Food Recipes The classic Little Smokies Ingredients, Directions

Food Recipes The classic Little Smokies Ingredients, Directions

The classic Little Smokies (or Lit'l Smokies) in a crock pot are always a hit at holiday parties or at social gatherings. I haven't figured out if it's the kids eating all the little smoked sausages or if the adults are slipping these mini treats and taking a walk back memory lane. In either case, little smokies seem to please year after year and while they are not on the healthy "in" food list, they sure do taste good and the empty crock pot proves that point.

Ingredients
1 (16 ounce) package Hillshire Farm® Lit'l Smokies®
1 (12 ounce) package Jimmy Dean® Premium Thick Sliced Bacon
1 cup packed brown sugar

Directions
• .Preheat oven to 400 degrees F
• .Cut each bacon slice into 4 pieces. Wrap each Lit'l Smokie with piece of bacon; secure with a toothpick. Place in a 13x9x2 inch baking pan. Sprinkle evenly with brown sugar.
• Bake for 30 to 35 minutes or until bacon is crisp and sugar is melted. Cool slightly before serving.

RESEP KLEPON

Klepon

Bahan :

• 300 gram tepung ketan
• 75 cc air daun suji atau pandan
• 2 sdt air kapur sirih
• 100 gram gula merah diiris
• ¼ butir kelapa diparut dikukus dengan ¼ sdt garam selama 15 menit

Cara membuat :

1. Aduk tepung ketan dengan air daun suji sedikit demi sedikit, masukkan air sirih. Uleni sampai adonan dapat dibulatkan manjadi sebesar kelereng, isi dengan irisan gula merah, bulatkan lagi.
2. Didihkan air dalam sebuah panci yang besar. Masukkan klepon ke dalamnya, tunggu sampai mengapung. Angkat & gulungkan klepon dalam kelapa parut kukus.

RESEP KUE PISANG

Kue Pisang

Bahan :

• 150 gr tepung beras
• 100 gr gula pasir
• 700 cc santan dari 1 butir kelapa
• ½ sdt garam
• 1 lembar daun pandan
• 75 gr tepung hunkwee
• 2 buah pisang tanduk dipotong-potong
• Daun pisang untuk membungkus

Cara membuat :

1. Campur tepung beras, gula pasir, santan, garam dan daun pandan. Masak dan aduk terus sampai adonan menjadi kental. Angkat, biarkan sampai hangat.
2. Masukkan tepung hunkwee sedikit demi sedikit sambil diaduk rata.
3. Ambil daun pisang, taruh 2 sdm adonan, isi tengahnya dengan potongan pisang. Bungkus, dan kukus sampai 30 menit sampai matang.

RESEP SERABI MANIS SOLO

Serabi Manis Solo

Bahan :

• 200 gram tepung terigu
• 1 sdt baking powder
• 300 cc santan dari ¼ butir kelapa
• 50 cc air daun suji atau pandan
• 1 butir telur
• ¼ sdt garam
• Minyak sayur untuk olesan

Bahan Saus :

• 500 cc santan dari 1 butir kelapa
• 1 sdm gula pasir
• 1 sdt garam
• 1 lembar daun pandan
• Potongan nangka (bila suka)
  

Cara Membuat :

1. Campur tepung terigu dan baking powder. Ayak, lalu letakkan ke dalam satu baskom.
2. Kocok telur dan garam sampai berbuih lalu masukkan santan dan air daun suji, aduk sampai rata.
3. Tuang adonan telur ke dalam campuran terigu dan baking powder sedikit demi sedikit, uleni sampai rata dan halus.
4. Biarkan selama 1-2 jam.
5. Panaskan wajan serabi (wajan kecil), olesi minyak. Tuang 3-4 sdm adonan. Tunggu sampai permukaan serabi muncul pori-pori, lalu ditutup. Masak sampai matang. Angkat dari wajan. Ulang proses ini sampai adonan habis. Siap dihidangkan dengan sausnya.
   

Cara Membuat Saus :
Didihkan semua bahan sambil diaduk supaya santan tidak pecah, angkat dan dinginkan. Bila suka bisa ditaburi dengan potongan nangka.

Red Velvet Cookies food recipes, Ingredients,Directions

Red Velvet Cookies food recipes, Ingredients,Directions

Ingredients

* 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
* 1/3 cup unsweetened cocoa
* 1/4 cup butter or margarine, softened
* 1/4 cup sour cream
* 1 tablespoon red food color
* 1 egg
* 3/4 cup Betty Crocker® Rich & Creamy cream cheese frosting
* 1/4 cup chopped nuts

Directions

1. Mix cookie mix, cocoa, butter, sour cream, food color and egg in bowl until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake at 375 degrees F for 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

RESEP KUE BUGIS

KUE BUGIS

Bahan:

• 250 gram tepung ketan
• 50 gram tepung kanji
• 1 sdt air kapur sirih
• 75 cc air daun suji dari 10 lembar daun suji dan 10 lbr daun pandan
  
• 100 cc air
• 1 sdt tepung beras
• ¼ sdt garam
• Daun pisang untuk membungkus
  

Bahan Isi :

• ½ butir kelapa muda, diparut
• 250 gram gula merah diiris

Cara membuat :

1. Campur bahan untuk isi, masak sampai air habis. Bulatkan sebesar kelereng.
2. Campur ketan, tepung kanji, tepung beras ,air kapur sirih. Tuangi air suji sedikit demi sedikit, aduk dengan tangan sampai adonan dapat digulung. Bulatkan adonan dengan garis tengah ±3 cm.
   
