Sunday, January 25, 2009

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup mashed Banana
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 cups quick cooking oats
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 cup chopped walnuts

Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, vanilla, and mashed banana. Stir in remaining ingredients. Drop dough by rounded teaspoonful 1 inch apart on greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

Makes about 5 dozen cookies.

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Posted by Ganesh at 4:01 PM 0 comments
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Caramel Crunch Fudge Cake

Caramel Crunch Fudge Cake

1/2 cup margarine or butter
2 1-ounce squares unsweetened chocolate
1 cup water
1 cup rolled oats
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup chocolate-flavored syrup
1/2 cup coffee-flavored liqueur, or cold coffee
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
3/4 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13-by-9-inch baking pan. In large saucepan, melt 1/2 cup margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, 1 cup brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir flour, baking soda and salt into chocolate mixture, mixing well. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when touched lightly in center. As soon as cake is removed from oven, in small saucepan combine all topping ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

Yield 12 servings.

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Posted by Ganesh at 3:52 PM 0 comments
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Saturday, January 24, 2009

Caramel-Glazed Apple Cake

Caramel-Glazed Apple Cake
10 Servings

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup butter
1 lightly beaten egg
1 cup milk

TOPPING
3 cups apples, (Baking) peeled and sliced
1 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1/2 cup melted butter

1. Sift together flour, baking powder, salt, and sugar, then cut in the
butter. Beat in the egg and milk.
2. Preheat oven to 375 degrees F. Line a 9x13" pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil.
3. Spread the batter evenly in the pan. Arrange the apple slices of the
batter in rows, overlapping them slightly and alternating the direction of
the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this
mixture over the apples. Drizzle the melted butter over all.
4. Bake for 50 minutes, or until the apples are nicely browned and glazed
and a cake tester comes out clean. Remove cake to a wire rack and cool it
in the pan.
5. To serve, hold the foil edges and gently lift the cake from the pan.
Transfer the cake to a serving tray and gently peel away the foil. Cut the
cake into 4" strips between the apple rows. Can substitute firm ripe
peaches, nectarine, or pears for the apples.

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Posted by Ganesh at 9:01 PM 0 comments
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Beef Stroganoff Casserole

Beef Stroganoff Casserole
Prep: 20 min - Bake: 22 min - Stand: 5 min

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick®
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

1. Heat oven to 400�F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

2. Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 345 (Calories from Fat 200); Fat 22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 19g

Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat

High Altitude (3500-6500 ft): Bake 22 to 26 minutes

This recipe displayed with permission from General Mills, Inc.

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Posted by Ganesh at 5:28 PM 0 comments

Beef and Broccoli - TNT

Beef and Broccoli - TNT

A quick dinner idea! Beef and Broccoli is delicious over rice or oriental noodles.

Prep: 10 min - Cook: 15 min

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets (or 1 16-oz. bag frozen)
1 package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick® Cracked Black Pepper

1. In a large skillet, heat oil over medium-high heat. Add beef strips; sauté 3-4 minutes; add in broccoli.

2. Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Makes 4 (1 cup) servings

Optional: Add 1/4 teaspoon McCormick® Ground Ginger and 1 cup sliced fresh mushrooms.

Nutritional Info Per one serving: About 259 Calories, Fat 18g, Protein 18g, Carbohydrate 6g, Cholesterol 58mg, Sodium 404mg

This recipe created by McCormick, Inc.

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Posted by Ganesh at 5:20 PM 0 comments

Slow Cooked Beef in Onion Sauce

Slow Cooked Beef in Onion Sauce

- 1 chuck roast, 2 - 3 lbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons dried oregano, crumbled
- 2 pounds onions, chopped or thinly sliced
- 4 cloves garlic, smashed
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup water

Trim any excess fat from meat. Mix salt, pepper, paprika and oregano. Rub this mixture into the meat. on all surfaces.
Put onions, garlic, tomato paste and about 1/2 cup of the liquid into crock pot and mix well. Add remaining liquid and stir. Nestle meat down into liquid, cover and cook on low setting 8 - 9 hours, or until meat is tender. Taste for seasoning. Serve with potatoes, rice or noodles.

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Posted by Ganesh at 12:38 PM 0 comments
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Crock Pot Chicken Enchilada Roll-ups

Crock Pot Chicken Enchilada Roll-ups

* 1-1/2 lbs. boneless chicken breasts
* 1/2 c. plus 2 tablespoons all-purpose flour
* 1/2 tsp salt
* 2 tbsp. butter
* 1 c. chicken broth
* 1 small onion, diced
* 1/4 c. canned jalapeno peppers, sliced
* 1/2 tsp. dried oregano leaves
* 2 tbsp. heavy cream or milk
* 6 flour tortillas (7 to 8 inches)
* 6 thin slices American cheese

Cut chicken into strips. Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side. Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeno peppers and oregano. Cook on low 8 hours or on high 4 hours. Mix 2 tablespoons flour and cream in small bowl, form a paste. Stir into chicken mixture; cook on high until thickened. Spoon chicken mixture onto center of flour tortillas. Top with cheese slice. Fold up tortillas and serve.

