Recipe
A Successful Recipe For Accountability In Your Small Business
Accountability is a buzzword in the business world right now. Unfortunately, most of us have negative understanding of the word. We often use the word as if it means blame and punishment. Therefore, we attempt to avoid it. The truth is that accountability is unavoidable. In the workplace, intrinsically everyone is accountable to someone. We are accountable to our peers, managers, customers and ownership. We are also accountable to our industry.
What if being accountable was empowering for you and your employees? Research indicates that rather than a negative force, holding people accountable for their actions and results has very positive effects on morale and performance. An environment of accountability produces vigilant problem solving, better decision-making, and greater job satisfaction. With an environment of accountability, people can develop their skills and be their best.
The issue I see with accountability is not the absence of accountability in business. Accountability exists regardless. The issue is how we think of and understand accountability and the environment under which accountability can thrive.
Consider these definitions of accountability:
• Accountability is a state of responsiveness.
• To be called on to render an account.
• Subject to giving an account.
• Non–judgmental feed back (Accountability is no place for judgment, blame or punishment).
Here are some areas to troubleshoot in your workplace:
• Ambiguity is the enemy of accountability, so your first step, as a manager is to make sure that the people you are holding accountability have very clearly defined roles, job descriptions and duties.
• Accountability is an attitude so look at yourself as the role model. Are you being accountable to your boss, ownership, your employees and clients?
•Do you have written expectations? Starting at the time of hire, if possible, review written expectations and standards of performance. You cannot expect something from someone who has not had the opportunity to buy into the expectation.
• Do you have Permission; either implied or granted.
• Do they have training? You cannot hold someone accountable to something they are not been trained to do!
• Do your employees have a working plan - a project timeline, an economic model etc?
• Have I created a learning based environment? Is it okay to make a mistake or say, “I don’t know?” Know it alls do not make good coaches nor are they coach-able. Creating a safe environment for mistakes encourages accountability.
• Are there real consequences? Consequences work best when spelled out before actually needed, in expectations for example.
• Do your employees have the talent and ability? Some people will not have the ability to do the job you are asking them to do regardless of having a well-defined role, a great manager and excellent training.
• Accountability is an attitude that you as leader will want to model; focus on being accountable rather than holding others accountable.
Frequently Asked Questions
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QUESTION:
Recipe..........?
Is there a recipe for like swedish fish?
yeah there like gummy bears-
ANSWER:
Swedish Fish are a gelatin candy similar to gummy bears. The recipe is proprietary. The name is also trademarked. It's one of the candies from yesteryear that are enjoying a resurrection. There are recipes for gummy bear like candies at most of the cooking/recipe web sites. Search for gummy bear recipes or gelatin candy recipes. Here's a link to one of the sites. It lists several recipes.
http://www.recipelink.com/mf/0/44934
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QUESTION:
ReCiPe!!!!?
Whats a great recipe,and what are the ingredients if i want it????thanks thanks!!!!-
ANSWER:
Here are some great recipes which cook real quick.
Chicken Parmesan* 4 boneless chicken breast halves without skin
* 1 egg, slightly beaten
* 1/2 cup seasoned bread crumbs
* 2 tablespoons butter
* 1 jar (16 ounces) spaghetti sauce, or 1 1/2 to 2 cups homemade
* 1/2 cup shredded Mozzarella cheese
* 1 tablespoon grated Parmesan cheese
* 1/4 cup chopped fresh parsleyWash chicken and pat dry. Put chicken between pieces of wax paper, or in a food storage bag; pound gently to flatten for even cooking. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sidesAdd sauce then reduce heat to low. Cover and simmer 10 minutes. Sprinkle with Mozzarella and Parmesan cheeses and parsley. Cover and simmer 5 minutes, until cheese melts.
Chinese Fried Rice
1/2 cup finely diced cooked ham, chicken or pork
2 Tbsp oil
1 (3 oz) can broiled sliced mushrooms, drained
4 cups chilled day old cooked rice
1 green onion, finely chopped
2 Tbsp soy sauce
1 well beaten eggBrown meat in hot oil.Add all ingredients, except egg.Stir frequently and cook for 10 minutes over low heat.Add egg and cook 5 more minutes or until dry enough to be fluffy.
Add additional soy sauce if you prefer a darker color.Quick, Easy -N- Fast Rich Chocolate Pudding Recipe
1/4 C. sugar
2 T. cornstarch
2 C. hot milk
3 oz. semisweet or bittersweet chocolate, preferably imported, coarsely chopped
1 t. vanilla extractStir sugar and cornstarch together in medium saucepan. Gradually stir in milk. Heat, stirring constantly, until sugar dissolves and mixture begins to boil and thicken, about 10 minutes. Add chocolate.
Cook over medium-low heat, stirring, until chocolate is melted and mixture thickens, about 5 minutes. Remove from heat; cool for 5 minutes. Stir in vanilla. Pour into small custard cups. Serve warm or at room temperature.
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QUESTION:
recipe ?????
does anyone have a recipe for liver & onions?-
ANSWER:
I don't care for them but my mother passed this along to me years ago. My dad thinks it's the best.Marinate the liver in vinegar, Mrs. Dash and some salt.
Pan fry onions and mushrooms in butter while liver is soaking.
Add liver as the onions cook and then serve.
Sandy :O)
Gosh, that hurt my feelings...thumbs downing me!!
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QUESTION:
Recipe using chicken stock, to take advantage of good homemade stock?
What is a recipe that uses chicken stock, that will take advantage of the flavors of a good homemade stock?In reading discussions of homemade vs store-bought stock, ppl say they use homemade for "delicate" soups and other recipes. For non-delicate recipes such as braises which would overpower the stock, store-bought is fine.
So what would be a good "delicate" recipe? Is butternut squash soup "delicate"?
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ANSWER:
Butternut squash soup isn't really delicate, but would probably taste great made with homemade stock.I'd say, make whatever you want with it, homemade will taste better than store bought and its probably better for you.
If you really want to taste the stock, make your own chicken noodle soup with big chunks of chicken, carrot, and celery and egg noodles.
Also, risotto might be a good use for the home made stuff.
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QUESTION:
What recipes should I include in a recipe booklet for my college-aged friends?
