what do you thin is the best meat ball marina recipe?
and the best marina sauce recipe?What is the best marina sauce recipe?
narina sauce or marinara sauce??
marinara sauce(if.)
Ingredients
2 (14 1/2 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes
1 cup diced onion
1 tablespoon dried basil leaves
2 teaspoons italian seasoning
2 tablespoons sugar (to taste) or 1/2-3/4 teaspoon Equal sugar substitute (to taste) or 2 tablespoons Splenda sugar substitute, granules (to taste)
1/2 teaspoon crushed red pepper flakes (optional)
Directions:
1%26gt; In a saucepan, saute the onions, but do not let them brown.
2%26gt;To the saucepan, add the liquid drained from the diced tomatoes. Add the basil, Italian seasonings, sugar (or sugar substitute) and crushed red peppers. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
3%26gt;Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.
4%26gt;If you prefer, you can used whole tomatoes and dice them, saving any tomato liquid for Step 2.
hope i helped^^What is the best marina sauce recipe?
1 med. onion, minced
2-3 cloves garlic, minced
1/2 c. vegetable oil
1 (29 oz.) can tomato puree
1 (29 oz.) can tomato paste
1 1/2 cans water
1/2 c. fresh chopped parsley
3 tsp. oregano
1 tsp. sugar
MEATBALLS:
1 1/2 lbs. ground beef
3 eggs
1/2 c. fresh chopped parsley
1 clove garlic, minced
4 oz. (1/2 - 3/4 c.) bread crumbs
3 heaping tsp. grated Romano or Parmesan cheese
Salt %26amp; pepper
In large 5 quart pan, brown onion and garlic in oil. Add remaining ingredients and simmer over low heat at least 2 hours. Stir often and skim off grease as you go.
Mix ground beef, eggs, 1/2 cup parsley, 1 clove minced garlic, bread crumbs, cheese, salt and pepper. Form into 1 1/2'; meatballs. Brown in 1/3 cup salad oil. Add to sauce and simmer at least 2 hours. Serve with pasta.
Thursday, December 24, 2009
What is your best Greek food recipe ?
best greek recipe:
Baklavas
1 kilo (1 lb 2 oz) ';fyllo'; pastry
2 teacups almonds pounded into crumps
1 陆 teacups butter
陆 teacup sugar
1 tablespoon cinnamon
SYRUP
3 teacups sugar
1 teacup honey
2 teacups water
cinnamon stick
1 teaspoon clove sticks
In a bowl, mix the pounded almonds, the sugar and the cinnamon.
Butter a small pan and lay a few sheets of ';fyllo'; pastry onto it brushing each one with butter.
Next, spread a small amount of the almond mix over the ';fyllo'; layer.
Continue by making successive layers of ';fyllo'; and almond mix of about equal thickness.
Finish with a thicker layer of ';fyllo'; sheets (6-8 sheets) brushing each sheet with butter.
With a sharp knife cut the ';baklava'; into diamond-shaped pieces.
Sprinkle with water and bake in amedium oven for about 1 1/2 hour. In the meantime, prepare the syrup as follows :
In a pot , place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes.
When the ';baklava'; is ready, remove from the oven and let it cool.
Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.
Skordalia(Garlic sauce)
5 - 6 Cloves of Garlic
1/3 lb Boiled Potatoes
1/2 Cup Olive Oil
Sprinkle of Vinegar
Salt
Skin and mash the garlic. Add the potatoes and mash them as well while slowly adding the olive oil. Salt and vinegar to taste.What is your best Greek food recipe ?
Baklava....it's just yummie!!
Baklavas
1 kilo (1 lb 2 oz) ';fyllo'; pastry
2 teacups almonds pounded into crumps
1 陆 teacups butter
陆 teacup sugar
1 tablespoon cinnamon
SYRUP
3 teacups sugar
1 teacup honey
2 teacups water
cinnamon stick
1 teaspoon clove sticks
In a bowl, mix the pounded almonds, the sugar and the cinnamon.
Butter a small pan and lay a few sheets of ';fyllo'; pastry onto it brushing each one with butter.
Next, spread a small amount of the almond mix over the ';fyllo'; layer.
Continue by making successive layers of ';fyllo'; and almond mix of about equal thickness.
Finish with a thicker layer of ';fyllo'; sheets (6-8 sheets) brushing each sheet with butter.
With a sharp knife cut the ';baklava'; into diamond-shaped pieces.
Sprinkle with water and bake in amedium oven for about 1 1/2 hour. In the meantime, prepare the syrup as follows :
In a pot , place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes.
When the ';baklava'; is ready, remove from the oven and let it cool.
Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.
Skordalia(Garlic sauce)
5 - 6 Cloves of Garlic
1/3 lb Boiled Potatoes
1/2 Cup Olive Oil
Sprinkle of Vinegar
Salt
Skin and mash the garlic. Add the potatoes and mash them as well while slowly adding the olive oil. Salt and vinegar to taste.What is your best Greek food recipe ?
Baklava....it's just yummie!!
Give me the best mexican food recipe to cook for my family?
i honestly don't know how to cook and i want you guys to post up recipes of whatever Mexican or american, i don't want any repeats. I wanna try different recipes.
thank you so much
鈾?
jasmineGive me the best mexican food recipe to cook for my family?
Why don't you buy a couple of cookbooks, one American and one Mexican?Give me the best mexican food recipe to cook for my family?
Chicken Enchiladas
12 to 16 Mission庐 Flour Tortillas (or Mission庐 Corn Tortillas)
4 large Chicken Breasts* cooked and cut up in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chiles diced
1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped
--------------------------------------鈥?br>
Recipe Instructions:
1. Combine soup, onion, green onion tops, sour cream, Chiles, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture.
2. In a 9 x 13-inch greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.
3. Bake at 350 degrees F for 45 minutes.
Try this link below..it has Mexican recipes:
http://allrecipes.com/Recipes/World-Cuis鈥?/a>
Good luck. =]
recipezaar.com
cooks.com
southernliving.com
search away.................web hosting plans
thank you so much
鈾?
jasmineGive me the best mexican food recipe to cook for my family?
Why don't you buy a couple of cookbooks, one American and one Mexican?Give me the best mexican food recipe to cook for my family?
Chicken Enchiladas
12 to 16 Mission庐 Flour Tortillas (or Mission庐 Corn Tortillas)
4 large Chicken Breasts* cooked and cut up in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chiles diced
1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped
--------------------------------------鈥?br>
Recipe Instructions:
1. Combine soup, onion, green onion tops, sour cream, Chiles, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture.
2. In a 9 x 13-inch greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.
3. Bake at 350 degrees F for 45 minutes.
Try this link below..it has Mexican recipes:
http://allrecipes.com/Recipes/World-Cuis鈥?/a>
Good luck. =]
recipezaar.com
cooks.com
southernliving.com
search away.................
What's your best slow cooker recipe?
Yes I know that there is a million sites with recipes on them, but I want YOUR best tried and tested tasty recipe for my slow cooker.What's your best slow cooker recipe?
This is one of my favorites, especially for breakfast :)
Crockpot Apple Oatmeal
Prep Time: 20 minutes
Cook Time: 7 hours
Ingredients:
* 2 cups soy milk
* 1/4 cup brown sugar
* 1 Tbsp. melted vegan butter
* 1/4 tsp. salt
* 1/2 tsp. cinnamon
* 1 cup regular oats
* 1 cup peeled, chopped apple
Preparation:
Oil inside of slow cooker. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 7 hours. Stir well before serving. 8 servingsWhat's your best slow cooker recipe?
All-Day Macaroni and Cheese
8 oz elbow macaroni cooked, drained
12 oz evaporated milk
1 1/2 cup milk
2 x eggs
4 cup shredded Cheddar cheese divided
1 tsp salt
1/2 tsp freshly-ground black pepper
Place the cooked macaroni in a slow cooker that has been coated with
nonstick vegetable spray. Add the remaining ingredients except 1 cup
of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then
cover and cook on LOW for 5 to 6 hours, or until the mixture is firm
and golden around the edges. Do not remove the cover or stir until
the macaroni has finished cooking.
This recipe yields 4 servings.
Well..............i love to make a slow soup on my slow cooker i just throw in a lot of fresh veggies,herbs garlic and ginger.and ofcourse lots n lots of water................this way i can avoid tea and coffee especially when it is cold.........be sure it is a ceramic one
Roast.
Chuck Roast
3 cans of cream of mushroom soup
1 pkg Lipton Onion Soup Mix
One pkg baby carrots
5 or 6 potatoes.
I put the soup and the onion soup mix in the slow cooker, blend it together, place the chuck roast on top of it, cook it for two or three hours then add the carrots, cook it for 30 more minutes, then add the potatoes. It is delicious, never knew roast could taste that good.
congee
This is one of my favorites, especially for breakfast :)
Crockpot Apple Oatmeal
Prep Time: 20 minutes
Cook Time: 7 hours
Ingredients:
* 2 cups soy milk
* 1/4 cup brown sugar
* 1 Tbsp. melted vegan butter
* 1/4 tsp. salt
* 1/2 tsp. cinnamon
* 1 cup regular oats
* 1 cup peeled, chopped apple
Preparation:
Oil inside of slow cooker. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 7 hours. Stir well before serving. 8 servingsWhat's your best slow cooker recipe?
All-Day Macaroni and Cheese
8 oz elbow macaroni cooked, drained
12 oz evaporated milk
1 1/2 cup milk
2 x eggs
4 cup shredded Cheddar cheese divided
1 tsp salt
1/2 tsp freshly-ground black pepper
Place the cooked macaroni in a slow cooker that has been coated with
nonstick vegetable spray. Add the remaining ingredients except 1 cup
of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then
cover and cook on LOW for 5 to 6 hours, or until the mixture is firm
and golden around the edges. Do not remove the cover or stir until
the macaroni has finished cooking.
This recipe yields 4 servings.
Well..............i love to make a slow soup on my slow cooker i just throw in a lot of fresh veggies,herbs garlic and ginger.and ofcourse lots n lots of water................this way i can avoid tea and coffee especially when it is cold.........be sure it is a ceramic one
Roast.
Chuck Roast
3 cans of cream of mushroom soup
1 pkg Lipton Onion Soup Mix
One pkg baby carrots
5 or 6 potatoes.
I put the soup and the onion soup mix in the slow cooker, blend it together, place the chuck roast on top of it, cook it for two or three hours then add the carrots, cook it for 30 more minutes, then add the potatoes. It is delicious, never knew roast could taste that good.
congee
Hi I need some good recipes. Please answer 10 points best answer?
Hi guys
Im on vacation and I would like to know what are some good recipes that I can make out of water, orange juice, milk, lots of different cereals, yogurt covered raisin and apple sauce
Yuck I know but that's all we have for food. My mom isn't buying also of groceries. Please answer I don't want to starve lol
thanks alot
See ya :DHi I need some good recipes. Please answer 10 points best answer?
Try this
Mix a cup of orange juice with 2 eggs, dip slices of bread into mixture fry in butter, serve with syrup. if you don't have syrup heat a little jelly in microwave and pour it over the French toastHi I need some good recipes. Please answer 10 points best answer?
Wow! You are deffinately limited. If any of the cereal you have has dry fruit and or nuts, throw some yogurt covered raisins w/ it and call it trail mix.
Breakfast: OJ and cereal
Lunch: Water and yogourt covered raisins
Supper: Apple Sauce and cereal
Im on vacation and I would like to know what are some good recipes that I can make out of water, orange juice, milk, lots of different cereals, yogurt covered raisin and apple sauce
Yuck I know but that's all we have for food. My mom isn't buying also of groceries. Please answer I don't want to starve lol
thanks alot
See ya :DHi I need some good recipes. Please answer 10 points best answer?
Try this
Mix a cup of orange juice with 2 eggs, dip slices of bread into mixture fry in butter, serve with syrup. if you don't have syrup heat a little jelly in microwave and pour it over the French toastHi I need some good recipes. Please answer 10 points best answer?
Wow! You are deffinately limited. If any of the cereal you have has dry fruit and or nuts, throw some yogurt covered raisins w/ it and call it trail mix.
Breakfast: OJ and cereal
Lunch: Water and yogourt covered raisins
Supper: Apple Sauce and cereal
I need the best chicken wing recipe?
its for my husband's firehouse..something he can bring inI need the best chicken wing recipe?
wash and dry your wings. dredge them in seasoned flour. drop into 375*F oil until golden brown. drain well on peper towels. toss in a bowl with 80% louisiana hot sauce and 20% butter. serve immediately with blue cheese dressing and plenty of carrots and celery sticks.I need the best chicken wing recipe?
HONEY CHICKEN WINGS
1 cup orange juice
zest of 2 oranges
1/2 cup liquid honey
6 cloves of garlic,peeled
1/2 cup white vinegar
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp white pepper
1tbsp dried oregano
1/4 cup chopped coriander leaves
2 tsp salt.
Place all this marinade ingredients in a food processor and pulse at high speed until pureed.
Pour the marinade over the wings and mix thoroughly with your hands.Cover and marinade over night in the fridge.
Heat a grill to a medium temperature,then oil the grill,place the wings on the grill and cook for 8 minutes each side until gold brown.Always make sure that is fully cooked before serving.
Hi !!!
Here is the recipe that I always use...
Restaurant-Style Buffalo Chicken Wings
';This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.';
Serves: 15
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 2 Hrs
INGREDIENTS
oil for deep frying
3/4 cup butter
3/4 cup hot sauce
3 dashes ground black pepper
3 dashes garlic powder
1-1/2 cups all-purpose flour
3/4 teaspoon paprika
3/4 teaspoon cayenne pepper
3/4 teaspoon salt
30 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
-------AND, THE DRESSING...
Bill's Blue Cheese Dressing
Original recipe yield:
2 1/2 cups
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
DIRECTIONS
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Bake until done, after done, put chicken in another dish, without the juices. Put Texas Pete on chicken put back in oven 20 more minutes. Its great if you like hot wings.
go to foodnetwork.com and search the recipes by chicken wings and it should bring up a ton of hits
I just made some with Hooter's wing sauce from WalMart. You can bake or fry your wings, then toss them in the prepared sauce. No guesswork on the sauce because it's already made for you. My husband loved them! We used the leftover sauce on drumsticks the next day.
Easy, just mix equal amounts of honey, soy sauce and sweet chilli sauce together with some garlic and ginger (optional). Put in large bowl with chicken wings and stir so as to coat each wing. Put some ';Glad Bake'; (baking paper) in baking dish and place chicken wings on top. Put in oven 350 F (180 C) and bake 35 -40 mins turning half time. Yum Yum!
wash and dry your wings. dredge them in seasoned flour. drop into 375*F oil until golden brown. drain well on peper towels. toss in a bowl with 80% louisiana hot sauce and 20% butter. serve immediately with blue cheese dressing and plenty of carrots and celery sticks.I need the best chicken wing recipe?
HONEY CHICKEN WINGS
1 cup orange juice
zest of 2 oranges
1/2 cup liquid honey
6 cloves of garlic,peeled
1/2 cup white vinegar
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp white pepper
1tbsp dried oregano
1/4 cup chopped coriander leaves
2 tsp salt.
Place all this marinade ingredients in a food processor and pulse at high speed until pureed.
Pour the marinade over the wings and mix thoroughly with your hands.Cover and marinade over night in the fridge.
Heat a grill to a medium temperature,then oil the grill,place the wings on the grill and cook for 8 minutes each side until gold brown.Always make sure that is fully cooked before serving.
Hi !!!
Here is the recipe that I always use...
Restaurant-Style Buffalo Chicken Wings
';This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.';
Serves: 15
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 2 Hrs
INGREDIENTS
oil for deep frying
3/4 cup butter
3/4 cup hot sauce
3 dashes ground black pepper
3 dashes garlic powder
1-1/2 cups all-purpose flour
3/4 teaspoon paprika
3/4 teaspoon cayenne pepper
3/4 teaspoon salt
30 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
-------AND, THE DRESSING...
Bill's Blue Cheese Dressing
Original recipe yield:
2 1/2 cups
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
DIRECTIONS
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Bake until done, after done, put chicken in another dish, without the juices. Put Texas Pete on chicken put back in oven 20 more minutes. Its great if you like hot wings.
go to foodnetwork.com and search the recipes by chicken wings and it should bring up a ton of hits
I just made some with Hooter's wing sauce from WalMart. You can bake or fry your wings, then toss them in the prepared sauce. No guesswork on the sauce because it's already made for you. My husband loved them! We used the leftover sauce on drumsticks the next day.