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Posted by Ganesh at 11:55 AM 0 comments
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Black Eyes Of Texas Casserole

Black Eyes Of Texas Casserole

* 2 pounds ground beef
* 1 large white onion chopped
* 1 rib celery chopped
* 15 ounce can jalapeno black-eyed peas
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can hot or mild enchilada sauce
* 1 teaspoon garlic powder
* 10-1/2 ounce bag tortilla chips
* 3 cups grated cheese

1. Brown and drain meat.
2. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic then stir to blend.
3. Grease 1 large casserole dish.
4. Build up layers beginning with the chips then the meat and then the cheese.
5. Repeat process and bake at 450 for 35 minutes.

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Posted by Ganesh at 11:49 AM 0 comments

Fruit Cocktail Cake

Fruit Cocktail Cake

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
7 1/2-oz can fruit cocktail
1 egg

Preheat oven to 325 degrees F. Grease and flour an 8 x 8 pyrex baking dish. Combine dry ingredients in medium mixing bowl. Add fruit cocktail and egg. Beat thoroughly. Pour batter into baking dish and bake on midle rack of oven for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove to rack and cool to room temperature.

Butter Sauce

1 cup granulated sugar
1/2 cup butter or margarine
5 1/3-oz can evaporated milk

Combine all ingredients in heavy medium-sized saucepan. Bring to boil and cook gently for 10-15 minutes, or until slightly thickened. Pour into small pitcher and serve warm over squares of cake.

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Posted by Ganesh at 6:45 AM 0 comments
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Friday, January 23, 2009

Zucchini and Tomato Caviar

Zucchini and Tomato Caviar

2 lbs. tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell peppers
1/4 cup chopped onions
1/4 cup minced fresh parsley
2 cloves garlic, minced
1 tablespoon minced fresh basil
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons worcestershire
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
pita bread, cut into wedges, toasted

Bring a large pot of water to boil. Add tomatoes and blanch 20
seconds. Drain. Peel, seed and chop tomatoes.

Heat oil in a heavy large skillet over medium-high heat. Add
zucchini, bell pepper, onion, parsley, garlic, basil and oregano and
saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel.
Season to taste with salt and pepper. Refrigerate until well chilled,
at least 3 hours and up to 8 hours.

Drain off excess liquid. Add lemon juice and toss gently. Transfer
to bowl. Serve with toasted pita bread.

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Posted by Ganesh at 6:36 PM 0 comments
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Outback-Style Steaks

Outback-Style Steaks

4 top sirloin steaks or rib eyes
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric

Mix together the seasonings and rub all over the steaks until they
are all coated on all sides. Grill steaks or pan fry them over
medium-high heat. Press down with a spatula to sear the edges. Cook
until desired doneness.

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Posted by Ganesh at 6:31 PM 0 comments
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Peanut Butter Fudge

Peanut Butter Fudge

2 cups packed brown sugar
2 cups white sugar
4 tablespoons butter
1 cup milk
1 1/2 cups peanut butter
2 teaspoons vanilla extract
2 cups miniature marshmallows

Butter one 9x9 inch pan and set aside.
In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.

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Posted by Ganesh at 4:33 AM 0 comments

Thursday, January 22, 2009

Decadent Low-Fat Brownies

Decadent Low-Fat Brownies

2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
Whites from 3 large eggs
1 teaspoon espresso powder
2 teaspoons vanilla extract
2 tablespoons sliced natural almonds

Heat oven to 350°F. Coat an 8" x 8" pan with cooking spray. Mix cocoa, flour and baking powder on a sheet of waxed paper.

In a medium-size bowl, whisk sugars, oil, egg, egg whites, espresso and vanilla until blended. Add cocoa mixture and mix well. Pour into pan; sprinkle with almonds.

Bake 20 to 22 minutes or until wooden pick inserted near center comes out clean. Cool completely in pan on a wire rack before cutting in squares.

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Posted by Ganesh at 6:26 PM 0 comments

BANANA WALNUT UPSIDE DOWN CAKE

BANANA WALNUT UPSIDE DOWN CAKE

Topping
1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
1/4 cup coarsely chopped tasted walnuts
4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices

Cake
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk

Sweetened whipped cream

For topping:
Preheat oven to 325�F. Combine sugar and butter
in heavy medium saucepan. Stir over low heat
until butter melts and mixture is well blended.
Pour into 9-inch-diameter cake pan with 2-inch-
high sides. Spread to coat bottom of pan. Pour
maple syrup over sugar mixture. Sprinkle nuts
evenly over. Place banana slices in concentric
circles on nuts, overlapping slightly and
covering bottom.

