One Hundred 92 women and 8 men vied for the Million dollar prize out of 10,000 entries.
The 4 finalists and their recipes:
Breakfast & Brunches: Niki Plourde of Gardner, Mass., for Tomato-Basil Eggs Alfredo in Bread Baskets
Dinner Made Easy: Kellie White, St. Louis, Mo., for Zesty Lime-Fish Tacos
Entertaining Appetizers: Evelyn Henderson, Roseville, Calif., for Salmon Pecan-Crusted Tartlets
Sweet Treats: Sue Compton, Delanco, N.J., Mini Ice Cream Cookie Cups.
And the winner is...
Sweet Treats: Sue Compton, Delanco, N.J., Mini Ice Cream Cookie Cups.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, April 14, 2010
Wednesday, March 31, 2010
Friday, March 26, 2010
Jamie Oliver: Blog by Teacher Exposing School Lunches Is 'Brilliant' - ABC News
Jamie Oliver: Blog by Teacher Exposing School Lunches Is 'Brilliant' - ABC News
Jamie Oliver: Blog by Teacher Exposing School Lunches Is 'Brilliant'
The food revolution will be televised
Crunchy Garlic Chicken recipe
Jamie Oliver: Blog by Teacher Exposing School Lunches Is 'Brilliant'
The food revolution will be televised
Crunchy Garlic Chicken recipe
Saturday, March 13, 2010
How to Make Corned Beef and Cabbage {video recipe}
How to Make Corned Beef and Cabbage
St Patrick's is Wednesday, March 17th
Tuesday, March 9, 2010
Monday, March 8, 2010
@RavenSu Spinach Quiche Recipe
1 small onion - chopped
3/8 tsp garlic powder
10 oz box of frozen spinach - thawed and drained
8 oz block of Munster cheese or Swiss cheese - shredded
1 cup milk
4 eggs
dashes of pepper
1 deep dish pie shell or 2 regular sized pie shells
Preheat oven 375 degrees.
In a cast iron skillet, melt butter over medium heat and saute with garlic powder and onion in butter until lightly browned, about 7 minutes. Stir in spinach and 1/2 cup Swiss cheese. Season with pepper. Spoon mixture into 2 pie crusts.
In a bowl, stir together eggs and milk. Season with pepper. Pour into the pastry shells, allowing mixtures to combine.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Swiss cheese, and bake an additional 30 minutes, until set in center. Allow to stand 15 minutes before serving.
Tuesday, February 23, 2010
Tuesday, February 9, 2010
Obama's Tuna Salad Recipe vs @RavenSu Tuna Salad Recipe - video
President Obama's Tuna Salad Recipe:
Tuna
Grey Poupon mustard
Mayonnaise
Chopped gherkins
@RavenSu's Tuna Salad Recipe:
Tuna (small can)
2 boiled eggs chopped
Mayonnaise (add to taste)
Spread on white bread, wheat bread, ritz crackers, townhouse crackers, or your choice
Very economical!
Wednesday, January 27, 2010
National Chocolate Cake Day is January 27th
My all-time favorite and easiest chocolate cake!
Preheat oven to 350 degrees.
Follow directions on the Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix box and add 1/2 teaspoon vanilla flavoring to the batter.
Grease pans with butter and sprinkle lightly with flour.
Bake in two 9 inch pans for 28 minutes.
Cool for 15 minutes.
Frost with Duncan Hines Milk Chocolate Frosting.
Preheat oven to 350 degrees.
Follow directions on the Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix box and add 1/2 teaspoon vanilla flavoring to the batter.
Grease pans with butter and sprinkle lightly with flour.
Bake in two 9 inch pans for 28 minutes.
Cool for 15 minutes.
Frost with Duncan Hines Milk Chocolate Frosting.
Sunday, January 24, 2010
Quiche
Crustless Quiche Recipes - Crustless Spinach Quiche
By Brandy Summers
A healthy crustless quiche featuring spinach and cheese.
1 tablespoon vegetable oil
1 onion, chopped
1 (10 oz.) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster or Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.
In a large skillet, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend.
Scoop into prepared pie pan.
Bake for 30 minutes until eggs have set. Let cool for 10 minutes before serving.
Crustless Cheese Quiche
This is a savory cheese quiche that features cheddar cheese, eggs and bacon.
