View allAll Photos Tagged cornstarch,
Honig was a cornstarch and food concern from Koog aan de Zaan, named after the Baptist family Honig.
This company took over many smaller starch factories of that market, also the paste factory Stem & Co in Nijmegen.
The trade mark 'Honig' for dry soups and pastas is owned since 2000 by H.J. Heinz Company.
In september 2009 the H.J. Heinz Company announced the closing of Honig soup and pasta factory in Nijmegen, which happened in 2012.
Honig was eighty years on this location active. About 240 people, especially production staff, lost their jobs.
Happy Wall Wednesday!
Honig was a cornstarch and food concern from Koog aan de Zaan, named after the Baptist family Honig.
This company took over many smaller starch factories of that market, also the paste factory Stem & Co in Nijmegen.
The trade mark 'Honig' for dry soups and pastas is owned since 2000 by H.J. Heinz Company.
In september 2009 the H.J. Heinz Company announced the closing of Honig soup and pasta factory in Nijmegen, which happened in 2012.
Honig was eighty years on this location active. About 240 people, especially production staff, lost their jobs.
Happy Wall Wednesday!
Cornstarch blown up by pressing it with air thru the valve of a tiny plastic bottle.
Lit by external flash triggered by sync cord.
I used the bright stick to locate where to "spray" and a focus point, (refused to erase it in post).
For #MacroMondays and this week's theme #Powder
Happy Macro Monday!
Thanks for all your faves and comments everyone!
I really appreciate them!
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
2 cubes beef bouillon, crumbled
2 cups water
1 jar pasta sauce
1/2 cup red, dry, wine
1 tablespoon dried parsley
1 pinch dry thyme
1/2 teaspoon ground black pepper
2 cups pearl onions
3 cloves garlic, minced
3 large potatoes, peeled and cubed (or potatoes steamed aside)
4 carrots, cut into 1 inch pieces
1 package frozen peas
In a large pot/cocotte, sauté beef in oil over medium heat until brown – about 8 minutes. Dissolve bouillon in water and pour into pot. Stir in pasta sauce and wine, parsley, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots and onion into the pot.
Cover and simmer 1 hour more.
Add peas for the last 10 minutes
(2 teaspoons cornstarch or flour: optional. Stir in 3 Tbsp water and add with the peas if the stew feels too liquid.)
Crème Pâtissière with: Almond milk, or Soya Milk, or Rice Milk
2 large eggs
2 large egg yolks
1/2 cup + 2 tablespoons granulated sugar
3 tablespoons flour
2 tablespoons + 1 teaspoon cornstarch or potato starch
2 cups + 2 Tablespoons of the mild of your choice
1/2 teaspoon vanilla extract (not with almond milk)
3 tablespoons unsalted margarine or butter
In a medium sized mixing bowl, combine sugar, flour and starch. Beat the eggs and whisk in the dry ingredients. Make sure that the cornstarch and flour are fully incorporated and do not create any lumps.
Put the milk into a medium sauce pan on low heat. Add the egg mixture (while on low heat.) Whisk continually while raising the heat to medium.
The pastry cream will thicken at this point. Cook for another 2-3 minutes.
Once cooked, remove from the heat. Stir in the vanilla and the margarine and stir until melted.
Transfer the pastry cream to a bowl and place a piece of plastic directly on top to prevent a skin from forming.
Let cool at room temperature and then chill in the refrigerator. The chilled pastry cream will be thick and can be piped from a pastry bag.
For topping with glazed fruit, heat about 1/2 cup of apricot jam until it is thin. Coat the fruit with the apricot jam and place on the tarts. Lightly brush the top of the tarts for a nice sheen.
Non-dairy Frosting
1/2 cup (113 g) shortening.
1/2 cup margarine.
3 1/2 cups confectioners sugar, sifted
1 tablespoon vanilla extract
2 tablespoons soy milk
1. In a large bowl using electric beaters, cream together the shortening and margarine on medium-high speed.
2. Add the confectioner's sugar one cup at a time, beating on low speed after each addition until the sugar is well integrated.
3. Add the vanilla extract and the soymilk, beating on medium speed until the frosting is smooth, fluffy, and spreadable. This takes about 3 minutes.
Refrigerate until ready to use.
Not for Macro Monday , the 'food' is made from cornstarch + vegetable oil and food-coloring, edible, but I would not dare to call this 'food'...;-)
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Niet voor Macro Monday , het 'eten' is gemaakt van maïzena + plantaardige olie en voedselkleurstof, eetbaar, maar ik zou het geen 'voedsel' durven noemen...;-)
Bœuf en Daube. (Healthy country food!)
(Daube comes from “daubière,” a terracotta pot in which the dish is traditionally cooked.)
