I had some but moving seem to have misplace them so hope someone out there is greece.Does anyone has any Greece food recipes?
1 (16 ounce) package elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
SAUCE:
1 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
DIRECTIONS
Cook macaroni according to package directions. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
In a large bowl, combine the macaroni, egg and Parmesan cheese; set aside. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount to hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly and heated through. Let stand for 5 minutes before serving.Does anyone has any Greece food recipes?
BEEF MOUSSAKA
1 lb lean ground beef
1 pkg fresh mushrooms
1 pkg beef flavored mushroom soup (not diluted)
1 c water
1 (8 oz) can tomato sauce
2 pkgs monterey jack cheese
2 small eggplants or one large
Brown ground beef and sliced fresh mushrooms. While this is cooking peel and slice eggplant (3/4';), dip in light pancake batter and fry in lightly oiled or sprayed skillet. when ground beef is done, add mushroom soup (dry) then add water and tomato sauce. Continue to simmer. Grate cheese. Layer in baking dish the eggplant, meat sauce, cheese. Bake at 350潞 until cheese is bubbly and turning brown (apx 1 hour). You may want to substitute any kind of squash or use in addition to the eggplant. Potatoes may be sliced and used as an additional layer.
i make tzakiki by using a pot of low fat bio natural yogurt and then i add a grated cucumber take skin off grate the cucumber put it in a sieve and sprinkle with salt leave cucumber for at least an hour and keep pressing on it so 6the water goes through the sieve then add it to yog with 2 large crushed cloves of garlic and add 2 tablespoons of white wine vinegar leave covered for a couple of hours for flavor to develop yummy
Monday, December 28, 2009
Whats a good blog or site for Norwegian food recipes?
I want to start making Norwegian food and have no clue where to start, Im looking for either a good website or blog that posts a lot of information, mostly for norwegian good. Also suggestions on what foods are good if you know of any would be helpful too...Thanks!Whats a good blog or site for Norwegian food recipes?
Take some bread. Put a cucumber slice on it and a slice of cheese on it. Norwegians eat that. No joke.Whats a good blog or site for Norwegian food recipes?
your question is not clear:
do you want a blog or do you want to know what would be a good niche or do you want a software/blog that would get you lot of information about the niche you have mentioned?
All depends on how good your norwegian is. These do have lots of recipes, but not in English
check this link they offer some book recipes that you might be interested in one of them
http://ultra-market.net/foodrecipe.html
http://www.rootsweb.ancestry.com/~wgnorw鈥?/a>
Take some bread. Put a cucumber slice on it and a slice of cheese on it. Norwegians eat that. No joke.Whats a good blog or site for Norwegian food recipes?
your question is not clear:
do you want a blog or do you want to know what would be a good niche or do you want a software/blog that would get you lot of information about the niche you have mentioned?
All depends on how good your norwegian is. These do have lots of recipes, but not in English
check this link they offer some book recipes that you might be interested in one of them
http://ultra-market.net/foodrecipe.html
http://www.rootsweb.ancestry.com/~wgnorw鈥?/a>
Food recipes ??
For a school project, I need some food projects of different countries. I need 2 dishes for each kind. Please name the ingredients and tools needed. And step by step instructions. Ty
American
Chinese
Mexican
ItalianFood recipes ??
Hi there,
~American~
Meatloaf:
1/2 tsp. freshly ground black pepper
2 c. freshly made bread crumbs
butter (for greasing loaf pan)
1 1/2 tsp. dry mustard
2 lightly beaten eggs
2 lbs. ground beef
3/4 c. milk
1 finely chopped onion
1 1/2 tsp. salt
2 tbsp. Worcestershire sauce
Tools needed:
food processors
loaf pans
mixing bowls
Step1:
preheat oven to 350*F
Step 2:
butter a loaf pan and set aside
Step 3:
combine bread crumbs, onion, eggs, beef, worcsetershire sauce, dry mustard, salt, ground pepper and milk in a large bowl. Use your hands to mix the ingredients together well.
Step 4:
Pat mixture into loaf pan and bake 45 minutes.
Fried Chicken:
4 pds chicken pieces
1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 Tbsp. salt
2 tsp. pepper
3 cups veggie oil
salt
Directions:
Rinse chicken; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture; let excess drip off into bowl.
Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350掳. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.
