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24 Servings
Chocolate American
Brownies, Chocolate, walnuts, desserts, flour, Snacks Baking, Sugar Quick Bread, American,kid friendly
260 grams ter cubed
3/4 cup baking oa
4 s
2 cups ar
1 1/2 cups -purpose flour
1 teaspoon ing powder
1 teaspoon t
1 teaspoon illa extract
3/4 cup chopped nut
Melt butter in a saucepan, add cocoa and stir. Sift flour, salt, baking powder in an other bowl. Beat eggs with sugar for one minute, with beater on low speed. Add vanilla, Melted butter and cocoa mixture to the egg mixture, then add flour and mix until smooth. Line a 13x9 inch pan with wax papper. Pour mixture in the pan. spread equally. Sprinkle chopped walnut on the top. Bake in preheated oven for 30 minute at 350 F or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. When cool cut into 24 pieces. Enjoy.
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Showing posts with label Best. Show all posts
Showing posts with label Best. Show all posts
Best ever spicy chicken
2 Servings
chicken breast mixed
Chicken chicken breast Spicy Savory chilli Garlic mixed
2 large cken breasts
1 on zest and juice
1 clove (crushed)
1 teaspoon cajun ce
1 teaspoon mixed dried bs
1 teaspoon rika
1 teaspoon am masala
1 spoon (or less if desired) chilli powder
75 ml ve oil
1 onion (sliced)
1 low bell pepper (cut julienne)
preheat oven to gas mark 4 cut chicken into strips and place into bowl with lemon juice and zest add all dry ingredients to a separate bowl and pour in the olive oil until a paste is formed add the garlic clove and stir in the chicken until coated in paste on a baking tray place the sliced onion and peppers on the bottom of the tray to act as a barrier from the oil that drains and to add a really mouth watering taste while cooking place the chicken strips on the top of the peppers and onion and cook on the middle shelf of the oven for 30 mins approx times are approximate different sized ovens cook at different times ensure chicken is piping hot throughout hope you enjoy
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chicken breast mixed
Chicken chicken breast Spicy Savory chilli Garlic mixed
2 large cken breasts
1 on zest and juice
1 clove (crushed)
1 teaspoon cajun ce
1 teaspoon mixed dried bs
1 teaspoon rika
1 teaspoon am masala
1 spoon (or less if desired) chilli powder
75 ml ve oil
1 onion (sliced)
1 low bell pepper (cut julienne)
preheat oven to gas mark 4 cut chicken into strips and place into bowl with lemon juice and zest add all dry ingredients to a separate bowl and pour in the olive oil until a paste is formed add the garlic clove and stir in the chicken until coated in paste on a baking tray place the sliced onion and peppers on the bottom of the tray to act as a barrier from the oil that drains and to add a really mouth watering taste while cooking place the chicken strips on the top of the peppers and onion and cook on the middle shelf of the oven for 30 mins approx times are approximate different sized ovens cook at different times ensure chicken is piping hot throughout hope you enjoy
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Best Low Carb Coleslaw
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0 Servings
Cabbage American
LowCarb Cabbage Low Carb American Side Dish Summer Creamy
1 16 ounce package coleslaw mix
1/4 cup thin sliced ons
1/3 cup enda sugar substitute
1/2 teaspoon t
1/8 teaspoon fresh ground ck pepper
1/2 teaspoon ery seeds
1/2 cup onnaise
1/2 cup heavy am whipping
1 1/2 Tbs te vinegar
2 1/2 Tbs on juice
1. In a large bowl, combine the coleslaw and onion. 2. Put aside. 3. In a separate bowl, combine the Splenda, salt, pepper, celery seed,mayonnaise,whipping cream, vinegar and lemon juice, using a whisk. 4. Pour over the coleslaw mix, stir gently to mix. 5. Refrigerate for 1 hour. Comments: This coleslaw is easy to make and tastes great. My husband thoughtis was from KFC - only better! Give it a try. It's good with most meats, butI really like it on corned beef or hamburgers.