Easy, just mix equal amounts of honey, soy sauce and sweet chilli sauce together with some garlic and ginger (optional). Put in large bowl with chicken wings and stir so as to coat each wing. Put some ';Glad Bake'; (baking paper) in baking dish and place chicken wings on top. Put in oven 350 F (180 C) and bake 35 -40 mins turning half time. Yum Yum!
What's the best sugar cookie recipe ever?
post here! :)What's the best sugar cookie recipe ever?
This is the best sugar cookie recipe that I have found. The dough is the best by far when it comes to cutting out shapes.
Ingredients
1/2 cup unsalted butter, soften
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
Cream the butter and sugar.
Add the egg and beat until fluffy.
Blend in the vanilla.
Sift in the flour, baking powder and salt.
Mix until combined.
Wrap the dough in plastic wrap and chill 1 hour.
Preheat the oven to 350.
On a floured surface, roll half of the dough to 1/8-inch thick.
Cut shapes using cooking cutters.
Bake on a greased baking sheet for 8 minutes.
Do not allow them to brown.
Decorate.What's the best sugar cookie recipe ever?
Best Brain Drain
http://bestbraindrain.com
Best Sugar Cookie Recipe?
There is nothing like a great sugar cookie recipe. Don鈥檛 buy the roll of Pillsbury Dough, you can make a superb cookie that will remind you of the days when Grandma made them.
Grandma used to sit by the fire and drink her tea and Grandpa used to sip his coffee made from his French Press, before it was trendy. I loved seeing them sit there enjoying the day. When we walked in the house there were smells coming from the kitchen you just couldn鈥檛 imagine. The sweet smell of warm sugar cookies invaded your senses. You knew today was going to be a treat.
It was a tradition that we enjoyed every year. The kitchen was filled with flour storms and the counters were sticky from Buttercream frosting. We had tin cookie cutters spread all over the table. I liked the boot best, my sister liked the angel.
Grandma had a special way with those cookies and she handed down the recipe to me. I was to teach my kids how to make these wonderful holiday sweets. It wouldn鈥檛 be Christmas time without this recipe of Yummy cookies. I am publishing it because I want you to enjoy the best sugar cookie recipe ever.
Grandma鈥檚 Favorite Sugar Cookie
1 cup white sugar
1 cup powdered sugar
1 cup butter
2 eggs beaten
1 tsp cream of tarter
1 tsp baking soda
1 tsp vanilla
4 cups flour
陆 cup corn oil
Cream the sugars and butter together. Mix the beaten eggs, vanilla and corn oil, in. Add the dry ingredients .Mix all the ingredients well and chill overnight. Bake at 375 F for 8-10 minutes鈥?DO NOT OVERCOOK.
We used to make the funniest colors to decorate the cookies, most of them looked inedible. They tasted heavenly, though. We figured if we made them look gross enough, the adults would leave them alone. We were wrong. Everyone knew they were Grandma鈥檚 famous sugar cookies from her handed down recipe book. This page was splattered with all sorts of colors. I have that book now. I love making these cookies with my kids.
Grandma鈥檚 Favorite Frosting (don鈥檛 forget the food coloring)
2 cups of powdered sugar
陆 cup butter melted
1 陆 T Milk
1 tsp vanilla
Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Beat until fluffy. If frosting is too sweet add a little more milk.
Try it this season. Enjoy your family and brew some wonderful tea or coffee and relax. Take the time to make memories with your family or neighbors or friends.
Best Ever Sugar Cookies
Ingredients:
1 c Margarine
1 c Vegetable oil
1 c Granulated sugar
1 c Powdered sugar
2 Eggs. beaten
1 ts Vanilla
4 c Flour
1 ts Cream of tartar
1 ts Baking soda
1 ts Salt
Instructions:
Cream margarine, oil and sugars with mixer. Add eggs and vanilla and beat
well.
In separate bowl, sift flour, cream of tartar, soda and salt together.
Add mixture to creamed mixture and blend well.
Chill dough in refrigerator a minimum of 2 hrs. Using floured rolling
pin, roll part of dough into 1/3 inch layer on floured board, keeping
remaining dough in refrigerator. Use cookie cutters to cut into desired
shapes. Put on greased cookie sheets.
Bake in preheated 350 degree oven 10-12 minutes or until cookies have a
brown rim. If desired, dough can be shaped into walnut size balls and
arranged on baking sheet. Using a glass with a flat bottom, dip glass into
granulated sugar and flatten each ball. Return to sugar to dip glass bottom
again and repeat procedure on next dough ball.
Check out these cookie recipes:
http://www.cooks.com/rec/search?q=sugar+鈥?/a>
This is the best sugar cookie recipe that I have found. The dough is the best by far when it comes to cutting out shapes.
Ingredients
1/2 cup unsalted butter, soften
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
Cream the butter and sugar.
Add the egg and beat until fluffy.
Blend in the vanilla.
Sift in the flour, baking powder and salt.
Mix until combined.
Wrap the dough in plastic wrap and chill 1 hour.
Preheat the oven to 350.
On a floured surface, roll half of the dough to 1/8-inch thick.
Cut shapes using cooking cutters.
Bake on a greased baking sheet for 8 minutes.
Do not allow them to brown.
Decorate.What's the best sugar cookie recipe ever?
Best Brain Drain
http://bestbraindrain.com
Best Sugar Cookie Recipe?
There is nothing like a great sugar cookie recipe. Don鈥檛 buy the roll of Pillsbury Dough, you can make a superb cookie that will remind you of the days when Grandma made them.
Grandma used to sit by the fire and drink her tea and Grandpa used to sip his coffee made from his French Press, before it was trendy. I loved seeing them sit there enjoying the day. When we walked in the house there were smells coming from the kitchen you just couldn鈥檛 imagine. The sweet smell of warm sugar cookies invaded your senses. You knew today was going to be a treat.
It was a tradition that we enjoyed every year. The kitchen was filled with flour storms and the counters were sticky from Buttercream frosting. We had tin cookie cutters spread all over the table. I liked the boot best, my sister liked the angel.
Grandma had a special way with those cookies and she handed down the recipe to me. I was to teach my kids how to make these wonderful holiday sweets. It wouldn鈥檛 be Christmas time without this recipe of Yummy cookies. I am publishing it because I want you to enjoy the best sugar cookie recipe ever.
Grandma鈥檚 Favorite Sugar Cookie
1 cup white sugar
1 cup powdered sugar
1 cup butter
2 eggs beaten
1 tsp cream of tarter
1 tsp baking soda
1 tsp vanilla
4 cups flour
陆 cup corn oil
Cream the sugars and butter together. Mix the beaten eggs, vanilla and corn oil, in. Add the dry ingredients .Mix all the ingredients well and chill overnight. Bake at 375 F for 8-10 minutes鈥?DO NOT OVERCOOK.
We used to make the funniest colors to decorate the cookies, most of them looked inedible. They tasted heavenly, though. We figured if we made them look gross enough, the adults would leave them alone. We were wrong. Everyone knew they were Grandma鈥檚 famous sugar cookies from her handed down recipe book. This page was splattered with all sorts of colors. I have that book now. I love making these cookies with my kids.
Grandma鈥檚 Favorite Frosting (don鈥檛 forget the food coloring)
2 cups of powdered sugar
陆 cup butter melted
1 陆 T Milk
1 tsp vanilla
Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Beat until fluffy. If frosting is too sweet add a little more milk.
Try it this season. Enjoy your family and brew some wonderful tea or coffee and relax. Take the time to make memories with your family or neighbors or friends.
Best Ever Sugar Cookies
Ingredients:
1 c Margarine
1 c Vegetable oil
1 c Granulated sugar
1 c Powdered sugar
2 Eggs. beaten
1 ts Vanilla
4 c Flour
1 ts Cream of tartar
1 ts Baking soda
1 ts Salt
Instructions:
Cream margarine, oil and sugars with mixer. Add eggs and vanilla and beat
well.
In separate bowl, sift flour, cream of tartar, soda and salt together.
Add mixture to creamed mixture and blend well.
Chill dough in refrigerator a minimum of 2 hrs. Using floured rolling
pin, roll part of dough into 1/3 inch layer on floured board, keeping
remaining dough in refrigerator. Use cookie cutters to cut into desired
shapes. Put on greased cookie sheets.
Bake in preheated 350 degree oven 10-12 minutes or until cookies have a
brown rim. If desired, dough can be shaped into walnut size balls and
arranged on baking sheet. Using a glass with a flat bottom, dip glass into
granulated sugar and flatten each ball. Return to sugar to dip glass bottom
again and repeat procedure on next dough ball.
Check out these cookie recipes:
http://www.cooks.com/rec/search?q=sugar+鈥?/a>
What's the best homemade margarita recipe?
No mixes. Include choice of tequila.What's the best homemade margarita recipe?
30 ml cuervo classic
15ml cuervo anejo
20 ml grand marnier
juice of half a lime and half a lemon
20 ml sugar syrup
add all ingredients in a mixing tin over ice. shake and strain in a champagne saucer or a large martini glassWhat's the best homemade margarita recipe?
6 Ounces frozen limeaide , 6 ounces tequila ,6 ounces pale beer and blend .
2 ounces Patron Silver, one ounce Triple Sec, one ounce lime juice, one ounce champagne in blender with ice.
30 ml cuervo classic
15ml cuervo anejo
20 ml grand marnier
juice of half a lime and half a lemon
20 ml sugar syrup
add all ingredients in a mixing tin over ice. shake and strain in a champagne saucer or a large martini glassWhat's the best homemade margarita recipe?
6 Ounces frozen limeaide , 6 ounces tequila ,6 ounces pale beer and blend .
2 ounces Patron Silver, one ounce Triple Sec, one ounce lime juice, one ounce champagne in blender with ice.
What's the best Butter Tart Recipe?
I would like to make butter tarts for Thanksgiving this weekenf, but I don't ahve an recipes, and I don't want top use any random ol' recipe from the internet.
Does anyone have one they have used and know is good? The only requirement is no raisins.What's the best Butter Tart Recipe?
BUTTER TARTS
1/2 cup brown sugar
1/4 cup yellow corn syrup
3 tablespoons soft butter
1 egg
1/2 tsp vanilla
1/2 tsp vinegar
Mix in order. Put in unbaked pastry shells. Cook at 425掳F for 5 minutes then cook at 325掳F for 10 minutes.What's the best Butter Tart Recipe?
Butter Tarts
Ingredients:
1 cup raisins
1 cup boiling water
2 tbsp. butter
1/2 cup sugar
1/4 cup fancy molasses
1 egg, well-beaten
1 tsp. vanilla
Pastry For 1 Crust Pie
Directions:
Line 12 muffin tins with pastry; prick bottoms with fork. Pour boiling water over raisins and let stand 10 minutes. Drain. Immediately add remaining ingredients and stir well. Add filling to tart shells.
Bake at 425 F for 12-15 minutes.
Serving Size: Makes 12 Tartsweb hosting plans
Does anyone have one they have used and know is good? The only requirement is no raisins.What's the best Butter Tart Recipe?
BUTTER TARTS
1/2 cup brown sugar
1/4 cup yellow corn syrup
3 tablespoons soft butter
1 egg
1/2 tsp vanilla
1/2 tsp vinegar
Mix in order. Put in unbaked pastry shells. Cook at 425掳F for 5 minutes then cook at 325掳F for 10 minutes.What's the best Butter Tart Recipe?
Butter Tarts
Ingredients:
1 cup raisins
1 cup boiling water
2 tbsp. butter
1/2 cup sugar
1/4 cup fancy molasses
1 egg, well-beaten
1 tsp. vanilla
Pastry For 1 Crust Pie
Directions:
Line 12 muffin tins with pastry; prick bottoms with fork. Pour boiling water over raisins and let stand 10 minutes. Drain. Immediately add remaining ingredients and stir well. Add filling to tart shells.
Bake at 425 F for 12-15 minutes.
Serving Size: Makes 12 Tarts
What is the best vodka martini recipe? I would really like the opinions of readers!?
Classic Vodka Martini
Ingredients:
Dry Vermouth
2 ounces vodka, chilled
Directions:
1. Pour a little bit of dry vermouth in a chilled martini glass and swirl to
coat the inside of the glass.
2. Dispose of excess vermouth. In a shaker full of ice,
gently swirl or stir the vodka before straining into glass.
Serving suggestion:
Garnish with olives or lemon twist and add rocks if you like.What is the best vodka martini recipe? I would really like the opinions of readers!?
I'm not sure what you're asking...for the namebrand of vodka to go in the vodka martini?
I really like Absolut, Gvori, or Grey Goose.
Can't stand Smirnoff, Stolichnaya, or Popov
The classic martini above is great..I like mine 'dirty' instead of 'dry' though.
I had to laugh at the dork who suggested adding gin to a vodka martini...LOLWhat is the best vodka martini recipe? I would really like the opinions of readers!?
You can't go wrong if you use Sapphire Bombay Gin.
Chill the vodka in the freezer. If you can, chill the glass there too. Pour vodka into the glass. Whisper the word ';vemouth';. Then drink.
Ingredients:
Dry Vermouth
2 ounces vodka, chilled
Directions:
1. Pour a little bit of dry vermouth in a chilled martini glass and swirl to
coat the inside of the glass.
2. Dispose of excess vermouth. In a shaker full of ice,
gently swirl or stir the vodka before straining into glass.
Serving suggestion:
Garnish with olives or lemon twist and add rocks if you like.What is the best vodka martini recipe? I would really like the opinions of readers!?
I'm not sure what you're asking...for the namebrand of vodka to go in the vodka martini?
I really like Absolut, Gvori, or Grey Goose.
Can't stand Smirnoff, Stolichnaya, or Popov
The classic martini above is great..I like mine 'dirty' instead of 'dry' though.
I had to laugh at the dork who suggested adding gin to a vodka martini...LOLWhat is the best vodka martini recipe? I would really like the opinions of readers!?
You can't go wrong if you use Sapphire Bombay Gin.
Chill the vodka in the freezer. If you can, chill the glass there too. Pour vodka into the glass. Whisper the word ';vemouth';. Then drink.
What's the best, yummiest dessert recipe for a middle school Halloween dinner?
I'm hosting a Halloween dinner for a couple of my friends and I. I have everything... but the dessert! The most important thing for Halloween!! Please help me out. We're 6th graders who all have sugar tooths. It needs to be made for around 7. Thanks!What's the best, yummiest dessert recipe for a middle school Halloween dinner?
Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three - 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.
In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.
When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.
1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops
this makes lady fingers aka really yummy cookies! at the edge of each ';lady finger'; before baking put a slice of almond and around the almond put some red food dye.(like a finger nail and blood) this makes them look really halloweeney with the cool name lady fingers. soo cute and yummy to. hope this helps! What's the best, yummiest dessert recipe for a middle school Halloween dinner?
COOKIE RECIPE
2 cups flour
1 cup sugar
2 eggs
1/2 cup milk
1/2 tbs baking powder
1/4 tsp salt
Chocolate chips (opt.)
frosting (opt.)
ides: white black for ghost
orange black pumpkin
ps I'm a 6th grader too that goes to cooking club
if you need to double the size or triple deoending how many people there are if theres like 200 people and you want second you have to like 10 times the size and just double it to what you think is good
hope i helped good luck
Ritz Cracker Treats with Chocolate Peanut Butter Coating
Ingredients:
* 8 ounces chocolate flavored bark or dipping chocolate
* 1/2 cup peanut butter chips
* Ritz Crackers, 3 to 4 dozen
* peanut butter
* holiday sprinkles
Preparation:
Spread peanut butter on a cracker and top with another cracker. Make about 18 to 20.
Melt chocolate and peanut butter chips over hot water or very low heat. Dip filled crackers in the chocolate mixture, turning to coat thoroughly. Place on wax paper and decorate with Halloween sprinkles. If you have some melted chocolate coating left, assemble a few more filled crackers and dip them. Let treats stand until coating is firm.
Store in an airtight container for up to 1 week. Makes about 18 to 24 treats.