For cake:
Stir flour, baking powder, cinnamon and salt in
medium bowl to blend. Beat sugar and butter in
another medium bowl until creamy. Add egg and
vanilla; beat until light and fluffy. Beat in
flour mixture alternately with milk in 3 additions.
Spoon batter over bananas. Bake until tester
inserted into center of cake comes out clean,
about 55 minutes.

Transfer cake to rack. Run knife around pan sides.
Cool cake on rack 30 minutes. Place plate over pan;
invert cake. Let stand 3 minutes, then gently lift
off pan. Serve warm with whipped cream.

Serves 8.

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Posted by Ganesh at 4:42 AM 0 comments
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Wednesday, January 21, 2009

CHOCOLATE SPOONFUL CAKE

CHOCOLATE SPOONFUL CAKE

For cake layers
3 ounces semisweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups sour cream
1 1/2 teaspoons vanilla
3 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt

For filling/frosting
3 ounces semisweet chocolate, chopped
2 cups sour cream
1 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla

For glaze
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 cup semisweet chocolate chips and 1/2 cup semisweet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake

Make cake layers:
Preaheat oven to 375�F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.

In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.

In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.

In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.

Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.

Make filling/frosting:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.

Make glaze:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.

Assemble cake:
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/ frosting.

Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.

Makes 1 cake.

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Posted by Ganesh at 4:06 PM 0 comments
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Tuesday, January 20, 2009

Spicy Orange Grilled Shrimp

Spicy Orange Grilled Shrimp

2 pounds shrimp jumbo, shelled and deveined
1 cup lime juice fresh
4 Jalapeno peppers, seeded and minced
2 tablespoon tabasco sauce
1/3 cup balsamic vinegar
2 tablespoon black pepper, fresh ground
1/2 cup orange marmalade
1/2 cup peanut oil or corn oil
4 cloves garlic, minced
2 teaspoons salt
4 tablespoons fresh cilantro, chopped

Mix oil, vinegar, and lime juice together in a sauce pan and heat on a medium setting. Add marmalade, tabasco sauce, salt, and black pepper then mix well.
Add Jalapeno peppers, cilantro, garlic. Remove from heat. Arrange shrimp in a deep glass dish, pour marinade mixture over them, cover, refrigerate for 6-24 hours, then grill until done.

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Posted by Ganesh at 6:45 PM 0 comments
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Monday, January 19, 2009

Dump Cake - TNT

Dump Cake - TNT

1 pkg. yellow cake mix, non-pudding type (white cake is OK too)
1 can cherry pie filling
1 can crushed pineapple, undrained
2 sticks butter, melted
Coconut (optional)
Pecans, crushed (optional)

1. Spread the pie filling into a large pan, then spoon the pineapple on top.

2. Evenly sprinkle the yellow cake mix over the pineapple. Pour melted butter on top of the cake mix.

3. Sprinkle nuts and coconut on top of everything. (optional)

4. Bake in a 325F oven for 1 hour

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Posted by Ganesh at 8:02 PM 0 comments
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Jambalaya Mix in a Jar

Jambalaya Mix in a Jar
Makes three 1 plus cup containers.

3 cups uncooked long-grain rice
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
4 teaspoons beef bouillon granules
1 tablespoon dried minced chives
1 tablespoon dried celery flakes
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme

In a large bowl, combine all ingredients. Divide evenly among three
airtight containers (there will be a little over 1 cup in each
container). Store in a dry, cool place for up to 6 months.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jambalaya:
In a saucepan, bring 2 cups water and 1/2 cup chopped green bell
pepper to a boil. Stir in one portion of the dried mix; return to a
boil. Reduce heat, cover and simmer for 18 to 20 minutes, or until
the rice is tender.

In another saucepan, heat 8 ounces of tomato sauce and 1 pound of
fully cooked, smoked sausage that has been cut into 1/4-inch slices.

Meanwhile, in another saucepan, cook 1 pound of medium-sized, peeled,
de-veined shrimp in water until pink and cooked through. Drain. Stir
shrimp into sausage mixture. Spoon rice onto plates and spoon the
sausage-shrimp mixture on top.

Makes 4 to 6 servings.

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Posted by Ganesh at 4:41 PM 0 comments

Sunday, January 18, 2009

Olive Garden Apple Praline Cheese cake

Olive Garden Apple Praline Cheesecake

1 C. Graham cracker crumbs
2 Tbsp. Sugar
2 Tbsp. Butter

APPLE MIX
1/4 C. Butter
1/2 C, Light brown sugar
2 lbs. Red delicious apples; peeled - cored, dice 1/2" pieces
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice

PRALINE TOPPING
1 1/2 C. Dark brown sugar
1/2 C. Butter - softened
1 C. Pecan pieces

APPLE CHEESECAKE
16 oz, Cream cheese - softened
1/2 C. Granulated sugar
3 large Eggs
1 C. Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" spring form pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together sugar and
cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow cooling to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.

