3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers
Recipe for Marinated Grilled Shrimp.
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.
1 pound seashell pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni sausage, chopped 1/2 pound Asiago cheese, diced 1 (6 ounce) can black olives, drained and chopped 1 red bell pepper, diced 1 green bell pepper, chopped 3 tomatoes, chopped 1 (.7 ounce) package dry Italian-style salad dressing mix 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese salt and ground black pepper to taste
Recipe for Antipasto Pasta Salad.
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
2 (8 ounce) packages cream cheese, softened 1 cup crumbled blue cheese 1 cup shredded sharp Cheddar cheese 1/4 cup minced onion 1 tablespoon Worcestershire sauce 1 cup chopped walnuts
Recipe for Blue Cheese Ball.
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
1 recipe Fast Chicken Soup Base 3 cups egg noodles 1 cup frozen green peas 1/2 cup chopped fresh parsley Salt and freshly ground black pepper
Recipe for Classic Chicken Noodle Soup.
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley. Add salt and pepper, to taste.
1 teaspoon finely chopped, peeled fresh ginger
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) dry onion soup mix
2 teaspoons white sugar
1 clove garlic, pressed
1 (8 ounce) package bow tie pasta
1/2 cucumber - scored, halved lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
2 diced Roma tomatoes
1 carrot, shredded
1 fresh spinach
1 can mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted
Recipe for Mandarin Chicken Pasta Salad.
To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bow tie pasta and cook for 8 to 10 minutes ; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly.
1 1/2 cakes German sweet chocolate 3 tablespoons water 3 tablespoons confectioners sugar 5 eggs 1 teaspoon vanilla or almont extract 1 teaspoon powdered coffee 2 packages ladyfingers 1 cup whipped cream
Recipe for Ice Box Pudding.
Melt the chocolate in the water and confectionsers sugar. Separate the eggs, adding the yolks to the chocolate mixture. Beat the whites until stiff and fold into mixture. flavor with almond and the powdered coffee. In plate used to serve (must have sides at least 3 inches deep), place the lady fingers around in the upright position. Then cover bottom of dish with lady fingers. Pour mixture into dish. Refrigerate 24 hours. Before serving, cover with whipped cream.
4 tangerines or 3 navel oranges 2 1/4 c. cake flour 1 TBSP. baking powder 3/4 tsp. salt 1 1/2 c. granulated sugar 1/2 c. vegetable oil 5 large eggs, separated 2 large egg whites 1/2 tsp. cream of tartar
Glaze:
2 tangerines or 1 navel orange 1 1/2 c. confectioners' sugar 1/4 teaspoon(s) vanilla extract
Candy Daffodils:
4 to 8 yellow fruit chews (depending on size), such as Laffy Taffy or Starburst 4 green fruit chews, such as Laffy Taffy or Tootsie Roll 4 small orange spice drops 1 container (1 ounce) white nonpareils
Recipe for Tangerine Chiffon Cake.
Chiffon Cake:
Preheat oven to 325 degrees F. From tangerines, grate 1 tablespoon peel and squeeze 3/4 cup juice. In large bowl, stir together flour, baking powder, salt, and 1 cup granulated sugar. Make a well in center. Add oil, egg yolks, and tangerine peel and juice; whisk into dry ingredients. In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form. Gradually sprinkle in remaining 1/2 cup granulated sugar, 2 tablespoons at a time, and beat until whites just stand in stiff peaks when beaters are lifted. With rubber spatula, gently fold one-third of whites into egg-yolk mixture to loosen the batter, then fold in remaining whites. Pour batter into ungreased 10-inch angel food cake pan. Bake 60 to 65 minutes or until top springs back when lightly touched with finger. Invert cake in pan on metal funnel or bottle; cool completely, about 2 hours. With knife, carefully loosen cake from side and center of pan. Remove cake from pan and place right side up on cake plate.
Tangerine Glaze:
From tangerines, grate 1 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice. In small bowl, stir together confectioners? sugar, vanilla, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding remaining teaspoon juice if necessary for good spreading consistency. Spoon glaze over cooled cake, spreading glaze with back of spoon and allowing glaze to run down sides of cake. Let stand until glaze is set, about 30 minutes. Decorate with Candy Daffodils.
Candy Daffodils:
For each daffodil, on waxed paper, with rolling pin, roll out yellow and green fruit chews to 1/8-inch thickness . (If too stiff to roll, warm candy in microwave on High 2 to 3 seconds to soften.) From 1 or 2 rolled yellow pieces, cut five 1 1/4-inch teardrop shapes. Pinch together wider end of each teardrop, creating fold of a petal, and slightly pinch narrow end, rounding to shape like a petal. Cut green piece into two or three 1 1/4-inch leaf shapes. Arrange petals, wide end toward center, to resemble flower; press together in center, using a drop of water, if necessary, to help petals stick together. Trim small piece from rounded end of spice drop. Cut out small piece from center of flat end of spice drop; sprinkle with some nonpareils . Press smaller end of spice drop into center of flower. Press green leaves to attach to back of flower. Repeat to make 4 daffodils in all. Do not refrigerate candy flowers.
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
1 box butter recipe cake mix 5 eggs 1 stick butter/margarine, softnened 1 1/2 cup chopped pecans 1 6 oz bag chocolate chips 1 8 oz cream cheese, softened 1 lb powdered sugar
Recipe for Neiman Marcus Cake.
Preheat oven to 350 degrees. Combine cake mix, two of the eggs and butter. Mix well. Spread in a greased 9x13" pan. Sprinkle 1 cup of the pecans and all the chocolate chips over batter. In another bowl, combine cream cheese, 3 eggs, sugar and the remaining half cup pecans. Mix well and pour over pecans and chocolate chips. Bake at 350 degrees for 45-60 minutes or until firm on top.
Preheat oven to 350^. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with ½ the sauce. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160^.
2 lbs. russet potatoes 1 cup mayonnaise 4 tsp. sweet pickle relish 4 tsp. white sugar 2 tsp. chopped white onion 2 tsp. prepared mustard 1 tsp. white wine vinegar 1 tbsp. minced celery 1 tsp. minced pimiento ½ tsp. shredded carrot ¼ tsp. dried parsley ¼ tsp. ground black pepper salt, to taste
Recipe for Restaurant-Style Potato Salad.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the potatoes, mayonnaise, sweet relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well. Chill and serve.
1 (16 ounce) package hot bread roll mix with yeast 1 cup shredded sharp Cheddar cheese 1 1/4 cups beer 1 egg, beaten 2 tablespoons kosher salt 1 (8 ounce) package cream cheese, diced and softened 1 (8 ounce) package processed cheese, cubed 3/4 teaspoon garlic powder 1/2 cup beer, room temperature
Recipe for Beer Cheese Pretzel and Dip.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt. Bake 25 minutes in the preheated oven, or until golden brown. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
1 medium onion, finely chopped 2 tablespoons olive oil 1/2 lb ground lamb (not lean) 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted
Bulgur Mixture
1 cup fine bulgur (6 1/2 oz) 1 medium onion, coarsely chopped 1 lb ground lamb (not lean) 1 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon black pepper 2 1/2 tablespoons olive oil
Recipe for Baked Kibbeh.
Filling:
Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
Bulgur Mixture:
Preheat oven to 400°F. Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl. Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
Bake Kibbeh:
Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife. Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.
2-4 cloves garlic, finely chopped 1 cup (250 ml) bread crumbs (preferably homemade) 1/4 cup (60 ml) freshly grated Parmesan cheese 1/4 cup (60 ml) finely chopped parsley 3 Tbs (45 ml) extra-virgin olive oil Salt and freshly ground pepper to taste 36 small clams such as cherrystones, shucked, 36 half shells reserved 2 Tbs (30 ml) lemon juice 4-6 Tbs (60-90 ml) butter, melted Lemon wedges for garnish
Recipe for Baked Clams. Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine. Coarsely chop the clams and combine with the lemon juice in a separate bowl. Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide the chopped clams between them. Top with the bread crumb mixture and drizzle with the butter. Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes. Garnish with lemon wedges. Serves 4 to 6.
2 cups (500 ml) heavy cream 4 Tbs (60 ml) butter 8 anchovy fillets, rinsed and finely chopped 1 tsp (5 ml) finely chopped garlic Fresh vegetables of your choice, such as cucumbers, carrots, fennel, sweet bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a size and shape suitable for dipping Italian bread sticks or Italian bread
Recipe for Bagna Cauda.
Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume. In a fondue pot, or other flame proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat. Add the anchovies and the garlic and stir for about 1 minute. Add the reduced cream and bring the sauce to a simmer, stirring occasionally. Do not let the sauce boil. Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping. If the butter and the cream separate at the table, recombine them using a wire whisk. Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.
Heat oil in a large frying pan. Add bacon and chicken and cook for 7–8min. Add the leeks and continue cooking for 4–5min. Meanwhile, cook the pasta according to the packet instructions. Drain well. Preheat the grill. Add the cheese sauce, mustard, bacon, chicken, leek and parsley to the pasta and mix. Tip into a heatproof 2.1 litre (33/4 pint) dish and sprinkle with parmesan. Grill for 4–5min until golden.
Enjoy the Taste of Chicken, Bacon and Leek Pasta Bake!
Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.
1/2 lb. large scallops 1/4 cup each plain breadcrumbs, white wine, chopped fresh parsley 1 tsp. butter or margarine 2 tbsp. grated parmesan cheese to taste salt and freshly ground pepper
Recipe for Baked Parmesan Scallops.
Preheat oven to 350° F. Rinse scallops and place in a small baking dish just large enough to hold them in 1 layer. Sprinkle with bread crumbs and toss to coat. Cut butter into bits and divide among scallops. Add wine to baking dish and bake for 15 minutes. Remove from oven and turn on broiler. Sprinkle scallops with parmesan cheese and place under broiler for 5 - 10 seconds. Watch carefully, as they brown quickly. Season with salt and pepper to taste.
1 cup finely chopped onion 2 Tbsp extra-virgin olive oil 3-4 cloves garlic, minced 28 oz canned, crushed tomatoes, preferably organic 1 cup purified water 3 cups fresh corn kernels cut from the cob, or 1 lb frozen sweet corn, preferably organic Salt and freshly ground black pepper to taste 1 cup finely chopped fresh basil
1 medium onion, Chopped 1/4 cup butter 2 tablespoons flour 15 1/2 ounces canned salmonU, Undrained 1 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon paprika 1 tablespoon lemon juice 1/4 cup chopped fresh parsley 3 cups hot cooked elbow macaroni, or other pasta 1 cup shredded Cheddar cheese
Recipe for Salmon and Macaroni Casserole.
Drain salmon, reserving liquid. Cook onion in butter, stirring frequently, until tender. Stir in flour until blended. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in reserved salmon liquid and the milk. Cook over low heat, stirring constantly, until slightly thickened; remove from heat. Stir in salt, paprika, lemon juice, and parsley. Layer macaroni, salmon, and 3/4 cup of the cheese in ungreased 2-quart casserole. Pour sauce over cheese. Sprinkle with remaining cheese. Bake uncovered in 375F degree oven 20 to 25 minutes or until cheese is brown.
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced 1 cup frozen corn, thawed 2 4-ounce cans chopped green chiles (not drained) 2 cups canned green enchilada sauce or green salsa, divided 12 corn tortillas 1 15-ounce can nonfat refried beans 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar 1/2 cup chopped fresh cilantro 1 lime, cut into wedges
Recipe for Shrimp Enchiladas Verde.
Preheat oven to 425ºF. Coat a 9-by-13-inch glass baking dish with cooking spray. Combine shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2½ minutes. Spread ¼ cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
1/4 bunch cilantro, well washed (leaves only) 2-3 garlic cloves 1/2 small onion, chopped 1 small can of green chilies 6 cups chicken stock/broth 1 (14.5 ounce) can tomatoes 1 tsp. ground cumin 1 tsp. salt 2 tbsp. cornstarch dissolved in a small amount of water Corn tortillas (about 10) cut into thin strips vegetable oil 1-2 cups cooked chicken (2 oz. per serving) Monterey Jack cheese (1 oz. per serving) 1-2 avocados, peeled, pitted and sliced
Recipe forTortilla Soup.
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch) 2 cups cubed cooked chicken 1/2 cup uncooked instant rice 2 cups shredded reduced-fat Monterey Jack cheese (8 oz) 1 can (15 oz) Progresso black beans, drained, rinsed 1 can (19 oz) Old El Paso hot enchilada sauce 1 cup Green Giant frozen white shoepeg corn (from 9-oz box), thawed, drained 1 cup Old El Paso Thick 'n Chunky salsa 2 tablespoons thinly sliced green onions Reduced-fat sour cream, if desired Chopped green onions, if desired
Recipe for Speedy Layered Chicken Enchilada Pie.
Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Enjoy the Taste of Speedy Layered Chicken Enchilada Pie!
1 (16 ounce) package VELVEETA Pasteurized Prepared Cheese Product , cut up 1 (15 ounce) can chili
Recipe for Velveeta Chili Dip.
Mix VELVEETA and chili in 2-qt. microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is melted, stirring every 3 min. Serve hot with tortilla chips or French bread chunks.
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color
Recipe for Red Velvet Cake With Cream Cheese Frosting.
Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.
In a small bowl, whisk buttermilk and vanilla, and set aside.
Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
Cool square cake and cupcakes completely on wire racks before frosting or freezing.
Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.
Ingredients (Cream Cheese Frosting);
6 ounces cream cheese, softened
4 Tablespoons butter, softened
4 Tablespoons solid shortening
2 cups confectioners' or powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoon milk, if necessary
Recipe for Cream Cheese Frosting.
Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.
Enjoy the Taste of Red Velvet Cake With Cream Cheese Frosting!
1 large eggplant, cut into 2.5cm pieces 2 large zucchini, thickly sliced 1 red capsicum, halved, thickly sliced olive oil cooking spray 8 small chicken drumsticks, skin removed 2 cups Italian tomato pasta sauce 1/3 cup dried risoni pasta 1/2 cup small basil leaves
Recipe for Chicken Drumsticks With Ratatouille Risoni.
Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Spray vegetables with oil. Roast for 25 to 30 minutes or until light golden. Meanwhile, heat a heavy-based saucepan over high heat. Spray with oil. Cook drumsticks in batches, turning occasionally, for 5 minutes or until light golden. Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through. Stir in roast vegetables and basil. Season with salt and pepper.
Enjoy the Taste of Chicken Drumsticks With Ratatouille Risoni!
1 1/3 c Quick-cooking rolled oats; 1 ts Baking soda 1/2 c Brown sugar -; 1/4 ts Salt 1 ts Baking powder 1 c Chocolate chips 1 Wide-mouth canning jar -; 1 1/3 c All-purpose flour 1/2 c Granulated sugar 1/2 c sliced pecans
Recipe for KFC Cowboy Cookies.
In canning jar, brown sugar, pecans and chocolate chips, layer oats, granulated sugar, pressing each layer firmly in place before adding the next ingredient. Use your hand to level, to smooth & to tightly pack each layer. In a small bowl, baking powder, mix together flour, baking soda & salt. Add flour mixture to jar a little at a time; press mixture in tightly after each addition.
1/3 c apricot preserves 1 (16 oz) can chili beans, undrained 1 (1.25 oz) package taco seasoning mix 1 (10 oz) can sliced ripe olives, for topping 1 c chunky salsa 1 tbsp vegetable oil 1 lb cubed or minced pork stew meat 12 taco shells
Recipe for KFC Cowboy Tacos.
In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring every once in awhile until pork is no longer pink. Stir the beans, salsa & apricot preserves into the skillet with the pork. Reduce heat to low, & let simmer until heated through, about 10 mins. Spoon 1/3 c of the pork mixture into each taco shell, & top this with sliced olives.
1 tbs olive oil 1 x 700ml btl passata (tomato pasta sauce) 1 x 400g can Woolworths Select Diced Italian Tomatoes 2 tbs tomato paste 2 tbs water 1 tsp caster sugar 1/2 cup torn fresh basil leaves Shaved parmesan Crusty bread, to serve Baby rocket salad, to serve
To make the meatballs, place the pork mince, veal mince, breadcrumbs, onion, garlic, egg and basil in a large bowl. Season with salt and pepper. Use clean wet hands to mix until well combined. Shape 2 tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make 15 more balls. Heat the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until browned. Meanwhile, place the passata, diced tomato and tomato paste in a medium bowl. Add a little water to the empty passata bottle. Screw on the lid and shake well. Pour into the bowl and stir to combine. Add the tomato mixture to the pan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, covered, for 15 minutes or until the meatballs are tender and cooked through. Remove from heat and stir in the sugar. Taste and season with salt and pepper. Divide the meatballs among serving plates and spoon over the sauce. Sprinkle with the basil and parmesan. Serve with crusty bread and rocket salad.
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Recipe for Burrito Pie
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
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