Results: 12 servings
Apparatus:
Blender
9-by-13-inch baking dish
Fork
Rubber spatula
Large bowl
Electric mixer
Medium bowl
Components:
2 pounds (6 cups) strawberries (hulled, halved if large)
1-1/2 cups sugar
Coarse salt
7 large egg whites
2/3 cup cold heavy cream
1 tsp. pure vanilla extract
If you have concerns about serving uncooked egg whites, replace them with pasteurized egg whites, which can be found in the dairy aisle.
Procedure:
1. In a blender, combine strawberries, 3/4 cup sugar and pinch of salt, and purée until smooth.
2. Pour into a 9-by-13-inch baking dish.
3. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, about 2 hours.
4. Smooth top with a rubber spatula.
5. In a large bowl, using an electric mixer, beat egg whites on high until foamy.
6. With electric mixer on medium, gradually add 3/4 cup sugar.
7. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.
8. In another medium bowl, beat cream and vanilla on high until stiff peaks form, about 1 minute to 2 minutes.
9. With rubber spatula, gently fold whipped cream into egg white mixture.
10. Pour over strawberry mixture and smooth top with rubber spatula.
11. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.
Original recipe from:
http://nl.newsbank.com/nl-search/we/Archives?p_multi=NWRB&p_product=SHNP8&p_theme=shnp8&p_action=search&p_maxdocs=200&p_field_label-0=title&p_text_label-0=%27Cool,%27%20%27creamy%27%20are%20summer%27s%20keywords%20for%20dessert&s_dispstring=headline%28%27Cool,%27%20%27creamy%27%20are%20summer%27s%20keywords%20for%20dessert%29&xcal_numdocs=20&p_perpage=10&p_sort=YMD_date:D&xcal_useweights=no
Showing posts with label Simple. Show all posts
Showing posts with label Simple. Show all posts
Wednesday, November 16, 2011
Thursday, November 10, 2011
Raisin Ice Cream with Pedro Ximénez Sherry
Results: 8 servings
Apparatus:
Non-stick pan
Mixing bowl
Whisk
Sieve
Medium bowl
Electric ice cream maker (optional but preferred, or shallow container)
Food processor (optional, or bowl)
Components:
2 fresh vanilla pods
14 fl oz (400ml) full-cream milk
6 large free-range egg yolks
7 oz (200g) caster sugar
18 fl oz (500ml) double cream
3 1/2 oz (100g) raisins
4 tbsp Pedro Ximénez sherry (plus extra to serve)
Procedure:
