I want a basic recipe to be able to make any type of biscuits from 1 recipe. and cookies recipe which will allow me to add things and be creative.What are the best basic recipe for biscuits and cookies?
http://www.easy-kids-recipes.com/cookie-鈥?/a>What are the best basic recipe for biscuits and cookies?
Homemade Instant Cookie Mix
Stir up a batch or two of this mix and store in a covered container. Then when you want cookies in a hurry, complete a variation and bake.
Ingredients:
2 cups whole-wheat flour
2 cups unbleached flour
1/2 teaspoon soda
1 teaspoon salt
1/2 cup non-fat dry milk
2 cups brown sugar
1 teaspoon cinnamon
1 1/2 cups lard
Preparation:
Combine all dry ingredients, then with pasrty cutter or two knives, cut in the lard until fine.
This is the basic mix to store for future use. Two cups of the mix makes about 2 dozen cookies. To amke plain cookies with the mix, add: 3 Tablespoons water and combine well. Drop by spoonsfull onto a greased cookie sheet. Bake at 400 degrees for 10 to 12 minutes until golden.
Variations: Preparation instructions are the same unless noted.
Chocolate Chip Cookies:
2 cups mix
4 Tablespoons water
1/2 cup chocolate bits
1/2 cup chopped nuts
Chocolate or Carob Cookies:
2 cups mix
6 Tablespoons cocoa or carob powder
1 egg
2 Tablespoons milk
1 teaspoon vanilla
2 Tablespoons peanut butter
Coconut Almond Cookies:
2 cups mix
1 1/2 cup coconut
1 egg
1 Tablespoon milk
2 teaspoons almond extract
Christmas Sugar Cookies:
2 cups mix
1 teaspoon almond extract
1 beaten egg
red or green food coloring
Preparation: Drop cookies, or roll on sugared board and cut into shapes.
Pumpkin Sunflower Seed Bar Cookies
2 cups mix
1/2 cup cooked pumpkin
1 teaspoon vanilla
1 egg
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon allspice
1/2 cup sunflower seeds
Preparation: Spread on a greased cookie sheet. Bake. Cut into bars.
Classic Sourdough Starter
Sourdough starter keeps indefinitely, and its flavor improves with age.
Ingredients:
2 cups lukewarm water (90掳 to 100掳F)
1/3 cup plain yogurt
2 cups unbleached bread flour
1/4 cup nonfat dry milk powder or 1/4 cup dry buttermilk powder
Preparation:
In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.
To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.
Cornmeal Mix
This is a Master Mix Recipe, Gives the basic recipe for storage. At the bottom you'll find the variation recipes, and where they are found.
Ingredients:
4 cups all-purpose flour
1 Tablespoon salt
3/4 cup sugar
1/4 cup baking powder
1 cup vegetable shortening
4 1/2 cups cornmeal
Preparation:
In a large bowl, combine flour, salt, sugar and baking bpowder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 10 1/2 cups of Cornmeal Mix.
Ok I am a little confused biscuits in the US are a kind of small fluffy bread. Biscuits in the Uk means cookies.
For bread like biscuits I use Bisquick mix.
For a basic cookie that you can add to:
Try a basic oatmeal cookie, sugar cookie or a Tollhouse cookie recipe and add the traditional chocolate chip to or something else.
(Add ins: raisins, cranberries, dates, chocolate or butterscotch chips, walnuts or macadamia nuts)
We use this recipe usually for Christmas. I mix creamcheese icing with food coloring and let the kids paint and sprinkle away! They make a great homemade Christmas Gift. Keep in mind the thinner your cookie cutouts, the crispier they'll be. Enjoy!
Shortbreads:
2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.
Flour, eggs, butter, sugar, vanilla and a pinch of caca.
all pupose flour
sugar
butter
egg
http://chettinadusamayal.blogspot.com/se鈥?/a>
Thursday, December 24, 2009
What is the best dessert recipe that you have?
I am looking for something new to try.What is the best dessert recipe that you have?
I have a few ... following are the recipes my family, and extended family, request the most often. Thank goodness many of them are growing up and are now requesting the recipes and not just for me to make the dish for them!
Apple Dumplings
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Four Layer Dessert
1 cup all purpose white flour
½ cup nuts, chopped
1 stick butter, melted
2 packages instant pudding mix
3 cups milk
8 ounces cream cheese, softened
1 cup powdered sugar
1 container Cool Whip (large)
Preheat oven to 375 degrees. Mix flour and chopped nuts, stir in melted butter. Press into 9 x 13'; baking pan. Bake 15 minutes, remove from oven and let cool completely.
Mix cream cheese and powdered sugar until smooth. Add 1 cup of Cool Whip, mix well. Spread over cooled crust.
Mix instant puddings with milk, beat on low speed until thick. Spread over cream cheese mixture. Top with remaining Cool Whip -- sprinkle with additional chopped pecans (optional).
Refrigerate overnight. Can be frozen, and will keep in refrigerator up to a week.
You can use 3 packages of instant pudding mixed with 4 1/2 cups of milk for a thicker pudding layer. Any flavor of pudding can be used: lemon, butterscotch, vanilla, coconut.
Strawberry Trifle
8 ounces Cool Whip
1 angel food cake
16 ounces sour cream
1 cup 7-up or Sprite
1 large instant vanilla pudding mix
1 large strawberry jello mix
20 ounces frozen strawberries
1 ½ cups boiling water
Mix jello in boiling water. Add partially thawed strawberries and place in refrigerator until slightly firm.
Combine sour cream, 7-up and pudding mix.
In a trifle bowl or large decorative bowl, begin layering by first placing large chunks of angel food cake in bottom of bowl, pudding mixture, jello and strawberry mixture -- repeat layers until all ingredients are used, ending with jello and strawberry mixture.
Refrigerate until set. Top with Cool Whip before serving.What is the best dessert recipe that you have?
If you're ambitious:
Boston Créme Trifle
Serves 8-10
Ingredients for Boston Créme
2 2/3 cups of heavy cream
6 egg yolks
2/3 cup of sugar
1/8 teaspoon of salt
2 tablespoons %26amp; 2 teaspoons of cornstarch
4 tablespoons of cold, unsalted butter, cut into 4 pieces
1 tablespoon of vanilla extract
Directions for Boston Créme
1.Heat cream in a saucepan over medium heat to simmering. Stir occasionally. In a large bowl whisk egg yolks, sugar, and salt. Add cornstarch and whisk until the mixture is yellow and thick, about 15 seconds.
When the cream has reached a full simmer, slowly whisk it into the yolk mixture. Return this back to the saucepan and cook over medium heat, whisking constantly until thick and glossy for about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer the créme to a bowl and press plastic wrap onto the surface. Refrigerate for at least 2 hours, up to 2 days.
Ingredients for Double Chocolate Pudding
1 1/2 cup of sugar
1/3 cup of cornstarch
1/2 teaspoon of salt
3 cups of whole milk
3/4 cup of semi-sweet chocolate
2 1oz squares unsweet/baker's chocolate
4 egg yolks, beaten
1 teaspoon of vanilla extract
Directions for Double Chocolate Pudding
1.Combine sugar, salt, and cornstarch in a saucepan. Stir in milk gradually. Add all the chocolate and cook on medium heat, stirring constantly. Bring mixture to a boil for about a minute while still stirring.
Whisk egg yolks into the chocolate mixture. Continue to heat on medium and stir constantly for a minute longer. Remove form heat and mix in vanilla. Transfer pudding to a bowl and press plastic wrap onto the surface. Refrigerate for at least 4 hours, up to 2 days.
Ingredients for Chantilly Cream
1 cup of confectioners sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
Directions for Chantilly Cream
1.In a food processor or blender add the ingredients. Pulse mixture every 5 seconds for 10 seconds. Do not allow the machine to continuously run or you will create butter.
2.Continue to pulse this mixture until it starts to fluff up. Continue this process for an additional 5 to 10 minutes for desired consistency. Transfer into a container and refrigerate for 4 hours before using.
Assembly Directions
1.Remove the plastic wrap form both the pudding and the créme. In a large bowl or trifle dish layer the créme and pudding as you desire
2.Top with Chantilly cream and keep chilled before serving.
Notes:
Plastic wrap is used on the créme and pudding to prevent a skin from forming when it cools. It is important that plastic wrap is used to prevent the skin, or the substances will not spread easily.
For people who have an aversion to alcohol in their food, leave out vanilla extract and substitute vanilla sugar. To make vanilla sugar, take two vanilla bean pods and cut them open. In a large airtight container put all your normal sugar (confectioners sugar needs to be separate). Scrape the seeds of the pods into the sugar and fold the seeds in well. Bury the seed pods in this sugar and allow the sugar to sit undisturbed for at least 1 week.
Be careful when making the creme. If heated too much the fats will separate. If this happens, before you cover it with plastic wrap, vigorously whisk the mixture and then apply plastic wrap.
Chantilly Cream is just an exotic name for vanilla flavored whipped cream. For an additional kick, add one drop of almond extract when preparing.
This is a good cheesecake recipe. I've made it and it was delicious.
Cherry Cheesecake Dessert
Ingredients:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted
FILLING:
11 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions:
1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla just until blended; pour over crust. Bake at 350 degrees F for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.
Apple Pandowdy
1 1/4 cup butter
2/3 cup sugar
1 egg
1 cup milk
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
4 cup peeled, sliced apples
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoons nutmeg
whipped cream or ice cream for garnish Instructions:
Preheat oven to 350° F.
Combine flour, baking powder and salt, set aside.
butter a 9'; square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.
Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving.
You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.
Note: I double the topping ingredients.
Minnesota Peach Cobbler
10 cups frozen peaches sliced
2 Tbls. Lemon juice
1 ½ cups white sugar
¼ tsp. salt
¾ cup flour
½ tsp. cinnamon
1 stick of butter
Measure the peaches %26amp; put in large mixing bowl. Let thaw for 10 minutes. Then toss with lemon juice. In smaller bowl combine white sugar, salt, flour %26amp; cinnamon. Mix with a fork until they are well combined. Pour dry mixture over the peaches and toss. You may use a spoon or clean hands. Once most of the dry ingred. Are clinging to the peaches, dump them into the pan you have prepared. Any dry ingred. Left in bowl sprinkle over top of peaches. Melt the butter, then drizzle over the peaches. Then cover cake pan tightly with foil. Bake in 350% oven for 40 min. Take out of oven and set in a heatproof area but don’t turn off oven.
Top Crust
1 cup flour
1 cup white sugar
1 ½ tsp. of baking powder
¼ tsp cinnamon½
1 ½ tsp. salt
½ stick butter
2 beaten eggs
Combine the flour, sugar, cinnamon, baking powder and salt in the smaller bowl you used earlier. Cut in the butter until the mixture looks like coarse cornmeal. Add beaten eggs and mix.
Remove foil from the peach pan, drop spoonfulls of mixture on peaches just dot all over pan. Peaches will look polka dotted and don't worry about openings as it bakes the topping will spread out. Bake an additional 50 minutes or until topping is nice and brown.
This is a recipe from a resteraunt but I can't remember the name of the place......buy a box of funnel cake batter and some oreos, vanilla ice cream, chocolate syrup, and whipped cream. dip oreos into prepared cake batter, fry in oil till golden, (1 to 2 min. on each side). scoop vanilla ice cream into individual bowls, top with two fried oreos, drizzle with a little chocolate syrup, and top with whipped cream. dust with powdered sugar if desired. so good!
It all depends on what I'm in the modd for! But here are a few that are always winners at my house:
Carrot and Pineapple Cake
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, room temp
1 tsp pure vanilla extract
2½ cups plus 1 Tbsp. all-purpose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1½ tsp kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
½ cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
½ pound unsalted butter, at room temperature
1 tsp pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
½ cup diced fresh pineapple
Preheat the oven to 350ºF. Butter 2 (8”) round cake pans. Line with parchment paper, then butter and flour the pans. (Or, line 22 muffin tins with paper liners for 22 cupcakes.)
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes (35 minutes for cupcakes), or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
--Ina Garten, “Barefoot Contessa At Home” cookbook
Photo: http://img.foodnetwork.com/FOOD/2008/01/…
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DONNA SUE'S KEY LIME PIE
1 1/4 cups graham gracker crumbs
1/4 cup light brown sugar
1/3 cup butter, melted
2 (14-oz.) cans sweetened condensed milk
1 cup Nellie and Joe's Key Lime Juice
2 egg whites
1/4 teaspoon cream of tartar
2 Tbsp sugar
Combine graham cracker crumbs, brown sugar, and butter. Spray a 9-inch pie plate with Pam and press mixture into pie plate. Bake at 350 degrees for 10 minutes; cool.
Stir together condensed milk and lime juice until blended; pour into crust.
Make meringue topping by beating egg whites and cream of tartar at high speed until foamy. Add sugar, 1 Tbsp at a time, beating until soft peaks form and sugar dissolves (2-4 minutes). Spread meringue over filling.
Bake at 350 degrees for 25 - 28 minutes. Chill overnight. Garnish with lime slices if desired.
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Big, Super-Nutty Peanut Butter Cookies
Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerat
Banana Pudding
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups Cold Water or Milk
1 (4 serving size) package Instant Vanilla Flavor Pudding Mix
2 cups (1 pint) Whipping Cream, whipped or 8 oz. Cool Whip
36 Vanilla Wafers
3 Medium Bananas, sliced %26amp; dipped in lemon juice
In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1-cup pudding mixture into 2-1/2 quart glass serving bowl. Top with 1/3 each of the wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Cover; chill. Garnish as desired. Refrigerate leftovers.
Makes 8 to 10 servings.
