>>>Brazilian Inventor Converts Any Fruit or Vegetable into Flour<<<
Sorry, I did not test the links, saw the article and grabbed it, I thought it interesting that he talks of using the peelings.
Like you the thought of vegetable flour interests me.
LOL, so I find India breads with fresh veggies in them.
I made the notes to check on veg. flour several days ago and did not get around to digging into the results, also need to alter my googles, for they pulled veg. oil and baking powder...more than any thing else.
http://www.foodnavigator.com/Financial-Industry/Company-develops-process-to-make-vegetable-dough
Company develops process to make vegetable dough
By Ahmed ElAmin, 27-Jan-2006
Related topics: Financial & Industry
An Israel-based company has developed a method to make pastry dough mix that contains 50 per cent of vegetable ingredients.
Tivall said it is aiming the dough at people who would like to enjoy pastry products but don’t like the fat, calories and white flour.
“It revolutionizes the pastry and baked products industry with new possibilities,” said Omri Lotan, the company’s chief executive. “The vegetable dough is an exclusive development of Tivall’s research and development laboratories and has been patented in Israel and around the world.”
The company developed the technique by creating a dough mix containing 50 per cent vegetable ingredients. The other 50 per cent is comprised of water, a little wheat flour, vegetable oil and spices.
[continued and several headlines are interesting...]
http://www.kayotic.nl/blog/?p=3348&print=1
- Dutch Girl Cooking - http://www.kayotic.nl/blog -
Vegetable Cookies
Posted By Kay On April 16, 2009 @ 7:35 am In all recipes, cookies & cakes, kids, snacks, vegetables, vegetarian | 38 Comments
I’m always on the lookout for new ways to sneak more vegetables into the kiddo’s diet. I’m pretty bad when it comes to that. Jessica Seinfeld got nothin’ on me, I tell you! Not even chocolate cake, hamburgers or pancakes are sacred to me. I literally spike everything with (pureed) veggies. Many things end up tasting better, richer even, when you add some veggies to them.
This time ’round, I figured I might just get away with turning vegetables into cookies. Since his first word was “cookie”, this should be easy-peasy, right? So I grabbed my camera and shot the photos as I tested my new recipe.
Want to see?
Ingredients:
cauliflower
carrots
spring onions
3/4 cup flour
2 eggs
cheese (about 2 oz)
3 tbsp milk
pepper
salt
oil
Directions:
I decided to start out with some mellow-tasting vegetables. In hindsight I should have added some stronger tasting veggies as well. Think along the lines of: onion, bell pepper, leeks or broccoli. Perhaps even some fennel. And definitely some corn!
I grabbed several cauliflower florets. Washed, peeled and coarsely chopped the carrots and spring onions.
I figured there would be two ways to make this recipe; using bigger vegetable pieces to turn the cookies into a more adult type of snack. Or use very small pieces of vegetables so they’d be more hidden. I opted for the latter and broke out my food processor.
Lightly beat 2 eggs.
I’ve grated some sharp Gouda cheese. Didn’t really weigh it; estimate it somewhere around 2oz.
I’ve heated 2 tbsp oil and stir-fried the vegetables, over medium-high heat, for about 5 minutes.
Measured 3/4 cup of flour. I ran out of all-purpose flour and only had whole wheat flour on hand. I think the cookies will be even better with regular flour.
After about 5 minutes, I lowered the heat, sprinkled the flour all over, added the cheese and seasoned the batter with pepper and salt. Do not under-season. Be generous with your salt!
Cook over low heat for about a minute, then turn the heat off and set the pan aside for a minute.
Add the beaten eggs and milk and give everything a really, really good stir.
Line your cookie/baking sheet with baking paper and drop spoonsful of vegetable/flour mix on top. My batter made for about 12 large cookies.
Bake the cookies (in a pre-heated oven) at 400F (200C) for 20 to 25 minutes. Until golden-brown. They’re best when eaten (luke) warm.
I gave the kid a cookie after they were done, he took one bite and told me “No thanks, not in the mood“, which really did make me laugh out loud. Punk baby. Then I tried one and absolutely loved it! I actually polished off 5 of them, dipping them in sour cream/chives dip. Oh boy, I can see many different variations in my near future.
These cookies make for a tasty, healthy and even vegetarian snack. Unless you add bacon, but then they’re no longer considered vegetarian. Now I know dipping them in a sour cream/chives dip isn’t particularily healthy either, but it’s so darn good!
Article printed from Dutch Girl Cooking: http://www.kayotic.nl/blog
URL to article: http://www.kayotic.nl/blog/?p=3348
[This looks very interesting, I do not know where to start!!!
granny]
Results 1 - 10 of about 769,000 for make sweet potato flour. (0.30 seconds)
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How the Farmer Can Save His Sweet Potatoes, Geo. W. Carver
HOW TO MAKE SWEET POTATO FLOUR. There are several grades of this product and quite as many ways to manufacture them. Each one of these flours or meals (as ...
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making sweet potato flour - Homesteading Forum - GardenWeb
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WikiAnswers - How do you make an alternative flour out of sweet potato
Individual Ingredients question: How do you make an alternative flour out of sweet potato? To make flour out of root vegetables, they must be cut up finely ...
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How to Make Sweet Potato (Camote) Flour and Soy Sauce – IV ...
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Sweet Potato Flour | Book of Yum
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Use Sweet Potato Flour Recipes with Videos | ifood.tv
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How to Make Coconut Sweet Potato Muffins | eHow.com
How to Make Coconut Sweet Potato Muffins. If you’re like me, ... raise the nutrition level a notch or two with the sweet potato and whole wheat flour added. ...
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Sweet Potato Sandwich Rolls: King Arthur Flour
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Chips too....
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United Subang Jaya Web Forum - Sweet Potato Flour
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As mentioned, I am attempting to make Or-chien. The recipe calls for 110g sweet potato flour. I suppose 1 packet is more than sufficient. ...
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Making Sweet Potato Chips and Flour
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[This is a patent page, earlier, I ran across one for soy flour, so there may be some gems lurking in the patents.
This is interesting, there article is long....so you get the link.
granny]
http://www.freshpatents.com/Sweet-potato-compositions-dt20061221ptan20060286242.php
Sweet potato compositions
USPTO Application #: 20060286242
Title: Sweet potato compositions
Abstract: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics. (end of abstract)
Article continues..............
http://www.fao.org/docrep/x5049E/x5049E04.htm
Section 2: Root crop flour and recipes utilising root crop flour
Root crop flour
Pancakes
Biscuits
Baki cakes
Sweet potato buns
Roti
Taro cakes
Taro muffins
Sweet potato biscuits
Steamed cassava snacks
Spicy cassava cake
Fritters
Chocolate sweet potato pie
Honeybread
Cassava snacks
Cassava bread
Banana bread
Vanilla buns
Mixed flour bread
Root crop flour
Materials:
Fresh root crop tubers ( cassava, sweet potato, taro or yam )
Clean water
Equipment:
Sharp knives
Buckets
Slicer ( manual or mechanised )
Drier ( solar or hot air drier )
Grinder ( manual or mechanised )
Sieves
Bag sealer
Preparation:
a) Wash, peel and re - wash the tubers. Place the peeled tubers in a bucket of clean water until ready to slice.
b) Slice the tubers to a thickness of 2 - 3 mm.
c) Place the tuber slices in a single layer, on drying trays. Place the drying trays in the sun or in a hot air drier as soon as possible. Continue drying the tuber slices until they snap cleanly and crisply.
d) Allow the tuber slices to cool. The dry tuber slices can be stored in sealed plastic bags or sacks, in a dry, well ventilated storage space until ready for grinding.
e) Grind the dried tuber slices into flour when required. During the grinding operation the flour should be sieved to remove the coarse particles. The coarse particles can be re - ground. Grinding and sieving operations should be repeated until the flour resembles very fine powder.
f) The flour should be stored in clean, dry, airtight containers, sealed plastic bags or sacks until required. The flour should then be stored in a clean, cool, dry place. it is important to label the containers of flour with the name of the product and the date that it was made.
Pancakes
Ingredients:
2 mugs root crop flour
1 teaspoon baking powder
2 1/2 tablespoons sugar
2 eggs ( beaten )
2 full mugs milk
oil for frying
Utensils:
Mixing bowl
Wooden spoon
Teaspoon
Tablespoon
Fork
Jug
Coffee mug
Glass
Shallow frying pan
Spatula
Stove
Preparation:
a) Mix all ingredients together to make a batter.
b) Transfer the batter into a jug.
c) Cover the base of the shallow frying pan with a thin layer of oil.
d) Fry the batter a little at a time. Shake the frying pan to spread the batter evenly over the base of the pan (the pancakes should be flat, round and about 3 - 4 mm thick ).
e) Cook each pancake for about 10 - 15 minutes - turning the pancake over once to cook both sides.
