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| tastebuddelights.com - A place to meet like minded people who simply love to cook or love food. |
| Welcome to Tastebud Delights, I hope you enjoy your stay here.
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 Posted on Wed Nov 21, 2007 7:42 am by pn_226545 |
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INGREDIENTS:
* 3 eggs, divided
* 1 cup canned solid pack pumpkin
* 1 cup sugar, divided
* 1/2 ts ground cinnamon
* 1/4 ts ground ginger
* 1/8 ts ground cloves
* 2/3 cup karo light or dark syrup
* 2 tb butter, melted
* 1 ts vanilla
* 1 cup coarsely chopped pecans
* 1 prepared deep dish pie crust*
PREPARATION:
Preheat oven to 350.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves.
Spread in pie crust.
In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.
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This news article has 353 Views and 0 Comments.
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| Posted on Wed Nov 21, 2007 7:36 am by pn_226545 |
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INGREDIENTS:
* Crust
* 1 1/2 cups graham cracker crumbs
* 3 tablespoons sugar
* 3 tablespoons melted butter
* 1/2 teaspoon cinnamon
* .
* Filling:
* 2 (8 ounces each) packages cream cheese, softened
* 1 cup half-and-half or whipping cream
* 1 cup canned pumpkin
* 3/4 cup granulated sugar
* 4 eggs, separated
* 3 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* .
* Topping:
* 1 cup sour cream
* 2 tablespoons sugar
* 1/2 teaspoon vanilla extract
PREPARATION:
Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.
In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt.
Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. BAke at 325° for 1 hour.
Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.
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This news article has 334 Views and 0 Comments.
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| Posted on Wed Oct 31, 2007 11:07 am by pn_226545 |
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Ingredients
100 g margarine
75 g soft light brown sugar
2 tablespoons golden syrup
175 g self raising flour
100 g semisweet chocolate chunks (Chocolate chopped into squares)
2 tablespoons milk
Instructions
1. Heat oven to 180 degrees celsius (350 F)and grease 2 baking trays.
2. Beat the margarine until soft then add the sugar and cream together until light and fluffy.
3. Stir in the syrup, flour, chocolate chips and milk and mix well.
4. Place spoonfuls of the mixture onto the baking trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.
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This news article has 359 Views and 0 Comments.
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| Posted on Wed Oct 31, 2007 10:04 am by pn_226545 |
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Ingredients
8 ounces uncooked fettuccine
2 (6 1/2 ounce) cans chopped clams
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup heavy whipping cream
1/2 cup grated parmesan cheese
4 slices bacon, cooked and crumbled
Instructions:
1. Cook fettuccine according to package directions.
2. Drain clams, reserving 1/2 cup juice.
3. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 5 minutes.
5. Stir in the cream and Parmesan cheese; simmer 2-3 minutes longer or until heated through.
6. Add bacon.
7. Drain fettuccine; stir into sauce.
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This news article has 306 Views and 0 Comments.
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| Posted on Wed Oct 31, 2007 9:56 am by pn_226545 |
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Ingredients:
14 unpeeled fresh jumbo shrimp (1 Pound)
2 ounces monterey jack cheese, cut into 14 (1 1/2 inch strips)
7 slices bacon, slices cut in half lengthwise
1/4 cup butter, melted
1 tablespoon grated parmesan cheese
1 garlic clove, pressed
1 teaspoon lemon juice
Instructions:
1. Peel shrimp leaving tails on; de-vein if desired and butterfly the shrimp by making a deep slit down the back from the large end to the tail.
2. Place a cheese strip inside each slit and wrap sides of shrimp around cheese. then wrap in a bacon slice around each shrimp. secure with 2 wooden tooth picks.
3. Stir together butter, parmesan cheese and garlic; brush on shrimp, and place on a baking sheet.
4. Broil 5 inches from the heat (with electric oven door partially open) 4 minutes on each side or until bacon is crisp.
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This news article has 332 Views and 0 Comments.
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| Posted on Wed Oct 31, 2007 9:38 am by pn_226545 |
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Ingredients:
3/4 cup plain flour
40 g butter, softened
4 eggs
2 cups milk
1 onion, diced
3 slices bacon, diced
1/2 cup natural bran
1/2 cup grated cheese
1 teaspoon mixed herbs
Instructions
# Mix flour, butter, eggs and milk.
# Add the rest of the ingredients.
# Pour into a quiche flan dish that has been greased and bake for about 1 hour at 175 degrees celsius.
# This will then turn out with a base and filling.
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This news article has 383 Views and 0 Comments.
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| Posted on Wed Oct 31, 2007 9:28 am by pn_226545 |
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INGREDIENTS:
* 2 teaspoons active dry yeast
* 1 tablespoon sugar
* 1 1/4 cups warm water (about 110 to 115°)
* 3 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* oil
INSTRUCTIONS:
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.
Makes about 10 to 12 pita breads.
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This news article has 284 Views and 0 Comments.
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| Posted on Wed Oct 31, 2007 9:20 am by pn_226545 |
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Ingredients
2 2/3 cup SELF RISING flour in bowl.
Stir in any brand 12 oz. beer
Instructions
Stir in half, mix well, stir in rest of beer, all of it, no sipping. It will be a very wet dough. Divide into two 9x5 greased with margerine loaf pans, place in oven at 350 degrees for 50 min. remove from oven and turn onto wire rack to cool.
This recipe is great due to it's simplicity. To modify it, simply add ingredients of choice.
Some suggestions are: - bacon bits, cheese sprinkled on top, seeds either mixed in the dough or sprinkled on top.
Let your imagination go wild.
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This news article has 322 Views and 0 Comments.
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| Posted on Wed Oct 31, 2007 9:00 am by pn_226545 |
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Before I give you the recipe, here's a novel way of serving the soup.
Cut off the top of the pumpkin to create a lid.
Hollow out the pumpkin.
Put the shell on one side. Once you have made the soup and you would like to serve it, place it into the shell of the pumpkin and then replace the lid. Your pumpkin now has the role of both ornament and container on your table.
Recipe
1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.
Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream. Makes 4 to 6 small servings.
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This news article has 277 Views and 0 Comments.
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| Posted on Wed Aug 08, 2007 1:26 pm by pn_226545 |
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Ingredients
1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Directions: -
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
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This news article has 648 Views and 0 Comments.
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