Ingredients- 2 cups hulled and sliced fresh or (thawed) frozen strawberries 1 cup orange juice 1 cup vanilla yogurt 1/2 teaspoon vanilla extract Whipped topping, as needed Fresh mint sprigs, optional
Directions- In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
Pretty much the easiest thing on earth to make. ^^ Is much better if you leave it in the fridge too, by the way, guys.
A mulled cider type drink, Wassail is a holiday tradition in many countries. This hot, spiced punch is most popular at Christmas. It usually contains fruit juices, cinnamon, cloves and other spices. (We serve this on thanksgiving and Christmas, it is a very soothing and warm drink perfect for the more chilly festivities)
Ready in: Under 30 minutes
Serves/Makes: 24
INGREDIENTS:
1 gallon apple cider 1 quart cranberry juice 3/4 cup sugar 2 cups orange juice 16 whole cloves 1 teaspoon whole allspice 1 stick (6 inch size) cinnamon
Cheesecloth String
DIRECTIONS:
Tie spices in cheesecloth bag. Add spice bag and all remaining ingredients to a saucepan and simmer over low heat for 10 minutes.
For a party or a carry-in, heat in a crock pot on low temperature.
NUTRITION: 151 calories, 1 grams fat, 37 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Boneless chicken breast- I use about a whole package of it so around 3
Add these veggies to taste in equal parts Celery Carrots Broccoli (if you like it) Green (red, yellow, or orange) peppers
1/4 of what you did for the other veggies Onions (green or white both work)
Any vegetables you like in a stew/ stir fry since this is sort of both
1 box of Golden Curry sauce mix medium hot 9its the green box 1 1/2 cups of water (double check on the side of the box Rice or Tandoori naan bread
Directions
Thaw and clean the chicken and then cut into chunks about about a half inch thick.
Wash hands and get a fresh knife, then dice vegetables. If you would like you can also blanch veggies for better results. Here is a link for how to blanch chinesefood.about.com/od/cookingfaqs/f/blanchvegetable.htm. I blanch the celery, carrots, and broccoli since they are the harder veggies, this is prettier and has a better texture but if your lazy just skip it.
Depending on how long it will take to make rice start cooking it now. Tandorri bread should be done last.
Put cooking oil (I use olive) into a pan and heat for a few seconds then add chicken. Now I cook chicken enough that I can tell when its done on the outside but you should always double check by cutting the largest pieces in half to see if they are really done. Cook chicken until it is lightly brown on the outside (add oil if the chicken starts to stick to the pan, this will help to keep it nice and moist).
Once chicken is done cooking put onto a plate that had layers of paper towel on it to soak up excess oil.
Wipe the pan with a paper towel to get most of the chicken oil out (yes you can use the same pan since the germs from the raw chicken got cooked off, this is for taste.) poor fresh oil and stir fry veggies to taste.
Add chicken to veggie mix and then follow the direction on the cooking side of the Curry box. which should say something like:
Add water and let simmer for 10 minutes, then add curry mix and stir until dissolved, then let sit for 5 minutes. (Im not 100 percent sure I will update this as soon as I get another box)
Once your curry is done pull out a smaller pan and cover lightly with more oil, heat and then toast tandoori bread. It is very easy to burn once the oil is hot so watch it closely. toast both sides.
Comfort food- Open faced Roast beef sandwich with beef gravy and mashed potatoes.
Ok so this is a three part recipe so bare with me I will have an ingredients and directions for each section.. I will be writing this while Im cooking it to avoid any missed steps. Now if you dont have a cooked roast beef just lying around I will warn you now that cooking it in a crook pot is an all day thing, at least 6 hours, so you have to plan this meal it cant be spur of the moment. (when we made this the second time we used a massive roast so feel free to do it by site like we did)
The Roast Beast
The Ingredients
Roast beef- ( 3.78 lbs) Swanson Beef broth/ Beef stock for a thicker gravy (for 3.78 lbs we used 32 oz of beef stock) Garlic powder Onion powder Seasoning salt (we use Lawry's ) Crock Pot bags/liners
The Directions
1) open package of meat and set on a wide flat surface like a cutting board. Then season with Garlic, Onion powder, and Seasoning salt liberally on both sides. You should be able to see the salt and powders after they are rubbed into the meat.
