Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat the oven to 375 degrees F.Preparation:
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.Preparation:
Heat oven to 350°F. Combine powdered sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). Reduce speed to low. Add flour; beat until well mixed (1 to 2 minutes).Preparation:
Preheat oven to 375 degrees.Preparation:
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.Preparation:
BREAD PUDDINGPreparation:
Wash peppers, cut in halves and remove seeds. Cut the vegetables into medium-sized pieces.Preparation:
Cut small flowerets from the cauliflower. Cook in salted boiling water until al dente. Cool under cold water. Drain.Preparation:
Cut chicken breasts across in halves.Preparation:
Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.Preparation:
The cakePreparation:
Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls.Preparation:
1 Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the cream, the cabbage, and salt and pepper to taste.Preparation:
Poach salmon steaks in court bouillon. Chill salmon. Remove skin and bones.Preparation:
Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.Preparation:
Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.Preparation:
Heat oven to 350°F.Preparation:
Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.Preparation:
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.Preparation:
Heat oven to 375°F. Stir together all crust ingredients in large bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.Preparation:
Brush bread with melted butter on both sides and cut a hole about 2 1/2 inches in diameter, in the center of bread slice.Preparation:
In the bowl of an electric mixer, cream butter and sugar. Beat in egg yolks and vanilla until fluffy.Preparation:
In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.Preparation:
Preheat oven to 375 degrees. Line a jelly roll pan 8-inch by 12-inch with parchment paper.Preparation:
Preheat oven to 400 degrees. Place chicken skin side down in a broiler proof dish. Stir remaining ingredients together and pour over top. Bake 15 minutes.Preparation:
Pour brewed coffee into large heatproof pitcher. Cover; refrigerate until chilled (about 2 hours).Preparation:
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.Preparation:
In a pre-warmed stemmed heatproof glass or a pre-warmed coffee mug, pour in whisky, then add sugar and pour in coffee up to within 1/2-inch of rim. Stir well to dissolve sugar.Preparation:
Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.Preparation:
Preheat oven at 325 degrees.Preparation:
Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt.Preparation:
Heat oven to 350°F. Melt 1/2 cup butter and 2 squares chocolate in 2-quart saucepan over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 8-inch square baking pan.Preparation:
Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.Preparation:
Heat oven to 375°F. Combine all ingredients except buttermilk and currants in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.Preparation:
Spread potato slices in a 5 quart stew pot or Dutch oven.Preparation:
For the cake: Preheat the oven to 325 degrees. Lightly grease a 10-inch tube pan, preferably nonstick, or bundt pan with nonstick cooking oil spray.Preparation:
Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.Preparation:
Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.Preparation:
Peel and cut squash into cubes. In large saucepan of boiling salted water, cook for 20 minutes or until tender.Preparation:
In bowl, combine peaches, sugar, juice and nutmeg.Preparation:
Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.Preparation:
Preparation:
Peel and wash potatoes. Grate in a food processor. Squeeze moisture out of potatoes. Place in a mixing bowl. Mix in the beaten eggs, flour, salt, pepper and grated onion.Preparation:
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.Preparation:
In a heavy non reactive saucepan, combine all ingredients. Bring to boil.Preparation:
In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.Preparation:
Preheat oven to 325 degrees. Mix onions, garlic cloves and 2 teaspoons olive oil in a baking pan.Preparation:
Make cole slaw:Preparation:
Wash potatoes. Boil in a pot of salted boiling water until tender. Drain potatoes in a colander. Set aside to cool.Preparation:
Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).Preparation:
Preheat oven to 400 degrees.Preparation:
Heat skillet with a teaspoon vegetable oil. Cook green onion for a minute or so, until aroma is released.Preparation:
Prepare the sherry vinegar dip:Preparation:
Cut green beans into 1-inch lengths.Preparation:
Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.Preparation:
Preheat oven to 375 degrees.Preparation:
Cut away the core from the cabbage half. Cut the cabbage into 1/2-by-2-inch pieces.Preparation:
Preheat the oven to 375°F (190°C) and butter a 9" cast iron skillet or a 9" cake pan that has 2" sides.Preparation:
1. Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale. Weight of specific 'ingredients in grams |
|||||||
---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |