Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Friday, September 13, 2013

Chervil Soup - Recipe of the Day

Chervil
Chervil (Photo credit: Wikipedia)
Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired. When these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it half a dessert-spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color. Pepper and salt to be added also.

Make something extraordinary.





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Thursday, September 12, 2013

A Multitude of Recipes For Your Consideration

English: Asinan Betawi Jalan Kamboja, one of t...
English: Asinan Betawi Jalan Kamboja, one of the famous Asinan in Jakarta. Asinan (lit: salted things) is some kind of vegetable salads. Betawi variant uses spicy peanut sauce and employ vegetables, peanuts, and kerupuk crackers. (Photo credit: Wikipedia)
We decided to see what kind of fun recipes were out there in other areas and found this little gem that we have brought here for your consideration.  There are a nice selection of choices here for you to create something amazing and in a short amount of time.  The falafel looks great, Indonesian beef satay with peanut sauce looks to die for, and the grape caterpillars looks like a fun treat to serve at the next party.



Recipes from Children and Media Class

Check these recipes out and try something new and different to create a wonderful day.
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Wednesday, September 11, 2013

Blueberry Muffins - Recipe of the Day

Blueberry Friand, Australia, January 2006
Blueberry Friand, Australia, January 2006 (Photo credit: Wikipedia)
Sift together flour, baking powder, salt and sugar; add milk slowly, well-beaten eggs and melted shortening; mix well and add berries, which have been carefully picked over and floured. Grease muffin tins; drop one spoonful into each. Bake about 30 minutes in moderate oven.



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Tuesday, September 10, 2013

Yeast Bread - Recipe of The Day

Bread
Bread (Photo credit: ulterior epicure)
With these materials two loaves can be made: Two quarts of flour, half a cupful of yeast, nearly a pint and a half of water, half a table- spoonful each of lard, sugar, and salt. Sift the flour into a bread- pan, and, after taking out a cupful for use in kneading, add the salt, sugar, yeast, and the water, which must be about blood warm (or, say one hundred degrees, if in cold weather, and about eighty in the hot season). Beat well with a strong spoon. When well mixed, sprinkle a little flour on the board, turn out the dough on this, and knead from twenty to thirty minutes. Put back in the pan. Hold the lard in the hand long enough to have it very soft. Rub it over the dough. Cover closely, that neither dust nor air can get in, and set in a warm place. It will rise in eight or nine hours. In the morning shape into loaves or rolls. If into loaves, let these rise an hour where the temperature is between ninety and one hundred degrees; if into rolls, let these rise an hour and a half. Bake in an oven that will brown a teaspoonful of flour in five minutes. (The flour used for this test should be put on a bit of crockery, as it will have a more even heat.) The loaves will need from forty-five to sixty minutes to bake, but the rolls will be done in half an hour if placed close together in the pan; and if French rolls are made, they will bake in fifteen minutes. As soon as baked, the bread should be taken out of the pans and placed on a table where it can rest against something until cool. It should then be put in a stone pot or tin box, which has been thoroughly washed, scalded and dried, and be set away in a cool, dry place.




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Canada Gingerbread - Recipe of the day

I got a ginger molasses cookie (my favourite o...
I got a ginger molasses cookie (my favourite of theirs) and a Chunky Lola (chocolate chip with pecans). Yum! (Photo credit: Wikipedia)
One cupful of butter, two of sugar, one of molasses, five of flour, three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one tea-cupful of cream or rich milk, one table-spoonful of cinnamon, one pound of currants. Beat the butter to a cream. Add the sugar, molasses and spice; next the eggs, well beaten; then the milk, in which the soda has been dissolved, next the flour; and lastly the currants. This will make three sheets, or two very thick ones. Bake in a moderately- quick oven, if in three sheets, twenty five minutes; if in two sheets, ten minutes longer.




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Sunday, September 8, 2013

STICKY CINNAMON BUNS - Recipe Of The Day

sticky buns
sticky buns (Photo credit: jronaldlee)
Scald one cup of milk and then place
Four tablespoonfuls of shortening,
One-half cupful of sugar,
One teaspoonful of salt


in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours. Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using [pg 21]about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.

To prepare the pan for the cinnamon buns:

Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.
Now for the trick. When the buns are baked, brush the pastry board with shortening, then place
Two tablespoonfuls of brown sugar,
One tablespoonful of water
in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns prevents it from hardening. Let cool and then use.




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Saturday, September 7, 2013

Spanish Style Stuffed Chicken - Recipe of the day

Saffron Chicken (827857596)
Saffron Chicken (827857596) (Photo credit: Wikipedia)
Brown a fat tender chicken in a small amount of lard by turning over and over for a few minutes. Make a dressing of two cups bread crumbs, three tablespoons pulp of sweet green peppers, one cup tomatoes, two tablespoons chopped onion, one-half cup claret, two tablespoons sugar, one-half cup sliced onions, one-half cup seeded raisins, one teaspoon white pepper, and salt to taste. Stuff chicken and bake in closed pan one hour. Make gravy of drippings by adding flour, mushroom sauce and hot water. Pour over chicken.

Here is another version.




Make something extraordinary.
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