Saturday, October 16, 2010
Praline Recipes: Pralines, Coffee and Cream Cake | Submitted By: Mike Dmochowski
1 (18.25 ounce) package white cake mix3 eggs1 cup coffee flavored liqueur1/2 cup vegetable oil1 cup butter1 cup packed brown sugar1 1/2 cups chopped pecans1 (3.5 ounce) package instant vanilla pudding mix1 1/2 cups milk8 ounces cream cheese1 (12 ounce) container frozen whipped topping, thawedPreheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack. To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator. To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve! Amount Per Serving Calories: 508 | Total Fat: 29.9g | Cholesterol: 78mg view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Main Dish Fish and Shellfish: Fra Diavolo Sauce With Pasta | Submitted By: MARBALET
4 tablespoons olive oil, divided6 cloves garlic, crushed3 cups whole peeled tomatoes with liquid, chopped1 1/2 teaspoons salt1 teaspoon crushed red pepper flakes1 (16 ounce) package linguine pasta8 ounces small shrimp, peeled and deveined8 ounces bay scallops1 tablespoon chopped fresh parsleyIn a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta. Amount Per Serving Calories: 335 | Total Fat: 8.9g | Cholesterol: 52mg view all reviews » ![]()
Friday, October 15, 2010
Easter Recipes: Salmon Deviled Eggs with Homemade Mayonnaise | Submitted By: DCTINK
Homemade Mayonnaise:2 egg yolks, room temperature1 clove garlic, pressed1/2 cup vegetable oil1 pinch salt and pepper to taste2 tablespoons red wine vinegar, or to taste12 eggs1 shallot, minced1 (6 ounce) can salmon, drained and flaked1 pinch salt and pepper to tasteTo make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit. Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate. To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve. Amount Per Serving Calories: 94 | Total Fat: 7.9g | Cholesterol: 126mg view all reviews » 
Reviewed on Feb. 23, 2009 by lana 
8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO, THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO. Was this review helpful? [ YES ]
27 users found this review helpful 8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS...![]()
Reviewed on Feb. 23, 2009 by lana 8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO, THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO. Was this review helpful? [ YES ] 27 users found this review helpful 8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS...
Healthy Side Dish Recipes: Lazanki | Submitted By: auntieelmo
1 medium head cabbage, sliced1 (8 ounce) package uncooked spaghetti1 tablespoon vegetable oil2 large onions, slicedsalt and pepper to taste2 tablespoons soy saucePreheat oven to 450 degrees F (230 degrees C). Bring a large pot of salted water to a boil. Add cabbage and cook until tender, about 15 minutes; drain. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While the pasta and cabbage are cooking, heat oil in a large skillet over medium heat. Saute onions until tender. Combine cabbage, pasta, onions, salt, pepper and soy sauce; mix well and transfer to a 9x13 inch casserole dish. Bake in preheated oven for 30 minutes. Amount Per Serving Calories: 212 | Total Fat: 3g | Cholesterol: 0mg view all reviews » Reviewed on Apr. 23, 2007 by This was awesome. I chopped the cabbage very coarsely, used rotini instead of spaghetti, used half of a large onion, and added one small can of mushrooms (drained) and about a cup of frozen peas. I cooked the cabbage for maybe 8 minutes and I sauteed the onion and mushrooms in 2 TBS of butter instead of oil. Oh, and I added just under a pound of kielbasa, diced, into the pan with the onion and fried it up a little before combining everything. I used more like 4 TBS of soy sauce and I only baked it for maybe 15 minutes. The only problem I had is that the pasta dried out a bit while it was baking. Next time, I might omit that step entirely. But it was really good! Thanks so much for sharing, Auntie Elmo! Was this review helpful? [ YES ]
3 users found this review helpful This was awesome. I chopped the cabbage very coarsely, used rotini instead of spaghetti, used... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!![]()
Reviewed on Apr. 23, 2007 by This was awesome. I chopped the cabbage very coarsely, used rotini instead of spaghetti, used half of a large onion, and added one small can of mushrooms (drained) and about a cup of frozen peas. I cooked the cabbage for maybe 8 minutes and I sauteed the onion and mushrooms in 2 TBS of butter instead of oil. Oh, and I added just under a pound of kielbasa, diced, into the pan with the onion and fried it up a little before combining everything. I used more like 4 TBS of soy sauce and I only baked it for maybe 15 minutes. The only problem I had is that the pasta dried out a bit while it was baking. Next time, I might omit that step entirely. But it was really good! Thanks so much for sharing, Auntie Elmo! Was this review helpful? [ YES ] 3 users found this review helpful This was awesome. I chopped the cabbage very coarsely, used rotini instead of spaghetti, used... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Thursday, October 14, 2010
Cookies: Banana Bread Cookies | Submitted By: Molly
1 cup butter flavored shortening1 cup white sugar2 eggs1 teaspoon vanilla extract1 banana, peeled and mashed2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3 tablespoons butter1/3 cup confectioners' sugar1 tablespoon milk1 teaspoon vanilla extractPreheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 15 minutes in the preheated oven, or until lightly browned. In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies. Amount Per Serving Calories: 120 | Total Fat: 7.3g | Cholesterol: 14mg view all reviews » This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe, along with using margarine, and half whole wheat flour. I also added more banana. So good!! Oh- Also added pecans and walnuts!! But make alot, they disappear quickly. Another thing- No need for icing, just dust with powdered sugar, it will be all the sweetness you need. ****Edit:The only bad thing about these, is the tops get moist and soggy. Dont stack them on top of each other, they get very sticky. Was this review helpful? [ YES ]
12 users found this review helpful This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe,...![]()
This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe, along with using margarine, and half whole wheat flour. I also added more banana. So good!! Oh- Also added pecans and walnuts!! But make alot, they disappear quickly. Another thing- No need for icing, just dust with powdered sugar, it will be all the sweetness you need. ****Edit:The only bad thing about these, is the tops get moist and soggy. Dont stack them on top of each other, they get very sticky. Was this review helpful? [ YES ] 12 users found this review helpful This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe,...
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