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MINI CHURRO TACO BOATS

INGREDIENTS
2 tablespoons butter, melted
12 Old El Paso™ Taco Boats™ mini soft flour tortillas
1 tablespoon plus 2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/2 cup chopped fresh strawberries
1/4 cup chopped fresh peaches
1/4 cup fresh blueberries
3/4 cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
2 tablespoons honey
Fresh mint sprigs, if desired
HOW TO MAKE
1.Heat oven to 400°F. Line cookie sheet with foil.

2.Lightly brush melted butter on each entire boat to coat. In small bowl, mix 1 tablespoon of the sugar and the cinnamon; sprinkle inside and outside on boats. Place boats on cookie sheet. Bake 6 to 9 minutes or until browned on edges and firm to the touch. Boats will crisp as cooled. Remove to cooling rack to cool 10 minutes.

3.Meanwhile, in small bowl, mix strawberries, peaches and blueberries; stir in remaining 2 teaspoons sugar. Let stand 5 minutes, stirring occasionally.

4.In another small bowl, mix Greek yogurt and honey. Fill each boat with 1 tablespoon yogurt mixture; top with generous tablespoon of fruit. Garnish with mint sprigs. Serve immediately, or refrigerate until serving.
NOTES

Try a different flavor of yogurt for the filling.
Make sure to chop the fruit small enough to fit in the boats.
For a cool treat, try freezing finished boats for 1 hour before serving.
Traditional Spanish and Mexican churros are sweet dough spirals that are deep-fried and coated with a cinnamon-sugar mixture.

BETTER THAN SEX MINI CHIMIS

INGREDIENTS
1 box (15.25 oz) Betty Crocker™ SuperMoist™ dark chocolate cake mix, any variety, baked as directed and cooled completely
6 Old El Paso™ flour tortillas
1 cup sweetened condensed milk
1 cup caramel sauce
1 cup chocolate toffee bars, chopped
Canola oil, for frying
1 cup whipped cream, divided, for serving
HOW TO MAKE
1.Lay the tortillas on a clean work surface. Crumble 1/3 of the chocolate cake down the center of the tortillas, dividing equally between them.

2.Drizzle the cake with equal amounts of sweetened condensed milk and caramel sauce, adjusting amounts to taste. Sprinkle with chopped toffee pieces.

3.Roll the tortillas up like a burrito. Use a toothpick to hold the chimis together if needed.

4.Heat a large pot of oil to 375ºF. Once the oil is up to temperature, add a couple of mini chimis to the oil and fry until lightly golden and crispy, about 2 to 4 minutes. Remove from the oil and drain on paper towels. Repeat with remaining chimis.

5.If you used a toothpick, remove it. Drizzle the chimis with caramel and then serve with a side of whipped cream. Enjoy immediately while warm, with a cold glass of milk!.
NOTES

Use whatever chocolate cake flavor you prefer – Butter Recipe Chocolate, Devil's Food, Chocolate Fudge, Dark Chocolate, etc.
You will use 1/3 of the chocolate cake for this recipe and will have the remaining 2/3 to use as you desire. Either slice and serve the extra cake in the usual manner, or use the leftover cake for cake pops, dessert parfait with whipped cream, or to for dipping into melted chocolate fondue.
Optional substitutions: Instead of caramel, try using dulce de leche sauce. Or try a different chocolate candy with this recipe, such as Snickers™ or Reese's™ Peanut Butter Cups.

LEMON MERINGUE PIE CANNOLI

INGREDIENTS
1 box (14.1 oz) Pillsbury™ Refrigerated Pie Crust, thawed
1 egg
1 teaspoon water
3/4 cup lemon curd
1/2 cup marshmallow fluff
1 cup frozen whipped topping, thawed
Optional, 1 teaspoon lemon zest
HOW TO MAKE
1.Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.

2.Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes.

3.Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.

4.Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag.

5.Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.

