Pumpkin Spice Cake in Jars
Serves 8
This is an easy and fun gift to make at Christmas time.
1 cup Seedless Raisins, chopped
1 cup Walnuts, chopped
2 cups All-purpose Flour
2 teaspoons Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoons Ground Cloves
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
4 Eggs
2 cups Sugar
1 cup vegetable Oil
16 ounces Canned Pumpkin Purree
Preheat oven to 325潞F.
Sterilize 8 (12 oz) canning jars, lids and rings by boiling for 10 minutes.
Remove jars from water with tongs and allow to air-dry and cool. Leave the lids and rings in the hot water until ready for use.
Using a pastry brush, brush the inside of the cooled jars with melted shortening and set aside.
In a large bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and ginger. Add raisins and walnuts and toss them in the flour. This keeps them from sinking to the bottom as the cakes bake. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin,. Gradually stir in the flour mixture until well blended. Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the outsides of the jars if any mixture has spilled while you were filling them.
Place jars on a cookie sheet and bake 35-40 minutes or until a pick inserted into the center of each jar comes out clean. Remove jars from oven one at a time with heavy oven mitts.
Place a lid and ring on and screw down tightly.
Place the jars on counter top to cool. Jars will make a clicking sound when they sealNeed recipes or sites to make gifts in jar foods?
www.kraftfoods.com
www.pillsbury.com
www.hersheyskitchen.com
www.eaglebrand.com
All these sites have incredible recipes on them!Need recipes or sites to make gifts in jar foods?
You wouldn't put this first recipe into a jar, but it makes a nice gift wrapped in Saran Wrap and tied with a bow. Name my recipes after the friends who give them to me...the first one's a sweet bread with variations, and the second one's for cookies. Both make really nice gifts.
GENEVIEVE'S FRIENDSHIP AMISH BREAD
Starter Mix
1 (.25 ounce) package active dry yeast
1/4 C warm water (110 degrees F/45 degrees C)
3 C all-purpose flour, divided
3 C white sugar, divided
3 C milk, divided
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 qt glass, plastic, or ceramic container (DO NOT USE METAL!!!), combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
Days 2 thru 4; stir starter with a spoon.
Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Remove 1 cup mixture to make your first bread, give 2 cups to friends along with the following bread recipe. Store the remaining 1 cup starter in a container in the refrigerator until you're ready to begin the 10 day process over again.
NOTE: Once you have made the starter, to make more you will ignore Day One/Step 1 and proceed with step 2. You can also freeze the starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Friendship Amish Bread
1 cup starter mix
鈪?C vegetable oil
3 eggs
2 C all-purpose flour
1 C white sugar
1 tsp ground cinnamon
陆 tsp salt
陆 tsp baking soda
1录 tsp baking powder
1 tsp vanilla extract
Preheat oven to 350掳. Grease two 9 x 5'; loaf pans.
In a large bowl, combine the Amish bread starter with above ingredients and mix well. Pour into prepared loaf pans. Bake in preheated oven for 50 to 60 minutes.
Variation..................
1 c starter mix
1 C vegetable oil
3 eggs
2 cups all-purpose flour
1 cup white sugar
1陆 tsp baking powder
1陆 tsp baking soda
1 tsp salt
1 (5.9 ounce) package instant chocolate OR lemon pudding mix
陆 cup milk
1 tsp vanilla extract
Preheat oven to 350掳. Lightly grease two 9 x 5'; loaf pans.
In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, chocolate pudding mix (or lemon pudding mix).
Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
RHONDA'S CHRISTMAS COOKIES
2 陆 lb pkg dates-chopped
陆 lb butter
2 C brown sugar聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽鈥?
1 C Angel flake coconut
鈥⑩€⑩€?br>
1 C chopped pecans
4 C rice krispies
Cook dates, butter, brown sugar and coconut on low heat until it comes to a full boil. Reduce heat and simmer an additional 6 min, stirring constantly - careful not to burn.
Remove from heat and add last 2 ingredients.
Roll into small balls then roll immediately in powered sugar.聽 Will be hot when rolling. Will keep for a long time in airtight container.
try christmas beets , they are sweet and good and are very colorful ,
try ebay or yahoo
try this Yahoo! group:
http://groups.yahoo.com/group/vbishop6/
from the archives, it looks pretty sweet
best recipe website known to man, http://allrecipes.com/default.asp
Thursday, January 7, 2010
What foods are bad for a horse? Also, What are some good, simple treat recipes?
I need to know 1 of 2 things...
1) What is a list of foods NOT to feed your horse?
2)What are some simple horse treat recipes? Simple as in no special flour, yeast, grain, sweet feed, extra ingredients, etc. Basically stuff I can find in my kitchen(though we do have plenty of spices and fruits etc...)
Thanks, also, wondering, my trainer is putting down her old horse(Echo, 34)'s daughter, Showdown(20) tomorrow morning and I was wondering how I should ';express my sympathy'; I was thinking I would make a card, but I'm not sure what I'd write. I'm pretty close to my trainer(On long weekends I'll stay at her house so I can ride early and help put horses out etc.).
Btw, I really liked the horse too(I've worked with her some when I was learning to vault) and my trainer has had her since she was born(She bought Echo and the people were like ';Oh yeah, by the way, she might be pregnant'; So that's how that ended up)
Thanks so much!!!!!What foods are bad for a horse? Also, What are some good, simple treat recipes?
NEVER feed Apples. They can give colic. A lot of different weeds can give colic also. Even spring grass that is too fresh can cause a case of colic. Colic can be fatal!!!!
http://www.equusite.com/articles/health/鈥?/a>
As a kid I almost had a pony of mine DIE because a well meaning but IGNORANT neighbor dumped a whole bag of apples over the fence without our permission first. We didn't even know what happened until Trouper got sick. We had to ';drench'; him with 1/4 baking soda in 3/4s of PURE mineral oil and keep him up and walking all night long. THANK God there were four of us kids, plus our parents to take turns keeping poor Trouper from going down and rolling until he twisted a gut!!!
The BEST treats for your horse are Carrots or Alfalfa Cubes (if your horse doesn't get too ';hot'; from alfalfa...even too much of that can give colic. My Arabian couldn't handle it at all.). REMEMBER, though, that hand feeding can lead to bad habits such as nipping, biting, pushing, etc. Therefore, treats should only be given very sparingly!!!! Your trainer will most likely agree with me on this. ;)
http://www.infohorse.com/html/horsetreat鈥?/a>
I have always just fed plain old Purina Sweet Feed and Brome hay with GREAT results!!! (However, some horses can't even tolerate sweet feed.)
http://horse.purinamills.com/
Simply send a ';Leanin' Tree'; sympathy card if you want to express your feelings to your trainer about them losing their poor old 'pony'. Or get some ideas on how to make one of your own from their site:
http://www.leanintree.com/
You can find their cards in almost ALL tack stores and gift shops that cater to pet owners.What foods are bad for a horse? Also, What are some good, simple treat recipes?
hahahahaahhahahahhaha thats soooooooo stupid u can feed ur horse apples that is actully good for them u just cant give your horse more that 1 every 2 days or itll giv ur horse colic!!!!! my dad is a vet and he said u can give them to horses..... thyre actully good for them Report Abuse
apples arent bad for horses..like its been said, its the volume that you give them in...i know lots of horses that love peppermints, carrots...had a horse that loved bread..like plain bagels and bread like that...i do know one thing that is extremely toxic to a horse and that is tomato plant leaves....there is a toxin in them that will kill your horse....
a simple treat i give my horse is peppermints ,carrots oh yeah and apples i dont know what you should do i am sorry
ya, apples arent bad for horses!!
they were practicly made for them!! lol
welll, chocolate is bad for horses, and if you feed them too much food, and if you give them too many treats, it can make them sick.
a card is great, u can either buy one, or make one, but i think that making one is better.
for a simple horse treat recipe, u can just throw some tings together, or like, chop up apples and dip them in molassas and then sweet feed.
or carrots or something.
I give my horses a warm mash meal at night when it is getting cold out.
My horses get about three pounds of food at night and this is what I give them.
I ground my apples and carrots into a mash and put it with whole oats and bran wet it down with hot water till it becomes a mash and mix it completely with the apple and carrot mixture. Add two tablespoons of salt to the mix and mix.
Take it to them while it is still hot, portion it out to both horses and watch as they suck it down and look for more.
This will keep them warm at night and also keep them healthy as in bowel movements since winter time they do have a small problem with passing dung.
Things not to feed: anything moldy/toxic plants, grass clippings.
Almost anything humans eat horses have been known to eat, the key is moderation. A whole bucket of apples could make a horse sick, not because of what they are, but the volume.
As far as what kind of treats to make, try cookies made with carrots or apples, cinnamon, brown sugar, oatmeal. Many horses also like licorice or mints.
There is at least one thing I know you should never feed horses. Never feed them evergreen shrub clippings. They are toxic to them and will kill them. I know cherry tree leaves (not the fruit bearing cherry tree) are toxic to cattle, so they are probably toxic to horses too.
I use dry pasta. Seriously!! Its cheap, easliy avilable, small amounts won't upset a horse's diet, almost all horse LOVE it (its crunchy) but it doesn't make them crazy, and they don't mug you for it.
Oh, and apples in small quantitis are just fine... as in ONE or TWO. Honestly, if a horse has a qhole bag of anything, he's going to get sick. We feed grain, but if sombody gave a horse a whole sack of grain at once, the horse would colic, but no one says ';Never feed grain.'; But I do say, ';don't feed grain unless the horse actully needs it.... and most don't'; ;)
well my horse likes pj samwichs
Some odd things that some horses like that haven't already been mentioned:
(1) bananas (if you feed the peel, too, wash the banana first to get the pesticides off)
(2) fenugreek
(3) cherries
(4) pbj sandwiches (okay, so that one was mentioned, but it's just too fun to share a sandwich with your horse -- so I had to mention it again.) :)
(5) pretzels
(6) muffins (especially if they're made without eggs)
Try to minimize eggs in their diet (e.g., if you buy dry pasta for them, find some without eggs). There are a whole host of plants that are bad for them (but I think someone already posted them), but that's usually an issue of eliminating those plants from the pasture, not an issue of hand feeding them as a treat.
Wait until their ears are forward to give a treat, otherwise the horse isn't asking for the treat, it's demanding it.
the simplest treats for a horse is apples and carrots. as for the horse being put down, why not a card ,u'd do it if it was a child or member of the family. if they have had the horse that long, it was a member of the family. . a card whould b very appropriate and extraordinarily nice. just write so sorry for ur lose.
1) What is a list of foods NOT to feed your horse?
2)What are some simple horse treat recipes? Simple as in no special flour, yeast, grain, sweet feed, extra ingredients, etc. Basically stuff I can find in my kitchen(though we do have plenty of spices and fruits etc...)
Thanks, also, wondering, my trainer is putting down her old horse(Echo, 34)'s daughter, Showdown(20) tomorrow morning and I was wondering how I should ';express my sympathy'; I was thinking I would make a card, but I'm not sure what I'd write. I'm pretty close to my trainer(On long weekends I'll stay at her house so I can ride early and help put horses out etc.).
Btw, I really liked the horse too(I've worked with her some when I was learning to vault) and my trainer has had her since she was born(She bought Echo and the people were like ';Oh yeah, by the way, she might be pregnant'; So that's how that ended up)
Thanks so much!!!!!What foods are bad for a horse? Also, What are some good, simple treat recipes?
NEVER feed Apples. They can give colic. A lot of different weeds can give colic also. Even spring grass that is too fresh can cause a case of colic. Colic can be fatal!!!!
http://www.equusite.com/articles/health/鈥?/a>
As a kid I almost had a pony of mine DIE because a well meaning but IGNORANT neighbor dumped a whole bag of apples over the fence without our permission first. We didn't even know what happened until Trouper got sick. We had to ';drench'; him with 1/4 baking soda in 3/4s of PURE mineral oil and keep him up and walking all night long. THANK God there were four of us kids, plus our parents to take turns keeping poor Trouper from going down and rolling until he twisted a gut!!!
The BEST treats for your horse are Carrots or Alfalfa Cubes (if your horse doesn't get too ';hot'; from alfalfa...even too much of that can give colic. My Arabian couldn't handle it at all.). REMEMBER, though, that hand feeding can lead to bad habits such as nipping, biting, pushing, etc. Therefore, treats should only be given very sparingly!!!! Your trainer will most likely agree with me on this. ;)
http://www.infohorse.com/html/horsetreat鈥?/a>
I have always just fed plain old Purina Sweet Feed and Brome hay with GREAT results!!! (However, some horses can't even tolerate sweet feed.)
http://horse.purinamills.com/
Simply send a ';Leanin' Tree'; sympathy card if you want to express your feelings to your trainer about them losing their poor old 'pony'. Or get some ideas on how to make one of your own from their site:
http://www.leanintree.com/
You can find their cards in almost ALL tack stores and gift shops that cater to pet owners.What foods are bad for a horse? Also, What are some good, simple treat recipes?
hahahahaahhahahahhaha thats soooooooo stupid u can feed ur horse apples that is actully good for them u just cant give your horse more that 1 every 2 days or itll giv ur horse colic!!!!! my dad is a vet and he said u can give them to horses..... thyre actully good for them Report Abuse
apples arent bad for horses..like its been said, its the volume that you give them in...i know lots of horses that love peppermints, carrots...had a horse that loved bread..like plain bagels and bread like that...i do know one thing that is extremely toxic to a horse and that is tomato plant leaves....there is a toxin in them that will kill your horse....
a simple treat i give my horse is peppermints ,carrots oh yeah and apples i dont know what you should do i am sorry
ya, apples arent bad for horses!!
they were practicly made for them!! lol
welll, chocolate is bad for horses, and if you feed them too much food, and if you give them too many treats, it can make them sick.
a card is great, u can either buy one, or make one, but i think that making one is better.
for a simple horse treat recipe, u can just throw some tings together, or like, chop up apples and dip them in molassas and then sweet feed.
or carrots or something.
I give my horses a warm mash meal at night when it is getting cold out.
My horses get about three pounds of food at night and this is what I give them.