2) Line crock pot with the crock pot liner and poor in 3/4ths of the can of Swanson beef broth (for the whole 3.78 lbs of meet use a whole 32 oz box of beef broth or stock, as long as your beef is more then half covered your good), then put meat in and tie the bag.
3) Cook on high for 6 hours (depending on your crock pot) in the bag.
4) When time is up pulls out the meat (its should come apart in chunks) and take off the fat as best you can.
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
The Gravy
The Ingredients
Juice used to cook the Roast beef in the crock pot 1 can of Swanson beef broth Corn starch
The Directions
In a large saucepan combine the juice from the crook pot and the can of Swanson broth, heat up and thicken to taste with the corn starch
Bringing it all together
1) toast some normal bread seasoned however you like(the thicker the better for this recipe) We toasted our in the oven by buttering both sides, seasoning with garlic and onion powder and then watching it closly with the broiler on hig.
2) place toast on plate and pile on as much meat as you like, then add mashed potatoes next to it or on top of it and load up on as much gravy as you like.
I recommend eating this with a knife and fork
Last Edit: Jan 26, 2013 11:36:36 GMT -6 by Deleted
Directions: Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Last Edit: Oct 20, 2012 22:20:41 GMT -6 by Deleted
Ingredients:: Piecrust:: 2 cups all-purpose flour 1 cup unsalted butter 1 tbsp. sugar 1 tsp. salt 1 tsp. lemon juice
Cranberry Compote:: 1 12-oz. bag fresh cranberries 1 cup granulated sugar 1/4 cup orange juice 2 tsp. finely shredded orange peel 20 fresh sweet cherries, pitted, or 1 cup frozen unsweetened pitted dark sweet cherries
Caramel Apple Filling:: 8 tart baking apples such as Granny Smith, peeled, cored, and sliced 1/4 inch thick (2 to 2 1/4 lbs.) 2 tbsp. lemon juice 1 tsp. finely shredded lemon peel 1 cup packed dark brown sugar 1/4 cup all purpose flour 1 tsp. ground cinnamon 2 tbsp. unsalted butter 1/4 cup whipping cream 1 tsp. vanilla bean paste or pure vanilla extract 1 egg 2 to 3 tbsp. coarse sugar
First thing you need is the dough.
1. In the bowl of a food processor fitted with the blade attachment, pulse together 2 cups cold all-purpose flour, 1 cup unsalted butter (cut into small pieces and chilled in the freezer about 10 minutes), 1 tbsp. sugar, and 1 tsp. salt until mixture resembles coarse cornmeal.
I actually didn't have a food processor nearly big enough for all that, so I put it all in a bowl and used one of these things. (Dunno what they're called.) I also didn't bother to use cold flour. Didn't seem to make a difference.
2. In a small bowl, whisk together 1/2 cup ice cold water and 1 tsp. lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds it's shape. Follow pie recipe for dividing and refrigerating dough.
Now for the pie!
1. Prepare piecrust dough. Divide pastry into 3 balls. Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.
2. For cranberry compote, in a small saucepan combine cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat; cool.
I actually halved the recipe cause my pan wasn't deep enough for everything, but I still used the full amount of OJ with the cranberries. It didn't seem to make much of a difference really, so don't worry if you need to put in a little extra. And also I used frozen cherries, which worked well, and I used sweetened, even though it called for unsweetened. Didn't hurt it in the end. Lol
3. For caramel apple filling, in a large bowl gently toss together apples, lemon juice, and lemon peel. In a small bowl stir together brown sugar, flour, cinnamon, and 1/2 tsp. salt. Sprinkle over apples; stir gently to coat.
4. In a large pot melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juice thickens and apples are tender, about 5 minutes. Remove from heat; cool completely.
