RECIPES EVERGREEN

2009-04-27T02:43:00.000-07:00

Tomato Mozzarella is one of the simplest, and the most lip smacking pastas I would love to have over and over again cooked by me. Here I will be sharing this recipe with all of you readers to pamper yourself with a treat. I happened to try out this recipe after having it at one of the Pizza huts.

Ingredients required: (serves 2)

250g pasta (curved shape preferred)

2 tb spoon olive oil

1 large onion

2 large tomatoes

2 cheese cubes

1 tb spoon butter

Salt to taste

Pinch of black pepper powder

Pinch of red pepper powder

Pinch of oregano

Ingredients can be used depending on the taste buds.

How to make it:

Firstly, the pastas need to be put into boiling water with some oil on low flame.

After about 5 mins the gas should be turned off and the container should be covered with a lid.

Note: The pastas should not be over boiled. They should just be boiled right.

For the sauce:

Mince the onions, tomatoes in a grinder to make a fine paste.

Pour 2 tb spoon olive oil in a pan.

After heating the oil, pour the puree into the pan.

Cook it on medium flame.

Add the spices after the puree is cooked.

Add the butter and grated cheese to the puree.

Let the two melt and mix well in the puree.

Now, add boiled pastas and cook for 2 minutes.
Garnish: Sprinkle little oregano and serve hot.

Vegetable Macaroni:

Ingredients: (serves 2)
250g boiled Macaroni

2 tb spoon olive oil

1 diced Onion

2 Carrots

5-6 bean stems

1 Capsicum

1 spoon soy sauce

2 tb spoon tomato puree

Salt to taste

How to make:

Pour oil in a heating pan.

Add onions and let it cook till pink.

Add all the remaining vegetables and cook till they turn soft.

Add the soy sauce, puree and cook for few minutes.

Put the boiled pastas, add salt and mix.

Cover it with a lid and let it cook for 2 minutes on low flame and turn off the gas.

Serve hot.

Pooja S. Modi

Article Source: http://EzineArticles.com/?expert=Pooja_S_Modi

Vegetarian Recipes

2009-04-16T06:10:00.000-07:00

There are thousands of Vegetarian Recipes, Vegan Recipes and Recipes for meat based dishes that are available on hundreds of websites. Some of these Home cooking recipes have been handed down through generations from mother to daughter and mother-in-law to daughter-in-law. Although humans have been consuming vegetables and plant products, along with meat and other animal products, for many millennia, vegetarianism dissuades consumption of all types of meat, and eggs too. Some communities do not consider eggs as a non-vegetarian item, but in countries like India, eggs are not considered vegetarian and are not consumed by strict vegetarians. Many individuals are used to meat and egg based dishes, along with a few veggies in salads and soups. But they are unaware that there are thousands of Veg Recipes available that can be used to make a complete meal, including soups, starters, appetizers, main course dishes, and desserts.

Vegetarianism evolved with religions and cultures over many millennia. Many religions like Buddhism, Jainism, and Hinduism have strict rules regarding food consumption. Meat and eggs, and products made from these are strictly prohibited in many religions, castes, and communities. Thus evolved the dependence on vegetables, fruits, herbs, and spices. This led to the evolution of Vegetarian Recipes over the millennia, with each caste, community, and even individual households having their own variations of standard recipes and ways to cook food. Vegetarianism is gaining ground in western countries like the US, UK, and Europe, but the opposite is happening in Eastern countries like India, where people are becoming more aware of western meat dishes and recipes.

Although vegetarianism does not exclude animal products like milk, and products made from milk, like butter, Ghee, sweets, chocolates, desserts, ice creams, etc, Veganism excludes these too. Donald Watson and Elsie Shringley started veganism and the Vegan Society in 1944. Veganism excludes all animal products as food, including milk and milk products. Anything that involves exploitation of animals for food, clothing, or any purpose is excluded for use. As veganism evolved, so did Vegan Recipes, which excluded all animal products for food consumptions. Veganism still includes all vegetables, fruits, herbs, and spices, and there are hundreds of Recipes available for vegans.

Although Fast food and eating out in restaurants has become a necessity due to the hectic lifestyle, many families are turning back to healthy home cooking and the recipes handed down from past generations are coming in handy. Many individuals are also willing to try new Veg Recipes, meat and egg based Recipes and even Vegan Recipes. As they say, variety is the spice of life, and adding some variety to daily meals is sure to entice the family back to the dining table, instead of ordering pizzas and burgers, or taking the family out to lunch and dinner, which is an expensive affair.

By: Sunil Punjabi

2009-03-13T06:23:00.000-07:00

Best Bread Pudding Recipe

Ingredients

6 - 8 cups stale bread, broken in cubes

1 can evaporated milk

2 cups sugar

8 tablespoons butter, melted

3 eggs

2 tablespoons vanilla

1 large can fruit cocktail, drained

3/4 can condensed milk

1 teaspoon nutmeg

1 cup raisins

Directions

Combine milks, butter, eggs, vanilla, sugar, nutmeg.

Fold in bread and stir.

Mixture should be very moist.

Add fruit cocktail and raisins. Mix well.

Pour mixture into a 9x13 baking pan.

Bake at 350 degrees approximately 1 hour or until top is golden brown.

Serve warm with whiskey sauce.VariationsYou can leave out the raisins.

Try adding blueberries, peaches, or apples.

Although my grandmother's recipe is still one of my favorite desserts, I can truthfully say that this is the Best Bread Pudding Recipe - New Orleans Style!

By: Dianna Y Smith
Article Directory: http://www.articledashboard.com

SPAGHETTI WITH SUN-DRIED TOMATOES

2009-03-13T05:49:00.000-07:00

Serves: 6Preparation

Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

2 cloves garlic - minced
1 celery stalk - finely diced
1 cup sun-dried tomatoes - finely chopped
1/2 cup white cooking wine
8 plum tomatoes
1 pound of dried spaghetti
salt - to taste
pepper - to taste

Preparation

In a large saucepan over medium heat, add the garlic, celery, sun-dried tomatoes, and white wine.
Cook gently for about 15 minutes.

Slice the very bottom (stem side) of the plum tomatoes and place them into a saucepan of boiling water for 1 minute.

Transfer them into a bowl of cold water and slip their skins off. Halve the tomatoes and remove seeds and cores, then coarsely chop the flesh.Add the plum tomatoes to the saucepan containing the dried tomatoes and further simmer for 5 more minutes.

Season with salt and pepper to taste.

Meanwhile cook spaghetti in salted boiling water until al dente.
Drain pasta and toss with half the sauce and serve on plates with the remaining sauce spooned over.

Enjoy your spaghetti!

By: Peter Alfieri

CORN BREAD PUDDING

2009-01-18T22:19:00.002-08:00

INGREDIENTS

1 tin corn
600 ml coconut milk
600 ml evaporated milk
1/2 loaf of white bread
4 eggs
90 grams fine sugar
90 grams margarine or butter
1 teaspoon vanila essence
a pinch of salt

Remove the sides of the bread and cut the white bread into pieces.

Beat eggs and add sugar and margarine.

Add coconut milk, evaporated milk,vanila essence and salt

Add bread and let it soak for 15 minutes.

Add corn and mix well.

Grease baking tin.

Pour batter into baking tin and bake on medium heat.

Let it cool.

Slice into pieces and serve with hot tea and coffee

BANANA CAKE

2009-01-18T22:04:00.000-08:00

INGREDIENTS

3 bananas (mashed)
250gm wheat flour
180gm sugar
180gm marjerine or butter
4 cups of milk
3 eggs (beaten evenly)
1-2 drops of banana essence
1 teaspoon baking powder
1 teaspoon bicarbonate soda
a pinch of salt

Baking Method

Seeve flour, baking powder,bicarbonate soda and salt in a dry mixing bowl.

Beat butter and sugar until it turns white and fluffy.

Add egg little by little and beat gently

Add banana essence and mashed banana.

Add flour and mix until it becomes a smooth batter.

Add batter into a baking can and bake at 180 degrees

Remove once it turns to a golden yellow colour.

Slice into piceces and serve with hot tea.

STUFFED TOFU / (BEANCURD) WITH PEANUT SAUCE

2009-01-18T18:41:00.000-08:00

INGREDIENTS

6 hard tofu (beancurd)

1 handfull beansprouts - remove tail and blanch

1/2 cucumber-shred thinly

salt to taste

cooking oil for frying

INGREDIENTS FOR PEANUT SAUCE

3 fresh red chilies

3 fresh green chilies

2 pips garlic

1 1/2 tablespoon thick soy-sauce

1 1/2 tablespoon vinegar

3/4 warm water

1 cup peanut- roasted and crushed

salt to taste.

Blend red chilies, green chilies and garlic smoothly. (Blended mixture)

Heat oil in a pan and fry all 6 tofu. Cut into two forming 2 triangles. Slit the middle of the triangle tofu.

Mix the shredded cucumber and blanched beansprouts.Add a little salt and mix well.

Stuff the cucumber and beansprouts into the slit triangle tofu.

Add all peanut sauce ingredients with the blended mixture to form a sauce.

Arrange all stuffed tofu in a plate and serve with the peanut sauce.

Exexllent to be sreved for parties or small gatherings

POTATO OMELET

2009-01-18T18:00:00.000-08:00

POTATO OMELET

INGREDIENTS

6 large eggs
3 fresh potatoes - peeled and shredded
2 large red onions -sliced
1/2 teaspoon (vet-sin or Ajinomoto)
a little pepper
4 tablespoon cooking oil
1/2 teaspoon salt.

Heat oil in a pan saute onions until golden brown

Add shredded potatoes, salt, pepper.

Stir for about 1-2 minutes and remove in a plate,

Beat eggs evenly add the stir fried onions and potatoes and mix evenly.

Heat one tablespoon oil in a pan .

Pour 1/3 of the beaten egg mixture slowly on the pan.

When cooked fold into two and place on a dry clean plate.

Do the same for the balance mixture.

Serve hot with chili sauce.

Great Dish. Try it as it easy, fast and extremely tasty.

Tofu’s primary health benefits stem from its soybean base. Soybeans are very rich in protein, minerals and plant components called isoflavones, which act as a form of estrogen hormones in the body. This combination of nutrients, coupled with tofu’s low sodium and fat content, delivers some significant health benefits for those who consume tofu regularly.

THAI FRIED RICE

2009-01-11T04:41:00.000-08:00

Fried Rice is everyone's favorite; it is the best way to use up leftover steamed rice. This recipe calls for Thai Jasmine rice but any steamed rice can be used to make the Thai Fried Rice. The Thai basil herb distinguishes this recipe from other ethnic fried rice recipes.

How to cook Thai Jasmine Rice:

Take 1 cup of Thai jasmine rice and place in a medium pot. Rinse the rice with cold water and drain water at least three times to remove any debris. Add water to the sauce pan until the water levels 1 centimeter above the rice or 1 1/2 cups of water. Place a lid on the pot. Set the stove element to medium heat and place the pot on the element. After 20 minutes, turn the element off and let the rice rest for 10 more minutes.

Recipe for Thai Fried Rice:

2 cups Thai jasmine rice cooked

1 egg

2 tablespoons oil

3 cloves garlic chopped

½ cup of frozen peas and carrots thawed

2 tablespoons oyster sauce

3 tablespoons soy sauce1 sprig of Thai basil chopped

1 spring for green onion chopped

Instructions on making fried egg strips: In a small bowl, crack an egg and 1 tablespoon of soy sauce mix using a fork. Set the stove element to high heat and place a wok on top. Add 1 tablespoon each of oil and garlic into the wok. Add the egg and swirl the egg around the wok. Fold the fried egg in half and lip the egg again to cook the other side. Place the fried egg on to a cutting board. Once the fried egg is cooled, slice the egg finely and thinly to create long strips.

Instructions on making Thai Jasmine Fried Rice:

Set the stove element to high heat and place a wok on top.

Add 1 tablespoon each of oil and garlic into the wok.

Add the thawed vegetables and mix for 1 minute.

Add the cooked jasmine rice.

Add 2 tablespoons each of oyster sauce and soy sauce.

Mix to incorporate all ingredients and break any rice clumps.

Once the rice is broken, add chopped Thai basil and green onions.

Place the fried jasmine rice into a serving bowl and top with the fried egg strips.

