Showing posts with label delice delice. Show all posts
Showing posts with label delice delice. Show all posts
Tuesday, March 18, 2014
Jello Shots Master Post Clark Clark Clark Clark Clark Clark Clark Clark Clark Boeckman
Jello Shots Master Post Clark Clark Clark Clark Clark Clark Clark Clark Clark Boeckmanhttp://pinterest.com/pin/92605336062364785/
Chocolate Pavlova with Honey-Roasted Pears
Beautiful, light and very moreish, this meringue recipe is ideal for a tea-time treat or special dessert.
Serves: 8-10
Preparation time: 30 minutes
Baking time: 11⁄2 hours
Oven temperature: 140˚C
Ingredients:
• 6 large egg whites, at room temperature
• 350g (400ml) castor sugar
• 10ml cornflour
• 10ml white vinegar
• 50ml cocoa powder
• 250ml cream
Pears
• 4-6 firm pears
• 100ml honey
• 30-50ml butter
Instructions:
1. Line one or two baking trays with baking paper.
2. Beat the egg whites in a large bowl until stiff. Whisk in the sugar, a spoonful at a time.
3. Mix the cornflour and vinegar together and then fold into the meringue mixture. Fold in 10ml of the sifted cocoa powder. Remove about 100-150ml of the meringue mixture and mix with the remaining cocoa to form a smooth paste. Spoon the cocoa mixture onto the meringue and fold through two or three times to create a marbled effect.
4. Spoon out onto the lined baking tray in a large circle. Hollow the middle slightly with the back of a spoon. Make two smaller circles on two baking sheets, if you prefer.
5. Bake in a preheated oven for one hour, or until firm on the outside. Switch the oven off and leave to cool completely. (The middle will remain slightly soft.) Cool then remove the baking paper.
6. Pears: Peel, halve and core the pears. Place them into a roasting tin. Drizzle with honey and put a small blob of butter onto each piece of pear. Roast for 30 minutes. Turn the pears over and roast for a further 30 minutes. TIP Roast the pears while the meringues are cooking, to save time and electricity.
7. Whip the cream until stiff. Spoon onto the meringue and then top with the cooled roasted pears and honey.
Serves: 8-10
Preparation time: 30 minutes
Baking time: 11⁄2 hours
Oven temperature: 140˚C
Ingredients:
• 6 large egg whites, at room temperature
• 350g (400ml) castor sugar
• 10ml cornflour
• 10ml white vinegar
• 50ml cocoa powder
• 250ml cream
Pears
• 4-6 firm pears
• 100ml honey
• 30-50ml butter
Instructions:
1. Line one or two baking trays with baking paper.
2. Beat the egg whites in a large bowl until stiff. Whisk in the sugar, a spoonful at a time.
3. Mix the cornflour and vinegar together and then fold into the meringue mixture. Fold in 10ml of the sifted cocoa powder. Remove about 100-150ml of the meringue mixture and mix with the remaining cocoa to form a smooth paste. Spoon the cocoa mixture onto the meringue and fold through two or three times to create a marbled effect.
4. Spoon out onto the lined baking tray in a large circle. Hollow the middle slightly with the back of a spoon. Make two smaller circles on two baking sheets, if you prefer.
5. Bake in a preheated oven for one hour, or until firm on the outside. Switch the oven off and leave to cool completely. (The middle will remain slightly soft.) Cool then remove the baking paper.
6. Pears: Peel, halve and core the pears. Place them into a roasting tin. Drizzle with honey and put a small blob of butter onto each piece of pear. Roast for 30 minutes. Turn the pears over and roast for a further 30 minutes. TIP Roast the pears while the meringues are cooking, to save time and electricity.
7. Whip the cream until stiff. Spoon onto the meringue and then top with the cooled roasted pears and honey.
Fresh Squeezed Limeade
Simply put, for every lime you squeeze, add 1/4 cup sugar, and 2 cups of water. So you can make a personal glass that size if you’d like. On a larger scale to fill a standard 2 Liter pitcher (8 cups), follow the recipe below:
Prep time:
Total time:
Limes, sugar, and water is all you need for this refreshing drink
Ingredients
- 8 cups of water
- 1 cup sugar
- 4 fresh squeezed limes
Instructions
- Squeeze out the lime juice, mix in the sugar and water. Add sugar or limes to taste.