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0 Servings
Cabbage American
LowCarb Cabbage Low Carb American Side Dish Summer Creamy
1 16 ounce package coleslaw mix
1/4 cup thin sliced ons
1/3 cup enda sugar substitute
1/2 teaspoon t
1/8 teaspoon fresh ground ck pepper
1/2 teaspoon ery seeds
1/2 cup onnaise
1/2 cup heavy am whipping
1 1/2 Tbs te vinegar
2 1/2 Tbs on juice
1. In a large bowl, combine the coleslaw and onion. 2. Put aside. 3. In a separate bowl, combine the Splenda, salt, pepper, celery seed,mayonnaise,whipping cream, vinegar and lemon juice, using a whisk. 4. Pour over the coleslaw mix, stir gently to mix. 5. Refrigerate for 1 hour. Comments: This coleslaw is easy to make and tastes great. My husband thoughtis was from KFC - only better! Give it a try. It's good with most meats, butI really like it on corned beef or hamburgers.
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Best Glazed Doughnuts
16 Servings
Flour American
Deserts, yeast Flour, eggs Kid Friendly, pastry Doughnuts, bread Glaze, brunch Breakfast
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the egg, sugar, salt, nutmeg,vanilla and half of the flour. Using wooden spoon, combine the ingredients until flour is incorporated . Add the remaining flour, knead the dough untill becomes smooth, approximately 8 to 10 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or wok to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes. for coclate glaze: On low heat melt coclate and milk , then seive icing sugar on it and mix. for sugar glaze: seive icing sugar in a bowl add water and flavor, mix briefly. dunk one side of doughnut into desire glaze and decorate with sprinkles
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Flour American
Deserts, yeast Flour, eggs Kid Friendly, pastry Doughnuts, bread Glaze, brunch Breakfast
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the egg, sugar, salt, nutmeg,vanilla and half of the flour. Using wooden spoon, combine the ingredients until flour is incorporated . Add the remaining flour, knead the dough untill becomes smooth, approximately 8 to 10 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or wok to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes. for coclate glaze: On low heat melt coclate and milk , then seive icing sugar on it and mix. for sugar glaze: seive icing sugar in a bowl add water and flavor, mix briefly. dunk one side of doughnut into desire glaze and decorate with sprinkles
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BEST EVER CHEESE CAKE
12 Servings
Cheese American
Eggs deserts Cheese Cakes Citrus fruit, party vanilla, valentine American
Crust:
6 tablespoons unsalted ter
1 1/2 cups ham cracker crumbs
2 tablespoons ar
1 Pinch fine t
Filling:
2 pounds am cheese at room temperature
2 cups ar
1 cup r cream
6 large s lightly beaten
2 tablespoons illa paste or extract
1 teaspoon finely grated on zest
1 teaspoon finely grated nge zest
1 Berries optional
Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch spring form pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don''t pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the spring form pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the spring form ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired
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Cheese American
Eggs deserts Cheese Cakes Citrus fruit, party vanilla, valentine American
Crust:
6 tablespoons unsalted ter
1 1/2 cups ham cracker crumbs
2 tablespoons ar
1 Pinch fine t
Filling:
2 pounds am cheese at room temperature
2 cups ar
1 cup r cream
6 large s lightly beaten
2 tablespoons illa paste or extract
1 teaspoon finely grated on zest
1 teaspoon finely grated nge zest
1 Berries optional
Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch spring form pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don''t pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the spring form pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the spring form ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired
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World's Best Coconut Cake
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8 Servings
Cake American
Bake Desserts Cake American
1 box White cake mix Can also use yellow or onut cake; get the kind with pudding i
1 shot Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded
15 ounces Cream of onut Coco Lopez is a good brand to use. Please note that cream of coc
1 cup onut milk
1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. However, instead of using water or milk, substitute coconut milk instead. 2. Grease a 9" X 13" cake pan, pour the batter into the pan and bake according to directions on the box. 3. Once the cake is cooked, take out of the oven and let it cool off for 15 minutes. 4. Take the end of a wooden spoon and poke holes in the cake (3 rows of 4 holes is adequate for a 9" X 13" cake pan). 5. Mix 1 shot of Creme de Cacao with the can of cream of coconut. You might first need to put the can of cream of coconut in warm water to reliquify, as cream of coconut can congeal at cooler temperatures. Make sure it's well mixed. 6. Pour the cream of coconut/Creme de Cacao mixture on the cake, including into the holes. 7. Put the cake, still in the pan, uncovered, in the fridge for about 2-3 hours. 8. Once the cake has cooled, take out of the refrigerator and cover with vanilla or coconut frosting. 9. Cover with shredded coconut to suit taste. 10. Optionally, drizzle another shot of Creme de Cacao on top of the coconut. 11. Pig out! Original recipe from Elise Mercado, with a few revisions by Brent N. Hunter, make this the best coconut cake in the world!
