Lemon Roast Chickens Ingredients 1)Lemon juice - 1 cup. 2)Olive oil - 1/2 cup. 3)Garlic cloves - 4, crushed. 4)Thyme sprigs - 1/4 cup. 5)Chickens - 3 x size 12, rinsed, dried and trimmed. 6)Lemons - 2, halved. 7)Bacon rashers - 175g thin, trimmed. 8)Thyme sprigs (to serve). Instructions 1)Mix together lemon juice, oil, garlic, thyme, and salt and pepper in a large shallow ceramic dish (large enough to hold chickens). 2)Place chickens into the dish and turn to coat. Spoon marinade into cavities. Cover with plastic wrap. Chill in the refrigerator, roast-side up, for at least 5 hours, turning once, or overnight if you can. 3)Preheat oven to 220°C. Place chickens onto a wire rack in a large roasting pan. Insert half a lemon into each cavity. Tie chicken legs together with cooking string. Over the chickens lay bacon rashers. With the breast-side up, roast them for 45 minutes. Remove bacon to a plate and cover with foil. 4)Raise oven temperature to 240°C. Roast chickens uncovered for 15 minutes more or until skin is golden?( and juices run clear when thickest part of thigh is pierced with a skewer). Shift chickens to a serving platter. Top with bacon and extra thyme. Serve. NOTE: You'll need to start the preparations at least 6 hours before serving. Yield: 8 servings. Go to the top |
|
Roasted Garlic Scalloped Potatoes An easy and delicious recipe with potatoes. Cooking time - 1 Hr 10 Min Ingredients: 1)Creamy potato with roasted garlic soup - 1 (19 ounce) can. 2)Cream - 1/2 cup, heavy. 3)Thyme - 1 teaspoon, dried. 4)Black pepper - 1 tsp, freshly ground. 5)Potatoes - 6 large, peeled and sliced. 6)Cheddar cheese - 2 1/2 cups shredded, divided Instructions: 1)Preheat oven to 350 degrees F (175 degrees C). 2)Combine soup, cream, thyme and pepper in a blender. Process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and setting aside 1/2 cup cheese. Pour the soup mixture over potatoes and sprinkle with remaining cheese. 3)Bake for 70 minutes in a preheated oven. Yield: 8 servings Go to the top |
|
Asparagus and Smoked Salmon Salad  A truly fabulous, tasty salad. Cooking time - 10 mins. Ingredients: 1)Fresh asparagus - 1 pound, trimmed and cut into 1 inch pieces. 2)Pecans - 1/2 cup, broken into pieces. 3)Red leaf lettuce - 2 heads, rinsed and torn. 4)Green peas - 1/2 cup frozen, thawed. 5)Smoked salmon - 1/4 pound, cut into 1 inch chunks. 6)Olive oil - 1/4 cup. 7)Lemon juice - 2 tablespoons. 8)Dijon mustard - 1 tsp. 9)Salt - 1/2 tsp. 10)Pepper - 1/4 tsp. Instructions: 1)Boil a pot of water. Place asparagus in the pot, and cook for 5 minutes or just until tender. Drain, and set aside. 2)Place the pecans in a frying pan over medium heat. Cook for 5 minutes, stirring frequently, until toasted lightly. 3)Mix together the asparagus, pecans, red leaf lettuce, peas, and salmon in a large bowl. 4)Mix together olive oil, lemon juice, Dijon mustard, salt, and pepper in a separate bowl. Toss with the salad or serve on the side. Yield: 8 servings. Go to the top |
|
|
Grilled Parmesan Polenta Ingredients: 1)Reduced-fat milk - 2 cups. 2)Chicken stock - 2 cups. 3)Instant polenta - 1 cup. 4)Parmesan cheese - 1/2 cup, grated. 5)Olive oil (as cooking spray) Instructions 1)Spray a heatproof dish [ size dimensions: 4cm deep, 16cm x 24cm (base)] with oil. 2)Bring milk and stock to the boil in a saucepan over medium heat. Pour in polenta in a steady stream, whisking constantly. Cook, stirring simultaneously, for 5 minutes or until thick. Season with salt and pepper. Stir in parmesan. Spoon into dish. Smoothen the surface. In a refrigerator, chill for 3 hours or until firm. 3)Preheat barbecue grill on medium to high temperature. Turn polenta out. Cut into 1cm-thick pieces. Spray with oil. Cook each side for 2 minutes or until golden. Serve warm. Yield: 8 servings (as a side dish) Go to the top |
|
|
Lamb Chops with Balsam A splendid and mouth-watering recipe for two people. Cooking time: 15 mins Ingredients: 1)Rosemary - 3/4 tsp, dried. 2)Basil - 1/4 tsp, dried. 3)Thyme - 1/2 tsp, dried. 4)Lamb chops - 4, (3/4 inch thick). 5)Olive oil - 1 tsp. 6)Shallots - 1/4 cup, minced. 7)Balsamic vinegar - 1/3 cup, aged. 8)Chicken broth - 3/4 cup 9)Butter - 1 tbsp. 10)Salt and pepper (for taste) Instructions: 1)Toss together the rosemary, basil, thyme, salt and pepper in a small bowl or cup. 2)Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. 3)In a large frying pan, heat the olive oil over medium to high heat. 4)Place lamb chops in the frying pan, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook as much as you desire. Remove from the frying pan, and keep warm on a serving platter. 3)Add shallots to the frying pan, and cook for a few minutes, just until it turns brown. Stir in vinegar, scraping any bits of lamb from the bottom of the frying pan. Then stir in the chicken broth. Continue to cook and stir over medium to high heat for about 5 minutes (until the sauce has reduced by half). Otherwise, the sauce will be runny. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. Yield: 4 servings Wine Tip: A California red wine , such as Cabernet Sauvignon, Merlot or Syrah would go well with this fabulous recipe. Go to the top |
|
| Easter Almond Pudding (Serves 4 to 6) | |
|
Ingredients : 1 oz. Unsalted Butter 1 cup Milk 1 cup Heavy Cream 1 blade of Mace 1 piece of Cinnamon Stick Grated Rind of 1 Lemon 3 oz. Caster Sugar 6 oz. fine Breadcrumbs 4 oz. Almond Biscuits (Cookies), crushed 4 oz. ground Almonds ½ tsp. Nutmeg Pinch of Salt 4 Eggs, slightly beaten 1 to 2 Tbs. Candied Peel 1 to 2 Tbs. Currants |
The Recipe toolbar |
| Preparation : | |
Pre-heat oven to 375-F or 190-C degrees, Gas Mark 5. Lightly butter a gratin or glass casserole dish and reserve.
