A space for recipes

Kamis, 22 Mei 2014

Chicken 65 Happy friendship day wishes to all bloggywood foodies!!!!

I learnt some traditional dishes from my mother, but not very good at it. After my marriage, I came to USA last November and started cooking on my own. If I were in India my mother or mother-in-law would have helped me, but here I have to learn on my own(thats so sad!!!!!). First I used to follow youtube videos by vahchef and now Im able to cook on my own. I love the way how he explains and explores the dish. He is always ready, right from history of the dish under lime light to share with us. Thank you vahchef for your yummy recipes. So, now how this dish got its name is a big question mark for every one, out of several myths vahchef reviled the original story behind the name of the recipe. This chicken 65 originated in a military canteen in Tamilnadu(one of the state in south India) and this recipe used to be the 65th item in the menu list and every one used to order it as "chicken 65". That was a lovely story, now coming to the recipe.

Ingredients:
Chicken cleaned and chopped to medium size cubes-1/4KG
Oil for deep fry
egg 1
pepper powder-1tbsp
salt to taste
red chili powder-1/2tbsp
Aginamoto-1/tbsp
Ginger garlic paste-1tbsp
Green chili-3 in number
Corn flour-1tbsp
curry leafs-1 spring
Ginger grated-1tbsp
Garlic minced-1tbsp
cilantro/coriander and onions for garnishing
lemon juice for extra flavor

Directions:
Mix egg, pepper powder, little salt,ginger garlic paste, aginamoto, corn flour and chicken and deep fry the marinated chicken pieces. Keep them aside. Now take a pan and heat 2tbsp of oil and add ginger, garlic saute until raw flavor goes away, add green chili and saute it till they are completely done, then add some red color if you wish. (to prepare red color take 2tbsp of water and add 1/4pinch of color and dissolve well). Then add salt and red chili powder and mix well, cook for few minutes under simmer. Now the chicken 65 is ready to serve with lemon juice & onions.

Hope you all like my recipe...plz follow my blog and visit again :)

Selasa, 20 Mei 2014

SWAROVSKI CRYSTAL SLIM HAVAIANAS GOLD SILK THONGS SANDALS FLIP FLOPS U S SIZES 5 10

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Price: $159.99

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Senin, 19 Mei 2014

Follow the Sourdough Day 7 We Knead Bread

I wanted to upload this video as soon as it was ready, so I will add more info to this post as needed.

The photo you see here is me testing whether the dough had received enough kneading. Some refer to this as the "window pane test," but I call it the "stretching dough over a flashlight test." Enjoy!

My sourdough bread recipe:
2 cups sponge
2 tsp salt
1/2 tsp sugar
2 tbsp olive oil
between 2 1/2 and 3 cups flour
*let rise until doubled in size - between 6 and 12 hours

Minggu, 18 Mei 2014

Buffalo Chicken Nuggets

Buffalo Chicken nuggets

Ingredients

Chicken cut into bite size pieces - 300 gms

Maida / All purpose flour - 1/2 cup

Corn flour - 1/2 cup

Baking soda - less than 1/4 tsp

Oil to deep fry

Ingredients for Buffalo Sauce

Hot sauce (any brand) - 1/2 cup

Vinegar - 4 tbsp

Red chilli powder / Paprika powder - 1 tsp

Butter ( melted) - 1/4 cup

Cornflour - 1 tsp ( mixed with 2 tbsp water)

Salt - 1/4 tsp

Buffalo Chicken

Method

To make chicken nuggets

Mix in maida, cornflour and baking soda in a bowl. Dust the chicken pieces well in the flour mixture and deep fry in hot oil till golden brown and crisp.

To make Buffalo sauce

In a sauce pan mix in all the ingredients given for buffalo sauce.

Simmer the sauce on low heat for 3 mins. Finally add cornflour paste to the simmering sauce and remove pan from heat.

Toss the prepared chicken nuggets in buffalo sauce and serve immediately.

Tips

Use chicken wings instead of chicken nuggets for Buffalo chicken wings.

Any brand of hot sauce will do good, hot sauce is available in many supermarkets.

Sabtu, 17 Mei 2014

Announcing Cooking Concepts 7 – Dish For Loved Ones

As Valentine Day is around the corner I want to make it extra special by announcing this month’s concept as “Dish For Loved Ones”.

