Cheesy Broth
Ingredients:
1) Water - 6 cups.
2) Beef bouillon cubes - 6.
3) Swiss cheese - 1 cup, grated.
4) Croutons - 1 cup.
5) Saucepan - 1, large-sized.
6) Bowls - 5.
Preparation:
1) Boil water in the saucepan over medium heat.
2) Toss in the beef bouillon cubes. Stir until they dissolve.
3) When the broth is ready, pour it into four or five bowls very
carefully. Top it with croutons and cheese.
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Strawberry Pineapple Salad
Ingredients:
1) Honey - 3 tablespoons.
2) Strawberries - 2 cups, hulled and crushed .
3) Cream cheese - 1 8-ounce pack, softened.
4) Pineapple - 1 cup, crushed and drained.
5) A medium-sized bowl.
Preparation:
1) Blend cream cheese and honey in the bowl. Toss in the pieces of
strawberry and pineapple. Mix all ingredients well.
2) Pour the contents of the bowl into a freezer tray. Chill for 2 hours.
3) Cut the freezed portion into 4 pieces. Serve these on lettuce leaves.
Garnish with strawberry slices, if you like.
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Chocolate Soda Recipe
(mocktail)
Ingredients:
1) Milk - 2 tbsp.
2) Vanilla ice cream - 2 tbsp.
3) Chocolate syrup - 2 tsp.
4) Lemonade - 1 cup.
5) Ice cube - 1.
6) One tall-sized glass.
7) Straw - 1.
Preparation:
1) Pour chocolate syrup and milk in the glass. Blend well using a
teaspoon.
2) Add 1 tablespoon vanilla ice cream to the milk-syrup solution. Stir
well.
3) Add the lemonade and one more tablespoon vanilla ice cream. Toss in
the ice cube. Stir lightly.
4) Serve with a straw.
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Pumpkin Apple Muffins with Streusel Topping
Ingredients:
1) Pumpkin pie spice - 1 tbsp.
2) Baking soda - 1tsp.
3) All purpose flour - 2 1/2 cups, unbleached.
4) Sugar - 2 cups.
5) Salt - 1/2 tsp.
6) Pure pumpkin filling - 1 1/4 cups.
7) Apples - 2 cups, peeled and finely chopped.
8) Eggs - 2.
9) Canola oil - 1/4 cup.
10) Two large mixing bowls.
For the topping:
1) Flour - 2 tbsps.
2) Granulated sugar - 1/4 cup.
3) Butter - 2 tbsps.
4) Cinnamon - 1/2 tsp, grounded.
Preparation:
1) Pour the flour, sugar, pumpkin pie spice, salt and baking soda in one
of the bowls. Stir well together to blend properly.
2) Pour the pumpkin filling, eggs and oil in another mixing bowl. Stir
the ingredients together until they are mixed well.
3) Stir in the flour mixture just until moist; add the apples.
4) Fill the muffin cups 3/4 full.
To prepare the topping:
1) Mix the flour ,sugar, and cinnamon in a bowl. Stir well together to
blend properly. Add the butter and blend in using a pastry blender.
2) Sprinkle the topping over the muffins.
3) Bake for 30 to 35 minutes or until a knife inserted in the center
comes out clean.
Allow the muffins to cool in the pan for about 5 minutes. Remove to a
rack and allow to cool slightly. Serve.
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Marinated Vegetable Grill Beef Brisket with onion
- Lemon Marmalade
Ingredients:
1) White wine - 1 cup, dry.
2) Fruity olive oil - 2 cups.
3) Basil leaves - 1 cup, fresh, coarsely chopped.
4) Rosemary leaves - 1/4 cup, fresh.
5) Balsamic vinegar - 1/2 cup.
6) Garlic cloves - 8, medium, crushed.
7) Salt - 1 tsp.
8) Baby carrots (with green tops) - 1 bunch.
9) Japanese eggplants - 8, cut in half longitudinally.
10) Black pepper - 1 tsp, freshly ground.
11) Red potatoes - 8 small, new.
Preparation:
1) Mix the Balsamic vinegar, oil, wine, garlic, rosemary, basil, salt and
pepper in a bowl. Put a lid over the bowl and allow
the solution to stand for about an hour.
2) Put the carrots, potatoes, and eggplants in a large container. Put a
lid over it.
3) Pour the contents of the bowl over the vegetables. Cover it all again
and shake gently to let the marinade get equally
distributed. Allow the vegetables to marinate overnight.
4) Preheat the oven to 400F. Remove from marinade (reserve marinade) and
spread in a roasting pan. Roast the vegetables for 1
hour, basting once or twice with reserved marinade. Taste to check
whether it is through. Cook for some more minutes if necessary.
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Easy Piee
Ingredients:
1) Sugar - 1 cup.
2) Flour - 1 cup.
3) Milk - 1 cup.
4) Butter - 1 stick, melted.
5) Peaches (or any favorite fruit) - 1 can, drained.
6) A mixing bowl.
Preparation:
1) Mix sugar, flour and milk in the bowl.
2) Pour the butter into a pie pan. Turn the contents of the bowl over
the butter. Stir and press it into the pan.
3) Toss in the peaches into the mixture. Cook over oven at 450 degrees
until brown.
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Mother's Pot Roast
Ingredients:
1) Shoulder or sirloin tip roast - 2 1/2 - 3 pound.
2) Tomato sauce - 1 (16 ounce) can.
3) Onion - 1 medium-sized piece, cut into thin strips.
4) Bay leaves - 2.
5) All-purpose flour - 3 tbsps.
6) Salt
7) Pepper
Preparation:
1) Spray slow cooker with non-stick cooking spray.
2) Place meat in pot with fat side up. Pour tomato sauce over roast.
3) Sprinkle onion rings over the roast. Add in bay leaves. Cook under a
lid for an hour on high heat.
4) Reduce temperature to LOW and cook for 6 - 8 hours more.
5) Carefully remove the cooked meat from pot to a warm platter.
6) Pour drippings through strainer into medium sized saucepan. Do away
with the material in the strainer. Whisk in flour to liquid.
7) Cook, stirring continuously over medium heat until thickened. Season
to taste with salt and pepper, serve alongside roast.
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