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Tannie Jane se soetbruinbroodresep

Tannie Jane se soetbruinbroodresep


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  • Resepte
  • Soort gereg
  • Koek

Dit is 'n ou bystand van my ma. Heerlik vir teetyd.

36 mense het dit gemaak

BestanddeleBedien: 12

  • 450 ml (16 fl oz) half-afgeroomde melk
  • 100 g strooisuiker
  • 165 g (6 oz) stroop
  • 170 g (6 oz) volgraanmeel
  • 200 g (7 oz) broodmeel
  • 1/2 teelepel sout
  • 1 teelepel koeksoda
  • 3 teelepels bakpoeier

MetodeBereiding: 10 minute ›Kook: 45 minute› Gereed oor: 55 minute

  1. Botter en meel twee broodpanne van 23 x 12 cm (9 x 5 in). Voorverhit die oond tot 180 C / gasmerk 4.
  2. Meng melk, suiker en treacle in 'n klein bak.
  3. Meng volgraanmeel, broodmeel, sout, koeksoda en bakpoeier. Voeg by melkmengsel en meng goed.
  4. Giet mengsel in broodpanne. Bak vir 45 minute.

Onlangs bekyk

Resensies en graderingsGemiddelde globale gradering:(37)

Resensies in Engels (28)

deur LAUREND13

Ek het pas hierdie brood gemaak - dit is ongelooflik! Ek sny die resep middeldeur omdat ek net 1 broodpan besit. Klein veranderings - gebruik 1/4 koppie ongebleikte wit en 1/4 volkoringdeegmeel (aangesien ek die resep gehalveer het). Ek het ook ligte sojamelk in die plek van die melk gebruik. Ek sal dit BAIE maak.-04 Nov 2005

deur MKESS27

Dit was eintlik my eerste poging om brood ooit te maak (ek is nuut in kook). Almal het gedink ek is mal om die taak om brood te maak, aan te pak. Maar dit was BAIE maklik om te maak en het my 2 brode soet en digte bruin brood voorsien. Dit is wonderlik! -19 Oktober 2001

deur LEZA123

puik ontvangs. ek het 4 mini broodjies gemaak. Ek dink ook dat dit wonderlik sou wees om rosyne en neute by te voeg en muffins te maak. ook lekker saam met heuningbotter of roomkaas. hierdie jaar sal dit op my dankseggingstafel wees. dankie lisa-19 Nov 2002


Tannie Jane se soetbruinbroodresep - Resepte

Dit is 'n klein advertensiepamflet vir Spry Groenteverkorting. Datum onbekend en alhoewel daar twee verskillende vrouekarakters aan weerskante is, is nie een van die Aunty Jenny -karakters nie.

Spry Shortening was soortgelyk aan Crisco as u hierdie resepte vandag wil probeer.

Die datum van hierdie pamflet is onbekend; as iemand meer inligting oor die datum hiervan het, hoor ek dit graag!

Die volledige inhoud van die resepteboekie word hieronder aangebied, en die aanbieding probeer getrou bly aan die uitleg van die oorspronklike boekie.

Ek het die advertensie ingesluit vir die “Wat moet ek vandag kook? ” Spry -kookboek, maar onthou dat dit 'n dekade oue advertensie is en die aanbod is vandag nie meer geldig nie.

HOE OM KRISP TE HOU, TENDER

Gebraaide kosse

Dit is so maklik om te verteer as dit gebak of gekook word

SPRY maak gebraaide kosse heerlik. Hulle is skerp, sag, smaaklik en so maklik om te verteer asof dit gebak of gekook is. U sal ook van Spry hou om te bak. Rome so maklik. Maak sulke ligte koeke met 'n fyn smaak en so 'n sagte, skilferdeeg. Spry bly onbepaald vars en soet, want dit is 'n suiwer ALL-groente-inkorting. Hou dit net op die spensrak.

DIEPTE BRAAI

Diep of Frans braai kook diep genoeg in vet om die kos te laat swaai by temperature rondom 375 ° C. Gebruik 'n reguitkantige ketel, twee derdes vol Spry. Gebruik indien moontlik 'n braai -termometer, aangesien temperatuur belangrik is.

FRANSE GEBRAAIDE AARTAPPELS

6 groot aartappels (2 pond)
3 pond Spry (3-kwart ketel)

WAS en pare aartappels. Sny in lengte in stukke, 2 1/2 x 1/2 duim. Week 1 uur in koue of yswater. Droog deeglik tussen handdoeke.

Verhit Spry geleidelik tot 385 ° C, of ​​tot 'n 1-duim kubus ou brood binne 1 minuut goudbruin word. Gooi versigtig 1/2 pond aartappels, 'n paar op 'n slag, in vet.

Braai tot aartappels dryf en goudbruin is. (Nuwe aartappels benodig 'n langer tyd as oues. Die braaityd kan dus wissel van 5 tot 20 minute.) Dreineer gebakte aartappels op absorberende papier. Verhoog die temperatuur van Spry tot 385 & degF. Voeg nog 1/2 pond aartappels by en braai verder. Sprinkel aartappels met sout en sit dadelik voor. Lewer 6.

Versorging van aartappels na braai. Syg Spry na elke braai om dit duidelik en vry van voedseldeeltjies te hou. Syg deur verskeie lae kaasdoek wat in 'n sif gesit word. Spry kan oor en oor gebruik word.

VLAKTE BRAAI

Vlak braai is vereenvoudigde Franse braai. Slegs 'n braaipan of braaipan is nodig. Smelt net genoeg Spry in 'n swaar koekpan om 'n diepte van ongeveer 1 duim te gee. Verhit tot braaityd (375 ° C) en braai soos gewoonlik. Krokette, vis, groente of ander kos kan op hierdie maklike manier gebraai word.

SALMONKLETTE

4 eetlepels Spry
5 eetlepels meel
1/2 teelepel sout
1 koppie melk
2 koppies salm, gevlok
1 teelepel suurlemoensap
1/2 teelepel uiesap
Skep peper
2 eiers, effens geklits met 2 eetlepels water
1/2 koppie gesifte broodkrummels

SMELT Spuit bo -op dubbelkoker. Voeg meel en sout by en meng. Voeg melk by en kook tot glad en dik, terwyl aanhoudend geroer word. Haal uit die vuur. Voeg salm, suurlemoensap, uiesap en peper by. Meng goed. Smeer die mengsel in 'n vlak pan en verkoel tot styf. Sny in blokkies met 2 1/2 duim koekiesnyer.

Rol krummels, dan in geklitste eier, dan weer in krummels.

Braai in warm Spry (375 & degF.) 1-duim diep in swaar braaipan tot bruin. Dreineer op absorberende papier. Bedien met eiersous of saam met geroomde groen ertjies. Lewer 6 tot 8.

Braai en bak of braai beteken kook in 'n klein hoeveelheid vet. Hou u blikkie Spry byderhand vir vleis, vis, groente, eiers, ens.

HUNGARIESE KALFKUTTE

1 kalfsbiefstuk, 1 1/2 duim dik
Gesifte broodkrummels
1 eier, effens geklits met 1 eetlepel water
1 knoffelhuisie, in twee gesny
1/4 koppie Spry
1 teelepel paprika
2 koppies melk of suurroom

Sny kalfsvleis in stukke vir opdiening. Doop in krummels, dan in geklitste eier, en weer in krummels. Vryf braaipan met knoffel. Verhit pan baie warm. Voeg Spry by. Bruin kalfsvleis vinnig aan beide kante. Verminder hitte. Voeg paprika by. Bedek kalfsvleis met melk. Bedek styf. Bak ongeveer 1 1/2 uur in matige stadige oond (325 ° F). Verwyder die deksel gedurende die laaste 15 minute tot bruin kalfsvleis. Een pond kalfsvleis sal vier mense bedien.

Lamspasteitjies. Plaas die lamsteak twee keer met 'n fyn mes deur die vleissnit. Geur met sout en peper en voeg room by tot 'n sagte mengsel wat in ronde, plat patties gevorm kan word. Braai en bak in warm Spry.

Hamburger koeke. Geur vleis met sout, peper en gekapte ui. Vorm in plat koeke. Braai en bak in warm Spry.

Alle metings is gelyk

DRIE WONDERLIKER NUUT
SPRY RESEPTE. PROBEER HULLE!

BRUINE RANDKOEKIES

1 koppie Spry
1 teelepel sout
1 teelepel vanielje
2/3 koppie suiker
2 eiers, goed geklits
2 1/2 koppies gesifte meel

KOMBINEER Spuit, sout en vanielje. Voeg suiker by, dan geklitste eiers, en klits deeglik. Voeg meel by en meng goed.

Laat val van die teelepelpunt op bakplate wat met Spry gesmeer is. (Of druk deur 'n deegsakkie.) Laat 'n paar minute staan ​​en druk koekies plat deur te stamp met 'n glas bedek met 'n klam lap. Bak 8 tot 10 minute in matige warm oond (375 ° F), of tot sagbruin. Maak 4 1/2 dosyn.

WIT FUDGE -YSING

3 eetlepels Spry
1 eetlepel botter
5 eetlepels borsmelk, geskil
3 koppies gesoute banketbakkers en#8217 suiker
1 teelepel vanielje
1/4 teelepel sout

SMELT Spuit en botter in geskilde bo -melk. Giet warm melk oor suiker en roer tot suiker opgelos is. Voeg vanielje en sout by. Klits tot glad en dik genoeg om te versprei. Maak genoeg versiersel om die bokant en sye van 10 x 10 x 2-duim-koek te bedek.

MELK ‘N ’ HEUNINGKOEK

1/2 koppie Spry
1/2 teelepel sout
1/2 teelepel vanielje
1/2 koppie suiker
2 eiers, ongeslaan
2 koppies gesifte meel (verkieslik koekmeel)
2 1/2 teelepels bakpoeier
1/2 koppie ingedampte melk
1/2 koppie heuning

KOMBINEER Spuit, sout en vanielje. Voeg suiker geleidelik by en room tot lig en donsig. Voeg eiers een vir een by. Klits deeglik na elke byvoeging.

Sif meel en bakpoeier 3 keer saam. Meng melk en heuning. Voeg klein hoeveelhede meel by die geroomde mengsel, afwisselend met gekombineerde melk en heuning, en klits na elke byvoeging tot glad.

Giet beslag in 8 x 8 x 2-duim-pan gesmeer met Spry. Bak 50 tot 60 minute in matige oond (350 ° F). Smeer White Fudge -versiersel bo -op en kante van die koek.

Hierdie koek kan ook 25 tot 30 minute in twee panne van 8 duim in matige oond (350 ° F) gebak word.

Alle metings is gelyk

HIERDIE RESEPTE IS GROOT. NOU WIL EK DIE GROOT 52 BLADSY SPRY COOKBOOK

Skryf vandag vir hierdie wonderlike nuwe kookboek genaamd “Wat moet ek vandag kook? ” met 124 gesonde beproefde resepte.

DIE laaste woord in kookboeke. Dit sal u gesin nuwe vreugde gee om te eet, 'n nuwe opwinding van u kookkuns. 52 bladsye. In volkleur geïllustreer. Nuwe en makliker maniere om te bak en braai, stap vir stap op die foto. Meer as 100 resepte – huisvrou getoets – die beste wat jy ooit geproe het. Maklik en ekonomies. Stuur dit vandag nog. Absoluut GRATIS — skryf net aan Lever Brothers Company, Dept A-4, Cambridge, Mass.

Spaarsaam vroue koop Spry in die ekonomiese 3-lb. kan


Wortelkoek met roomkaasversiersel: dis wortelliefde in koekvorm!

As u nog nie besluit het presies watter skaars aangename nagereg u vir die groot dag gaan opslaan nie, hier is 'n baie goeie wortel-laagkoekresep wat ek sonder voorbehoud kan aanbeveel. Dit het 'n baie lekker geur, 'n sagte tekstuur, en dit is heeltemal klam. Boonop is dit 'n volledige voorbereiding en amper onmoontlik om in die proses te vernietig. Die koekbeslag self benodig nie eers 'n menger nie (moenie grap nie)! Ek bring een van hierdie koeke Donderdag na my ma en skoonpa se huis (dit sou Nancy en Joe wees).

Die resep wat ek gebruik het, is een wat ek 'n paar maande gelede by Perfect Cakes deur Nick Malgieri aangepas het. (Dit is een van my gunsteling kookboeke, soos u dalk al weet. Ek het in 'n vorige pos oor piesanglaagkoek daaroor gepla, so ek sal myself hier probeer inhou en net op die wortels dink.) In elk geval, dit is dit was wonderlik die laaste keer dat ek dit gemaak het, so ek het gedink dit kan 'n goeie afwisseling wees van wat ek gewoonlik op Thanksgiving bring. 'N Interessante kaaskoek is waarmee ek normaalweg verskyn, en dit het altyd goeie resensies gekry. Hierdie jaar hoop ek egter dat niemand te weerstandig voel om te verander nie. . . Sommige diners is immers soos u weet met sekere nageregte op Thanksgiving getroud. Ek het pas deur my jongste seun, Nathan, meegedeel dat hy beslis nie die wortelkoek (die arme misleide jongeling) sal eet nie.

Hoe het ek die resep van Malgieri verander? Ek het 'n bietjie klapper bygevoeg (nie te veel nie- moenie bekommerd wees nie), 'n ekstra eier, 'n bietjie vanielje-ekstrak, 'n bietjie vars gerasperde neutmuskaat en 'n baie beskeie hoeveelheid sout. Die resep vereis glad nie sout nie, en ek dink eerlikwaar dat dit 'n fout is-al is dit 'n raaisel of iemand dit oordeel of weglaat. Malgieri vra ook vir gekapte pekanneute in die beslag, maar ek het gekies om dit weg te laat, aangesien die ryp kante van die koek uiteindelik bedek sal wees met die babas (ja, geroosterde pekanneute ... yum). Boonop sê die resep dat u een 8 oz bygevoeg moet word. blik pynappel saam met al sy sap. Nou, dit is baie sappigheid-te veel, dink ek-so ek het die hoeveelheid verminder tot 3/4 van 'n koppie fyngedrukte pynappel, maar ek dreineer en druk eers 'n bietjie sap liggies uit om daardie 3/4 koppie te kry.

Hierdie koek, vol met Malgieri se roomkaasversiersel, en baie eenvoudig versier (as jy in 'n gebak-bui voel), is nie net mooi nie, maar moontlik indrukwekkend. Dit is selfs mooi sonder spesiale versierings aan die bokant. Die versierselresep is heerlik goed; ek het figuurlik nie 'n haar op haar kop verander nie. Ek het geen twis daarmee nie.

Ek dink dit is een koek wat die verskil tussen tuisgebakte en gekoopte winkels werklik illustreer. Ek bedoel, daar is regtig geen vergelyking nie. Speel dus u wortels reg, bakkers, en u sal aan die ontvangkant van 'n paar entoesiastiese komplimente op Turkye -dag wees!

Voorverhit die oond tot 325 grade. Smeer die onderkant van drie 9 "ronde koekpanne. Voer die bodem met perkament uit en botter die perkament.

2 koppies alledaagse meel (ek het gebleik gebruik)
2 teelepels. bakpoeier
1 en 1/2 teelepel. koeksoda
1/2 teelepel sout
2 teelepels. Fyngemaalde kaneel
1/2 teelepel gemaalde neutmuskaat (ek het vars gerasperde gebruik, dit is beslis beter)
5 groot eiers
2 koppies gegranuleerde suiker
1 en 1/2 koppies groente -olie (ek het canola gebruik)
2 koppies geskilde en fyngerasperde wortels (ek het dit net in die voedselverwerker gesny)
3/4 koppie fyngedrukte pynappel in sy eie sap, met die meeste sap afgetap
1/2 koppie gerasperde versoete klapper
1 teelepel. vanielje

Meng die meel, bakpoeier, koeksoda, sout, kaneel en neutmuskaat goed in 'n medium boog. Tersyde gestel.

Klits die eiers met die hand in 'n groot bak. Voeg die suiker by en roer totdat die mengsel lig lyk-ongeveer 1 minuut. Giet 'n bestendige, stadige stroom met die een hand, voeg die olie by terwyl u aanhou klits met die ander hand.

Roer die wortels, klapper, vanielje -uittreksel en pynappel by tot goed gemeng.

Vou die droë bestanddele by, maar versigtig om nie te veel te meng nie.

Giet die beslag gelyk in die drie panne. Bak die koeke ongeveer 30 tot 40 minute en kyk of dit nie te bruin word nie. As die bokante stewig en goudbruin is en 'n tandestokkie in die middel skoon uitkom, is dit klaar.

Verkoel dit vir tien minute op 'n rak, in hul panne. Draai 'n mes om die kante van elke pan. Keer elke koeklaag uit op 'n afkoelrak en haal dit uit die pan. As die gebotterde perkament reeds afskil, verwyder dit versigtig die res van die pad. As die koek nog baie warm is en die papier daarby kleef, wag totdat die koek koeler is om dit af te trek.

12 onse. volvet roomkaas
12 eetlepels botter, ongesout, versag
1 eetlepel. vanielje-ekstrak
1 koppie (of meer, net vir die veilige kant) grofgekapte, liggies geroosterde pekanneute (plaas dit vir 10 tot 12 minute in 'n 350 -oond op 'n afgeronde bakplaat, laat dit op die pan afkoel.)
6 koppies suikergoed, gesif na afmeting (ek bely dat ek nie gesif het nie, maar as u nie lus het om te sif nie, moet u seker maak dat u '10x' gebruik, oftewel Domino-suikersuiker.)

Klits die roomkaas, botter en vanielje in die groot bak van u menger op medium spoed tot baie sag en lig-ongeveer 5 minute. Verlaag die spoed tot laag en klits geleidelik die suiker by. Sodra die suiker ingemeng is, verhoog die spoed tot medium en klits 5 minute langer.

Dit sal baie handig wees om die onderste koeklaag op 'n kartondoek te sit voordat u met die rypproses begin. As u die volgroeide koek in u hand hou om die neute om die kante te sit, is 'n stewige, plat oppervlak onder die onderste laag noodsaaklik.

As u die bokant van die koek wil versier, is dit ook baie handig om dit op 'n draaitafel of selfs 'n groot lui susan te sit. U kan 'n deegsak en 'n paar basiese spuitpunte gebruik om 'n eenvoudige rand by te voeg, as u wil, en u kan 'n paar maklike rosette, eweredig oor 'n sterpunt, maak. Wil u die klassieke oranje wortels met groen worteltoppe maak? Gebruik 'n ronde punt vir die wortel en 'n blaarpunt vir die wortelblare. Die keuse is joune. Oefen eers 'n paar minute op 'n plat oppervlak voordat u eintlik koek op die koek doen, as u nie meer selfvertroue het nie. Moenie bekommerd wees oor die besonderhede nie, maar almal sal van u koek hou en dink dit is wonderlik.

Geniet dit, en 'n baie gelukkige danksegging!

P.S. Miskien wil jy hierdie koek in die yskas hou, aangesien die roomkaasversiersel redelik sag kan word, en dit kan nogal moeilik wees om dit netjies te sny, aangesien die koeklae ook sagter is as 'n tipiese wortelkoek.

Resep volledige bekendmaking! Ek het hierdie resep aangepas volgens die resep genaamd "Martha Turner se wortelkoek", op bladsye 73 - 75 van Perfect Cakes (2002, Harper Collins) deur Nick Malgieri.

(As u kommentaar wil lewer op hierdie plasing of enige bestaande kommentaar wil lees, klik dan op die pers "KOMMENTAAR" hieronder!)


Tannie Ruthie ’s Hillbilly Spaghetti Pie

Hierdie resep is 'n ou maar 'n lekkerny! As ek 'n groot skare het, is dit een van my beste resepte! Ek noem dit Hillbilly ”, want ek maak dit in 'n outydse gietysterpan en dit is die soort pan wat mense hier in die Ozarks gebruik! Dit is ook 'n een -maaltyd! Dit is werklik 'n heerlike aandete bedien met 'n skerp slaai en knoffelbrood, en dit is een van ons gunstelinge in die gesin!

Versamel u bestanddele! As jy die lekkerste resultate wil hê, gebruik Vars pietersielie, parmesaankaas en basiliekruid. Vertrou my, dit maak 'n verskil deur ware, ryk Italiaanse smaak te gee. Ek is 100% Italiaans, beide stelle van my grootouers kom uit Italië! Ek het grootgeword met outentieke Italiaanse kookkuns, my smaakknoppies ken die verskil! Vars is die beste!

Ummm …YUM! Trooskos op sy beste!

Braai die vleis in jou gietysterpan. Ek gebruik maer gras gevoer beesvleis en maer wors, so ek het geen oortollige vet nie. As u baie vet het, moet u dit eers dreineer voordat u die ander bestanddele byvoeg.

Sodra dit bruin is, druk die vleis eenkant en voeg 1 eetlepel olie en die gekapte groen uie op die leë plek by, soteer vir 5 minute.

Druk die uie saam met die vleis aan die kant en voeg die knoffel by,

Voeg die vars pietersielie, oregano, rooipepervlokkies en sout by. Meng dit alles!

Voeg fyngedrukte tamaties (of tamatiepuree) by

Voeg 2 koppies water by en roer.

Voeg gebreekte spaghetti by, druk in die vloeistof en#8230

Bedek en laat prut vir 6 minute of tot al dente.

Roer die spaghetti by en meng die vars gerasperde parmesaankaas by.

… en vars basiliekruid. Meng dit alles.

Bedek laastens mozzarella-kaas en sit dit 'n paar minute onder die braaikuiken (hou dit dop!) Totdat dit stukkend bruin soos 'n pizza gebraai word!

Kom en#8216n git yer Hillbilly Spaghetti Pie !! Ja Haw!

Tannie Ruthie ’s Hillbilly Spaghetti Pie Recipe

Ek maak hierdie resep in my groot gietysterpan. U kan 'n ander soort pan gebruik, solank dit oond-/braaikuikenbestendig is. Nog 'n ding wat u kan doen, is om die mengsel (sonder dat die mozzarella -kaas nog bygevoeg is) in 'n braaipan oor te plaas, dan die mozzarella -kaas by te sit en onder die braaikuiken in te sit. Dit is so 'n heerlike maaltyd bedien met 'n skerp slaai en knoffelbrood, en dit is een van ons gunstelinge in die gesin!

  • 1 bos groen uie, gekap
  • 2 eetlepels olyfolie
  • 1/2 pond ekstra maer beesvleis
  • 1/2 pond soet Italiaanse wors, 3 skakels, omhulsels verwyder
  • 4 knoffelhuisies, fyngekap
  • 3 eetlepels fyngekap vars pietersielie (gebruik vars!)
  • 1 blik (ongeveer 28 gram) gebreekte tamaties (of tamatiepuree)
  • 1/4 teelepel rooipepervlokkies (ek voeg nog twee knippies by om dit te laat skop!)
  • 1/4 teelepel gedroogde oregano
  • 1 teelepel sout (of na smaak)
  • 2 koppies water
  • 8 gram spaghetti, in die helfte of derdes gebreek (ek het die helfte van 'n pakkie van 16 gram gebruik - dun spaghetti - nie Angel Hair nie - maar jy kan gereeld gebruik)
  • 1/4 koppie swaar slagroom
  • 4 eetlepels gekap vars basiliekruid (gebruik vars!)
  • 1/2 koppie vars gerasper Parmesaankaas (koop 'n skyfie Parmesaankaas en rasper dit, dit maak 'n groot verskil!)
  • 2 koppies gerasperde mozzarellakaas
  1. Soteer beesvleis en wors, bruin oor medium hoë hitte. As daar oortollige vet is, kan u dit afvoer. Ek het gewoonlik nie veel nie, want ek gebruik maer vleis.
  2. Druk die bruin vleis eenkant, voeg 1 eetlepel olyfolie aan die leë kant by en voeg gekapte groen uie by, soteer op medium hitte vir 5 minute.
  3. Druk die groen uie langs die vleis langs die kant en voeg die knoffel by. Soteer vir ongeveer 30 sekondes en roer alles saam.
  4. Voeg die vars pietersielie, rooipepervlokkies, oregano en sout by.
  5. Roer gebreekte tamaties, water en sout by.
  6. Voeg gebreekte spaghetti by. Druk spaghetti in vloeistof en bedek vir 8 minute.
  7. Roer pasta na 8 minute sodat die noedels nie bymekaar bly nie. Bedek die pan, verlaag die hitte tot medium laag en laat nog 6 minute prut totdat die pasta al dente is (amper gaar, maar nog 'n bietjie ferm).
  8. Voeg gekapte basiliekruid, parmesaankaas en room by, roer goed.
  9. Bedek met mozzarellakaas, sit in die oond tot gaar en bruin. (staan ​​daar en waak of stel 'n timer vir 3 minute op 'n slag in totdat dit gereed is, anders kan u Blackened Hillbilly Spaghetti Pie kry!)

