Tuesday, December 7, 2010
2 c Butter
2 c Sugar (granulated, white)
2 c Brown sugar (dark brown)
4 lg Eggs
2 t Vanilla extract
4 c Flour (sift before measuring)
5 c Rolled oats (oatmeal), powdered finely
1 t Salt
2 t Baking soda
2 t Baking powder
24 oz Chocolate chips
8 oz Chocolate bar, finely grated
3 c Chopped nuts (I prefer walnuts, but use your favorite)
1. Preheat oven to 375 degrees F. Cream together the butter and the sugars.
2. Sift together flour, oatmeal, salt, baking soda, baking powder and shredded chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. Mix chocolate chips and nuts into mixture.
3. Drop by onto ungreased cookie sheet in small drops. Bake 6 minutes or until done.
Chocolate Chip Cookies like Mrs. Fields makes -- These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. Yield: approximately 60.
A blender works very well to powder blender chops the oatmeal finer than a chocolate bar should melt at the touch the oats and the chocolate bar. The food processor. The powdered of your fingers.
I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk.
Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means "rolled oats," such as Quaker oats.
Monday, November 22, 2010
2 1/2 cup Buttermilk
1 ts Baking soda
1/4 cup Melted butter or margarine
2 1/2 cup Flour
1 tb Sugar
2 ts Baking powder
1 ts Salt
1 c Sliced strawberries, fresh
-OR frozen (thawed and
1/2 cup Melted butter or margarine
Add buttermilk,baking soda and melted butter.
Stir in flour, sugar,baking powder and salt.
Fold in strawberries.Preheat electric skillet to 350 degrees.
Lightly,brush surface with butter.
Pour 2 tbsp. batter for each pancake into skillet.
Cool until bubbles form on the surface and edges are dry.
Turn and cook 1 to 2 minutes or until done.
Makes 30 - 2" pancakes.
Tuesday, November 9, 2010
today i feel like cooking the easiest meal that i can think off...that is scrambled eggs and hot dogs..a hits with children and adults.
4 hot dogs sliced inthin round slices
8 eggs beaten and seasones with
salt and pepper
1 t. Crisco (opitional may use pam or other cooking spray)
Catsup or picante sauce
Place hot dog slices in prepared skillet , stir and brown until heated
through . Pour eggs into the skillet with the hot dogs and stir with a fork
until eggs are done to your liking.
Serve on a plate , hot dog bun or wrapped in a flour tortills . Top with
catsup ot picante sauce.
Saturday, October 30, 2010
If you want to surprise your family with something different for dinner then a unique and delicious Indian dish might be your perfect choice. However, being a non-Indian you might wonder why the ‘Chicken butter masala’ or the ‘Goan fish curry’ that you cooked did not taste the same as your Indian friend made it when you visited them. The distinctive taste of all true Indian dishes comes from the unique preparations and methods that are used to make them. This is true not only for Indian dishes but for any authentic cuisine that originates from different parts of the world. If you attempt to prepare an Indian dish in American style then of course the taste will turn out to be more American than Indian.
One of the secrets to make authentic Indian dishes is to add the right amount of spices, particularly for non-vegetarian dishes. Even a pinch more can offset the taste of the dish. Another tip to make your Indian dish taste more Indian is to buy the spices from an Indian store. This is because the origin of the spices used also makes a difference in how the dish tastes.
For instance, for Indian dishes that require tamarind you have to make use of Indian tamarind and not, say Thai tamarind. This is because Thai tamarind tastes much sweeter than Indian tamarind.
If you want to make classic Indian dishes like chicken curry, it is better to get ready made masalas required for that particular dish from an Indian store. Trying to put together the complex mix of different spices in right proportions by yourself might not turn out as good as you expected.
India is a tropical country where coconut is found everywhere and not surprisingly in most of the Indian dishes. Most Indian recipes, especially South Indian cuisine has either scraped coconut or coconut milk as one of the main ingredients. If you are trying to make an Indian dish that requires coconut it is better to buy the real coconut instead of making do with the readily available coconut powder.
To make Indian dishes with better results, it is better to follow recipes from authentic sources created by Indians. You can find numerous mouth-watering recipes from the various Indian recipe websites.
Roasted Eggplant Chutney
Spices and dals are roasted in oil till golden brown and ground into fine powder using a spice blender. Large eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed with ground spice powder and garnished with cilantro and curry leaves.
Makes: around 2 Servings of Roasted Eggplant Chutney.
Large Eggplant 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Coriander Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 1/2 tsp
Method of preparation:
Wash and finely chop the curry leaves and cilantro.
Heat half a tsp oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, coriander seeds and red chiles in order.
Fry till aromatic or until all the ingredients are golden brown.
Cool the ingredients to room temperature and grind into fine powder along with tamarind and salt.
Wash and pat dry eggplant.
Place the eggplant directly on the low flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Discard stem and remove the roasted eggplant onto a bowl (around 1 Cup).
Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds.
Remove the eggplant chutney onto a bowl and garnish with curry leaves and cilantro.
Serve roasted eggplant chutney with steamed rice or with roti.
Notes: Make sure eggplant is cooked well while roasting.
Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also temper the chutney with mustard seeds and curry leaves.
Sunday, October 24, 2010
Ingredients and method
1 Stick Butter Or Margarine
1 Cup Sugar
2 Cups Sifted Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Buttermilk
1 Cup White Raisins -- ground
Rind Of 1 Orange -- grated 1/2 Cup Chopped Nuts
--Topping-- Juice Of 1 Orange Juice Of 1 Lemon 1 Cup Sugar
1 Tablespoon Melted Butter
Whipped Cream As Garnish
FOR THE CAKE: Cream butter, add sugar, and blend. Add unbeaten egg and beat well. Sift dry ingredients together and add alternately with buttermilk. Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x 2-inch pan and start in cold oven set at 325?. Bake until well done, about 1 hour. Test for doneness with toothpick; cake is done when toothpick comes out clean.