From Eagle Brand
=====
Banana Split Dessert
Crust
• 2 ½ cups graham cracker crumbs
• ½ cup sugar
• 1 stick butter or margarine, melted
Filling
• 2 - 8 oz. pkg. cream cheese
• 2 cups sugar
• 4 or 5 bananas (dip in lemon)
• 1 - 20 oz. can crushed pineapple, drained well
• 8 oz. Cool Whip
• ½ cup chopped walnuts
• Maraschino Cherries, for garnish
1. Preheat oven to 350.
2. Combine graham cracker crumbs, the ½ cup sugar and melted butter together. Press into a 9 x 13 inch baking pan. Bake for 5 minutes. Set aside.
3. Cream together the cream cheese and 2 cups sugar. Pour over the crust. Slice the bananas and layer on top of the cream cheese. Spoon the pineapple evenly over the bananas and spread the Cool Whip on top. Refrigerate overnight. Top with chopped nuts and cherries before serving.
Cher's Kitchen.com
=====
Cherry Crumb Bars
Ingredients:
• 1 pkg. white (or yellow) cake mix
• 1 1/4 cups rolled quick oats, divided
• 1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
• 1 egg
• 1 (21 oz.) can cherry pie filling
• 1/4 cup brown sugar
• 1/2 cup chopped pecans
Preparation:
1. Heat oven to 350°.
2. Grease and flour a 13x9-inch pan.
3. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats.
4. Reserve 1 cup of this for crumb topping.
5. To remaining mixture, add egg; mix well.
6. Press into pan.
7. Pour cherry filling over crust; spread to cover.
8. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well.
9. Sprinkle over cherries.
10. Bake 30-40 minutes.
Southernfood.About.com
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Four Layer Pudding Dessert
1st Layer:
1 c. flour
1 stick butter, melted
1/2 c. chopped pecans
Combine and pat into 9';x13'; pan. Bake 15 minutes at 350 degrees.
2nd Layer:
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Whip together and put on top of layer #1 after it cools.
3rd Layer:
1 pkg. instant vanilla pudding
1 pkg. instant chocolate pudding
3 c. milk
1 tsp. vanilla
Beat mixture until thick; then pour over 2nd layer and set.
4th Layer:
Use the rest of Cool Whip. Spread on top. Then sprinkle chopped pecans over the whipped cream. Store in refrigerator.
cooks.com
An italian classic: tiramisu. Love it.... easy, pretty fast, and always successful.
Here I even found 3 different ones:
Classic Tiramisu
http://www.happystove.com/recipes/tirami…
Pineapple tiramisu
http://www.happystove.com/recipes/tirami…
Strawberry Tiramisu
http://www.happystove.com/recipes/strawb…
I just recommended this recipe to a friend of mine! Try out these chocolate cheesecake squares, http://frigidaire.stores.yahoo.net/chchs… They are so delicious and so easy to make. There squares are a staple at any party I attend; everyone seems to love them!
Hope this helps!
This is a family fav. Just buy a premade graham cracker crust. Get a package of butterscotch pudding mix - follow the directions f/making a pie. Cover w/whipped cream. It's yummy, and it so quick and easy
I have a few ... following are the recipes my family, and extended family, request the most often. Thank goodness many of them are growing up and are now requesting the recipes and not just for me to make the dish for them!
Apple Dumplings
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Four Layer Dessert
1 cup all purpose white flour
½ cup nuts, chopped
1 stick butter, melted
2 packages instant pudding mix
3 cups milk
8 ounces cream cheese, softened
1 cup powdered sugar
1 container Cool Whip (large)
Preheat oven to 375 degrees. Mix flour and chopped nuts, stir in melted butter. Press into 9 x 13'; baking pan. Bake 15 minutes, remove from oven and let cool completely.
Mix cream cheese and powdered sugar until smooth. Add 1 cup of Cool Whip, mix well. Spread over cooled crust.
Mix instant puddings with milk, beat on low speed until thick. Spread over cream cheese mixture. Top with remaining Cool Whip -- sprinkle with additional chopped pecans (optional).
Refrigerate overnight. Can be frozen, and will keep in refrigerator up to a week.
You can use 3 packages of instant pudding mixed with 4 1/2 cups of milk for a thicker pudding layer. Any flavor of pudding can be used: lemon, butterscotch, vanilla, coconut.
Strawberry Trifle
8 ounces Cool Whip
1 angel food cake
16 ounces sour cream
1 cup 7-up or Sprite
1 large instant vanilla pudding mix
1 large strawberry jello mix
20 ounces frozen strawberries
1 ½ cups boiling water
Mix jello in boiling water. Add partially thawed strawberries and place in refrigerator until slightly firm.
Combine sour cream, 7-up and pudding mix.
In a trifle bowl or large decorative bowl, begin layering by first placing large chunks of angel food cake in bottom of bowl, pudding mixture, jello and strawberry mixture -- repeat layers until all ingredients are used, ending with jello and strawberry mixture.
Refrigerate until set. Top with Cool Whip before serving.What is the best dessert recipe that you have?
If you're ambitious:
Boston Créme Trifle
Serves 8-10
Ingredients for Boston Créme
2 2/3 cups of heavy cream
6 egg yolks
2/3 cup of sugar
1/8 teaspoon of salt
2 tablespoons %26amp; 2 teaspoons of cornstarch
4 tablespoons of cold, unsalted butter, cut into 4 pieces
1 tablespoon of vanilla extract
Directions for Boston Créme
1.Heat cream in a saucepan over medium heat to simmering. Stir occasionally. In a large bowl whisk egg yolks, sugar, and salt. Add cornstarch and whisk until the mixture is yellow and thick, about 15 seconds.
When the cream has reached a full simmer, slowly whisk it into the yolk mixture. Return this back to the saucepan and cook over medium heat, whisking constantly until thick and glossy for about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer the créme to a bowl and press plastic wrap onto the surface. Refrigerate for at least 2 hours, up to 2 days.
Ingredients for Double Chocolate Pudding
1 1/2 cup of sugar
1/3 cup of cornstarch
1/2 teaspoon of salt
3 cups of whole milk
3/4 cup of semi-sweet chocolate
2 1oz squares unsweet/baker's chocolate
4 egg yolks, beaten
1 teaspoon of vanilla extract
Directions for Double Chocolate Pudding
1.Combine sugar, salt, and cornstarch in a saucepan. Stir in milk gradually. Add all the chocolate and cook on medium heat, stirring constantly. Bring mixture to a boil for about a minute while still stirring.
Whisk egg yolks into the chocolate mixture. Continue to heat on medium and stir constantly for a minute longer. Remove form heat and mix in vanilla. Transfer pudding to a bowl and press plastic wrap onto the surface. Refrigerate for at least 4 hours, up to 2 days.
Ingredients for Chantilly Cream
1 cup of confectioners sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
Directions for Chantilly Cream
1.In a food processor or blender add the ingredients. Pulse mixture every 5 seconds for 10 seconds. Do not allow the machine to continuously run or you will create butter.
2.Continue to pulse this mixture until it starts to fluff up. Continue this process for an additional 5 to 10 minutes for desired consistency. Transfer into a container and refrigerate for 4 hours before using.
Assembly Directions
1.Remove the plastic wrap form both the pudding and the créme. In a large bowl or trifle dish layer the créme and pudding as you desire
2.Top with Chantilly cream and keep chilled before serving.
Notes:
Plastic wrap is used on the créme and pudding to prevent a skin from forming when it cools. It is important that plastic wrap is used to prevent the skin, or the substances will not spread easily.
For people who have an aversion to alcohol in their food, leave out vanilla extract and substitute vanilla sugar. To make vanilla sugar, take two vanilla bean pods and cut them open. In a large airtight container put all your normal sugar (confectioners sugar needs to be separate). Scrape the seeds of the pods into the sugar and fold the seeds in well. Bury the seed pods in this sugar and allow the sugar to sit undisturbed for at least 1 week.
Be careful when making the creme. If heated too much the fats will separate. If this happens, before you cover it with plastic wrap, vigorously whisk the mixture and then apply plastic wrap.
Chantilly Cream is just an exotic name for vanilla flavored whipped cream. For an additional kick, add one drop of almond extract when preparing.
This is a good cheesecake recipe. I've made it and it was delicious.
Cherry Cheesecake Dessert
Ingredients:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted
FILLING:
11 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions:
1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla just until blended; pour over crust. Bake at 350 degrees F for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.
Apple Pandowdy
1 1/4 cup butter
2/3 cup sugar
1 egg
1 cup milk
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
4 cup peeled, sliced apples
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoons nutmeg
whipped cream or ice cream for garnish Instructions:
Preheat oven to 350° F.
Combine flour, baking powder and salt, set aside.
butter a 9'; square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.
Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving.
You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.
Note: I double the topping ingredients.
Minnesota Peach Cobbler
10 cups frozen peaches sliced
2 Tbls. Lemon juice
1 ½ cups white sugar
¼ tsp. salt
¾ cup flour
½ tsp. cinnamon
1 stick of butter
Measure the peaches %26amp; put in large mixing bowl. Let thaw for 10 minutes. Then toss with lemon juice. In smaller bowl combine white sugar, salt, flour %26amp; cinnamon. Mix with a fork until they are well combined. Pour dry mixture over the peaches and toss. You may use a spoon or clean hands. Once most of the dry ingred. Are clinging to the peaches, dump them into the pan you have prepared. Any dry ingred. Left in bowl sprinkle over top of peaches. Melt the butter, then drizzle over the peaches. Then cover cake pan tightly with foil. Bake in 350% oven for 40 min. Take out of oven and set in a heatproof area but don’t turn off oven.
Top Crust
1 cup flour
1 cup white sugar
1 ½ tsp. of baking powder
¼ tsp cinnamon½
1 ½ tsp. salt
½ stick butter
2 beaten eggs
Combine the flour, sugar, cinnamon, baking powder and salt in the smaller bowl you used earlier. Cut in the butter until the mixture looks like coarse cornmeal. Add beaten eggs and mix.
Remove foil from the peach pan, drop spoonfulls of mixture on peaches just dot all over pan. Peaches will look polka dotted and don't worry about openings as it bakes the topping will spread out. Bake an additional 50 minutes or until topping is nice and brown.
This is a recipe from a resteraunt but I can't remember the name of the place......buy a box of funnel cake batter and some oreos, vanilla ice cream, chocolate syrup, and whipped cream. dip oreos into prepared cake batter, fry in oil till golden, (1 to 2 min. on each side). scoop vanilla ice cream into individual bowls, top with two fried oreos, drizzle with a little chocolate syrup, and top with whipped cream. dust with powdered sugar if desired. so good!
It all depends on what I'm in the modd for! But here are a few that are always winners at my house:
Carrot and Pineapple Cake
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, room temp
1 tsp pure vanilla extract
2½ cups plus 1 Tbsp. all-purpose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1½ tsp kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
½ cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
½ pound unsalted butter, at room temperature
1 tsp pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
½ cup diced fresh pineapple
Preheat the oven to 350ºF. Butter 2 (8”) round cake pans. Line with parchment paper, then butter and flour the pans. (Or, line 22 muffin tins with paper liners for 22 cupcakes.)
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes (35 minutes for cupcakes), or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
--Ina Garten, “Barefoot Contessa At Home” cookbook
Photo: http://img.foodnetwork.com/FOOD/2008/01/…
---------------------
DONNA SUE'S KEY LIME PIE
1 1/4 cups graham gracker crumbs
1/4 cup light brown sugar
1/3 cup butter, melted
2 (14-oz.) cans sweetened condensed milk
1 cup Nellie and Joe's Key Lime Juice
2 egg whites
1/4 teaspoon cream of tartar
2 Tbsp sugar
Combine graham cracker crumbs, brown sugar, and butter. Spray a 9-inch pie plate with Pam and press mixture into pie plate. Bake at 350 degrees for 10 minutes; cool.
Stir together condensed milk and lime juice until blended; pour into crust.
Make meringue topping by beating egg whites and cream of tartar at high speed until foamy. Add sugar, 1 Tbsp at a time, beating until soft peaks form and sugar dissolves (2-4 minutes). Spread meringue over filling.
Bake at 350 degrees for 25 - 28 minutes. Chill overnight. Garnish with lime slices if desired.
------------------------
Big, Super-Nutty Peanut Butter Cookies
Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerat
Banana Pudding
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups Cold Water or Milk
1 (4 serving size) package Instant Vanilla Flavor Pudding Mix
2 cups (1 pint) Whipping Cream, whipped or 8 oz. Cool Whip
36 Vanilla Wafers
3 Medium Bananas, sliced %26amp; dipped in lemon juice
In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1-cup pudding mixture into 2-1/2 quart glass serving bowl. Top with 1/3 each of the wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Cover; chill. Garnish as desired. Refrigerate leftovers.
Makes 8 to 10 servings.
From Eagle Brand
=====
Banana Split Dessert
Crust
• 2 ½ cups graham cracker crumbs
• ½ cup sugar
• 1 stick butter or margarine, melted
Filling
• 2 - 8 oz. pkg. cream cheese
• 2 cups sugar
• 4 or 5 bananas (dip in lemon)
• 1 - 20 oz. can crushed pineapple, drained well
• 8 oz. Cool Whip
• ½ cup chopped walnuts
• Maraschino Cherries, for garnish
1. Preheat oven to 350.
2. Combine graham cracker crumbs, the ½ cup sugar and melted butter together. Press into a 9 x 13 inch baking pan. Bake for 5 minutes. Set aside.
3. Cream together the cream cheese and 2 cups sugar. Pour over the crust. Slice the bananas and layer on top of the cream cheese. Spoon the pineapple evenly over the bananas and spread the Cool Whip on top. Refrigerate overnight. Top with chopped nuts and cherries before serving.
Cher's Kitchen.com
=====
Cherry Crumb Bars
Ingredients:
• 1 pkg. white (or yellow) cake mix
• 1 1/4 cups rolled quick oats, divided
• 1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
• 1 egg
• 1 (21 oz.) can cherry pie filling
• 1/4 cup brown sugar
• 1/2 cup chopped pecans
Preparation:
1. Heat oven to 350°.
2. Grease and flour a 13x9-inch pan.
3. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats.
