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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Saturday, April 13, 2019
Friday, April 12, 2019
Thursday, April 11, 2019
Wednesday, April 10, 2019
Tuesday, April 2, 2019
Southern Baked Candied Yams
Southern Baked Candied Yams - Soul Food Style - I Heart Recipes
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Source:
Shakshuka Recipe | Best Breakfast Recipe
Shakshuka Recipe | Best Breakfast Recipe
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Friday, March 29, 2019
Sunday, March 24, 2019
Pineapple Bread Pudding ~ Recipe
Here the humble bread pudding gets a hand from festive pineapple.
Pineapple Bread Pudding
1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) cinnamon
8 eggs
2 cans (14 oz, 395 g each) crushed pineapple, drained
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped toasted pecans
Whipped cream for garnish (optional)
Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker. Cook covered on low heat for 6 to 7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired. Serves 8 to 12.
1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) cinnamon
8 eggs
2 cans (14 oz, 395 g each) crushed
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped toasted pecans
Whipped cream for garnish (optional)
Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker. Cook covered on low heat for 6 to 7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired. Serves 8 to 12.
Saturday, March 23, 2019
How To Make The Perfect Egg Omelette With Cheese:
How To Make The Perfect Egg Omelette With Cheese:
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Cooking 101 ~ Chicken Legs
Cooking 101 Chicken Legs - Cooking for a Special Occasion
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Thursday, March 21, 2019
Curried Peas
To my mind there is no better fresh spring vegetable than peas. This recipe makes use of three varieties, but you may use whichever varieties are available fresh in your area.
Curried Peas
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and bring to a boil. Add all the peas and simmer covered until tender, about 5 minutes. Season with salt and pepper. Serves 4 to 6.
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and bring to a boil. Add all the peas and simmer covered until tender, about 5 minutes. Season with salt and pepper. Serves 4 to 6.
Sweet and Sour Cabbage
This recipe tastes great at any time of year, but I particularly enjoy it on a cold winter night. My version of this German classic can be made vegetarian by substituting the lard or bacon fat with vegetable or olive oil.
Sweet and Sour Cabbage
A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm) shreds
2/3 cup red wine vinegar
2 Tbs sugar
2 tsp salt
2 Tbs lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay leaf
5 cups boiling water
3 Tbs dry red wine
3 Tbs red currant jelly (optional)
In a large mixing bowl combine the cabbage, vinegar, salt and sugar, tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole
melt the lard or bacon fat over moderate heat. Add the apples and chopped onions and cook, stirring frequently, for 5 minutes or until the apples are lightly browned. Add the cabbage, the whole onion with the cloves, the bay leaf, and the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to its lowest possible point. Cover and simmer 1 1/2 to 2 hours. Check occasionally to make sure the cabbage
is moist, adding a few tablespoons of water
if necessary. When the cabbage is done there should be almost no liquid left in the casserole. Before serving remove the onion and bay leaf, and stir in the wine and currant jelly. Serves 4 to 6.
A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm) shreds
2/3 cup red wine vinegar
2 Tbs sugar
2 tsp salt
2 Tbs lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay leaf
5 cups boiling water
3 Tbs dry red wine
3 Tbs red currant jelly (optional)
In a large mixing bowl combine the cabbage, vinegar, salt and sugar, tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole
melt the lard or bacon fat over moderate heat. Add the apples and chopped onions and cook, stirring frequently, for 5 minutes or until the apples are lightly browned. Add the cabbage, the whole onion with the cloves, the bay leaf, and the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to its lowest possible point. Cover and simmer 1 1/2 to 2 hours. Check occasionally to make sure the cabbage is moist, adding a few tablespoons of water if necessary. When the cabbage is done there should be almost no liquid left in the casserole. Before serving remove the onion and bay leaf, and stir in the wine and currant jelly. Serves 4 to 6.
Reproduced by permission of Worldwide Recipes.
