COCONUT CREAM SURPRISE recipes

YOU’LL NEED: 60 Ritz crackers 1 1/4 sticks butter or margarine 1/2 gallon vanilla ice cream, softened 2 boxes coconut cream instant pudding 1 cup milk 1 (4 ounce) small container Cool Whip Coconut

PROCEDURES : Mash Ritz crackers into crumbs. Melt butter; mix together and press into bottom of 9 x 13-inch pan. Bake at 375 degrees F. Let cool. Mix ice cream, pudding and milk; pour over crumb mixture. Refrigerate for 1 hour. Cover completely with Cool Whip. Sprinkle with coconut. Keep in refrigerator

Submitted January 31, 2018 at 06:30PM by fyanew http://ift.tt/2E517ur recipes

Sweet Potato, Feta & Brown Rice Patties recipes

This is an easy to make meal with a wonderful combination of flavours that will please the whole family. Brown rice and sweet potato form the base of these patties. The flavour is augmented with a combination of sweet potato, feta, cottage cheese, garlic, and parsley added into the mixture. Cooked to a golden brown finish then served on a bed of baby spinach. Topped with your favourite chutney and you have an incredibly tasty meal that will become a firm favourite and regular on your home menu.

Ingredients:
• 1 1/2 cups Brown Rice cooked
• 60 g Feta Cheese I use Danish Feta
• 150 g Cottage Chees I use lite version
• 350 g Sweet Potato peeled & grated
• 2 cloves Garlic crushed
• 2 Eggs whisked
• 1/2 cup Plain Flour
• 2 tbsp Fresh parsley chopped, I use continental/flat leaf parsley
• Salt to season
• Pepper to season
• Vegetable Oil to cook
• Tomato Chutney to serve
• Baby Spinach to serve

Instructions:
1. Cook brown rice in advance and set aside to cool. This can be done well in advance and placed in the refrigerator until ready to make the patties.
2. In a large bowl, add brown rice, feta, cottage cheese, sweet potato, garlic, egg, plain flour & parsley. Season with salt & pepper.
3. Using damp hands, mix all the contents together until fully combined.
4. Create 16-18 patties with each being about 1/4 cup mixture.
5. Heat a thin layer of vegetable oil in a large frying pan over medium high heat.
6. Cook patties in batches until golden brown on each side. Approx 2-3 minutes each side depending on heat of the pan. Remove from pan and keep warm until ready to serve.
7. Serve patties on a bed of baby spinach and garnish with tomato chutney.

For pictures & more follow the link below:
Sweet Potato, Feta & Brown Rice Patties

Submitted January 22, 2018 at 01:41PM by icingonthesteak http://ift.tt/2Bjlxun recipes

Indian Chinese Chili Chicken Recipe recipes

This is definitely a recipe on the more spicy side but it’ll keep you warm on a cold winter day (for all the Canadians out there, including myself!) It takes about 30 minutes to prepare and 30-40 minutes to cook, but I promise you, it’s worth it! Enjoy! 🌶

Course: Main

Cuisine: Indian Chinese

What you’ll need:

Chicken Marinade & Batter:

4-5 chicken breasts, cut into bite-sized pieces 1 tbsp cooking oil (canola or vegetable) 1 tsp salt 1 tsp ground black pepper ½ tsp of chili powder 1 tbsp soy sauce (preferably dark) 3 tbsp cornstarch 6 tbsp all-purpose flour ½ cup of water Canola or vegetable oil for frying 

Chili Gravy:

½ cup of red bell pepper cut into strips or squares ½ cup of green bell pepper cut into strips or squares 1 cup of sweet onion cut into strips or squares ¾ cup of chopped green/spring onion 1 tbsp of minced garlic 1 tbsp of minced ginger 2-3 thai green chilis, finely chopped 2 tbsp cooking oil (canola or vegetable) 2 tbsp soy sauce (preferably dark) 1 tbsp chili sauce ½ tsp of ground white pepper 1 cup of water 1 tbsp cornstarch salt and sugar to taste 

What to do:

Prepare the chicken

1. In a medium-sized bowl, combine oil, salt, black pepper and chili powder. Add the small pieces of chicken to the bowl and mix thoroughly to ensure all of the chicken is covered in marinade.

2. Add soy sauce, cornstarch, all-purpose flour and water to the mixing bowl with chicken. Mix until a thick batter forms around the chicken (you may need to adjust the amount of cornstarch, flour or water depending on the consistency of your mixture). Cover the bowl and place in the refrigerator for 10-15 minutes.

3. While the chicken is refrigerating, set up your deep fryer or a cooking pan filled halfway with canola or vegetable oil and place it on the stove on medium heat. Set up a baking sheet lined with paper towel nearby.

4. Once the oil is heated (you can test this by dropping some of the batter from the chicken into the oil to see if it begins to fry), place individual pieces of chicken in the oil and cook for 4-5 minutes on each side until the chicken is cooked through and the batter has browned. Be careful not to overcrowd the chicken in the pan/fryer as this can prevent them from becoming crispy!

5. Once cooked, remove the chicken from the oil using a straining spoon and place on the baking tray lined with paper towel to absorb excess oil.

6. Repeat until all of the chicken is cooked. Set the chicken aside.

Prepare the chili gravy

1. In a small bowl, combine ¼ cup of water and 1 tbsp of cornstarch and mix. Set aside for later use.

2. Place a large skillet on medium heat and add 2 tbsp of cooking oil. When the oil is heated, add the minced garlic, minced ginger, thai green chilis, green bell pepper, red bell pepper and sweet onion and cook for approximately 5 minutes.

3. Add soy sauce, chili sauce and ground white pepper to the skillet and mix. Add the fried chicken pieces to the mixture and stir thoroughly so that all of the chicken has been covered in the sauce.

4. Stir in 3/4 cup of water and 3-4 tablespoons of the cornstarch and water mixture into the skillet to create a gravy for the chicken. The cornstarch will allow the sauce to thicken.

5. Taste test! Try a piece of the chicken and add salt and sugar to taste.

6. Once flavoured to your liking, remove from heat, mix in green onions and serve.☺

Submitted December 19, 2017 at 08:56AM by TheSavouryJoint http://ift.tt/2kJ3bMV recipes

Indian Chinese Chili Chicken Recipe recipes

This is definitely a recipe on the more spicy side but it’ll keep you warm on a cold winter day (for all the Canadians out there, including myself!) It takes about 30 minutes to prepare and 30-40 minutes to cook, but I promise you, it’s worth it! Enjoy! 🌶

Course: Main

Cuisine: Indian Chinese

What you’ll need:

Chicken Marinade & Batter:

4-5 chicken breasts, cut into bite-sized pieces 1 tbsp cooking oil (canola or vegetable) 1 tsp salt 1 tsp ground black pepper ½ tsp of chili powder 1 tbsp soy sauce (preferably dark) 3 tbsp cornstarch 6 tbsp all-purpose flour ½ cup of water Canola or vegetable oil for frying 

Chili Gravy:

½ cup of red bell pepper cut into strips or squares ½ cup of green bell pepper cut into strips or squares 1 cup of sweet onion cut into strips or squares ¾ cup of chopped green/spring onion 1 tbsp of minced garlic 1 tbsp of minced ginger 2-3 thai green chilis, finely chopped 2 tbsp cooking oil (canola or vegetable) 2 tbsp soy sauce (preferably dark) 1 tbsp chili sauce ½ tsp of ground white pepper 1 cup of water 1 tbsp cornstarch salt and sugar to taste 

What to do:

Prepare the chicken

1. In a medium-sized bowl, combine oil, salt, black pepper and chili powder. Add the small pieces of chicken to the bowl and mix thoroughly to ensure all of the chicken is covered in marinade.

2. Add soy sauce, cornstarch, all-purpose flour and water to the mixing bowl with chicken. Mix until a thick batter forms around the chicken (you may need to adjust the amount of cornstarch, flour or water depending on the consistency of your mixture). Cover the bowl and place in the refrigerator for 10-15 minutes.

3. While the chicken is refrigerating, set up your deep fryer or a cooking pan filled halfway with canola or vegetable oil and place it on the stove on medium heat. Set up a baking sheet lined with paper towel nearby.

4. Once the oil is heated (you can test this by dropping some of the batter from the chicken into the oil to see if it begins to fry), place individual pieces of chicken in the oil and cook for 4-5 minutes on each side until the chicken is cooked through and the batter has browned. Be careful not to overcrowd the chicken in the pan/fryer as this can prevent them from becoming crispy!

5. Once cooked, remove the chicken from the oil using a straining spoon and place on the baking tray lined with paper towel to absorb excess oil.

6. Repeat until all of the chicken is cooked. Set the chicken aside.

Prepare the chili gravy

1. In a small bowl, combine ¼ cup of water and 1 tbsp of cornstarch and mix. Set aside for later use.

2. Place a large skillet on medium heat and add 2 tbsp of cooking oil. When the oil is heated, add the minced garlic, minced ginger, thai green chilis, green bell pepper, red bell pepper and sweet onion and cook for approximately 5 minutes.

3. Add soy sauce, chili sauce and ground white pepper to the skillet and mix. Add the fried chicken pieces to the mixture and stir thoroughly so that all of the chicken has been covered in the sauce.

4. Stir in 3/4 cup of water and 3-4 tablespoons of the cornstarch and water mixture into the skillet to create a gravy for the chicken. The cornstarch will allow the sauce to thicken.

5. Taste test! Try a piece of the chicken and add salt and sugar to taste.

6. Once flavoured to your liking, remove from heat, mix in green onions and serve.☺

Submitted December 19, 2017 at 08:56AM by TheSavouryJoint http://ift.tt/2kJ3bMV recipes

How to make Batter Fried Fish with French Fries Recipe - Asan Khana Pakana recipes

How to make Batter Fried Fish with French Fries Recipe?

Video Recipe: https://youtu.be/rQl8m6JM1B0

Ingredients:

• Fish (Bhetki) 500g

• Salt as per taste

• Vinegar 2 tbsp

• Ginger & Garlic Paste 1 tbsp

• Maida Flour 4 tbsp

• Corn Flour 2 tbsp

• White Pepper Powder 1 tsp

• Baking Powder ½ tsp

• Lemon Juice 1 tbsp

• Albumen 1 piece

• Cooking Oil as needed

• Cold Water half cup

• French Fries 100g

Cooking Directions:

• In a pot, add and marinate fish pieces, salt, vinegar, ginger & garlic paste.

