at the county fair: corn dogs « daisy's world Let me tell you what I love about summer. I love the sunny days that seem to last forever. I love going to the beach and the feeling of sand between my toes and the warmth of the sun against my skin. I love the coconut scent of my sunscreen. I love wearing fun, flirty dresses and flip flops and big straw hats. I love eating ice cold popsicles that eventually drip all the way down my arm and running through the sprinklers to cool off. I love camping, sleeping in a tent, and telling stories around the campfire while making s’mores. I love going to the movies to watch summer blockbusters in an air-conditioned theater. What do you love about summer? I love the fair not only for the crazy food fads like chocolate-covered bacon and deep-fried twinkles and snickers bars, but also for the classics like corn dogs, funnel cakes, and grilled corn. County Fair Corn Dogs Yields 6 servings Method: Heat oil in a deep-fryer or large, heavy pot over medium-high heat to 360 degrees F. © Daisy’s World.
Mexican-Appetizer-Recipe I am always on the search for recipes that would be perfect to bring to meetings or putlocks. There really is a method to the madness when it comes to cooking for groups, particularly when a dish can’t be kept warm or left to sit out. You have to pick very generic recipes that don’t have a lot of crazy ingredients or flavor combinations to them. The reason I bring this up is because that’s where this recipe made it’s debute- a church luncheon. This was such an easy recipe to make too! *update: I made a variation of this recipe into a quesadilla! Chicken Enchilada Dip Roll-Ups Serves: makes about 3 dozen 2- 8 oz. packages cream cheese, softened1½ cups shredded Mexican blend cheese1 teaspoon garlic, finely minced1½ tablespoons chili powder1 teaspoon cumin½ tsp ground coriander1 tsp salt½ tsp ground black peppercayenne pepper to taste3 chicken breasts, cooked and shredded4 green onions, chopped10 oz. can Rotel tomatoes, drained with juices reserved1 package burrito sized tortillas
Timeline Photos Chocolate Cupcakes (Microwave version) with Fudge Frosting Cupcakes are just the thing when you would like to eat satisfy that urge to eat cake without having to bake a big one. You can scale down (or up) the numbers to suit your requirement. And there is something special about peeling off the paper cup and eating a cake, even though small, that is just yours. These cupcakes have been made in the microwave. I have to point out that the texture of these microwaved cupcakes is somewhat like a sponge cake and to be frank, if I had to choose I do prefer the oven baked version. Ingredients:For the cupcakes: ¼ cup butter, softened ¼ cup castor sugar 1 egg ½ cup all purpose flour – 1 tbsp 1 tbsp cornstarch 1 tsp baking powder 1 tbsp cocoa powder 1 tbsp water 1 tsp lemon juice 1 tsp vanilla extract For the fudge icing: ¼ cup butter 2 tbsp cocoa powder 1 tbsp boiling water ¾ cup icing sugar Sugar strands or decoration of choice Method:For cupcakes: Put the butter, sugar, egg, flour, cornstarch, baking powder, cocoa powder and water in a bowl and beat for 2 minutes.
Recipes - Rupchanda-Star Lifestyle Amateur Chef Cook-Off FAVOURITE IFTAR RECIPES After an arduous competition where amateur chefs showed off their culinary skills at The Daily Star Centre, we finally found our winner in Tanzeela Amin Aureen. Behind the scenes, we also had an unannounced Editor’s Choice selection going on. This week, the winner of the Amateur Chef Cook-Off and the Editor’s Choice contestants share their favourite recipes for iftar. Chicken bread rolls Ingredients: 10 pieces bread 1 whole chicken 3 tbsp chopped spring onions 1 tsp chaat masala Salt to taste Black pepper to taste Green chilli (optional) 2 eggs Oil (for deep/shallow frying) Method: Chop up the chicken breasts into small pieces. Egg and potato baked with cheese Ingredients: 750g potato (boiled, peeled and cut into cubes) 4 eggs (3 boiled and cubed and 1 raw) 1 spring onion (chopped) 25g butter 25g flour 375ml milk Salt and pepper (to taste) 1 can sweet corn 100g Mozzarella cheese Method: In a pan heat butter, add the flour and mix well so that there are no lumps.