Tuesday, March 19, 2019
Miss Avery's Green Bean Casserole
To give you an idea how ancient today's recipe is, it was given to my mother by the lady hired by my parents to take care of me while my mother gave birth to my brother, way back in nineteen ought fifty-four. Mom says they never knew her as anything other than "Miss Avery."
Miss Avery's Green Bean Casserole
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk, cream, or combination of the two
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
4 cups (1 L) cooked green beans (haricots)
1 8 oz (227 g) can sliced water chestnuts, drained
2 cups (500 ml) fresh or canned bean sprouts
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) sliced almonds
Melt the butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly, until thoroughly incorporated with the butter and is bubbly. Add the milk and/or cream and whisk constantly until it boils. Season with nutmeg, salt, and pepper and remove from the heat. In a 4 quart (4 L) casserole, layer the green beans, then the water chestnuts, then the bean sprouts. Sprinkle the Parmesan over this and pour the cream sauce over the top. Sprinkle with the almonds and bake in a preheated 350F (180C) oven for 30 minutes, until it bubbles. Serves 4 to 6.
Miss Avery's Green Bean Casserole
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk, cream, or combination of the two
A grating of fresh nutmeg
Salt
4 cups (1 L) cooked green beans (haricots)
1 8 oz (227 g) can sliced water chestnuts, drained
2 cups (500 ml) fresh or canned bean sprouts
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) sliced almonds
Melt the butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly, until thoroughly incorporated with the butter and is bubbly. Add the milk and/or cream and whisk constantly until it boils. Season with nutmeg, salt, and pepper and remove from the heat. In a 4 quart (4 L) casserole, layer the green beans, then the water chestnuts, then the bean sprouts. Sprinkle the Parmesan over this and pour the cream sauce over the top. Sprinkle with the almonds and bake in a preheated 350F (180C) oven for 30 minutes, until it bubbles. Serves 4 to 6.
Vegetarian Chili - Recipe
"Vegetarian Chili - Recipe"
With hot cornbread
on the side, this healthy and hearty dish
makes a complete meal.
on the side, this healthy and hearty dish makes a complete meal.
Vegetarian Chili
2 cans (15 oz, 420 g each) diced tomatoes with their liquid
1 can (15 oz, 420 g) black beans, drained
10 oz (280 g) frozen corn kernels
1 cup (250 ml) bottled salsa
1 medium zucchini (courgette), halved lengthwise and sliced
1 green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
2 stalks celery, chopped
2-3 tsp (10-15 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish (optional)
Sour cream for garnish (optional)
Combine all ingredients except the cheese and sour cream in the slow cooker
. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve topped with grated cheese and sour cream, if desired. Serves 6 to 8.
2 cans (15 oz, 420 g each) diced tomatoes with their liquid
1 can (15 oz, 420 g) black beans, drained
10 oz (280 g) frozen corn kernels
1 cup (250 ml) bottled salsa
1 medium zucchini (courgette),
1 green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
2 stalks celery, chopped
2-3 tsp (10-15 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish (optional)
Sour cream for garnish (optional)
Combine all ingredients except the cheese and sour cream in the slow cooker
. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve topped with grated cheese and sour cream, if desired. Serves 6 to 8.Thursday, March 14, 2019
Salmon Fillets ~ Recipe
Salmon Fillets
Unlike many of the dishes in my list of 50 Fundamental Foods that were included because they are tricky or difficult to prepare, salmon fillets are a cinch to cook properly. The trouble is, not many people know how to do it.
The only real trick to cooking salmon fillets is to not overcook them. I have been served salmon fillets in restaurants of every category that was dry and tasteless but would have been moist and delicious if only they hadn't been cooked to death.
One thing to remember when cooking salmon is that it doesn't need to be cooked completely. I like mine cooked the way a medium-well beef steak is cooked, still slightly underdone in the center. But even if you don't like your salmon cooked that way, it should be cooked just until well-done and not overdone.