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8 Servings
Cake American
Bake Desserts Cake American
1 box White cake mix Can also use yellow or onut cake; get the kind with pudding i
1 shot Creme de Cacao
1 can (12 oz) Frosting vanilla or onut
1 bag onut shredded
15 ounces Cream of onut Coco Lopez is a good brand to use. Please note that cream of coc
1 cup onut milk
1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. However, instead of using water or milk, substitute coconut milk instead. 2. Grease a 9" X 13" cake pan, pour the batter into the pan and bake according to directions on the box. 3. Once the cake is cooked, take out of the oven and let it cool off for 15 minutes. 4. Take the end of a wooden spoon and poke holes in the cake (3 rows of 4 holes is adequate for a 9" X 13" cake pan). 5. Mix 1 shot of Creme de Cacao with the can of cream of coconut. You might first need to put the can of cream of coconut in warm water to reliquify, as cream of coconut can congeal at cooler temperatures. Make sure it's well mixed. 6. Pour the cream of coconut/Creme de Cacao mixture on the cake, including into the holes. 7. Put the cake, still in the pan, uncovered, in the fridge for about 2-3 hours. 8. Once the cake has cooled, take out of the refrigerator and cover with vanilla or coconut frosting. 9. Cover with shredded coconut to suit taste. 10. Optionally, drizzle another shot of Creme de Cacao on top of the coconut. 11. Pig out! Original recipe from Elise Mercado, with a few revisions by Brent N. Hunter, make this the best coconut cake in the world!
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Best Bread
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6 Servings
flour American
breakfast any time snacks flour American
1 cup warm water
1 cup k 2%
1 1 table spoon active dry st
3 table spoon ar
3 table spoon melted ter
1 tea spoon t
5 cups all purpose ur
In a large bowl, mix water and milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add oil, flour and salt. Stir with a wooden spoon to bring all together. Take the dough out on lightly floured surface and knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin. After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour. Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute; brush the top with melted butter
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6 Servings
flour American
breakfast any time snacks flour American
1 cup warm water
1 cup k 2%
1 1 table spoon active dry st
3 table spoon ar
3 table spoon melted ter
1 tea spoon t
5 cups all purpose ur
In a large bowl, mix water and milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add oil, flour and salt. Stir with a wooden spoon to bring all together. Take the dough out on lightly floured surface and knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin. After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour. Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute; brush the top with melted butter
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Best Ever Blueberry Coffee Cake
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24 Servings
Blueberry American
Kid Friendly cake Snacks Desserts Brunch Breakfast Bread American Blueberry Fall Creamy
2 cups ur
2 teaspoons ing powder
1/2 teaspoon t
8 ounce am cheese softened
1/2 cup ter melted
2 cups ar
2 large s
2 teaspoons illa extract pure
2 cups eberries fresh or frozen
3 tablespoons ar
1 1/2 teaspoons namon ground
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In small bowl stir together flour, baking powder and salt; set aside. In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top. In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
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24 Servings
Blueberry American