1. Slit open the vanilla pods lengthwise and scrape out the seeds.
2. Bring the milk and pods to the boil in a non-stick pan.
3. Remove from the heat and set aside for 30 minutes to infuse.
4. Put the egg yolks, vanilla seeds and sugar in a bowl and whisk for 3 minutes.
5. Bring the milk back to the boil, strain onto the egg-yolk mixture and combine.
6. Return to the pan and stir over a low heat for 3-4 minutes until thickened.
7. Do not boil or it will scramble.
8. Remove from the heat, cool slightly, then stir in the cream.
9. Cover and chill overnight.
10. Soak the raisins in the sherry in a bowl at room temperature for at least 2 hours or overnight.
11. Churn the ice cream in an electric ice cream maker, or pour into a shallow container and freeze until almost solid.
12. Scrape into a bowl or a food processor and beat until smooth.
13. Return to the electric ice cream maker (or freezer) and re-freeze. Repeat 2-3 times until smooth.
14. Stir in the soaked raisins and remaining liquid just before you finish churning or freezing for the last time.
15. Serve in scoops, with a little extra sherry poured over.
Original recipe from:
http://www.dailymail.co.uk/femail/food/article-2007273/Stein-Spain-Raisin-ice-cream-Pedro-Xim-nez-sherry.html?ito=feeds-newsxml
Apparatus:
Non-stick pan
Mixing bowl
Whisk
Sieve
Medium bowl
Electric ice cream maker (optional but preferred, or shallow container)
Food processor (optional, or bowl)
Components:
2 fresh vanilla pods
14 fl oz (400ml) full-cream milk
6 large free-range egg yolks
7 oz (200g) caster sugar
18 fl oz (500ml) double cream
3 1/2 oz (100g) raisins
4 tbsp Pedro Ximénez sherry (plus extra to serve)
Procedure:
1. Slit open the vanilla pods lengthwise and scrape out the seeds.
2. Bring the milk and pods to the boil in a non-stick pan.
3. Remove from the heat and set aside for 30 minutes to infuse.
4. Put the egg yolks, vanilla seeds and sugar in a bowl and whisk for 3 minutes.
5. Bring the milk back to the boil, strain onto the egg-yolk mixture and combine.
6. Return to the pan and stir over a low heat for 3-4 minutes until thickened.
7. Do not boil or it will scramble.
8. Remove from the heat, cool slightly, then stir in the cream.
9. Cover and chill overnight.
10. Soak the raisins in the sherry in a bowl at room temperature for at least 2 hours or overnight.
11. Churn the ice cream in an electric ice cream maker, or pour into a shallow container and freeze until almost solid.
12. Scrape into a bowl or a food processor and beat until smooth.
13. Return to the electric ice cream maker (or freezer) and re-freeze. Repeat 2-3 times until smooth.
14. Stir in the soaked raisins and remaining liquid just before you finish churning or freezing for the last time.
15. Serve in scoops, with a little extra sherry poured over.
Original recipe from:
http://www.dailymail.co.uk/femail/food/article-2007273/Stein-Spain-Raisin-ice-cream-Pedro-Xim-nez-sherry.html?ito=feeds-newsxml
Wednesday, November 2, 2011
Pavlova
Results: Makes 8-10
Apparatus:
Oven (preheat to 275F)
Baking Sheet
Parchment paper or Silicon liner
Large mixing bowl
Electric mixer
Piping tool (optional)
Wire rack
Saucepan
Components:
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
Procedure:
1. Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
2. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
4. Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
5. Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
6. Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7. Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
Sauce or Filling Directions
If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling apart. Remove from heat and let cool.
Original recipe from:
http://simplyrecipes.com/recipes/pavlova/
Apparatus:
Oven (preheat to 275F)
Baking Sheet
Parchment paper or Silicon liner
Large mixing bowl
Electric mixer
Piping tool (optional)
Wire rack
Saucepan
Components:
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
Procedure:
1. Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
2. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
4. Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
5. Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
6. Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7. Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
Sauce or Filling Directions
If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling apart. Remove from heat and let cool.
Original recipe from:
http://simplyrecipes.com/recipes/pavlova/
Wednesday, October 5, 2011
Banana Spice Cake
As Seen On Joy of Desserts & More Linky Page.
Results: 16 servings
Apparatus:
Oven (preheat to 350F)
12-cup bundt pan
Cooking spray
Sieve
Mixing bowl
Small saucepan
Small bowl
Medium mixing bowl
Electric mixer
Large mixing bowl
Components:
2 1/2 cups unsifted cake flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons butter
3 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups granulated sugar (divided 1 cup, 3/4 cup)
1 cup mashed very ripe bananas (2 large bananas)
1/4 cup canola oil
1 tablespoon freshly grated orange zest
1 1/2 teaspoons vanilla extract
1 large egg yolk
3/4 cup buttermilk
Confectioners’ sugar for dusting
Procedure:
1. Preheat oven to 350°F.
2. Coat bundt pan with cooking spray.
3. Sift flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves and salt together into a bowl; set aside.
4. Heat butter in a small saucepan over medium heat, swirling the pan, until the butter turns a nutty brown.
5. Pour the butter into a small bowl and let cool slightly.
6. Beat egg whites in a clean mixing bowl with an electric mixer on low speed just until frothy.
7. Add cream of tartar, increase the speed to medium and beat until soft peaks form.
8. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, just until firm peaks form; set aside.