6.If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

MINI QUICHE LORRAINE BISCUITS

INGREDIENTS
1 tube (8 count) Pillsbury™ Grands!™ biscuits
4 eggs
3/4 cup shredded Swiss cheese
2/3 cup baby spinach
2/3 cup diced ham
2 tablespoon cream or half and half
1/2 teaspoon salt
1/3 teaspoon pepper
HOW TO MAKE
1.Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2.Arrange biscuits on baking sheet. Press the bottom of a 2 1/2” cup into the center of each biscuit, creating a “nest.” Mold dough around the glass as needed to create a deep indentation surrounded by even edges.

3.In a large bowl, stir together eggs, cheese, spinach, ham, cream, salt and pepper. Spoon egg mixture into the center of each biscuit.

4.Bake for 20-23 minutes, until the center is set and biscuits are golden brown around the edges. Allow to cool slightly before serving.
NOTES

Remove dough from the fridge 15 minutes before using for best results. Using a slightly warmer dough makes it easier to mold the nests.

HUEVOS CARNITAS BREAKFAST BISCUITS

INGREDIENTS
1 can of Pillsbury™ Grands!™ biscuits
8 eggs
1/2 cup sharp cheddar
2 tablespoons cream or half and half
1/2 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 1/4 cup carnitas
1 cup salsa
1/2 cup chopped cilantro
HOW TO MAKE
1.Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2.Arrange biscuits on baking sheet. Press the bottom of a 2 1/2” cup into the center of each biscuit, creating a “nest.” Mold dough around the glass as needed to create a deep indentation surrounded by even edges.

3.Bake for 10 minutes, remove from oven, press down the center of the biscuits once more, and return to oven to bake for 10-12 minutes more, until golden.

4.On the stovetop, scramble together eggs, cheddar, cream, salt and pepper. Warm carnitas in microwave or on the stovetop.

5.Fill warm biscuit nests with scrambled eggs, top with carnitas and salsa. Garnish with cilantro.
NOTES

You can find ready-made carnitas in the refrigerated section of most grocery stores. Remove dough from the fridge 15 minutes before using for best results. Using a slightly warmer dough makes it easier to mold the nests.

CHOC RASPBERRY ICE CREAM CAKE

INGREDIENTS
300g frozen raspberries
2 x 200g pkt Arnott's Tim Tam Original
2L ctn berry ice-cream (such as strawberry or raspberry)
150ml thickened cream
White chocolate melts, melted, to decorate
Dark chocolate melts, melted, to decorate
Fresh raspberries, to serve

EQUIPMENT

7cm-deep, 11 x 21cm (base measurement) loaf pan
HOW TO MAKE
1.Line the base and sides of a 7cm-deep, 11 x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang. Place half the biscuits lengthways in prepared pan.

2.Spoon the ice-cream into a bowl. break up slightly. set aside for 10 minutes to soften. Fold the frozen raspberries through the ice-cream. Spoon mixture over the biscuits. Smooth the surface.

3.Gently press remaining biscuits crossways over the ice-cream. Cover with plastic wrap and place in the freezer for 8 hours or overnight until firm.

4.Meanwhile, spread the melted chocolates over a clean work surface and set aside until almost set. run a melon baller or small teaspoon along the chocolate surface to create curls.

5.Carefully invert cake onto a plate. use electric beaters to beat the cream in a bowl until soft peaks form. Spread over cake. Top with fresh raspberries and chocolate curls.

BERRY WAFFLE SUNDAES

INGREDIENTS
500g Coles Brand Frozen Berries
1 tablespoon caster sugar
1 teaspoon vanilla essence
4 Toscano Traditional Belgian Waffles
4 scoops ice-cream
HOW TO MAKE
1.Combine berries, sugar and vanilla in a medium-large saucepan and heat over medium heat for 7-10 mins, until warm and syrupy.

2.Heat waffles in a toaster, until warm and lightly toasted. Cut into quarters. Place 2 waffle quarters into the base of each of 4 serving dishes. Top with a scoop of ice-cream and spoon berry mixture over.

3.Top with remaining waffle quarters and serve immediately.

MARGARITA ICE CREAM PIE

INGREDIENTS
100g salted pretzels
100g Marie biscuits
2 tablespoons brown sugar
150g butter, melted
180g white chocolate, melted
Green food colouring, to tint
1 tablespoons caster sugar
2 teaspoon finely grated lime rind

MARGARITA ICE CREAM

750ml (3 cups) pouring cream
250ml (1 cup) milk
395g can Nestlé Sweetened Condensed Milk
6 egg yolks
155g (3/4 cup) caster sugar
1 tablespoon finely grated lime rind
125ml (1/2 cup) lime juice
60ml (1⁄4 cup) tequila
2 tablespoons Grand Marnier, or triple sec liqueur
Green food colouring, to tint
HOW TO MAKE
1.Grease a 5cm-deep, 18cm (base measurement) fluted tart tin. Process the pretzels and biscuits in a food processor until finely crushed. Add the brown sugar and butter and process until well combined. Spoon the biscuit mixture into the prepared tin and press evenly over the base and side. Place in the freezer for 15 minutes to set.

2.Meanwhile, for the ice-cream, combine the cream, milk and condensed milk in a large saucepan over medium heat. Bring to a simmer. Use electric beaters to whisk the egg yolks and sugar in a bowl until very pale and thick. Add the lime rind and juice. While lightly whisking, gradually add the hot cream mixture in a thin, steady stream. Return to a clean saucepan over medium-low heat. Cook, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a wooden spoon (be careful not to overcook as the custard may curdle). Set aside to cool.

3.Stir in the tequila, Grand Marnier and a little green food colouring. Strain into an ice-cream machine and churn following manufacturer’s instructions. Spoon the margarita ice-cream over the biscuit base and place in the freezer for 8 hours to set.

4.Meanwhile, line a baking tray with baking paper. Use a spatula to thinly spread the chocolate over prepared tray. Top with a few drops of green food colouring. Use a skewer to create a swirled effect. Set aside to set. Break into shards.

5.Process the caster sugar, lime rind and a few drops of green food colouring in a food processor until well combined.

6.Remove ice-cream pie from the tin and place on a serving plate. Top with the chocolate shards and sprinkle with the lime sugar.

CHOC MINT ICE DREAM

INGREDIENTS
2pkt (35g each) Nestle Aero Bubbles Peppermint chocolate
600ml double cream
3 pkt (440ml each) Cadbury Vanilla Ice Cream Sandwich
110ml Birch & Waite Fresh Chocolate Sauce
2 Nestle Peppermint Crisp bars, sliced into long shards
HOW TO MAKE
1.Use electric beaters to beat the cream in a bowl until firm peaks form.

2.Unwrap 1 packet of ice-cream sandwiches. Place side-by-side, long sides together, on a serving platter. Spread a third of the cream over the biscuit layer. Top with another layer of ice-cream sandwiches, pressing down gently. Repeat with the cream. Layer with remaining ice-cream sandwiches and cream. Place in freezer for 15-20 minutes to firm.

3.Drizzle the stack with chocolate sauce. Cut half the Aero Bubbles in half and sprinkle over the stack. Top with the Peppermint Crisp shards and remaining whole Aero Bubbles.

CHOCOLATE NOUGAT ICE CREAM

INGREDIENTS
2 litres chocolate ice cream
150g nougat, cut into 1cm pieces
100g dark chocolate, coarsely grated
150g frozen raspberries
125g fresh raspberries

CHOCOLATE SAUCE

200g dark chocolate, coarsely chopped
1 cup (250ml) pure cream
2 tablespoons brown sugar
1 teaspoon vanilla extract

EQUIPMENT


You will need a a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan for this recipe.
HOW TO MAKE
1.Remove the ice-cream from the freezer. Stand for 7-10 mins to soften.

2.Meanwhile, grease a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan. Line the base and sides with baking paper, allowing the long sides to overhang the pan.