For the marinade:
2 tablespoons olive oil
2 cups dry wine
2 teaspoons salt and 1⁄4 teaspoon pepper
2 cloves garlic, minced
2 cups sliced carrots
1 cup thinly sliced white onions
1 cup sliced challots
Bouquet garni: 1⁄2 teaspoon thyme or 1/2 teaspoon sage
1 bay leaf
3 lbs chuck steaks, cut in 2 ½ x 2 ½ x 1 inch squares
3 Tbsp flour (to roll the steak in once removed from the marinade)
1 1⁄2 cups firm ripe tomatoes, peeled, seeded and chopped
1 1⁄2 cups sliced fresh mushrooms (use a variety)
1 cup black olives (optional. I use kalamata olives)
2 tablespoons Dijon mustard
beef bouillon, if you need additional liquid
cornstarch or flour, if necessary to thicken the sauce
For the marinade: Mix olive oil, wine, salt & pepper, garlic, carrots and onions and marinate steak in refrigerator overnight or at least 6 hours, stirring meat several times.
Take the meat out of the marinade and reserve the marinade.
Season meat lightly with salt and pepper; roll in flour and set aside.
Briefly sauté the meat.
In a bowl toss marinade with tomatoes, olives and mushrooms. Add 2 Tbsp mustard.
Layer vegetables and meat in 6 quart flame-proof casserole.
Cover with any left-over marinade and add a little bouillon if necessary.
Cover, set over moderate heat and simmer, or bake, 1½-2 hours until meat is tender when pierced.
Trim out fat and taste for seasoning.
If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
Sprinkle with chopped parsley.
Serve with steamed potatoes, a mix of Camargue red rice and white rice or Basmati rice.
The Swiss cheese fondue is traditionally prepared with a mix of half Vacherin and half Gruyere cheese (hence the name "Moitié-moitié", especially in the french-speaking cantons like Vaud, Valais, Neuchâtel,...), white wine, cornstarch and garlic.
Always happy to get one, at any season of the year, like today, shortly after the begin of the Spring. And we enjoyed it with freshly baked, home-made sourdough bread.
If that's not dedication for taking part to the Macro Mondays challenge?!... 😃
Not for Macro Monday , the 'food' is made from cornstarch + vegetable oil and food-coloring, edible, but I would not dare to call this 'food'...;-)
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Niet voor Macro Monday , het 'eten' is gemaakt van maïzena + plantaardige olie en voedselkleurstof, eetbaar, maar ik zou het geen 'voedsel' durven noemen...;-)
A bridge that carries US Hiway 33 over the Tygart River west of Norton provides a great platform to view the former Western Maryland track currently operated by the Durbin & Greenbrier Valley. When they are not hauling tourists the DGVR provides freight service to a few customers in the Elkins area. Here a pair of F-units handles 3 cars loaded with cornstarch from the A&O interchange at Tygart Jct. and are going to the transload operation operated by JF Allen Construction Co.
A Japanese cup (Yunomi) and a small snack (mochi)
Happy Bokeh Wednesday!
A yunomi is a tall form of a Japanese teacup, typically made from a ceramic material and having no handle.
A mochi is a Japanese rice cake made of mochigome a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.
Still Life 2: Here
My Food and drink set: Food and Drink
Apologies if commenting is slow! Our electricity will be cut off today as SSEN come tree-felling to protect power lines. No idea how long they will be.
Not for Macro Monday , the 'food' is made from cornstarch + vegetable oil and food-coloring, edible, but I would not dare to call this 'food'...;-)
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Niet voor Macro Monday , het 'eten' is gemaakt van maïzena + plantaardige olie en voedselkleurstof, eetbaar, maar ik zou het geen 'voedsel' durven noemen...;-)
Color me rad
Montréal, Québec
Juin 2013
Le parc olympique de Montréal s'est trouvé une nouvelle vocation, celle d'attirer les foules pour des événements sportifs et culturels sur son esplanade. Un second souffle. Cette photo a été prise après la course "Color me Rad", dans un nuage de fécule de maïs rose!
The Olympic Park has found a new vocation by attracting crowds for sporting and cultural events on its outside esplanade. A new day. This photo was taken at the event "Color me Rad" where there was a pink cloud of cornstarch in the air!
With 3 carloads of cornstarch FP7A #243 is rolling East towards Elkins where they will spend some time spotting up the scrapyard
Mochi (Japanese: 餠, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki.[1] While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.