9. Combine mashed banana, oil, orange zest, vanilla, egg yolk, the reserved melted butter and the remaining 1 cup sugar in a large mixing bowl.
10. Beat to combine.
11. With the mixer on low speed, add the buttermilk and flour mixtures alternately in two additions each.
12. Beat just until blended.
13. Add a heaping spoonful of the meringue and beat for just a few seconds to lighten the batter.
14. Fold the remaining meringue into the batter by hand.
15. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the cake is richly browned (50 to 60 minutes).
16. Cool in the pan on a rack for 10 minutes
17. Turn out onto the rack to cool completely.
18. Before serving, dust the cake with confectioners’ sugar.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Banana-Spice-Cake-recipe-10177.aspx
Results: 16 servings
Apparatus:
Oven (preheat to 350F)
12-cup bundt pan
Cooking spray
Sieve
Mixing bowl
Small saucepan
Small bowl
Medium mixing bowl
Electric mixer
Large mixing bowl
Components:
2 1/2 cups unsifted cake flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons butter
3 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups granulated sugar (divided 1 cup, 3/4 cup)
1 cup mashed very ripe bananas (2 large bananas)
1/4 cup canola oil
1 tablespoon freshly grated orange zest
1 1/2 teaspoons vanilla extract
1 large egg yolk
3/4 cup buttermilk
Confectioners’ sugar for dusting
Procedure:
1. Preheat oven to 350°F.
2. Coat bundt pan with cooking spray.
3. Sift flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves and salt together into a bowl; set aside.
4. Heat butter in a small saucepan over medium heat, swirling the pan, until the butter turns a nutty brown.
5. Pour the butter into a small bowl and let cool slightly.
6. Beat egg whites in a clean mixing bowl with an electric mixer on low speed just until frothy.
7. Add cream of tartar, increase the speed to medium and beat until soft peaks form.
8. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, just until firm peaks form; set aside.
9. Combine mashed banana, oil, orange zest, vanilla, egg yolk, the reserved melted butter and the remaining 1 cup sugar in a large mixing bowl.
10. Beat to combine.
11. With the mixer on low speed, add the buttermilk and flour mixtures alternately in two additions each.
12. Beat just until blended.
13. Add a heaping spoonful of the meringue and beat for just a few seconds to lighten the batter.
14. Fold the remaining meringue into the batter by hand.
15. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the cake is richly browned (50 to 60 minutes).
16. Cool in the pan on a rack for 10 minutes
17. Turn out onto the rack to cool completely.
18. Before serving, dust the cake with confectioners’ sugar.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Banana-Spice-Cake-recipe-10177.aspx
Thursday, September 29, 2011
Bread and Butter Pudding with Redcurrant Glaze Recipe
Apparatus:
Saucepan
Small saucepan
Large bowl
Whisk
Small microwaveable dish
Microwave oven
Components:
50ml/2fl. oz. double cream
1 vanilla pod (seeds scraped out)
1 pinch ground cinnamon
4 egg yolks
1 tbsp icing sugar
1 tbsp butter (for greasing)
2 plain croissants (sliced)
3 tbsp redcurrant jelly
Procedure:
1. Pour the cream into a saucepan.
2. Add the vanilla pod, scraped out seeds and cinnamon.
3. Heat until gently simmering but not boiling.
4. Remove from the heat.
5. Remove the vanilla pod and throw away.
6. Place the egg yolks and icing sugar into a large bowl and Whisk together until thoroughly combined.
7. Pour the egg yolk mixture into the cream, whisking well.
8. Return the pan to the heat and cook gently, stirring until the custard has thickened slightly.
9. Grease a small microwaveable dish and place the sliced croissants into the bottom of the dish.
10. Pour the custard over the croissants.
11. Transfer the dish to the microwave and cook on high for 2 1/2 minutes.
12. Place the red currant jelly into a small saucepan and heat gently until melted.
13. To serve, remove the bread and butter pudding from the microwave, brush with the warm redcurrant jelly and dust with icing sugar.
