Expand this box for the ingredient list and some cooking tips/ideas for this recipe! ♥ Pate sucree is a delicious, buttery, and flaky pastry dough straight out of France, mainly used for tarts. One of the best parts is that you really don’t need to go out and buy anything special to make it, because I’ll bet you have a lot of the ingredients in your kitchen already! When you’ve finished making the dough, pop it in the fridge for an hour or two before you work with it. If you don’t feel like trying your hand at making elaborate tarts with your fresh new pate sucree, try this: use a muffin pan to make little pastry shells shells, bake them in the oven at 375 degrees F, and fill them with a pudding or mousse of your choice! You could even just fill them with fruits. I like to melt some chocolate chips and pour a very thin layer of the melted chocolate in the bottom of each shell to add a subtle taste of chocolate to the dessert. ♥ INGREDIENTS * 1 and 1/4 cups of flour * 2 tsps of sugar * 1/4 tsp of salt * 7 tbsps of butter * 3 tbsps of water ♥ NOTES The music used in this video is part of the Ranma 1/2 OST. And an apology from me to you: I sound totally awkward in this video! I blame it partially on my nasally voice, but also on the fact that this is the first time I’ve spoken in front of a camera for YouTube. I’ll get better with experience! Trust me!
Country Comfort Recipes
How to Make Low Calorie Rhubarb Recipes
Author: Matthew Kaplan
Rhubarb is a bright red delight that adds a fresh bite to any sweet treat. Many of us have tasted the goodness of recipes for rhubarb pie, but even fewer have actually made rhubarb recipes. Not only are rhubarb recipes delicious, but low calorie rhubarb recipes are simple to make too. Here are some delicious low calorie rhubarb recipes for you to try.
The Best Strawberry Rhubarb Pie Recipe: Sweet Strawberry Rhubarb Pie
Is this the best strawberry rhubarb pie recipe you have ever had? Will let you be the judge of that. But good luck finding an easy-to-make healthy sweet treat with as much flavor as this low calorie rhubarb recipe.
Cooking Time: 50 min
Ingredients
- 1 1/2 cups sugar substitute
- 1/3 cup cornstarch
- 2 cups whole strawberries
- 2 cups cut-up rhubarb
- 1 1/2 tablespoons butter substitute
Instructions
1. Pre-heat oven to 425 degrees F.
2. Mix sugar substitute and cornstarch. Mix lightly through strawberries and rhubarb.
3. Pour into pastry lined pan. Dot with butter substitute.
4. Cover with top crust. Cut slits in crust. Sprinkle with sugar substitute.
5. Seal and flute edges. Cover edge with 1-1/2 inch strip of foil to prevent excessive browning.
6. Bake in 425 degrees F oven for 40 to 50 minutes or until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.
Rhubarb Nutrition and Rhubarb Trivia
- Although rhubarb is most commonly seen in sweet recipes, it does not taste sweet at all. Rhubarb on its own has a slightly tart flavor, which contrasts well with the sweet flavor of desserts.
- Rhubarb is a good source of vitamin C and a powerhouse source of vitamin K, as just 3 1/2 ounces of rhubarb has over a quarter of your daily recommended dose of vitamin K.
- While rhubarb stalks are quite tasty, rhubarb leaves are to be avoided at all costs because they are toxic.
- Rhubarb thrives in cooler temperatures, which it is known as a spring harvest crop.
- 95 percent of rhubarb is water.
Article Source: http://www.articlesbase.com/low-calorie-articles/how-to-make-low-calorie-rhubarb-recipes-2612266.html
About the Author
Matthew Kaplan in an editor for FaveDiets.com, a popular online resurce for healthy recipes, cooking tips, quick and easy recipes and more.
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Is there a recipe for like swedish fish?
yeah there like gummy bears
Swedish Fish are a gelatin candy similar to gummy bears. The recipe is proprietary. The name is also trademarked. It’s one of the candies from yesteryear that are enjoying a resurrection. There are recipes for gummy bear like candies at most of the cooking/recipe web sites. Search for gummy bear recipes or gelatin candy recipes. Here’s a link to one of the sites. It lists several recipes.
http://www.recipelink.com/mf/0/44934
Whats a great recipe,and what are the ingredients if i want it????thanks thanks!!!!