Magic Seven-Layer Bars recipe from:
http://www.bigoven.com/108338-Magic-Seve鈥?/a>
Magic Seven-Layer Bars Ingredients
1/2 c Butter 1 c Butterscotch chips
1 1/2 c Graham cracker crumbs 1 c Walnuts, chopped
6 oz Semi-sweet chocolate chips, 1 c Sweetened condensed milk
1 c Coconut, shredded
Instructions for Magic Seven-Layer Bars
Melt butter in a 9 x 13 inch pan. Sprinkle crumbs over butter and add remaining ingredients in layers as given. Bake at 350 F for about 30 minutes. Makes about 40 bars Note: If you prefer a thicker bar, use a 9 x 9 inch pan. Bake 10 minutes longer.
Take a bag of candy corn and melt, mix with half jar of creamy peanut butter, spread in a cookie sheet, let harden. Melt some chocolate bark and spread on top, let that harden and cut into squares. Tastes like Butterfingers candy bars.
Try making chocolate cake cups with a hersey kiss in the middle. Very simple mix cake mix according to directions fill cup half way then add the kiss, pour remaining in cup, bake as directed, top with orange frosting . Kids love them
cheese cake cherry.
Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three - 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.
In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.
When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.
1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops
this makes lady fingers aka really yummy cookies! at the edge of each ';lady finger'; before baking put a slice of almond and around the almond put some red food dye.(like a finger nail and blood) this makes them look really halloweeney with the cool name lady fingers. soo cute and yummy to. hope this helps! What's the best, yummiest dessert recipe for a middle school Halloween dinner?
COOKIE RECIPE
2 cups flour
1 cup sugar
2 eggs
1/2 cup milk
1/2 tbs baking powder
1/4 tsp salt
Chocolate chips (opt.)
frosting (opt.)
ides: white black for ghost
orange black pumpkin
ps I'm a 6th grader too that goes to cooking club
if you need to double the size or triple deoending how many people there are if theres like 200 people and you want second you have to like 10 times the size and just double it to what you think is good
hope i helped good luck
Ritz Cracker Treats with Chocolate Peanut Butter Coating
Ingredients:
* 8 ounces chocolate flavored bark or dipping chocolate
* 1/2 cup peanut butter chips
* Ritz Crackers, 3 to 4 dozen
* peanut butter
* holiday sprinkles
Preparation:
Spread peanut butter on a cracker and top with another cracker. Make about 18 to 20.
Melt chocolate and peanut butter chips over hot water or very low heat. Dip filled crackers in the chocolate mixture, turning to coat thoroughly. Place on wax paper and decorate with Halloween sprinkles. If you have some melted chocolate coating left, assemble a few more filled crackers and dip them. Let treats stand until coating is firm.
Store in an airtight container for up to 1 week. Makes about 18 to 24 treats.
Magic Seven-Layer Bars recipe from:
http://www.bigoven.com/108338-Magic-Seve鈥?/a>
Magic Seven-Layer Bars Ingredients
1/2 c Butter 1 c Butterscotch chips
1 1/2 c Graham cracker crumbs 1 c Walnuts, chopped
6 oz Semi-sweet chocolate chips, 1 c Sweetened condensed milk
1 c Coconut, shredded
Instructions for Magic Seven-Layer Bars
Melt butter in a 9 x 13 inch pan. Sprinkle crumbs over butter and add remaining ingredients in layers as given. Bake at 350 F for about 30 minutes. Makes about 40 bars Note: If you prefer a thicker bar, use a 9 x 9 inch pan. Bake 10 minutes longer.
Take a bag of candy corn and melt, mix with half jar of creamy peanut butter, spread in a cookie sheet, let harden. Melt some chocolate bark and spread on top, let that harden and cut into squares. Tastes like Butterfingers candy bars.
Try making chocolate cake cups with a hersey kiss in the middle. Very simple mix cake mix according to directions fill cup half way then add the kiss, pour remaining in cup, bake as directed, top with orange frosting . Kids love them
cheese cake cherry.
Im looking for the BEST black berry cobbler recipe?
i have 5 5.6 oz of blackberrys that i got from the farmers market, im just not finding a recipe that wows me. any idea's?Im looking for the BEST black berry cobbler recipe?
Any Fruit Quick Cobbler
1/2 C. Margarine
1 C. self-rising flour
2 C. granulated Sugar
1 C. Milk
4 cups fruit (Blackberries are best)
Melt marg in 9 x 13 pan. Combine flour, 1 cup sugar and milk, mix well. Pour over melted marg, do not stir. Combine fruit and remaining 1 cup sugar in a saucepan and bring to a boil. Pour hot mixture over batter; do not stir. Bake at 350 for 30 mins. (or until lightly browned)
Enjoy!!!Im looking for the BEST black berry cobbler recipe?
Here's mine...
•1 cup all-purpose flour
•1 1/2 cups white sugar, divided
1/2 teaspoon cinnamon
•1 teaspoon baking powder
•1/2 teaspoon salt
•6 tablespoons cold butter
•1/4 cup boiling water
•2 tablespoons cornstarch
•1/4 cup cold water
•1 tablespoon lemon juice
•4 cups fresh blackberries, rinsed and drained
1.Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2.In a large bowl, mix the flour, 1/2 cup sugar, cinnamon, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3.In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
4.Bake 25 minutes in the preheated oven, until dough is golden brown.
I don't have a cast iron skillet, so I just use a large enough baking dish to cook this in. And I just add a couple of shakes of salt, since the butter has salt in it. This is one of my family's favorite desserts I make. Top with vanilla ice cream and you're set! Enjoy.
Hi !!!
Here you go...
Blackberry Cobbler
Servings: 8-10
Comments:
Instead of using only blackberries, try mixing in some raspberries and blueberries as well. Or replace the blackberries with sliced peaches or nectarines and a handful of dried sour cherries or cranberries. A combination of 3 or 4 plum varieties, all pitted and quartered, is also wonderful. If you’d like, add a pinch of freshly grated nutmeg or a dash of vanilla or almond extract to the fruit. Or sprinkle a small handful of sliced almonds or chopped pecans over the topping before baking.
Ingredients:
For The Filling:
6 cups blackberries or a mix of seasonal berries
1/3 cup granulated sugar
1 tbsp.all-purpose flour
1 tsp. finely grated lemon zest
Pinch of salt
For The Topping:
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp.baking powder
1/2 tsp.ground cinnamon
1/4 tsp.salt
1 large egg
1/2 cup buttermilk
6 tbsp. (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
Instructions:
- Preheat an oven to 375ºF (190ºC). Lightly grease a 2-quart baking dish.
- To make the filling, in a bowl, gently toss the berries with the sugar, flour, zest and salt until blended. Pour into the prepared baking dish.
- To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
- Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.
Makes 8-10 servings.
-----------OR THIS ONE...ENJOY!!!!
Blackberry Cobbler
From The Heritage Tree Restaurant
Serves: 12
Ingredients:
14 cups fresh or frozen blackberries -- thawed if frozen
1 cup sugar -- plus
2 tablespoons sugar
1/3 cup quick-cooking tapioca
3 cups all-purpose flour
1 teaspoon salt -- optional
1 cup vegetable shortening
3 tablespoons water -- to 4 tbsps
1 tablespoon milk
1 pint heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
Preparation:
Preheat oven to 400 degrees and adjust the rack to the middle. Put the berries in a 9- by 13-inch pan and sprinkle with 1 cup sugar and the tapioca. Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter until it resembles cornmeal. Add 3 to 4 tablespoons water and form the mixture into a ball. Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the milk over the pastry. Cut several vents in the dough and sprinkle on the remaining 2 tablespoons sugar. Bake for 40 minutes, or until the crust is golden. Whip the cream with the powdered sugar and vanilla until thickened. Serve the cobbler while it is still warm with whipped cream.
Rustic Blackberry Cobbler Recipe courtesy of Emeril
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1 cup vegetable shortening
1/2 cup ice water
6 cups fresh blackberries
2 cups sugar
1/4 cup Grand Marnier
2 tablespoons flour
1 stick unsalted butter, cut into 1-inch cubes
2 scoops vanilla bean ice cream
Fresh mint sprigs
Powdered sugar in shaker
Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in an 9 by 9 by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar.
EASY BLACKBERRY COBBLER
1/2 c. butter
1 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1/8 tsp. salt
2/3 c. milk
1 (16 oz.) pkg. frozen blackberries, thawed
Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well. Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir. Bake at 350 degrees for 45 minutes or until golden brown.
BLACKBERRY COBBLER
2 c. sugar
1/3 c. butter
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 c. blackberries
2 c. boiling water
Cream 1 cup sugar with butter; add flour, baking powder, salt and milk; mix well. Pour into 12 x 8 x 2 inch baking pan. Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top. Bake at 350 degrees for 50 minutes or until golden brown. Serve plain or with cream.
go to inmammaskitchen.com and look it up
Skillet Blackberry Cobbler
* 2 tablespoons Cornstarch
* 1/4 cup cold water
* 1 1/2 cups sugar
* 1 tablespoon lemon juice
* 4 cups blackberries, picked over, rinsed %26amp; drained
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons butter, cold, cut in small pieces
* 1/4 cup boiling water
PREPARATION:
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inches in diameter.
In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.
Any Fruit Quick Cobbler
1/2 C. Margarine
1 C. self-rising flour
2 C. granulated Sugar
1 C. Milk
4 cups fruit (Blackberries are best)
Melt marg in 9 x 13 pan. Combine flour, 1 cup sugar and milk, mix well. Pour over melted marg, do not stir. Combine fruit and remaining 1 cup sugar in a saucepan and bring to a boil. Pour hot mixture over batter; do not stir. Bake at 350 for 30 mins. (or until lightly browned)
Enjoy!!!Im looking for the BEST black berry cobbler recipe?
Here's mine...
•1 cup all-purpose flour
•1 1/2 cups white sugar, divided
1/2 teaspoon cinnamon
•1 teaspoon baking powder
•1/2 teaspoon salt
•6 tablespoons cold butter
•1/4 cup boiling water
•2 tablespoons cornstarch
•1/4 cup cold water
•1 tablespoon lemon juice
•4 cups fresh blackberries, rinsed and drained
1.Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2.In a large bowl, mix the flour, 1/2 cup sugar, cinnamon, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3.In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
4.Bake 25 minutes in the preheated oven, until dough is golden brown.
I don't have a cast iron skillet, so I just use a large enough baking dish to cook this in. And I just add a couple of shakes of salt, since the butter has salt in it. This is one of my family's favorite desserts I make. Top with vanilla ice cream and you're set! Enjoy.
Hi !!!
Here you go...
Blackberry Cobbler
Servings: 8-10
Comments:
Instead of using only blackberries, try mixing in some raspberries and blueberries as well. Or replace the blackberries with sliced peaches or nectarines and a handful of dried sour cherries or cranberries. A combination of 3 or 4 plum varieties, all pitted and quartered, is also wonderful. If you’d like, add a pinch of freshly grated nutmeg or a dash of vanilla or almond extract to the fruit. Or sprinkle a small handful of sliced almonds or chopped pecans over the topping before baking.
Ingredients:
For The Filling:
6 cups blackberries or a mix of seasonal berries
1/3 cup granulated sugar
1 tbsp.all-purpose flour
1 tsp. finely grated lemon zest
Pinch of salt
For The Topping:
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp.baking powder
1/2 tsp.ground cinnamon
1/4 tsp.salt
1 large egg
1/2 cup buttermilk
6 tbsp. (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
Instructions:
- Preheat an oven to 375ºF (190ºC). Lightly grease a 2-quart baking dish.
- To make the filling, in a bowl, gently toss the berries with the sugar, flour, zest and salt until blended. Pour into the prepared baking dish.
- To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
- Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.
Makes 8-10 servings.
-----------OR THIS ONE...ENJOY!!!!
Blackberry Cobbler
From The Heritage Tree Restaurant
Serves: 12
Ingredients:
14 cups fresh or frozen blackberries -- thawed if frozen
1 cup sugar -- plus
2 tablespoons sugar
1/3 cup quick-cooking tapioca
3 cups all-purpose flour
1 teaspoon salt -- optional
1 cup vegetable shortening
3 tablespoons water -- to 4 tbsps
1 tablespoon milk
1 pint heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
Preparation:
Preheat oven to 400 degrees and adjust the rack to the middle. Put the berries in a 9- by 13-inch pan and sprinkle with 1 cup sugar and the tapioca. Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter until it resembles cornmeal. Add 3 to 4 tablespoons water and form the mixture into a ball. Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the milk over the pastry. Cut several vents in the dough and sprinkle on the remaining 2 tablespoons sugar. Bake for 40 minutes, or until the crust is golden. Whip the cream with the powdered sugar and vanilla until thickened. Serve the cobbler while it is still warm with whipped cream.
Rustic Blackberry Cobbler Recipe courtesy of Emeril
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1 cup vegetable shortening
1/2 cup ice water
6 cups fresh blackberries
2 cups sugar
1/4 cup Grand Marnier
2 tablespoons flour
1 stick unsalted butter, cut into 1-inch cubes
2 scoops vanilla bean ice cream
Fresh mint sprigs
Powdered sugar in shaker
Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in an 9 by 9 by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar.
EASY BLACKBERRY COBBLER
1/2 c. butter
1 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1/8 tsp. salt
2/3 c. milk
1 (16 oz.) pkg. frozen blackberries, thawed
Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well. Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir. Bake at 350 degrees for 45 minutes or until golden brown.
BLACKBERRY COBBLER
2 c. sugar
1/3 c. butter
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 c. blackberries
2 c. boiling water
Cream 1 cup sugar with butter; add flour, baking powder, salt and milk; mix well. Pour into 12 x 8 x 2 inch baking pan. Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top. Bake at 350 degrees for 50 minutes or until golden brown. Serve plain or with cream.
go to inmammaskitchen.com and look it up
Skillet Blackberry Cobbler
* 2 tablespoons Cornstarch
* 1/4 cup cold water
* 1 1/2 cups sugar
* 1 tablespoon lemon juice
* 4 cups blackberries, picked over, rinsed %26amp; drained
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons butter, cold, cut in small pieces
* 1/4 cup boiling water
PREPARATION:
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inches in diameter.
In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.
Does anyone have Carol Walter's ';Best Yellow Cake'; recipe from her book Great Cakes?
My little sister's birthday is coming up next month and I'm in charge of the cake. I'm going all out on the frosting and decorations so I want the inside to be just as good as the outside. I have heard that Carol Walter's recipe is really good but I can't find it online. If no one has it, any really good yellow or white cake recipe will do.Does anyone have Carol Walter's ';Best Yellow Cake'; recipe from her book Great Cakes?
Title: Absolutely The Best Yellow Cake
Ingredients
3 c sifted cake flour
1 Tbsp baking powder
1/2 ts salt
1 c unsalted butter; (2 sticks)
2 c superfine or strained sugar
4 lg eggs
1 1/2 ts vanilla extract
1 c milk
It is the ideal birthdaycake. Serves 12 to 16
Pan: 10'; angel food cake pan (4 qua capacity)
Pan Prep: Butter or butter/flour
Oven Temp: 350
Rack Level: Lower Third
Baking Time: 65 to 70 minutes
Instructions
1. Position rack in the lower third of the oven and preheat to 350. Butter a 10-inch angel food cake pan. (See Note)
2. Using a triple sifter, sift together the flour, baking powder and salt. Set aside.
3. Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or the paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
4. Add the sugar, 1 Tbsp at a time, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the bowl occasionally.
5. Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of the bowl as necessary. Blend in the vanilla.
6. Reduce mixer speed to medium-low. Add the dry ingredients alternately with the milk, dividing the flour mixture into four parts and the liquid into three parts and starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
7. Spoon the batter into the prepared pan and smoothe the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 65 to 70 minutes, or until the cake is golden brown on top and comes away from the sides of the pan. A twig of straw or a toothpick inserted into the center should come out dry.
8. Remove the cake from the oven and set the pan on a cake rack to cool to room temperature. If you are using a pan with a removable bottom, remove the pan by lifting up the center tube and running a sharp, thin-bladed knife under the cake and around the inner tube to loosen the cake. Invert the
cake onto the cake rack. If your pan does not have a removable bottom, run a thin, sharp knife around the outer sides and inner tube, then invert the cake onto the rack. Place on a cake platter top side up. Just before serving, dust the top of the cake with confectioner's sugar.
STORAGE: Store at room temperature under a glass cake dome or in an airtight container for up to 5 daysl
NOTE: This is a large cake. If you prefer, you can substitute three 9-inch layers for the angel food cake pan. Or the recipe can easily be cut in half and baked in any ring or flat bottomed 2 quart pan. Another alternative would be to make the whole recipe, and bake it in 2 smaller pans, one to eat now, and one to freeze to enjoy at a later date. Remember to reduce the baking time when using smaller pans. Let your nose be the guide in judging time. About 3 to 5 minutes after you notice a wonderful aroma coming from the oven, the cake should be just about done.
If the cake is baked in a fluted ring pan, be sure to butter and flour the pan. Let the baked cake cool in the pan for 10 to 15 minutes, then remove the pan while the cake is still warm. Serve bottom side up.
Per serving: 3248 Calories (kcal); 212g Total Fat; (58% calories from fat);
59g Protein; 274g Carbohydrate; 1278mg Cholesterol; 2901mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat;
17 Other Carbohydrates
NOTES : From Carole Walter's Great Cakes.Does anyone have Carol Walter's ';Best Yellow Cake'; recipe from her book Great Cakes?
Glad I could help. I am stubborn about finding info on stuff that has definite history! Cake sounds good...I think I'll try it myself! Report Abuse
Title: Absolutely The Best Yellow Cake
Ingredients
3 c sifted cake flour
1 Tbsp baking powder
1/2 ts salt
1 c unsalted butter; (2 sticks)
2 c superfine or strained sugar
4 lg eggs
1 1/2 ts vanilla extract
1 c milk
It is the ideal birthdaycake. Serves 12 to 16
Pan: 10'; angel food cake pan (4 qua capacity)
Pan Prep: Butter or butter/flour
Oven Temp: 350
Rack Level: Lower Third
Baking Time: 65 to 70 minutes
Instructions
1. Position rack in the lower third of the oven and preheat to 350. Butter a 10-inch angel food cake pan. (See Note)
2. Using a triple sifter, sift together the flour, baking powder and salt. Set aside.
3. Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or the paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
4. Add the sugar, 1 Tbsp at a time, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the bowl occasionally.
5. Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of the bowl as necessary. Blend in the vanilla.
6. Reduce mixer speed to medium-low. Add the dry ingredients alternately with the milk, dividing the flour mixture into four parts and the liquid into three parts and starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
7. Spoon the batter into the prepared pan and smoothe the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 65 to 70 minutes, or until the cake is golden brown on top and comes away from the sides of the pan. A twig of straw or a toothpick inserted into the center should come out dry.
8. Remove the cake from the oven and set the pan on a cake rack to cool to room temperature. If you are using a pan with a removable bottom, remove the pan by lifting up the center tube and running a sharp, thin-bladed knife under the cake and around the inner tube to loosen the cake. Invert the
cake onto the cake rack. If your pan does not have a removable bottom, run a thin, sharp knife around the outer sides and inner tube, then invert the cake onto the rack. Place on a cake platter top side up. Just before serving, dust the top of the cake with confectioner's sugar.
STORAGE: Store at room temperature under a glass cake dome or in an airtight container for up to 5 daysl
NOTE: This is a large cake. If you prefer, you can substitute three 9-inch layers for the angel food cake pan. Or the recipe can easily be cut in half and baked in any ring or flat bottomed 2 quart pan. Another alternative would be to make the whole recipe, and bake it in 2 smaller pans, one to eat now, and one to freeze to enjoy at a later date. Remember to reduce the baking time when using smaller pans. Let your nose be the guide in judging time. About 3 to 5 minutes after you notice a wonderful aroma coming from the oven, the cake should be just about done.
If the cake is baked in a fluted ring pan, be sure to butter and flour the pan. Let the baked cake cool in the pan for 10 to 15 minutes, then remove the pan while the cake is still warm. Serve bottom side up.
Per serving: 3248 Calories (kcal); 212g Total Fat; (58% calories from fat);
59g Protein; 274g Carbohydrate; 1278mg Cholesterol; 2901mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat;
17 Other Carbohydrates
NOTES : From Carole Walter's Great Cakes.Does anyone have Carol Walter's ';Best Yellow Cake'; recipe from her book Great Cakes?
Glad I could help. I am stubborn about finding info on stuff that has definite history! Cake sounds good...I think I'll try it myself! Report Abuse
Best recipe for making ameat pie?
-The ingredients
-oven temperature
-durationBest recipe for making ameat pie?
Easy and Delicious Blender Quiche
This recipe is quick, easy and dlicious! The great part is you can use whatever leftovers (well...almost) you have on hand. This dish can be served hot or cold. Freezes very well! Use any cheese of your choice. Meat suggested: chicken, ham, or bacon. Vegetables suggested: zucchini, spinach, or broccoli.
INGREDIENTS:
1 cup shredded Cheddar cheese
1/2 cup cooked, cubed chicken meat
1/2 cup frozen zucchini, cooked
3 eggs
1/2 cup baking mix
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried minced onion
2 tablespoons chopped fresh parsley
1 1/2 cups milk
1/3 cup olive oil
1/2 teaspoon paprika
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.
Spread shredded cheese across bottom of pie pan. Cover cheese with meat and vegetables.
In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk. Blend until smooth, then add olive oil. Blend until combined, then pour mixture over meat and vegetable layer. Sprinkle with paprika.
Bake in preheated oven for 40 minutes. Cool 10 minutes before serving.Best recipe for making ameat pie?
Chicken pie
INGREDIENTS
1 medium chicken
3 eggs
2 finelly chopped onions
1 cup of grated cheese (yellow, hard as grugierre)
5 tablespoons of margarin
finelly chopped parsley, salt, pepper
400 ready made pastry
HOW TO DO
Boil the chicken, remove skin and bones and cut it in small pieces. Put 2 tablespoons of butter in a pan and saute the onions a minute. Beat 2 eggs and add cheese and parsley. Mix chicken, onions and beaten eggs. Butter a baking tin and spread the half of pastry so as to cover the inner walls of the tin. Fill with the mix . Cover with the rest of the pastry which should be buttered. Beat the third egg and coat with it the top of the pie. Put it in an oven on a medium heat for 45 - 60 minutes. Serve it hot or cold.
OR
Lamb pie
INGREDIENTS
8 pastry sheets, very thin
2 kg of lamb meat
1 kg of dry onions
A water glass of rice
8 eggs
200 gr butter
1 cup of ground hard cheese
HO TO DO
We slice the meat and boil it with the onions and salt until it grows tender. Put the onions in a blender to have a pulp. We mix meat, onions, eggs. Cook rice in boiled water . Then we add it in the mix. We spread half of the sheets on an oiled baking pan and put the mix in. We cover our pie with the rest of the sheets, sprinke some hard cheese , the butter melted, and bake for 45 minutes at 180 degrees.
Pie crust
Meat
Gravy
Vegetables
Mix together meat, gravy and vegies
Pour into the shell and put a shell on top
Bake 350 degrees for 45 minutes to an hour
French Canadian Meat Pie
1 1/2 lbs. pork (minced)
1 medium onion (grated)
1 clove garlic (minced)
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/2 tsp. dried mustard
1/8 tsp. ground cloves
1/2 cup mashed potatoes
In a fry pan, combine all ingredients except potatoes. Cook uncovered for 30 minutes. Add mashed potatoes, mix well, and chill. Spread mixture into a pie crust. Cover top with pie crust dough and seal edges. Bake at 425 F for 30 minutes.
Shepherd's Pie
Ingredients
300g chicken meat deboned and cubed
(A):
200g big onions, sliced
2 cloves garlic, chopped
2 tbsp curry powder
(B):
250g cauliflower, cut into pieces or chopped
250g carrots, sliced
200g button mushrooms, sliced thinly
3 tomatoes, chopped and pureed
Seasoning:
2 tbsp chilli sauce
1 tbsp oyster sauce
1/2 tsp sugar
Dash of pepper
Salt to taste
1 tsp Maggi chicken stock granules
Topping:
1kg potatoes, parboiled and peeled
2 tbsp sour cream
30g butter
Method
To make the topping: Mash the potatoes and mix in sour cream and butter. Combine well. Put mixture into a piping bag fitted with a star-shaped nozzle.
To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft. Add chicken meat and stir-fry well. Add curry powder and mix well to blend.
Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick. Add seasoning. Dish out and leave aside to cool.
To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish. Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 潞C for about 25 to 30 minutes or until pie turns golden brown.
-oven temperature
-durationBest recipe for making ameat pie?
Easy and Delicious Blender Quiche
This recipe is quick, easy and dlicious! The great part is you can use whatever leftovers (well...almost) you have on hand. This dish can be served hot or cold. Freezes very well! Use any cheese of your choice. Meat suggested: chicken, ham, or bacon. Vegetables suggested: zucchini, spinach, or broccoli.
INGREDIENTS:
1 cup shredded Cheddar cheese
1/2 cup cooked, cubed chicken meat
1/2 cup frozen zucchini, cooked
3 eggs
1/2 cup baking mix
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried minced onion
2 tablespoons chopped fresh parsley
1 1/2 cups milk
1/3 cup olive oil
1/2 teaspoon paprika
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.
Spread shredded cheese across bottom of pie pan. Cover cheese with meat and vegetables.
In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk. Blend until smooth, then add olive oil. Blend until combined, then pour mixture over meat and vegetable layer. Sprinkle with paprika.
Bake in preheated oven for 40 minutes. Cool 10 minutes before serving.Best recipe for making ameat pie?
Chicken pie
INGREDIENTS
1 medium chicken
3 eggs
2 finelly chopped onions
1 cup of grated cheese (yellow, hard as grugierre)
5 tablespoons of margarin
finelly chopped parsley, salt, pepper
400 ready made pastry
HOW TO DO
Boil the chicken, remove skin and bones and cut it in small pieces. Put 2 tablespoons of butter in a pan and saute the onions a minute. Beat 2 eggs and add cheese and parsley. Mix chicken, onions and beaten eggs. Butter a baking tin and spread the half of pastry so as to cover the inner walls of the tin. Fill with the mix . Cover with the rest of the pastry which should be buttered. Beat the third egg and coat with it the top of the pie. Put it in an oven on a medium heat for 45 - 60 minutes. Serve it hot or cold.
OR
Lamb pie
INGREDIENTS
8 pastry sheets, very thin
2 kg of lamb meat
1 kg of dry onions
A water glass of rice
8 eggs
200 gr butter
1 cup of ground hard cheese
HO TO DO
We slice the meat and boil it with the onions and salt until it grows tender. Put the onions in a blender to have a pulp. We mix meat, onions, eggs. Cook rice in boiled water . Then we add it in the mix. We spread half of the sheets on an oiled baking pan and put the mix in. We cover our pie with the rest of the sheets, sprinke some hard cheese , the butter melted, and bake for 45 minutes at 180 degrees.
Pie crust
Meat
Gravy
Vegetables
Mix together meat, gravy and vegies
Pour into the shell and put a shell on top
Bake 350 degrees for 45 minutes to an hour
French Canadian Meat Pie
1 1/2 lbs. pork (minced)
1 medium onion (grated)
1 clove garlic (minced)
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/2 tsp. dried mustard
1/8 tsp. ground cloves
1/2 cup mashed potatoes
In a fry pan, combine all ingredients except potatoes. Cook uncovered for 30 minutes. Add mashed potatoes, mix well, and chill. Spread mixture into a pie crust. Cover top with pie crust dough and seal edges. Bake at 425 F for 30 minutes.
Shepherd's Pie
Ingredients
300g chicken meat deboned and cubed
(A):
200g big onions, sliced
2 cloves garlic, chopped
2 tbsp curry powder
(B):
250g cauliflower, cut into pieces or chopped
250g carrots, sliced
200g button mushrooms, sliced thinly
3 tomatoes, chopped and pureed
Seasoning:
2 tbsp chilli sauce
1 tbsp oyster sauce
1/2 tsp sugar
Dash of pepper
Salt to taste
1 tsp Maggi chicken stock granules
Topping:
1kg potatoes, parboiled and peeled
2 tbsp sour cream
30g butter
Method
To make the topping: Mash the potatoes and mix in sour cream and butter. Combine well. Put mixture into a piping bag fitted with a star-shaped nozzle.
To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft. Add chicken meat and stir-fry well. Add curry powder and mix well to blend.
Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick. Add seasoning. Dish out and leave aside to cool.
To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish. Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 潞C for about 25 to 30 minutes or until pie turns golden brown.
Whats the best homemade recipe to make your face glow and flawless?
Plain milk of magnesia. Apply in a thin layer, leave on for 15-20 minutes %26amp; rinse off w/ cool/tepid water. Best for combination/oily skin. Temporarily tightens pores as well as absorbs oil.Whats the best homemade recipe to make your face glow and flawless?
if u put toothpaste on ur pimmples before u go bed they should be gone the next day i dont if that counts as homade tho and also drinking lots of water will make ur skin glow ( =Whats the best homemade recipe to make your face glow and flawless?
Egg whites twice a week. I've done it for 12 years now. It reduces the size of facial pores and makes for a brighter complexion.
Vasaline, Baking Soda, egg whites! I use the three of them an have radiant, and glowing skin! Always wash with warm water, when using your ingredients!!! It's cheap and easy!
check the links below for * Natural Homemade Beauty Tips to - Facial Recipes
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http://homebeautytips.blogspot.com/2006/鈥?/a>web hosting plans
if u put toothpaste on ur pimmples before u go bed they should be gone the next day i dont if that counts as homade tho and also drinking lots of water will make ur skin glow ( =Whats the best homemade recipe to make your face glow and flawless?
Egg whites twice a week. I've done it for 12 years now. It reduces the size of facial pores and makes for a brighter complexion.
Vasaline, Baking Soda, egg whites! I use the three of them an have radiant, and glowing skin! Always wash with warm water, when using your ingredients!!! It's cheap and easy!
check the links below for * Natural Homemade Beauty Tips to - Facial Recipes
http://homebeautytips.blogspot.com/2006/鈥?/a>
check the links below for * Natural Homemade Beauty Tips to - Facial at Home
http://homebeautytips.blogspot.com/2006/鈥?/a>
check the links below for * Natural Homemade Beauty Tips to - Fruit Facial Mask
http://homebeautytips.blogspot.com/2006/鈥?/a>
check the links below for * Natural Homemade Beauty Tips to - Fruits and Beauty
http://homebeautytips.blogspot.com/2006/鈥?/a>
check the links below for * Natural Homemade Beauty Tips to - Fruits and Skincare
http://homebeautytips.blogspot.com/2006/鈥?/a>
check the links below for * Natural Homemade Beauty Tips to - Face packs
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I need the best recipe for deviled eggs? (no onions)?
12 hard-boiled eggs (boil 13 for good luck, you can just eat that one right away!)
1/2 cup mayonnaise or salad dressing (I like to use Miracle Whip for this!)
2 tablespoons milk or half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon dried chives (or use 1-2 very finely chopped green onions in place of dried chives) (OPTIONAL)
1/2 teaspoon ground mustard powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt (or to taste)
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
In a small bowl, mush yolks well with a fork, leaving no small lumps.
Add next 10 ingredients (adjusting to suit taste) mix well to combine.
Evenly fill the sliced whites with the egg yolk mixture.
Sprinkle with paprika.
Cover tightly with plastic wrap.
Store in the refrigerator until ready to serve.
*NOTE* the eggs are better if left to chill for at least 5 hours before serving.I need the best recipe for deviled eggs? (no onions)?
Deviled eggs are more of a cook by feel thing than a recipe.
for the filling I mix the egg yolks with mustard, mayo, finely diced pickle, and a dash of pickle juice. After stuffing the whites with the mixture I top with a dash of paprika.I need the best recipe for deviled eggs? (no onions)?
I presume that you already know the basics - boil the eggs, let them cool, cut then in half lengthwise, then mash up the yokes with other ingredients, then fill the white part with your mashed up yoke stuff.
Okay, then. I like to use mostly mayo and just a tad of mustard. For seasonings I use a little salt and pepper (not the coarse grind, and preferably white pepper), a tad of garlic powder, and a tad of dill weed. Sometimes when they are filled I sprinkle a little paprika on top, like my Mom did, or sometimes I sprinkle a little more dill weed.
Also, I use a cake decorating tube to fill the eggs. I put my yoke mixture in the tube with a rosette tip. It makes them look really special!
i mix yolks, mayo, dill relish, teaspoon dill juice, salt, pepper.
I know this recipe sounds weird, but I was writing it down as my MIL was making them. They are the best deviled eggs I have ever had.