4. Reserve 1 cup of this for crumb topping.
5. To remaining mixture, add egg; mix well.
6. Press into pan.
7. Pour cherry filling over crust; spread to cover.
8. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well.
9. Sprinkle over cherries.
10. Bake 30-40 minutes.
Southernfood.About.com
=====
Four Layer Pudding Dessert
1st Layer:
1 c. flour
1 stick butter, melted
1/2 c. chopped pecans
Combine and pat into 9';x13'; pan. Bake 15 minutes at 350 degrees.
2nd Layer:
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Whip together and put on top of layer #1 after it cools.
3rd Layer:
1 pkg. instant vanilla pudding
1 pkg. instant chocolate pudding
3 c. milk
1 tsp. vanilla
Beat mixture until thick; then pour over 2nd layer and set.
4th Layer:
Use the rest of Cool Whip. Spread on top. Then sprinkle chopped pecans over the whipped cream. Store in refrigerator.
cooks.com
An italian classic: tiramisu. Love it.... easy, pretty fast, and always successful.
Here I even found 3 different ones:
Classic Tiramisu
http://www.happystove.com/recipes/tirami…
Pineapple tiramisu
http://www.happystove.com/recipes/tirami…
Strawberry Tiramisu
http://www.happystove.com/recipes/strawb…
I just recommended this recipe to a friend of mine! Try out these chocolate cheesecake squares, http://frigidaire.stores.yahoo.net/chchs… They are so delicious and so easy to make. There squares are a staple at any party I attend; everyone seems to love them!
Hope this helps!
This is a family fav. Just buy a premade graham cracker crust. Get a package of butterscotch pudding mix - follow the directions f/making a pie. Cover w/whipped cream. It's yummy, and it so quick and easy
What is the best recipe for a moist and crispy pizza base?
goto this website, it should give u all the info u need on how to make a good pizza.What is the best recipe for a moist and crispy pizza base?
You can't have moist and crispy pizza crust. It's one or the other.skin allergy
You can't have moist and crispy pizza crust. It's one or the other.
What is your best recipe for spare ribs in the oven?
The first answerer has it right.
Slow cook those baby backs for a few hours and ohh laa laa....What is your best recipe for spare ribs in the oven?
Marinate the ribs in smocky bar-b-q sauce overnight. Place into baking dish ,caver with foil. bake slw on 150F for an hour.
Remove foil bake on high for Five to eight minutes to crisp the outside. Enjoy.
Slow cook those baby backs for a few hours and ohh laa laa....What is your best recipe for spare ribs in the oven?
Marinate the ribs in smocky bar-b-q sauce overnight. Place into baking dish ,caver with foil. bake slw on 150F for an hour.
Remove foil bake on high for Five to eight minutes to crisp the outside. Enjoy.
What are the best websites for recipes?
http://www.dlife.com/dLife/diabetic-reci鈥?/a>
These Recipes are For People with Diabetic
http://www.cooksrecipes.com/
Cooks RecipesWhat are the best websites for recipes?
I like to use www.recipezaar.com and www.allrecipe.com because I can read the comments and how people tweak (if they do) the recipe. It also depends on what kind of food you want to cook. There is a lot of places you can get recipes too...If you know a specific dish try googling it and see what they have out there to compare too..What are the best websites for recipes?
Totally allrecipes.com, agree with others. You can create a recipe box, search for anything, see pics, reviews, print it in different sizes, also the search you can do specialized for whatever you want. Very good.
I recommend the following websites:
Kraftfoods.com
Pillsbury.com
Bettycrocker.com
French's Food
Campbellskitchen.com
try www.epicurious. it has all kinds of recipes such as deserts or diners sandwiches ect they have over like 100s of thosands recipes
allrecipes.com
Handsdown the best website. You can read and review recipes...very helpful.
I like the betty crocker website www.bettycrocker.com I use it all the time!
i second beth. i use allrecipes.com all the time
I agree allrecipes.com is the best I use that as my primary but when I need a secondary it is bettycrocker.com Good Luck
Food Network
Kraft Foods
try food network it has good food
These Recipes are For People with Diabetic
http://www.cooksrecipes.com/
Cooks RecipesWhat are the best websites for recipes?
I like to use www.recipezaar.com and www.allrecipe.com because I can read the comments and how people tweak (if they do) the recipe. It also depends on what kind of food you want to cook. There is a lot of places you can get recipes too...If you know a specific dish try googling it and see what they have out there to compare too..What are the best websites for recipes?
Totally allrecipes.com, agree with others. You can create a recipe box, search for anything, see pics, reviews, print it in different sizes, also the search you can do specialized for whatever you want. Very good.
I recommend the following websites:
Kraftfoods.com
Pillsbury.com
Bettycrocker.com
French's Food
Campbellskitchen.com
try www.epicurious. it has all kinds of recipes such as deserts or diners sandwiches ect they have over like 100s of thosands recipes
allrecipes.com
Handsdown the best website. You can read and review recipes...very helpful.
I like the betty crocker website www.bettycrocker.com I use it all the time!
i second beth. i use allrecipes.com all the time
I agree allrecipes.com is the best I use that as my primary but when I need a secondary it is bettycrocker.com Good Luck
Food Network
Kraft Foods
try food network it has good food
What is your best recipe for apple pie?
Apple Pie by Grandma Ople ***** 813 Ratings
';This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!';
INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.What is your best recipe for apple pie?
RITZ MOCK APPLE PIE
It's apple pie without the apples! No one will guess that it's made with buttery crackers. Prep 45 mins./Total 1 hour 20 min.
Pastry for 2 - crust 9 - inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1/2 tsp. ground cinnamon.
Preheat oven to 425F. Roll out half of the pastry and place in pie plate. Place cracker crumbs in crust; set aside.
Mix sugar and cream of tartar in medium saucepan. Gradually stir in 1 3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 min. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon.
Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
Bake 30 to 35 min or until crust is crisp and golden
Cool completely.
Makes 10 servingsWhat is your best recipe for apple pie?
put cheese on top
I got one!Here's The recipe...
Original Apple Pie
Servings:4
INGREDIENTS
3 cups thinly sliced apples
1/4 cup and 2 tablespoons white sugar
1-1/2 teaspoons butter
1/2 teaspoon ground cinnamon
1/2 recipe pastry for a 9 inch single crust pie
DIRECTIONS
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold
Sorry...but Mrs Smiths frozen is as good as any I have ever made or eaten. Around $5.00 at the grocer...
1. Get money
2. Go shop and rest you can do yourself lol.. (sorry if offends)
Can I add one general tip for any apple pie recipe, from my own experience?
Pile the apples much higher than you think you should. They shrink terribly when cooked, and apples piled flush with the top of the pan will be a sinkhole close to the bottom of the pan after baking. Make a slight mounded up overfill of apple filling.
Apple Pie
8 servings
1 recipe Flaky Butter Pie Crust (recipe follows below)
3/4 cups sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, pared, tart apples
2 tablespoons butter
Heat thr oven to 425潞F.
Prepare pastry and line pie pan.
Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40-50 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Flaky Butter Pie Crust
Serving Size : 2 9-inch pie crusts
3-1/4 Cups All Purpose Flour
1 Tsp Salt
1/2 Cup Cold Unsalted Butter
2/3 Cup Cold Butter Flavor Lard
4-5 Tbsp Ice Water
In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.
Yum! All these sound delicious...I think we should go apple picking tomorrow and make one of these...
';This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!';
INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.What is your best recipe for apple pie?
RITZ MOCK APPLE PIE
It's apple pie without the apples! No one will guess that it's made with buttery crackers. Prep 45 mins./Total 1 hour 20 min.
Pastry for 2 - crust 9 - inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1/2 tsp. ground cinnamon.
Preheat oven to 425F. Roll out half of the pastry and place in pie plate. Place cracker crumbs in crust; set aside.
Mix sugar and cream of tartar in medium saucepan. Gradually stir in 1 3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 min. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon.
Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
Bake 30 to 35 min or until crust is crisp and golden
Cool completely.
Makes 10 servingsWhat is your best recipe for apple pie?
put cheese on top
I got one!Here's The recipe...
Original Apple Pie
Servings:4
INGREDIENTS
3 cups thinly sliced apples
1/4 cup and 2 tablespoons white sugar
1-1/2 teaspoons butter
1/2 teaspoon ground cinnamon
1/2 recipe pastry for a 9 inch single crust pie
DIRECTIONS
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold
Sorry...but Mrs Smiths frozen is as good as any I have ever made or eaten. Around $5.00 at the grocer...
1. Get money
2. Go shop and rest you can do yourself lol.. (sorry if offends)
Can I add one general tip for any apple pie recipe, from my own experience?
Pile the apples much higher than you think you should. They shrink terribly when cooked, and apples piled flush with the top of the pan will be a sinkhole close to the bottom of the pan after baking. Make a slight mounded up overfill of apple filling.
Apple Pie
8 servings
1 recipe Flaky Butter Pie Crust (recipe follows below)
3/4 cups sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, pared, tart apples
2 tablespoons butter
Heat thr oven to 425潞F.
Prepare pastry and line pie pan.
Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40-50 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Flaky Butter Pie Crust
Serving Size : 2 9-inch pie crusts
3-1/4 Cups All Purpose Flour
1 Tsp Salt
1/2 Cup Cold Unsalted Butter
2/3 Cup Cold Butter Flavor Lard
4-5 Tbsp Ice Water
In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.
Yum! All these sound delicious...I think we should go apple picking tomorrow and make one of these...
What is your best recipe for ';Bubba-Gump Shrimp?';?
I need to fix dinner.What is your best recipe for ';Bubba-Gump Shrimp?';?
Mix them up with Ragin' Cajun Simmer Sauce, by James Carville! It is in stores now!!What is your best recipe for ';Bubba-Gump Shrimp?';?
Actually I go to the Bubba Gump Shrimp Company and order pretty much the style I want. Locations that I know about are City Walk, Long Beach, and Anaheim near Dizzyland.
Ramon noodles and shrimp is the best. You pour the extra water out after cooking, put the seasoned shrimp sauce in and them put some cooked shrimp in it.
Put the shrimp in some boiling water till they turn bright pink then drain the water and peel and eat witsome catsup anhorseradishs mixed together
shrimp burger...............
Mix them up with Ragin' Cajun Simmer Sauce, by James Carville! It is in stores now!!What is your best recipe for ';Bubba-Gump Shrimp?';?
Actually I go to the Bubba Gump Shrimp Company and order pretty much the style I want. Locations that I know about are City Walk, Long Beach, and Anaheim near Dizzyland.
Ramon noodles and shrimp is the best. You pour the extra water out after cooking, put the seasoned shrimp sauce in and them put some cooked shrimp in it.
Put the shrimp in some boiling water till they turn bright pink then drain the water and peel and eat witsome catsup anhorseradishs mixed together
shrimp burger...............
What is the best recipe to make a very large party whop?. . of course with fruit and alcohol?
Jello Shots!!!!!!!!! haha!! I totally recomend this.
What is the best recipe for macaroni cheese?
hurry the super market closes at eight pm.What is the best recipe for macaroni cheese?
When I was a kid, growing up in New York, one of my faves was Horn %26amp; Hardart's Automat Mac n cheese. Don't know if this is the original, but it's pretty good. Hope you enjoy.
Horn and Hardart Baked Macaroni %26amp; Cheese from The Automat
The Automat: The History, Recipes, and Allure of Horn and Hardart's Masterpiece by Lorraine B. Diehl, Marianne Hardart
Publisher: Clarkson N. Potter
Serves 4 to 6
1/4 pound rigatoni macaroni
2 tablespoons unsalted butter, plus more for greasing pan
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon Worcestershire sauce
Cook the macaroni according to package directions. Drain.
Preheat the oven to 375 degrees.
In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms.
Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes, or until the top browns.
-----------
For a more gourmet? verson, here are my faves:
1 slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded smoked Gouda cheese
1/3 cup grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Preheat oven to 350F. Place bread in a food processor, and pulse until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with crumbs. Bake at 350F for 15 minutes or until bubbly.
----------
8 oz. dry pasta
2 tbsp. butter
2 tbsp. flour
1 cup milk
1/4 cup heavy cream
7 oz brie, rind removed (about 6 oz. without rind) and cut into chunks
salt and freshly-ground pepper
1/2 cup cracker or fresh bread crumbs
3 tbsp. butter, melted
Preheat oven to 350. Butter a medium casserole dish or 4 individual 2-cup dishes (ramekins) and set aside.
Boil pasta to al dente. Drain. While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat. Sprinkle in flour and cook, stirring continuously, 2 minutes, to form a golden brown roux.
Stir in milk and cream. Bring to a boil, stirring continuously, then reduce heat to low. Add cheese and continue to stir until melted and smooth, a few minutes. Salt and pepper to taste. Toss in drained pasta, combine very well. The idea is to let the sauce soak into the nooks and crannies of whatever pasta you're using. Pour into buttered dish(es).
Stir together bread or cracker crumbs with 3 tablespoons melted butter. Sprinkle evenly over dish(es). Bake 15 minutes. Bake until topping is golden. Let stand a few minutes before serving.
If you're not crazy about brie, substitute gruyere or sharp cheddar for a milder taste.What is the best recipe for macaroni cheese?
The most requested dish at my house, beside my El Charro Chicken is M%26amp;C, so tighten up the aprons throw the cat outside give the dogs a bone and lastly... wash your hands.
