Chinese Food - Peking Duck Recipe

Peking Duck is one of the most famous Chinese foods originating from the ancient royal courts. For centuries, the best Chinese chefs trained extensively in order to make sure that they could present this delicacy properly to the Emperor. In fact, their very lives depended on it. Today, no chef will lose his life for messing up his Peking Duck recipe but his self-esteem will be sorely dented. However, with attention to detail, a modern day Peking Duck can be a feast fit for royalty. Here's just one of the many up to date Peking Duck recipes:

Ingredients

1 3.5 - 4 lb duck (fresh or frozen)
2 pints water
3 tbsp dark soy sauce
3 tbsp honey
5 fl oz rice wine (you can use dry sherry)
1 lemon

To serve:

8 - 12 Chinese Pancakes
4 - 6 tbsp hoisin sauce
16 - 24 spring onions (cut into thin slivers lengthwise or into brushes)

In China, ducks are specially raised on a diet of soybeans, maize, sorghum and barley for just six weeks, when they are ready for cooking.

Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.

Rinse and dry the duck thoroughly, blotting with kitchen paper.

Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.

Roast the duck on a rack over a roasting tin in which you have water to a depth of about two inches (this stops the

fat splashing), in a pre-heated oven 475ºF, 240ºC, Gas 9 for 15 minutes. Turn the oven temperature down to 350ºF, 180ºC, Gas 4 and continue cooking for 1 hour, 10 minutes.

Let the duck rest for about fifteen minutes before serving. You can carve the meat and skin into pieces using a knife or cleaver or you can shred it with a spoon and fork.

Serve the duck with warmed Chinese pancakes, spring onions and hoisin sauce.

Each diner takes a pancake, spreads on a little hoisin sauce then tops that with some meat and crispy skin followed by a spring onion brush or some strips of spring onion. The pancake and contents are then rolled up into a tube and eaten either with one's fingers or with chopsticks.

Even this simple version of the classic Peking Duck makes a very special dinner party dish, fit for an Emperor.

Belgium Waffle Recipe

There is more than one Belgium waffle recipe because there is more then one Belgium waffle. The name Belgian waffle, or more precisely "Bel-Gem" waffle, was created in New York at the 1964 World's Fair by Maurice Vermersch and his wife.

Vermersch started making waffles when living in Belgium before the outbreak of World War II. He started two restaurants in Belgium and business went so well in Brussels that Vermersch decided to head to New York Fair.

The waffle that most Americans would think of as a Belgian waffle is known in Belgium as gaufre de Bruxelles, "the Brussels waffle".

Waffles are considered typical of Belgium, which boasts several varieties with somewhat different waffle recipes.

The Brussels waffle is based on a batter raised with yeast -- as opposed to most North American waffle or pancake batters, which are raised with baking powder. The yeast raising changes the chemistry of the batter, producing a tenderer crumb in the finished waffle than a baking-powder raising can. The yeast and the beaten egg whites which are folded into the batter work together to produce a light crisp waffle.

Directions for Basic Belgium waffle recipe:

1. Take a cup of milk and heat it until it is lukewarm then mix in your yeast. You can now leave the yeast standing for a while.

2. In the mean time - melt the butter, but stop as soon as it melts, don't over heat it or even burn it - you will lose the taste.

3. Separate the egg yolks from the egg whites and beat the egg whites until you get snow.

4. Now take a big giant huge bowl and throw in all the flour, vanilla sugar (one sachet) and some salt. Make a hole in the middle of the flour and fill it with melted butter, dissolved yeast and egg yolk.

5. Mix while you are adding milk (and some mineral water if you want). You should mix it really well so there are no lumps. The question you might ask here is how dense should the dough be, how much milk? It should be thick, think pancakes and then make it a bit thicker.

6. Gently mix the beaten egg whites into the dough.

7. Leave the dough to rest and rise at room temperature for a while. How long? Until the volume of the dough doubles or even triples! We told you to take a really big bowl. If you are in a hurry then wait for 30 minutes to one hour, but if you can, make the waffle dough in the evening and leave it overnight.

8. Use the oil to grease the waffle iron (which should be very hot) so your waffles don't stick to it and pour the dough in it. Bake the until they turn golden brown.

The Liege waffle is also known as the Luikse wafel in Vlaamse and as Lütticher waffeln in German.) It's more or less oval - shaped, a thinner and smaller waffle than the Brussels waffle.

The Flemish waffle: It depends on where you are in Flanders but there are regional variations which all have their own texture and taste. Worth trying warm with a sprinkle of sugar or for a touch more indulgence, try them with a dollop of cream, hot chocolate or jam sauce. Beautifully light, Flemish waffles make the perfect snack or desert.

Baby Shower Cake Recipe and Tips

Most people love a baby shower. It is celebrating the coming of a new baby. I have a baby shower cake recipe that is simple and relieves some of the stress for the hostess in preparing the refreshments. And, it is homemade. I also have included some tips for the shower, after the recipe.

Baby Shower Cake Recipe

Betty Crocker Super Moist Cake Mix (White)
Follow the recipe on the back but use 4 eggs not 3
For the measurement of water use 1/2 water and 1/2 milk
Beat the required amount of time until the cake batter is satin
Bake according to directions using a rectangle pan
Curly Ribbons, Blue, Pink and Yellow
2 cute baby rattles

When the cake is cool, put it on a cake cardboard (you can cut your own cardboard to fit the cake and cover it with freezer paper). Then, ice the cake with a Betty Crocker Cream Cheese Frosting but add a little yellow food coloring to make the icing a pale yellow. Carefully place the curly ribbons on the cake and arrange the two baby rattles at the top of the ribbon. When it is time to cut the cake, take the ribbons and rattles off of the cake and have some of the yellow icing that you made, handy to repair the frosting damage, if any, and serve.

Tips

1. On your invitations, ask your guests to bring 1 item, in addition to their gift, such as travel baby wipes, baby T-shirts, lavender baby wash, or baby shampoo to put into a large basket at the door when they come in. Specify what item they should bring or you will end up with 18 baby rattles and nothing else. You can present this to the mother-to-be as an added bonus and it is very practical. You can get one of those baskets that can later be used as the babys' laundry basket. Decorate it with pretty ribbons.

2. As the Hostess, a great gift to present to the mother-to-be, is a massage. She can use it after she has the baby to relieve the stress of the birth. This is very helpful and worthwhile for the new mother.

3. Buy a couple of baby lullaby CDs and play them when the guest start arriving and during the shower, then, present them to the mother-to-be at the end of the shower.

Most of all, have a lot of fun and make a lot of wonderful memories!

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens
Olive Oil
Dark Soy sauce
Black pepper

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don't forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminum foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking "low-and-slow" on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

A Recipe For Delightful Beef Enchiladas

I came up with this straightforward recipe the afternoon of this writing. I wasn't able to discover a beef enchilada recipe that used the ingredients I hoped for, so I chose to try a little inventive cooking of my own. I removed the enchiladas from the oven a little while ago, and I can tell you that they are scrumptious.

The final result was 2 pans full of yummy ground beef enchiladas. There are 4 very big enchiladas in both baking dishes. I covered one of them securely with foil and placed it in the deep freeze. It will be easy to reheat for a quick dinner at a later date. If eight very large enchiladas are too much for you to make use of within a short amount of time, you could easily cut the recipe in half.

Ingredients:

1 1/2 pounds hamburger
1 medium onion, chopped coarsely
1 packet taco seasoning blend
2 teaspoons chili spice
1 teaspoon pepper
1 cup water
2 cups prepared brown rice
10 ounces of enchilada sauce
16 ounces of mild salsa
1 can condensed cream of chicken soup
1 package softened cream cheese, 4 ounces
1 15 ounce can kidney beans, well drained
4 cups shredded sharp cheddar cheese, divided
8 10 inch tortilla wraps
small carton sour cream, optional

Preparation:

Brown ground beef in a large frying pan until no longer pink. Add chopped onion and continue cooking until onion is translucent. Drain.

Add the packet of taco seasoning, chili spice, pepper and water to the ground beef mixture. Continue to cook over low to medium heat until a little thickened, about 5 minutes. Lower heat to low. Blend in prepared rice and salsa in the skillet and keep cooking slowly until just about all of the water is consumed. Set aside.

