Orange Sherbet

First of all I would like to thank you all for your best wishes for Hope. She is doing much better and she is back to her normal self now.

Finally after long long wait, we could see some sunshine instead of rain here. What better way to celebrate that, than simple recipe that can be made without much hassle and satisfies your sweet-tooth too.

Recipe by Freida Nusz

Method:

• 3 Egg
• 1 cup very hot water
• 1 Tbsp gelatin
• ½ cup honey
• ¼ cup oil
• 1 large can frozen orange juice

Method:

• Separate the egg whites and the yolk.
• Process egg yolk, gelatin and hot water in a blender and blend well.
• Then add honey, oil and orange juice and blend.
• While the blender in melting the gelatin in hot water, beat the three egg whites very stiff.
• Pour finished blender mixture over the egg whites and fold in by hand. Freeze. Enjoy!

Rice Pudding

• 1/2 Gallon Whole Milk
• 1 Tablespoon Unsalted Butter
• 1 Cup Sugar
• 1 Cup Pudding Rice
• 3 eggs, lightly beaten
• 1/4 Whipping Cream
• 1/4 Teaspoon Salt
• 2 Teaspoons Vanilla Extract
• Cinnamon powder for garnish
• Nuts and pomegranate seed for garnish

Method:

• In a thick pan melt the butter and fry the rice for 5 minutes then combine milk and sugar. Cover and let it simmer for 1 hour, stirring frequently. Remove from the heat and let it cool.
• In another pan combine eggs, cream, salt and vanilla.
• Pour the egg mixture to the rice mixture. Simmer on low heat stirring frequently, for couple of minutes.
• Pour into a dish and cover with plastic or foil wrap leave small opening to let steam escape. Let it cool in refrigerate for over night or at-least for few hours before serving.
• Garnish with some nuts and pomegranate seeds and sprinkle cinnamon powder. ENJOY!!

Chocolate Mousse

HAPPY MOTHER’S DAY

• 2 3 – ounce bars Swiss/Belgian or other fine chocolate
• ⅓ cup milk, warmed
• 2 egg whites, room temperature
• 1 cup whipping cream
• ⅛ – ¼ tsp fresh lemon juice
• Cranberries or Strawberries (garnish)

Method:

Vanilla Ice-Cream

I would like to dedicate today’s post to Monet from anecdotes and apple cores. As we all know she is been going through tough times. So, I want to let Monet know that our thoughts and prayers are always with her. She has always inspired me with her recipes and stories. Even the tragedies in life she has shared it with beautiful and inspiring stories, only to make us believe in ourself and value our loved ones around us even more.

Ingredients:

• 1 cup milk
• 1 ½ cups whipping cream
• 3 eggs
• ¾ cup sugar
• 1 tsp vanilla
• 2 – 3 drops lemon extract

Method:

By Chef Dave Prows –  from Sensible Cooking Cookbook

Since I have been back from my vacation, laziness has been my best friend. Just going out to eat not worrying about cleaning and cooking, sleeping till noon. Miss those days. I guess I got too used to it. Now that I am back and lagging behind on my work work and house work combined with my laziness, I find myself using more of my cookbooks then ever. Today is even better as everything was done and all I had to do was write this post, short and savory like Crepes.

I am huge sucker for crapes, specially the sweet dessert versions. Little bit of sweet whipped cream and fresh fruits, you’ve got dessert to die for. Oh! don’t forget the chocolate or caramel sauce. The savory version is equally good and so simple to prepare. And when the recipe is this easy, simple and tasty, there is hardly any changes needed.  Here is the recipe, ENJOY!!!!!

Ingredients:

• 1 Cup all purpose flour
• 1/4 tsp salt
• 1 1/4 Cups milk
• 2 Large eggs
• 2 Tbsp butter (melted)

Method:

• Mix flour, salt and milk in Bosch Blender.
• Add eggs and melted butter and mix thoroughly.
• Chill batter for 1 hour.
• Coat bottom of 6″ crepe pan with vegalene cooking spray.
• Pour 2 Tbsp batter into pan. Tilt pan in all direction so batter covers bottom. Cook 1 minute or until crepe can be shaken loose.
• Turn crepe over and cook an additional 30 seconds.
• Place crepe on a cloth towel to cool.
• Repeat with remaining batter
• Store in airtight container.

Tip:

Place cooked crepes between sheets of wax paper to prevent sticking together.

Stuff it with your favorite veggies, salad or meat to make an amazing sandwich.

