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RECIPE PALETTE FUN
Created Apr 24, 2011
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I love food! Who doesn't? We each have our favorite foods & favorite recipes. Let's share!!
Goal:
1. Make a palette based on food items; breakfast, lunch, dinner, snacks, beverages, desserts, etc
2. Include a recipe
3. Include a TAG (RPF) on your palette, color, pattern to link your creation to this group & remember to click the Recipe Palette Fun box before saving!
4. You're welcome to add your creation to the Discussion threads
One Palette A Day for 365 Days!
Showing 481 - 496 of 496 Comments
Slow Cooker Beef Stroganoff
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 lb boneless beef tip steak, cut into 1/2-inch pieces
2 cans (18 oz each)Vegetable,
Classics creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sour cream
2 tablespoons chopped fresh parsley, if desired
1-in 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2- Cover; cook on Low heat setting 5 to 7 hours.
3- Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.
cornbread recipe
Corn bread
Dry mix ingredients;
1 1/2 teaspoons of salt
2 teaspoons of baking powder
1 1/2 cups of all purpose unbleached flour
1 1/2 cups of corn meal
½ cup of granulated sugar
Wet ingredients;
2 large eggs
1 cup of milk or butter milk
1/2 can (15 oz size of can) of creamed corn. Use only half of the can then freeze the rest in a zip lock bag for future use
2 Tablespoons of melted butter
Directions;
pre heat oven to 400 degrees
1- Using a spatula, mix dry ingredients together well in a large mixing bowl.
2- In a separate smaller bowl whisk together eggs and milk.
3- Stir in melted butter and creamed corn into the milk and egg mixture. Do not whisk.
4- Create a low spot within the center of the dry mix bowl and slowly pour and mix the wet and dry ingredients together
5- Pour into a 9” cast iron skillet or round 9” cake pan.
6- Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly when pressed with the spatula.
RECIPE PALETTE FUN
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Chocolate glazed pumpkin pie cheesecake =)
Nonstick cooking spray
1/4 cup butter, melted
1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies)
1 8 ounce package cream cheese, softened
1 cup sugar
3 eggs
1 15 ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup chopped dark chocolate
1/3 cup whipping cream
2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)
1.Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.
3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.
yay! i will use this next time =)
novrain62 wrote:
novrain62 wrote:
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chicken tortellini soup
1 pound boneless, skinless chicken breasts, cooked and cubed
1 (9-oz.) pkg. cheese tortelini, uncooked
1 (46-oz.) can chicken broth
1 cup carrots, peeled and chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
Preparation
Combine all ingredients in a stockpot; bring to a boil over medium heat. Reduce heat, cover and simmer until tortellini is tender. Discard bay leaf.
Orange-Sage sweet potatoes with Bacon
4 pounds sweet potatoes, peeled and cut into 1/4-inch-thick slices (about 10 cups)
1/2 cup frozen orange juice concentrate, thawed
3 tablespoons packed brown sugar
1 1/2 teaspoons salt
1/2 teaspoon dried leaf sage, crushed
1/2 teaspoon dried thyme, crushed
2 tablespoons butter, cut up
4 slices bacon, crisp-cooked and crumbled
1. Place sweet potato slices in a 5- to 6-quart slow cooker. In a small bowl, stir together orange juice concentrate, brown sugar, salt, sage, and thyme. Pour over sweet potato slices; toss to coat. Dot with butter.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Before serving, stir to coat with orange juice mixture and sprinkle with crumbled bacon.
Baked Alaska with Rum Pudding Ice Cream
Vegetable oil
3/4 cup dark rum or orange juice
1/2 cup raisins
1/2 cup dried cranberries
1 1/2 quarts vanilla ice cream
4 ounces dark chocolate (70 percent cocoa), coarsely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons dark rum or orange juice
2 tablespoons water
1 tablespoon sugar
1 tablespoon butter, melted
1 10 3/4 ounce frozen pound cake, thawed
1/3 cup dried egg whites,* such as Just Whites
1/3 cup warm water
1/3 cup sugar
1. Brush a 3-quart metal bowl with oil. Line bowl with plastic wrap, extending the wrap over edges of bowl; set aside.
2. In a small saucepan combine 3/4 cup rum, raisins, and dried cranberries. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Drain and cool.
3. In a large bowl stir ice cream with a wooden spoon just until softened. Stir in raisin mixture, chocolate, cinnamon, and cloves. In a small bowl stir together 2 tablespoons rum, 2 tablespoons water, 1 tablespoon sugar, and melted butter. Cut pound cake into 1/2-inch slices. Brush cake slices with rum mixture.
4. Pour half of the ice cream mixture into the prepared 3-quart bowl, spreading evenly. Layer half of the cake slices on top of ice cream layer, trimming cake as necessary to fit. Top with the remaining ice cream mixture and the remaining cakes slices; gently press cake into ice cream. Cover with plastic wrap. Freeze for 4 to 24 hours or until firm.