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Posted by Ganesh at 4:18 PM 0 comments
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Gale Gand's Killer Buttermilk Biscuits

Gale Gand's Killer Buttermilk Biscuits
Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Munch on Brunch

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 10 servings

2 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
1/3 cup heavy cream
1/3 cup milk
1 cup buttermilk
1 cup or more flour, for rolling
2 tablespoons melted butter

Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.

Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.

Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.

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Posted by Ganesh at 4:12 PM 0 comments

Saturday, January 17, 2009

Cardamom Shortcake with Maple Berries - Dan Smith and Steve McDonagh

Cardamom Shortcake with Maple Berries Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys
Episode: Summer Celebration
Yield: 6 servings

2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1 3/4 cups plus 3 tablespoons heavy cream
2 pounds strawberries, hulled and quartered
1 cup maple syrup

Preheat the oven to 375 degrees F.
Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Add 1 3/4 cups of the heavy cream and mix until a dough forms. Put the dough onto a floured surface and pat into a disk 12 inches in diameter. Cut into 6 wedges and place on a baking sheet. Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Place the pan into the top half of the oven and bake for 25 minutes, until the cakes are golden and firm to the touch. Remove from the oven and let cool.

As the cakes are baking, put the berries and maple syrup in a bowl. Let macerate until ready to assemble the desserts.

Slice each shortcake in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream.

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Posted by Ganesh at 1:05 PM 0 comments

Scrambled-Egg Casserole

Scrambled-Egg Casserole
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves 6

For the Cheese Sauce
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon each salt and pepper

For the Eggs and Filling
6 tablespoons butter
1/2 cup chopped ham
1/2 cup sliced mushrooms
1/2 cup diced tomatoes
1/4 cup chopped green onions
1/2 package (10-ounce size) frozen chopped spinach, thawed and drained
8 large eggs
1/2 teaspoon each salt and pepper
2 cups fine fresh bread crumbs

1. For the cheese sauce, melt the butter in a saucepan over medium heat; whisk in the flour. Cook, whisking, for 2 minutes. Gradually whisk in the milk until boiling. Add the cheese, salt and pepper; whisk until the cheese melts. Set aside.

2. For the filling, melt 2 tablespoons butter in a nonstick skillet. Add the ham, mushrooms, tomatoes and onions and cook, stirring, for 3 minutes. Stir in the spinach. Drain the mixture in a colander. Clean the skillet.

3. In a bowl, beat the eggs, salt and pepper. Melt 2 tablespoons butter in the skillet. Add the eggs and cook over low heat for 7�10 minutes, stirring gently, until large soft curds form. Stir in the cheese sauce.

4. Grease a shallow 2-quart casserole with cooking spray; place half the scrambled eggs in the bottom. Top with the drained ham mixture and then the remaining eggs.

5. Melt the remaining 2 tablespoons butter and mix in the bread crumbs. Sprinkle the crumbs over the casserole; bake at 375F for 25 minutes or until browned.

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Posted by Ganesh at 7:33 AM 0 comments

Friday, January 16, 2009

Renewable Energy From Slow Water Currents

We can use slow moving ocean and river waves for a new, reliable and affordable alternative energy source. A University of Michigan engineer has developed a device that acts like a fish that turns the potentially destructive vibrations in water into clean, renewable energy. Read more at http://earthalternate.blogspot.com/

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Posted by Ganesh at 11:22 PM 0 comments

Jalapeno Chicken Casserole

Jalapeno Chicken Casserole
From Southern Living Magazine

1 (10-ounce) package frozen chopped spinach, thawed
2 tablespoons butter or margarine
1 large onion, chopped
2 green onions, chopped
2 jalapeno peppers, seeded and chopped
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 teaspoon ground cumin
1 (12-ounce) package nacho cheese-flavored tortilla chips
6 cups chopped cooked chicken
1 (8-ounce) package shredded Mexican four-cheese blend
Garnish: green onions

Drain spinach well, pressing between paper towels.
Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalape�o; saut� until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin.

Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers, ending with spinach mixture.

Bake at 350 for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.

Note: For testing purposes only, we used Nacho Cheese Doritos.
Yield: Makes 8 to 10 servings
Southern Living, MARCH 2002

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Posted by Ganesh at 3:38 PM 0 comments
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Pina Colada Muffins

Pina Colada Muffins
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 12 muffins

1 egg
2 cups reduced-fat buttermilk baking mix
1 (8 1/4-ounce) can crushed pineapple
1/2 cup shredded coconut
1/4 cup sugar
2 tablespoons vegetable oil
1/3 cup plus 1 tablespoon milk, divided
3/4 cup confectioners sugar
1/2 teaspoon rum extract

Preheat oven to 375F. Grease 12 muffin cups. Beat egg with a fork in a medium bowl. Add baking mix, undrained pineapple, coconut, sugar, oil and 1/3 cup milk. Mix just until moistened. Spoon batter into prepared muffin cups. Bake muffins until golden brown, about 15 minutes.

Meanwhile, combine confectioners sugar, rum extract and remaining milk in a small bowl. Let muffins cool for 2 minutes in pan; turn out onto a wire rack. Spread glaze over warm muffins.

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Posted by Ganesh at 3:28 PM 0 comments

Cranberry-Walnut Muffins

Cranberry-Walnut Muffins

Preparation Time: 15 minutes
Baking Time: 20-25 minutes
Makes 12 muffins

1/2 cup boiling water
1/4 cup golden raisins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup packed dark brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
1/4 cup granulated sugar

Preheat oven to 400F. Spray a 12-cup muffin tin with vegetable cooking spray or line with paper liners. Set aside. In a small bowl, pour boiling water over raisins. Let water cool, drain raisins, and reserve.

In a medium bowl, combine flour, baking powder, ginger, salt, and baking soda; mix well. In a large mixing bowl, using an electric mixer set on medium speed, beat brown sugar and butter until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low; gradually add milk, beating until well blended. Add flour mixture to butter mixture and stir until a lumpy batter forms. Do not overmix. Stir in cranberries, walnuts, and reserved raisins.

Divide batter among prepared muffin cups, filling each about 2/3 full. Sprinkle granulated sugar over each muffin. Bake until tops are lightly golden, about 20 to 25 minutes. Place pan on a wire rack and cool slightly. Turn muffins out onto rack and cool completely.

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Posted by Ganesh at 4:34 AM 0 comments

Thursday, January 15, 2009

Peach Monkey Bread

Peach Monkey Bread

1/3 cup peach jam
1 tube refrigerated biscuits
1/4 cup honey
1/2 cup chopped walnuts
2 tablespoons butter or margarine, melted

In mixing bowl combine the peach jam, honey and nuts. Stir in the
melted butter and set aside.

Separate the 10 biscuits and cut each in quarters. Using half of the
pieces, layer them in an 8-inch pie tin. Spread half of the peach jam
mixture over the biscuits. Place the remaining biscuit pieces on top
and spread with the remaining jam mixture. Bake at 350 degrees to 375
degrees for 25 to 30 minutes, or until a deep golden brown. Invert
onto a serving dish. Pull apart to serve.

NOTE: Just about any flavor jam or preserves may be used. A ready-
made frosting may be used as an icing, if desired.

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Posted by Ganesh at 7:31 PM 0 comments
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Sour Cream Lemon Cake

Sour Cream Lemon Cake
A glazed lemon cake, made with fresh lemon and sour cream.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream

Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

Preheat oven to 325�. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.

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Posted by Ganesh at 4:34 AM 0 comments
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Sliced Green Tomato and Onion Salad - Magnolia Mound Plantation

Sliced Green Tomato and Onion Salad - Magnolia Mound Plantation
PREP TIME: 1 Hour
SERVES: 6

INGREDIENTS FOR ORANGE CANE SYRUP VINAIGRETTE:
1/4 cup sugar cane syrup
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup red wine vinegar
2 tbsps orange juice
1/2 tsp ground allspice
1 tsp grated orange rind
1/2 tsp cracked black pepper
1/2 tsp salt
1/2 tsp dried mustard

Combine all ingredients in a quart jar, cover tightly and shake vigorously. Chill thoroughly and shake well before serving. Use as a marinade over sliced tomatoes or as a dressing on salad greens or fresh fruit.

INGREDIENTS FOR SALAD:
6 sliced green tomatoes
2 thinly sliced Bermuda onions
1/4 cup sliced green onions
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1/4 cup diced garlic

In a large mixing bowl, gently place alternating layers of green tomatoes, bermuda onions, green onions and garlic. Pour vinaigrette over the tomatoes to coat generously. Cover with clear wrap and refrigerate two to three hours before using. To serve, place the tomatoes and bermuda onions in a circular pattern around a crystal or glass serving platter. Pour the remainder of dressing over the tomatoes and garnish with red and yellow bell pepper.

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Posted by Ganesh at 4:28 AM 0 comments
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Monday, January 12, 2009

Broccoli & Cheese Casserole from Campbell's Kitchen

Broccoli & Cheese Casserole from Campbell's Kitchen
Prep Time: 5 min.
Bake Time: 30 min.

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded Cheddar cheese (4 ounces)
1/3 cup dry bread crumbs
2 tsp. butter, melted

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.

Bake at 350F. for 30 minutes or until hot.

Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture.

Cheese Change-Up: Use mozzarella cheese for Cheddar.

This recipe is also works well using a combination of broccoli and cauliflower.

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Posted by Ganesh at 4:47 AM 0 comments

Sunday, January 11, 2009

Firecracker Corn Sticks

Firecracker Corn Sticks
Southern Living Annual Recipes (1985)

2 c self-rising cornmeal
2 tsp sugar
1 1/2 - 2 tsp crushed red pepper
1 egg, beaten
1/4 c butter, melted
1 c milk
1/4 c buttermilk

Combine dry ingredients and mix well. Add remaining ingredients and
stir until batter is smooth.

