INGREDIENTS
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2-4 T. olive oil
2-3 T. bacon fat (or 1/2 cup of pancetta rendered)
2-3 T. balsamic vinegar
1 head of garlic, finely chopped
1/2 - 1 T. red pepper flakes
1/4 cup parmesan cheese
A pinch of sugar...
1 large portobello mushroom, diced
1 large portobello mushroom, sliced
1 T. butter
1 large can of whole peeled tomatoes (get fresh if you're making this in the summer)
1/2 white onion, diced
1 large carrot, diced
1-2 cups broccoli, quartered
This recipe is mostly inspired from an investigation into trying to make vegetarian dishes that taste amazing. I'm not a vegetarian, but I do believe that humans eat too much meat these days, so I've taken up the challenge of attempting vegetarian dishes that stand up to any dish, no excuses. Also, because I love vegetables.
DIRECTIONS
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SAUCE
So the first thing to do is get the sauce together. It can be made ahead of time and this yields enough that I'd recommend packing it away anyhow. I usually start pasta sauces with three crucial elements. Fat/oil, aromatic (in this case garlic), and heat/spice (red pepper flakes). This way you're flavoring the oil with the intensity of whatever robust flavors you want.
Heat up your bacon fat, or render your fatty pork in a large skillet over medium heat. Then add your olive oil, red pepper flakes and garlic. When the garlic is just starting to turn brown, throw in the onion. Make sure the garlic doesn't get past golden brown and then throw in the mushroom and the balsamic. Continue to sauté; once the mushroom is about 3/4 of what it was add your carrots. Now sauté this for a good bit, making sure the carrots release a little sugar and the mushrooms soak up some of that tasty fat/garlic.
After that pop in the can of whole tomatoes and start mashing them with your wooden spoon. Don't worry too much about size here but you want them opened and cut up so they trade flavors. You might want to turn up the heat just a notch or so here since now we're working with a sauce instead of a hash of sorts.
About 10-15 minutes in you should have what looks like a pretty rustic pasta sauce. This is good, so taste it. It's probably not salty enough, so add the parmesan cheese now. Taste it again, if it needs a bit more salt add some more cheese. It probably needs something else though, that something is sugar. Add a pinch. Better? Don't add too much but sugar will help. You can add some fresh cracked black pepper as well. Interact with your food here and tweak it, it's the difference-maker.
Once it tastes up to snuff, throw it in the blender bit by bit and get-a-blendin'. Taste it again, it'll probably be better because it's more homogenous now. You can still tweak the taste here, maybe it needs a bit more balsamic, or olive oil! Who knows, but you've gotta feel your food. Don't be afraid, just make small changes and test. Now onto the pasta.
PASTA & ETC.
I like thick spaghetti here for this sauce. Because the sauce is blended pretty well, spaghetti or any noodle is a nice choice for a lot of coverage. Ideally I'd love bucatini in this recipe, but sadly America hates bucatini. I have no idea why...
First off though, take those slices of portobello mushroom in a skillet over medium heat with a T. of butter and give them enough space to cook. Think of these guys like strips of meat. Brown them on both sides, toss with some salt and fresh-cracked pepper and you'll be eating these like candy.
Boil a big pot of water into a raging boil. Next add a handful- yes a handful of salt. It should taste like seawater. I'm not kidding. To save time, you can actually blanch the broccoli right here in the same water you're going to cook the pasta in. So just throw the broccoli in, after no more than 2 minutes, get it out with a slotted spoon. If you're picky about color, throw it in an ice-bath to stop the cooking process, otherwise just leave it out on the cutting board like I do.
Next throw your pasta in the water. Now, I'd of loved to make my own pasta here, but I'm still working on making my own noodles taste proper consistently. For this thick spaghetti it should take around 5-7 minutes to cook. Fish out a noodle from time to time and bite it. Look at it. In the center you should see a faint bit of lighter color, it's pretty much done there. Turn off the burner, pour the pot into a colander and put the drained pasta right back into the pot you were cooking in. Put a cup of sauce or whatever you prefer back into the pot with the pasta (not over a burner or anything) and mix it up.
Toss the broccoli in there and plate. Lay the portobellos over the pasta like you see in the picture and then sprinkle some more parmesan over the whole thing. Booya, you're done.
DIFFICULTY
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I know this is seems like a lot of work; it is; but this a good amount of sauce and will out last a mere box of pasta. You'll get a good 5-6 meals out of this recipe and the sauce keeps very well. I made this a week ago and I still have one serving left. Plus, it's full of vegetable goodness. It's pretty deep and meaty tasting with all the mushroom in there. Give it a shot! :)