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.
Sunday, January 18, 2009
Sunday, January 11, 2009
THAI FRIED RICE
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
Wednesday, December 17, 2008
CHICKEN BRIYANI, INDIAN BRIYANI RECIPES
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
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
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
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
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.
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
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
Wednesday, December 10, 2008
MUFFINS -
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.
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.
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.
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
Friday, December 5, 2008
CHRISTMAS TRADIONAL RECIPES
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
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
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