Eat something delicious and special still you can do while dieting. Salmon which is contain omega 3 flavored and served with fresh sweet apple salad!
Ingredient :
2 pieces of salmon fillet
1 tablespoon olive oil
Marinade, mix well:
2 tablespoons Japanese soy sauce
1 tablespoon honey
1 clove garlic, grated
1 tablespoon lemon juice
½ tsp black pepper
Apple Salad:
300 g apples, thinly sliced
1 tablespoon raisins
Sauce, mix well:
2 tablespoons bottled mayonnaise
1 tsp mustard paste
1 tablespoon water lemon
½ tsp pepper powder
How to make :
Brush the salmon with the marinade until blended. Let stand for 30 minutes.
Heat oil and cook the salmon until cooked on both sides. Lift.
Apple Salad: Stir apples, raisins and sauce until blended.
Serve salmon with apple salad.
Source : detik.com
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
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Grandma Hystad's Recipes, food, cooking tips, information
Author: admin Posted under:
cooking tips,
Recipe
CONTENTS
SQUASD APPLE CASSEROLE
CHOP SUEY
PINEAPPLE SMOOTIE
HURRICANI SCAMS
VIRUSUS, TROJANS
LIGHTSIDE
THE USES OF FOOD
BASE FORMING ACID-FORMING FOODS
VEGAN
VEGAN BURGERS
WATER
BAR MIXES
SQUASD APPLE CASSEROLE
This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.
2 ½ cups fresh winter squash, cut into ½ inch slices
1 ½ cups cooking apples, pared and cut into ½ inch slices
1-teaspoon nutmeg
2 teaspoons cinnamon
Alternate layers of squash and apples in an 8"x 8" pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving.
SERVES: 4.
CHOP SUEY
2 cups Elbow macaroni.
1/2 pound hamburger.
1 (10 oz) can stewed tomatoes.
Cook macaroni as directed on package.
While it is cooking, brown and drain the hamburger.
Drain macaroni.
Mix macaroni, hamburger and stewed tomatoes in large pot and heat through. Serve.
PINEAPPLE SMOOTHIE
1 can (14 oz/398 ML) sliced pineapple in juice
2 cups (500 ML) plain yogurt
1/2-cup (125 ML) skim milk powder
1/2 cup (125 ML) ice cubes
In blender, pineapple and juice, yogurt, skim milk powder, honey, and ice until smooth.
HURRICANE SCAMS
After every disaster, scammers come out to take your money. Now websites that claim to be legitimate Hurricane Gustav relief organizations have been created. These websites ask people to donate money by giving your financial information.
They will have official looking URL’S for you to click on like Red Crossrelief.org. If you click on the supplied link some scammer has your money and financial information. If you want to make a donation through the Red Cross or another disaster relief organization, type in the URL yourself, like RedCross.org. Never just click on a link supplied. Phone, get their URL Address, and type it in yourself. Better still if you can get to their office, make your donation there.
VIRUSES, TROJANS
While on the subject of disasters scammers send out e-mails with pictures attached.
Never open attachments these often contain viruses, which spy on your computer or can get complete access to your PC. Unless you know who is sending the attachment and you are expecting it don’t open it till you can check it is your friend who is sending it.
LIGHTSIDE
Wives will outsmart you every time. I told my wife ”50 years ago we had a cheap suite, no car, a black and white TV, but I got to sleep every night with a hot 23 year old gal. Now I have a million dollar home, a $80,000.00 car, plasma screen TV, but I am sleeping with a 65 year old woman”.
My wife is a very reasonable woman. She told me to go out and find a 23 year old hot gal and she would make sure that I once again would be living in a cheap suite, no car, sleep on a sofa bed, and watch the news on a 10 inch black and white TV.
THE USES OF FOOD
To build new tissues (muscle-tissue, bone tissue, and nerve tissue, to repair those issues that are worn out.
To furnish the body with energy for work and play. (Heat is a form of energy).
To regulate the body processes; to keep the body in good working order.
To promote the growth and to keep the body healthy.
BASE FORMING, ACID-FORMING FOODS.
Besides grouping our foods under the headings of six foodstuffs, we classify them as base forming and acid forming. These terms do not refer to the taste of food but rather to the use of foods in the body. Foods are acid-forming or base forming according to the ash that is left after they are digested and utilized by the body. The body needs both types of foods so that one counteracts the other, preserving neutrality that is essential for health.
Base-forming foods are milk, milk-products, fruits, and vegetables, except prunes, plums, cranberries and corn.
Acid-forming foods are meat, fish, egg, grains, prunes, plums, cranberries, and corn.
VEGAN
Vegan: A person that chooses a lifestyle that aims to eliminate the use of products obtained from animals for food, clothing or any other reason. This means that they don't eat any meat, fish, dairy products or eggs. They also avoid products that are tested on animals and do not wear fur, wool or leather.
A vegan's diet includes foods such as: beans, lentils, nuts, seeds, soya products (for protein), whole grains, vegetables, fruits and healthy oils.
People choose to become vegan for various reasons, the most popular include;
-Ethical views concerning animal rights
-Concern for the environment
-To improve personal health
VEGGIE BURGERS
You want to try veggie burgers; they are great imitations of the real thing. Many companies now make them in a variety of tastes and styles. Some mimic meat; others are intentionally grain like. All are lower in calories and fat than a conventional burger and higher in fibre. Many have a respectable amount of protein, too. Their weakness is sodium: The rated burgers have 250 to 500 milligrams. (The recommended daily limit is 2,300 milligrams)
BUGER VEGGIE, Calories 110, Fat (4g), Protein (10g), Sodium 360(mg).