Place 2 well-gresed cast-iron corn stick pan in a 450F oven for 5
minutes or until very hot. Remove the pans from the oven and spoon
batter into the pan. Bake at 450 for 12-15 minutes or until lightly
browned.

Yield: 14 bread sticks.

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Posted by Ganesh at 6:02 PM 0 comments
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Crunchy Zucchini Sticks

Crunchy Zucchini Sticks

3 med. zucchini
1/2 c. wheat germ
1/2 c. finely chopped almonds
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 c. margarine or butter, melted

Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks). Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8 zucchini sticks at a time in margarine until evenly coated. Lift with fork. Shake sticks in wheat germ. Lay on an ungreased cookie sheet. Cook in 350 degree oven until crisp and tender, about 15 minutes. Preparation time: 30 minutes.

Serves: 6.

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Posted by Ganesh at 7:17 AM 0 comments
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Saturday, January 10, 2009

Bisquick Corn Dogs

Bisquick Corn Dogs

1 cup Bisquick
2 tablespoons yellow corn meal
1/4 teaspoon paprika
1 egg, beaten
1/2 cup milk
8 wieners

Preheat shortening or oil. Combine Bisquick, corn meal and seasonings. Add egg and milk and stir until blended. Dip wieners into batter and deep fry until golden brown. Drain on paper towel. Push a wooden skewer into one end.

Makes 8 corn dogs

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Posted by Ganesh at 4:18 PM 0 comments

Crockpot Spanish Rice

Crockpot Spanish Rice

2 pounds lean ground chuck
2 medium onions, chopped
2 green peppers, chopped
2 cans (14 1/2 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 cup water
2 1/2 teaspoons chili powder
2 1/2 teaspoons salt
2 teaspoons Worcestershire sauce
1 cup rice, (not Minute Rice)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).

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Posted by Ganesh at 4:07 PM 0 comments
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Asian Coleslaw (Raw)

Asian Coleslaw (Raw)

5 tablespoon raw nut butter of choice (or roasted peanut butter)
5 tablespoon oil (safflower, sunflower, or your choice)
5 tablespoon rice wine vinegar
3 tablespoon braggs amino sauce or soy sauce
3 tablespoon brown sugar in the raw
1 1/2 tablespoon garlic, minced
2 tablespoon ginger root, minced
5 cup green cabbage, thinly sliced
2 cup red cabbage, thinly sliced
2 cups napa cabbage
2 large carrots, julienned
2 yellow or red bell peppers, thinly sliced
5 stalks green onions, chopped
3/4 cup fresh cilantro, chopped

In a large bowl, whisk together oil, rice vinegar, peanut butter, soy sauce, sugar, garlic, and ginger.

In a separate large bowl, mix the green cabbage, red cabbage, napa cabbage, carrots, bell peppers, green onions, and cilantro.

Toss salad with peanut butter mixture before serving. Serve at room temperature.

Serving size: 8

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Posted by Ganesh at 8:05 AM 0 comments

Black Bean Hummus

Black Bean Hummus
A great low-fat dip that makes a quick snack with carrot sticks, crackers or bread.

2 cups cooked or canned black beans
2 tbsp. liquid from cooking beans or from can
2 tbsp. lemon juice
1 tbsp. tamari or soy sauce
1 clove garlic, chopped
1/2 tsp. ground cumin
pinch cayenne pepper
2 tbsp. chopped fresh parsley

Combine ingredients in food processor and puree until smooth.

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Posted by Ganesh at 7:54 AM 0 comments
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Friday, January 9, 2009

Apricot Cupcakes

Apricot Cupcakes

6 medium eggs.
3 cups of apricot fruit spread.
3 cups of flour.
2 cups of oats.
3/4 cup of applesauce.
3/4 cup of softened butter.
2 tablespoons of vanilla extract.
1 tablespoon of baking powder.
3 teaspoons of pumpkin pie spice.
3/4 teaspoon of salt.

Preheat your oven to 350°F (175°C).

Beat the eggs in large bowl.

Blend in the apricot spread, applesauce, butter and vanilla extract.

Add the flour, oats, baking powder, salt and spice; mix thoroughly.

Pour into lined muffin tins.

Bake for 18 minutes or until golden brown.

Cool completely on wire rack.

Store in tightly covered container.

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Posted by Ganesh at 5:18 AM 0 comments
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[goodcooking] Grilled Mediterranean Vegetables with Couscous

Grilled Mediterranean Vegetables with Couscous
Serving Size : 4

2 baby or Japanese eggplants, ends trimmed -- halved lengthwise
2 small zucchini, ends trimmed -- halved lengthwise
2 small yellow squash, ends trimmed -- halved lengthwise
1 large red bell pepper -- quartered
1 large yellow bell pepper -- quartered
2 to 3 tbsp. garlic infused olive oil*
1 14.5 oz can vegetable broth
1 cup couscous
salt & freshly ground pepper to taste
1 tablespoon porcini, basil, or rosemary infused olive oil (optional)

Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil.
Arrange vegetables on grill rack over medium-hot coals.
Grill until tender, turning once, about 10-12 minutes.
Meanwhile, bring broth to a boil in a medium saucepan.
Stir in couscous; remove from heat.
Cover and let stand until liquid is absorbed, about 5 minutes.