Cook your valentine’s favorite dish..(Exception you can also cook for dear ones). I will be accommodating only fresh entries no archived entries. You can send both Veg and Non Veg entries from Sweets, Desserts, Meals, Tiffins, Snacks, Cakes, Cookies…. so on what ever you cook much loved for your dear ones ( ur mom, kids, dad, friends….).

So why waiting friends, link as many entries as possible.

Here are some guidelines

Make recipes which fit this month’s concept
Please link back to this page.
No archived entries, only fresh entries.
Both Veg and Non Veg recipes are allowed, but No pork and beef.
Use of logo is mandatory which helps to spread the word.
Non bloggers or friends who have problem with linky tool can send me the recipes along with the picture to sravscc@gmail.com.

Hope to See you all participating !!!!!!!!

);

Jumat, 16 Mei 2014

Scotcheroos

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups Rice Krispies

1 6-oz. package semi-sweet chocolate chips

1 6-oz. package butterscotch chips

Combine sugar and syrup in 3 quart saucepan. Cook on moderate heat until mixture boils. Remove from heat. Stir in peanut butter and mix well. Add Rice Krispies and stir until well-blended. Press mixture into buttered 13” X 9” pan. Melt chocolate and butterscotch chips together over hot water until well-blended. Spread over Rice Krispies mixture. Cool. Cut into bars.

Warning: Rice Krispies part will be hard to cut (but easy to eat)!

Sarah Come see more of my recipes HERE

Kamis, 15 Mei 2014

Namak paray

Namak paray

Ingredients

Flour ½ kg
Oil 250-125 grams
Oregano 1 tsp
Water as required
Cumin seeds 2 tbsp
Oil for deep frying
Salt as required

Method:

First, mix flour, oil, oregano, and cumin seeds, salt and knead into dough. Keep aside for 15 minutes.Now roll it out flat into a large roti. Cut out shapes from this roti and keep aside. Deep fry these fingers in hot oil.

Rabu, 14 Mei 2014

Panko and Herb Crusted Pheasant with Sorrel Cream Sauce

Recipe by Jen

When you live in (or near) the country, there is no shortage of produce. You will be bound to meet a few friends who tend to garden faster than they could eat, and in the summer, theyll try to offer you as many tomatoes, squashes, cucumbers and apples as they can, which you will gladly accept because homegrown veggies and fruits are always better than store-bought. But this summer was a special one. This summer I discovered sorrel, which my good friend April gave to me. This lemon-like, tangy herb makes a wonderful, creamy French soup that I have totally fallen in love with. Its also easy to grow and is very pest resistant. When Rick and I get an opportunity to keep a garden, sorrel will be one of the first things that I will grow. And now that fall is here, I feel the need to highlight it in one of our dishes-- before it gets too cold for April to give me any more of this awesome green. :-)

This sorrel cream sauce will make a great condiment for anything that needs an added brightness, like seafood and anything fried. Next time you have fried fish, serve it with this sorrel cream sauce instead of tartar sauce. You will be pleasantly surprised!

Servings: 4
Prep Time: 20 minutes
Cooking Time: 15-20 minutes
Ingredients:
- 4 pheasant breasts
- 2 eggs, lightly beaten
- 1/4 cup of all-purpose flour
- 1 cup of Panko bread crumbs
- leaves from 5 springs of fresh thyme
- 1/2 tsp. of fresh rosemary, finely chopped
- 1 tsp. of kosher salt, plus more to taste
- vegetable oil and/or butter for frying
Sauce:
- 2 cups of sorrel leaves, packed
- 1/2 tbs. of butter
- 1 large shallot, peeled and finely chopped
- 1/2 tsp. of all-purpose flour
- 1/2 cup of heavy cream
- kosher salt and freshly ground pepper, to taste

1. To make the sauce, wash sorrel leaves thoroughly. Remove the center ribs and stems, then give the leaves a rough chop and set aside.

2. Next, melt 1/2 tbs. of butter in a saucepan over medium-low heat. Add chopped shallot and sauté until softened, about 2-3 minutes. Then add sorrel leaves and a pinch of salt. Stir often until leaves are wilted and tender, 5-10 minutes.