I ground my apples and carrots into a mash and put it with whole oats and bran wet it down with hot water till it becomes a mash and mix it completely with the apple and carrot mixture. Add two tablespoons of salt to the mix and mix.
Take it to them while it is still hot, portion it out to both horses and watch as they suck it down and look for more.
This will keep them warm at night and also keep them healthy as in bowel movements since winter time they do have a small problem with passing dung.
Things not to feed: anything moldy/toxic plants, grass clippings.
Almost anything humans eat horses have been known to eat, the key is moderation. A whole bucket of apples could make a horse sick, not because of what they are, but the volume.
As far as what kind of treats to make, try cookies made with carrots or apples, cinnamon, brown sugar, oatmeal. Many horses also like licorice or mints.
There is at least one thing I know you should never feed horses. Never feed them evergreen shrub clippings. They are toxic to them and will kill them. I know cherry tree leaves (not the fruit bearing cherry tree) are toxic to cattle, so they are probably toxic to horses too.
I use dry pasta. Seriously!! Its cheap, easliy avilable, small amounts won't upset a horse's diet, almost all horse LOVE it (its crunchy) but it doesn't make them crazy, and they don't mug you for it.
Oh, and apples in small quantitis are just fine... as in ONE or TWO. Honestly, if a horse has a qhole bag of anything, he's going to get sick. We feed grain, but if sombody gave a horse a whole sack of grain at once, the horse would colic, but no one says ';Never feed grain.'; But I do say, ';don't feed grain unless the horse actully needs it.... and most don't'; ;)
well my horse likes pj samwichs
Some odd things that some horses like that haven't already been mentioned:
(1) bananas (if you feed the peel, too, wash the banana first to get the pesticides off)
(2) fenugreek
(3) cherries
(4) pbj sandwiches (okay, so that one was mentioned, but it's just too fun to share a sandwich with your horse -- so I had to mention it again.) :)
(5) pretzels
(6) muffins (especially if they're made without eggs)
Try to minimize eggs in their diet (e.g., if you buy dry pasta for them, find some without eggs). There are a whole host of plants that are bad for them (but I think someone already posted them), but that's usually an issue of eliminating those plants from the pasture, not an issue of hand feeding them as a treat.
Wait until their ears are forward to give a treat, otherwise the horse isn't asking for the treat, it's demanding it.
the simplest treats for a horse is apples and carrots. as for the horse being put down, why not a card ,u'd do it if it was a child or member of the family. if they have had the horse that long, it was a member of the family. . a card whould b very appropriate and extraordinarily nice. just write so sorry for ur lose.
Need some recipes and such for my family's japanese food night.?
Long story short: japanese food night, my turn to cook, never eaten japanese. 0.o I need some good recipes for dinner and dessert. And I also would like to know some basic japanese manners when eating. I'm supposed to make it seem like we're in actual japan, kinda. For the full effect, because we don't have the money to travel.
Any help appreciated!^^
P.S. What are some good things to put in the center of an onigiri, and do you cook the rice first to make an onigiri?Need some recipes and such for my family's japanese food night.?
Japanese Cheesecake
INGREDIENTS
* 1 (3 ounce) package cream cheese
* 1/4 cup milk
* 2 egg yolks
* 1/4 cup white sugar, divided
* 2 egg whites
* 1/3 teaspoon cream of tartar
* 3 tablespoons all-purpose flour
* 1 1/2 tablespoons cornstarch
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
2. Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
3. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
4. In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
5. Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
6. Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Quick Sesame Green Beans
INGREDIENTS
* 8 ounces fresh green beans, trimmed
* 2 tablespoons low sodium soy sauce
* 1/2 tablespoon miso paste
* 1/2 teaspoon red pepper flakes
* 4 cloves garlic, minced
* 1 teaspoon grated fresh ginger root
* 1 tablespoon sesame seeds, toasted
DIRECTIONS
1. Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.
Yakitori Don
INGREDIENTS
* 1 (3 pound) whole chicken, cut into pieces
* 1 tablespoon grated fresh ginger root
* 1 clove garlic, crushed
* 3 tablespoons white sugar
* 2/3 cup soy sauce
* 1 tablespoon sake
* 1/4 cup mirin (Japanese sweet wine)
* 2 tablespoons cooking oil
DIRECTIONS
1. Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
2. Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles.
Miso Soup
INGREDIENTS
* 2 teaspoons dashi granules
* 4 cups water
* 3 tablespoons miso paste
* 1 (8 ounce) package silken tofu, diced
* 2 green onions, sliced diagonally into 1/2 inch pieces
DIRECTIONS
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Smoked Salmon Sushi Roll
INGREDIENTS
* 2 cups Japanese sushi rice
* 6 tablespoons rice wine vinegar
* 6 sheets nori (dry seaweed)
* 1 avocado - peeled, pitted and sliced
* 1 cucumber, peeled and sliced
* 8 ounces smoked salmon, cut into long strips
* 2 tablespoons wasabi paste
DIRECTIONS
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Teriyaki Marinade
INGREDIENTS
* 1/2 cup soy sauce
* 1/4 cup packed brown sugar
* 1/2 cup orange juice
* 1 clove garlic, minced
* 1 teaspoon ground black pepper (optional)
DIRECTIONS
1. In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper. Pour over beef, pork, or chicken. Cover, and marinate in the refrigerator for 4 hours, or overnight. The longer the meat is marinated, the stronger the flavor will be.
Easy and wonderful teriyaki marinade for barbeque or roasting. For a zestier marinade, use lime or lemon juice; for a milder version, use water. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. When I make the sauce, I usually add some sesame seeds for looks. You can add fresh or ground ginger if you like, too.Need some recipes and such for my family's japanese food night.?
Here are some Japanese-Inspired Recipes from Good Housekeeping
Miso-Glazed Salmon with Edamame Salad
*Triple-tested at the Good Housekeeping Research Institute*
Spread a mixture of miso, ginger, and cayenne pepper on a large salmon fillet. Enjoy with our healthy soybean salad for a Japanese-inspired meal.
INGREDIENTS
1 bag(s) (16 ounces) rozen shelled edamame or frozen baby lima beans, (green soybeans)
1/4 cup(s) seasoned rice vinegar
1 tablespoon(s) vegetable oil
1 teaspoon(s) sugar
3/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 bunch(es) (8 ounces) radishes, each cut in half and thinly sliced
1 cup(s) fresh cilantro leaves, loosely packed, chopped
Spread a mixture of miso, ginger, and cayenne pepper on a large salmon fillet. Enjoy with our healthy soybean salad for a Japanese-inspired meal.
For Nutritional Information: http://www.goodhousekeeping.com/recipefi鈥?/a>
Tofu and Vegetable Stir-Fry with Noodles
*Triple-tested at the Good Housekeeping Research Institute*
INGREDIENTS
1 package(s) (16-ounce) 16-ounce, extra-firm tofu
2 tablespoon(s) Reduced-sodium teriyaki sauce
1 tablespoon(s) salad oil
1 large red pepper
1 bag(s) (6-ounce) radishes
1 head(s) (about 2 pounds) head bok choy, substitute Chinese cabbage
4 green onions
1 tablespoon(s) cornstarch
1 teaspoon(s) chicken-flavor instant bouillon
2 package(s) (5-ounce) Japanese curly noodles, substitute three quarters of a 16-ounce package spaghetti
2 tablespoon(s) gingerroot, grated and peeled
1 can(s) (15-ounce) Chinese straw mushrooms, drained, substitute two 7-ounce jars whole mushrooms,
2 teaspoon(s) Oriental sesame oil
DIRECTIONS
1. Drain and blot tofu dry with paper towels. Cut tofu into 1/4-inch-thick slices, then 1-inch squares. In bowl, toss tofu with 2 tablespoons teriyaki sauce.
2. In nonstick 5-quart Dutch oven over high heat, in 1 tablespoon hot salad oil, cook tofu mixture until tofu is golden brown. Remove tofu to plate.
3. While tofu is cooking, cut red pepper into 1/4-inch strips. Cut each radish in half if large. Slice bok choy crosswise into 1-inch-wide slices. Cut green onions into 1/2-inch pieces.
4. In 2-cup measuring cup, into 1 1/4 cups water, stir cornstarch, bouillon, and 2 tablespoons teriyaki sauce until blended.
5. In saucepot, prepare noodles as label directs.
6. In same Dutch oven over high heat, in 1 tablespoon hot salad oil, cook red-pepper strips, radishes, bok choy, green onions, and grated ginger about 5 minutes, stirring quickly and frequently, until vegetables are tender-crisp. Stir in cornstarch mixture; heat to boiling. Boil 1 minute. Add tofu, mushrooms, and Oriental sesame oil; heat through, stirring gently.
7. Drain noodles; return to saucepot. Stir in 1 tablespoon teriyaki sauce. Spoon noodles onto 4 dinner plates. Serve vegetable mixture over noodles.
For Nutritional Information:
http://www.goodhousekeeping.com/recipefi鈥?/a>
Japanese Noodle Soup
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
1 tablespoon(s) vegetable oil
6 ounce(s) irm tofu, cut into 1-inch pieces
3 medium green onions, thinly sliced
1 tablespoon(s) gingerroot, grated, peeled
1 package(s) (1.1-ounce) instant shiro miso soup mix, (white soybean-paste soup) (read tip below)
8 ounce(s) dried udon noodles or linguine
1 large carrot, cut crosswise into thirds, then cut lengthwise into matchstick-thin strips
1 medium red pepper, cut into thin strips
3 strip(s) (3 inch by 1 inch) lemon peel
1/4 teaspoon(s) crushed red pepper
1 small bunch watercress, tough stems removed
DIRECTIONS
1. In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onions, and ginger 5 minutes or until golden.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly.
TIPS %26amp; TECHNIQUES
Shiro miso soup mix can be found in the dried soup section of Oriental markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extralarge vegetable bouillon cubes.
For nutritional information:
http://www.goodhousekeeping.com/recipefi鈥?/a>
Cucumber Avocado Sushi
1 1/4 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
Tempura Chicken Recipe
Ingredients-
4 chicken breast
1 egg
3 tbsp cold water
1/3 cup flour
vegetable oil for frying
salt and pepper to season
Preparation-
Cut chicken into bite-sized pieces. Heat water in a pan and boil the chicken in the pan. Drain well and season the chicken with salt and pepper. Mix egg yolk and water in a bowl and add flour and mix lightly.Whip egg white firmly in another bowl and add into the batter. Heat oil in 350 F. Dip chicken pieces into the batter and fry until crisp.
Take everyone to the local Tokyo Steakhouse. Have some sushi while you're waiting for your table.
Any help appreciated!^^
P.S. What are some good things to put in the center of an onigiri, and do you cook the rice first to make an onigiri?Need some recipes and such for my family's japanese food night.?
Japanese Cheesecake
INGREDIENTS
* 1 (3 ounce) package cream cheese
* 1/4 cup milk
* 2 egg yolks
* 1/4 cup white sugar, divided
* 2 egg whites
* 1/3 teaspoon cream of tartar
* 3 tablespoons all-purpose flour
* 1 1/2 tablespoons cornstarch
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
2. Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
3. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
4. In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
5. Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
6. Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Quick Sesame Green Beans
INGREDIENTS
* 8 ounces fresh green beans, trimmed
* 2 tablespoons low sodium soy sauce
* 1/2 tablespoon miso paste
* 1/2 teaspoon red pepper flakes
* 4 cloves garlic, minced
* 1 teaspoon grated fresh ginger root
* 1 tablespoon sesame seeds, toasted
DIRECTIONS
1. Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.
Yakitori Don
INGREDIENTS
* 1 (3 pound) whole chicken, cut into pieces
* 1 tablespoon grated fresh ginger root
* 1 clove garlic, crushed
* 3 tablespoons white sugar
* 2/3 cup soy sauce
* 1 tablespoon sake
* 1/4 cup mirin (Japanese sweet wine)
* 2 tablespoons cooking oil
DIRECTIONS
1. Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
2. Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles.
Miso Soup
INGREDIENTS
* 2 teaspoons dashi granules
* 4 cups water
* 3 tablespoons miso paste
* 1 (8 ounce) package silken tofu, diced
* 2 green onions, sliced diagonally into 1/2 inch pieces
DIRECTIONS
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Smoked Salmon Sushi Roll
INGREDIENTS
* 2 cups Japanese sushi rice
* 6 tablespoons rice wine vinegar
* 6 sheets nori (dry seaweed)
* 1 avocado - peeled, pitted and sliced
* 1 cucumber, peeled and sliced
* 8 ounces smoked salmon, cut into long strips
* 2 tablespoons wasabi paste
DIRECTIONS
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Teriyaki Marinade
INGREDIENTS
* 1/2 cup soy sauce
* 1/4 cup packed brown sugar
* 1/2 cup orange juice
* 1 clove garlic, minced
* 1 teaspoon ground black pepper (optional)
DIRECTIONS
1. In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper. Pour over beef, pork, or chicken. Cover, and marinate in the refrigerator for 4 hours, or overnight. The longer the meat is marinated, the stronger the flavor will be.
Easy and wonderful teriyaki marinade for barbeque or roasting. For a zestier marinade, use lime or lemon juice; for a milder version, use water. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. When I make the sauce, I usually add some sesame seeds for looks. You can add fresh or ground ginger if you like, too.Need some recipes and such for my family's japanese food night.?
Here are some Japanese-Inspired Recipes from Good Housekeeping
Miso-Glazed Salmon with Edamame Salad
*Triple-tested at the Good Housekeeping Research Institute*
Spread a mixture of miso, ginger, and cayenne pepper on a large salmon fillet. Enjoy with our healthy soybean salad for a Japanese-inspired meal.
INGREDIENTS
1 bag(s) (16 ounces) rozen shelled edamame or frozen baby lima beans, (green soybeans)
1/4 cup(s) seasoned rice vinegar
1 tablespoon(s) vegetable oil
1 teaspoon(s) sugar
3/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 bunch(es) (8 ounces) radishes, each cut in half and thinly sliced
1 cup(s) fresh cilantro leaves, loosely packed, chopped
Spread a mixture of miso, ginger, and cayenne pepper on a large salmon fillet. Enjoy with our healthy soybean salad for a Japanese-inspired meal.
