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Recent Recipes

Scrambled Eggs

Comments (0) | Tuesday, December 7, 2010


Scrambled eggs is a quick, easy and popular breakfast dish. It is called by some, the perfect English Breakfast, and is absolutely delicious. Eggs do not have to be limited to only eating at breakfast time, but make a tasty, easy to prepare, and healthy dinner.




Ingredients

  • 2 eggs per person
  • Salt and pepper (optional)
  • Butter
  • Cheddar cheese
  • Milk, water, or sour cream (optional)

Steps

  1. Prepare the eggs. Break two eggs per person into a bowl or jug. Add one tablespoon of milk, water, or sour cream per egg if you prefer a more tender moist dish; adding liquid to the eggs means the dish is less likely to turn out tough or rubbery.
  2. Mix well until the color and texture are uniform throughout. Add salt and pepper to season, if desired.
  3. Select the right sized pan for the number of eggs you will scramble. Two eggs will require a very small pan, while a dozen eggs requires a much larger one.
  4. Heat a pat of butter (2 teaspoons) or bacon grease in a frying pan. Move the pan by its handle, so that the melted fat glides around the surface and coats the entire pan.
  5. Flick some tap water onto the skillet from your fingertips to test the heat. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture. Continue to whisk as you pour the egg mixture into the pan. Set the burner on low.
  6. Watch that as the eggs start to cook, the mixture solidifies. As soon as this starts happening, move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture and expose the still-wet portions to the heat. This keeps the eggs from developing a leathery brown skin on the bottom.
  7. Look to see if your eggs are almost cooked; when they are, take them off the heat, as the hot pan will continue to cook them. If you prefer drier-textured eggs, leave them on the heat as required. Your eggs are done after there's no liquid of any kind left in the skillet. Remove your eggs from the pan before they lose their moist appearance.

http://www.wikihow.com/Make-Scrambled-Eggs


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Lime Cream Sherbet

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Here's an old TNT recipe from the DAK pamphlet. The following recipe makes a delicious, icy cold dessert perfect for summer treats.






Ingredients

  • 1 teaspoon unflavored gelatin, Knox gelatin preferred
  • 1/2 cup sugar
  • 1 cup whole milk
  • 1/3 cup lime juice, freshly squeezed preferred
  • 1 cup half-and-half cream

Steps

  1. Mix together sugar and gelatin in a small bowl.
  2. Add milk to a small saucepan.
  3. Heat milk to almost boiling.
  4. Add sugar mixture and whisk until dissolved.
  5. Add lime juice and whisk into sugar mixture.
  6. Whisk in half-and-half.
  7. Cool mixture and then chill covered in the refrigerator.
  8. Add cooled mixture to ice cream maker and freeze using manufacturer's directions.
  9. Serves 4.


http://www.wikihow.com/Make-Lime-Cream-Sherbet


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French Toast Waffles

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Did you know you can use your waffle iron to make french toast? It will taste something like a waffle and french toast fused together.

Makes 6 slices.



Ingredients

  • 2 eggs per person
  • Salt and pepper (optional)
  • Butter
  • Cheddar cheese
  • Milk, water, or sour cream (optional)

Steps

  1. Prepare the eggs. Break two eggs per person into a bowl or jug. Add one tablespoon of milk, water, or sour cream per egg if you prefer a more tender moist dish; adding liquid to the eggs means the dish is less likely to turn out tough or rubbery.
  2. Mix well until the color and texture are uniform throughout. Add salt and pepper to season, if desired.
  3. Select the right sized pan for the number of eggs you will scramble. Two eggs will require a very small pan, while a dozen eggs requires a much larger one.
  4. Heat a pat of butter (2 teaspoons) or bacon grease in a frying pan. Move the pan by its handle, so that the melted fat glides around the surface and coats the entire pan.
  5. Flick some tap water onto the skillet from your fingertips to test the heat. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture. Continue to whisk as you pour the egg mixture into the pan. Set the burner on low.
  6. Watch that as the eggs start to cook, the mixture solidifies. As soon as this starts happening, move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture and expose the still-wet portions to the heat. This keeps the eggs from developing a leathery brown skin on the bottom.
  7. Look to see if your eggs are almost cooked; when they are, take them off the heat, as the hot pan will continue to cook them. If you prefer drier-textured eggs, leave them on the heat as required. Your eggs are done after there's no liquid of any kind left in the skillet. Remove your eggs from the pan before they lose their moist appearance.


http://www.wikihow.com/Make-French-Toast-Waffles


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Apple Pie

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Apple pie is an all around favorite. This popular desert is eaten on holidays, during special events, and even just for fun! In order to learn how to make this delish desert, read on!




