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Royal Wedding Recipe…English Muffins!

28 Apr

motherearthnews.com

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I’m just going to say that personally I don’t understand what the fuss is all about for the Royal Wedding, but it did get me to think of some fun stuff to make and eat at 5:00 AM tomorrow.  Many people are having parties to watch the wedding and will probably need to feed their guests and what a better way to do it then with English Muffins?  I know, it’s not really an English recipe but I thought it was funny play along.  The recipe is simple to make and you will surprise your guests when you tell them that their homemade. 

Ingredients:

  • 1/2 cup non-fat powdered milk
  • 1 tablespoon sugar
  • 1/2 teaspoon salt  
  • 1 cup hot water
  • 1 envelope dry yeast
  • 1/8 teaspoon sugar
  • 1/3 cup warm water
  • 2 cups all-purpose flour, sifted
  • Non-stick vegetable spray
  •  3-inch metal rings (tuna cans with tops and bottoms removed and cleaned works well to)

Directions:

  1. In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, and hot water, stir to combine. 
  2. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved, about 5 minutes.
  3. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
  4. Preheat your stove-top to medium high heat and place a medium-sized pan on the burner.  The flatter your pan, the easier it will be to cook.
  5. Place your metal rings onto the stove-top and coat lightly with non-stick cooking spray.   Fill each ring with your batter and cover it with a lid to lock in the moisture, cook for 5 to 6 minutes.
  6.  Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes. Place on a wire cooling rack and remove rings.

For some variations, you could fill it with your favorite jam, butter, or whatever you would normally serve with your English muffins.

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Balsamic Strawberries

27 Apr

growupsidedownstrawberries.com

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Because summer is almost here and the fresh strawberries will be popping up around you at grocery stores and farmers markets, I thought that featuring some of the fresh produce would be a great idea.  This is a really simple and easy recipe that doesn’t take much time to prepare, but tastes like it took hours.  This would be a great dish to serve at any summer occasion from birthday’s or perhaps Mothers day in a few weeks.  Because it is considered more of a side dish or a snack, consider spooning some over your next vanilla ice-cream.  Some other variations you can use for this recipe could be adding mint on top of the strawberries.  Or you could mash the berries slightly and fold into whipped cream.

Ingredients:

  • 2 pounds strawberries, rinsed, hulled and sliced into quarters
  • 1 tbsp granulated sugar
  • 2 tsp balsamic vinegar

Directions:

  1. In a large bowl, toss strawberries with sugar and vinegar. Let sit at room temperature until strawberries have released their juices, about 30 minutes.
  2. Spoon strawberries and their juices into four small bowls.

Chicken Pot Pie For Mother’s Day

27 Apr

amatteroftastemi.com

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Mother’s day is about two weeks away and for many of us that means the usual card and flowers, but for some of us it also includes making a meal of some kind.  The meal often is breakfast in bed or brunch at a fancy restaurant.  Why not try and break away from the mold and do something different?  Make a Mother’s day dinner that uses one of the most comforting dishes known to man kind; the chicken pot pie.  The dish is a tad more difficult than others so it shows you care while tasting great at the same time.  Instead of going for the obvious this year, try branching out and trying something different.

Ingredients:

  • 4 tablespoons butter
  • 1/2 cup chopped onions
  • 6 tablespoons flour
  • 2 cups chicken stock
  • 1 cup half and half
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1 cup sweet peas
  • 2 cups shredded chicken, cooked
  • Salt and pepper
  • 1 box frozen puff pastry

Directions:

  1. Preheat the oven to 400 degrees F. Grease 4 individual ramekins.
  2. In a large pan melt the butter. Add the onions and sauté for 2 minutes.  Stir in the flour and cook for about 3 to 4 minutes to make roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken.
  3. Stir in the half and half and continue to cook for about 4 minutes.  Stir in the potatoes, carrots, peas and chicken.  Cut out a circular piece of pastry and line the ramekins with the crusts. Pour the filling into the prepared ramekins. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet.  Poke a few holes on top of the crust to allow steam to come out while baking. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.

Easy Enchiladas For Cinco de Mayo

26 Apr

recipegirl.com

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You can use this recipe as your main dish for a Cinco de Mayo gathering and then finish with the Churro’s that was in the previous article.  This is an easy recipe to make for your family or a crowd of friends.  If you have vegetarian’s coming over, you can substitute faux chicken strips in place of the real chicken breasts.