Lrg. Elbow 2 handfuls per serving (I use 6 hfs for this recipe)
Boiling salted water, wow that was tough
Grate 1/2 lbs. Extra Sharp and Longhorn Chedder
1/2 lb. Mexican Rancharo Cheese, crumbled
When Mac is done, i rinse, the cheese has enough salt
Alternate layers, add 1 cup milk
Bread crumbles? throw them in the trash
Top with, are you ready? Crushed Cheeto's
350 for 45 minutes
Suggestion: put aluminum foil under your baking dish
Kraft does suck. Sorry, I don't measure my recipe, but I use Capellini noodles instead of elbow mac, I think it looks better. One can of Campbells Cheddar Cheese Soup, Two 8oz packages of shredded cheese ( I like to experiment with this part, like using brick or monterey jack cheeses, or that mexican blend, but if you want to be safe, just get cheddar.) Kraft cheese finely shredded melts best. About 1/2 to 1 cup of milk, 1/2 stick of butter and don' t forget 2 eggs to hold it together. Ok, now here's the spices, just use good judgment with how much you add: pepper, salt, cayenne pepper, and a tiny bit of garlic salt. Bake for about 20 or 30 minutes at 400 degrees.
Good Luck!!
(I don't know what time it is now - where you are, but here, it's only 1:00 pm)
';Old-Fashioned Macaroni and Cheese'; - 4 to 6 servings
2 cups uncooked elbow macaroni
3 tablespoons butter or margarine
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
3 cups shredded American cheese
1 tablespoon buttered breadcrumbs
Prepare macaroni according to package directions; drain. In large saucepan, melt butter. Add onion; cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture; mix well. Pour into buttered 2-quart baking dish; top with breadcrumbs. Bake at 350* until hot and bubbly, about 30 minutes. Garnish as desired.
';Creamy Ham and Macaroni'; - 6 servings
2 cups uncooked elbow macaroni
1/4 cup butter; cubed
1/4 cup all-purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese; divided
1 1/2 cups cubed fully cooked ham
1/4 cup grated Parmesan cheese
Cook macaroni according to package directions; drain and set aside. In large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni.
Transfer to a greased 2-quart baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350* for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
The 'Cook's Illustrated' magazine people are fairly reliable -- for American tastes, anyway. Their recipe follows...
But I like extra bread crumbs on top, and tomatoes mixed in; sometimes a few chilies. My sister likes onions in hers. My fianc茅, shamefully, is into Kraft Dinner. 'Add detail,' please.
This would be my shopping list:
small shell-shaped pasta
block of old (aka 'sharp') cheddar
crusty white bread
plum tomatoes
cream or milk
butter
flour
With pinches of mustard and pepper... The sauce seems to settle into the shells more readily than it does with regular macaroni. I also disagree with the recipe below as far as overcooking it goes -- use extra liquid in the sauce, and bung it in the oven for a longer period. But it's a good ';classic'; recipe to start off with; you can figure out what you do and do not like about it, and work on altering it to your tastes.
Classic Macaroni and Cheese
It's crucial to cook the pasta until tender--just past the ';al dente'; stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Serves 6 to 8, or 10 to 12 as a side
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
If you want the quick and dirty version, since it's already 8 p.m. there, try this.
Get a box of Kraft mac %26amp; cheese. Get some half and half or cream to use in place of the milk. Make as usual, but then toss in 2 slices of American cheese. Stir until it all melts. Sprinkle with pepper and a dash of cayenne.
It sounds sad, but it dresses up a boxed mix and makes it really cheesy.
This is the best!
2 C. macaroni
1 small onion
2 Tbsp butter or marg
1 Tbsp flour
1/4 tsp dry mustard
2 C. milk
1/2 lb yellow cheese (yr choice)
diced ham (optional)
Boil 3 qt water and pre-heat oven to 350. Grease medium casserole dish. Cook macaroni in water about 9 min. until done but still has a little bite to it.
Mince the onion, put in teflon coated fry pan with 2 Tb margarine. When onion is cooked a bit, stir in flour, and mustard. Stir until smooth, add more margarine if necessary. Slowly stir in milk, cook until smooth and hot, stirring often.
Slice about 3/4 of cheese right into the sauce, stir until cheese is melted. Turn the cooked macaroni into the casserole dish, add the cheese sauce and stir (you can add diced ham pieces at this point). Top with the remaining cheese - grated. Cook 40 min at 350 degrees.
INGREDIENTS
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
2 eggs
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
This recipe cause for a slow cooker so if you have one try this recipe it's amazing and anyone who loves mac-n-cheese will love you for it!!
One 16 oz. box of Elbow Macaroni
One can Cheddar cheese soup (condensed)
1 cup milk (whole)
1 lg. can evaporated milk ( Carnation)
3 cups cheddar cheese
2 eggs
salt %26amp; pepper to taste
1 sick of butter
Now that you have all ingredients: Boil Macaroni in large pot until tender but not too much.
When done strain but back in pot and add milk's, soup, beat eggs then add, salt and pepper and butter. Add 2 cups of cheese and save remaining cheese.
Stir well together in pot and then put in Crock Pot.
Put remaining cheese on top of Macaroni dont' stir!
Turn on low let sit for 2 hours, until Macaroni is firm and no longer milkey. Enjoy!!!
Here is the one I use..
Ingredients:
2 cups dry small elbow macaroni or shells
1/4 cup (1/2 stick) butter or margarine, cut into pieces
1 can (12 fluid ounces) NESTL脡庐 CARNATION庐 Evaporated Milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon ground white pepper
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) American cheese, cut into pieces
Directions:
PREHEAT oven to 350掳 F.
PREPARE pasta according to package directions. Return to saucepan. Add butter; stir until melted.
WHISK together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
BAKE for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
Enjoy!
Pasta,any shape used spaghetti when out of macaroni etc,
White sauce with Cheddar cheese but I prefer Red Leicester,add sauce to cooked pasta,into suitable dish,top with grated cheese then grill till cheese is crispy.
honestly..if you want it really easy but homemade and tasty,boil your pasta then add a little milk and plenty of cheese,a half a teaspoon of mustard and salt and pepper,you cant get any simpler..
that depends on your personal taste
i like this one, from rachael ray
add in a big pinch of paprika
yum-o
may add some ground beef
brown it and spice it first
mac'n'cheese
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white or normal cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
I'm only answering this, because I want a good recipe, also. Kraft sucks!!
Whatever recipe you decide on, make sure you use Kraft Cheddar Cheese. It really does taste better!
Family-Favorite Macaroni and Cheese
http://www.bettycrocker.com/Recipes/Reci鈥?/a>
Ratings %26amp; Reviews
http://www.bettycrocker.com/Recipes/View鈥?/a>
go to allrecipes.com-try the 4 or 5 star recipes!
Chicken Macaroni and Cheese:
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream
1/2 cup milk
2 1/2 cups chopped cooked chicken
8 ounces penne pasta, cooked
Cook first 3 ingredients in a Dutch oven over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in chicken and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.
Note: To lighten recipe, use light pasteurized prepared cheese product, light sour cream, and 2% reduced-fat milk.
Spicy Chicken Macaroni and Cheese: Substitute 2 (8-ounce) loaves Mexican-style pasteurized prepared cheese product, cubed, for the regular cheese product.
Yield: Makes 4 to 6 servings
boil some noodles and use Velveeta cheese it is the bomb! and your done.
fresh rigatoni pasta,grated cheese,salt and pepper,olive oil,pasata chilis and bake for 30 minutes
tesco finest range
INGREDIENTS
Toasted Bread Crumbs:
1 cup fresh bread crumbs from French or Italian bread
1 pinch Pinch salt
1 1/2 tablespoons melted butter
Macaroni and Cheese:
2 quarts water
1 1/2 teaspoons salt
1/2 pound elbow macaroni
4 tablespoons butter
2 large eggs
1 (12 fluid ounce) can evaporated milk, heated to warm
1/4 teaspoon hot red pepper sauce
1/2 teaspoon salt
Ground black pepper
1 teaspoon dry mustard dissolved in
1 teaspoon water
3 cups shredded mild Cheddar, American or Monterey Jack cheese
DIRECTIONS
Heat oven to 350 degrees F and set a 1 1/2-quart heatproof dish, such as a souffle pan, in the oven to warm.
Bread Crumbs: Mix bread crumb ingredients together in a small baking pan; set aside.
Macaroni: Bring 2 quarts water to a boil in a large soup kettle. Add 11/2 teaspoons salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt.
Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (or 1/4 teaspoon if using highly processed cheese like American or even Velveeta), 1/4 teaspoon pepper and mustard mixture in a small bowl.
Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.
Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place pan of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture, adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly, adding additional cheese and milk if mixture does not look moist and creamy. Return to oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs
Go to Americas Test Kitchen.com and make that one. It's yummy!
Kraft, Just read the box.
Kraftskin allergy
When I was a kid, growing up in New York, one of my faves was Horn %26amp; Hardart's Automat Mac n cheese. Don't know if this is the original, but it's pretty good. Hope you enjoy.
Horn and Hardart Baked Macaroni %26amp; Cheese from The Automat
The Automat: The History, Recipes, and Allure of Horn and Hardart's Masterpiece by Lorraine B. Diehl, Marianne Hardart
Publisher: Clarkson N. Potter
Serves 4 to 6
1/4 pound rigatoni macaroni
2 tablespoons unsalted butter, plus more for greasing pan
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon Worcestershire sauce
Cook the macaroni according to package directions. Drain.
Preheat the oven to 375 degrees.
In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms.
Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes, or until the top browns.
-----------
For a more gourmet? verson, here are my faves:
1 slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded smoked Gouda cheese
1/3 cup grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Preheat oven to 350F. Place bread in a food processor, and pulse until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with crumbs. Bake at 350F for 15 minutes or until bubbly.
----------
8 oz. dry pasta
2 tbsp. butter
2 tbsp. flour
1 cup milk
1/4 cup heavy cream
7 oz brie, rind removed (about 6 oz. without rind) and cut into chunks
salt and freshly-ground pepper
1/2 cup cracker or fresh bread crumbs
3 tbsp. butter, melted
Preheat oven to 350. Butter a medium casserole dish or 4 individual 2-cup dishes (ramekins) and set aside.
Boil pasta to al dente. Drain. While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat. Sprinkle in flour and cook, stirring continuously, 2 minutes, to form a golden brown roux.
Stir in milk and cream. Bring to a boil, stirring continuously, then reduce heat to low. Add cheese and continue to stir until melted and smooth, a few minutes. Salt and pepper to taste. Toss in drained pasta, combine very well. The idea is to let the sauce soak into the nooks and crannies of whatever pasta you're using. Pour into buttered dish(es).
Stir together bread or cracker crumbs with 3 tablespoons melted butter. Sprinkle evenly over dish(es). Bake 15 minutes. Bake until topping is golden. Let stand a few minutes before serving.
If you're not crazy about brie, substitute gruyere or sharp cheddar for a milder taste.What is the best recipe for macaroni cheese?
The most requested dish at my house, beside my El Charro Chicken is M%26amp;C, so tighten up the aprons throw the cat outside give the dogs a bone and lastly... wash your hands.
Lrg. Elbow 2 handfuls per serving (I use 6 hfs for this recipe)
Boiling salted water, wow that was tough
Grate 1/2 lbs. Extra Sharp and Longhorn Chedder
1/2 lb. Mexican Rancharo Cheese, crumbled
When Mac is done, i rinse, the cheese has enough salt
Alternate layers, add 1 cup milk
Bread crumbles? throw them in the trash
Top with, are you ready? Crushed Cheeto's
350 for 45 minutes
Suggestion: put aluminum foil under your baking dish
Kraft does suck. Sorry, I don't measure my recipe, but I use Capellini noodles instead of elbow mac, I think it looks better. One can of Campbells Cheddar Cheese Soup, Two 8oz packages of shredded cheese ( I like to experiment with this part, like using brick or monterey jack cheeses, or that mexican blend, but if you want to be safe, just get cheddar.) Kraft cheese finely shredded melts best. About 1/2 to 1 cup of milk, 1/2 stick of butter and don' t forget 2 eggs to hold it together. Ok, now here's the spices, just use good judgment with how much you add: pepper, salt, cayenne pepper, and a tiny bit of garlic salt. Bake for about 20 or 30 minutes at 400 degrees.
Good Luck!!
(I don't know what time it is now - where you are, but here, it's only 1:00 pm)
';Old-Fashioned Macaroni and Cheese'; - 4 to 6 servings
2 cups uncooked elbow macaroni
3 tablespoons butter or margarine
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
3 cups shredded American cheese
1 tablespoon buttered breadcrumbs
Prepare macaroni according to package directions; drain. In large saucepan, melt butter. Add onion; cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture; mix well. Pour into buttered 2-quart baking dish; top with breadcrumbs. Bake at 350* until hot and bubbly, about 30 minutes. Garnish as desired.
';Creamy Ham and Macaroni'; - 6 servings
2 cups uncooked elbow macaroni
1/4 cup butter; cubed
1/4 cup all-purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese; divided
1 1/2 cups cubed fully cooked ham
1/4 cup grated Parmesan cheese
Cook macaroni according to package directions; drain and set aside. In large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni.
Transfer to a greased 2-quart baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350* for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
The 'Cook's Illustrated' magazine people are fairly reliable -- for American tastes, anyway. Their recipe follows...
But I like extra bread crumbs on top, and tomatoes mixed in; sometimes a few chilies. My sister likes onions in hers. My fianc茅, shamefully, is into Kraft Dinner. 'Add detail,' please.
This would be my shopping list:
small shell-shaped pasta
block of old (aka 'sharp') cheddar
crusty white bread
plum tomatoes
cream or milk
butter
flour
With pinches of mustard and pepper... The sauce seems to settle into the shells more readily than it does with regular macaroni. I also disagree with the recipe below as far as overcooking it goes -- use extra liquid in the sauce, and bung it in the oven for a longer period. But it's a good ';classic'; recipe to start off with; you can figure out what you do and do not like about it, and work on altering it to your tastes.
Classic Macaroni and Cheese
It's crucial to cook the pasta until tender--just past the ';al dente'; stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Serves 6 to 8, or 10 to 12 as a side
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
If you want the quick and dirty version, since it's already 8 p.m. there, try this.
