Famous Recipes

Easter Recipes

2009-04-02T22:44:00.000-07:00

Rainbow Angel Cake

2009-01-02T14:51:00.000-08:00

Rainbow Angel Cake

This colorful, easy-to-make cake outshines anything you find in a bakery window!

Ingredients:
1 pkg Betty Crocker 1-Step white angel food cake mix
1 t grated lemon or orange peel
1 1/4 c cold water
6-8 drops red food color
6-8 drops yellow food color
6-8 drops green food color
Citrus Glaze (See Below)
Candy confetti sprinkles

Directions:
1.. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
2.. Beat cake mix, lemon peel and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minutes. Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan (tube pan), 10x4 inches. Spoon yellow batter on red batter. Spoon green batter on top.
3.. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
4.. Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti. Store tightly covered.

Citrus Glaze

Ingredients:
2/3 c powdered sugar
2 T butter or margarine, melted
1-2 T lemon or orange juice

Directions:
a.. Mix powdered sugar and butter. Stir in 1 tablespoon of the lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until glaze is thin enough to drizzle.

Carnival of the Recipes

2008-12-28T12:46:00.000-08:00

New Years Eve and Christmas Recipes December 28, 2008

Carnival of the Recipes

New Years Eve Edition

Carnival of the Recipes for New Year’s Eve

We have a tremendous selection of recipes this week for your New Years Celebrating delight. We were surprised to see so few drinks and snacks this week but perhaps participants will be inspired by the actual celebration of New Year’s Eve and will submit lot of recipes for the next carnival.

If you are interested in hosting a Carnival of the Recipes on your blog be sure to let us know by e-mail to recipe.carnival@gmail.com

Cranberry Punch presented by Drink Recipes

Bill presents Black-Eyed Peas Recipes posted at Christmas Recipes.

Oriental Grill "KUNG FU" CUTLETS

2008-12-27T05:32:00.000-08:00

Serves 4

When you see the sweet potatoes called for in this recipe, you might wonder, "Is there's a difference between sweet potatoes and yams?" And if there is a difference, "Does it matter?" According to sweet potato grower Tom Archibald from California, there is and it does. "The sweet potato's texture is close to an Irish potato's, while the yam's is moister and less firm and doesn't hold up as well," he says. "You can tell the difference between them because the sweet potato is light-skinned, while the yam has a bronze-colored or reddish skin."

4 boneless, skinless chicken breast halves or 1 package thin sliced roaster breast

2 sweet potatoes, scrubbed but not peeled

8 scallions, trimmed

1 tablespoon soy sauce

1 teaspoon sesame or vegetable oil

1/2 teaspoon ground pepper

1/2 cup tonkatsu sauce (recipe follows, or use bottled version)

Place chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. Skip previous step if using thin sliced roaster breast. Cut sweet potatoes into 1/2-inch slices. Place chicken and potatoes in a shallow bowl with scallions, soy sauce, oil and pepper; toss well. Grill cutlets and potato slices 6 to 8 inches above medium-hot coals for 8 to 10 minutes per side or until cutlets are cooked through and potato slices tender. Grill scallions 10 minutes, turning once. Serve grilled cutlets and vegetables with tonkatsu sauce as condiment; add a favorite cole slaw as side dish.

Tonkatsu Sauce:

In small bowl, combine 1/4 cup sweet and sour sauce, 1 tablespoon soy sauce, 2 teaspoon white vinegar, and 1 teaspoon Worcestershire sauce.

Chicken Recipes - The Perdue Chicken Cookbook

Eggscape

Chicken Recipes

January Horoscopes

FAMILY CHANUKAH SUPPER PARTY

2008-11-23T00:26:00.000-08:00

Holiday Chicken Saute

*Potato Latkes

*Applesauce

*Fichuelas De Chanukah

*Recipe follows

Chicken Recipes - The Perdue Chicken Cookbook

Eggscape

Chicken Recipes

Recipes

Heath Bar Dessert

2008-11-11T10:21:00.000-08:00

Heath Bar Dessert

2 cups crushed Ritz crackers
1/2 cup melted margarine
3 tbsp. granulated sugar

Mix thoroughly together and pat firmly into bottom of
9 x 13" pan. Chill while preparing filling.