]]> http://sensiblecooking.org/uncategorized/crepes-savory-and-buttery/feed/ 18 http://sensiblecooking.org/uncategorized/2011-national-festival-of-bread/ http://sensiblecooking.org/uncategorized/2011-national-festival-of-bread/#comments Tue, 16 Nov 2010 21:34:24 +0000 L'EQUIP http://sensiblecooking.org/?p=2722

Time to combine your baking hat with thinking cap and put together you prefect bread recipe: King Arthur Flour, Fleischmann’s Yeast and Kansas Wheat Commission are co-sponsoring the 2011 National Festival of Breads competition, which seeks the best yeast bread recipes from home bakers throughout the United States. The competition is open to home bakers ages 18 and up from all over the nation.

Beginning Sept. 1, 2010, amateur bakers can submit original recipes for Ethnic Breads, Rolls, Time-Saving and Easy Breads, and Whole Grain Breads, to NationalFestivalofBreads.com. A secure, easy-to-use form is available for bakers to enter recipes online; submissions will not be accepted by mail, fax, e-mail or phone. The deadline for entries is Feb. 7, 2011.

Judges will vet all entries and select eight finalists, each of whom will receive airfare to and accommodations in Wichita, to participate in national competition events June 23-25, 2011. In addition, each finalist will receive a $500 cash award, participate in a Wheat Harvest Tour to a working Kansas wheat farm, flour mill and grain elevator, and take part in other activities.

Judges will evaluate the finalists’ yeast bread entries based on taste, originality, ease of preparation, healthfulness and appearance. One Grand Prize Winner will receive an all-expenses-paid trip to a baking class of his or her choice at the King Arthur Flour Baking Education Center in Norwich, Vt., a year’s supply of Fleischmann’s Yeast, plus $2,000 cash.

Find out more about the competition.

HAPPY MOTHER’S DAY

Well every day is Mother’s day but still Mother’s day is just round the corner. This is one day in a year, when we get to show special appreciation to the most important person in our life. Mother, the word that changes our world into better and safer place. So this week’s post is dedicated to all mother out there, specially to my mom who is thousands of miles away but always in my heart.

Hope you have your presents ready for mom and in-case just in-case if you don’t let me share a very easy and tasty recipe that will satisfy any moms sweet tooth, specially if it is made by her kids and family. I used the cupcake recipe I had for valentine because it is easy and also because red is my mom’s favorite color. The Swiss Meringue Butter Cream is so light, airy and creamy that it melts into your mouth. And before you know you might finish the cupcakes so my suggestions always bake some extras.

I remember when my parents visited me last summer they fell in love with the muffins and cupcakes. So I went through my recipe drawer and found Lacy’s easy and lovely recipe card. You can make this meringue without any hassle and top it on any of your or your mom’s favorite cakes, cupcakes or bakery. Without any trouble you will have customized present for mom. Or maybe even Bosch mixer as a present to mom that way you can enjoy the home made bakery every-time you visit her. And if you were a nightmare in kitchen growing up, like I was, she will appreciate it even more. To my defense there were no Bosch mixer like now to make my cooking experience easier. I can’t think of baking without my Bosch mixer.

Enough of talking lets start making our cream.

Ingredients:

• 2 1/4 Cups sugar
• 9 Egg Whites
• 4 Cups Unsalted Butter – cut into 1/2″ pieces
• 2 tsp. Mexican Vanilla

Method:

• Place sugar and egg whites into a double boiler over simmering water. Whisk until sugar has dissolved and egg whites are hot to the touch. About 10 minutes.
• Transfer the mixture to the Bosch Mixer with the wire whips. Beat on high speed until the mixture has cooled and formed stiff glossy peaks. About 3-5 minutes.
• Add the Butter one piece at a time. Butter cream may appear to be curtled, but it will soon become smooth. Now add vanilla.
• Switch to the cookie paddle attachments and beat on speed one to knock out any air pockets. About 3 minutes. If using the same day, cover with plastic wrap and set out. If not using for several hours, refrigerate for up to 3 days. When ready to use, let set out at room temperature and beat for 3 minutes.
• Enjoy it on top of your favorite cakes, cupcakes or any bakery.

Who doesn’t love chocolate. I remember when I was young and had to go to dentist, I would blame it all on chocolate. Loved the chocolate but always hated dentist. “I am never going to touch another bar of chocolate again” those were the words . Well did that happen??????? Answer is fast forward to now and I still say the same thing when I visit dentist.