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
INGREDIENTS
1 3/4 cup whole wheat pastry flour or white whole wheat flour
1 cup all-purpose four
1 teaspoon kosher salt
1 cup very warm water, divided
2 1/4 teaspoons active dry yeast
2 tablespoons honey, divided
1 egg
4 tablespoons butter, melted
INSTRUCTIONS
- Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy.
- In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.
- In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.
- Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.
- Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.
- After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).
- Preheat the oven to 400 degrees F.
- Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.
Notes:
*To freeze the rolls before baking follow the directions through step 6. Cover the baking dish with a layer of foil and then another layer of plastic wrap. Place the dough in the freezer. To bake the rolls remove the dough from the freezer and allow to thaw completely. This will depend on how warm your house is, but generally 2 to 3 hours. Once the rolls have risen and are popping out of the pan bake as directed. *The rolls can also be frozen once baked. Allow the rolls to cool completely and than place in a freezer-safe bag. Freeze. The rolls can be left to de-thaw on the counter for 1 hour or in the microwave.
Spicy Thai Curry Noodle Soup
Ingredients
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
- 3 garlic cloves, chopped
- 2 tablespoons fresh ginger
- 2 tablespoons red curry paste
- 2 tablespoons coconut oil
- 4 cups chicken broth
- 3 cups coconut milk
- 6.75 ounces of rice sticks (really thin rice noodles)
- Fresh cilantro, thai basil, red chili’s and green onions to garnish
Instructions
- Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
- In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
- Add the chicken broth and deglaze the pot. Add the coconut broth and bring the broth to a boil. Season to taste with kosher salt.
- Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
- Garnish with fresh cilantro, thai basil, red chili’s and green onions.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Zucchini grilled topped with cheese (use feta) and tomato
Zucchini grilled topped with cheese (use feta) and tomatohttp://pinterest.com/pin/336151559659425232/
Pineapple Upside-Down Cupcakes
Ingredients
- 1 can (20 oz) sliced pineapple, drained, juice reserved
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 12 maraschino cherries, cut in half
Instructions
- Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- 2Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- 3In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
- 4Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Vanilla Bean Waffle Doughnuts recipe
Yields approximately 24 mini "doughnuts"
Doughnut Base
Ingredients:
3 Tbl Butter, melted
1 c Jeanne’s AP GF flour mix (or substitute 1/2 c AP flour and 1/2 c Whole Wheat flour)
1 tsp Baking Powder
1/4 c Sugar
1/4 tsp Sea Salt
1/8 tsp Nutmeg, freshly grated
2 Tbl (42 g) Honey
1 large Egg
1/2 tsp Vanilla Bean Paste
1/3 c Buttermilk
Instructions:
Glaze
Ingredients:
1/2 c Confectioners’ Sugar
1 Tbl milk or cream (or a mix of the two)
1/4 tsp Vanilla Bean paste
Instructions:
Doughnut Base
Ingredients:
3 Tbl Butter, melted
1 c Jeanne’s AP GF flour mix (or substitute 1/2 c AP flour and 1/2 c Whole Wheat flour)
1 tsp Baking Powder
1/4 c Sugar
1/4 tsp Sea Salt
1/8 tsp Nutmeg, freshly grated
2 Tbl (42 g) Honey
1 large Egg
1/2 tsp Vanilla Bean Paste
1/3 c Buttermilk
Instructions:
- In a microwave safe container, microwave the butter until it is nearly melted. Swirl the container until the residual heat melts all the butter & then set aside to cool slightly. Preheat a Belgian waffle iron to the crispiest setting.
- In a small bowl, whisk together the flour & baking powder.
- In a medium bowl, whisk the sugar, sea salt & freshly grated nutmeg. Add the slightly cooled melted butter. Stir in the honey, egg & vanilla bean paste & mix until combined. Whisk in the buttermilk.
- Add the dry ingredients to the wet ingredients & whisk just until combined, but without lumps.
- Use a small scoop or a tablespoon to portion the batter onto the hot waffle iron. Cook according to the waffle maker’s instructions.
- Allow the finished doughnuts to cool slightly on a rack before dipping in glaze (recipe follow) or dusting with confectioners’ sugar. Doughnuts are best eaten the day they are made, but any leftovers can be stored in an airtight container.
