Senin, 28 April 2014
Friends visiting India very excited!! need your suggestions
Hello my dear fellow bloggers,
Im going to visit India soon. If you have any suggestions and any check list with you, kindly share it with me. I want to make sure that I take every thing with me because you know we do not visit often. I also want to know if there is any new appliance, like idli maker or something came up new in India, that I can bring while coming to USA. I appreciate your help.
Thank you!
cheers,
DD
Selasa, 28 Januari 2014
4 Delicious crackers spread recipes for your next party
When it comes to entertaining friends and family at various get-togethers going that I every year host...I like prepare recipe s just for the delicious taste. Just like my party guests I have my party to enjoy and not 2 or 3 days to spend all of the food. With that said the 4 recipe-s super easy to prepare and make great appetizer spreads, served with a variety of your favorite crackers.
Three of these 4 crackers spread serve to allow you the flavors infuse recipe-s for a few hours before, must be refrigerated. The fourth recipe is warm fresh best served out of the oven.
To spread green pepper crackers recipe
2 large eggs, beaten
1 Tablespoon butter, soft
2 TABLESPOONS granulated sugar
2 Tablespoons white vinegar
1 (8 Ounce) block cream cheese, soft
1 green pepper, chopped
A bath Pan combine the eggs, butter, granulated sugar and vinegar and cook for 5 minutes, stirring constantly. Remove the burner cool and then to let pour mixture into a mixing bowl. Stir in the softened cream cheese and chopped green pepper and stir until well to the other ingredients in are mixed. Covering Bowl and refrigerate for 2-3 hours before serving.
Artichoke cracker spread spread recipe
1 (16 Ounce) can artichoke
1 Cup low - fat mayonnaise
1 Cup of grated Parmesan cheese
1 Teaspoon garlic powder
Artichokes, flush drain and then cut in the quarter-finals. Combine sliced artichokes in a medium mixing bowl, mayonnaise, parmesan cheese and garlic powder until mixture is creamy. Spread mixture into the bottom of a 9 "Round Cake Pan and bake in a preheated 325 degree oven for 35 minutes or until the top is lightly browned." Remove from oven and let cool for 10 minutes before serving. If Left-Overs, cool you immediately in an airtight container.
To spread cream cheese cracker recipe
1 (8 Ounce) block cream cheese, soft
1 Cup walnuts, removed from shell and crushed
1 to 1 1/2 cups plump raisins
In a small bowl, combine cream cheese softened pieces and the raisins with a rubber spatula crushed walnut, to combine all three ingredients. Serve refrigerator for 1 to 2 hours before.
Cheesy spinach crackers recipe to spread
2 Boxes frozen chopped spinach
2 Cups low - fat mayonnaise
1/2 Cup onion, finely chopped
1 (8 Ounce) bag cheddar cheese, shredded
Remove spinach from freezer 30 minutes before preparation. Once it has thawed, rinse, drain the water way and place it in a medium size mixing bowl type. Stir in the low - fat mayonnaise, chopped onions and cheddar cheese. Cover the bowl and serve in the refrigerator for 2 hours before.
Shelly Hill life in Pennsylvania, cooking, baking and hosting parties is a mother and grandmother for your friends and family members. Shelly is the owner of the popular foodie blog called shakin n Bakhin in the kitchen at http://wahmshelly.blogspot.com find free party ideas, cooking tips and free recipes.
Rabu, 25 Desember 2013
Tomato Sauce – Your Wish is Eventually My Command
One of the most common "food wishes" I get is for tomato sauce. Even though Ive received hundreds of requests for my tomato sauce recipe, Ive resisted filming it for a few reasons.First, I always thought I would eventually put all my most requested, unpublished recipes on a DVD, and totally get rich. That scheme has been thwarted since, over the course of the last couple years, I filmed and posted just about every recipe that fits that description.
Second, tomato sauce recipes are so personal that what I may think is a perfect all-purpose sauce, you may taste and think is the worse one you ever had. I remember going out to eat as a kid and listening to my mom and aunts talk about how the sauce we were eating was an abomination compared to "our" sauce.
Anyway, those issues aside, this is my basic, all-purpose tomato sauce. I trust youll taste and adjust the seasoning as you see fit, and be relatively gentle when comparing it to your grandmothers clearly superior version.
One thing I hope you do not change is the tomato. There is little debate among tomato sauce aficionados regarding the advantages using the magnificent San Marzano tomato. This long, intensely red, plum tomato variety imported from Italy can be found in any good Italian market, and most of the larger high-end grocery chains.Any sauce recipe is only as good as the tomatoes, and unless youre going to use a basket of sugar-sweet, vine-ripened tomatoes in the middle of summer, these are your best option. I hope you find some and give this sauce recipe a try.
The other ingredient that may give you pause is the hint of anchovy paste. Use it. No one will taste it, and while I cant prove any of this, it really does "something." Enjoy!
Ingredients:
2 cans (28-oz) whole peeled San Marzano plum tomatoes
1/4 cup olive oil
1 onion, diced
1 rib celery, fine dice
4 cloves garlic, finely minced
1 teaspoon salt
2 teaspoon sugar
1/2 teaspoon dried Italian herbs
pinch of red pepper flakes
1 teaspoon anchovy paste
1 teaspoon white wine vinegar
1 tablespoon tomato paste
2 tablespoons chopped Italian parsley
water as needed