Ingredients:

  • 2 tablespoons canola oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 red onion, chopped
  • 1 cup frozen corn, thawed
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1  can of enchilada sauce
  • 1 cup shredded Cheddar and Jack cheeses

Directions:

  1. Preheat oven to 350 F.

  2. Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove chicken to a platter and allow to cool.

  3. Saute onion until tender. Add corn and stir to combine. Add canned tomatoes and sauté for another minute.

  4. Shred the chicken breasts into strips with two forks. Add shredded chicken to sauté pan and combine with vegetables. Dust the mixture with your flour.

  5. Wrap tortillas in a dry towel and microwave on high for 30 seconds. Coat the bottom of 2 (13 by 9-inch) pans with spoonfuls of enchilada sauce. Using a shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

  6. Bake for 15 minutes until cheese melts. Top with sour cream before serving.

Cinco de Mayo Recipes: Churros

26 Apr

home.comcast.net

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Cinco de Mayo is coming up and for many of you that probably means visiting your local tex-mex joint to chow down on a burrito and wash it all down with a margarita.  Why not try something new this year and make some of your favorite dishes that you would get at a restaurant, at home?  This recipe is a fun one to make because it isn’t very often that you get to make your own churros at home. 

Ingredients:

  • 1 1/4 cups milk
  • 4 tbsp unsalted butter
  • 1 tbsp sugar, plus more for coating
  • 1/2 teaspoon vanilla extract
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1 1/4 cups all-purpose flour
  • 4 large eggs
  • Vegetable oil, for frying

Directions:

  1. Bring the milk, butter, sugar, vanilla, and salt to a boil in a saucepan over medium-high heat.  Stir until the butter melts and the sugar dissolves.
  2. Reduce the heat to medium low and add the flour. Stir with a wooden spoon until the mixture gathers into a ball after about 1 minute.
  3. Transfer to a large bowl and let cool slightly for about 5 minutes.  Beat the eggs in one at a time with a mixer. Transfer the batter to a Ziploc bag with the tip of a corner cut off.
  4. Put about 1/2 cup of sugar in a shallow dish for coating the churros. Heat about 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F.
  5. Squeeze 3-inch-long segments of batter into the hot oil; use scissors to cut off the segments. Fry, turning once, until golden brown, about 3 minutes per batch.  Transfer to a paper towel-lined plate to drain briefly, then roll in the sugar and cinnamon.

Easy, Pleasy Meringue Cookies

23 Apr

allyou

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I had never made merginue cookies before but when I saw a recipe for one, I thought that it was my duty to try one out and then add some of my own touch to it.  This is a pretty simple recipe if you have the right tools to make it, that being either an electric mixer or a handheld mixer.  If you don’t have either of these then it could be pretty hard to whip up the egg whites, unless you are searching for a workout and a recipe.  These cookies only have five ingredients which makes them easy to make; and are very time friendly among those who are always in a rush.

Ingredients:

  • 2 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder (sifted)

Directions:

  1. Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper and set aside.

  2. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy.  Add in the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is shiny.

  3. Gently fold in the cocoa powder. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours, or until cookies are crisp and dry.

Chocolate Pumpkin Bread…Not Just For Halloween

23 Apr

myrecipes

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I know I know, pumpkin bread in the spring sounds crazy, and you may be right, but why should you limit your-self to all the great nutrients that pumpkin has to offer to just three months out of the year?  This recipe might remind you of the fall flavors, but I promise if you make this recipe, you will not be dissapointed.  Pumpkin bread is actually healthier than most bread because the pumpkin puree takes away a lot of the butter that would normally be used in other recipes to add  moisture to the loaf.  This recipe makes two loaves, so if you only want to make one, just simply divide the ingredeints into two; but if you do make two the first time around it will save you the time and effort of having to make the second, which I know you will.

Ingredients:

  • 2 1/2 cups pumpkin puree
  • 4 large eggs
  • 1/4 cup canola oil
  • 2/3 cup water
  • 1 cup whole wheat flour
  • 2 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 oz bittersweet chocolate

Directions:

  1. Preheat oven to 350 degrees F.  Spray 2 9×5 inch loaf pans with nonstick cooking spray.
  2. In a large bowl, combine pumpkin, eggs, oil, and water.  In another lage bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.  Add flour mixture to pumpkin mixture gradually, stirring until blended in.  Lastly, fold in your chocolate into the batter.  Pour batter evenly into prepared pans.
  3. Bake 45 minutes or until wooden pick inserted in center comes out clean.