Kid Friendly cake Snacks Desserts Brunch Breakfast Bread American Blueberry Fall Creamy
2 cups ur
2 teaspoons ing powder
1/2 teaspoon t
8 ounce am cheese softened
1/2 cup ter melted
2 cups ar
2 large s
2 teaspoons illa extract pure
2 cups eberries fresh or frozen
3 tablespoons ar
1 1/2 teaspoons namon ground
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In small bowl stir together flour, baking powder and salt; set aside. In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top. In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
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Best Ever Banana Muffins #1
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12 Servings
Banana American
Meatless Kid Friendly Summer Spring Picnics Bake Desserts Brunch Breakfast Bread American Banana
3 large anas
3/4 cup ar
1 large
1 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 1/2 cup All purpose ur
1/3 cup Melted ter
Preheat oven to 375F / 190C / Gas Mark 5 Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I havent tried it myself. Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not much publication information included) C2028H~~at;AC.DAL.CA REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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12 Servings
Banana American
Meatless Kid Friendly Summer Spring Picnics Bake Desserts Brunch Breakfast Bread American Banana
3 large anas
3/4 cup ar
1 large
1 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 1/2 cup All purpose ur
1/3 cup Melted ter
Preheat oven to 375F / 190C / Gas Mark 5 Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I havent tried it myself. Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not much publication information included) C2028H~~at;AC.DAL.CA REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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'da best homemade Salsa
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10 Servings
Tomato (canned) Mexican
Spicy Sweet Hot Salsa Dip Appetizers Tomato (canned) Mexican
1 Into a Cuisinart - in this order.
1 - apeno (diced) - remove some seeds for a littl
1 - Finger Hot per (diced) - optional for a littl
3/4 cup - Sweet on (diced) - about 1 to 2 small sweet o
1/2 tsp - ar
1 tsp - t
1 tsp - Lawry's son Salt (if no Season salt add anot
1 tsp - ck Pepper
1 tsp - antro (Spice Islands or McCormick)
1 tsp - Ground Cumin (ce Islands or McCormick)
3 tablespoon - te Vinegar (Heinz distilled)
1/2 tsp - e Juice (too taste start with 1/2 tsp)
8 can - ato Sauce (Hunts)
3 cans - 14.5oz Diced ato (Hunts - Regular or Fire Roa
With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky). Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom. Put the containers in the refrigerator and chill for 2-3 hours (the longer the better). Will keep for 3-4 days in the refrigerator.
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10 Servings
Tomato (canned) Mexican
Spicy Sweet Hot Salsa Dip Appetizers Tomato (canned) Mexican
1 Into a Cuisinart - in this order.
1 - apeno (diced) - remove some seeds for a littl
1 - Finger Hot per (diced) - optional for a littl
3/4 cup - Sweet on (diced) - about 1 to 2 small sweet o
1/2 tsp - ar
1 tsp - t
1 tsp - Lawry's son Salt (if no Season salt add anot
1 tsp - ck Pepper
1 tsp - antro (Spice Islands or McCormick)
1 tsp - Ground Cumin (ce Islands or McCormick)
3 tablespoon - te Vinegar (Heinz distilled)
1/2 tsp - e Juice (too taste start with 1/2 tsp)
8 can - ato Sauce (Hunts)
3 cans - 14.5oz Diced ato (Hunts - Regular or Fire Roa
With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky). Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom. Put the containers in the refrigerator and chill for 2-3 hours (the longer the better). Will keep for 3-4 days in the refrigerator.