For Nutritional Information: http://www.goodhousekeeping.com/recipefi鈥?/a>
Tofu and Vegetable Stir-Fry with Noodles
*Triple-tested at the Good Housekeeping Research Institute*
INGREDIENTS
1 package(s) (16-ounce) 16-ounce, extra-firm tofu
2 tablespoon(s) Reduced-sodium teriyaki sauce
1 tablespoon(s) salad oil
1 large red pepper
1 bag(s) (6-ounce) radishes
1 head(s) (about 2 pounds) head bok choy, substitute Chinese cabbage
4 green onions
1 tablespoon(s) cornstarch
1 teaspoon(s) chicken-flavor instant bouillon
2 package(s) (5-ounce) Japanese curly noodles, substitute three quarters of a 16-ounce package spaghetti
2 tablespoon(s) gingerroot, grated and peeled
1 can(s) (15-ounce) Chinese straw mushrooms, drained, substitute two 7-ounce jars whole mushrooms,
2 teaspoon(s) Oriental sesame oil
DIRECTIONS
1. Drain and blot tofu dry with paper towels. Cut tofu into 1/4-inch-thick slices, then 1-inch squares. In bowl, toss tofu with 2 tablespoons teriyaki sauce.
2. In nonstick 5-quart Dutch oven over high heat, in 1 tablespoon hot salad oil, cook tofu mixture until tofu is golden brown. Remove tofu to plate.
3. While tofu is cooking, cut red pepper into 1/4-inch strips. Cut each radish in half if large. Slice bok choy crosswise into 1-inch-wide slices. Cut green onions into 1/2-inch pieces.
4. In 2-cup measuring cup, into 1 1/4 cups water, stir cornstarch, bouillon, and 2 tablespoons teriyaki sauce until blended.
5. In saucepot, prepare noodles as label directs.
6. In same Dutch oven over high heat, in 1 tablespoon hot salad oil, cook red-pepper strips, radishes, bok choy, green onions, and grated ginger about 5 minutes, stirring quickly and frequently, until vegetables are tender-crisp. Stir in cornstarch mixture; heat to boiling. Boil 1 minute. Add tofu, mushrooms, and Oriental sesame oil; heat through, stirring gently.
7. Drain noodles; return to saucepot. Stir in 1 tablespoon teriyaki sauce. Spoon noodles onto 4 dinner plates. Serve vegetable mixture over noodles.
For Nutritional Information:
http://www.goodhousekeeping.com/recipefi鈥?/a>
Japanese Noodle Soup
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
1 tablespoon(s) vegetable oil
6 ounce(s) irm tofu, cut into 1-inch pieces
3 medium green onions, thinly sliced
1 tablespoon(s) gingerroot, grated, peeled
1 package(s) (1.1-ounce) instant shiro miso soup mix, (white soybean-paste soup) (read tip below)
8 ounce(s) dried udon noodles or linguine
1 large carrot, cut crosswise into thirds, then cut lengthwise into matchstick-thin strips
1 medium red pepper, cut into thin strips
3 strip(s) (3 inch by 1 inch) lemon peel
1/4 teaspoon(s) crushed red pepper
1 small bunch watercress, tough stems removed
DIRECTIONS
1. In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onions, and ginger 5 minutes or until golden.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly.
TIPS %26amp; TECHNIQUES
Shiro miso soup mix can be found in the dried soup section of Oriental markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extralarge vegetable bouillon cubes.
For nutritional information:
http://www.goodhousekeeping.com/recipefi鈥?/a>
Cucumber Avocado Sushi
1 1/4 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
Tempura Chicken Recipe
Ingredients-
4 chicken breast
1 egg
3 tbsp cold water
1/3 cup flour
vegetable oil for frying
salt and pepper to season
Preparation-
Cut chicken into bite-sized pieces. Heat water in a pan and boil the chicken in the pan. Drain well and season the chicken with salt and pepper. Mix egg yolk and water in a bowl and add flour and mix lightly.Whip egg white firmly in another bowl and add into the batter. Heat oil in 350 F. Dip chicken pieces into the batter and fry until crisp.
Take everyone to the local Tokyo Steakhouse. Have some sushi while you're waiting for your table.
Advice and recipes for All Natural high protein homemade dog food ?
My dog was just diagnosed as having thyroid cancer and I have been doing a lot of research in relation to his diet, supplements etc and would like to ask people for their own advice, secrets, petfood recipes and general guidance and information.
Because of the location of his tumor, surgery is the not really an option. He will be undergoing a treatment of oral radiation which will not give him any symptons or side affects except leave him a little radioactive for a short period of time.
I have another 2 dogs and am going to totally change and re-vamp all their diets to one that is using only Raw, natural homemade foods that are free from chemicals and over processing. The use of Raw, natural foods keep coming up as one of the most important things to do in the fight against your dogs cancer, the second most important is the use of herbal/natural supplements daily.
I have been reading that a high protein diet 95% protein and 5%carbohydrates is required for dogs with cancer as carbohydrates can often fuel and fed the cancer.
I would be so appreciative if you guys would share your knowledge, recipes, stories of encouragement and advice that will help me help my little man to recovery and many years of a healthy and happy life.
ThanksAdvice and recipes for All Natural high protein homemade dog food ?
Just feed raw meaty bones from the grocery store or butcher(bones must be edible!) and organ meat. (bravo raw dog food brand sells a ground beef organ blend). You can give veggies as a treat. Like blueberries,yogurt,eggs,finely chopped carrots and apples. Dogs with cancer should NEVER be fed grain.Advice and recipes for All Natural high protein homemade dog food ?
We feed our dogs roo meat mixed with vegies and rice and some dry food. Uncooked bones are good as a treat, and will help keep their breath fresh. I find that egg whites and anything with too much dairy such as milk etc can give them an upset tummy, and you may find that they will throw this up. Also, every now and then add a tablespoon of virgin olive oil in with there dinner- this will keep their coat healthy and shiny.
Leftovers of your food. That's most natural
Please, before you make this radical a change in any of your dogs diets ask your veterinarian. I would question whether or not your sick dog will have the energy to digest that much meat and other proteins. Protein digests very slowly and requires a lot of energy to do so. I would suggest you talk to your vet about the change and contact the closest veterinary school that surely has some nutritional training. I think your dogs might benefit from is a combination of diets. I know there is a lot of hype concerning the RAW diet,but move with caution. You could stress your dogs system more then it already is.
There have been lots of talk about the merits of raw food to dogs' nutritional needs. Some would say that dogs being direct descendents of wolves have digestive systems that are best suited for breaking down raw food. Still others would argue that a raw food diet actually poses a risk to your dog's health because improper handling may expose your dog to salmonella. To help broaden your knowledge on the subject, you might want to check out this link:
http://dogtime.com/raw-food-diet-martinez.html
Because of the location of his tumor, surgery is the not really an option. He will be undergoing a treatment of oral radiation which will not give him any symptons or side affects except leave him a little radioactive for a short period of time.
I have another 2 dogs and am going to totally change and re-vamp all their diets to one that is using only Raw, natural homemade foods that are free from chemicals and over processing. The use of Raw, natural foods keep coming up as one of the most important things to do in the fight against your dogs cancer, the second most important is the use of herbal/natural supplements daily.
I have been reading that a high protein diet 95% protein and 5%carbohydrates is required for dogs with cancer as carbohydrates can often fuel and fed the cancer.
I would be so appreciative if you guys would share your knowledge, recipes, stories of encouragement and advice that will help me help my little man to recovery and many years of a healthy and happy life.
ThanksAdvice and recipes for All Natural high protein homemade dog food ?
Just feed raw meaty bones from the grocery store or butcher(bones must be edible!) and organ meat. (bravo raw dog food brand sells a ground beef organ blend). You can give veggies as a treat. Like blueberries,yogurt,eggs,finely chopped carrots and apples. Dogs with cancer should NEVER be fed grain.Advice and recipes for All Natural high protein homemade dog food ?
We feed our dogs roo meat mixed with vegies and rice and some dry food. Uncooked bones are good as a treat, and will help keep their breath fresh. I find that egg whites and anything with too much dairy such as milk etc can give them an upset tummy, and you may find that they will throw this up. Also, every now and then add a tablespoon of virgin olive oil in with there dinner- this will keep their coat healthy and shiny.
Leftovers of your food. That's most natural
Please, before you make this radical a change in any of your dogs diets ask your veterinarian. I would question whether or not your sick dog will have the energy to digest that much meat and other proteins. Protein digests very slowly and requires a lot of energy to do so. I would suggest you talk to your vet about the change and contact the closest veterinary school that surely has some nutritional training. I think your dogs might benefit from is a combination of diets. I know there is a lot of hype concerning the RAW diet,but move with caution. You could stress your dogs system more then it already is.
There have been lots of talk about the merits of raw food to dogs' nutritional needs. Some would say that dogs being direct descendents of wolves have digestive systems that are best suited for breaking down raw food. Still others would argue that a raw food diet actually poses a risk to your dog's health because improper handling may expose your dog to salmonella. To help broaden your knowledge on the subject, you might want to check out this link:
http://dogtime.com/raw-food-diet-martinez.html
Luxembourg food recipe?
I need a recipe, if possible, not so a complicated one, for some food specific for Luxembourg? Please help!Luxembourg food recipe?
Just follow this link and look over the recipes and find one to your liking.
http://www.luxembourg.co.uk/recipes.html
Cheers.
Just follow this link and look over the recipes and find one to your liking.
http://www.luxembourg.co.uk/recipes.html
Cheers.
I need a recipe for a kids party (finger food) that is easy to make and can be made within 40 mins.?
something a bit different thn normal cakes or biscits.I need a recipe for a kids party (finger food) that is easy to make and can be made within 40 mins.?
I love fresh foods, so I hope you do too! Try a pasta salad, mine takes a total of twenty minutes, and everyone says it's amazing. Pick any type of pasta you want, I get a diffrent type every time! While your pasta is cooking, chop up whatever vegetables you choose to put in the salad. I use green peppers, mushrooms, vidalia onions, cucumbers, roma tomatoes, and carrots. For the carrots, cut them in small circles, and stick them in a bowl, and cover completely with water. Put them in the microwave for about 2-3 minutes, so they are aldente, you don't want them too hard, and you don't want them soft. I always cut up an 8oz block of cheese to throw in there too. While the pasta finishes cooking, throw all the vegetables, and meats if you choose in a bowl with a bottle of dressing, or use a home made dressing. I use Greek dressing. Let that marinate while you strain the pasta and let it cool. Mix it all together, and you've got a delicious side dish or meal!
I know that recipe is a little long, but here are some other shorter ones:
Try diffrent types of sald! Romaine lettuce, with grilled chicken, cheese, and fries, I put corn in there too!
Buy a package of pita bread, and fill it with your favorite meats, veggies and chesses!, I grill the bread, cut it up and dip it in tzazki sauce! Very good.
They make all types of bottled sauces now, including spaghetti, alfedo, and cheddar. Buy a box of noodles, and heat up a can of sauce, then throw in some meat and/or veggies! I like alfredo sauce,chicken, broccoli, mushrooms, and onions over smaller pastas like farfalle, shells, or radiatore.
Buy a pe-made pizza crust, spread some philadelphia cream cheese, and cut up cauliflower, broccoli, grated carrots and cheese and sprinkle theese over top! Very good!!!
I love au grautin potatoes, and they make them with jalepeno peppers now, so try a box of those! They make a great side dish.
Vegetables (cucumbers, peppers, carrots, tomatoes) dipped in anything is a good healthy snack! Try salad dressings, and pre made dips from the store. They also make cream cheese fruit dip, it comes in diffrent flavors too! Melons, berries, even apples go great with that!
Instead of buying packaged meat, go to the deli, and buy fresh meat! It's a lot cheaper, and doesn't have all the preservatives... sodium, and calories!!! Plus the difference in taste will make you never go back to the packaged stuff!
Some quick desserts:
Cut a pint of strawberries in half, or quaters, them with one container of glaze, and throw in a a pre made pie crust, I use the graham cracker crust! Top with whipped cream, or eat plain.
Buy a boxed cake mix, and just bake it in a 13x9 pan! Frost, and you're done. This takes about an hour all together, but oh so simple! And it only costs about 5 dollars or less, and all you use is a bowl, a measuring cup, a spoon, and a knife!
A brownie mix is ever simpler! Just make them and let them cool.
Try a bananna cream pie. Pie some boxed pudding, and some whipped cream, and a few banannas and you're almost there! Mix up the bananna or vanilla pudding, and put in a pie crust, I always use graham cracker. Layer with sliced bannans until full. Top with whipped cream or cool whip (cool whip is non dairy, so it's better for allergies, however its all suger and preservatives!!!)
If you like eggs, you can make them any time of day, I only use egg whites for my family (but don't tell my husband). The yolks are full of fat and cholesterol! Make scrambled eggs, or omlettes. Deviled eggs are usually a big hit. Hard boil the eggs, cut the eggs in half, and scrape out the yellow part, keeping the white part in tact. Mix the yellow part iwht some miracle whip, and if you want onions and celery, and put back into white part.
This takes a little longer, but its spectacular! Bake potatoes in the oven for about an hour (until done) and then cut them in half long ways, and scrape out the poatoe part leaving the skin in tact. Mix the poatoes with cream cheese or sour cream, broccoli or spinach, and anything else you think would be good in mashed potatoes. Fill the skins back up with this mixture, and then sprinkle with cheese. Put them back into the over for about ten minutes! Wonderful!
I hope at least one of theese helped, or at least sparked your imagination. Good luck in the kitchen!I need a recipe for a kids party (finger food) that is easy to make and can be made within 40 mins.?
Hotdogs go well and are ez and not too messy! Pizza rolls or pizza.
Do a vegetable tray, a cheese tray and a fruit tray. All three can be made in advance and kept cold and most kids like one of them.
Make cheese sandwiches and cut them into shapes
Peanut butter, Marshmallow cream, and honey in equal amounts mixed till creamy and spread on graham crackers,cookies or make them into sandwiches cut in shapes.
miniature cheese balls and meat balls with dip
A fruit fondue
veggie stix and peanut butter dip or ranch dressing
animal crackers dipped in chocolate or caramel dip
Hot fudge sundaes
fruit and dip, so good. dip-equal parts marshmallow in the jar and cream cheese. just mix together.
hot dogs wrapped in cresent rolls.
smores or rice krispie treats.