~ITALIAN~
Lasagna:
12 ounces bulk Italian or pork sausage or ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions:
1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Chicken Piccata:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
~CHINESE~
Sweet and sour pork:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
Directions:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
Egg Drop Soup:
2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups (500 ml) clear stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil or lard
Directions:
Wash and slice the wood ears and cabbage hearts.
Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.
~MEXICAN~
Posole:
3 1/2 pounds meaty pork neck bones (see Note)
3/4 pound posole (whole dried hominy), prepared for cooking (see sidebar)
1 large onion, minced
3 cloves garlic, peeled
1 tablespoon dried Mexican oregano
2 large dried ancho chiles
2 large dried guajillo chiles
Salt
Garnishes
1/2 head cabbage, cored and finely shredded
1 bunch radishes, thinly sliced
Dried Mexican oregano
2 limes, quartered
Tostada chips or tortillas, cut into triangles and toasted
Bottled Mexican hot sauce or salsa
Put the pork in a large pot with 31/2 quarts cold water. Bring to a simmer over moderate heat, skimming any scum on the surface. When the pork stops releasing scum, add the prepared corn, onion, garlic and oregano, rubbing the herb between your fingers as you add it to release its flavor. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the corn kernels are tender, about 3 hours; many will split open. Add boiling water as needed to keep the mixture brothy. If the meat is tender before the corn is done, remove the meat to a plate, tent with foil and continue cooking the corn. Return the meat to the pot when the corn is tender.
Slit the chiles and remove the stems and seeds. In a dry skillet over moderate heat, lay the chiles flat and toast them on both sides until they are fragrant, pressing on them with tongs. Do not allow them to burn. Put them in a bowl and cover with boiling water. Weight with a plate to keep them submerged and soak 30 minutes. Drain.
In a blender, blend the chiles with enough water to make a smooth puree. Press the puree through a sieve into the soup pot. Stir well, then cook 30 minutes longer. Season generously with salt.
Guacamole:
4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
陆 Cup minced sweet white onion
2 serrano chilies, seeded, minced
录 Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste
Directions:
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.Food recipes ??
http://www.inmamaskitchen.com/FOOD_IS_AR鈥?/a>
go to foodnetwork.com
they will have plenty of recipes for you
good luck!!!
Go to this website http://hubpages.com/hub/Seafood-Omelette鈥?/a>
and you'll find various omelette recipes :) omelettes should be fun and easy for a school project, I think. The article features American, Thai and Chinese egg dishes. Good luck!
You can go to these web sites and see if that will halp you out.
http://www.kraftfoods.com/kf
http://www.foodnetwork.com
http://www.allrecipes.com
http://www.rachaelrayshow.com
http://www.tasteofhome.com
http://www.barillapasta.com
American
Chinese
Mexican
ItalianFood recipes ??
Hi there,
~American~
Meatloaf:
1/2 tsp. freshly ground black pepper
2 c. freshly made bread crumbs
butter (for greasing loaf pan)
1 1/2 tsp. dry mustard
2 lightly beaten eggs
2 lbs. ground beef
3/4 c. milk
1 finely chopped onion
1 1/2 tsp. salt
2 tbsp. Worcestershire sauce
Tools needed:
food processors
loaf pans
mixing bowls
Step1:
preheat oven to 350*F
Step 2:
butter a loaf pan and set aside
Step 3:
combine bread crumbs, onion, eggs, beef, worcsetershire sauce, dry mustard, salt, ground pepper and milk in a large bowl. Use your hands to mix the ingredients together well.
Step 4:
Pat mixture into loaf pan and bake 45 minutes.
Fried Chicken:
4 pds chicken pieces
1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 Tbsp. salt
2 tsp. pepper
3 cups veggie oil
salt
Directions:
Rinse chicken; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture; let excess drip off into bowl.
Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350掳. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.
~ITALIAN~
Lasagna:
12 ounces bulk Italian or pork sausage or ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions:
1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Chicken Piccata:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
~CHINESE~
Sweet and sour pork:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
Directions:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
Egg Drop Soup:
2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups (500 ml) clear stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil or lard
Directions:
Wash and slice the wood ears and cabbage hearts.
Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.