• Keep in the refrigerator for an hour. In another pot, add Maida flour, corn flour, salt, white pepper powder, baking powder, lemon juice, albumen, cooking oil, cold water and mix it well. Batter paste is ready.

• In another pot, add fish pieces, batter paste and marinate.

• Now, Deep fry until light brown in the cooking oil.

• Afterward, fry the french fries.

• Your tasty Batter Fried Fish with French Fries is ready to serve.

Submitted December 17, 2017 at 09:58PM by asankhanapakana1 http://ift.tt/2BoeQbM recipes

How to make Crispy Chicken Wings Recipe - Asan Khana Pakana recipes

How to make Crispy Chicken Wings Recipe?

Video Recipe: https://youtu.be/Xtn89tv3gbM

Ingredients

• 500g Chicken wings (with skin)

• ½ cup Vinegar

• ½ cup Water

• Salt as per taste

• 1-1/2 tbsp Chili Sauce

• 1 tbsp Black Pepper Powder

• 1 tbsp paprika powder

• 1-1/2 tbsp Lemon powder

• 1 tsp Garlic Powder

• 1 tsp Onion powder

• 1 cup Maida

• 2 Eggs

• ½ cup Corn Flour

• 1 cup Milk

• Cooking Oil for frying

Cooking Directions:

• In a bowl, add chicken wings, water, vinegar and keep in the refrigerator for an hour.* Now, let the chicken wings out.

• In a bowl, add chicken wings, salt, chili sauce, black pepper powder, paprika powder, lemon powder, onion powder, garlic powder and mix it well.

• Now, keep in the refrigerator for 2 hours.

• In a bowl, add maida, salt, black pepper powder, corn flour and mix it well.

• In another bowl, add eggs, milk and shake it well.

• Now dip the marinated wings in the eggs bowl then cover it with maida mixture and fry it in the cooking oil.

• Your tasty Chicken Wings now ready to serve.

Submitted December 14, 2017 at 04:09PM by asankhanapakana1 http://ift.tt/2AXEG6g recipes

How to make Chicken Kofta Curry Recipe - Asan Khana Pakana recipes

How to make Chicken Kofta Curry Recipe?

Video Recipe: https://youtu.be/PgIidZWEy4U

Ingredients:

• Chicken Mince 1 kg

• Salt as required

• Coriander Chopped 2 tbsp

• Mint Chopped 2 tbsp

• Green Chili Chopped 2 tbsp

• Onion Chopped 2 pieces

• Ginger & garlic paste 2 tbsp

• Crushed Cashew ½ tbsp

• Roasted Gram Powder ½ tbsp

• Nuts(Chaar Maghz) 1½ tbsp

• Egg 1 piece

• Cumin Powder 2 tbsp

• Chopped Coriander 2 tbsp

• Hot spices 1 tbsp

• Tomato Crushed 4pcs

• Yogurt 1 cup

• Red chili powder 2 tbsp

• Turmeric 1 tsp

• Cooking Oil 1 Cup

• Cream 3tbsp

• Hot Water ½ cup

Cooking Directions:

• In a pot, add chicken mince, half onion, ginger & garlic paste 1 tbsp, salt, mint, green coriander, green chili, egg, hot spices ½ tsp, cumin powder 1 tbsp, coriander crushed 1 tbsp, roasted gram powder, nuts (char maghz), red chili powder and mix well.

• Now make small balls and keep in the refrigerator for 30-35 minutes.

• In a cooking pot, add cooking oil and shallow fry these meatballs.

• In cooking pot, add half cup cooking oil, one and half onion and fry until light brown.

• Now add ginger & garlic paste, tomato puree, salt, red chili powder 1 tbsp, turmeric, coriander powder 1 tbsp, cumin powder 1 tbsp, hot spices 1 ½ tbsp, yogurt, cream, hot water half cup and cook for 8-10 minutes.

• Now add meatballs and cook for 3-4 minutes on low flame and spread ginger, green coriander, green chili as a garnish.

Submitted December 13, 2017 at 11:50PM by asankhanapakana1 http://ift.tt/2AiuEM4 recipes

How to make Chicken Kofta Curry Recipe - Asan Khana Pakana recipes

How to make Chicken Kofta Curry Recipe?

Video Recipe: https://youtu.be/PgIidZWEy4U

Ingredients:

• Chicken Mince 1 kg

• Salt as required

• Coriander Chopped 2 tbsp

• Mint Chopped 2 tbsp

• Green Chili Chopped 2 tbsp

• Onion Chopped 2 pieces

• Ginger & garlic paste 2 tbsp

• Crushed Cashew ½ tbsp

• Roasted Gram Powder ½ tbsp

• Nuts(Chaar Maghz) 1½ tbsp

• Egg 1 piece

• Cumin Powder 2 tbsp

• Chopped Coriander 2 tbsp

• Hot spices 1 tbsp

• Tomato Crushed 4pcs

• Yogurt 1 cup

• Red chili powder 2 tbsp

• Turmeric 1 tsp

• Cooking Oil 1 Cup

• Cream 3tbsp

• Hot Water ½ cup

Cooking Directions:

• In a pot, add chicken mince, half onion, ginger & garlic paste 1 tbsp, salt, mint, green coriander, green chili, egg, hot spices ½ tsp, cumin powder 1 tbsp, coriander crushed 1 tbsp, roasted gram powder, nuts (char maghz), red chili powder and mix well.