3. Then whisk in 1/2 tsp. of all-purpose flour to the wilted sorrel. Cook this mixture, which will turn into a paste, for 2 minutes and stirring often. Next whisk in 1/2 cup of heavy cream and bring the sauce to a simmer. Do not boil. Simmer to desired consistency then take off heat. Season with salt and pepper to taste, then set aside, covered.

4. Lay 1 pheasant breast between two sheets of plastic wrap. With a mallet, flatten pheasant breasts until about 1/4-1/2 inch thick and repeat with the others. Season all sides with salt and pepper then set aside.

5. In a dish or wide bowl, combine Panko bread crumbs, thyme, rosemary and 1 tsp. of salt.

Then dredge flattened breasts in this order: flour, egg and Panko.

Next, deep fry or pan fry coated pheasant breasts until thoroughly cooked and golden brown all over, about 2-3 minutes each side. I like to pan fry in a combination of both butter and vegetable oil.

6. Reheat sorrel cream sauce over low heat. Add more heavy cream to loosen sauce, if desired. Check seasonings, then spoon sauce over breasts or serve on the side. Serve immediately with your favorite side dishes.

To reheat leftover pheasant, bake in a 400 degree F oven for 5-10 minutes or until heated through. They will crisp right up again.

Selasa, 13 Mei 2014

Rosemary Garlic Rutabaga

Rutabaga is, in my opinion, a grossly under-rated vegetable. Its delicious all on its own, but it dresses up really well too.

Just to give you another way of measuring the rutabaga, you want about half of a large one. Im saying 2 to 4 servings, but this is awfully good so 2 is probably more accurate, unless you are serving a lot of other choices at the same time.

2 to 4 servings
30 minutes - 20 minutes prep time

500 grams (1 pound, 3 cups diced) peeled, diced rutabaga

3 to 5 cloves of garlic
2 tablespoons unsalted butter
1 large sprig fresh rosemary (24 leaves or so)
salt & pepper to taste

Peel and dice the rutabaga, and put it in a pot with water to cover it. Bring it to a boil, and boil for 15 to 20 minutes, until tender.

Meanwhile, peel and finely mince the garlic. Heat the butter gently in a small skillet with the rosemary sprig. Monitor it carefully; you want it to be hot enough to slowly brown and infuse the rosemary, but it should happen slowly, over 5 or 10 minutes. Dont let the butter turn brown at once, or it will be overcooked!

When the rutabaga is cooked, drain it well and mash it. Remove the rosemary sprig from the skillet of butter, and add the garlic. Cook gently for one minute, until fragrant but not browned. Add the mashed rutabaga, and mix it in well. Allow it to heat through again, then remove it to a serving dish.

Senin, 12 Mei 2014

Salami Spinach and Bacon Hash

One of the things that didn’t make my list of “Things My 21-Year-Old Self Would Be Embarrassed to Know About My 28-Year-Self” post is my Saturday morning routine. For the past couple months, I’ve kicked off the weekend by rolling out of bed, only to roll onto the couch and watch back-to-back cooking shows on Food Network, specifically, The Pioneer Woman, Barefoot Contessa, and of course, Giada at Home.

While I don’t know what’s more embarrassing—that I do this or that I just admitted to you that I do this—what I do know is Giada looks like a real-life caricature of herself. Like, literally, if the woman went to a theme park in her denim cut offs, holding an oversized stuffed animal that her husband won for her buy tossing rings onto something, munching on a churro and passed a caricature stand where they draw you with an oversized head, teeth, and boobs bobbling atop a teeny, tiny body, that’d be her IRL.

Despite the line of medical marvel Giada walks each day by miraculously NOT toppling over, the woman does manage to come up with some clever recipes, even if they haven’t been Italian since 2007. This past weekend, she whipped up a kind of hash with salami, bacon, and spinach that I knew Kyle would love.

I made the predictable swap of cauliflower for potatoes and added an extra egg to the recipe, because why not, and was incredibly happy with how it turned out.

All in, this hash will take about an hour to make, what with all the chopping and the sautéing of veggies, but if the life-sized bobble-head can persevere through her deformity and finish it, so can you!

