Here's what I usually do:
After you clean the fish, stuff it with chopped onions, celery, cilantro and sprinkle in some lemon pepper. Then wrap the fish in bacon and then wrap some tin foil around it. Throw it on the grill and when it's close to done, remove the foil and finish cooking without the foil.
It comes out pretty good! However, my wife's not crazy about that recipe. I'd like to make something different for a change; something that we'll BOTH enjoy. So...
Does anyone know any good recipes for cooking rainbow trout on the grill??
Thanks!Anyone have any good recipes for cooking rainbow trout on the grill?
HONEY-MUSTARD GRILLED TROUT:
1/4 cup reduced-fat mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon prepared mustard
1 Tablespoon honey
1/8 teaspoon cayenne pepper
4 large onions, cut into 1/2-inch slices
6 trout fiillets (6 ounces each)
Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the first five ingredients. Place onions cut side down on grill rack with sides touching. Arrange fillets on onion slices. Cover and grill over medium-hot heat for 5 minutes. Baste with mustard mixture. Cook 5-6 minutes longer or until fish flakes easily with a fork, basting frequently. Discard onion slices. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>Anyone have any good recipes for cooking rainbow trout on the grill?
grilling-recipies.com should be a good source for you. Check the following links, look around the sites, and never underestimate the power of a good Google search!
http://www.grilling-recipes.com/seafood/鈥?/a>
http://www.grilling-recipes.com/seafood/鈥?/a>
http://mdc.mo.gov/fish/sport/trout/recip鈥?/a>
http://barbeque.allrecipes.com/az/Shrkys鈥?/a>
leave the bacon out and go with real butter and garlic. you could also add some beer to the foil wrap.
Here's a winner:
http://www.trouthaven.net/rainbow_trout_鈥?/a>
Enjoy!
P.S. I agree with your wife. Why ruin the fish with bacon?
what i usually do is just rub it with some garlic salt, and squeeze on some fresh lemon juice....or if you dont like that go to foodnetwork.com and look for recipies for rainbow trout, im sure they have some good ones
Monday, December 28, 2009
How do you use sweet banana peppers in cooking any recipes?
i would love to make relish or chutneysHow do you use sweet banana peppers in cooking any recipes?
Use it in any recipes that call for any kinds of peppers.How do you use sweet banana peppers in cooking any recipes?
I chop up sweet banana peppers and add them to shredded potatoes, and fry them. At the last minute, I add parmesan cheese. These great hash browns make a wonderful late night TV snack.
I don't know of any relishes or chutney's...however, I have stuffed them with cream cheese (seasoned with Cavender's Greek Seasoning) and baked them (just until cheese melted somewhat...) Very tasty! Also great chopped on a salad!
try this one..
30 Minutes To Homemade Sure.Jell庐 Cranberry Orange Freezer Relish
3 cups prepared fruit (buy about 1 pound fully ripe cranberries, 2 medium oranges and 1 lemon)
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 1/2 cups granulated sugar, measured into separate bowl
3/4 cup water
1 box Sure.Jell Fruit Pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Finely chop or grind cranberries; measure 2 cups. Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel from oranges. Chop the fruit, reserving any juice. Repeat procedure with lemon.
Chop reserved orange and lemon peels. Combine all fruit and peels. Measure exactly 3 cups into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2-inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Makes about 7 (1 cup) containers or 112 servings.
How To Measure Sugar Precisely:
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Use it in any recipes that call for any kinds of peppers.How do you use sweet banana peppers in cooking any recipes?
I chop up sweet banana peppers and add them to shredded potatoes, and fry them. At the last minute, I add parmesan cheese. These great hash browns make a wonderful late night TV snack.
I don't know of any relishes or chutney's...however, I have stuffed them with cream cheese (seasoned with Cavender's Greek Seasoning) and baked them (just until cheese melted somewhat...) Very tasty! Also great chopped on a salad!
try this one..
30 Minutes To Homemade Sure.Jell庐 Cranberry Orange Freezer Relish
3 cups prepared fruit (buy about 1 pound fully ripe cranberries, 2 medium oranges and 1 lemon)
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 1/2 cups granulated sugar, measured into separate bowl
3/4 cup water
1 box Sure.Jell Fruit Pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Finely chop or grind cranberries; measure 2 cups. Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel from oranges. Chop the fruit, reserving any juice. Repeat procedure with lemon.