In a saucepan over medium-high heat, bring the milk and cream to the boil. Reduce the heat and add the mace, cinnamon, lemon rind, and sugar; stir well and simmer for about 10 minutes.
Place the breadcrumbs and the crushed almond cookies in a mixing bowl. Pour the milk mixture through a sieve and stir in the ground almonds. Mix thoroughly.
Leave the mixture to cool a bit, then add the nutmeg and salt. Combine a few tablespoons of the mixture with the slightly beaten eggs to temper and add to the mixture along with the candied peel and currants; blend well.
Bake for about 45 minutes. Let cool before serving with cream. Refrigerate any remaining pudding.
 Go to top | |
|
Ingredients : 1 package white frosting mix 5 tablespoons soft butter 3 tablespoons flour 2 tablespoons hot water 1/2 cup chopped candied fruit or 1/2 cup chopped nuts (optional) 1 package chocolate fudge frosting mix |
| Preparation : |
| Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
Knead 20-30 times on board lightly dusted with confectioners sugar.
Divide and shape into 8 eggs; chill.
Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top.
Keep frosting mix over hot water while dipping the eggs.
Decorate with white frosting mix tinted with pastel colors. Go to top |
| BUNNY CAKE |
|
Ingredients : cake mix; baked to form two circular cakes frosting Licorice for whiskers; M&M's for decoration |
| Preparation : |
| You have two circular cakes, as though each would normally be one layer of a birthday cake.
One is the head. The other is used the make ears and a bow tie.
Cut the two ears out of either side of the circular cake, and then the center becomes a bow tie.
Assemble the pieces, put frosting on it, and decorate it, making a face on it, etc.
Use white frosting for most of it, and pink frosting for the center of the ears.
Use licorice for whiskers, and put M&Ms all over the bow tie. Go to top |
| BIRD'S NESTS |
|
Ingredients : 1 (10 ounce) Reeses peanut butter chips 1 tablespoon solid shortening 1 (5 ounce) can thin chow mien noodles 1 bag pastel colored M&M peanut candy |
| Preparation : |
| Melt entire bag of chips and 1 tablespoon of shortening slowly in microwave or in double boiler on stove top.
If using microwave, heat full power in intervals of 30 seconds at a time and then less as chips begin to melt.
You want the chips and shortening to be well blended and creamy and hot.
DO NOT OVERCOOK!!!
Immediately pour the can of chow mien noodles into the peanut butter mixture and toss lightly to coat noodles.
Avoid crunching noodles.
Using a spatula can help.
Do this quickly, making sure the noodles are evenly coated.
Drop by spoonfuls onto WAX PAPER and gently form into the shape of a nest, leaving a hollowed area in the center in which you immediately place three M&M peanut candies for the "birds eggs".
Each batch makes approximately 14 nests. Go to top |
| CARROT SALAD (Serves 4) |
|
Ingredients : 1 1/2 lb. Carrots 1 Tbs. Olive Oil 1/2 Tbs. Red Wine Vinegar Juice of 1 Lemon 1 clove of Garlic, finely chopped Pinch of Black Pepper Pinch of Paprika 1/2 tsp. Salt 1 Tbs. fresh Parsley, chopped |
| Preparation : |
| Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots.
Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried.
Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving.
Go to top |
| CHOCOLATE COVERED MARSHMALLOW EGGS |
|
Ingredients : flour hard boiled egg 2 envelopes unflavored gelatin 1 tablespoon cold water 1 cup boiling water 2 cups sugar 1/2 teaspoon vanilla 1 box vanilla wafers 2 (8 ounce) chocolate bars and half a stick paraffin or dipping chocolate |
| Preparation : |
| Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour. Dissolve gelatin in cold water (to soften) then stir in boiling water.
Add 2 cups sugar and vanilla; whisk until soft peaks form.
Spoon immediately into egg impressions and lay a vanilla wafer on top (curved side down). Let set. Melt chocolate and wax. Shake flour from marshmallow egg and dip in chocolate. Lay on waxed paper. Allow to set.
Decorate with colored frosting if desired. Go to top |
 |
|
Download our Free Toolbar Link to us! Download Free Goodies! |