As I'm a Home Economics major, for Christmas I'm planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you'd like to share?-
ANSWER:
Appetizer -
Buffalo Chicken DipThis tangy, creamy dip tastes just like buffalo chicken wings.
It's best served hot with crackers and Celery sticks.
Or put it between flour tortillas, grill them and make quesadillas
Everyone loves the results!Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1/4 cup pepper sauce, such as Franks® Red Hot®
(or more if you want it hotter)
1 1/2 cups shredded Cheddar cheeseServe with crackers and/or celery. Serves about 20
Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
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Main Dish (loved by everyone)Chicken and Dressing Casserole
2 pkg. Chicken Breasts, boneless and skinless (8 halves)
1 lg. canister Stove Top Stuffing Mix (for chicken)
2 cans Cream of Mushroom Soup thin with 1-2 cans water
6-8 slices Swiss CheesePlace raw chicken in bottom of 9x13 baking pan/dish. Place a slice of cheese over each chicken breast. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix - servings for 8. I use a whole canister, because we love stuffing.
Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes.
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Side dish - Cheesy Potatoes1 Bag Frozen Hashbrowns, partially thawed
1 can Durkee Onions
1-1/2 C. Shredded Cheddar Cheese
1 small container Sour Cream
1 can Cream of Chicken Soup
1/2 can Milk.Put in crock-pot and cook on high for 4 hours. Stir occasionally.
Can be doubled to fill crock-pot._____________________________________________________
Dessert -
Inside Out Oreos (yumm-oh) Easy and impressive1 package double stuffed Oreos (big package)
1 8oz. package of cream cheese
White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels)Finely grind Oreos, mix in cream cheese
Chill, form into balls once chilled
Melt white chocolate using double broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to cover the hole left from dipping if so desiredIt is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too warm.
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QUESTION:
Does anyone have a recipe for roasting a whole turkey from America's Test Kitchen/Cooks Illustrated?
I started subscribing to Cooks Illustrated magazine, but don't have access to the America's Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don't have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I've never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.-
ANSWER:
Here we go--this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It's guaranteed to mess up your clothes and really isn't worth the trouble...but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
--1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
--2 pounds salt
--3 medium onions, chopped coarse
--1 1/2 medium carrots, chopped coarse
--1 1/2 celery stalks, chopped coarse
--6 thyme sprigs
--1 bay leaf
--1 tablespoon butter, melted, plus extra for basting
--3 tablespoons cornstarchPlace turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
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QUESTION:
What is this recipe for? I have the recipe but want to know what the desert is called?
There are only two ingredients: sugar and egg whites.You beat them until they are thick and creamy. Then you get a cookie sheet and put the creamy stuff on it in dallops (about 2 table spoons). You bake until they're hard.
I haven't tried the recipe. I'd like to know what I'd be making before I make it!
I got the recipe out of an old family recipe book.
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ANSWER:
Meringues!Pronounced Mer-ang
Beat the egg whites first but not too much, just til fluffy, then add castor sugar, and beat uilthick and glossy. Ad a few drops of vanilla essence, and even a bit of rosewater if you want.
Google 'meringues'
And you'll find pictures, recipes and tips.
Meringues shoud be crispy, not chewy. A lot of mine tun out chewy =[ but im getting better at making them!
Happy baking =]
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QUESTION:
What is the recipe for the Somali food Xalwo or Xalwad?
I'm doing a project where I need a recipe from Somalia that has some sort of meaning. I found that during Somalian weddings, xalwo is made. This sounds really good (verryyyy sweet) and I think my class would really enjoy eating this. However, I haven't been able to find a recipe for this anywhere on google. If you have the recipe for xalwo or xalwad (same thing?) or if you have another important food recipe in Somalia, I would greatly appreciate it. Thanks!-
ANSWER:
Salaam.Somali xalwa (halwa) doesn't have the corn flour ingredient. I don't know where the sister got that from. Xalwo is made from:
1. Sugar
2. Water
3. Corn starch (that is what makes it thick)
4. Food Colouring
5. Oil/Ghee (Made from unsalted butter)
6. Hayl and nutmeg (Joos)
7. Nuts or sesame seeds (Optional)
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QUESTION:
Candy recipes? Does anyone have a recipe for a bark candy made with white chocolate and peppermint chips?
Also looking for a recipe for "Score" chocolate bar and some good fudge recipes. Thanks!-
ANSWER:
Melt the white bark and mix in the crushed pepermint candy
Put in a waxpaper lined baking sheet and stick in the fridge for 10 minutes then break into pieces
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QUESTION:
where can i find a recipe for Gingerbread Men with a mold?
I bought a wilton gingerbread man pan. I lost the recipe that came with it. What recipe can I use with it? Some people say to use any recipe, but most recipes I have seen you have to cut the cookies. Shouldn't this be more of a batter recipe to go into a molded pan?
The pan has 4 gingerbread molds.-
ANSWER:
Is it a big cake pan? If it is, both of these recipes are good gingerbreads, and excellent with a cider, caramel,chocolate, or lemon sauce.http://www.epicurious.com/recipes/food/views/Gramercy-Tavern-Gingerbread-103087
http://www.epicurious.com/recipes/food/views/Gingerbread-Cake-104010
If it's smaller and shallow, any cookie recipe should work. Just press it into the cookie mold and bake.
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QUESTION:
When does a recipe become my own?
I have a bunch of recipes that I've changed and tweaked over time. When can I consider these my own recipes and no longer the original recipe? What is the "cook's" etiquette for this? If I publish these recipes, do I still need to name the original author?-
ANSWER:
Great question. I wondered about this because I do the same thing. The cook's etiquette is that if you make minor changes to a recipe you should give credit to the author of it. Never mind that they could have gotten it from someone else! If you make 3 or more major changes to the recipe then it's okay to claim it as your own, if tweaking recipes from cookbooks, try to stay away from the author's original wording if you are going to claim the recipe as your own. See the Washington Post article about stolen recipes. It's really interesting.
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QUESTION:
What is a good recipe for homemade applesauce?
For Thanksgiving Day I am going to make some homemade applesauce for my family and I to have. I need a good recipe. Try a recipe for cinnamon flavor but any is appreciated. And please do not fake recipes. I am only the second to youngest of my sisters but I want to help. Please give me a recipe. Thank You!
