Cranberry & Blue Cheese Ball
Cranberry & Blue Cheese BallEnjoy this recipe from?101 Christmas Recipes.
Submitted by: Kristie Rigo from Friedens, PA
8-oz. pkg. cream cheese, softened
1 c. sharp white Cheddar cheese, shredded
4-oz. container crumbled blue cheese
6-oz. pkg. sweetened dried cranberries
assorted crackers
Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups. |
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Source: Gooseberry Patch
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BROILED NECTARINES WITH BROWN SUGAR AND SHERRY
BROILED NECTARINES WITH BROWN SUGAR AND SHERRY
Recipe By : Los Angeles Times 3-26-97
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
La_Times
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 soft, ripe nectarines
1 tablespoon butter
8 teaspoons brown sugar
8 teaspoons sweet Sherry
Cut nectarines in half, remove stones and place, cut side
up, on baking sheet. Divide butter among halves, placing
little in each cavity. Add 1 teaspoon each Sherry and brown
sugar to cavity of each nectarine half.
Broil 4 to 6 inches from heat source until topping is
bubbly and fruit softened, about 5 minutes. Formatted by
Lynn Thomas. Source: Los Angeles Times 3-26-97.4 servings.
Each serving: 155 calories; 133 mg sodium; 9 mg
cholesterol; 9 grams fat; 9 grams carbohydrates; 5 grams
protein; 0 gram fiber.
Source: Recipe Source
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Black Bean & Rice Salad
Categories: Salads, Main dish, Low-fat, Vegetarian, Ovo-lacto
Yield: 4 servings
2 c Cooked rice
- cooled to room temperature
1 c Cooked black beans
1 c Chopped fresh tomato
2 oz Cheddar cheese (optional)
-- shredded
1 tb Snipped fresh parsley
1/4 c Light Italian dressing
1 tb Fresh lime juice
Lettuce leaves
Combine rice, beans, tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture; toss. Serve on
lettuce leaves.
Each serving provides:
* 209 calories
* 7.4 g. protein
* 0.7 g. fat
* 45.1 g. carbohydrate
* 3.2 g. dietary fiber
* 560 mg. sodium
* 0 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is
used for calculation.
Source: “Light, Lean & Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
Source: Recipe Source
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Spiced Pumpkin Pie (cookingcuriosity.com)
There’s nothing quite like the comforting aroma of a spiced pumpkin pie wafting through the house to mark the beginning of the holiday season. This classic
dessert combines a creamy, rich pumpkin filling with a medley of warm spices, nestled in a flaky, buttery crust. The subtle sweetness of brown sugar pairs
perfectly with cinnamon, nutmeg, ginger, and cloves, creating a flavor that’s both nostalgic and irresistibly indulgent. Whether served with a dollop of
whipped cream or enjoyed on its own, this spiced pumpkin pie is a quintessential treat that will bring warmth and joy to any gathering.
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INGREDIENTS
For the crust:
list of 5 items
? 1 ? cups all-purpose flour
? ? teaspoon salt
? 1 tablespoon granulated sugar
? ? cup unsalted butter, chilled and cubed
? 3-4 tablespoons ice water
list end
For the filling:
list of 10 items
? 1 ? cups pumpkin puree (canned or homemade)
? ? cup brown sugar
? 2 large eggs
? 1 cup heavy cream
? 1 teaspoon ground cinnamon
? ? teaspoon ground ginger
? ? teaspoon ground nutmeg
? ? teaspoon ground cloves
? ? teaspoon vanilla extract
? ? teaspoon salt
list end
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INSTRUCTIONS
list of 5 items
1. Prepare the crust:
list of 3 items nesting level 1
? In a large bowl, combine the flour, salt, and sugar. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse
crumbs.
? Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
? Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
list end nesting level 1
2. Roll out the crust:
list of 2 items nesting level 1
? Preheat the oven to 375°F (190°C).
? On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, trimming and crimping the edges as desired.
Place the crust in the refrigerator to chill while preparing the filling.
list end nesting level 1
3. Make the filling:
list of 2 items nesting level 1
? In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth.
? Gradually mix in the heavy cream, then add the spices, vanilla extract, and salt. Stir until fully combined.
list end nesting level 1
4. Assemble and bake:
list of 3 items nesting level 1
? Pour the filling into the prepared crust, spreading it evenly. Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.
? Bake for 45-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
? Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
list end nesting level 1
5. Serve:
list of 1 items nesting level 1
? Slice and serve with whipped cream or a sprinkle of cinnamon, if desired. Store leftovers in the refrigerator for up to 3 days.
list end nesting level 1
list end
Enjoy the cozy flavors of this spiced pumpkin pie, a dessert that will surely become a family favorite!
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Ayalla’s Banana Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick Bread Usenet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Bananas, very ripe
1 C Sugar
1/2 C Shortening (butter)
2 Eggs
3 T Yoghurt or sour cream
2 C Flour
1 t Baking soda
1 C Walnuts, chopped
Rum, vanilla, or amaretto
-(optional)
Preheat the oven to 350 degrees F. Cream the shortening and sugar. Mix in
the bananas. Mix in the remaining ingredients. Pour into a greased loaf
pan. Bake 1 hour 15-20 minutes at 350 degrees F.
NOTES:
* This recipe is from my friend Ayalla -- It makes a heavy, but moist,
loaf of banana bread.
* If you use more than 3 normal-size bananas, I suggest that you lower the
oven temperature and cook for a while longer. Otherwise, the crust comes
out almost overcooked while the middle remains moist and almost
undercooked.
: Difficulty: easy.
: Time: Preparation: 10 minutes; baking: at least 95 minutes. Allow
some time for cooling.
: Precision: Approximate measurement OK.
: Aviva Garrett
: Santa Cruz, California, USA
: (Excelan, Inc., San Jose)
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
Source: Recipe Source
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Buttermilk Biscuits 1
Categories: Home Cookin,
Yield: 10
2 c flour
2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 c shortening
3/4 c buttermilk
In a bowl, combine the flour, baking powder, baking soda, and
salt; cut in shortening until the mixture resembles coarse
crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2″
thickness. Cut with a 2-1/2″ biscuit cutter and place on a
lightly greased baking sheet. Bake at 450 degrees for 10-15
minutes or until golden brown.
Source: Recipe Source
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Whole Wheat Bagels
Categories: Breads
Yield: 12 servings
2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 tb Honey
2 c Whole wheat flour
1 1/2 ts Salt
3 c All-purpose flour
= to 3 1/2, divided
3 1/2 qt Water
1 ts Salt
Sesame seeds
Recipe by: Southern Living
Preparation Time: 0:45
Dissolve yeast in warm water in a large bowl; let stand 5
minutes. Add honey, stirring well. Stir in 2 cups whole
wheat flour and 1-1/2 teaspoons salt; mix well. Gradually
stir in enough all-purpose flour to make a soft dough. Turn
dough out onto a heavily floured surface (dough will be
sticky), and knead until smooth and elastic (8 to 10
minutes). Place dough in a well-greased bowl, turning to
grease top. Cover dough, and let rise in a warm place (85
degrees), free from drafts, 1-1/2 hours or until doubled in
bulk.
Punch dough down, and divide dough into 12 equal pieces.
Roll each into a smooth ball. Cut with 1-inch cutter or
punch a hole in the center of each ball with a floured
finger. Gently pull dough away from center to make a 1- to
1-1/2-inch hole. Place shaped bagels on lightly greased
baking sheets. Cover and let rise 15 minutes. Broil
bagels 5 inches from heat 2 minutes on each side or until
lightly browned. Bring water and 1 teaspoon salt to a boil
in a large Dutch oven. Reduce heat, and simmer bagels 3
minutes on each side. Place bagels on lightly greased
baking sheets. Sprinkle with sesame seeds; lightly press
seeds into bagels. Bake at 425 degrees for 20 to 25
minutes or until golden brown. Yield: 1 dozen.
Source: Recipe Source
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Have an Instant Pot or pressure cooker??You can brown the lamb and cook the onions on the sear function. Add the meat and cook at pressure for 50 minutes. Then release the pressure, add the potatoes and cook 10 minutes more. Ingredients2?pounds?boneless (or 3 pounds bone-in)?lamb stew meat, lamb shanks, and/or lamb shoulder steaks 2?onions, chopped (about 3 to 4 cups) 3 to 5?cloves?of?garlic, crushed 2 to 3?tablespoons?ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter 2 to 3?tablespoons?curry powder?(to taste) 2?teaspoons?salt 1?tablespoon?black pepper 1?tablespoon?ground coriander 1?tablespoon?cumin 1?teaspoon?fresh rosemary,?chopped 1?teaspoon?dried?thyme 2?slices?lemon, with rind (use 3 slices if using Meyer lemons) 2?peeled and chopped?apples, preferably tart green?Granny Smith apples?(about 2 cups) 1/4 cup (40g)?golden raisins 1 1/2 cups (350ml)? 1 1/2 pounds (680g)?small potatoes, quartered 2?cups?basmati rice ?and/or yogurt,?to serve
MethodBrown the lamb pieces on all sides: Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high. Working in batches if necessary, brown the meat well on all sides and remove it from pan. Make the curry base: Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt. Cook the curry: Bring to a simmer, reduce the heat to low, and cover the pot. (You can also put the pot in a 300°F oven). Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. Add the potatoes: Cook until tender, another 45 minutes. Cook the rice: While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions). Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork. Serve: To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier. Serve over rice with chutney and/or yogurt for drizzling over top. Did you love the recipe? Let us know with a rating and review!
Source: Simply Recipes
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If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash. Ingredients2 to 3?tablespoons?unsalted butter 1?medium?onion, finely chopped (about?1?cup) 2 to 3?cups?finely chopped, cooked?corned beef 2 to 3?cups?chopped?cooked potatoes, preferably Yukon gold Kosher salt and freshly ground black pepper Chopped fresh parsley
MethodSauté the onions: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent. Add the potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Cook until browned and then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. Stir in the parsley and season: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs for breakfast. Did you enjoy the recipe? Let us know with a rating and review!
Source: Simply Recipes
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Instant Pot Mexican Pulled Pork
IngredientsFor the spice rub: 4?tablespoons?chili powder 1?tablespoon?kosher salt?(if using regular table salt, only use 2 teaspoons) 1?tablespoon?brown sugar 2?teaspoons?ground cumin 1?teaspoon?cayenne 1?teaspoon?dried oregano 1?teaspoon?onion powder 1?teaspoon?garlic powder 1/4?teaspoon?cinnamon Scant pinch?ground cloves
For the pulled pork: 3 1/2?pound?boneless?pork shoulder roast, cut into 2 pieces 2?tablespoons?vegetable oil 3/4?cup?pineapple juice, orange juice, or water
Optional toppings (pick a few or all of them!): Sliced?avocado Sliced?radishes Thinly sliced red or green?cabbage Thinly sliced?romaine lettuce Diced?red onions Chopped?tomatoes Crumbled?cotija cheese Chopped?cilantro Warm?tortillas, corn or flour Fresh squeezed?lime juice Salsa
MethodSeason the pork: In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated. Let the pork come to room temperature: Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!) Sear the pork: Select the “sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stove-top pressure cooker, heat the oil over medium heat.) Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned. Finish seasoning the pork: Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top. Pressure cook the pork: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 1 hour and 15 minutes at high pressure. (For stove-top pressure cookers, cook for 60 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the cooking time will begin. Release the pressure: After the cooking time ends, let the pot sit and naturally release pressure for about 20 minutes. Then, vent the remaining steam. (For stove-top pressure cookers, perform a quick pressure release.) Separate the pork and cooking liquid: Use tongs to transfer the pork to a large baking dish or sheet pan, but be very gentle—the pork will be VERY tender and will fall apart easily! Then, use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat. (Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.) Reduce the cooking liquid: Return the pot to the pressure cooker, select the “sauté” program, and let the cooking liquid reduce for 10 minutes. (If you are using a stove-top pressure cooker, do the same thing over medium heat.) Shred the pork: While the liquid is reducing, use a pair of forks to shred the pork. Broil?the pulled pork?until crispy (optional for carnitas): To make crispy carnitas, place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes until the tips and edges of the pork are browned and crispy. It's fine to skip this step if you're making a recipe where you don't need the pork to be crispy. Toss the shredded pork with the reduced liquid and serve: Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat. Serve it in tacos with the fixings listed above, or in burritos, rice bowls, or on a tostada salad.
Source: Simply Recipes
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Lamb Chops with Rosemary and Garlic
Double rib lamb chops, with two ribs per chop, will yield a thicker piece of meat than single rib chops, and are more forgiving with cooking time if you like your lamb rare or medium rare. With single rib chops, which are thinner pieces, you'll have to pay closer attention and sear quickly to not overcook the chops. The flavor of lamb is best when prepared rare or medium rare. Error on less cooking time than you would expect, that way you can cook them further if you want them more well done. Ingredients1?pound?lamb rib chops 2?tablespoons?minced?fresh rosemary 2?teaspoons?salt 1?teaspoon?freshly?ground black pepper 1?garlic clove,?minced 4?tablespoons?extra virgin olive oil,?divided
MethodMarinate the lamb chops: In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with?double rib chops, cover and let stand at room temperature for 30 to 45 minutes. If you are working with?single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator—do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step. You can also marinate the chops in the fridge for up to 24 hours. (Allow double rib chops to stand at room temperature 30 to 40 minutes before cooking.) Sear the lamb chops: Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the chops. Sear double rib chops on all sides about 2 to 3 minutes per side. If you are working with single rib chops, sear only on two sides, and only a minute (or less) on each side if you want the result to be rare or medium rare. Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use??to check the doneness of the chops. That said, if you have an instant-read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
Rest the chops: When done, remove the chops from the pan, cover with foil, and let rest 3 to 5 minutes before serving. Did you love the recipe? Let us know with a rating and review!