• Now make small balls and keep in the refrigerator for 30-35 minutes.

• In a cooking pot, add cooking oil and shallow fry these meatballs.

• In cooking pot, add half cup cooking oil, one and half onion and fry until light brown.

• Now add ginger & garlic paste, tomato puree, salt, red chili powder 1 tbsp, turmeric, coriander powder 1 tbsp, cumin powder 1 tbsp, hot spices 1 ½ tbsp, yogurt, cream, hot water half cup and cook for 8-10 minutes.

• Now add meatballs and cook for 3-4 minutes on low flame and spread ginger, green coriander, green chili as a garnish.

Submitted December 13, 2017 at 11:50PM by asankhanapakana1 http://ift.tt/2AiuEM4 recipes

How to make BBQ Chicken Biryani Recipe - Asan Khana Pakana recipes

How to make BBQ Chicken Biryani Recipe?

Video Recipe: https://youtu.be/1PCBebbKf9c

Ingredients

• Guard Rice 300g

• Chicken Boneless 800g

• Salt as per taste

• Ginger Garlic Paste 3tbsp

• Lemon Juice 2tbsp

• Turmeric Powder 1 tsp

• Red Chili Powder 2tbsp

• Red Chili Crushed 1 tsp

• Yogurt 2tbsp

• Garam Masala 1tbsp

• Cumin Powder 1tbsp

• Coriander Powder 1tbsp

• Black Pepper Powder ½ tsp

• Water as needed

• Cooking Oil 6tbsp

• Tomato Puree 6 tomatoes

• Whole Cumin 1tbsp

• Yellow Color ½ tsp

• Chicken Stock half cup

• Ginger, Green Coriander, Green Chili, Tomato, Lemon for Garnishing.

Cooking Method

• In a bowl, add chicken, salt, ginger garlic paste (1 tbsp), lemon juice, turmeric powder, red chili powder (1 tbsp), red chili crushed, yogurt, garam masala powder (1/2 tbsp), cumin powder (1/2 tbsp), coriander powder (1/2 tbsp), black pepper powder, cooking oil (3 tbsp) and mix it well.

• Now, keep in the refrigerator for an hour.

• Now, soak the rice in the water for 15-20 minutes.

• In a cooking pot, add water, salt, cooking oil (1-1/2 tbsp), soaked rice and boil it.

• Now grill the marinated chicken on the grill.

• In a cooking pan, add cooking oil (1-1/2 tbsp), ginger garlic paste (2 tbsp), tomato puree, salt, red chili powder (1 tbsp), whole cumin, garam masala powder (1/2 tsp), cumin powder (1/2 tbsp), coriander powder (1/2 tbsp) and cook for 2-3 minutes.

• Now, add cooked chicken and steam for 8-10 minutes.

• Now, add garnish and cook for 5 minutes.

• Now, make 2 layers of cooked chicken and boiled rice start from cooked chicken layer, also add garnish between two layers.

• Now, add chicken stock, yellow color and steam for 8-10 minutes.

• Your tasty Chicken Barbecue Biryani now ready to serve.

Submitted December 09, 2017 at 04:00PM by asankhanapakana1 http://ift.tt/2A7t6EE recipes

Chocolate Cranberry Tarts with Sugared Cranberries recipes

Chocolate Cranberry Curd Tart with Sugared Cranberries

Servings: 18 tarts

Ingredients

Chocolate Tart Dough

• 2 1/2 cup flour
• 1 1/2 cup powdered sugar
• 1/2 cup unsweetened cocoa
• pinch salt
• 1 cup cold butter (2 sticks) cut into small pieces
• 2 egg beaten

Cranberry Curd

• 3 cups fresh cranberries
• 1/2 cup water
• 1 cup sugar
• 4 eggs
• 4 egg yolks
• 2 TBS freshly squeezed lemon juice
• pinch salt
• 1/2 cup unsalted butter

Sugared Cranberries

• 1 cup cranberries or as many cranberries as you have tarts
• 1/4 cup water
• 1/2 cup superfine sugar or put your granulated sugar in your food processor a let it whirl for a minute or two.

Stabilized Whipped Cream

• 1 tsp unflavored gelatin
• 4 tsp water
• 1 cup heavy cream
• 1/3 cup powdered sugar
• 1/2 tsp vanilla
• Optional Garnish: Mint Leaves

Instructions

Chocolate Tart

• Add the flour, sugar, cocoa, and salt into the bowl of food processor and pulse to mix.
• Add the butter all at once and pulse until the mixture resembles coarse crumbs with just a few larger pieces
• Add egg and pulse until dough holds together when pinched
• Divide dough into two discs, wrap in plastic wrap and refrigerate for at least one hour.
• Preheat oven to 350'
• Once fully chilled, take one disc out of the refrigerator and let sit on the counter for 5-10 minutes. Very lightly flour counter or silicone mat and roll dough out to slightly less than 1/4". I use my pastry mat on the bottom and my silicone mat on the top and bottom, eliminating the need for too much flour.
• Cut out and fit into mini tart pan and return to refrigerator for 30 minutes.
  
