Hazelnut-Blueberry Bread

Ingredients


1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg
3/4 cup packed brown sugar
1/2 cup orange juice
1/3 cup cooking oil
1 cup chopped hazelnuts or pecans, toasted
1/2 cup dried blueberries or dried cranberries
Spiced Cream Cheese Butter

Directions


1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or four 4-1/2 x 2-1/2 x 1-1/2-inch loaf pans; set aside.

2. In a large bowl, stir together flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

3. In a medium bowl, beat egg with a fork; stir in brown sugar, orange juice, and oil. Add egg mixture all at once to flour mixture, stirring just until combined. Stir in nuts and dried berries.

4. Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan about 50 minutes or 4-1/2 x 2-1/2 x 1-1/2-inch pans for 25 to 28 minutes or until a wooden toothpick inserted near the center(s) comes out clean.

5. Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store overnight before slicing. Serve with Spiced Cream Cheese Butter.

6. Makes 1 large or 4 small loaves (12 to 14 servings)

Cooking Recipes information Posted by: Blueshoots.com

Source:-http://recipes.bhg.com/recipes

Tangy Panna Cotta with Fresh Berries

Ingredients


Panna cotta:
1 1/2 cups heavy cream, divided
1/2 cup granulated sugar
2 1/4 teaspoons gelatin (one .25 ounce envelope)
1 3/4 cups buttermilk
1/2 teaspoon vanilla extract, optional

Berries:
1 cup sliced strawberries
1 cup blackberries
1 cup raspberries



Preparation


1. Make panna cotta: In small, microwave-safe bowl, combine 3/4 cup heavy cream and sugar. Sprinkle gelatin over mixture; let stand for 5 minutes. Microwave gelatin mixture on high for 1 minute, at 20 second intervals, until cream is hot and gelatin and sugar are completely dissolved. Meanwhile, in medium bowl, combine remaining 3/4 cup heavy cream and buttermilk. Pour hot gelatin mixture into cream and buttermilk, whisking constantly. Stir in vanilla, if desired. Divide mixture evenly among six 4-ounce ramekins. Refrigerate until cold and set, about 4-6 hours.

2. Combine berries: Using small offset spatula or knife, loosen panna cotta from side of each ramekin. Invert panna cotta onto dessert plate. Surround panna cotta with 1/2 cup of mixed berries. Repeat with remaining 5 ramekins. (Alternately, decorative mold or even bowl can be used to make single large panna cotta.)

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.chocolate.com

Eggnog Muffins with Spiced Butter

Spiced Butter Ingredients:

1/2 cup Butter, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Muffins Ingredients:

1 cup Eggnog or Haat Free Half & Half
1/4 cup Butter, melted
1 large egg, slightly beaten
1 teaspoon rum extract
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg

Topping Ingredients:

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup Butter, melted
Heat oven to 375°F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
Combine eggnog, 1/4 cup melted butter, egg and rum extract in large bowl. Add all remaining muffin ingredients; stir just until moistened.
Spoon batter into 12 greased or paper-lined (2 1/2-inch) muffin cups. Bake for 20 to 25 minutes or until light brown. Cool slightly; remove from pan.
Meanwhile, combine all topping ingredients except butter in small shallow bowl. Pour 1/4 cup melted butter into another small bowl. Dip tops of muffins in melted butter, then in topping mixture. Serve warm with spiced butter.
Makes 1 dozen muffins, 1/2 cup butter.

Tip: Mini-sized muffins are perfect for buffets where you want to taste a little bit of everything. For mini muffins, prepare batter as directed above. Spoon batter into 36 greased or paper-lined (1 3/4-inch) mini muffin cups. Bake for 9 to 12 minutes. Continue as directed above.

Nutrition Facts (1 muffin, 2 teaspoons spiced butter): Calories: 280, Fat: 17g, Cholesterol: 70mg, Sodium: 310mg, Carbohydrates: 28g, Dietary Fiber: <1g,>

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.cooksrecipes.com/

Chinese Chicken Salad Recipe

1 Plain roasted chicken (about 2 1/2 lb)
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)


3 tb Sesame paste -or peanut butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-=OR=- cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry


Trim the bean sprouts at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver.

Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well.) Pour the dressing all over the chicken and vegetables and mix well. Serve at once.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.chinatownconnection.com/

Lemon and White Chocolate Cupcakes

Ingredients:

Cupcakes:

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted
butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/2 cup buttermilk (any fat content)

White chocolate cream cheese frosting:
6 ounces white chocolate, melted and cooled
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room
temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3 cups confectioners' sugar

Garnish:
White chocolate shavings
Confectioners' sugar for dusting

Preparation:
1. Make cupcakes: Position a rack in center of oven and preheat oven to 350°F. Line 12 muffin tin openings with paper liners.

2. Sift together flour, baking powder, baking soda and salt.

3. In bowl of an electric mixer, using paddle attachment, beat butter and sugar until light and creamy. Beat in eggs one at a time. Mix in lemon juice, vanilla and lemon zest. Mix in half of flour mixture, then buttermilk. Mix in remaining flour mixture.

4. Fill each paper liner with a scant 1/4 cup of batter to about 1/2" below top of liner. Bake about 18 minutes, or until a toothpick inserted in center comes out clean. Cool cupcakes for 10 minutes in pan on a wire rack. Invert cupcakes onto wire rack to cool completely.

5. Make frosting: In the bowl of an electric mixer, using paddle attachment, beat melted white chocolate, butter, cream cheese, lemon zest and vanilla together. Add confectioners' sugar and beat until frosting is smooth.

6. Assemble cupcakes: Remove paper liners. Turn cupcakes top side down. Spread a 1/4" thick layer of frosting over top (formerly bottom of cupcake) and sides of each cupcake, covering it completely. Spoon white chocolate curls over frosting, pressing gently, if necessary, to help them adhere to sides. Dust lightly with confectioners' sugar.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.chocolate.com

Easy Recipes : Tapioca Pilaf - Sabudana khichdi

Ingredients:

2 cup sago or Tapioca

1 potato diced small

3-4 green chilies,

1 teaspoon lemon juice (optional),

1 small piece ginger (optional),

1/2 cup peanut bits

2-3 teaspoon sugar,

salt to taste,

1 tbspoon oil,

2 teaspoon cumin seeds,

coconut and coriander leaves for garnishing


Method:

1. Soak sago/tapioca in water. Drain the water and keep it aside for half an hour to one hour.

2. Now add peanut powder, salt, sugar and lemon juice and mix the tapioca

3. Cut green chilies into small pieces and grate ginger.

4. Heat oil or ghee in a pan.

6. Add cumin seeds, potato pieces and chilies.

7. As soon as potatoes are tender, add sago and stir. Continue to cook tapioca by carefully turning the tapioca as to cook all of it.

8. Garnish with coconut and coriander leaves. Serve hot.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.indianfoodsco.com/

Chile Pork Tacos

INGREDIENTS:

1 pound ground pork
1 large onion, sliced
3 tablespoons chili powder
3 large cloves garlic, minced
1 (15 ounce) can pinto beans, undrained
1/2 cup Nakano® Seasoned Rice Vinegar - Original
1/4 cup water
8 (7 inch) corn tortillas, warmed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: diced tomatoes, chopped cilantro, shredded cheese, salsa verde

DIRECTIONS:

Heat salt in a large non-stick skillet over high heat.
Add ground pork, onion, chili powder, garlic, and pepper. Cook and stir 8 minutes.
Add undrained pinto beans, Nakano® Seasoned Rice Vinegar - Original, and 1/4 cup water. Cook and stir 10 minutes.
Wrap ground pork in tortillas. Serve with garnishes, as desired.

Cooking Recipes information Posted by: Blueshoots.com