3. Taruh adonan pada daun pisang yang telah diolesi minyak beri sedikit gula merah bulatkan kembali, bungkus. Kukus sampai matang.Agar kelihatan cantik ,buka daunnya kembali satu persatu dan bungkus lagi dengan daun pisang segar, yang muda.

Sushi Recipe Ebi Tempura Roll Method,Receipe,Material

Sushi Recipe Ebi Tempura Roll Method,Receipe,Material

Krenyes tasty crispy exterior and fresh in the middle. This sense which contains dried shrimp tempura sushi. You are guaranteed to be addictive because of its unique flavor.

Material:
3 pieces of shrimp tempura
30 g green asparagus, blansir
20 g green cucumber, cut lengthwise
10 ml of bottled mayonnaise
100 g sushi rice
15 ml of spicy thousand island sauce
Layers:
bruised potato chips
Complement:
handcuffs
wasabi
Shoyu

Method:

* Prepare all ingredients.
* Prepare a roll of bamboo. Flatten the rice on top.
* Place the tempura, cucumber, asparagus, mayonnaise on one side.
* Roll with bamboo scrolls until solid.
* Sprinkle around it with potato chips until blended.
* Cut into 6 sections.
* Serve immediately.

For 1 roll @ 6 slices / pieces

Gingerbread House Recipe Ingredients,Method,Picture

Gingerbread House Recipe Ingredients,Method,Picture

Nothing makes a more impressive centerpiece during the holidays than a homemade gingerbread house, and they are not as difficult to make as they might appear. It is also a great way to get your children involved in the holiday festivities. You can put the basic frame structure together and watch the kids have a ball decorating with their favorite candies. The construction of your gingerbread house will closely follow the building concepts of a real house. Proper planning is essential. You can make the gingerbread ahead of time, making sure to let it thoroughly cool in a dry area before wrapping securely to store. Be sure to allow plenty of time to put the pieces together.

I have always enjoyed making popcorn strings. Always use unbuttered popcorn, and just use a regular thread and needle. I also recommend that you keep them to a manageable length, like three feet or so. One fun trick my sister came up with was to toss the popped corn in red or green food coloring. You can also toss it with glitter to add some sparkle.

Another way to decorate and be creative is with salt dough. It can be colored, painted and glued, and it is very malleable. After mixing the dough, you can roll or cut it into different shapes which, after baking, can be painted with acrylic or poster paints, and further decorated with glitter, glued-on rhinestones or other whatever suits you.

Ingredients

* 6 cups all purpose flour
* 1/2 teaspoon baking powder
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves or allspice
* 1/2 teaspoon salt

* 1 1/2 sticks (12 Tbsp) butter, softened
* 1 1/2 cups packed light brown sugar

* 2 large eggs
* 1 cup dark molasses
* 1 Tbsp water

Method
Make the Gingerbread Dough

1 Whisk together the dry ingredients in a large bowl, set aside.

2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.

3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.

4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Ingredients

3 tbsp sugar
1 tbsp paprika
1 tsp ground chili powder
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tsp salt
1/3 cup vegetable oil
1 cup assorted unsalted nuts, such as peanuts, almonds, walnuts, pecans
3 cups Rice Chex cereal
3 cups Corn Che® cereal
3 cups Wheat Chex cereal
1 cup miniature cheese crackers
1 cup miniature pretzels


Directions

1. In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
2. In large microwavable bowl, combine oil and nuts. Microwave uncovered on High about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture is thoroughly heated. Spread on paper towels to cool. Store in airtight container.

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

The Maid of Honour cake has been part of Richmond history for nearly 300 years. It Is believed that Henry VIIIth was the first to use its name when he met Ann Boleyn and other Maids Of Honour at his Royal Household of Richmond Palace eating the cakes from a silver dish.

The first Richmond Maids of Honour shop can be traced back to the early 18th century and it is here Robert Newens the present owners great great grandfather served his apprenticeship. The cakes soon became a feature of taking tea in fashionable Richmond.

150 ml (1/4 pint) milk
25 g (1 oz) cake crumbs
50 g (2 oz) English butter, cut into small pieces
25 g (1 oz) caster sugar 40 g (1 1/2 oz) ground almonds
1 egg, beaten
grated rind of 1 lemon
few drops of almond flavouring
175 g (6 oz) shortcrust pastry
raspberry jam

1. Heat milk in a saucepan to almost boiling point, then stir in cake crumbs, butter, sugar, ground almonds, egg, lemon rind and almond flavouring. Stir well and leave to stand for about 5 minutes.
2. Meanwhile roll out the pastry and cut fifteen rounds using a fluted 6.5 cm (3-inch) cutter. Place in buttered patty tins and spread jam in the base of each. Divide the filling equally among them.
3. Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes, until firm and golden.
Makes 15