Ingredients

  • Pie crusts
  • Cooking apples (8 cups, pared, cored, quartered, sliced thin)
  • Light brown sugar (1/3 cup firmly packed)
  • Granulated sugar (1/3 cup)
  • Cornstarch (1 tablespoon)
  • Ground cinnamon (1 teaspoon)
  • Ground nutmeg (1/4 teaspoon)
  • Salt (1/4 teaspoon)
  • Butter or margarine (2 tablespoons)
  • A little milk
  • A little more sugar (for top crust)

Steps

  1. Preheat oven to 425 degrees.

  2. In a small bowl, mix sugars, cornstarch, cinnamon, nutmeg and salt.
  3. Place apples in a large bowl and sprinkle sugar mixture over apples. Toss gently and let stand for ten minutes or until a little juice forms.
  4. Prepare pie crusts in a nine-inch pie plate. When trimming edge, leave 1/2 inch overhang.
  5. Place pile of apple-sugar mixture into bottom pastry/crust and drop in clumps of butter or margarine.
  6. Moisten overhanging edge of bottom pastry before placing top pastry and trimming overhang to one inch. Press overhanging edges, turning under, to seal them together around the edge of the pie. Then pinch edge to stand up and finish with fluted edges, optional.
  7. With a sharp paring knife, cut decorative slits in top pastry to allow steam to escape. If you want a crispy top, brush top of pastry with a little milk and sprinkle with some sugar.
  8. Place pie in preheated oven (425 degrees) and bake for 40 minutes. Pie is ready when apples are tender and juice bubbles through slits of top crust. Watch that edge of crust does not brown too early. Cover edges of crust with narrow strips of foil if necessary.

http://www.wikihow.com/Make-an-Apple-Pie


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Omelette

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Enjoying an omelette is not limited to only breakfast time. A quick, inexpensive dinner can be an omelette with your choice of filling. Add a salad, mashed potatoes on the side, and you have a complete and healthy meal, any time of the day.


Ingredients and Materials

  • 2-3 eggs depends on how many people
  • Frying pan or griddle
  • Milk or water
  • Butter or Pam
  • Something to beat your eggs with (mixer, fork, wire whisk)
  • Flipper or spatula
  • Oil or butter
  • Omelette fillings
    • Cheese, shredded
    • Onions or green onions, chopped
    • Salt
    • Pepper
    • Herbs/spices
    • Deli meat
    • Pineapple tidbits
    • Bell Pepper
    • Mushrooms
    • Ham, turkey, chicken, sausage, or bacon
    • Any other vegetables such as peas, asparagus, carrots, etc.

Steps

  1. Gather 2-5 eggs, depending on how much you want to eat. Eggs cook quickly, so it is best to select and cut up all of your ingredients prior to cooking. Chop these into bite-size pieces. Some common omelet additions include onions, ham, bell peppers, braising greens, spinach, sausage, olives, diced tomatoes and mushrooms. Use any or all of the ingredients, in a combination of your choice.

  2. Break the eggs. It is best to crack your eggs one at a time in a bowl or a cup (this will keep spoiled ones from getting mixed in). Put them into a glass or plastic bowl. After breaking the eggs, be sure to wash your hands thoroughly to prevent salmonella poisoning.
  3. Beat the eggs until they are completely mixed (the yolks and the whites). You can either use a fork, or wire whisk to mix/beat your eggs. For something as simple as an omelette, a fork will suffice. For a single-serve omelette, you can use about two eggs. At this stage you can add salt, pepper, and other herbs and spices to the eggs.
  4. Place your other ingredients together in a separate bowl and lightly stir them to mix up the ingredients. Set aside some shredded cheese.
  5. Pour about a tablespoon of butter onto the pan. Put the heat on low to medium heat, and pour on the eggs, spreading them evenly with a spatula. Adding a splash of milk or water will help make the eggs fluffy.
  6. While the eggs are firm on the bottom, but still slightly runny on top, sprinkle shredded cheese over eggs. You will know that the omelette is done when there is no liquid left in the eggs.
  7. Take three-quarters of your ingredients, and evenly sprinkle them over the eggs.
  8. Pay special attention that the eggs are not sticking to the bottom of the pan, and use your flipper or spatula around the edges of the omelet to make sure that it is not sticking. Gently roll the sides of your omelet, about an inch or two. Then roll or fold the ends of the omelet, closing in the ingredients.
  9. Roll your omelet onto your plate, or use the spatula and lift it onto your plate.
  10. Place the remaining ingredients on top, and sprinkle with cheese.

