Toffee Crunch Brownies November 24, 2006
Posted by sathish1986 in cakes recipe.add a comment
4 squares, 1 ounce each, of unsweetened baking chocolate
1/2 cup of butter
4 eggs
1 cup of sugar
2 teaspoons of vanilla
3/4 cup of all purpose flour
1/4 teaspoon of salt
6 ounces of toffee candy bars, chopped
In the top of a double broiler, melt the chocolate and butter over
warm water. Remove from heat. In a large mixing bowl, beat the eggs
and sugar until light and fluffy, blend into chocolate mixture. Blend
in vanilla, flour, and salt. Stir in toffee candy. Spoon the mixture
into a greased 9 inch square baking pan. Bake at 325ºF. for 45
minutes. Cool in pan before cutting into squares. Makes 4 dozen
Maple Walnut Pie November 24, 2006
Posted by sathish1986 in cakes recipe.add a comment
Ingredients
4 large eggs, lightly beaten
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/4 cup pure maple syrup
4 tablespoons butter or margarine, melted and cooled
2 cups coarsely chopped walnuts
1 unbaked 9-inch pie shell
Prep Time: 10 minutes
Baking Time: 45 minutes
Serves 8
Directions
1. Preheat the oven to 400F. In a large bowl, whisk the eggs, brown
sugar, corn syrup, maple syrup and butter until blended.
2. Place the walnuts in the pie shell. Pour in the liquid mixture.
Bake for 10 minutes, then reduce the heat to 325F and bake for about
35 minutes, until the center of the pie is set but still jiggly.
Transfer to a rack to cool completely before serving.
Per serving: 551 Cal.; 9g Protein; 32g Fat (8g saturated); 63g
Carb.; 129mg Sodium; 125mg Chol.; 2g Fiber
Village Tips
*If pure maple syrup isn’t available, substitute an additional 1/4
cup light corn syrup and 2 teaspoons maple extract for the maple
syrup in step 1.
Sweet Potato Bake November 24, 2006
Posted by sathish1986 in cakes recipe.add a comment
Ingredients
4 cups mashed cooked sweet potatoes (about 3 large)
1/2 cup butter or margarine, softened
3 eggs
1 cup sugar
1/2 cup evaporated milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup flaked coconut
2 cups miniature marshmallows
Prep Time: 20 minutes
Baking Time: 25 minutes
Serves 8
Directions
1. Preheat the oven to 350F. Grease a large baking dish.
2. Combine the sweet potatoes and butter in a large bowl; mix until
well blended. Add the eggs, sugar, evaporated milk, lemon juice,
vanilla, cinnamon and salt; mix well. Stir in the pecans and
coconut.
3. Spoon the sweet potato mixture into the prepared dish. Bake 20
minutes or until heated through. Arrange the marshmallows over top.
Bake for about 3 minutes or until the marshmallows are puffed and
golden brown.
Per serving: 533 Cal.; 8g Protein; 22g Fat (4g saturated); 80g
Carb.; 356mg Sodium; 85mg Chol.; 4g Fiber
Village Tips
*If your shredded coconut has become dry and brittle, soak it in
milk for 20 minutes, then drain (saving the milk to use in baking).
Blot the coconut flakes with paper towels and use as recipe directs.
*To cook and mash sweet potatoes, peel and quarter; place in a large
pan of salted water and bring to a boil. Reduce the heat and simmer
20 to 25 minutes, until tender. Let cool slightly, then mash with a
potato masher. The mashed potatoes can be prepared up to 24 hours in
advance. Cover with plastic wrap and keep in the refrigerator until
ready to proceed with step 1.
Maple Walnut Pie November 24, 2006
Posted by sathish1986 in Uncategorized.add a comment
Ingredients
4 large eggs, lightly beaten
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/4 cup pure maple syrup
4 tablespoons butter or margarine, melted and cooled
2 cups coarsely chopped walnuts
1 unbaked 9-inch pie shell
Prep Time: 10 minutes
Baking Time: 45 minutes
Serves 8
Directions
1. Preheat the oven to 400F. In a large bowl, whisk the eggs, brown
sugar, corn syrup, maple syrup and butter until blended.
