Food Articles

Recipes For The Christmas Holidays

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SOUTHERN SWEET POTATO PIE

DIRECTIONS

In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350° for 55-60 minutes.Yield: 8 servings.
  • 3 tablespoons all-purpose flour
  • 1-2/3 cups sugar
  • 1 cup mashed sweet potatoes
  • 2 eggs
  • 1/4 cup light corn syrup
  • 1/4 teaspoon ground nutmeg
  • Pinch salt
  • 1/2 cup butter or margarine
  • 3/4 cup evaporated milk
  • 1 unbaked pastry shell (9 inches)

 

 

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APPLE CRUMBLE PIE RECIPE

DIRECTIONS

Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.
For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to pastry-lined pie plate. Sprinkle with topping.
Bake 10 minutes. Reduce oven setting to 375°. Bake 40-45 minutes or until topping is browned and apples are tender. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack. Yield: 10 servings.

 

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

  • Pastry for single-crust pie (9 inches)
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 cups chopped peeled tart apples (about 5 medium)

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EASY PUMPKIN PIE RECIPE

Pumpkin pie does not have to be difficult to make. This recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington

DIRECTIONS

In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edge loosely with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Yield: 8 servings.
  • 3 large eggs
  • 1 cup canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  • 1 frozen deep-dish pie shell (9 inches)

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STRAWBERRY TOPPED CHEESECAKE RECIPE

Combine pecans, crumbs and butter. Press into the bottom of a 10-in. springform pan. Set aside. For filling, beat the cream cheese in a mixing bowl until smooth. Add eggs, sugar, lemon juice and vanilla; mix thoroughly. Spoon over crust. Bake at 350° for about 50 minutes or until the filling is almost set. Remove from the oven and let stand 15 minutes but leave oven on. Meanwhile, combine topping ingredients; spread over cake and return to the hot oven for 5 minutes. Cool to room temperature; refrigerate 24 hours. Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-hight heat; stirring constantly, until jelly melts and mixture thickens. Remove from the heat; stir in food coloring if desired and liqueur. Cool to room temperature. Just before serving, loosen and remove sides of pan. Arrange strawberries on top of cake with pointed ends up. Spoon glazer over berries, allowing some to drip down sides of cake. Yield: 12 servings.

 

INGREDIENTS

  • CRUST:
  • 3/4 cup ground pecans
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter or margarine, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 eggs
  • 1-1/4 cups sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • STRAWBERRY GLAZE:
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 jar (12 ounces) strawberry jelly
  • Red food coloring, optional
  • 3 tablespoons orange-flavored liqueur or lemon juice
  • 1 quart whole fresh strawberries, hulled

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ORNAMENT POPCORN BALLS RECIPE

These gooey-sweet treats are great for dressing up the tree with a little more than the classic popcorn string. And they’re yummier and fun for the family, too. — Deirdre Cox, Kansas City, Missouri

DIRECTIONS

Place popcorn in a large bowl. In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Pour over popcorn; mix well. Cool slightly.
With greased hands, shape mixture into 12 popcorn balls, about 3/4 cup each. Place on waxed paper. Decorate as desired; let stand until set.Yield: 1 dozen

INGREDIENTS

  • 10 cups popped popcorn
  • 1 package (10 ounces) large marshmallows
  • 1/4 cup butter, cubed
  • 1/4 teaspoon salt
  • Optional decorations: candy canes, candy spearmint leaves and assorted gumdrops


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Hey foodies..
If you are bored by eating healthy but not tasty then why don’t you try something Indian fast food.
Indian food is rich in variety, taste and flavour.
This blog is for those who loves to eat on food carts. Today I am here with my favorite delicious Street food pav bhaji.
Pav bhaji is an Indian Street food from Maharashtra, India with lots of flavours and spices, consisting of a thick vegetable curry fried and served with a soft bread roll. It is a whole meal itself.
Street food is a term that is very tightly bound with Indian cuisine. Traditionally Street food has found a place at famous restaurants, parties and the world over.
What if we help you to recreate the chat Wala magic in your own kitchen with ease.
Your children will be unable to hold back the delight that Wells up in hearts when they will see pav bhaji, packed with mom’s love in their Tiffins.
With lots of veggies and toung licking yummy masala, the bhaji is a perfect match for butter-roasted pav.
This favorite dish is one of the best food idea to keep families and friends get together.
make it yourself. I am pretty sure you will be showered with compliments.
Street style pav bhaji is an ideal for anytime.

 

Written By: sarojsoni

 

 

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Hi there–  Do you feel like you’ve been in an eating marathon??  Me too.  With family and friends in the door and lots of reasons to celebrate this month– well, it’s been too delicious!

So if  you’re ready for a simpler meal, satisfying, but not too heavy, and full of flavor, here you go!  This curry is bright and light and just right about now…

SWEET POTATO COCONUT CURRY
1  1/2 cup brown rice
1 large sweet potato, cut into thirds
2 tab. olive oil
1 yellow onion, peeled & chopped
3 cloves garlic, minced
2 tsp. curry powder
1/2 tsp. powdered ginger
1/2 tsp. turmeric
1 tsp. garam masala
6 oz. can tomato paste
14 oz. can coconut milk
14 oz. can vegetable broth (or chicken broth)
2 cups water
1 cup red lentils
garnish: red onion & cilantro

Put the brown rice on to cook according to the directions on the package.

Set the 3 chunks of sweet potato into a shallow bowl with a 1/2″ of water and microwave for 8 to 10\\ minutes until it is tender.  Peel it and cut it into small chunks.

Heat the olive oil in a large skillet.  Drop in the chopped onion and cook until it is tender and begins to brown.  Turn the heat to low and stir in the garlic, curry powder, ginger, turmeric, garam masala and tomato paste.  Stir to blend.

Then turn the heat to high and pour in the coconut milk, both and 2 cups of water.  When the mixture comes to a boil, stir in the lentils and simmer uncovered for 15 to 17 minutes until the lentils are tender but not yet mushy.

Stir in the chinked sweet potato and serve over the brown rice.  Garnish with red onion and cilantro and serve up with some hot naan.*

* Frozen nano at Trader Joe’s is pretty  good!

Written  by : Rhonda Sittig