BEEF VEGGIE, Calories 177, Protein 17(g), Fat 11(g), Sodium 360.
WATER
A variety of emergency situations, from floods to earthquakes to toxic spills, could contaminate the local water supply and leave you without access to water. As a result, it's important to know how to safely store and treat water of uncertain purity during an emergency.
The best way to treat water is often a combination of methods, as boiling and disinfection will kill most microorganisms but only distillation will remove other contaminants. Boiling is the safest method of treating water. Keep water at a boil for 10 minutes for maximum effectiveness.
Disinfection with regular household liquid bleach can also kill microorganisms. Use only liquid bleach that contains 5.25 percent sodium hypochlorite as the active ingredient. DO NOT USE scented bleaches, colour-safe bleaches or bleaches with added cleaners.
Add one to two drops of bleach per litre of clear water. Stir and let stand for 30 minutes. If the water does not have a slight bleach odour, repeat the dosage and let stand another 15 minutes.
Distillation involves boiling water and then collecting the vapour that condenses back to water.
RECALL ALERTS
Have you unsafe products in your home? Check out items that have been recalled by manufactures in cooperation with U.S.Consumers Products Safety Commission. You can check by phone: 800-638-2772, or visit www.cpsc.gov
RESPONSIBLE DRINKING
If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk
drivers cause many fatal road accidents.
It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.
NON- ALCOHOLIC DRINKS
ORGEAT FIZZ
1 ½ ounces orgeat syrup
½ ounce limejuice
Club Soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
Glass. Add ice cubes. Add soda to glass. Serve with straws.
TEA PUNCH
3 cups brewed strong black tea
1 quart orange juice
1-cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.
Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.
Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.
You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com
SQUASD APPLE CASSEROLE
CHOP SUEY
PINEAPPLE SMOOTIE
HURRICANI SCAMS
VIRUSUS, TROJANS
LIGHTSIDE
THE USES OF FOOD
BASE FORMING ACID-FORMING FOODS
VEGAN
VEGAN BURGERS
WATER
BAR MIXES
SQUASD APPLE CASSEROLE
This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.
2 ½ cups fresh winter squash, cut into ½ inch slices
1 ½ cups cooking apples, pared and cut into ½ inch slices
1-teaspoon nutmeg
2 teaspoons cinnamon
Alternate layers of squash and apples in an 8"x 8" pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving.
SERVES: 4.
CHOP SUEY
2 cups Elbow macaroni.
1/2 pound hamburger.
1 (10 oz) can stewed tomatoes.
Cook macaroni as directed on package.
While it is cooking, brown and drain the hamburger.
Drain macaroni.
Mix macaroni, hamburger and stewed tomatoes in large pot and heat through. Serve.
PINEAPPLE SMOOTHIE
1 can (14 oz/398 ML) sliced pineapple in juice
2 cups (500 ML) plain yogurt
1/2-cup (125 ML) skim milk powder
1/2 cup (125 ML) ice cubes
In blender, pineapple and juice, yogurt, skim milk powder, honey, and ice until smooth.
HURRICANE SCAMS
After every disaster, scammers come out to take your money. Now websites that claim to be legitimate Hurricane Gustav relief organizations have been created. These websites ask people to donate money by giving your financial information.
They will have official looking URL’S for you to click on like Red Crossrelief.org. If you click on the supplied link some scammer has your money and financial information. If you want to make a donation through the Red Cross or another disaster relief organization, type in the URL yourself, like RedCross.org. Never just click on a link supplied. Phone, get their URL Address, and type it in yourself. Better still if you can get to their office, make your donation there.
VIRUSES, TROJANS
While on the subject of disasters scammers send out e-mails with pictures attached.
Never open attachments these often contain viruses, which spy on your computer or can get complete access to your PC. Unless you know who is sending the attachment and you are expecting it don’t open it till you can check it is your friend who is sending it.
LIGHTSIDE
Wives will outsmart you every time. I told my wife ”50 years ago we had a cheap suite, no car, a black and white TV, but I got to sleep every night with a hot 23 year old gal. Now I have a million dollar home, a $80,000.00 car, plasma screen TV, but I am sleeping with a 65 year old woman”.
My wife is a very reasonable woman. She told me to go out and find a 23 year old hot gal and she would make sure that I once again would be living in a cheap suite, no car, sleep on a sofa bed, and watch the news on a 10 inch black and white TV.
THE USES OF FOOD
To build new tissues (muscle-tissue, bone tissue, and nerve tissue, to repair those issues that are worn out.
To furnish the body with energy for work and play. (Heat is a form of energy).
To regulate the body processes; to keep the body in good working order.
To promote the growth and to keep the body healthy.
BASE FORMING, ACID-FORMING FOODS.
Besides grouping our foods under the headings of six foodstuffs, we classify them as base forming and acid forming. These terms do not refer to the taste of food but rather to the use of foods in the body. Foods are acid-forming or base forming according to the ash that is left after they are digested and utilized by the body. The body needs both types of foods so that one counteracts the other, preserving neutrality that is essential for health.
Base-forming foods are milk, milk-products, fruits, and vegetables, except prunes, plums, cranberries and corn.
Acid-forming foods are meat, fish, egg, grains, prunes, plums, cranberries, and corn.
