Hi friends. Today we are discussing about how to make Twinkie Cake. So here below a simple and amazing recipe for those who love Twinkie Cake and want to make them on their own at home or with their friends. So here we go now. I hope you will enjoy this
Ingredients
1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla
Method
Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool.
Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream.
Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.
Hi friends, today we are discussing about how to make Calamari Fritti. Its an Italian recipe and many of us who like Italian food definitely likes it too. So here below a simple and amazing recipe for those who love Calamari Fritti and want to make them on their own at home or with their friends. I hope you will enjoy this.
Ingredients
3 lbs. squid−cleaned, and cut into rings oil for frying
1 cup of flour
salt
lemon wedges
Method
Heat 1 inch of oil in a deep skillet.
Dip calamari in flour, and shake off excess.
Fry until golden, drain on paper towels, and serve with lemon wedges.
Hi friends. Today we are discussing about how to make Rhubarb Torte. So here below a simple and amazing recipe for those who love Rhubarb Torte and want to make them on their own at home or with their friends. So here we go now. I hope you will enjoy this
Ingredients
4 c. rhubarb
3/4 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 yellow or white cake mix
Method
Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb.
Spread Jello over the top of the sugar. Melt 1/3 cup butter, drizzle over cake mix: 1 cup water, pour over cake mix and bake for 1 hour at 350 degrees.
Hi friends, today we are discussing about how to make Cacciuco alla Livornese Its an Italian recipe and many of us who like Italian food definitely likes it too. So here below a simple and amazing recipe for those who love Cacciuco alla Livornese and want to make them on their own at home or with their friends. I hope you will enjoy this.
Ingredients
4 Tbs. Extra Virgin olive oil
1 Med. onion, finely chopped
1 Stalk celery, finely chopped
1 Med. carrot, finely chopped
4 − 8 Calamari, cleaned and chopped into rings
1 Cup dry red wine
1 28 oz. can Italian plum tomatoes
1 Lb. mussels, cleaned and de−bearded
1 Dozen littleneck clams
1 Cup water
1 Doz. medium shrimp, peeled and de−veined
1 Doz. sea scallops (optional)
2 Lb. assorted firm fleshed fish(Haddock, schrod, cod, monkfish, etc.) cut into large chunks
4 Tbs. flat leaf Italian parsley, finely chopped Freshly ground black pepper
Method
Heat the olive oil over moderate heat in a four to six quart pot, then add the onion, celery and carrot, stirring as they go in. Saute the vegetables until they become soft and slightly browned−about ten minutes.
Raise the heat to high and add the calamari. Saute, stirring constantly, until they become purple and begin to brown slightly−two or three minutes.
With the heat still on high, add the red wine, scraping the bottom of the pot for any bits of vegetables that may have caramelized. Boil for a minute or two in order to evaporate the alcohol. Reduce the heat to low, and, with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in.
Return the pot to the stove and bring the calamari/tomato/wine mixture to the simmer. Simmer gently while you prepare the mussels and clams. In a separate four to six quart pot, add the mussels, clams and water, then bring to the boil. Cover the pot, lower the heat to medium and allow the shellfish to steam for about five minutes, or until their shells open. Discard any that have not opened. When they have finished steaming, remove the pot from the stove and remove the shellfish with a slotted spoon, reserving the steaming liquid. When the shellfish are cool enough to handle, remove them from their shells
Add the shrimp and optional scallops to the simmering tomato mixture, raising the heat if necessary to maintain the simmer. Cook for approximately three minutes, until the shrimp begin to turn pink. Add the clams and mussels and their reserved steaming liquid, being careful at the end not to add any sand that may have precipitated to the bottom of the pot. Simmer for an additional three minutes, stirring gently once or twice.
Add the fish, but do not stir the pot this time as it will cause the fish to break apart further. You're seeking a finished dish with large chunks of fish in addition to the other seafood. Simmer for five minutes, then remove the pot from the heat.
If using bruschetta, place a piece in each of four bowls, then ladle the soup over the bread, being careful to include a sample of each type of seafood you've cooked. Garnish each bowl with the freshly chopped parsley and a few grinds of black pepper. Serve at once.
Hi friends, today we are discussing about how to make a Braciole Balsamico. Its an Italian recipe and many of us who like Italian food definitely likes it too. So here below a simple and amazing recipe for those who love Braciole Balsamico and want to make them on their own at home or with their friends. I hope you will enjoy this.
Ingredients
1−1/2 pound Top round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil
Method
Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!)Sprinkle with the red peppers and parsley.
Cut prosciutto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper.
Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in no−reactive pan.
Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet.
Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350 for 15−20 minutes.
Hi today we are discussing about to make Grandma's Pound Cake. Its a very simple, easy to made and delicious cake recipe. I hope you will enjoy this.
Ingredients
4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk
Method
Mix all together and bake at 325 degrees for 60 minutes or until done.
Hi today we are discussing about to make Heavenly Cheese Cake. So here below a simple and amazing recipe for those who love Heavenly Cheese Cake and want to make them on their own at home or with their friends. I hope you will enjoy this.
Ingredients
1. 2 c. fine crumbs
2. 1/3 c. plus 1 tbsp. butter
3. 1/4 c. sugar
4. 2 (8 oz.) pkgs. cream cheese
5. 5 eggs
6. 1 c. sugar
7. 1 1/2 tsp. vanilla
8. 1/2 pt. sour cream
9. 6 tbsp. sugar
10. 1 1/2 tsp. vanilla
Method
Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of spring form pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!