~MEXICAN~
Posole:
3 1/2 pounds meaty pork neck bones (see Note)
3/4 pound posole (whole dried hominy), prepared for cooking (see sidebar)
1 large onion, minced
3 cloves garlic, peeled
1 tablespoon dried Mexican oregano
2 large dried ancho chiles
2 large dried guajillo chiles
Salt
Garnishes
1/2 head cabbage, cored and finely shredded
1 bunch radishes, thinly sliced
Dried Mexican oregano
2 limes, quartered
Tostada chips or tortillas, cut into triangles and toasted
Bottled Mexican hot sauce or salsa
Put the pork in a large pot with 31/2 quarts cold water. Bring to a simmer over moderate heat, skimming any scum on the surface. When the pork stops releasing scum, add the prepared corn, onion, garlic and oregano, rubbing the herb between your fingers as you add it to release its flavor. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the corn kernels are tender, about 3 hours; many will split open. Add boiling water as needed to keep the mixture brothy. If the meat is tender before the corn is done, remove the meat to a plate, tent with foil and continue cooking the corn. Return the meat to the pot when the corn is tender.
Slit the chiles and remove the stems and seeds. In a dry skillet over moderate heat, lay the chiles flat and toast them on both sides until they are fragrant, pressing on them with tongs. Do not allow them to burn. Put them in a bowl and cover with boiling water. Weight with a plate to keep them submerged and soak 30 minutes. Drain.
In a blender, blend the chiles with enough water to make a smooth puree. Press the puree through a sieve into the soup pot. Stir well, then cook 30 minutes longer. Season generously with salt.
Guacamole:
4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
陆 Cup minced sweet white onion
2 serrano chilies, seeded, minced
录 Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste
Directions:
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.Food recipes ??
http://www.inmamaskitchen.com/FOOD_IS_AR鈥?/a>
go to foodnetwork.com
they will have plenty of recipes for you
good luck!!!
Go to this website http://hubpages.com/hub/Seafood-Omelette鈥?/a>
and you'll find various omelette recipes :) omelettes should be fun and easy for a school project, I think. The article features American, Thai and Chinese egg dishes. Good luck!
You can go to these web sites and see if that will halp you out.
http://www.kraftfoods.com/kf
http://www.foodnetwork.com
http://www.allrecipes.com
http://www.rachaelrayshow.com
http://www.tasteofhome.com
http://www.barillapasta.com
Food recipes?
Food recipesFood recipes?
QUICK PEPPERONI PIZZAS
1 sm. can pizza sauce
6 hamburger buns, split
1 pkg. pepperoni, sliced thin
1 (6 oz.) pkg. sliced Mozzarella cheese
Spread pizza sauce on cut sides of buns. Place 5 or 6 slices pepperoni on each bun. Cover with cheese; place on broiler pan. Broil at middle position for 10 minutes or until cheese melts. Serve hot. Yield 6 servingsFood recipes?
Filipino Ribs
Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.
INGREDIENTS
6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
DIRECTIONS
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed
Milk from the Mill
Leek %26amp; Potato Soup
Serves 2
Ingredients
2 medium sized leeks chopped
2 medium sized potatoes diced
2tbsp/30ml light olive oil
陆pint/450ml oatmilk
陆tsp/2.5ml salt, pinch of white pepper
finely chopped parsley to garnish
Method
Fry the leeks and potatoes in the oil over a low heat for about 10 minutes.
Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the same low heat.
Check the potatoes with a fork to see if they are tender.
When ready, pur茅e with a hand-held blender until almost smooth.
Add pepper to taste and if the soup is too thick, add a little more oatmilk and reheat before serving, garnished with the parsley.
Serve with cro没tons* or crusty bread.
A茂oli - Garlic Mayonnaise
If you've never tasted this garlicky mayonnaise, you're in for a real treat.
Yield 1陆 cups
Time 5 minutes
Tools Blender or food processor
Rubber spatula
Covered container
Ingredients 1 large egg
3 T cider vinegar
陆 t salt
陆 t dry mustard
1录 c oil (vegetable, olive, and/or canola)
4-6 cloves garlic, minced
1 t lemon juice
Directions Blend the egg, vinegar, spices, and 2 T of oil for a few seconds.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.
Stir in the garlic and lemon juice, transfer the a茂oli into the container, cover, and refrigerate.
GO GREEK
Lathero Keik- oil cake
Ingredients
8floz olive oil
12 oz sugar
1陆 lb flour
12 oz currants
pinch salt
1 orange, juice and rind
1 lemon, juice and rind
1 tbsp brandy
1 tsp baking soda
cinnamon
Method
1. Preheat the oven to 180掳C/325掳F or gas mark 4.
2. Beat the oil and sugar together.
3. Sift together the flour, salt, soda and cinnamon.
4. Slowly mix the dry ingredients and the juice into the oil mixture.
5. Roll the currants in a little flour and mix them in.
6. Add the rind and brandy,
adding a little extra water if the mixture seems too thick.