3 eggs
1 1/2 cups milk
1/2 cup biscuit/baking mix
1/2 cup butter or margarine, melted
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees. Grease a 9-inch pie plate.
In a bowl, combine eggs, milk, biscuit mix, butter/margarine and pepper. Beat on low speed for 3 minutes or until blended.
Transfer to pie plate. Sprinkle with bacon and cheese. Lightly press bacon and cheese down into batter.
Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Crustless Bacon and Cheese Quiche
Enjoy this hearty breakfast quiche featuring eggs, bacon, mushrooms and two kinds of cheese.
1 cup green onions, slices
1 cup tomatoes, chopped
12 slices of bacon
1 cup mushrooms, sliced
12 eggs
1/3 cup sour cream
1 cup cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
Directions
Preheat oven to 325 degrees. Grease a 9x13-inch baking dish.
Reserve 2 tablespoons onions and tomatoes.
In a large skillet, cook bacon. Reserve 1 tablespoon drippings and saute mushrooms 2 minutes. Chop bacon and add to mushrooms along with tomatoes and onion.
Beat eggs and sour cream with whisk and pour into baking dish. Top with bacon mix and cheeses.
Bake for 30 minutes or until set. Sprinkle with reserved onion and tomatoes.
Let stand 5 minutes before serving.
Delicious Recipes for your busy lifestyle - make awesome meals!
[http://www.best-free-cooking-recipes.com]
Article Source: http://EzineArticles.com/?expert=Brandy_Summers
http://EzineArticles.com/?Crustless-Quiche-Recipes---Crustless-Spinach-Quiche&id=1844097
Tuesday, November 24, 2009
How to Make Great Potato Salad
By [http://ezinearticles.com/?expert=Jennifer_Clark]Jennifer Clark
Do you have trouble making potato salad? If so, you can be sure there are simple steps to follow in making it for that hungry crowd. Many people don't have a family recipe, or they just make common mistakes along the way and get frustrated. It really isn't that hard to make potato salad. These tips should help get you well on your way to pleasing everyone!
Determine first how many people will be eating potato salad. Remember, most kids turn up their noses at the thought of anything mushy with potato lumps in it. But men usually heap it on next to their other favorites, so they will eat the portions the kids chose to pass up. Also, potato salad is filling. Many serving sizes are smaller than you think.
Take advantage of the "bags" of potatoes in the store where the potatoes are medium in size. Large potatoes take longer to cook, so they usually must be cut in half. The Idaho white potato provides a great flavor and cook well. Don't make the mistake of using red potatoes since they get too soft and turn mushy. Five potatoes will make salad for about 8 or 9 people. Then, just figure on half of a potato for each additional person over 9.
Next, bring a large pot of water to a boil. Tip.....Do NOT peel the potatoes. Just add them to the boiling water right out of the bag. Be sure to cut the big ones in half! Boil for about 20 minutes and when a knife sticks through them easily, they are done. Hold the warm potato under cool running water and the potato peeling just falls off! All the flavor of the potato will be in your potato salad.
While the potatoes cool, chop half of a large white onion. In a large bowl, mix the onion, about 1 cup of mayonnaise to start with (I use Miracle Whip), 1/2 cup of sweet pickle relish, 1 tsp. salt, and a little pepper. Then chop the potatoes as small as you want and throw them on top of the mixture. Mix well and add more mayonnaise as needed to reach the consistency that you like. I usually add more than the 1 cup before it's all done. You can also substitute with fat free products like yogurt, fat free sour cream, or low-fat mayonnaise.
Another ingredient I like to add is chopped, hard-boiled eggs. I use 3 eggs in a batch of potato salad feeding 8 or 9 people. Add the eggs last so they don't get too mushy. Stir it all together and cool before serving. Potato salad is even better if left in the refrigerator overnight before serving. If you are close on time, it's even ok to throw the bowl in the freezer for about 45 minutes to get it cold quick!
Potato salad is a "crowd pleaser". After you make potato salad following these simple steps, you will be able to adjust the recipe easily for your own taste. Using these easy tips, you won't make mistakes, like peeling away all of the flavor, overcooking the potatoes, or adding ingredients you don't need.
When I cook my potato salad, everyone wants my recipe! This recipe isn't even written down anywhere, until now. So, make this your recipe and enjoy!