Salami, Spinach, and Bacon Hash

Makes 5 large servings

Adapted from Giada at Home

5 pieces bacon, chopped into 1/2 inch cubes

1 medium head cauliflower, chopped into 1 inch chunks

1 tsp. salt

1/2 tsp. pepper

2 Tbsp. olive oil

1 medium onion, diced

1 yellow bell pepper, seeded and chopped into 1/2 inch pieces

3 cups baby spinach

3-5 ounces dry salami, cut into 1/2 inch cubes (I used 5 and felt like we had a LOT of meat in here, so I would probably use only 3 ounces next time)

1/2 tsp nutmeg

5 eggs

1. In a large pan, cook bacon pieces until crispy. Remove from the pan with a slotted spoon onto a paper towel, leaving the fat in the pan.
2. Saute the cauliflower in the pan of bacon fat. Add salt and pepper. Stir frequently until cauliflower is tender and browned on all sides--about 20 minutes. Remove cauliflower from the pan and drain on paper towel.
3. Add olive oil, onion, and bell pepper to the pan with a pinch of salt and pepper. Saute until onions are soft and translucent.

4. Add spinach, salami, and nutmeg and more salt to taste. Saute until spinach is wilted, about 3 minutes.

5. Stir back in the bacon and cauliflower and heat through.

6. Roughly space out 5 indentations in the hash. On top of each indentation, crack an egg. Cover pan with lid to allow eggs to cook through (I like my runny, which took about 3 minutes).

7. Cut into hash like a pie and serve hot.

Minggu, 11 Mei 2014

SANDRA’S 15 MINUTE SWEET and SOUR ALASKA HALIBUT

Our all-time ‘go to’ favorite

sweet and sour halibut

we end up craving

from time to time...

Serves: (6)

Prep/Cook: 15 minutes

INGREDIENTS

1/4 cup dark brown sugar

2 tablespoons cornstarch

1/3 cup cider vinegar

1-½ cup low-sodium chicken broth

¼ cup low-sodium soy sauce

2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lb. boneless skinless halibut fillets, cut into 1” cubes

2 tablespoons olive oil

½ red bell pepper, cut into 1” pieces

½ yellow onion, cut into 1" pieces

Pinch of crushed red pepper flakes

1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)

½ teaspoon ground ginger

--Prepared steamed rice

METHOD

In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat.

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender.

Add ground ginger, and pineapple to skillet.

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes.

Serve over steamed rice. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.

Sabtu, 10 Mei 2014

Indianised French toast with Video

This is one thing you can make from start to finish in under 5 minutes. Can you guess 3 of the ingredients that have gone into making this one? Other than the BREAD ofcourse.

And if you can guess what the dish is, nothing like it!!

Indianised French Toast with Coffee in my Fav. Mug

Theres a close up for you here...

-------------------------------------------------------

Thanks for all, dear friends your enthusiastic participation. Priya, the first one to guess, hit the nail on the head and pretty much all of you who took a shot :) Teaches me how I must make the guessing games a wee bit more difficult from now on-hahaha

This is one of the quickest things you can make if you have bread and eggs on hand-and if you think an omlette is too boring ! Inspiration for this recipe comes from the good ol canteen in Ogilvy, where people used to keep ordering food to keep their creative juices flowing...(Ogilvy and Mather is a leading worldwide Advertising Agency)

All you will need for the Indianised French toast (Name courtesy Krishnaarjuna) is

4 slices bread (I use whole wheat / multigrain )

2 medium eggs

2 tbsp milk

1 tsp chopped coriander

2 green chillies finely choppes

1/2 onion very finely chopped

1 tsp each of gram flour and rava (Gram flour for the binding and rava for the crispy texture)

Oil / Butter to cook each slice

Salt to taste.

Method:

Put all the ingredients except the bread into a dish. Nicely coat the bread on both sides with the mixture. If the onions / coriander fall off-just stick some of it on each slice with your fingers.

Heat butter / oil in a non stick pan. Once oil is hot enough, put a slice of coated bread. Let it sizzle for about 30 seconds until the egg batter cooks and then turn the slice and cook other side too till golden brown.

Serve hot for breakfast with coffee or as a snack when the weathers all gloomy like how it is now in Bombay with a hot cuppa masala chai to beat the blues away.

Technorati Tags : Breakfast Snack Eggs Indian-snack Bread Eggitarian Cooking in minutes

Jumat, 09 Mei 2014

SANDRA’S LUSCIOUS RHUBARB RASPBERRY CRUMBLES Individual mason jar servings

A phenomenally luscious springtime quick, easy, and tasty dessert

using in-season fruit and berries...

Prep: 5 Mins.