2 dozen hard boiled eggs 鈥?Cut in half and lightly mash yokes
24 shakes of Seasoned Salt 鈥?shake a little heavier than you would put it on your steak
13 shakes of Garlic Salt 鈥?same type of shakes as above
10 shakes of Mrs. Dash 鈥?mix and mash the yokes with the seasonings
1 tsp. of Salt
Pepper 鈥?out of the tin, squeeze the tin 18 times, otherwise pepper to taste
Stir and mash yokes some more
1 tablespoon and 1 teaspoon of prepared mustard (or about 1 tbsp.)
Mash yokes well
1 good tbsp. Thousand Island dressing
1-1/2 tbsp. steak sauce or worchestershire sauce
1 tsp. plus a dash of Beau Monde
3 tbsp. pickle relish
Mix together well
Add 8 tbsp. of Mayonnaise
Stir together well and taste, salt and pepper to taste
I have made thousands of devilled eggs over the years. I am asked to bring them to just about every family gathering.
The only things I add to the egg yolks are mayo, salt and pepper. that's it. and I sprinkle them with paprika. rave reviews every time- go figure.
I'm allergic to onions, so it's hard to find a good deviled egg recipe. I love these. They are easily customizable to your taste -
Even people who don't like horseradish like these! I'll usually hard-boil an extra egg and just add the yolk to the others (throw away the white part). Then you know you'll have enough yolks to fill. You can also put the yolk mixture into a plastic bag, cut off the bottom tip on one side, and use the bag to pipe the yolk filling into the eggs. It's easier than using a spoon or a pastry bag.
Horseradish Deviled Eggs
6 hard-cooked eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
1 dash paprika
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.
Cut hard boiled eggs in half, scoop out the yolks from your hard-boiled eggs, mash them up with some mayonaisse, a dash of vinegar, add a bit of garlic powder, then mix thoroughly. Pile the mixutre back into the whites, then sprinkle paprika on them.
All I do is add a tad bit of relish, mustard and mayo to taste and sprinkle with paprika afterwards. It's yummy... hmmm, I think I'm going to make some this weekend.
Please.
Hard boiled eggs, sliced, egg yolks in a bowl smashed, add mayo salt and pepper and sweet pickle relish. Sprinkle with paprika.
Simple yet yummy!
firswt boil some eggs, then cut it in half and take the yolk( after the egg has been boiled) and mash it it a seperate bowl, mixed with miracle whip, and a little bit of sugar, salt, and pepper. then take a plastic sandwich baggie and fill it with the mixture, then cut the tip iof the baggie and fill the half cut egg with it, and to finish sprinckle the top with a hint of papreka:)
Check it out...there is actually a whole web-site dedicated to deviled eggs...weird but cool for what you need at the moment:
http://www.deviledeggs.com/
Have a great weekend!
Dear the best recipe for deviled eggs and very easy also boil eggs let cool then take york out smash yoke add little mustard manoise and sugar to taste be carefull to add slowly as to not make it mixture creamy
Add a little taco seasoning to the yolks when you mix them up with mayo and a little mustard.
This is a really simple recipe but I like it! :)
After the eggs are boiled and you get your yokes out... use mayo of course (i always eye ball everything... so Im sorry I have no measurements to give you!)... a LITTLE bit of spicey mustard, a LITTLE bit of horseradish, a LITTLE bit of relish... mix it up... put it back in the white part and sprinkle some paprika on it! :)
Deviled Eggs
12 hard-boiled eggs
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp. dijon mustard
1 tsp. lemon juice
salt and pepper, to taste
1. Peel eggs and cut in half lengthwise. Scoop out egg yolks from 11 eggs into bowl. Scoop out remaining egg yolk and set aside. Chop four egg-white halves and add to bowl. Mash yolks and whites with fork.
2. Add remaining ingredients to bowl and stir until smooth. Pipe or spoon filling into egg-white halves.
3. Put remaining egg yolk in a fine, mesh strainer. Mash yolk with fork, holding strainer over the eggs to sprinkle as a garnish. Serve cold.
Makes 20 halves.
How fancy? I just have a version that is good but not the prettiest if this is for show. It just involves egg yolk, mayo, mustard and sugar.
1/2 cup mayonnaise or salad dressing (I like to use Miracle Whip for this!)
2 tablespoons milk or half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon dried chives (or use 1-2 very finely chopped green onions in place of dried chives) (OPTIONAL)
1/2 teaspoon ground mustard powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt (or to taste)
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
In a small bowl, mush yolks well with a fork, leaving no small lumps.
Add next 10 ingredients (adjusting to suit taste) mix well to combine.
Evenly fill the sliced whites with the egg yolk mixture.
Sprinkle with paprika.
Cover tightly with plastic wrap.
Store in the refrigerator until ready to serve.
*NOTE* the eggs are better if left to chill for at least 5 hours before serving.I need the best recipe for deviled eggs? (no onions)?
Deviled eggs are more of a cook by feel thing than a recipe.
for the filling I mix the egg yolks with mustard, mayo, finely diced pickle, and a dash of pickle juice. After stuffing the whites with the mixture I top with a dash of paprika.I need the best recipe for deviled eggs? (no onions)?
I presume that you already know the basics - boil the eggs, let them cool, cut then in half lengthwise, then mash up the yokes with other ingredients, then fill the white part with your mashed up yoke stuff.
Okay, then. I like to use mostly mayo and just a tad of mustard. For seasonings I use a little salt and pepper (not the coarse grind, and preferably white pepper), a tad of garlic powder, and a tad of dill weed. Sometimes when they are filled I sprinkle a little paprika on top, like my Mom did, or sometimes I sprinkle a little more dill weed.
Also, I use a cake decorating tube to fill the eggs. I put my yoke mixture in the tube with a rosette tip. It makes them look really special!
i mix yolks, mayo, dill relish, teaspoon dill juice, salt, pepper.
I know this recipe sounds weird, but I was writing it down as my MIL was making them. They are the best deviled eggs I have ever had.
2 dozen hard boiled eggs 鈥?Cut in half and lightly mash yokes
24 shakes of Seasoned Salt 鈥?shake a little heavier than you would put it on your steak
13 shakes of Garlic Salt 鈥?same type of shakes as above
10 shakes of Mrs. Dash 鈥?mix and mash the yokes with the seasonings
1 tsp. of Salt
Pepper 鈥?out of the tin, squeeze the tin 18 times, otherwise pepper to taste
Stir and mash yokes some more
1 tablespoon and 1 teaspoon of prepared mustard (or about 1 tbsp.)
Mash yokes well
1 good tbsp. Thousand Island dressing
1-1/2 tbsp. steak sauce or worchestershire sauce
1 tsp. plus a dash of Beau Monde
3 tbsp. pickle relish
Mix together well
Add 8 tbsp. of Mayonnaise
Stir together well and taste, salt and pepper to taste
I have made thousands of devilled eggs over the years. I am asked to bring them to just about every family gathering.
The only things I add to the egg yolks are mayo, salt and pepper. that's it. and I sprinkle them with paprika. rave reviews every time- go figure.
I'm allergic to onions, so it's hard to find a good deviled egg recipe. I love these. They are easily customizable to your taste -
Even people who don't like horseradish like these! I'll usually hard-boil an extra egg and just add the yolk to the others (throw away the white part). Then you know you'll have enough yolks to fill. You can also put the yolk mixture into a plastic bag, cut off the bottom tip on one side, and use the bag to pipe the yolk filling into the eggs. It's easier than using a spoon or a pastry bag.
Horseradish Deviled Eggs
6 hard-cooked eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
1 dash paprika
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.
Cut hard boiled eggs in half, scoop out the yolks from your hard-boiled eggs, mash them up with some mayonaisse, a dash of vinegar, add a bit of garlic powder, then mix thoroughly. Pile the mixutre back into the whites, then sprinkle paprika on them.
All I do is add a tad bit of relish, mustard and mayo to taste and sprinkle with paprika afterwards. It's yummy... hmmm, I think I'm going to make some this weekend.
Please.
Hard boiled eggs, sliced, egg yolks in a bowl smashed, add mayo salt and pepper and sweet pickle relish. Sprinkle with paprika.
Simple yet yummy!
firswt boil some eggs, then cut it in half and take the yolk( after the egg has been boiled) and mash it it a seperate bowl, mixed with miracle whip, and a little bit of sugar, salt, and pepper. then take a plastic sandwich baggie and fill it with the mixture, then cut the tip iof the baggie and fill the half cut egg with it, and to finish sprinckle the top with a hint of papreka:)
Check it out...there is actually a whole web-site dedicated to deviled eggs...weird but cool for what you need at the moment:
http://www.deviledeggs.com/
Have a great weekend!
Dear the best recipe for deviled eggs and very easy also boil eggs let cool then take york out smash yoke add little mustard manoise and sugar to taste be carefull to add slowly as to not make it mixture creamy
Add a little taco seasoning to the yolks when you mix them up with mayo and a little mustard.
This is a really simple recipe but I like it! :)
After the eggs are boiled and you get your yokes out... use mayo of course (i always eye ball everything... so Im sorry I have no measurements to give you!)... a LITTLE bit of spicey mustard, a LITTLE bit of horseradish, a LITTLE bit of relish... mix it up... put it back in the white part and sprinkle some paprika on it! :)
Deviled Eggs
12 hard-boiled eggs
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp. dijon mustard
1 tsp. lemon juice
salt and pepper, to taste
1. Peel eggs and cut in half lengthwise. Scoop out egg yolks from 11 eggs into bowl. Scoop out remaining egg yolk and set aside. Chop four egg-white halves and add to bowl. Mash yolks and whites with fork.
2. Add remaining ingredients to bowl and stir until smooth. Pipe or spoon filling into egg-white halves.
3. Put remaining egg yolk in a fine, mesh strainer. Mash yolk with fork, holding strainer over the eggs to sprinkle as a garnish. Serve cold.
Makes 20 halves.
How fancy? I just have a version that is good but not the prettiest if this is for show. It just involves egg yolk, mayo, mustard and sugar.
What's the best recipe for a happy relationship?
Ok list in terms of importance in a good relationship in your opinion:
1) Trustworthiness
2) Getting on really well
3) Great loving between the sheets
4) Similar goals in life
That's my list, you do yours!What's the best recipe for a happy relationship?
Hi there T M, Here is my list....in no particular order:
1. Give and take
2. Common interests.
3. Mutual respect
4. The ability to be good friends as well as lovers.
5. Trust
6. Loyalty.
7. Communication.
8. Regular admiration and affection.What's the best recipe for a happy relationship?
Ditto. Nice work if you can get it. I wouldn't change a thing.
A combination of all those, but i believe friendship encloses the first two and the other two come along afterwards.
Always say ';Yes, Dear';..........
you forgot honesty and good communication
trust; honesty; communication;
the ability of opposites to attract... shes a convent girl, and im a hairy biker... weve been together for 26 years...
Communication, laughter, loyalty and most importantly friendship. Always do things together, people grow apart when constantly doing their own thing.
I think the best thing every relationship needs to have an open communication! I notice that people's relationships tend to fail because they don't share their feelings to their partners.And TRUST ME the longer you keep astray your thoughts and feelings toward a subject, the more pressure it will be!
TRUST ME-this is from primary experience!
Sex..........sex.............and um..............sex
Only trustworthiness - rest all (love, sex, understanding, sharing etc etc) are its different parameters. So my advice is never lie, never cheat, never betray and be honest. You will have a life long happy relationship. Keep smiling
We have found that in our marriage when we try to outgive the other that we are really happy....
comunication and honesty.....if you dont have that it will never work
honesty,trust and of course compatibility and attraction
Like yours but 3,1,2,4!
All those things you mentioned are really important, one other is respect. :o)
Open Communication.
total honesty never hide anything,companionship,there allot more to a relationship than what goes on in the bedrooom
1 - honesty
2 - great communication
3 - great sex
4 - similar goals!
xxx
communication which leads to understanding ; compromise which shows importance; loyalty which engenders trust and last but not least geat loving because without it we're only friends or siblings!
Always being there for each other.
Communication gotta know how to communicate!
Understanding and caring
Being honest with each other
knowing how to make each other laugh even if it hurts.
as for sex knowing how to make each other feel complete. (no wham bam thank you mam's or not tonight honey) ;))
trustworthiness
mutual respect
enjoying similar activities
being close
communication
The list should go like this for relationships.
1. honesty
2. Trustworthiness
3. trusting
4. having a lot in common
5. loving each other.
100% communication
1) Trustworthiness
2) Getting on really well
3) Great loving between the sheets
4) Similar goals in life
That's my list, you do yours!What's the best recipe for a happy relationship?
Hi there T M, Here is my list....in no particular order:
1. Give and take
2. Common interests.
3. Mutual respect
4. The ability to be good friends as well as lovers.
5. Trust
6. Loyalty.
7. Communication.
8. Regular admiration and affection.What's the best recipe for a happy relationship?
Ditto. Nice work if you can get it. I wouldn't change a thing.
A combination of all those, but i believe friendship encloses the first two and the other two come along afterwards.
Always say ';Yes, Dear';..........
you forgot honesty and good communication
trust; honesty; communication;
the ability of opposites to attract... shes a convent girl, and im a hairy biker... weve been together for 26 years...
Communication, laughter, loyalty and most importantly friendship. Always do things together, people grow apart when constantly doing their own thing.
I think the best thing every relationship needs to have an open communication! I notice that people's relationships tend to fail because they don't share their feelings to their partners.And TRUST ME the longer you keep astray your thoughts and feelings toward a subject, the more pressure it will be!
TRUST ME-this is from primary experience!
Sex..........sex.............and um..............sex
Only trustworthiness - rest all (love, sex, understanding, sharing etc etc) are its different parameters. So my advice is never lie, never cheat, never betray and be honest. You will have a life long happy relationship. Keep smiling
We have found that in our marriage when we try to outgive the other that we are really happy....
comunication and honesty.....if you dont have that it will never work
honesty,trust and of course compatibility and attraction
Like yours but 3,1,2,4!
All those things you mentioned are really important, one other is respect. :o)
Open Communication.
total honesty never hide anything,companionship,there allot more to a relationship than what goes on in the bedrooom
1 - honesty
2 - great communication
3 - great sex
4 - similar goals!
xxx
communication which leads to understanding ; compromise which shows importance; loyalty which engenders trust and last but not least geat loving because without it we're only friends or siblings!
Always being there for each other.
Communication gotta know how to communicate!
Understanding and caring
Being honest with each other
knowing how to make each other laugh even if it hurts.
as for sex knowing how to make each other feel complete. (no wham bam thank you mam's or not tonight honey) ;))
trustworthiness
mutual respect
enjoying similar activities
being close
communication
The list should go like this for relationships.
1. honesty
2. Trustworthiness
3. trusting
4. having a lot in common
5. loving each other.
100% communication
Is KhanaPakana.com best desi Cooking & Recipes website?
ThanksIs KhanaPakana.com best desi Cooking %26amp; Recipes website?
Not Really. There are plenty of other websites that have good recipes. So www.khanapakana.com is just 1 of the best. =D
I also like to use:
http://www.desicookbook.com/
http://www.khanakhazana.com/Is KhanaPakana.com best desi Cooking %26amp; Recipes website?
cooking is about getting the chemistry right. this sanjeev kapoor thing is all junk.
yes its the best website , i always use recipes from it
try khanakhazana.com
yes it is
Not Really. There are plenty of other websites that have good recipes. So www.khanapakana.com is just 1 of the best. =D
I also like to use:
http://www.desicookbook.com/
http://www.khanakhazana.com/Is KhanaPakana.com best desi Cooking %26amp; Recipes website?
cooking is about getting the chemistry right. this sanjeev kapoor thing is all junk.
yes its the best website , i always use recipes from it
try khanakhazana.com
yes it is
Best kid-friendly recipes?
I always have company over my house
and 99% of them are picky when it comes to good food
i need kid-friendly recipes even though the people i serve are not kids lol
kid-friendly with a unique twist is even better as long as the ingredients are indredients that children likeBest kid-friendly recipes?
PIZZA DIPPIN' STRIPS
1 can (13.8 oz.) refrigerated pizza crust
15 slices pepperoni
1 cup shredded mozzarella cheese (about 4 oz.)
1 jar (1 lb. 10 oz.) Ragu庐 Organic Pasta Sauce, heated*
1. Preheat oven to 400掳.
2. Roll pizza crust into 12 x 9-inch rectangle on greased baking sheet. Fold edges over to make 3/4-inch crust. Bake 7 minutes.
3. Evenly top pizza crust with pepperoni, then cheese. Bake an additional 8 minutes or until cheese is melted. Let stand 2 minutes.