3.Spoon the ice-cream into a bowl. Stir in the nougat and three-quarters of the chocolate, then fold in the frozen raspberries. Spoon the mixture into the prepared pan and smooth the surface. Cover with baking paper. Freeze for 8 hours or overnight until firm.

4.Meanwhile, to make the chocolate sauce, place the chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until the chocolate melts. Bring to a simmer. Simmer for 7-10 mins or until the sauce thickens. Set aside to cool to room temperature.

5.Turn the ice-cream onto a serving platter. Top with fresh raspberries and remaining grated chocolate. Slice and drizzle with chocolate sauce to serve.

QUICK CHICKEN CURRY

INGREDIENTS
2 tablespoons sunflower oil
500g skinless chicken thigh fillets, cut into 3cm pieces
1 onion, chopped
2 garlic cloves, chopped
2 long green chillies, seeds removed, finely chopped
2 teaspoons finely grated fresh ginger
2-3 tablespoons mild curry paste (such as tikka masala)
400g can chopped tomatoes
400ml coconut milk
2 tablespoons crunchy peanut butter
2 tablespoons chopped coriander
Pappadums, to serve

PILAF

1 3/4 cups (350g) Basmati rice
20g unsalted butter
1 tablespoon sunflower oil
1 small onion, finely chopped
8 green cardamom pods, lightly bruised
1 cinnamon quill
1 teaspoon ground turmeric
12 fresh curry leaves (see note)
HOW TO MAKE
1.Preheat the oven to 190°C.

2.Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli and ginger and cook, stirring, for 5 minutes or until chicken starts to brown. Add curry paste and cook, stirring, for a further 1 minute or until fragrant. Season, then stir in tomato, coconut milk and peanut butter until combined. Cover and bake for 45 minutes or until chicken is cooked through and the sauce has thickened. Stir through chopped coriander.

3.Meanwhile, for the pilaf, wash the rice under cold running water to remove any starch. Drain and set aside. Heat the butter and oil in a saucepan over medium-low heat. Add the onion and cook, stirring, for 5 minutes or until softened but not coloured. Add washed rice, spices and curry leaves, and stir for 1-2 minutes until fragrant. Add 2 cups (500ml) cold water and 1 teaspoon salt, increase heat to medium-high and bring to a simmer. Reduce heat to low. Cover and cook for 20 minutes. Remove from heat and stand, without removing the lid, for 5 minutes until the liquid is absorbed and rice is cooked.

4.Fluff the rice with a fork and serve with chicken curry and pappadums.
NOTES

Fresh curry leaves are available from greengrocers. A good curry paste is essential, not only for curries and stir-fries, but for adding flavour to marinades and bastes, too. Stir 1 teaspoon through a salad dressing to liven it up.

EASY CHINESE CHICKEN FRIED RICE

INGREDIENTS
3 cups white rice (cold or leftover)
3 tablespoons olive oil, divided
3/4 pound chicken tenders
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 sweet onion
2 cloves garlic
1 cup frozen peas and carrots
2 eggs
3 tablespoons soy sauce, divided
1 teaspoon sriracha
2 tablespoons diced green onions
HOW TO MAKE
1.Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil.

2.Dice chicken into bite-sized pieces. Toss with ginger, salt, and pepper. Add to skillet and cook, stirring often, until browned and cooked through, about 7 minutes. Remove chicken to plate and set aside.

3.Add 1 tablespoon olive oil to pan and stir in diced onion, garlic, and peas and carrots. Cook until onions are translucent and vegetables are warm, about 7 minutes. Remove vegetables to plate with chicken and set aside.

4.Add remaining tablespoon of olive oil to pan over medium heat. Add rice and stir to coat. Cook, stirring occasionally, 5 minutes until rice is warmed through. Push rice to the side of the pan.

5.Crack eggs into the empty section of the pan and drizzle with 1 teaspoon of soy sauce. Scramble the eggs until done.

6.Stir eggs into the rice mixture, return chicken and vegetables to pan, top with remaining soy sauce and sriracha. Stir well, cooking for 5 more minutes.

7.Remove from heat and sprinkle with green onions before serving.

COPYCAT PANDA EXPRESS ORANGE CHICKEN

INGREDIENTS
1/4 cup orange juice concentrate
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 cup brown sugar
1/2 teaspoon red pepper flakes
2 boneless skinless chicken breasts, diced
3 eggs, beaten
1 1/2 cups cornstarch
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup coconut oil (for frying)
2 cups vegetable oil (for frying)
HOW TO MAKE
1.Preheat oven to 425°F. In a pot, combine orange juice concentrate, soy sauce, vinegar, sugar and red pepper flakes. Heat until boiling. Set aside.

2.In a large wok or skillet, heat coconut oil and vegetable oil to medium.

3.Add beaten eggs to a large bowl. In another bowl, combine cornstarch, salt and pepper. Dip chicken pieces in egg mixture, then in cornstarch, twice, finishing with a cornstarch layer.

4.Fry the battered chicken pieces in hot oil until golden brown. Transfer to a 9 x 9-inch baking dish.

5.Drizzle sauce over chicken. Bake for 15-20 minutes, stirring every 5 minutes to coat. Serve over sticky rice, if desired.

GENERAL TSO'S CHICKEN

INGREDIENTS
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces (about 1 1/2 pounds)
1 cup cornstarch mixed with 1 teaspoon salt
2 large cloves garlic, minced
6 small dried red chilies, seeded and broken into pieces
1 tablespoon peanut oil
Peanut oil for deep frying

For the marinade:

2 large egg whites
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry

For the sauce:

1/2 cup chicken stock
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 tablespoons Chinese rice wine or dry sherry
3 tablespoons white granulated sugar
2 teaspoons cornstarch
HOW TO MAKE
1.Whisk the marinade ingredients together and pour over the cubed chicken. Stir to thoroughly coat the chicken and let it sit while preparing the rest of the ingredients.

2.Combine the sauce ingredients, stirring until the sugar and cornstarch are dissolved. Set aside.

3.Dredge the chicken pieces in the cornstarch and shake off the excess. Working in batches, deep fry the chicken in oil heated to 375ºF until the chicken is golden brown, crispy and cooked through. Place the chicken on paper towels.

4.Heat the tablespoon of oil in a wok or large frying pan over medium-high heat. Fry the garlic and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened. Add the fried chicken, stir to thoroughly coat, and simmer for a couple of minutes until the chicken has absorbed the sauce. Serve immediately.
NOTES

Steamed rice and broccoli are traditional side dishes. For extra crispy chicken, fry it twice.

CHINESE STEAMED DUMPLINGS

INGREDIENTS
STARTER

2 tablespoons active dry yeast
1 tablespoon sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup water

DOUGH

3 cups Gold Medal™ all-purpose flour
1 cup water
1 teaspoon kosher salt
1/4 cup sugar
2 tablespoons vegetable oil

FILLING

1 pound ground pork
4 scallions, chopped
3 tablespoons cilantro, minced
3 inches fresh ginger, peeled and minced
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil

SAUCE

1/2 cup soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
1 tablespoon rice wine vinegar
HOW TO MAKE
1.To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.

2.Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.

3.Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.

4.Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.

5.Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.

6.For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.

7.To make dumplings, punch dough and then cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It's okay if they're not perfectly even.

8.Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.

9.Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.

10.Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.

11.Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.

12.Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.

TURTLE BREAD

INGREDIENTS
2 1/2 to 3 cups Gold Medal™ all-purpose flour
1 package quick active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/2 cup water
1/3 cup milk
1 tablespoon butter or margarine
1 egg
2 raisins
HOW TO MAKE
1.In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar and salt; set aside.

2.In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.

3.Lightly grease cookie sheet with shortening or spray with cooking spray. Shape a 2-inch piece of dough into a ball for turtle’s head. Shape 4 walnut-size pieces of dough into balls for feet. Shape 1 walnut-size piece of dough into tail. Shape remaining dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place 20 minutes.

4.Heat oven to 400°F. Make 1/4-inch-deep circular cut around top edge of body, then make crisscross cuts in center to look like a turtle's shell. Bake 20 to 25 minutes or until golden brown.
NOTES

Make other animal breads by shaping dough into alligator, bear, cow, dog, ladybug or others. Cover and let rise in warm place 20 minutes. Cut an X in dough for eyes, buttons, nose, etc., using kitchen scissors. Bake as directed. For a shiny surface, brush baked bread with softened butter or margarine. Cool bread; decorate with raisins, currants, chocolate chips, etc., by attaching with a drop of honey.
Regular active dry yeast can be substituted for quick active dry yeast. In large bowl, dissolve yeast in 1/2 cup warm water (105°F to 115°F). Stir in sugar, salt, warmed milk, melted butter and 1 1/2 cups of the flour. Stir in egg. Stir in enough remaining flour to make dough easy to handle. Continue as directed.
You can refrigerate this dough for up to 24 hours. Here’s how: Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover tightly with plastic wrap; refrigerate. For easier shaping, let dough stand at room temperature at least 20 minutes.

NICARAGUAN PICOS

INGREDIENTS
To prepare the syrup:

1/2 cup sugar
1/2 cup water

To prepare the picos:

1/2 cup vegetable shortening
1 cup milk
1 1/2 tablespoon dry yeast
1 cup sugar + 2 teaspoons
2 tablespoons lukewarm water
1/2 cup sugar
3 eggs
1 teaspoon salt
5 cups all-purpose flour
1/2 cup dried cheese, coarsely grated
HOW TO MAKE
1.To prepare the syrup: Combine the sugar and water in a small pot and bring to a boil over medium heat. Boil for 5 minutes. Let cool before using.

2.To prepare the picos: In a small pot, heat the margarine together with the milk until it’s completely melted. Turn off the stove and let cool.

3.In a small container, combine the yeast, the 2 teaspoons of sugar and lukewarm water. Let rest a few minutes until the mix has thickened and is bubbly. Incorporate the milk with the melted butter, at room temperature, and stir well.

4.In a mixing bowl, combine 1/2 cup sugar, the eggs and salt. Incorporate the yeast mix and beat on low speed with the paddle attachment until thoroughly mixed. Add the flour and beat for 7 minutes. Cover with aluminum foil and refrigerate overnight.

5.The next day, remove the dough from the refrigerator. Preheat the oven to 375°F.

6.Divide the dough into 8 pieces and squish each piece down with your hands to give it circular shape. Flour the work space and your hands.

7.Sprinkle the grated cheese over the top of each piece of dough along with 1/2 cup of remaining sugar. Fold one half in towards the center, and later the remaining 2 sides to form a triangle. Arrange on a greased baking sheet and let the dough rise for about 1 hour. If you’re in a very hot place, like Nicaragua, 30 minutes will likely be long enough. Bake for 25 minutes or until the picos have expanded and are golden brown.

8.Remove from the oven and transfer to a cooling rack. Immediately drizzle with the syrup and let cool completely. Serve.
NOTES

You can use shredded cotija cheese or any other kind of dry, salty cheese.

PHILLY GOES MEXICAN CHEESESTEAK

INGREDIENTS
1 1/2 lb beef flank steak
1 package (1 oz) Old El Paso™ taco seasoning mix
6 tablespoons unsalted or salted butter, melted
1 clove garlic, finely chopped
1 1/2 teaspoons fresh lime juice
1/4 cup water
2 cans (11 oz each) Pillsbury™ refrigerated crusty French loaf
1/2 teaspoon garlic powder
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1/4 cup finely chopped fresh cilantro, if desired
1 jar (8 oz) cheese dip
1 can (4.5 oz) Old El Paso™ chopped green chiles
HOW TO MAKE
1.Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Cut beef steak against the grain into thin strips; set aside. Reserve 2 teaspoons of the taco seasoning mix.