Biscuits
Ingredients:
2 mugs root crop flour
4 1/2 tablespoons sugar
2 round tablespoons margarine
1 egg
Flavouring:
1 mug ground ngali nuts or
1 level tablespoon honey or
10 tablespoons grated coconut
Utensils:
Coffee mug
Tablespoon
Fork
Glass
Mixing bowl
Rolling pin (or empty glass bottle)
Baking tray
Stove
Preparation:
a) Cream the margarine and sugar together to form a smooth paste.
b) Beat the egg and add to the margarine / sugar mixture.
c) Add the flour and flavouring ( nuts, honey or coconut ), a little bit at a time, to the biscuit mixture. Mix well.
d) Knead the mixture into a stiff cough. Continue to knead for 10 minutes.
e) Roll out the dough until about 1/2 thick.
f) Cut out circular shapes using an upturned glass.
g) Place the dough circles on a lightly oiled baking tray.
h) Bake in a moderately hot oven ( 180°C ) for 20 - 25 minutes or until golden brown on the outside.
Baki cakes
Ingredients:
- 1 1/2 mugs root crop flour
- 1/2 teaspoon salt
- 2 1/2 dessertspoons margarine or oil
- 1 egg
- 1/2 mug water
Utensils:
- Coffee mug
- Teaspoon
- Fork
- Glass
- Mixing bowl
- Rolling pin
- Spatula
- Shallow frying pan
- Stove
Preparation:
a) Beat the egg.
b) Add salt, flour, fat and mix well.
c) Add enough water to the mixture to form a dough.
d) Divide the dough into small balls of even size and roll out flat.
e) Put a thin layer of oil in the frying pan. Fry each cake until golden in colour. Turn each cake over once during the cooking process.
Sweet potato buns
Ingredients:
- 3 mugs boiled, mashed sweet potato
- 1 mug milk
- 2 mugs sweet potato flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- oil for frying
Utensils:
- Sharp knife
- Saucepan
- Sieve
- Potato masher
- Coffee mug
- Mixing bowl
- Teaspoon
- Wooden spoon
- Baking tray
- Oven
Preparation:
a) Heat the water in a saucepan.
b) Wash, peel and slice 4 medium sized sweet potato tubers. Place sliced tubers in the hot water and cook until soft.
c) Drain off water. Place cooked tubers in a mixing bowl and mash.
d) Measure out 3 mugs of mashed sweet potato and place in a mixing bowl.
e) Add milk, flour, baking powder, salt and lemon juice. Mix into a firm dough.
f) Shape dough into egg sized pieces. Place on a greased baking tray.
g) Bake in a hot oven ( 200°C ) until cooked.
Roti
Ingredients:
- 2 mugs root crop flour
- Water
- Cooking oil
- Pinch of salt
Utensils:
- Coffee mug
- Mixing bowl
- Wooden spoon
- Rolling pin ( or empty glass bottle )
- Shallow frying pan
- Spatula
- Stove
Preparation:
a) Mix salt and flour
b) Add enough water to make a thick dough.
c) Divide the dough into 4 balls
d) Pat each ball into a circular shape on a clean chopping board. The circular shape is known as roti.
e) Place a thin layer of oil in the frying pan.
f) Transfer a roti to the frying pan and cook over a medium flame. Turn the roti over once during cooking adding a little extra oil if the frying pan becomes dry. Fry until the roti is golden brown.
Taro cakes
Ingredients:
- 41/2 mugs cooked, mashed taro
- 1 tablespoon sugar
- 6 mugs cooking oil
- 2 tablespoons cassava flour
- 2 egg whites
Utensils:
- Sharp knife
- Tablespoon
- 2 coffee mugs
- Potato masher
- Mixing bowl
- Sieve
- Deep frying pan
Preparation:
a) Wash, peel and boil taro tubers until cooked.
b) Drain the tubers from the water and mash.
c) Measure out 41/2 mugs mashed taro
d) Add sugar, egg whites, 4 tablespoons oil and the cassava flour. Mix well.
e) Make small balls with the dough.
f) Pour the remainder of the oil into a deep frying pan and heat.
g) When the oil is hot, deep fry the balls until they turn brown in colour.
Taro muffins
Ingredients:
- 2 mugs root crop flour
- 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1 mug cooked, mashed taro
- 1 tablespoon margarine
- 2 eggs
- 1 1/4 mugs milk
Utensils:
- Sharp knife
- Saucepan
- Potato masher
- Wooden spoon
- Tablespoon
- Teaspoon
- Coffee mug
- Mixing bowl
- Bread tin
- Oven
Preparation:
a) Peel, wash and boil the taro until cooked.
b) Drain, mash and measure out 1 mug mashed tarot
c) Mix all the dry ingredients together.
d) Mix all the wet ingredients together.
e) Mix both the wet and dry ingredients together. Stir lightly.
f) Pour into a greased loaf tin.
g) Brush the top of the loaf with milk
h) Bake in a hot oven ( 220°C) until golden brown. Cooking time is approximately 20 minutes.
Sweet potato biscuits
Ingredients:
- 3 mugs root crop flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 mugs mashed sweet potato
- 6 level tablespoons sugar
- 1 tablespoon margarine
Utensils:
- Sharp knife
- Saucepan
- Potato masher
- Wooden spoon
- Coffee mug
- Mixing bowl
- Glass
- Teaspoon
- Rolling pin ( or empty glass bottle )
- Baking tray
- Oven
Preparation:
a) Wash, peel and boil the sweet potato tubers until cooked.
b) Drain the cooked tubers and mash.
c) Measure out 2 mugs of mashed potato.
d) Sieve the flour, salt and baking powder together.
e) Mix the mashed potato, sugar and margarine together.
f) Add flour to the potato mixture. Mix thoroughly.
g) Roll the dough out on a lightly floured surface until ‘/,” thick.
h) Cut out shapes with an upturned glass.
i) Place on a well oiled baking tray.
j) Bake in a moderately hot oven ( 180°C ) for 12 - 15 minutes until golden brown.
Steamed cassava snacks
Ingredients:
- 2 mugs cassava flour
- 1/2 mugs hot water
- Pinch of salt
- Grated coconut
- Honey
Utensils:
- Coconut grater
- 2 medium sized bowls
- Sieve
- Teaspoon
- Coffee mug
- Large saucepan
Preparation:
a) Mix together cassava flour, water and salt.
b) Knead the mixture until a smooth dough is formed.
c) Divide the dough into 12 balls
d) Mix grated the grated coconut and honey together and divide into 12 portions.
e) Use the thumb to make a hole in the centre of each ball of dough. Fill each hole with the coconut / honey mixture. Smooth the dough back over the filling [ see illustration on page 51].
f) Steam the dough balls for 20 - 30 minutes.
g) Serve hot.
Filling steamed cassava snacks with honey &coconut mixture.
Spicy cassava cake
Ingredients:
- 3 mugs cassava flour
- 11 1/2 level tablespoons sugar
- 1/2 teaspoon nutmeg
- 1 large coconut, grated
- 1 1/2 mugs milk rind of half an orange
- 2 rounded tablespoons margarine
- 1/2 teaspoon mixed spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 2 eggs
Utensils:
- Coffee mug
- Glass
- Teaspoon
- Fork
- Mixing bowl
- Wooden spoon
- Coconut grater
- Grater
- Saucepan
- Bread tin
- Oven
Preparation
a) Mix all the dry ingredients together.
b) Add melted margarine and mix well.
c) Add eggs, vanilla essence and milk.
d) Beat the mixture well.
e) Put into a well greased bread tin.
f) Bake in a moderately hot oven ( 180 - 190°C ) for 1 1/2 hours.
Fritters
Ingredients:
- 1 mug boiled yam, mashed
- 1 egg yolk
- 1/4 mug milk
- 1/4 mug root crop flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Utensils:
- Sharp knife
- Saucepan
- Potato masher
- Coffee mug
- Glass
- Fork
- Teaspoon
- Mixing bowl
- Deep frying pan
Preparation:
a) Wash, peel and chop the tubers into small pieces. Place in a saucepan of water and boil until cooked.
b) Drain off the water and mash.
c) Combine with all other ingredients
d) Fold in 1 stiffly beaten egg.
e) Half fill the deep fat frying pan with oil.
f) Drop spoonfuls of the mixture into deep frying pan and cook until golden brown ( cooking time approximately 8 - 10 minutes).
Chocolate sweet potato pie
Ingredients:
For the pastry:
- 1/2 mug root crop flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon margarine
- 6 - 7 tablespoons cold water
For the filling:
- 1 mug cooked mashed potato, sieved
- 2 mugs milk
- 2 eggs
- 3/4 mug brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 8 small squares chocolate
- 1 teaspoon margarine
- 2 tablespoons boiling water
Utensils:
- Coffee mug
- Teaspoon
- Tablespoon
- Fork
- Glass
- Mixing bowl
- Wooden spoon
- Rolling pin ( or empty glass bottle )
- Sieve
- Shallow pudding bowl
- Sharp knife
- Saucepan
- Oven
- Stove
Preparation:
a) Make the pastry by mixing the flour, salt and baking powder together.
b) Add the margarine and rub into the flour using the fingertips. Mix until the flour mixture looks like breadcrumbs.
c) Add cold water a little at a time and mix well. Continue to add a little bit of water at a time until the flour mixture forms a smooth dough.
d) Roll the dough out until it is large enough to line the inside of a shallow pudding basin [ see illustration on page 56 & 57]
e) Wash, peel, boil and mash the sweet potato.
f) Press the sweet potato through a sieve.
g) Mix the sieved sweet potato with the milk, sugar and well beaten eggs.
h) Stir in the cinnamon, salt, lemon juice.
i) Pour the filling mixture into the pastry lined shallow pudding bowl.
j) Cook the pie in a hot oven ( 230°C ) for 10 minutes then reduce to a medium heat ( 160°C) and cook for a further 15 minutes until the filling puffs up a little and the blade of an inserted knife comes out clean.
k) Melt the chocolate. with the butter in a saucepan. Remove from the heat and add I or 2 tablespoons of boiling water. Beat the mixture until smooth and pour over the warm pie and chill well before serving.
Lining a pudding basin with pastry
Lining a pudding basin with pastry (cont.)
Honeybread
Ingredients:
- 1 full mug, cassava flour
- 3 level tablespoons honey
- 60 drops vanilla essence
- 1 egg
- 1 level teaspoon bicarbonate of soda
- 1 mug water
- 2 tablespoons sugar
- Juice from two lemons
Utensils:
- Metal basin
- Sieve
- Coffee mug
- Teaspoon
- Tablespoon
- Wooden spoon
- Glass
- Fork
- Wok
- Bread tin
- Stove
- Oven
Preparation:
a) Mix the sugar, lemon juice in l/3 mug water. Heat over a medium hot flame until the sugar dissolves. Boil for 5 minutes. Stir continuously whilst heating. Allow to cool.
b) Heat some water in the wok.
c) Mix the honey and sugar mixture together. Boil for 3 minutes until the honey has blended well with the sugar mixture.
d) Place a basin containing the honey and sugar mixture in the wok of hot water. Gradually add the sifted flour and stir to mix well.
e) Add the vanilla essence, egg, bicarbonate of soda and the remaining water.
f) Pour the mixture into a bread tin.
g) Bake in a hot oven ( 210°C ) for 30 minutes.
Cassava snacks
Ingredients:
- 3 mugs cassava flour
- 3 1/2 mugs root crop starch
- 6 rounded tablespoons margarine
- 1/2 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 3 tablespoons milk powder
- 1/2 teaspoon tartaric acid
- 1/4 mug water
- 5 eggs
- 3 - 4 cloves of garlic
Utensils:
- Sharp knife
- Metal basin
- Sieve
- Coffee mug
- Tablespoon
- Teaspoon
- Wooden spoon
- Glass
- Fork
- Rolling pin ( or empty glass bottle )
- Baking trays
- Chopping board
- Stove
- Oven
Preparation:
a) Sieve all dry ingredients together and mix well.
b) Beat the margarine until smooth.
c) Beat the eggs well.
d) Peel and finely chop the garlic cloves.
e) Mix the eggs with the margarine. Add finely chopped garlic
f) Add all the dry ingredients to the margarine and egg, a little at a time. Knead into a dough and allow to rest for a few minutes.
g) Knead the dough for 5 minutes before rolling out to 3/4” thickness.
h) Cut the dough into round circles using an upturned glass.
i) Bake in a cool oven ( 150 - 160°C ) for 25 minutes.
Cassava bread
Ingredients:
- 4 mugs cassava flour
- 2 1/2 mugs water
- 1 heaped tablespoon sugar
- 3 eggs
- 1 1/2 teaspoons salt
- 1/4 mug oil
- 1 1/2 tablespoons dried yeast
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Saucepan
- Piece of cloth
- Mixing bowl
- Wooden spoon
- Bread tin
- Oven
Preparation:
a) Mix l/2 mug cassava flour with the water. Boil for 4 minutes and allow to cool slightly.
b) Mix the yeast with the dry flour. Gradually mix with the warm water. Knead the dough well.
c) Add the remaining ingredients and knead thoroughly for 10 minutes.
d) Place in a well greased bread tin, cover with a clean cloth. Place in a warm area until the dough has risen to double its original size.
e) Bake in a hot oven ( 200°C ) for 50 minutes
f) Allow to cool before slicing.
Banana bread
Ingredients:
- 1 1/2 mug composite flour (1/2 mug root crop flour + 1 mug wheat flour )
- 2 rounded tablespoons margarine
- 3/4 mug sugar
- 2 eggs
- 2 ripe bananas
- 1/4 teaspoon salt
- 1/2 teaspoon sodium bicarbonate
- Oil for greasing the bread tin
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Mixing bowl
- Glass
- Wooden spoon
- Fork
- Bread tin
Preparation:
a) Mix the margarine and sugar together.
b) Beat the eggs well and gradually add to the margarine / sugar mixture.
c) Mash the bananas and add to the margarine / egg / sugar mixture.
d) Gradually add the flour, salt and bicarbonate of soda to the mixture.
e) Pour into a greased bread tin and bake in a cool oven ( 160°C ) for at least 1 hour.
f) Check that the loaf is cooked by inserting the blade of a clean knife into the dough. If the knife comes out clean then it is cooked. If the loaf is not quite ready continue to bake until the blade of the inserted knife comes out cleanly.
g) Allow the loaf to cool before removing from the tin.
Vanilla buns
Ingredients:
- 3/4 mug composite flour ( 1/4 mug root crop flour + 1/2 mug wheat flour )
- 1 rounded tablespoon margarine
- 6 tablespoons sugar
- 1/4 teaspoon baking powder
- 2 eggs
- 1/4 teaspoon vanilla essence
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Mixing bowl
- Fork
- Glass
- Sieve
- Wooden spoon
Preparation:
a) Cream the margarine and sugar together until light and fluffy.
b) Beat the eggs well and gradually add to the margarine and sugar mixture. Continue to beat well.
c) Sieve the flour and baking powder together. fold in the creamed margarine, sugar and egg mixture using a little warm water. Add the vanilla essence.
d) Half fill paper cones with mixture.
e) Bake in a hot oven ( 220°C) for 15 .- 20 minutes or until the buns are firm to touch.
Mixed flour bread
Ingredients:
- 3 mugs composite flour ( 1 mug root crop flour + 2 mugs wheat flour)
- 2 level tablespoons dried yeast
- 3/4 tablespoon sugar
- 1/4 tablespoon margarine
- 1/4 teaspoon salt
- 1 3/4 mugs water
- Oil for greasing the bread tin
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Mixing bowl
- Wooden spoon
- Bread tin
- Piece of cloth
Preparation:
a) Dissolve salt and sugar in water
b) Mix the flour and yeast in the salt / sugar solution. Knead to form a soft, smooth dough.
c) Knead the margarine into the dough.
d) Mould the dough into a greased bread tin.
e) Put the bread tin in a warm place covered by a clean, damp cloth. Leave to rest until the dough has risen to double its original size.
f) Lightly spray some water on the surface of the dough.
g) Bake in a hot oven ( 200°C ) for 30 minutes.
http://www.homeschoolblogger.com/armoorefam/47426/
[good ‘how to’ photos]
I Made Homemade Potato Starch and Flour - Here Is How
Posted in Celiac
Reason:
Since the family favorite GF bread recipe depends on potato starch which I cannot buy locally, I decided I would try George W. Carver’s instructions on making my own. It was lots of fun. Even if you never want to make this for a bread recipe it would be a great hands on way to study George Washington Carver. I posted quite a bit from his book related to how to use the sweet potato just a few days ago.
Goal:
I wanted to learn specifically how to isolate the potato starch, but I also wanted to know how to make the flour too.
How To Isolate Potato Starch from White or Sweet Potato:
I have now made both white and sweet potato starch and flour. I am going to use the sweet potato for the pictures because the distinctive orange color makes the white starch so obvious in the final stages. I used only one sweet potato for the demonstartion so that it would be easy to see how much of the starch and flour to expect per potato that you process.