2. Place the walnuts in the pie shell. Pour in the liquid mixture.
Bake for 10 minutes, then reduce the heat to 325F and bake for about
35 minutes, until the center of the pie is set but still jiggly.
Transfer to a rack to cool completely before serving.
Per serving: 551 Cal.; 9g Protein; 32g Fat (8g saturated); 63g
Carb.; 129mg Sodium; 125mg Chol.; 2g Fiber
Village Tips
*If pure maple syrup isn’t available, substitute an additional 1/4
cup light corn syrup and 2 teaspoons maple extract for the maple
syrup in step 1.
*To make maple-leaf garnishes, roll out leftover pastry scraps (or
use additional pie-crust dough) and cut out shapes with a leaf-
shaped cookie cutter; place on a baking sheet and bake until lightly
browned.
Ghee rice November 10, 2006
Posted by sathish1986 in rice dish.add a comment
Hi
Do u lick ghee rice hear is the recipe for u
INGREDIENTS quantity
Rice 2 cups
Ghee 20 gm
Cloves 4 no
Bay leaf 1 no
Cardamom 3no
Large onion 1 no
Star anise 1 no (optional)
Cinnamon 1 medium stick
Water 4cups
Method
1…heat ghee in a flat vessel or in a
Presser cooker
2. Add bay leaf cinnamon cardamom star anise cloves
Sauté and than add onion
3. Than add rise nice stair it mix well
4. Add the water and cover it and cook for time 5min
5. Whae rice is half done put for dome (Presser cooker)
No need dome
6. After finessed garnish with fried onions or whit boiled vegetables
Serve it hot with any spice gravy your guest
Please tell me u r replay
just click on that to know it November 9, 2006
Posted by sathish1986 in ingredents.add a comment
Allspice – Short discussion and list of uses.
Angelica – Information and how to preserve this herb which is a popular flavouring for confectionery and liqueurs
Asian Ingredients – Information and uses of spices in many cuisines including Thai, Korean, Phillipino, Chinese, Japanese, and Kosher.
Basil – A old recipe for aromatic seasoning taken from a book published in 1931, written in fairy old English.
Better Homes and Gardens : Spices – Find out which spices are perfect for certain types of foods and create a tasty meal for you and your family! Also, learn a few tricks for substituting dried herbs and spices.
Botanical.Com Index of Recipes – An index of assorted recipes using herbs and other basic food stuffs. Cardamom – Short discussion and list of uses.
Cardamom – Brief introduction as well as some Scandinavian recipes using cardamom.
Chili Recipes at Recipezaar – Recipes featuring chili
Cilantro from GourmetSleuth – Recipes and an article discussing the history, uses, and nutrition of the leaves of the coriander plant which is also known as Chinese parsley.
Cooking with Herbs – Recipes for appetizers, condiments, soups, and main courses using fresh herbal ingredients.
Cooking with Herbs – Recipes and tips from the Fredericksburg Herb Farm in Fredericksburg, Texas.
Cooking with Herbs 1 2 3 – Tips for the beginner on how to get to know culinary herbs. In depth information on six must have perennial herbs.
Coriander – Recipe from a book published in 1931, for curry powder.
Cyberspace Grill Herb and Spice Index – A descriptive index of 48 herbs and spices, such as Basil, Cumin, Coriander, and Lemongrass. Descriptions include photos and history.
Epazote by Gourmetsleuth – The leaves of this plant are also known as Mexican tea. The article discusses history, uses, nutrition and includes recipes.
Epicentre Exotic Spice Recipes – Spices and ethnic cuisines with tested recipes, an encyclopedia of spices, and spice usage and history.
Fresh Herb Tips and Hints – Suggestions for using individual and mixed herbs. from Shenandoah Growers.