Get a box of Kraft mac %26amp; cheese. Get some half and half or cream to use in place of the milk. Make as usual, but then toss in 2 slices of American cheese. Stir until it all melts. Sprinkle with pepper and a dash of cayenne.
It sounds sad, but it dresses up a boxed mix and makes it really cheesy.
This is the best!
2 C. macaroni
1 small onion
2 Tbsp butter or marg
1 Tbsp flour
1/4 tsp dry mustard
2 C. milk
1/2 lb yellow cheese (yr choice)
diced ham (optional)
Boil 3 qt water and pre-heat oven to 350. Grease medium casserole dish. Cook macaroni in water about 9 min. until done but still has a little bite to it.
Mince the onion, put in teflon coated fry pan with 2 Tb margarine. When onion is cooked a bit, stir in flour, and mustard. Stir until smooth, add more margarine if necessary. Slowly stir in milk, cook until smooth and hot, stirring often.
Slice about 3/4 of cheese right into the sauce, stir until cheese is melted. Turn the cooked macaroni into the casserole dish, add the cheese sauce and stir (you can add diced ham pieces at this point). Top with the remaining cheese - grated. Cook 40 min at 350 degrees.
INGREDIENTS
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
2 eggs
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
This recipe cause for a slow cooker so if you have one try this recipe it's amazing and anyone who loves mac-n-cheese will love you for it!!
One 16 oz. box of Elbow Macaroni
One can Cheddar cheese soup (condensed)
1 cup milk (whole)
1 lg. can evaporated milk ( Carnation)
3 cups cheddar cheese
2 eggs
salt %26amp; pepper to taste
1 sick of butter
Now that you have all ingredients: Boil Macaroni in large pot until tender but not too much.
When done strain but back in pot and add milk's, soup, beat eggs then add, salt and pepper and butter. Add 2 cups of cheese and save remaining cheese.
Stir well together in pot and then put in Crock Pot.
Put remaining cheese on top of Macaroni dont' stir!
Turn on low let sit for 2 hours, until Macaroni is firm and no longer milkey. Enjoy!!!
Here is the one I use..
Ingredients:
2 cups dry small elbow macaroni or shells
1/4 cup (1/2 stick) butter or margarine, cut into pieces
1 can (12 fluid ounces) NESTL脡庐 CARNATION庐 Evaporated Milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon ground white pepper
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) American cheese, cut into pieces
Directions:
PREHEAT oven to 350掳 F.
PREPARE pasta according to package directions. Return to saucepan. Add butter; stir until melted.
WHISK together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
BAKE for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
Enjoy!
Pasta,any shape used spaghetti when out of macaroni etc,
White sauce with Cheddar cheese but I prefer Red Leicester,add sauce to cooked pasta,into suitable dish,top with grated cheese then grill till cheese is crispy.
honestly..if you want it really easy but homemade and tasty,boil your pasta then add a little milk and plenty of cheese,a half a teaspoon of mustard and salt and pepper,you cant get any simpler..
that depends on your personal taste
i like this one, from rachael ray
add in a big pinch of paprika
yum-o
may add some ground beef
brown it and spice it first
mac'n'cheese
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white or normal cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
I'm only answering this, because I want a good recipe, also. Kraft sucks!!
Whatever recipe you decide on, make sure you use Kraft Cheddar Cheese. It really does taste better!
Family-Favorite Macaroni and Cheese
http://www.bettycrocker.com/Recipes/Reci鈥?/a>
Ratings %26amp; Reviews
http://www.bettycrocker.com/Recipes/View鈥?/a>
go to allrecipes.com-try the 4 or 5 star recipes!
Chicken Macaroni and Cheese:
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream
1/2 cup milk
2 1/2 cups chopped cooked chicken
8 ounces penne pasta, cooked
Cook first 3 ingredients in a Dutch oven over medium-low heat, stirring constantly, 5 minutes or until cheese melts. Stir in chicken and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.
Note: To lighten recipe, use light pasteurized prepared cheese product, light sour cream, and 2% reduced-fat milk.
Spicy Chicken Macaroni and Cheese: Substitute 2 (8-ounce) loaves Mexican-style pasteurized prepared cheese product, cubed, for the regular cheese product.
Yield: Makes 4 to 6 servings
boil some noodles and use Velveeta cheese it is the bomb! and your done.
fresh rigatoni pasta,grated cheese,salt and pepper,olive oil,pasata chilis and bake for 30 minutes
tesco finest range
INGREDIENTS
Toasted Bread Crumbs:
1 cup fresh bread crumbs from French or Italian bread
1 pinch Pinch salt
1 1/2 tablespoons melted butter
Macaroni and Cheese:
2 quarts water
1 1/2 teaspoons salt
1/2 pound elbow macaroni
4 tablespoons butter
2 large eggs
1 (12 fluid ounce) can evaporated milk, heated to warm
1/4 teaspoon hot red pepper sauce
1/2 teaspoon salt
Ground black pepper
1 teaspoon dry mustard dissolved in
1 teaspoon water
3 cups shredded mild Cheddar, American or Monterey Jack cheese
DIRECTIONS
Heat oven to 350 degrees F and set a 1 1/2-quart heatproof dish, such as a souffle pan, in the oven to warm.
Bread Crumbs: Mix bread crumb ingredients together in a small baking pan; set aside.
Macaroni: Bring 2 quarts water to a boil in a large soup kettle. Add 11/2 teaspoons salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt.
Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (or 1/4 teaspoon if using highly processed cheese like American or even Velveeta), 1/4 teaspoon pepper and mustard mixture in a small bowl.
Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.
Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place pan of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture, adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly, adding additional cheese and milk if mixture does not look moist and creamy. Return to oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs
Go to Americas Test Kitchen.com and make that one. It's yummy!
Kraft, Just read the box.
Kraft
Are there any good homemade moisturizer recipes? (10pts to best working answer)?
I have horribly dry elbows.
I was wondering if anyone has a way to make them better without me having to go out to buy some expensive moisturizer. I want to be able to make it with some foods or such from my kitchen cabinet.
Anybody have any suggestions?
Its really appreciated!Are there any good homemade moisturizer recipes? (10pts to best working answer)?
Its called Almond Oil Wrinkle Cream.
1 tbs. of an infusion of comfrey leaves OR 1 tbs. of a decoction of comfrey roots
1 tbs. Lanolin
2 tbs. Sweet almond oil
2 tsp. water
2 tsp. cod liver oil
Melt Lanolin and almond oil in a double boiler. Add water and allow to cool. Mix in cod liver oil and comfrey. Apply gently to face and rinse off after 5 to 10 minutes. This is a RICH MOISTURIZER that boosts the water holding capacity of your skin and helps plump out wrinkled areas.
Might help soften your dry elbows.
Another recipe:
Cocoa Butter Hand Cream
4 tbs. Beeswax
4 tbs. cocoa butter
4 tbs. Almond oil
Melt together beeswax and cocoa butter. Add almond oil. Mix completely until smooth (may use blender)
Pour into a pretty pot or jar. Let harden and it is ready to use or to be given as a gift.Are there any good homemade moisturizer recipes? (10pts to best working answer)?
thanks!
i love the cocoa butter one! Report Abuse
I was wondering if anyone has a way to make them better without me having to go out to buy some expensive moisturizer. I want to be able to make it with some foods or such from my kitchen cabinet.
Anybody have any suggestions?
Its really appreciated!Are there any good homemade moisturizer recipes? (10pts to best working answer)?
Its called Almond Oil Wrinkle Cream.
1 tbs. of an infusion of comfrey leaves OR 1 tbs. of a decoction of comfrey roots
1 tbs. Lanolin
2 tbs. Sweet almond oil
2 tsp. water
2 tsp. cod liver oil
Melt Lanolin and almond oil in a double boiler. Add water and allow to cool. Mix in cod liver oil and comfrey. Apply gently to face and rinse off after 5 to 10 minutes. This is a RICH MOISTURIZER that boosts the water holding capacity of your skin and helps plump out wrinkled areas.
Might help soften your dry elbows.
Another recipe:
Cocoa Butter Hand Cream
4 tbs. Beeswax
4 tbs. cocoa butter
4 tbs. Almond oil
Melt together beeswax and cocoa butter. Add almond oil. Mix completely until smooth (may use blender)
Pour into a pretty pot or jar. Let harden and it is ready to use or to be given as a gift.Are there any good homemade moisturizer recipes? (10pts to best working answer)?
thanks!
i love the cocoa butter one! Report Abuse
Best Hot Chocolate recipes??
Hot Chocolate to Die for
7 Tablespoons cocoa
6 tablespoons sugar
1/2 cup honey
1/4 teaspoon of salt
Optional: one cinammon stick in the boil but if you add the cinammon then leave out the vanilla or almond extract
1 cup water - mix in a pan an boil at high heat until the mixture is thick and syrupy
Add 2/3 cup heavy cream and 1 cup milk and bring back almost to a boil - depending on how chocolate you want the cocoa add more milk if desired
Add either 1 teaspoon vanilla or almond extract and stir in before you serve.
You can whip with a Mexican frother if you have one -
Serve in high cups with tiny marshmallowsBest Hot Chocolate recipes??
Use white chocolate and then put dark chocolate shavings on top! This is the best ever, especially with marshmallows, sprinkles, or whipped cream.Best Hot Chocolate recipes??
black forest hot chocolate: follow the directions on a good quality cocoa product (but use only 2/3 of the recommended amount of sugar). Then, for each cup made add: 1tablespoon heavy cream, 1/2 ounce cherry liqueure or kirsch, few drops of almond extract, 1 tablespoon brewed strong black coffee. mix well then top with heavy whipped cream, semi-sweet chocolate shavings and maraschino cherries. note: if you dont want to use the liquor, then use maraschino cherry juice in its place.
Warm milk slowly with low heat as to not burn in bottom of pan. Remember LOW heat! add Hershey's Chocolate syrup and enjoy. Oveltine isn't bad either. Another thing to try is to melt actual Hershey's Chocolate bars and slowly add a Little milk to it, very little milk. It's kind like drinking liquid chocolate. They something like it at Starbucks. MMM
Hot White Chocolate with Ginger:
Ginger gives this sweet beverage a refreshing bite.
2/3 cup chopped peeled fresh ginger
1/2 cup sugar
1/4 cup water
8 cups fat-free milk
1 cup chopped premium white baking chocolate (about 4 ounces; such as Ghiradelli)
Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently. Remove from heat; cool slightly.
Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180掳 or until bubbles form around edge of pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.
Yield: 8 servings (serving size: 1 cup)
Creamy Hot Chocolate
1 (14 oz. can) sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
Combine all except water in large saucepan. Over medium heat, stir in water until hot. Top with marshmallows if desired. This recipe can easily be doubled or even tripled. Leftover hot chocolate can be stored in refrigerator up to 5 days. Mix well and reheat before serving.
White Hot Chocolate
3 C. Half and Half Cream, divided
1/2 C. Vanilla Baking Chips
1 Cinnamon Stick
1/8 tsp. Ground Nutmeg
1 tsp. Vanilla Extract
1/4 tsp. Almond Extract
Ground Cinnamon, Optional
In a saucepan, combine 1/2 cup cream, vanilla chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted; discard cinnamon stick. Add remaining cream; stir until heated through. Remove from the heat; add extracts. Sprinkle each serving with ground cinnamon if you like.
7 Tablespoons cocoa
6 tablespoons sugar
1/2 cup honey
1/4 teaspoon of salt
Optional: one cinammon stick in the boil but if you add the cinammon then leave out the vanilla or almond extract
1 cup water - mix in a pan an boil at high heat until the mixture is thick and syrupy
Add 2/3 cup heavy cream and 1 cup milk and bring back almost to a boil - depending on how chocolate you want the cocoa add more milk if desired
Add either 1 teaspoon vanilla or almond extract and stir in before you serve.
You can whip with a Mexican frother if you have one -
Serve in high cups with tiny marshmallowsBest Hot Chocolate recipes??
Use white chocolate and then put dark chocolate shavings on top! This is the best ever, especially with marshmallows, sprinkles, or whipped cream.Best Hot Chocolate recipes??
black forest hot chocolate: follow the directions on a good quality cocoa product (but use only 2/3 of the recommended amount of sugar). Then, for each cup made add: 1tablespoon heavy cream, 1/2 ounce cherry liqueure or kirsch, few drops of almond extract, 1 tablespoon brewed strong black coffee. mix well then top with heavy whipped cream, semi-sweet chocolate shavings and maraschino cherries. note: if you dont want to use the liquor, then use maraschino cherry juice in its place.
Warm milk slowly with low heat as to not burn in bottom of pan. Remember LOW heat! add Hershey's Chocolate syrup and enjoy. Oveltine isn't bad either. Another thing to try is to melt actual Hershey's Chocolate bars and slowly add a Little milk to it, very little milk. It's kind like drinking liquid chocolate. They something like it at Starbucks. MMM
Hot White Chocolate with Ginger:
Ginger gives this sweet beverage a refreshing bite.
2/3 cup chopped peeled fresh ginger
1/2 cup sugar
1/4 cup water
8 cups fat-free milk
1 cup chopped premium white baking chocolate (about 4 ounces; such as Ghiradelli)
Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently. Remove from heat; cool slightly.
Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180掳 or until bubbles form around edge of pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.
Yield: 8 servings (serving size: 1 cup)
Creamy Hot Chocolate
1 (14 oz. can) sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
Combine all except water in large saucepan. Over medium heat, stir in water until hot. Top with marshmallows if desired. This recipe can easily be doubled or even tripled. Leftover hot chocolate can be stored in refrigerator up to 5 days. Mix well and reheat before serving.
