Halloween Finger Cookie Recipe - Festivals Ceremony and Celebrations
Ingredients
* 1 cup Butter, softened
* 1 cup Icing Sugar
* 1 Egg
* 1 tsp Almond Extract
* 1 tsp Vanilla
* 2 2/3 cups Flour
* 1 tsp Baking Powder
* 1 tsp Salt
* 3/4 cup Whole Almonds, blanched
* 1 tube of Red Decorator Food Gel
Method
* Put butter, egg, almond extract, vanilla and sugar in a bowl and beat
them well.
* Mix flour, baking soda and salt in a bowl and add them to the earlier
mixture.
* Beat the ingredients some more. until they blend together well.
* Cover the bowl and put it in the refrigerator for about half an hour.
* Take out only one quarter of the dough at a time, while keeping the
rest of it in the fridge and shape finger-shaped cookies from it.
* Create knuckles by squeezing the dough and create the wrinkles on the
knuckle by using the knife.
* Use an almond as a nail, at the end of your finger.
* Lightly grease the baking sheets and place the cookies on them.
* Bake them at 325oF or 160oC, for 20 to 25 minutes or till they turn
pale-golden.
* Let the cookies cool down on the racks, for 3 minutes.
* For a more-gory look, you can make use of the red gel.
* Lift up almond; squeeze red decorator gel onto nail bed and press
almond back in place, so the fake blood seems to ooze out.
* Makes about five dozen cookies.
Halloween Finger Cookie Recipe
Written By Andira on Sunday, March 28, 2010 | 9:15 PM
Hot Chocolate Fudge Recipe
Hot Chocolate Fudge Recipe - Hot Chocolate Fudge is popular dessert
recipe.
Ingredients:
• 4 scoops Vanilla Ice-Cream
• 1 cup Semi-Sweet Chocolate Chips
• 3/4 tbsp Whipping Cream
• 1 tsp Vanilla essence
• 1 tsp Almonds
• 1 tsp Cashew Nuts
Method to make Hot Chocolate Fudge:
• Put chocolate chips and whipping cream in a pan and heat it over
medium flame, while stirring constantly.
• Once chocolate is melted, mix vanilla essence in it and stir.
• Take a conical glass and pour hot chocolate mixture in it.
• Top the mixture with 2 scoops of vanilla ice cream.
• Again pour some sauce on it.
• Add 2 more scoops and pour more sauce on it.
• Sprinkle cashew nuts on top.
• Hot Chocolate Fudge is ready.
Lemon Dijon Chicken Wings Recipe
Lemon Dijon Chicken Wings Recipe - A delicious preparation for barbecued
chicken
Ingredients:
• 1/4 Cup olive oil
• 1 tbsp Fresh lemon juice
• 2 tbsp Coarse-grained Dijon mustard
• 6 Cloves garlic, chopped
• 2 tsp Salt
• 1 tbsp Freshly ground black pepper
• 2 Pounds chicken wings, separated at joints, tips discarded.
Method to make Lemon Dijon Chicken Wings:
• In a large bowl, stir together olive oil, lemon juice, mustard,
garlic, salt, and pepper.
• Add chicken wings, cover and marinate in the refrigerator for at
least 2 hours, stirring occasionally.
• Preheat grill to high heat. Drain marinade from chicken into a
small saucepan.
• Bring to a boil, and simmer for 5 minutes.
• Set aside for basting.
• Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or
until juices run clear.
• Turn frequently and baste with the marinade during the last 5
minutes.
• Lemon Dijon Chicken Wings is ready.
Celery Soup Recipe
Celery Soup Recipe - This is a universal Eastern European celery soup
recipe
Ingredients:
• 5 tsp Oil
• 2 tsp Butter
• 1 Onion (finely chopped)
• 6-8 Celery Stalks (finely chopped)
• 300 ml Milk
• 300 ml Chicken stock
• Salt to taste
• Freshly ground black pepper, to taste
• Nutmeg, cream & herbs, for garnishing
Method
• Heat butter in pan and fry the chopped onions and celery for about
3 to 4 minutes.