FOR THE TOPPING: Combine orange and lemon juices with sugar and melted butter. Pour over cake. Place under broiler until topping browns sllightly, but watch carefully not to burn. Serve warm or cold with whipped cream. Keep cake in pan to retain moisture.
Sunday, October 17, 2010
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.2Place salmon fillets in a medium glass baking dish, and cover with the marinade.3Marinate in the refrigerator about 1 hour, turning occasionally.4Preheat oven to 375 degrees F (190 degrees C).5Place fillets in aluminum foil, cover with marinade, and seal.6Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Tuesday, October 5, 2010
3 tb Butter or margarine
3 tb Flour
1 1/2 c Warmed lowfat milk, whole
-milk or light cream
3 c Fresh corn kernels, cut
-from about 5 ears of corn
Salt to taste
White pepper to taste
ADD FOR VARIETY:
Julienne red pepper strips
Julienne green pepper strips
Sauteed button mushrooms
pn Curry powder
1. Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.
2. Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
3. Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.
Sunday, September 19, 2010
1 sm (15 oz.) pkg Oreo cookies
1 c (8 oz.) margarine, melted
1 c (8 oz.) confectioner's
1 8-oz pkg cream cheese
2 sm (8 oz.) tubs Cool Whip
2 sm Boxes Jello instant
1. Crush entire package of Oreos to fine consistancy (potato masher works fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix remaining crumbs and melted margarine and press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or spatula.
2. Place in refrigerator for 5 minutes.
3. In large mixing bowl, combine confectioner's sugar, cream cheese and one (1) tub of cool whip. Beat with electric mixer until thoroughly mixed. Note: Items will mix much more easily if cream cheese and cool whip have been set out at room temperature ahead of time.
4. Retrieve pan from refrigerator, spread cream cheese/Cool Whip/sugar mixture evenly over Oreo crust. Spread carefully, as crust will have tendancy to stick to mixture. Return to refrigerator.
5. Prepare both boxes of chocolate pudding according to package directions. Then quickly retrieve pan from refrigerator and spread over top of previous layer. Return to refrigerator for 5 minutes.
6. Retrieve pan from refrigerator and spread remaining tub of Cool Whip evenly over pudding layer.
7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip layer.
8. Refrigerate until served. For best results, make the night before.
Tuesday, August 17, 2010
i love asparagus!! i can eat it for the whole weak..steam, stir fry, boil or tossed in a curry..i can eat it all! but today i wanna share with u the easiest recipe that u can make in a blink of eyes..a must try!!
1 1/2 lb Asparagus
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root; fine chop
1/2 c Roasted cashews; coarsely chopped
1 tb Soy sauce
1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces.
2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute.
3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes.
4. Stir in the cashews and soy sauce. Serve immediately.
Sunday, August 1, 2010
Preparation is the key when you're going to cook asparagus. There are several methods of cooking boiling, grilling, steaming, or roasting. The microwave is also a good option when cooking asparagus. Cut the asparagus into sections and you can use it in stirfries you can also blanch the asparagus and use it in vegetable dips. Of course, there's nothing like steamed asparagus with butter, salt, and pepper.
When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored. Once you get the asparagus home and ready to prepare, you'll need to trim it. The easiest way to trim asparagus before cooking is to simply do it by hand by bending the stock until it breaks. If it will not break but only bends, it is probably old and will not be as fresh as you would like it. Some cooks prefer to peel the bottom of the stocks this is not really necessary but sometimes helps when the stocks are a little woody. Contrary to popular belief the thicker asparagus is actually more flavorful than the pencil thin variety that most people want to buy.
An easy way to peel asparagus if you decide to go that route, is to lay a stalk on the counter or a cutting board and use a vegetable peeler. Starting at the top of the asparagus peel all the way to the end. The main reason anybody would peel asparagus, as I mentioned above, would be to make the asparagus more tender. You don't need to completely peel the asparagus either, simply peel down one one side to allow moisture to enter the asparagus while it is cooking.
If you want to steam the asparagus here is a simple method. After you have timmed your asparagus to the size you need, and optionally peeled it, place them in a saucepan and about an inch of water. Another steaming method you can use when cooking asparagus is to stand them vertically. Make sure you tie the bundles at the bottom and the top so they don't fall over in the pan. They should steam for approximately 5 to 10 minutes depending on the thickness.
Boiling is a great way to cook asparagus also. You want to use just enough water to cover the asparagus but make sure all the stems face the same direction and are covered with water. The asparagus will take between four to six minutes to cook completely, but again that depends on the size.
One method I really enjoy is using the grill. Cooking asparagus on the grill either directly over the fire or on skewers gives a great smoky flavor. Depending how you like them, cook the asparagus for anywhere from 30 seconds to 10 minutes. Another great way to cook the asparagus is to wrap them in foil with a little bit of olive oil and salt and pepper and cook them on the grill for 10-20 minutes. You'll have a great treat.
On those winter days when you really don't want to cook asparagus on the BBQ, another great option is roasting. Simply heat the oven to 425° F, and lay the asparagus flat on a baking sheet lined with foil. You can put any seasoning you want on the asparagus when roasting; salt, pepper, lemon pepper or any other spice that you have on hand are good. You will be rewarded with a nice tender stalk with a roasted flavor in about two to three minutes.
Source: Free Articles
Thursday, July 1, 2010
1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediatel