Oatmeal Raisin Cookies (Recipe)
Some cool recipes images:
Oatmeal Raisin Cookies (Recipe)
Image by Ruthieki
These are my second-favorite cookies. Chocolate chip cookies win out overall, but I really, really like oatmeal-raisin cookies, too. This recipe always produces perfectly chewy cookies with crispy edges. The recipe made about 3 dozen, so I wrapped up half of them and stored them in the freezer, thinking "this is way too many cookies for us to eat all at once!" Now, the next day, the cookies are almost all gone, so I’ll be raiding my freezer stash sooner than I thought.
Oatmeal Raisin Cookies
1 cup (2 sticks) butter
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 eggs
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 dash nutmeg
3 cups Quaker oats
1 cup raisins
Heat the oven to 350 f. Beat together the butter and sugars until creamy. Add eggs and vanilla, beat well. Add flour, baking soda, cinnamon, nutmeg and salt, mix well. Add oats and raisins, mix.
Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet (leave space between them so they don’t run together when they spread). Bake ~12 minutes, or until just golden. Cool 1 minute on cookie sheet, then transfer to a cooling rack.
Tip: The cookies firm up a lot as they cool, so don’t be afraid to take them out of the oven when they’re just golden but still quite soft and squishy looking. Overbaked cookies will be very hard when they cool.
Green tomato pickle relish – 52 weeks of recipes – 1/52
Image by weezerthewonderful
Green Tomato Pickle Relish
Recipe can easily be multiplied.
8 cups green tomato, chopped
3 tbsp coarse salt
Let stand overnight and then drain
2 cups sugar
2 cups vinegar, white
1 tsp tumeric
½ tsp celery seed
3 tbsp mustard seed
3 cups onions, diced
Bring to a boil, simmer 5 minutes
2 each sweet red peppers, diced
1 each hot pepper, diced (optional)*
Add tomatoes and peppers to pot, simmer another 5 minutes
Bottle and seal to preserve.
*hot pepper options: 1 pickled pepperoncini = mild heat, 1 pickled banana pepper = medium heat, 1 halapeno = hot heat
hawaiian recipes bbq kalua pulled pork
Image by hawaiianfoodrecipe
Kalua Pig Recipe, pulled pork Hawaiian style
Cool Recipes images
A few nice recipes images I found:
Recipe for Chicken Urban Stew
Image by Mihow_
My 8 year old brother made up this recipe. His write-up is unfinished but the stew was the bomb.
couscous recipe
Image by ukcider
couscous recipe
Nice Recipes photos
A few nice recipes images I found:
2011 South Beach Wine & Food Festival: Specialty Cocktails Served at The Cosmopolitan “Slice” – Pink Sangria Recipe
Image by The Cosmopolitan of Las Vegas
The Pink Sangria recipe. The Pink Sangria was one of two specialty cocktails served at The Cosmopolitan "Slice" at this year’s Food Network’s 2011 South Beach Wine & Food Festival. The other specialty cocktail was the Lock Stock & Barrel.
The Cosmopolitan of Las Vegas team hit South Beach, FL for the 2011 South Beach Wine & Food Festival. Festival goers had a chance to visit The Cosmopolitan "Slice" to get a glimpse of what awaits them in Las Vegas.
For more information or to book a room, visit: www.cosmopolitanlasvegas.com
Find The Cosmopolitan on…
Twitter: @Cosmopolitan_LV
Facebook: www.facebook.com/TheCosmopolitan
YouTube: www.youtube.com/user/TheCosmopolitanLV
Lentil Soup (Recipe)
Image by Ruthieki
I love this lentil soup. It’s warming and sustaining and delicious on cold days with a grilled-cheese sandwich. It keeps well in the fridge and freezes well, too, so I like to make up a huge pot of it and eat it for a week. This recipe is based on the lentil soup recipe from the Moosewood Cookbook. It’s fat-free and economical to make, as well.