Here are some great recipes which cook real quick.
Chicken Parmesan
* 4 boneless chicken breast halves without skin
* 1 egg, slightly beaten
* 1/2 cup seasoned bread crumbs
* 2 tablespoons butter
* 1 jar (16 ounces) spaghetti sauce, or 1 1/2 to 2 cups homemade
* 1/2 cup shredded Mozzarella cheese
* 1 tablespoon grated Parmesan cheese
* 1/4 cup chopped fresh parsley
Wash chicken and pat dry. Put chicken between pieces of wax paper, or in a food storage bag; pound gently to flatten for even cooking. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sidesAdd sauce then reduce heat to low. Cover and simmer 10 minutes. Sprinkle with Mozzarella and Parmesan cheeses and parsley. Cover and simmer 5 minutes, until cheese melts.
Chinese Fried Rice
1/2 cup finely diced cooked ham, chicken or pork
2 Tbsp oil
1 (3 oz) can broiled sliced mushrooms, drained
4 cups chilled day old cooked rice
1 green onion, finely chopped
2 Tbsp soy sauce
1 well beaten egg
Brown meat in hot oil.Add all ingredients, except egg.Stir frequently and cook for 10 minutes over low heat.Add egg and cook 5 more minutes or until dry enough to be fluffy.
Add additional soy sauce if you prefer a darker color.
Quick, Easy -N- Fast Rich Chocolate Pudding Recipe
1/4 C. sugar
2 T. cornstarch
2 C. hot milk
3 oz. semisweet or bittersweet chocolate, preferably imported, coarsely chopped
1 t. vanilla extract
Stir sugar and cornstarch together in medium saucepan. Gradually stir in milk. Heat, stirring constantly, until sugar dissolves and mixture begins to boil and thicken, about 10 minutes. Add chocolate.
Cook over medium-low heat, stirring, until chocolate is melted and mixture thickens, about 5 minutes. Remove from heat; cool for 5 minutes. Stir in vanilla. Pour into small custard cups. Serve warm or at room temperature.
does anyone have a recipe for liver & onions?
I don’t care for them but my mother passed this along to me years ago. My dad thinks it’s the best.
Marinate the liver in vinegar, Mrs. Dash and some salt.
Pan fry onions and mushrooms in butter while liver is soaking.
Add liver as the onions cook and then serve.
Sandy :O)
Gosh, that hurt my feelings…thumbs downing me!!
What is a recipe that uses chicken stock, that will take advantage of the flavors of a good homemade stock?
In reading discussions of homemade vs store-bought stock, ppl say they use homemade for “delicate” soups and other recipes. For non-delicate recipes such as braises which would overpower the stock, store-bought is fine.
So what would be a good “delicate” recipe? Is butternut squash soup “delicate”?
Butternut squash soup isn’t really delicate, but would probably taste great made with homemade stock.
I’d say, make whatever you want with it, homemade will taste better than store bought and its probably better for you.
If you really want to taste the stock, make your own chicken noodle soup with big chunks of chicken, carrot, and celery and egg noodles.
Also, risotto might be a good use for the home made stuff.
As I’m a Home Economics major, for Christmas I’m planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you’d like to share?
Appetizer –
Buffalo Chicken Dip
This tangy, creamy dip tastes just like buffalo chicken wings.
It’s best served hot with crackers and Celery sticks.
Or put it between flour tortillas, grill them and make quesadillas
Everyone loves the results!
Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1/4 cup pepper sauce, such as Franks® Red Hot®
(or more if you want it hotter)
1 1/2 cups shredded Cheddar cheese
Serve with crackers and/or celery. Serves about 20
Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
_________________________________________________________
Main Dish (loved by everyone)
Chicken and Dressing Casserole
2 pkg. Chicken Breasts, boneless and skinless (8 halves)
1 lg. canister Stove Top Stuffing Mix (for chicken)
2 cans Cream of Mushroom Soup thin with 1-2 cans water
6-8 slices Swiss Cheese
Place raw chicken in bottom of 9×13 baking pan/dish. Place a slice of cheese over each chicken breast. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix – servings for 8. I use a whole canister, because we love stuffing.
Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes.
___________________________________________________
Side dish – Cheesy Potatoes
1 Bag Frozen Hashbrowns, partially thawed
1 can Durkee Onions
1-1/2 C. Shredded Cheddar Cheese
1 small container Sour Cream
1 can Cream of Chicken Soup
1/2 can Milk.
Put in crock-pot and cook on high for 4 hours. Stir occasionally.
Can be doubled to fill crock-pot.
_____________________________________________________
Dessert –
Inside Out Oreos (yumm-oh) Easy and impressive
1 package double stuffed Oreos (big package)
1 8oz. package of cream cheese
White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels)
Finely grind Oreos, mix in cream cheese
Chill, form into balls once chilled
Melt white chocolate using double broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to cover the hole left from dipping if so desired
It is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too warm.
I started subscribing to Cooks Illustrated magazine, but don’t have access to the America’s Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don’t have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I’ve never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.
Here we go–this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It’s guaranteed to mess up your clothes and really isn’t worth the trouble…but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
–1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
–2 pounds salt
–3 medium onions, chopped coarse
–1 1/2 medium carrots, chopped coarse
–1 1/2 celery stalks, chopped coarse
–6 thyme sprigs
–1 bay leaf
–1 tablespoon butter, melted, plus extra for basting
–3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
There are only two ingredients: sugar and egg whites.
You beat them until they are thick and creamy. Then you get a cookie sheet and put the creamy stuff on it in dallops (about 2 table spoons). You bake until they’re hard.
I haven’t tried the recipe. I’d like to know what I’d be making before I make it!
I got the recipe out of an old family recipe book.
Meringues!
Pronounced Mer-ang
Beat the egg whites first but not too much, just til fluffy, then add castor sugar, and beat uilthick and glossy. Ad a few drops of vanilla essence, and even a bit of rosewater if you want.
Google ‘meringues’
And you’ll find pictures, recipes and tips.
Meringues shoud be crispy, not chewy. A lot of mine tun out chewy =[ but im getting better at making them!
Happy baking =]
I’m doing a project where I need a recipe from Somalia that has some sort of meaning. I found that during Somalian weddings, xalwo is made. This sounds really good (verryyyy sweet) and I think my class would really enjoy eating this. However, I haven’t been able to find a recipe for this anywhere on google. If you have the recipe for xalwo or xalwad (same thing?) or if you have another important food recipe in Somalia, I would greatly appreciate it. Thanks!
Salaam.
Somali xalwa (halwa) doesn’t have the corn flour ingredient. I don’t know where the sister got that from. Xalwo is made from:
1. Sugar
2. Water
3. Corn starch (that is what makes it thick)
4. Food Colouring
5. Oil/Ghee (Made from unsalted butter)
6. Hayl and nutmeg (Joos)
7. Nuts or sesame seeds (Optional)
Also looking for a recipe for “Score” chocolate bar and some good fudge recipes. Thanks!
Melt the white bark and mix in the crushed pepermint candy
Put in a waxpaper lined baking sheet and stick in the fridge for 10 minutes then break into pieces
I bought a wilton gingerbread man pan. I lost the recipe that came with it. What recipe can I use with it? Some people say to use any recipe, but most recipes I have seen you have to cut the cookies. Shouldn’t this be more of a batter recipe to go into a molded pan?
The pan has 4 gingerbread molds.
Is it a big cake pan? If it is, both of these recipes are good gingerbreads, and excellent with a cider, caramel,chocolate, or lemon sauce.
http://www.epicurious.com/recipes/food/views/Gramercy-Tavern-Gingerbread-103087
http://www.epicurious.com/recipes/food/views/Gingerbread-Cake-104010
If it’s smaller and shallow, any cookie recipe should work. Just press it into the cookie mold and bake.