Gebruik 'n groot lepel om voor te sit om u porsies uit te haal. Voeg 'n bros slaai en knoffelbrood by en geniet!

16 Opmerkings

Ek het dit net gisteraand gemaak! My seun het van die werk af gekom en gesê hoe lekker dit was om by die huis te kom "troos". Ek maak dit so nou en dan; u oorspronklike pos was hoe ek u blog jare gelede gevind het. Dit en Peggi se aartappels is familie steunpilare!


Aarbeie en roommuffins: "Ek smeek jou ..."


"... Ek het daar goeie aarbeie in jou tuin gesien
Ek smeek u om vir sommige van hulle te stuur. ”
- William Shakespeare, uit Richard III, handeling 3, toneel 4.

Wat is aantrekliker as 'n vars, warm muffin wat binne en bo -op gestippel is met helderrooi aarbeie? Uitsonderlik goeie aarbeie, as u hierdie tyd van die jaar kan uitvee, is so skaars.

Toe ek onlangs 'n paar baie belowende bessies sien wat eintlik te koop was (!), Het ek geen tyd gemors om 'n houer vas te maak nie. Aardappelmuffins, jy sien, het my gedink.

In my kleinhandel-bakklas verlede week was dit een van my take om 'n paar dosyn klein aarbei-muffins te maak, wat saam met 'n wonderlike hoofgereg slaai wat die garde-klas tegelyk voorberei het. (Die garde manger-klas maak 'n groot verskeidenheid pragtige koue geregte, wat grootliks uit groente en vrugte bestaan-regtig fantastiese dinge.)

Die klein muffins was baie oulik, en ek was tevrede met hoe dit uitgedraai het. Hulle beslag was egter vervelig, maar ek het besluit om 'n splinternuwe aarbei-muffinresep op te stel om tuis te probeer-iets interessanter-en dit is wat ons vandag hier het. Ek was absoluut verheug oor hoe dit gegaan het, en my kinders was mal daaroor.

Die geval van die aarbeie wat verdwyn. . .

Het u al ooit opgemerk hoe aarbeie eenvoudig in gebak kan wegsmelt, en soms net 'n klein bietjie pienkerige vog laat, wat u laat wonder wat om te begin het? Ongelukkig kan die pragtige klein stukkies heeltemal verminder word deur hitte. Hierdie resep probeer egter om die probleem ten minste gedeeltelik te vermy.

By die opstel van hierdie resep het ek 'n paar wenke geleen van my bakonderwyser, sjef Chris. Hy meng nie altyd bessies reg in die muffinbeslag nie, hy lê dit in die beslag in die muffinbekers. Dit is een taktiek wat ek hier aangeneem het, en dit help om die probleem om aarbeie te verdwyn, maar dit word nie heeltemal uitgeskakel nie, te verlig.

'N Spesiale komponent van hierdie muffins is die byvoeging van 'n baie klein hoeveelheid soet roomkaasmengsel wat ek by die eerste besprinkel van bessiestukkies gelaag het. Dit roep skaars die smaak van kaaskoek op, en dit is subtiel genoeg sodat dit nie die muffins te ryk maak nie, en dit laat jou ook nie voel asof jy iets eet wat op 'n nageregkar hoort nie. Dit word ook nie stewig in 'n verdikte streep in die muffin nie, maar versmelt goed in die beslag self, wat die vogtigheid van die muffin se sagte binnekant versterk.

U kan hulle normale grootte maak, of as u van jumbo -muffins hou, probeer dit en maak dit groot. U kry ongeveer 6 reuse uit hierdie resep, of 14 gereelde. Ek het genoeg oorblywende beslag gehad, nadat ek my pan van 12 gevul het, om een ​​reuse muffin te maak. (Sien die prentjie hieronder? Die baba is reusagtig! Ek het dit met ekstra bessies gevul en die jumbo -muffinbeker vol gemaak. Whoa! As jy dit egter enorm maak, moet jy onthou dat dit baie langer sal moet bak.)

Elke grootte, ek dink u sal hiervan hou. Nee, laat ek dit wysig. Ek dink jy sal hiervan hou.


Aarbeie en roommuffins

Lewer ongeveer 12 tot 14 gewone muffins, of ongeveer 6 jumbo -muffins.
Voorverhit die oond tot 400 grade.

1 koppie volmelk (of jy kan iets soos 2/3 koppie 2 persent melk en 1/3 koppie half-en-half, saam gemeng, gebruik)
1/2 koppie ongesoute botter
1 en 1/2 teelepel. vanielje-ekstrak
1/8 teelepel amandel uittreksel
2 groot eiers
2 koppies alledaagse meel
3/4 koppie gegranuleerde suiker
2 en 1/2 teelepel. bakpoeier
1/2 teelepel sout
1 koppie vars ryp aarbeie in baie klein stukkies gesny (hoe rooier en soeter, hoe beter!)

4 onse. volvet roomkaas, baie sag
1 en 1/2 eetlepel. vloeistof uit een hele eier wat liggies geklits is
1/3 koppie gegranuleerde suiker
1/4 teelepel vanielje-ekstrak


Plaas papiervoering in die koppies van u muffinpan, of gebruik baie kleefwerende bakspuit vryelik.

Sny jou bessies op en sit dit eenkant.


Meng in 'n klein bak die roomkaas, 1/3 koppie suiker, 1 en 1/2 eetlepel met 'n lepel. geklitste eier, en 1/4 teelepel. vanielje-ekstrak. Meng totdat byna al die klonte weg is. Hou dit eenkant, maar moenie dit verkoel nie.


Smelt die botter stadig in 'n kastrol oor lae hitte. Voeg die vanielje -uittreksel, amandelekstrak en die melk by die botter, roer om te meng. Laat afkoel totdat die mengsel net warm is, en klits die eiers daarin.


Meng deeglik met 'n klits, in 'n groot mengbak, die meel, suiker, bakpoeier en sout.


Maak 'n put in die middel van die droë bestanddele. Giet al die botter, melk en eiermengsel in die droë bestanddele en meng net tot gekombineer. Moenie te veel meng nie. Dit is goed as daar nog 'n paar strepe meel voorkom.


Vul elke muffinbeker met 'n skeppie of lepel skaars Halfvol. Strooi 'n paar stukke aarbei bo -op elkeen.


Gebruik 'n klein lepel en skep 'n groot teelepel vol roomkaasmengsel bo -op die bessies.


Voeg boonop nog 'n eetlepel of twee van die muffinbeslag by.


Voeg boonop nog 'n paar stukke aarbei by. Druk hulle net effens in. As hulle op hierdie stadium goed sigbaar is, sal hulle steeds sigbaar wees nadat die muffins gebak is (en hulle sal nie wegsmelt en verdwyn nie)!


Sprinkel die bokante van die ongebakte muffins baie mildelik met growwe suiker vir 'n lekker sprankel.