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Best Yorkshire Puddings
8 Servings
Flour English
Puddings Yorkshire Batter Roast Pudding Dinner Flour English
110 g Plain ur
2 medium s
300 ml Full k
2 tablespoons of ve oil or Beef Dripping
1 Large pinch of t
Throw the flour in a bowl and add salt. Add the Eggs and gently whisk into the flour. Gradually add the Milk. Fridge the mixture for half an hour. Put half teaspoon of oil into a muffin or bun tin and place in a preheated (220 degrees) oven for ten minutes. Remove batter from fridge and whisk. Quicly pour into the hot wells of the tin. Put in top of oven for 20 minutes turning the tray after ten.
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Flour English
Puddings Yorkshire Batter Roast Pudding Dinner Flour English
110 g Plain ur
2 medium s
300 ml Full k
2 tablespoons of ve oil or Beef Dripping
1 Large pinch of t
Throw the flour in a bowl and add salt. Add the Eggs and gently whisk into the flour. Gradually add the Milk. Fridge the mixture for half an hour. Put half teaspoon of oil into a muffin or bun tin and place in a preheated (220 degrees) oven for ten minutes. Remove batter from fridge and whisk. Quicly pour into the hot wells of the tin. Put in top of oven for 20 minutes turning the tray after ten.
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Best Ever Blueberry Coffee Cake
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24 Servings
Blueberry American
Kid Friendly cake Snacks Desserts Brunch Breakfast Bread American Blueberry Fall Creamy
2 cups ur
2 teaspoons ing powder
1/2 teaspoon t
8 ounce am cheese softened
1/2 cup ter melted
2 cups ar
2 large s
2 teaspoons illa extract pure
2 cups eberries fresh or frozen
3 tablespoons ar
1 1/2 teaspoons namon ground
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In small bowl stir together flour, baking powder and salt; set aside. In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top. In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
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24 Servings
Blueberry American
Kid Friendly cake Snacks Desserts Brunch Breakfast Bread American Blueberry Fall Creamy
2 cups ur
2 teaspoons ing powder
1/2 teaspoon t
8 ounce am cheese softened
1/2 cup ter melted
2 cups ar
2 large s
2 teaspoons illa extract pure
2 cups eberries fresh or frozen
3 tablespoons ar
1 1/2 teaspoons namon ground
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In small bowl stir together flour, baking powder and salt; set aside. In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top. In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
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Best Darn Barbeque
This barbecued pork is slow cooked all day with root beer, shredded and covered in your favorite barbecue sauce.
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Best Buffalo Chicken Dip Ever
12 Servings
mexican chicken wing Spicy Appetizers
8 ounce am cheese softened
2 cans (9.75 oz each) cken breast shredded
1 cup Hot sauce
1 cup Bleu cheese ad dressing
1 1/2 cup Bleu cheese crumbled
Assorted fresh vegetables
1 bag tilla chips
1.Stir cream cheese in a 9" deep pie dish until smooth. Stir in remaining ingredients. 2.Bake at 350A F for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
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mexican chicken wing Spicy Appetizers
8 ounce am cheese softened
2 cans (9.75 oz each) cken breast shredded
1 cup Hot sauce
1 cup Bleu cheese ad dressing
1 1/2 cup Bleu cheese crumbled
Assorted fresh vegetables
1 bag tilla chips
1.Stir cream cheese in a 9" deep pie dish until smooth. Stir in remaining ingredients. 2.Bake at 350A F for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
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Best Ever Banana Muffins #1
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12 Servings
Banana American
Meatless Kid Friendly Summer Spring Picnics Bake Desserts Brunch Breakfast Bread American Banana
3 large anas
3/4 cup ar
1 large
1 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 1/2 cup All purpose ur
1/3 cup Melted ter
Preheat oven to 375F / 190C / Gas Mark 5 Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I havent tried it myself. Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not much publication information included) C2028H~~at;AC.DAL.CA REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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12 Servings
Banana American
Meatless Kid Friendly Summer Spring Picnics Bake Desserts Brunch Breakfast Bread American Banana
3 large anas
3/4 cup ar
1 large
1 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 1/2 cup All purpose ur
1/3 cup Melted ter
Preheat oven to 375F / 190C / Gas Mark 5 Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I havent tried it myself. Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not much publication information included) C2028H~~at;AC.DAL.CA REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Best Ham and Bean Soup
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8 Servings
Ham American
Kid Friendly Winter bakeoff winner easy ham beans Soup Main Dish American Dinner Lunch Fall Savory
3/4 pound fully cooked cubed
1 medium on chopped
2 cloves lic minced
2 Tablespoons ter
2 cans (16 ounces) great northern beans, rinsed and; ined
3 cups cken broth
2 cups water
1 cup peeled diced potatoes
3/4 cup diced rots
3/4 cup diced ery
1/4 teaspoon per
1/2 cup frozen peas
2 Tablespoons minced fresh sley
In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes. Add parsley and serve.
