Повідомлення   [ World ↓ ]
Додому Категорії Найпопулярніші Найостанніші Додавати Український Український
Ім'я користувача:
Пароль:
Забули пароль?
Реєструвати!

  Події     Смішний     Історії     Любити     Рецепти     Роздуми     Наука     Товариство     Contes  

Рецепти » Повідомлення - Сторінка 63
arrow right Carrot Fudge

Carrot FudgeIf you love carrot cake, you'll love this recipe!1 1/2 cups peeled and grated young carrots3 1/2 cups granulated sugar1/2 cup sweetened condensed milk1/2 cup water1/2 teaspoon lemon extract1/2 cup chopped walnutsButter upper sides of a 3-quart saucepan; measure all ingredients except lemon extract and nuts into the saucepan. Grease and line a 12 x 5-inch pan. Put 1/2 inch of water into the kitchen sink.Dissolve the sugar, stirring constantly with a wooden spoon over low heat until the spoon glides smoothly over the bottom of the pan. Increase heat to medium and bring to a boil.Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Test is ice water when mixture thickens and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it, and it should be slightly chewy. The temperature will be approximately 234 degrees F to 240 degrees F.Remove saucepan from heat and place it in the sink. Add lemon extract without stirring, then allow the fudge to cool. Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously either by hand or with an electric mixer. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become light in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. If the fudge candies too quickly, just spoon it out and knead it with your hands. Add nuts before fudge totally candies.Pour, score and store when cool in airtight container in refrigerator or at room temperature.Yields 1 pound.This recipe is easily doubled and can be frozen.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Fudge for One

Fudge for OnePosted by Chyrel at recipegoldmine.com 12/3/2001 2:33 pmLook what I found! Look what I found! How many late nights have you needed something sweet and found nothing so you eat a hand full of your kids cocoa puffs or dig into the chocolate chips anything to satisfy that sweet tooth, Now you can make fudge for one, hide in a dark closet and eat it all yourself 1/3 cup granulated sugar 1 heaping tablespoon cocoa 1 tablespoon and 2 teaspoons milk 1 scant tablespoon butter or margarine 1/2 teaspoon vanilla extractMix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on HIGH 1 minute. Stir down sides of cup and microwave 40 seconds more. Add butter and vanilla extract. Beat until thick and eat. Let set up and cut into squares or eat warm right out of the bowl.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right divine rum fudge

Divine Rum Fudge2 1/4 cups granulated sugar1/2 cup evaporated milk1/4 cup light rum 1 cup Marshmallow Creme or 16 large marshmallows1/4 cup butter or margarine1/4 teaspoon salt 1 (6 ounce) package semi-sweet white chocolate morsels 1 cup chopped nuts Grease a 9-inch square pan with butter.In a heavy 2-quart saucepan, mix together the sugar, evaporated milk, rum, Marshmallow Creme or large marshmallows, butter and salt.Over medium heat, stirring constantly with a large wooden spoon, bring to a boil (mixture will be bubbling all over the top). Boil and stir about 4 to 5-minutes more; remove from the heat.Stir in the chocolate morsels until completely melted. Stir in the extract and the nuts. Spread in the buttered pan. Cool and cut into 30-pieces.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right anise hard candy

Anise Hard Candy1 1/2 teaspoons butter, softened (NO SUBSTITUTES)3/4 cup water2/3 cup light corn syrup2 cups granulated sugar1 teaspoon anise extractRed food coloring2 to 3 tablespoons confectioners' sugarButter an 8-inch square baking pan with 1 1/2 teaspoons butter; set aside.In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium-high heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage).Remove from heat; stir in anise extract and food coloring (keep face away from mixture as odor is very strong). Pour into prepared pan. Using a sharp knife, score into 3/4-inch squares. Cool.Separate into squares, using a sharp knife, if necessary. Place confectioners' sugar in a baking pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. Store at room temperature in an airtight container.Yields about 8 dozen (1 pound).