VEGAN
Vegan: A person that chooses a lifestyle that aims to eliminate the use of products obtained from animals for food, clothing or any other reason. This means that they don't eat any meat, fish, dairy products or eggs. They also avoid products that are tested on animals and do not wear fur, wool or leather.
A vegan's diet includes foods such as: beans, lentils, nuts, seeds, soya products (for protein), whole grains, vegetables, fruits and healthy oils.
People choose to become vegan for various reasons, the most popular include;
-Ethical views concerning animal rights
-Concern for the environment
-To improve personal health
VEGGIE BURGERS
You want to try veggie burgers; they are great imitations of the real thing. Many companies now make them in a variety of tastes and styles. Some mimic meat; others are intentionally grain like. All are lower in calories and fat than a conventional burger and higher in fibre. Many have a respectable amount of protein, too. Their weakness is sodium: The rated burgers have 250 to 500 milligrams. (The recommended daily limit is 2,300 milligrams)
BUGER VEGGIE, Calories 110, Fat (4g), Protein (10g), Sodium 360(mg).
BEEF VEGGIE, Calories 177, Protein 17(g), Fat 11(g), Sodium 360.
WATER
A variety of emergency situations, from floods to earthquakes to toxic spills, could contaminate the local water supply and leave you without access to water. As a result, it's important to know how to safely store and treat water of uncertain purity during an emergency.
The best way to treat water is often a combination of methods, as boiling and disinfection will kill most microorganisms but only distillation will remove other contaminants. Boiling is the safest method of treating water. Keep water at a boil for 10 minutes for maximum effectiveness.
Disinfection with regular household liquid bleach can also kill microorganisms. Use only liquid bleach that contains 5.25 percent sodium hypochlorite as the active ingredient. DO NOT USE scented bleaches, colour-safe bleaches or bleaches with added cleaners.
Add one to two drops of bleach per litre of clear water. Stir and let stand for 30 minutes. If the water does not have a slight bleach odour, repeat the dosage and let stand another 15 minutes.
Distillation involves boiling water and then collecting the vapour that condenses back to water.
RECALL ALERTS
Have you unsafe products in your home? Check out items that have been recalled by manufactures in cooperation with U.S.Consumers Products Safety Commission. You can check by phone: 800-638-2772, or visit www.cpsc.gov
RESPONSIBLE DRINKING
If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk
drivers cause many fatal road accidents.
It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.
NON- ALCOHOLIC DRINKS
ORGEAT FIZZ
1 ½ ounces orgeat syrup
½ ounce limejuice
Club Soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
Glass. Add ice cubes. Add soda to glass. Serve with straws.
TEA PUNCH
3 cups brewed strong black tea
1 quart orange juice
1-cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.
Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.
Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.
You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com
By: Hans Dekker
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on the basic boneless prime roast recipe so feel free to improvise.
Boneless roasts are sometimes called ribeye roasts or “eye of the rib”. A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.
You can marinate the roast before you cook it for extra flavor, although many think that the beef is tasty enough as is. Marinating can also make the meat more tender. If you decide to marinate the meat, let it soak for an hour or two before making this boneless prime roast recipe.
Before you cook the meat, make sure that it has reached room temperature. This means you should take it out of the refrigerator about two hours before it is put in the oven. A good prime rib roast recipe will tell you to rub of exterior of the meat with horseradish or Worcestershire powder.
Preheat the oven to 500° and place a layer of rock salt in the bottom of the roasting pan. The layer of salt should be about 1 inch deep. Sprinkle the salt with about half a cup of warm water and place the roast on top of the salt. The boneless prime rib recipe tells you to cover the roast completely with rock salt.
The reason this boneless prime rib recipe uses rock salt is to seal the exterior of the meat so that it remains tasty and juicy. The beef will not taste salty -- the salt crust is removed before serving.
Cook the meat for about 15 minutes per pound keeping the door of the oven closed for the entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!
About the author:
Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on the basic boneless prime roast recipe so feel free to improvise.
Boneless roasts are sometimes called ribeye roasts or “eye of the rib”. A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.
You can marinate the roast before you cook it for extra flavor, although many think that the beef is tasty enough as is. Marinating can also make the meat more tender. If you decide to marinate the meat, let it soak for an hour or two before making this boneless prime roast recipe.
Before you cook the meat, make sure that it has reached room temperature. This means you should take it out of the refrigerator about two hours before it is put in the oven. A good prime rib roast recipe will tell you to rub of exterior of the meat with horseradish or Worcestershire powder.
Preheat the oven to 500° and place a layer of rock salt in the bottom of the roasting pan. The layer of salt should be about 1 inch deep. Sprinkle the salt with about half a cup of warm water and place the roast on top of the salt. The boneless prime rib recipe tells you to cover the roast completely with rock salt.
The reason this boneless prime rib recipe uses rock salt is to seal the exterior of the meat so that it remains tasty and juicy. The beef will not taste salty -- the salt crust is removed before serving.
Cook the meat for about 15 minutes per pound keeping the door of the oven closed for the entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!
About the author:
Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas
Prep Time: 15 minutes
I wish I could take credit for this salad, but it is a recipe that I have added to my repertoire thanks to my departed father-in law, it is a recipe that he acquired from a restaurant that has long since gone out of business. My wife's family always had this salad when they grilled steaks and was always served with cornbread cakes in which they would take a cornbread mix and slightly thin it in order to make griddlecakes. The cornbread cakes are a must because they are great to soak up the juices from the salad. This salad is like a beet slaw, now don't let this discourage you, beets are by far my least favorite vegetable, but I love this salad and when you try it your going to love it too, I guarantee it!
Recipe:
2 tbsp finely chopped green onions
1 can (15oz) sliced beets (keep juice)
add equal amount of diced tomato's to beets
add chopped Iceberg lettuce equal to tomato's and beets combined
Dressing:
3 slices of beets
2 tbsp beet juice
1 ½ cups mayonnaise
½ tsp. dry mustard
1 tbsp. White vinegar
1 tsp. A-1 sauce
2 tsp. sugar
Method:
In a blender puree dressing until smooth, pour dressing over salad ingredients and toss well, refrigerate for approximately 1 hour, serve with cornbread griddlecakes and enjoy.
PS, don't tell my wife!
Find more recipes on http://www.cigar-review.com
Article Source: http://www.ArticleBlast.com
About The Author:
Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com
I wish I could take credit for this salad, but it is a recipe that I have added to my repertoire thanks to my departed father-in law, it is a recipe that he acquired from a restaurant that has long since gone out of business. My wife's family always had this salad when they grilled steaks and was always served with cornbread cakes in which they would take a cornbread mix and slightly thin it in order to make griddlecakes. The cornbread cakes are a must because they are great to soak up the juices from the salad. This salad is like a beet slaw, now don't let this discourage you, beets are by far my least favorite vegetable, but I love this salad and when you try it your going to love it too, I guarantee it!
Recipe:
2 tbsp finely chopped green onions
1 can (15oz) sliced beets (keep juice)
add equal amount of diced tomato's to beets
add chopped Iceberg lettuce equal to tomato's and beets combined
Dressing:
3 slices of beets
2 tbsp beet juice
1 ½ cups mayonnaise
½ tsp. dry mustard
1 tbsp. White vinegar
1 tsp. A-1 sauce
2 tsp. sugar
Method:
In a blender puree dressing until smooth, pour dressing over salad ingredients and toss well, refrigerate for approximately 1 hour, serve with cornbread griddlecakes and enjoy.
PS, don't tell my wife!
Find more recipes on http://www.cigar-review.com
Article Source: http://www.ArticleBlast.com
About The Author:
Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com
Prep Time: 45 minutes
Cook Time: 20 minutes.
Serve with: Mashed potatoes, steamed string beans.
4 Boneless Breast of Chicken
4 1oz. slices of top quality ham, or proscuitto
4 1oz. slices of cheese, either Swiss, Grugere, Emmenthaler, or Jarlsburg
3 eggs
3oz. water
1½ cups flour
2 cups bread crumbs
salt & pepper to taste
16oz Canola Oil
Mornay Sauce
12oz. milk
1 bay leaf
1 clove
½ medium size onion
3 Tblsp. flour
3 Tblsp. butter
4 oz. swiss cheese grated
salt, pepper, nutmeg to taste
Chicken
1. Place chicken breast on clean cutting board and place your palm on top of the breast. Using a sharp knife, position the heal of the knife parallel to the board. Without cutting all the through, at the middle of the thickness of the chicken, gently insert the knife in one simple and careful motion, pull the knife through the chicken, but do not cut it completely in half.
The chicken breast will open up like a book. This is called a butterfly cut. Repeat with remaining breasts. (You can also ask your butcher to butterfly the breasts for you when you purchase them.)
2. Slightly pound out the chicken breasts with a meat mallet. Season lightly with salt and pepper.
3. Pair one slice of ham with one slice of cheese and tri-fold so the ham encompasses the cheese. Place each one on half of the chicken breast and fold over encasing the ham and cheese in the chicken.
4. Lightly season both sides of chicken with salt & pepper. Put them all in the freezer for about 45 minutes.
Tips
a) By partially freezing the chicken, it will make it easier to handle while breading. This is optional.
b) When sandwiching the ham & cheese in the chicken, be sure to completely encase the ham & cheese with the chicken. This is also a good time to trim the chicken breast of any odd pieces of fat or chicken for a uniform appearance.
5. In three separate containers set up your breading station. 1) flour, 2) eggs & water, 3) bread crumbs
Place the breast in the flour and coat. Make sure to knock off excess flour. Then place in egg wash and coat allowing excess to drip off. Then make a well in the bread crumbs and put chicken in the well and cover with bread crumbs. Press down firmly with the palm of your hand pressing bread crumbs onto chicken. Remove and knock off excess crumbs. Repeat for all breasts.
Tips
a) Try to keep one hand for wet and one for dry while breading. This makes an easier clean up. Remember the chicken is wet.
b) Disposable gloves are also useful.
c) At this point you can store in a ziploc, in the freezer for future use remaining flour and bread crumbs for up to 3 months.
6. In a skillet, preferably cast iron, heat canola oil on medium-high for a couple of minutes and cook two at a time, browning both sides. If the oil is smoking, it is too hot. Place on a cookie sheet and finish in a 350° oven for 17 minutes. Make mornay sauce while it is the oven.
7. Place Cordon Bleu on a bed of mornay sauce and garnish with a sprig of parsley.
Mornay Sauce
1. Add butter to a 2 qt. sauce pot and melt on medium heat.
2. Add flour and milk with a wire whip constantly for 5-10 minutes or until mixture is a light blonde color and smells nutty.
FYI - this is known as a blonde or pale roux. Most rouxs are 50% butter, fat or oil and 50% flour. They need to be cooked to at least this stage in order to maintain their thickening ability.
