Datasets:

arminmrm93

/

free_recipe_no_embedding

like 0

Fast rocky road candy

Main Ingredients: 1 pkge. (11-1/2 oz (322 grm).) milk chocolate chips 1/3 cup (80 ml) vegetable oil 1 bag (10 1/2 oz) miniature marshmallows 3/4 cup (175 ml) coarsely chopped pecans or walnuts Cooking Preparation of the Recipe: Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan. Lightly butter foil, set aside. In a large saucepan, combine the choc. chips and oil. Heat over low heat until chips are melted and mixture is smooth, stirring constantly. Remove from heat. Stir in the marshamallows and nuts. Spread the mixture evenly in the prepared pan. Cover and refrigerate for four hours or until firm. Grasp the foil and lift candy out of pan. Cut into squares. To store, cover tightly and refrigerate.

Deluxe rock cakes

Main Ingredients: 2 cups self raising flour 1/4 tsp mixed spice 1/3 cup butter 1/3 cup caster sugar 2 Tbsp sultanas 2 Tbsp currants 1 Tbsp mixed peel 1 egg, beaten 1/2 cup milk Cooking Preparation of the Recipe: Preheat oven to 220C (425F). Sift flour and spice. Rub butter into flour with fingertips. Add sugar, fruit and peel. Mix with egg and sufficient milk to form a stiff dough. Place spoonfuls of mixture on greased oven tray (cookie sheet). Bake at 200C until golden brown, 10 - 15 minutes. Cool on wire rack.

Ris à la malta - rice with oranges and whipped cre

Main Ingredients: 4 dl cooked white rice, cold and soft 2 dl whipped cream, whipped to a volume of 4-5 dl 1 tablespoon fresh lemon juice 1 tablespoon sugar 1 orange, peeled and cut in very small pieces and/or 3 slices of pineapple, cut in very small pieces Cooking Preparation of the Recipe: Proceed as follows: Add the sugar to the cream and whip until reasonably firm, then add the lemon juice and the fruit pieces. Mix carefully with the cooked rice. Rinse a large bowl with water, then fill it with the rice-cream mixture, press cautiously to remove any trapped air, and leave it for at least one hour in the refrigerator. Remove the bowl from the refrigerator and turn out the rice-cream mixture on to a round dish. Garnish with thin slices of orange and/or pinapple. Many Swedes love to serve the Ris á la Malta with "saftsås", fruit syrup sauce.

Favorite rice pudding

Main Ingredients: 1/2 c Rice; raw (i use long-grain 3/4 ts Salt 2 c Water; boiling 3 1/2 c Milk 3 ea Egg 1/3 c Sugar 2 ts Vanilla extract 1/2 c Raisins 2 tb Butter; melted 1 ds Nutmeg Cooking Preparation of the Recipe: Cook the rice in the salted water for 15 minutes. Drain, then add the milk. Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture. Pour into a 2 quart casserole; place in a pan of water. Bake in a 325 degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300 degrees F. and bake 1 hour longer or until a knife inserted in the center comes out clean.

Best rhubarb fool

Main Ingredients: 6-8 plump sticks of rhubarb 4oz/ 25g/ 1/2cup sugar small knob of butter 250ml/ 1/2pt/ 1 cup whipping cream serves 4 Cooking Preparation of the Recipe: Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits. Apple or gooseberry fool is made in exactly the same way, except that in the case of gooseberries the purée should be sieved to remove pips. It may be necessary to adjust sugar to taste.

Best raspberry-marzipan coffee cake

Main Ingredients: 2 c All-purpose flour* 3/4 c Sugar 1/4 c Margarine or butter, softene 1 c Milk 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1 Egg 1 pk (3-1/2 ounces) almond Paste, finely chopped 1 c Fresh or unsweetened frozen (thawed) raspberries Cooking Preparation of the Recipe: You may find the almond paste easier to chop if you put it into the. Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except almond paste, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts.

Deluxe pumpkin log

Main Ingredients: 3 eggs 2/3 cup pumpkin 1 cup sugar 1 tsp. baking soda 1/2 tsp. cinnamon 3/4 cup flour Filling Ingredients- 2 Tbls. margarine 8oz. cream cheese 3/4 tsp. vanilla 1 cup powdered sugar Cooking Preparation of the Recipe: Preheat oven 375. Foil line and grease 10 1/2 x 15 1/2 inch jelly roll pan. Mix eggs, pumpkin, sugar, baking soda, cinnamon, and flour. Bake at 375 for 15 minutes. Turn onto towel covered with powered sugar. Roll out and roll up in towel and cool. Mix filling ingredients. Unroll cake from towel spread with filling. Roll into log and refrigerate.

Real pumpkin and corn dessert

Main Ingredients: 1 small pumpkin 2 ears corn, cut from cob 1/2 cup whole wheat flour Sugar or honey Cooking Preparation of the Recipe: Peel, seed and slice pumpkin. Cover with water and simmer until tender. Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes. Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.

Fast potato candy

Main Ingredients: 1/4 cup (60 ml) leftover mashed potatoes 1 box powdered sugar peanut butter Cooking Preparation of the Recipe: Mix mashed potatoes with powdered sugar, a little at a time, until it is the consistency of dough. Roll out into a rectangle, sprinkling surface with powdered sugar so it doesn't stick. Spread rectangle with peanut butter. Roll up like a jelly roll. Refrigerate, slice and serve.

Fast porter cake

Main Ingredients: 1/2 pt/250 ml/1 cup porter 8 oz / 250 g/ 1 cup butter 8 oz/250 g/ 1 cup brown sugar 2 lb/ 1 kg/ 6 cups mixed dried fruit (equal quantities currants, raisins, sultanas with about half as much mixed peel) 1 1/4 Ib/ 1/2 kg/ 4 cups plain flour 1/2 tsp baking soda 1 tsp mixed spice grated rind from one small lemon (optional) 3 medium eggs Cooking Preparation of the Recipe: Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix in with a wooden spoon. Pour into a greased and lined 9 inch/ 25 cm cake tin and bake on the middle shelf of a pre-heated oven at gas mark 3, 325°F, 160°C for about 1 3/4 hours. To test the cake, push a skewer into the centre; if ready, the skewer will come out clean. Allow the cake to cool in the tin.

Good poppy-seed candy

Main Ingredients: 1 lb Poppy seeds 2 c Honey 1/2 c Sugar 2 c Chopped nuts 1/2 ts Powdered ginger Cooking Preparation of the Recipe: Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle. Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until the mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn't run, it is thick enough.) Stir in the nuts and ginger. Moisten hands; pat out mixture onot wet board to thickness of about 1/2 inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water. Cool completely and lift from board with a spatula.

Best poppy seed soup

Main Ingredients: 1 c Half-and-half 1/2 c Poppy seed 2 c (16 ounces) vanilla yogurt 3 tb Honey 1/2 ts Ground honey 1/2 ts Ground nutmeg 1/4 ts Salt Cooking Preparation of the Recipe: Mix half-and-half and poppy seed. Let stand 15 minutes. Place poppy seed mixture in blender or food processor. Add remaining ingredients. Cover and blend on medium speed, or process, about 3 minutes or until completely mixed. Cover and refrigerate at least 4 hours or until thoroughl chilled.

Best polish cheesecake

Main Ingredients: CRUST: 1 x Shortbread CHEESECAKE: 4 c Dry Curd Cheese; 2 lbs, * 1 1/2 c Sugar; Granulated 1/2 c Butter; Melted 1/2 ts Salt 4 ea Eggs; Large, Lightly Beaten 1 ts Vanilla Extract CRUMB TOPPING: 1 c Unbleached Flour 1/2 ts Cinnamon; Ground 1/4 c Butter; Melted 1/2 c Confectioners' Sugar 1/4 c Brown Sugar; Packed 1 tb Unbleached Flour Cooking Preparation of the Recipe: * Use either Dry Curd Cottage or Farmer cheese in this recipe. Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill.

Best polish cheese paska

Main Ingredients: 2 lb Pressed dry farmers cheese 20 Eggs 1 c Lukewarm water 2 lg Yeast cakes 2 c Sugar 12 To 17 cups flour 1 qt Scalded milk 2 tb Salt 2 c Raisins 1 c Butter, melted Cooking Preparation of the Recipe: Cream the cheese with hands until smooth. Add 10 eggs and mix well. Dissolve 1 yeast cake in 1/2 cup lukewarm water and add to the mixture. Add 1 cup flour and blend well. Cover and let stand overnight. Next day: beat remaining eggs in large bowl and add to cheese mixture. Add sugar, salt and other yeast cake that has been dissolved in 1/2 cup warm water and blend thoroughly with hands. Add 12 cups flour and work until smooth. Add flour as necessry to use the 17 cups. Knead for about 30 min. or until smooth. Spread cooled melted butter over dough and knead for about 10 min. Add raisins and knead until blended, cover and let rise about 2 hours. Punch down and let rise again until doubled. Divide dough in 8 portions. Shape loaves using a little flour for handling. Place in greased round 1-1/2 quart casserole. Let rise until double. Bake at 350 degrees for 1 hour, after 30 min. cover with foil to prevent burning.