Go buy some store bought cookies. Chocolate chip are fun. Also buy some almond bark (usually on baking aisle-it's for melting) and some fun sprinkles.
Take them home. Melt the bark or choc chips in the microwave in 30 second increments until chocolate/bark is melted. Lay out some wax or parchment paper. Dip each cookie halfway into the melted choc/bark. Knock off excess by tapping it against side of bowl lightly. Lay cookie on paper and sprinkle generously with the candy sprinkles. Allow to cool and then arrange on a cute little plate and head for the door.
Kids also like celery stuffed with cheese or peanut butter. Simple and quick.sheet music
I love fresh foods, so I hope you do too! Try a pasta salad, mine takes a total of twenty minutes, and everyone says it's amazing. Pick any type of pasta you want, I get a diffrent type every time! While your pasta is cooking, chop up whatever vegetables you choose to put in the salad. I use green peppers, mushrooms, vidalia onions, cucumbers, roma tomatoes, and carrots. For the carrots, cut them in small circles, and stick them in a bowl, and cover completely with water. Put them in the microwave for about 2-3 minutes, so they are aldente, you don't want them too hard, and you don't want them soft. I always cut up an 8oz block of cheese to throw in there too. While the pasta finishes cooking, throw all the vegetables, and meats if you choose in a bowl with a bottle of dressing, or use a home made dressing. I use Greek dressing. Let that marinate while you strain the pasta and let it cool. Mix it all together, and you've got a delicious side dish or meal!
I know that recipe is a little long, but here are some other shorter ones:
Try diffrent types of sald! Romaine lettuce, with grilled chicken, cheese, and fries, I put corn in there too!
Buy a package of pita bread, and fill it with your favorite meats, veggies and chesses!, I grill the bread, cut it up and dip it in tzazki sauce! Very good.
They make all types of bottled sauces now, including spaghetti, alfedo, and cheddar. Buy a box of noodles, and heat up a can of sauce, then throw in some meat and/or veggies! I like alfredo sauce,chicken, broccoli, mushrooms, and onions over smaller pastas like farfalle, shells, or radiatore.
Buy a pe-made pizza crust, spread some philadelphia cream cheese, and cut up cauliflower, broccoli, grated carrots and cheese and sprinkle theese over top! Very good!!!
I love au grautin potatoes, and they make them with jalepeno peppers now, so try a box of those! They make a great side dish.
Vegetables (cucumbers, peppers, carrots, tomatoes) dipped in anything is a good healthy snack! Try salad dressings, and pre made dips from the store. They also make cream cheese fruit dip, it comes in diffrent flavors too! Melons, berries, even apples go great with that!
Instead of buying packaged meat, go to the deli, and buy fresh meat! It's a lot cheaper, and doesn't have all the preservatives... sodium, and calories!!! Plus the difference in taste will make you never go back to the packaged stuff!
Some quick desserts:
Cut a pint of strawberries in half, or quaters, them with one container of glaze, and throw in a a pre made pie crust, I use the graham cracker crust! Top with whipped cream, or eat plain.
Buy a boxed cake mix, and just bake it in a 13x9 pan! Frost, and you're done. This takes about an hour all together, but oh so simple! And it only costs about 5 dollars or less, and all you use is a bowl, a measuring cup, a spoon, and a knife!
A brownie mix is ever simpler! Just make them and let them cool.
Try a bananna cream pie. Pie some boxed pudding, and some whipped cream, and a few banannas and you're almost there! Mix up the bananna or vanilla pudding, and put in a pie crust, I always use graham cracker. Layer with sliced bannans until full. Top with whipped cream or cool whip (cool whip is non dairy, so it's better for allergies, however its all suger and preservatives!!!)
If you like eggs, you can make them any time of day, I only use egg whites for my family (but don't tell my husband). The yolks are full of fat and cholesterol! Make scrambled eggs, or omlettes. Deviled eggs are usually a big hit. Hard boil the eggs, cut the eggs in half, and scrape out the yellow part, keeping the white part in tact. Mix the yellow part iwht some miracle whip, and if you want onions and celery, and put back into white part.
This takes a little longer, but its spectacular! Bake potatoes in the oven for about an hour (until done) and then cut them in half long ways, and scrape out the poatoe part leaving the skin in tact. Mix the poatoes with cream cheese or sour cream, broccoli or spinach, and anything else you think would be good in mashed potatoes. Fill the skins back up with this mixture, and then sprinkle with cheese. Put them back into the over for about ten minutes! Wonderful!
I hope at least one of theese helped, or at least sparked your imagination. Good luck in the kitchen!I need a recipe for a kids party (finger food) that is easy to make and can be made within 40 mins.?
Hotdogs go well and are ez and not too messy! Pizza rolls or pizza.
Do a vegetable tray, a cheese tray and a fruit tray. All three can be made in advance and kept cold and most kids like one of them.
Make cheese sandwiches and cut them into shapes
Peanut butter, Marshmallow cream, and honey in equal amounts mixed till creamy and spread on graham crackers,cookies or make them into sandwiches cut in shapes.
miniature cheese balls and meat balls with dip
A fruit fondue
veggie stix and peanut butter dip or ranch dressing
animal crackers dipped in chocolate or caramel dip
Hot fudge sundaes
fruit and dip, so good. dip-equal parts marshmallow in the jar and cream cheese. just mix together.
hot dogs wrapped in cresent rolls.
smores or rice krispie treats.
Go buy some store bought cookies. Chocolate chip are fun. Also buy some almond bark (usually on baking aisle-it's for melting) and some fun sprinkles.
Take them home. Melt the bark or choc chips in the microwave in 30 second increments until chocolate/bark is melted. Lay out some wax or parchment paper. Dip each cookie halfway into the melted choc/bark. Knock off excess by tapping it against side of bowl lightly. Lay cookie on paper and sprinkle generously with the candy sprinkles. Allow to cool and then arrange on a cute little plate and head for the door.
Kids also like celery stuffed with cheese or peanut butter. Simple and quick.
Does anyone have a recipe from the book ';Fast Food Fix'; by Devin Alexander on pages 186-187?
The recipe is Dunkin Donuts Cranberry muffins. I would love to have this recipe as a surprise for breakfast for my boyfriend who has done so much for me today. He loved their muffins and has a huge craving for these right now but unfortunately they no longer make them. Many thanks for your help!Does anyone have a recipe from the book ';Fast Food Fix'; by Devin Alexander on pages 186-187?
For even the Son of Man did not come to be served,
but to serve, and to give his life as a ransom for many.';
For even the Son of Man did not come to be served,
but to serve, and to give his life as a ransom for many.';
Hi. who is a spanish nationality here? can suggest me some of ur food or recipe?
hi if ur a spanish or have an idea of some of the spanish food.
can u give me some foods/recipes that are
low in potassium
high in sodium
high in carbohydrate
tnx.Hi. who is a spanish nationality here? can suggest me some of ur food or recipe?
I do have a wee bit of Spainish in me.
I suggest you go to http://www.foodnetwork.com you can find recipies in there by country and nutrion things such as low in potassium
high in sodium
high in carbohydrateHi. who is a spanish nationality here? can suggest me some of ur food or recipe?
Check out www.spain.info. They have a very nice section on Spanish food with a lot of local recipes, including some things like olla podrida (an old Castellano boiled dinner) and paella.
I've made paella for years (in fact just shot an episode of my cooking show based on paella) and love it. You could also try pollo al ajillo (chicken with garlic sauce), fideu脿 (a seafood and pasta paella-like thing), cocido (somewhere between a boiled dinner and a stew), or marmitako (Basque fish stew, usually with tuna). I'm not Spanish at all, but I do seem to like Spanish food a lot. Just remember it's not spicy like Mexican or Caribbean food, but it's quite good in its own right.
I'm not spanish, but I know a little about the food. You could make a ';paella';. It's a rice dish made with shrimp, ham and peas. You can add other seafood items such as clams if you like. It's a complete meal in one pot! And for dessert...the spanish classic ';Flan';. Hope that helped a little.
can u give me some foods/recipes that are
low in potassium
high in sodium
high in carbohydrate
tnx.Hi. who is a spanish nationality here? can suggest me some of ur food or recipe?
I do have a wee bit of Spainish in me.
I suggest you go to http://www.foodnetwork.com you can find recipies in there by country and nutrion things such as low in potassium
high in sodium
high in carbohydrateHi. who is a spanish nationality here? can suggest me some of ur food or recipe?
Check out www.spain.info. They have a very nice section on Spanish food with a lot of local recipes, including some things like olla podrida (an old Castellano boiled dinner) and paella.
I've made paella for years (in fact just shot an episode of my cooking show based on paella) and love it. You could also try pollo al ajillo (chicken with garlic sauce), fideu脿 (a seafood and pasta paella-like thing), cocido (somewhere between a boiled dinner and a stew), or marmitako (Basque fish stew, usually with tuna). I'm not Spanish at all, but I do seem to like Spanish food a lot. Just remember it's not spicy like Mexican or Caribbean food, but it's quite good in its own right.
I'm not spanish, but I know a little about the food. You could make a ';paella';. It's a rice dish made with shrimp, ham and peas. You can add other seafood items such as clams if you like. It's a complete meal in one pot! And for dessert...the spanish classic ';Flan';. Hope that helped a little.
Is there a site where you pick your favorite foods and it shows you recipes?
www.allrecipes.com
Click on ';ingredients'; at the top of the page.Is there a site where you pick your favorite foods and it shows you recipes?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Click on ';ingredients'; at the top of the page.Is there a site where you pick your favorite foods and it shows you recipes?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
What food/recipe should i prepare for halloween party?
yeaWhat food/recipe should i prepare for halloween party?
Devil's food cake with orange frosting.What food/recipe should i prepare for halloween party?
Parmesan Puffs
16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce
Preheat oven to 350掳.
With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.
While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.
Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.
--------------------------------------鈥?br>
Little Chicken Burgers
These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.
1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt %26amp; freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil
Place the bread crumbs in a small shallow dish. Set aside.
In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.
Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.
--------------------------------------鈥?br>
Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)
For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.
1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs
Preheat oven to 450F.
Combine chicken and almonds and set aside.
In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.
Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
___________________________________
Mozzarella in Carrozza
1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
录 cup milk
录 cup all-purpose flour
陆 tsp salt
录 tsp ground black pepper
陆 cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice
Preheat oven to 200F.
Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.
Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.
Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches %26amp; cook until golden brown, about 1陆 minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).
Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.
In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.
_________________________
BAKED WHOLE PUMPKIN
1 pumpkin ( 5-7 lbs)
6 whole eggs
2 c whipping cream
1/2 c brown sugar
1 TBSP Molasses
1/2 c fresh nutmeg
2 -3 tsp cinnamon
1/4 tsp ginger
Bake @ 350 degrees for 1- 1/12 hours
Slice top on pumpkin, remove seeds but leave the sides intact.
Mix well all above remaining ingredients and pour into cleaned pumpkin.
Bake with the lid on 1/2 of the time. Take the lid off and line edge
with foil to prevent burning. Bake remainder of time without the lid.
Serve warm and scoop out pumpkin pulp with the custard.
Good with vanillla ice cream or whipped cream
I once arranged a bunch of cocktail shrimp into the shape of a brain, filling in the crevices with cocktail sauce (a great effect, it looked like blood). I also made a cheese ball, and I cut a bell pepper into small pieces which I used to make a face, then I used bean sprouts for hair, and two crackers for ears. Serve with a pumpkin ale.
Sausage Cheese Balls
2 lbs regular ground sausage
1 1/2 cups all purpose baking mix
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp. garlic powder
Preheat oven to 375%. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen. Sausage cheese balls can be frozen uncooked.
I think the best thing for a halloween party is jello muffin.It is very goOD. vERY easy too. Don't make cookies, too much of it. Lame.
Devil's food cake with orange frosting.What food/recipe should i prepare for halloween party?
Parmesan Puffs
16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce
Preheat oven to 350掳.
With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.
While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.
Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.
--------------------------------------鈥?br>
Little Chicken Burgers
These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.
1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt %26amp; freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil
Place the bread crumbs in a small shallow dish. Set aside.
In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.
Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.
--------------------------------------鈥?br>
Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)
For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.
1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs
Preheat oven to 450F.
Combine chicken and almonds and set aside.
In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.
Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
___________________________________
Mozzarella in Carrozza
1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
录 cup milk
录 cup all-purpose flour
陆 tsp salt
录 tsp ground black pepper
陆 cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice
Preheat oven to 200F.
Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.
Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.
Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches %26amp; cook until golden brown, about 1陆 minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).
Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.
In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.
_________________________
BAKED WHOLE PUMPKIN
1 pumpkin ( 5-7 lbs)
6 whole eggs
2 c whipping cream
1/2 c brown sugar
1 TBSP Molasses
1/2 c fresh nutmeg
2 -3 tsp cinnamon
1/4 tsp ginger
Bake @ 350 degrees for 1- 1/12 hours
Slice top on pumpkin, remove seeds but leave the sides intact.
Mix well all above remaining ingredients and pour into cleaned pumpkin.
Bake with the lid on 1/2 of the time. Take the lid off and line edge
with foil to prevent burning. Bake remainder of time without the lid.
Serve warm and scoop out pumpkin pulp with the custard.
Good with vanillla ice cream or whipped cream
I once arranged a bunch of cocktail shrimp into the shape of a brain, filling in the crevices with cocktail sauce (a great effect, it looked like blood). I also made a cheese ball, and I cut a bell pepper into small pieces which I used to make a face, then I used bean sprouts for hair, and two crackers for ears. Serve with a pumpkin ale.
Sausage Cheese Balls
2 lbs regular ground sausage
1 1/2 cups all purpose baking mix
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp. garlic powder
Preheat oven to 375%. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen. Sausage cheese balls can be frozen uncooked.
I think the best thing for a halloween party is jello muffin.It is very goOD. vERY easy too. Don't make cookies, too much of it. Lame.
What are the most famous foods in Ireland?Recipes?