Glaze
Ingredients:
1/2 c Confectioners’ Sugar
1 Tbl milk or cream (or a mix of the two)
1/4 tsp Vanilla Bean paste
Instructions:
- In a small bowl, whisk together the ingredients. If it is too think, add more milk, 1 teaspoon at a time. If the mixture is too runny, add a bit more powdered sugar.
- Use immediately to drizzle or dunk the slightly cooled doughnuts.
Oatmeal Blueberry Protein Pancakes
Yields: 1 serving | Serving Size: 2 pancakes |Calories: 398 | Previous Points: 8 | Points Plus: 9 | Total Fat: 5.9 g | Saturated Fat: 1.2 g | Trans Fat: 0 g | Cholesterol: 3 mg | Sodium: 190 mg | Carbohydrates: 44.2 g | Dietary Fiber: 10.1 g | Sugars: 10.2 g | Protein: 40.5 g |
Ingredients
- ½ cup Oatmeal (Old fashioned kind)
- 1/3 cup Egg whites
- 1 scoop of Vanilla Protein Powder (23grm protein per scoop)
- 1 tablespoon Ground Flaxseed
- ¼ of a ripe Banana
- 1 tablespoon Greek Yogurt
- 1 teaspoon Cinnamon
- 1 teaspoon of good Vanilla extract
- ¼ cup frozen Blueberries
Directions
Throw everything except blueberries in the blender and blend until smooth. Spray pan with safflower (or other) oil and get it hot like a griddle, pour half of the mixture into pan, and place a few blueberries on top. These pancakes won’t “bubble” on top like regular pancakes, so you need to watch the bottoms. When bottom is lightly brown and the pancaked is cooked halfway through, flip and cook the other side – this will also heat the frozen blueberries. When done, remove pancake and pour in the rest of the batter, repeat.
Frozen Pineapple Mango Margaritas
Total Time: 10 minutes
Yield: 8 Cups
Ingredients
- 1 1/2 cups frozen mango chunks
- 1 1/4 cups frozen pineapple chunks
- 1/4 cup simple syrup
- 1/2 cup freshly squeezed clementine juice (about 6 clementines)
- Juice of 1 large lime
- 8 ounces silver tequila
- Ice cubes as needed (about 10)
Directions
- Add all the ingredients with the exception of the ice to the blender and blend until smooth.
- Add ice until you reach desired consistency.
- Serve with salted or sugar rimmed glass if desired! Enjoy!
Notes
To freeze leftovers, I just stored it in mason jars. Pull them out of the freezer about 10-15 minutes before you are ready to drink them, and using a fork or spoon, jab at them a bit to loosen into a slush!
Slimming Detox Smoothie
ingredients:
You will need:
4 tablespoons butter
10 oz marshmallows
6 cups Fruity Pebbles
popsicle sticks
white chocolate, for dipping
directions:
Grease a 9x13 inch baking dish. Melt butter in a pan over medium heat. When melted, add marshmallows and stir until melted. Remove from heat.
Add cereal and mix well. Pour contents into baking dish and spread evenly. When cooled, cut into rectangles and insert popsicle stick.
Heat chocolate in a microwave safe bowl at half power in 30 second intervals, until fully melted. Dip top into white chocolate and sprinkle with extra fruity pebbles if you wish!
Will keep for 3 days in an air tight container.
Buffalo Chicken Burger
Ingredients
- Chicken Burger:
- 1 lb of ground chicken
- 1/4 cup finely chopped onion
- 2 cloves of garlic, pressed
- 1 egg
- 1/4 cup plain bread crumbs
- Salt
- Fresh cracked pepper
- 1 tsp minced fresh dill weed
- 1 tsp minced fresh parsley
- 2 tbs oil for cooking
- Sandwich:
- Burger buns
- Chicken Burgers
- Buffalo sauce
- Ranch Dressing
- Blue cheese crumbles
- Tomato slices
- Chopped green onion
- Sliced Mozzarella cheese
Instructions
- Chicken Burgers:
- Preheat the pan and the oil on medium heat. Combine the ingredients for the chicken burgers in a mixing bowl and mix well. Scoop out the meat mixture (as big as you want the burgers) and form patties with your hands. Cook the chicken burgers, on medium heat, for about 10 minutes of each side.
- When the chicken burgers are fully cooked, pour some buffalo sauce in the pan and and cook the burgers in the sauce for about a minute on each side.