Real poached pears in red wine sauce

Main Ingredients: 6 pears, peeled with stems in tacked 1/2 cup white granulated sugar 2 cups red wine 1 cinnamon sticks 1 lemon peel 1 tablespoon lemon juice 1 lime for zests, (optional-for garnish) Cooking Preparation of the Recipe: PLACE peeled pears in medium saucepan. SPRINKLE sugar over pears and cover with red wine. ADD fresh lemon peel and cinnamon stick. SIMMER pears over low heat until tender, approximately 10-15 minutes. REMOVE from heat and add lemon juice. LET pears cool in own juice. (Juice can be thickened slightly with corn starch if desired) Cooking Tips To serve: REMOVE core from bottom of pears and cut in half lengthwise. PLACE pear halves overlapping in center of plate. SPOON with sauce and sprinkle with lime zest and garnish with fresh mint. SERVE warm or at room temperature. Crisp pears are take on a rosy glow poached in lightly sweetened red wine. Teased with a bit of lemon and lime these pears make the perfect autumn dessert. Estimated Times: Est. preparation time: 5 mins Est. cooking time: 15 mins

Real pineapple and jelly supreme

Main Ingredients: 1 pkt. of Jelly(Jello) 1 cup of boiling water 300mL of cream 1 tin of crushed pineapple Cooking Preparation of the Recipe: Make Jelly with the boiling water and drained juice of pineapple. Put this in fridge to set. Whip cream. Put pineapple in cream and fold. When Jelly is nearlly set, beat it with an egg beater. Fold Jelly into cream. Then place in frige overnight and Bob's yer uncle.

Best pet milk coffee cake

Main Ingredients: 3 c Unbleached Flour 2 c Sugar 3 ts Baking Powder Pinch Of Salt 1/2 c Butter 1/2 c Regular Margarine 2 lg Eggs, Well Beaten 12 oz Pet Milk (1 Can) 1 ts Vanilla Extract TOPPING: 1/2 c Cake Crumbs From The Cake Recipe 1/2 c Brown Sugar, Firmly Packed 1/2 c Chopped Nuts 2 ts Cinnamon Cooking Preparation of the Recipe: Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping. Grease a bundt pan well and put about 1/3 of the topping in the pan spreading evenly over the bottom. Add 1/3 of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until the cake tests done. Cool on a wire rack.

Best peppermint ice cream

Main Ingredients: 3 Egg yolks, beaten 1/2 c Sugar 1 c Milk 1/4 ts Salt 2 c Whipping (heavy) cream 1 ts Vanilla 1/2 c Crushed peppermint Candy sticks Few drops red or green food Cooking Preparation of the Recipe: Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerat in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature whipping cream and vanilla into milk mixture. Add crushed peppermint candy sticks and food color. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean

Real pepparkakor

Main Ingredients: 1/2 c Molasses 1/2 c Butter 2 1/2 c Sifted all-purpose flour 1/4 ts Baking soda 1/2 ts Cinnamon 1/2 c Sugar 1 ea Egg, well beaten 1/4 ts Salt 1/2 ts Ginger Cooking Preparation of the Recipe: Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen".

Real peanut cookies

Main Ingredients: 1 3/4 cups cake flour 1 stick margarine 1 cup brown sugar 2 eggs a dash of vanilla extract 1/2 cup or more peanuts Cooking Preparation of the Recipe: Directions: Mix the margarine and brown sugar until fluffy then beat in the egg and vanilla. Mix the flour into the batter. Add peanuts and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Let them cool in a refrigerator for 20 min. Bake at 320F for 15 to 20 min.

Quick peanut butter fudge

Main Ingredients: 2 granulated sugar 2/3 cup (150 ml) milk 2 tbsp (30 ml) light corn syrup 1 tbsp (15 ml) butter 1 tsp (5 ml) vanilla flavoring 1/2 cup (125 ml) peanut butter Cooking Preparation of the Recipe: Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan. Bring to a boil over medium heat, stirring constantly. After it comes to a boil, stop stirring and continue boiling until it reaches 234 degrees (100 C.) on a candy thermometer. Remove from heat and add the butter--do not stir. Let sit until the temperature drops approximately 110 degrees (45 C.). Add vanilla and peanut butter and beat just until it starts to lose its gloss (This is a short time so be careful). Pour into a buttered 8 inch x 8 inch pan. While still warm, mark out the squares on the candy. Cool completely before cutting.

Good peanut butter cups

Main Ingredients: 12 paper muffin cups One 12-ounce pkg. milk chocolate chips 1 cup reduced-fat peanut butter 1/2 cup powdered sugar 1/4 teaspoon salt Cooking Preparation of the Recipe: 1. Cut the top half off of the muffin cups so that they are shallower. 2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate or it'll seize up on you like day old Carolina roof tar. 3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens. 4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl. 5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups. 6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so. 7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate. 8. Finally, remember to take the paper off the outside of the peanut butter cups before eating them.

Easy peanut butter candy

Main Ingredients: 1 egg white 1/2 tsp (2 ml) grated orange rind 2 tsp (10 ml) lemon juice Dash salt 2 cups (475 ml) sifted powdered sugar, firmly packed 2 tbsp (30 ml) powdered sugar 1/4 cup (60 ml) soft peanut butter Cooking Preparation of the Recipe: Beat egg white until stiff. Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended. Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixture out onto this. Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick. Carefully spread the peanut butter over the sheet like jelly on a jelly roll. Roll the sheet up like a jelly roll and wrap it in the waxed paper. Lay the wrapped roll on a piece of cardboard to keep it straight and chill in the refrigerator for 1 hour, then transfer to a covered candy box. When ready to serve, cut in slices 1/4 inch thick.

Real peanut butter cake with carmel frosting

Main Ingredients: 1/2 cup (125 ml) shortening 1 cup (225 ml) peanut butter 1 cup (225 ml) sugar 2 eggs, well beaten 1-1/2 cups (350 ml) all purpose flour 1/2 tsp (2 ml). salt 3 tsps. baking powder 1 cup (225 ml) milk 1/2 tsp (2 ml). vanilla flavoring Carmel Frosting: 2 cups (475 ml) brown sugar 2 tbsp (30 ml) Butter 6 tbsp (90 ml) heavy cream 1 cup (225 ml) powdered sugar Cooking Preparation of the Recipe: Cream shortening, gradually add peanut butter and cream until smooth. Add sugar, and cream until mixture is light and fluffy. Add well beaten eggs and mix well. Combine all dry indredients and add to the creamed mixture alternating with the milk. Stir in the Vanilla flavoring. Spoon mixture into 2 greased 9" cake pans and bake at 375 degrees (200 C.) for 25 mins. or until cake pulls away from the sides of the pan. Cool and Frost with Carmel Frosting. Carmel Frosting: Combine brown sugar, butter and cream, in a heavy sauce pan, cook until bubbles form around edges of the pan. Remove from heat and add the powdered sugar, beating well. Cool before spreading on the cake.

Famous peach cobbler

Main Ingredients: 2 large cans sliced peached, drained 3 9inch Pillsbury Pie Crusts 4 cups sugar 1/4 cup flour 4 tsp. nutmeg 2 tsp. cinnamon 2 sticks butter Cooking Preparation of the Recipe: Using a 9x13 pan, lightly flour the pie crust and place in the pan, covering the entire pan and letting it overlap the pan. Mix the peaches with sugar, cinnamon, nutmeg, and add the 1/4 cup of flour for thickness. Pour into pan. Take the 2 sticks of butter and slice over peaches. Fold crust over and lightly sprinkle with sugar. Place in the oven and bake at 350 degrees F. for 1 hour.

Payday®candy bar

Main Ingredients: Centers 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon peanut butter 1/4 teaspoon vanilla 1/4 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts Cooking Preparation of the Recipe: 1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later. 2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. 3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two. 4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2 inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up. 5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. 6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Eat when completely cool.

Best pat-in-the-pan oil pastry

Main Ingredients: 1 1/3 c All-purpose flour* 1/3 c Vegetable oil 1/2 ts Salt 2 tb Cold water Cooking Preparation of the Recipe: *if using self-rising flour Omit salt. Mix flour, oil and salt until all flour is moistened. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press in bottom and up side of pie plate, 9 X 1-1/4 inches; flute edge. Fill and bake as directed in recipe. 8 SERVINGS; 150 CALORIES PER SERVING. For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool.In 1950 we introduced a Stir-N-Roll pastry that used vegetable oil instead of shortening and a spoon instead of a pastry blender. Our Pat-in-the-Pan Oil Pastry is even easier because you don't have to roll out the pastry.

Best overnight danish pastries

Main Ingredients: 2 pk Regular or quick-acting Active dry yeast 1/2 c Warm water (105 to 115 degre 4 c All-purpose flour* 1/3 c Sugar 2 ts Salt 1 c Cold butter,** cut into Small pieces 4 Eggs 1 c Milk Jam or preserves POWDERED SUGAR GLAZE: 1 1/2 c Powdered sugar 3/4 ts Vanilla 3 tb Water or milk Cooking Preparation of the Recipe: *do not use self-rising flour In this recipe. **we do not recommend margine in this recipe Nutritional information for this recipe can be found in nutritional. margarine for this recipe. Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt. Cut in butter with pastry blender until mixture resembles fine crumbs. Separate eggs and refrigerate egg whites for use when shaping and baking pastry. Stir egg yolks and milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours.Punch down dough and divide into 3 equal parts. Shape 1 part dough at a time, let stand and bake as directed in the variations. If dough becomes too sticky while shaping, refrigerate 5 to 10 minutes. POWDERED SUGAR GLAZE Mix all ingredients until smooth. If necessary, stir in additional water or milk, 1/2 teaspoon at a time, until spreading consistency.

Deluxe old-fashioned spice cake1

Main Ingredients: 1 cn (13 ounces) evaporated milk 1 1 tb Plus 1 ts Vinegar 2 1/2 c All-purpose flour* 1 c Granulated sugar 1 c Raisins, if desired 3/4 c Packed brown sugar 2/3 c Shortening 1 ts Baking soda 1 ts Baking powder 1 ts Salt 3/4 ts Ground cinnamon 3/4 ts Ground allspice 1/2 ts Ground cloves 1/2 ts Ground nutmeg 3 Eggs CARAMEL FROSTING: 1 c Packed brown sugar 1/2 c Margarine or butter Reserved evaporated milk (about 1/3 cup) 2 c Powdered sugar Cooking Preparation of the Recipe: *if using self-rising flour omit Vinegar, baking soda, bakin And salt. Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat vinegar mixture and remaining ingredients except Caramel Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Caramel Frosting. Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes; remove from heat. Cool about 10 minutes or until slightly thickened, stirring occasionally. Gradually stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency.

Old fashioned ginger snaps

Main Ingredients: 1 cup packed dark brown sugar 3/4 cup sugar 1/4 cup molasses 1/4 cup shortening 1 tablespoon butter, softened 1 egg 1/2 teaspoon vanilla 2 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 cup water Cooking Preparation of the Recipe: 1. Preheat oven to 350 degrees. 2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth. 3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. 4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. 5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick. 6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. Makes 120 (10 dozen) cookies.

Real old fashioned banana pudding

Main Ingredients: 6-8 bananas box of vanilla wafers 2 cups (475 ml) of milk 3 egg yolks (save eggwhites for meringue) 1 cup (225 ml) sugar 1 tsp (5 ml). vanilla 5 tbsp (70 ml). flour Meringue: 3 egg whites (from above) 1/4 cup (60 ml) sugar Cooking Preparation of the Recipe: Put milk,sugar,egg yolks,flour,and vanilla in pot. Mix well,stir constantly over medium heat until desired thickness (don't get too thick). Slice bananas and layer with cookies in casserole dish. Pour sauce over top,then mix together. Using the 3 egg whites saved,make meringue and place on top. Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browness. Meringue: Beat egg whites until stiff. Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness.

Real new years cookies

Main Ingredients: 3 C. flour 2 t. baking powder 1 C. sugar 3 T. milk 1 C. butter or 1/2 lard and 1/2 butter 1/2 t. lemon flavoring 1/2 C. coconut Cooking Preparation of the Recipe: Make a long thin roll. Roll in sugar. Cut and form into figure eights. Flatten and bake in moderate oven.

Best napoleon's hat cookie mix

Main Ingredients: 2 c All-purpose flour 1/4 ts Salt 3/4 c Butter or margarine 1/2 c Sugar 2 Egg yolks 1 ts Vanilla 2 Egg whites 1/4 ts Cream of tartar 1/3 c Powdered sugar; sifted 1 c Almonds; ground Cooking Preparation of the Recipe: Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture and beat until well combined. Cover and chill 1 hour. For almond paste filling: In a small mixer bowl, beat egg whites and cream of tartar until soft peaks form(tips curl). Gradually add powdered sugar, beating until stiff peaks form(tips stand straight). Fold in ground almonds. Set aside. On a lightly floured surface, roll the dough to 1/8" thickness. Cut into 3" circles. Place about 1 rounded teaspoon of the almond filling in center of each. Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes. Remove; cool on wire rack.

Nabisco®nilla® wafers

Main Ingredients: 1/2 cup powdered sugar 1/3 cup sugar 1/3 cup shortening 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 tablespoon water Cooking Preparation of the Recipe: 1. Preheat oven to 325 degrees. 2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. 4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. Makes 50 to 56 cookies.

Moustalevria (grape wine pudding)

Main Ingredients: 8 cups Mousto (wine sludge) 1 cup Semolina or Flour 1/4 cup Wood ash (no kidding) Sugar Cooking Preparation of the Recipe: Bring the mousto to a boil. Place the ash in a cheese cloth and tie it. Place the sealed cheese cloth in with the boiling mousto for 10 minutes. This is done to reduce the bitterness of the wine. If the mousto begins to froth, scoop it off the top and discard. Let the mousto sit and then strain once the residue has settled to the bottom. Remove the ash. Taste the mousto and if it is not sweet enough add sugar to your discretion. Let it continue to boil for an additional 30 minutes. Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon. Place the mousto in plates and let it set. Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon

Deluxe molasses cake

Main Ingredients: 1 C. sugar 1/2 C. lard or butter 1 C. dark molasses or sorghum 2 eggs 1/2 t. salt 1/2 t. nutmeg 1/2 t. cloves 1 t. cinnamon 3 3/4 C. flour 3/4 C. rich sour milk 1 t. soda dissolved in sour milk orange peel from 3 oranges Cooking Preparation of the Recipe: Mix as usual. Bake in slow oven from 1 1/2 to 2 hours. Spread with butter when serving. Excellent with cheese spread

Mcdonald's®yogurt parfait

Main Ingredients: 4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers of Yoplait) 2 10-ounce boxes sliced strawberries with sugar added, thawed 1/3 cup frozen blueberries, thawed 1/2 cup crunchy, sweet granola Cooking Preparation of the Recipe: 1. Pour 1/2 cup of yogurt into a parfait cup or tall glass. 2. Add 1/2 cup of strawberries into the glass on top of the yogurt. 3. Add 1 tablespoon of blueberries to the glass. 4. Pour 1/2 cup of yogurt over the fruit. 5. Sprinkle granola over the top and serve. Repeat for remaining 3 servings.

Easy marshmallow fudge

Main Ingredients: 2 cups (475 ml) miniature marshmallows 2/3 cup (150 ml) canned milk or cream 1/4 cup (60 ml) butter 1-1/2 cups (350 ml) sugar 1/4 tsp (1 ml) salt 6 oz (168 grm) chocolate chips 6 oz (168 grm) butterscotch chips 1 tsp (5 ml) vanilla 1 cup (225 ml) chopped nuts(optional) Cooking Preparation of the Recipe: In a heavey 3 to 4 quarts (3775 ml) saucepan melt marshmallows, butter, sugar, canned milk and salt bring to boil stirring constantly. Remove from heat and stir in chocolate and butterscotch chips. When melted, beat with a spoon until creamy then add vanilla and nuts. Pour into a buttered pan and chill. If it is too soft you can roll into balls amp; then roll in coconut.

Best margaritta pie

Main Ingredients: 1/2 cup margarine 1 1/4 cups finely crushed pretzels 1/4 cup sugar 14 oz. Eagle brand sweetened condensed milk 1/3 cup lime juice 2-4 Tbls. tequilla 2 Tbls. Triple Sec 1 cup whipped cream Cooking Preparation of the Recipe: Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill. In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust. Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

Lussekatter - saint lucia buns

Main Ingredients: 300 ml milk 1 g saffron 50 g fresh baker's yeast 150 g sugar 125 g butter or margarine 700 g all purpose flour 1 egg salt, raisins Cooking Preparation of the Recipe: Proceed as follows: Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 37 oC (100 oF). Use a thermometer, the correct temperature is important! Pour the mixture over the finely divided yeast, then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF). Mix into a smooth dough. Cover the dough with a piece of cloth and let it rise for 30 minutes. Knead the dough, divide it into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a piece of cloth.. Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S. Regardless of the shape, the ends of the string should meet. Press a few raisins into the dough. Cover the "Lucia cats" with a piece of cloth and let them rise for 40 minutes. Whip the egg together with a few grains of salt. and paint the "Lucia cats" with the mixture. Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.

Real low calorie irish trifle cups

Main Ingredients: 2 c Skim or 1% milk 1 pk 3.4 oz instant French vanilla pudding mix 1 1/2 c Cubed frozen fat free golden pound cake 4 ts Sherry or fruit juice 1 c Fresh raspberries 8 tb Light cool whip Cooking Preparation of the Recipe: 1. In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes. 2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups. 3. Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries. 4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.

Loukoumades (dumplings)

Main Ingredients: 4 tspn yeast 2 cups flour 1 short tspn salt Oil Thyme honey Cinnamon Sesame seeds Cooking Preparation of the Recipe: Thin the yeast in 1/2 cup of warm water. Mix the flour with the salt and put it in a deep ball. Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste. Cover and leave in the shade for ~1 1/2 hour until it rises and forms bubbles under the surface. Heat the oil in a deep frying pan and pour your mix in, one large spoonfull at a time. The mix will form round dumplings. Remove them with a strainer/laidle when they darken a little. Pour honey over them, cinnamon and the sesame seeds.

Deluxe lokum (turkish delight)

Main Ingredients: 2 1/2 c Water 4 c Sugar 1 c Cornstarch 3/4 c Grape juice or orange juice 1 ts Cream of tartar Cooking Preparation of the Recipe: Few drops red food coloring (optional) Oil Powdered sugar Bring the water to a boil, add the sugar and stir until thoroughly dissolved. Mix the cornstarch with the juice and cream of tartar. Gradually pour into the boiling syrup, stirring constantly. Continue cooking for 20 min, stirring frequently to prevent sticking. Add food coloring. Oil a 7" square cake pan with sides 1 to 1 1/2" high. Pour in the mixture and let stand until cool and set. Cut into 1" squares. Dust with powdered sugar and serve.

Easy koulourakia (sesame cookies)

Main Ingredients: 1 c Butter 1 c Caster sugar 1 t Vanilla essence 3 Eggs 5 c Plain flour 3 ts Baking powder 1/2 ts Ground cinnamon 1/4 ts Ground cloves 1/4 c Milk 1/2 c Toasted sesame seeds Cooking Preparation of the Recipe: Cream butter and sugar with vanilla essence until light and fluffy. Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well. Sift dry ingredients twice. Stir into creamed mixture alternately with milk to form a soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hour. Scatter some sesame seeds lightly on one side of pastry board. Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste. Double over rolled dough and twist, or form into rings, figure eights or coils. Place on greased baking sheets and glaze with reserved egg beaten with a little milk. Bake in a moderate oven for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container. Variation: Roll dough in granulated sugar instead of seeds. Glaze lightly with milk. Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)

Real korean walnut candies

Main Ingredients: Walnuts halves(shelled) 1 cup Sugar 2 tbsps. Peanut Oil 1 ¼ cups Cooking Preparation of the Recipe: 1.Take the sugar in a wide bowl and keep aside. 2.Take a large pan with water and bring to a boil. 3.Boil the walnuts in the water for 20 seconds. 4.Drain the water from the walnuts and toss them in the sugar in such a way that the sugar clings to the walnuts. 5.Now place the walnuts on a clean plate leaving spaces between the walnuts and keep to dry for 30 minutes. 6.Stir fry the walnuts in heated peanut oil till the walnuts get a soft brown colour. 7.Do not fry the walnuts till dark as it will taste bitter. 8.Drain the oil from the walnuts using a strainer. 9.Place the walnuts on a tray separating each one and allow to cool. 10.Store in a air tight container. 11.Serve after meals.

Best kheer

Main Ingredients: Milk 2 Ltrs. Crushed almonds For garnishing Sugar 1 1/2 cups Rice 1/2 cup Cardamum (Ilaychi) 3-5 Corn Flour 2 Tbsp Cooking Preparation of the Recipe: Take milk in the boiling pan. Soak rice in water for about 15 minutes. Add rice to the milk. Cook for 15 minutes on low heat, till rice get tender and become one with milk. Take corn flour in another bowl and add 4 Tbsps of milk to it. Prepare a paste and add it to the boiling kheer. Stir well and keep cooking for another minute, till it becomes thicker. Add sugar and cardamums to it and let the mixture boil once. Kheer is ready, dish it out and garnish with crushed almonds.

Real kerry apple cake

Main Ingredients: 40g/ 5oz firm butter or margarine, grated 175g/ 6oz flour pinch salt iced water 175g/ 6oz butter 175g/ 6oz caster sugar 2 eggs, beaten 225g/ 8oz self-raising flour 2 medium cooking apples, peeled, cored and chopped 1tsp lemon rind 2tbsp demerara sugar pinch cinnamon pinch nutmeg Cooking Preparation of the Recipe: Preheat oven to gas mark 4/ 180°C/ 350°F, and grease and line a 900g/ 2lb loaf tin. Cream butter and sugar. Gradually add eggs and flour. Stir in apples and lemon rind. Pour into the tin and sprinkle with sugar and spices. Bake for 1- 1 1/2 hours.

Easy jewish apple cake

Main Ingredients: 3/4 c Sugar 1 ts Cinnamon 4 c Flour 2 c Sugar 1 ts Salt 4 ts Baking powder 1 c Orange juice 4 Eggs 1 c Cooking oil 6 Apples, peeled, cored and -sliced Cooking Preparation of the Recipe: Mix three-fourths cup sugar and cinnamon; set aside until needed. Combine flour, two cups sugar, salt and baking powder and sift into mixing bowl. Make well in center. Add orange juice, eggs and oil. Beat well. Pour half the batter into well greased tube (bunt) pan. Spread half the apple slices over it and sprinkle with half the sugar-cinnamon m ixture. Cover with the rest of batter, top with remaining apples and sprinkle with remaining sugar- cinnamon mixture. Bake in a 350 over about 1 1/2 hours, until cake is done. This makes a large moist, delicious cake.

Best japanese fruitcake with filling

Main Ingredients: 1.00 c Butter,at room temperature 2.00 c Sugar 4.00 Eggs 3.00 c Flour 0.50 ts Salt 3.00 ts Baking powder 1.00 c Milk 1.00 tb Orange rind,grated 1.00 ts Vanilla 1.00 ts Allspice 1.00 ts Ginger 0.50 c Raisins 0.50 c Pecans,chopped 1.00 tb Flour 1.50 c Coconut,grated Candied cherries (opt) FRUIT FILLING: 2.00 tb Flour 1.00 Juice of 3 lemons 1.00 c Sugar 1.00 cn Pineapple (20 oz)* 2.00 Egg yolks 0.50 c Pecans chopped Cooking Preparation of the Recipe: 1. Preheat oven to 350'F. 2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture. 3. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans. 4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan. 5. Bake layers at 350'F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool. 6. When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired. FRUIT FILLING: * - pineapple should be crushed amp; drained. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.

Real irish chocolate cake

Main Ingredients: Sponge 175g/ 6oz self-raising flour 1/2tsp salt 50g/ 2oz dark chocolate 110g/ 4oz butter 175g/ 6oz caster sugar 80g/ 3oz cooked mashed potato 2 eggs, beaten 4tbsp milk Filling 110g/ 4oz dark chocolate 125ml/ 4fl oz double cream 50g/ 2oz icing sugar 3tbsp Irish cream liqueur Cooking Preparation of the Recipe: Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk. Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Deviled eggs shots - mario batali recipe

Main Ingredients: I discovered this dish in one of my favourite New York haunts, the Fatty Crab in Hudson Street. It's a scruffy joint that serves great Malaysian-style food. I've nicked the concept for Mark's Bar and used finely chopped crispy bacon; or you could go veggie and use some chopped-up Chinese black beans. Eat them like shots by just squeezing them into your mouth. 12-16 quails' eggs 2-4 rashers of smoked streaky bacon with the rind removed 2tsp finely-chopped chives Coarse sea salt to serve Cooking Preparation of the Recipe: Grill or fry the bacon until crisp then leave to cool and chop as finely as you can and mix with the chives. Bring a pan of water to the boil and carefully lower the quails' eggs in with a slotted spoon. Simmer for 20 seconds, then drain and run under the cold tap briefly. Spoon the sea salt on to a serving dish, cut the tops off the quails' eggs, stand them in the salt and spoon the bacon mixture on top of each one; serve immediately.

Spanish omelette- gordon ramsay recipe

Main Ingredients: Make an omelette the Spanish way, a classic dish made simple with only 5 ingredients. Cooking Preparation of the Recipe: 1.Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. 2.Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside). 3.Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion. 4.When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving. Nutrition: 516 kcalories, protein 12g, carbohydrate 23g, fat 43 g, saturated fat 7g, fibre 2g, salt 0,31 g

Best egg recipe - gordon ramsay recipe

Main Ingredients: Eggs (at room temperature) White vinegar A pot of iced water with loads of ice Soba sauce Cooking Preparation of the Recipe: 1. Boil a pot of water. When it's boiling, put the eggs in slowly. 2. Leave it for 6 minutes and 30 seconds. 3. Meanwhile, add about 2-3 tablespoons of vinegar in the pot of iced water. 4. When time is up, transfer the eggs to the pot of cold water immediately. 5. You can start peeling 5 minutes later. 6. You can either drizzle soba sauce on the eggs or submerge them in the sauce for an hour in the fridge. (usually I'm pretty lazy to wait so i just drizzle :D)

Perfect fried eggs - jamie oliver recipe

Main Ingredients: Fried Eggs Recipe. One of the classics that everyone should learn how to make. Our Fried Egg recipe is foolproof! You will need.... Units: Metric US Imperial UK Imperial 4 eggs 3 tbsp vegetable oil salt and pepper 1 frying pan with lid 1 fish slice 4 ramekins Serves: 4 Preparation Time: 5 minutes Cooking Time: 2 minutes Cooking Preparation of the Recipe: Fried Eggs are simple to make. check ot the video and you will have no problems. Be careful though. Hot fat is always dangerous! Step 1: Break the eggs Break one egg into each of the ramekins. Step 2: Fry the eggs Place the frying pan on a medium heat. Allow to warm through and add the oil. Once heated place each of the eggs into the pan. Cover and leave to fry for 2 minutes. Check to see to see how they're cooking midway through the cooking process. Remove from the heat when cooked Step 3: Serve Place each egg onto a slice of toast, season with black pepper and serve !

Real coconut chicken tenders recipe - joël robuchon recipe

Main Ingredients: Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce Ingredients: 2 lbs of chicken tenders 1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores) 1 cup of shredded sweetened coconut 1 egg 1/2 can of condensed milk 1/2 cup of orange juice salt and pepper to taste Peanut Oil for frying Cooking Preparation of the Recipe: On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your ?wet? mixture is well incorporated. In another bowl, mix coconut and panko crumbs. Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2? of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy! Honey Marmalade Dipping Sauce Recipe: 1/2 cup of honey 1/2 of marmalade Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

Deluxe eggs recipe - rachael ray recipe

Main Ingredients: 1 Tbs canola oil 3 cloves garlic finely chopped 1 TBS tamarind soup base 1/2 tsp sugar 1 tsp crunchy peanut butter 1/8 tsp red pepper flakes 1/2 TBS fish sauce 2 TBS water 6 hard boiled eggs, peeled vegetable oil for deep frying 1/4 a red onion thinly sliced in 1 inch pieces chopped scallions Cooking Preparation of the Recipe: Heat a pot of vegetable oil (about 2 inches) on high. In a sauce pan, heat TBS of canola oil on medium and add garlic, tamarind base, and sugar. Mix well. When mixture begins to bubbler add peanut butter, red pepper, fish sauce, and water. Mix again then turn heat to low. Your pot of oil should now be hot enough. Use tongs to carefully lower peeled boiled eggs into oil. Fry until outside of eggs are crispy golden brown (use tongs to turn them if not completely submerged). Remove from oil with tongs to paper towel lined plate. Separate slices of red onion. Use a slotted spoon or wire skimmer to lower onions into pot of oil. Fry until brown and crispy. Remove immediately with same spoon or skimmer to paper towels. Remove skillet with tamarind sauce from heat and stir it. Slice eggs in half, arrange on a plate yolk up. Drizzle with tamarind sauce and top with fried onions and chopped scallions. Approximate cost/serving: Six eggs are only $1-$1.50 depending on what farm or store we get them from. With the other ingredients it comes out to a little less than $2 but we?ll round up. That means if you serve this as an appetizer and everyone eats one egg, it?s only 33 cents a serving! Vegetarian/Gluten Free: This does use fish sauce and eggs, so it?s not vegan, but if you eat fish and eggs it?s good to go. For gluten free you might want to use tamarind pulp rather than the soup base which contains MSG.

The perfect hard boiled egg - gordon ramsay recipe

Main Ingredients: eggs, fresh and cage free preferably 1 teaspoon white vinegar Cooking Preparation of the Recipe: Put the eggs into a saucepan and cover with cold water and add vinegar. Bring to a gentle boil and then low heat to a simmer. Cook for 15 minutes. Remove from the stove and run cold water into the saucepan until water has turned cold. Set aside for about 10 minutes, remove from saucepan and use immediately or put in fridge until needed.

Ravioli recipe - joël robuchon recipe

Main Ingredients: 2 (25 ounce) packages frozen cheese ravioli 4 (14.5 ounce) cans diced tomatoes with juice 4 (8 ounce) cans tomato sauce 1 onion, chopped 2 tablespoons Italian seasoning 1 teaspoon salt 1 cup water 16 ounces shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced Cooking Preparation of the Recipe: 1.In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water. 2.In large pot of boiling salted water cook the ravioli until done. Drain. 3.In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese. 4.In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving. Amount Per Serving Calories: 568 | Total Fat: 19.8g | Cholesterol: 94mg

Coconut chicken tenders recipe - joël robuchon recipe

Main Ingredients: Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce Ingredients: 2 lbs of chicken tenders 1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores) 1 cup of shredded sweetened coconut 1 egg 1/2 can of condensed milk 1/2 cup of orange juice salt and pepper to taste Peanut Oil for frying Cooking Preparation of the Recipe: On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your ?wet? mixture is well incorporated. In another bowl, mix coconut and panko crumbs. Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2? of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy! Honey Marmalade Dipping Sauce Recipe: 1/2 cup of honey 1/2 of marmalade Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

Pork tenderloin with classic mole - paula deen recipe

Main Ingredients: 2 pork tenderloins, about 1 lb each 1/3 c peanuts 12 medium mulato chili peppers 1 day-old slice of white bread 6 medium pasilla chili peppers 1/4 c sesame seeds, toasted 4 medium ancho chili peppers 1/4 tsp each ground coriander, ground 1/4 c canola oil plus additional oil anise seed and ground cloves for roasting vegetables 1/2 tsp ground cinnamon 4 plum tomatoes, stemmed, halved 3 oz Mexican chocolate 1 small white onion, peeled, halved 1/4 c sugar 2 garlic cloves, peeled salt to taste Cooking Preparation of the Recipe: Mole: Remove veins and seeds from peppers. Fry chili peppers, in hot oil in skillet. Place peppers in large bowl. Cover with boiling water, soak 20 min. or until soft. Transfer peppers to blender with 1 c soaking liquid, blend until smooth. Strain, set aside. Place tomatoes, onion and garlic in baking dish. Brush with oil, roast 375°F for 20-30 min. or until tomato skins separate from flesh. Transfer to blender with peanuts, bread and sesame seeds. Blend until smooth, adding water if needed. Strain, add to stock pot with remaining ingredients, chili pepper purée and 2 c water. Simmer 30-40 min. until sauce reduces and thickens. Pork: Season tenderloin with salt. Cook in a cast-iron skillet over medium heat, turning frequently, until pork is 160°F, 15-20 min. Let rest under foil 5 min. Slice pork on diagonal and serve with warm mole sauce. What is Mole? The word mole refers to sauce rather than a specific dish. For this reason, many are unaware of the hundreds of varieties that exist. Next time you have a craving for mole, think pork?it?s an easy meal solution that delivers great taste packed with nutrients and protein.

Simple chocolate cupcakes with vanilla buttercream - heston blumenthal recipe

Main Ingredients: 24 cupcakes For the Cupcakes ? 1 (18.25 ounce) package devil?s food cake mix ? 1 (5.9 ounce) package instant chocolate pudding mix ? 1 cup sour cream ? 1 cup vegetable oil ? 4 eggs, lightly beaten ? 2 teaspoons pure vanilla extract ? 1/2 cup warm water For the Buttercream Frosting ? 3 sticks unsalted butter, softened ? pinch of fine grain sea salt ? 1 tablespoon clear vanilla extract ? 2 pounds confectioners? sugar, sifted ? 4-6 tablespoons heavy cream or milk Cooking Preparation of the Recipe: For the Cupcakes 1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. 2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. 3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. 4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes. 5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting. For the Buttercream Frosting 1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner?s sugar, and continue mixing until well blended. 2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy 3. Pipe frosting onto cooled cupcakes and finish with a mini red rose bud. Notes ? Frosting was piped onto cupcakes using the large round tip from Bake It Pretty. ? The mini red rose buds are edible sugar decorations made by Wilton and purchased at Michaels. Storage ? Cupcake will store in a sealed container within the refrigerator for two days. Author Notes Sometimes the simplest flavor combination can be the most delicious. An uncomplicated chocolate cupcake recipe is combined with traditional vanilla buttercream to create a dessert worthy of any occasion. Top these cupcakes with a sweet, edible red rose bud for the perfect finishing touch.

Garlic tomatoes - gordon ramsay recipe

Main Ingredients: 8 ripe plum tomatoes, cut in half 16 garlic cloves, in skin 4 sprigs fresh thyme 1/4 cup olive oil salt and pepper, to taste Cooking Preparation of the Recipe: 1. Preheat the oven to 425 degrees F. 2. Place the tomatoes cut side up in a large pan (in a single layer). 3. Place the garlic cloves and thyme sprigs in between the tomatoes. 4. Pour the olive oil over the tomatoes. 5. Bake for about 45 minutes (until the tomatoes are slightly charred). 6. Discard the thyme. 7. Season with salt and pepper to taste. 8. Squeeze the meat from the garlic cloves over the tomatoes. 9. Garnish with fresh thyme and serve warm. Nutritional information for one serving: Calories: 79 Calories from fat: 62 Total fat: 6.9g Cholesterol: 0mg Sodium: 4mg Total carbs: 4.4g Fiber: 0.9g Protein: 0.9g Weight Watchers points: 2

Easy swedish meatballs - jamie oliver recipe

Main Ingredients: - 2 slices white bread - 1/4 cup milk - 3 tablespoons butter - 1/2 cup chopped white onion - 1 teaspoon salt - 3/4 pound ground beef - 3/4 pound ground pork - 2 egg yolks - 1/2 teaspoon black pepper - 1/4 teaspoon allspice - 1/4 cup flour - 3 cups beef broth - 1/4 cup heavy whipping cream Cooking Preparation of the Recipe: 1. Preheat oven to 200 degrees F. 2. Tear the bread into pieces and place in a mixing bowl with milk, set aside. 3. Melt 1 tablespoon of butter in a sauté pan, add onion; sauté onion until soft, remove from heat. 4. Combine milk and bread mixture, ground beef, ground pork, egg yolks, salt, pepper, allspice, and onions in a mixing bowl; beat on medium speed for 1 to 2 minutes; roll mixture into 1-inch rounds. 5. Brown meatballs in a sauté pan over medium-high heat for 7 to 10 minutes; place meatballs on pan and place in the oven to warm. 6. Heat the pan on low heat and add flour; whisk until lightly brown, approximately 1 to 2 minutes; slowly add the beef stock and whisk until sauce begins to thicken; add cream and continue to cook the gravy until desired consistency is reached. 7. Remove meatballs from oven and cover with gravy.

Mini pizza cups - jamie oliver recipe

Main Ingredients: - 1 tube (11.3 ounces) refrigerated dinner rolls - 1 can (8 ounces) pizza sauce - 1/4 cup finely chopped onion - 1/3 cup finely chopped green pepper - 2 ounces sliced turkey pepperoni, chopped - 1 cup (4 ounces) shredded part-skim mozzarella cheese Cooking Preparation of the Recipe: 1. Separate dough into eight rolls; cut each into quarters. 2. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray. 3. Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. 4. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Makes: 32 appetizers. Nutrition Facts: 1 pizza cup equals 44 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 134 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

Mashed avocado and sardine toast - rachael ray recipe

Main Ingredients: ? 1/2 avocado ? 2 slices whole grain seeded toast ? 2 whole sardines, head, tails and bones removed ? Salt and pepper to taste ? 1/4 lemon ? 1 tablespoon chives or arugula, chopped (optional) Cooking Preparation of the Recipe: Mash the avocado and spread it on whole grain seeded toast. Lay a sardine or two on top, and, using a fork, mash it into the avocado just slightly. Season lightly with salt and freshly ground pepper and drizzle generously with lemon juice. For a green garnish, add chopped chives or arugula leaves.

Thai bbq chicken appetizers - gordon ramsay recipe

Main Ingredients: 3 lb Chicken wing drummettes MARINADE: 1/4 c Coarsely chopped garlic 1 bn Cilantro chop roots amp; lower stems, reserve leaves for garnish 1 ts Ground turmeric 1 ts Curry powder 1 1/2 ts Ground dried chilis - (cayenne or equivalent) 1 tb Sugar 1/4 ts Salt 3 tb Thai fish sauce - (filipino or - vietnamese is ok, too) BASTING LIQUID: 1/2 c Coconut milk (canned is ok) DIPPING SAUCE: 1/2 ts Dried chili flakes OR- cayenne 2 Garlic cloves - coarsely chopped 1 tb Brown sugar 1/4 ts Salt 1/2 c Chinese red rice vinegar 1 Green onion; thinly sliced 1 tb Coarsely chopped cilantro - (leaves) Cooking Preparation of the Recipe: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top

Tapenade in cucumber - alain ducasse recipe

Main Ingredients: 250 g black olives without stones 100 g garlic 100 g anchovy in olive oil 80 g drained capers 60 - 70 ml olive oil (if possible extra virgin olive oil) freshly ground black pepper cucumber Ritz crackers (or similar circular, salty crackers) Cooking Preparation of the Recipe: Proceed as follows: First, prepare the tapenade. Puree the olives, garlic, anchovy and capers in a food processor until you have a smooth paste of an unappetizing colour. Add the olive oil, continue processing for a short while, and the tapenade is ready. Cut off one end of the cucumber and remove the seeds using a narrow knife. Fill the hollowed cucumber with tapenade. Press a cracker against the cucumber end, cut off a slice of the cucumber and catch the slice on the cracker. Repeat the procedure until you have enough crackers, each covered with a tapenade-filled cucumber slice. Serve together with a frozen margarita or other suitable drink. Any tapenade that is left will keep for at least a week in the fridge and can be used in many contexts, e.g. as a spread on "knäckebröd".

Spicy feta dip

Main Ingredients: 200 grams feta cheese (preferably in brine) 10 grams (3 medium-sized cloves) garlic 2 grams fresh basil (6 4-cm leaves) (some might prefer to use less basil) 2 tbsp extra virgin olive oil OR 3 tbsp creme fraiche (sour cream Cooking Preparation of the Recipe: Proceed as follows: Purée the feta cheese, cut into small cubes, the garlic and the basil leaves in the food processor. Add either the olive oil or the creme fraiche and continue puréing until you have a smooth paste. The dip mix based on olive oil is the original one. Substituting olive oil by creme fraiche results in a dip mix with a softer taste and smoother texture. Both forms have plenty of applications in the hors d'oevre context. They will keep for up to week in the refrigerator but usually they have been devoured long before that. Deep-freezing is possible, especially of the creme fraiche based dip.

Bifteki - jamie oliver recipe

Main Ingredients: 2 slices of bread, soaked in water for 10 minutes 2 lbs minced beef or pork 1 large grated onion 1 egg 1 tablespoon oregano 2 tablespoons thyme 1 tablespoon chopped fresh mint some chopped parsley salt black pepper 1 lemon, to garnish Cooking Preparation of the Recipe: Squeeze excess moisture from the bread and discard the crusts. Mix together all the ingredients, in a bowl, by hand. Let this mixture stand for half an hour if you have the time. Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire. They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched. Serve them with quartered lemons on the side of the platter, with some fresh salad.

Marinated octopus - paula deen recipe

Main Ingredients: 2 med. octopus 1 cup olive oil 1 cup wine vinegar 1 lg. onion 1 tablespoon greek oregano 1 teaspoon pepper 2 teaspoons rosemary 1/2 cup lemon juice Cooking Preparation of the Recipe: Place octopus in a large pan with plenty of water and boil for 2 hours. Remove from heat; wash and remove the skin. Cut in desired size pieces. In a bowl, combine all the ingredients, except the lemon juice, and add octopus. Mix well; cover; and refrigerate for several hours or overnight. When ready to serve, stir in the lemon juice.

Kalamari (deep fried squid) - paula deen recipe

Main Ingredients: 2 lbs Baby squids Flour Vegetable oil 2-3 Lemons 1/2 cup Chopped onions Salt Cooking Preparation of the Recipe: Mix the flour with the salt. Wash the squid and "toss" it in the flour to bread it. Fry well on all sides in hot vegetable oil. Top with the onion and serve hot with sliced lemon.

Artichoke squares - mario batali recipe

Main Ingredients: 2 ea 6-oz jars marinated artichok 4 ea Large eggs 1/4 c Dried bread crumbs 1/4 ts Salt 1 x Non-toxic flowers for garnis 1 ea Small onion, mincec 1 ea 8-oz. package mozzarella che 2 tb Chopped parsley 1/4 ts Pepper Cooking Preparation of the Recipe: Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43

Avocado and raisin dip - bobby flay recipe

Main Ingredients: 2 avocados, peeled, pitted and chopped 1/2 C raisins 1/2 C oil 1/4 C lime juice 1 t sugar 1 t salt 1/4 t freshly ground pepper Cooking Preparation of the Recipe: Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas.