**It's a popular dessert in Japan or Asia. You'd see such all over in Japan particularly. I had persimmon mochi at the breakfast that I loved it. :-)
Turkish coffee and cardamom creme patisserie recipe
2 cups whole milk
1 tbs Turkish coffee
15 cardamom pods
2/3 cup sugar
4 egg yolks
4 tbs cornstarch
2 tbs unsalted butter
1. With a mortar and pestle, crush the cardamon pods until they split open. Discard shells.
2. Heat Turkish coffee, ground cardamon and whole milk in a medium saucepan until it comes to a simmer. Cover and let steep for 30 min
3. In a medium bowl whisk together egg yolks, sugar, cornstarch until pale yellow.
4. Strain the cardamon pods and discard, and rewarm the milk until it barely comes to a simmer
5. Gradually add 1/4 cupfuls of hot milk into the egg yolk mixture, whisking constantly.
6. Bring mixture back to the saucepan and heat over medium heat, whisking constantly to prevent eggs from scrambling. Bring mixture to a simmer and continue simmering for 1-2 min until it thickens.
7. Strain pastry cream into a clean bowl. Cover with a piece of cling film placed directly on it's surface and chill overnight
The name is derived from the city of Mocha, Yemen, which was one of the centres of early coffee trade.
In its originating term, “mocha” referred to beans imported from Al Moka — a Yemeni port city that once reigned as a supreme centre for trade and commerce during Yemen’s coffee hold in the 17th century. Moka beans consisted of a variety of Arabica coffee beans harvested in neighbouring mountain regions in central Yemen — notably not in Al Moka. After they were harvested, the beans would be roasted and shipped to the port.
Creamy, chocolatey beverages have predated the American mocha for at least 200 years. The most prominent influence being the bicerin. Native to Piedmont, “bicerin” means “small cup” in its original dialect. The drink’s composition is eerily familiar: steamed milk, hot chocolate, and espresso. Unlike runny American hot chocolate, Italian hot chocolate is renowned for being reduced with cornstarch, making it thick and creamy. The thick chocolate combined with coffee and milk essentially serves as what we know as a mocha today.
Personally I prefer my coffee straight.
Homemade apple cake, made with extremely thin slices of apples, yeast, cornstarch and toppings are just powdered sugar, orange marmalade and thin slices of blanched almonds.
Note: for all my German and Central European friends, this cake is not, nor does it intend to be in any way an "Apfelstrudel", a delicious cake of those lands. If I am allowed to make an apple cake, with all due respect, I promise not to laugh when my friends say they have cooked a "paella". ;-)
Hinweis: Für meine deutschen und mitteleuropäischen Freunde ist dieser Kuchen weder ein Apfelstrudel, noch ein köstlicher Kuchen dieser Länder. Wenn ich mit allem Respekt einen Apfelkuchen machen darf, verspreche ich, nicht zu lachen, wenn meine Freunde sagen, dass sie eine "Paella" gekocht haben. ;-)
(Google translator, my German is still very poor, Meine Deutschkenntnisse sind immer noch sehr schlecht...)
PASTEL DE MANZANA, HECHO EN CASA, 2019
Tarta de manzana casera, hecha con rodajas finísimas de manzana, levadura, maicena y los toppings son simplemente azúcar glass, mermelada de naranja y rodajas finas de almendras blanqueadas.
These two were my second favorites. I flavored the fondant for the candy cane with LorAnn peppermint oil. I cut out a white and a red candy cane, dusted the back of the white with cornstarch & stacked them, then cut diagonally through both so I ended up with two candy canes in one swipe. The holly on the candy cane and the wreath are from a lovely mold (one of those yellow ones from England I bought from Diane Gruenberg at OSSAS this year - so easy to work with). I wasn't too pleased with the wreath bow, but let it go. Thanks for looking!
www.dianasdesserts.com/index.cfm/fuseaction/recipes.recip...
Napoleon Pastries (Mille-feuilles)
First: !/2 lbs puff pastry (phyllo dough/pâte feuilletée)
Pastry Cream (Crème pâtissière)
Icing
Fruit preserve or jam
Chocolate Drizzle Topping: (1 ½ Tbspoon melted semi-sweet chocolate)
1. Pastry:
Preheat your oven to 375° F (180° C).
Roll out the puff pastry dough into an elongated rectangle the thickness of a thin piece of cardboard. With a sharp knife, cut the dough into nine equal-sized pieces.
Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork.
Cover the dough with another sheet of parchment paper and place another baking pan on top to weigh down the dough as it bakes.
Bake the dough, about 25 minutes. Remove the top layer of parchment paper and pan and bake five minutes longer to let the dough golden.
Transfer the dough to racks. Separate each piece into two with the tip of a knife or prongs of a fork. Let cool completely.
2. Crème pâtissière:
2 cups milk
5 egg yolks
8 tablespoons sugar
3 tablespoons flour
3 tablespoons corn starch
1 teaspoon vanilla or almond flavoring.
In a medium-sized saucepan, heat the milk until very warm.
While the milk is heating, mix the egg yolks and sugar together in a large bowl, then whisk in the flour and cornstarch until the mixture is smooth.
Gradually whisk the hot milk into the egg mixture and pour back into the saucepan.