Article Source: http://EzineArticles.com/?expert=Manivan_Larprom

CHICKEN BRIYANI, INDIAN BRIYANI RECIPES

2008-12-17T19:39:00.000-08:00

CHICKEN BIRYANI

The Ingredients required for a chicken biryani are

7-8 Onions (very thinly sliced and deep fried until light brown)
10-15 Cashews (fried in a little desi ghee/clarified butter)
1 Kg Chicken on the bone cut into 12 pieces
1 cup yogurt
2 Tsp Garlic paste
salt to taste
500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
3-4 Tbsp oil
Oil for frying the onions
6-7 cloves
2 (1 inch) Cinnamon
4 green Cardamoms
3 Bay leaves
1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
4 large Tomatoes (chopped finely)
1/4 Tsp of mace powder
1/4 Tsp of grated Nutmeg
1 Tsp Coriander powder
1 Tsp red Chili powder (to taste)
1/2 Tsp Turmeric powder
2-3 green Chilies (to taste, chopped)
1 Tbsp Ginger (chopped)
1 Tbsp Garlic (chopped)
6-7 dried, pitted prunes
1/2 cup of milk
a few strands of Saffron (kesar)
3-4 Tbsp Desi ghee (clarified butter)
2 cups of fresh green Coriander (chopped)

STEP 1

Marination
Marinate the chicken pieces in 1 cup yogurt,
2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2

Making Barista (fried onions) for chicken biryani
Slice the onions very thinly (almost paper thin) using a sharp knife.
Heat oil in a pan or kadai. Separate the sliced onions using your finger tips.
Put the onions in the oil and reduce the heat to medium-low.
Keep stirring the onions, so that they get evenly browned.
The trick is to evenly and slowly brown the onions.
If the flame is very high the onions will burn on the outside and remain watery on the inside.
Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked.
Keep these aside.
As they cool down, the onions will become crispy.

STEP 3

Boiling the rice
Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon,
3-4 cloves,
2 green cardamom,
1/4 tsp of Shahi jeera (caraway seeds) and more salt.

Remember that you should boil the rice in lots of water and salt (pretty much like a pasta).
The rice should absorb the salt otherwise the biryani will be tasteless.
Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.
You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later).
Do not over boil the rice.
To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger.
If the grain breaks into 3 parts, it means your rice is cooked just right.
Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4

Preparing the chicken
Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies.
Saute for a minute and add the marinated chicken, along with the marinade.
Cook on a medium heat till all the water dries up (water from the chicken and yogurt).
Add the tomatoes,
1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up.
If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.
The chicken should be just cooked and dry (because it will get cooked further in the final step and if any water is left in it the rice will become soggy).
Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

Make saffron milk
In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands.
Wait till it turns yellow.
Keep on one side.
Final STEP Assembling the chicken biryani
Use a deep heavy bottom pan with a lid.
First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken.
Now sprinkle a generous handful of chopped coriander and fried onions.
Repeat the layers with rice being the top most layer.
Sprinkle the leftover onions and all the cashews.
Pour the milk and saffron on the top using a spoon, evenly covering the whole area.
Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
Close the lid and seal.

There are 2 ways to seal the lid in order to prevent the steam from escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour.
Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.
Keep this pot on a very low heat for 45 minutes.
Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.
After 45 minutes turn off the heat. Let it stand for 5 minutes and open.
Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.

Article Source: http://EzineArticles.com/?expert=Manila_Williams

2008-12-17T19:25:00.000-08:00

CHRISTMAS RECIPES

CLAM DIP

Ingredients
1 (8-ounce) package cream cheese, softened
1 (6-ounce) can minced clams, save juice
1 small garlic clove, minced
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce salt to taste

Combine cream cheese and clams.
Stir in just enough clam juice to make a nice consistency for dipping.
Add remaining ingredients and thoroughly combine.
Serve or cover and chill. Serve with crackers or chips.

TOFFEE TREATS

Ingredients

1/4 Box Saltine Crackers
1 Cup Sugar
1 Cup Butter or Margarine
1 large bag Chocolate Chips Chopped Walnuts-Optional

Preheat oven to 350 degrees.
Cover a large cookie sheet with aluminum foil.
Grease with butter.
Cover with saltine crackers.
Bring 1 cup sugar and
1 cup butter to a boil & continue to boil for 2 1/2 minutes.
Pour over crackers & spread fast.
Bake 5-7 minutes.
Spread a large bag of chocolate chips over, like icing.
Top with chopped walnuts if desired.

IRISH CREAM

Ingredients

1 cup heavy whipping cream
1 14-oz. can sweetened condensed milk
1 2/3 c. Whiskey
1 tsp. instant coffee
2 Tbsp. chocolate syrup
1 tsp Vanilla

Put all the ingredients in a blender and mix on high for 30 seconds.
Refrigerate.
Shake well before serving over ice.
Should keep for at least 2 months.