7. Place in a greased baking tin, at least 8'; in diameter and 3'; deep,
and bake in a moderate oven for about an hour.
Here's my favorite
Rice with Chicken and Sausage
3 slices bacon
2 cups chopped onion
3 cloves garlic, minced
2 green peppers, chopped
1 pound Spanish or Italian sausage, SWEET
1 pound Spanish or Italian sausage, HOT
4 cups chicken stock
salt %26amp; ground black pepper
12 green pimento stuffed olives
1 tablespoon capers
1/2 teaspoon powdered saffron
1 three pound chicken, cut into pieces, or three pounds chicken breasts, skin and bone left on
1 tablespoon paprika
1/4 cup olive oil
2 cups white rice
1 cup cooked green peas
pimento for garnish.
Heat oven to 400 degrees F.
In a skillet, combine bacon, onion, garlic, and green pepper. Slice sausages into 1/2 inch pieces %26amp; add. Cook until onion is wilted.
Spoon the mixture into a large casserole and add 1/4cup stock. Add salt %26amp; pepper to taste, olive, capers, and saffron,
Sprinkle chicken pieces with salt, pepper, and paprika. Brown in olive oil in skillet, then place in casserole.
Add rice and remainling stock, cover.
Bake 35 to 40 minutes, stirring once.
When rice is tender, add peas, reduce temperature to 300 degrees F, and cook 10 minutes.
Garnish with pimento.
Serves 6 to 8.
Go to this link, categories are on the left hand side of the screen:
http://www.cooks.com/rec/view/0,1740,151鈥?/a>
Vegetable Soup.
1kg Brisket Bones.
3 Celery stems diced.
3 Medium carrots diced.
1 Large onion diced.
1 Packet soup mix (split peas etc).
Additional vegetables
In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often.
When thoroughly brown, remove and pour off fat,
Add 2t cooking oil and add onion, celery and carrot and saut茅 for several minutes, stirring from time to time.
Add a jug of boiling water and the soup mix and stir
Add Brisket bones and more hot water and bring to a boil.
Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time.
After an hour remove the bones and set aside to cool.
Skim off any fat on the surface and add more vegetables. Peas, beans, corn etc. (pasta spirals, elbow bow ties etc could be added, at this stage.
Season to taste with S %26amp; P etc and bring back up to heat.
Remove the meat from the bones, cut into bites sized pieces and return to pot.
QUICK PEPPERONI PIZZAS
1 sm. can pizza sauce
6 hamburger buns, split
1 pkg. pepperoni, sliced thin
1 (6 oz.) pkg. sliced Mozzarella cheese
Spread pizza sauce on cut sides of buns. Place 5 or 6 slices pepperoni on each bun. Cover with cheese; place on broiler pan. Broil at middle position for 10 minutes or until cheese melts. Serve hot. Yield 6 servingsFood recipes?
Filipino Ribs
Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.
INGREDIENTS
6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
DIRECTIONS
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed
Milk from the Mill
Leek %26amp; Potato Soup
Serves 2
Ingredients
2 medium sized leeks chopped
2 medium sized potatoes diced
2tbsp/30ml light olive oil
陆pint/450ml oatmilk
陆tsp/2.5ml salt, pinch of white pepper
finely chopped parsley to garnish
Method
Fry the leeks and potatoes in the oil over a low heat for about 10 minutes.
Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the same low heat.
Check the potatoes with a fork to see if they are tender.
When ready, pur茅e with a hand-held blender until almost smooth.
Add pepper to taste and if the soup is too thick, add a little more oatmilk and reheat before serving, garnished with the parsley.
Serve with cro没tons* or crusty bread.
A茂oli - Garlic Mayonnaise
If you've never tasted this garlicky mayonnaise, you're in for a real treat.
Yield 1陆 cups
Time 5 minutes
Tools Blender or food processor
Rubber spatula
Covered container
Ingredients 1 large egg
3 T cider vinegar
陆 t salt
陆 t dry mustard
1录 c oil (vegetable, olive, and/or canola)
4-6 cloves garlic, minced
1 t lemon juice
Directions Blend the egg, vinegar, spices, and 2 T of oil for a few seconds.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.