Place over medium heat, stirring or whisking constantly until the mixture thickens.
Remove the pastry cream from the heat and add vanilla flavoring.
Place a layer of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and leave to cool.
The pastry cream can be refrigerated for up to several days until needed.
Glaze:
2 cups confectioner’s sugar
2 tablespoon light corn syrup
2 tablespoons hot water
In a medium mixing bowl stir ingredients together. If needed, stir in a few additional drops of water to make a glaze of spreading consistency; set aside.
Assemble and Decorate the Napoleons/Mille-Feuilles
Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer.
Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves.
Top with middle pastry layer and more pastry cream.
Top with last pastry layer.
Pour the icing over the top layer of pastry and spread it evenly.
Next, working quickly, drizzle the chocolate across the surface of the icing in evenly-spaced, four parallel lines.
With the tip of a thin, sharp knife, make evenly-spaced perpendicular "cuts" through the lines of chocolate. -Allow an hour or two to chill before serving.
My good friend Agnès visited me this afternoon... this morning I had prepared the Lebanese pudding called muhalabieh, made out of milk, sugar and cornstarch, covered with honey, rose water and orange flower water and topped with grounded cashews and pistachios... we had it with a glass of cold water...
Un essai de disposition nouveau, pas très réussi visuellement, mais le goût... Trop bon ! 👍 💖
Tarte aux pommes, cannelle, sucre de canne, crème, œufs et maïzena pour lier.
On se relève la nuit.
A test of new layout, not very successful visually, but the taste ... Too good ! 👍 💖
Apple pie, cinnamon, cane sugar, cream, eggs and cornstarch for binding.
We get up at night for more!
1: X marks the spot 2: waiting our turn 3: PACU slumber 4: "booboo meemee" (Avanese translation: my booboo! my ginormous bandaid! )
UPDATE: Ava has been diagnosed with GSD or "glycogen storage disease". it is a rare liver disease genetically passed on. there are several 'types' of GSD. We await further biopsy results giving us this info so we will know what her treatment plan will be. For now her million $$$ miracle drug is "Argo cornstarch" from the grocery store.
Orange Beef with Noodles
by Weight Watchers Magazine
Course: light meals
PointsPlus™ Value: 6
Servings: 4
Preparation Time: 9 min
Cooking Time: 11 min
Level of Difficulty: Easy
We use flank steak, but you can also use boneless top round steak.
Ingredients
4 oz packaged rice noodles
2/3 cup(s) fresh orange juice
2 Tbsp low-sodium soy sauce
2 Tbsp sugar
1 tsp dark sesame oil
1 tsp cornstarch
1/2 tsp chili sauce, (chili paste)
1/2 pound(s) raw lean flank steak, trimmed of all visible fat and sliced thin across the grain
6 medium scallion(s), cut into 2-inch slices
2 clove(s) garlic clove(s), minced (medium)
2 tsp ginger root, minced, peeled, fresh
Instructions
Prepare the noodles according to package directions; drain and set aside.
Combine the orange juice, soy sauce, sugar, oil, cornstarch, and chili paste in a bowl until blended and smooth; set aside.
Spray a large nonstick skillet with nonstick spray and set over high heat. Add the steak and cook in batches, until browned, about 5 minutes. Add the scallions, garlic, and ginger. Cook, stirring constantly, until fragrant, about 3 minutes. Stir in the orange juice mixture and cook until the sauce boils and thickens slightly, about 3 minutes. Stir in the noodles; heat through. Serve at once.
Notes
When browning meat, make sure it is cooked over high heat in a single layer. If your pan is not big enough to accommodate all the meat at one time, cook it in batches, otherwise the meat will steam instead of brown.
The recipe is from this book.
4 chicken breasts
2 tbs soy sauce
1 tbs dry sherry
2 tbs corn starch
6 dried red peppers
Sauce
2 tbs sherry
2 tbs soy sauce
2 tbs brown sugar
1 tbs sesame oil
1 tsp Worcestershire sauce
1 tbs water
1 tbs corn starch
3 tbs peanut oil
chopped green onions
chopped roasted peanuts
Cut the chicken into bite-sized pieces and marinate in the soy sauce, sherry, and corn starch.
Combine the ingredients for the sauce and set aside.
Place some oil in a hot pan and add the dried peppers. Cook for about 15 seconds and then add the chicken with the marinade. Cook over high heat, stirring constantly for 10 minutes.
Add the sauce mixture and cook until it thickens. Top with the green onions and peanuts.
We used red wine instead of sherry and fresh peppers in place of the dried. Very good and some good heat as well.
Served over some Soba noodles.