Jennifer Clark is a successful webmaster and publisher of [http://www.terrysbarbecuesauce.com/]Terrys Barbecue Sauce A website that specializes in Texas style barbecue sauce and features articles about [http://www.terrysbarbecuesauce.com/potato-salad.htm]how to make great potato salad, camping related topics, and grilling your favorite recipes!
Article Source: http://EzineArticles.com/?expert=Jennifer_Clark http://EzineArticles.com/?How-to-Make-Great-Potato-Salad&id=270247
Do you have trouble making potato salad? If so, you can be sure there are simple steps to follow in making it for that hungry crowd. Many people don't have a family recipe, or they just make common mistakes along the way and get frustrated. It really isn't that hard to make potato salad. These tips should help get you well on your way to pleasing everyone!
Determine first how many people will be eating potato salad. Remember, most kids turn up their noses at the thought of anything mushy with potato lumps in it. But men usually heap it on next to their other favorites, so they will eat the portions the kids chose to pass up. Also, potato salad is filling. Many serving sizes are smaller than you think.
Take advantage of the "bags" of potatoes in the store where the potatoes are medium in size. Large potatoes take longer to cook, so they usually must be cut in half. The Idaho white potato provides a great flavor and cook well. Don't make the mistake of using red potatoes since they get too soft and turn mushy. Five potatoes will make salad for about 8 or 9 people. Then, just figure on half of a potato for each additional person over 9.
Next, bring a large pot of water to a boil. Tip.....Do NOT peel the potatoes. Just add them to the boiling water right out of the bag. Be sure to cut the big ones in half! Boil for about 20 minutes and when a knife sticks through them easily, they are done. Hold the warm potato under cool running water and the potato peeling just falls off! All the flavor of the potato will be in your potato salad.
While the potatoes cool, chop half of a large white onion. In a large bowl, mix the onion, about 1 cup of mayonnaise to start with (I use Miracle Whip), 1/2 cup of sweet pickle relish, 1 tsp. salt, and a little pepper. Then chop the potatoes as small as you want and throw them on top of the mixture. Mix well and add more mayonnaise as needed to reach the consistency that you like. I usually add more than the 1 cup before it's all done. You can also substitute with fat free products like yogurt, fat free sour cream, or low-fat mayonnaise.
Another ingredient I like to add is chopped, hard-boiled eggs. I use 3 eggs in a batch of potato salad feeding 8 or 9 people. Add the eggs last so they don't get too mushy. Stir it all together and cool before serving. Potato salad is even better if left in the refrigerator overnight before serving. If you are close on time, it's even ok to throw the bowl in the freezer for about 45 minutes to get it cold quick!
Potato salad is a "crowd pleaser". After you make potato salad following these simple steps, you will be able to adjust the recipe easily for your own taste. Using these easy tips, you won't make mistakes, like peeling away all of the flavor, overcooking the potatoes, or adding ingredients you don't need.
When I cook my potato salad, everyone wants my recipe! This recipe isn't even written down anywhere, until now. So, make this your recipe and enjoy!
Jennifer Clark is a successful webmaster and publisher of [http://www.terrysbarbecuesauce.com/]Terrys Barbecue Sauce A website that specializes in Texas style barbecue sauce and features articles about [http://www.terrysbarbecuesauce.com/potato-salad.htm]how to make great potato salad, camping related topics, and grilling your favorite recipes!
Article Source: http://EzineArticles.com/?expert=Jennifer_Clark http://EzineArticles.com/?How-to-Make-Great-Potato-Salad&id=270247
Sunday, August 16, 2009
Butter Pound Cake Recipe
by Timothy Samuel
This is a really rich pound cake which is tasteful alone or with ice cream or a fruit topping such as peaches. This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream,buttermilk, etc and whipping cream still seems to be the best to me. This cake is very moist, easy to make and very delicious. Oh, my goodness talk about exceptional! This cake is so incredibly good! These classic cakes have a dense crumb, a tender, moist texture and a rich, buttery taste.Bakers use the creaming method-beating the fat and sugar together to hold air bubbles-and chemical liveners like baking powder, rather than beaten eggs like sponge cakes and angel food cakes to create their fine texture.