3. Scald (boil) your milk in another pan, or in the microwave. Take the milk and add couple ounces at a time to hot roux incorporating each time with a whip until all the milk is added.
4. Add onion, bay leaf and cloves and bring to a boil. Reduce to a light simmer and allow to simmer, stirring occasionally fo 10 minutes.
5. Remove onion, bay leaf and cloves with a skimmer.
6. Add cheese and allow to melt.
7. Remove from heat and season to taste with salt, pepper and nutmeg. Strain and serve.
Notes:
It is always necessary to scald milk prior to adding to something hot. This keeps the milk from separating or curdling.
Nutmeg is a spice that is used to finish the flavor of many sauces, creamed dishes and potatos along with seafood to lamb and even desserts. The best advice I can give you with this spice and any other multi ingredient recipe is that if it is used properly it will be well balanced and almost unidentifiable, but without, would not be as good.
Wine Selection: 1998 Acacia Chardonnay has a nice balance of apple and pear, creamy with hints of mild oak.
Makes 4 servings.
Find more recipes on http://www.cigar-review.com
Article Source: http://www.ArticleBlast.com
About The Author:
Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com
Cook Time: 20 minutes.
Serve with: Mashed potatoes, steamed string beans.
4 Boneless Breast of Chicken
4 1oz. slices of top quality ham, or proscuitto
4 1oz. slices of cheese, either Swiss, Grugere, Emmenthaler, or Jarlsburg
3 eggs
3oz. water
1½ cups flour
2 cups bread crumbs
salt & pepper to taste
16oz Canola Oil
Mornay Sauce
12oz. milk
1 bay leaf
1 clove
½ medium size onion
3 Tblsp. flour
3 Tblsp. butter
4 oz. swiss cheese grated
salt, pepper, nutmeg to taste
Chicken
1. Place chicken breast on clean cutting board and place your palm on top of the breast. Using a sharp knife, position the heal of the knife parallel to the board. Without cutting all the through, at the middle of the thickness of the chicken, gently insert the knife in one simple and careful motion, pull the knife through the chicken, but do not cut it completely in half.
The chicken breast will open up like a book. This is called a butterfly cut. Repeat with remaining breasts. (You can also ask your butcher to butterfly the breasts for you when you purchase them.)
2. Slightly pound out the chicken breasts with a meat mallet. Season lightly with salt and pepper.
3. Pair one slice of ham with one slice of cheese and tri-fold so the ham encompasses the cheese. Place each one on half of the chicken breast and fold over encasing the ham and cheese in the chicken.
4. Lightly season both sides of chicken with salt & pepper. Put them all in the freezer for about 45 minutes.
Tips
a) By partially freezing the chicken, it will make it easier to handle while breading. This is optional.
b) When sandwiching the ham & cheese in the chicken, be sure to completely encase the ham & cheese with the chicken. This is also a good time to trim the chicken breast of any odd pieces of fat or chicken for a uniform appearance.
5. In three separate containers set up your breading station. 1) flour, 2) eggs & water, 3) bread crumbs
Place the breast in the flour and coat. Make sure to knock off excess flour. Then place in egg wash and coat allowing excess to drip off. Then make a well in the bread crumbs and put chicken in the well and cover with bread crumbs. Press down firmly with the palm of your hand pressing bread crumbs onto chicken. Remove and knock off excess crumbs. Repeat for all breasts.
Tips
a) Try to keep one hand for wet and one for dry while breading. This makes an easier clean up. Remember the chicken is wet.
b) Disposable gloves are also useful.
c) At this point you can store in a ziploc, in the freezer for future use remaining flour and bread crumbs for up to 3 months.
6. In a skillet, preferably cast iron, heat canola oil on medium-high for a couple of minutes and cook two at a time, browning both sides. If the oil is smoking, it is too hot. Place on a cookie sheet and finish in a 350° oven for 17 minutes. Make mornay sauce while it is the oven.
7. Place Cordon Bleu on a bed of mornay sauce and garnish with a sprig of parsley.
Mornay Sauce
1. Add butter to a 2 qt. sauce pot and melt on medium heat.
2. Add flour and milk with a wire whip constantly for 5-10 minutes or until mixture is a light blonde color and smells nutty.
FYI - this is known as a blonde or pale roux. Most rouxs are 50% butter, fat or oil and 50% flour. They need to be cooked to at least this stage in order to maintain their thickening ability.
3. Scald (boil) your milk in another pan, or in the microwave. Take the milk and add couple ounces at a time to hot roux incorporating each time with a whip until all the milk is added.
4. Add onion, bay leaf and cloves and bring to a boil. Reduce to a light simmer and allow to simmer, stirring occasionally fo 10 minutes.
5. Remove onion, bay leaf and cloves with a skimmer.
6. Add cheese and allow to melt.
7. Remove from heat and season to taste with salt, pepper and nutmeg. Strain and serve.
Notes:
It is always necessary to scald milk prior to adding to something hot. This keeps the milk from separating or curdling.
Nutmeg is a spice that is used to finish the flavor of many sauces, creamed dishes and potatos along with seafood to lamb and even desserts. The best advice I can give you with this spice and any other multi ingredient recipe is that if it is used properly it will be well balanced and almost unidentifiable, but without, would not be as good.
Wine Selection: 1998 Acacia Chardonnay has a nice balance of apple and pear, creamy with hints of mild oak.
Makes 4 servings.