PointsPlus Value: 6
CORE
Servings: 8
Preparation Time: 5 min
Cooking Time: 30 min
Level of Difficulty: Moderate
Course: main meals
Ingredients
2 Tbsp Worcestershire sauce
2 Tbsp fat-free sour cream
1 tsp paprika
1 Tbsp dried parsley
1/2 tsp black pepper
1 tsp table salt
1 Tbsp olive oil
1 medium carrot(s), peeled and chopped
1 medium onion(s), chopped
1/2 cup frozen green peas
1 Tbsp cornstarch
1 3/4 pound raw extra lean ground beef
1 cup fat-free beef broth
1/2 cup fat-free chicken broth
2 pound whole uncooked white potato, peeled and cubed
Instructions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream and 1/2 c. chicken broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat whisk together cornstarch, 1 c. beef broth, and Worcestershire sauce. Thicken gravy 1 minute.
Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Day 42.
I like to add a little Rose's Lime Juice and a lot of vanilla to the cherries. Instead of cornstarch, I use Bird's Custard. Crumb top since I have no time for lattices.
SECOND PHOTO CHALLENGE
The start of the quarantine period in Thailand was during the crucial process of her ongoing university project. A normal human being cannot ... and SHOULD NOT spend all his time working on a computer all day long, alone, especially in a stuffy room. MISS SL ♛ Thailand was fully aware of that and had decided to move her working space to the kitchen counter where she could do her school work and spent her free time cooking every recipe she has saved on her Pinterest. Being at the center of the house, meaning she would be able to interact with (and annoy) everyone in the house all the time. yay!
With lots of time on her hands, she could cook everything by herself, from simple orange juice and smoothies to homemade pastry!
MISS SL ♛ Thailand is performing a solo Broadway show while making a hopefully delicious beef pot pie with her cats. (the recipe for that is shared below)
MISS SL ♛ Thailand hopes everyone is staying safe. She thinks that quarantine is not that bad since it brings you closer to your family and also gives you time to be with yourself; lots of free time to try new hobbies and activities you would never have the time to before. :)
Beef Pot Pie with Puff Pastry
- Ingredients -
....for the filling....
3 tablespoons olive oil
2 lb. beef--stew meat, chuck roast, or sirloin, cut into 3/4" cubes
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cups chopped mushrooms
2 tablespoons tomato paste
2 garlic cloves, minced (2 teaspoons)
1 teaspoon fresh thyme leaves (1/4 teaspoon dried thyme)
1/2 teaspoon minced fresh rosemary (1/8 teaspoon dried rosemary)
1/2 cup dry sherry
5-1/2 cups low sodium beef broth
12 small red potatoes (1-1/3 lbs.), cut in 1" pieces, skin on
2 cups fresh or frozen pearl onions, thawed if frozen
1/2 cup cornstarch
1 cup cold water
1 (1-lb) bag frozen pea and carrot medley (approx 3 cups; do not thaw)
1/2 cup fresh parsley, minced
1 egg + 1 tablespoon water
....for the puff pastry....
250g strong plain flour
1 tsp fine sea salt
250g butter , at room temperature, but not soft
about 150ml cold water
- styling credits -
LYBRA - MAY GIFT TOP
maps.secondlife.com/secondlife/Twilight%20Woods/185/193/3002
COCO - Gift - Jogger Pants (LightBlue)
maps.secondlife.com/secondlife/COCO%20DESIGNS/110/211/22
Miwa's airship - Many Headband Reddot - Group Gift
maps.secondlife.com/secondlife/Montague%20Island/125/167/23
tram - J0116a Hair
1. It's Ready,, 2. Part I /Red Lentils, 3. The Ingredients4. Not available
One of my favorite Soups or Stews Spicy Red Lentil with a Crusty PortuegeseRoll
Spicy Red Lentil Chili
1 cup red lentils
4 cups + 2 TBSp water ( who are they kidding just dump the water in forget the 2 TBsp)
2 Tbs butter
1/2 cup onion, diced small
1 stalk celery, diced small
2 Tbsp garlic, chopped ( how about a couple of big cloves)
1 medium tomato, cored and diced. ( 16 oz can diced tomatoes)
2 cups vegetable broth ( some chicken base to suit)
1 Tbsp Tabasco sauce ( depends on how hot you want it)
1/8 tsp tumeric (don't have any)
1/8 tsp cumin ( I have learned not to be too liberal with cumin)
1/8 tsp cayenne pepper
1 tsp sea salt ( The salt doctor says salt is salt ) I don't use when I add chicken base
1/2 tsp black pepper ( I like fresh ground)
1/8 tsp chili powder
1/4 cup finely diced green pepper
1. Bring lentils to a boil with 2 cups of water. Turn off heat, remove half and puree half.
put back in pot.
2. Melt butter in another pan, add onions and sweat 2 minutes. Add celery and garlic and sweat 5 more minutes. add tomatoes, cook 5 minutes. ( No sweat, I add the peppers too.)