Spoon couscous onto 4 serving plates and top with grilled vegetables.
Season with salt & pepper to taste.
Drizzle with flavored oil if desired.

NOTES: *If garlic infused olive oil is not available, substitute 3 tbsp. olive oil combined with 2 cloves of minced garlic.

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Thursday, January 8, 2009

[goodcooking] Indian Cooking in North America

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Posted by Ganesh at 6:48 PM 0 comments

[goodcooking] Cheesy Italian Bread

Cheesy Italian Bread
Recipe By :Cookie Curci-Wright, San Jose, CA

1/4 ounce active dry yeast
1 1/4 cups warm water -- 110 to 115 degrees
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic salt
1/2 cup grated Romano cheese
3 to 3 1/2 cups flour

In a large mixing bowl, dissolve yeast in water. Add the sugar, Salt, garlic salt, cheese and 2 cups flour. Beat until smooth. Stir In enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in Half. Shape each half into a 14-inch loaf. Place on a greased Baking sheet that has been sprinkled with cornmeal. Cover and let Rise until doubled, about 45 minutes. Brush loaves with water. Make three diagonal slashes about 1/2 inch Deep with a very sharp knife in each loaf. Fill a 13x9" baking pan With 1 inch of hot water and place on the bottom oven rack. Preheat To 400 degrees. Bake loaves for 20-25 minutes. Remove to wire racks.

Source: "Mom's Best Meals, TOH"
Copyright: "Reiman Publications, 2007"
Yield: "2 loaves"

Per Serving (excluding unknown items): 1703 Calories; 19g Fat (10.2% Calories from fat); 59g Protein; 317g Carbohydrate; 14g Dietary Fiber; 58mg Cholesterol; 4874mg Sodium. Exchanges: 19 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This crusty bread is as big a treat today as it was when Mom
Made it back when I was growing up. It goes so well with an Italian
Meal or alongside a big bowl of soup.

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Wednesday, January 7, 2009

[goodcooking] Amish Poppyseed Bread

Amish Poppyseed Bread

3 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
3 eggs, beaten
1-1/2 c. oil
2-1/2 c. sugar
1-1/2 c. milk
1-1/2 tsp. vanilla
1-1/2 tsp. almond flavor
1-1/2 tsp. butter flavor
1-1/2 tbsp. poppy seeds

GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla

Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot.

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Posted by Ganesh at 4:42 PM 0 comments

[goodcooking] Slow economy favors simple cooking

Food trends will likely take a decided turn from edgy, pricey choices. Because of the slow economy, whether dining out or cooking in, consumers will be leaning toward the comfortable, the safe, the less expensive and the local. High-end selections will be intentional and specific. Read more at http://foodcookway.blogspot.com/ 

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[goodcooking] Lemon rice (Elumichai sadam / Elumicham saadam)

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Posted by Ganesh at 5:32 AM 0 comments

Tuesday, January 6, 2009

[goodcooking] Get $10 Just for FREE signup.

I have Earned $10 within 10 min and still i can earn more by just
doing simple online work. I spend only 30 min a day. You can also do
this job. just click

http://www.invite4cash.com?id=162530 .

and Register FREE

plz register at ones and help me.i am very thankful to you.

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Monday, January 5, 2009

[goodcooking] EARN ONLINE

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Posted by Ganesh at 1:15 AM 0 comments

Sunday, January 4, 2009

[goodcooking] Chocolate Ice Cream Roll

Chocolate Ice Cream Roll

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart fat-free vanilla ice cream, softened
1/4 cup broken pecans, toasted
1 Recipe Raspberry Sauce (optional)
Fresh raspberries (optional)
Fresh mint sprigs (optional)

1. Grease and flour a 15x10x1-inch baking pan. In a large bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon-colored. Gradually add the 1/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.

2. In a large mixing bowl beat egg whites on high speed until soft peaks form. Add the 1/2 cup sugar, beating until stiff peaks form. Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into prepared pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool

3. Unrolll cake. Spread ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours. To serve, if desired, drizzle Raspberry Sauce over serving plates. Slice cake; place slices on plates. If desired, garnish with berries and mint.

4. Makes: 10 servings

5. Raspberry Sauce: In a small saucepan heat 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract until spreadable fruit is melted. Cool slightly.

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Saturday, January 3, 2009

[goodcooking] OT: Invites to some great groups

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Theme-Park-Recipes/
All theme parks included but mostly Walt Disney World

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Everything from frugal recipes to budgeting tips

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Snacks, Sandwiches, Finger Foods & appetizers only

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For Christmas all year round!

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For Halloween all year round! Sound like fun?