Thank You, Steve G, I gave a thumbs up and your answer is very appreciated.
Thank You, bam, I gave a thumbs up and your answer is very appreciated.
Thank You, Sharon R, I gave a thumbs up and your answer is very appreciated.-
ANSWER:
Spiced ApplesauceIngredients:
12 oz granny smith apples, peeled and sliced
12 oz golden delicious apples, peeled and sliced
2/3 cup water
2 tsp. fresh lemon juice
2 tbsp. plus 2 tsp. sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground cardamomPreparation:
Combine first 4 ingredients in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes, or until apples are tender. Uncover and cook 10 minutes longer, stirring frequently, until mixture thickens.
Mash with a potato masher until chunky applesauce forms. Stir in sugar and spices. Transfer to a bowl, cover and chill overnight.
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QUESTION:
If a recipe calls for a certain type of milk, will using a different type of milk ruin the recipe?
I'm making a dessert dish called panna cotta for the first time and the recipe calls for skim milk. I have 1% milk, will that ruin the recipe if I use that?-
ANSWER:
That should be fine.
If it were calling for whole and you use skim, then its more of a worry. but for this application, i think it will be ok.
throw a pat of butter in and let it melt...
its all about the fat!
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QUESTION:
Recipe for a soup that is like a cream of garlic with spinach, pasta and white beans.?
I recently had a soup at a local restaurant that was like a cream of garlic with spinach, a little bit of pasta and some white beans in it and loved it! It was the best remedy for my cold. I've checked on the internet, but haven't been lucky to find a recipe with all these ingredients that was also a cream soup (rather than a broth soup). Anyone happen to know of this recipe?-
ANSWER:
you do not mention the restaurant you ate it at..there are couple copy cat sites for recipes.
Olive garden had the one with potato sausage and greens it was YUMMY!
I am huge soup lover but i have no tried this one sorry!!
http://www.topsecretrecipes.com/home.asp
http://www.copykat.com/
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QUESTION:
Can I convert a bread machine recipe to a regular oven recipe?
I have a recipe for sweet bread. The recipe calls for the use of a bread machine. Does anyone know how to convert the recipe to a regular oven recipe? I don't have a bread machine.-
ANSWER:
Most bread-machine recipes just have you dump in the ingredients, and then the bread machine does the mixing, kneading, and baking. Certainly you can do this by hand. Use lukewarm water or other liquid to encourage your yeast. Mix everything well and knead until smooth and elastic; you may need a little more flour so that the dough won't be sticky. Let rise for about an hour in a warm place. Shape into loaves in appropriate pans and let rise again until doubled in volume. Then bake at about 375 F for 35-40 minutes.Here's a link to a primer if you have never baked bread before: http://busycooks.about.com/od/howtobake/a/bread101.htm
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QUESTION:
What holiday recipe bring back the best memories?
What recipes in your family are done every year for the holidays (Christmas, Hanukkah, Kwanzaa) that bring back the best memories - and what is the memory that is attached to the recipe.Post your recipe too!
Oh and my favorite was my Oma's Christmas Goose she made with this apple stuffing. Ever since she passed away we haven't had it, but next year when I get married, we'll be doing it again
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ANSWER:
My great-grandmother's real German stollen - I remember her, than my grandmother and now my mom making it and giving it as Christmas presents every year to friends and family. The recipe was brought from Germany by my great-great-grandmother in the 1800s.Dresdner Stollen
To make two 13-inch loaves
½-cup seedless raisins
½-cup dried currants
1-cup mixed candied citrus peel
¼- cup candied angelica, cut into ¼-inch dice
½-cup candied cherries, cut in half
½-cup rum
¼-cup lukewarm water (110º to 115º)
2-packages or cakes of dry or compressed yeast
¾-cup plus a pinch of sugar
5 ½-cups plus 2 tablespoons all purpose flour
1-cup milk
½ -teaspoon salt
½ -teaspoon almond extract
½-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
¾ -cup unsalted butter cut into ¼-inch bits and softened
8-tablespoons melted unsalted butter
1-cup blanched slivered almonds
¼ cup confectioner’s sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
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Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.
In a heavy 1 ½ - to 2- quart saucepan, combine the milk, ½-cup of the sugar and the salt. Heat to lukewarm (110º to 115º), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.
Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining ½-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.
Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and ½-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 ½ to 4 inches wide and 13 inches long.
With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375º. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner’s sugar.
I frost mine with thin butter cream frosting.
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QUESTION:
Do you have a recipe or a website I can get a flavoured meringue recipe?
I wanted to make my Mum mini flavoured meringues for her birthday but I wondered what flavour I should do and if you know a recipe. I thought prehaps Pina Colada flavour (I saw a recipe once!!!) but I can't find a recipe now. Any ideas?-
ANSWER:
cinnamon meringue* 2 egg whites
* 1/4 teaspoon cream of tartar
* 1 dash salt
* 1/2 cup Splenda
* 2 teaspoons ground cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract- In medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts.
- Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes.
*This recipe yields 4 servings
MERINGUE KISSES
We like to serve these with Lemon Curd for dipping.
2 large egg whites
1/2 cup sugarPreheat oven to 200°F. and butter and flour a large baking sheet, knocking
off excess flour.
In a bowl with an electric mixer beat whites until they hold soft peaks.
Gradually add sugar, beating, and beat until meringue holds stiff, glossy
peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1
inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn
oven off and leave meringues in oven 1 hour more. With a metal spatula
transfer meringues to a rack to cool completely. Meringue kisses may be kept
in an airtight container at room temperature 5 days.Makes about 24 meringue kisses.
Peppermint Meringue Kisses
2 egg whites
1/4 . Salt
3/4 C. Sugar
1/2 t. Vanilla extract
1/4 t. Peppermint flavoring
1/2 C. Miniature chocolate chips
4 T. Finely chopped peppermint candy
Red or green food coloring (optional)Beat egg whites and salt at high speed until stiff but not dry. Add sugar gradually. Beat 5 minutes or longer until very stiff. Fold in vanilla, chocolate chips and peppermint. Add drop or more of food color, depending on how much color you want in the cookies. Drop by teaspoon onto greased cookie sheet. Bake at 250° F. For 45 minutes.