Step 1 -
continue.
http://www.farmradio.org/english/radio-scripts/58-10script_en.asp
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Package 58, Script 10
January 2001
My Friend the Dependable Sweet Potato
Program host:
Mrs. Nyanga asked her primary eight school students to write an essay on friendship. Each student had to read their essay to the class and explain what made his or her friend so special. They also had to write about how you treat people who are your friends. Mrs. Nyanga was expecting essays that spoke about truth, loyalty and respect for one another. She got that, as well as an unexpected surprise!
Listen to this essay written by Peter who wrote about a rather unusual friend. Do you have a friend like this ............ ?
[Note: The narrator can read this story or have the voice of a young boy provide the narration.]
I would like to tell you about some very good friends of mine.
They are good friends because they are so dependable.
If you treat them properly, there are many things they will do for you — in both good times and hard times.
My friends are sweet potatoes!
MUSICAL BREAK/OTHER SOUND EFFECTS.
When there is no rain, my friends the sweet potatoes will feed me — even when other foods refuse to grow.
If I pay attention and take good care of my friends the sweet potatoes, I can eat them all year round.
Sweet potatoes are very strong and grow in sandy soils where other crops can’t grow.
And, sweet potatoes don’t need a lot of chemicals and fertilisers.
Even while the sweet potatoes are growing, you can eat the young green leaves.
My mother cooks the leaves like any other green leafy vegetable.
The health workers at the clinic say that I’m so healthy because I always eat the sweet potato leaves my mother cooks for me!
MUSICAL BREAK/OTHER SOUND EFFECTS.
Now that the long rainy season is over, my mother and father prepare the sweet potatoes so that they will last for the whole year.
Before it gets really hot, my father gathers all the sweet potatoes that are left in the field.
He does this so weevils don’t get into the old roots.
My father says that many of his friends leave the sweet potato roots in the soil so that they will grow in the next rainy season.
But this can be bad because weevils like the woody vines that are left over from the last harvest.
If you take cuttings from these old plants when they start to grow again, you may transfer the weevils to your new field.
Also, if you leave the sweet potato roots in the soil, and a drought comes, the sweet potato plants might not grow at all.
Then you will have nothing to eat!
My father takes healthy sweet potato cuttings from our crop and plants them in a small nursery bed near our house.
Cuttings from the tips of the vines are the best planting material.
If you can’t get vine cuttings, you can also plant the potato tubers directly into the soil.
If you are lucky, maybe your father will give you a special job like mine.
I am responsible for watering the nursery bed in the dry season.
The new seedlings need a lot of watering for the first few weeks.
After this time, my friends can survive with very little water.
When the rains come back, we can immediately take fresh cuttings from the new vines to plant in our field.
My job will help feed our family if we have a drought this year!
Right now my father is building a storage pit for our sweet potatoes.
I helped him dig a round pit, which is a meter deep — about up to the top of my father’s leg — and a meter and a half wide.
We covered the bottom and sides with dried grass and then covered the pit with a straw roof.
Our neighbours are storing their potatoes in a hole sprinkled with wood ash and covered with grass — this is another good method.
My father says that if we do this job well then the sweet potatoes can be stored for two or three months!
MUSICAL BREAK/OTHER SOUND EFFECTS.
My mother is very happy right now because our sweet potato crop helped make her pigs fat.
While we were growing our sweet potatoes, we gathered the vines and bruised roots and fed them to the pigs.
My mother always boils the roots for 15 minutes before feeding the pigs.
And she chops up the vines.
This makes the sweet potatoes easier for the pigs to digest.
Now that the dry season is here we can sell our fat pigs and make a nice profit.
I might get some new shoes next week!
MUSICAL BREAK/OTHER SOUND EFFECTS.
I am happy right now because I know that my mother will take the sweet potatoes and dry them into flour.
Some people do not like the taste of sweet potato flour but everybody likes my mother’s baking!
She shreds the sweet potatoes and puts them in a bucket of water for 2 hours.
My sisters help my mother change the water two or three times.
Then they drain the water and put the sweet potato shreds in the shade for a few hours to dry in the breeze.
Then they move the shreds into the sun.
When all the shreds are brittle, they can grind them into flour.
My mother uses the flour a lot when she bakes cakes and breads.
She says we save a lot of money when we use this flour mixed with the wheat flour we buy.
MUSICAL BREAK/OTHER SOUND EFFECTS.
So you see, sweet potatoes are the best friends a family could have!
If you care for them properly, they will feed you during hard times.
This is why I say that sweet potatoes are my good friends.
They are so dependable!
Program host:
Peter’s story of friendship is unusual but do you think it’s true? Do you find that sweet potatoes are a dependable friend that you can rely on in both good times and hard times?
Do you have other friends you’d like to tell us about on this program? Send your ideas to [insert your station/program information here].
- END -
Acknowledgements
* Contributed by: Moira Simpson, Researcher/writer, Windsor, Canada.
* Reviewed by: Vigneswaran Thievendaram, Agriculture specialist, Cambridge, Canada.
Information Sources
* This script is based on Developing Countries Farm Radio Network, script 32-1, “Sweet potatoes: easy to grow, good to eat,” April 1994.
* “Better food security with sweet potato,” Appropriate Technology, Vol. 27, No. 1, January/March 2000. Research Information Ltd., 222 Marylands Avenue, HemelHempstead, Herts., HP2 7TD UK. E-mail: info@resinf.co.uk
* Amaranth to Zai Holes: Ideas for growing food under difficult conditions, Laura S. Meitzner, Martin L. Price, Educational Concerns for Hunger Organization, Inc. (ECHO), 1996. ECHO, 16439 Durrance Road, North Fort Myers, Florida 33917-2239 USA. E-mail: ECHO@xc.org
[In my youth/young wife era, there was almost a contest, every housewife tried to grow the largest sweet potato in a jar of water, I grew some beauties, but did not realize they were greens for food............easy green to grow.
granny]
http://www.zone11.org/sweetpotatorecipes.html
Growing Sweet Potatoes
All the recipes here are things I’ve gathered off the web. I haven’t tried them yet, but I’m planning to soo, and will post results.
Nutritional Information for sweet potato leaves
http://www.nutritiondata.com/facts-C00001-01c20gy.html
1 cup (1.25 ounces), raw:
Calories: 35
Fat: 0g
Sodium: 3g
Carbohydrate: 2g
Dietary fiber: 1g
Sugars: 0g
Protein: 1g
http://www.nutritiondata.com/facts-C00001-01c20gz.html
1 cup (1.25 ounces) cooked, steamed, without salt
Calories: 22
Cholesterol: 0
Sodium: 8mg
Carbohydrate: 5g
Dietary fiber: 1g
Sugars: 3g
Protein: 1g
Taiwanese Chicken-Stuffed Sticky Sweet Potato Dumplings
Something totally different...it’s very sticky, very interesting, and has a nice combination of flavours. If you like the stickyness of tapioca, then this is great.
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2-4 servings (12 balls)
1¼ hours 30 min prep
Dough:
* 500 grams tapioca flour
* 1 (7-10.5 ounce) sweet potato
* 1/2 cup wheat flour
Filling:
* 2 chicken breasts, finely diced
* 2 tbsp oil
* 2 tbsp shoyu
* 2 stalks shallots, finely chopped
* 1 200 gram can of bamboo shoots, finely chopped
Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
1. Heat the oil in wok. Stir-fry the chicken pieces until cooked.
2. Add the bamboo shoots and stir-fry for 3-4 minute.
3. Add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. Remove and set aside.
4. Place the sweet potato in a dish and cover with cling wrap. Microwave for approximately 10 min on med-high, or until soft and cooked through. Allow to cool so that it’s still soft but won’t burn your fingers. Peel the skin off.
5. Tip the flour out onto the workbench. Knead the flour and the sweet potato until it’s not sticking to your hands anymore, is a light orange and has texture like playdough.
6. Coat your hands in wheat flour. Take a small handful of the dough and flatten into an oval the thickness of 1/4 inch.
7. Place a teaspoon of filling into the centre and close dough around filling, pressing edges together to seal if necessary. Shape into a ball.