Source: Simply Recipes
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Recipe adapted from this??by Chef Gordon Ramsay. You can use any mushrooms you like. We used half cremini and half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or save them for stock. This recipe uses a frozen puff pastry sheet. Plan ahead to thaw the sheet for 2 to 4 hours in the refrigerator, or on the counter for about 40, until it’s easily pliable but not too soft or squishy. Ingredients1?pound?thick?beef tenderloin Kosher?salt and freshly ground black pepper 2?tablespoons?extra virgin olive oil 2?tablespoons?yellow mustard?(like Coleman's Original English Mustard) 1?pound?mushrooms?(see recipe note) 4?thin?slices?ham?(Parma ham if you can get it) or prosciutto 1?(7 to 8 1/2-ounce?sheet)?puff pastry, thawed (see recipe note) 2?large?egg yolks, beaten Flaky?salt,?for sprinkling on top
MethodPreheat the oven: Allow the oven to preheat to 400°F as you assemble the Wellington. Sear the beef: Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.) Brush the beef with mustard: Remove the beef from the pan and let cool. Once cooled, brush the beef on all sides with mustard. Prepare the mushrooms: Chop the mushrooms and put them into a food processor. Pulse until very finely chopped. Heat the sauté pan on medium-high heat. Transfer the mushroom mixture into the pan and cook, allowing the mushrooms to release their moisture, 10 to 15 minutes. When the moisture released by the mushrooms has all boiled away, remove the mushrooms from the pan and set aside to cool. Wrap the beef in mushroom paste and ham: Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap around and encapsulate the beef. Spread the mushroom mixture over the ham. Place the beef in the middle and roll the mushroom and ham over the beef, using the plastic wrap so that you do this tightly. Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes. Roll out the puff pastry and wrap the beef: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef. Unwrap the beef from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks. Fold the pastry around the beef, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap.) Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes. Brush with the egg wash and score: Place the pastry-wrapped beef on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake in the oven: Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an?. Pull out at 125 to 130°F for medium rare. Simple Tip!To ensure an accurate temperature reading, stick the thermometer into the center of the beef from 2 to 3 different angles. Test from the top as well as the side. Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices. Leftover slices can be stored in the fridge for up to 2 days. Wrap tightly with foil and reheat in a 350°F oven. Once warm, remove the foil and bake for a few minutes more to crisp the pastry. Note that reheated slices will be closer to medium or well-done. Did you love the recipe? Leave us stars below!
Source: Simply Recipes
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Szechuan Noodles With Spicy Beef Sauce
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
Ready In:30minsIngredients:12 ingredientsUnits:?US- 1lb?
- 1?1?2cups chopped?
- 2teaspoons minced?
- 1?1?2teaspoons minced?
- 1?2?- 1?1?2teaspoon??(start off with just a little and work your way up)
- 2tablespoons sesame oil
- 2tablespoons?
- 3?4cup?
- 1?3cup?
- 2tablespoons?
- 8ounces vermicelli, cooked
- 1?2cup sliced?
directions- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth.
- Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
- Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
- Stir in ground beef.
- Toss with hot cooked pasta, and sprinkle with sliced green onions.
- Yield: 4 servings.
Source: Food.com
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This Chocolate Snack Cake is the perfect treat
for when you’re craving something sweet and chocolatey
without a lot of fuss. It’s light, fluffy, and moist with a
deep chocolate flavor, making it ideal for any occasion,
whether it’s a weeknight dessert or a quick pick-me-up with
your coffee. The simple ingredients make it easy to whip up,
and it’s just the right size for smaller gatherings or
family snacking. You can enjoy it as-is or take it to the
next level with a dusting of powdered sugar, a drizzle of
chocolate glaze, or a scoop of ice cream on the side.
Ingredients:
- 1 ? cups
all-purpose flour
- 1 cup
granulated sugar
- ? cup
unsweetened cocoa powder
- 1 tsp
baking soda
- ? tsp
baking powder
- ? tsp
salt
- 1 cup
water
- ? cup
vegetable oil
- 1 tsp
vanilla extract
- 1 tbsp
white vinegar
Instructions:
- Preheat
your oven to 350°F (175°C). Grease and flour an 8-inch
square baking pan.