Lentil Soup- Makes about 10 servings.
3 cups lentils (or one bag’s worth)
1/2 cup brown rice
8 cups water
2 tsp salt
8 cloves garlic, crushed
2 cups chopped onion (1 big one)
2 stalks celery, chopped
2 carrots, chopped
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 can diced tomatoes
fresh ground pepper to taste
red wine vinegar, to drizzle on top
Rinse the lentils well and combine with water and rice in large pot. Bring to a boil. Meanwhile, chop veggies and press garlic and add them to the mix. Add the spices and salt, too. Simmer for ~40 minutes or until rice and lentils are tender. Add more water by the cupful if the soup gets too thick. Add the tomatoes, adjust for seasonings, and serve with a drizzle of vinegar over the top of each bowl. Yum.
Strawberry Pie Recipe
Image by deb roby
I’ve had this recipe in just this form for over 30 years. Through luck, I haven’t permanently misplaced it or lost in during moves.
It makes a great strawberry pie, but can be used as well with peaches, apricots, or any fruit you don’t need to cook to have in a pie.
Flickr Photo Recipe: Faruk’s healthy salad (1/18)
A few nice recipes images I found:
Flickr Photo Recipe: Faruk’s healthy salad (1/18)
Image by kurafire
I’ve mentioned my salads to many people, and since plenty of people have asked for the recipe I decided to document the making of my salad tonight, and do a Flickr Photo Recipe.
First, let’s be clear about this: there is nothing special about this salad. It’s all very straightforward, basic salad making. However, it’s a much more interesting and tasty salad than just some lettuce, cucumber and olive oil tossed together, which is what a lot of people tend to do because it’s quick and easy.
Making a good but simple salad isn’t difficult, and I’ll show you just how to create a salad great for serving to guests in very little time. Again, there is no special skill involved, so anyone can do this.
The ingredients:
– baby leaf salad
– crispy mixed leaf salad
– curly parsley
– chives
– salad onions
– green olives
– one or two sweet peppers
– balsamic vinegar
– white wine vinegar
– olive oil
Optionally, you can add if you wish:
– one or two tomatoes
– Italian herb seasoning
Note that the amounts I’ve purchased (and pictured above) are good for two servings of 2-3 people. I often make these bowls to serve as a full meal for myself, so if you’re like that, note that about half of all of this will be good for one full one-person meal.
Also note that it is very important to get quality ingredients. Choose carefully when you buy them: check that there are no discolored/brown leaves in the salad bags or on the parsley; make sure the chives and salad onions look fresh and dark green; choose a cucumber and sweet peppers that feel firm when you slightly squeeze them. For the olives, I recommend Turkish or Spanish olives. Get pitted olives without any special treatment or additions.
Alright, now let’s get started!
one of my muffin recipes
Image by MrTopf
So here is one recipe (there are 1000 others).
1. Butter a muffin baking-tin and put it into the fridge
2. preheat the oven at 180-200° C
3. Beat an egg until it’s foamy and then add 1 package vanilla sugar
and honey as you like (don’t know the exact amount, just do as you think 🙂
Also add 200 g yogurt and mix everything together.
4. Take 200g flour and 3/4 package of baking powder and mix it together.
5. Take 3/4 bar of chocolate (like Milka) and hack/cut it in pieces. Add to the flour
6. Add the flour mix to the egg cream and stir just until it’s roughly mixed.
7. Take the baking-tin out of the fridge and fill each hole 3/4 of it’s size.
8. Put into the oven and let it about 20 mins bake (until they are brown).
At the end put powdered sugar on top of it.
(Hope I haven’t forgotten something 🙂
this is what happens when you try to make potatoes from an old family recipe at 6 am
Image by erinblatzer
In a bowl that’s too small.
With 2 lbs too many potatoes.
And not enough cream cheese.
Disaster.
But the potatoes, however, are delicious.