5. Adjust baking rack to the lowest position in oven. Preheat broiler. Line a pizza pan or baking sheet with foil; set aside. For meringue, in a medium mixing bowl combine dried egg whites and 1/3 cup warm water. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, beating until stiff peaks form (tips stand straight).
6. Remove plastic wrap from cake. Carefully invert cake and ice cream onto the prepared pan; remove plastic wrap. Quickly spread meringue over cake and ice cream. Using the back of a spoon, add high peaks to the meringue. Broil on the lowest rack for 2 to 4 minutes or just until meringue peaks are golden. Serve immediately.
BRUSCHETTA
1 8-ounce loaf baguette-style French bread
2 tablespoons olive oil
Freshly ground black pepper
Fresh Tomato and Olive Topping, Shrimp Topping, Basil Pesto and White Bean Topping, or Dried Fig and Pistachio Topping
1.Preheat oven to 425F. For crostini, bias-slice the bread into 1/2-inch-thick slices. Arrange slices in a single layer on an ungreased baking sheet. Lightly brush one side of each bread slice with the olive oil. Lightly sprinkle oiled side of bread with pepper. Bake, uncovered, in the preheated over for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or until crisp and light brown.
2. Prepare one or more of the desired toppings. Spoon onto toasted bread just before serving. Makes 8 to 10 servings.
3. Make-ahead directions: Cool toasts. Place in an airtight container and store at room temperature for up to 24 hours.
4. Fresh Tomato and Olive Topping: In a small bowl, stir together 1 cup seeded and finely chopped tomato (2 medium): 1 cup coarsely chopped assorted pitted ripe olives (such as kalamata, Greek, or Mission); 1/3 cup finely chopped red onion; 2 tablespoons snipped fresh cilantro or parsley; 2 tablespoons balsamic vinegar or red wine vinegar; and 2 cloves garlic, minced.
5. Shrimp Topping: In a medium bowl stir together 8 ounces peeled and deveined cooked shrimp, chopped; 1 tablespoon olive oil; 2 teaspoons white wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside. Halve 2 large cloves of garlic and rub toasts with cut sides before topping with shrimp mixture.
6. Basil Pesto and White Bean Topping: In a small bowl stir together a 9-ounce container (1 cup) basil pesto; 1 finely chopped hard-cooked egg; and 1 teaspoon lemon juice, sherry vinegar or red wine vinegar. In another small bowl stir together 1/2 of a 19-ounce can cannellini (white kidney) beans or 1/2 of a 15-ounce can Great Northern beans, rinsed and drained (1 cup); 1 tablespoon thinly sliced green onion or chopped shallot; 1 tablespoon olive oil; and 1/8 teaspoon crushed red pepper.
7. Dried Fig and Pistachio Topping: In a medium bowl place 3-ounces cream cheese, 2 ounces fontina or provolone cheese, and 3 ounces goat cheese (chevre) ; let stand at room temperature for 30 minutes. In a small bowl stir together 1/4 cup snipped dried figs and 1 tablespoon balsamic vinegar; let stand at room temperature for 30 minutes. Beat cheese with an electric mixer on low speed until well combined; stir in figs. Serve with 1/4 cup chopped pistachios.
Cranberry Margarita
1 1/4 ounces tequila
1 ounce triple sec
3 1/4 ounces cranberry juice
5 ice cubes
granulated sugar
1. Moisten rim of margarita or martini glass with some cranberry juice.
2
Hold glass inverted and dust exterior portion with some granulated sugar so it sticks to the juice on the outside rim.
3
Add ice cubes to a cocktail shaker and top with tequila, triple sec, and cranberry juice.
4
Replace lid and shake vigorously.
5
Pour into prepared glass and serve.
6
Salud!
Chilled Bell Pepper Soup with Feta & Oregano Oil
Ingredients:
1 pound mixed bell peppers, roughly chopped2 cloves garlic, roughly chopped
1 tablespoon sherry vinegar
1 cup Greek yogurt
1 cup water
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
Oregano oil *See recipe below
Feta cheese, crumbled
Method:
Combine the first seven ingredients in a blender. Blend on the highest setting for one minute or until fully pureed. Serve immediately with a drizzle of oregano oil and feta cheese.
Oregano Oil
1/4 cup (packed) fresh oregano leaves8 ounces extra virgin olive oil
Blend both ingredients until homogenized. Use immediately — it can be refrigerated up to one week.
Source: Chilled Bell Pepper Soup with Feta and Oregano Oil
CHAMPAGNE CUPCAKES
(From Sprinkle Bakes)Makes approximately 18 cupcakes
Ingredients:
1/2 cup butter, room temperature1 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne
Method:
Preheat oven to 350 degrees.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix.
Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together champagne and sour cream (mixture will fizz and bubble a little).
Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.
Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes.