- In a
large bowl, whisk together the flour, sugar, cocoa powder,
baking soda, baking powder, and salt.
- Add the
water, vegetable oil, and vanilla extract to the dry
ingredients, and mix until smooth. Then stir in the
vinegar; the batter will be slightly thin.
- Pour the
batter into the prepared baking pan and spread it evenly.
- Bake for
30-35 minutes, or until a toothpick inserted into the
center comes out clean.
- Allow
the cake to cool in the pan for about 10 minutes before
transferring it to a wire rack to cool completely.
- Serve
as-is or top with powdered sugar, whipped cream, or
frosting.
Enjoy this delightful cake whenever you’re in
the mood for a little chocolate indulgence!
Ginny Butterfield
Cranberry Twp, Pa
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Steamed Pork & Scallion Dumplings
Steamed Pork & Scallion Dumplings
Ready In:1hr 10minsIngredients:14 ingredientsUnits:?USDipping Sauce- 1?2cup?
- 2tablespoons?
1tablespoon? - 1teaspoon chili oil
Dumplings- 2bunches?, cut into thirds
5 - 1tablespoon chopped?
- 2tablespoons?
- 2tablespoons?
- 1tablespoon sesame oil
- 1lb?
- 2tablespoons grated?
- 1, beaten
- 40
directions- Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
- Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
- Add the beaten egg and mix to combine.
- Add the pork and mix to combine.
- Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
- Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
- Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
- Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
- Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
- Continue with the remaining dumplings. Serve with the dipping sauce.
- You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 – 2 minutes longer.
Source: Food.com
~~~~~ Rhonda in MO
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Kimchi or Kimchee
Ready In:2hrs 45minsIngredients:11Serves:50 Source: Food.com
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Kao Pad (Thai-Style Fried Rice)
Kao Pad (Thai-Style Fried Rice)
Ready In:45minsIngredients:12 ingredientsUnits:?USChoose 3-4 of the following to equal 2 1/2 cups- 2?1?22 1/2 cups?, cut into short strips or 2 1/2 cups?, blanched for 5 seconds, cooled and drained
Remaining Ingredients- 1?4cup vegetable oil
- 1?2tablespoon fresh gingerroot, minced
- 2tablespoons?, minced
- 6cups??(short grain)
- 2, lightly beaten
- 1cup?, chopped
- 2tablespoons thai sriraja??(or other hot chili paste)
- 2tablespoons?
- 1?2
- 1?2, cut into thin wedges
- , cut on diagonal
directions- Choose and prepare vegetables. Select a combination with a variety of colors.
- In a wok, heat the oil and stir fry the ginger and garlic until golden.
- Remove them with a slotted spoon and save for later.
- In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
- Remove the vegetables from the wok and set aside.
- Add the rice to the wok and heat thoroughly.
- With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
- Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
- Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
- Finally, mix in the chili sauce, soy sauce and lime juice.
- For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.
Source: Food.com
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JAPANESE MUM'S CHICKEN
Ready In:45minsIngredients:7Serves:ingredientsUnits:?US- 8, skin on (the skin is important for flavour, and is so tasty to eat!)
- 1cup?
- 1?2cup balsamic vinegar
- 1?3cup?
- 2?1?2tablespoons?
- 1, peeled and bruised
- 1small?, slit open, seeds removed
directions- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
Source: Food.com
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Ingredients- Dough for single-crust pie
- 1 cup packed brown sugar, divided
- 1 tablespoon plus 1 cup all-purpose flour, divided
- 1 large egg, room temperature, beaten
- 1/4 cup dark corn syrup
- 2-1/2 teaspoons vanilla extract
- 1 cup water
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup cold butter
Directions- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
- Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly.
- In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly.
- Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.
Nutrition Facts1 piece: 430 calories, 18g fat (11g saturated fat), 69mg cholesterol, 349mg sodium, 63g carbohydrate (35g sugars, 1g fiber), 5g protein.
Source: Taste of Home
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Ingredients- 1/4 cup butter, cubed
- 2 cans (14-1/2 ounces each) chicken broth
- 1 chicken bouillon cube
- 12 ounces uncooked extra-wide egg noodles
- Coarsely ground pepper, optional
Directions- In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Whisk in broth and bouillon. Bring to a boil; stir in noodles. Return to a boil. Cover and remove from the heat. Let stand 15-20 minutes or until noodles are tender. If desired, sprinkle with pepper.
Nutrition Facts1 cup: 352 calories, 13g fat (7g saturated fat), 82mg cholesterol, 902mg sodium, 49g carbohydrate (2g sugars, 2g fiber), 11g protein.
Source: Taste of Home
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Virginia Butterfield