2.In large bowl, mix 3 tablespoons of the butter, remaining taco seasoning mix, garlic, lime juice and water. Add beef; toss to coat. Refrigerate beef mixture while baking bread.

3.Place bread loaves, at least 2 inches apart, on cookie sheet. With sharp knife, make slits on top of each loaf. In small bowl, stir remaining 3 tablespoons butter, reserved 2 teaspoons taco seasoning mix and the garlic powder until well mixed. Brush seasoning mixture on tops and sides of each loaf. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.

4.Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Remove vegetables from skillet; set aside.

5.In same skillet, heat remaining 1 tablespoon oil over high heat. Add half of the beef; cook 8 to 10 minutes, stirring frequently, until tender and browned. Transfer cooked beef to a plate; cook remaining half of beef. Return beef and vegetables to skillet. Stir in cilantro. Keep warm.

6.In small microwavable bowl, stir cheese dip and chiles. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 minutes, stirring after 1 minute 30 seconds, until warm.

7.Cut each bread loaf in half crosswise, then cut each half horizontally 3/4 of the way through. To serve, fill each roll with 1/4 of the beef mixture; drizzle with cheese sauce. Serve immediately.

CHEESY PRETZEL KNOTS

INGREDIENTS
1 can Pillsbury™ refrigerated classic pizza crust
1 block (8 oz) cheddar cheese, cut into 10 to 15 cubes
8 oz bacon, crisply cooked, crumbled
1 tablespoon olive oil or reserved bacon drippings
1 tablespoon coarse sea salt
Old El Paso™ Thick ‘n Chunky salsa and/or queso dip, if desired
HOW TO MAKE
1.Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

2.Unroll dough onto cutting board. Cut out 10 to 15 (5x3-inch) strips. Place 1 cheese cube in center of each strip; sprinkle each with bacon. Wrap dough around cheese and bacon to resemble knot; pinch dough to seal tightly. Place on cookie sheet. Brush each knot with olive oil. Sprinkle tops with salt for a pretzel flavor.

3.Bake about 15 minutes or until light golden brown.

4.Serve warm and gooey with salsa for dipping.
NOTES

You can change up the cheese to add some variety. For extra flavor, sprinkle a little garlic salt on the knots before baking.

IRISH BREAD BRAID

INGREDIENTS
2 cans Pillsbury™ refrigerated Crescent Dough Sheet
6 ounces sliced corned beef
1 cup chopped cooked spinach
2 large red potatoes, boiled, cooled and sliced
1 cup shredded white cheddar cheese
Egg wash (1 egg beaten with 1 tablespoon water)
Caraway seeds, for sprinkling (optional)
HOW TO MAKE
1.Heat oven to 375°F. Line a baking sheet with a silicone mat or spray with cooking spray.

2.Unroll dough sheets onto prepared baking sheet. Place sheets side-by-side lengthwise and press into one large rectangle, pinching seam together with fingers.

3.Place corned beef in center of dough in a 8-inch wide strip. Top with spinach, then potatoes. Sprinkle with cheese.

4.Using a knife or kitchen scissors, cut 1-inch wide strips on long sides of dough (cut the same number of strips on each side) to within a 1/2-inch of the filling. Fold in short sides, then alternately cross strips over the filling to make a braid effect.

5.Brush braid with egg wash, then sprinkle with caraway seeds, if desired. Bake 25 minutes or until a deep golden brown; let cool 5 minutes before slicing.

COPYCAT PINEAPPLE DOLE WHIP

INGREDIENTS
24 oz. Dole™ pineapple chunks frozen, half-thawed
1 cup milk
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
Pinch of salt
HOW TO MAKE
1.Add half-thawed pineapple, milk, vanilla, lemon juice, and a pinch of salt to a blender and blend until very smooth. At this point, the whip will have a very soft consistency. You can serve it like this if you want.

2.If you prefer a thicker whip, add the mixture to a chilled ice cream churner and churn for 10-15 minutes. Scoop out and serve immediately!