It is one of the most popular food in the world for any occasion. As I was getting ready to share this recipe by Lacy, I decided to do some research on health benefits of chocolate. What better than knowing that your favorite food is actually good for you. According to Wikipedia eating dark chocolate benefits Circulatory system, Anticancer, Brain Stimulator, cough preventor and antidiarrhoeal. Most important it relaxes you. I am up for relaxing without a trip to spa.

That is enough to get me going with the chocoholic recipe. So today I decided to start my day with fun and chocolate filled breakfast. Just thinking of the recipe makes me happy like a kid in candy shop. Therefore I had to share this recipe with you, here is chocofun recipe for everyone. Don’t forget to tell me about your own experience.

Waffle Ingredients:

• 3 Squares unsweetened chocolate
• 1 Cup Butter
• 4 Eggs
• 1 1/2 tsp. Sugar
• 2 Cup Flour
• 1/2 tsp. Salt
• 1 tsp. Vanilla
• 1 Cup Chopped Nuts

Frosting Ingredients:

• 1 square unsweetened chocolate
• 1 Tbsp Butter
• 1/3 Cup Milk
• 1/2 Cup White Sugar
• 1 1/2  -  2 Cup Powdered Sugar

Method:

1. Melt Chocolate and butter.
2. Beat eggs, then add sugar and mix.
3. Add Flour, salt, vanilla and nuts. Mix Well.
4. Heat the waffle Iron to medium.
5. Drop 1 tablespoon on each section of waffle iron.
6. Bake for 1-2 minutes.
7. For Frosting: Melt chocolate, butter and milk with white sugar.
8. Add powdered sugar and beat until smooth.
9. Frost the warm waffle with frosting. Top with fruit of your choice. Enjoy.

Sorry for the late announcement of the recipe contest result. Due to the large number of recipes that we received it was very difficult to choose just one winner. The entire recipes were wonderful and I would like to thank everyone for the support and the recipes. This post is all about the winner recipe. The winner gets free powerful, convenient  L’Equip Stick Blender.

The winning recipe is Crab Stuffed Trout and the winner is Thelma Babin. Congratulation Thelma. Your new stick blender should be arriving shortly after you send me an email at chandani AT kitchenresouce DOT com to confirm your mailing address. And here is the recipe for everyone else to enjoy.

As I haven’t included image of this recipe. I would like everyone to try this recipe and upload their picture then I will take the best picture from the bunch to publish in the blog with the recipe.

Crab Stuffed Trout

Preparation Time:1 hour

Servings:12

Ingredients:

• 12 Trout Fillets

Fish Glaze:

• 1/2 cup evaporated milk
• 2 tablespoons Italian Dressing
• 1 Tablespoon Yellow Mustard

Crab Filling:

• 1 cup yellow onion
• 1 cup green bell pepper
• 1 cup celery
• 2 tablespoons Olive Oil
• 1 cup Crab Meat
• 1 8 ounce package velvetta cheese

Method:

• Spray a 12 cup muffin pan with cooking spray. Set aside.

• Mix the milk, Italian Salad Dressing and yellow mustard to form the glaze. Baste each filet with glaze. Line the sides of each muffin cup with a fish fillet, making sure to overlap edges of fish. Bake at 425 degrees for 30 minutes. This will form a cup for the crab filling. When fish is done, set aside.

• While fish is baking, use a Alligator Chopper with Collector and chop onion, bell pepper and celery.

• Heat Olive oil in 3-quart saucepan and pour chopped vegetables. Sauté 10 minutes. Add crabmeat and cheese and simmer an additional 15 minutes until cheese is melted.

• Mix well, then fill fish cups with crab filling. Bon appetite!

Click on the image to see the Full image of Blender.

Click RECIPE CONTEST to enter.

I have a special announcement to share with everyone today. As our blog is dedicated to recipe, on the occasion of bringing our blog to you we are running a small recipe competition. We need your help to make this competition a success. So let’s tell everyone about the competition. The prize is as amazing as the competition itself.  It’s a beautiful L’EQUIP stainless steel stick blender with four interchangeable blades that crushes, mixes, chops, blends, whips, purees and minces.

The rules are easy and simple. All you have to do is submit a recipe. Yes it’s as simple as that. Recipe must be original using one of the products sold by Kitchen Resource, LLC and little hint of creativity. Weather you love grilling, baking, slow roast, whatever your specialty is share with us.  You will get a chance to make that blender yours and feature your recipe in our blog with your name. The competition ends Sep.13, 2009.  Winner will be announced on the blog and in dealer convention 2009.

So, what are we all waiting for lets click on the link and take a first step towards making that blender yours.

CONTEST RULES.