Another thing to remember when cooking salmon (or any other fish, for that matter) is that the proteins in fish respond to heat differently than the proteins in land animals. Since the muscles of fish thrive in waters that are much colder than temperatures on land, the chemical changes that take place in cooking occur at lower temperatures in fish than in land animals. In other words, fish cook at lower temperatures than beef, chicken, and pork do, so they need to be cooked differently.
If you treat a salmon fillet like you would a steak or pork chop, you will wind up with a dry, flavorless piece of salmon for your reward. The typical salmon fillet is usually no thicker than about 1 inch (2.5 cm) and regardless of the cooking method used, they should never take more than 10 to 12 minutes to cook.
Here are two different methods to cook salmon fillets that I hope you will try.
The only real trick to cooking salmon fillets is to not overcook them. I have been served salmon fillets in restaurants of every category that was dry and tasteless but would have been moist and delicious if only they hadn't been cooked to death.
One thing to remember when cooking salmon is that it doesn't need to be cooked completely. I like mine cooked the way a medium-well beef steak is cooked, still slightly underdone in the center. But even if you don't like your salmon cooked that way, it should be cooked just until well-done and not overdone.
Another thing to remember when cooking salmon (or any other fish, for that matter) is that the proteins in fish respond to heat differently than the proteins in land animals. Since the muscles of fish thrive in waters that are much colder than temperatures on land, the chemical changes that take place in cooking occur at lower temperatures in fish than in land animals. In other words, fish cook at lower temperatures than beef, chicken, and pork do, so they need to be cooked differently.
If you treat a salmon fillet like you would a steak or pork chop, you will wind up with a dry, flavorless piece of salmon for your reward. The typical salmon fillet is usually no thicker than about 1 inch (2.5 cm) and regardless of the cooking method used, they should never take more than 10 to 12 minutes to cook.
Here are two different methods to cook salmon fillets that I hope you will try.
Poached Salmon in Tomato Broth ~ Recipe
Poached Salmon in Tomato Broth
4 medium tomatoes, peeled and seeded*
1/4 cup (60 ml) white wine or chicken stock
2 Tbs (30 ml) butter
1 tsp (5 ml) fennel seeds
4-6 salmon fillets about 6 oz (170 g) each
1/2 cup (125 ml) chopped fresh basil
Salt and freshly ground pepper to taste
* To peel and seed tomatoes: Make a small x-shaped incision in the bottom of the tomato using a sharp paring knife. Plunge the tomatoes into boiling water for 10 seconds. Rinse under cold water to stop the cooking. The peel should slide off easily. Cut the tomatoes in half and squeeze the seeds out, using your fingers or a small spoon to scoop them out if necessary.
Puree the tomatoes in an electric blender or food processor. Combine the pureed tomatoes, wine or broth, butter, and fennel seeds in a large skillet over moderate heat. Place the salmon fillets on top and sprinkle with the chopped basil. Season with salt and pepper and simmer covered for 10 minutes. Serves 4 to 6.
Fish recipes don't get much simpler than this. You can use this technique with any fish fillet, and remember that the skin gives added flavor.
Salmon Teriyaki -- Recipe
Salmon Teriyaki
1 Tbs (15 ml) sesame oil
4-6 salmon fillets about 6 oz (170 g) each
1/4 cup (60 ml) prepared teriyaki sauce
2-3 tsp (10-15 ml) sesame seeds
Lemon wedges for garnish
Heat the sesame oil in a large, heavy skillet (preferably non-stick) until it begins to smoke. Place the salmon fillets in the oil skin side down and remove from the heat immediately. Spoon or brush the teriyaki sauce over the fillets, sprinkle with sesame seeds, and place the skillet in a preheated 350F (180C) oven. Bake for 10 to 12 minutes, until the salmon is firm to the touch. Serve immediately, garnished with lemon wedges. Serves 4 to 6.
1 Tbs (15 ml) sesame oil
4-6 salmon fillets about 6 oz (170 g) each
1/4 cup (60 ml) prepared teriyaki sauce
2-3 tsp (10-15 ml) sesame seeds
Lemon wedges for garnish
Heat the sesame oil in a large, heavy skillet (preferably non-stick) until it begins to smoke. Place the salmon fillets in the oil skin side down and remove from the heat immediately. Spoon or brush the teriyaki sauce over the fillets, sprinkle with sesame seeds, and place the skillet in a preheated 350F (180C) oven. Bake for 10 to 12 minutes, until the salmon is firm to the touch. Serve immediately, garnished with lemon wedges. Serves 4 to 6.
Apple Pie - Recipe
Apple Pie - Recipe
The quintessential all-American dessert is apple pie, although the dish didn't originate here but was brought by early British settlers. I remember when every roadside diner in the country offered a slice of cheddar cheese with apple pie, and maybe some still do. The more ubiquitous "a la mode" version places a scoop of vanilla ice cream on top. Both ways are good, and both are as American as... well, you know.
Combine:
5 to 6 cups (1.25 to 1.5 L) apples, peeled, cored, and thinly sliced
1/2 cup (125 ml) sugar, or to taste
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 9 inches (22 cm) pastry pie shells
1 Tbs (15 ml) sugar mixed with
1/2 tsp (2 ml) cinnamon
Combine the apples, sugar, lemon juice, cinnamon, nutmeg, and salt in a mixing bowl and toss to coat the apple slices. Line a pie plate with one of the pastry shells and transfer the apples to the shell. Dot the apples with the butter. Moisten the edge of the pastry and place the second pastry shell on top. Trim and crimp the edge, and make several slits in the top with a sharp knife. Sprinkle the sugar and cinnamon mixture over the top. Bake in a preheated 450F (230C) oven for 10 minutes, then reduce the heat to 350F (180C) and bake for an additional 25 to 40 minutes, depending on the type of apples used. The pie is done when the apples are tender and the crust is golden brown. Serve warm, cold, or at room temperature. Makes one 9-inch (22 cm) pie.
Combine:
1/2 cup (125 ml) sugar, or to taste
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 9 inches (22 cm) pastry pie shells
1 Tbs (15 ml) sugar mixed with
1/2 tsp (2 ml) cinnamon
Combine the apples, sugar, lemon juice, cinnamon, nutmeg, and salt in a mixing bowl and toss to coat the apple slices. Line a pie plate with one of the pastry shells and transfer the apples to the shell. Dot the apples with the butter. Moisten the edge of the pastry and place the second pastry shell on top. Trim and crimp the edge, and make several slits in the top with a sharp knife. Sprinkle the sugar and cinnamon mixture over the top. Bake in a preheated 450F (230C) oven for 10 minutes, then reduce the heat to 350F (180C) and bake for an additional 25 to 40 minutes, depending on the type of apples used. The pie is done when the apples are tender and the crust is golden brown. Serve warm, cold, or at room temperature. Makes one 9-inch (22 cm) pie.
Tikka Masala Video Recipe - Spicy Vegetable Curry Recipe
Tikka Masala Video Recipe - Spicy Vegetable Curry Recipe
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RECIPE DESCRIPTION:
Ingredients
Butter 1 Tablespoon
Onion 1⁄2 Cup (8 tbs), diced
Turmeric powder 1⁄4 Teaspoon
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Salt 1 Teaspoon (to taste)
Potatoes 1⁄2 Cup (8 tbs)
Water 1⁄2 Cup (8 tbs)
Red bell pepper 1⁄4 Cup (4 tbs), chopped
Green bell pepper 1⁄4 Cup (4 tbs), chopped
Green beans 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Carrot 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Green peas 1⁄4 Cup (4 tbs), boiled
Cauliflower florets 1⁄2 Cup (8 tbs)
Coriander-cumin powder 1 1⁄2 Teaspoon
Red chili powder 1 Teaspoon
Chaat masala 1⁄4 Teaspoon
Punjabi garam masala 1⁄2 Tablespoon
Tandoori garam masala 1⁄2 Tablespoon
Black pepper 1 Teaspoon (to taste)
Tomato puree 1 1⁄2 Cup (24 tbs)
Yogurt 1 1⁄2 Tablespoon
Brown sugar 1 Tablespoon
FOR GARNISHING
Coriander leaves 1 Tablespoon, finely chopped
Butter 1 Tablespoon, cubed
Directions
MAKING
1. In a pan on medium high, melt butter, add onion, turmeric powder, ginger and garlic paste, and salt. Stir fry for about 2 minutes.
2. After 2 minutes, add potatoes, water and mix well. Cook this covered for 5 minutes.
3. After 5 minutes, stir in the green beans, carrots and mix well. Cook it for about 2 minutes.
4. Add in the red and green bell pepper, mix well and cover the pan halfway with the lid. Cook it for another 5 minutes on medium heat.
5. After 5 minutes, stir in the green peas and cauliflower and mix well. Cover the lid halfway and cook for another 2 minutes.
6. Add coriander-cumin powder, red chili powder, chaat masala, Punjabi garam masala, tandoori garam masala, tomato puree and mix well.
7. Stir in the yogurt and mix well. Cook for about a minute or two on medium heat.
8. Switch off the heat and get ready to serve.
SERVING
9. Serve this vegetable curry garnished with a cube of butter and some coriander leaves, alongside a bowl of cooked rice or chapatis.
Ingredients
Butter 1 Tablespoon
Onion 1⁄2 Cup (8 tbs), diced
Turmeric powder 1⁄4 Teaspoon
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Salt 1 Teaspoon (to taste)
Potatoes 1⁄2 Cup (8 tbs)
Water 1⁄2 Cup (8 tbs)
Red bell pepper 1⁄4 Cup (4 tbs), chopped
Green bell pepper 1⁄4 Cup (4 tbs), chopped
Green beans 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Carrot 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Green peas 1⁄4 Cup (4 tbs), boiled
Cauliflower florets 1⁄2 Cup (8 tbs)
Coriander-cumin powder 1 1⁄2 Teaspoon
Red chili powder 1 Teaspoon
Chaat masala 1⁄4 Teaspoon
Punjabi garam masala 1⁄2 Tablespoon
Tandoori garam masala 1⁄2 Tablespoon
Black pepper 1 Teaspoon (to taste)
Tomato puree 1 1⁄2 Cup (24 tbs)
Yogurt 1 1⁄2 Tablespoon
Brown sugar 1 Tablespoon
FOR GARNISHING
Coriander leaves 1 Tablespoon, finely chopped
Butter 1 Tablespoon, cubed
Directions
MAKING
1. In a pan on medium high, melt butter, add onion, turmeric powder, ginger and garlic paste, and salt. Stir fry for about 2 minutes.
2. After 2 minutes, add potatoes, water and mix well. Cook this covered for 5 minutes.
3. After 5 minutes, stir in the green beans, carrots and mix well. Cook it for about 2 minutes.
4. Add in the red and green bell pepper, mix well and cover the pan halfway with the lid. Cook it for another 5 minutes on medium heat.
5. After 5 minutes, stir in the green peas and cauliflower and mix well. Cover the lid halfway and cook for another 2 minutes.
6. Add coriander-cumin powder, red chili powder, chaat masala, Punjabi garam masala, tandoori garam masala, tomato puree and mix well.
7. Stir in the yogurt and mix well. Cook for about a minute or two on medium heat.
8. Switch off the heat and get ready to serve.
SERVING
9. Serve this vegetable curry garnished with a cube of butter and some coriander leaves, alongside a bowl of cooked rice or chapatis.
Credit:
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