Find more recipes on http://www.cigar-review.com
Article Source: http://www.ArticleBlast.com
About The Author:
Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com
Grilled Pork Brochettes with Confetti Rice Pilaf
Author: admin Posted under:
Grilled Pork Brochettes,
Recipe
Grilled Pork Brochettes with Confetti Rice Pilaf
Prep Time: (marinade for 2 to 4 hours), then 20 minutes
Cook Time: 10-15 minutes.
Pork Brochettes:
2 lb. boneless pork loin (cut into 1" cubes)
1 cup soy sauce
¼ cup dark brown sugar
¼ cup apple cider vinegar
2 tbl. dry mustard
1 tbl. worcestershire sauce
1 ea. 1 gal. ziploc storage bag
8 ea. 6" bamboo skewers (soaked for 30 minutes in boiling water)
method:
Bring 8 oz of water to a boil and put skewers in so they are completely covered with water and allow to soak for 30 minutes.
Mix soy, brown sugar, vinegar, mustard and worcestershire sauce and carefully pour into ziploc bag, place pork cubes in bag and push out all air and seal bag. allow pork to marinade for 2 to 4 hours.
Skewer pork placing approximately 4 oz of pork per skewer, grill on and open fire that is of medium high heat or grill in an a grill pan, in either case cook all four sides of skewers for 10 to 15 minutes per side.
serve on confetti rice and enjoy.
Confetti Rice:
1 ½ cups of converted rice
3 cups of chicken broth
¼ cup golden raisins
¼ cup granny smith apples (diced to approximate size of raisins)
¼ cup onions (diced as above)
¼ cup red bell peppers (diced as above)
3 cloves of garlic (minced)
zest of 1 lemon (minced)
½ bunch mint (stemmed and finely chopped)
¼ cup olive oil
method:
Bring chicken broth to a boil and add rice, bring back to a boil and turn down to low and cover, allow to cook for 25 to 40 minutes. in a separate pot large enough to accommodate rice and all other ingredients, place on a burner set to medium heat and add olive oil and allow to heat, then add raisins, apples, onions, peppers, garlic and lemon sauté until onions are translucent add cooked rice and mint and mix well.
Place in center of plate placing 2 brochettes over the top and enjoy.
Find more recipes on http://www.cigar-review.com
Article Source: http://www.ArticleBlast.com
About The Author:
Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com
Prep Time: (marinade for 2 to 4 hours), then 20 minutes
Cook Time: 10-15 minutes.
Pork Brochettes:
2 lb. boneless pork loin (cut into 1" cubes)
1 cup soy sauce
¼ cup dark brown sugar
¼ cup apple cider vinegar
2 tbl. dry mustard
1 tbl. worcestershire sauce
1 ea. 1 gal. ziploc storage bag
8 ea. 6" bamboo skewers (soaked for 30 minutes in boiling water)
method:
Bring 8 oz of water to a boil and put skewers in so they are completely covered with water and allow to soak for 30 minutes.
Mix soy, brown sugar, vinegar, mustard and worcestershire sauce and carefully pour into ziploc bag, place pork cubes in bag and push out all air and seal bag. allow pork to marinade for 2 to 4 hours.
Skewer pork placing approximately 4 oz of pork per skewer, grill on and open fire that is of medium high heat or grill in an a grill pan, in either case cook all four sides of skewers for 10 to 15 minutes per side.
serve on confetti rice and enjoy.
Confetti Rice:
1 ½ cups of converted rice
3 cups of chicken broth
¼ cup golden raisins
¼ cup granny smith apples (diced to approximate size of raisins)
¼ cup onions (diced as above)
¼ cup red bell peppers (diced as above)
3 cloves of garlic (minced)
zest of 1 lemon (minced)
½ bunch mint (stemmed and finely chopped)
¼ cup olive oil
method:
Bring chicken broth to a boil and add rice, bring back to a boil and turn down to low and cover, allow to cook for 25 to 40 minutes. in a separate pot large enough to accommodate rice and all other ingredients, place on a burner set to medium heat and add olive oil and allow to heat, then add raisins, apples, onions, peppers, garlic and lemon sauté until onions are translucent add cooked rice and mint and mix well.
Place in center of plate placing 2 brochettes over the top and enjoy.
Find more recipes on http://www.cigar-review.com
Article Source: http://www.ArticleBlast.com
About The Author:
Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com
By Stephen Jones
Sangria is a very popular drink here in Spain. It has a light fruity taste and is great to drink during the day, with a meal and at parties.
There are 2 types of Sangria, red and white. Red is the most popular.
Here is our recipe at Charley's Bar.
Half fill a 1 litre jug with ice
Add chopped or sliced fruit: Orange, Lemon, and Apple
Add a tablespoon of sugar
Now for the booze:
Add 3 long dashes of Bacardi, Cointreau and Brandy
Half or 3/4 fill the jug with Red Wine
Add a long dash of Orange Juice
Top with either La Casera, Lemonade, Sprite or 7 up
Give it a good stir and serve.
For white sangria replace the red wine with white wine and leave out the orange juice.
Some people recommend you chill it overnight.
I recommend that you drink it straight away.
Enjoy!
About The Author
Stephen Jones has been making Sangria for 18 years. He is the owner of Charley's Bar and Restaurant situated on the Costa del Sol in Southern Spain.
http://www.charleysbar.net
Sangria is a very popular drink here in Spain. It has a light fruity taste and is great to drink during the day, with a meal and at parties.
There are 2 types of Sangria, red and white. Red is the most popular.
Here is our recipe at Charley's Bar.