Using a medium sized bowl, mix cream soup, enchilada sauce and softened cream cheese. Stir until smooth. Put aside.

Set out two 9x13 glass baking pans. The pans don't require greasing or cooking spray.

In the center of each tortilla wrap, place approximately 1/2 cup of the hamburger mixture. If you have an excess of meat mixture, simply add some more mixture to each tortilla wrap. Add about two teaspoons of kidney beans to tortilla. Add 1/4 cup shredded cheddar cheese. Roll up tortilla and place seamed side down in the 9x13 baking dish. It'll take four enchiladas to fill each pan.

After all 8 enchiladas are full, rolled up and put in the baking pans, drizzle half of sauce mixture over the center of both baking pans. Spread the leftover cheddar cheese on top of both pans. Place in 325 degree oven and bake 15 to 20 minutes, or until the top layer of cheese is melted and mildly browned. Serve with a spoonful of sour cream, if desired.

As mentioned before, this recipe makes extra large sized enchiladas. It may seem like an awful lot of sauce mixture, and a large quantity of cheese, but I guarantee they come out beautifully. I used flour tortillas only because that's all I had at hand. I'm sure this would work just as well using corn tortillas.

In case you do not have two 9x13 glass pans, three 9x9 baking pans could work quite well. I can't suggest working with metal baking dishes, as the enchiladas will start to taste like metal if they remain in the metal pans for quite a while. Obviously don't use metal pans if you ever need to freeze one of the pans of enchiladas.

In the event you don't like kidney beans, you could go with pinto beans, black beans, chili beans or re-fried beans. I wager hot chili beans would certainly give them an added kick. I only selected kidney beans because of the fact that I love them.

In case you are an olive addict like myself, I bet they could be a superb ingredient to add. It's too bad that I am the only olive enthusiast in my own family. This meant olives weren't an option for me. A handful of chopped bell pepper scattered on top of the layer of cheese would enhance the look of the dish. Do some experimenting and add your favorite foods as you desire.

In addition, this dish is just right for an evening meal dished up with a green salad and garlic bread. Enjoy the dinner!

Healthy and Balanced Barbecue Chicken Mix Kabobs Recipe

This is another swell recipe for your barbecue's list.
As we know, meat make up of a large portion of food we grill during our barbecue.
However, in order for us to enjoy a healthy and balance meal, we need to consume vegetables.
Therefore, this chicken mix kabob is a combination of meat and veggie which give you the necessary nutrient for a healthy meal.

Ingredients

Cooking time: 15 minutes

Serving Size: 4

- 4 strip of chicken fillets 150g

- 2 1/2 piece of hotdogs (optional)

- 1/4 small yellow onion

- 1/4 red capsicum

- 1/4 green capsicum

- 1 teaspoon of dark soy sauce

- 1 1/4 teaspoons of sugar

- 2 teaspoons of dried margoram

- 1 1/2 teaspoon of dried thyme

- 1/2 teaspoon of dried dill leaf

- 2 teaspoons of olive oil

- 8 bamboo sticks or skewers

- 1/2 teaspoon of salt

- 1/8 teaspoon of black pepper

Preparation

1. Cut the red capsicum, green capsicum into 1.5 inch pieces. Cut the yellow onion about 1/2 inches width. Place them into the mixing bowl. Add the 1 teaspoon of olive oil, 1/2 teaspoon of dried thyme and 1/2 teaspoon of dill leaf tips and sprinkle some salt and black pepper into the bowl, and stir to coat well. Put in the refrigerator for at least 1 hour

2. Cut the chicken fillets about 1.5 inches pieces and place the chicken fillet into another mixing bowl (Not together with the vegetables). Add in 1 teaspoon of olive oil, 1 1/4 teaspoons of sugar, 1 teaspoon of dark soy sauce, 1/2 teaspoon of salt,1 teaspoon of dried thyme and 2 teaspoon of marjoram, stir to coat well. Put in the refrigerator for at least 1 hour.

3. Cut the hotdog into 3 equal pieces. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don't overload bamboo stickers /skewers with food packed tightly together.
You are free to arrange the pieces in any order.
(My Kabob combination: Onion, Chicken fillet, red capsicum, chicken fillet, green capsicum, hotdog)
Put the Kabobs in the refrigerator until you are ready to grill.

Outdoor Grilling Method

1. Let then heat to stable first before setting the kabobs on the grill.

2. Turn the kabobs frequently as they're grilling. You have to grill for about 12 - 15 minutes (depending on the actual temperature) before serving

Oven Grilling Method

1. Set the oven mode to toast and preheat the oven to 180C before setting the Kabob on the grills.

2. Cook for 10 - 15 minutes before serving.

This article is provided by I love that Recipe.

Chicken Biryani Recipe - Secrets of Making a Perfect Biryani

Chicken Biryani is by far the most popular Indian rice recipe around the globe.

Biryani and Pulao are the two types of Indian rice recipes that form an integral part of any formal or even informal lunch or dinner. The main difference between the two is the cooking technique.

Biryani, is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on "dum" (put on a very low heat, so that all the flavors inside the pot amalgamate well) for at least 45 minutes.

Pulao on the other hand, is made by tempering the rice in desi ghee (clarified butter) and spices. Exactly measured water is added to the rice. For 1 cup of rice 2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4 of water is sufficient.

Use only good quality basmati rice for the best flavor and appearance. The key to making a good biryani lies in the way you par boil the rice. I cannot stress enough that never over cook the rice.

As far as the list of ingredients goes, please try to use all the ingredients. Each spice, contributes to the overall flavor. Most of the spices will be easily available at any supermarket or definitely at an Indian store.

Please don't get intimidated by the long list, most of them are spices used in a small amount. The onions have to be deep fried to a light brown color (this are called "barista"). Desi ghee (clarified butter) is also very essential.

There are two ways of making a chicken biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat.

The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat.

This recipe is the layered chicken biryani in which chicken is cooked separately.

Making a chicken biryani is a lengthy process BUT totally worth it. Plus you make biryani only occasionally so do put your heart into making it and I promise it will turn out fabulous.

This recipe will easily serve 4-6.

So lets us begin.

The Ingredients required for a chicken biryani are

7-8 Onions (very thinly sliced and deep fried until light brown)
10-15 Cashews (fried in a little desi ghee/clarified butter)
1 Kg Chicken on the bone cut into 12 pieces
1 cup yogurt
2 Tsp Garlic paste
salt to taste
500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
3-4 Tbsp oil
Oil for frying the onions
6-7 cloves
2 (1 inch) Cinnamon
4 green Cardamoms
3 Bay leaves
1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
4 large Tomatoes (chopped finely)
1/4 Tsp of mace powder
1/4 Tsp of grated Nutmeg
1 Tsp Coriander powder
1 Tsp red Chili powder (to taste)
1/2 Tsp Turmeric powder
2-3 green Chilies (to taste, chopped)
1 Tbsp Ginger (chopped)
1 Tbsp Garlic (chopped)
6-7 dried, pitted prunes
1/2 cup of milk
a few strands of Saffron (kesar)
3-4 Tbsp Desi ghee (clarified butter)
2 cups of fresh green Coriander (chopped)

STEP 1

Marination

Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2

Making Barista (fried onions) for chicken biryani

Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.

Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.

Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside.
As they cool down, the onions will become crispy.

STEP 3

Boiling the rice

Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.

Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.

You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4

Preparing the chicken

Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).

Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.

The chicken should be just cooked and dry (because it will get
cooked further in the final step and if any water is left in it the rice will become soggy).

Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

Make saffron milk

In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

Final STEP Assembling the chicken biryani

Use a deep heavy bottom pan with a lid.

First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.

Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.

Pour the milk and saffron on the top using a spoon, evenly covering the whole area.

Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
Close the lid and seal.

There are 2 ways to seal the lid in order to prevent the steam from escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.

Funnel Cake Recipe - How To Make Funnel Cakes

Funnel cakes always make me think of Knott's Berry Farm, which is the first place I ever had one when I was a kid. Funnel cakes, a long time staple at carnivals, fairs and ballparks, get their name from how they are made. A runny batter is poured through a funnel into hot oil in a circular pattern and then is cooked on both sides until it is crispy and golden-brown. Traditionally funnel cakes are either coated with powdered sugar or cinnamon sugar to make a sweet treat, or are topped with jam.