3. Add vegetable broth, 2 cups of water and seasonings. Simmer until lentils are cooked. I probably simmer at least an hour.
4. Here is where the 2 tablespoons of water comes in. I skip this step. Combine
2 Tbsp water and 2 Tbsp cornstarch to make a slurry. Add slurry and stir 30 seconds while stew thickens. Turn off heat and add green peppers.
5. Serve with dollop of sour cream.
Nutrition info: each cup contains 170 calories
27 g carbs, 6 g fiber, 4 g fat, 10 mg cholesterol and 1010 mg sodium.
Plus the sour cream dollop for good measure.
Created with fd's Flickr Toys.
Stir Fry, of broccoli (stems and flowerets), garlic, ginger, green pepper, leek, diced tomato, Chinese Cabbage, with a sauce of lemon juice, Maggi, soy sauce, fish sauce, a bit of MSG, and cornstarch, topped with diced green onion (scallion), and accompanied with a bit of sambal oelek.
PointsPlus® Value: 5
Servings: 8
Ingredients
1/2 cup onion(s), chopped
2 small apple(s), peeled, cored and sliced
1 Tbsp honey
1 Tbsp Dijon mustard
1/2 tsp coriander seed(s), crushed
1/4 tsp table salt
2 pound Hormel Always Tender Fresh pork roast
1 Tbsp cornstarch
2 Tbsp water
Instructions
In 4- to 6-quart crock pot, combine onion and apples.
In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples. Cover; cook on LOW for 7-8 hours.
Remove roast from crock pot; place on serving platter. Cover with foil.
In small saucepan, combine cornstarch and water, blending well. Add apple mixture and juices from crock pot; mix well. Cook over medium heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.
"I Made This.........32"
Best viewed large.
This uses the same cream sauce principle as this one. I have been told by a number of people that they don't usually like salmon, but they loved this preparation. I think the fact it uses chicken stock helps to dilute the normal fishy taste some people find offensive.
Take two cups heavy whipping cream and one cup chicken stock, and combine in a saucepan. Heat, but do not boil. When hot, take some cornstarch and cold water and mix. Add very slowly until the desired degree of thickness is obtained. The high fat content of the heavy whipping cream, mixed with a thickener like cornstarch and water will thicken the sauce quickly, so add very little at a time. Add about two tablespoons of lemon juice and about one tablespoon of dill. Spoon on top of cooked salmon filets.
I had bought a package of crab claw meat and was wondering what to do with it. Not feeling like making crab cakes, I instead turned to a package of silken tofu and some Omega 3 eggs, scallions and chicken broth. Thickened with cornstarch and seasoned with sea salt and white pepper, it was a hearty and feel good way to kick start a "clean out the fridge" meal.
Shell dough made with cinnamon knots recipe. Half recipe yields 5 shells. Dough rolled out thinly and layered with dough strips colored by cocoa powder. Dough strips is ¼ of dough. Rolled tightly to form shell and create layers (though i had rolled a couple of them too tightly).
Perfect (smallest) size is 1in width and 3in length. Texture is crisp on the outside perimeter (¼ in thick) and soft at center which is ½ of width like equal parts soft and crunchy. Thinner than 1in has too much crunchy than soft, and thicker shells have more bread-y and soft center. I'll make them thicker next time.
Chocolate sauce made with 1 cup coconut milk, 5 tablets Malagos chocolate, 50g brown sugar, 1½ tbsp cornstarch, 1 egg.
The key to great chili con carne is time cooking and fresh ingredients. The more substitutions and less time quality is lessened. Still tastes great.Mexican-American is one of my favorite foods. Posted an easy-to-read webpage on Blogger with this recipe.
Chili Con Carne Recipes - Template:
Ingredients:
- One pound of dried beans (prepared: see below)
- One pound of meat (cooked and drained)
- One half pound of sausage (cooked and drained)
- One large onion (diced)
- One package of chili spice mix (cumin, red pepper, chili powder, cornstarch) it is easier to just use the package - I still haven't perfected my own mix.
- Bell pepper ( diced; green, yellow, red: any combination)
- Thirty two ounce can of diced stewed tomatoes
- Chile peppers to taste (diced; quantity; scoville scale)
- Sixteen ounce can of corn
- Two tablespoons of garlic powder
- Two tablespoons of white vinegar
- One quarter of a cup of brown sugar
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Dried beans preparation: over-night process
1. Sort through beans for any debris. Rinse two to three times until water is clear.
2. In the pot, cover clean beans with water and bring to a rapid boil for one hour; keep the beans covered with water. Turn off the heat.
3. Let the beans soak until cool. Rinse two to three times until water is clear. This removes the un-digestible sugars.
4. In the pot, cover clean beans with fresh water. The beans will absorb water as they soak, so to ensure they stay covered with water, add an abundance.