• Gather scraps together and re-chill for 20 minutes to repeat the process.
• Add baking beans, rice or pie weights to each tart and bake at 350' for 10-15 minutes.
• Let cool on wire racks. Once cool, store in air tight container until ready to be filled.

Cranberry Curd

• Place the cranberries and water in a medium-sized sauce pot over medium-high heat and stir. Continue cooking and stirring occasionally until all the cranberries have popped and become mushy, about 5 minutes.
• Pour the cranberries into a food mill or fine-meshed strainer set over a medium-sized mixing bowl and press the cranberry puree through using a spatula. Discard the skins.
• Allow the puree to cool to room temperature.
• Add the sugar, eggs and yolks, lemon juice and salt to the puree and stir thoroughly until the mixture is even.
• Return the mixture to the saucepan and set the burner to medium. Stir the curd continuously, making sure to scrape the bottom and side of the pan. Cook until the curd starts to thicken, coats the back of a spoon, and registers about 150°, give or take, on an instant-read thermometer. This should take 10-12 minutes.
• Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted
• The curd can be made several days in advance and kept in the refrigerator until ready to be used.

Sugared Cranberries

• Combine 1/4 cup sugar and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2 minutes
• Reduce heat to medium low, add cranberries and swirl pan for 1 minute over the heat. Don't increase heat or your cranberries will pop.
• Remove from heat and using a slotted spoon place your cranberries over a rack over a cookie sheet. Let sit for 1 hour
• If you are using regular granulated sugar, then run your sugar through your food processor for a minute or two to make it superfine-ish.
• Gently toss the cranberries in the sugar and let sit to dry for another hour.

These cranberries will only keep for a day before they start oozing their juices, so make them right before you will be serving them.

Stabilized Whipped Cream

• Place cold water in small microwaveable bowl, sprinkle gelatin over it and let it sit for 5 minutes while you continue with the next step
• Add heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment
• Once gelatin is set, place the gelatin bowl in microwave and heat until gelatin turns to liquid, about 7-10 seconds.
• Turn on mixer and let it run for about 1 minute on medium. Turn the mixer on high and very slowly pour in the melted gelatin in a thin but steady stream.
• Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.

Construct Tarts

• Tart shells and curds can be made days ahead, but tarts should be assembled shortly before serving.
• Preheat oven to 350'
• Put small dollops of curd into each tart shell
• Bake for 10-15 minutes
• Let cool over rack until fully cooled.
• Pipe or dollop a wee bit of whipped cream
• Place a sugared cranberry and a mint leaf on each tart.

Pics and printable recipe available at:Nourish and Nestle

Submitted December 05, 2017 at 09:28PM by NourishandNestle http://ift.tt/2AtKTJ9 recipes

White Chocolate Toffee Cookies recipes

http://ift.tt/1OrN7JQ

• Dry Ingredients
• 3 C Flour
• ½ tsp Salt
• 1 ½ tsp Baking Soda
• Wet Ingredients
• 1 ½ C Sugar
• ½ C Vegetable Oil
• 1/4 C Unsalted Butter
• 2 Eggs
• 2 tsp Vanilla
• Other
• 6 oz. White Choc. Chips
• 6 oz. Toffee Bits
• Instructions
• In a large bowl combine wet ingredients
• In a medium size bowl combine dry ingredients
• Add 1/3 of dry ingredients to wet ingredients and thoroughly mix. Continue to add dry ingredients in 1/3 increments until all ingredients are combine.
• Add in white choc. chips and toffee bits. The dough is a bit dry so I used my hands to combine these ingredients into the dough.
• Cover bowl with plastic wrap or wrap dough in plastic wrap
• Chill the dough in the refrigerator for 2 to 24 hours before baking
• I used a 1 inch cookie scoop.
• Bake at 375° for 9-11 minutes

Submitted November 26, 2017 at 07:09PM by etressler http://ift.tt/2k0sgX3 recipes

STRAWBERRIES CAKE ROLL Recipe recipes

Hello Today we are Giving you the STRAWBERRIES CAKE ROLL RECIPE!

INGREDIENTS:

9 egg whites, room temperature pinch of vanilla powder (or 1 teaspoon vanilla extract) 3/4 teaspoon cream of tartar 1 cup + 2 tablespoons granulated sugar 3/4 cup cake flour

powdered sugar, for sprinkling

For the strawberries and cream filling: 2 cups heavy cream, cold 6 tablespoons powdered (confectioners) sugar, sifted pinch of vanilla powder (or 1 teaspoon vanilla extract) 2 cups diced strawberries

DIRECTIONS:

Preheat oven to 350 degrees F. Spray a 10x15 inch jelly roll pan with non-stick cooking spray, line with parchment paper, then spray again. On a flat surface, lay down a clean kitchen towel and sprinkle with powdered sugar. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, or using an electric hand mixer, beat together egg whites, vanilla, and cream of tartar on medium speed until soft peaks form.

Increase speed to high and gradually add sugar, beating until all of the sugar is incorporated and stiff, glossy peaks form.

Remove bowl from the stand mixer and using a spoon, fold in the flour very slowly, 1/4 cup at a time.

