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Οι πιο δημοφιλείς θέσεις - Σελίδα 66
arrow right whipped fruit filling

Whipped Fruit FillingAs always, use caution when using raw egg whites. Use organic when possible.1 1/2 cups pared, grated apple, peach or mashed berries1 1/2 cups granulated sugar2 egg whitesZest of 1 lemonMix all together. Beat until very stiff. Use between layers. Can also be used on top of cake.

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arrow right easy english toffee

Easy English Toffee1 1/2 cups walnuts, chopped1 cup brown sugar, firmly packed10 tablespoons butter (no substitutions)3/4 cup semisweet chocolate chipsSprinkle walnuts in the bottom of a 9-inch round cake tin.Combine sugar and butter in a 1 1/2-quart saucepan. Cook and stir over medium heat until the mixture reaches 290 degrees F on a candy thermometer. Stir the toffee constantly while melting the brown sugar and butter.Remove melted toffee from the heat and cool slightly for about 5 minutes. Pour the mixture over the top of the walnuts in the pan and spread out in an even layer. Immediately sprinkle the top with the chocolate chips. Let the chips melt from the heat of the toffee, then gently spread the melted chocolate over the top of the hardening candy.If desired, sprinkle a few more chopped or ground walnuts on top of the chocolate while it is still soft and warm. Cool at room temperature until hard, at least 2 hours, then break into pieces and store in an airtight container.

Bandu2 - Herit.gif  Κατηγορία: Συνταγές   »   11 Διαβάζει   »   Ημερομηνία: 19/03/2010 00:00   »   Με: Mouhamadou-bamb ...

arrow right Crockpot Caramel Apple Butter

Crockpot Caramel Apple ButterPosted by Cookin' Dad at recipegoldmine.com 8/3/2001 7:21 amSource: Posted by Ginny - 22 January 2001 4:38 p.m. TSR New BoardI made this last Sunday evening after not having had apple butter for over 20 years. This is a killer recipe! The robust flavor of this stuff is absolutely irresistible! My kids and another American friend from Indiana also loved this stuff.When I took my first bite of your apple butter, memories of time spent at my late grandmother's house in Tyler, TX flooded my mind. She used to make GREAT preserves and apple butter, but I think this recipe is better than her apple butter and very easy to make. Thank you so much for posting and bringing back so many good memories of my grandmother. Regards, Cookin' DadP.S. I'll bet this stuff would be great even without the caramels! Also, I peeled and boiled my apples for a few minutes before pureeing them in food processor.Puree about 3 pounds of apples (heat, peel, steam, food mill, blender or whatever). Place 7 cups of it in crockpot with about 2 cups of white sugar to taste depending upon the variety of apples used. For a large crock, you can double this. Cook the pulp down to a butter consistency (about 3 to 4 hours). Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 caramels. Check the temperature. I like to get it up to 165 degrees F, but the minimum is 140 degrees F. If your crock does not get hot enough, transfer it to a pan and heat it on the stove.Can leaving 1/2-inch head space and water bath - pints for 10 minutes and 1/2 pints for 5 minutes. Hide the finished product from the salivating hordes that will be pounding down your door.

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arrow right high trail bars

High Trail BarsThese are high-energy bars.1/2 cup butter, softened1/2 cup firmly packed brown sugar1/2 cup quick-cooking rolled oats1/2 cup whole wheat flour, unsifted1/2 cup all-purpose flour, unsifted1/4 cup wheat germ2 teaspoons orange zest2 eggs1 cup whole almonds, blanched1/4 cup raisins1/4 cup coconut, flaked1/2 cup semisweet chocolate chipsCream butter with 1/2 cup brown sugar until smooth. Then blend in oats, flours, wheat germ and orange rind. Put mixture in a lightly greased 8-inch square pan.Next mix eggs, almonds, raisins, coconut, chocolate bits and 1/4 cup remaining brown sugar. Pour over the mixture in the pan and spread out evenly. Bake at 350 degrees F for 35 minutes or until golden brown. Let cool; cut into 12 bars and wrap each in aluminum foil.

Bandu2 - Herit.gif  Κατηγορία: Συνταγές   »   11 Διαβάζει   »   Ημερομηνία: 19/03/2010 00:00   »   Με: Mouhamadou-bamb ...

arrow right black bean and onion soup

Black Bean and Onion SoupMakes: 6 servings1 cup black beans, rinse and drain 1/4 cup onion, chopped 2 tablespoons celery, chopped 3 tablespoons green onion, chopped 1 tablespoon garlic, minced 1 teaspoon gingerroot, shredded 1 1/2 teaspoons ground black pepper 6 ounce spinach leaves, stemmed and washed 4 tablespoons non/low-fat sour cream 2 tablespoons cilantro, chopped 6 cups waterIn a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally Lower the heat, cover, and simmer for 45 to 60 minutes.Place the spinach leaves in a saut? pan at medium-high heat. Stir for 2 to 4 minutes. Chop the cooked spinach; set aside.Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving, and sprinkle with cilantro.