White Hot Chocolate
3 C. Half and Half Cream, divided
1/2 C. Vanilla Baking Chips
1 Cinnamon Stick
1/8 tsp. Ground Nutmeg
1 tsp. Vanilla Extract
1/4 tsp. Almond Extract
Ground Cinnamon, Optional
In a saucepan, combine 1/2 cup cream, vanilla chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted; discard cinnamon stick. Add remaining cream; stir until heated through. Remove from the heat; add extracts. Sprinkle each serving with ground cinnamon if you like.
For the Latino/West Indian chefs: what's you best recipe for cooking sweet plantains?
Or you can just tell me how you like to cook them.For the Latino/West Indian chefs: what's you best recipe for cooking sweet plantains?
INGREDIENTS:
vegetable or peanut oil for frying 3 medium-size, very ripe plantains (skin should be black), peeled and sliced 1/4 inch thick diagonally
1 In a large skillet over medium heat, heat 1 inch of oil to 375 F, or until a plantain round sizzles when it touches the oil. Fry as many rounds as will fit in a single layer, until golden brown, 2 to 3 minutes for each side, turning with a slotted spoon. Drain on a paper-towel-lined platter and serve immediately. (If you are frying a large number of plantains, keep them warm in a 200 F oven until ready to serve.)For the Latino/West Indian chefs: what's you best recipe for cooking sweet plantains?
Sweet Plantain and Chocolate Empanaditas
Empanaditas--small sweet or savory turnovers are popular throughout Spain and Latin America.
Filling:
1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)
2 tablespoons fat-free sweetened condensed milk
Dough:
2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
Cooking spray
Remaining ingredients:
5 teaspoons 2% reduced-fat milk, divided
1/4 cup granulated sugar
1/4 cup semisweet chocolate minichips
Preheat oven to 400掳.
To prepare filling, cook plantain in boiling water 10 minutes or until tender; drain. Combine plantain and condensed milk in a bowl, and mash with a potato masher. Set aside.
To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry, tossing with a fork until moist.
Gently press dough into a 4-inch circle on 2 lengths of heavy-duty plastic wrap; cover with additional overlapping plastic wrap. Roll dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until wrap can be easily removed. Remove wrap; place dough on a lightly floured surface. Cut dough into 24 circles using a 3-inch round cutter.
Place circles on a baking sheet coated with cooking spray, and lightly moisten edges of dough with water. Spoon 2 teaspoons plantain mixture into each circle. Fold dough over filling; pinch edges together to seal. Brush the tops of dough evenly with 1 tablespoon 2% milk; sprinkle evenly with granulated sugar.
Bake at 400掳 for 17 minutes or until lightly browned. Combine the chips and 2 teaspoons 2% milk in a small bowl, and microwave on high for 30 seconds; stir until smooth. Drizzle melted chocolate over empanaditas. Serve warm.
Yield: 2 dozen (serving size: 1 empanadita)
Pastelon, Sweet Plantain Casserole
Recipe courtesy of Evette Rodriguez
Ingredients:
16 oz bag fresh or frozen green beans
Water to boil
陆 cup dark Bacardi, Puerto Rican Rum (optional)
4 oz dark raisins
2 tablespoons olive oil
4 tablespoons of Sofrito, (recommended, my blend; alternatively, Goya frozen Sofrito)
2 pounds lean ground beef
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Indian spice mix; you can find this in the ethnic isle of your grocery store
陆 teaspoon black pepper
陆 packet Latin seasoning mix, (recommended, Goya Sazon)
陆 tablespoon salt or to taste
2 heaping tablespoons Spanish olives
1-2 cups of organic beef stock
12 large sweet plantains very ripe (50 percent black)
2 cups of oil for frying
12 slices Swiss cheese
2 large brown eggs
Instructions:
In a medium saucepan bring 4 cups of water to a boil, add a tablespoon of salt and add the frozen green beans; cover until the water comes back to a boil. Remove the lid and boil for 3-5 minutes depending on desired tenderness. Prepare a large bowl of ice water and set aside. Remove beans from heat and drain into strainer. Transfer the beans into the ice water for a minute or so to stop the cooking process. Once cooled, remove from the ice water and drain; set aside.
Place the raisins in a small bowl and cover with the dark rum. They will plump up and absorb some of the rum which you will add to the beef mixture later.
Heat a large Dutch oven over medium high heat. Add the olive oil and the Sofrito, cooking until golden. Add the ground beef and cook until just turning brown. Add the garlic powder, onion powder, Indian spice mix, black pepper, Latin seasoning mix and salt mixing well with a large cooking spoon. Add the olives, beef stock and the raisins soaked in rum and bring to a fast simmer. Cover, reduce heat to medium low and cook for 10-20 minutes adding stock as necessary until the meat reaches the desired tenderness.
In the meantime, heat a 12 inch frying pan over medium heat. Cut the tips of the plantains off, cut the plantains in half and cut the halves lengthwise into three slices beginning from the top of the plantain down to the bottom (down the length of the plantain half). Add the oil to the hot pan while you are prepping the plantains. Once the oil is hot; (you should be able to drop a small piece of plantain in the oil and hear it sizzle immediately) begin to carefully place the plantains in the oil one at a time being conscious not to crowd the pan. Lower your heat to medium low. Fry each side for 3-5 minutes or until very golden brown but be careful not to burn them or they will become bitter. Remove the finished plantains from the pan and place on a cookie sheet lined with a cooling rack (this will allow the plantains to cool while dripping all of the oil onto the cookie sheet). Proceed in this manner until all of the plantains have been fried and cooled
While the plantains are frying, check the ground beef; the meat should have reached the desired tenderness by this time. Uncover the pot, raise the heat and allow half of the cooking liquid to reduce if it has not done so. Taste the beef for flavor and add salt to taste if necessary.
Once both components have completed the cooking process you are ready to build the casserole. Preheat your oven to 350 degrees F.
Spoon some of the beef mixture onto the bottom of a 11 陆 x 8 inch glass baking dish as a base for the plantains. Build your casserole in this order; plantains, beef, veggies and Swiss cheese finishing with the plantain. You should have 3 layers of plantains and two layers of beef when you are finished. Beat the eggs with a fork or whisk until light and fluffy and pour over the entire casserole.
Bake for 30 minutes, remove from the oven and allow to rest, covered loosely with foil for 5 minutes before you cut and serve.
Chef's Comments:
To serve; cut medium squares and serve on large dinner plates. You can serve a nice mixed baby green salad with tomatoes and store bought balsamic vinegar dressing with this dish quite nicely.
Servings 6-8
Prep Time 35 Minutes
Cook Time 30 Minutes
Mutton curry with france bread
Wow, you got great replies here.... i cook it simply by slicing it thinly, add jackfruit, sprinkle brown sugar and wrap it in a springroll wrapper and deep fry....
INGREDIENTS:
vegetable or peanut oil for frying 3 medium-size, very ripe plantains (skin should be black), peeled and sliced 1/4 inch thick diagonally
1 In a large skillet over medium heat, heat 1 inch of oil to 375 F, or until a plantain round sizzles when it touches the oil. Fry as many rounds as will fit in a single layer, until golden brown, 2 to 3 minutes for each side, turning with a slotted spoon. Drain on a paper-towel-lined platter and serve immediately. (If you are frying a large number of plantains, keep them warm in a 200 F oven until ready to serve.)For the Latino/West Indian chefs: what's you best recipe for cooking sweet plantains?
Sweet Plantain and Chocolate Empanaditas
Empanaditas--small sweet or savory turnovers are popular throughout Spain and Latin America.
Filling:
1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)
2 tablespoons fat-free sweetened condensed milk
Dough:
2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
Cooking spray
Remaining ingredients:
5 teaspoons 2% reduced-fat milk, divided
1/4 cup granulated sugar
1/4 cup semisweet chocolate minichips
Preheat oven to 400掳.
To prepare filling, cook plantain in boiling water 10 minutes or until tender; drain. Combine plantain and condensed milk in a bowl, and mash with a potato masher. Set aside.
To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry, tossing with a fork until moist.
Gently press dough into a 4-inch circle on 2 lengths of heavy-duty plastic wrap; cover with additional overlapping plastic wrap. Roll dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until wrap can be easily removed. Remove wrap; place dough on a lightly floured surface. Cut dough into 24 circles using a 3-inch round cutter.
Place circles on a baking sheet coated with cooking spray, and lightly moisten edges of dough with water. Spoon 2 teaspoons plantain mixture into each circle. Fold dough over filling; pinch edges together to seal. Brush the tops of dough evenly with 1 tablespoon 2% milk; sprinkle evenly with granulated sugar.
Bake at 400掳 for 17 minutes or until lightly browned. Combine the chips and 2 teaspoons 2% milk in a small bowl, and microwave on high for 30 seconds; stir until smooth. Drizzle melted chocolate over empanaditas. Serve warm.
Yield: 2 dozen (serving size: 1 empanadita)
Pastelon, Sweet Plantain Casserole
Recipe courtesy of Evette Rodriguez
Ingredients:
16 oz bag fresh or frozen green beans
Water to boil
陆 cup dark Bacardi, Puerto Rican Rum (optional)
4 oz dark raisins
2 tablespoons olive oil
4 tablespoons of Sofrito, (recommended, my blend; alternatively, Goya frozen Sofrito)
2 pounds lean ground beef
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Indian spice mix; you can find this in the ethnic isle of your grocery store
陆 teaspoon black pepper
陆 packet Latin seasoning mix, (recommended, Goya Sazon)
陆 tablespoon salt or to taste
2 heaping tablespoons Spanish olives
1-2 cups of organic beef stock
12 large sweet plantains very ripe (50 percent black)
2 cups of oil for frying
12 slices Swiss cheese
2 large brown eggs
Instructions:
In a medium saucepan bring 4 cups of water to a boil, add a tablespoon of salt and add the frozen green beans; cover until the water comes back to a boil. Remove the lid and boil for 3-5 minutes depending on desired tenderness. Prepare a large bowl of ice water and set aside. Remove beans from heat and drain into strainer. Transfer the beans into the ice water for a minute or so to stop the cooking process. Once cooled, remove from the ice water and drain; set aside.
Place the raisins in a small bowl and cover with the dark rum. They will plump up and absorb some of the rum which you will add to the beef mixture later.
Heat a large Dutch oven over medium high heat. Add the olive oil and the Sofrito, cooking until golden. Add the ground beef and cook until just turning brown. Add the garlic powder, onion powder, Indian spice mix, black pepper, Latin seasoning mix and salt mixing well with a large cooking spoon. Add the olives, beef stock and the raisins soaked in rum and bring to a fast simmer. Cover, reduce heat to medium low and cook for 10-20 minutes adding stock as necessary until the meat reaches the desired tenderness.
In the meantime, heat a 12 inch frying pan over medium heat. Cut the tips of the plantains off, cut the plantains in half and cut the halves lengthwise into three slices beginning from the top of the plantain down to the bottom (down the length of the plantain half). Add the oil to the hot pan while you are prepping the plantains. Once the oil is hot; (you should be able to drop a small piece of plantain in the oil and hear it sizzle immediately) begin to carefully place the plantains in the oil one at a time being conscious not to crowd the pan. Lower your heat to medium low. Fry each side for 3-5 minutes or until very golden brown but be careful not to burn them or they will become bitter. Remove the finished plantains from the pan and place on a cookie sheet lined with a cooling rack (this will allow the plantains to cool while dripping all of the oil onto the cookie sheet). Proceed in this manner until all of the plantains have been fried and cooled
While the plantains are frying, check the ground beef; the meat should have reached the desired tenderness by this time. Uncover the pot, raise the heat and allow half of the cooking liquid to reduce if it has not done so. Taste the beef for flavor and add salt to taste if necessary.
Once both components have completed the cooking process you are ready to build the casserole. Preheat your oven to 350 degrees F.
Spoon some of the beef mixture onto the bottom of a 11 陆 x 8 inch glass baking dish as a base for the plantains. Build your casserole in this order; plantains, beef, veggies and Swiss cheese finishing with the plantain. You should have 3 layers of plantains and two layers of beef when you are finished. Beat the eggs with a fork or whisk until light and fluffy and pour over the entire casserole.
Bake for 30 minutes, remove from the oven and allow to rest, covered loosely with foil for 5 minutes before you cut and serve.
Chef's Comments:
To serve; cut medium squares and serve on large dinner plates. You can serve a nice mixed baby green salad with tomatoes and store bought balsamic vinegar dressing with this dish quite nicely.
Servings 6-8
Prep Time 35 Minutes
Cook Time 30 Minutes
Mutton curry with france bread
Wow, you got great replies here.... i cook it simply by slicing it thinly, add jackfruit, sprinkle brown sugar and wrap it in a springroll wrapper and deep fry....
What are the best recipes for pork?
my boyfriend loves to eat pork and i'm cooking lunch for him on our anniversary.. any idea?What are the best recipes for pork?
Put 2 lbs pork TENDERLOIN in crock pot. Open package of lipton onion soup put on top of pork, flip pork. Add 1 cup water, 3/4 cup red wine (i use cooking wine), 3 tbls soy sauce. Flip again, pepper to taste. Top with crushed garlic (i buy this in the jar in the produce section). Leave garlic to cook on top. Cook low 4 hrs.
When almost ready open a package of Lipton flavored rice or pasta. Microwave as per direction. Same with green beans or corn. Open the can simmer on stove with a little salt and pepper (i add bacon grease to beans, butter to corn). Have a loaf of that store bought ';homemade'; bread on hand and you have a fast, cheap, good meal!!!What are the best recipes for pork?
dear....try these...
a. Asian Pork Tenderloin
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 8 Hours 45 Minutes
Servings: 2
INGREDIENTS:
* 2 tablespoons and 2 teaspoons lite soy sauce
* 2 tablespoons sesame oil
* 1 tablespoon Worcestershire sauce
* 1 tablespoon packed light brown sugar
* 1-1/2 green onions, chopped
* 2 cloves garlic, crushed
* 2-1/4 teaspoons Asian chile paste
* 3/4 teaspoon pepper
* 1/2 (2 pound) fat-trimmed pork tenderloin
DIRECTIONS:
1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
2. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
3. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
b. Dee's Roast Pork for Tacos
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 2
INGREDIENTS:
* 11 ounces pork shoulder roast
* 1/3 (4 ounce) can diced green chilies, drained
* 2 teaspoons chili powder
* 1/8 teaspoon dried oregano
* 1/8 teaspoon taco seasoning
* 1/4 teaspoon minced garlic
* 1/4 teaspoon salt, or to taste
DIRECTIONS:
1. Preheat the oven to 300 degrees F (150 degrees C).
2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
3. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.