Filling:
2 pkgs. (4 oz . each) vanilla instant pudding
2 cups cold milk

Beat as for pudding (mixture will be thick).
Beat in with mixer on low speed:

1 quart softened Heath Bar ice cream
(can use Butter Brickle, or plain vanilla)

Beat just till mixed in . Spread on crust. Top with 1 tub (8 oz.)
thawed Cool Whip. Sprinkle with 6 Heath Bars, crushed and
refrigerate till serving time, at least 1 hour.

Serves 12.

Famous Recipes - Cheesy Scones

2008-11-05T13:17:00.001-08:00

Cheesy Scones

Ingredients
2 cups self-rising flour (see note)
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground hot red pepper
3 tablespoons unsalted butter
2/3 cup shredded reduced-fat Cheddar cheese
1 egg
1/2 cup low-fat (1%) milk

Directions
1. Heat oven to 400 degrees F.

2. Combine flour, mustard, salt and pepper in large bowl. Cut or rub in
butter until mixture resembles coarse cornmeal. Add cheese.

3. Gently stir egg and milk in small bowl. Stir into flour mixture just
until mixture comes together.

4. Turn dough out onto lightly floured surface. Gently knead 10 to 12
times. Pat into 8-inch disk. Place on ungreased baking sheet. Cut dough
into 8 equal wedges, separating slightly.

5. Bake in 400 degree F oven for 17 to 20 minutes or until golden.
Transfer to wire rack to cool. Makes 8 scones.

Note: For the self-rising flour you can substitute a mixture of 2 cups
all-purpose flour, 1 tablespoon baking powder and 1-1/4 teaspoons salt.

Phoenix Arizona

Diabetic Recipes

Cranberry, Orange & Oatmeal Muffins

2008-10-31T23:36:00.001-07:00

Cranberry, Orange & Oatmeal Muffins

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1-1/4 cups oatmeal (do not use instant or quick oatmeal)
3/4 cup brown sugar
Rind from one orange, finely grated
1 cup cranberries (fresh or frozen work equally well)
2 Tablespoons orange juice
1/4 cup (1/2 stick) butter
1 cup milk
1 egg
Heat oven to 425 degrees. Butter muffin cups. In a large bowl, combine all dry ingredients (except for 1/4 cup oatmeal and 1/4 cup brown sugar, which are placed in a small bowl, mixed together, and reserved for topping). Blend dry ingredients well. Mix in grated orange rind.

Place cranberries in another small bowl, sprinkle 1 Tablespoon orange juice over them, and toss to coat. Then add 1 Tablespoon dry ingredients and toss again. Set aside. Melt butter. Remove from heat and when cool, stir in milk and egg. Stir butter mixture into dry ingredients until blended. When mixed, gently stir in cranberries.

Fill muffin cups to desired height -- anywhere from half full to full, depending on size of muffin desired. Lightly drizzle the remaining 1 Tablespoon of orange juice over them. Then, sprinkle oatmeal and sugar mixture topping onto each muffin.

Bake 15 to 25 minutes (baking time will vary depending upon size of muffin desired) until lightly brown and toothpick inserted into center comes out dry. Let muffins stand in baking tin for 5 minutes before removing. Serve piping hot from the oven.

These muffins can be made ahead and reheat beautifully in a low oven, around 200 degrees.

BEEF, VEAL AND PORK Recipes

2008-10-30T08:06:00.001-07:00

BROILED LOIN STEAKS

Two loin steaks of about a pound each: season
with salt and pepper to taste, baste on either side with a little oil.
Place on a broiler over a bright charcoal fire, and broil for six
minutes, on each side. Serve on a hot dish with Bordeaux sauce and
garnish with rounds of marrow.

Famous Recipes

Condiment Recipes - PRESERVES, PICKLES AND RELISH

2008-10-26T23:29:00.001-07:00

RHUBARB JAM
Add to each pound of rhubarb cut without peeling, a pound
of sugar and one lemon. Pare the yellow peel from the lemon, taking care
to get none of the bitter white pith. Slice the pulp of the lemon in an
earthen bowl, discarding the seeds. Put the rhubarb into the bowl with
the sugar and lemon, cover and stand away in a cool place over night. In
the morning turn into the preserving kettle, simmer gently
three-quarters of an hour or until thick, take from the fire, cool a
little and pour into jars.

Recipes

Ice Cream Recipes - ICE CREAM AND SHERBETS

2008-10-26T22:28:00.001-07:00

LEMON GINGER SHERBET
This is made the same as the lemon with the
addition of four ounces of candied ginger cut in fine bits and added to
the sirup with the grated yellow rind of a lemon. Boil until clear, add
lemon juice and a little more of the rind and proceed as with the ice.

Famous Recipes

Vegetable Recipes

2008-10-26T21:28:00.001-07:00

SCRAMBLED CAULIFLOWER

Trim off the coarse outer leaves of a
cauliflower. After soaking and cooking, drain well and divide into
branches. Sprinkle with nutmeg, salt and pepper and toss into a frying
pan with hot butter or olive oil.

Famous Recipes

Poultry Recipes - Recipes for Poultry

2008-10-26T20:27:00.001-07:00

STEWED GIBLETS.

Jewish Recipes

Scald one or more sets of giblets, set them on the fire with a little
veal or chicken, or both, in a good gravy; season to taste, thicken
the gravy, and color it with browning, flavor with mushroom powder
and lemon-juice and one glass of white wine; forcemeat balls should
be added a few minutes before serving, and garnish with thin slices of
hard boiled eggs.

Jewish Recipes

Christmas Recipe

Cosmetic Recipes - The Complexion and Cosmetics

2008-10-26T19:27:00.001-07:00

EAU DE COLOGNE.

Jewish Recipes

Mix together one ounce of essence of bergamot, the same quantity of
essence of lemon, lavender, and orange flower-water, two ounces of
rosemary and honey-water, with one pint of spirits of wine; let the
mixture stand a fortnight, after which put it into a glass retort, the
body of which immerse in boiling water contained in a vessel placed
over a lamp (a coffee lamp will answer the purpose), while the beak of
the retort is introduced into a large decanter; keep the water boiling
while the mixture distils into the decanter, which should be covered
with cold wet cloths, in this manner excellent Eau de Cologne may be
obtained at a very small expense.

Jewish Recipes

Recipes

Jewish Recipes - Invalid Recipes - Receipts for Invalids

2008-10-26T18:26:00.001-07:00

Receipts for Invalids.

Jewish Recipes

BEEF TEA.

Jewish Recipes

Cut one pound of fleshy beef in dice, or thin slices, simmer for a
short time without water, to extract the juices, then add, by degrees,
one quart of water, a little salt, a piece of lemon peel, and a
sprig of parsley, are the only necessary seasonings; if the broth is
required to be stronger put less water.

Jewish Recipes

Recipes

Stuffing Recipes

2008-10-26T17:25:00.001-07:00

CHICKEN LIVER STUFFING FOR BIRDS

Chop a half pound of fat chicken
livers in small pieces and put them in a frying pan, with two finely
chopped shallots, two ounces of fat ham, also chopped thyme, grated
nutmeg, pepper, salt and a small lump of butter. Toss it about over the
fire until partly cooked. Then take it off and leave it until cold.
Pound in a mortar, then it is ready to use.

Recipes

Recipes

2008-10-26T16:25:00.001-07:00

BOLOGNA SAUSAGE

Chop fine one pound each of beef, pork, veal and fat
bacon. Mix with three-fourths of a pound of fine chopped beef suet and
season with sage, sweet herbs, salt and pepper. Press into large skins
thoroughly cleaned and soaked in cold salt water for several hours
before being used, fasten tightly on both ends and prick in several
places. Place in a deep saucepan, cover with boiling water, simmer
gently for an hour, lay on straw to dry and hang.

Diabetic Recipe

Recipes Tried and True

2008-10-26T15:24:00.001-07:00

Seafood Recipes

CODFISH WITH EGG. MRS. E. P. TRUE.

Wash codfish; shred fine with fingers (never cut or chop it); pour

cold water over it. Place the dish on the stove and bring the water

to a boil. Throw the fish in a colander and drain. Stir a

teaspoonful of flour smoothly with water; add two tablespoonfuls of

butter and a little pepper; bring to a boil; then throw in the

codfish, with a well-beaten egg. When it boils up it is ready for

table.

Recipes

Candy Recipes - Chocolate Recipes

2008-10-26T14:23:00.001-07:00

COCOA MERINGUE PUDDING

1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker's Cocoa,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.

Put the milk in the upper part of the double-boiler, and heat. Mix flour
and cocoa together and soften in a little cold milk; mix until free
from lumps. When the milk is hot, add the flour, and cook, stirring
often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and
salt, and mix well. When mixture in double-boiler has cooked
sufficiently, strain it over the mixture in the bowl. Put back in
double-boiler and allow it to cook one or two minutes (stirring
constantly), just enough to slightly thicken the eggs. Remove from the
stove, and when cool add vanilla and put in the serving-dish. Cover with
a meringue. Place dish on a board, put in the oven with the door open,
and allow it to remain there for ten or fifteen minutes, and when the
meringue will not stick to the fingers, close the door and let it brown
slightly. This pudding can be eaten warm or cold, but is much better
cold. This will serve four persons generously.

Diabetic Recipe Blog

Cooking Meats - Beef - Pork and Other Meats

2008-10-22T17:10:00.001-07:00

BREAKFAST DISH OF BEEF

Slices of Cold Roast Beef (underdone)—4d.

1/2 gill Melted Butter Sauce—1/2d.

1/2 gill Gravy or Water

Salt and Pepper

1 tablespoonful Walnut Ketchup or Vinegar—1/2d.

1 tablespoonful Red Currant Jelly—1d.

Total Cost—6d.

Time—Half an Hour

Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.

Diabetic Recipe Blog

BEEF, VEAL AND PORK Recipes

2008-10-22T16:09:00.001-07:00

PIG'S EARS, LYONNAISE

Singe off all the hair from pig's ears, scrape
and wash well and cut lengthwise into strips. Place them in a saucepan
with a little stock, add a small quantity of flour, a few slices of
onion fried, salt and pepper to taste. Place the pan over a slow fire
and simmer until the ears are thoroughly cooked. Arrange on a dish, add
a little lemon juice to the liquor and pour over the ears. Serve with a
garnish of fried bread.

Recipes

Cookie Recipes

2008-10-22T15:09:00.001-07:00

Cookie Recipes

COOKIES. MRS. W. C. BUTCHER.

Two cups of sugar, three eggs, one cup of butter, one-half cup of

lard, four tablespoons of water, one teaspoon of soda, one teaspoon of

cream tartar, a pinch of salt, and nutmeg, or vanilla.

Famous Recipes

Salad Recipes

2008-10-22T09:16:00.001-07:00

TRIANON SALAD

Cut one grape fruit and two oranges in sections and
free from seeds and membrane. Skin and seed one cup white grapes and cut
one-third cup pecan nut meats in small pieces. Mix ingredients, arrange
on a bed of romaine and pour over the following dressing: Mix four
tablespoons olive oil, one tablespoon grape juice, one tablespoon grape
vinegar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one
tablespoon finely chopped Roquefort cheese. This dressing should stand
in the ice-box four or five hours to become seasoned.

Recipes

Bread Recipes

2008-10-22T09:01:00.001-07:00

CRISP WHITE CORNCAKE

Two cups scalded milk, one cup white cornmeal,
two level teaspoons salt. Mix the salt and cornmeal and add gradually
the hot milk. When well mixed, pour into a buttered dripping pan and
bake in a moderate oven until crisp. Serve cut in squares. The mixture
should not be more than one-fourth inch deep when poured into pan.

Free Recipes Online

Mutton Recipes - Recipes for Mutton

2008-10-22T08:20:00.001-07:00

MAINTENON CUTLETS.

Jewish Recipes

This is merely broiling or frying cutlets in a greased paper, after
having spread on them a seasoning prepared as follows: make a paste
of bread crumbs, chopped parsley, nutmeg, pepper, salt, grated lemon
peel, and thyme, with a couple of beaten eggs; a piquante sauce should
be served in a tureen.

Jewish Recipes

Recipes