Cooking Recipes

Hazelnut-Blueberry Bread

2007-01-04T05:42:00.000-08:00

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

2006-12-29T04:40:00.000-08:00

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

2006-12-21T03:11:00.000-08:00

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

2006-12-14T04:10:00.000-08:00

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

2006-12-06T02:42:00.000-08:00

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

2006-11-28T02:42:00.000-08:00

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

2006-11-20T04:48:00.000-08:00

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

Ice Cream with Roasted Plums

2006-11-13T07:18:00.000-08:00

Ingredients:-

Caramelized walnuts:
3/4 cup granulated sugar
1/2 cup water
1 cup chopped walnuts

Walnut ice cream:

1 cup heavy cream
1 cup half-and-half
5 whole vanilla beans, split
5 large egg yolks
1/4 cup granulated sugar
1 cup caramelized walnuts (see recipe below)

Roasted plums:

4 black plums, pitted and quartered
1/4 cup light brown sugar
1/4 cup fresh orange juice

Cajeta:

1/4 cup goat milk
1/2 teaspoon cornstarch
1/8 teaspoon baking soda
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup water
1 1/2 teaspoons corn syrup
1/4 cup heavy cream

Caramel nut cookies:

4 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup all-purpose flour

Cookie filling:

1 large egg
1 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

Preparation:-

1. Make caramelized walnuts: Lightly oil large baking sheet. In small saucepan, combine sugar and water. Stir over medium heat until sugar dissolves. Increase heat to medium-high and continue to cook without stirring for 4-6 minutes, or until syrup caramelizes. Immediately remove pan from heat.

2. Quickly stir walnuts into hot caramel. Pour walnut mixture onto baking sheet and cool for 30 minutes, or until hard.

3. Coarsely chop praline on cutting board using large knife. Place in food processor fitted with cutting blade. Process until finely chopped. Reserve.

4. Make walnut ice cream: Place cream, half-and-half and vanilla beans in saucepan over medium heat. Bring to boil; turn off heat and cover. Meanwhile, using wire whisk, combine yolks and sugar in large bowl. Whisk small amount of hot cream mixture into yolks; pour back into saucepan. Return to heat and cook over low heat, stirring until mixture coats back of spoon. Strain through fine sieve and chill over ice bath or in refrigerator. Process in ice cream maker following manufacturer’s instructions. Stir caramelized walnuts into finished product and freeze.

5. Make roasted plums: Preheat oven to 400°F. Toss plums, brown sugar and orange juice in small baking pan. Bake for 20 minutes, or until plums release their juices and become tender. Let cool.

6. Prepare cajeta: In small bowl, combine goat milk with cornstarch and baking soda. Set aside. Place sugar, water and corn syrup in medium saucepan. Cook over medium heat until dark, honey-colored caramel. Remove from heat and add cream. Return to heat to remelt caramel. Add goat milk mixture to caramel mixture and bring to boil. Strain through fine sieve and cool.

7. Make caramel nut cookies: Position rack in center of oven and preheat to 350°F. Line 8" square cake pan with parchment paper.

8. In bowl of electric mixer, using paddle attachment, beat butter and brown sugar at medium speed until well blended, about 1 minute. Add flour at low speed, mixing just until combined. Press into prepared pan and bake until golden, 8-10 minutes. Cool.

9. Make cookie filling: Reduce oven temperature to 300°F. In medium bowl, whisk together egg, brown sugar, vanilla and walnuts until blended. Pour onto baked crust. Bake for about 15 minutes, or until golden and set. Cool completely and cut into desired shapes with cookie cutters.

10. Assemble desserts: Place 3 small scoops of ice cream in each of 4 ice-cold sundae glasses. Arrange plums and some of their juices along sides of each glass. Drizzle with cajeta and garnish with nut cookies. Serve immediately.

Cooking Recipes information Posted by: Blueshoots.com

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

Chicken Chili with Red Kidney Beans and Roasted Poblanos

2006-11-07T03:32:00.000-08:00

White chicken chili is a very contemporary creation, designed to lighten up the beefy original. Like a lot of chili fans (like me) you may not immediately embrace the idea, at least until you taste this version. Using cooked chopped chicken, rather than ground, and making sure the finished dish is properly thick and spicy results in a chili that truly sticks to the ribs and satisfies. And, if it doesn't sound too un-chili-like, this white and green ragout, with its large, pinkish-tan beans, is actually pretty. Serve the chili with corn tortillas and chilled Mexican beer, for a great cold weather supper.