Here's a recipe I have for making your own funnel cakes to enjoy at home:

Funnel Cakes

2 eggs

1 1/2 cups milk

2 cups sifted flour

1 tsp. baking powder

1 tsp. salt

2 cups vegetable oil

cinnamon sugar

Sift together the flour, baking powder, and salt. Stir together the eggs and milk in a large mixing bowl. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.

Heat the vegetable oil in an 8" skillet until it is about 360 degrees. Plug the bottom opening of the funnel by putting your finger over it, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar, or add your favorite fruit topping.

These funnel cakes are really easy to make, low cost and are great for breakfast or just for snacking.

Making Yogurt Recipe

My dad is a yogurt making fiend and this is one of his favourite recipes for making the best tasting yogurt there is. Our family thrives on yogurt and the great thing about making it at home is you can have as many flavours as you want without having to buy huge expensive tubs at the shops! I prefer vanilla, Dad likes his plain mixed with fruit and Mum likes hers with muesli! Try different flavours to find your favourite!

* Ingredients

1. 3 cups 1% organic milk (pasteurized)

2. 1 cup heavy cream

3. 1/4 cup organic raw sugar

4. 1/2 cup of starter yogurt

5. flavours (strawberry jam, vanilla essence etc)

* Equipment

1. saucepan

2. esky

3. clean sterilized jars

4. whisk

5. thermometer

* Instructions

1. Heat the milk and cream in a saucepan and dissolve the sugar into it.

2. Bring the mixture to 43 degrees Celsius (110 degrees Fahrenheit) and add the starter yogurt, whisking well.

3. In the base of the clean jars, add the flavours of your choice leaving one jar plain to be used as starter yogurt for your next batch.

4. Fill the jars with the milk mixture, filling the jar to about an inch from the top. Screw the lids on tight.

5. Fill an esky (a cooler) with hot tap water and then place the jars inside, making sure that the water doesn't cover them entirely.

6. Put the lid of the esky on and leave for 8 hours or so (or overnight.)

7. Place in the fridge to help the yogurt thicken.

Vary the amount of sugar you add to the mixture. This yogurt is extremely creamy and a bit to sweet for my liking. I find just adding fresh fruit or jams makes the yogurt sweet enough. Experiment and find a yogurt that suits you and your family!

Best Pumpkin Pie Recipe - Easy to Make

Here is a recipe I created that was inspired by my grandmother for
homeade pumpkin pie,
This is always a huge hit in the fall for Our Oldest son's birthday its his special request and I have found through the years that even people who never liked pumpkin pie before are asking for second helpings and the recipe once they give it a try,
This is very mild in flavor and just a super easy recipe,
So if you want to impress your family and friends
you should give this recipe a try. Every time I make this it gets rave reviews.

Susan Pittser's Pumpkin Pie Recipe
1 pack of Pillsbury Ready Roll out Pie crust

4 eggs

1 15oz can of 100% pure pumpkin

1 3/4 cup sugar

1/2 tsp salt

2 teaspoons of Cinnamon Or the Tupperware CINNAMON/VANILLA seasoning blend

2 cans of milnot Evaporated milk (12oz each)
(pet milk, carnation evaporated milk or other brand will work)

You can choose to make either TWO 9 inch pies or
One 9x13 cake pan with a larger pie for larger crowd, I make the 9X13 version alot and use my Tupperware Rectangular Cake Taker to transport it to potluck and get togethers.
To make the cake pan size I just put two of the pie crusts together and shape the dough out to fit.

To make the filling

Beat Eggs, Add Sugar and Pumpkin and salt and mix together add cinnamon vanilla seasoning blend and then last add the milnot to the mixture then pour the filling into your pie crust and bake at 350 degrees for 50 to 60 minutes,

You can tell if the pie is done by piercing the center of pie with a butter knife, if it comes out clean the pie is done, if it doesn't come out clean then bake at 5 minute intervals and testing until done.
Let Stand and Cool and
Top each piece with Cool Whip if desired, Keep refrigerated when storing leftovers.