5. Soak them over-night.
Preparation:
1. Rinse the prepared beans. Add the diced onion, diced tomatoes, and corn.
2. To the mixture, add enough water to cover the beans and bring to a boil. A portion at a time (so the powder will not lump), add the spice mix package, add the brown sugar, vinegar, and garlic powder while the water begins to boil.
3. When the onions are transparent, add the bell peppers and chile peppers (to taste). Add the prepared meats.
4. Cook until the onions are no longer visible, the peppers are tender, and the sauce has thickened.
5. To test the readiness of the beans, spoon some out and blow on them. The beans are cooked if the skin splits.
When the chili con carne is cooked to satisfaction munch down. Can garnish with diced spring onions, white onions, cheese, homemade salse, and the list goes on according to personal preference. (Ripe diced black olives. Not Green.)
This is as clear and concise as the recipe has gotten so far. It is in progress. Follow the basic guidelines and remember your own taste preferences. I have been known to add eight habanero peppers because that was my taste at that moment.
Exploding flavor
Deliciously bright
Lusciouly juicy
To the last bite
by VMN
Enjoy,,,,
8oz cream cheese
2TBS sugar
2TBS milk
Mix with fork until smooth. Spread on
cooled crust.
1qt berries cut over cream
cheese
Glaze....1qt berries mashed
3/4 C sugar
2TBS lemon juice
2-3TBS Cornstarch
Microwave until clear and thick
about 5 to 6min HIGH
Stir twice through cooking cycle
COOL TO ROOM TEMP
Glaze is spread/poured over cut berries
REFRIGERATED until cold
SMOTHER WITH WHIPPED CREAM.
‘Güllaç’ is a cold dessert that dates back to Ottoman times. It is a fluffy and milky dessert made with layers of paper-thin cornstarch leaves soaked with sweetened milk and flavored with rose water. Typically garnished with fresh pomegranate seeds and pistachios or walnuts.
Soak (thawed?) sweetbreads in cold water for an hour or so, to remove any blood, drain. (Lots of recipes on the internet recommend blanching, but I didn’t find it necessary.). If big, cut into twice-bite-sized pieces.
Prepare an appropriate amount of sliced mushrooms and sliced shallot, set aside in bowls.
Sauter the sweetbreads in lots of butter and some oil (to prevent blackening the butter) until golden brown on both sides. Remove to a plate. Add some more butter, sauter the shallots and mushrooms. Add to the plate with the sweetbreads.
Pour in a mixture (to your taste) of Madeira, dry sherry, Maggi sauce, and a bit of lime/lemon juice. Reduce or add a bit of cornstarch to thicken.
Add back the sweetbreads and mushrooms/shallots, let blend, and serve on a warmed plate with toasted Ciabatta or sourdough.
POINTS® Value: 7
CORE
Servings: 4
Ingredients
1 Tbsp olive oil
1/4 cup teriyaki sauce
5 medium carrot(s), sliced
3 clove garlic clove(s), minced
1 medium leek(s), sliced
8 oz snow peas
1 pound cooked shrimp
1 Tbsp cornstarch
2 cup cooked brown rice
8 oz cooked bamboo shoots, 1 can, drained
Instructions
Cook carrots and garlic in olive oil in a nonstick pan until soft.
Add shrimp, leeks, snow peas and bamboo shoots and stir fry.
In a small bowl, dissolve the cornstarch in the teriyaki sauce.
Pour over shrimp mixture and stir fry until thickened.
Serve over rice.
(1/2 rice per serving)
Green pepper, broccoli, Chinese cabbage, and — of all crazy things — Tofurkey 'ham'
Stirfried in peanut oil, first the broccoli stems, then some celery and green pepper, then a diced tomato, then the broccoli flowerets, then some mushrooms, and finally the Chinese cabbage, all sliced or diced into bite sized pieces, then the 'ham' sliced into long bits.
Add a bit of water and steam things once you throw in the tomato, and finish off with a sauce of juice of a lemon, Maggi, soy sauce, fish sauce, some Chinee cooking wine, a bit of MSG if you like that kind of thing, and a forkfull of cornstarch mixed in well.
Serve with some Conimex sambal oelek on the side...
Copyright © L.Rovira-All rights reserved
Le mochi est une préparation à base de riz gluant, appelé mochi gome, qui accompagne de nombreuses recettes au Japon (...). On consomme le mochi lors des grandes occasions et en particulier pendant les fêtes du Nouvel An. (cf. Wikipedia)
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Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. (cf. Wikipedia)
Fingerpainting:
From the name it's clear that using this technique you have to apply paint with your fingers. According to Wikipedia, it was originally formulated in 1931 as an art education medium for small children. You can find a special non-toxic paint to be used or you can prepare it yourself from flour or cornstarch.
from: blog.bootb.com/2009/09/17/fingerpainting-now-for-grown-ups/
365/365
June 1, 2012 - June 1, 2013
This day last year, I began a 30 day project for the month of June, and halfway in decided to change it to a 365 project. It's been quite a year. Somehow between days 1 and 365 came high school graduation, college decision, and both starting and finishing the first year of college.
