Affichage des articles dont le libellé est Vegetables. Afficher tous les articles
Affichage des articles dont le libellé est Vegetables. Afficher tous les articles
dimanche 15 mars 2015
samedi 14 mars 2015
Triple Lemon Cake
ingredients
Cake:
1 cup raw sugar, or to taste
1/2 cup butter
2 eggs
1 cup self-rising flour
1 tablespoon warm water
1 lemon, zested
Topping and Filling:
3 1/2 tablespoons confectioners' sugar
2 tablespoons butter, softened
1 lemon, juiced, divided
3 1/2 tablespoons raw sugar
ingredients
instructions
Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.
Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.
instructions
Keywords
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jeudi 12 mars 2015
Nutella Cheesecake
ingredients
10 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)0 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)
ingredients
instructions
Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
instructions
Keywords
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KING RANCH BEEF CASSEROLE

ingredients
2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas
ingredients
instructions
Preheat oven to 350 degrees.
Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes
instructions
Keywords
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mercredi 11 mars 2015
Southern Strawberry Cake

ingredients
6 large eggs
1 cup sugar
1 cup cake flour or GF flour mix
1/2 tsp salt
2 tsp vanilla
6 tablespoons butter melted
3 tablespoons strawberry jello powder
3 tablespoons strawberry jam
ingredients
instructions
Mix eggs and sugar and heat over a double boiler until very warm. Whisk with an electric mixer of some sort until thick and lemon colored. Gently fold in dry ingredients (flour, salt and strawberry jello powder). Mix together the melted and cooled butter, jam and vanilla and then fold that into the batter.
Bake at 350 in two 8″ round pans that have been buttered and have parchment rounds in the bottom.
Strawberry Cream Cheese Icing -
4 cups powdered sugar
8 oz cream cheese
1/2 cup (1 stick) butter
2 tsp vanilla
1 cup heavy cream
6 tbsp strawberry jello powder
Directions:
Whip the heavy cream and strawberry jello powder until it holds soft peaks, remove from the bowl and set aside. Next beat the butter and half of the sugar until it is very soft and light in color. Add the other three tablespoons of strawberry jello powder, cream cheese and the remaining powdered sugar. Beat with a paddle until it just comes together and isn’t lumpy. Fold this together with the strawberry whipped cream.
Lastly I iced the cake with a layer of strawberries in the middle and more on top to garnish.
instructions
Keywords
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Pineapple Upside Down Cake

ingredients
I cup packed brown sugar
1/2 cup unsalted butter
1 can pineapple slices
Cake:
1 1/2 cups AP or GF flour
6 Tbsp cake flour or brown rice flour
6 Tbsp finely ground blanched almonds
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 cup butter
4 large eggs
1 tsp vanilla
3/4 cup sour cream
ingredients
instructions
Preheat oven to 325 degrees.
Melt sugar and add butter to make caramel sauce. Spread sauce into a 10″ cake pan and arrange the pineapples on top.
To make the cake cream butter and sugar and then add eggs one at a time. Gently incorporate the dry ingredients until just mix, then add the sour cream. Mix completely but very gently.
Spread the cake batter over the pineapples and bake for 1 hour or until a cake tester comes out clean.
Let sit for 5-10 minutes, run a knife around the edges, then carefully turn out onto a cake board or cake plate. Watch out for the hot goo!
instructions
Keywords
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mardi 10 mars 2015
Easy Apple Dumplings
ingredients
2 (8 ounce) cans crescent rolls
2 sticks butter
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 ½ cup 7 Up (or other lemon soda)
2 apples (Golden Delicious or Granny Smith)
ingredients
instructions
Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.
instructions
Keywords
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samedi 7 mars 2015
bsolute Best Ever Lasagna

ingredients
ingredients
instructions
Brown ground beef, Italian sausage, onion and garlic.
Add salt and next 5 ingredients; stirring until well mixed.
Simmer 1 hour.
Cook lasagna noodles according to package directions;
drain and set aside.
Spray a 13 x 9" baking pan with cooking spray.
Combine cottage cheese, eggs, pepper, 2 tablespoons parsley,
Parmesan cheese and 1/2 of mozzarella cheese;
In a lasagna pan, layer noodles, meat sauce,
and cheese mixture; repeat.*
Top off with layer of noodles; sprinkle evenly with remaining
mozzarella cheese.
Bake at 375F for 30 to 40 min, or until cheese
mixture is thoroughly melted.
instructions
Keywords
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vendredi 3 octobre 2014
Fire-Roasted Cherry Tomato Salsa – Tastily Teasing Forward
Sorry to spoil the surprise, but I just had to give away the fact that this delicious fire-roasted cherry tomato salsa was created to go alongside some pork carnitas we’ll be posting next. They made such an incredible pairing, I was tempted to post it all together, but then I remembered it was Friday, and there was a baseball game coming on.
Speaking of which, whether you end up making the carnitas or not, this gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor, and provides just the right touch of smoky goodness. I’m sure your friends are more than happy with the jarred stuff, but once in a while it’s nice to see if they’re paying attention.
You’ll want the flame of your broiler (or electric heating element) about 3-4 inches above the food, which may or may not be how far away your top rack is. If it’s too close, just use the next rack down, and use a pan like I did in the video to get it to the correct height.
By the way, I know eating “burned” foods mean ingesting carcinogenic materials, but I don’t care. This is no different than eating grill marks on a steak, or the crispy blackened ends on a brisket, and I’m not about to stop eating those things, so why would a few spoons of this scare me?
Anyway, stay tuned for the pork carnitas video, and in the meantime, I hope you give this fire-roasted cherry tomato salsa a try soon. Enjoy!
Ingredient for about 2 cups of salsa:
2 tsp olive oil
2 tsp olive oil
1 generous pint cherry tomatoes (Sweet 100’s if you can find them)
1 yellow onion, roughly chopped
8 whole cloves garlic, unpeeled
3 jalapenos, sliced
juice of a lime, or to taste
juice of a lime, or to taste
salt and pepper to taste
cayenne to taste
pinch dried oregano
1/4 tsp dried cumin
packed 1/3 cup fresh cilantro leaves
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