RecipesWhat are the most famous foods in Ireland?Recipes?
The most famous Irish food is called Guiness. Recipe: Chill can, open can, drink can.What are the most famous foods in Ireland?Recipes?
Soda bread. Corned Beef and Cabbage.
Boiled potato. You need boiling water and a potato to put it in. No need to peel. Take out after 20 minutes. Eat.
Go here:
www.greatbritishkitchen.co.uk/cookbook鈥?br>
Search in the regional cooking area for an intro to Ireland. Then search for the recipe on the site. The recipes here are authentic! It says British because British means all of the United Kingdom.
It tends to vary by region, but in the South (Co. Kerry) Irish stew was very popular, as was seafood chowder. Irish soda bread and tea are also served everywhere. And the Irish seem to serve chips with everything.
Potatoes
The most famous Irish food is called Guiness. Recipe: Chill can, open can, drink can.What are the most famous foods in Ireland?Recipes?
Soda bread. Corned Beef and Cabbage.
Boiled potato. You need boiling water and a potato to put it in. No need to peel. Take out after 20 minutes. Eat.
Go here:
www.greatbritishkitchen.co.uk/cookbook鈥?br>
Search in the regional cooking area for an intro to Ireland. Then search for the recipe on the site. The recipes here are authentic! It says British because British means all of the United Kingdom.
It tends to vary by region, but in the South (Co. Kerry) Irish stew was very popular, as was seafood chowder. Irish soda bread and tea are also served everywhere. And the Irish seem to serve chips with everything.
Potatoes
Can anyone give me a recipe for liquid Oriole bird food?
It is 1 part sugar to 6 parts water. Orioles also enjoy oranges, grapes and yes, grape jelly. Good luck!Can anyone give me a recipe for liquid Oriole bird food?
1 cup of water and 1/3 cup of sugar would work. It's pretty
inexpensive to buy. They like orange slices tooloan
1 cup of water and 1/3 cup of sugar would work. It's pretty
inexpensive to buy. They like orange slices too
French Guiana Food recipe?
I have to make a food for my report tomorrow over French Guiana. Can someone give me a easy recipe from there? like a cookie recipe.
thank you so much!French Guiana Food recipe?
Cookies are much all the same everywhere. Try an ethnic grocery they may carry things from there and by the way who will know for sure if you have something that is ethnic, normally they eat crocodile like Floridians and people of Louisiana and monkey but any Indian food will be seen as acceptable.
thank you so much!French Guiana Food recipe?
Cookies are much all the same everywhere. Try an ethnic grocery they may carry things from there and by the way who will know for sure if you have something that is ethnic, normally they eat crocodile like Floridians and people of Louisiana and monkey but any Indian food will be seen as acceptable.
Ok. I need a french food recipe to make a dinner. SOS!?
Anything as long as it's frenchOk. I need a french food recipe to make a dinner. SOS!?
go to www.foodnetwork.com and search ';Coq au Vin';
the ingredients might be expensive to buy....but the end result is DELICIOUS!!! May I suggest the recipe by Barefoot Contessa.
Good luck!!!
go to www.foodnetwork.com and search ';Coq au Vin';
the ingredients might be expensive to buy....but the end result is DELICIOUS!!! May I suggest the recipe by Barefoot Contessa.
Good luck!!!
I want to know what is good recipes for raw foods?
i make this and eat it often ,i container ,cherry tomatoes.
1 cucumber diced
2 green onion finly chopped
1 green pepper diced
1 small bunch broccli diced
2 carrots diced
2 celery diced
1/2 tsp garlic
1/2 pepper
1 small bunch radishes diced
then cover it all in ranch dressing and let it set for about 2 hrs in fridge,
better the longer it sets ,
if theres anything you like to add just toss it in this is good stuffI want to know what is good recipes for raw foods?
I do not see if you want foods that are not cooked or foods you do not have to cook.
Most canned food can be eaten as is, Baked Beans
Peas
Corn
Potatoes
Tomatoes
Stews etc
Looking at it the other way
I can't think of a raw meat that hasn't been processed in some way apart from salted
Carrots
Peas
Cabbage
Lettuce
Celery
Tomatoes
Onions
FruitsI want to know what is good recipes for raw foods?
Steak Tartare
ground beef
tiny sliced onions
1 egg yoke
westeshisire sauce
tabasco
ketchup
salt %26amp; pepper
1 tea spoon of olive oil
1 poon of Dijon mustard
Serve with French fries %26amp; salad with this dressing :
Vinaigrette
red wine vinegar
peanut or sunflower oil
Dijon mustard
salt %26amp; pepper
All mixed together
Bon app茅tit
Raw Food: Lemon Pudding (Banana Base):
5 min 5 min prep
1 servings
1 banana
1/2 tablespoon honey or agave nectar
1-2 tablespoon unsweetened flaked coconut
2 tablespoons lemon juice (from about 1/2 of a small lemon)
1/2 tablespoon olive oil (optional) or coconut oil (optional)
1. Mash the banana with a fork.
2. Mix in the rest of the ingredients with a spoon.
3. Alternatively, process all ingredients in a food processor until mixed.
4. Note: Some people use pitted mejool dates instead of honey or another sweetener. I prefer a liquid sweetener, since the dates don't give a very smooth texture in the final product. If you want to use dates, one should be enough in this recipe.
sushi with raw fish n salad with raw vegetables
1 cucumber diced
2 green onion finly chopped
1 green pepper diced
1 small bunch broccli diced
2 carrots diced
2 celery diced
1/2 tsp garlic
1/2 pepper
1 small bunch radishes diced
then cover it all in ranch dressing and let it set for about 2 hrs in fridge,
better the longer it sets ,
if theres anything you like to add just toss it in this is good stuffI want to know what is good recipes for raw foods?
I do not see if you want foods that are not cooked or foods you do not have to cook.
Most canned food can be eaten as is, Baked Beans
Peas
Corn
Potatoes
Tomatoes
Stews etc
Looking at it the other way
I can't think of a raw meat that hasn't been processed in some way apart from salted
Carrots
Peas
Cabbage
Lettuce
Celery
Tomatoes
Onions
FruitsI want to know what is good recipes for raw foods?
Steak Tartare
ground beef
tiny sliced onions
1 egg yoke
westeshisire sauce
tabasco
ketchup
salt %26amp; pepper
1 tea spoon of olive oil
1 poon of Dijon mustard
Serve with French fries %26amp; salad with this dressing :
Vinaigrette
red wine vinegar
peanut or sunflower oil
Dijon mustard
salt %26amp; pepper
All mixed together
Bon app茅tit
Raw Food: Lemon Pudding (Banana Base):
5 min 5 min prep
1 servings
1 banana
1/2 tablespoon honey or agave nectar
1-2 tablespoon unsweetened flaked coconut
2 tablespoons lemon juice (from about 1/2 of a small lemon)
1/2 tablespoon olive oil (optional) or coconut oil (optional)
1. Mash the banana with a fork.
2. Mix in the rest of the ingredients with a spoon.
3. Alternatively, process all ingredients in a food processor until mixed.
4. Note: Some people use pitted mejool dates instead of honey or another sweetener. I prefer a liquid sweetener, since the dates don't give a very smooth texture in the final product. If you want to use dates, one should be enough in this recipe.
sushi with raw fish n salad with raw vegetables
Diet dog food recipe?
I have a black lab/rottwieler mix. She's about ten pounds over weight. She eats constantly and hogs the dog food from our other three dogs. Does anyone know of any type of dog food I could buy, or make to help her loose some weight?
Thanks.Diet dog food recipe?
It seems like all your dog needs is portion control. Feed all your dogs at the same time. Give them 15-20 minutes to eat, take away any uneaten food. Watch all the dogs so they don't eat each others food. You may need to separate the dogs to prevent mooching. Do not give the dog any other foods. No treats, no table scraps.
You should probably increase the amount of excercise your dogs get.
Low calorie foods are really more for severally over weight dogs who need more help then just portion control and excercise.Diet dog food recipe?
I suggest you try feeding her real food instead of commercial kibble, which has been baked beyond all resemblance to food.
I feed my dog RPM: Raw Prey Model.
The ideal diet should consist of approximately 80% raw meat, 10% raw edible bone, 5% raw liver, 5% other organs, raw, and the occasional egg, shell and all, raw.
NO veggies, NO fruit. Dogs cannot digest vegetables or fruits; they lack the enzyme necessary to break down cellulose.
NO dairy; dogs are lactose intolerant.
NO supplements other than a spoonful of deepsea fish body oil for the Omega-3 that corn-finished meat does not contain.
In addition, we embrace the concept of ';big,complicated food.'; If you buy a 25-pound turkey, you can get a lot of once-a-day meals out of it: each thigh is a meal, a drumstick with some breast meat is a meal. The entire wing, with some added meat, is a meal. the back breaks naturally in two for two meals with some added meat. The main ribcage and backbone is one meal, and it is especially complicated. My dog is a 50-pound chow mix; she adores turkey carcasses: they routinely take her 4-5 hours to eat. There won't be a spot of grease left. The next day she won't eat anything. The day after that I'll just give her a meal of treats: a couple of ounces each of liver, kidney and green tripe, with a raw pig ear or a chicken foot.
Try it with all your dogs. With a little effort on your part, you can keep the price down; the little more than kibble you pay for food is made up for by the lower vet bills: this diet keeps the dogs' teeth cleaner and lowers the incidence of allergies. It also makes cleaning up your yard much easier: since this is their natural diet, they digest practically every gram of it and here isn't much left for you to pick up.
Thanks.Diet dog food recipe?
It seems like all your dog needs is portion control. Feed all your dogs at the same time. Give them 15-20 minutes to eat, take away any uneaten food. Watch all the dogs so they don't eat each others food. You may need to separate the dogs to prevent mooching. Do not give the dog any other foods. No treats, no table scraps.
You should probably increase the amount of excercise your dogs get.
Low calorie foods are really more for severally over weight dogs who need more help then just portion control and excercise.Diet dog food recipe?
I suggest you try feeding her real food instead of commercial kibble, which has been baked beyond all resemblance to food.
I feed my dog RPM: Raw Prey Model.
The ideal diet should consist of approximately 80% raw meat, 10% raw edible bone, 5% raw liver, 5% other organs, raw, and the occasional egg, shell and all, raw.
NO veggies, NO fruit. Dogs cannot digest vegetables or fruits; they lack the enzyme necessary to break down cellulose.
NO dairy; dogs are lactose intolerant.
NO supplements other than a spoonful of deepsea fish body oil for the Omega-3 that corn-finished meat does not contain.
In addition, we embrace the concept of ';big,complicated food.'; If you buy a 25-pound turkey, you can get a lot of once-a-day meals out of it: each thigh is a meal, a drumstick with some breast meat is a meal. The entire wing, with some added meat, is a meal. the back breaks naturally in two for two meals with some added meat. The main ribcage and backbone is one meal, and it is especially complicated. My dog is a 50-pound chow mix; she adores turkey carcasses: they routinely take her 4-5 hours to eat. There won't be a spot of grease left. The next day she won't eat anything. The day after that I'll just give her a meal of treats: a couple of ounces each of liver, kidney and green tripe, with a raw pig ear or a chicken foot.
Try it with all your dogs. With a little effort on your part, you can keep the price down; the little more than kibble you pay for food is made up for by the lower vet bills: this diet keeps the dogs' teeth cleaner and lowers the incidence of allergies. It also makes cleaning up your yard much easier: since this is their natural diet, they digest practically every gram of it and here isn't much left for you to pick up.
I want good food recipes?
I like to cook, I'm going to be moving out and I'm going to be cooking a lot for myself. The first thing I am going to make when I move in is scallop pasta and sauce.
Do you have any good recipes that you can pass along for a cook?
i.e nothing like pb%26amp;j thanks :)I want good food recipes?
And I apologise if you don't use grams/kilograms. If you use oz lbs just add details and I can do a conversion for you OK :)
Here is my recipe for chocolate mousse :
Ingredients:
400g 65/70% dark chocolate
2 XL eggs
350ml whippable cream
2.5 tsp castor sugar
3 tsp vanilla extract
1/4 Cup (4 Tsp [60ml]) milk
Method:
1) Melt the chocolate in a double boiler.
2) Seperate the eggs. Keep the yolks.
3) Whisk the 1.5 tsp sugar into the yolks until the yolks thicken and turn an off-white colour.
4) Whip the cream to soft peaks (when you start seeing lines in the cream but they disappear) then add the rest of the sugar. Continue whipping until stiff peaks form (when the lines don't disappear).
5) Heat the milk.
6) Add the vanilla to the chocolate and stir well.
7) Add the egg yolks to the chocolate and stir well (don't worry, it will look like the chocolate has split if done properly).
8) Add the hot milk (this will bring it back together).
9) In a glass bowl whisk the egg whites to stiff peaks.
10) Fold the egg whites into the chocolate (half at a time)
11) Fold the cream into the chocolate.
12) Place mixture in molds/in a bowl and refrigerate for min 4hrs.
13) Eat and enjoy :)I want good food recipes?
Five Spice Beef and Rice
1 lb ground beef
1 t olive oil
3/4 c chopped onion
1-1/2 t salt
1/8 t garlic powder
1/8 t thyme
1/8 t oregano
1 small bay leaf
1 can cream of mushroom soup
1 16-oz can tomato sauce
1 c instant rice
Brown meat and onion in olive oil. Stir in seasonings, soup, tomato sauce and rice. Bring to a boil and reduce heat. Simmer 5 minutes, or until rice is done, stirring occasionally.
Taco Pie
1 lb ground beef
1 medium onion, chopped
1 1-1/4 ounce package taco seasoning mix
3/4 c water
16-oz can refried beans
1 8-ounce jar taco sauce, divided
1 baked 9 inch pastry shell
2 c shredded cheddar cheese
1 c crushed corn chips
shredded lettuce
1 chopped tomato
Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. add taco seasoning mix and water, stirring well. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally. combine refried beans and 1/3 c taco sauce. Spoon half of bean mixture in bottom of pastry shell. Top with half of meat mixture, half of cheese and all of corn chips. Repeat layers with remaining bean mixture, meat mixture and cheese. Bake at 400 degrees for 20-25 minutes. Top with lettuce and tomato. Serve with remaining taco sauce.
