Labor Day recipes
September 3, 2010
Which dishes do you love to prepare to Labor Day? Actually it can be whatever you just want, right? But however there are some special diches you kove the most. Which one?
Perhaps this is Spinach-Stuffed Portobellos, Orzo-Stuffed Tomatoes, Chicken with Mango-Raspberry Salsa or Strawberry Tiramisu Trifle? Would you share with your recipes?
I prefer such recipes that make for easy labor like tomato salad and quick Italian-style burgers.
1 pound of ground beef
1/2 pound of hot or mild Italian sausage removed from casing.
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup of seasoned bread crumbs
¼ cup of freshly grated Romano cheese
1/4 cup of fresh parsley, chopped
1 egg
1 tsp of liquid smoke
1/4 tsp salt
1/4 tsp of fresh ground pepper
Toppings
6 slices of provolone cheese
1 small red onion, sliced thin
1 beefsteak tomato, sliced thin
1 jar of roasted red peppers
10 fresh basil leaves
8 small loaves of foccacia bread sliced in half
PREPARATION
Mix all the burger ingredients in a medium sized bowl.
Shape into burger shaped patties.
Place directly on grill for 10 minutes.
Turn once and grill the other side for 10 more minutes.
Top with provolone cheese until melted, about 1 minute.
Remove burgers and toast the foccacio face side down for I minute or you can use regular hamburger buns.
Top with sliced onion, tomato, roasted red peppers and fresh basil leaves.
You may top with other favorites but it’s delicious just like this. Serves 8.
Summer’s cold soups recipes
August 10, 2010
Cold soups are best choice for summer! All my family love cold soups especially during these heat summer days. No doubt it’s satisfying and healthy dish may be prepared at any season you want it but it’s the number one at summer of coirse:) So, today you can find incredible number of recipes of cold soups from around the world. But I love the most cold soups my grandmother prepared, I remember tastiest Strawberry cold soup, beer soup -( zupa piwna in Polish), Creamed Beet Barszcz (Barszcz Zabielany in Polish), Cold Rhubarb Soup.
It’s so pity that I didn’t note my grandmother’s recipe but I found online the one that can really be up to the mark as a good Rhubarb soup by it’s quality and taste.
•1 pound rhubarb, trimmed, peeled, if necesssary, and chopped
•5 cups water
•2 tablespoons cornstarch
•1/2 cup whole milk
•1 tablespoon seedless strawberry preserves
•Sugar to taste
•Cooked “kluski” egg noodles or croutons
•Sour cream for garnish
Preparation:
1.Place rhubarb and water in large pot. Bring to boil, reduce heat and simmer until rhubarb is tender, about 15 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor.
2.Dissolve cornstarch in milk, temper and whisk into hot soup. Add strawberry preserves to improve the soup’s color (or add a drop of red food coloring) and sweeten to taste with sugar. Return to heat, bring to a boil and simmer 3 minutes.
3.Chill soup in an ice bath and refrigerate until ready to serve. Portion “kluski” (or croutons) into bowls, ladle soup over and add a dollop of sour cream.
Frozen strawberry yogurt
May 18, 2010
I’ve found a video on how to make frozen yogurt without special machine but just with a help of regular mixer. Step by step – it’s really easy!
Homemade frozen yogurt
May 18, 2010
Frozen yogurt,a super delicious dessert is similar to ice cream, but made with yogurt and other pure dairy products. Sugar-free and fat-free frozen yogurts is the ideal alternative for fat content and calorie count ice cream. Similar to ice cream, frozen yogurt can be made in any flavor that you can think of instead of limiting your taste buds to a few varieties in your grocer’s freezer and finally homemade frozen yogurt is even easier to prepare than ice cream.
Low Fat Frozen Yogurt
2 cups plain low-fat yogurt
2 cups strawberries
1 medium sized banana (peeled and cut into chunks)
4 teaspoons sugar substitute
1/4 teaspoon vanilla extract
1 1/2 teaspoons unflavored gelatin
2 tablespoons water
Just combine a small saucepan,gelatin and water then heat slowly and stir constantly till gelatin dissolves completely. Remove it from heat and cool down. Then take your electric blender, add what you want – strawberries, banana chunks and whatever you just want, add gelatin. Blend it all together for 2 – 3 minutes, or until you get a consistently smooth paste. Add yogurt, sugar substitute and vanilla extract, and process for another 2- 3 minutes. Pour it in ice cream maker and freeze according to directions.
French Vanilla Frozen Yogurt
1/2 cup of evaporated milk
2 teaspoons of unflavored gelatin, softened
2/3 cup of raw sugar
pinch of salt
2 egg yolks, beaten
2 cups of plain, whole milk yogurt
2 tablespoons of vanilla
2 egg whites
Heat the milk to just below boiling in the top of a double boiler. Next, add the gelatin, sugar, and salt, and stir these ingredients until they’re dissolved.
By the way you have not yet ice cream maker it’s not expencive to buy. Right now I’ve found wide choice of ice cream makes – from $26 to $36, for instance – Hamilton Beach 68330R 4 QT Bucket Ice Cream Maker for $26, new, makes ice cream, frozen yogurt, custard, sherbet & gelato. Fully automatic. plus over 20 recipes included you can buy on google.com/products.
