Sunday, February 23, 2014
Does it simply Christmas recipes
Because my husband and I have family seen in the Christmas season, we spend time with his family in our House on Christmas Eve and my family in their home on Christmas day. As my mom always makes large beautiful dinner and we have so much going on the time, Im typically a snack buffet table for the celebration of Christmas Eve in our House.
It is very easy and helps my stress level hold down. I can it make all ahead of time and only set up the table later. I understand fancy with the table decoration, but include a pretty poinsettia tablecloth and beautiful vacation paper plate and napkins. It is now a tradition, which all forward looks, because it is easy and delicious snacks all day long offers. The best part is that with paper plate, there is no food or pots and pans, wash! The only clean up involved is removed all remains, i.e. If any!
Here are a few tips, plan own snack buffet. If you have time, take a piece of paper and start writing down some of the ways. Note all recipes mind come read the following as you:
~ Bowls filled with things to diving is always popular. I like a dish with Ranch to delete Veggie dip (I use to make the dip the package Uncle of dans found in the grocery store) and a selection of crackers with my popular recipe clam dip.
~ A tray with sandwich stuff. I invite a tray with deli meat and cheese and other sandwich stuff such as onions, tomatoes, cucumbers, mayonnaise and mustard. You can try a club sandwich or Reuben sandwich makings tray stuff. You can experiment with different kinds of bread such as party rye or sourdough.
~ Cookies and sweets. Every year I make two or three of our family favorite recipes contained below. What is your family favorite cookie and candy recipes?
~ Drinks. The Irish cream recipe below served over ice is wonderful, and a special treatment. We buy also pop and beer and this seems, all make happy. You need maybe a favorite punch, eggnog, or hot butter rum recipe that you want to use.
~ Crunchy things. I have made getting the Chex mix.
Dont forget that you can help family members or other guests! This gives more variety and less work! You just tell them to bring a snack type item.
Recipes
Clam dip
1 (8-Ounce) package cream cheese, softened
1 (6-Ounce) can save minced clams, juice
1 small clove garlic, finely chopped
1 / 2 Teaspoon lemon juice
1 / 4 Teaspoon Worcestershire sauce
Salt to taste
Combine cream cheese and shells. Stir just enough clam juice, a beautiful consistency for dive to make. Add remaining ingredients and combine thoroughly. Purposes or ceilings and chill. Serve with crackers or chips.
Toffee treats
1 / 4 Box Saltine cracker
1 Cup sugar
1 Cup butter or margarine
1 big bag of chocolate chips
Chopped walnuts-opt.
Oven to 350 degrees. A large cookie sheet with aluminum foil cover. Grease with butter. Cover with Saltine cracker. 1 Cup sugar and 1 cup butter bring to the boil and cook for 2 1/2 minutes. Pour over you crackers & spread rapidly. Bake 5-7 minutes. Distribute a large bag of chocolate chips, such as icing on the cake. Top with chopped walnuts, if desired.
Irish cream
1 Cup heavy whipping cream
1 14-Oz can sweetened condensed milk
1 2/3 c. whiskey
1 TEASPOON instant coffee
2 Tablespoons chocolate syrup
1 Teaspoon vanilla
Set enter all ingredients in a blender and mix on high for 30 seconds. Store in the refrigerator. Well before serving shake over ice. Should keep at least 2 months.
Peanut butter of bon bons
1-1 Lb box powdered sugar
2 Cubes margarine (1 cup)
1 Cup peanut butter
Chocolate chips or chocolate almond bark
Mix all ingredients except chocolate. Form balls in round. Chill but. Insert toothpicks & diving in melted chocolate. Chill until set.
I know that are not for the health-conscious recipes, but it is only once in the year. Here is to hoping you have a easy does it Christmas party this year.
Get ideas the best with which to make economical this Christmas "and creative Christmas E-book!" http://homemakersjournal.com/frugalchristmas.htm
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Saturday, February 22, 2014
How to Make Crepes Even the Messed Up Ones Will Be Perfect!
With a blog name like Food Wishes, and a closing video credit that asks, "what is your food wish?" - I do get lots of requests for video recipes. Probably the most common request that I hadnt done yet was for a "how to make crepes" video. Well, today is the day.Ive never understood the fear and mystery that surrounds this thin round of ground flour, milk, and egg. Its one of the first things you make in culinary school (that works), and probably the first French recipe one commits to memory. It does take a few practice crepes to get a feel for the pan and heat, but once you have a couple successfully finished, you are set for life.