And if you would like to try (I recommend it, totally, if not at 6 am), here’s the recipe:
5 lbs potatoes, peeled and diced
1 cup sour creme
8 oz creme cheese
2 tbs butter
1/4 tbs pepper
2 tsp onion salt (not onion powder -this is actually important)
parmesan cheese (the powdered stuff – we’re not fancy here.)
Boil the potatoes and mash them with all the ingredients (except the cheese). Once its mixed well, spread the parmesan cheese on the top, with some extra pats of butter.
(And if you’re me, spend an hour cleaning up).
Heating them takes *forever* so I recommend making them right before you’re ready to eat.
Then – voila! Delicious.
Grandma’s Perfect Pie Crust Recipe
A few nice recipes images I found:
Grandma’s Perfect Pie Crust Recipe
Image by Chiot’s Run
Last week my mom and I went down to my grandma’s house to go through some stuff. I asked my cousin about a few of my grandma’s recipes so I could take a few photos of them. She showed me all of grandma’s recipe boxes, they were filled with cards she’d written recipes on and clippings from magazines. She also showed me my great grandma’s recipe book. It was a collection of recipes scratched and pasted in to an old Railroad Ledger. It’s so great to see old well-used recipes written by my grandmothers.
I’m planning on taking these and making each one, taking photos and making a cookbook of family recipes, including photos of the recipes written by my grandma’s. I think this will make a wonderful Christmas present for family members.
A simple broccoli recipe
Image by churl
Most people steam all the taste out of broccoli, which is a crime. Here’s a simple recipe for broccoli with an Asian flare.
Take one or two heads of broccoli and cut to bite sized pieces. Put a pot of water to raging boil. Once the water is boiling, submerge the broccoli for ~60 seconds. Remove and drain well. Then, drizzle lightly with sesame seed oil, add roasted crushed sesame seeds, salt and pepper to taste. Toss and serve.
Very easy and very tasty. Enjoy.
Photo used on:
www.newamerica.net/blog/early-ed-watch/2008/my-four-year-…
and
gohealthygofit.com/a-typical-day-in-the-life-of-my-meal-p…
and
health.amuchbetterway.com/how-to-make-vegetarian-meals-th…
and
stanford.wellsphere.com/healthy-eating-article/top-10-fal…
and
www.finomkoktelok.hu/alapanyagok/brokkoli
and
www.smm.org/buzz/blog/another_thing_my_mom_was_wrong_about
and
digitalbush.com/2008/01/13/the-cost-of-healthy-eating/
and
5bpa.tistory.com/134
and
www.inpausa.it/2008/10/13/broccolo-toccasana/
and
kireei.com/index.php?p=1&test=4587hyfwe7&id=340
Fourth Grand-Aunt Kaya Recipe
Image by avlxyz
一斤糖，鸭蛋很大粒的放六粒，椰大粒的一粒，不要放水，香叶几条，放下去一会儿可以拿起来，不要等到咖吔熟了才拿。
鸡蛋本地的十粒，也是一斤糖，要煮五个钟头，越久越好，最少也要煮四个钟头。
蛋要红色的才美
农场的蛋做不美
Fourth Grand Aunt’s kaya recipe in a note written to mum around 1970s.
Ingredients:
600g sugar (approx 1 kati)
6 large duck eggs or 10 chicken eggs. Free-range eggs with red/orange yolks produce the best looking results.
Pandan leaves – 3 or 4
180ml coconut cream – from 1 large coconut, grated and milk extracted, without adding water.
Method:
1. Combine sugar, eggs, coconut milk in a pot.
2. Add pandan leaves
3. Cook for 2 hours.
4. Remove pandan leaves.
5. Cook for another 2 hours, until a caramel colour is achieved. A minimum of 4 to 5 hours will produce the best results.
Update 2011.08.04: Bern_Aussielicious tested this recipe and here are her results: Kaya Intoxication – 3 hour vs 6 hour kaya