Cooking.com Tip: This chili tastes best made at least a day ahead. To rewarm, heat slowly at a low temperature on the stove or better yet, use a crock pot. Gently reheat the chili in the morning and when you return home from work, the chili will be hot.

RECIPE INGREDIENTS

4 pounds bone-in chicken breast halves, thighs and drumsticks

9 cups (about) canned reduced-sodium chicken broth

8 medium (about 1 1/2 pounds) fresh poblano chiles (see Note)

3 tablespoons olive oil

4 cups finely chopped onions (from about 2 large)

8 garlic cloves, peeled, finely chopped

2 fresh jalapeno chiles, stemmed, finely chopped

1 medium-large russet potato, peeled, finely chopped

4 cups cooked red kidney beans, from

about 1 1/2 cups dried (see Bean Know-How)

1 tablespoon finely chopped fresh rosemary

RECIPE METHOD

Arrange chicken pieces in single layer in large deep skillet. Add enough broth (about 8 cups) to just cover chicken. Bring to simmer over medium heat. Cover partially and cook until chicken is just cooked, turing chicken once, about 40 minutes. Cool chicken in broth.

Transfer chicken to cutting board. Strain poaching broth into 8-cup glass measuring cup. Spoon fat off top of broth. Add enough remaining canned broth to equal 8 cups broth total. Remove skin, bones and cartilage from chicken. Cut chicken into 1/2-inch chunks. Cover and refrigerate chicken pieces.

Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper. Cut chiles lengthwise into 1/2-inch strips.

Heat oil in large heavy enameled cast-iron Dutch oven over medium heat. Add onions, garlic and jalapeno chiles. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Add reserved 8-cups broth. Stir in 1 teaspoon salt. Bring to simmer. Cover partially and simmer gently for flavors to blend, stirring occasionally, about 30 minutes. Add potatoes and roasted poblano chiles. Cover and simmer until potatoes are almost tender, about 15 minutes. Add reserved chicken pieces and beans. Simmer until heated through, about 5 minutes. Stir in the rosemary. Season to taste with salt and pepper.

DO-AHEAD TIP: For best flavor, try to make the chili at least 1 day in advance. Cool to room temperature, cover and refrigerate for up to 2 days. To serve, re-warm gently over low heat until hot.

NOTE: Poblanos are a distinctively flavorful and meaty Mexican chile. The name is sometimes misapplied (especially in California) to the Anaheim or New Mexico long green chile. Be sure you are buying the right one. Poblano heat varies. Taste a few strips of the roasted chiles, and if yours seem particularly spicy, you may wish to omit the jalapenos.

Cooking Recipes information Posted by: Blueshoots.com

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

Chinese Pepper Steak Recipe

2006-10-30T03:34:00.000-08:00

Ingredient

1 pound flank steak -- diagonally sliced
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic -- chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion
2 green peppers -- sliced

Preparation Method

Marinate steak for 15 minutes or more. Add oil to hot wok. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.

Cooking Recipes information Posted by: Blueshoots.com

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

Chicken Liver Terrine Recipe

2006-10-25T03:24:00.000-07:00

Served simply with a baguette or crackers, a liver terrine is a standard prelude to many classic French meals. In many neighborhood bistros, modest terrines like this one are often set right on the table with a loaf of bread, allowing the diners to help themselves before the main course arrives. Soaking the livers in milk overnight removes any bitter flavor and keeps them tasting fresh and rich.

RECIPE INGREDIENTS

1 1/2 lb chicken livers, trimmed of any connective tissue

Milk

1 teaspoon salt

1/2 teaspoon ground white pepper

1 1/2 cups heavy cream

1 egg

2 fresh thyme sprigs

2 bay leaves

Toasted baguette slices or crackers (savory biscuits)

RECIPE METHOD

The night before you bake the terrine, combine the chicken livers in a shallow bowl with milk to cover. Cover and refrigerate overnight.

The next day, preheat an oven to 375 degrees F.

Drain the chicken livers and place in a food processor fitted with the metal blade or in a blender. Add the salt, white pepper, cream and egg. Process or blend on high speed until smooth, about 1 minute.

Strain the liver purée through a medium-mesh sieve into a bowl, to remove any fibrous matter. Then pour the strained purée into a 9 1/2-by-3 1/2-by-3 1/2-inch terrine. Lay the thyme sprigs and the bay leaves on top as a garnish.