Spoon the batter into prepared pan and evenly spread it out. Bake for 15-20 minutes or until golden brown and springs back when lightly touched. Cool in pan for 5 minutes.

Swiftly but carefully invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the parchment paper and discard. Then, starting at the short end, roll up the cake and the towel together. Set aside on a wire rack to cool completely.

In the meantime, prepare the strawberries and cream filling. In the bowl of a stand mixer fitted with a whisk attachment, or using an electric hand mixer, beat heavy cream on medium speed until it starts to thicken.

Add powdered sugar and vanilla and beat on medium-high speed until soft peaks form. Remove bowl from the stand mixer and fold in strawberries. Store the filling in the refrigerator until ready to use.

Once cake roll is completely cooled, carefully unroll. Evenly spread strawberries and cream filling over the surface of the roll (You'll only end up using about half of the filling). Then, slowly roll the cake up again and place seam-side down on a serving plate. Sprinkle with additional powdered sugar.

Serve immediately or cover in plastic wrap and store in the refrigerator until ready to eat

you can check more on Recipes&Tips
Baking Tools

Submitted November 24, 2017 at 04:08PM by quick_cook http://ift.tt/2i2DbPo recipes

Easy-to-Make Low Calorie Salad Dressings recipes

Low-fat Greek yogurt ranch dressing:

Ingredients:

-Low fat Greek yogurt (¾ cup) -Garlic powder (one teaspoon) or a clove of garlic (mince it finely) -Dried parsley (one tablespoon) or a quarter cup of fresh parsley (minced) -Onion powder (two teaspoons) or a quarter of a medium sized onion (finely cut) -Dried chives (one tablespoon) or fresh chives (minced – two tablespoons) -Salt (one teaspoon) -Black pepper (¼ teaspoon) -Lemon juice (two tablespoons) -Dijon mustard (two teaspoons) -Buttermilk (half cup)

Method:

-Put all the ingredients in a jar. -Shake them till all the ingredients are mixed. -Blend this mixture in a blender/food processor to make it smoother. -Place it in a refrigerator, and it’ll be ready to serve after two hours; that’s it, this recipe takes just five minutes to prepare!

Read more: http://ift.tt/2Bi2fXe

Submitted November 24, 2017 at 02:18PM by madisonwhite000999 http://ift.tt/2iMmzIO recipes

Moist and Delicious White Fruitcake Recipe recipes

White Fruitcake

Boozy and Moist, Nutty and Fruity with a dash of coconut...add this to your holiday baking.

Prep Time 30 minutes Cook Time 1 hour Total Time 1 hour 30 minutes

Servings 4 small bundt cakes or 1 large

Ingredients

• 3/4 cup butter room temperature
• 3/4 cup sugar
• 5 beaten eggs room temperature
• 1 1/2 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup orange juice
• 1 tsp vanilla
• 1-2 cups brandy or cognac enough to cover your dried fruit
• 6 ounces white raisins
• 6 ounces dried cherries
• 3 ounces glazed citron
• 3 ounces glazed orange peel
• 2 ounces candied pineapple
• 2 cups a combination of any of these: almond slivers or chopped hazelnuts, pecans, pistachios or walnuts
• 1/2 cup unsweetened coconut
• cheesecloth

Instructions

• A day or two before you want to bake your fruitcake, combine all the dried fruit and soak it in enough brandy or cognac to cover, in an airtight container.
• Preheat oven to 275'
• Drain the dried fruit, reserving the brandy/cognac to soak the fruitcakes (or use it to soak another batch of fruit...because you will want to make this again!)
• Butter and flour your pans; alternately, use Bak-Klene...this stuff is amazing. And I used Nordic Ware 9-cup Bundt Quartet for the 4 small fruitcakes.
• Cream butter and sugar together until fluffy, 3 minutes.
• Add beaten eggs and mix until fully incorporated.
• Sift flour, baking soda and salt together and set aside
• Mix orange juice and vanilla together and set aside
• Add flour mixture in 3 increments, alternating with the orange juice mixture until just mixed.  Don't overmix.
• Gently fold in the fruit, nuts and coconut.
• If using the mini bundt pans, divide the dough equally among the pans or into the one larger bundt pan. Tap the pans on the counter to encourage the dough to settle into the crevices of the pans.
• Bake the small pans for 55-60 minutes and a large pan for 60-70 minutes or until a toothpick inserted in the center comes out clean, for both the quartet pan and single bundt pan.
• Let cool on a wire rack for a couple of minutes and then invert the pan to let the cakes gently come out.
• Once cool, wrap the cakes in cheescloth soaked in brandy and store in the refrigerator.

Pics and printable recipe available at:Nourish and Nestle

Submitted November 16, 2017 at 07:49PM by NourishandNestle http://ift.tt/2AQRKdk recipes

Tomato, Bacon, Potato & Chive Quiche recipes

Quiche are fairly easy to make and very versatile. You can have them for just about any meal during the day and equally you can add a range of ingredients to suit your taste. This quiche is a wonderful mix of ingredients and flavours all cooked to a lovely golden finish. The short crust pastry base is filled with potato, roma tomatoes, bacon and parmesan. It is then surrounded by an egg, milk and chive mixture that completely fills the shell. Baked in the oven to set the egg mixture and you have a very tasty and versatile meal. Serve hot or cold for breakfast, lunch or dinner. A simple yet very enticing dish!

Ingredients:
• Short Crust Pastry about 250g - I used about 1 1/4 sheets of 24cm x 23cm frozen shortcrust pastry
• 300 g potatoes thinly sliced (about 5mm)
• 6 slices Short Cut Bacon chopped
• 1 Roma Tomato diced
• 1/2 cup Shredded Cheese I use a 3 cheese combo mix
• 5 Eggs
• 1/2 cup Milk
• 2 tbsps Chives thinly sliced

Instructions:
1. Grease an approx 24cm - 25cm (9 - 10 inch) round loose-based fluted flan pan.
2. Add sliced potatoes to a saucepan of boiling water and cook for 10 minutes. Darin water from saucepan.
3. In a frying pan over medium high heat, add bacon and cook until browned.
4. Pre-heat a fan forced oven to 200°C (390°F).
5. Fit pastry sheets into base and side of fluted pan. Trim the edges of the pan. Note. one sheet will not be enough for the entire pan so make sure you push the joining sheets together to seal and cracks in the pastry. It needs to hold wet contents without leaking.
6. Layer about half of the potato over the base of the pan, sprinkle about half the tomato, bacon, cheese and chives over the top. Repeat layering with the remainder of the contents.
7. In a separate bowl, add eggs, milk and chives and whisk together.
8. Pour egg mixture into the pastry case.
9. Place in oven and cook for about 25 - 30 minutes or until set.
10. Remove from oven and serve with your favourite salad. Alternately cool and serve cold. Store in refrigerator.

For pictures & more follow the link below:
Tomato, Bacon, Potato & Chive Quiche

Submitted November 16, 2017 at 01:21PM by icingonthesteak http://ift.tt/2APKuyi recipes

Tomato, Bacon, Potato & Chive Quiche recipes

Quiche are fairly easy to make and very versatile. You can have them for just about any meal during the day and equally you can add a range of ingredients to suit your taste. This quiche is a wonderful mix of ingredients and flavours all cooked to a lovely golden finish. The short crust pastry base is filled with potato, roma tomatoes, bacon and parmesan. It is then surrounded by an egg, milk and chive mixture that completely fills the shell. Baked in the oven to set the egg mixture and you have a very tasty and versatile meal. Serve hot or cold for breakfast, lunch or dinner. A simple yet very enticing dish!

Ingredients:
• Short Crust Pastry about 250g - I used about 1 1/4 sheets of 24cm x 23cm frozen shortcrust pastry
• 300 g potatoes thinly sliced (about 5mm)
• 6 slices Short Cut Bacon chopped
• 1 Roma Tomato diced
• 1/2 cup Shredded Cheese I use a 3 cheese combo mix
• 5 Eggs
• 1/2 cup Milk
• 2 tbsps Chives thinly sliced

Instructions:
1. Grease an approx 24cm - 25cm (9 - 10 inch) round loose-based fluted flan pan.
2. Add sliced potatoes to a saucepan of boiling water and cook for 10 minutes. Darin water from saucepan.
3. In a frying pan over medium high heat, add bacon and cook until browned.
4. Pre-heat a fan forced oven to 200°C (390°F).
5. Fit pastry sheets into base and side of fluted pan. Trim the edges of the pan. Note. one sheet will not be enough for the entire pan so make sure you push the joining sheets together to seal and cracks in the pastry. It needs to hold wet contents without leaking.
6. Layer about half of the potato over the base of the pan, sprinkle about half the tomato, bacon, cheese and chives over the top. Repeat layering with the remainder of the contents.
7. In a separate bowl, add eggs, milk and chives and whisk together.
8. Pour egg mixture into the pastry case.
9. Place in oven and cook for about 25 - 30 minutes or until set.
10. Remove from oven and serve with your favourite salad. Alternately cool and serve cold. Store in refrigerator.

For pictures & more follow the link below:
Tomato, Bacon, Potato & Chive Quiche

Submitted November 16, 2017 at 01:21PM by icingonthesteak http://ift.tt/2APKuyi recipes

Quick and Easy Cream Cheese Dessert Bars recipes

http://ift.tt/2i4eG0P

• Ingredients
• 2 Packs of Crescent Rolls
• 1 C Sugar
• 2 8oz packages of Cream Cheese
• 1 Egg
• 2 tsp Vanilla Extract
• Cinnamon and Sugar Topping
• 1/4 C Sugar
• 2 tsp cinnamon
• Instructions
• **Start by mixing together the cream cheese, sugar, egg, and vanilla extract until smooth.
• Next combine the cinnamon and sugar, place in a small bowl.
• Lightly coat a 9X13 pan with non-stick spray.
• Take one of the crescent roll packets and spread on the bottom of the pan. * You are going to roll it out into one big sheet, that forms the bottom crust.
• Spread the cream cheese mixture on top of the crust until it is evenly distributed.
• Roll the next packet of crescent rolls on top the filling.
• Sprinkle the cinnamon and sugar mixture on the top crust layer.
• Preheat oven to 325° and bake for 25 minutes.
• Let the pan cool completely and then place in refrigerator for at least an hour before cutting into bars.
• Serve chilled!