Bak die muffins vir ongeveer 15 tot 18 minute, tot hulle goudbruin bo -op is en 'n tandestokkie wat in die middel geplaas is, skoon uitkom. Die middel van die kolwyntjie moet stewig wees as dit liggies met 'n vinger ingedruk word. Kyk vroegtydig na die muffins, en as hulle te vinnig bruin word, bedek die pan liggies met 'n vel foelie.

Laat die muffins vir 'n paar minute in die pan, op 'n rak, afkoel, en haal dit dan versigtig uit die pan om die res van die rak af te koel.


(As u kommentaar wil lewer op hierdie plasing of enige bestaande kommentaar wil lees, klik dan op die pers KOMMENTAAR hieronder!)


Tannie Jane se soetbruinbroodresep - Resepte

Ons bak ons ​​"oondgebakte pasteie." Ons klein pasteie is beskikbaar in appel, bloubessie, perske en swartbessie. Ons pasteie word hier met die hand gemaak met ons vars of bevrore vrugte en bessies. Hulle is almal gebak - nie gebraai in olie nie.

Wil u tyd bespaar? Met die handgemaakte pasteie van Reed Valley kan u vars gebakte of bevrore gekoop word om huis toe te neem en te bak. Bel vooraf as u wil hê dat ons dit vir u moet inpak voordat u opdaag 859-987-6480 . Ons maak ook die groter 8 -duim -pasteie wat u met vooraf kennisgewing vars of bevrore huis toe kan neem. Dit word sterk aanbeveel om vooraf te bel vir groot bestellings.

Plaas al die bogenoemde in 'n plastieksak, skud goed en plaas onder in u tertbord of blik waar u die uitgerolde bodemkors geplaas het. Rol die boonste kors uit met 'n appelvormige koekiedrukker in die middel en maak 'n inkeping en plaas die boonste kors op die appels. Seël deur die boonste kors onder die bodem op die rand van die tertbord of blik te skuif en die rand vas te maak. Meng 'n eier met 'n eetlepel of twee water en borsel op die boonste kors van die tert. Besprinkel met suiker en bak ongeveer 'n uur in die oond teen 375 grade totdat die appels gaar voel wanneer dit met 'n vurk getoets word. Bedien warm saam met cheddarkaas of 'n skeppie roomys en gaan sit en geniet.

Meet varkvet en suiker en room saam. Voeg goed geklitste eiers by geroomde mengsel. Voeg res van bestanddele by. Rol deeg uit koekies op 'n goed meelbestrooide bord. Rol deeg dun en groot genoeg vir 'n bord. Draai die bord onderstebo, gebruik 'n mes om die deeg in grootte te sny. Bak by 350 grade vir ongeveer 15 minute vir elke koekie. Maak 5 tot 7 lae stapel koekies. Bedek appels met water of asyn, laat swel en kook op lae prut tot sag. Mash met aartappelmaker en smeer tussen elke koekie. Appelsous kan as vulsel vervang word, maar is nie so goed soos gedroogde appels nie.

Appelmengsel 7 tertappels (verkieslik McIntosh)
Cup koppie suiker
t. kaneel
t. neutmuskaat
t. sout
10 "tertdop (ongekook)

Skil appels en sny in skywe. Sprinkel in 'n ongebakte tertdop 1 teelepel meel onder in die dop. Plaas gesnyde appels in ongebakte dop. Sprinkel suiker en speserye oor appels.

Meng droë bestanddele. Sny dan botter met deegblender tot krummelrig en krummel oor appels)

Plaas vrugte onder in 'n skaal van 10 x 6 duim. Besprinkel met suurlemoensap. Sif die droë bestanddele saam. Voeg eier by, meng met 'n vurk tot krummelrig. Sprinkel perskes oor. Bedruip met margarien. Bak vir 35 tot 40 minute by 375 grade.

1 stokkie margarien
1 eier, geklits
1 koppie suiker
3 medium appels, in klein blokkies gesny
1 koppie gesifte gewone meel
teelepel koeksoda
teelepel bakpoeier
teelepel sout
teelepel kaneel
Cup koppie gekapte neute

(hierdie resep van 'n dierbare lieflike tante uit St. Thomaston, Maine)

1 (10 duim) tertdop (ongekookt) plus bokant (ongekookte kors)
teelepel neutmuskaat
teelepel sout
1 koppie suiker (plus 2 eetlepels)
teelepel kaneel
2 eetlepels Meel
2 koppies tert gesnyde appels

Plaas 2 eetlepels meel en suiker in die onderste tertdop. Meng al die droë bestanddele in 'n bak en vou gesnyde appels in om te bedek. Giet in ongebakte tertdop. Rol die boonste kors uit. Maak die rande van die boonste tertdop nat en plaas dit bo -op die tert. Krimp rande. Bak vir 40 minute by 400 grade.

Meng in 'n groot bak roomkaas, 1 eetlepel melk en suiker en klits tot glad. Roer 1 1/2 geklopte bolaag liggies by. Versprei dit op die bodem van die kors.

In 'n tweede bak - roer die pampoen, poedingmengsel en speserye by die oorblywende melk. Klits dit saam met 'n draadklitser tot goed gemeng. Die mengsel sal baie dik wees. smeer dit oor die roomkaaslaag.

Verkoel 4 uur. Bedien met geklopte bolaag.

1 koppie tertkorsmengsel
2 eetlepels baie koue water

In 'n groot kastrol, op medium hoë hitte, kook wortels, ui en knoffel in margarien tot sag, sowat 5 minute. Voeg al die speserye by en kook vir 1 minuut. Voeg nou die pampoen en appelsap by en verhit tot kookpunt. Bedek en verminder hitte. Prut vir 15 minute of tot die pampoen sag is.

Pureer die sop in 'n blender of voedselverwerkerhouer tot glad. Keer terug na die kastrol en verhit deur.

Voeg sout en peper by indien nodig. Vir dunner sop, voeg water by totdat die gewenste konsekwentheid bereik is.

Meng korrelsuiker, die 4 teelepels meel en neutmuskaat, roer die perskes en suurlemoensap by. Maak die perskesmengsel in die middel van die kors vas en borsel die perskes en kors met die eier en 1 eetlepel water oor.

Bak in 'n 375 grade oond vir 40 - 45 minute of tot die kors goudbruin is. Om te voorkom dat dit bruin word, bedek die rand met foelie die laaste 10 - 15 minute se bak. Verkoel 30 minute op die bakplaat. Bestryk die rande met poeiersuiker. Indien verkies, bedien met slagroom.

Meng al die bestanddele saam tot glad.

* As u bessies gebruik, kan u suiker of 'n gegeurde jogurt gebruik om die smoothie te versoet!

Spoel bessies uit en stingel indien nodig. Maak dit fyn en sif indien verlang.

Meng die melk en room met die suiker. Klits ongeveer 2 minute saam of tot die suiker opgelos is, roer die vanielje -ekstrak en bessies by. Sit in die vrieskas en roer elke uur vir 2 uur met 'n volle slag.

As dit die konsekwentheid van slagroom het. roer elke 20 minute totdat dit 'n bietjie weerstand bied. As dit te moeilik is om te roer, bedek dit met plastiek en wag totdat dit heeltemal stewig is.

Sit die appel en die gerasperde suurlemoenskil in 'n gesmeerde oondbak. Klits die suiker en botter saam, voeg die eiers en meel stadig by tot alles net gemeng is. Skep die mengsel oor die appels en bak 35 minute in 'n voorverhitte oond van 350 grade.

Om die geklopte room te maak, klits die suiker vinnig by totdat dit verdik. Voeg dan die vanielje -ekstrak by. Sit voor saam met die warm appelpoeding.

Meng botter, suiker en eiers. Klits goed. Voeg 1 koppie meel by appels, neute en rosyne om te bedek. Tersyde gestel. Vou res van bestanddele by eiermengsel. Vou appelmengsel in. Giet in broodrooster en bak 1 uur op 350 grade, of tot mooi bruin. Laat afkoel en geniet.