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right bailey's irish cream truffles

Bailey's Irish Cream Truffles1 pound grated white chocolate1/2 cup unsalted butter (room temperature)1/4 cup whipping cream1/4 cup Bailey's Irish Cream 1 cup chopped nuts or fine coconutMelt chocolate and cool. Beat butter and cream until fluffy. Add Bailey's Irish Cream and mix. With mixer running (on low speed) add the melted chocolate (slowly) and mix well .Cover and refrigerate until cool but not stiff (about 1/2 hour).Drop by teaspoonsful into nuts and form into balls. Place in paper cups and refrigerate or freeze. You can double recipe.Makes 4 to 5 dozen.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right chocolate truffles

Chocolate Truffles12 ounces semisweet chocolate chips3 tablespoons milk3 egg yolks3/4 cup butter, cut into pieces1 tablespoon brandy (optional)Chocolate shot, nonpareil decors or cocoaIn top of double boiler melt chocolate chips with milk. Beat with electric beater until smooth. Continue beating the chocolate as the egg yolks are added, one at a time. Continue beating the chocolate as the egg yolks are added, one at a time. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended. Continue beating 2 or 3 more minutes. Add brandy, if desired. Let chocolate sit for 4 to 5 hours to cool.Chocolate may be cooled more quickly by placing in refrigerator. When workable, roll into balls about the size of large marbles. Roll in chocolate shot, colored candy dots or cocoa to coat. Refrigerate. Serve in tiny paper cups.Yields 50 truffles.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right grand marnier truffles

Grand Marnier TrufflesMakes 4 to 6 servings.4 tablespoons melted butter 4 ounces bittersweet chocolate, broken into small pieces 4 ounces milk chocolate, broken into small pieces 4 tablespoons Grand Marnier 4 egg yolks 1 1/4 cups confectioners' sugar 2 teaspoons orange extractMakes about 30 trufflesNOTE: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liqueur and continue to beat until thick. With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo? Cookies.Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of wax paper.Wrap truffles in an airtight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right banana nut bread jam

Banana Nut Bread JamShared with recipegoldmine.com by Treva10 ripe bananas, pureed (need 3 cups) 1 tablespoon lemon juice 4 cups granulated sugar 1/2 cup brown sugar 1 1/2 cups toasted walnuts, minced 1 box pectin 1 teaspoon cinnamon 1/2 teaspoon nutmeg, optionalMix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring. Boiling water bath for 10 minutes.Makes about 3 pints.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Drunken Cranberry Sauce

Drunken Cranberry SauceAlthough this sauce isn't canned, it will keep at least two weeks in the refrigerator.1 (12 ounce) bag fresh cranberries1 to 1 1/4 cups granulated sugar1/4 teaspoon ground cinnamonDash of nutmeg1/4 cup bourbonPreheat oven to 350 degrees F.Combine cranberries, sugar, cinnamon and nutmeg in an 8-inch square pan, and cover the pan with aluminum foil. Bake 50 minutes to 1 hour, until the cranberries have softened and become juicy. Uncover the pan, and immediately stir in the bourbon. The alcohol will evaporate, leaving just the liquor's warm, smoky essence. Refrigerate the sauce, covered, until ready to serve.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right papaya peach preserves

Papaya Peach Preserves3 1/2 cups thinly sliced, pitted, peeled peaches (about 1 1/2 pounds)2 cups 3/4-inch cubed, seeded, peeled papayas (about 1 1/2 pounds)1/4 cup lemon juice1/4 cup water1 (6-inch) vanilla bean1 package pectin5 cup granulated sugarPrepare home canning jars and lids according to manufacturer's instructions.Combine peaches, papayas, lemon juice, water and vanilla bean in a large saucepot. Simmer mixture 10 to 15 minutes, stirring occasionally. Stir in pectin; bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.Remove from heat. Remove vanilla bean. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.Process 10 minutes in a boiling-water canner.Yields about six 8-ounce jars.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right caesar's fish

Caesar's Fish1 pound flounder fillets1/2 cup golden Caesar salad dressing1 cup round buttery cracker crumbs1/2 cup shredded Cheddar cheeseArrange fillets in a single layer in a lightly greased 13 x 9-inch baking dish. Drizzle Caesar dressing over fillets; sprinkle cracker crumbs over top of fillets. Bake fillets at 400 degrees F for 10 minutes; top with cheese and bake an additional 5 minutes or until fish flakes easily when tested with a fork.Serves 4.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Jack Daniel's Rib Glaze

Jack Daniel's Rib GlazePosted by WingsFan91 at recipegoldmine.com 3/23/2002 7:22 pmSource: Jack Daniel's Wood Smoking Chips, back of the bag. 1 cup Jack Daniel's Whiskey1/2 cup dark brown sugar1 cup catsup2 teaspoons Worcestershire sauce1/4 cup vinegar1 tablespoon fresh lemon juice3 cloves garlic1/2 teaspoon dry mustardSalt and pepper to tasteCombine all ingredients, mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.Servings: 4

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right almost no fat incredible general tsuo's chicken