• Add stock, salt, pepper and half the milk.
• Bring to a boil, stirring continually, and simmer for about 25-30
minutes.
• Allow to cool slightly and then add the remaining milk.
• Heat to just boiling point before serving.
• Sprinkle nutmeg and garnish with cream and herbs.
Indian Dessert Chocolate Burfi Recipe
Indian Dessert Chocolate Burfi Recipe : Popular Indian Sweets Recipes
Ingredients:
• 3 tsp Cocoa Powder
• 3/4 cup All Purpose Flour/Maida
• 6 tsp Ghee
• 3-1/2 cups Condensed Milk
• 3/4 cup Cashew nuts (chopped)
• 4-1/2 cups Sugar
• 3/4 cup Water
Method
• Heat a heavy bottomed skillet and add ghee in it.
• Now fry maida in ghee.
• Make a sugar syrup by dissolving sugar in water taken in a pot.
• Meanwhile dissolve the cocoa powder in condensed milk heated on
low flame in a pan and keep it aside.
• Mix all ingredients together except cashew nuts and cocoa powder
and stir continuously.
• When the mixture becomes thick, add cashew nuts and mix properly.
• When froth appears in the mixture, pour 3/4 portion of it into a
greased plate.
• Now mix the dissolved cocoa powder with the rest of mixture .
• Spread this as a top layer on the mixture spread on the greased
plate.
• Allow it to cool and cut into squares.
• Chocolate burfi is ready.
Citrus Roasted Turkey Recipe
Citrus Roasted Turkey Recipe : Is delicious recipe which gives
different taste.
Ingredients:
• 6-8 Pound whole turkey, washed and drained
• 1/4 Cup fresh lemon juice
• 1/4 Cup honey
• 1/4 Cup frozen lemon juice concentrate, thawed
• 3 tbsp Fresh chopped mint leaves
• 3 tbsp Fresh lime juice
• 1/3 Cup orange juice
• 1 tbsp Grated orange peel
• 2 tsp Grated lemon peel
• 1/4 tsp Cinnamon
• 1/4 tsp Cumin
• 1 Red onion, sliced
• Dash salt and pepper to taste
• 1/4 Cup olive oil
Method
• Preheat the oven to 325 degrees F.
• Take a large bowl and combine all juices, honey, oil, mint, citrus
peels, salt, pepper, herbs and spices, mix well
• Add turkey to it, turning a few times to cover with marinade.
• Top turkey with sliced onions and cover the bowl with foil.
• Place it into the refrigerator for about 3 to 8 hours.
• Now remove turkey from the marinade and discard onions.
• Pour marinade into a saucepan and bring it to a boil, boil for
about 5 minutes, keep aside.
• Put the turkey, breast side up, on a rack in a big shallow
roasting pan.
• Insert oven-safe meat thermometer into the thickest part of the
thigh, carefully so the pointed end does not touch the bone.
• Roast turkey in the preheated oven for about 3 hours.
• Baste the turkey frequently with the marinade as it cooks.
• If required, loosely cover it with lightweight foil to prevent
excessive browning.
• Roast it till the thermometer registers 170 degrees F in the
breast or 180 degrees F in the thigh.
• Take out the turkey from the oven and allow it to rest for about
15-20 minutes before carving.
Machher Jhol or Maachli Jhal
Bengali Fish (Machher Jhol or Maachli Jhal) Recipe : Easy Indian Fish
Recipes
Ingredients:
800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies
Method
* Cut the fillets in about 4cm size.
* Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and
set aside for 10-15 minutes.
* Heat the oil in a non-stick frying pan over a medium flame. If you are
using mustard oil, let it get smokingly hot.
* Now put in the fish pieces and brown lightly on all sides without
cooking them through.
* Gently lift the fish out of the oil and put it on a plate. Turn off
the heat.
* Combine the ground coriander seeds, the cumin, ginger, 1 tsp
turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small
bowl. Add 3 tbsp of water and mix.
* Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying
pan over a medium flame.
* When hot, put in the nigelia seeds. A few seconds later, put in the
red chillies.
* As soon as they darken a bit, put in the bay leaves. When the bay
leaves start to darken, put in the onion.
* Stir and fry the onion, lowering the heat, if necessary, until it is
translucent and lightly browned. Add the spice paste. Stir and fry it
for about 1 minute.
* Now put in the fish in a single layer as well as 1 cup of water. Lay
the green chillies over the fish.
* Simmer over a medium heat for 2 minutes, spooning the sauce over the
fish pieces as you do so. Now cover, turn the heat to low and cook the
fish for 10-15 minutes or until it is just done.
* Serve machher jhol (fish in bengali sauce)with rice.
Indian Tacos Recipe
Indian Tacos Recipe - Indian Tacos are usually served with a bowl of
soup ......
Ingredients:
• 1 Package taco seasoning mix
• 12 Frozen dinner rolls
• 1 lb Ground beef
• 1 Tomato, chopped
• 2 Cups chopped lettuce
• 2 Cups shredded cheese
• Water as required
• Salt to taste
• Oil as required
Method to make Indian Tacos:
• Put the frozen rolls on a greased cookie sheet.
• Let rise till almost double.
• In the meantime, take a skillet and add ground beef and salt to
taste.
• Now cook it till brown, drain.
• Add the taco mix and 1/4 cup water.
• Take a frying pan and heat about 2 inch cooking oil in it.
• Stretch the dough quite thin and cook till golden brown, turning
once.
• Drain it on the paper towel.
• Top each taco with seasoned meat mixture, layer with lettuce,
cheese and tomatoes.
Pineapple Whip Recipe
Pineapple Whip Recipe - Ingredients and Method to make Pineapple Whip
Recipe....
Ingredients:
• 300 ml Canned pineapple juice
• 600 ml Pineapple jelly packet
• 140 ml Water
• Sugar
Method to make Pineapple Whip:
• Dissolve the jelly in 140 ml water.
• Stir it in the remaining water and pineapple juice.
• Add sugar if needed.
• When it becomes cool, whisk until a thick froth is formed.
• When there is a trail formation in the froth, put it quickly into
a glass dish.
• Pineapple Whip is ready
Mahi Mahi Recipe
Mahi Mahi Recipe - Mahi Mahi is a popular recipe due to sweet flesh
flavour.....
Ingredients:
• 4 Mahi Mahi fillets, cut into halves
• 3/4 Pound avocado, finely diced
• 1/2 Cup mayonnaise
• 2 Ounces crabmeat
• 2 tbsp Lemon juice
• 1/4 Cup finely diced celery
• Dash worcestershire sauce as required
• Salt to taste
• Pepper to taste
Method to make Mahi Mahi:
• Preheat the oven to 350 degrees F.
• Combine mayonnaise, crab meat, celery, lemon juice and avocado.
Mix well.
• Add Worcestershire sauce, salt and pepper.
• Place the fillets in a lightly buttered baking pan and spread
uniformly with avocado mixture.
• Now bake it for about 10 to 15 minutes.
Aloo Tikki Burger Recipe
Ingredients:
• 10 Burger Buns
• 5 tsp Butter
• 2 Onions (sliced)
• 2 Cucumber (sliced)
• 2 Tomatoes (sliced)
• Cabbage (shredded)
• 10 tbsp Tomato Ketchup
• 10 tbsp Green Chutney
For Tikki
• 4 Potatoes (boiled & mashed)
• 10 slices Brown Bread (crumbs)
• 5 tbsp Vegetable Oil
• 1 tsp Amchur
• Salt to taste
• 1 tsp Ginger Paste
• 1 tsp Red Chilli Powder
• 100 gms Paneer (grated)
Method
• Mix all the ingredients of tikki except paneer and oil. After
mixing it well, make 10 balls out of it.
• Heat oil in a nonstick pan. Now, take one ball at a time and stuff
it with one tsp of paneer and shape it into a flat tikki.