3.Leftovers can be frozen, but they will turn very hard. Thaw leftovers in the microwave on low heat for a minute or two, so it becomes a soft, smooth texture again.

PEACH PIE MILKSHAKE

INGREDIENTS
1/2 package Pillsbury™ Refrigerated Pie Crust (1 9-inch crust)
1 1/4 cups Cascadian Farm™ frozen organic sliced peaches, thawed (or use fresh when in season)
1 tsp. cornstarch
1/2 tsp. lemon juice
1/2 tsp. ground cinnamon
2 tbsp granulated sugar
8 scoops vanilla bean ice cream
Milk to thin
Whipped cream as garnish
HOW TO MAKE
1.To make the Hand Pies:

2.In a medium size bowl add diced peaches, cinnamon, lemon juice, sugar, and cornstarch.

3.Mix until all the ingredients are fully incorporated and a syrup forms.

4.Roll out the prepared crust.

5.Place three heaping spoonful’s of peach filling into the lower half of the pie crust, leaving a space between each spoonful so as to get three hand pies.

6.Fold over the top half of the pie crust. Cut into three parts.

7.Crimp the edges with a fork and seal the pie filling into the crust. Some filling (mostly juices) will come out during baking, that’s okay.

8.Place on to a greased baking sheet. Bake at 400°F for 14-16 minutes.

9.Remove from oven and let cool.

10.To Make the Shake:

11.To a blender add 4 scoops of Vanilla Bean Ice Cream and one hand pie. Using milk to thin. Blend the shake to desired consistency. Repeat and make a second milkshake.

12.Top milkshake with whipped cream and half of the third hand pie. Use the other half of the hand pie for the second shake.

COTTON CANDY MILKSHAKE SHOTS

INGREDIENTS
2 pints vanilla ice cream OR cotton candy ice cream
1 1/2 cups cotton candy (any color)
1/2 cup cold milk, plus more if needed
1 teaspoon vanilla extract
1/4-1/2 cup vodka (optional)
Cotton candy, for garnish
Melted white chocolate (optional)
Sprinkles (optional)
HOW TO MAKE
1.To rim the glass with sprinkles, dip each shot glass into melted white chocolate and then roll in sprinkles. Place in the freezer.

2.In a blender, combine the ice cream, cotton candy, milk, vanilla and vodka (if using). Blend until smooth. Divide the milkshake among 6 shot glasses. Top each with cotton candy and drink immediately.
NOTES

Do not blend the cotton candy colors in the blender—it is not pretty!. You can, however, layer 2 or 3 colored and already blended milkshakes in a glass. That is very fun!.

BOOZY SHAMROCK SHAKES

INGREDIENTS
1.5 quart vanilla ice cream
3/4 cup crème de menthe
1/4 cup Irish cream
6 cups whipped cream
Betty Crocker™ candy sprinkles or cake decors
HOW TO MAKE
1.Place ice cream, crème de menthe, and Irish cream in a blender. Blend until smooth.

2.Pour into serving glasses. Top with whipped cream and sprinkles.
NOTES

Sprinkle Medley: Give your shake the latest look by combining several different sprinkles together to create a confetti-like medley!.

PUMPKIN PIE MOONSHINE

INGREDIENTS
1/2 cup water
1/2 cup sugar
1 can (15 oz) pure pumpkin puree
2 cups vodka
2 teaspoons pumpkin pie spice
HOW TO MAKE
1.Heat the water and sugar in a small saucepan over high heat until boiling. Stir until sugar has melted completely.

2.Add the sugar water to a blender with the pumpkin puree, vodka, and pumpkin pie spice.

3.Blend to combine, about 10 seconds.

4.Strain the mixture into a large bowl, pressing to remove as much liquid as possible. Discard the pulp.

5.Ladle the mixture into canning jars.
NOTES

Heat and add to your coffee for a boozy way to warm up, or mix with apple cider for a cool and refreshing drink with a big pumpkin kick.

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