Cover the terrine with its lid or aluminum foil. Place it in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the terrine. Bake until a knife inserted into the center comes out clean, about 45 minutes. Remove the baking pan from the oven and then remove the terrine from the baking pan. Uncover and let cool. Then cover and refrigerate overnight.

Cut into slices and serve chilled or at room temperature. Accompany with toasts or crackers.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe797.htm

Chocolate Calzone

2006-10-20T07:22:00.000-07:00

1/2 pound premade pizza dough, purchased at grocer store or local pizzaria
2 (15-ounce) containers whole milk ricotta
2 cups superfine sugar
1 tablespoon vanilla
3/4 cup bittersweet chocolate, melted in microwave or double boiler, plus 1/2 cup chopped bittersweet chocolate
Pinch salt
2 egg whites, beaten until frothy

Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet.
Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little.

On a lightly floured pizza peel or board, roll pizza dough out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg white and sprinkle with sugar.

Slide chocolate calzone onto preheated pizza stone and bake for 30 minutes or until golden brown.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24564,00.

Fried Chicken and Buttermilk Waffles

2006-08-17T06:57:00.000-07:00

Chicken: 1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped 1 cup all purpose flour 1 tablespoon Essence, recipe follows Vegetable oil, for frying Buttermilk Waffles: 2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon salt 2 large eggs 4 tablespoons unsalted butter, melted 1 1/2 cups buttermilk Unsalted butter, topping Maple Syrup

Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.

Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.

In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23103,00.

Coconut Shortbread Recipe

2006-08-17T06:40:00.000-07:00

RECIPE INGREDIENTS

3/4 cup all-purpose flour 1/4 cup rice flour 1/4 teaspoon salt 1/4 cup sugar 1/4 cup shredded dried coconut 1/2 cup chilled unsalted butter, cut into pieces 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract

RECIPE METHOD

Preheat an oven to 350 degrees F. Butter a baking sheet.
Sift together the flours, salt and sugar into a bowl, then sift together again into another bowl. Add the coconut and butter and, using a pastry blender or 2 forks, cut them in until the mixture is crumbly. Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. Do not overmix or the dough will toughen.

Place the dough on the prepared baking sheet and shape it into a round 7-8 inches in diameter and about 1/2 inch thick. Using your fingers, pinch around the edges to create an attractive border. Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. Prick the surface lightly with the tines of a fork.

Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. Remove from the oven and serve warm or at room temperature, cut into wedges.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe797.htm

Lemonade Layer Cake Recipe

2006-08-17T06:20:00.000-07:00

RECIPE INGREDIENTS

For Cake: 2 1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 1/3 cups sugar 3 tablespoons frozen lemonade concentrate, thawed 1 tablespoon lemon zest 1 teaspoon vanilla extract 4 large eggs 1 cup whole milk

For Frosting: Two 8-ounce packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3 cups powdered sugar, sifted 2 teaspoons minced lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon lemon oil Lemon zest for garnish

RECIPE METHOD

FOR CAKE: Preheat oven to 350 degrees F. Butter two 9-inch-square nonstick cake pans with 2-inch-high sides; line bottoms with parchment paper; butter paper. Sift flour, baking powder and salt into medium bowl; set aside. Using an electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate, zest and vanilla. Beat in eggs one at a time, scraping down sides occasionally. Continue to beat until mixture is smooth. On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks.

FOR FROSTING: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes.

TO ASSEMBLE: Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.

DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving.

OPTIONAL GARNISH: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe6295.htm

Grilled Lemon Basil Snapper With Roasted Peppers Recipe

2006-08-17T06:10:00.000-07:00

RECIPE INGREDIENTS

3 large red bell peppers 2 tablespoons minced fresh basil 3 tablespoons water 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil 2 teaspoons grated lemon rind 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Four (6-ounce) red snapper fillets or other firm white fish fillets Cooking spray Fresh chives (optional)

RECIPE METHOD

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch-wide strips.
Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.

Prepare grill.

Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.

Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired.