Some recipes also call for chemical liveners baking powder or baking soda, milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the flavors. Over-mixing, which would cause the cookies to spread flat when baking, is hard to do when creaming butter and sugar for a cake. Since there are so few ingredients in these cakes, use high-quality butter and pure flavoring extracts, measure with perfect accuracy and follow the recipe directions to achieve the best results. This is my favorite style of pound cake, resulting in a firm cake that is great for cubing, slicing or snacking it's highly addictive and is great for dipping in ganaches and creams or sauces. Butter Pound cake recipe
Ingredients
1 cup butter
1 8-ounce package cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2-1/4 cups sugar
1/4 cup poppy seed
2 teaspoons vanilla
Directions
1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch tube pan; set aside. Combine flour, baking powder, and salt. Set aside.
2. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add poppy seed and vanilla. Add eggs, 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan.
3. Bake in a 325 degree F oven about 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack. Drizzle Lemon Icing over cake. Makes 16 servings.
Gooey Butter Cake Recipe
Easy butter cake recipe that yields moist and delicious butter cake, with drool some butter cake pictures. Those butter cake slices look so appetizing with afternoon coffee.
For the crust:
1 (18.5 ounce)box of yellow cake mix
1 egg
1 stick (1/2 cup) of butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 pound box of confectioners sugar
1 stick (1/2 cup) of butter, melted
Preheat oven to 350 degrees F.
Spray a 13x9x2-inch glass baking dish with Non-Stick cooking spray.
In a large mixing bowl, mix together the cake mix, the egg, and the melted butter. Pat the dough down into the bottom of the glass baking dish. Set aside. In the same bowl, mix together softened cream cheese until smooth. Add the eggs and vanilla. Mix in the confectioner's sugar. Beat well and then slowly add the butter until all ingredients are well mixed. Pour onto crust and bake for 40 to 50 minutes.
When you go to take it out of the oven, it will seem awfully "gooey" in the center but it will set up a bit as it cools. More tips at http://www.Teegoes.com
For more great tips go to http://www.Teegoes.com
Article Source: http://articlenexus.com
This is a really rich pound cake which is tasteful alone or with ice cream or a fruit topping such as peaches. This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream,buttermilk, etc and whipping cream still seems to be the best to me. This cake is very moist, easy to make and very delicious. Oh, my goodness talk about exceptional! This cake is so incredibly good! These classic cakes have a dense crumb, a tender, moist texture and a rich, buttery taste.Bakers use the creaming method-beating the fat and sugar together to hold air bubbles-and chemical liveners like baking powder, rather than beaten eggs like sponge cakes and angel food cakes to create their fine texture.
Some recipes also call for chemical liveners baking powder or baking soda, milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the flavors. Over-mixing, which would cause the cookies to spread flat when baking, is hard to do when creaming butter and sugar for a cake. Since there are so few ingredients in these cakes, use high-quality butter and pure flavoring extracts, measure with perfect accuracy and follow the recipe directions to achieve the best results. This is my favorite style of pound cake, resulting in a firm cake that is great for cubing, slicing or snacking it's highly addictive and is great for dipping in ganaches and creams or sauces. Butter Pound cake recipe
Ingredients
1 cup butter
1 8-ounce package cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2-1/4 cups sugar
1/4 cup poppy seed
2 teaspoons vanilla
Directions
1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch tube pan; set aside. Combine flour, baking powder, and salt. Set aside.
2. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add poppy seed and vanilla. Add eggs, 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan.
3. Bake in a 325 degree F oven about 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack. Drizzle Lemon Icing over cake. Makes 16 servings.
Gooey Butter Cake Recipe
Easy butter cake recipe that yields moist and delicious butter cake, with drool some butter cake pictures. Those butter cake slices look so appetizing with afternoon coffee.
For the crust:
1 (18.5 ounce)box of yellow cake mix
1 egg
1 stick (1/2 cup) of butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 pound box of confectioners sugar
1 stick (1/2 cup) of butter, melted
Preheat oven to 350 degrees F.
Spray a 13x9x2-inch glass baking dish with Non-Stick cooking spray.
In a large mixing bowl, mix together the cake mix, the egg, and the melted butter. Pat the dough down into the bottom of the glass baking dish. Set aside. In the same bowl, mix together softened cream cheese until smooth. Add the eggs and vanilla. Mix in the confectioner's sugar. Beat well and then slowly add the butter until all ingredients are well mixed. Pour onto crust and bake for 40 to 50 minutes.
When you go to take it out of the oven, it will seem awfully "gooey" in the center but it will set up a bit as it cools. More tips at http://www.Teegoes.com
For more great tips go to http://www.Teegoes.com
Article Source: http://articlenexus.com
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