I cooked the apples exactly five minutes each time, and in the end they turned out slightly more firm than you'd expect in a normal apple pie. Not bad by any means, but if you prefer super super soft apples, perhaps try cooking them a little more in step four?
5. Preheat oven to 375F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges into a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate with a flat-edge rim. Trim pastry 1 inch beyond pie plate edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.
6. Line dough with parchment; fill to top with dried beans or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3 minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to 350F.
When I baked it the second time around, without the bean-weights, the bottom of the pie still puffed up and I had to press it down with a spoon. Watch for that. ^^
7. Roll out the remaining ball to 1/8 inch thick. Using 1 1/2 to 2 inch leaf or acorn cookie cutters, stamp out shapes; transfer to a parchment lined sheet pan.
I used stars, obviously, cause I had no leaves. I suppose it would work with any shape you wanted really. Also, I have no idea why the recipe tells you to put the shapes on a parchment lined pan. Cause it never tells you to bake them on said pan. If you wanna save a pan to wash, just leave them on the 'lightly floured surface' till you're ready to use 'em. Lol
8. Using a slotted spoon, spoon one third of the cranberry mixture into the bottom of the prebaked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cranberry mixture in little pockets keeps the apples from being dyed red). Leave the flat edge of the crust free from filling.
Not having a 'deep dish pan,' I just sorta spooned stuff in randomly, first the cranberries, then the apples, and more cranberries. It doesn't really mess it up if you don't follow the layers SO specifically. Lol Still tastes the same.
9. Whisk together egg and 2 tbsp. water; gently brush on edge of crust. Place some of the cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling; brush with egg wash. Sprinkle with coarse sugar.
I didn't use coarse sugar, I just used normal granulated. Same effect, you just can't see the granulated very well, so it's not as 'pretty.'
10. Place a foil-lined baking sheet on rack below pie in oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving. Makes 10 servings.
So I baked it the 40 minz, then just took it out and let it cool. I didn't really understand the second step there, so I neglected it. XD Still worked for me. And it'll probably make the filling less runny if you let it sit the allotted cooling time. I didn't wait, and it sorta fell into itself. I still say though, it tastes the same. ^^
Aaaaand there you guys go!! The longest time you'll ever spend preparing a pie! XDXD Let me know how it works, if you guys make it too. ^^
4 cups sifted all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons butter, softened 2 egg yolks 3/4 cup white wine shortening, for frying
Filling
4 cups whole milk ricotta cheese 1 1/2 cups powdered sugar 1 tablespoon vanilla extract 1/3 cup finely chopped maraschino cherry 1/4 cup semisweet mini chocolate chips 1 cup heavy whipping cream, optional
Directions:
1 To make shells, mix flour, sugar and salt in a bowl. 2 Cut in butter. 3 Add egg yolks; stir with a fork. 4 Stir in wine, 1 tablespooon at a time, with a fork until dough clings together. 5 Form a ball with the dough and let stand for 30 minutes. 6 Roll dough almost paper thin, on a well-floured surface. 7 Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough. 8 Using a paring knife, make sure circles are cut all the way through. 9 Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly. 10 Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides. 11 Remove from hot grease and drain on paper towels, seam side down. 12 Let cool a minute or two before trying to remove metal tube. 13 To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end. 14 Leave cannoil shells on paper towel, seam side down to cool completely. 15 ~NOTE~Shells can be stored in airtight containers and made several days prior to filling. 16 For filling, drain ricotta cheese over cheesecloth if ricotta is watery. 17 Combine ricotta cheese, powdered sugar, and vanilla extract until combined. 18 Squeeze Maraschino cherries with paper towels to remove all liquid. 19 (If you don't squeeze them good, you will have a pink water filling!). 20 Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix. 21 For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step. 22 Chill filling for about 30 minutes before piping into cooled cannoli shells. 23 You may garnish the cannoli by sprinkling powdered sugar on top. 24 Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top. 25 Keep refrigerated until time of serving.