1 3/4 stokkies ongesoute botter, in 1 eetlepel stukke gesny
2 1/2 koppies alledaagse meel
2/3 koppie verpakte ligbruinsuiker
1/2 teelepel sout

Voorverhit die oond tot 350 ° F en smeer 2 (9-duim) tertpanne met verwyderbare bodem.

Make shortbread crusts: Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Laat oond aan.

Prepare filling while crusts are baking: Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.

Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.

Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.

Cooks' note: Tarts may be made 1 day ahead and chilled, covered. Bring tot kamertemperatuur voor opdiening.

4 koppies water
3/4 teelepel sout
1 cup wheat berries (whole-grain wheat)*
2 tablespoons walnuts, toasted and chopped
1 Gala or McIntosh apple
1 Granny Smith appel
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry, and chopped
1/2 cup dried sour cherries**
1/4 koppie goue rosyne
2 skorsies, gekap
3 tablespoons seasoned rice vinegar
3 tablespoons fresh orange juice
3/4 teaspoon freshly grated orange zest
8 Boston lettuce leaves

Cut apples into 1/2-inch chunks and in a large bowl toss with wheat berries and all remaining ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.


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Twice-baked shortbread

I spend much too much time trying to figure out why some recipes we try out burn a hole in my laptop until I can get them up on the site–sometimes, even a day seems too long to keep something from you, like last week’s soup–and why others can linger for months. Sometimes, I’m just not that into them, but don’t want to admit it publicly and perhaps hurt their feelings, or even yours, if you happen to fall for them. Other times, the pictures just came out horrendously, and oh, we all know an ugly-looking recipe is a hard sell (sorry, big-name food magazine whose October cover picture actually convinced me to nie buy it).

But then there are times that it is none of the above–the recipe was good, the photos were acceptable and there’s not a single good reason for me not to pass the word on, and yet, three months later, here is this Zucchini Rice Gratin. So, without further ado, bear with me as I clean some stuff off my hard drive today I might want to try these again before I insist that you laminate and frame these recipes, but it doesn’t mean that they were any less worth sharing.

Zucchini Rice Gratin: Caramelized onions, rice, lightly roasted tomatoes and zucchini layered in a baking dish with grated parmesan and oh my gosh, this was really delicious. Small problem, though, I was rushing when I cooked it rushing like crazy. We were going out of town the next day and I had bought the ingredients many days before and I was physically unable to let them go to waste. So, I rushed. And well, I forgot to add the egg, I mean eiers. Die resultaat? Tasted good to me, but I can’t help but wonder how much better it would have been with some more cohesiveness. Tomatoes aren’t looking that great these days, so I suspect it will be a while before I find out. [Update: In fact, I wrote about this recipe again in 2012]

Tomato and Onion Salad with Tahini Dressing: Just days after I lightly chided New York Times food writer Mark Bittman for having recipes that could befuddle the home cook, he put a clear as day combination on his Bitten blog that I quite liked. We were past the midway point in tomato season by then I was still a-smitten with this summer’s batch as I had been in any other year past, but I was getting bored of my go-to tomato salad (any vinegar, olive oil and some flaky salt). Tahini dressing seemed like a great way to bridge tomatoes into fall, and it was even better on the most amazing tomatoes I have ever bought from an organic farm on the North Fork the weekend before. Seriously, these tomatoes were so good that my tomato season ended the day I ate this salad. It wasn’t going to get any better than this, so I thought I should quit while I was ahead. Consider yourself warned on that one. [Resep]

Sweet Potato Salad: Well, here’s a lesson for you: Don’t buy sweet potatoes in August. They won’t be very good. Still, I already had fall on the brain when I wanted to make one last potato salad this summer and the notion of a sweet potato one seemed like a great way to bridge the seasons. That it had a spicy peanut dressing didn’t hurt either, because my favorite things to do with squash or sweet potatoes is to pair them with something with a kick. The end result, however, was as could be expected from sweet potatoes bought months before they were in season–bland. Yet, since everything else about it was tasty, it leads me to believe that if I had cooled my heels another couple months, this could have been a great one. Of course, then might wonder how they can find sugar snap peas worth eating three months out of season, and well, I suppose that leaves us at something of an impasse. [Resep]

Twice Baked Shortbread: Oh, this one is crazy delicious too. It is from a fantastic cookbook I bought months and months and months ago–Pure Dessert by Alice Medrich–that I have made only this single recipe from — so far!

[Update!] I revisited this recipe in 2019 and was consumed with regret for waiting so long — these are best-in-category material. The two untraditional processes (a rest time before baking, and a second bake after slicing) pay off. The rest time lets the flour hydrate and the sugar dissolve, for a better final texture, no powdered sugar (and its slight chalkiness) required. The second baking ensures that the butter tastes absolutely toasty, with a faint suggestion of brown butter. And here’s the best part: I’m not even using fancy butter here, just regular old non-European store brand and with the depth of buttery flavor, you’d never know. Imagine how good they’d be with fancier stuff. [Recipe below]

Twice-Baked Shortbread

  • Porsies: 12 to 24 cookies, depending on how you cut them
  • Tyd: 3 1/2 hours, mostly resting time
  • Bron:Alice Medrich's Pure Dessert
  • 12 tablespoons (6 ounces or 170 grams) unsalted butter, melted and still warm
  • 5 tablespoons (60 grams) granulated sugar
  • 1 teaspoon vanilla extract or the seeds from half a vanilla bean
  • 1/4 teaspoon salt or a two solid pinches of flaky sea salt (such as Maldon)
  • 1 1/2 cups (190 grams or 6.75 ounces) all-purpose flour
  • Turbinado, Demerara or another coarse sugar for sprinkling

If using a pan with a removable bottom, grease the pan if using the one-piece 8-inch pan, line it with aluminum foil, leaving an overhang on two opposite sides.

In a medium bowl, combine the melted butter with the sugar, vanilla of your choice, and salt. Add the flour and mix just until incorporated. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight (no need to refrigerate).

Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.

Bake the shortbread for 40 to 45 minutes, until barely golden at the edges.

Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar. Let the shortbread cool for 10 minutes.

Remove the shortbread from the pan, being careful to avoid breaking it. Use a thin sharp knife, or a sharp serrated knife, to cut it into oblong “fingers”, wedges, or squares. [I cut mine into 14 fairly large shortbread fingers, shown here, but might halve them next time for sharing.] Place the pieces slightly apart on a parchment-lined baking sheet and bake in the oven for another 15 minutes. Verkoel op 'n rak.


Sloppy Joe Sauce Ingredients:

This sauce is completely gluten-free, dairy-free AND you can certainly make any additional dietary changes you needed.

  • Ground beef, turkey, or chicken.
    I use any of the above, depending on what is on sale or what I'm feeling like. For the ground turkey or chicken, add a bit of oil into the pan when sauteing it to compensate for the lack of fat.
  • Ketchup.
    Some recipes call for tomato paste and you could totally go that route if you wanted to. I find that ketchup comes with a good amount of salt and additional flavor that keeps things simple. And, let's face it, I always have ketchup on hand.
  • Onions and Green peppers.
    But there are no green peppers in mine, at all. My family does not like green peppers and I leave them out. However, most recipes will have finely diced green peppers. If you are about green peppers, add them in. Onions are another must. Keep the onions diced up fairly small so they don't overpower the meat.
  • Suiker.
    Brown or white, but you'll need a bit of sugar to give good balance to the sauce. It also helps if, like mine, your recipe has a bit of kick to it. That little bit of sweet is a nice contrast.
  • Siracha.
    Just a bit makes all of the difference in the world. Or a lot, if your family likes heat.

What is sloppy joe sauce?

Legend has it that a cafe owner named Joe from Iowa added tomato sauce to his "loose meat" sandwich (oi, that's a whole additional topic!) and the name was born. Sloppy Joe.

What is the difference between Not So Sloppy Joes and Sloppy Joes?

Niks nie. Not So Sloppy Joes is simply a brand name in the same way Manwich is. Neither tastes as good as this homemade version!

How do I thicken up Sloppy Joe Sauce?