4. Cut pizza in half lengthwise, then into 1-1/2-inch strips. Serve with Pasta Sauce, heated, for dipping.
or
CHEESE-STUFFED MEAT LOAF
1-1/2 lbs. ground beef
1 jar (1 lb. 10 oz.) Ragu庐 Chunky Pasta Sauce
1 large egg, slightly beaten
1/4 cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 oz.)
1 Tbsp. finely chopped fresh parsley
1. Preheat oven to 350掳. In large bowl, combine ground beef, 1/3 cup Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper. In 13 x 9-inch baking or roasting pan, shape into 8 x 12-inch rectangle.
2. Sprinkle 1-1/2 cups cheese and parsley down center leaving 3/4-inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal.
3. Bake uncovered 45 minutes. Pour remaining Pasta Sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.
or
CHILI IN TORTILLA BOWLS
1-1/2 lbs. ground turkey or ground beef
1 medium onion, chopped
1 large red bell pepper, diced
2 Tbsp. chili powder
1 can (19 oz.) red kidney beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 jar (1 lb. 10 oz.) Ragu庐 Old World Style庐 Pasta Sauce
6 (10-in.) burrito size whole wheat, spinach or tomato tortillas
1 cup shredded 2% cheddar cheese (about 4 oz.)
1. In 12-inch skillet, brown ground turkey over medium-high heat, stirring occasionally. Add onion, red pepper and chili powder and cook, stirring occasionally, 5 minutes or until onion is tender. Stir in beans, corn and Pasta Sauce.
2. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes.
3. Meanwhile, using one tortilla at a time, press into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
4. To serve, spoon chili into tortilla bowls, then sprinkle with cheese
http://www.eat.com/recipes.aspxBest kid-friendly recipes?
I make an easy and tasty chicken and rice casserole.
Put your oven on 350*
I use a 9 x 13 glass dish
You'll need cut up pieces of chicken of your choice. I use 6-7 pieces depending on how many I'm feeding.
1 can of cream of mushroom
1 can of cream of chicken (or if you out you can you a can of cream of celery)
1 or 2 boxes of Zatarain's wild rice (or whatever wild rice you like)
The amount of rice is up to you. I say the more the merrier.
In your dish put in the cream of mushroom, the cream of chicken.
Add 3 cups of water.
Add your rice
Stir all together
Add your chicken
Put this in your oven for an hour- hour and half.
You can serve with a salad and a roll.
Then there's always things like spaghetti or a big frozen lasagna. When I have a bunch of my kids and there friends over for lunch on a lazy Sunday, sometimes I just buy a family size or maybe it says party size stouffer lasagna, with a salad and french bread.
Then there's hamburgers and hotdogs and corn on the cob.
Sometimes, I just order a pizza.
Hope this helps! Good luck!
Simple Chicken and Rice:-
Ingredients:-
- 2 cups uncooked jasmine rice
- 1 (14-oz.) can chicken broth
- 3/4 cup buttermilk
- 1/2 cup dry white wine*
- 1 (8-oz.) package sliced fresh mushrooms
- 2 teaspoons salt, divided
- 1 (3 1/2 lb.) cut-up whole chicken
- 1/2 teaspoon pepper
- 3 tablespoons chopped fresh parsley
Preparation:-
1. Preheat oven to 350潞. Stir together rice, chicken broth, buttermilk, wine, mushrooms, and 1/2 tsp. salt. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle chicken with pepper and remaining 1 1/2 tsp. salt. Place chicken on top of rice mixture.
2. Bake, covered, at 350潞 for 1 1/2 hours or until chicken is done. Sprinkle with parsley just before serving.
Read to your hearts content.
http://www.google.com/search?hl=en%26amp;q=kid鈥?/a>
and 99% of them are picky when it comes to good food
i need kid-friendly recipes even though the people i serve are not kids lol
kid-friendly with a unique twist is even better as long as the ingredients are indredients that children likeBest kid-friendly recipes?
PIZZA DIPPIN' STRIPS
1 can (13.8 oz.) refrigerated pizza crust
15 slices pepperoni
1 cup shredded mozzarella cheese (about 4 oz.)
1 jar (1 lb. 10 oz.) Ragu庐 Organic Pasta Sauce, heated*
1. Preheat oven to 400掳.
2. Roll pizza crust into 12 x 9-inch rectangle on greased baking sheet. Fold edges over to make 3/4-inch crust. Bake 7 minutes.
3. Evenly top pizza crust with pepperoni, then cheese. Bake an additional 8 minutes or until cheese is melted. Let stand 2 minutes.
4. Cut pizza in half lengthwise, then into 1-1/2-inch strips. Serve with Pasta Sauce, heated, for dipping.
or
CHEESE-STUFFED MEAT LOAF
1-1/2 lbs. ground beef
1 jar (1 lb. 10 oz.) Ragu庐 Chunky Pasta Sauce
1 large egg, slightly beaten
1/4 cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 oz.)
1 Tbsp. finely chopped fresh parsley
1. Preheat oven to 350掳. In large bowl, combine ground beef, 1/3 cup Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper. In 13 x 9-inch baking or roasting pan, shape into 8 x 12-inch rectangle.
2. Sprinkle 1-1/2 cups cheese and parsley down center leaving 3/4-inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal.
3. Bake uncovered 45 minutes. Pour remaining Pasta Sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.
or
CHILI IN TORTILLA BOWLS
1-1/2 lbs. ground turkey or ground beef
1 medium onion, chopped
1 large red bell pepper, diced
2 Tbsp. chili powder
1 can (19 oz.) red kidney beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 jar (1 lb. 10 oz.) Ragu庐 Old World Style庐 Pasta Sauce
6 (10-in.) burrito size whole wheat, spinach or tomato tortillas
1 cup shredded 2% cheddar cheese (about 4 oz.)
1. In 12-inch skillet, brown ground turkey over medium-high heat, stirring occasionally. Add onion, red pepper and chili powder and cook, stirring occasionally, 5 minutes or until onion is tender. Stir in beans, corn and Pasta Sauce.
2. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes.
3. Meanwhile, using one tortilla at a time, press into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
4. To serve, spoon chili into tortilla bowls, then sprinkle with cheese
http://www.eat.com/recipes.aspxBest kid-friendly recipes?
I make an easy and tasty chicken and rice casserole.
Put your oven on 350*
I use a 9 x 13 glass dish
You'll need cut up pieces of chicken of your choice. I use 6-7 pieces depending on how many I'm feeding.
1 can of cream of mushroom
1 can of cream of chicken (or if you out you can you a can of cream of celery)
1 or 2 boxes of Zatarain's wild rice (or whatever wild rice you like)
The amount of rice is up to you. I say the more the merrier.
In your dish put in the cream of mushroom, the cream of chicken.
Add 3 cups of water.
Add your rice
Stir all together
Add your chicken
Put this in your oven for an hour- hour and half.
You can serve with a salad and a roll.
Then there's always things like spaghetti or a big frozen lasagna. When I have a bunch of my kids and there friends over for lunch on a lazy Sunday, sometimes I just buy a family size or maybe it says party size stouffer lasagna, with a salad and french bread.
Then there's hamburgers and hotdogs and corn on the cob.
Sometimes, I just order a pizza.
Hope this helps! Good luck!
Simple Chicken and Rice:-
Ingredients:-
- 2 cups uncooked jasmine rice
- 1 (14-oz.) can chicken broth
- 3/4 cup buttermilk
- 1/2 cup dry white wine*
- 1 (8-oz.) package sliced fresh mushrooms
- 2 teaspoons salt, divided
- 1 (3 1/2 lb.) cut-up whole chicken
- 1/2 teaspoon pepper
- 3 tablespoons chopped fresh parsley
Preparation:-
1. Preheat oven to 350潞. Stir together rice, chicken broth, buttermilk, wine, mushrooms, and 1/2 tsp. salt. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle chicken with pepper and remaining 1 1/2 tsp. salt. Place chicken on top of rice mixture.
2. Bake, covered, at 350潞 for 1 1/2 hours or until chicken is done. Sprinkle with parsley just before serving.
Read to your hearts content.
http://www.google.com/search?hl=en%26amp;q=kid鈥?/a>
What your best tuna casserloe recipe?
it has to be easy enough for a teenager to makeWhat your best tuna casserloe recipe?
1 12 oz bag egg noodles (I like extra wide)
1 can cream of mushroom (or broccoli, or celery - whatever you like) soup
1/2 cup milk
1 can or envelope of tuna (packed in water and drained)
1 10 oz. package of frozen peas (or broccoli)
1 bag shredded cheese (cheddar, swiss - whatever you like)
non-stick spray
3-4 quart baking dish
cook noodles as directed on package and drain
spray baking dish with non-stick
whisk together milk and soup
mix together noodles, tuna and veggies and half the cheese in baking dish
pour soup/milk mixture over them and combine
sprinkle the rest of the cheese over the top of the casserole
bake in 350 degree oven for 30 minutes until heated through and cheese is melted and browned
Deeeeeeelicious! Good Luck!What your best tuna casserloe recipe?
Tuna Casserole
8 oz. egg noodles
1 10-oz. pkg. Frozen peas
1 8-oz. can cream of mushroom soup
1 cup milk
1 12-1/2-oz. can tuna, drained
1/2 cup plain or seasoned breadcrumbs tossed with
3 Tbsp. melted butter
-or
1/2 cup crushed Ritz crackers tossed with 3 Tbps. melted butter or margarine
Heat the oven to 375 degrees with the rack in the center position. Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes.
Cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes. Drain the noodles and combine with the peas, soup and milk. Mash the tuna with a fork to break it up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.
Variations: Add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs. Also, if you're not an avid fan of bread crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1 tablespoon melted butter or margarine for a light sprinkling.
Recipe By : Reader's Digest Down Home Cooking
It's so simple, I've been making it since I was 8 or 9.
1lb wide egg noodles - par cooked
3 cans drained tuna
1 med onion diced small
2 stalks celery diced
2 cans Cream of mushroom soup +1 can milk
1 can mushroom pieces +liquid
1/2 - shredded cheddar cheese
potato chips or Ritz crackers for topping
salt/pepper to taste.
Cook the pasta for about 5 min, drain and set aside. In the same pot, sweat onion and celery in a little butter or oil. Add soup, milk and mushrooms, stir to combine. Add cheese. pasta and Tuna - stir gentle to not break up the tuna too much.
Put into greased baking dish, top with crushed chips or crackers, cover and bake for about 30 at 350'. Uncover, and return to oven for 5 - 10 min - just to brown up the top. Sauce will thicken upon standing
Boil egg noodles and drain (do not over cook, they will be cooked more in the casserole) Into a large bowl empty 1 can of cream of celery soup and 1 can of milk and a spoon of sour cream; stir together. Add 1 can tuna, rinsed and drained, about 1 cup frozen peas, 2 or 3 celery stalks, rinsed and chopped. Add about 1/2 a bag of mixed cauliflower, broccoli, onion and carrots. Add parsley flakes, ground pepper, and a sprinkle of Poultry Seasonings or marjoram leaves. Stir in noodles, place in a buttered 13x9 Pyrex casserole dish (or any big casserole) and bake for about 30 minutes. I'm eating this exact dish with my lunch, except I used leftover deli ham.
1 12 oz bag egg noodles (I like extra wide)
1 can cream of mushroom (or broccoli, or celery - whatever you like) soup
1/2 cup milk
1 can or envelope of tuna (packed in water and drained)
1 10 oz. package of frozen peas (or broccoli)
1 bag shredded cheese (cheddar, swiss - whatever you like)
non-stick spray
3-4 quart baking dish
cook noodles as directed on package and drain
spray baking dish with non-stick
whisk together milk and soup
mix together noodles, tuna and veggies and half the cheese in baking dish
pour soup/milk mixture over them and combine
sprinkle the rest of the cheese over the top of the casserole
bake in 350 degree oven for 30 minutes until heated through and cheese is melted and browned
Deeeeeeelicious! Good Luck!What your best tuna casserloe recipe?
Tuna Casserole
8 oz. egg noodles
1 10-oz. pkg. Frozen peas
1 8-oz. can cream of mushroom soup
1 cup milk
1 12-1/2-oz. can tuna, drained
1/2 cup plain or seasoned breadcrumbs tossed with
3 Tbsp. melted butter
-or
1/2 cup crushed Ritz crackers tossed with 3 Tbps. melted butter or margarine
Heat the oven to 375 degrees with the rack in the center position. Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes.
Cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes. Drain the noodles and combine with the peas, soup and milk. Mash the tuna with a fork to break it up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.
Variations: Add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs. Also, if you're not an avid fan of bread crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1 tablespoon melted butter or margarine for a light sprinkling.
Recipe By : Reader's Digest Down Home Cooking
It's so simple, I've been making it since I was 8 or 9.
1lb wide egg noodles - par cooked
3 cans drained tuna
1 med onion diced small
2 stalks celery diced
2 cans Cream of mushroom soup +1 can milk
1 can mushroom pieces +liquid
1/2 - shredded cheddar cheese
potato chips or Ritz crackers for topping
salt/pepper to taste.
Cook the pasta for about 5 min, drain and set aside. In the same pot, sweat onion and celery in a little butter or oil. Add soup, milk and mushrooms, stir to combine. Add cheese. pasta and Tuna - stir gentle to not break up the tuna too much.
Put into greased baking dish, top with crushed chips or crackers, cover and bake for about 30 at 350'. Uncover, and return to oven for 5 - 10 min - just to brown up the top. Sauce will thicken upon standing
Boil egg noodles and drain (do not over cook, they will be cooked more in the casserole) Into a large bowl empty 1 can of cream of celery soup and 1 can of milk and a spoon of sour cream; stir together. Add 1 can tuna, rinsed and drained, about 1 cup frozen peas, 2 or 3 celery stalks, rinsed and chopped. Add about 1/2 a bag of mixed cauliflower, broccoli, onion and carrots. Add parsley flakes, ground pepper, and a sprinkle of Poultry Seasonings or marjoram leaves. Stir in noodles, place in a buttered 13x9 Pyrex casserole dish (or any big casserole) and bake for about 30 minutes. I'm eating this exact dish with my lunch, except I used leftover deli ham.
Give me your BEST recipe for ramen noodles and tell me your favorite flavor of ramen.?
Do you have an interesting recipe for ramen noodles? Tell me about itGive me your BEST recipe for ramen noodles and tell me your favorite flavor of ramen.?
This is more of a ';Kitchen Fun Episode'; story than an actual recipe, but the dish was - Oh So Scrumpilicious.
This episode started the day before, when I didn’t feel like cooking. So I browned a pound of ground beef (so it wouldn’t go bad) so I could use it later. I dumped it into a skillet along with a good shake of seasoned salt and some garlic powder. I stirred it good to crumble it, and cooked it until the meat was no longer pink (and just a bit longer). I drained it, cooled it, and put it up in the “frig” for later use.
So, now it’s time to use the cooked ground beef. What am I going to do with it? Looking in the pantry, I see that I have a package of one of those Lipton Side Dishes, Beef Lo Mein. That looks good - I’ll use it.
I also have 3 green bell peppers from the in-laws garden. So, I cut them up into about 3/4-inch chunks, toss them into a non-stick skillet along with about 3 tbsp of oleo over medium-low heat, cover them and set them to cook.
Next, I chop up 3 medium onions into the same 3/4-inch chunks and toss them in with the sweet peppers. I sprinkle on some seasoned salt and some “Oriental Garlic Seasoning”. I let the peppers/onions cook a few minutes, and then stir in the “already cooked” ground beef.
A Few Words About Sauté - And Peppers and Onions:
I’m not really an expert authority here, but I have made some observations in my years of cooking, and I would like to pass this on to you. Raw green bell peppers and raw onions each have a distinct flavor that has somewhat of a bite to it. As they cook, this flavor changes - the bite turns first into a “sweet flavor”, and then into a more “nuetral flavor”. They also change texture as they cook. To my tastes, they are the sweetest when they still have just a bit of that “raw texture” to them - before they get soft. As you cook and experiment with your cooking, test taste your sautéed peppers or onions at various stages of “doneness” to see what flavor excites you (and your loved ones) the most.
Back to the Kitchen Fun Episode - While the peppers, onions and ground beef are cooking over a medium-low heat, I start the Lipton Side Dish - Beef Lo Mein according to package directions. Just as it is coming to a boil, I realize that it is not going to be near enough to mix well with the pepper/onion/beef goodies.