CHAMPAGNE BUTTERCREAM
Ingredients:
1 cup plus 1 tbsp. champagne or prosecco1 cup butter, at room temperature
3-4 cups confectioners' sugar
Method:
Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl and allow to cool.In the bowl of a stand mixer fitted with the paddle, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
Frost & decorate cupcakes as desired. (I thought the sugar pearls were reminiscent of the bubbles in champagne).
ENJOY!
Source: http://thedoctorsdishesdessertsdecor.blogspot.co.uk
Pnut Butter Banana pudding
1/2 cup firmly packed light brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
3-1/4 cups skim milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla extract
3 bananas, sliced
Garnish: sliced banana and chopped peanuts
Place brown sugar, cornstarch, and salt in a saucepan over medium heat. Gradually stir in milk until smooth and thickened. Bring to a boil; stir 1 minute. Remove pan from heat; stir in peanut butter and vanilla; mix until smooth.
Using 6 individual serving dishes, spoon pudding between layers of sliced bananas. Cover with plastic wrap and chill. To serve, garnish with slices of banana and chopped peanuts. Serves 6.
Spiced Zinfandel Granita with Grapes&Cream
2 cups red zinfandel or other dry red wine
1/2 cup sugar
1/2 cup water
2 3x1-inch strips orange peel
1/2 cup orange juice
6 inches stick cinnamon
3/4 cup pressurized whipped dairy dessert topping (optional)
1/2 cup seedless red or green grapes, halved
1. n a small saucepan combine wine, sugar, the water, orange peel, orange juice, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes. Cool to room temperature.
2. Strain mixture through a fine-mesh sieve into a 2- or 3-quart metal or glass pan; discard solids. Cover and freeze about 1 hour or until edges are frozen. Scrape surface with the tines of a fork, pulling from the edges into the center. Freeze about 3 1/2 hours more or until the entire mixture resembles shaved ice, scraping the surface every 30 minutes.
3. To serve, spoon 1/2 cup of the granita into each serving glass or bowl. Top with whipped topping (if desired) and grapes.
Ingredients
240g fresh raspberries
Icing sugar, to dust
profiteroles
250ml (1 cup) water
125g butter, chopped
150g (1 cup) plain flour, sifted
4 eggs, at room temperature
vanilla bean custard
600ml milk
1 vanilla bean, split lengthways
220g (1 cup) caster sugar
4 egg yolks
40g (1/4 cup) plain flour, sifted
2 tbs cornflour
To make the profiteroles, preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place the water and butter in a heavy-based medium saucepan. Heat over medium heat for 5 minutes or until the butter melts and the mixture comes to the boil. Remove from the heat. Add the flour and use a wooden spoon to stir until mixture forms a ball and comes away from the side of the pan. Transfer the mixture to a medium bowl. Use an electric beater to gradually beat in the eggs, 1 at a time, beating well after each addition, until the mixture is thick and glossy. Place a 2cm diameter piping nozzle into a clean piping bag and spoon in the mixture. Pipe small discs, about 3cm in diameter, about 3cm apart, on the lined trays. Bake in preheated oven, swapping trays halfway through cooking, for 30 minutes or until puffed and golden. Turn oven off, leaving the profiteroles in the oven for 1 hour to dry
To make the vanilla bean custard, heat the milk and vanilla bean in a heavy-based medium saucepan over medium heat until the milk just comes to the boil. Use tongs to remove the vanilla bean. Use a sharp knife to scrape the vanilla seeds into the milk and discard the pod
Combine the sugar and egg yolks in a large heatproof bowl. Use a balloon whisk to whisk until thick and pale. Add flour and cornflour and stir with a wooden spoon until well combined. Gradually stir the milk into the egg mixture. Return to a clean saucepan and use a wooden spoon to stir over low heat for 20 minutes or until the custard comes to the boil and thickens. Transfer to a large heatproof bowl. Cover surface with non-stick baking paper and set aside for 30 minutes to cool slightly. Place in the fridge for 4 hours to chill
Use kitchen scissors to split the puffs in half horizontally. Spoon the chilled custard into the base of each puff. Top with a raspberry and replace top of puff. Place on a serving platter and dust with icing sugar. Serve immediately
Eggnog Pie
Crust:
32 low-fat graham crackers (8 cookie sheets)
2 tablespoons granulated sugar
1 1/2 tablespoons butter, melted
1 large egg white
Cooking spray
Filling:
1/2 cup plain fat-free yogurt
1/2 cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
1/2 cup (4-ounces) block-style fat-free cream cheese, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2/3 cup eggnog
2 large egg whites
2 tablespoons granulated sugar
Bourbon cream:
3/4 cup frozen fat-free whipped topping, thawed
2 tablespoons eggnog
1 teaspoon bourbon
1/8 teaspoon grated nutmeg
Preparation
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.
Reduce oven temperature to 325°.
To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.
Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.
To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.