Submitted November 11, 2017 at 06:17PM by etressler http://ift.tt/2AuRFej recipes

White Chocolate, Butterscotch and Walnut Fudge recipes

http://ift.tt/29OgOcp

• Ingredients
• 4 C Sugar
• 1/2 C Unsalted Butter
• 1 C Milk
• 12 oz White Chocolate Chips
• 10 oz mini Marshmallows
• 1 C Chopped Walnuts
• 2 Tbsp Butterscotch Flavoring
• Instructions
• In a big pot over medium heat add sugar, milk, butterscotch flavoring and butter.
• Bring to a boil and boil for 8 minutes
• Take off of heat and stir in white chocolate chips and marshmallows until smooth
• Stir in Walnuts
• Pour into a 9 X 13 lightly greases cake pan
• Let cool in refrigerator until solid about 1 to 2 hours
• Cut into squares and serve
• It can be left out in room temperature after it cools.

Submitted November 06, 2017 at 01:51AM by etressler http://ift.tt/2y5Bcwc recipes

Chocolate Kahlua Cheesecake with Oreo Crust recipes

http://ift.tt/2gSv6rQ

• Ingredients
• Crust
• 18 Oreos finely crumbed
• 2 TBSP melted butter
• Filling
• 4 8oz Cream Cheese
• 12oz Melted Dark Chocolate
• 1 C Sugar
• 4TBSP Kahlua
• Topping
• 2 C Heavy Whipping cream
• 2 TBSP Sugar
• 2 to 4 TBSP Kahlua
• Instructions
• Take 18 Oreos and blend them into fine crumbs.
• To the Oreo crumbs add melted butter and stir until it resembles wet sand.
• Place the crumbs into a greased 9” spring for pan.
• Cover the entire bottom of the pan and press firmly.
• Bake the crust at 350° for 10 minutes.
• Let the pan cool completely before filling.
• Take your cream cheese (let it sit out in room temp approx. 30 min) Cream together in the mixer. Next, melt 12oz of dark chocolate chips.
• To the cream cheese add the melted chocolate, sugar, and Kahlua. Mix thoroughly.
• Place the filling in the spring form pan on top of the crust.
• Smooth out so the filling is even and flat. Chill in the refrigerator for 4 to 24 hours
• Once the Cheesecake has had time to set up, remove from the spring form pan and then add the whipped topping.
• Whip on med/med high until stiff peaks form.
• You can easily just spread on top of the cheesecake for a more rustic look or pipe it on top for a fancier up do

Submitted November 05, 2017 at 10:45PM by etressler http://ift.tt/2AmUDm7 recipes

Chicken Fried Steak With Country Gravy recipes

I first had chicken fried steak when I visited Texas many many years ago. I’ll admit that my food tastes are probably fairly simple, however the tender fried steak with the amazing gravy that was put in front of me was incredible. Such simple ingredients can really produce a truly memorable dish. Fast forward several years and I have finally made this dish and now wonder why it took me so long. It really is fantastic. For a good home style meat and veges dish, it is hard to go past Chicken Fried Steak. The steak is first tenderised, then coated in egg and mildly spiced flour before shallow frying to a crisp golden brown. It’s the country gravy that really finishes off this dish. The milk, chicken stock, butter and flour combination is spectacular. Served with your favourite veges and you have a simple, but wonderful home cooked meal.

Ingredients:
Chicken Fried Steak
• 1 cup Plain Flour
• 1 tsp Onion Powder
• 1 tsp Garlic powder
• 1 tsp Smoked Paprika
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 2 Eggs
• 4 Steaks use Round steak
• Vegetable Oil to fry steak

Country Gravy
• 3 tbsp Butter
• 4 tbsp Plain Flour
• 1 1/2 cups Chicken Stock use 2 stock cubes
• 1 cup Milk
• 1/2 tsp Ground Thyme

Instructions:
Chicken Fried Steak
1. In a large bowl add plain flour, onion powder, garlic powder, smoked paprika, cayenne pepper, salt & pepper. Whisk to mix through.
2. In a separate bowl whisk 2 eggs until fully beaten.
3. Using a meat tenderiser mallet, pound the round steaks to about 1 cm thickness.
4. Dip each steak first in flour to fully coat, then dip in egg, then dip again in the flour mixture. You want to get a good flour coating on the steak, so you may need to dip several times after the egg dipping.
5. Place steaks in refrigerator for about 30 minutes to allow egg and flour to firm.
6. When ready to cook the steaks, in a large frying pan, add vegetable oil to about 0.5 cm depth. Heat oil over medium high heat.
7. Place steaks into pan and cook each side for about 2-3 minutes (depending on heat of the oil) until crispy and golden brown. Remove from pan and set aside and keep warm. You may need cook steak in batches.

Country Gravy
1. Remove oil from pan, wipe clean with paper towelling.
2. Add butter to pan and once melted add plain flour and stir to mix through.
3. Add chicken stock and continue stirring, break up any flour clumps and allow sauce to thicken. Usually within a couple of minutes.
4. Add milk & ground thyme and continue stirring to allow sauce to thicken.
5. Remove from heat and spoon over chicken fried steaks.
6. Serve with your favourite vegetables.

For pictures & more follow the link below:
Chicken Fried Steak With Country Gravy

Submitted October 23, 2017 at 01:38PM by icingonthesteak http://ift.tt/2xYMMJ1 recipes