Makes about 6 dozen.
TOASTED COCONUT AND DARK CHOCOLATE MERINGUES
1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary
in size from shavings to the size of small peas; about 2 1/2 ounces)Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until
toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment
Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add
sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch
apart. Bake until crisp on outside but still soft inside, about 27 minutes.
Cool. (Can be made up to 3 days ahead; store in airtight container.)* Available at some supermarkets and at natural foods stores.
Test-kitchen tip: Make these cookies extra-fabulous by drizzling them with
melted chocolate after they have cooled.Makes about 45.
i think i have more, not sure though hehe. good luck! and happy birthday to your mum!
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QUESTION:
Good cupcake recipe and a recipe for a 17 month old?
I need a recipe for halloween that is like a cake or biscuit but suitable for a 17 month old.
I also need a good recipe for cupcakes to make at home. I want t make them both from scratch.
He's not. I want to bake him something suitable for halloween.-
ANSWER:
Go on the Hershey's website.That is where you'll find the best and they are easy to make. If you don't have baker's chocolate, you can always find an internet conversion for cocoa to solid chocolate.
FYI: Most Pediatricians don't recommend children have chocolate or peanut-based products until they are 3 years old. Studies have shown that the earlier that these products are introduced, the higher chance they will have to developing an allergy.
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QUESTION:
Can you help me find a recipe for a diabetic birthday cake and frosting with carb exchanges listed ?
My 3 yr. old daughter has been recently diagnosed with type 1 diabetes. My stepsons birthday is this weekend and I planned on just getting a recipe for the birthday cake online. There are thousands of recipes, but not many with the carb exchanges listed so that I know how much insulin to give her. Many of the recipes online are for adults. I need a recipe for just a plain white cake. Also I need a recipe for a diabetic frosting as well. Please help if you can!-
ANSWER:
i have a diabetic cookbook, if you email me and tell me what flavor you want, i will get one for you. my email is my screen name at yahoo.com, of course. also, be careful with artificial sweetners, because some can have the same affect on insulin levels that sugar does...i have read that Splenda does. you can actually use splenda in any recipe you have now and substitute it cup for cup for the sugar. it doesn't have the calories of sugar, at least, and it tastes the same. you might want to speak to a diatician, because in a lot of cases, diabetics can have some sugar, you just have to balance it with other things like proteins to help keep the blood sugar stable.
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QUESTION:
Recipe for chicken and potatoes roasted in broth?
I had a recipe a long time ago from a soup can, I think, it was for boneless chicken in chicken broth; you put the potatoes and veggies right in the dish too; anyone have this or a similar recipe?
Thanks!-
ANSWER:
Try searching the ingredients on allrecipes.com. I usually find everything I am looking for there.
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QUESTION:
How many recipes do you have in your recipe box that you actually use on a regular bases?
How many recipes do you have in your recipe box that you actually use on a regular bases?How many of your regular family meals could you cook without repeating I can go about 20 days on normal meals without having to repeat.
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ANSWER:
I am a very adventurous cook and I love trying new recipes. I could probably go 3 months without repeating, but we have some that are requested much more often.
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QUESTION:
Recipe for salad dressing that is in Japanese restaraunts?
I'm looking for a salad dressing recipe. The kind that they serve in japanese restaraunts. It is orange and has a strong ginger flavor. I simply love this dressing and want to be able to make it at home. Many of the recipes I looked at looked clear and not orange.Can anyone help me out?
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ANSWER:
Carrot Ginger Dressing2 cups cooked carrots
1 cup chopped shallot
2/3 cup sliced fresh ginger
7 ounces vegetable oil
4 ounces rice vinegar
4 ounces light soy sauceIn a food processor, puree all ingredients until smooth.
Recipe Courtesy of Marie Ostrosky
Show: Cooking Live (Food Network)
Episode: Basics: Party Planning
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QUESTION:
What cookie recipe is good for a cookie shape pan?
I have a Norpro Holiday pan with the shapes already on the pan. I bake a lot but I'm not really a cookie person... So I'm confused as to which type of cookie recipe to use for such a pan. Would I use a regular sugar cookie recipe.. What if they expand too much and distort the shape? Are there specific recipes for these types of pans? Thanks!-
ANSWER:
i had one once you can use any recipe but sugar cookies are best.
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QUESTION:
Does anyone have a recipe for frozen whole-wheat crescent rolls?
I used to have a recipe to make frozen whole-wheat crescent rolls that I got from an old newspaper called Capper's Weekly in Topeka, KS. They were the best rolls you ever tasted and I lost the recipe during a move. I've tried to recreate it, but it seems to be a touchy recipe and they are just not the same. I wish I could find the original recipe.-
ANSWER:
Whole Wheat Crescent Rolls24 rolls 42 min 30 min prep
1/2 cup honey
1/2 cup hot water
2 tablespoons yeast
1/2 cup dry potato flakes
1 1/2 cups warm water
1 teaspoon salt
3 tablespoons shortening
2/3 cup dry instant milk
5 1/2 cups whole-wheat flour
1/2 cup softened butter or margarineDisolve honey in 1/2 cup hot water.
Stir in yeast and let stand about 15 minutes.
Mix together in a seperate bowl potato flakes, warm water, shortening, and dry milk.
Mix in 2 cups of the flour and beat for 5-6 minutes.
Add yeast mixture and beat for 1 minute longer.
Add the remaining flour and knead til smooth and elastic.
Divide dough in half. roll each half on a lightly floured surface into about a 12 inch circle. Spread 1/4 cup butter onto each circle and then divide each circle into 12 wedges. Roll each wedge, starting with the wide edge and rolling to the point. Place point down on greased baking sheet. Let sit for 20 minutes. Bake at 350 degrees for 12-15 minutes.
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QUESTION:
Whats a good recipe for carrots?
I don't want a desert recipe but you know just a simple dinner type recipe. I'm vegaterian so I can eat meat with them if thats included in the recipe.-
ANSWER:
The best I've ever had is juiced and drank fresh.
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QUESTION:
How can i convert this recipe to a crock pot recipe?