Good artichoke dip

Main Ingredients: 14-oz can artichoke hearts, chopped 4 pieces bacon, crisply fried and crumbled 1 tablespoon minced onion 1 T fresh lemon juice 1/2 cup mayonnaise dash of cayenne pepper salt and pepper, to taste Worcestershire sauce, to taste Cooking Preparation of the Recipe: Mix all ingredients and refrigerate overnight. Serve with crackers

Wild mushroom risotto cakes - jamie oliver recipe

Main Ingredients: Makes about 70 miniature cakes Cooking Preparation of the Recipe: Mushrooms: 4 cups dried wild mushrooms, such as porcini, shiitake and morel 3 tablespoons olive oil 1 cup peeled, thinly sliced shallots 2 cloves garlic, peeled 6 cups chicken stock 2 cups dry red wine 2 cups dry white wine 2 sprigs fresh thyme 1 teaspoon sugar 1 tablespoon kosher salt 2 teaspoons white pepper Soak dried mushrooms in water overnight. Drain thoroughly before cooking. Heat olive oil in large saucepan. Add shallots and garlic and sauté until caramelized, about 3 to 5 minutes. Taste; if mixture is bitter, add pinch or two of sugar. Add mushrooms and all remaining ingredients to shallot mixture and bring to boil. Boil 10 minutes, then strain through fine sieve, reserving liquid. Remove thyme sprigs from solids. Transfer solids to food processor and pulse to chop; set aside. Pour reserved mushroom liquid into large pot and bring to boil. Reduce heat and simmer to keep warm. Risotto: 2 tablespoons olive oil ½ cup chopped yellow onion 3 cups Arborio rice reserved mushroom liquid from previous step reserved chopped mushrooms from previous step 1 stick unsalted butter, softened 3 tablespoons dry vermouth 1 cup grated Parmesan, Asiago or fontina cheese, or combination 1 tablespoon truffle oil In large, heavy saucepan, heat olive oil over medium heat. Sauté onions, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add rice and stir 2 to 3 minutes until grains are completely coated with oil. Increase heat to medium-high. Stir in 2 cups warm reserved mushroom liquid. Using wooden spoon, stir mixture continuously, being careful to scrape up all rice from bottom of saucepan. When liquid has been absorbed, repeat previous step, adding 2 cups mushroom liquid. Continue with remaining mushroom stock until rice is soft and all liquid is absorbed. If reserved liquid runs out before rice reaches desired consistency, use hot water in small amounts. About 5 minutes before risotto is done, add reserved chopped mushrooms, butter and vermouth. Stir to combine. Remove saucepan from heat and stir in cheese and truffle oil. Spread risotto into even, thin layer on rimmed baking sheet. Set aside to cool. To Finish: Heat oven to 450°. Form risotto into small cakes, and place on baking sheet sprayed with nonstick spray or lined with Silpat. Bake cakes until they start to become crisp, about 15 minutes. To Serve: ½ cup sour cream chopped chives Garnish each risotto cake with small dollop of sour cream. Sprinkle chives over tops. Serve immediately.

A bloomin' onion - mario batali recipe

Main Ingredients: Water; ice Water; boiling 4 Eggs; beaten 2 tb Flour 1 c Cracker crumbs Cooking Preparation of the Recipe: Select a well-rounded onion. Peel outer skin off. Leave root intact and cut off any hanging roots. Using a small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2" away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or petals, will begin to open. Remove onion from water and immerse into ice water, which will further the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating in bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion can be kept for a time in warm oven.

Garlic mushrooms - jamie oliver recipe

Main Ingredients: two dozen large mushrooms, stems carefully removed 50-100 g butter 25-50 g crushed garlic (3-6 garlic cloves) Cooking Preparation of the Recipe: Proceed as follows: Fry the mushrooms in a small quantity of butter at high heat. It is important the the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue. Mix remaining butter with the crushed garlic. Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom. Place the snail ramequins in a preheated oven at 200-225 oC and fry for 5-10 minutes. Serve together with white bread or toast to facilitate sponging up the melted garlic butter.

Chinese squidballs - mario batali recipe

Main Ingredients: Lb squid - cut into rings 1/4 Lb cooked shrimp 2 tsp chopped garlic 1 X egg yolk 1/4 cup water chestnuts, chopped 1 tsp ginger, grated 3 tbsp cooking oil Cooking Preparation of the Recipe: 1.Cook squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. 2.Saute garlic in frying pan over low heat in 1 tb of oil until lightly browned. 3.Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. 4.Add 1 or 2 tablespoons of oil, then start food processor. 5.Stop when the mixture forms a large ball. 6.Remove and form into a dozen or so squid balls. 7.Heat 3 tbs of oil in a heavy frying pan, fry squid balls until golden and crispy. 8.Serve on toothpicks with hot sauce or soy sauce.

Anchoyade - joël robuchon recipe

Main Ingredients: Jim Vorheis 4 oz Flat anchovy fillets 2 md Cloves garlic, finely chopped 1 ts Tomato paste 1 tb To 1 1/2 tb olive oil 2 ts Lemon juice (or red wine vinegar) Freshly ground black pepper 8 To 10 slices French bread, 1/2-inch thick, cut into Strips 1 ts Finely chopped fresh parsley Cooking Preparation of the Recipe: Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once.

Anchor bar hot wings - mario batali recipe

Main Ingredients: Chicken wings Read below Cooking Preparation of the Recipe: Wash the wings in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.

Stuffed olivess - rachael ray recipe

Main Ingredients: 7 1/2 oz Can Pitted Olives 3/4 oz Can Anchovy Fillets, Cut In Small Pieces 1 Can Chopped Pimentos 1 Clove Garlic, Mashed Or Pressed 1/3 c Wine Vinegar 1 tb Olive Oil Oil From Anchovies 1/4 c Minced Parsley Cooking Preparation of the Recipe: Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving

Appetizer egg rolls - rachael ray recipe

Main Ingredients: 1/2 lb Pork; Boneless, Cut Julienne 1 Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 tb Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 ts Cornstarch 2 tb Sherry; Dry 1 tb Soy Sauce 1/2 ts Ginger 12 Egg Roll Wrappers; Abt 6" Sq ;Oil For Deep Fat Frying GINGER APRICOT SAUCE: 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 ts Ginger 1/4 ts Salt 1 tb Lemon Juice Cooking Preparation of the Recipe: The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncov- ered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.

Roasted red pepper and chèvre spread - alain ducasse recipe

Main Ingredients: 1/2 cup ( 125 mL) store-bought roasted red pepper or 1 large red pepper, roasted 1/2 cup ( 125 mL) 4 oz pkg herbed chèvre or creamy goat cheese 2 green onions, thinly sliced Cooking Preparation of the Recipe: 1. To roast a fresh red pepper, slice in half and remove seeds. Place cut-side down on a piece of foil set on a baking sheet. Roast, uncovered, in a 400F (200C) oven until part of skin is blackened, from 20 to 25 minutes. When cool enough to handle, peel off skin. If using prepared roasted pepper (usually sold in jars in the pickle section of supermarkets), remove enough pieces to fill a 1/2-cup (125-mL) measure when coarsely chopped. Drain well and pat dry. 2. Place peppers in a blender or food processor. Add cheese and whirl, stopping to scrape down sides several times, until smooth. Stir in green onions. Use right away or refrigerate. 3. Cheese mixture thickens when chilled and will keep well, covered, for at least 2 days. Use as a spread on thin slices of baguette and top with a sprig of fresh coriander, baby shrimp, a sprig of dill or a fan of snow peas. Or use as a dip with cheese straws, fruit or vegetable slices. Nutrients per tablespoon 1.4 g protein, 0.1 mg iron, 2.1 g fat, 12.0 mg calcium, 0.6 g carbohydrates, 0.1 g fibre, 42.0 mg sodium, 27.0 calories.

Almond puffs - rachael ray recipe

Main Ingredients: 1/2 c Butter (or margarine), softened 1 c Gold Medal flour 2 tb Water 1/2 c Butter (or margarine) 1 c Water 1 ts Almond extract 1 c Gold Medal flour 3 Eggs Cooking Preparation of the Recipe: Chopped nuts Confectioners' Sugar Glaze (below) Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart. In medium saucepan, heat 1/2 C. butter amp; 1 C. water to rolling boil. Remove from heat amp; quickly stir in almond extract amp; 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp amp; brown. Cool. Frost with Confectioners' Sugar Glaze amp; sprinkle generously with nuts. 10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. Vanilla amp; 1 to 2 tbsp. warm water until smooth.

Cheese ball - bobby flay recipe

Main Ingredients: 1 small pkg cream cheese (3 oz.)1 large pkg cream cheese (8 oz.)2 jars Old English cheese spread1 jar Roka Blue cheese spread3 Tbsp grated onion (I use green onions)1 tsp Worcestershire sauce1 tsp dried parsley flakes1 cup chopped walnuts Cooking Preparation of the Recipe: Mix cheeses together with beaters. Add in onions, Worcestershire sauce, parsley and 1/2 cup nuts. The mixture is too soft to shape into a ball, so mound it in a decorative bowl and sprinkle remaining nuts on top. It's good with Wheat Thins.

Mexican dip - jamie oliver recipe

Main Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 3/4 cups (16-oz. jar) ORTEGA SALSA PRIMA - Thick amp; Chunky or ORTEGA SALSA PRIMA - Garden Style Tortilla chips Cooking Preparation of the Recipe: DirectionsBEAT cream cheese in small mixer bowl until smooth. Gradually beat in salsa. Cover; refrigerate for at least 2 hours. Serve with tortilla chips.

Real dried beef dip

Main Ingredients: 1 pint (16 oz) sour cream1 1/3 cups mayonaise2 tablespoons dried dill2 tablespoons dried parsley flakes2 tablespoons dried minced onion2 1/4 ounce jar sliced dried beef chopped (about 3/4 cup)2 round pumpernickel breads about 1 pound each, unsliced Cooking Preparation of the Recipe: In a medium sized bowl, mix all the ingredients together except the breads. Cover and refrigerate for at least 1 hour. Using a serrated knife, cut a hole in the top of one of the breads. Hollowout the bread, leaving 1 inch of bread around the sides, creating a bowl. Pour the dip mixture into the hollowed-out bread shell. Cut the second bread and the top and insides of the first one into1 inch chunks and use for dipping.