Half fill a 1 litre jug with ice
Add chopped or sliced fruit: Orange, Lemon, and Apple
Add a tablespoon of sugar
Now for the booze:
Add 3 long dashes of Bacardi, Cointreau and Brandy
Half or 3/4 fill the jug with Red Wine
Add a long dash of Orange Juice
Top with either La Casera, Lemonade, Sprite or 7 up
Give it a good stir and serve.
For white sangria replace the red wine with white wine and leave out the orange juice.
Some people recommend you chill it overnight.
I recommend that you drink it straight away.
Enjoy!
About The Author
Stephen Jones has been making Sangria for 18 years. He is the owner of Charley's Bar and Restaurant situated on the Costa del Sol in Southern Spain.
http://www.charleysbar.net
Chocolate is one of the oldest processed foods enjoyed over the past millennium. It came from the tropical tree called cocoa. This tree is native to South America, Central America and Mexico. The seeds of the cocoa tree are dried and fermented and finally grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.
There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.
Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.
Below is an easy chocolate dessert recipe that you can enjoy doing. It?s a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.
Chocolate Caramel Sauce
Ingredients:
? gallon vanilla ice cream of any flavor
10 caramels
? cup of Nestle Carnation Evaporated Milk
1 ? cups of Nestle Toll House Milk Chocolate Morsels
Directions:Combine caramels, 1 ? cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.
This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ? cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.
You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.
This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.
These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody?s taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.
More recipes can be found at the Easy Chocolate Dessert Recipes site.
There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.
Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.
Below is an easy chocolate dessert recipe that you can enjoy doing. It?s a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.
Chocolate Caramel Sauce
Ingredients:
? gallon vanilla ice cream of any flavor
10 caramels
? cup of Nestle Carnation Evaporated Milk
1 ? cups of Nestle Toll House Milk Chocolate Morsels
Directions:Combine caramels, 1 ? cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.
This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ? cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.
You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.
This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.
These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody?s taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.
More recipes can be found at the Easy Chocolate Dessert Recipes site.
Ramen noodles are made from dough of wheat flour, salt, and a type of alkaline water containing potassium carbonate and sodium bicarbonate. Eggs are sometimes used instead of alkaline water. Noodles are usually flat, fat, thin, and ribbon-like. They can be straight or wrinkled and they come in yellowish hue. Ramen is a typical Japanese food though it originated in China. It is usually cooked with broth or boiling liquids flavored with meat and vegetables. Toppings are usually added like pork and onions to add flavor.
One example of ramen noodles that gained popularity is yakisoba. Yakisoba means ?fried noodles.? It is prepared with vegetables, bite-sized pork, carrots, cabbage, salt and pepper. It is usually served in a plate. Another way of preparing yakisoba is by piling the noodles. The piled noodles are placed on sliced bread and showered with pickles.
Instant ramen is a popular food among Orientals. Since it production, its preparation has gave birth to wide varieties of recipes ranging from fried ramen to salads, served mostly in restaurants. It has gained popularity in western countries and is now served not only with meat-based broth but with a wide range of ingredients like vegetables, nuts, and fruits.
Salads are mixtures of foods, often served with dressings with addition of meat, fish, cheese and grains. According to history, salads originated in countries like Italy and the Netherlands. The word ?salad? comes from the French word ?salade? which means salt in Latin. There are types of salads.
These are sometimes named based on the food items mixed with the vegetables. Some of popular ones are Antipasto salad, Chef salad, chicken salad, and ham salad. Dressings come in wide varieties like vinegar, mayonnaise, lemon, or soy sauce.
Below is a simple ramen noodle salad recipe that is easy to do. This requires no heating and is ready to eat as soon as all ingredients were mixed up.
Cabbage Ramen Noodle Salad
Ingredients for the salad:
1 package of Top Ramen Noodles, crumbled
? head cabbage, finely chopped
4 green onions, chopped
? can sliced almonds
Directions: Mix all ingredients together except the ramen noodles and refrigerate.
Ingredients for the dressing:
Flavor packet from the noodles
2 tbsp of sugar
3 tbsp of vinegar
? tsp of pepper
Directions: Mix all ingredients in a bowl. Serve as a salad dressing.
If you are tired of cooking ramen the traditional way, you can try this ramen noodle salad recipe at home. You can serve this either as your main dish or side dish.
There are other simple ramen noodle salad recipes out there. Sanyo Foods Corporation of America offers different food services, products, soups, sauces, condiments and dressings to suit your innovation when it comes to making salad from ramen. Sapporo Ichiban, a product of Sanyo Foods, is one of the popular brands of ramen noodles in the market today. A wide variety of flavors ranging from soy sauce, chicken, beef, shrimp, and miso are available. These ramen noodles come with their distinct colored packaging.
More recipes for Ramen Noodle Salads can be found at the Ramen Noodle Salad recipe site.
One example of ramen noodles that gained popularity is yakisoba. Yakisoba means ?fried noodles.? It is prepared with vegetables, bite-sized pork, carrots, cabbage, salt and pepper. It is usually served in a plate. Another way of preparing yakisoba is by piling the noodles. The piled noodles are placed on sliced bread and showered with pickles.
Instant ramen is a popular food among Orientals. Since it production, its preparation has gave birth to wide varieties of recipes ranging from fried ramen to salads, served mostly in restaurants. It has gained popularity in western countries and is now served not only with meat-based broth but with a wide range of ingredients like vegetables, nuts, and fruits.