INGREDIENTS
1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup waterREAD REVIEWS (48)
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In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
sry about the center part i cut and paste from a website-
ANSWER:
sear the stew meat in a frying pan with a slight amount of oil. put the meat on the pan when it is really hot, you don't want to cook the meat, but just brown the outsides.
add all the ingredients, minus the salt (you can salt after cooking) and the seared beef into your crock pot.
it should not take more than 2-3 hours to finish the dish because the meat is in smallish pieces and it will be seared already.
good luck!!
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QUESTION:
Has anyone a recipe for vegetarian sage derby cheese and apple pie?
I once had a recipe for a delicious pie made with cooking apples, sage derby cheese and walnuts. This was topped with a flaky pastry and when cooked served as a main course. It was excellent, but I have lost the recipe and don't know if I am missing ingredients or know the proportions of quantites. Anyone come across the recipe or similar?-
ANSWER:
Apple & Lancashire Cheese PieA deep dish apple pie with cinnamon, maple syrup and sultanas, tossed with crumbled Lancashire cheese.
350g (12oz) short crust pastry
900g (2lb) cooking apples, peeled cored and cut into chunks
1/2 teaspoon ground cinnamon
75g (3oz) sultanas
5 tablespoons maple syrup
150g (5oz) Lancashire cheese, crumbled
beaten egg to glazePreheat the oven to 400F/200C/Gas mark 6. Roll out the pastry on a lightly floured surface and use to line a deep 20cm (8in) pie dish or loose bottomed fluted flan case. Prick the bottom and chill whilst preparing the filling. Reserve pastry trimmings for the top of the pie.
Place the apples, cinnamon, sultanas and maple syrup in a pan. Cover and
cook over a gentle heat until apples just begin to soften. Remove from the heat and fold in the crumbled Lancashire cheese.
Spoon into pastry lined dish. Re roll the pastry trimmings and cut into strips about 1cm (1/2in) thick. Use these to form a lattice pattern on top of the pie and brush with beaten egg to glaze.
Bake for 30 to 35 minutes until pastry is golden and crisp.
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QUESTION:
Is there a recipe for whole wheat baking mix (similar to Bisquick) that uses vegetable oil and not shortening?
I have a recipe for a whole-wheat baking mix that uses a Crisco type shortening but I am searching for a healthier recipe using vegetable oil. This recipe would be used much like Bisquick for making muffins, pancakes and quick breads.-
ANSWER:
For muffins, pancakes, and quick breads oil would usually be used anyway, so it should work fine. Shortening would be better for things like biscuits and pie crusts that are flaky.
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QUESTION:
What is the recipe for Honey Mustard Pretzels?
Recipe or site to recipe anyone? I don't want to have to make the dough. Is there a recipe where you can add the ingredients on the pretzels?-
ANSWER:
Honey-Mustard Pretzel Snacks* 1/4 cup margarine or butter
* 1/4 cup honey mustard
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon garlic powder
* Several dashes bottled hot pepper sauce
* 10 cups small pretzels
Melt margarine or butter in a small saucepan. Remove saucepan from heat and stir in honey mustard, Worcestershire sauce, garlic powder, and hot pepper sauce. Place pretzels in a foil-lined 15x10x1-inch baking pan.
Pour mustard mixture over pretzels; toss gently to coat. Bake in a 300 degree F oven for 25 minutes, stirring every 10 minutes. Spread on foil; cool. Store in an airtight container. Makes 15 (2/3 cup) servings.
Make-Ahead Tip: Prepare, bake, and cool the pretzel snack. Store in an airtight container at room temperature up to 3 days.
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QUESTION:
Looking for a recipe for grape kuchen. This is a yeast cake that has concord grapes in the middle.?
I've already done a search on the internet, so I don't need to see those recipes again. I would like someone's own recipe. Most of the recipes I've seen say to skin and remove the seeds. Grandma didn't do either, but that could've just been a time-saver.-
ANSWER:
KUCHENFOR THE DOUGH
1 package dry yeast
1 cup lukewarm milk
3 tablespoons sugar
1 teaspoon salt
3 to 3 and 1/4 cups flour
1 egg
2 tablespoons unslated butter or lard, melted and cooled.FOR THE CUSTARD
1 cup sour cream
2 eggs
1/2 cup milk
3 tablespoons sugar
1 teaspoon vanilla
1 tablespoon flourFOR THE TOPPING
4 tablespoons (1/2 stick) unsalted butter, at room temperature
7 tablespoon sugar
1/4 cup flour
4 cups fresh or 3 cups dried fruit, such as grapes, cherries, plums, appricots, raisins, figs, or prunesPrepare the dough: Combine the yeast, milk, and sugar in a large mixing bowl
or in the bowl of an electric mixer. Stir to dissolve the yeast. When
there are some bubbles on top of the liquid, after about 2 minutes, add the salt and mix well. Add 1 cup of the flour, then the egg and the melted butter, and mix thoroughly. Continue adding the flour, 1 cup at a time, mixing well after each addtion. When the dough is too stiff to mix, turn it out onto a
well-floured surface and knead in enough flour so the dough doesn't stick
(it should still be soft.) Return the dough to the mixing bowl, cover with a towel, and let rise in a warm spot (68 to 70 degrees) until doubled
in bulk. (If you are preparing the dough the night before, place it in the bowl, cover tightly with aluminum foil, and refrigerate overnight.)Prepare the custard: Whisk the sour cream and the eggs together in a medium-size
bowl until combined. Then add the milk, sugar, and the vanilla if you are using it, and mix well. Whisk in the flour, and set aside. ( If you are making this the night before, refrigerate, covered, until ready to use.)In a small bowl, mix together the butter sugar, and flour for the topping until
combined. (The mixture will be crumbly.) Set aside. (If you are making this the
night before, refrigerate, covered, until ready to use.)Preheat the oven to 400 degrees. Lightly butter a 10 x 15-inch baking
pan.Turn the dough out onto a floured surface. Roll it out to form a rectangle slightly larger than the baking pan, and then transfer it to the pan. Using your fingers, crimp the edges to make a border 1/2-inch higher than the bottom of the dough.
Pour the fruit into the pan, and then pour the custard over the fruit. Crumble the topping over all.