Chop reserved orange and lemon peels. Combine all fruit and peels. Measure exactly 3 cups into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2-inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Makes about 7 (1 cup) containers or 112 servings.
How To Measure Sugar Precisely:
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
How do you unlock recipes in Cooking Mama without cheats?
I'm stuck. I can't unlock any recipes and I know I don't have all of them. What do I have to do to get every recipe without using cheats?How do you unlock recipes in Cooking Mama without cheats?
That's like asking how do I take a shower without water.
Check out the gamefaqs: http://www.gamefaqs.com/portable/ds/game鈥?/a>
That's like asking how do I take a shower without water.
Check out the gamefaqs: http://www.gamefaqs.com/portable/ds/game鈥?/a>
Write your delicious cooking recipes ?
LONDON BROIL
Servings: 8 (5 1/2 oz. each)
4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard
MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade
COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.
Drain marinade from meat. Reserve marinade up to two weeks if needed.
Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.
Transfer the steak to a cutting board and let rest for 5 minutes.
Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.Write your delicious cooking recipes ?
MASALA CHICKEN ON TOAST
Ingredients
陆 kg boneless chicken - diced
50g thick yoghurt
陆 tsp chilli powder
陆 tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
2 tbsp lime juice
1 陆 tbsp oil
2 medium onions - diced
录 tsp coriander powder, 录 tsp cumin powder
录 tsp chilli powder
salt, pepper to taste
4 tomatoes - peeled, seeded, chopped
2 tbsp chopped coriander
Method
Marinate chicken in thick yoghurt, chilli powder, garam masala, half of the ginger and half of the garlic. Set aside for 1 hour.
Heat the oil. Saut茅 onions until golden and then add spices and remaining garlic, ginger, salt and pepper. Saut茅 the onion mixture for 1 minute.
Add chicken with the marinade. Stir for 1 minute. Add tomatoes. Simmer uncovered until chicken is cooked. Stir in coriander.
Serve warm on hot buttered toast.Write your delicious cooking recipes ?
Barbecue Roasted Salmon
1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 - 6oz. salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)
Combine first 3 ingredients in a zipper plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400掳F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Place in an 11x7 baking dish coated with cooking spray. Bake at 400掳F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4.
Per serving: 314 calories, 14.7g fat, 35.3g protein, 9g carbohydrates, 1g fiber, 111mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium.
BASIC APPLE PIE RECIPE
8 servings
This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9'; pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
mix 1/2 jar of apricot preserves with 8 oz bottle of russian dressing. Mix well. Pour over raw boneless chicken breasts. Bake for about 30 min or until chicken is thoroughly cooked. Serve over boiled white rice.
Servings: 8 (5 1/2 oz. each)
4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard
MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade
COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.
Drain marinade from meat. Reserve marinade up to two weeks if needed.
Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.
Transfer the steak to a cutting board and let rest for 5 minutes.
Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.Write your delicious cooking recipes ?
MASALA CHICKEN ON TOAST
Ingredients
陆 kg boneless chicken - diced
50g thick yoghurt
陆 tsp chilli powder
陆 tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
2 tbsp lime juice
1 陆 tbsp oil
2 medium onions - diced
录 tsp coriander powder, 录 tsp cumin powder
录 tsp chilli powder
salt, pepper to taste
4 tomatoes - peeled, seeded, chopped
2 tbsp chopped coriander
Method
Marinate chicken in thick yoghurt, chilli powder, garam masala, half of the ginger and half of the garlic. Set aside for 1 hour.
Heat the oil. Saut茅 onions until golden and then add spices and remaining garlic, ginger, salt and pepper. Saut茅 the onion mixture for 1 minute.
Add chicken with the marinade. Stir for 1 minute. Add tomatoes. Simmer uncovered until chicken is cooked. Stir in coriander.
Serve warm on hot buttered toast.Write your delicious cooking recipes ?
Barbecue Roasted Salmon
1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 - 6oz. salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)
Combine first 3 ingredients in a zipper plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400掳F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Place in an 11x7 baking dish coated with cooking spray. Bake at 400掳F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4.
Per serving: 314 calories, 14.7g fat, 35.3g protein, 9g carbohydrates, 1g fiber, 111mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium.
BASIC APPLE PIE RECIPE
8 servings
This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9'; pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
mix 1/2 jar of apricot preserves with 8 oz bottle of russian dressing. Mix well. Pour over raw boneless chicken breasts. Bake for about 30 min or until chicken is thoroughly cooked. Serve over boiled white rice.
Does anyone have any good organic cooking recipes?
trying to go more natural and being healthy . i would like it if you guys had any ideas for recipes. thanksDoes anyone have any good organic cooking recipes?
same recipes as for non-organic food.
the advantage with organic produce is that you don't have to peel some vegetables or wash them forever. I don't peel my carrots (the skin has a lot of vitamins), I don't peel potatoes, zucchini, eggplant etc etc... when it's organic you feel ok not peeling and it makes cooking faster!
otherwise it's the same recipes.
If you meant vegetarian cooking, I would recommend Vegetarian Times or any veggie recipe online!
it's very easy.
Good luck!Does anyone have any good organic cooking recipes?
take some vegetables and cook them short, make a pi nut butter sauce with a bit hot pepper in it and combine the two on your desk
organic is nothing but a way for food companies to make money. they plant the seed in your head and make you believe you need it or it is good for you. dont believe in it. eat healthy stay fit die anyway!!!!!!
same recipes as for non-organic food.
the advantage with organic produce is that you don't have to peel some vegetables or wash them forever. I don't peel my carrots (the skin has a lot of vitamins), I don't peel potatoes, zucchini, eggplant etc etc... when it's organic you feel ok not peeling and it makes cooking faster!
otherwise it's the same recipes.
If you meant vegetarian cooking, I would recommend Vegetarian Times or any veggie recipe online!
it's very easy.
Good luck!Does anyone have any good organic cooking recipes?
take some vegetables and cook them short, make a pi nut butter sauce with a bit hot pepper in it and combine the two on your desk
organic is nothing but a way for food companies to make money. they plant the seed in your head and make you believe you need it or it is good for you. dont believe in it. eat healthy stay fit die anyway!!!!!!
Does anyone have any cooking/baking recipes for using candy canes?
I have quite a few left from tree decorations and would like to use them somehow.Does anyone have any cooking/baking recipes for using candy canes?
Peppermint meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
DIRECTIONS
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Peppermint Bars
1 cup white sugar
1 egg
1/4 teaspoon peppermint extract
5 drops red food coloring
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup finely crushed peppermint candy canes
1 cup semisweet chocolate chips
1/3 cup coarsely chopped peppermint candy canes
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan.
Cream butter or margarine and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
Spread evenly into greased pan. Bake for 25 minutes or until firm.
After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. bars.
Candy Cane Fudge
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
DIRECTIONS
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.Does anyone have any cooking/baking recipes for using candy canes?
Candy Cane Puffs
Source: Family Circle
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes
Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.
Heat oven to 375 degrees F. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.
To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.
There are more recipes on the website I provided
Use candy canes as stirring sticks for hot beverages.
Add crushed candy canes to vanilla frosting and make cookie sandwiches with purchased cookies or graham crackers.
Add crushed candy canes to Rice Krispy treats.
Melt some purchased white almond bark and add crushed candy cane pieces. Pour onto waxed paper and chill for instant Candy Cane Bark.
Sprinkle crushed candy canes on top of iced cupakes or on top of ice cream sundaes or pancakes
Layer ice cream and hot fudge sauce with crushed candy canes and top with whipped cream for a peppermint twist treat
Candy Cane Bar Cookies
1 cup butter (2 sticks)
1 cup white granulated sugar
1 egg
1\4 teasp. Peppermint extract
1\2 teasp. Salt
2\3 cup finely crushed miniture candy canes (measure after crushing)
6 drops red food coloring
2 cups packed flour
1 cup chocolate chips (6 oz. bag)
2 cups chocolate chips (12 oz. bag)
Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.
Place the sugar in the bowl add the egg, and beat with a mixer until it鈥檚 a uniform color.
Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.
Add the 6 drops of red food coloring. Mix it in thoroughly.
Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it鈥檚 still too warm to add, wait until it鈥檚 cooler and then do it.
Add the flour in half cup increments, beating after each addition.
Stir in one cup chocolate chips by hand.
Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.
Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.
Cool completely and then cut into brownie sized squares.
Here is an article that has some ideas for using candy canes left over from Christmas.
http://www.ehow.com/how_4695038_use-left鈥?/a>
this is what I do about every year around christmas I make homemade double chocolate chip cookies and crush the candy canes put them in the batter and bake them they make really good cookies and peppermintie they are good hoped this helped.
You can crush them up and add them to vanilla or chocolate ice cream, throw them in a white or Chocolate cake mix. That's about all I have ever tried.Yagi Antenna System For World Space
Peppermint meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
DIRECTIONS
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Peppermint Bars
1 cup white sugar
1 egg
1/4 teaspoon peppermint extract
5 drops red food coloring
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup finely crushed peppermint candy canes
1 cup semisweet chocolate chips
1/3 cup coarsely chopped peppermint candy canes
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan.
Cream butter or margarine and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
Spread evenly into greased pan. Bake for 25 minutes or until firm.
After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. bars.
Candy Cane Fudge
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
DIRECTIONS
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.Does anyone have any cooking/baking recipes for using candy canes?
Candy Cane Puffs
Source: Family Circle
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes
Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.
Heat oven to 375 degrees F. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.
To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.
There are more recipes on the website I provided
Use candy canes as stirring sticks for hot beverages.
Add crushed candy canes to vanilla frosting and make cookie sandwiches with purchased cookies or graham crackers.
Add crushed candy canes to Rice Krispy treats.
Melt some purchased white almond bark and add crushed candy cane pieces. Pour onto waxed paper and chill for instant Candy Cane Bark.
Sprinkle crushed candy canes on top of iced cupakes or on top of ice cream sundaes or pancakes
Layer ice cream and hot fudge sauce with crushed candy canes and top with whipped cream for a peppermint twist treat
Candy Cane Bar Cookies
1 cup butter (2 sticks)
1 cup white granulated sugar
1 egg
1\4 teasp. Peppermint extract
1\2 teasp. Salt
2\3 cup finely crushed miniture candy canes (measure after crushing)
6 drops red food coloring
2 cups packed flour
1 cup chocolate chips (6 oz. bag)
2 cups chocolate chips (12 oz. bag)
Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.
Place the sugar in the bowl add the egg, and beat with a mixer until it鈥檚 a uniform color.
Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.
Add the 6 drops of red food coloring. Mix it in thoroughly.
Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it鈥檚 still too warm to add, wait until it鈥檚 cooler and then do it.
Add the flour in half cup increments, beating after each addition.
Stir in one cup chocolate chips by hand.
Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.
Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.
Cool completely and then cut into brownie sized squares.
Here is an article that has some ideas for using candy canes left over from Christmas.
http://www.ehow.com/how_4695038_use-left鈥?/a>
this is what I do about every year around christmas I make homemade double chocolate chip cookies and crush the candy canes put them in the batter and bake them they make really good cookies and peppermintie they are good hoped this helped.
You can crush them up and add them to vanilla or chocolate ice cream, throw them in a white or Chocolate cake mix. That's about all I have ever tried.
How do you find all 51 recipes in cooking mama world kitchen?
I cooked all the recipes in the practice cooking mode with mama but so far I've only unlocked 48 recipes. The game won't unlock any more recipes. I thought there were supposed to be 51??
Help!How do you find all 51 recipes in cooking mama world kitchen?
Well I Just Got Cooking Mama World Kitchen There Are 51 Recipes You Don't Go In Practice Mode Theres A Pan With Food On It, It Will Say Cook With Mama Pick A Recipe You Havent Done If You Did All Them And Got A Low Score On A Couple Try Them Again If You Got A Regular Or High Score Do It Again Becuase It Was Probally In Practice Mode!!! Hope I Helped!!! :] :)
Help!How do you find all 51 recipes in cooking mama world kitchen?
Well I Just Got Cooking Mama World Kitchen There Are 51 Recipes You Don't Go In Practice Mode Theres A Pan With Food On It, It Will Say Cook With Mama Pick A Recipe You Havent Done If You Did All Them And Got A Low Score On A Couple Try Them Again If You Got A Regular Or High Score Do It Again Becuase It Was Probally In Practice Mode!!! Hope I Helped!!! :] :)
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