8. Repeat until there is no more dough/filling left.
9. Line a steamer with baking paper and dust lightly with wheat flour.
10. Place the balls in, about 1 inch apart to allow for spreading.
11. Steam for 15-20 minute.
12. Serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.
Diana’s Candied Sweet Potatoes
Ingredients
* 4 medium sweet potatoes, peeled and sliced
* 4 Granny Smith apples, peeled, cored, and sliced
* 1/2 cup raisins
* 2 tablespoons honey
* 3 tablespoons apple juice or cider
* 3 tablespoons melted butter
Procedure
1. Arrange sliced sweet potatoes, apples, and raisins in a greased 2-quart baking dish.
2. Mix the liquids and butter together.
3. Pour liquid mixture over the dish’s contents.
4. Cover with foil and bake at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed
From Mental Masala, Unusual Greens, Part 3
I have probably seen the leaves of sweet potatoes (Ipomoea batatas) in various Farmers’ Markets many times before, but was formally introduced to them by a fascinating (and quite challenging to shop for) book called Cooking with Asian Leaves. The book provides detailed descriptions of thirty herbs and leaves used in Asian cooking, and two recipes for each. There are many that you would expect—curry leaves, shiso, chrysanthemum, Thai basil—and many that are unheard of outside of Asia (or expatriate communities) like boxthorn leaves, agathi leaves (a.k.a. West Indian pea tree, white spinach), noni leaves (a.k.a. morinda, Indian mulberry), and ponnangani (a.k.a. sessile joyweed). I imagine that most of the leaves are available somewhere in the Bay Area, but have thus far not gone on a systematic leaf quest.
The sweet potato is one of the world’s most cultivated crops, and is grown all over the world, but especially in Asia and the Pacific. The leaves are good forage for domestic animals, so consumption by humans is looked down upon in some places as the food of the poor. However, because some varieties of leaves are high in protein, they can serve an important place in a diet that is based on tubers and other grains. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function.
Like spinach, chard and other greens, sweet potatoes leaves are highly versatile. Cooking with Asian Leaves has two recipes: sweet potato leaves in a coconut milk sauce, and stir-fried sweet potato leaves. Since it was still close to my Eat Local month, I used the second one as my inspiration. I found the leaves to be quite tasty: tender, a nicely balanced flavor, not even a hint of bitterness, and none of that strange astringency that greens like spinach and chard possess.
Here is my version of stir-fried sweet potato leaves:
Ingredients
One bunch of sweet potato leaves (volume of the untrimmed bunch was 6-10 Qt.)
1-2 hot dried red chilies
1-2 cloves of garlic
Salt, soy sauce, pepper to taste
Method
1. Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves.
2. Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves.
3. Mince 1-2 cloves of garlic.
4. Chop the chilies fine, and combine with the garlic.
5. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves. (This step was recommended by the cookbook to remove traces of natural slime from the leaves.)
6. In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often.
7. Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste.
Note: Separating the leaves from stems for some bunches of leaves can be a tedious chore, but with this particular batch of sweet potato leaves, the leaves were attached to the tough branch by a long stem, and I was able to quickly strip them using a pair of scissors.
SWEET POTATO BISCUITS
Africa
Method
1. To prepare sweet potato flour, wash, peel, shred and sun dry sweet potatoes. Then pound and sieve.
2. Sieve flour into a bowl.
3. Add grated orange rind to flavour.
4. Rub fat into flour until the mixture looks like fine breadcrumbs or gari.
5. Add sugar and mix.
6. Beat up egg and add to mixture.
7. Add juice and mix to a stiff consistency that would leave the bowl clean.
8. Roll out pastry on a floured pastry board, to about 1/4” (0.5 cm) thick.
9. Cut into fancy shapes and prick with a fork.
10. Put onto a greased baking tray, glaze with water and sugar and bake.
11. Serve on a cake plate or tray.
Ingredients (serves four)
8 oz (200 9) sweet potato flour
3 oz (85 9) sugar
Juice and rind of 1 orange
3 oz (85 9) margarine
1 egg
Chao Fan Su Ye - Sweet Potato Leaves Stir-Fried with Garlic [Cooking]
A very simple recipe suitable for beginning cooks on up, this dish contains only three ingredients, and is considered one of the signature dishes of Taiwan. The focus of the dish is the taste of the sweet potato leaves, which should be as fresh as possible. Sweet potato leaves are available at certain Asian markets, although they’re decidedly rare. I get mine every Saturday morning from a stall run by a family of Taiwanese farmers at the Irvine Farmers’ Market. Sweet potato leaves are a summer vegetable, so may not always be available. If you’re unable to find sweet potato leaves in your neck of the woods, you can substitute full-grown western spinach. Baby spinach is not an acceptable substitute. Please be aware that should you choose to use spinach, while the texture of the resulting dish will be similar, the flavors will not. If at all possible, try this dish using sweet potato leaves.
Gear:
1 large wok or stainless steel skillet (A wok is recommended.)
1 pair of stainless steel kitchen tongs
Ingredients:
1 lb of fresh sweet potato leaves on stems
1 tbsp of finely minced garlic
1 tbsp of vegetable oil (I prefer rice bran oil.)
Seasonings:
1/4 tsp of kosher salt (You can add more to suit your taste, but that’s the amount I usually use.)
Prep work:
Leave the leaves on their stems, since we’re going to be eating those as well. Thoroughly wash the plants in cold, lightly salted water. I always lightly salt the water when washing greens. A number of the harmful the bacteria and other organisms found on greens are destroyed by contact with salt molecules. Make sure that no dirt or grit remains on the plants. Drain the plants and pat them dry with some paper towels. Trim the ends off of the stems, and chop the stems and leaves into two inch long segments. Place in a large bowl or plate with a few paper towels on the bottom to sop up any excess moisture. Set aside.
Peel your garlic and finely mince it. Set it aside.
Instructions:
Heat your wok on high heat for several minutes. You want the metal as hot as your stove can make it. I wouldn’t recommend anything with plastic handles or a Teflon coat for this style of cooking. Add the oil and use the tongs to spread it around the bottom of your wok.
Once the oil starts smoking, you’ll need to work fast. Add the garlic and toss it in the oil for a few seconds to flavor the oil. Before the garlic starts to brown, add the sweet potato leaves. Timing is important since, at the level of heat you’re working with, the garlic will burn very quickly. Toss the sweet potato leaves rapidly, using your tongs to control them. Make sure that nothing stays in contact with the wok for longer than a few seconds. This step is critical, since prolonged exposure to the heat will destroy the cell walls of the leaves, causing them to release their moisture. Too much liquid will result in stewed greens, which is not the effect we’re going for here. If you toss the greens quickly enough, and your wok is sufficiently hot, the garlic infused oil will sear the juices into the greens. What little moisture escapes will be evaporated by the heat of the wok.
Continue tossing the greens in the wok for three to five minutes until the stems are tender. You want to soften the fibers of the stems, but to preserve their crunchiness. The timing will vary based on the shape of your wok, and on how hot you managed to get and keep it. It’s tough work, but think of it as a workout and a meal, all in one. Add the salt to the greens and toss a few more times to distribute. Plate and serve immediately.
Good eating!
Zone11.org
last updated June 21st, 2007
POWASSAN VIRUS, ENCEPHALITIS - USA: (MINNESOTA)
*********************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Thu 30 Jul 2009
Source: Star Tribune, Minneapolis-St. Paul [abbreviated, edited]
http://www.startribune.com/local/52007327.html?elr=3DKArks8c7PaP3E77K_3c::D3aD=
Two serious tick-borne diseases have surfaced in Minnesota, and one
[Rocky Mountain spotted fever] claimed the life of a child in Dakota
County this month [July 2009], state health officials said Wednesday
[29 Jul 2009]. The diseases — Rocky Mountain spotted fever and
Powassan encephalitis — are rare in Minnesota but pose grave risks
to patients who contract them.
One type of encephalitis, also known as Powassa (POW) disease, struck
a child in Cass County last year [2008] and an adult in the same
county this year [2009], the department said. Both patients were
hospitalized with severe neurological symptoms and require ongoing
care, the department said.
[continued at link....]
[Byline: Paul Walsh]
—
Communicated by:
ProMED-mail Rapporteur Susan Baekeland
[Powassan virus is a flavivirus and a member of the tick-borne
encephalitis (TBE) antigenic complex. Powassan virus causes severe
encephalitis in humans with a high incidence of neurologic sequelae
and up to 60 percent case-fatality rate.
Powassan virus infection appears to be one of the least common causes
of arbovirus encephalitis reported in cases from the United States
and Canada, ranking behind LaCrosse, St Louis, and eastern and
western equine encephalitis. However, Powassan virus and eastern
equine encephalitis have the dubious distinction of having the
highest case-fatality rates and are associated with a very high
incidence of neurologic sequelae.
Humans are accidental victims when they enter into areas where the
virus, the arthropod vector (an ixodid tick) and the vertebrate
natural hosts coexist. Among the most commonly implicated natural
hosts are the woodchuck and snowshoe hare. However, other animals
that humans come into contact with including coyotes, foxes,
raccoons, and skunks have shown serological evidence of infection.
Serologic studies have been positive in up to 3 percent of the
population in certain northern Ontario communities, suggesting that
infection without encephalitis can occur in humans (Ralph, 1999).
Patients with Powassan encephalitis — often children — present in
May through December after outdoor exposure and an incubation period
thought to be approximately one week. Powassan encephalitis is
severe, and sequelae are common. Powassan virus can be transmitted in
less than 15 minutes of tick attachment.