So, back to the pantry, and I find a package of Beef Ramen Noodles. Excellent - I break these up and add them, the flavor packet and another 1 1/2 cups hot water to the Beef Lo Mein stuff. I stir it all to completely break up the noodles, and then I pour it over my pepper/onion/beef mixture in the skillet. I stir it a bit to mix it all together, and let it simmer over a low heat for just a few minutes.
Man, oh man - this concoction was gooood. It reminded me of something SSG Jesse Vinson once told me - “put a plate of this on your head, and your tongue will beat your brains out trying to get to it”.
If there is a moral to this particular Kitchen Fun Episode, it might be this: Sauté some peppers and onions in oleo with seasoned salt and garlic - they can make almost anything taste really good.Give me your BEST recipe for ramen noodles and tell me your favorite flavor of ramen.?
i like the oriental flavor and i put, Tabasco sauce, nuts, shrimp and jalapeno peppers in it.
Ramen noodles = trans fat
I like to get the shrimp flavor and add a couple of packages of preboiled frozen shrimp in it (along with the flavor packets it comes with), on the side I saute onions, garlic, and jalapenos in a little olive oil until the onions are clear, and then mix it in with the Ramen noodles/shrimp.
I serve steamed broccoli and croissants with it.
It makes for a cheap and delicious meal!!
On a normal day, good old chicken flavor by itself is good!!
The best is the chicken flavor. Cook noodles, drain, add half the seasoning packet. Stir. Put half the noodles in a bowl, add a slice of american cheese, put the rest of the noodles on top so the cheese melts. Add a dollop of sour cream and chop up with a fork and knife. Add a little of the hot water if its not creamy enough. Is also good with fresh chives and lots of black pepper.
I lived on Ramen for a year, and loved it! Mostly, I made vegetable stew with it. Very, Very cheap!
First, boil water - a bit more than the directions say. Add carrots and celery first, so they have time to cook. 1 carrot, 1 celery stalk. After the ';hard vegetables'; begin to soften, add softer vegetables, maybe a 1/4 onion, broccoli, or green beans. After another minute, add your soft vegetables (mostly squashes). Then put in your noodles and flavor packet, and cook til' the noodles are how you like them!
I like Korean ramens more than ';Top Ramen';, as they came with a little chili oil in addition to the flavor packet. I found that I didn't like shrimp and fish flavors, but I love anything else!
I use chicken broth instead of water for cooking the chicken varieties and add in cubed chicken and whatever veggies I have at hand (that would taste good of course).
Likewise, I sometimes do up the beef varieties with beef broth, stew beef, and veggies.web hosting plans
This is more of a ';Kitchen Fun Episode'; story than an actual recipe, but the dish was - Oh So Scrumpilicious.
This episode started the day before, when I didn’t feel like cooking. So I browned a pound of ground beef (so it wouldn’t go bad) so I could use it later. I dumped it into a skillet along with a good shake of seasoned salt and some garlic powder. I stirred it good to crumble it, and cooked it until the meat was no longer pink (and just a bit longer). I drained it, cooled it, and put it up in the “frig” for later use.
So, now it’s time to use the cooked ground beef. What am I going to do with it? Looking in the pantry, I see that I have a package of one of those Lipton Side Dishes, Beef Lo Mein. That looks good - I’ll use it.
I also have 3 green bell peppers from the in-laws garden. So, I cut them up into about 3/4-inch chunks, toss them into a non-stick skillet along with about 3 tbsp of oleo over medium-low heat, cover them and set them to cook.
Next, I chop up 3 medium onions into the same 3/4-inch chunks and toss them in with the sweet peppers. I sprinkle on some seasoned salt and some “Oriental Garlic Seasoning”. I let the peppers/onions cook a few minutes, and then stir in the “already cooked” ground beef.
A Few Words About Sauté - And Peppers and Onions:
I’m not really an expert authority here, but I have made some observations in my years of cooking, and I would like to pass this on to you. Raw green bell peppers and raw onions each have a distinct flavor that has somewhat of a bite to it. As they cook, this flavor changes - the bite turns first into a “sweet flavor”, and then into a more “nuetral flavor”. They also change texture as they cook. To my tastes, they are the sweetest when they still have just a bit of that “raw texture” to them - before they get soft. As you cook and experiment with your cooking, test taste your sautéed peppers or onions at various stages of “doneness” to see what flavor excites you (and your loved ones) the most.
Back to the Kitchen Fun Episode - While the peppers, onions and ground beef are cooking over a medium-low heat, I start the Lipton Side Dish - Beef Lo Mein according to package directions. Just as it is coming to a boil, I realize that it is not going to be near enough to mix well with the pepper/onion/beef goodies.
So, back to the pantry, and I find a package of Beef Ramen Noodles. Excellent - I break these up and add them, the flavor packet and another 1 1/2 cups hot water to the Beef Lo Mein stuff. I stir it all to completely break up the noodles, and then I pour it over my pepper/onion/beef mixture in the skillet. I stir it a bit to mix it all together, and let it simmer over a low heat for just a few minutes.
Man, oh man - this concoction was gooood. It reminded me of something SSG Jesse Vinson once told me - “put a plate of this on your head, and your tongue will beat your brains out trying to get to it”.
If there is a moral to this particular Kitchen Fun Episode, it might be this: Sauté some peppers and onions in oleo with seasoned salt and garlic - they can make almost anything taste really good.Give me your BEST recipe for ramen noodles and tell me your favorite flavor of ramen.?
i like the oriental flavor and i put, Tabasco sauce, nuts, shrimp and jalapeno peppers in it.
Ramen noodles = trans fat
I like to get the shrimp flavor and add a couple of packages of preboiled frozen shrimp in it (along with the flavor packets it comes with), on the side I saute onions, garlic, and jalapenos in a little olive oil until the onions are clear, and then mix it in with the Ramen noodles/shrimp.
I serve steamed broccoli and croissants with it.
It makes for a cheap and delicious meal!!
On a normal day, good old chicken flavor by itself is good!!
The best is the chicken flavor. Cook noodles, drain, add half the seasoning packet. Stir. Put half the noodles in a bowl, add a slice of american cheese, put the rest of the noodles on top so the cheese melts. Add a dollop of sour cream and chop up with a fork and knife. Add a little of the hot water if its not creamy enough. Is also good with fresh chives and lots of black pepper.
I lived on Ramen for a year, and loved it! Mostly, I made vegetable stew with it. Very, Very cheap!
First, boil water - a bit more than the directions say. Add carrots and celery first, so they have time to cook. 1 carrot, 1 celery stalk. After the ';hard vegetables'; begin to soften, add softer vegetables, maybe a 1/4 onion, broccoli, or green beans. After another minute, add your soft vegetables (mostly squashes). Then put in your noodles and flavor packet, and cook til' the noodles are how you like them!
I like Korean ramens more than ';Top Ramen';, as they came with a little chili oil in addition to the flavor packet. I found that I didn't like shrimp and fish flavors, but I love anything else!
I use chicken broth instead of water for cooking the chicken varieties and add in cubed chicken and whatever veggies I have at hand (that would taste good of course).
Likewise, I sometimes do up the beef varieties with beef broth, stew beef, and veggies.
What is your best recipe for a fast supper meal?
when you are short on time..What is your best recipe for a fast supper meal?
My Kids love this. Its alot faster than it sounds and pretty versitile
Spaghetti Pie
6 Ounces Spaghetti - cooked
2 Tablespoons Unsalted Butter
1/3 Cup Grated Parmesan Cheese
2 Eggs
1 Cup Cottage Cheese -or- ricotta cheese (ricotta is my fav)
1 Pound Ground Beef, Italian sausage or pepperoni or a mix
1/2 Cup Chopped Onion
1/4 Cup Green Pepper - chopped
1 8 Oz. Can Stewed Tomatoes - undrained %26amp; chopped
1 6 Oz. Can Tomato Paste
1 Teaspoon Sugar
1 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
1/2 Cup Mozzarella Cheese - shredded
Preheat oven to 350潞F.
Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon mixture into a buttered 9-inch pie plate, pressing to form a ';crust.';
Spread cottage or ricotta cheese over crust. Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes and liquid, tomato paste, sugar, oregano, and garlic powder. Pour meat mixture over cottage/ricotta.
Bake 30 minutes. Sprinkle mozzarella on top and bake 5 more minutes.What is your best recipe for a fast supper meal?
a pound of boiled shrimp, peeled and chopped-- a jar of salsa-- half a cup of cilantro, chopped (cut with scissors easier)-- small red onion chopped-- cucumber, peeled and chopped-- mix all together. Then fry flour tortillas(burrito shells) until crisp. Drain shells on paper towels. Add a thin layer of mayo and put mix on top. IT';S AWESOME.
this is sooo good ... you can put meat or peperoni and it is an entire meal!
INGREDIENTS
2 (8 ounce) packages refrigerated crescent rolls
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cream cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form rectangular shape on sheet. Bake 12 minutes, or until golden brown. Allow to cool.
In medium size mixing bowl, mix ranch dressing mix, mayonnaise, sour cream, and cream cheese until well blended. Spread the mixture over the cooled crust. Arrange vegetables over the top of the crust. Refrigerate for 1 hour
The best thing to do, if its time for preparing you are short on, is to put something in the crock pot the night before or that morning. It takes several hours to cook, but only 5-10 minutes of actual work then it cooks itself.
If you need something NOW, grilled cheese is always quick, or brown some burger meat and toss it into some macaroni for home-made hamburger helper. Make up a can of tuna, serve it on crackers, and sandwhiches, or toss it on a tasty onion roll, put on cheese, and broil it for a minute.
Also, check out something like Rachel Rays 30 minute meals for ideas.
Oh, and eggs are always fast, ignore anyone who says they are just for breakfast.
Kraft Shells %26amp; Cheese, plus a can of tuna mixed in. Yum.
heat leftovers and put some noodles on it.
Make a shrimp po'boy. Buy a loaf of French bread, slice off how much you want, and toast. Cook a package of frozen fried shrimp. Mix pre-cut coleslaw lettuce-mix with a little ranch dressing. Slice tomatoes. Put it all together. It takes less than 10 minutes, but tastes a lot better than another bowl of cereal or ham-and-cheese sandwich.
Grill a hamburger.
Make instant rice. Put a boneless skinless chicken breast into a microwave safe bowl. add salsa to cover meat. cover and microwave until done. serve over the rice. takes maybe five mins to make.
works also with thin minute steaks or fish fillets.
Good luck. Enjoy
My Kids love this. Its alot faster than it sounds and pretty versitile
Spaghetti Pie
6 Ounces Spaghetti - cooked
2 Tablespoons Unsalted Butter
1/3 Cup Grated Parmesan Cheese
2 Eggs
1 Cup Cottage Cheese -or- ricotta cheese (ricotta is my fav)
1 Pound Ground Beef, Italian sausage or pepperoni or a mix
1/2 Cup Chopped Onion
1/4 Cup Green Pepper - chopped
1 8 Oz. Can Stewed Tomatoes - undrained %26amp; chopped
1 6 Oz. Can Tomato Paste
1 Teaspoon Sugar
1 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
1/2 Cup Mozzarella Cheese - shredded
Preheat oven to 350潞F.
Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon mixture into a buttered 9-inch pie plate, pressing to form a ';crust.';
Spread cottage or ricotta cheese over crust. Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes and liquid, tomato paste, sugar, oregano, and garlic powder. Pour meat mixture over cottage/ricotta.
Bake 30 minutes. Sprinkle mozzarella on top and bake 5 more minutes.What is your best recipe for a fast supper meal?
a pound of boiled shrimp, peeled and chopped-- a jar of salsa-- half a cup of cilantro, chopped (cut with scissors easier)-- small red onion chopped-- cucumber, peeled and chopped-- mix all together. Then fry flour tortillas(burrito shells) until crisp. Drain shells on paper towels. Add a thin layer of mayo and put mix on top. IT';S AWESOME.
this is sooo good ... you can put meat or peperoni and it is an entire meal!
INGREDIENTS
2 (8 ounce) packages refrigerated crescent rolls
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cream cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form rectangular shape on sheet. Bake 12 minutes, or until golden brown. Allow to cool.
In medium size mixing bowl, mix ranch dressing mix, mayonnaise, sour cream, and cream cheese until well blended. Spread the mixture over the cooled crust. Arrange vegetables over the top of the crust. Refrigerate for 1 hour
The best thing to do, if its time for preparing you are short on, is to put something in the crock pot the night before or that morning. It takes several hours to cook, but only 5-10 minutes of actual work then it cooks itself.
If you need something NOW, grilled cheese is always quick, or brown some burger meat and toss it into some macaroni for home-made hamburger helper. Make up a can of tuna, serve it on crackers, and sandwhiches, or toss it on a tasty onion roll, put on cheese, and broil it for a minute.
Also, check out something like Rachel Rays 30 minute meals for ideas.
Oh, and eggs are always fast, ignore anyone who says they are just for breakfast.
Kraft Shells %26amp; Cheese, plus a can of tuna mixed in. Yum.
heat leftovers and put some noodles on it.
Make a shrimp po'boy. Buy a loaf of French bread, slice off how much you want, and toast. Cook a package of frozen fried shrimp. Mix pre-cut coleslaw lettuce-mix with a little ranch dressing. Slice tomatoes. Put it all together. It takes less than 10 minutes, but tastes a lot better than another bowl of cereal or ham-and-cheese sandwich.
Grill a hamburger.
Make instant rice. Put a boneless skinless chicken breast into a microwave safe bowl. add salsa to cover meat. cover and microwave until done. serve over the rice. takes maybe five mins to make.
works also with thin minute steaks or fish fillets.
Good luck. Enjoy
What is the best recipe?
i want to cook a special dinnerWhat is the best recipe?
Steak, a baked potato, nice salad, and cheesecake for dessert.
It never fails!
Traditional and good.What is the best recipe?
Moroccan stew with couscous and cucumber salad with sesame oil
mud pie
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.
Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the ';hot and not.'; Place the ribs on a rack over a pan of water ( about 1'; of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
the best recipi of mine is butter chicken
Crab-Stuffed Mushrooms
1/3 cup Mayonnaise
3 tablespoons Italian seasoned dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 clove(s) garlic, finely chopped
1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed
18 medium mushrooms, stems removed
1. Preheat oven to 400掳. 2. In small bowl, blend Mayonnaise, breadcrumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. 3. On baking sheet, arrange mushroom caps.
4. Bake 20 minutes or until heated through and lightly browned. Makes: 18 mushrooms Preparation Time: 10 minute(s) Cook Time: 20 minute(s)
Creamy Cheesy Garlic Bread
1 cup-shredded mozzarella cheeses (about 4 oz.)
1 green onion(s), chopped, green part only
1/3 cup Mayonnaise with Lime Juice
1/4 cup butter or margine
1/2 teaspoon Lawry's Garlic Salt or Lawry鈥檚庐 Garlic Powder With Parsley
1 loaf French or Italian bread (about 18 in. long), halved
1. In small bowl, combine all ingredients except bread. Spread cheese mixture evenly onto bread. Place on baking sheet and broil 2 minutes or until golden and bubbling. To serve, cut bread in slices and serve immediately.
TIPS: -Creamy Cheese Garlic Bread makes a fast and great afternoon snack!
Easy Crab Cakes
1/4 cup Tartar Sauce
1 egg(s)
2 tablespoons finely chopped red bell pepper(s)
2 tablespoons finely chopped green onion(s)
1/4 teaspoon Lawry鈥檚庐 Seasoned Salt
1/4 teaspoon hot pepper sauce, *
1 can (6 oz.) crabmeat, drained and flaked
2/3-cup plain dry bread crumbs
1 tablespoon Butter Spread - stick
1. In medium bowl, combine Tartar Sauce, egg, red pepper, green onions, seasoned salt and hot pepper sauce. Stir in crabmeat and 1/3 cup breadcrumbs. Shape crab mixture into 4 patties, then dip in remaining 1/3-cup breadcrumbs until evenly coated. 2. In 10-inch nonstick skillet, melt Spread over medium heat and cook crab cakes, turning once, 6 minutes or until golden brown. Serve, if desired, with additional Tartar Sauce. *Use more or less to taste. Serves: 4 Preparation Time: 10 minute(s) Cook Time: 7 minute(s)
Honey Mustard Chicken Nuggets
1/4 cup Light Mayonnaise
1/4 cup Dijonnaise鈩?Creamy Dijon Mustard
2 tablespoons honey
1/4 teaspoon salt
1 pound boneless, skinless chicken breast halves cut into 1-inch pieces
1 1/2 cups crumbled corn flakes, you may substitute cracker crumbs
1. Preheat oven to 400掳. In medium bowl, combine Hellmann's or Best Foods Light Mayonnaise, creamy mustard, honey and salt. 2. Add chicken; stir to coat. Roll chicken in crumbs. 3. Bake 12 minutes or until chicken is thoroughly cooked. Serves: 5 Preparation Time: 5 minute(s) Cook Time: 12 minute(s)
For a mexican feel try the following its heaps easy to do. i have no idea what its called as me %26amp; a friend made it up years ago
its mince, baked beans, canned diced tomatoe %26amp; taco sauce all cooked up and served on Nachos with a bit of cheese. its a no fail at my house - everyone eats it.