http://www.wikihow.com/Cook-an-Omelette


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Crepes

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Making crepes is not hard. If you can make pancakes, you can make crepes. These instructions are used to make about 20-24 crepes. Fill them and add fruit on top and enjoy



Ingredients

  • 4 eggs
  • 1/8 teaspoon salt
  • 2 cups of flour
  • 1 1/8 cups milk (1 cup plus 2 Tbsp.)
  • 2 Tbsp. cup melted butter or margarine

Steps

  1. Gather your ingredients.
  2. Break four eggs into a bowl.
  3. Add 1/4 teaspoon of salt to your eggs.
  4. Whisk your eggs and salt together until the egg looks uniformly yellow.
  5. Measure two cups of flour.
  6. Add some of the flour to the egg mixture.
  7. Whisk the flour into the eggs. It will be a bit lumpy right now, but that's okay.
  8. Whisk some of the milk into the batter. It will get thinner. Keep adding milk and flour alternately until you've added it all.
  9. Whisk the batter until it is smooth. It shouldn't take more than a minute or two to whisk it smooth, from the time you started to add the flour.
  10. Add the melted butter to the batter, and again, whisk it until it's smooth.
  11. At this point, your batter is ready to go, and you can begin making the crepes whenever you are ready. You can make the batter a few hours, or even a day, in advance of when you cook the crepes. If you let it sit for a long time, the butter will separate from the rest of the batter, but you just need to whisk it for ten seconds or so, and it will be ready to use. I've kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.
  12. Select an eight inch non-stick skillet. You don't need a fancy crepe pan. It's okay to make larger crepes if you want to, just use more batter. Use about one-fourth of a cup of batter to make a crepe in this size pan.
  13. Pour the batter into the pan.
  14. As you pour the batter, twirl the pan around.
  15. As you twirl the pan, the batter coats it and makes the crepe. If you put in too little batter to begin with, pour in some extra batter to fill in the gaps.
  16. As the crepe cooks, it changes in appearance. You can usually see a lace pattern developing on the underside of the crepe.
  17. When it has set, you'll be able to see the spatula through the crepe and also the crepe will usually slide around when it is ready. (It may stick a bit at the edges though.)
  18. Slip the spatula under the crepe. Sometimes you need to poke it a bit. If it helps to pick up the edge of the crepe with your fingers, do it.
  19. Flip the crepe over. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula.
  20. After the second side has cooked for maybe twenty seconds, slip it out of the pan onto a plate for serving, or into a baking dish that you can put into a warmed (200°F) oven.


http://www.wikihow.com/Make-Crepes


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Pancake

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Millions of people around the world love pancakes. They're delicious hot from the pan with any of a wide variety of toppings. It's no surprise that many people prefer this filling, hearty breakfast to plain cereal.

Pancakes are a type of flat sweet bread enjoyed by cultures around the world. Pancake recipes vary but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United States and Canada, serve pancakes for breakfast while others, such as the European regions, serve pancakes as desserts or even side dishes. They are eaten plain, with butter, sprinkled with powdered sugar or filled with pastry, fruit or cheese. Whatever the tradition, pancakes are a truly universal and enjoyable treat.

Ingredients

The following ingredients will make about 8 four-inch pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the amount of which you wish to serve.

  • 2 cups (9oz/255g) self-raising or all-purpose flour (See tips below)
  • 2 eggs
  • 1 1/2 cups (350ml) of milk
  • 1/2 tablespoon baking powder
  • 2 tablespoons butter/Vegetable oil
  • 3 tablespoons sugar
  • 3 teaspoons instant coffee powder (optional)
  • 2 teaspoons of baking soda
  • 10 medium blueberries (optional)
  • 12 chocolate chips (optional)
  • Strawberries (optional)
  • Syrup (optional)
  • melted chocolate (optional)

Steps

  1. Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients, (omit baking powder if using self-raising flour), and milk. Do not stir mixture at this point.
  1. Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.
  1. Add the butter and the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
  1. Heat your frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.
  1. Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.
  1. Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.
  1. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.
  1. Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.
  1. Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.


http://www.wikihow.com/Make-Pancakes


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