Oven Chili Con Queso
1 lb Velveeta cheese
1 lb can chili
1 bunch chopped green onions
2 medium cans green chilies
Cube cheese, mix all ingredients together and place in a baking dish. Bake at 300 degrees for one hour. Remove from oven, stir and serve with Doritos or corn tortillas.
Here is a recipe for Portobello Mushroom Lasagna.
It's kinda tricky, but worth the time.
Ingredients
nocoupons
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Fantastic Chicken Fajita
1 - 1 1/2 lbs. boneless, skinless chicken thighs or breasts
2 medium yellow onions sliced into 1/4 inch strips
1 large red bell pepper sliced into 1/4 inch strips
2 medium zucchini, sliced into strips
Marinade
1/2 cup olive oil
1 tsp. liquid smoke
2 tbs apple cider vinegar
1 tsp. honey
1/4 cup water
1 tbs. fresh lime juice
1/4 tsp. Worcestershire sauce
3 cloves garlic, minced
1/2 tsp. oregano leaves
1 tsp. soy sauce
Toppings
a bowl of sour cream
guacamole
salsa
2 cups shredded mild cheddar cheese
lime wedges, optional
fajita size flour tortillas
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.
Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.
Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.
Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.
This is a great dish to serve at a party because you can do most of the preparation for this chicken fajita recipe ahead of time leaving you free to visit with your guests.
Grate your cheese and then cover and place in the refrigerator.
Do not prepare the guacamole recipe more than 2 hours before you are ready to serve it. Guacamole needs to be freshly prepared to be at its' best.
Cooking Your Chicken Fajita Recipe
Will you grill your fajitas or pan fry them? The choice is yours.
Let's talk about pan frying them first. I usually use cast iron pans when I cook my chicken fajita recipe. Why?
Because when you cook the chicken first, this leaves some brown tidbits and drippings in the pan. Then when you cook the veggies, they pick up this nice flavor as well.
There is just nothing like cooking in good old cast iron. And the nice thing about cast iron is it's pretty inexpensive, you can cook on very high heat, and you never have to worry about scratching the pan. Cast iron also keeps your food warm as it retains heat so well.
I've been slowly getting away from using Teflon pans after learning more about how they can emit toxic fumes while cooking with high heat.
Common sense tells me if cooking with Teflon can kill pet birds then it's probably not doing me any good either. You can read about this here if you are interested.
Back To Cook'n That Chicken Fajita Recipe
For the best presentation you will need two cast iron pans. One for cooking and the other for bringing the dish to the table.
Preheat the presentation pan, or comal as it's sometimes called, to medium-high to high. When you are ready to serve the dish, place the chicken and vegetables on this hot pan for a sizzling presentation.
Preheat another 12 inch cast iron pan over medium high heat. This is the pan you are going to cook in. Sometimes I crank it up to high and then turn it down to medium.
Add about a teaspoon or so of canola oil and when it gets hot add the chicken. It should be sizzling quite a bit. Turn the pieces as they cook. This should cook up pretty quick (between 5 - 8 minutes) as the pieces are pretty small. Check for doneness by cutting into a piece of chicken to see the juices run clear.
Remove the chicken to a dish to keep warm.
Now add the vegetables to the pan and toss as they cook. You might even want to turn the heat to high while cooking these. You will see lot's of sizzle going on.
Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.
Place the vegetables and chicken side by side on the preheated fajita pan. Drizzle a little marinade from the vegetable dish only over the chicken fajitas and watch them sizzle as you bring this to the table.
How To Barbecue The Chicken Fajita Recipe
Follow the directions above but don't cut the chicken into strips until after you barbecue the chicken. It's just easier to barbecue bigger pieces of meat so they don't fall through the grill.
Grill as usual over medium heat till the juices run clear. You can baste with the marinade while the chicken is cooking. Toss the marinade out after you are done basting.
Cook the vegetables the same as above in the cast iron pan. When you are ready to serve, place the meat and vegetables on that sizzling hot pan for that great presentation.
Warm a dozen flour tortillas in the oven by wrapping them in foil and placing in a 250 degree oven for a 10 to 15 minutes. Serve them in a tortilla warmer.
I like using a tortilla warmer as it does a great job keeping the tortillas warm throughout your meal and it looks very nice.
Set out bowls of guacamole, sour cream, salsa, grated cheese, and whatever you might like, for a complete Mexican meal that your guests can assemble themselves.
These c
I like www.recipezaar.com for recipes. I've found a lot of good ones there.
Or you can go to BettyCrocker.com %26amp; enter in 3 ingredients you have %26amp; they will give you recipes.
Here's one my family loves!
Taco Macaroni Skillet
12 oz extra lean ground beef
2 c water
1 14.5 oz can diced tomatoes, undrained
1 4oz can diced green chiles
1 envelope taco seasoning
1 1/2 c dried elbow macaroni
2/3 c evaporated milk
1 c cheddar cheese, shredded
Cook beef in a large skillet, stirring frequently until brown. Drain. Stir in water, tomatoes w/juices, chiles %26amp; seasoning mix. Cook until mixture comes to a boil. Add pasta, return to boil. Reduce heat to low. Cover. Cook, stirring occasionally, for 14-16 minutes or until pasta is tender. Stir in evaporated milk. Remove from heat. Stir in 1/4 c cheese. Sprinkle remaining cheese over top. Cover %26amp; let stand 5-10 mins before serving.
Also, my daughter wants to let you know to go to Foodnetwork.com %26amp; look for the Peanut Butter pie. Yummy!
Bon Apetit!
Chicken Mozzarella
Ingredients
2 chicken breasts halves
1 can tomato soup
陆 tsp. dried Italian seasoning or dried oregano
陆 tsp. garlic powder
录 cup shredded mozzarella cheese
2 cups pasta cooked without salt
Directions
- Place the chicken in an 11x8 inch shallow baking dish.
- Stir the soup, Italian seasoning and garlic powder in a small bowl.
- Spoon the soup mixture over the chicken.
- Bake at 400 for 20 minutes or until the chicken is cooked through.
- Sprinkle cheese over chicken.
- Let stand for 5 minutes. Serve over pasta.
Tomato Chicken Stir Fry
Ingredients
2 tsp. vegetable oil
1 lb. skinless boneless chicken breast cut into strips
1 bag of frozen vegetables
陆 tsp garlic powder
1 can of tomato soup
2 tbsp soy sauce
1tsp. vinegar
2 cups hot cooked rice
Directions
- Heat 1 tbsp oil in skillet.
- Add chicken and stir-fry until browned. Remove chicken.
- Heat remaining oil. Add vegetables and garlic powder and stir fry until tender-crisp.
- Add soup, soy and vinegar. Heat to a boil. Return chicken to skill and heat through.
- Serve over rice.
鈥?br>
Chicken and Rice Dinner
Ingredients
1 tbsp vegetable oil
2 skinless, boneless chicken breasts
1 can Condensed Cream of Chicken Soup
1 陆 cups of water
录 tsp. paprika
录 tsp. ground black pepper
2 c. uncooked instant white rice
2 c. frozen broccoli flowerets
Directions
- Heat oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
- Add soup, water, paprika, and pepper over chicken. Heat to a boil.
- Stir in rice and broccoli. Return chicken to pan.
- Sprinkle additional paprika and pepper over chicken.
- Cover and cook on low heat 5 min or until chicken is done.
Chicken Pesto Pasta
Ingredients
Pasta (any kind you like)
Chicken (frozen or canned)
Basil Pesto (Buy Pre-Made or Mix up a Handful of finely chopped basil, half a teaspoon of minced garlic and a teaspoon of olive oil)
陆 cup of cream
Handful of grated parmesan cheese
Directions
- Cook pasta.
- In a pan, fry chicken pieces with some oil.
- When chicken is brown, add basil pesto, cream, parmesan cheese.
- Serve on pasta.
Chicken and Vegetable Rice Skillet
Ingredients
1 tbsp vegetable oil 1 lb chicken breast 1 cup water
1 can Cream of Chicken 1 cup rice 2 cups sliced carrot
2 green onions sliced
Directions
- Heat oil at med/hi heat in large skillet. Add chicken and cook until browned.
- Stir in mixture of soup, water, rice and carrots. Heat to a boil. Reduce heat to low
- Simmer covered until chicken is cooked through and rice has absorbed most of the liquid, stirring occasionally. Add green onions for last 5 mins.
Stick to Your Belly Chicken Stew
Ingredients
Half a red onion, diced
Two cloves of garlic, minced small
5 or 6 pieces of chicken (any kind, legs, thighs, breasts...whatever is cheapest)
One jar of marinara sauce
Water
4 or 5 carrots, chopped
1 cup of peas (or more if you like)
Two small potatoes, cut into fourths (optional)
Directions
- Find a pot. Splash in some olive oil, and throw in your diced onion and move it around until it gets soft (about 6 minutes).
- Throw in your garlic for about a minute, but not any longer or else the flavour starts to turn bitter.
- Put in your chicken. After two minutes, flip it. You just want it to slightly cook the outside on all sides, so that you can see only a little pink.
- Take the chicken out and put it on a plate.
- Add your marinara sauce and some water, atleast enough to cover the chicken, but also two or three cups more so you have plenty of juice left afterwards.
- Bring the mix to a medium boil.
- Once boiling, add chicken back in.
- Let cook uncovered for 20 minutes, then add the potato.
- 15 minutes later, add your carrots.
- 10 minutes later, take the pot off the heat and throw in your peas and stir them around.
- Serve on top of rice or eat by itself.鈥?br>
Corn Flake Baked Chicken
Ingredients
2 Chicken Breasts
Salt and Pepper to Taste
录 c. evaporated milk
戮 c. crushed cornflakes (or cornflake crumbs)
录 c. pancake mix
录 c. melted margarine
Directions
- Dip chicken breasts in milk and roll in dry ingredients
- Place skin side down in foil lined baking pan. DO NOT CROWD.
- Sprinkle with melted margarine.
- Bake in 375 degree preheated oven for 1 hour, or until tender.
Creamy Chicken and Vegetables
Ingredients
Cooking Spray
2 Chicken Breasts (halved)
1 Can Cream of Mushroom Soup
陆 Cup Milk
1 tbsp. lemon juice
录 tsp. basil
1/8 tsp. garlic
1 bag frozen vegetable combination
Directions
- Spray a skillet with the cooking spray and heat over medium-high heat for 1 min.
- Add the chicken and cook until it鈥檚 well browned on both sides.
- Remove the chicken and set aside.
- Heat the soup, milk, lemon juice, basil, garlic powder and vegetables to boil in the skillet.
- Return the chicken to the skillet.
- Reduce the heat to low.
- Cover and cook for 5 minutes or until th
Go to recipes . Com!
Do you have any good recipes that you can pass along for a cook?
i.e nothing like pb%26amp;j thanks :)I want good food recipes?
And I apologise if you don't use grams/kilograms. If you use oz lbs just add details and I can do a conversion for you OK :)
Here is my recipe for chocolate mousse :
Ingredients:
400g 65/70% dark chocolate
2 XL eggs
350ml whippable cream
2.5 tsp castor sugar
3 tsp vanilla extract
1/4 Cup (4 Tsp [60ml]) milk
Method:
1) Melt the chocolate in a double boiler.
2) Seperate the eggs. Keep the yolks.
3) Whisk the 1.5 tsp sugar into the yolks until the yolks thicken and turn an off-white colour.
4) Whip the cream to soft peaks (when you start seeing lines in the cream but they disappear) then add the rest of the sugar. Continue whipping until stiff peaks form (when the lines don't disappear).
5) Heat the milk.
6) Add the vanilla to the chocolate and stir well.
7) Add the egg yolks to the chocolate and stir well (don't worry, it will look like the chocolate has split if done properly).
8) Add the hot milk (this will bring it back together).
9) In a glass bowl whisk the egg whites to stiff peaks.
10) Fold the egg whites into the chocolate (half at a time)
11) Fold the cream into the chocolate.
12) Place mixture in molds/in a bowl and refrigerate for min 4hrs.
13) Eat and enjoy :)I want good food recipes?
Five Spice Beef and Rice
1 lb ground beef
1 t olive oil
3/4 c chopped onion
1-1/2 t salt
1/8 t garlic powder
1/8 t thyme
1/8 t oregano
1 small bay leaf
1 can cream of mushroom soup
1 16-oz can tomato sauce
1 c instant rice
Brown meat and onion in olive oil. Stir in seasonings, soup, tomato sauce and rice. Bring to a boil and reduce heat. Simmer 5 minutes, or until rice is done, stirring occasionally.
Taco Pie
1 lb ground beef
1 medium onion, chopped
1 1-1/4 ounce package taco seasoning mix
3/4 c water
16-oz can refried beans
1 8-ounce jar taco sauce, divided
1 baked 9 inch pastry shell
2 c shredded cheddar cheese
1 c crushed corn chips
shredded lettuce
1 chopped tomato
Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. add taco seasoning mix and water, stirring well. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally. combine refried beans and 1/3 c taco sauce. Spoon half of bean mixture in bottom of pastry shell. Top with half of meat mixture, half of cheese and all of corn chips. Repeat layers with remaining bean mixture, meat mixture and cheese. Bake at 400 degrees for 20-25 minutes. Top with lettuce and tomato. Serve with remaining taco sauce.
Oven Chili Con Queso
1 lb Velveeta cheese
1 lb can chili
1 bunch chopped green onions
2 medium cans green chilies
Cube cheese, mix all ingredients together and place in a baking dish. Bake at 300 degrees for one hour. Remove from oven, stir and serve with Doritos or corn tortillas.
Here is a recipe for Portobello Mushroom Lasagna.
It's kinda tricky, but worth the time.
Ingredients
nocoupons
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Fantastic Chicken Fajita
1 - 1 1/2 lbs. boneless, skinless chicken thighs or breasts
2 medium yellow onions sliced into 1/4 inch strips
1 large red bell pepper sliced into 1/4 inch strips
2 medium zucchini, sliced into strips
Marinade
1/2 cup olive oil
1 tsp. liquid smoke
2 tbs apple cider vinegar
1 tsp. honey
1/4 cup water
1 tbs. fresh lime juice
1/4 tsp. Worcestershire sauce
3 cloves garlic, minced
1/2 tsp. oregano leaves
1 tsp. soy sauce
Toppings
a bowl of sour cream
guacamole
salsa
2 cups shredded mild cheddar cheese
lime wedges, optional
fajita size flour tortillas
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.
Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.
Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.
Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.
This is a great dish to serve at a party because you can do most of the preparation for this chicken fajita recipe ahead of time leaving you free to visit with your guests.
Grate your cheese and then cover and place in the refrigerator.
Do not prepare the guacamole recipe more than 2 hours before you are ready to serve it. Guacamole needs to be freshly prepared to be at its' best.
Cooking Your Chicken Fajita Recipe
Will you grill your fajitas or pan fry them? The choice is yours.
Let's talk about pan frying them first. I usually use cast iron pans when I cook my chicken fajita recipe. Why?
Because when you cook the chicken first, this leaves some brown tidbits and drippings in the pan. Then when you cook the veggies, they pick up this nice flavor as well.
There is just nothing like cooking in good old cast iron. And the nice thing about cast iron is it's pretty inexpensive, you can cook on very high heat, and you never have to worry about scratching the pan. Cast iron also keeps your food warm as it retains heat so well.
I've been slowly getting away from using Teflon pans after learning more about how they can emit toxic fumes while cooking with high heat.
Common sense tells me if cooking with Teflon can kill pet birds then it's probably not doing me any good either. You can read about this here if you are interested.
Back To Cook'n That Chicken Fajita Recipe
For the best presentation you will need two cast iron pans. One for cooking and the other for bringing the dish to the table.
Preheat the presentation pan, or comal as it's sometimes called, to medium-high to high. When you are ready to serve the dish, place the chicken and vegetables on this hot pan for a sizzling presentation.
Preheat another 12 inch cast iron pan over medium high heat. This is the pan you are going to cook in. Sometimes I crank it up to high and then turn it down to medium.
Add about a teaspoon or so of canola oil and when it gets hot add the chicken. It should be sizzling quite a bit. Turn the pieces as they cook. This should cook up pretty quick (between 5 - 8 minutes) as the pieces are pretty small. Check for doneness by cutting into a piece of chicken to see the juices run clear.
Remove the chicken to a dish to keep warm.
Now add the vegetables to the pan and toss as they cook. You might even want to turn the heat to high while cooking these. You will see lot's of sizzle going on.
Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.
Place the vegetables and chicken side by side on the preheated fajita pan. Drizzle a little marinade from the vegetable dish only over the chicken fajitas and watch them sizzle as you bring this to the table.
How To Barbecue The Chicken Fajita Recipe
Follow the directions above but don't cut the chicken into strips until after you barbecue the chicken. It's just easier to barbecue bigger pieces of meat so they don't fall through the grill.
Grill as usual over medium heat till the juices run clear. You can baste with the marinade while the chicken is cooking. Toss the marinade out after you are done basting.
Cook the vegetables the same as above in the cast iron pan. When you are ready to serve, place the meat and vegetables on that sizzling hot pan for that great presentation.
Warm a dozen flour tortillas in the oven by wrapping them in foil and placing in a 250 degree oven for a 10 to 15 minutes. Serve them in a tortilla warmer.
I like using a tortilla warmer as it does a great job keeping the tortillas warm throughout your meal and it looks very nice.
Set out bowls of guacamole, sour cream, salsa, grated cheese, and whatever you might like, for a complete Mexican meal that your guests can assemble themselves.
These c
I like www.recipezaar.com for recipes. I've found a lot of good ones there.
Or you can go to BettyCrocker.com %26amp; enter in 3 ingredients you have %26amp; they will give you recipes.
Here's one my family loves!
Taco Macaroni Skillet
12 oz extra lean ground beef
2 c water
1 14.5 oz can diced tomatoes, undrained
1 4oz can diced green chiles
1 envelope taco seasoning
1 1/2 c dried elbow macaroni
2/3 c evaporated milk
1 c cheddar cheese, shredded
Cook beef in a large skillet, stirring frequently until brown. Drain. Stir in water, tomatoes w/juices, chiles %26amp; seasoning mix. Cook until mixture comes to a boil. Add pasta, return to boil. Reduce heat to low. Cover. Cook, stirring occasionally, for 14-16 minutes or until pasta is tender. Stir in evaporated milk. Remove from heat. Stir in 1/4 c cheese. Sprinkle remaining cheese over top. Cover %26amp; let stand 5-10 mins before serving.
Also, my daughter wants to let you know to go to Foodnetwork.com %26amp; look for the Peanut Butter pie. Yummy!
Bon Apetit!
Chicken Mozzarella
Ingredients
2 chicken breasts halves
1 can tomato soup
陆 tsp. dried Italian seasoning or dried oregano
陆 tsp. garlic powder
录 cup shredded mozzarella cheese
2 cups pasta cooked without salt
Directions
- Place the chicken in an 11x8 inch shallow baking dish.
- Stir the soup, Italian seasoning and garlic powder in a small bowl.
- Spoon the soup mixture over the chicken.
- Bake at 400 for 20 minutes or until the chicken is cooked through.
- Sprinkle cheese over chicken.
- Let stand for 5 minutes. Serve over pasta.
Tomato Chicken Stir Fry
Ingredients
2 tsp. vegetable oil
1 lb. skinless boneless chicken breast cut into strips
1 bag of frozen vegetables
陆 tsp garlic powder
1 can of tomato soup
2 tbsp soy sauce
1tsp. vinegar
2 cups hot cooked rice
Directions
- Heat 1 tbsp oil in skillet.
- Add chicken and stir-fry until browned. Remove chicken.
- Heat remaining oil. Add vegetables and garlic powder and stir fry until tender-crisp.
- Add soup, soy and vinegar. Heat to a boil. Return chicken to skill and heat through.
- Serve over rice.
鈥?br>
Chicken and Rice Dinner
Ingredients
1 tbsp vegetable oil
2 skinless, boneless chicken breasts
1 can Condensed Cream of Chicken Soup
1 陆 cups of water
录 tsp. paprika
录 tsp. ground black pepper
2 c. uncooked instant white rice
2 c. frozen broccoli flowerets
Directions
- Heat oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
- Add soup, water, paprika, and pepper over chicken. Heat to a boil.
- Stir in rice and broccoli. Return chicken to pan.
- Sprinkle additional paprika and pepper over chicken.
- Cover and cook on low heat 5 min or until chicken is done.
Chicken Pesto Pasta
Ingredients
Pasta (any kind you like)
Chicken (frozen or canned)
Basil Pesto (Buy Pre-Made or Mix up a Handful of finely chopped basil, half a teaspoon of minced garlic and a teaspoon of olive oil)
陆 cup of cream
Handful of grated parmesan cheese
Directions
- Cook pasta.
- In a pan, fry chicken pieces with some oil.
- When chicken is brown, add basil pesto, cream, parmesan cheese.
- Serve on pasta.
Chicken and Vegetable Rice Skillet
Ingredients
1 tbsp vegetable oil 1 lb chicken breast 1 cup water
1 can Cream of Chicken 1 cup rice 2 cups sliced carrot
2 green onions sliced
Directions
- Heat oil at med/hi heat in large skillet. Add chicken and cook until browned.
- Stir in mixture of soup, water, rice and carrots. Heat to a boil. Reduce heat to low
- Simmer covered until chicken is cooked through and rice has absorbed most of the liquid, stirring occasionally. Add green onions for last 5 mins.
Stick to Your Belly Chicken Stew
Ingredients
Half a red onion, diced
Two cloves of garlic, minced small
5 or 6 pieces of chicken (any kind, legs, thighs, breasts...whatever is cheapest)
One jar of marinara sauce
Water
4 or 5 carrots, chopped
1 cup of peas (or more if you like)
Two small potatoes, cut into fourths (optional)
Directions
- Find a pot. Splash in some olive oil, and throw in your diced onion and move it around until it gets soft (about 6 minutes).
- Throw in your garlic for about a minute, but not any longer or else the flavour starts to turn bitter.
- Put in your chicken. After two minutes, flip it. You just want it to slightly cook the outside on all sides, so that you can see only a little pink.
- Take the chicken out and put it on a plate.
- Add your marinara sauce and some water, atleast enough to cover the chicken, but also two or three cups more so you have plenty of juice left afterwards.
- Bring the mix to a medium boil.
- Once boiling, add chicken back in.
- Let cook uncovered for 20 minutes, then add the potato.
- 15 minutes later, add your carrots.
- 10 minutes later, take the pot off the heat and throw in your peas and stir them around.
- Serve on top of rice or eat by itself.鈥?br>
Corn Flake Baked Chicken
Ingredients
2 Chicken Breasts
Salt and Pepper to Taste
录 c. evaporated milk
戮 c. crushed cornflakes (or cornflake crumbs)
录 c. pancake mix
录 c. melted margarine
Directions
- Dip chicken breasts in milk and roll in dry ingredients
- Place skin side down in foil lined baking pan. DO NOT CROWD.
- Sprinkle with melted margarine.
- Bake in 375 degree preheated oven for 1 hour, or until tender.
Creamy Chicken and Vegetables
Ingredients
Cooking Spray
2 Chicken Breasts (halved)
1 Can Cream of Mushroom Soup
陆 Cup Milk
1 tbsp. lemon juice
录 tsp. basil
1/8 tsp. garlic
1 bag frozen vegetable combination
Directions
- Spray a skillet with the cooking spray and heat over medium-high heat for 1 min.
- Add the chicken and cook until it鈥檚 well browned on both sides.
- Remove the chicken and set aside.
- Heat the soup, milk, lemon juice, basil, garlic powder and vegetables to boil in the skillet.
- Return the chicken to the skillet.
- Reduce the heat to low.
- Cover and cook for 5 minutes or until th
Go to recipes . Com!
Vegan recipes/food websites would be a lot of help.?
I'm going to try the vegan diet for awhile is there any good recipes for lunch and dinner? And whats a good salad that I could whip up for breakfast or lunch? And can I still eat fish? Websites would be helpful too. ^^ And just to throw it out there I'm gonna try yoga so...websites about that would be great too!
that's about it.
Reply asap pleaseVegan recipes/food websites would be a lot of help.?
You definitely can NOT eat fish if you're a vegan. Pescatarians eat fish; not even vegetarians eat fish. Vegetarians don't eat any meat (including fish, poultry, etc), and vegans don't eat ANYTHING that comes from animals (meat, fish, poultry, milk, eggs, gelatin, honey, etc). It's a very in-depth thing to do and I wish you luck on it! :)
The best website you can use is: www.vegweb.com. People send in recipes and people write reviews of them and send in pictures. So you know exactly what the recipe will be like before you make it! it's great.
Good luck!Vegan recipes/food websites would be a lot of help.?
2nd on vegweb.com again to push it further vegans do not consume anything that comes from an animal, fish, bees, silk worms, etc are all of the animal kingdom therefore are not consumed or exploited by vegans
You should check out my website. It is all about being vegan, and if you have any questions feel free to email me.
Good luck!
http://vegan-recipies.comloan
that's about it.
Reply asap pleaseVegan recipes/food websites would be a lot of help.?
You definitely can NOT eat fish if you're a vegan. Pescatarians eat fish; not even vegetarians eat fish. Vegetarians don't eat any meat (including fish, poultry, etc), and vegans don't eat ANYTHING that comes from animals (meat, fish, poultry, milk, eggs, gelatin, honey, etc). It's a very in-depth thing to do and I wish you luck on it! :)
The best website you can use is: www.vegweb.com. People send in recipes and people write reviews of them and send in pictures. So you know exactly what the recipe will be like before you make it! it's great.
Good luck!Vegan recipes/food websites would be a lot of help.?
2nd on vegweb.com again to push it further vegans do not consume anything that comes from an animal, fish, bees, silk worms, etc are all of the animal kingdom therefore are not consumed or exploited by vegans
You should check out my website. It is all about being vegan, and if you have any questions feel free to email me.
Good luck!
http://vegan-recipies.com
Homemade Dog food recipes?
Recipes for homemade dog food
or homemade dog food sites will be very much appreciated.Homemade Dog food recipes?
Here's a free online book of Dog Food Recipes: http://www.i-love-dogs.com/dog-food-reci鈥?/a>
Enjoy! :-)Homemade Dog food recipes?
I have a Siberian Husky that can get an upset stomach and the best thing I've found to give him is boiled hamburger and cooked rice. You'll have to adjust it to your dog's wieght, but my dog weighs about 56-57 punds and I usually give him a half pound of boiled hamburger with a cup of cooked rice.
Type in homemade dog food recipes in your search engine-I used google just now-and you will find page after page to choose from.
Just boil raw meat. Every Thanksgiving my dogs have the insides of the turkey.
http://allrecipes.com/HowTo/Homemade-Pet鈥?/a>
http://balanceit.com/
or homemade dog food sites will be very much appreciated.Homemade Dog food recipes?
Here's a free online book of Dog Food Recipes: http://www.i-love-dogs.com/dog-food-reci鈥?/a>
Enjoy! :-)Homemade Dog food recipes?
I have a Siberian Husky that can get an upset stomach and the best thing I've found to give him is boiled hamburger and cooked rice. You'll have to adjust it to your dog's wieght, but my dog weighs about 56-57 punds and I usually give him a half pound of boiled hamburger with a cup of cooked rice.
Type in homemade dog food recipes in your search engine-I used google just now-and you will find page after page to choose from.
Just boil raw meat. Every Thanksgiving my dogs have the insides of the turkey.
http://allrecipes.com/HowTo/Homemade-Pet鈥?/a>
http://balanceit.com/
I need the ';name'; and recipe for this dessert food?
I know it's made with potatoes, powdered suger and layered with peanut butter
my husband calls it ';potato candy'; and i wanna make it for him!!!!!
HELP!!!!I need the ';name'; and recipe for this dessert food?
here you go hope this is what your looking for:
http://allrecipes.com/Recipe/Mables-Pota鈥?/a>I need the ';name'; and recipe for this dessert food?