For a comprehensive description of Powassan virus and its biology see
http://pathport.vbi.vt.edu/pathinfo/pathogens/PV.html
Minnesota can be located in the HealthMap/ProMED-mail interactive map
at http://healthmap.org/r/00DI
- Mod.CP]
[see also:
2001
Tiger Wanders Neighborhood Near Torrey Pines
A tiger is back in its cage after taking a stroll in Las Vegas.
MORE DETAILS: http://www.fox5vegas.com/tu/5IGwm2V5q.html
Metro Trys To Rid Vegas Street Of Homeless
Las Vegas Metro police say the remnants of a homeless encampment just north of
downtown has got to go.
MORE DETAILS: http://www.fox5vegas.com/tu/5IGwm31Em.html
House OKs $2B More For ‘Cash For Clunkers’
The House votes 233-77 to pump $2 billion into a popular “cash for clunkers” program running near empty.
MORE DETAILS: http://www.fox5vegas.com/tu/5IGwm32Hm.html
http://www.hhs.gov/news/press/2009pres/07/20090731a.html
FOR IMMEDIATE RELEASE
Friday, July 31, 2009
Contact: HHS Press Office (202) 690-6343
USDA Press Office (202) 720-4623
HHS Secretary Sebelius, Agriculture Secretary Vilsack Announce New Strategies to Keep America’s Food Supply Safe
Departments Take Steps on Leafy Greens, Tomatoes, Melons and Ground Beef
HHS Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack announced today that prevention and partnership will guide their departments’ efforts to safeguard the food Americans eat every day. Both Secretaries announced new strategies that focus on prevention and depend on working closely with growers, food processors and consumers to achieve their goals.
As a first step, Secretary Sebelius praised three draft guidances prepared by the U.S. Food and Drug Administration (FDA), an agency within HHS, aimed at minimizing or eliminating contamination in leafy greens, tomatoes, and melons that can cause foodborne illnesses.
“These proposed controls provide a guide for growers and processors to follow so they may better protect their produce from becoming contaminated,” Secretary Sebelius told a group of growers, consumers, businesses, food safety advocates, and others gathered at the Eastern Market, a public fresh-food market in Washington, D.C. “This strategy represents the kind of positive change promised by President Obama.”
“Making prevention a priority is critical to reducing foodborne illness and one of the three food safety principles of President Obama’s Food Safety Working Group.” said Vilsack. “The actions we are taking today will result in safer food in our country, which means healthier children, longer lives and less costly healthcare.”
Agriculture Secretary Vilsack announced that USDA’s Food Safety Inspection Service (FSIS) is issuing guidance for inspectors to begin conducting routine sampling of bench trim for E. coli. Bench trim are the pieces left over from steaks and other cuts that are then used to make ground beef. FSIS will also be issuing streamlined, consolidated instructions to its personnel for inspection, sampling and other actions to reduce E. coli O157:H7 in beef. FSIS is also issuing streamlined instructions to its inspectors to provide a simplified procedure to find an eliminate E. coli before it reaches consumers.
Unveiled today, the FDA commodity-specific draft guidances are based on the public health principles embraced by the White House Food Safety Working Group. The Working Group is being led by Secretary Sebelius and Agriculture Secretary Tom Vilsack. FDA’s draft guidances are the first step toward setting enforceable standards for produce safety.
“These new food safety guidelines will facilitate the development of enforceable food safety standards and ensure a safer supply of fresh food for all Americans,” said FDA Commissioner Margaret A. Hamburg, M.D. “The three draft guidances are designed to help growers and others across the entire supply chain minimize or eliminate contamination in leafy greens, tomatoes, and melons that can cause foodborne illnesses.”
Commissioner Hamburg said the draft guidances represent a shift in strategy for the FDA, from a food safety system that often has been reactive to one that is based on preventing foodborne hazards
“We must set as our highest priority the creating of enforceable standards for food safety that prevent the food Americans eat from ever becoming contaminated,” she told those gathered at the Eastern Market.
Secretary Sebelius said that consumers play a vital role in ensuring the safety of the fresh produce they eat. She offered the following tips from the Centers for Disease Control and Prevention:
* Buy wisely. Don’t buy produce that is bruised or damaged. When buying fresh cut produce, choose only items that are refrigerated or surrounded by ice.
* Refrigerate promptly. Certain perishable fresh fruits and vegetables (e.g., strawberries, lettuce, herbs, and mushrooms) should be stored in a clean refrigerator at a temperature of 40ºF or below. If you aren’t sure whether an item should be refrigerated, ask your grocer. Produce that is purchased pre-cut or peeled should be refrigerated within two hours.
* Prepare produce with clean hands. Wash hands for 20 seconds with warm water and soap before and after preparing fresh produce.
* Wash produce thoroughly. Rinse fruits and vegetables under running water. Scrub firm produce such as melons and cucumbers with a clean produce brush. All unpackaged fruits and vegetables, as well as those packaged and not marked pre-washed, should be thoroughly rinsed before eating. This includes produce grown conventionally or organically at home, or produce from a grocery store or farmer’s market.
* Do not cross contaminate. Don’t give bacteria the opportunity to spread from one food to another. Consider using one cutting board only for foods that will be cooked such as raw meat, and another one for ready-to-eat foods such as raw fruits and vegetables.
For more information, see FDA Issues Draft Guidances for Tomatoes, Leafy Greens and Melons http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/FruitsVegetablesJuices/FDAProduceSafetyActivities/ucm174086.htm.
To access the key findings and recommendations of the President’s Food Safety Working Group along with more information about its activities, please visit www.foodsafetyworkinggroup.gov.
###
Note: All HHS press releases, fact sheets and other press materials are available at http://www.hhs.gov/news.
Last revised: July 31, 2009
http://www.fda.gov/Safety/Recalls/ucm174749.htm
United Food Group, Inc. Recalling Product Because Of Possible Health Risk
Contact:
Barbara Boyer
(847) 622-1803
FOR IMMEDIATE RELEASE — July 30, 2009 — United Food Group, Inc announced a voluntary recall of products that contain instant nonfat dry milk manufactured by Plainview Milk Products Cooperative. This recall is a precautionary measure due to the voluntary recall of instant nonfat dry milk announced by Plainview Milk Products Cooperative on June 29, 2009.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Due to the products potential to be contaminated with Salmonella, the following are being recalled:
Victorian Inn®
Cream of Mushroom Soup
.66 lb Can
Victorian Inn®
Baked Potato w/ Bacon Soup
.66 lb Can
Victorian Inn®
Cream of Chicken Soup
.66 lb Can
Victorian Inn®
Cream of Broccoli Soup
.55 lb Can
Victorian Inn®
Cream of Chicken Soup
21g Single Serve Packet
Victorian Inn®
Cream of Broccoli
21g Single Serve Packet
Victorian Inn®
Baked Potato w/ Bacon Soup
21g Single Serve Packet
Perfect Servings™
French Vanilla Cappuccino
1.5 lb. Bags
Perfect Servings™
Cream of Mushroom
1.5 lb. Bags
Perfect Servings™
Potato w/ Bacon
1.5 lb. Bags
Perfect Servings™
Cream of Chicken
1.5 lb. Bags
Perfect Servings™
Cream of Broccoli
1.5 lb. Bags
Victorian Inn®
Cappuccino Topping
1.1 lb. bags
Victorian Inn®
Cappuccino Frothing Milk
1.5 lb. Bags
Herico™
Horchata, Can
1.25 lb. Can
Herico™
Horchata, Bag
1.25 lb. Bags
Herico™
Horchata, Bucket
25lb. Bucket
Perfect Servings™
Double Dutch Hot Chocolate w/ Marshmallows
1.5 lb. Bags
No other products other than these listed above are involved in the recall and only if distributed between 6/4/2007 and 6/4/2009. These products were distributed nationwide.
Consumers who have purchased these products are urged to return them to the place of purchase. Consumers with questions may contact the company at 1-847-622-1803.
United Food Group, Inc. has not received any reports of illness in connection with the items listed above to date, and no other United Food Group, Inc. products are affected by this action. For more information on Salmonella, please visit the Centers for Disease Control and Prevention’s Website at http://www.cdc.gov.
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Page Last Updated: 07/31/2009
http://www.fda.gov/Safety/Recalls/ucm174811.htm
Undeclared Sulfites in “Chi Ling Gourmet Foods Hot Olive”
Fri, 31 Jul 2009 15:35:00 -0500
New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Tiffany Food Corp., located at 1182 Flushing Ave., Brooklyn, New York is recalling “Chi Ling Gourmet Foods Hot Olive” due to the presence of undeclared sulfites. People who have severe sensitivity to sulfites may run the risk of serious or life-threatening reactions if they consume this product.