Check thse links as well:
http://bbq.about.com/od/porkrecipes/r/bl鈥?/a>
http://www.recipe4all.com/recipe/Spicy-B鈥?/a>
Put 2 lbs pork TENDERLOIN in crock pot. Open package of lipton onion soup put on top of pork, flip pork. Add 1 cup water, 3/4 cup red wine (i use cooking wine), 3 tbls soy sauce. Flip again, pepper to taste. Top with crushed garlic (i buy this in the jar in the produce section). Leave garlic to cook on top. Cook low 4 hrs.
When almost ready open a package of Lipton flavored rice or pasta. Microwave as per direction. Same with green beans or corn. Open the can simmer on stove with a little salt and pepper (i add bacon grease to beans, butter to corn). Have a loaf of that store bought ';homemade'; bread on hand and you have a fast, cheap, good meal!!!What are the best recipes for pork?
dear....try these...
a. Asian Pork Tenderloin
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 8 Hours 45 Minutes
Servings: 2
INGREDIENTS:
* 2 tablespoons and 2 teaspoons lite soy sauce
* 2 tablespoons sesame oil
* 1 tablespoon Worcestershire sauce
* 1 tablespoon packed light brown sugar
* 1-1/2 green onions, chopped
* 2 cloves garlic, crushed
* 2-1/4 teaspoons Asian chile paste
* 3/4 teaspoon pepper
* 1/2 (2 pound) fat-trimmed pork tenderloin
DIRECTIONS:
1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
2. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
3. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
b. Dee's Roast Pork for Tacos
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 2
INGREDIENTS:
* 11 ounces pork shoulder roast
* 1/3 (4 ounce) can diced green chilies, drained
* 2 teaspoons chili powder
* 1/8 teaspoon dried oregano
* 1/8 teaspoon taco seasoning
* 1/4 teaspoon minced garlic
* 1/4 teaspoon salt, or to taste
DIRECTIONS:
1. Preheat the oven to 300 degrees F (150 degrees C).
2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
3. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.
Check thse links as well:
http://bbq.about.com/od/porkrecipes/r/bl鈥?/a>
http://www.recipe4all.com/recipe/Spicy-B鈥?/a>
What's the best Recipes & Strategy for Razor in DOTA v6.60?
if you want him to be a tank (the one that leads the push and clashes)
1 Boots of Travel
2 Manta Style
3 Butterfly
4 BKB
5.Butterfly
6.Radiance adds itch damage due to this last skill is now active
or an Killer (ehmmm self explanatory)
1.Boots of Travel
2.Helm of Dominator
3 Butterfly
4.Butterfly
5.Radiance
6.Monkey King Bar (optional for caster players) or LotharsWhat's the best Recipes %26amp; Strategy for Razor in DOTA v6.60?
I think the dps style didnt die, as his ulti became more powerfull than the previous dps skill. So i am still going with the:
Power treads
Mealstrom after mjolnir when you have the money
Yasha
Butterfly
Lothar's Edge if you really need it
Butterfly
PS: Maybe phase boots work better with the second skill but havent try them yet.
ulti is the fourth skill of the player which learn at lvl 6 and it is the most powerfull.
dps is damage per second: like radiance does or razor's ulti
you can google the terms with the word dota and may it will give it to you. www.dotastrategy.com or dotaportal.com sites you can see strategies.
Meaning of care? WTF where you heard that. It is not used at dota and it is mean the cooperation of players.What's the best Recipes %26amp; Strategy for Razor in DOTA v6.60?
Well it depends on you if you want Razor can be a nuker or an assasin character.
In nuke:
1.BOT
2.Eye of Skadi
3.Butterfly
4.Butterfly
5.MKB
6.Buriza
In Assasin
1.BOT
2.Sange and Yasha
3.Butterfly
4.Butterfly
5.Lothars(optional)
6.Cant think of anything:P
Hope this would help ur RAZOR
1 Boots of Travel
2 Manta Style
3 Butterfly
4 BKB
5.Butterfly
6.Radiance adds itch damage due to this last skill is now active
or an Killer (ehmmm self explanatory)
1.Boots of Travel
2.Helm of Dominator
3 Butterfly
4.Butterfly
5.Radiance
6.Monkey King Bar (optional for caster players) or LotharsWhat's the best Recipes %26amp; Strategy for Razor in DOTA v6.60?
I think the dps style didnt die, as his ulti became more powerfull than the previous dps skill. So i am still going with the:
Power treads
Mealstrom after mjolnir when you have the money
Yasha
Butterfly
Lothar's Edge if you really need it
Butterfly
PS: Maybe phase boots work better with the second skill but havent try them yet.
ulti is the fourth skill of the player which learn at lvl 6 and it is the most powerfull.
dps is damage per second: like radiance does or razor's ulti
you can google the terms with the word dota and may it will give it to you. www.dotastrategy.com or dotaportal.com sites you can see strategies.
Meaning of care? WTF where you heard that. It is not used at dota and it is mean the cooperation of players.What's the best Recipes %26amp; Strategy for Razor in DOTA v6.60?
Well it depends on you if you want Razor can be a nuker or an assasin character.
In nuke:
1.BOT
2.Eye of Skadi
3.Butterfly
4.Butterfly
5.MKB
6.Buriza
In Assasin
1.BOT
2.Sange and Yasha
3.Butterfly
4.Butterfly
5.Lothars(optional)
6.Cant think of anything:P
Hope this would help ur RAZOR
What are the best recipes for pork?
my boyfriend loves to eat pork and i'm cooking lunch for him on our anniversary.. any idea?What are the best recipes for pork?
This is an easy adaption to the Japanese 'Kakuni' pork recipe.
Ideally Kakuni is cooked on a low rolling heat for 6 hours or more, so is very labour intensive.
Good news is that there is a much easier method.
If you have a rice cooker...
Get some thick pork slices (preferably without bones) and lightly brown them in a frying pan.
Then place them in the rice cooker, with a can of coke and 4 tablespoons of soy sauce, some minced ginger and spring onions. You can also add potatoes, boiled egg, tofu etc.
Then turn on the rice cooker, and wait for it to finish and 'voila' SUPER delicious pork that tastes very very similar to Kakuni.
It's great as an accompanying dish for salads, or chicken..What are the best recipes for pork?
http://bbq.about.com/od/porkrecipes/
i'm not sure if they're the best.. but you'll find a lot of them at
http://www.epicurious.com
2-4 thick pork chops
1/2 teaspoon salt
1/2 cup chopped mushrooms
1/4 cup tomato puree
3 cloves garlic, finely chopped
1 teaspoon fresh basil leaves or 1 1/2 dried basil
Garlic-flavored oil (or plain olive oil)
In a small bowl, mix salt, mushrooms, tomato puree, garlic and basil. Set aside. In a frying pan, brown the chops in oil. Baste each chop with mixture; add remaining mixture to pan for extra flavoring. Turn the chops over during cooking, baste with ';pan drippings';. Check for doneness; cook until done. [Add oil to pan, as needed, to prevent drying.]
Serve with buttered noodles topped with Parmesan cheese; a green salad with oil %26amp; vinegar dressing [dinner rolls or croissants, optional]; melon for dessert.
You can also use the same mixture (with the olive oil added to it) to BBQ pork chops. Baste chops while grilling. Use enough oil to prevent drying.
Fry it but not crispy. Put the pork chops in a baking dish, put cream of mushroom soup (you have to follow direction on back of can first) on top, add of a can of drained Green beans. Put it in the oven for 20 mins on 300. Serve over white rice. Yummy
go to allrecipes.com!
I go to the meat market and have then cut me a couple of pork steaks about and inch and a half thick. I take them home and put the on the grill. I brown them and then set then aside to cook by indirect heat (about 20- 25 min.). I put some barbecue sauce on them and serve.
Slow cooker.. add barbecue sauce and cook for hours.
(or use mustard, vinegar, seasonings, some brown sugar).
Or, no sauce..but add saurkraut
Shake %26amp; Bake it!
Honey Sesame Pork Tenderloin
4 servings
1/2 cup soy sauce
1 Tbsp finely chopped ginger root - or - 1 tsp ground ginger
1 Tbsp sesame oil
2 cloves garlic, finely chopped
1 lb pork tenderloin
1/4 cup honey
2 Tbsp packed brown sugar
1/4 cup sesame seed
Mix soy sauce, ginger root, sesame oil, and garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey and brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 115 degrees. Let stand 5 minutes before slicing.
My Husband LOVES this pork steak. It is fork tender, tasty %26amp; easy to make.
2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup sliced fresh mushrooms or 2 cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 package dry onion soup mix
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees.
Heat oil in large skillet over medium-high heat.
Brown steaks on each side.
while browning season steaks with salt,pepper, garlic powder.
Transfer steaks to a 9x13 inch casserole dish.
Saute onions%26amp; mushrooms in skillet that pork steaks were in, add mushroom soup%26amp; dry soup mix and mix together.
Pour over steaks.
Cover with aluminum foil.
Bake in preheated oven for 90 minutes.
Lots of flavor in this. Very hearty and well seasoned. This works well with chicken too!
4 boneless pork chops, cut in bite sized pieces
1 tablespoon vegetable oil
1/2 cup sliced celery
1/2 cup chopped green peppers
1/4 cup chopped onions
1 (4 ounce) can mushroom pieces, drained
2 (14 ounce) cans diced tomatoes
1 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
In dutch oven, saute pork in oil for 5 minutes.
Remove from pan.
In same pan, saute celery, green pepper and mushrooms for 3 minutes.
Return pork; add remaining ingredients, EXCEPT Mozzarella cheese.
Cover and cook on simmer for 30 minutes.
Uncover; sprinkle with Mozzarella cheese and cook another 2 minutes.skin allergy
This is an easy adaption to the Japanese 'Kakuni' pork recipe.
Ideally Kakuni is cooked on a low rolling heat for 6 hours or more, so is very labour intensive.
Good news is that there is a much easier method.
If you have a rice cooker...
Get some thick pork slices (preferably without bones) and lightly brown them in a frying pan.
Then place them in the rice cooker, with a can of coke and 4 tablespoons of soy sauce, some minced ginger and spring onions. You can also add potatoes, boiled egg, tofu etc.
Then turn on the rice cooker, and wait for it to finish and 'voila' SUPER delicious pork that tastes very very similar to Kakuni.
It's great as an accompanying dish for salads, or chicken..What are the best recipes for pork?
http://bbq.about.com/od/porkrecipes/
i'm not sure if they're the best.. but you'll find a lot of them at
http://www.epicurious.com
2-4 thick pork chops
1/2 teaspoon salt
1/2 cup chopped mushrooms
1/4 cup tomato puree
3 cloves garlic, finely chopped
1 teaspoon fresh basil leaves or 1 1/2 dried basil
Garlic-flavored oil (or plain olive oil)
In a small bowl, mix salt, mushrooms, tomato puree, garlic and basil. Set aside. In a frying pan, brown the chops in oil. Baste each chop with mixture; add remaining mixture to pan for extra flavoring. Turn the chops over during cooking, baste with ';pan drippings';. Check for doneness; cook until done. [Add oil to pan, as needed, to prevent drying.]
Serve with buttered noodles topped with Parmesan cheese; a green salad with oil %26amp; vinegar dressing [dinner rolls or croissants, optional]; melon for dessert.
You can also use the same mixture (with the olive oil added to it) to BBQ pork chops. Baste chops while grilling. Use enough oil to prevent drying.
Fry it but not crispy. Put the pork chops in a baking dish, put cream of mushroom soup (you have to follow direction on back of can first) on top, add of a can of drained Green beans. Put it in the oven for 20 mins on 300. Serve over white rice. Yummy
go to allrecipes.com!
I go to the meat market and have then cut me a couple of pork steaks about and inch and a half thick. I take them home and put the on the grill. I brown them and then set then aside to cook by indirect heat (about 20- 25 min.). I put some barbecue sauce on them and serve.
Slow cooker.. add barbecue sauce and cook for hours.
(or use mustard, vinegar, seasonings, some brown sugar).
Or, no sauce..but add saurkraut
Shake %26amp; Bake it!
Honey Sesame Pork Tenderloin
4 servings
1/2 cup soy sauce
1 Tbsp finely chopped ginger root - or - 1 tsp ground ginger
1 Tbsp sesame oil
2 cloves garlic, finely chopped
1 lb pork tenderloin
1/4 cup honey
2 Tbsp packed brown sugar
1/4 cup sesame seed
Mix soy sauce, ginger root, sesame oil, and garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey and brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 115 degrees. Let stand 5 minutes before slicing.
My Husband LOVES this pork steak. It is fork tender, tasty %26amp; easy to make.
2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup sliced fresh mushrooms or 2 cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 package dry onion soup mix
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees.
Heat oil in large skillet over medium-high heat.
Brown steaks on each side.
while browning season steaks with salt,pepper, garlic powder.
Transfer steaks to a 9x13 inch casserole dish.
Saute onions%26amp; mushrooms in skillet that pork steaks were in, add mushroom soup%26amp; dry soup mix and mix together.
Pour over steaks.
Cover with aluminum foil.
Bake in preheated oven for 90 minutes.
Lots of flavor in this. Very hearty and well seasoned. This works well with chicken too!