Stir in the garlic and lemon juice, transfer the a茂oli into the container, cover, and refrigerate.
GO GREEK
Lathero Keik- oil cake
Ingredients
8floz olive oil
12 oz sugar
1陆 lb flour
12 oz currants
pinch salt
1 orange, juice and rind
1 lemon, juice and rind
1 tbsp brandy
1 tsp baking soda
cinnamon
Method
1. Preheat the oven to 180掳C/325掳F or gas mark 4.
2. Beat the oil and sugar together.
3. Sift together the flour, salt, soda and cinnamon.
4. Slowly mix the dry ingredients and the juice into the oil mixture.
5. Roll the currants in a little flour and mix them in.
6. Add the rind and brandy,
adding a little extra water if the mixture seems too thick.
7. Place in a greased baking tin, at least 8'; in diameter and 3'; deep,
and bake in a moderate oven for about an hour.
Here's my favorite
Rice with Chicken and Sausage
3 slices bacon
2 cups chopped onion
3 cloves garlic, minced
2 green peppers, chopped
1 pound Spanish or Italian sausage, SWEET
1 pound Spanish or Italian sausage, HOT
4 cups chicken stock
salt %26amp; ground black pepper
12 green pimento stuffed olives
1 tablespoon capers
1/2 teaspoon powdered saffron
1 three pound chicken, cut into pieces, or three pounds chicken breasts, skin and bone left on
1 tablespoon paprika
1/4 cup olive oil
2 cups white rice
1 cup cooked green peas
pimento for garnish.
Heat oven to 400 degrees F.
In a skillet, combine bacon, onion, garlic, and green pepper. Slice sausages into 1/2 inch pieces %26amp; add. Cook until onion is wilted.
Spoon the mixture into a large casserole and add 1/4cup stock. Add salt %26amp; pepper to taste, olive, capers, and saffron,
Sprinkle chicken pieces with salt, pepper, and paprika. Brown in olive oil in skillet, then place in casserole.
Add rice and remainling stock, cover.
Bake 35 to 40 minutes, stirring once.
When rice is tender, add peas, reduce temperature to 300 degrees F, and cook 10 minutes.
Garnish with pimento.
Serves 6 to 8.
Go to this link, categories are on the left hand side of the screen:
http://www.cooks.com/rec/view/0,1740,151鈥?/a>
Vegetable Soup.
1kg Brisket Bones.
3 Celery stems diced.
3 Medium carrots diced.
1 Large onion diced.
1 Packet soup mix (split peas etc).
Additional vegetables
In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often.
When thoroughly brown, remove and pour off fat,
Add 2t cooking oil and add onion, celery and carrot and saut茅 for several minutes, stirring from time to time.
Add a jug of boiling water and the soup mix and stir
Add Brisket bones and more hot water and bring to a boil.
Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time.
After an hour remove the bones and set aside to cool.
Skim off any fat on the surface and add more vegetables. Peas, beans, corn etc. (pasta spirals, elbow bow ties etc could be added, at this stage.
Season to taste with S %26amp; P etc and bring back up to heat.
Remove the meat from the bones, cut into bites sized pieces and return to pot.
Food Recipes!?
I need a desert possible or even main dish for the letter ';D';
any ideas?Food Recipes!?
Danishes - http://www.recipezaar.com/recipes/danish
Date Squares - http://southernfood.about.com/od/dessert鈥?/a>
Devil's Food Cake - http://southernfood.about.com/od/chocola鈥?/a>
Divinity - http://southernfood.about.com/od/candyre鈥?/a>Food Recipes!?
Deep Dish Pizza
Deep Dish Pie-Apple, Cherry, Berry
Deep Dish Turkey Pot Pie
Double Chocolate Chip Cookies
Dips
Drop Cookies
Drop Biscuits and Beef Stew or Chili
Donuts :P
Devil's Food Cake
how about dynamite cheesecake
Dutch Apple Dessert
Original recipe yield: 8 servings
INGREDIENTS
5 medium all purpose apples, pared, cored and sliced
1 (14 ounce) can EAGLE BRAND庐 Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon ground cinnamon
1/2 cup cold butter or margarine
1 1/2 cups biscuit baking mix
1/2 cup firmly packed brown sugar
2 tablespoons cold butter or margarine
1/2 cup chopped nuts
DIRECTIONS
Preheat oven to 325 degrees F. In medium bowl, combine apples, EAGLE BRAND庐 and cinnamon.