Cheese baked party dip - bobby flay recipe

Main Ingredients: 1 large loaf dark bread, unsliced (round works best)2 tablespoons butter1 bunch green onions, chopped6 cloves fresh garlic, minced finely8 ounces cream cheese at room temperature16 ounces sour cream12 ounces cheddar cheese, grated (mild or medium sharp)14 oz can artichoke hearts, drained, quartered (packed in water) (optional) Cooking Preparation of the Recipe: Preheat oven to 350 degrees. Cut a hole in the top of the bread loaf about 5 inches in diameter. If you wish, make a zigzag pattern to be decorative. Remove soft bread from cut portion and discard. Reserve crust to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for other purposes, such as stuffing or bread crumbs.In butter, saute green onions and garlic until onions wilt. Do not burn! Cut cream cheese into small chunks, add onions, garlic, sour cream and cheddar cheese. Mix well. Fold in artichoke hearts. Put all of this mixture into hollowed-out bread and wrap in a double thickness of heavy-duty aluminum foil. Bake in preheated oven for 1 1/2 to two hours. When ready, serve using thin slices of garlic bread to dip out sauce.

Andouille a la jeannine - joël robuchon recipe

Main Ingredients: 1 c Dry white wine 2 lb Andouille or smoked sausage 2 tb Honey 1 tb Creole mustard Cooking Preparation of the Recipe: Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay.

Swiss flan - alain ducasse recipe

Main Ingredients: 1 c Biscuit mix 3 tb Butter 1/4 c Light cream FILLING: 1 Onion, large, sliced or chopped 2 tb Butter 2 Eggs, beaten 2 c Natural Gruyere cheese (1/2 lb), shredded 1/4 ts Salt Cooking Preparation of the Recipe: PASTRY: A Swiss cheese pie is called "flan." The pastry for this pie is sometimes closer to a rich biscuit dough, but in other versions a short pastry may be used. The word "flan" means different things in different countries; In Spain it is plain cramel custard, in France a fruit tart in pastry, in Switzerland a cheese custard in pastry. And sometimes Swiss Flan is made with onions and cheese in custard! TO MAKE THE PASTRY, chop butter into the biscuit mix, work in cream, and roll out on lightly floured board; or press into a 9 inch pie plate, fluting the edges. Chill while preparing filling. FOR THE FILLING, cook onion in butter until golden; cool slightly. Add eggs, cheese, and salt. Pour this mixture into pastry, and bake in oven preheated to 425 degrees F. (very hot) for 15 minutes; then reduce heat to 350 degrees F. (moderate) and continue baking 25 to 30 minutes or until a knife inserted in the center comes out clean. Serve warm as a luncheon entree to 4 to 6 persons, or cut into small wedges for appetizers. Makes 10 to 12 appetizers. VARIATIONS: Instead of this pastry, regular pie crust may be used. Or make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out this butter-rich pastry; press it with your fingers into pie pan, fluting the edges

Potato farls - paula deen recipe

Main Ingredients: 1 1/4 lb Potatoes (3 or 4) 1 c Flour, all purpose 4 ts Vegetable oil 2 tb Butter, melted 1/2 ts Salt Cooking Preparation of the Recipe: Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.

Rye bread dip - gordon ramsay recipe

Main Ingredients: 1 1/3 cups sour cream2 tsp Beau Monde spice2 tablespoons onion flakes2 pkgs dried beef1 1/2 cups mayonnaise2 tsp dill weed2 tablespoons parsley flakes Cooking Preparation of the Recipe: Mix together, and serve either hot or cold in a hollowed rye loaf using the hollowed portion of the bread loaf as dippers.

Tyrokavteri

Main Ingredients: 8 oz package cream cheese 1 lb feta, crumbled 1 cup lemon juice 1/4 tsp ground White pepper 1/2 cup olive oil 1 cup halfamp;half 4 roasted red peppers, diced 2 tsp. Tabasco sauce Cooking Preparation of the Recipe: Soften cream cheese in large bowl with mixer. Add feta, lemon juice, and white pepper. Slowly add olive oil until all og the oil is absorbed. Mix in halfamp;half until the miture is smooth and soft. If the mixture is hard, add a little more halfamp;half to soften. Add roasted peppers. Serve with bread

Real tsatziki

Main Ingredients: 2 cups Pressed yogurt 1 Cucumber 4 cloves Pressed garlic 2 tbsp Olive oil 1 tspn Vinegar Diced dill Salt Pepper Cooking Preparation of the Recipe: Grate the cucumber and strain tightly using a cloth until very dry. Mix in all the other ingredients.

Taramosalata (fish roe)

Main Ingredients: 1/4 lb Tarama (fish roe) 2/3 lb Boiled potatoes 1 cup Olive oil 1 Small onion 1 1/2 Lemons (squeezed) Cooking Preparation of the Recipe: Mash the tarama the potatoes and the onion. Beat the mix until very soft and creamy. Add the olive oil and lemon juice together very slowly while mixing. Serve with olives.

Sykotakia ladorigani

Main Ingredients: 1 lb chicken, or lamb, or calf liver Flour (for dredging) The juice of 1 lemon 2 cloves garlic, chopped (optional) Olive oil (for frying) Salt Pepper Oregano Cooking Preparation of the Recipe: Wash the liver very well. If using lamb's or calf's liver, cut it into strips or cubes. Season the liver with salt and pepper and dredge in the flour. Shake off excess and fry in the olive oil over medium-high heat. Add the oregano, lemon juice and garlic (if used). Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture. May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.

Sugar snap peas with smoked salmon dip

Main Ingredients: 1/2 lb ( 250 g) smoked salmon 1 cup ( 250 mL) light or regular sour cream 1 tbsp ( 15 mL) drained capers 1 tbsp ( 15 mL) chopped fresh dill 1-1/2 tsp ( 7 mL) lemon juice dash of Tabasco sauce 1-1/2 lbs ( 750 g) sugar snap peas, snow peas or green beans Cooking Preparation of the Recipe: 1. In a food processor, chop salmon using an on-and-off motion. Add remaining ingredients, except peas, and whirl until almost smooth. Taste and add more lemon juice or Tabasco, if you like. Turn into a serving dish. Use right away or cover and refrigerate until cold, about 1 hour or up to 1 day. 2. Break off stem ends from sugar snap peas. Half fill a large saucepan with water. Bring to a full rolling boil over high heat. Place a colander in the sink. When water is boiling rapidly, add peas all at once. As soon as they are bright green, after about 30 to 45 seconds, remove from heat. Pour into colander and drain. Rinse with cold water until cool. Drain. Cover and refrigerate until dip is cold or for up to 1 day. Serve dip surrounded by peas for dipping. To pack for a picnic, half fill plastic glasses with cold dip. Stick sugar snap peas upright in dip. Cover with clear wrap. Nutrients per serving 9.7 g protein, 1.8 mg iron, 2.9 g fat, 95.0 mg calcium, 8.8 g carbohydrates, 100.0 calories

Souvlaki (shish kebab)

Main Ingredients: 2 lbs Meat 5 Cloves finely chopped garlic Olive oil 1 tbspOregano Salt Pepper Cooking Preparation of the Recipe: Cut the meat into 2 x 2 inch cubes. Mix with the rest of the ingredients and marinate, preferably overnight, in the refrigerator. Skewer with or without your favourite vegetables, like mushrooms, peppers, onions or tomatoes, and barbecue at medium heat. Baste with an olive oil, lemon juice and oregano brine.

Best skorthalia

Main Ingredients: 5 - 6 Cloves of Garlic 1/3 lb Boiled Potatoes 1/2 Cup Olive Oil Sprinkle of Vinegar Salt Cooking Preparation of the Recipe: Skin and mash the garlic. Add the potatoes and mash them as well while slowly adding the olive oil. Salt and vinegar to taste

Sillsallad - swedish herring salad

Main Ingredients: 1 can (400-500 grams) pickled sliced beets 250 grams boiled, peeled potatoes 150 grams marinated herring filets 1 apple 1 small onion 1/3 cup dill picle Cooking Preparation of the Recipe: Proceed as follows: Drain the liquid from the pickled sliced beets, reserving the liquid. Drain the liquid from 3/4 cup (or one jar, 6-8 oz. size) refridgerated, marinated, snack tidbits or wine-flavoured herring filet pieces. Cut (into 1/4-inch cubes) the beets, herring, one medium sized tart apple (peeled), and potatoes (boiled and peeled, hot or cold) and mix them all together. Blend in 1/3 cup finely chopped dill picle, one small (finely chopped) onion and the reserved beet liquid. Put into a serving bowl or pack into a 4-cup mold. Cover and chill, at least over night or for as long as two days