• Make all the tikkis and shallow fry in the pan from both the sides
on slow flame.
• Take one burger bun and cut it from the middle. Toast it with
little butter.
• Put one tsp of ketchup on one side of the bun and one tsp of green
chutney on the other.
• Place a tikki on the bun, followed by a slice of tomato, cucumber
and onion. At last, put some shredded cabbage and cover it with the
other part of the bun.
• Pierce a toothpick through the bun. Likewise, make all the
burgers.
• Aloo Tikki Burger is ready to eat. Serve hot with green chutney
and ketchup.
Strawberry Cake Recipe
Ingredients:
• 1 Package(2-layer size) white cake mix
• 1 Package (3 ounces) strawberry-flavored gelatin powder
• 4 Eggs, lightly beaten
• 1 Cup vegetable oil
• 3/4 Cup mashed strawberries
• Strawberry Icing
• 1/2 Cup butter
• 1 Pound confectioners' sugar
• 1/4 Cup water
Method to make Strawberry Cake:
• Take the cake mix and gelatin powder in a big bowl.
• Beat in oil, eggs, water and strawberries.
• Pour the mixture into greased and floured cake pans.
• Bake it for 30 minutes at 350 F.
• Stop baking when a toothpick inserted comes out clean.
• Beat the butter and confectioner's sugar together for icing.
• Spread Strawberries between cake layers and frost top and sides.
• Cool and frost with Strawberry icing.
• Strawberry Cake is ready.
Oyster Stew Recipe - Ingredients and Method to make
Oyster Stew Recipe - Ingredients and Method to make Oyster Stew
Recipe...
Ingredients:
• 1-1/2 Pints oysters with liquor
• 2 Cups heavy cream
• 4 tbsp Butter
• 1 Cup milk
• Ground cayenne pepper to taste
• Salt and pepper to taste
• Chopped fresh parsley
Method to make Oyster Stew:
• Take 4 bowls with a tbsp of butter in each.
• Heat these bowls and keep hot.
• Heat oyster liquor, milk and cream to the boiling point.
• Add oysters to the mixture and bring to boil once again.
• Add salt, pepper and cayenne.
• Pour into bowls and garnish with chopped parsley.
• Oyster Stew is ready.
Shrimp and Leeks with Angel Hair Pasta
* Exported from MasterCook *
Shrimp and Leeks with Angel Hair Pasta
Recipe By :Bev Bennett
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces angel hair pasta
Salt
1 tablespoon olive oil
1 cup finely chopped leek (white part only from 1 leek)
1/2 pound peeled medium sized raw shrimp
1/4 cup dry vermouth or dry white wine
1 tablespoon capers
1/8 teaspoon pepper
1 tablespoon finely chopped Italian parsley
Cook pasta in a large pot of boiling salted water until tender. Drain pasta, saving 1/4 cup of the pasta cooking water.
While pasta is cooking, pour oil into large skillet. Heat over medium heat. Add leek and cook 3 minutes or until it's turning translucent. Add shrimp to skillet in a single layer. Cook 2 minutes per side (longer if shrimp are frozen) until shrimp turn pink.
Add vermouth to skillet and scrape up any browned bits. Add 2 tablespoons reserved pasta liquid to make a slightly thickened sauce. Stir in capers, pepper and parsley. Stir in pasta and heat through. If mixture is dry, add remaining pasta water.
May substitute red onion for the leek or Kalamata olives for the capers.
Add color by stirring in a quarter cup of roasted red pepper strips. For crunch finish with a sprinkling of pine nuts before serving.
Formatted by Colleen aka TizzyGirl Match 6, 2010
Source:
"Milwaukee Journal Sentinel Newspaper Feb 17, 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 271 Calories; 8g Fat (25.7% calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates.