By the way, forget those scenes in movies, and TV, where the "chef" is flipping them in the air to turn them. This is all for show. Just use a spatula and turn them over - sort of like a toasted cheese sandwich. Also, stop being a perfectionist in the kitchen; youll have more fun. I know you; if you try these you want them to be perfectly round, perfectly thin, and perfectly colored. Relax, Martha.Perfect rarely happens in the kitchen - before the food is plated, at least. The most imperfectly shaped crepe once folded up with jam, fried in butter, and eaten with ice cream, is always perfect. As I say in the video, this is just the first step. I will do another demo on what to do with these perfect crepes soon. Stay tuned, and enjoy!
Ingredients:
1 cup flour
2 eggs
1 1/4 cup milk
2 tbsp oil
1/4 tsp salt
Lipton Mint Iced Tea
Boil some hot water. Youd only need enough to fill 1/3 of a tall glass. Crush the mint leaves with a pestle in the glass. Pour the hot water 1/3 of the way, and steep the tea bag as much as you can. Once youve finished, toss the bag and stir in the honey. Fill the glass to the rim with ice, and garnish. Yum!
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Friday, February 21, 2014
Pasta with Baked Cherry Tomatoes
Heres another great recipe from one of my favorite Chefs, Lidia Bastianich. This one comes from her newest cookbook, Lidia Cooks from the Heart of Italy and can be found here on her website. I was lucky enough to catch her making this one on tv and I made it the next day. It seems like the temperature and cooking time needed to be a little higher and longer than the recipe states. I wanted my tomatoes to have a nice brown color on the breadcrumbs. It may just have been my oven but after about 15-20 minutes I raised the temperature to 400 and baked until they were golden. Lidia suggests topping the pasta with ricotta salata or ricotta. I think the ricotta salata would be great but I didnt have any. The dish was still fantastic and I think a firm cheese like the ricotta salata would be even better.
Pasta with Baked Cherry Tomatoes
Serves 6
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata
Directions:
Arrange a rack in the center of the oven, and heat to 350 degrees.
Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.
Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.
As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.
As soon as the tomatoes are done, remove them from the oven.
When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.
Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.
Fish soup
Serves 4.
4-5 potatoes , diced
1 medium onion, diced
2 tbs olive oil
1 litre water
1 tbs fish bouillon
1 sprig thyme or basil (optional)
2 garlic cloves, pressed
8-10 sun-dried tomatoes, sliced into finger-wide slices
2 carrots, julienned
1 tsp lemon juice
400-500 g white fish or 250 g white fish and 250 g shrimp, lobster/crab and/or scallops
optional: broccoli, cauliflower, celery, chives, parsley
Fry the potatoes and onion lightly in the oil (use a deep saucepan or soup pot). Add the water, fish bouillon, thyme, garlic and sun-dried tomato slices*, and cook for about 10 minutes. Add the julienned carrots to the soup. If you are using broccoli or cauliflower, slice broccoli stalks and cut cauliflower into small florets and add with the carrots. Cook for approx. 5 minutes. If using, julienne the celery and cut broccoli heads into florets and add. Adjust the taste with salt and pepper and cook for another 3-4 minutes. Cut the fish fillet(s) into strips (cut fillets across). Add fish and lobster/crab/shrimps (if using) and cook until done - approx 5-7 minutes, depending on size and thickness. (If you are using scallops, let them cook for a maximum of 2 minutes only, as they will become as tough as chewing gum if overcooked.) Add lemon juice. Pour into soup bowls and garnish with finely cut chives or small sprigs of parsley.
Serve with crusty bread and perhaps a fresh salad.
*If the tomatoes are dry, prepare as indicated on packaging - if they are in oil, drain before adding to the soup.
Moroccan Chickpea stew
1 large onion, thinly sliced
6 cloves garlic, crushed roughly
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp red chilli powder
1 cup chopped tomatoes
3 cups water plus 2 cubes Maggie Super seasoning or 3 cups of Vegetable stock
Salt
Freshly ground black pepper
1-2 cups of fresh greens (I used spinach)
Thursday, February 20, 2014
Chettinad Biryani Recipe Mutton Biryani
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| Chettinad Biryani |
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| Chettinad Mutton Biryani |
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| Goat Biryani |