Recipe Hit List: 12 Homemade Salad Dressing Recipes
Posted By TipNut On January 22, 2009 @ 1:06 pm In Recipes | 3 Comments
Homemade salad dressings are a nice luxury, they’re made with fresh ingredients, tastier than what you can buy and chances are–they’re a lot cheaper than ready-made. Here’s a list of what’s caught my eye around the net, each of them look so good!
Also check out How to Make Vinaigrette: Recipe & Tips [1] for how to make homemade vinaigrette.
12 Homemade Salad Dressing Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Roasted-Garlic and Buttermilk Salad Dressing [2]: Simply pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a salad, or use it as a dip for crudités. Recipe found at A Perfect Beginning.
2. Buttermilk Garlic Salad Dressing Recipe [3]: This Buttermilk Garlic Salad Dressing recipe is turning out to be so versatile. It’s great for dressing lettuce and salad greens (as pictured) but also as a dip (used like ranch dressing) for raw vegetables. I can also see using it for a homemade coleslaw dressing or as the mayonnaise for tuna salad and egg salad. Recipe found at A Veggie Venture.
3. DIY Recipe: Creamy Vinaigrette [4]: A rich, creamy vinaigrette can take a simple salad and turn it into an elegant dish worthy of center stage. Whipping up a cup or two at home is even easier than going to the store, and once you have the basic technique down, the variations are endless! Recipe found at The Kitchn.
4. Carrot Ginger Dressing [5]: Dressing keeps, covered and chilled, 1 week. Recipe found at Epicurious.
5. Homemade Ranch Dressing [6]: Life would not be complete without ranch dressing… at least not in our house! It’s not just for salads. It is a must for pizza, the kids chicken nuggets or just for a dip for chips. I usually buy the bottled variety but homemade is so much better. This recipe is adapted from a Penzey’s recipe I found in one of their catalogs. Recipe found at Chef Michele’s Adventures.
6. Buttermilk Basil Salad Dressing [7]: My husband can’t eat greasy or spicy foods, and non of us like mayonnaise, so I created this creamy dressing we all enjoy. It gets its pleasant flavor from fresh basil and Parmesan cheese. Recipe found at Taste Of Home.
7. Orange Sesame Dressing [8]: Great for Asian-inspired salads such as chilled noodles, marinated fish or crispy snow pea, bean shoot and tempeh combinations. Recipe found at Cuisine.
8. Sweet Sesame Seed Dressing [9]: It’s sweet and thick just like a traditional poppy seed dressing, but it is speckled with roasted sesame seeds instead of poppy seeds, is a bit more tart than the traditional poppy seed dressing, and uses ingredients that you are more likely to find in a Japanese supermarket. Recipe found at La Fuji Mama.
9. Cafe Rio Salad Dressing [10]: We loved it! So much that we actually finished off an entire bag of baby carrots dipping them in this. It is really good! Recipe found at Karas Kitchen Creations.
10. New Fashioned Buttermilk Ranch Dressing [11]: Once you try homemade ranch, there’s no turning back. The stuff in the bottle tastes like school lunch food, something to tolerate in seventh grade but to unilaterally shun as an adult. I admit the little packets of Hidden Valley have a pleasant flavor and tang, but the really authentic real buttermilk dressing is vastly superior. For my favorite version, I’ve updated the flavor of traditional Ranch by adding a pinch of hot pepper, lots of fresh lemon juice and some fresh cilantro. Recipe found at Prudence Pennywise.
11. Fresh Tarragon Vinaigrette [12]: Kept the fresh herb to tarragon only to highlight its flavor; Kept the vinegar to just balsamic for simplicity; Adjusted other spices to taste. Recipe found at Smorgasbite.
12. Cilantro Orange Creamy Dressing [13]: The fresh flavor of the oranges complements the assertiveness of cilantro so well. This salad dressing goes with just about anything. It is wonderful on romaine lettuce, beets, or shredded carrots with some added parsley. We have been eating it all week and every time everyone at the table raves about it. Recipe found at Artsy-Foodie.
Don’t Miss These Tips:
* Recipe Hit List: 27 Pasta Salad Recipes [14]
* Recipe Hit List: 10 Satisfying Salads [15]
* How to Make Vinaigrette: Recipe & Tips [1]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/homemade-salad-dressing/
URLs in this post:
[1] How to Make Vinaigrette: Recipe & Tips: http://tipnut.com/make-vinaigrette/
[2] Roasted-Garlic and Buttermilk Salad Dressing: http://perfect-beginning.blogspot.com/2009/01/roasted-garlic-and-buttermilk-salad.html
[3] Buttermilk Garlic Salad Dressing Recipe: http://kitchen-parade-veggieventure.blogspot.com/2008/06/buttermilk-garlic-salad-dressing.html
[4] DIY Recipe: Creamy Vinaigrette: http://www.thekitchn.com/thekitchn/diy-recipe/diy-recipe-creamy-vinaigrette-053197
[5] Carrot Ginger Dressing: http://www.epicurious.com/recipes/food/views/Carrot-Ginger-Dressing-233572
[6] Homemade Ranch Dressing: http://chefmichele.blogspot.com/2005/12/homemade-ranch-dressing.html
[7] Buttermilk Basil Salad Dressing: http://www.tasteofhome.com/Recipes/Buttermilk-Basil-Salad-Dressing
[8] Orange Sesame Dressing: http://www.cuisine.com.au/recipe/Orange-sesame-dressing
[9] Sweet Sesame Seed Dressing: http://lafujimama.blogspot.com/2008/10/going-green-with-sweet-sesame-seed.html
[10] Cafe Rio Salad Dressing: http://karaskitchencreations.blogspot.com/2008/10/cafe-rio-salad-dressing.html
[11] New Fashioned Buttermilk Ranch Dressing: http://prudencepennywise.blogspot.com/2008/08/new-fashioned-buttermilk-ranch-dressing.html
[12] Fresh Tarragon Vinaigrette: http://www.smorgasbite.com/2008/11/homemade-salad-dressing/
[13] Cilantro Orange Creamy Dressing: http://www.artsy-foodie.com/2009/01/dreamy-salad-dressing.html
[14] Recipe Hit List: 27 Pasta Salad Recipes: http://tipnut.com/pasta-salad/
[15] Recipe Hit List: 10 Satisfying Salads: http://tipnut.com/satisfying-salads/
Click here to print.
Copyright © 2008 TipNut.com. All rights reserved.
Recipe Hit List: 12 Zesty Mexican Recipes
Posted By TipNut On May 14, 2009 @ 1:04 pm In Recipes | 1 Comment
Creamy Chicken Enchiladas Recipe By recipegirl.com
These may be too late for Cinco de Mayo, but it’s always a good time to enjoy Mexican inspired dishes! Plenty of fresh ingredients (and some cheese) make these awfully tempting. Here are my latest recipe picks found around the net.
Zesty Mexican Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Creamy Chicken Enchiladas [1]: (As seen in picture) This is an easy, easy family-friendly recipe. It’s rare that I make something so simple. Usually I overdo it and spend most of the day cooking away. This was the one-time-this-year that I’ll allow a can of creamy condensed soup to approach my pantry. Usually I avoid those soups with dramatic abandonment. You can also use a roasted chicken from the grocery store to save time for this one, and your meal will be ready in about an hour. Recipe found at Recipe Girl.
2. Cheese Enchiladas Recipe [2]: Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. My mother, a fifth generation hispanic Arizonian, learned this recipe from my grandmother. Note that there are many kinds of enchiladas – green chile, shrimp, chicken, red chili – to name a few. This recipe is much more “Tex Mex” than Mexican, and is very easy make. This enchiladas recipe is probably our favorite recipe on the entire website. Recipe found at Simply Recipes.
3. Homemade Enchilada Sauce [3]: I usually buy my enchilada sauce. Yes, I knew I should be making it, but I had never found a recipe that I was really happy with. I had tried several and they just weren’t very good. So, I stuck to the canned stuff you can get at the grocery store. I was recently talking to a friend of mine about this. She lived in Mexico for a few years, so she knows some about Mexican cooking. I asked her how she made her enchilada sauce. She told me the basics and then gave me an exact recipe. I decided to give it a try. This recipe was really good. This was the best enchilada sauce that I have made. It had great flavor. I think it was even better than the canned sauce. Recipe found at Lynn’s Kitchen.
4. Flat Iron Steak Fajitas [4]: There aren’t a lot of recipes for flat iron steak so I created the marinade, using double acids to make it almost meltingly tender and keeping fajitas in mind with the ingredients. The result was a simple, tangy marinade giving me slices that sometimes tasted just a touch lemony even though I used lime juice. This is suitable for any of the butcher’s cuts for fajitas and if your market doesn’t stock any of them, a 7-bone chuck can stand in. Recipe found at From Scratch.