Almost No Fat Incredible General Tsuo's ChickenSource: greatdayamerica.com3 skinless boneless chicken breasts, trimmed of fat 6 egg whites, slightly beaten 1 teaspoon cornstarch 3 cups unseasoned bread crumbs 3 tablespoons sesame seeds 1 teaspoon salt cooking spray 1 teaspoon safflower oil 2 tablespoons fresh minced garlic 1 cup minced white onion 1 teaspoon soy sauce or Bragg's aminos 3 cups orange marmalade 1 tablespoon seasoned rice vinegar 1 pound fresh bean sprouts, rinsed and drained1 bunch scallions, choppedRinse and drain chicken. Cut into bite-size chunks. Stir together the egg whites and the corn starch and mix in the chicken pieces. Mix together the bread crumbs with the salt and sesame. Dredge the chicken pieces in the crumbs to coat well and arrange so they are not touching on a nonstick jellyroll pan or baking sheet, either sprayed with cooking spray. Bake in Preheated 350 degree F oven until browned and chicken is done (clear juices and white through and through), about 20 minutes. This step can be done in advance with the chicken kept warm in a 215 degree F oven.Heat the safflower oil in non stick skillet or wok over medium high heat and stir in garlic and onion. Stir fry until brown, reduce heat and stir in soy sauce, marmalade and vinegar. Stir until mixture begins to bubble and simmer. Stir in chicken to glaze pieces well but be gentle so crust stays on chicken. (Alternatively, you can pour the glaze over the chicken pieces while still on the tray.) Arrange chicken over bed of sprouts arranged on serving platter. Sprinkle with scallions.Serves 4 to 6.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right Luann's Fajita Pizza

LuAnn'a Fajita PizzaPosted by LuAnn at recipegoldmine.com 4/19/02 1:56:02 pmSource: Original recipe by LuAnn BermeoThis is a VERY loose adaptation of a "PC" recipe. It is quick and easy enough to "throw together" for supper, and my family of 8 is HAPPY when I do so!! It is also beautiful and special enough to serve to company, either as an appetizer or main dish, and I have done also done that to "rave reviews." Several weeks ago, I demonstrated it at a heart healthy cooking class, and the people there liked it very well as well.Serving size: 16 2 pizza crusts (I used whole wheat)1 teaspoon olive oil4 sweet peppers (1 each of green, red, orange and yellow), cut in strips2 medium onions, sliced1 teaspoon minced garlic (2 cloves)4 teaspoons fajita seasoning mix (homemade preferred, see recipe below)1 (16 ounce) jar salsa1 (15 ounce) can corn (no salt preferred)1 (15 ounce) can black beans, rinsed and drained1 (8 ounce) package reduced fat cheddar cheese (I used 1 cup each soy and light Monterey jack-colby combination), 2 cups shreddedHomemade Fajita Seasoning Mix1 tablespoon chili powder1 1/2 teaspoon ground cumin1/2 teaspoon oregano1/2 teaspoon garlic powder1/4 teaspoon "Bakon Seasoning" (hickory smoke style)Preheat oven to 425 degrees F. Set out pizza shells on pizza pans.In a large skillet with lid, heat oil over medium-high heat; saut? peppers, onions and garlic until tender- crisp. Stir in fajita seasoning mix (see recipe); cook an additional 1 - 2 minutes. Remove from heat.Meanwhile, in a mixing bowl, stir together salsa, corn and black beans. Spread half of sauce mixture on each pizza shell. Top each with half the saut?ed pepper and onion mixture and half the cheese.Bake in the preheated oven for 15 to 20 minutes, or until crust is crisp and cheese is melted and just beginning to brown. If desired, top with guacamole and fat free or soy "sour cream." (Not included in nutrition analysis).Yield: 2 pizzasPer Serving (excluding unknown items): 154 calories; 2g fat (11.5% calories from fat); 10g protein; 25g carbohydrate; 6g dietary fiber; 3mg cholesterol; 328mg sodiumExchanges: 1 grain (starch); 1 lean meat; 1 vegetable; 0 fat; 0 other carbohydrates

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right barbecue pork on buns

Barbecue Pork on BunsRecipe and photo courtesy of the National Pork Board - used with permission.1 (2-pound) boneless pork loin1 onion, chopped3/4 cup cola carbonated beverage3/4 cup barbecue sauce8 sandwich bunsCombine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.Serves 8.Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

© 2007 - 2024 :: Bandu2.com. All Rights Reserved - Умови використання -