REANUT BUTTER BON BONS

Ingredients

1 - 1 Lb Box Powdered Sugar
2 Cubes Margarine (1 cup)
1 Cup Peanut Butter Chocolate Chips or Chocolate Almond Bark

Mix all ingredients except chocolate.
Shape into round balls.
Chill.
Insert toothpick & dip into melted chocolate.
Chill until set.

Article Source: http://EzineArticles.com/?expert=Monica_Resinger

CHRISTMAS RECIPES

2008-12-17T19:00:00.000-08:00

CHRISTMAS RECIPES MADE EASY

Christmas should be a joyful time, not a stressful one. The added pressures we sometimes put on ourselves make the holiday season feel rushed and overwhelming.
Whether you're having guests over to your home, or bringing a pot luck dish to a party, these simple recipes will save you time better spent on enjoying the holidays.

CHILI BAKED POTATOES

Ingredients

Baked potatoes Vegetarian Chili (homemade or store bought)
Parsley
Butter

Slice the baked potatoes open and spread a small amount of butter inside.
Cover with chili and sprinkle on some parsley.

WHITE WINE CHICKEN

Ingredients

Four chicken breasts

1 cup of white wine
2 teaspoons of garlic powder
3 tablespoons of any flavor salad dressing
1 lemon
2 teaspoons of pepper
1/2 teaspoon of paprika

Marinate the chicken in the white wine, garlic powder and dressing for one hour.
Preheat oven to 325 degrees.
Spread chicken in a casserole pan and squeeze fresh lemon juice on top.
Spoon the remaining marinade over each piece of chicken and sprinkle with pepper and paprika. Bake for about 30 minutes.

No Bake Butterscotch Cookies

Ingredients

2 packages ofbutterscotch morsels
1/2 cup of peanut butter (creamy or crunchy)
3 cups of corn flakes

Mix the butterscotch morsels and peanut butter over a very low heat until the morsels melt. Place corn flakes in a large mixing bowl.
Pour melted mixture over cornflakes.
Drop by the spoonful onto wax paper (you can make them as large or small as you want).
Let stand for about 10-15 minutes before serving allowing them time to set.

Bacon Ranch Pasta Salad Pasta Salad

Ingredients:

1 pound of small type pasta (bowties or shells work well) cooked and drained
1/3 package of bacon, cooked and crumbled
3 green onions, sliced thin

Dressing Ingredients:

3/4 cup of ranch dressing
1/4 cup of sour cream
1/2 teaspoon of garlic powder
1 tablespoon of parsley
1/4 teaspoon of black pepper

Mix all the pasta salad ingredients together. Mix together dressing and add half of it to the pasta. Chill well. Add rest of dressing just before serving.
Enjoy the holidays!

Source: http://EzineArticles.com/?expert=Joanne_Greco

MUFFINS -

2008-12-10T18:35:00.000-08:00

TASTY MUFFINS RECIPES

Who can resist warm muffins? Not me. I love muffins and bake many different kinds. Making muffins from scratch gives me a chance to add more grains and fruits to my diet. Though I can't say these recipes are totally healthy, I can say they're healthier than the original recipes because of the ingredients I've swapped.

Instead of white flour I use half white and half whole wheat. I use half Splenda and half sugar for most muffin recipes. The muffins are virtually fat free because I use sugar-free applesauce instead of shortening. I also swap skim milk for whole.

All of these recipes get a five-star rating, according to my family members. Eat them right from the oven and you won't need butter or margarine. The Apple Cinnamon Muffins will make every breakfast special. For another breakfast treat pair Sweet Corn Muffins with sugar-free strawberry jam. These corn muffins also taste good with chili. And the Orange-Blueberry Muffins are so tasty you may find yourself eating them for dessert.

APPLE CINNAMON MUFFINS

Dry ingredients:

1 cup white flour,

1 cup wheat flour,

1/2 cup sugar,

1/2 cup Splenda,

3/4 teaspoon baking soda,

3/4 teaspoon cinnamon,

1/4 teaspoon salt

Wet ingredients:

2 eggs,

3/4 cup sugar-free applesauce,

1 tablespoon vegetable oil,

1 teaspoon vanilla,

1 medium apple (grated), calorie-free brown sugar

In a large bowl, combine dry ingredients with a whisk. In a separate bowl, combine wet ingredents together with a whisk. Add wet ingredients to dry, being careful not to over mix. If the batter is too stiff at a little skim milk.
Spoon batter into paper muffin cups. Sprinkle each muffn with calorie-free brown sugar. Bake in a 400 degree oven for 20-25 minutes. Yield: 1 dozen muffins.

SWEET CORN MUFFINS

Dry ingredients:

1/4 cups flour,

3/4 cup corn meal,

1/4 cup Splenda,

1 tablespoon baking powder,

1/2 teaspoon salt

Wet ingredients:

2 eggs,

1 cup skim milk,

1/2 cup sugar-free applesauce,

1 tablespoon vegetable oil,

2 tablespoons honey,

1 teaspoon vanilla

In a large bowl, combine dry ingredients with a whisk. In a separate bowl, combine wet ingredients with a whisk. Add wet ingredients to dry, being careful not to over mix. If the batter is too stiff add a little more milk.
Spoon batter into paper muffin cups. Sprinkle each muffin with a little sugar. Bake in a 400 degree oven for 15-20 minutes. Yield: 1 dozen muffins.

ORANGE-BLUEBERRY MUFFINS

Dry ingredients:

1 cup white flour,

1 cup wheat flour,

1/2 cup sugar,

1/2 cup Splenda,

2 teaspoons baking powder,

1/2 teaspoon salt,

2 cups fresh or frozen blueberries

Wet ingredients:

1 egg,

1/2 cup sugar-free applesauce,

1 tablespoon cooking oil,

1/2 cup fresh orange juice,

1 teaspoon orange zest,

1 teaspoon vanilla

In a large bowl, combine dry ingredients with a whisk. Gently fold blueberries into dry ingredients. In a separate bowl, combine wet ingredients with a whisk. Add wet ingredients to dry, being careful not to

mix. If the batter is too stiff add a little more orange juice. Spoon batter into paper muffin cups. Sprinkle each muffin with a little sugar. Bake in a 400 degree oven for 20-25 minutes. Yield: 1 dozen muffins.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

CHRISTMAS TRADIONAL RECIPES

2008-12-05T22:26:00.000-08:00

CHRISTMAS RECIPES

Its Christmas ,time for family, happiness and lots of eating. Some great Christmas recipes are pineapple cheese ball, vegetables Christmas tree, Christmas cheese spread and Christmas tree spread which are also easy to prepare.

Below are these great recipes for you to try out this Christmas.

1. Christmas - Pineapple Cheese Ball

Ingredients:

- 2 (8 oz.) pkgs. of cream cheese
- 1 (8 1/2 oz.) can of crushed pineapple, drained
- 2 cups of chopped pecans
- 1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
- 2 tablespoons of finely chopped onion
- 1/2 teaspoon of seasoned salt

Directions

- Beat softened cheese with a fork.
- Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt.
- Shape into 1 or 2 balls and roll in remaining pecans.
- Wrap and store in refrigerator for 24 hours.
Serve with assorted crackers.

2. Vegetables Christmas Tree

Ingredients:

- 1 recipe Hidden Valley sour cream based dip
- 1 bunch fresh broccoli
- 1 head cauliflower
- 15 cherry tomatoes

Directions:

- Spread bottom of a large oblong Pyrex dish with dip.
- Cut broccoli flowerets into short pieces; cut cauliflower into bite size chunks.
- Clean one broccoli stalk for tree trunk.
- Arrange broccoli into a tree shape on top of dip; stud with tomatoes and surround by cauliflower.

3. Christmas Cheese Spread

Ingredients:

- 1 lb. of sharp cheddar cheese
- 1/2 cup of mayonnaise
- 1/4 cup of heavy cream
- 1 cup of chopped pecans
- 1 tablespoon of garlic
- 2 dashes of Tabasco sauce
- 1 teaspoon of cayenne pepper

Directions:

- Shred cheese.
- Mix all ingredients, shape in mold, refrigerate.
- Remove from mold prior to serving.
Serve with crackers.