In large bowl, cut 1/2 cup butter into 1 cup biscuit mix until crumbly. Stir in apple mixture. Pour into greased 9-inch square baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2-tablespoon butter until crumbly. Add nuts. Sprinkle evenly over apple mixture.
Bake 1 hour or until golden. Serve warm with ice cream if desired.
Microwave
In 2-quart round baking dish, prepare as above. Cook on 100% power ( high) 14 to 15 minutes, rotating dish after 7 minutes. Let stand 5 minutes.
Date Nut Bars
COOK TIME 20 Min
yield: 30 servings
INGREDIENTS
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped dates
2 cups chopped walnuts or pecans
4 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
confectioners' sugar
DIRECTIONS
In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff).
Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar.
If Cooking for Two: Bars will keep well stored in airtight containers in the freezer.
Devils Food Cake
Original recipe yield: 1 - 9x13 inch pan
INGREDIENTS
2 1/2 cups white sugar
1 cup margarine
5 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup buttermilk
1/4 cup unsweetened cocoa powder
1/4 cup butter
1 cup milk
2 cups white sugar
1 tablespoon all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time. Stir in the vanilla. Sift together the flour, cocoa, baking soda, cloves and cinnamon. Add the dry ingredients to the creamed mixture alternately with the buttermilk. Pour the batter into the prepared pan.
Bake for 35 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, use the second set of ingredients.
In a heavy saucepan, combine the cocoa, butter, milk and sugar.
Cook over medium heat, stirring occasionally until the mixture comes to a boil. Cook to the soft ball stage (234 to 240 degrees F, 112 to 115 degrees C). Remove from heat and beat by hand until the mixture becomes thick. Stir in the flour, beat until blended.
Poke holes in the cake and frost while the cake and icing are still hot so the icing will penetrate. Let cool before serving.
hope these help. enjoy.
Bake cookieswindows media player 10
any ideas?Food Recipes!?
Danishes - http://www.recipezaar.com/recipes/danish
Date Squares - http://southernfood.about.com/od/dessert鈥?/a>
Devil's Food Cake - http://southernfood.about.com/od/chocola鈥?/a>
Divinity - http://southernfood.about.com/od/candyre鈥?/a>Food Recipes!?
Deep Dish Pizza
Deep Dish Pie-Apple, Cherry, Berry
Deep Dish Turkey Pot Pie
Double Chocolate Chip Cookies
Dips
Drop Cookies
Drop Biscuits and Beef Stew or Chili
Donuts :P
Devil's Food Cake
how about dynamite cheesecake
Dutch Apple Dessert
Original recipe yield: 8 servings
INGREDIENTS
5 medium all purpose apples, pared, cored and sliced
1 (14 ounce) can EAGLE BRAND庐 Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon ground cinnamon
1/2 cup cold butter or margarine
1 1/2 cups biscuit baking mix
1/2 cup firmly packed brown sugar
2 tablespoons cold butter or margarine
1/2 cup chopped nuts
DIRECTIONS
Preheat oven to 325 degrees F. In medium bowl, combine apples, EAGLE BRAND庐 and cinnamon.
In large bowl, cut 1/2 cup butter into 1 cup biscuit mix until crumbly. Stir in apple mixture. Pour into greased 9-inch square baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2-tablespoon butter until crumbly. Add nuts. Sprinkle evenly over apple mixture.
Bake 1 hour or until golden. Serve warm with ice cream if desired.
Microwave
In 2-quart round baking dish, prepare as above. Cook on 100% power ( high) 14 to 15 minutes, rotating dish after 7 minutes. Let stand 5 minutes.
Date Nut Bars
COOK TIME 20 Min
yield: 30 servings
INGREDIENTS
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped dates
2 cups chopped walnuts or pecans
4 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
confectioners' sugar
DIRECTIONS
In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff).
Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar.
If Cooking for Two: Bars will keep well stored in airtight containers in the freezer.
Devils Food Cake
Original recipe yield: 1 - 9x13 inch pan
INGREDIENTS
2 1/2 cups white sugar
1 cup margarine
5 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup buttermilk
1/4 cup unsweetened cocoa powder
1/4 cup butter
1 cup milk
2 cups white sugar
1 tablespoon all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time. Stir in the vanilla. Sift together the flour, cocoa, baking soda, cloves and cinnamon. Add the dry ingredients to the creamed mixture alternately with the buttermilk. Pour the batter into the prepared pan.