- To assemble the sandwiches: spread some ranch dressing on the bottom bun, add some blue cheese crumbles and tomato slices. Add the buffalo chicken burger and top it off with some green onion and Mozzarella cheese slices.
How to Make the Best Beef Jerky in the World
Total Time
15 minutes plus 24 hours for marinating and up to 24 hours for drying and cooling
Gear
Ingredients (to make 2.3kg (5lb))
Instructions:
Put the meat in the freezer for an hour to make slicing easier. Slice meat with the grain as thin as possible (less than 0.6 cm or 1⁄4″). If you’re lazy or not great with the knife, call the butcher ahead of time and ask him to slice 2 kg (5 lb) of lean brisket at this thickness. The leaner the meat, the better and longer-lasting the jerky.
In a large container, mix the 470 ml (2 c) soy sauce, 470 ml (2 c) Worcestershire sauce, 470 ml (2 c) teriyaki sauce, 240 ml (1 c) liquid smoke, and 120 ml (1/2 c) dark corn syrup.
Add the 3 T garlic powder, 3 T onion powder, 3 T sesame seeds, and 3 T brown sugar. Throw in 1 t of cayenne pepper. Add more if you like it spicy, but a little goes a long way. Note: cayenne pepper is also great for putting on a cut to stop bleeding, and it doesn’t sting.
Stir well, then drop your meat into the marinade. Your meat should be fully submerged.
Optional: Sometimes I’ll take a smaller container and play with a slightly different marinade, adding in different oils, spices, and notes (even soda, wine, or beer) to the same base marinade. I’ll add in a little of the sliced meat for a batch of experimental jerky.
Close or cover the container(s), then leave in the refrigerator for at least 24 hours.
Once the meat is well marinated, it’s time to dry it: Cover the bottom of your oven with aluminum foil. Things will get mess
Place the meat on the racks of your oven, one next to the other (see pic above). The higher the racks are placed in the oven, the better. If you like, you can put the meat on aluminum foil or hardware cloth.
Set your oven temperature to 70°C (160°F), or 80°C (180°F) if you’re in a rush. Crack open the oven door by sticking a wooden or plastic serving spoon in the top of the door. Steve Rinella uses a crunched beer can. The goal is to dry the meat but avoid cooking it.
Let it dry for 3 hours, then turn over the jerky. After another 3 hours, it should be done. The total time, however, is dependent on the thickness of the meat and the temperature of the oven. The jerky is done when it’s dry enough that you can rip off a piece easily, but before it snaps when you bend it.
Leave meat out in the air to cool. It is now ready to eat. The longer you leave it out to cool, the drier it will get. After no longer than 24 hours, store it in sealed Ziploc bags. Without refrigeration, it will be good for 4–6 months.
15 minutes plus 24 hours for marinating and up to 24 hours for drying and cooling
Gear
- Knife
- Large container with lid
- Aluminum foil
- Wooden or plastic serving spoon
Ingredients (to make 2.3kg (5lb))
- 2 kg (5 lb) lean brisket
- 470 ml (2 c) Kikkoman soy sauce
- 470 ml (2 c) Worcestershire sauce (Neil likes Lea & Perrins)
- 470 ml (2 c) thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion or, Soy Vay Veri Veri Teriyaki)
- 240 ml (1 c) liquid smoke (it’s not always easy to find, so any brand will do)
- 120 ml (1/2 c) Karo dark corn syrup (you can also try blackstrap molasses)
- 3T garlic powder
- 3T onion powder
- 3T sesame seeds
- 3T brown sugar
- 1t cayenne pepper
Instructions:
Put the meat in the freezer for an hour to make slicing easier. Slice meat with the grain as thin as possible (less than 0.6 cm or 1⁄4″). If you’re lazy or not great with the knife, call the butcher ahead of time and ask him to slice 2 kg (5 lb) of lean brisket at this thickness. The leaner the meat, the better and longer-lasting the jerky.
In a large container, mix the 470 ml (2 c) soy sauce, 470 ml (2 c) Worcestershire sauce, 470 ml (2 c) teriyaki sauce, 240 ml (1 c) liquid smoke, and 120 ml (1/2 c) dark corn syrup.
Add the 3 T garlic powder, 3 T onion powder, 3 T sesame seeds, and 3 T brown sugar. Throw in 1 t of cayenne pepper. Add more if you like it spicy, but a little goes a long way. Note: cayenne pepper is also great for putting on a cut to stop bleeding, and it doesn’t sting.
