Pie Crust 101

!9#: Pie Crust 101

Making a pie crust in the food processor (using vodka in place of part of the water). for more information see: browniesfordinner.com

Pie Crust 101

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Cuisinart CPB-300 SmartPower 15-Piece Compact Portable Blending/Chopping System, Black

!9#: Cuisinart CPB-300 SmartPower 15-Piece Compact Portable Blending/Chopping System, Black

Brand : Cuisinart | Rate : | Price : $58.97
Post Date : Dec 15, 2011 10:36:51 | Usually ships in 24 hours

Cuisinart CPB-300 SmartPower 15-Piece Compact Portable Blending/Chopping System, Black

You’ll find many easy ways to prepare savory, healthful drinks, sauces and more with your Cuisinart SmartPower Compact Portable Blending/Chopping System. 350 watts of blending power make whipping up drinks, grinding spices, and creating home made baby food a breeze. Includes BPA free 32 ounce blender jar, 8 ounce chopping cup, and four ounce travel cups.The recipe booklet priovdes simple recipes, including some old Cuisinart favorites as well as some creative combinations that are sure to please your friends and family.

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Black Eyed Peas

!9#: Black Eyed Peas

South of the Mason Dixon line, black eyed peas have simmered on
stoves for decades and are served at the midnight hour on New
Year's Eve along with the chilled champagne, mixed drinks, and
the beer. Dried, frozen or canned, they have been traditionally
cooked with either ham hocks, ham chunks, or bacon and whatever
other ingredients the home cook adds to them. For the carb and
the cholesterol conscious, turkey bacon or turkey ham is used as
well as a light cooking oil. For the sugar restrictive, a sugar-
free product is substituted. For the eggless, a commerical egg
product is used. For the salt-free, a light salt is used.

Dried Black Eyed Peas

1-lb. dried black eyed peas, rinsed in a colinder

1-ham hock, or a few chunks of ham

1/2-cup onion, chopped

2-cloves garlic, finely chopped

Enough water to cover the peas

1-small can stewed tomatoes, pureed

1-whole jalapeno, rinsed

Salt and pepper to taste

Directions: Into a large bowl:Add the dried black eyed peas
and cover them with cold water soaking them overnight. In a skillet: Add a tablespoon of cooking oil and cook the ham until
it is halfway done. Saute the onion and the garlic. Season with
the salt and the pepper.Add the black eyed peas with the water
that they were soaked in and cover them with some more water.
Bring the ingredients to a boil for ten minutes. Turn the heat
down to medium-low. After the black eyed peas are almost
finished cooking add the pureed tomatoes and the whole jalapeno.
Adjust the seasonings. Cook until the peas are done. Serve with
slices of corn bread and butter.

Corn Bread

1-cup flour

1-cup yellow corn meal

1/4-cup sugar

1-Tlb. baking powder

1-tsp. salt

1/4-cup cooking oil

1-egg

1-cup milk, or buttermilk

Directions: Combine the flour, the corn meal, the sugar, the
baking powder, and the salt. Add the liquid ingredients and
combine them with a wooden spoon. Oil an eight-inch rectangular
baking or a round cast iron skillet adding the corn bread batter. Bake at three hundred and fifty degrees for forty-five
minutes.

Black eyed peas were originally cultivated in Asia, India and
Africa. They were brought to the West Indies and the Southern
states in America by slaves. The peas stand for coins and
prosperity. They are a rich source of Calcium, Folate and Vitamin A.

Frozen black eyed peas are usually found in the freezer section
of the grocery store. Bacon is usually used instead of ham for
a better flavor.

Frozen Black Eyed Peas

2-slices bacon, cut into halves

1/2-cup onion, chopped

2-cloves garlic, finely chopped

1-16-oz bag black eyed peas

1/4-tsp. sugar

Salt and pepper

Directions: In a large pot: Cook the bacon until it is almost
done. Saute the chopped onion and the garlic. Add the frozen
black eyed peas and cover them with water. Season with the salt, the pepper and the sugar. Cook on medium-low until they are done.

Canned black eyed peas are the quickest way to cook them and
they are usually well seasoned with added bacon. Although, the
home cook might add two slices of cooked bacon and lightly season
them.

Black Eyed Peas

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Cuisinart DFP-14BCN 14-Cup Food Processor, Brushed Stainless Steel

!9#Cuisinart DFP-14BCN 14-Cup Food Processor, Brushed Stainless Steel

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Rate :
Price : $160.00
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Homemade Flavored Coffee

!9# Homemade Flavored Coffee

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Getting a cup of coffee at Starbucks would have a huge impact on your financial status. To an average worker, a cup of java can cover up to half of his daily salary, so it is not practical to go to coffee shops to grab a drink on a daily basis. If you are one of the thousands of people who need coffee in order to work, try considering making your own homemade flavored coffee. A few minutes may save you a few Benjamins.

You can make great java mixes with the simplest ingredients found in your cabinet. One of the most popular coffee mixes is the Viennese coffee. It is very easy to make Viennese Coffee. All you need is 1/2 cup of instant coffee, 2/3 cup of sugar and milk (preferably non fat dry milk), 1/2 teaspoon cinnamon powder, and 1/4 teaspoon nutmeg. Mix 2 teaspoons of the mixture for every cup of coffee.

Then, there is the Cafe Mocha Latte. For this recipe, you will need 1/2 cup of instant coffee, 1/2 cup sugar, 2 1/4 cup of non fat dry milk, and 1/4 cup of cocoa powder. You will need two tablespoons of this mixture for every cup of joe.

Another favorite java recipe is the Spiced Cappuccino. For this type of coffee, you will need 1/2 cup of instant coffee, a cup of dry non fat milk, half teaspoon of dried orange peel, and 1/4 teaspoon of allspice. Two tablespoons of this mixture is required for ever cup of coffee.

Last on the list, is Cafe Vanilla. For this type of java, a half cup of instant coffee is needed. Then, you will need 3/4 cup of sugar, a cup of non fat dry milk, half teaspoon of vanilla extract, and 1/4 teaspoon cinnamon. Small food processors can be very useful for mixing the ingredients and turning them into finer powder.

Homemade Flavored Coffee

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Traditional Cuban Dessert Recipes

!9# Traditional Cuban Dessert Recipes

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If you enjoy South American sweet treats, you will love Cuban dessert recipes. A lot of them are similar to easy Mexican recipes for desserts, which you have perhaps already made at some point. Lots of tropical fruits grow in Cuba, including bananas, mango, soursop, pineapple, tamarinds, coconuts and guava, which means that fruity desserts are especially popular.

Well loved Cuban desserts include rice pudding and merenguitos, which are sweet meringue puffs. Torrejas are like French toast. They are sweet fried bread slices served with syrup and raisins. In Cuba, French toast is served for dessert rather than breakfast. Cubans also like to make cookies and pastries using the locally sourced fresh fruit. Fruit turnovers and parfait desserts are really popular there.

Flan, which is also known as creme caramel, is very popular in nearly all Spanish speaking countries, including Cuba and Mexico. This delicious egg custard is flavored with vanilla and has a smooth, silky texture.

An Easy Recipe for Boniatillo

This sweet potato pudding is popular during the holidays in Cuba. The pudding is flavored with cinnamon, cream, lime juice, vanilla and more and everybody will love the delicious flavor of this wonderful and traditional Cuban dessert. Chill it for a couple of hours or serve it hot. It tastes great either way! This recipe makes enough to serve four people.

What you will need:

2 cups brown sugar 1 1/2 lbs sweet potato 2 limes 1 stick cinnamon 1 cup heavy cream 1 teaspoon salt 3 egg yolks 1 tablespoon butter 1 tablespoon vanilla extract 1/8 teaspoon ground cinnamon or grated cinnamon stick Water, as needed How to make it:

Peel and chop the sweet potato and cover it with water in a pan. Add a teaspoon of salt and boil it for twenty minutes or until tender. Drain the potato and mash it using a fork, blender, or food processor.

Peel the limes and save the fruit for another use. Put the peel in a big pan with the brown sugar, cinnamon stick, and two cups of water. Cook the mixture over a moderate heat until it reaches 250 degrees F, stirring it all the time. You will need a candy thermometer to gauge the temperature.

Take out the peel and cinnamon and turn the heat down to low. Add the mashed sweet potato and keep stirring the mixture until it is smooth. Take it off the heat. Beat the cream, butter, egg yolks, and a pinch of salt until smooth, and then add this to the sweet potato mixture.

Cook it over a low heat for a couple of minutes, then take the pan off the heat and stir in the vanilla. If the mixture is too runny, you can mix a quarter cup of cornstarch with a quarter cup of water and add this. Divide the sweet potato pudding between serving bowls and garnish each one with a little ground cinnamon.

Traditional Cuban Dessert Recipes

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BEST HUMMUS RECIPE!!! MUST SEE HUMMUS RECIPE

!9# BEST HUMMUS RECIPE!!! MUST SEE HUMMUS RECIPE

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