Macerate: 10 Mins.

Bake: 40 to 45 Mins.

Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)

INGREDIENTS:

Filling:

2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)

2 teaspoons fresh lemon zest

--(Or, ¼ teaspoon organic lemon peel powder)

2 tablespoons freshly squeezed lemon juice

¾ cup granulated sugar

½ cup all-purpose flour

1 teaspoon vanilla bourbon extract

-- (Or, vanilla extract)

1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)

Crumble:

1 cup all-purpose flour

½ cup old fashioned oats

1/3 cup granulated sugar

¼ cup packed dark brown sugar

Pinch of fine-grain kosher salt

1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes

METHOD:

Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).

In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again. Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).

Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo. Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).

Notice the enhanced color the more it macerates...

Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge. Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!

~~~~~~~~~~~~~~

Tips:

1) Youre able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.

2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.

3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesnt compromise its texture!

Kamis, 08 Mei 2014

Flourless Chocolate Cake an easy gluten free recipe

Flourless Chocolate Cake - easy and gluten-free!

Readers' hands-down favorite: my flourless chocolate cake.

Flourless Chocolate Heaven-

Perfection for a Gluten-Free Diet

This is my go-to dessert whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free. No substitutions. In fact, this is the same flourless cake I've been making for years. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla.
Just because.

Read more + get the recipe >>

Rabu, 07 Mei 2014

Nihari

Hi friends ..im back with a new recipe again..this i learnt my from my mom-in-law,i used to have it with full farmaish with atleast 5 rotis all for my self.Here winter has almost ended n we have had this dish on every weekend.Nihari is a traditional recipe and u will love every bit of it.Its made of goats trotters and is in a soup form.Traditionally in the past or say even now most of the people make it by boiling it on low fire over night ..and the result is awesome u must try this way atleast once.You can also pressure cook the meat.Coming to the recipe u will need a special masala called potli ka masala that is easily available in all indian and pakistani stores..or you can also look for nihari masala or paya masala.Hope u all will love this traditional recipe... INGREDIENTS: STEP 1

Goats legs(paya) 12

Onion (medium) 1 sliced finely

Green chilles 8-9

Ginger-Garlic paste 3Tbspns

Red chilli powder 2Tspns

Turmeric Powder 1/4Th Tspn

Mint leaves 1/2 bunch

Cilantro/Coriander leaves 1 bunch

Salt to taste

STEP 2

Onion 1medium sliced finely

Ginger-Garlic paste 1Tbspn

Green chilles 6-8

Red chilli powder 1Tspn(add more if u want it to be spicy)

Turmeric powder 1/4th Tspn

Garam Masala powder1 Tspn

Wheat flour 2handfuls

Potli ka masala(1 packet) or nihari or paya masala 1pack

Fresh ginger pieces(1"inch)

Mint leaves 1/2 bunch

Cilantro/Coriander leaves 1 bunch

Salt to taste

Oil for cooking

METHOD

Pressure cook the paya with step 1 ingredients and enough water for 45 minutes along with potli ka masala till tender(tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).

Now heat about 4-5Tbspns of oil in a big vessel.

Add the sliced onions along with green chilles ,when the onions turn golden brown in colour add the ginger-garlic paste along with fresh ginger pieces.

Also add red chilli powder,turmeric powder,salt,garam masala.

Now add wheat flour and fry well till it gets properly roasted..all this while cook on low flame or you will burn your maslas.

Add the step 1 condensed meat along with its soup.Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.

Add enough water so that the consistency of the nihari is soupy.

Add mint and coriander leaves and boil for some time.

Serve along with hot parathas or nan.

Selasa, 06 Mei 2014

Christmas Treats with no cooking

These are really easy to make, absolutely lethal on the waistline and a firm favourite with children and husbands. fraid the ingredients are in lb and oz as these come from my old notebook of recipes, you can see it has been well used!

Homemade Bounties
8oz dessicated coconut
7oz good quality cooking chocolate
1 small tin condensed milk
2tbsp icing sugar