Bake for 35 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, use the second set of ingredients.
In a heavy saucepan, combine the cocoa, butter, milk and sugar.
Cook over medium heat, stirring occasionally until the mixture comes to a boil. Cook to the soft ball stage (234 to 240 degrees F, 112 to 115 degrees C). Remove from heat and beat by hand until the mixture becomes thick. Stir in the flour, beat until blended.
Poke holes in the cake and frost while the cake and icing are still hot so the icing will penetrate. Let cool before serving.
hope these help. enjoy.
Bake cookies
Food recipes??
i am making a magazine and i need recipes 2 put in it.. got any good recippes??Food recipes??
Traditional Eggs Benedict
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
-------------------------
Mediterranean Quiche
2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled
Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.
Yield: 1 crust
Belgian Waffles with Blueberry Syrup
In a large mixing bowl, prepare your favorite waffle mix according to package directions.
Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.
BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced
In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.
WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract
Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.
------------------
Stuffed French Toast with Berry Filling
One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord
In a medium size bowl, combine the cream cheese and milk until smooth. Stir in the next 4 ingredients.
1 loaf French Bread
Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife. With sharp Paring knife cut a pocket in the top of each. Fill each with 1 1/2 Tbsp filling. Place in zip lock bags and freeze.
---------
French Toast Dip
4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon
Beat eggs, add milk and seasonings. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling. Generously coat grill with vegetable oil and a little butter. Cook each side until brown.
Garnish
Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries. Sprinkle nuts over the top.
----------------------
Butter Rum Apples
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Serve apple one half apple each with a dollop of whipped cream.
---------------Food recipes??
Forget the complicated recipes......here's one:
This is the BEST.....and easy.
Garlic chicken
INGREDIENTS
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Not very messy either....your kitchen will be clean before it's done cooking. VERY IMPRESSIVE %26amp; SIMPLE :)
Hope it helps
Mexican Chicken Recipe
*Chicken boneless breasts or your choice.
*Salt
*Cumin
*Chili powder
*Garlic cloves or powder
*Onions
*Bell peppers
*oregano
*Cooking oil your choice
*Canned whole tomatoes or chopped
Instructions for Mexican chicken recipes:
Are we ready, grab a pot, lets cook some chicken. 4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover.
Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, saut茅` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.
Cooking over low heat till lightly saut茅ed, add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.
Pico De Gallo Recipes
Ingredients
* 6 medium Tomatoes diced
* 1 medium Onion diced
* 1/4 cup fresh Cilantro chopped.
* 2 to 4 Fresh serrano or jalape帽o seeded and minced
* garlic powder just a pinch * Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.
I make this breakfast dish its Crepes Chantilly it is delicous!
Crepes:
1 1/2 cups all purpose flour
1 TBSP Sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
2 TBSP butter
~mix ingrediants together and heat up a skillet, melt butter and pour about 1/3 cup full of batter into the pan swirl the batter around a little bit to make it spread out, once it starts to look ';rubbery'; in the middle and a little brown around the edges flip it to other side. It should make about 12 crepes.
~Serve with sliced strawberries and whipped creme then roll it up like a tortilla. Enjoy!
*You can use any types of fruit in it strawberries is just my personal favorite you can use home made whipped cream which is:
3/4 cup of whipping cream
1/4 cup of powdered sugar
or you could use store bought whipped cream it doesn't matter.
how bout chocolate truffles yummy and simple. u only need condensed milk, coconut, chocolate powder and biscuits.
the method is simple
put condensed milk into a bowl with chocolate powder and mix it .then crush the biscuit into pieces then mix and then add coconut mix it all up and then take bit to ur hand and make it into a
sphere and eat simple and taste and yer dats all i got for if u dont like dw and i more u cn search stuff like dat gd u find loads of
first answer is great..=D mmmm.
Traditional Eggs Benedict
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
-------------------------
Mediterranean Quiche
2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled
Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.
Yield: 1 crust
Belgian Waffles with Blueberry Syrup
In a large mixing bowl, prepare your favorite waffle mix according to package directions.
Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.
BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced
In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.
WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract
Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.
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Stuffed French Toast with Berry Filling
One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord
In a medium size bowl, combine the cream cheese and milk until smooth. Stir in the next 4 ingredients.
1 loaf French Bread
Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife. With sharp Paring knife cut a pocket in the top of each. Fill each with 1 1/2 Tbsp filling. Place in zip lock bags and freeze.