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arrow right sourdough english muffins

Sourdough English Muffins1 cup sourdough starter 3/4 cup buttermilk 2 3/4 to 3 cups all-purpose flour 6 tablespoons yellow cornmeal 1 teaspoon baking sodaIn large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes.Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl.Makes 12 to 14 muffins.

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arrow right dairy-free tofu cheesecake

Dairy-Free Tofu Cheesecake4 graham cracker squares, finely crushed2 pounds firm tofu, pressed and very well drained1/2 cup honey1 teaspoon almond extract2/3 cup granulated sugar2 tablespoons soy oil1/4 cup lemon juice1 tablespoon vanilla extractPreheat the oven to 350 degrees F.Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.Bake at 350 degrees F for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate.Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.

Bandu2 - Herit.gif  Κατηγορία: Συνταγές   »   11 Διαβάζει   »   Ημερομηνία: 19/03/2010 00:00   »   Με: Mouhamadou-bamb ...

arrow right strawberry sweetheart salad

Strawberry Sweetheart Salad6 ounces cream cheese, softened1 cup mayonnaise15 large marshmallows, cut up1 (16 ounce) package frozen strawberries, thawed and drained1/2 cup chopped pecans1 cup crushed pineapple1/8 teaspoon red food coloring1 cup whipped creamCombine cream cheese and mayonnaise; blend well. Add marshmallows and strawberries, reserving several strawberries. Add pecans, pineapple and food coloring; blend well. Fold in whipped cream. Pour into heart-shape pan or other gelatin mold. Chill until firm.Garnish with reserved strawberries.Yield: 12 servings

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arrow right green beans anyone will eat

Green Beans Anyone Will EatPosted by Marla at recipegoldmine.com 2/12/2002 8:13 amHow many of you know your green beans are good for you, but you just can't handle the smell. I love green beans, but before I can get them to my mouth the smell of the cooked green beans does something to my stomach. So quite a few years back when I cooked for a learning center I noticed the kids also had trouble with green beans and veggies in general. So, I added a few things and no longer did the green beans and other veggies remain on the plates. Green beans, fresh or canned-about a quart 2 strips bacon, cooked and chopped 1 tablespoon vanilla extract2 tablespoons honey or white Karo syrup 1/2 teaspoon garlic pepper Put it all in a pot and cook on low till beans are done... and believe me, even the pickiest of eaters will eat these green beans.

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arrow right sunflower strawberry salad

Sunflower Strawberry Salad2 cups sliced fresh strawberries1 medium apple, diced1 cup halved green seedless grapes1/2 cup thinly sliced celery1/4 cup raisins1/2 cup low fat sugar-free strawberry yogurt2 tablespoons sunflower seedsLettuceIn a large bowl, combine strawberries, apple, grapes, celery, and raisins. Stir in the yogurt. cover and refrigerate for at least an hour.Add sunflower seeds and toss; serve on a bed of lettuce leaves.Makes 6 serving, 1 cup each.98 Cal, 18g Carb, 2g Protein, 3g Fat, 23mg Sodium, 0g Chol2 WW points

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arrow right oreo tailgate tire pie

Oreo Tailgate Tire PieSource: OreoNabisco's test kitchens developed this recipe for NASCAR fans who make pit stops at tailgate parties.36 Oreo chocolate sandwich cookies, divided1/4 cup butter, melted24 Jet-Puffed marshmallows1/2 cup milk1 1/2 cups heavy cream, whippedOreo cookies, for garnishCoarsely chop 10 cookies; set aside.Finely roll 26 cookies. Combine cookie crumbs and butter; press evenly onto bottom and sides of 9-inch pie plate. Refrigerate.Stir marshmallows and milk in 2-quart saucepan over medium heat until melted and smooth; cool completely. Gently fold 2 cups whipped cream into cooled marshmallows mixture; fold in chopped cookies. Spoon into prepared pie crust. Refrigerate 4 hours or until firm.Garnish with remaining whipped cream and cookies.Yields 8 servings, 1 pie.