If you find that your sauce turned out thinner than you would like mix a bit of cornstarch into water to create a paste. Stir it into your hot sauce (about 1 tablespoon at a time), wait for it to cook for a minute or so, add additional, as needed. Be aware that you NEED to let that cornstarch mixture cook for a bit so don't keep adding more without giving it a bit of time in between additions.

Can you freeze Sloppy Joe Sauce?

Absolutely! The key is to let it cool down before placing it in a ziplock bag and freezing it. It's best to lay the freezer bag flat in the freezer and freeze so that you won't have large clumps of frozen meat. This makes thawing easier and safer. Simply thaw in the fridge, reheat, and serve!

Can I make this without Worcestershire sauce?

Sure, although I think it isn't as great! You can also make your own version of Worcestershire sauce with 2 teaspoons soy sauce, ¼ teaspoon lemon juice, ¼ teaspoon sugar and a dash of hot sauce for every tablespoon Worcestershire the recipe calls for.

What can I use instead of ketchup in this recipe?

Try using tomato paste or sauce. Be ready to use the cornstarch method mentioned above to thicken it, if needed. Also you may find that you need to add a bit more salt.

What can I use this Homemade Sloppy Joe Sauce Recipe for?

Oh girl, the possibilities are endless and certainly not for just a sad hamburger bun!

  • stuffed peppers
  • baked potatoes
  • burritos
  • nachos
  • mac & cheese
  • op pasta
  • stuffed in bread and smothered in cheese

Try my Sloppy Joe Tater Tot hotdish. a fantastic and easy recipe that uses homemade sloppy joe sauce (make a double batch next time to have extras for this!) and kids love it!! Cheese, sloppy joe sauce, tater tots, and mixed veggies. a mixture that always wins!

Homemade Sloppy Joe Sauce is magical stuff and helps you make yummy comfort foods your family loves and YOU love because it's so. dang. maklik.

Tip: toast your bun and put a bit of butter on it. This will help keep your bun from getting soggy with the sauce!


Ek is Todd Wilbur, Chroniese Food Hacker

Ek dekonstrueer al 30 jaar Amerika se mees ikoniese voedsel vir die beste oorspronklike kloonresepte wat u tuis kan gebruik. Welkom by my laboratorium.

Banking on the popularity of the chain's Cheddar Bay Biscuits, Red Lobster chefs created this pizza-shaped appetizer with a crust made from the biscuit dough, and crab and Cheddar cheese baked on top. If you like those tender, cheesy garlic biscuits that come with every meal at Red Lobster—and you like crab—then you'll definitely like this.

Here's a clone for the dollop of sweet, creamy goodness that comes alongside your fish entrée at the world's largest seafood chain. This original kitchen replica gives you a quick and tasty sauce that has the look and flavor of the real thing—and it's only five ingredients! Use the sauce to dress up your next home-cooked fish platter or as a spread on fish sandwiches and fish tacos.

At the time I was writing this book there were two ways you could have your bacon and scallops at Red Lobster: wrapped and broiled, or grilled on a skewer. The former is a smaller portion to be served as an appetizer, while the grilled version is served as a main entree. I've included recipes to clone both versions.

Preheat your grill and put on your sandals for this great clone that's perfect when you've got a hankering for a tropical grilled fish dinner. Red Lobster lets you chose your favorite fish from the menu, then prepares it on the grill with a basting of tangy citrus and ginger teriyaki glaze. The delicious pineapple-mango salsa is the perfect finishing touch. Once you've got your favorite fresh fish from the market, you just need to prepare the sauce and salsa, and light the tiki torches.

Alongside your fish entree served at this huge seafood chain, comes a dollop of delicious tartar sauce. But the sauce served at the restaurant has around 22 grams of fat per two tablespoons. This adds significant fat to an entree that is otherwise so naturally light in fat and calories.

Using fat-free mayonnaise, we can easily eliminate every bit of the fat in this sauce. The finished product tastes just like the original.

Voedingsfeite
Bedieningsgrootte - 2 eetlepels
Total servings–4
Calories per serving–25 (Original–200)
Fat per serving–0g (Original–22g)

Bron: Top Secret Recipes Lite deur Todd Wilbur.

If you're going to clone a cocktail from Red Lobster you have to include the chain's signature drink, don't you think?

I've copied tons of restaurant cocktails. Click here to see if I hacked your favorite.

The namesake of the Red Lobster chain is the delicious broiled lobster, lightly seasoned, served with lemon and melted butter. Two varieties are most often available at the restaurant: Maine lobster and rock lobster. The Maine lobsters are purchased live, while rock lobster tails come frozen and both are available in stores across the country. Rock lobsters, also known as spiny lobsters, are found in warmer waters. They have no claws, which is why you only get rock lobster tails. Each Red Lobster restaurant has a special device that bakes and broils the lobsters without burning them. Since these special broilers don't come with most homes, I've created a cooking method using a conventional oven that produces broiled lobster just like that which you can dig into at the restaurant.

Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.

Click here to see if I've cloned more of your favorites from Red Lobster.

The cheesy little biscuits that come with your meal at the country's largest seafood chain were first served in 1990. According to a company spokesperson, it's the menu item the chain has become best known for. In 1997 the chain served over 435 million Cheddar Bay Biscuits.

Each of those small biscuits has around 7 grams of fat, but we're going to change that. Here is a delicious light version of the biscuits which tastes just as good as the original. Using reduced-fat Bisquick and reduced-fat shredded Cheddar cheese these biscuits are now less than half the fat of the originals.

Voedingsfeite

Serving size–1 Biscuit
Total servings–12
Calories per serving–112 (Original–130)
Fat per serving–3g (Original–7g)

Bestel 'n voorgereg van die grootste seekosrestaurantketting in Amerika, en u kry 'n mandjie met van die lekkerste knoffelkaaskoekies op die planeet. Volgens Red Lobster is hierdie resep al jare lank die mees gesoekte kloonresep op die internet. As gevolg hiervan dryf verskeie weergawes rond, waaronder een wat op 'n keer op die boks Bisquick -bakmengsel gedruk is.

Die probleem met die maak van koekies met behulp van Bisquick is dat as u die aanwysings uit die boks volg, u nie 'n baie donsige of skilferige produk kry nie, aangesien die meeste vet in die resep afkomstig is van die verkorting wat by die mengsel ingesluit is. Op sigself doen die verkorting van kamertemperatuur 'n slegte taak om die ligte, lugagtige tekstuur van goeie koekies te skep, en dit dra min by tot die smaak. Ons nooi 'n bietjie koue botter saam met u op die reis - met gerasperde Cheddarkaas en 'n bietjie knoffelpoeier. Nou is u goed op pad na heerlike Cheddarbaai. Waar dit ook al is.

Spyskaart Beskrywing: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

Find more of your favorite Red Lobster copycat recipes here.

It's shrimp, it's bacon, it's cheese what's not to like about this Red Lobster bacon-wrapped shrimp recipe? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. Find some large shrimp, a wooden skewer or toothpicks, and cook the bacon about halfway to done before you begin. Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish. For other bacon-inspired dishes, try making Red Lobster's bacon-wrapped scallops recipe!

Bill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. From the start Bill's business was a hopping success. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." En so was dit.

Here are a couple of great dishes to serve as appetizers or on the side with an entree such as broiled lobster or fish. These recipes include a stuffing that varies in the restaurants only in the type of seafood used—the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. If you like, you can use the stuffings interchangeably.

Spyskaart Beskrywing: "A Pacific Northwest-inspired combination of fresh salmon and skewered jumbo shrimp, fire-grilled and topped with a maple and cherry glaze. Served over wild rice pilaf with fresh asparagus."

Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles, like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. Real maple flavor dominates this sweet glaze, but you'll also notice a nice citrusy note and perfect soy saltiness—it all works really well with salmon and shrimp, and even chicken if you feel like it. Since Red Lobster's executive chef Michael LaDuke added this dish to the menu in July 2007, it's been a big winner for the seafood chain. Now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.

Spyskaart Beskrywing: “Wood-grilled, bacon-wrapped sea scallops with a sweet peach-bourbon BBQ sauce, over crispy onion rings with pico de gallo.”