Cooking Recipes information Posted by: Blueshoots.com

Chinese Mee

2006-08-14T16:01:00.000-07:00

INGREDIENTS:

1 pack Chinese thin noodles (mee)

Prawns (frozen or fresh)

2 Eggs

4-5 Green onions

1 TomatoSoya sauce according to taste

Fish sauce according to taste Chilli sauce according to taste

2-3 Green chillies (chopped)2 tspLemon juice

DIRECTIONS:

Soak noodles in warm water for 10 to 15 min. Drain water from the noodles and leave them aside.in a wok Add a little bit of oil, add chopped green chillies in the oil and just fry them for 1 min., then add onions and fry them until light brown. Add sliced tomatoes and fry for 2 mins., add the prawns to the mixture and fry them for 5-6 mins. Add eggs to the wok and fry them for 1-2 mins. Add a little bit of soya sauce, chili sauce, fish sauce to the mixture. Continue stir frying for 2 monutes before adding the noodles. Stir fry for 2 -3 mins.and switch off the heat and cover the wok for 1-2 mins. your dish is ready. Serve it with a sauce made of 2 tbsp. soya sauce, 2 tsp. of lemon juice, and 1 chopped chili.

Cooking Recipes information Posted by: Blueshoots.com

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

Chocolate Pudding

2006-08-14T15:02:00.000-07:00

INGREDIENTS:

2 tsp chocolate powder
1 tsp gelatin
1 glass milk,
1 tsp cornflour,
4 cherries,
sugar to taste
100 gm cream
10 walnuts.

DIRECTIONS:
Mix sugar and chocolate powder in 1 cup boiling water. Take off heat.
Mix gelatin in 1/4 cup water, and add in the chocolate mix.
Bring milk to boiling point. Mix the cornflour in little amount of cold milk, and pour this mixture into boiling milk and mix. Cook for two miniutes.
Pour this mixture in a serving dish. Add the chocolate mixture and mix slightly, and keep in the refrigerator.
When it is set pour some fresh cream on it. Top it with cherries and nuts,and keep it refrigerator to cool.
Serve chilled.

Cooking Recipes information Posted by: Blueshoots.com
Orignal Source: http://www.khanakhazana.com/

Waldorf Chicken Salad

2006-08-14T10:14:00.000-07:00

Ingredients

1/4 cup honey
2 Tbsps. Dijon mustard
1 Tbsp. poppy seeds
1/3 cup lemon juice
1/2 tsp. lemon peel, grated
1/4 cup vegetable oil
12 dried apricots, sliced
2 cups roasted chicken meat, cubed
2 apples\raw, cored and diced
1 cup celery\raw, diced
1/3 cup sliced almonds, toasted
1/4 cup green onions, minced

Instructions

Place first 6 ingredients in a bowl and mix well. Stir in apricots and let stand 30 minutes. Add chicken and toss lightly. Chill until ready to serve. To serve, add remaining ingredients to chicken mixture and toss well.

Cooking Recipes information Posted by: Blueshoots.com

Turkey, Artichoke and Tomato Tapas

2006-08-14T08:31:00.000-07:00

Yield: 6

Ethnicity: Spanish

Meal Type: Appetizer

Occasion: Superbowl, Cinco de Mayo

Preparation Method: Saute

Product Type: Turkey Tenderloins

Dish Type: Tapas

Ingredients

1 Pound TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Teaspoons olive oil
1 Jar (6 ounces) marinated artichoke hearts, drained, halved; juice reserved
1 to 2 Tablespoons balsamic vinegar
1/4 Teaspoon dried oregano
1/8-1/4 Teaspoon red pepper flakes
1 Large clove garlic, minced
6 to 8 Cherry tomatoes, halved

In large non-stick skillet, over medium heat, saute turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 165 degrees F.
In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
Before serving, fold in tomatoes.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :www.eatturkey.com

Burgers Recipe

2006-08-14T05:12:00.000-07:00

RECIPE INGREDIENTS

1 pound ground beef chuck

4 teaspoons Worcestershire sauce

4 canned pineapple slices Salt

12 Hawaiian sweet or small dinner rolls, split Lettuce

For the Sauce:

1/4 cup barbecue sauce

1/4 cup pineapple preserves

1 tablespoon packed brown sugar

RECIPE METHOD

Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties.

Combine sauce ingredients in small saucepan; bring to a boil, stirring frequently. Remove from heat.

Place pineapple slices on rack in broiler pan so surface of pineapple is 3 to 4 inches from heat. Broil 3 to 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160 degrees F) doneness, until not pink in center and juices show no pink color, turning halfway through and brushing with sauce. Season with salt, as desired.

Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with burger, then with a slice of pineapple. Close sandwiches.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe8313.htm