Original recipe from:
http://www.liverpoolecho.co.uk/liverpool-life/restaurants-pubs-bars/2011/07/02/bread-and-butter-pudding-with-redcurrant-glaze-recipe-100252-28978645/
Saucepan
Small saucepan
Large bowl
Whisk
Small microwaveable dish
Microwave oven
Components:
50ml/2fl. oz. double cream
1 vanilla pod (seeds scraped out)
1 pinch ground cinnamon
4 egg yolks
1 tbsp icing sugar
1 tbsp butter (for greasing)
2 plain croissants (sliced)
3 tbsp redcurrant jelly
Procedure:
1. Pour the cream into a saucepan.
2. Add the vanilla pod, scraped out seeds and cinnamon.
3. Heat until gently simmering but not boiling.
4. Remove from the heat.
5. Remove the vanilla pod and throw away.
6. Place the egg yolks and icing sugar into a large bowl and Whisk together until thoroughly combined.
7. Pour the egg yolk mixture into the cream, whisking well.
8. Return the pan to the heat and cook gently, stirring until the custard has thickened slightly.
9. Grease a small microwaveable dish and place the sliced croissants into the bottom of the dish.
10. Pour the custard over the croissants.
11. Transfer the dish to the microwave and cook on high for 2 1/2 minutes.
12. Place the red currant jelly into a small saucepan and heat gently until melted.
13. To serve, remove the bread and butter pudding from the microwave, brush with the warm redcurrant jelly and dust with icing sugar.
Original recipe from:
http://www.liverpoolecho.co.uk/liverpool-life/restaurants-pubs-bars/2011/07/02/bread-and-butter-pudding-with-redcurrant-glaze-recipe-100252-28978645/
Wednesday, September 21, 2011
Seven-Minute Frosting
Apparatus:
Whisk
Large stainless-steel bowl
Instant-read thermometer
Wide, deep skillet
Components:
5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large eggs whites at room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional)
Procedure:
1. Whisk water, cream of tarter, sugar, egg whites, and corn syrup together in a large, stainless-steel bowl.
2. Set the bowl in a wide, deep skillet filled with simmering water (about 1 inch, water level is at least as high as the depth of the egg whites in the bowl).
3. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet to read the thermometer, returning the bowl to the skillet to continue.
4. Beat on high speed for exactly five minutes.
5. Remove the bowl from the skillet and add vanilla, beating on high speed for two to three more minutes to cool.
6. Stir in coconut or nuts, if you are using them.
7. Use this frosting the day it is made.
Original recipe from:
Seven-Minute Frosting
Adapted from Joy of Cooking
http://smittenkitchen.com/2007/09/layered-lemon-love/
...which had lemon cake, the filling and this frosting
Whisk
Large stainless-steel bowl
Instant-read thermometer
Wide, deep skillet
Components:
5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large eggs whites at room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional)
Procedure:
1. Whisk water, cream of tarter, sugar, egg whites, and corn syrup together in a large, stainless-steel bowl.
2. Set the bowl in a wide, deep skillet filled with simmering water (about 1 inch, water level is at least as high as the depth of the egg whites in the bowl).
3. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet to read the thermometer, returning the bowl to the skillet to continue.