Bandu2 - Herit.gif  Κατηγορία: Συνταγές   »   11 Διαβάζει   »   Ημερομηνία: 19/03/2010 00:00   »   Με: Mouhamadou-bamb ...

arrow right bean salad with shrimp

Bean Salad with ShrimpPosted by Don from NJ at recipegoldmine.com 9/25/2001 7:35 amSource: Asbury Park Press1 1/2 cups dried Great Northern or cannellini beans2 quarts water3 teaspoons salt1/3 cup plus 1/2 cup extra-virgin olive oil, plus more for saut?ing and drizzling3 to 4 tablespoons fresh lemon juice or a mild wine vinegar, or to taste1/2 teaspoon freshly ground black pepper, plus pepper to taste1 cup finely chopped red onion1 cup chopped vine-ripened tomatoes4 tablespoons chopped fresh herbs, such as basil, mint or flat-leaf parsley24 large- or medium-size shrimp, peeled and deveined To prepare the beans, pick them over, rinse well, place them in a bowl with water to cover generously and soak overnight. The next day, drain the beans and place them in a sauce pan with the 2 quarts water. Bring to a boil over medium-high heat, reduce the heat to low, cover and simmer until tender but not soft, about 40 to 45 minutes. Add 2 teaspoons of salt during the last 15 minutes of cooking. Remove from heat. You should have about 3 cups of cooked beans. (I prepared the beans ahead of time, drained, then refrigerated them, and warmed them with a little olive oil on the stove top before proceeding with the recipe.) Transfer the warmed beans to a bowl and toss them with the 1/3 cup olive oil, 3 to 4 tablespoons lemon juice or vinegar, 1 teaspoon salt and the 1/2 teaspoon pepper. Let the beans cool and absorb the flavor of the dressing. When cool, add the remaining 1/2 cup olive oil, the onion, tomatoes and 2 tablespoons of the herbs. Mix well, then taste and adjust the seasonings with salt and pepper. You may want to add more lemon juice or vinegar, too. Pour enough olive oil into a saut? pan to form a light film on the bottom and place over high heat. When it is hot, add the shrimp and saut? quickly until pink and cooked through, about 3 minutes. To serve, spoon beans into an attractive serving dish. Arrange the shrimp on the top, sprinkle with a little salt and drizzle with a bit of olive oil or with lemon juice or vinegar and oil. Top with the remaining chopped herbs.Serves 6.

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arrow right vinegar boiled slaw

Vinegar Boiled SlawShared with recipegoldmine.com by JeannieI have loved this recipe of my Mom's for 25 plus years.2 teaspoons butter2 eggs3 tablespoons granulated sugar1 teaspoon salt1/8 teaspoon pepper ( hah - I love it so I add more)1 teaspoon dry mustard1/2 cup vinegar1/4 to 1/2 cup milk1 diced green pepperBeat eggs lightly with sugar. Add mustard, salt and pepper. Mix lightly. Add vinegar and butter. Cook in a small saucepan over low heat stirring constantly. When it becomes a soft custard, remove from heat. Cool.Add milk and chopped green pepper. Chill until ready to use. Thinly slice green cabbage. Pour dressing over and chill until ready to serve.

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arrow right spinach salad with honey mustard dressing

Spinach Salad with Honey Mustard DressingPosted by Darlene at recipegoldmine.com 2/4/2002 2:45 pm A favorite of Buzz & Vicki!8 cups fresh spinach coarsely torn or baby spinach5 egg yolks1 tablespoon red wine vinegar 3/4 quart salad oil1 lemon squeeze for juice1 tablespoon boiling water 1/4 cup poppy seeds 1/2 cup Dijon mustard 1 cup yellow mustard 1/2 cup honey 1 teaspoon fresh tarragon chopped1 lemon 1 dash red wine vinegar 1 dash salt to taste1 dash black pepper to tasteMayonnaise: Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the 3/4-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture. Dressing: Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, 1/2 to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly blended. GARNISH WITH ANY OF THE BELOW:Crumbled, cooked baconCrumbled hard boiled eggsSections of mandarin orangesFrench fried onion bitsToasted sunflower seedsToasted pumpkin seedsBean sproutsChampagne grapesPer serving: 896 Calories; 89g Fat (86% calories from fat); 6g Protein; 26g Carbohydrate; 133mg Cholesterol; 636mg Sodium

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arrow right three cheese manicotti

Three Cheese ManicottiPosted by bettyboop50 at recipegoldmine.com May 28, 2001These tender manicotti shells are actually crepes, and can be stuffed with a variety of fillings, including creamy chicken or a hearty Bolognese sauce.2 cups ricotta cheese (15 ounces), preferably fresh1 cup shredded mozzarella (about 6 ounce)2/3 cup coarsely chopped basilSalt1/2 teaspoon freshly ground pepper1 cup all-purpose flour1 cup water4 large eggs, lightly beatenUnsalted butter3 cups tomato sauce, preferably homemade2 tablespoons freshly grated Parmesan cheeseIn a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.Heat an 8-inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.Preheat the oven to 375 degrees F. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through. Serve piping hot. Makes 8 servings.Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

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