Pecan Squares #2
* Exported from MasterCook *
Pecan Squares #2
Recipe By :Dan Strackbein - Rochester Deli
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- at room temperature
2 cups flour
1/2 cup packed brown sugar
1/2 teaspoon salt
Caramel Pecan Filling
1 cup unsalted butter
1 cup pure maple syrup -- or use 2% maple syrup
1 1/2 cups packed brown sugar
1 cup heavy whipping cream
5 cups pecan pieces
To make the cookie crust: Coat a 13x9" baking pan with vegetable oil spray. Preheat oven to 350 degrees.
In bowl, combine butter, flour, brown sugar and salt. Press onto bottom of baking pan. Bake at 350 degrees 15 minutes.
Prepare Caramel Pecan Filling: In a heavy bottomed pan, melt butter with maple syrup and brown sugar. Bring to a boil and boil 3 minutes. Remove from heat and add cream and pecans.
Pour filling evenly onto cookie crust. Bake at 350 degrees 30 minutes. Remove from oven and cool completely before cutting into bars. Store uneaten bars in a tightly sealed container.
Formatted by Colleen aka Tizzy Girl March 6, 2010
Description:
"These bars are loaded with pecans and has a caramel baked layer on top of a cookie crust for a classic Southern Treat!"
Source:
"Milwaukee Journal Sentinel Newspaper Feb 17, 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 442 Calories; 31g Fat (61.0% calories from fat); 2g Protein; 42g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 92mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.
Taste of Kerala - Kalan
Written By Andira on Thursday, March 25, 2010 | 11:06 AM
Kalan
Kalan, a yogurt based thick gravy preparation with vegetable like plantain and yam is a popular traditional dish in kerala.
Ingredients
1 - Plantain, cut with skin to 1/2 '' pieces
1 cup - Yam / Suran, cut to 3/4 '' pieces
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
salt to taste
Grind to a paste
3/4 cup - Grated coconut
3 to 4 - Green chili
1/2 tsp - Jeera / Cumin seeds
1.5 to 2 cups - Medium sour yogurt / Curds
Seasoning
1 tsp - Mustard seeds
1/2 tsp - Fenugreek seeds / Uluva / Methi
2 sprigs - Curry leaves
2 - Whole dry red chili
Coconut oil
Method
1 ) Cook plantain and yam in enough water along with red chili powder, turmeric powder and salt to taste, till vegetables are well cooked. You can pressure cook the veggie for faster cooking.
2 ) Grind to a smooth paste coconut, green chili and jeera with very little water. Beat yogurt well and set aside.
3 ) Add ground coconut paste to cooked vegetable and mix in with the stock in the vegetable. If there is no stock, add little water. Bring to a boil. Adjust salt to taste. Now add the beaten yogurt and just bring to a boil. Take off the stove immediately, so that the yogurt does not curdle.
4 ) Heat a pan with oil. Pop the mustard, then add fenugreek seeds and fry till brown on low heat. Add red chili and curry leaves. Season the cooked kalan with this and mix in.
Taste of Kerala - Spinach Pachadi
Spinach Pachadi
Ingredients
1 bunch - Spinach, washed well
1 to 2 - Green chili, chopped
Salt to taste
Grind to a smooth paste
1/2 cup - Coconut
1/2 tsp - Mustard seeds
1/2 cup - Medium sour creamy yogurt
Seasoning
1/2 tsp - Mustard seeds
2 - Dry whole red chili
2 sprigs - Curry leaves
Method
1 ) In a pan cook spinach in very little water with green chili and salt to taste, covered with a lid. Once cooked, take off the stove and cool. Transfer to a blender / grinder and plus two times to get a coarse texture.
2 ) Transfer spinach to a pan. Grind coconut and mustard to a smooth paste, with little water. Add this coconut- mustard paste to the pan with spinach and mix. Heat the stove, place the pan and bring to a boil. Lower the heat, add beaten yogurt and adjust salt to taste. After adding yogurt, don't cook for long. Just before it comes to a boil, take off the stove.
3 ) Heat oil in another pan. Add mustard seeds and pop. Add dry red chili and curry leaves. Fry for a second and pour this seasoning on the pachadi. Stir and mix in.