4. Christmas Tree Spread

Ingredients:

- 8 oz. of extra sharp cheddar cheese, grated
- 8 oz. of cream cheese, softened
- 1 tablespoon of chopped green bell pepper
- 1 teaspoon of grated onion
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of lemon juice
- Chopped parsley
- 2 tablespoons of sliced pimiento, or cherry tomatoes
- Chopped nuts

Directions:

- Combine cheeses, green pepper, onion, and Worcestershire sauce and lemon juice.
- Chill.
- Arrange cheese mixture in Christmas tree shape.
- Sprinkle with parsley, dot with pimiento or tomato "ornaments".
- Cover "trunk" with chopped nuts. Serve with crackers.

Article Source: http://EzineArticles.com/?expert=Lucille_Green

Apple Crisps

2008-12-03T04:37:00.000-08:00

Apple Crisps

Apples are sweet, juicy and always nice to eat. They are also used to make great juices, cakes and fruit salads. And the recipes are easy to understand as well.

Below are some great apple recipes you can prepare today:

1. Apple Crisp

Ingredients:

- 4 cup of Sliced Apples
- 1/3 cup All-purpose flour
- 1/2 cup brown sugar
- 1 cup oatmeal
- 1 teaspoon cinnamon
- 1 Tablespoon lemon juice
- 1/4 cup butter or melted margarine
- Salt as necessary

Directions:

- Put Sliced Apples in a baking pan and Sprinkle with lemon juice.
- Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly.
- Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.

2. Spicy Apple Crisp

Ingredients:

- 6 to 8 cooking apples
- 1 cup flour
- 1 1/2 cups brown sugar
- 3/4 cup butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 peel of one lemon
- 1 tablespoon fresh lemon juice

Directions:

- Peel, quarter and core cooking apples.
- Cut apple quarters into thin slices and place it in a bowl.
- Blend nutmeg and cinnamon then sprinkle over apples.
- Sprinkle with lemon rind. - Add lemon juice and toss to blend.
- Arrange slices in a large baking dish.
- Make a mixture of sugar, flour and butter in a mixing bowl then put over apples, smoothing it over.
- Place the dish in the oven.
- If dish is very full, put a pan under the dish to catch spills.
- Bake at 370° for 60 minutes, until browned and apples are tender.

3. Raisin Apple Crisp

Ingredients:

- 3 Apples
- 1/4 cup Raisins
- 1/4 cup Chopped nuts
- 1/8 cup Water
- 3/8 cup Brown sugar
- 1/8 teaspoon Cinnamon
- 1/2 tablespoon Lemon juice
- 2 tablespoon Flour
- 2 tablespoon margarine
- 1/8 teaspoon Salt

Directions:

- Wash, pare, core and slice apples thinly.
- Mix with raisins.
- Place in a greased casserole. - Add cinnamon, salt, lemon juice and water.
- Work sugar, flour and margarine (fat) together to form crumb like consistency.
- Spread over apple and raisin mixture.
- Bake in 380 degree oven for at least 30 minutes.

4. Chocolate Apple Crisp

Ingredients:

- 3 Apples, unpeeled if desired, chopped
- 1 1/2 cup flour
- 1 1/2 cup of uncooked Quick oats
- 1 cup of brown sugar
- 1 cup Pecans or walnuts, chopped
- 3/4 cup Butter
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 packet semi-sweet chocolate mini morsels, divided (12 oz)

Directions:

- Preheat the oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt.
- With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs.
- Stir in oats; press half of oat mixture into greased 13x9" baking pan.
- To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine.
- Sprinkle over base. - Bake at least 35 minutes until lightly browned. - Cool slightly; cut into squares.

Article Source: http://EzineArticles.com/?expert=Lucille_Green

2008-12-02T06:20:00.000-08:00

DESSERT

Desserts are always great to have after a meal. But most people think they are hard to prepare, whilst dessert recipes are quite easy to make.

I've listed below 4 dessert recipes you can try at home today.

1. "Brown Bag" French Apple Pie

Ingredients: For the pie

- 1 1/2 c All-Purpose Flour
- 1/2 ts Salt
-1/2 c Shortening
- 5 tb ICE Water
- 8 c Apples [peeled & sliced]
- 1/4 c Granulated Sugar
- 2 tb All-Purpose Flour
- 1/2 ts Nutmeg, Ground
- 2 tb Lemon Juice
- 1 ts Cinnamon, Ground

For the topping

- 1/2 c Granulated Sugar
- 1/2 c All-Purpose Flour
- 1/3 c Butter
- 1 lg Paper Bag
- Vanilla Ice Cream

Directions:

Preheat the oven to 400 degrees.

To make the pie:

- Combine the first measure of flour, salt and shortening using a pastry blender until the mixtur resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.

- Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges.

- Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

To make the topping:

- Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

- Place the pie in the large paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

- Carefully remove the pie from the bag. Caution: Watch Out For The Steam Coming Out Of The Bag!

- Serve warm with generous portions of vanilla ice cream.

2. A-Bite Trifle

Ingredients:

Fruit

- 3 Pears
- 8 oz Raspberries - (tinned or fresh)
- 1 Passion fruit
- Dry sherry (1 bottle)

Sponge Cake

- 1/2 c Butter
- 10 T Sugar, castor
- 1 1/4 c Flour, self-raising
- 2 Eggs (slightly whisked)

Custard

- 2 Eggs
- 1 pn Salt
- 1 pn Nutmeg
- 10 oz Double cream (or use whipping cream)

Topping

- 10 oz Double cream
- Roast almonds

Directions:

Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.

- Preheat oven to 350 degrees F. - Cream butter and sugar until light and fluffy.
- Add eggs and about 2 T of flour and beat.
- Fold in rest of flour.
- Bake in 7-inch square tin for 25-30 mins until brown.
- Let cool.
- Slice into fingers and arrange on top of fruit. More sherry may be added at this point.
- Pour one large glass of sherry.
- Mix eggs and add all ingredients to small bowl.
- Place bowl in pan of simmering water.
- Stir continuously with wooden spoon, sipping sherry, unticustard thickensThis takes about ten minutes.
- Pour custard on top of sponge.
- Chill in fridge. - Whip cream until stiff and smooth over top of custard.
- Arrange almonds decoratively.

3. Mother Ebert's Angel Pie

Ingredients:

- 1 c Crushed pineapple
- 1 c Cold water
- 3/4 c Sugar
- 2 1/2 T Cornstarch

Directions:

- Mix above ingredients and cook until thick; cool, beat 3 egg whites until stiff and fold two together.
- Pour into baked pie shell, top with whipped cream.

4. Watergate Pie

Ingredients:

- 1 cup Flour
- 1 Cube soft margarine
- 1 1/2 c Chopped walnuts
- 8 oz Softened cream cheese
- 1 c Powdered sugar
- 16 oz Container Cool Whip
- 2 sm Pkgs. instant pistachio
- Pudding or any flavor desired

Directions:

There are 4 layers to this recipe.
Use an 8 x 12 inch baking dish.

1st Layer: - Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts.

- Press in bottom of dish to make crust.
- Bake at 350 degrees for 15 minutes.
- Cool completely.

2nd Layer:

Cream cheese, powdered sugar and 1 cup Cool Whip. Mix together and spread over the crust.

3rd Layer:

Mix pistachio instant pudding mix with 3 cups of milk and spread over 2nd layer.

4th layer:

Spread remaining Cool Whip on top and sprinkle with fine chopped nuts.
12 servings.

Article Source: http://EzineArticles.com/?expert=Lucille_Green

RECIPES

2008-12-01T06:36:00.000-08:00

CHRISTMAS PUDDING

If you want a truly great xmas pudding then you will have to go a long way to beat this recipe.

Using a basin that holds nine cups - all cups are breakfast cups - serves 12

Overnight soak 13 rounded tablespoons of Sago in three cups of milk.

Next day grate 3 cupfuls of breadcrumbs, beat three eggs, melt 4 ounces of butter, measure 2 cups of sultanas and a cup of raisin, and one and half cups of sugar.

Quarter pound of peel, some chopped almonds or walnuts, 1 heaped teaspoon of allspice or cinnamon and 3 teaspoons of bi-carbonate of soda.

Line the greased basin with two buttered covers of paper then fill the basin to the top as it only swells and won't run over. Cover with greased paper. Tuck around alluminium foil and steam for 5 hours. Next day simply warm up for half an hour.
Further advice:- don't use store brought breadcrumbs or it will turn out dry, make your own with white bread using an electric grater on a electric whiz or similar.

Place fruit or jam in the bottom of the dish before adding mix, traditionally plum, but can be whatever is your favourite. Served with hot custard. Yum!

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Article Source: http://EzineArticles.com/?expert=Alastair_Harris