A Great Coffee Shake Recipe

Coffee is enjoyed by countless people on a daily basis. In fact, statistics have shown that fifty percent of the population in the United States of America that are at least eighteen years of age consume coffee or coffee drinks every single day. Also, independently owned coffee shops in the United States of America estimate a whopping twelve billion dollars in sales on an annual basis. Who does not love coffee?

Well, as most people are aware of, coffee contains a substantial amount of caffeine. Many coffee drinkers drink coffee not just for the great taste, but also for that extra caffeinated kick. For some, coffee is a great way to start the day. In fact, many people drink coffee throughout the day to enjoy a great tasting beverage that also keeps you up and awake.

Besides the traditional cup of coffee, there are numerous coffee drinks that are very tasty and delicious. Americano, Cappuccino, Latte, Mocha, Espresso. All of these coffee drinks mentioned are great! There also exist coffee dessert drinks, the ultimate tasty upper that combines the great taste of coffee with caffeine and sugar and your favorite topping in the form of a blended shake-type drink.

Now, you could get these great dessert coffee drinks either at your typical independent coffee shop or your favorite popular franchise coffee shop for a few bucks. But would not it be great if you could make these great coffee dessert drinks in the comfort of your own home?

Well, this is the part of the article that you are going to absolutely love because we are going to give you a great recipe for a coffee shake that you can make in your own kitchen at home!

The Ingredients

In order to make the Great Coffee Shake, you will need some vanilla ice cream, ice cubes, and either espresso or regular coffee. As an added bonus, you may also want to include your favorite flavor of syrup topping such as chocolate or caramel, and some whipped cream for a final topping.

The Appliances

The kitchen appliances and equipment that you will need are a coffee maker or an espresso machine, a blender, and some cups and eating utensils for the final product.

The Directions

This recipe makes two servings so if you need to make a bigger batch, just multiply the amounts of ingredients according to how many extra servings you will need to make.

First, make your coffee or espresso. Prepare your coffee as strong or light as you want depending on your personal choice. Let your coffee cool a bit as you will not want to melt the ice cream with it.

Next, get your blender and drop two heaping scoops of vanilla ice cream into it. Drop in a shot of espresso or a quarter cup of regular coffee along with a small handful of ice cubes. Blend these ingredients together on high until you see that all the contents are mixed together forming a thick and icy shake.

Now, take the cups that you will be serving the Great Coffee Shakes in. Decorate the inside of the cups with your preferred syrup, adding as much or as little as you desire.

When you are done applying the syrup to the inside of the cups, transfer the blended ingredients from the blender to your cups. Finish it off with whipped cream on the top, and you can even add more syrup on top of the whip cream if you wish.

And there you have it! A Great Coffee Shake!

Pitta Bread Recipe

My kids love pitta (or pita) bread, those flat round breads that open into pockets that can be stuffed with anything and eaten in your hands, the ultimate takeaway food package. I first encountered it as a container for falafel, spiced chickpea patties and salad, a trendy urban street food in London way back then.

Now I use pitta bread as a freezer standby for lunch times when I discover we've run out of bread. Just pop a round into the toaster to defrost, then spread inside with cream cheese or ripe avocado and fill with cucumber slices or diced tomato, or cooked chicken and salad, to provide an instant popular meal. Recently though the pack of six breads, that I so casually toss into the shopping trolley and then into the freezer, seem to have got ridiculously expensive for such a simple food, more than twice the price of a loaf of bread and they vanish in an instant.

I turned to my Madhur Jaffrey Cookbook, the authority on all foods Indian and Middle Eastern, to see how complicated it would be to make my own pitas. It seemed no different to making ordinary white bread, just with the extra step of rolling the rounds and cooking them individually. Her recipe also makes twelve breads, so I had visions of having six for one meal and being able to stock the freezer again for another emergency.

I should have known my family better. The resulting breads were so delicious - warm, soft and fluffy inside, without the hard leatheriness of the bought ones - that they all disappeared in a twinkling, with just one half-piece left at the end of the meal and no photographs taken to show for it. The softer consistency made them a little less resilient as pockets than the bought pita, but we did eat them straight from the oven. I think cooling and then reheating them, or baking for an extra minute, would toughen the outside just enough to hold the fillings well without losing the inner softness.