1 Minute Microwave Cupcake Microwave mug cakes first cake into my consciousness about 10 years ago through the pre-facebook existence of the email forward. I found them to be completely smarmy, the culinary equivalent of a Jerry Springer episode. My first though was, “Oh, yeah like I need QUICKER ways to get fatter.” Email deleted. But then I found myself in my new place, without the gas turned on yet, but with a new microwave and the urge to celebrate. I caved. I made my little family microwave cupcakes to celebrate the move and the fact that I was finally back in a kitchen. The secret to making these Smarmy Mug Cakes in cupcake form, is the baking cups. Smarmy Mug Cake, Cupcake Edition 1/4 cup dark chocolate chips 2 tbs butter 1 egg 1 tbs oil 1 tbs milk 1/4 cup sugar pinch of salt 2 tbs cocoa powder (unsweetened) 2 tbs flour 1/8 tsp baking powder Frosting: 1/2 cup (4oz) cream cheese 1/4 milk 1/3 cup powdered sugar (plus more if you want it sweeter) 2 tbs cocoa powder (Makes 3) Eat immediately. Pin This Post!
Junior Mint Cupcakes I have a confession to make. I really don’t like mint. I respect mint as a flavor and agree with the idea of it…but I don’t love it. How cute are those cupcake papers? Junior Mint Cupcakes Chocolate cake: 2 2/3 cup flour 1 1/4 cup unsweetened cocoa powder 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup buttermilk 1 1/4 cup of brewed coffee, cooled 1/4 cup vegetable oil 2 sticks of unsalted butter 2 1/2 cups of sugar 1 tsp vanila extract 2 eggs Mint Buttercream: 2 sticks of unsalted butter, softened 5 cups powdered sugar, sifted 1/3 cup milk 1/4 tsp natural mint extract Chocolate Sauce: 1 cup dark chocolate chunks 2/3 cup heavy cream Garnish with Junior Mints if desired. Preheat the oven to 350. in a large bowl, add the flour, cocoa powder, baking soda, baking powder, and salt. Mint Buttercream In a stand mixer, cream the butter until light and fluffy. Chocolate sauce Place the chocolate in a heat safe bowl.
Mango and Yogurt Ice Pops Healthier than their ice cream counterparts these ice pops are low in fat and have no added sugar. By Martyna Candrick Even though we’ve had an extra day of Summer this year, 2012 being a leap year and all, the weather hasn’t been very kind to us. It’s been rainy and sometimes outright cold… until about last week when we had the fourth warmest day this calendar year. Perfect time to make some late season mango ice pops and share the recipe with our friends heading into summer. Mango and yoghurt ice pops Total Time Author: Martyna Candrick Recipe Type: Dessert, Ice pops 2 cups Greek style natural yoghurt2 large ripe mangoes, flesh only1 small can (165ml or 5.5 fl oz) coconut milk1 tsp cinnamon Place all ingredients in a blender and whizz until smooth.Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 3 hours, or until set. Martyna Candrick
Soft and Easy Lemon Sorbet What do pecan pie and creamy, soft lemon sorbet have in common? Sugar and Karo syrup. This 30 second video shows how to make a creamy, fat free frozen treat that's sure to tickle the most delicate palate. Traditional frozen ices have been around since the Romans sent runners to the mountains to bring ice in time for dessert. In this video I use lemon juice, sugar and karo syrup in making the sorbet. The quantity of karo syrup used in the mix will directly affect the amount of time required to pre-chill the mix when using it in an ice cream maker. It's also great for making traditional "Kool Aid brand freezer pops" which suffer the same drawback. I hope you enjoy this.
How to Make a Good Pizza in a Microwave Sweet Red Quinoa Porridge Every morning since I was a young girl, my mother served my sister and I a hearty and healthy breakfast. We never had packaged, processed foods in our home and we weren’t allowed to eat the boxed sugary cereals that … Moroccan Cauliflower Steaks with Caramelized Onion Couscous When I visited Morocco, I fell instantly in love with the colorful and vibrant country. See all posts