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8 Servings
Ham American
Kid Friendly Winter bakeoff winner easy ham beans Soup Main Dish American Dinner Lunch Fall Savory
3/4 pound fully cooked cubed
1 medium on chopped
2 cloves lic minced
2 Tablespoons ter
2 cans (16 ounces) great northern beans, rinsed and; ined
3 cups cken broth
2 cups water
1 cup peeled diced potatoes
3/4 cup diced rots
3/4 cup diced ery
1/4 teaspoon per
1/2 cup frozen peas
2 Tablespoons minced fresh sley
In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes. Add parsley and serve.
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Best Burgers
These burger patties are grilled then place in a skillet with stout ale. Cooked onion and red bell pepper go on top plus a slice of cheddar to melt.
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Best Ever Banana Muffins #1
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12 Servings
Banana American
Meatless Kid Friendly Summer Spring Picnics Bake Desserts Brunch Breakfast Bread American Banana
3 large anas
3/4 cup ar
1 large
1 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 1/2 cup All purpose ur
1/3 cup Melted ter
Preheat oven to 375F / 190C / Gas Mark 5 Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I havent tried it myself. Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not much publication information included) C2028H~~at;AC.DAL.CA REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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12 Servings
Banana American
Meatless Kid Friendly Summer Spring Picnics Bake Desserts Brunch Breakfast Bread American Banana
3 large anas
3/4 cup ar
1 large
1 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 1/2 cup All purpose ur
1/3 cup Melted ter
Preheat oven to 375F / 190C / Gas Mark 5 Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake for 20 min. I also remember my mother used to add brown sugar to the tops of the muffins before baking. This made them crunchy on top, but I havent tried it myself. Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not much publication information included) C2028H~~at;AC.DAL.CA REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Best Waffles Ever
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3 Servings
waffle breakfast
eggs flour waffles breakfast waffle brunch
1 3/4 cups -purpose flour
1 teaspoon ing powder
1/4 teaspoon t
2 yolks
1 3/4 cups k
1/2 cup ola oil
2 whites
1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center. 2. In another bowl beat egg yolks slightly. Stir in milk and oil. 3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy). 4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up). 5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. 6. Spoon waffle batter into your waffle iron, making sure not to overfill it. 7. Serve with real maple syrup and unsalted butter.
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3 Servings
waffle breakfast
eggs flour waffles breakfast waffle brunch
1 3/4 cups -purpose flour
1 teaspoon ing powder
1/4 teaspoon t
2 yolks
1 3/4 cups k
1/2 cup ola oil
2 whites
1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center. 2. In another bowl beat egg yolks slightly. Stir in milk and oil. 3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy). 4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up). 5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. 6. Spoon waffle batter into your waffle iron, making sure not to overfill it. 7. Serve with real maple syrup and unsalted butter.
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Best Slow Cooker Beef Stew
After you brown the beef, the slow cooker does the rest. All the fresh vegetables and the finishing gravy really add to this simple meal.
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