People have asked me where I found the time to take photos every day. And honestly, I have no actual idea, but it happened. I've gone through these past 365 days like a crazy person and on little sleep, and as exhausting as it was I have to say that completing this project was worth every little bit. It is impossible to even imagine life the way it was before. It might sound dramatic, but it's true. I remember reading descriptions of other photographers who had finished this project, and hearing how much it had changed their lives and them as a person. And my goodness, is it true. I haven't felt happier than this, knowing what I want to do with my life, having a passion, true friendships, amazing opportunities - the list could go on and on forever. I've grown so much as an artist in so many ways, which would have never happened if it wouldn't have been for this project and having to come up with new ideas every day. I wouldn't have learned half as much as I did about Photoshop if it weren't for those nights where I stayed up till 3am experimenting off the deep end, refusing not to stop until I was proud of what was in front of me. (Hooray perfectionism!)
This project also taught me a lot that I never would have never known otherwise.:
-That after a while, your dad will find it normal when he gets home from work and finds his daughter in the pool wrestling a large piece of plexiglass.
-Holding candles and skulls in your backyard doesn't exactly make the best impression on new neighbors.
-If you're gonna cover yourself in a jumbo box of band-aids from head to toe in the middle of summer, don't put on long sleeves and sweatpants and walk with your mom beforehand, you will die. And have trouble keeping your props on.
-You can always gather a crowd by bringing along a life-sized skeleton.
Although I feel so proud for accomplishing this, and happy that I've made it, I'm tearing up right now that it's actually over and gone. This project has become such a habit and such a part of my life, and I'm going to miss it incredibly. And quite frankly I'm not going to be sure what to do with myself tomorrow.
And I want to say - aahh I don't even know how to BEGIN saying this. Just a big, big THANK YOU to all of you guys, who have ever commented or favorited or viewed or modeled or have just been my friend - I can't tell you how much it means and how loved you have made me feel. If I could go up to each and every one of you right now and give you a gigantic hug it wouldn't be enough. I really appreciate you, and the support that you've given me throughout this was so encouraging and I could not have done it without you guys. I'm pretty much at a loss for words right now. I love you so much. And for you guys who sent messages right before I shot this, it made my day.
This description wouldn't be complete without a thank you to Alex, Christian, and Sarah. Just for being there for me every. single. day. And for everything. And I love you.
And last but not least at alllll - a HUUUGE thank you to my mom and dad -
For putting up with me floating in our only bathtub at odd hours and using up all your cornstarch. For helping me carry ladders through the woods. For getting eaten alive by mosquitoes because I needed a photo. For going out with me in the cold and dark, rain and snow, only to find later that I couldn't get anything decent out of our shoot. For allowing me to turn every single thing we did this year into a photoshoot. For taking me to the park even when you didn't feel well, and for putting up with my crankiness when things didn't turn out. For being weird with me everywhere. For being my favorite and best photo assistants and shutter-button-clickers. For letting me steal away every bouquet of flowers you received this year. And for letting me pay you in frozen yogurt every time we went to the beach. I love you guys!
Well, this is it haha. I can't believe it's actually over. Whaaaat. Even. I never even skipped a day. And no worries, I'll definitely be uploading all the time. Sometimes uploading once a day wasn't even enough ;) Photography is never something I could give up, and I feel like this is just a start, so there are definitely bigger and better plans ahead :)
Thank you again for following me on this little photo-adventure.
*hugs*
Love you.
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This was a really tall cake, three layers of cake, two of White Whisper Chocolate Cake and one of Buttermilk Country Cake. The cake icing was of Chocolate Buttercream.
The fondant was shiny because it was weet, I neeeded to remove the marks of cornstarch, when finally dried I no longer had the camera with me =P
Earl grey waffle recipe:
1 1/2 cups milk
4 tbs earl grey tea leaves, divided
1/4 cup sugar
1 3/4 cup flour
1/4 cup cornstarch
1 tbs baking powder
1/4 tsp salt
2 eggs
50g unsalted butter, melted
2 tbs vegetable oil
1. Bring milk to a boil and add 2 tbs tea leaves. Let to steep overnight in the fridge
2. Finely grind remaining 2 tbs tea leaves.
3. Sift flour sugar baking powder salt and tea leaves into a medium bowl.
4. Strain milk into a bowl and combine with butter, egg, oil.
5. Add wet to dry ingredients and mix until combined and no traces of flour seen. Leave to rest for 5 min.
6. Grease and preheat waffle iron and cook waffles according to manufacturer's instructions