Pitta Bread Recipe

450g / 1lb white bread flour

1 teaspoon salt

1 10g sachet (or 3 teaspoons) instant yeast or ¼ oz / 8g active dry yeast

1 teaspoon sugar

1 tablespoon olive oil

Sift together the flour and salt. Combine yeast, sugar and 60ml / ¼ cup lukewarm water in a cup and leave for five minutes until it starts to froth. Mix the yeast mixture and 250 ml / 1 cup more lukewarm water into the flour and add the olive oil. Mix together to form a dough, adding another few tablespoons warm water as needed. Knead the dough on a floured surface for approx 10 minutes until it is smooth, springy and elastic. Put the dough back into the bowl, cover with a damp cloth or put the whole bowl into a plastic bag and leave to rise in a warm place for 1 ½ - 2 hours until it has doubled in size.

Punch the air out of the dough and knead briefly, then divide the dough into twelve pieces. Roll each one out to a ¾ cm / ¼ inch thick round and put on a floured baking tray. When they're all done cover the tray and leave to rise again for another 45 minutes. I use a black plastic bin liner for my bread to rise in - you can tuck it loosely around the tray leaving an air space above the bread dough so that it doesn't stick.

Preheat your oven to its highest temperature - about 220C / 450F if it will get that hot. Put a large cast iron griddle or frying pan in the middle of your oven to heat. (If you have a gas oven put it at the bottom where it is hottest). You can also use a heavy baking sheet or cookie tray. Once the dough has risen, put one or two pitta breads onto the griddle and return to oven to cook for 2 ½ to 3 minutes until they have puffed up. Bring the bread out onto a plate covered by a damp cloth to cool off. Once cool they can be frozen in bags. Reheat under the grill or in a toaster.

One of these days I'll be organised enough to make a batch especially for the freezer, so that I have my emergency bread back-up. I think I'll have to do it in secret when the kids are at school though, or the pitta bread just won't make it to the freezer!

Copyright 2007 Kit Heathcock

Imitation Crab Recipe - Imitation Crab Salad Recipe With Pasta

Here is an imitation crab recipe that's fast and easy to make for a quick lunch, picnic, or potluck. If you want, you can substitute the peas for broccoli, either way, it's a delicious healthy crab salad recipe to eat as a one-dish meal or side dish. You have your choice of making it with pasta or with tangy sourdough bread.

1 cup small sea shell pasta

1 cup celery, cut into small pieces

1/2 cup ripe olives, sliced

1/2 teaspoon coarse ground black pepper

1 cup mayonnaise

3 1/2 tablespoon cream

1 medium onion, diced

3/4 cup frozen peas, thawed

1/2 pound imitation crab meat, cut into small pieces

1 cucumber, cut into bite sized chunks

1 tablespoon sugar

Directions

In a medium sized bowl, combine the mayonnaise, cream, sugar and pepper together. Mix in onions, peas, crab meat, and cucumber. Salt and pepper to taste Garnish with tomato wedges. Refrigerate before serving.

If you like thick, crusty bread then this is a nice variation on the usual crab salad.

Imitation Crab Salad with Sourdough Bread

6 eggs

1/2 loaf sourdough bread, cubed

1 pound imitation crab meat, flaked

3 stalks celery, chopped

1/2 small onion, chopped

1 cup mayonnaise

2 tablespoons sour cream

salt and pepper

Directions

Boil eggs, remove shell and chop. Trim crust edges from bread and cut into small cubes. In a large bowl, combine all ingredients, mixing thoroughly. Refrigerate before serving.

If you're counting calories, here's a lighter version that's very tasty.

Light Imitation Crab Meat Salad

1 (8 oz.) package imitation crab meat, thawed

1/2 cup celery, sliced thin

1/3 cup mayonnaise or low calorie mayonnaise

2 tablespoons minced onion

1/2 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

In a medium bowl, combine crab meat and celery. Mix in mayonnaise, onions, salt, pepper, and lemon juice. Chill for 2 hours before serving.