Steak, a baked potato, nice salad, and cheesecake for dessert.
It never fails!
Traditional and good.What is the best recipe?
Moroccan stew with couscous and cucumber salad with sesame oil
mud pie
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.
Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the ';hot and not.'; Place the ribs on a rack over a pan of water ( about 1'; of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
the best recipi of mine is butter chicken
Crab-Stuffed Mushrooms
1/3 cup Mayonnaise
3 tablespoons Italian seasoned dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 clove(s) garlic, finely chopped
1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed
18 medium mushrooms, stems removed
1. Preheat oven to 400掳. 2. In small bowl, blend Mayonnaise, breadcrumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. 3. On baking sheet, arrange mushroom caps.
4. Bake 20 minutes or until heated through and lightly browned. Makes: 18 mushrooms Preparation Time: 10 minute(s) Cook Time: 20 minute(s)
Creamy Cheesy Garlic Bread
1 cup-shredded mozzarella cheeses (about 4 oz.)
1 green onion(s), chopped, green part only
1/3 cup Mayonnaise with Lime Juice
1/4 cup butter or margine
1/2 teaspoon Lawry's Garlic Salt or Lawry鈥檚庐 Garlic Powder With Parsley
1 loaf French or Italian bread (about 18 in. long), halved
1. In small bowl, combine all ingredients except bread. Spread cheese mixture evenly onto bread. Place on baking sheet and broil 2 minutes or until golden and bubbling. To serve, cut bread in slices and serve immediately.
TIPS: -Creamy Cheese Garlic Bread makes a fast and great afternoon snack!
Easy Crab Cakes
1/4 cup Tartar Sauce
1 egg(s)
2 tablespoons finely chopped red bell pepper(s)
2 tablespoons finely chopped green onion(s)
1/4 teaspoon Lawry鈥檚庐 Seasoned Salt
1/4 teaspoon hot pepper sauce, *
1 can (6 oz.) crabmeat, drained and flaked
2/3-cup plain dry bread crumbs
1 tablespoon Butter Spread - stick
1. In medium bowl, combine Tartar Sauce, egg, red pepper, green onions, seasoned salt and hot pepper sauce. Stir in crabmeat and 1/3 cup breadcrumbs. Shape crab mixture into 4 patties, then dip in remaining 1/3-cup breadcrumbs until evenly coated. 2. In 10-inch nonstick skillet, melt Spread over medium heat and cook crab cakes, turning once, 6 minutes or until golden brown. Serve, if desired, with additional Tartar Sauce. *Use more or less to taste. Serves: 4 Preparation Time: 10 minute(s) Cook Time: 7 minute(s)
Honey Mustard Chicken Nuggets
1/4 cup Light Mayonnaise
1/4 cup Dijonnaise鈩?Creamy Dijon Mustard
2 tablespoons honey
1/4 teaspoon salt
1 pound boneless, skinless chicken breast halves cut into 1-inch pieces
1 1/2 cups crumbled corn flakes, you may substitute cracker crumbs
1. Preheat oven to 400掳. In medium bowl, combine Hellmann's or Best Foods Light Mayonnaise, creamy mustard, honey and salt. 2. Add chicken; stir to coat. Roll chicken in crumbs. 3. Bake 12 minutes or until chicken is thoroughly cooked. Serves: 5 Preparation Time: 5 minute(s) Cook Time: 12 minute(s)
For a mexican feel try the following its heaps easy to do. i have no idea what its called as me %26amp; a friend made it up years ago
its mince, baked beans, canned diced tomatoe %26amp; taco sauce all cooked up and served on Nachos with a bit of cheese. its a no fail at my house - everyone eats it.
Whats the best chicken curry recipe?
if you buy a sauce from the supermarket say for instance Uncle Bens tika masala:) lol can you still add your own ingredients to that sauce? i no i sound confusing but any help will be appreciated xWhats the best chicken curry recipe?
INGREDIENTS
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
DIRECTIONS
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.Whats the best chicken curry recipe?
Curries are pretty easy and taste much better if you cook from scratch.
For a great Korma recipe fry onion, garlic and ginger until the onion is translucent, add 2 tsp garam masala and 1 tsp tumeric mixed with a couple of tablespoons of water and fry for 30 seconds then add 400g meat (chicken, lamb whatever), brown the meat slightly then pour over 1 tin coconut cream, 125 ml yoghurt, 3 egg yolks mixed together in a bowl and simmer for 20 minutes stiring every now and then so the mixture doesn't split. Just before you serve it stir in 1/4 tsp almond extract (not essence) and serve with toasted almonds.
Well, you can always ';doctor'; it up a little to make it even better!! Fix it the way you like.
I just make my own with hot curry powder and turmeric for colour.
INGREDIENTS
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
DIRECTIONS
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.Whats the best chicken curry recipe?
Curries are pretty easy and taste much better if you cook from scratch.
For a great Korma recipe fry onion, garlic and ginger until the onion is translucent, add 2 tsp garam masala and 1 tsp tumeric mixed with a couple of tablespoons of water and fry for 30 seconds then add 400g meat (chicken, lamb whatever), brown the meat slightly then pour over 1 tin coconut cream, 125 ml yoghurt, 3 egg yolks mixed together in a bowl and simmer for 20 minutes stiring every now and then so the mixture doesn't split. Just before you serve it stir in 1/4 tsp almond extract (not essence) and serve with toasted almonds.
Well, you can always ';doctor'; it up a little to make it even better!! Fix it the way you like.
I just make my own with hot curry powder and turmeric for colour.
Whats your best vegetable soup recipe?
u choose
http://search.allrecipes.com/recipe/quic鈥?/a>
this is by far the best recipe site i have ever found.Whats your best vegetable soup recipe?
Slow roasted Root vegetable soup on Delia Smith's website.Whats your best vegetable soup recipe?
Brussels sprouts soup - peel %26amp; halve brussels sprouts,cover with stock, bring to the boil %26amp; simmer for 10 minutes, allow to cool slightly, liquidise and serve.
pea soup put boiled peas in the blender. back in the pan heat it with some single cream add pepper and salt for taste.
just chuck it all in and let it simmer, for a couple of hours, let me know how you get on, and what time it will be ready, and i,l be there im starving....
blair and bush
What do you make when you are cleaning out your refrigerator vegetable drawer?
Why vegetable soup of course!
Here is a simple recipe for vegetable soup using ingredients that I had on hand but of course you can substitute what you have on hand. This is easy to make and can be served as a starter or with a piece of hearty bread as a main course.
Most of the vegetable soup recipes I've seen call for just water, but I had an extra 4 cups of chicken stock leftover from another recipe, so I decided to try it and it work out fine. In fact, it gave the soup some extra richness.
INGREDIENTS
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley
PREP WORK Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.
HOW TO MAKE AT HOMEHeat butter and oil on medium high in a soup pot. Saut茅 onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt %26amp; pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.
Season to taste and serve.
Roasted pumpkin and coconut, cut rough pieces of pumpkin , put in a large roasting dish with 2 cut onions, 1 stick of bruised lemongrass, 2 nuts of ginger, 2 cloves of garlic,a sprinkle of groung cumin, salt, fresh ground black pepper. Roast in oven 40-60 mins on 180 degrees, take out and pour in a pot, add 1 litre of chicken stock, puree with a stick blender, add 1 cup cream, check seasoning, sprinkle with fresh chopped coriander (cilantro)
My favourite soup is sweetcorn and chicken soup. I use fresh sweetcorn and not the tinned ones. I remove the kernels from the sweetcorn (three or four) using a sharp knife, put it in a cooking pan with enough boiling water to make a soup for four. I chop up some chicken meat and marinade it with a little bit of soya sauce, salt, sugar, wine and cornstarch. After the sweetcorn soup has been boiling for a few minutes (just long enough to cook the kernels), put the chicken meat in and stir it well. If you wish, you could add a slice or two of ginger in the soup at the beginning but this is optional. When the chicken meat is cooked, taste the soup to see if a bit more salt of soya sauce (not too much or it will give the soup a funny taste and a strange colour) is needed. If the soup looks too thin, then mix a little cornstarch with some milk and stir into the soup. Wait for it to come to the boil again and it is ready to serve. My best friend says it is the best soup in the world and I trust my friend's taste.
honestly
any one of them is concedeed tobe perfect
Vegetable Soup (originated in Israel)
2 litres (3pints) boiling water
2 chicken stock cubes
2 large carrots diced
2 large celery stalks sliced
1 large potato diced
225g (8oz) marrow or pumpkin diced
1 medium parsnip diced
2 medium onions chopped
4 teaspoons salt
4 level tablespoons barley parboiled
2 level tablespoons of rolled oats
Place all ingredients in large saucepan. Bring to boil, them remove scum. Lower heat. Cover pan and simmer 1 hour.
I cheat - I use 2 big cans of tomato soup, 1 large can of mixed veggies - drain - and 1 can of stewed tomatoes - put it in a pot.
Fry up a lb. of hamburger meat and cut up an onion and bell pepper and fresh mushrooms and cook them all together - then pour into soup. Add a little water, stir, and simmer until hot.
Eat with crackers and cheese on top.
Take one team of footballers and stick 'em in a hot bath together.
And there you have it
Vegetable soup
Lol
For vegetable soup start with chicken or beef stock, then empty the refrigerator into the pot! Can't hardly go wrong with that and it helps clean out the fridge. Dice up carrots, celery, onions, throw in some canned beans and whatever else comes to mind. Season to taste.
chicken stock ,salt ,pepper, leeks,celery,parsley ,carrots ,soup mix (barley, lentils etc) adding potatoes optional
fry onions garlic, ginger, cumin seeds, few chilli flakes, turmeric. add little handful of rice or some lentils. add veg: green beans, broccolli, cauliflower, courgetttes etc. top with water and some boullioun stock. season and you've got a meal in one bowl ... yum!!
My mum's i can't tell you it because it's a secret
Sautee some onions in a little oil till opaque. Add a couple of cloves of garlic then add all your veggies. Start with the veggies that will take longer to cook %26amp; then add the others. All your veggies should be about the same size. Cook them down a little %26amp; add a few cups of vegetable stock you can purchase at any grocer. Bring to a boil reduce heat %26amp; cover. Let simmer for a half an hour. A small handfull of rice is nice to add before the boil.
When we have leftover veggies we just put them in a zip lock bag %26amp; stick it in the freezer. When we get a good supply we make soup. Peas, carrots, beans, corn almost anything. You can even add meat but please brown it with the onions first %26amp; don't cook it all the way through. Remove the meat while you cook the veggies. After turning the heat down to simmer add the meat back.
http://search.allrecipes.com/recipe/quic鈥?/a>
this is by far the best recipe site i have ever found.Whats your best vegetable soup recipe?
Slow roasted Root vegetable soup on Delia Smith's website.Whats your best vegetable soup recipe?
Brussels sprouts soup - peel %26amp; halve brussels sprouts,cover with stock, bring to the boil %26amp; simmer for 10 minutes, allow to cool slightly, liquidise and serve.
pea soup put boiled peas in the blender. back in the pan heat it with some single cream add pepper and salt for taste.
just chuck it all in and let it simmer, for a couple of hours, let me know how you get on, and what time it will be ready, and i,l be there im starving....
blair and bush
What do you make when you are cleaning out your refrigerator vegetable drawer?
Why vegetable soup of course!
Here is a simple recipe for vegetable soup using ingredients that I had on hand but of course you can substitute what you have on hand. This is easy to make and can be served as a starter or with a piece of hearty bread as a main course.
Most of the vegetable soup recipes I've seen call for just water, but I had an extra 4 cups of chicken stock leftover from another recipe, so I decided to try it and it work out fine. In fact, it gave the soup some extra richness.
INGREDIENTS
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley
PREP WORK Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.
HOW TO MAKE AT HOMEHeat butter and oil on medium high in a soup pot. Saut茅 onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt %26amp; pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.
Season to taste and serve.
Roasted pumpkin and coconut, cut rough pieces of pumpkin , put in a large roasting dish with 2 cut onions, 1 stick of bruised lemongrass, 2 nuts of ginger, 2 cloves of garlic,a sprinkle of groung cumin, salt, fresh ground black pepper. Roast in oven 40-60 mins on 180 degrees, take out and pour in a pot, add 1 litre of chicken stock, puree with a stick blender, add 1 cup cream, check seasoning, sprinkle with fresh chopped coriander (cilantro)
My favourite soup is sweetcorn and chicken soup. I use fresh sweetcorn and not the tinned ones. I remove the kernels from the sweetcorn (three or four) using a sharp knife, put it in a cooking pan with enough boiling water to make a soup for four. I chop up some chicken meat and marinade it with a little bit of soya sauce, salt, sugar, wine and cornstarch. After the sweetcorn soup has been boiling for a few minutes (just long enough to cook the kernels), put the chicken meat in and stir it well. If you wish, you could add a slice or two of ginger in the soup at the beginning but this is optional. When the chicken meat is cooked, taste the soup to see if a bit more salt of soya sauce (not too much or it will give the soup a funny taste and a strange colour) is needed. If the soup looks too thin, then mix a little cornstarch with some milk and stir into the soup. Wait for it to come to the boil again and it is ready to serve. My best friend says it is the best soup in the world and I trust my friend's taste.
honestly
any one of them is concedeed tobe perfect
Vegetable Soup (originated in Israel)
2 litres (3pints) boiling water
2 chicken stock cubes
2 large carrots diced
2 large celery stalks sliced
1 large potato diced
225g (8oz) marrow or pumpkin diced
1 medium parsnip diced
2 medium onions chopped
4 teaspoons salt
4 level tablespoons barley parboiled
2 level tablespoons of rolled oats
Place all ingredients in large saucepan. Bring to boil, them remove scum. Lower heat. Cover pan and simmer 1 hour.
I cheat - I use 2 big cans of tomato soup, 1 large can of mixed veggies - drain - and 1 can of stewed tomatoes - put it in a pot.
Fry up a lb. of hamburger meat and cut up an onion and bell pepper and fresh mushrooms and cook them all together - then pour into soup. Add a little water, stir, and simmer until hot.
Eat with crackers and cheese on top.
Take one team of footballers and stick 'em in a hot bath together.
And there you have it
Vegetable soup
Lol
For vegetable soup start with chicken or beef stock, then empty the refrigerator into the pot! Can't hardly go wrong with that and it helps clean out the fridge. Dice up carrots, celery, onions, throw in some canned beans and whatever else comes to mind. Season to taste.
chicken stock ,salt ,pepper, leeks,celery,parsley ,carrots ,soup mix (barley, lentils etc) adding potatoes optional
fry onions garlic, ginger, cumin seeds, few chilli flakes, turmeric. add little handful of rice or some lentils. add veg: green beans, broccolli, cauliflower, courgetttes etc. top with water and some boullioun stock. season and you've got a meal in one bowl ... yum!!
My mum's i can't tell you it because it's a secret
Sautee some onions in a little oil till opaque. Add a couple of cloves of garlic then add all your veggies. Start with the veggies that will take longer to cook %26amp; then add the others. All your veggies should be about the same size. Cook them down a little %26amp; add a few cups of vegetable stock you can purchase at any grocer. Bring to a boil reduce heat %26amp; cover. Let simmer for a half an hour. A small handfull of rice is nice to add before the boil.
When we have leftover veggies we just put them in a zip lock bag %26amp; stick it in the freezer. When we get a good supply we make soup. Peas, carrots, beans, corn almost anything. You can even add meat but please brown it with the onions first %26amp; don't cook it all the way through. Remove the meat while you cook the veggies. After turning the heat down to simmer add the meat back.
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