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Amish recipes only....Mennonite recipes allowed

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Recipes from all of your favorite magazines

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Recipes for using soups and/or leftovers

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Fried Pickles? Funnel Cakes? All fun foods like fair foods

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Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/LowFat-Desserts/
For all kinds of delicious low fat or low sugar desserts

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

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Do you love cookies? Nothing but cookies!

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All cheesecakes....all the time

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Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

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For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Candy-Recipes/
Any and all kinds of candy recipes for your enjoyment

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/breakfast-n-brunch/
All breakfast and brunch recipe and ideas

http://groups.yahoo.com/group/world-recipe-fiesta/
Recipes from all over the world....

http://groups.yahoo.com/group/simply-side-dishes/
Need something new to go with that special meal?

http://groups.yahoo.com/group/Recipes-for-2/
Need some recipes with only 2-3 servings?

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
The names says it all...

http://groups.yahoo.com/group/Simply-Spicy/
Like your food with a lil kick?

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/Recipes_for_Health
For anyone who needs dieting support and healthier recipes

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For all kinds of wonderful recipes

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From recipes to crafts....all holidays and parties

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For all those wonderful one-dish meals

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Tried and True recipes from Grandma to Taste of Home

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Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/just-potatoes/
All potato recipes...all the time!

http://groups.yahoo.com/group/Blue_Ribbon_Recipes/
All award winning recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/Poultry-Recipes/
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

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Fish and seafood recipes....any and all accepted here

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Posted by Ganesh at 2:57 PM 0 comments

Friday, January 2, 2009

[goodcooking] Venpongal (Pongal): A south Indian recipe

Venpongal (pongal)

Wash 2 cups of raw rice (pacharisi) and ½ cup of husked green gram
(pasipparuppu / moong wash).
Add 6 cups of water, some fresh grated ginger (inji / adharak), salt
and asafetida / asafoetida (perungayam / hing).
Pressure cook for a duration of three whistles.
Meanwhile fry some cashew nuts, one teaspoon of black pepper (milagu /
Kala mirch / kali mirchi), one teaspoon of cumin seeds (Jeera,
Jeeragam) and some curry leaves (kariveppilai / karipatha) in four
tablespoon of ghee in a deep vessel using low heat.
Mix well with cooked rice.
Serve hot either with sambar or chutney or with both.

http://cookingfine.blogspot.com/2008/07/venpongal-pongal.html

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Posted by Ganesh at 7:50 PM 0 comments

[goodcooking] Pineapple Cake with Macadamia-Apricot Topper

Pineapple Cake with Macadamia-Apricot Topper
SERVINGS: 16 servings
CARB GRAMS PER SERVING: 28

6 egg whites
3 egg yolks
1-2/3 cups cake flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup
sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup canola oil
1/4 teaspoon cream of tartar
1 recipe Macadamia-Apricot Topper (see recipe)
2 tablespoons shredded coconut, toasted

1. Allow egg whites and yolks to stand at room temperature for 30
minutes.

2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine
cake flour, sugar, baking powder, and salt. Make a well in the center
of the flour mixture.

3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat
with an electric mixer on low speed until combined. Beat on high
speed about 5 minutes more or until batter is satin smooth.
Thoroughly wash and dry the beaters. In a very large bowl, combine
egg whites and cream of tartar; beat with an electric mixer on medium
speed until stiff peaks form (tips stand straight). Pour batter in a
thin stream over beaten egg whites, folding gently as you pour. Pour
into an ungreased 10-inch tube pan.

4. Bake for 45 to 50 minutes or until top springs back when lightly
touched and top is golden brown. Immediately invert cake (in the
pan); cool completely. Loosen side of the cake from the pan; remove
cake from pan. Place on a serving plate. Top with Macadamia-Apricot
Topper. Sprinkle with coconut. Makes 16 servings.

Macadamia-Apricot Topper: Rinse and drain one 15-ounce can unpeeled
apricot halves in light syrup. Cut apricot halves into strips; set
aside. In a small saucepan, combine 2/3 cup unsweetened pineapple
juice and 2 teaspoons cornstarch. Cook and stir until thickened and
bubbly; cook and stir for 2 minutes more. Stir in 1/2 cup toasted and
coarsely chopped macadamia nuts or toasted and coarsely chopped
hazelnuts.** Stir in apricot strips. Makes 1-3/4 cups.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or
Equal® Sugar Lite. Follow package directions to use product amount
equivalent to 2/3 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 179 cal., 23 g
carbo. Exchanges: 1.5 Other Carbohydrates. Carb choices: 1.5.

**Test Kitchen Tip: To toast nuts, preheat oven to 350°F. Place nuts
in a shallow baking pan. Bake about 10 minutes or until toasted. Cool
nuts slightly. If using hazelnuts, place the warm nuts on a clean
kitchen towel. Rub the nuts with the towel to remove the loose skins.

http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?

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Posted by Ganesh at 4:28 PM 0 comments

[