You want a great way to serve scallops? Hier is dit. This appetizer features scallops wrapped with bacon, skewered, grilled, then smothered in a super secret sweet sauce and topped with fresh pico de gallo. As a bonus, they’re served with a side of crispy thin onion rings. When you get it all into your mouth at once, you’ll instantly know why this appetizer is so popular. I recommend using medium-size sea scallops that are all about the same size so that they each take the same amount of time to cook. You can wrap the scallops with center-cut bacon—a shorter bacon strip—or you can use the standard-size bacon and just cut off the ends. What’s nice about this dish is that you can make it a couple hours ahead of time by preparing the pico de gallo and sauce, baking the scallops, wrapping them with bacon, and then storing them covered in the refrigerator until grill time. When you are ready to serve the dish, make the crispy onions rings, grill the scallops, and serve them with the sauce poured over the top.

Here's another Red Lobster selection that is a simple, healthy choice for your next kitchen-clone meal. The menu describes it as "A flaky white fish, baked with fresh tomatoes and Parmesan, served with rice." You'll get a little fat from the butter and just a bit from the Parmesan cheese, but at a total of 6 grams of fat per serving, this is still a very low-fat choice for lunch or dinner. Serve this dish with rice and some steamed veggies, and save the fat grams for dessert.

Voedingsfeite
Serving Size–2 fillets
Total Servings–2
Calories per serving–370
Fat per serving–6g

The Red Lobster menu describes this dish as, "a mild-tasting fillet sprinkled with lemon-pepper seasoning, plus rice." Simple enough. And, if you keep the butter to a minimum, this clone becomes a naturally low-fat meal. Most of the butter will melt away from the fish when grilling, and mahi-mahi has hardly any fat in it. The liquid smoke gives the fish a flavor like the restaurant version, and I found that Jane's brand of lemon-pepper seasoning works best, if you can find it. Add some rice on the side—either brown or converted—some steamed veggies, and you've got yourself a tasty guilt-free meal.

Voedingsfeite
Serving size–2 fillets
Total servings–2
Calories per serving–340
Fat per serving–5g


Thursday, January 31, 2019

Whole Wheat Sablé

Whole Wheat SablésWhole
I have an odd relationship with sweets. I can't say that I don't like them - of course I like them. I like plain single layer cakes, spicy gingerbread, ice cream, creme brûlée, panna cotta, and zabaglione hot or cold. But what I especially like are cookies, and 2018 was the year I learned to bake them. It was in some ways a dangerous, enterprise simply because when cookies are good, it is easy for me to eat too many of them - maybe not all at once, but, you know, a cookie here, a cookie there.

You can find lots of excellent recipes for cookies - a rather famous, if not infamous, one appeared in 2018, Alison Roman’s Salted Chocolate Chunk Shortbread cookies and was justifiably all the rage. And there are many bakers well-known for their accomplishments in the cookie-verse, especially Dorie Greenspan, whose complete collection of books - baking and otherwise - have earned space on on my own bookshelf. But when everything was said and done, I had a particular baker as my muse.

This was not a surprise to me as I have been familiar with Alice Medrich for a long time. She had already given me a recipe for an almond cake on Page 73 of Pure Dessert, which I make often, and on FOOD52 she taught me the magic of using math to adjust pan sizes when baking.

I have baked lots of her Classic Ginger Cookes in Flavor Flours and her Double Oatmeal Cookies also in Flavor Flours baked as recommended with raisins and walnuts and then adapted to use white chocolate chunks and dry-roasted macadamia nuts in place of the raisins and walnuts. But my personal favorite cookie is the little black dress of cookies. The cookie I know, no matter how many other good cookies I bake, I will turn back to time and time again.

The unadorned Whole Wheat Sablé.

I found the recipe in Pure Dessert, one of the most physically beautiful books in my collection, and then realized the always-reliable Luisa had written about it a long time ago. By the time I got around to trying this recipe, I was already familiar with making logs of dough and had figured out that the best way for me to bake these cookies is to make the dough one day, roll it into logs, refrigerate the logs overnight, and bake them as soon as I get up in the morning. I keep a stainless steel ruler handy as I slice the cold dough into cookies, and I move quickly so they stay cold while slicing with a Messermeister Cheese Knife, which glides right through the dough even if there are chunks of chocolate hidden inside.

I am lucky enough to have a Wolf Range that allows me to bake 3 half-sheet pans of cookies at a time on convection mode without having to rotate the pans. Because I am able to move quickly and don't want to put cookie dough on hot pans, I have 9 half-sheet pans to use when I bake cookies. I have 5 cooling trays available and place she sheet pans on the trays to cool a little before moving the cookies off the parchment using a small offset spatula.

These cookies are to me THE BEST. Thanks to Alice Medrich with a hat tip to Luisa.

Full disclosure - Alice Medrich reduced the amount of butter by ¼ stick when she put this recipe again in her book Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, and she must have had a reason, but I can’t bring myself to mess with what I think is the perfect cookie.

Note 1: When baking, it's a good idea to have an oven thermometer in your oven to make sure the correct temperature is reached before baking.

Note 2: Once the oven reaches the correct temperature, to make sure it's really hot enough, don't put the first tray of cookies in until it has remained at this temperature for a little while - for me it's 15 minutes.

Whole Wheat Sablé
Aangepas van Pure Dessert by Alice Medrich
With tips from Dorie Greenspan

4.5 ounces King Arthur All Purpose flour
4 ounces King Arthur Whole Wheat Flour
2 sticks unsalted butter, softened and cut into 1-inch pieces (I use Kerrygold unsalted butter.)
3.5 ounces granulated sugar
¼ teelepel sout
1 teelepel vanielje -ekstrak

Preheat a convection oven to 325°F or a regular oven to 350°F.

Stir the flours together in a bowl, and set aside. In a stand mixer fitted with the paddle attachment, beat the pieces of butter with the sugar, salt, and vanilla for about a minute, just until smooth. Turn off the mixer. Scrape down the sides of the bowl, add the flour all at once, turn on the mixer, and beat until the flour is just mixed in. Remove the dough and knead with your hands to make sure the flour is completely incorporated into the dough.

Form the dough into one 12 x 2-inch log or two 6 x 2-inch logs the way Dorie Greenspan does, wrap the log or logs in parchment paper, and refrigerate for a minimum of 2 hours and, best, overnight. If you want to keep the logs perfectly round, use another Dorie Greenspan tip and cut a paper towel roll open, put the parchment-wrapped log inside, tape it closed (I use green painter's tape), and set in the refrigerator. I like to make two logs because that way the dough doesn't soften too much while I am slicing cookies as I keep the second log in the refrigerator while I cut the first one. This helps keep the cookies round because they don't have time to get soft and flatten too much on the cutting board.

Cut the logs into ¼-inch thick slices, and put the cookies 1-½ inches apart on koel parchment-lined baking sheets.

Bake the cookies until they are light brown at the edges. In my convection oven this takes 14 minutes.

Take the tray with baked cookies from the oven, close the oven door to keep the heat in, set the tray on a cooling rack, wait about 5 minutes for the oven temp to rise then put the next tray of cookies in the oven, move the sheet of parchment with the cookies on it from the tray to another cooling rack, and when cool enough not to break apart, move the individual cookies with a small spatula to a rack to cool.

These cookies are better the next day, but don't let that stop you from tasting them! Alice Medrich says "They can be stored in an airtight container for at least a month." I doubt they'll be around to test that assertion.

Note: There are two particular books I think anyone wanting to bake cookies should have, and they are Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich and Dorie's Cookies by Dorie Greenspan. They would make a great gift for the aspiring cookie baker.


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Kommentaar:

  1. Ozzi

    Opmerklik, hierdie snaakse opinie

  2. Peter

    Strongly disagree

  3. Fuller

    Ekskuus, dat ek nie nou aan bespreking kan deelneem nie - dit is baie besig.Ek sal vrygelaat word - ek sal noodwendig die mening oor hierdie vraag uitspreek.

  4. Eadwiella

    remarkably, this is very valuable information

  5. Boniface

    Nuuskierig, maar dit is nie duidelik nie



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