Gardening For All Seasons – Cooking with herbs information and recipes.
Gernot Katzer’s Spice Pages – Reference information about more than 100 herbs and spices, plus their usage in ethnic cuisines.
The Ginger People – A varied collection of recipes using ginger, including drinks, salads, fish, baked goods, rice, and vinaigrette.
Greenline: A Kitchen Herb Garden – Tips for growing useful herb gardens and recipe for fresh herb butter.
Guide to Culinary Salts from GourmetSleuth – A cook’s guide to culinary salt including descriptions, photographs and suggested substitutions.
The Herb Garden — Drying Herbs – Fact sheet from University of Illinois Extension on this topic.
Herb Information from AsiaRecipe – Information, uses, history and recipes.
Herb Recipes – Jefferson County Master Gardeners. Collection of recipes.
Herbs – Pictures and descriptions of common herbs used in cooking.
Herbs and Spices – Outline of a numbers of spices with graphics of each.
Herbs in the Kitchen – Recipes using herbs, edible flowers and produce. Dressings, marinades, salads, vegetables, meats, poultry, seafood, drinks and desserts.
Indian Curry Company – Resource for Indian cooking, choose from one of several hundred recipes.
Jalapeno Madness – Dedicated to the world’s greatest chili pepper. Recipes, links and information.
Kitchen Herbalist Recipes – Food, beverage, body and home care recipes using herbs, including Cinnamon Mint Tea and Summer Salad with Heather Vinaigrette. .
Lemon Grass – Also know as Takrai, it is popular in Thai and Vietnamese cooking. How to grow, use, and store.
Lesley’s Herb Garden – List of commonly home grown herbs and how to harvest and preserve them.
Make your own herbal vinegars – Create herbal vinegars for cooking and adding flavor, beauty treatments and for medicinal uses.
New England Herb Company – Information, benefits, and recipes on using fresh herbs from a New England company that provides fresh herbs to supermarkets.
Nurse Mary-Bell’s Herb Popovers – Simple recipe using cayenne pepper, minced fresh parsley, and dried thyme.
Pepper Fool – Many spicy recipes, restaurant reviews, and chili information.
A Pinch Of – Creative information and recipes about culinary herbs and spices.
rocoto.com – A Website dedicated to collecting, growing, eating, and preserving South American chile peppers
Saffron – Presents assorted information on the subject.
Saffron by Gourmetsleuth – Stigmas of the crocus sativa flower. The article discusses the history, uses, nutrition, and includes equivalents, substitutions, and recipes.
Salsify – Recipe for soup, or served baked, with cheese, or stewed. From a book published in 1931.
Schwartz – Search database of spicy recipes and special offers from this UK spice company.
Seasoned Pioneers – Exotic and authentic spice blends, chillies, spices and specialist culinary ingredients of every major world cuisine. Information and advice on usage together with many recipes.
Selecting, Storing and Using Fresh Herbs – A fact sheet on the topic, from Ohio State University Extension. Includes practical table of culinary herb uses.
Sheila’s Herb Patch – Includes recipes and seasoning suggestions, with brief descriptions and photos of various herbs.
Spice & Herb Encyclopedia – Created by the Culinary Café , this site offers general descriptions, geographical sources, traditional ethnic uses, taste and aroma, history and region of origin, and creative uses of over forty spices and herbs.
SpiceAdvice – An informative site about spices, including a spice encyclopedia, usage tips and seasonal recipes.
Thewisegardener.com – Tropical cooking and gardening with spices and herbs.
Wasabi – How to grate a green/fresh/raw wasabi with a sharkskin grater for bringing the best fragrance.
Wild Greek Oregano – All About – History and uses of wild Greek oregano, the perennial herb Origanum vulgaris.
The Zen Herbs Co – A portal for information about herbs and spices from around the world. Includes an interactive garden, and advice
Hello world! November 9, 2006
Posted by sathish1986 in Uncategorized.1 comment so far
Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!