Lasagna
April 21, 2010
it’s interesting that many people are unaware of the humble origins of the name for this popular Italian food. ‘Lasagna’ got its name from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish. Here is one of various recopes to prepare Lasagna easy and quick:
Ingredients
1 lb lean ground beef
1/2 medium sweet white onion, diced
1/2 large green bell pepper, seeds and veins removed, diced
1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar
Find many useful pretty kitchen utensils for your kitchen.
Tuscan soup recipe I love the most
January 11, 2010
No doubt there are many recipes for Tuscan soups though it were vegetable, minestrones or seafood soups. I guess that each town and any area in Tuscany has an own recipe of Tuscan soup that has become their specialty and as a rule it’s prepared following located tradition. Of course, many recipes have spread and are no longer prepared just in Tuscany. But these is the
Tuscan soups I love the most especially along cold and frosty wonter season.
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
Directions
1.Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2.Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3.Add spinach. Continue boiling until spinach is lightly cooked.
4.Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
New Year’s Eve Celebration Recipes
December 21, 2009
Probably all of us are looking now for New Year traditions, gifts, new recipes, party themes, decorations, games and activities for New Year’s Eve party celebration. Every year is the same goal – to spend it safely at home with friends and loved ones to keeping everybody in a party mood right up until the final countdown .
Here is the recipe I’ve never used before but want to try it now.
So, this classic recipe was found coming across NOLA’s recipe archive. I guess it’s wonderful one exactly for holiday entertaining. Just pay attention it needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be not easy because its smell is so good:-) However
Ingredients (SERVES 12 )
2 lbs lean pork, coarsely chopped
2 lbs veal, finely chopped
1 lb pork liver, ground
1 lb pork fat, fresh (fat bacon fine too)
6 garlic cloves, minced
3 eggs
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1/8 teaspoon allspice
1/3 cup cognac
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon fresh ground black pepper
bacon, to line the terrine (salt pork fine too)
Directions
1Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it’s cooked through. Taste and adjust seasonings if necessary.).
2Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
3Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
4To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.
Besides that I’d like to prepare 2 or 3 more new dishes by trusted recipes then if you have an idea please feel free to share with it here.
Thank you
Christmas Recipes
September 29, 2009
There are some of recipes I love and use often:
Christmas Float
1 can coke or Dr Pepper
3 scoops of ice cream – chocalote or vanilla
4 cherries
2 red and green gum drops
red and green M&M’s
whipped cream topping
Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy.
Christmas Party Mints
1 (lb) pkg powdered sugar
1/2 C margarine, softened
2 T evaporated milk
4 to 5 drops of peppermint flavoring
Few drops of desired food coloring
1.Combine all ingredients in a large mixing bowl. Beat at high speed until well blended; then knead until smooth.
2.Shape mints in rubber candy molds, and place on baking sheets.
3.Cover with a paper towel, and let stand overnight to harden.
Makes: 8 1/2 to 9 dozen mints.
Father Christmas Salad
In traditional Christmas colors of green, white and red, this is full of seasonal good cheer.
1 can (15 oz/ 425 g) lychees in heavy syrup
1 can (15 oz/ 425 g) stoneless red cherries in syrup
4 tablespoons of Cointreau or Kirsch
1/2 oz/ 15 g unsalted pistachio nuts
Boiling water
1. Tip both fruits, with syrup, into a large dish; glass for preference so that the colors can show through.
2. Add liquer and toss gently yo mix.
3. Blanch pistachios by covering with boiling water and leaving for 1 minute. Drain and rinse under cold water.
4. Slide off skins then finely chop. Sprinkle over top of salad. Cover and refrigerate at least 3 hours before serving.
Citrus Salad
August 7, 2009
Very often when I want to spoil my loved ones I apply to one of online recipe’s recourses that can help me on the way to prepare the meal tasty, beautiful (it’s important for me!) and brings special atmosphere into our talks and even relations. So, one s these recourses I use usually, when I’ve not enough time for searching through internet, is allrecipes.co, the link on it you can see on my oj the right side on blogroll.
Toda I’ve chosen Citrus Salad:
For Adobo Marinade:
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 cup fresh grapefruit juice
1/4 cup Florida orange juice concentrate
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 pound jumbo shrimp, peeled and de-veined (leave the tail sections intact)
4 oranges
4 grapefruits
5 cups washed, stemmed spinach leaves or mesclun
Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned.
Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.
Cut the rind (both the zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices. Remove any seeds with a fork. Section the grapefruit the same way. Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments. Mound the spinach or mesclun in the center, The recipe can be prepared ahead to this stage.
Preheat the barbecue grill or broiler to high. Grill or broil the shrimp until cooked, 1 to 2 minutes per side. Arrange the shrimp on top of the salad and spoon the reversed marinade over the greens. orange and grapefruit segments, and shrimp.
Makes 4 servings.
5 Minute Ice Cream
July 28, 2009
It’s hot, too hot this summer. What would Fuddish offer you? Well, what would you like to eat right now? Ice Cream? All right. Don’t you know that new research shows that ice cream–when eaten as part of a healthy diet–may actually melt away fat, helping you lose extra pounds faster than if you had abstained. Don’t you know that this milk you bought the day before in the nearest super has ability to turn into tasty ice cream, real summertime delight for kids and adults alike, right away, in five minutes?
All what you need for that is:
1 tablespoon sugar
1/2 cup milk
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!
Tips:
To make a larger amount, try doubling the recipe. Anything larger might be too big for kids to pick-up, because the ice itself is quite heavy.