4. Beat on high speed for exactly five minutes.
5. Remove the bowl from the skillet and add vanilla, beating on high speed for two to three more minutes to cool.
6. Stir in coconut or nuts, if you are using them.
7. Use this frosting the day it is made.
Original recipe from:
Seven-Minute Frosting
Adapted from Joy of Cooking
http://smittenkitchen.com/2007/09/layered-lemon-love/
...which had lemon cake, the filling and this frosting
Thursday, September 1, 2011
CHICKEN AND DUMPLINGS
Apparatus:
Large pot
Large bowl
Rolling board
Rolling pin
Components:
1 med. hen
3 cups plain flour
1 tsp. salt
1 tbsp. Crisco shortening
2 egg yokes
3/4 cup COLD water
Procedure:
A. HEN:
1. Season hen with salt and pepper.
2. Boil hen in large pot until tender.
3. Debone if desired.
B. DUMPLINGS:
1. In large bowl mix flour, salt, and shortening.
2. Beat egg yolks and add to mixture.
3. Add small amounts of water until mixture is completely moist.
4. Remove dough from bowl to rolling board.
5. Sprinkle with flour enough to knead.
6. Knead dough until it handles easily.
7. Divide dough into two equal parts.
8. Roll dough with rolling pin until VERY thin.
9. Cut into small squares.
10. Chicken broth should be boiling rapidly when dumplings are added.
11. After all dumplings have been added reduce heat and cook about 15 minutes.
12. Remove from heat and add 1/2 cup sweet milk.
Original recipe from:
COOKS.COM
Large pot
Large bowl
Rolling board
Rolling pin
Components:
1 med. hen
3 cups plain flour
1 tsp. salt
1 tbsp. Crisco shortening
2 egg yokes
3/4 cup COLD water
Procedure:
A. HEN:
1. Season hen with salt and pepper.
2. Boil hen in large pot until tender.
3. Debone if desired.
B. DUMPLINGS:
1. In large bowl mix flour, salt, and shortening.
2. Beat egg yolks and add to mixture.
3. Add small amounts of water until mixture is completely moist.
4. Remove dough from bowl to rolling board.
5. Sprinkle with flour enough to knead.
6. Knead dough until it handles easily.
7. Divide dough into two equal parts.
8. Roll dough with rolling pin until VERY thin.
9. Cut into small squares.
10. Chicken broth should be boiling rapidly when dumplings are added.
11. After all dumplings have been added reduce heat and cook about 15 minutes.
12. Remove from heat and add 1/2 cup sweet milk.
Original recipe from:
COOKS.COM
Thursday, August 4, 2011
Home-Made Mayonnaise
Results: 1 1/2 cups
Apparatus:
Food processor
Components:
1 farm fresh egg
1 farm fresh egg yolk
2 1/2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 cup olive oil
1/2 cup corn oil
Procedure:
1. Place the egg, egg yolk, lemon juice and mustard in a food processor and process for 15 seconds.
2. With motor running, SLOWLY drizzle both oils through the feed tube until the mayonnaise has thickened.
3. Cover, and refrigerate for up to a week.
Things you can add to mayonnaise:
Horseradish for beef
Dill for fish
Garlic to make aioli for French fries or burgers
Sweet pickles, shallots, capers, parsley and tarragon for Tartar sauce
Chili sauce, green pepper, pimento, chives, and hard-boiled egg for 1,000 island dressing
Original recipe from:
http://www.grandrapidsmn.com/life/article_757a9688-a3f7-11e0-b2ee-001cc4c002e0.html
Apparatus:
Food processor
Components:
1 farm fresh egg
1 farm fresh egg yolk
2 1/2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 cup olive oil
1/2 cup corn oil
Procedure:
1. Place the egg, egg yolk, lemon juice and mustard in a food processor and process for 15 seconds.
2. With motor running, SLOWLY drizzle both oils through the feed tube until the mayonnaise has thickened.
3. Cover, and refrigerate for up to a week.
Things you can add to mayonnaise:
Horseradish for beef
Dill for fish
Garlic to make aioli for French fries or burgers
Sweet pickles, shallots, capers, parsley and tarragon for Tartar sauce
Chili sauce, green pepper, pimento, chives, and hard-boiled egg for 1,000 island dressing
Original recipe from:
http://www.grandrapidsmn.com/life/article_757a9688-a3f7-11e0-b2ee-001cc4c002e0.html
Wednesday, July 27, 2011
Egg White Breakfast Sandwich With Turkey Sausage
Apparatus:
Small non stick skillet
Cooking spray
Microwave
Knives
Toaster
Mixing bowl
Components:
1 slice Weight Watchers light seedless rye bread
1 egg white
1 cup spinach
1/2 cup mushrooms
1/3 serving BROWN N SERVE TURKEY SAUSAGE 3 LINKS
1 Tbsp Promise Ultra Fat-Free Soft Margarine
1 serving SARGENTO REDUCED PEPPERJACK CHEESE
1 spray olive oil cooking spray
Procedure:
1. Spray small non stick skillet with cooking spray, heat on low.
2. Place turkey link in microwave 45 seconds.
3. Cut mushrooms and spinach into small pieces.
4. Add mushrooms to skillet turn up heat to just below medium.
5. Once softened add spinach.
6. Cut sausage link into small coins and add to mushrooms and spinach.
7. Toast bread.
8. Beat egg whites and pour over vegetables and turkey.
9. Let set and then flip.
10. Smear toast with fat free promise and place cheese on toast.
11. Cut cooked egg white in half and place on toast.
12. Add salt if preferred.
Original recipe from:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=261682180
Small non stick skillet
Cooking spray
Microwave
Knives
Toaster
Mixing bowl
Components:
1 slice Weight Watchers light seedless rye bread
1 egg white
1 cup spinach
1/2 cup mushrooms
1/3 serving BROWN N SERVE TURKEY SAUSAGE 3 LINKS
1 Tbsp Promise Ultra Fat-Free Soft Margarine
1 serving SARGENTO REDUCED PEPPERJACK CHEESE
1 spray olive oil cooking spray
Procedure:
1. Spray small non stick skillet with cooking spray, heat on low.
2. Place turkey link in microwave 45 seconds.
3. Cut mushrooms and spinach into small pieces.
4. Add mushrooms to skillet turn up heat to just below medium.
5. Once softened add spinach.
6. Cut sausage link into small coins and add to mushrooms and spinach.
7. Toast bread.
8. Beat egg whites and pour over vegetables and turkey.
9. Let set and then flip.
10. Smear toast with fat free promise and place cheese on toast.
11. Cut cooked egg white in half and place on toast.
12. Add salt if preferred.
Original recipe from:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=261682180
Thursday, July 21, 2011
Chocolate Velvet Pudding
Results: 4 servings
Apparatus:
Heavy medium saucepan
Whisk
Components:
3/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
2 cups whole milk
3/4 teaspoon instant coffee crystals (optional, but makes it much richer)
6 ounces semisweet chocolate (chopped)
3 tablespoons butter
1 1/2 teaspoons vanilla extract
Procedure:
1. Mix sugar, egg yolks and cornstarch in heayv medium saucepan
2. Gradually Whisk in milk.
3. Continue whisking over medium heat until pudding thickens and comes to boil (about 5 minutes).
4. Continue to boil 1 minute longer, whisking constantly.
5. Remove pudding from heat.
6. Add chocolate, butter and vanilla
7. Whisk until pudding is smooth.
8. Divide between 4 dessert dishes.
9. Cover and refrigerate until cold.
10. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Chocolate-Velvet-Pudding-recipe-3256.aspx
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Apparatus:
Heavy medium saucepan
Whisk
Components:
3/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
2 cups whole milk
3/4 teaspoon instant coffee crystals (optional, but makes it much richer)
6 ounces semisweet chocolate (chopped)
3 tablespoons butter
1 1/2 teaspoons vanilla extract
Procedure:
1. Mix sugar, egg yolks and cornstarch in heayv medium saucepan
2. Gradually Whisk in milk.
3. Continue whisking over medium heat until pudding thickens and comes to boil (about 5 minutes).
4. Continue to boil 1 minute longer, whisking constantly.
5. Remove pudding from heat.
6. Add chocolate, butter and vanilla
7. Whisk until pudding is smooth.
8. Divide between 4 dessert dishes.
9. Cover and refrigerate until cold.
10. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Chocolate-Velvet-Pudding-recipe-3256.aspx
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Wednesday, July 13, 2011
Coconut Macaroons
Apparatus:
Oven (preheat to 350F)
Electric mixer
Scoop
Measuring cups
Components:
4 large egg whites
1 pinch of salt
1 (8oz) package of sweetened shredded coconut (lightly toasted)
1/2 cup sugar (optional)
Procedure:
1. Preheat the oven to 350 degrees.
2. In a electric mixer with a whip attachment whip the egg whites with the salt until they become white and begin to stiffen.
3. Add optional sugar in small quantities and continue to whip the egg mixture until it becomes quite stiff.
4. Fold in the toasted coconut.
5. Scoop little balls of the mixture onto a greased baking sheet
6. Bake for 15 to 20 minutes. The outside should be golden brown and the inside should still be moist.
Original recipe from:
http://www.autostraddle.com/movie-night-puccini-for-beginners-98369/
Oven (preheat to 350F)
Electric mixer
Scoop
Measuring cups
Components:
4 large egg whites
1 pinch of salt
1 (8oz) package of sweetened shredded coconut (lightly toasted)
1/2 cup sugar (optional)
Procedure:
1. Preheat the oven to 350 degrees.
2. In a electric mixer with a whip attachment whip the egg whites with the salt until they become white and begin to stiffen.
3. Add optional sugar in small quantities and continue to whip the egg mixture until it becomes quite stiff.
4. Fold in the toasted coconut.
5. Scoop little balls of the mixture onto a greased baking sheet
6. Bake for 15 to 20 minutes. The outside should be golden brown and the inside should still be moist.
Original recipe from:
http://www.autostraddle.com/movie-night-puccini-for-beginners-98369/
Thursday, July 7, 2011
Vanilla Ice Cream
Results: 6 servings, 1/2 C. each
Apparatus:
Saucepan
Whisk
Ice cream machine or freezer
Components:
1 cup milk
1 cup heavy cream
2 egg yolks
1/4 cup sugar
2 teaspoons vanilla extract or seeds from 1 vanilla pod
Procedure:
1. Combine the milk and cream in a saucepan and bring to boiling point.
2. Remove from heat and add the vanilla.
3. Whisk together the egg yolks and sugar.
4. Gradually Whisk in the milk mixture.
5. Return the mixture to a saucepan and cook over low heat for about 5-7 minutes, Whisk gently, until the mixture thickens.
6. Let cool
7. Freeze in an ice cream machine (follow manufacturer's instructions). Alternatively, you can freeze the mixture and remove it and scrape or mix it up as it freezes. Freezer time may vary due to different freezer capabilities.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Vanilla-Ice-Cream-recipe-1749.aspx
Apparatus:
Saucepan
Whisk
Ice cream machine or freezer
Components:
1 cup milk
1 cup heavy cream
2 egg yolks
1/4 cup sugar
2 teaspoons vanilla extract or seeds from 1 vanilla pod
Procedure:
1. Combine the milk and cream in a saucepan and bring to boiling point.
2. Remove from heat and add the vanilla.
3. Whisk together the egg yolks and sugar.
4. Gradually Whisk in the milk mixture.
5. Return the mixture to a saucepan and cook over low heat for about 5-7 minutes, Whisk gently, until the mixture thickens.
6. Let cool
7. Freeze in an ice cream machine (follow manufacturer's instructions). Alternatively, you can freeze the mixture and remove it and scrape or mix it up as it freezes. Freezer time may vary due to different freezer capabilities.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Vanilla-Ice-Cream-recipe-1749.aspx
Subscribe to:
Posts (Atom)