Salads are mixtures of foods, often served with dressings with addition of meat, fish, cheese and grains. According to history, salads originated in countries like Italy and the Netherlands. The word ?salad? comes from the French word ?salade? which means salt in Latin. There are types of salads.
These are sometimes named based on the food items mixed with the vegetables. Some of popular ones are Antipasto salad, Chef salad, chicken salad, and ham salad. Dressings come in wide varieties like vinegar, mayonnaise, lemon, or soy sauce.
Below is a simple ramen noodle salad recipe that is easy to do. This requires no heating and is ready to eat as soon as all ingredients were mixed up.
Cabbage Ramen Noodle Salad
Ingredients for the salad:
1 package of Top Ramen Noodles, crumbled
? head cabbage, finely chopped
4 green onions, chopped
? can sliced almonds
Directions: Mix all ingredients together except the ramen noodles and refrigerate.
Ingredients for the dressing:
Flavor packet from the noodles
2 tbsp of sugar
3 tbsp of vinegar
? tsp of pepper
Directions: Mix all ingredients in a bowl. Serve as a salad dressing.
If you are tired of cooking ramen the traditional way, you can try this ramen noodle salad recipe at home. You can serve this either as your main dish or side dish.
There are other simple ramen noodle salad recipes out there. Sanyo Foods Corporation of America offers different food services, products, soups, sauces, condiments and dressings to suit your innovation when it comes to making salad from ramen. Sapporo Ichiban, a product of Sanyo Foods, is one of the popular brands of ramen noodles in the market today. A wide variety of flavors ranging from soy sauce, chicken, beef, shrimp, and miso are available. These ramen noodles come with their distinct colored packaging.
More recipes for Ramen Noodle Salads can be found at the Ramen Noodle Salad recipe site.
A Great gift for holidays is a homemade pecan cake. Face it, everyone loves cake, and when they?re homemade, you really can get it any better. Whip up one of these cakes made with Roasted Pecans and you?ll leave your relatives begging for the recipe!
Speaking of roasted pecans being used as ingredients in recipes, have you ever tasted a pecan spice cake with cream cheese frosting? There are no other words for it but delicious and luscious. It combines several traditional southern tastes: pecans, spices, and cream cheese frosting. So yummy! And can be either served at a family dinner or an elegant party.
CAKE:
? 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
? 2 3/4 cups cake flour (not self-rising)
? 2 teaspoons baking powder
? 1 teaspoon baking soda
? 3/4 teaspoon salt
? 1 tablespoon ground cinnamon
? 1 1/4 teaspoons freshly grated nutmeg
? 1 teaspoon ground ginger
? 1/2 teaspoon ground allspice
? 1/4 teaspoon ground cloves
? 1 1/2 cups packed light brown sugar
? 3 large eggs at room temperature 30 minutes
? 1 1/2 teaspoons pure vanilla extract
? 1 1/2 cups sour cream
? 3 / 4 cup roasted pecans ? finely chopped
FROSTING:
? 3 (8-ounce) packages cream cheese, softened
? 1 1/2 sticks (3/4 cup) unsalted butter, softened
? 1 tablespoon finely grated lemon zest
? 3 3/4 cups confectioners sugar (from a 1-pound package)
? 1 tablespoon fresh lemon juice
? 1 1/3 cups roasted pecans - finely chopped.
PREP: Put oven rack in middle position and preheat oven to 350?F.
Butter and flour cake pans, knocking out excess flour. Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl. Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined. Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and re-invert cakes onto racks to cool completely. Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth. Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
Tanner?s Pecan is owned and operated by Danny Fox and Michelle Parks and offers a variety of pecans and pecan treats. Visit Tanner?s Pecans today for the best selection of Pecan Pralines and Roasted Pecans.
Speaking of roasted pecans being used as ingredients in recipes, have you ever tasted a pecan spice cake with cream cheese frosting? There are no other words for it but delicious and luscious. It combines several traditional southern tastes: pecans, spices, and cream cheese frosting. So yummy! And can be either served at a family dinner or an elegant party.
CAKE:
? 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
? 2 3/4 cups cake flour (not self-rising)
? 2 teaspoons baking powder
? 1 teaspoon baking soda
? 3/4 teaspoon salt
? 1 tablespoon ground cinnamon
? 1 1/4 teaspoons freshly grated nutmeg
? 1 teaspoon ground ginger
? 1/2 teaspoon ground allspice
? 1/4 teaspoon ground cloves
? 1 1/2 cups packed light brown sugar
? 3 large eggs at room temperature 30 minutes
? 1 1/2 teaspoons pure vanilla extract
? 1 1/2 cups sour cream
? 3 / 4 cup roasted pecans ? finely chopped
FROSTING:
? 3 (8-ounce) packages cream cheese, softened
? 1 1/2 sticks (3/4 cup) unsalted butter, softened
? 1 tablespoon finely grated lemon zest
? 3 3/4 cups confectioners sugar (from a 1-pound package)
? 1 tablespoon fresh lemon juice
? 1 1/3 cups roasted pecans - finely chopped.
PREP: Put oven rack in middle position and preheat oven to 350?F.
Butter and flour cake pans, knocking out excess flour. Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl. Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined. Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and re-invert cakes onto racks to cool completely. Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth. Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
Tanner?s Pecan is owned and operated by Danny Fox and Michelle Parks and offers a variety of pecans and pecan treats. Visit Tanner?s Pecans today for the best selection of Pecan Pralines and Roasted Pecans.