4 boneless pork chops, cut in bite sized pieces
1 tablespoon vegetable oil
1/2 cup sliced celery
1/2 cup chopped green peppers
1/4 cup chopped onions
1 (4 ounce) can mushroom pieces, drained
2 (14 ounce) cans diced tomatoes
1 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
In dutch oven, saute pork in oil for 5 minutes.
Remove from pan.
In same pan, saute celery, green pepper and mushrooms for 3 minutes.
Return pork; add remaining ingredients, EXCEPT Mozzarella cheese.
Cover and cook on simmer for 30 minutes.
Uncover; sprinkle with Mozzarella cheese and cook another 2 minutes.
Whats the best recipe for carrot cake and oatmeal cookies?
Best Carrot Cake Ever
';A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.';
Original recipe yield: 2 - 10 inch round layers.
Prep Time:1 Hour 30 MinutesCook Time:1 Hour Ready In:2 Hours 30 MinutesServings:16 (change)
INGREDIENTS:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
--------------------------------------鈥?br>
DIRECTIONS:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
--------------------------------------鈥?br>
Oatmeal Cookies
INGREDIENTS:
1/2 cup solid vegetable shortening
1/2 cup oil
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
2 Tbsp. corn syrup
2 cups sugar
2 eggs
2 Tbsp. milk
2 cups flour
1-1/2 tsp. baking soda
2 cups oats
1 cup chopped walnuts or coconut
PREPARATION:
Preheat oven to 350 degrees F. Combine shortening, oil, salt, cinnamon, vanilla, corn syrup, sugar, eggs, and milk in a large bowl and mix until well blended. Add flour and baking soda to butter mixture and blend.Stir in oats and nuts.Drop by teaspoonfuls onto greased cookies sheets (or use Silpat liners), about 2'; apart. Bake at 350 degrees for 10-14 minutes until light golden brown. About 48 cookiesWhats the best recipe for carrot cake and oatmeal cookies?
You can make your own cream cheese frosting or buy canned for this delicious carrot cake.
INGREDIENTS:
* 1 1/2 cups sugar
* 1 cup vegetable oil
* 3 eggs
* 2 cups all purpose flour
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* dash salt
* 1/4- 1/2 teaspoon nutmeg
* 1 1/2 teaspoon cinnamon (optional)
* 3 cups (about 5) carrots, shredded
* 1 cup chopped nuts
PREPARATION:
Beat sugar, oil and eggs for 1 minute. Stir in next 6 ingredients and beat for 1 minute. Stir in carrots and nuts. Bake in greased, floured rectangular dish (9 x 12) for 40 to 45 minutes or in round cake pans for 30 to 35 minutes.
Test with a toothpick for doneness. Cool in pan on a wire rack and frost with cream cheese frosting. Refrigerate for best taste.
A recipe for oatmeal cookies with a few variations - add your own special fruit or candy to these oatmeal cookies.
INGREDIENTS:
* 3/4 cup shortening
* 1/4 cup butter
* 1 cup granulated sugar
* 1 cup light brown sugar, firmly packed
* 2 eggs
* 1 teaspoon vanilla
* 1 cup sifted all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 3 cups quick cooking oats
PREPARATION:
Heat oven to 350掳. Place shortening, butter, sugars, eggs, and vanilla in mixing bowl; beat well. Sift together the flour, salt, baking powder, cinnamon, and nutmeg; add to first mixture. Mix thoroughly.
Stir in oats. Drop from teaspoon onto greased baking sheets. Bake at 350掳 for 12 to 15 minutes.
Optional Additions
* chopped nuts
* raisins
* chocolate chips
* butterscotch
* dates
* coconut
';A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.';
Original recipe yield: 2 - 10 inch round layers.
Prep Time:1 Hour 30 MinutesCook Time:1 Hour Ready In:2 Hours 30 MinutesServings:16 (change)
INGREDIENTS:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
--------------------------------------鈥?br>
DIRECTIONS:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
--------------------------------------鈥?br>
Oatmeal Cookies
INGREDIENTS:
1/2 cup solid vegetable shortening
1/2 cup oil
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
2 Tbsp. corn syrup
2 cups sugar
2 eggs
2 Tbsp. milk
2 cups flour
1-1/2 tsp. baking soda
2 cups oats
1 cup chopped walnuts or coconut
PREPARATION:
Preheat oven to 350 degrees F. Combine shortening, oil, salt, cinnamon, vanilla, corn syrup, sugar, eggs, and milk in a large bowl and mix until well blended. Add flour and baking soda to butter mixture and blend.Stir in oats and nuts.Drop by teaspoonfuls onto greased cookies sheets (or use Silpat liners), about 2'; apart. Bake at 350 degrees for 10-14 minutes until light golden brown. About 48 cookiesWhats the best recipe for carrot cake and oatmeal cookies?
You can make your own cream cheese frosting or buy canned for this delicious carrot cake.
INGREDIENTS:
* 1 1/2 cups sugar
* 1 cup vegetable oil
* 3 eggs
* 2 cups all purpose flour
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* dash salt
* 1/4- 1/2 teaspoon nutmeg
* 1 1/2 teaspoon cinnamon (optional)
* 3 cups (about 5) carrots, shredded
* 1 cup chopped nuts
PREPARATION:
Beat sugar, oil and eggs for 1 minute. Stir in next 6 ingredients and beat for 1 minute. Stir in carrots and nuts. Bake in greased, floured rectangular dish (9 x 12) for 40 to 45 minutes or in round cake pans for 30 to 35 minutes.
Test with a toothpick for doneness. Cool in pan on a wire rack and frost with cream cheese frosting. Refrigerate for best taste.
A recipe for oatmeal cookies with a few variations - add your own special fruit or candy to these oatmeal cookies.
INGREDIENTS:
* 3/4 cup shortening
* 1/4 cup butter
* 1 cup granulated sugar
* 1 cup light brown sugar, firmly packed
* 2 eggs
* 1 teaspoon vanilla
* 1 cup sifted all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 3 cups quick cooking oats
PREPARATION:
Heat oven to 350掳. Place shortening, butter, sugars, eggs, and vanilla in mixing bowl; beat well. Sift together the flour, salt, baking powder, cinnamon, and nutmeg; add to first mixture. Mix thoroughly.
Stir in oats. Drop from teaspoon onto greased baking sheets. Bake at 350掳 for 12 to 15 minutes.
Optional Additions
* chopped nuts
* raisins
* chocolate chips
* butterscotch
* dates
* coconut
What the BEST recipe for scrambled eggs?
I'm on a diet - so nothing too crazy, but I need a good tasty scrambled egg recipe - just making them plain is not very yummy :(What the BEST recipe for scrambled eggs?
Hmm - well often ';Best recipe'; and ';diet'; do not go together! But here are some things to try.
1) Scramble your eggs with a few teaspoons of water - normally I would say milk or creme, but you mention ';diet,'; :)
2) Personally I add ground pepper to the mixture before cooking - but wait to add salt until they are done. I find I use less salt that way if it is on top.
3) Some things to add to it for seasoning would be any of the Mrs. Dash seasonings. Personally I like to add a teaspoon of dried dill (for 2 eggs)
4) I normally do not use teflon, but I do use it for making eggs. Even so, it helps to put a little something in the pan to keep them from sticking. For this - even if you are on a diet, I would use a half teaspoon of real butter. The flavor you get it will be worth the extra calories.
5) When the eggs are almost done, still a little 'wet' looking, I take the pan off the heat and let it finish cooking with the heat left in the pan. This seems to make them creamier.
Good luck!What the BEST recipe for scrambled eggs?
Scrambled Eggs Done Right --
INGREDIENTS
2 eggs
1 teaspoon mayonnaise or salad dressing
1 teaspoon water (optional)
1 teaspoon margarine or butter
salt and pepper to taste (optional)
DIRECTIONS
In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Baked Omelet Squares --
INGREDIENTS
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish.
Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Feta Eggs --
INGREDIENTS
1 tablespoon butter
1/4 cup chopped onion
4 eggs, beaten
1/4 cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste
DIRECTIONS
Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
If you are on a diet, add tofu to the scrambled eggs. One fifth of average tofu tub adds about 70 calories you sort of mash the tofu and eggs together when you fry it. Fry in Pam or another no stick product. Cut up some onion, tomato, 1/8 avocado adds about 40 calories and a ton of flavor. Most hot sauces have very few calories. Mushrooms, bell pepper slices, Bragg's. Add what you want, read the labels or look up the ingredient. You could add lunch meat, but the tofu adds substance and will last you for a while. I only use one egg for this, 80 calories each, they add up fast.
If on a diet, you may wish to omit some of the yolks, but up to you..
3 eggs (or 2 egg whites + 1 yolk)
A splash of milk (or can use water)
A tablespoon of salsa
Mix well with a fork
Cook in a non-stick pan until done..
Another variation is to spread some low-fat Cheese Wiz directly on your plate, and then put the hot cooked eggs on top.
You can add almost any seasoning to scramble eggs and they will taste better than plain. If you like spicy food then add some hot sauce and a little bit of salt and lemon. Spicy, salty, and a bit sour. ^_~ Sounds good to you? Add enough according to your taste and mix them up with the eggs before putting the eggs to the pan.
Hearty Scrambled Eggs
serves 1
2 eggs
1/4 cup and 1 tablespoon diced fully cooked ham
3 tablespoons diced Cheddar cheese
2 tablespoons chopped fresh mushrooms
1 tablespoon chopped onion
1-1/2 teaspoons butter or margarine
Melt butter in pan
saute ham,onions and mushrooms
add eggs and cheese
stir and cook until eggs are set
and cheese is melted
I fry a bit of thinly sliced ham until crisp, then saute some red or green pepper. Set both aside.
Cook eggs with sliced green onion, add ham and red pepper just before done. Turn off heat, add shredded cheese, put the lid on until melted.
Whip up your eggs with a little milk, add salt, pepper, if you want and put them in a plastic bowl in the microwave for 2 minutes, open and stir and put back for another 2 mins, then stir again and serve.
Perfect
You need organic freerange eggs, Lescure butter, salt and black pepper. Do not add milk to the beaten eggs. Do add a few mushrooms if you like them.
use seasonings =)
cut up little tomatos.
add a dash of garlic salt the the eggs before you scramble them. SOO good!
Hmm - well often ';Best recipe'; and ';diet'; do not go together! But here are some things to try.
1) Scramble your eggs with a few teaspoons of water - normally I would say milk or creme, but you mention ';diet,'; :)
2) Personally I add ground pepper to the mixture before cooking - but wait to add salt until they are done. I find I use less salt that way if it is on top.
3) Some things to add to it for seasoning would be any of the Mrs. Dash seasonings. Personally I like to add a teaspoon of dried dill (for 2 eggs)
4) I normally do not use teflon, but I do use it for making eggs. Even so, it helps to put a little something in the pan to keep them from sticking. For this - even if you are on a diet, I would use a half teaspoon of real butter. The flavor you get it will be worth the extra calories.
5) When the eggs are almost done, still a little 'wet' looking, I take the pan off the heat and let it finish cooking with the heat left in the pan. This seems to make them creamier.
Good luck!What the BEST recipe for scrambled eggs?
Scrambled Eggs Done Right --
INGREDIENTS
2 eggs
1 teaspoon mayonnaise or salad dressing
1 teaspoon water (optional)
1 teaspoon margarine or butter
salt and pepper to taste (optional)
DIRECTIONS
In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.
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Baked Omelet Squares --
INGREDIENTS
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish.
Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
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Feta Eggs --
INGREDIENTS
1 tablespoon butter
1/4 cup chopped onion
4 eggs, beaten
1/4 cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste
DIRECTIONS
Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
If you are on a diet, add tofu to the scrambled eggs. One fifth of average tofu tub adds about 70 calories you sort of mash the tofu and eggs together when you fry it. Fry in Pam or another no stick product. Cut up some onion, tomato, 1/8 avocado adds about 40 calories and a ton of flavor. Most hot sauces have very few calories. Mushrooms, bell pepper slices, Bragg's. Add what you want, read the labels or look up the ingredient. You could add lunch meat, but the tofu adds substance and will last you for a while. I only use one egg for this, 80 calories each, they add up fast.
If on a diet, you may wish to omit some of the yolks, but up to you..
3 eggs (or 2 egg whites + 1 yolk)
A splash of milk (or can use water)
A tablespoon of salsa
Mix well with a fork
Cook in a non-stick pan until done..
Another variation is to spread some low-fat Cheese Wiz directly on your plate, and then put the hot cooked eggs on top.
You can add almost any seasoning to scramble eggs and they will taste better than plain. If you like spicy food then add some hot sauce and a little bit of salt and lemon. Spicy, salty, and a bit sour. ^_~ Sounds good to you? Add enough according to your taste and mix them up with the eggs before putting the eggs to the pan.
Hearty Scrambled Eggs
serves 1
2 eggs
1/4 cup and 1 tablespoon diced fully cooked ham
3 tablespoons diced Cheddar cheese
2 tablespoons chopped fresh mushrooms
1 tablespoon chopped onion
1-1/2 teaspoons butter or margarine
Melt butter in pan
saute ham,onions and mushrooms
add eggs and cheese
stir and cook until eggs are set
and cheese is melted
I fry a bit of thinly sliced ham until crisp, then saute some red or green pepper. Set both aside.
Cook eggs with sliced green onion, add ham and red pepper just before done. Turn off heat, add shredded cheese, put the lid on until melted.
Whip up your eggs with a little milk, add salt, pepper, if you want and put them in a plastic bowl in the microwave for 2 minutes, open and stir and put back for another 2 mins, then stir again and serve.
Perfect
You need organic freerange eggs, Lescure butter, salt and black pepper. Do not add milk to the beaten eggs. Do add a few mushrooms if you like them.
use seasonings =)
cut up little tomatos.
add a dash of garlic salt the the eggs before you scramble them. SOO good!
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