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French Toast Dip
4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon
Beat eggs, add milk and seasonings. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling. Generously coat grill with vegetable oil and a little butter. Cook each side until brown.
Garnish
Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries. Sprinkle nuts over the top.
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Butter Rum Apples
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Serve apple one half apple each with a dollop of whipped cream.
---------------Food recipes??
Forget the complicated recipes......here's one:
This is the BEST.....and easy.
Garlic chicken
INGREDIENTS
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Not very messy either....your kitchen will be clean before it's done cooking. VERY IMPRESSIVE %26amp; SIMPLE :)
Hope it helps
Mexican Chicken Recipe
*Chicken boneless breasts or your choice.
*Salt
*Cumin
*Chili powder
*Garlic cloves or powder
*Onions
*Bell peppers
*oregano
*Cooking oil your choice
*Canned whole tomatoes or chopped
Instructions for Mexican chicken recipes:
Are we ready, grab a pot, lets cook some chicken. 4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover.
Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, saut茅` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.
Cooking over low heat till lightly saut茅ed, add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.
Pico De Gallo Recipes
Ingredients
* 6 medium Tomatoes diced
* 1 medium Onion diced
* 1/4 cup fresh Cilantro chopped.
* 2 to 4 Fresh serrano or jalape帽o seeded and minced
* garlic powder just a pinch * Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.
I make this breakfast dish its Crepes Chantilly it is delicous!
Crepes:
1 1/2 cups all purpose flour
1 TBSP Sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
2 TBSP butter
~mix ingrediants together and heat up a skillet, melt butter and pour about 1/3 cup full of batter into the pan swirl the batter around a little bit to make it spread out, once it starts to look ';rubbery'; in the middle and a little brown around the edges flip it to other side. It should make about 12 crepes.
~Serve with sliced strawberries and whipped creme then roll it up like a tortilla. Enjoy!
*You can use any types of fruit in it strawberries is just my personal favorite you can use home made whipped cream which is:
3/4 cup of whipping cream
1/4 cup of powdered sugar
or you could use store bought whipped cream it doesn't matter.
how bout chocolate truffles yummy and simple. u only need condensed milk, coconut, chocolate powder and biscuits.
the method is simple
put condensed milk into a bowl with chocolate powder and mix it .then crush the biscuit into pieces then mix and then add coconut mix it all up and then take bit to ur hand and make it into a
sphere and eat simple and taste and yer dats all i got for if u dont like dw and i more u cn search stuff like dat gd u find loads of
first answer is great..=D mmmm.
Food recipes?
hi there i got a slow cooker for christmas i have done a couple of dishes in it that have come out nice but i am sick of cooking the same old things does anyone have a dishes that could come handy for me there is me and my partnerFood recipes?
http://www.slowcookerrecipes.net.au/
http://au.dir.yahoo.com/Society_and_Cult鈥?/a>
Try these, you have too many to choose from!!
JMFood recipes?
there are so many recipes out there! not just the standard stew, chili and stuff. go to the following website and enter the words ';slow cooker'; make sure to leave the space between the two words. you will get over 500 recipe's to choose from. Recipezaar is a great website, you can make up your own page free and save recipes for future use. they do have premium accounts, but you don't really need that. it's free and there are a ton of recipes!
how about maid rites you put hamburger in crock pot add a little coke about 2 shots per pound (don't laugh it really works to break down the hamburger so you dont have big lumps) add salt and pepper to taste drain grease eat and enjoy or you can use this recipe to make tacos just remember to drain the grease and occasionally stir while cooking to make sure it cooks evenly.
http://www.slowcookerrecipes.net.au/
http://au.dir.yahoo.com/Society_and_Cult鈥?/a>
Try these, you have too many to choose from!!
JMFood recipes?
there are so many recipes out there! not just the standard stew, chili and stuff. go to the following website and enter the words ';slow cooker'; make sure to leave the space between the two words. you will get over 500 recipe's to choose from. Recipezaar is a great website, you can make up your own page free and save recipes for future use. they do have premium accounts, but you don't really need that. it's free and there are a ton of recipes!
how about maid rites you put hamburger in crock pot add a little coke about 2 shots per pound (don't laugh it really works to break down the hamburger so you dont have big lumps) add salt and pepper to taste drain grease eat and enjoy or you can use this recipe to make tacos just remember to drain the grease and occasionally stir while cooking to make sure it cooks evenly.
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