Bake in the center of the oven until the dough is puffed and golden around the
edges and the custard is lightly set, 25 minutes. Remove from the oven and cool on a wire rack for 10 minutes before cutting. Makes 8 to 10 servings.Note: Cut fresh fruit, such as plums and apricots, in quarters. If you are using dried fruit, such as figs or prunes, coarsely chop them.
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QUESTION:
Is there a recipe website on which I can make a list of ingredients and receive recipes with only those items?
I want to find out if there's a recipe website where I can make a list of ingredients I have in my pantry/refrigerator and it will give me a list of recipes which use only those ingredients? Or a website with something similar? Thanks.-
ANSWER:
YES!!! www.allrecipes.com.They have an ingredient search. You list the ingredients you want in a recipe. You can also list ingredients you DON"T want. It is an awesome website! I get all my recipes there.
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QUESTION:
What is the recipe for the spinach-berry smoothie in the Magic Bullet informercial?
I just got a Magic Bullet and in the recipe book I couldn't find the recipe for a smoothie they did on the infomercial that used spinach and some other fruits. After the guests tasted it they were astounded that they couldn't even taste the spinach. Where can I get that recipe or is there an alternative? I checked the website and it wasn't there. And their customer service only handles billing and shipping related issues.-
ANSWER:
Here are some recipes I found online; I take no responsibility. Chocolate bannana spinach smoothie sounds awful.
http://moxie.blogs.com/askmoxie/2006/09/green_smoothies.htmlGreen Smoothie
Peach Spinach
by Victoria Boutenko - www.rawfamily.com for more recipes and her latest book!
Green Smoothies seem to be the “latest craze” in the raw food community… many have started to crave and enjoy eating more greens after a couple of weeks of drinking green smoothies.With Victoria 's permission, we are excited to share a small sample of her Green Smoothie recipe collection from her latest book “Green for Life”. Here's her favorite recipe: 4 ripe pears, 1 bunch parsley, and 1 big cup of water—well blended. While it looks very green, it tastes like fruit!
Equipment Required : Blender
Ingredients
6 peaches
2 handfuls spinach leaves
waterSimply throw all ingredients into a blender, blend well and serve! Ratio is 60% ripe organic fruit, mixed with about 40% organic
green vegetables.
http://www.avenaoriginals.com/library/recipe_display.asp?
a=Peach-Spinach_Smoothiehttp://www.eatsprouts.com/blend/green.html
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QUESTION:
How to get recipe out there and selling?
I have a great, unique recipe that many love and I want to be able to sell them. Basically, whether it's selling the recipe, starting a business, selling the recipe to a new business, I don't know how to start.I've read many different tips on the internet about patenting things and attornies, but what should I do? I don't know where to start.
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ANSWER:
http://www.uspto.gov/web/trademarks/workflow/start.htm
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QUESTION:
What could i divide my recipe book that i am making?
My mom loves cooking and collecting recipes but the thing is she does not have a decent recipe book so I am making a recipe book for her for Christmas. It will include her favorite recipes and some of the families and, it will also include some I get off the internet. So how should I divide it into sections and organize everything. And what else should i put in it like pics and other stuff. Ladies please help and give me some ideas i am only 15 and love to cook myself but it is just easy stuff like hamburgers or bacon and egg. So please help. Thanks.-
ANSWER:
Mike's given you a very classic breakdown of cookbook construction. Since this is your gift to your mom, how you organize it should be up to you.Perhaps sections like "Family Favorites," "Mom's Specialties" and "Kids' Treats" would be more appropriate. A nice touch might be to include some small notes with some of the recipes (from yourself and others) about why that particular dish is a favorite, or a positive memory tied to that particular meal.
The style and layout of the book will be the least important part of it to your mom, so don't sweat it too much. Organize it in a way that's easiest for you to work on and is still understandable.
Great idea, and best of luck with it!
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QUESTION:
I have a recipe that I would like to adjust to a Weight Watchers recipe. Can you help?
4 chicken breast, 2 cans cream of chicken soup, 1 can Rotel, 1 lb Velveeta, 12 oz cooked spaghetti, 1 stick butter, 1 cup cheddar cheese. Can you either give me the points for this recipe or help me change this to a WW points recipe?-
ANSWER:
I got this from the weight watchers web site. Hope it helps.King Ranch Chicken Cass.
serves 61 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste
Methods/steps
Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.
Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.
Nutrition Information:
205 cal., 2.4 g. fat, 2.5 g. fiber
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QUESTION:
Looking for a great Bulgogi recipe? Do you have a family recipe?
I would love to make Bulgogi for dinner tonight. One of our favorite restaurants makes an amazing Bulgogi dish. Do you have a family recipe? I have found many recipes on the internet but I would like a true family recipe. I want my dish to be authentic.
Thank you so much!-
ANSWER:
I appreciate that you asked for a homemade recipe, and I don't have one. However, this bulgogi recipe has good reviews and there are comments that it is a family recipe so it should be authentic.I will have to give it a go myself - sounds delicious.
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QUESTION:
Looking for a recipe for biscuits (the american kind) like the ones I had in Red Lobster restaurant?
I recently was in Canada and went to Red Lobster (cos I love that restaurant and go whenever we're near one). We were served their Cheese biscuits and they are so good that I want to find a recipe for something that resembles them. Anyone got a recipe or know where I can find a recipe on the web?-
ANSWER:
Well good grief...for those of us who dont use bisquick...
2 cups flour
4 tbsp baking powder
1 tsp salt
1 cup milk
2 tbsp shortening
1/2 cup shredded cheese
1 tsp garlic powder
3 tbsp butter melted
sift flour, baking powder, and salt together in a bowl..cut in shortening until crumbly consistency..add cheese..then milk....mix together...pour out on floured surface and roll out to about 1/2 inch thickness...use biscuit cutter..put into 375 oven for about 12 minutes...combine garlic and melted butter to top biscuits......your house will smell wonderful!!
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QUESTION:
What recipe dries faster for making paper mache?
I'm planning to make a pinata for a birthday party. And its this coming saturday. I plan to make it tomorrow.. I found two recipes for paper mache glue mixture. One was glue and water ..and the other one was flour and water. What recipe will help to dry faster. thanks so much!-
ANSWER:
The glue and water will definitely dry faster. Still, it's much more about where you put it to dry than that paste you use. Hopefully, you are in a place on the planet experiencing a heat wave. Find a spot inside a window or enclosed with sunlight coming in. Turn the project every few hours to expose the wet areas. Remember, since you are making a pinata, you are not going for strength and durability here. So only three layers max.