Stir well, then drop your meat into the marinade. Your meat should be fully submerged.
Optional: Sometimes I’ll take a smaller container and play with a slightly different marinade, adding in different oils, spices, and notes (even soda, wine, or beer) to the same base marinade. I’ll add in a little of the sliced meat for a batch of experimental jerky.
Close or cover the container(s), then leave in the refrigerator for at least 24 hours.
Once the meat is well marinated, it’s time to dry it: Cover the bottom of your oven with aluminum foil. Things will get mess
Place the meat on the racks of your oven, one next to the other (see pic above). The higher the racks are placed in the oven, the better. If you like, you can put the meat on aluminum foil or hardware cloth.
Set your oven temperature to 70°C (160°F), or 80°C (180°F) if you’re in a rush. Crack open the oven door by sticking a wooden or plastic serving spoon in the top of the door. Steve Rinella uses a crunched beer can. The goal is to dry the meat but avoid cooking it.
Let it dry for 3 hours, then turn over the jerky. After another 3 hours, it should be done. The total time, however, is dependent on the thickness of the meat and the temperature of the oven. The jerky is done when it’s dry enough that you can rip off a piece easily, but before it snaps when you bend it.
Leave meat out in the air to cool. It is now ready to eat. The longer you leave it out to cool, the drier it will get. After no longer than 24 hours, store it in sealed Ziploc bags. Without refrigeration, it will be good for 4–6 months.
Ritzy Chicken Casserole
Ingredients:
(optional) 2 Cups Cooked Rice of your choice – for serving, or toss it in the casserole if you’re feeling like it!
Instructions:
1. Preheat oven to 350ยบ.
2. Mix together the chicken, soup, sour cream, 3/4 of the cheese, broccoli, bell pepper, and seasonings.
3. Transfer mixture into two 8×8 or one 9×13 baking dish, prepared with nonstick spray.
4. Top with crushed Ritz and the last 1/4 of the cheese. Drizzle veggie oil or melted butter on top and cover with foil.
5. Bake, covered, for 20 minutes. Remove foil and bake for another 20 minutes, until the top is golden and the cheese is all melty and yummy.
- 1 Rotisserie Chicken – shredded (This produces a couple cups or so of chicken)
- 2 Cans “Cream Of ____” – I used celery and mushroom, but you can use whatever!
- 16 oz. Sour Cream
- 1 Sleeve Ritz Crackers – crushed into fine crumbs
- 2 C Shredded Cheddar Cheese
- 1 Head Broccoli – cut into florets
- 1 Red Bell Pepper – chopped
- 2 Tbsp Vegetable Oil or Melted Butter
- 3 tsp Pepper
- 2 tsp Garlic Powder
(optional) 2 Cups Cooked Rice of your choice – for serving, or toss it in the casserole if you’re feeling like it!
Instructions:
1. Preheat oven to 350ยบ.
2. Mix together the chicken, soup, sour cream, 3/4 of the cheese, broccoli, bell pepper, and seasonings.
3. Transfer mixture into two 8×8 or one 9×13 baking dish, prepared with nonstick spray.
4. Top with crushed Ritz and the last 1/4 of the cheese. Drizzle veggie oil or melted butter on top and cover with foil.
5. Bake, covered, for 20 minutes. Remove foil and bake for another 20 minutes, until the top is golden and the cheese is all melty and yummy.
Chile Relleno Casserole....me and my parents were shocked at how good this was. It tastes just like Chile Rellenos. --MSoto
Chile Relleno Casserole....me and my parents were shocked at how good this was. It tastes just like Chile Rellenos. --MSotohttp://pinterest.com/pin/24910604162057632/
Real food info-graphic from Ecomom.
Real food info-graphic from Ecomom.http://pinterest.com/pin/275915914643796267/
Mediterranean quinoa with feta, spinach, artichokes, tomatoes, and mozzarella.
Mediterranean quinoa with feta, spinach, artichokes, tomatoes, and mozzarella.http://pinterest.com/pin/216032113349710443/
Hot Ham and Cheese Pinwheels
Ingredients
- 1 1/2 C warm water
- 2 T sugar
- 1 T yeast
- 1/2 t salt
- 4-4 1/2 C flour
- 1 pound deli ham, sliced thin
- 2 C cheddar cheese, shredded
See the instructions from photos
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