I by no means call this recipe my own, this is just how I learned it. lol
Frybread
2 cups flour 2 tsp baking powder 1/2 tsp salt 1 Tbsp canola oil OR vegetable oil ¾ cups water (can also use milk or buttermilk)
1. Preheat a skillet filled with about ¾ of an inch of canola or vegetable oil.
2. In a mixing bowl mix together flour, baking powder, and salt.
3. Make a well in center and pour in oil and water. Mix together with spoon or by hand until dough comes together. If too dry add a little more water. If mixture is too wet add a little more flour. Continue to mix or knead dough until it holds together well and is not too sticky, should take less than 5 minutes.
4. Divide dough into 8-10 balls. Flatten each dough ball into a disc shape and poke a small hole in the center. It's best to keep dough discs separate because they may begin to stick together if you don't fry them right away.
5. Fry the discs in hot oil until puffed and pale golden brown on each side, about 20-30 seconds per side. Remove to a paper-towel lined plate to drain briefly.
The actual Taco part
1 pound lean ground venison (this can be replaced by other lean ground meats) 1 packet of favored taco seasoning Frybread (see recipe above) 1 cup diced onion 2 diced tomatos 1 diced green chili pepper bit of fresh cilantro 1 head of lettuce 2 cups shredded sharp Cheddar cheese sour cream (optional)
Preparation:
1. In a large frying pan over medium-high heat, brown the meat until cooked before draining. Then season the meat as directed or desired. (usually this involves water, a lid and occasional stirring)
2. put the onion, chili pepper, tomato, and cilantro in a bowl and mix
3. place the fry bread bowl side up and dish in the meat before topping as wanted. Feel free to substitute and change things as needed or desired as far as taco's go.
" Prossecco is an Italian white wine, made in the Champagne style, that is light and deliciously fragrant. The combination of luscious white peaches and raspberries, mixed with mint and Prossecco, is simply heaven on Earth and just perfect for a warm summer evening."
I couldn't agree more this is so good! i cant wait to make it again, even the sauce all by itself is good
Ingredients
2/3 cup of superfine sugar (we used normal granulated sugar)
2/3 cup of cold water
4 white peaches (also ok with normal yellow peaches)
1 small handful of finely shredded mint
2/3 cup of chilled prosecco (we used Asti because it is sweeter wine whereas Prosecco is a drier desert wine, so you can use either depending on what kind of wine you prefer)
1: Place the sugar and water in a sauce pan over low heat. Stir continuously until the sugar has dissolved completely. Remove from heat and leave to cool, then set aside in the fridge to chill.
2: Slice the peaches into a large bowl, (Don't be afraid to reach in and man handle the slices off the pit, cut off the bruised bits afterwards. I also cut the peaches into their own separate bowls and mixed the servings all individually. It saves a dish.) then add raspberries and mint. this should be done no more then 30 minutes before serving - any longer and the peaches will start to brown.
3: Mix together the chilled sugar syrup and Prossecco (or Asti) in a clean cup or bowl and pour over peaches.
4: Spoon into 4 serving dishes.
Recipe courtesy of the "EasyItalian Cookbook" by Jennifer Donovan, and can be found on page 185
You will need: Bread Cheese (pref. cheddar) Peanut Butter
Spread peanut butter on one slice. Put cheddar on top. Put other slice of bread on top of that, aligned parallel so that the overall edges of the bread are in line with each other. Failure to do so will result in sloppiness.
Now, find a panini press or a pan. If using panini press, put sandwich in press and close, and follow Elena's How To Use A Panini Maker for further instruction. The results should be like this.
Verdict: It's kind of amazing in the sense that as I was eating it, I really couldn't tell if it was cheese or peanut butter I was tasting. You get notes of both, but they are so integrated and so subtle that it's hard to tell. They work together, and create something that is both gooey and creamy. I paired it with Frank's Red Hot sauce because I put that s*** on everything you know the commercial for it right?. Is it amazing though? Well, it wasn't my favourite. I finished it easy enough. I'd have to experiment with ratios of peanut butter and cheese, but overall I'd recommend to give it a try if you're curious. :3
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