Good luck.
Dan (the monster-man) Reeder
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QUESTION:
What the is recipe for the fluffy sugar cookies you buy in the grocery store?
I have searched online for this recipe and so far have been unsuccessful at finding it. I am looking for the recipe for the frosted sugar cookies (the fluffy big ones) that you can buy in grocery store bakeries that are usually decorated based on the upcoming holiday.Does anyone have the recipe for the cookie and/or frosting?
Awesome! I didn't know they were called Lofthouse Cookies. No wonder I couldn't find them!Any recipes for the FROSTING?
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ANSWER:
http://www.food.com/recipe/lofthouse-cookies-23817
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QUESTION:
What is a good recipe for my french region?
I am doing a report on Languedoc-Roussillon and Aquitaine France. And i was wondering does anyone know of any good recipes from one of those regions that doesn't contain alcohol. If the recipe does contain alcohol i need to make sure i can not include it and the food would still taste ok. I would prefer a desert recipe but it doesn't have to be one. I am making the food for my french class presentation. Thanks!-
ANSWER:
Languedoc is Cassoulet country, and the land of the Ouillade, but I doubt you would want that much work, eh?Here's something sweet instead. It should be flavoured with rum, but I have purloined the flavouring from an Algerian reading of the same recipe to fit in with your no-alcohol requirement:
BOUGNETTAS or OREILLETTES
500g plain flour
40g melted butter
25g caster sugar
25g fresh yeast
4 eggs
4 tbs milk
4 tbs water
3 tbs orange flower water
1-2 tsp vanilla extract
zest of 1 large lemon
1 tsp saltMethod:
---------
Mix the fresh yeast with up to 4 of the tablespoons of lukewarm water to an easy paste, feed with a pinch or two of sugar, and leave to develop in a warm cupboard until frothing bubbles are forming steadily.Sift the flour and salt into a mixing bowl. Stir in the sugar.
Warm the milk to tepid, mix with the yeast paste.
Make a well in the flour, pour in the yeast/milk mixture and begin folding in the flour from the edge of the well into the centre, continue until a thick batter has formed. Cover the bowl with cling film (if the bowl is rather shallow, mist the cling film food-side with oil to prevent sticking on rising) and leave in a warm cupboard to rise, first time, for 30 minutes
Mix the lightly beaten eggs (room temperature) with the melted butter, the orange flower water, the vanilla and the lemon zest. Add to the batter when it has completed its first rise, and mix it all to a soft dough, working it steadily with a wooden spoon for a few minutes (3-5) until a perfect blend has been achieved.
Recover with fresh, oiled clingfilm and set to rise in a warm cupboard for the second and final time for 3-5 hours, depending on the warmth in your cupboard.
When the rise is complete, work the dough by hand for a mere minute or so, just to even out the distribution of bubbles in the dough (don't knock it back like bread!) and then shape walnut or golf ball size balls of the dough into half moon crescents or 'little ears', the "oreillettes" of the dish's alternative title.
Heat fresh, neutral flavoured oil in your deep fat fryer to 190-200C, and batch fry the oreillettes a deep gold colour. When cooked, drain on paper towels and smother in clouds of icing sugar. Repeat until all your 'oreillettes' have been cooked. Dust them all with another cloud of icing sugar 'just to be sure'
and serve, warm or cold, as you please. Note: to revert to the original alcoholic version, substitute the orange flower water and vanilla extract with 4 tbs of dark rum.
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QUESTION:
Looking for recipe Denny's Restaurant Americana Sandwich Cheese Sauce or Cheese Soup?
Denny's Cheese sauce that was used on Americana Sandwiches was the exact same thing as their CHEESE SOUP which was available on Wednesdays. There is one copycat recipe circulating the web (on many sites) which I have tried and does not taste much like the original. If anyone has this original cheese soup recipe used at Denny's please let me know what it is. Thanks!-
ANSWER:
I saw this on a site maybe you can find it there.http://www.copycatcookbook.com/?hop=wacasassa
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QUESTION:
Do you have the recipe for a pumpkin spice bundt cake made in the microwave?
A while back, Pampered Chef put out a recipe for a pumpkin spice bundt cake made in the microwave. I lost the recipe. Can anyone help me out with the recipe?-
ANSWER:
Ingredients* 2 eggs
* 1 cup brown sugar, firmly packed
* 1/2 cup sugar
* 3/4 cup cooking oil
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 2 cups all purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ginger
* 1/4 cup milkMethod
Beat eggs in large mixing bowl; beat in sugars and oil. Stir in pumpkin and vanilla. Stir in all remaining ingredients until smooth. Lightly oil a 12 cup micro proof fluted cake mold. Sprinkle with sugar; remove excess. Pour cake batter into prepared mold. Cook on HI for 9 1/2 to 10 1/2 minutes, or until toothpick inserted in center comes out clean. Rotate dish once during cooking.
Cool 30 minutes before inverting onto serving platter.Cool completely and use Powdered Sugar Glaze; or cook cake in 12 by 8 inch micro proof baking dish. Grease bottom only. Frost with Cream Cheese Frosting
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QUESTION:
In the recipe for Sai Mai Lo, is it alright to use Sago pearls in a jar or do I have to use the dried pearls?
I have a recipe for it with mango but I also want to make it without mango, does anyone know the recipe without the fruit? And can I use the Sago pearls in the jar or do I have to use the dried Sago pearls?Thank you!
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ANSWER:
Yes.. you can use the jar Sago pearls.. so it's easy..
If you use dried Sago pearls.. you have to soak them in cold water for 5-6 hour.I'll have Taro ( kind like yam) in my Sai Mai Lo.
Here my recipes
Taro - 250 grams
Sago pearls - 100grams (dried)
Rock sugar - 175 grams
Coconut Milk - 1 can
Water 750ml-Soak the sago, Drain the pearls after soaking.
-Peal the Taro and dice them . Stem the taro on high heat for 20 minutes
-Bring the water and sugar to the boil until dissolve.