Mix together in a bowl the coconut, icing sugar and condensed milk. Heat the cooking chocolate over a pan of hot water until a runny considtency. Form the coconut mixture into firm balls, dip into the chocolate and allow to cool on greaseproof paper.

Do not lick your fingers until the very last bountie has been made!

Chocolate Yule Log
4oz (100g) plain dark, good quality cooking chocolate
4oz (100g) plain dark chocolate
2oz (50g) butter
7oz (200g) digestive biscuits
4oz (100g) raisins
2oz (50g) chopped tasted hazelnuts
2oz (50g) glace cherries, quartered

To decorate
4oz (100g) plain dark chocolate
1 tsp icing sugar

1. Put the chocoate and cooking chocolate in a large heatproof bowl with the butter. Stand the bowl over a pan of hot water and stir until chocolate melts.
2. Remove the bowl from the heat. Put the biscuits ina polybag and break them up with a rolling pin until in small chunks.
3. Stir into the chocolate with the raisin, hazelnuts and cherries. Mix together well.
4. Spoon the mix onto a sheet of foil. Fold Foil tightly round the mixture and squeeze it into a thick log shape. Chill until set hard.
5. To decorate: unwrap log and put on a serving plate. Melt remaining cholate in a bowl over hot water. Spread chocolate over log to cover it completely. mark the cholate with a fork so it looks like bark. Leave it to set. Sift a little icing sugar snow over the log. Add a sprig of holly or other Christmassy decoration.

Senin, 05 Mei 2014

FIVE STAR CHOCOLATE FUDGE GLAZE

Once you try this very simple, chocolate fudge glaze, you will be sold on it. I use it for a wide variety of things because it just takes a minute to whip up, it is delicious and provides a thick shiny glaze. I pour it on brownies while they are still hot & in the pan. You can dip cupcakes or cookies into it or pour it over a cake. It is thick, sweet, super smooth and even stays shiny after it dries (very pretty). I hope you try it. If you find some new, unique use for this glaze, please let me know. Sorry about todays poor photo quality, these photos were taken in a hurry.

½ cup light corn syrup (like Karo)
5 tablespoons water
5 tablespoons butter

Bring these three ingredients to a full boil, and boil for 20 seconds. Remove from heat and add: 12 ounce bag of semi-sweet chocolate chips.

Stir until melted and smooth. Cool to room temperature before you use it.

NOTE: I have not tried it, but I do not see any reason that you could not use ANY flavor baking chips for this recipe...I believe white chocolate would be very pretty.

NOTE: This glaze does not dry to the touch until the next day, so I wouldnt use this on anything that you have to pack for shipping.

Minggu, 04 Mei 2014

Christmas Prime Rib of Beef

A very merry Christmas was celebrated at Nans yesterday! We had a wonderful holiday and Santa was very good to all. After a day of setting up computers and installing batteries and troubleshooting various electronic devices, my favorite gift was that I was able to enjoy this perfect Christmas dinner prepared by mom!! This gorgeous standing rib roast cooked to a beautiful blushing pink, crispy potato skins and her famous dill marinated vegetables was the ideal Christmas dinner.

Standing Rib Roast

1 5-6 lb. standing rib roast, bone-in

salt

pepper

garlic powder

Preheat oven to 500 degrees. Place standing rib roast in a roasting pan and season liberally with salt, pepper and garlic powder. Place roast in the oven for 15 minutes to form a crust. Turn the oven down to 350 and roast and additional 15-20 minutes per pound. The roast is a perfect medium rare when the internal temperature reaches 125 degrees. Remove roast from the oven, tent with foil and let rest for 30 minutes before carving.

Potato Skins

6 large baking potatoes

butter

olive oil

salt

pepper

Bake potatoes until tender and let cool until easy to handle. Cut in half lengthwise and remove the potato pulp (reserve for another use). Cut each potato half in half again. In a small sauce pan, melt several tablespoons of butter and olive oil. Brush each potato skin with the butter and olive oil mixture and season liberally with salt and pepper. Bake in the oven until crispy (about 20-30 minutes depending on the temperature of the oven).

Dill Marinated Vegetables

Cut up broccoli, cauliflower, carrots, fresh mushrooms, cucumbers and any other favorite fresh vegetables, into bite size pieces. Place in a large mixing bowl. Prepare marinade.

Marinade
1 cup canola oil
1 cup apple cider vinegar
1 teaspoon pepper
1 tablespoon dill (fresh or dried, if using fresh increase amount)
1 tablespoon garlic salt
1 tablespoon sugar
1 teaspoon salt

Mix ingredients together and pour over vegetables. Mix well and chill for at least 6 hours and preferably overnight.