I found something like that... but it has chocolate too. Here's a link:
http://www.foodnetwork.com/recipes/choco鈥?/a>
It's called Potato Candy. Here's a recipe:
http://www.cooks.com/rec/doc/0,1938,1531鈥?/a>
I've heard of it but have I've never made it myself. This page appears to have quite a few recipes for it.
my husband calls it ';potato candy'; and i wanna make it for him!!!!!
HELP!!!!I need the ';name'; and recipe for this dessert food?
here you go hope this is what your looking for:
http://allrecipes.com/Recipe/Mables-Pota鈥?/a>I need the ';name'; and recipe for this dessert food?
I found something like that... but it has chocolate too. Here's a link:
http://www.foodnetwork.com/recipes/choco鈥?/a>
It's called Potato Candy. Here's a recipe:
http://www.cooks.com/rec/doc/0,1938,1531鈥?/a>
I've heard of it but have I've never made it myself. This page appears to have quite a few recipes for it.
I need a recipe for Boes lasgna presented on the food network on throwdown with bobby flay?
Hi
The recipe ';KT'; gave you is Bobby Flays recipe, I just finished watching it again myself :) Bove's Lasagna recipe is posted on their website(link below) BUT it calls for using their jarred sauce and meatballs..
I didn't write down the exact ingredients to their sauce or meatballs so I can't give you that..I need a recipe for Boes lasgna presented on the food network on throwdown with bobby flay?
ty, sorry I couldn't be more help Report Abuse
I need a recipe for Boes lasgna presented on the food network on throwdown with bobby flay?
just finished watching that....
here is the exact recipe, seems longer than it really is.
Bolognese Sauce:
4 tablespoons olive oil
3 pounds pork shanks (on the bone)
3 pounds beef shanks (on the bone)
Salt and freshly ground black pepper
3/4 pound pancetta, finely diced
1 1/2 cups finely diced Spanish onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
4 whole garlic cloves
1 cup dry red wine
3 cups homemade beef or chicken stock
1 (15-ounce) can diced tomatoes and their juices
4 fresh thyme sprigs
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
1 cup tomato sauce, recipe follows
Chopped fresh parsley leaves
Chopped fresh basil leaves
Ricotta Mixture
3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Tomato Sauce
3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon crushed red chili flakes
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can diced tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves
Bechamel (Mornay) Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup grated fontina cheese
1/2 cup freshly grated Parmigiano-Reggiano
Assembly:
2 tablespoons unsalted butter
Bechamel Sauce
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
Ricotta mixture
Grated Parmigiano-Reggiano
Fresh basil leaves
Bolognese Sauce
For the Bolognese Sauce:
Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side. Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.
Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl. Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.
For the Ricotta Mixture:
Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
For the Tomato Sauce:
Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
For the Bechamel (Mornay) Sace:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
For Assembly:
Preheat the oven to 375 degrees F.
Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.
Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil.
**edit** yes, just realized that it's bobby's, not the throwdown guest's... sorry about that , didn't mean to give you the contender's recipe!!!!!
Here are Bobby's recipes from Food Network.
Enjoy!
The recipe ';KT'; gave you is Bobby Flays recipe, I just finished watching it again myself :) Bove's Lasagna recipe is posted on their website(link below) BUT it calls for using their jarred sauce and meatballs..
I didn't write down the exact ingredients to their sauce or meatballs so I can't give you that..I need a recipe for Boes lasgna presented on the food network on throwdown with bobby flay?
ty, sorry I couldn't be more help Report Abuse
I need a recipe for Boes lasgna presented on the food network on throwdown with bobby flay?
just finished watching that....
here is the exact recipe, seems longer than it really is.
Bolognese Sauce:
4 tablespoons olive oil
3 pounds pork shanks (on the bone)
3 pounds beef shanks (on the bone)
Salt and freshly ground black pepper
3/4 pound pancetta, finely diced
1 1/2 cups finely diced Spanish onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
4 whole garlic cloves
1 cup dry red wine
3 cups homemade beef or chicken stock
1 (15-ounce) can diced tomatoes and their juices
4 fresh thyme sprigs
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
1 cup tomato sauce, recipe follows
Chopped fresh parsley leaves
Chopped fresh basil leaves
Ricotta Mixture
3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Tomato Sauce
3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon crushed red chili flakes
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can diced tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves
Bechamel (Mornay) Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup grated fontina cheese
1/2 cup freshly grated Parmigiano-Reggiano
Assembly:
2 tablespoons unsalted butter
Bechamel Sauce
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
Ricotta mixture
Grated Parmigiano-Reggiano
Fresh basil leaves
Bolognese Sauce
For the Bolognese Sauce:
Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side. Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.
Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl. Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.
For the Ricotta Mixture:
Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
For the Tomato Sauce:
Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
For the Bechamel (Mornay) Sace:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
For Assembly:
Preheat the oven to 375 degrees F.
Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.
Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil.
**edit** yes, just realized that it's bobby's, not the throwdown guest's... sorry about that , didn't mean to give you the contender's recipe!!!!!
Here are Bobby's recipes from Food Network.
Enjoy!
Anyone have a famous quick pasta sauce recipe for me to make? I have 20 minutes- 30 minutes for food.?
Put some olive oil in a large skillet, add a couple of cloves crushed garlic and about 1 tsp red pepper flakes, cook for 30 seconds. Add 12 oz sliced mushrooms, cook 2-3 minutes. Add 1 -28 oz can diced tomatoes, drained. Add a dash of white wine and 1/2 c heavy cream, stir until heated through. add 1/2 c Parmesan cheese and toss with 1 lb cooked pasta.Anyone have a famous quick pasta sauce recipe for me to make? I have 20 minutes- 30 minutes for food.?
I like to cook up a lb. of Hot %26amp; Spicy Pork Sausage and add it to a jar of Spaghetti sauce. Delicious %26amp; Easy!Anyone have a famous quick pasta sauce recipe for me to make? I have 20 minutes- 30 minutes for food.?
1 can of puree-1 can of paste -water equial to puree can /suger 1/2 cup/salt /pepper/spices taste. put in pot cook at high heat at boiling then simmer it take about 20 minutes you must check it and stir at least 3 times .Its a sweet sause you can use less suger if you want .It cuts down on the acid in the sauce.
Saute 1/2 cup of finely chopped onions in butter until they are soft. Add 1/2 cup chopped pancetta (you can substitute chopped raw bacon) Cook until the fat is rendered. Do not let the pancetta get crispy. Add 1 large can off chopped tomatoes and 1 cup of heavy cream. Sit together and let the sauce simmer until the sauce thickens slightly and the chopped tomatoes incorporate well with the heavy cream. Season with salt, pepper, oregano, and crushed red pepper. When you add pasta to the sauce, be sure to add some freshly grated parmesan reggiano or romano cheese.
1 lb ground round
1/2 cup chopped onions
1 (26 ounce) jar spaghetti sauce
2 cups water
3 cups pasta, i use rotelle
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1. In large skillet, brown ground beef with onion, drain.
2. Stir in spaghetti sauce and water.
3. Bring to a boil, reduce heat to low.
4. Stir in pasta, cook 12 minutes.
5. Stir in ricotta, cover and cook 5 minutes.
6. Stir in half the mozzarella, sprinkle remaining on top.
7. Cover and let stand for 5 minutes
cook pasta/make saude(cream,garli,chives,salt,pepper+but鈥?u like)mix in crab meat or smoked salmon+little chili(opt.)add pasts=enjoy(less than20mins from fridge2table)
Open the can of tomatoes. Put it in the pan and put on medium heat. Add a bit of salt and pepper and either garlic powder or fresh garlic. Get it cooking...stir and cut up or puree the tomatoes if you don't like lumps. Just before serving add a bit of basil, about 1 teaspoon for each can of tomatoes used. Viola! An Italian dinner!
Chopped onions
minced garlic
saute in olive oil
add 1 can diced tomato's
1 can chicken broth
1/4 t rosemary
1 1/8 basil
a dash Italian season
1 can tomato sauce
bring to slight boil, reduce to simmer
optional 1/2 cup red wine
I like to cook up a lb. of Hot %26amp; Spicy Pork Sausage and add it to a jar of Spaghetti sauce. Delicious %26amp; Easy!Anyone have a famous quick pasta sauce recipe for me to make? I have 20 minutes- 30 minutes for food.?
1 can of puree-1 can of paste -water equial to puree can /suger 1/2 cup/salt /pepper/spices taste. put in pot cook at high heat at boiling then simmer it take about 20 minutes you must check it and stir at least 3 times .Its a sweet sause you can use less suger if you want .It cuts down on the acid in the sauce.
Saute 1/2 cup of finely chopped onions in butter until they are soft. Add 1/2 cup chopped pancetta (you can substitute chopped raw bacon) Cook until the fat is rendered. Do not let the pancetta get crispy. Add 1 large can off chopped tomatoes and 1 cup of heavy cream. Sit together and let the sauce simmer until the sauce thickens slightly and the chopped tomatoes incorporate well with the heavy cream. Season with salt, pepper, oregano, and crushed red pepper. When you add pasta to the sauce, be sure to add some freshly grated parmesan reggiano or romano cheese.
1 lb ground round
1/2 cup chopped onions
1 (26 ounce) jar spaghetti sauce
2 cups water
3 cups pasta, i use rotelle
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1. In large skillet, brown ground beef with onion, drain.
2. Stir in spaghetti sauce and water.
3. Bring to a boil, reduce heat to low.
4. Stir in pasta, cook 12 minutes.
5. Stir in ricotta, cover and cook 5 minutes.
6. Stir in half the mozzarella, sprinkle remaining on top.
7. Cover and let stand for 5 minutes
cook pasta/make saude(cream,garli,chives,salt,pepper+but鈥?u like)mix in crab meat or smoked salmon+little chili(opt.)add pasts=enjoy(less than20mins from fridge2table)
Open the can of tomatoes. Put it in the pan and put on medium heat. Add a bit of salt and pepper and either garlic powder or fresh garlic. Get it cooking...stir and cut up or puree the tomatoes if you don't like lumps. Just before serving add a bit of basil, about 1 teaspoon for each can of tomatoes used. Viola! An Italian dinner!
Chopped onions
minced garlic
saute in olive oil
add 1 can diced tomato's
1 can chicken broth
1/4 t rosemary
1 1/8 basil
a dash Italian season
1 can tomato sauce
bring to slight boil, reduce to simmer
optional 1/2 cup red wine
Whats youre favorite comfort food?! Recipe?!?
I need some good recipes on comfort food :} Thanx if possible can i get the recipe :]Whats youre favorite comfort food?! Recipe?!?
Tuna and Rice
1 can Cream of Mushroom Soup
1 can of milk
1/2 cup water
1/4 ts Salt
1 tsp Worcestershire Sauce
1-1/2 c MINUTE Rice, uncooked
1 standard-sized can STARKIST Chunk Light Tuna (in water), drained
Bring water, milk, and salt to boil in medium saucepan over medium heat. Add soup, Worcestershire Sauce and rice. Stir well. Add Tuna. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed.
Get a bowl and enjoy!Whats youre favorite comfort food?! Recipe?!?
this is my favorite via the Better Homes and Gardens cookbook:
Ingredients
3lbs of peeled potatos, cut and boiled
1 10 3/4 oz can reduced sodium cream of chicken soup
3 oz of cream cheese softened
2 tablespoons of butter (i used bumble and brown)
shredded cheddar cheese- I use alot
chopped green onion
1/4 cup milk
a dash of garlic powder
black pepper
1/2 cup sour cream
Whatcha do:
In a large bowl stir soup, sour cream, cream cheese and butter. Stir in some cheddar cheese, green onions, milk, garlic powder and the pepper.
Use a good size casserole dish or 8x10 baking dish and dump cooked potatos. Pour delicious mix over potatos and gently stir around.
Bake in the oven at 350 for 25-30 minutes. Sprinkle more cheddar cheese over top and warm till melted and garnish with green onion.
Okay, this is a great treat for a large group and is much easier than it sounds to prepare! Enjoy
*I also enjoy a good homemade vegetable soup!
Baked Mac %26amp; Cheese
get the recipe here:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Baked Macaroni and Cheese Recipe courtesy Alton Brown
See this recipe on air Thursday Apr. 17 at 8:00 PM ET/PT.
Show: Good Eats
Episode: For Whom the Cheese Melts 2
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
I also like Sun-dried tomato pesto w/ whole wheat pasta. YUM!
Tuna and Rice
1 can Cream of Mushroom Soup
1 can of milk
1/2 cup water
1/4 ts Salt
1 tsp Worcestershire Sauce
1-1/2 c MINUTE Rice, uncooked
1 standard-sized can STARKIST Chunk Light Tuna (in water), drained
Bring water, milk, and salt to boil in medium saucepan over medium heat. Add soup, Worcestershire Sauce and rice. Stir well. Add Tuna. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed.
Get a bowl and enjoy!Whats youre favorite comfort food?! Recipe?!?
this is my favorite via the Better Homes and Gardens cookbook:
Ingredients
3lbs of peeled potatos, cut and boiled
1 10 3/4 oz can reduced sodium cream of chicken soup
3 oz of cream cheese softened
2 tablespoons of butter (i used bumble and brown)
shredded cheddar cheese- I use alot
chopped green onion
1/4 cup milk
a dash of garlic powder
black pepper
1/2 cup sour cream
Whatcha do:
In a large bowl stir soup, sour cream, cream cheese and butter. Stir in some cheddar cheese, green onions, milk, garlic powder and the pepper.
Use a good size casserole dish or 8x10 baking dish and dump cooked potatos. Pour delicious mix over potatos and gently stir around.
Bake in the oven at 350 for 25-30 minutes. Sprinkle more cheddar cheese over top and warm till melted and garnish with green onion.
Okay, this is a great treat for a large group and is much easier than it sounds to prepare! Enjoy
*I also enjoy a good homemade vegetable soup!
Baked Mac %26amp; Cheese
get the recipe here:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Baked Macaroni and Cheese Recipe courtesy Alton Brown
See this recipe on air Thursday Apr. 17 at 8:00 PM ET/PT.
Show: Good Eats
Episode: For Whom the Cheese Melts 2
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
I also like Sun-dried tomato pesto w/ whole wheat pasta. YUM!
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