- Add the sago and the Taro and stir until it boils again.
-remove from the heat and pour in the coconut milk. Stir it well and serve.In your case.. I'll thing you can just ignore the mango. And replace it with what ever fruit you like.
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QUESTION:
When a recipe calles for chili powder do they mean ground chili peppers or the chili spice blend?
I do a lot of cooking and this question has perplexed me. When a recipe calls for chili powder how do I know if the recipe is calling for chili powder made from ground chili peppers or is it a chili powder made with chili, cumin, oregano...etc?-
ANSWER:
Usually when I see "chili powder" in a recipe, I take it to mean a spice blend.Chile poweder would imply grounded chile peppers.
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QUESTION:
Any one have a recipe for CHEWY chocolate chip cookies?
I love baking cookies from scratch. But I have NEVER found a recipe that makes my cookies CHEWY! Ive tried many recipes where supposedly the cookies are supposed to come out "chewy", but no dice; they dont work.Does anyone have a recipe that will TRULY give me the ultimate chewy cookies? Are there certain ingredients I am probably not be using and that's why my cookies arent coming out "chewy". Would love all the feedback, suggestions, and tips I can get, Thanks!
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ANSWER:
Best Big, Fat, Chewy Chocolate Chip CookieINGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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QUESTION:
How do you edit a family recipe for correct baking in high altitude?
I have a family recipe for homemade banana nut bread... I use the recipe all the time at home in Oklahoma but I am currently staying in Colorado for a short period (elev 6200 ft). I am not sure how to edit the recipe so the bread will turn out correctly. I know the cake mix boxes tell you the correct amount of ingredients to use so it will turn out, but my recipe is my great grandmothers and doesn't have this information because she never lived in high altlitude. Thanks for all your help!-
ANSWER:
http://www.swcoloradohome.com/articles/food/020114_b.asphope this helps.....
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QUESTION:
If a recipe calls for ground thyme, can I substitute it with italian seasoning?
I am making italian roast beef sandwiches for dinner tonight and it calls for me to simmer the beef for 3-4 hours in a dutch oven. The recipe calls for ground thyme but all I have is italian seasoning flakes, which has thyme and oregano in it. Would this substitution work, and would I need to change anything in the recipe, which calls for me to add 1 tsp. of thyme when I begin cooking the beef? Thanks.-
ANSWER:
In the recipie you are making the Italian Seasoning would be fine. It won't quite taste like the original recipe because of the oregano but it will be good. I'd use 1 tsp. of the Italian seasoning.
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QUESTION:
Looking for a new pizza dough recipe - something different?
I am looking for a new pizza dough recipe - something that isn't the traditional:Yeast & water
Flour
salt
sugar
oilI make pizza every month or two, my family prefers homemade to chain pizza or even local restaurant pizzas. While the old standard is a good recipe, I'd like to try something different. Seems that every single pizza dough recipe I get tastes the same, no matter how you switch around or alter the amounts of the main ingredients.
Any ideas? Your favorites? Tried and true recipes? Thanks!
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ANSWER:
Pizza Hut Style Pizza Dough (Bread Machine)6 servings 2½ hours 2 hours prep
1 1/3 cups water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon msg (Accent*)
1 1/2 teaspoons bread machine yeastAdd ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
Set to "Dough" cycle.
Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
When the dough cycle is complete, roll out dough and place in pan.
Let rest in pans for 10-15 minutes.
Add toppings of your choice.
Bake at 350°F until done (approximately 20 minutes, depending on the thickness of toppings).
I make the pizza in 9x13 rectangular pans rather than the round pizza pans, because the squares pieces are easier to reheat and pack in school lunches.------------------------------------OR---------------------------------------
black-bean-pizza-dough recipe
8 servings 1¼ hours 1 hour prep
1 teaspoon active dry yeast
2 cups bread flour
1/4 teaspoon salt
1/2 cup lukewarm water
1/2 teaspoon cayenne pepper (optional)
1/4 cup pureed black beans (if use canned beans, rinse and drain first)Combine and knead all ingredients (I used my bread machine).
Let rise 50-60 minutes.
Roll dough on a cornmeal-covered counter.
Place dough in pizza pan.
For a thin, crispy crust, place toppings on dough and bake immediately.
For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
Place pizza on the bottom rack of oven (Preheated to 500 degrees) 5-10 minutes.
We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions
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QUESTION:
Does anyone have a recipe for hamburg gravy that calls for vinegar?
My husband & I both loved the hamburg gravy served over rice that we had while in middle school (25 years ago), but can't find the recipe we're looking for. The cook has since died, but she did tell a friend of mine that the recipe had vinegar in it. I would love to have the recipe.-
ANSWER:
1 lb ground beef (lean or fat, it's all yummy)
1 medium onion, finely chopped
2 tablespoons cornstarch (just eyeball the amount)
2 cups milk
1 tablespoon liquid smoke
1 tablespoon light soy sauce
1 tablespoon beef bouillon powder
1 tablespoon white vinegar
salt and pepper
toasted breadBrown beef in a big honkin' skillet.
When beef is almost done, throw in the chopped onions and brown as well.
Drain off fat if it makes you feel better about this unhealthy meal.
Combine corn starch and about 1/2 cup of the milk (don't bother measuring the amount) in blender and set aside.
Add remaining ingedients to skillet, in order.
Bring to a boil over medium-high heat.
While stirring, add in the milk/cornstarch mixture slowly, a small amount at a time.
Continue simmering and adding milk/starch mixture until desired thickness is reached.
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QUESTION:
Can you help me find a recipe?
Recently I saw a new recipe book by Pillsbury and I wanted to go get and it wasn't there. It was recipes for appetizers and deserts. For this season. They have a recipe that I would so much like to have. It is called Blueberry Pudding Pie. I they said you can top it off with whipped cream and sprinkle with cinnamon. That is all I know but if you have the book and have the recipe can you please share it with me!! It would be greatly appreciated.Thanks in advance.
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ANSWER:
Try going on Pillsbury's website and it should be there. If it's not, send the company an email requesting the recipe. I did it for a recipe that I wanted from McCormicks, and they sent it to me. Try that. If not, go to www.recipezaar.com or www.allrecipes.com. Good luck, I hope this helped.
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