5. Recipe: Fajita Seasoning [5]: This recipe for Fajita Seasoning was given to me from a friend a number of years ago… I don’t know the original source …It’s easy and much cheaper to make the seasoning this way then buying those seasoning packs…. Mix this recipe up and store in a jar… 2 tablespoons equals a seasoning pack you would buy. Recipe found at Cooking Tip Of The Day.
6. Chicken Fajitas with Slow Roasted Tomato Salsa [6]: They were so yummy and worth the time browning the onions and making tortillas. Homemade tortillas are so easy to make and taste so much better than the store bought variety. I encourage you to try them sometime. I had just a few slow roasted tomatoes left so I combined them with a few things to make a really delicious and spicy salsa. This was a most excellent way to use up leftover chicken. Recipe found at Dishing Up Delights.
7. Mojo Chicken Quesadillas [7]: I prepared the following for a pre-Cinco de Mayo event with friends and they were a great addition to my Mexican inspired menu. Quesadillas are a popular appetizer and this one involves a roasted whole chicken rubbed with a mojo seasoning, which was used as a filling. Recipe found at Joelen’s Culinary Adventures (includes recipe for the mojo seasoning).
8. Two-Cheese Quesadillas Recipe [8]: When we have to eat on the run, I turn to this tasty recipe because it comes together in a snap. Best of all, I can customize the ingredients to satisfy each member of my family. If someone doesn’t care for onions, I simply omit them from their quesadilla. Recipe found at Taste Of Home.
9. Taco Pizza [9]: Something important to note about Taco Pizza, it is VERY filling. If your family normally eats two regular pizzas, you’ll be doing good to eat one of these. Take me seriously here. It is VERY filling! (This is a good thing!) Now how about some Taco Pizza? I love this stuff and so does my family, but especially me. So if I ever come visit you, just have one of these puppies sitting on the counter and I’ll sit down happily and be quiet for at least five minutes. Alright, three. Recipe from Southern Plate.
10. Quick and Tasty Mexican Casserole [10]: The basic recipe is very simple. This dish is mostly about the toppings. Who wouldn’t like rice, beans and chicken once you’ve topped it with a myriad of deliciousness? Recipe found at Farm Home Life.
11. Mexican Pork Chops [11]: I made this last month, for the umpteenth time–it’s so good that it’s a regular do-over, and it gets better every time. I change the recipe occasionally to vary the flavors; this time I seasoned the pork chops with fajita seasoning before cooking. Recipe found at Foods And Flavors Of San Antonio.
12. Mexican Cottage Pie [12]: A sassy version of the infamous English Shepherd’s Pie… a perfect blend of sweet and spice (Not really spicy). Sweet Cornbread replaces the traditional mashed potatoes and the meat has a “taco seasonings” flair. It almost reminds me of a chili-and-cornbread casserole with a Mexican influence. Unique, but definitely a delight for the taste buds! There are plenty of fast-fix short cuts to make this meal time efficient, however, if you have the time, make it from scratch. Recipe found at Huckleberry Prairie.
Bonus: Here’s a Classic Margarita Recipe [13] from Mix That Drink because no list of Mexican recipes would be complete without it .
Don’t Miss These Tips:
* Recipe Hit List: 12 Tempting Crockpot Recipes [14]
* Recipe Hit List: 18 More Slow Cooker Recipes [15]
* Slow Cooker Mexican Meatloaf Recipe [16]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/mexican-recipes/
URLs in this post:
[1] Creamy Chicken Enchiladas: http://www.recipegirl.com/2007/09/11/creamy-chicken-enchiladas/
[2] Cheese Enchiladas Recipe: http://www.elise.com/recipes/archives/000055enchiladas.php
[3] Homemade Enchilada Sauce: http://www.lynnskitchenadventures.com/2009/04/homemade-enchilada-sauce.html
[4] Flat Iron Steak Fajitas: http://foodpluspolitics.com/2009/03/17/flat-iron-steak-fajitas/
[5] Recipe: Fajita Seasoning: http://cookingtipoftheday.blogspot.com/2009/05/recipe-fajita-seasoning.html
[6] Chicken Fajitas with Slow Roasted Tomato Salsa: http://dishingupdelights.blogspot.com/2009/05/chicken-fajitas-with-slow-roasted.html
[7] Mojo Chicken Quesadillas: http://joelens.blogspot.com/2009/05/mojo-chicken-quesadillas.html
[8] Two-Cheese Quesadillas Recipe: http://www.tasteofhome.com/Recipes/Two-Cheese-Quesadillas
[9] Taco Pizza: http://www.southernplate.com/2009/03/taco-pizza-and-my-version-of-border-patrol.html
[10] Quick and Tasty Mexican Casserole: http://farmhomelife.blogspot.com/2009/05/trixies-quick-and-tasty-mexican.html
[11] Mexican Pork Chops: http://foodsandflavorsofsanantonio.blogspot.com/2009/04/mexican-pork-chops.html
[12] Mexican Cottage Pie: http://huckleberryprairie.blogspot.com/2009/04/mexican-cottage-pie.html
[13] Classic Margarita Recipe: http://mixthatdrink.com/the-classic-margarita/
[14] Recipe Hit List: 12 Tempting Crockpot Recipes: http://tipnut.com/crockpot-recipes/
[15] Recipe Hit List: 18 More Slow Cooker Recipes: http://tipnut.com/slowcooker-recipes/
[16] Slow Cooker Mexican Meatloaf Recipe: http://tipnut.com/slow-cooker-mexican-meatloaf-recipe/
Copyright © 2008 TipNut.com. All rights reserved.
Recipe Hit List – Tasty Main Dishes
Posted By TipNut On August 14, 2008 @ 1:08 pm In Recipes | 5 Comments
Here are this week’s recipes found around the net that have caught my eye, enjoy!
* Summer Eggs [1]: Quick & easy meal with a half dozen green, red and yellow peppers forming the basis of this dish, from Have Pinny Will Cook.
* Pizza Breadstick Casserole [2]: Use a box of Pillsbury’s refrigerated Parmesan breadsticks to make this easy hot dish, from LisaCooking.
* Beef and Salsa Skillet [3]: Cook and serve dinner from one skillet! You’ll only have one pan to wash after you’ve devoured this tasty Mexican dinner. Found on the Betty Crocker website.
* Garlic Chicken w/Sweet Roasted Pepper Sauce [4]: This recipe comes from a supermarket’s free recipe card promotion (they give you the recipe, you buy the ingredients–everyone’s happy). Very quick to make (the recipe series is 30 minutes or less), from My Tasty Space.
* Skillet Chicken & Potato Dinner [5]: Serve these tender chicken breasts prepared with hearty vegetables for a quick weeknight meal. Recipe from Land O’Lakes website.
* Southwest Skillet Ragu [6]: Quote from the website…This is one of those go-to weeknight meals that we can throw together with our eyes closed and one hand behind our back. Chewy pasta and gooey cheese are balanced out by a big helping of veggies. Add in a spicy kick and everyone leaves happy. Most of the ingredients are pantry staples at our house, and there’s plenty of flexibility in the recipe to throw in whatever happens to be in season or on hand. Recipe from The Kitchn.
Don’t Miss These Tips:
* Recipe Hit List: 17 Tasty Casserole Recipes [7]
* Recipe Hit List: A Medley Mix Of 12 Tasty Recipes [8]
* Recipe Hit List: Make Ahead Casseroles [9]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/tasty-main-dishes/
URLs in this post:
[1] Summer Eggs: http://havepinnywillcook.wordpress.com/2008/02/27/summer-eggs/
[2] Pizza Breadstick Casserole: http://lisacooking.com/2008/06/24/pizza-breadstick-casserole/
[3] Beef and Salsa Skillet: http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=6983
[4] Garlic Chicken w/Sweet Roasted Pepper Sauce: http://nhmom.blogspot.com/2008/05/garlic-chicken-wsweet-roasted-pepper.html
[5] Skillet Chicken & Potato Dinner: http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=5134c
[6] Southwest Skillet Ragu: http://www.thekitchn.com/thekitchn/pasta/recipe-southwest-skillet-ragu-045258
[7] Recipe Hit List: 17 Tasty Casserole Recipes: http://tipnut.com/casserole-recipes/
[8] Recipe Hit List: A Medley Mix Of 12 Tasty Recipes: http://tipnut.com/medley-mix-recipes/
[9] Recipe Hit List: Make Ahead Casseroles: http://tipnut.com/make-ahead-casseroles/
Copyright © 2008 TipNut.com. All rights reserved.
Recipe Hit List: 17 Tasty Casserole Recipes
Posted By TipNut On March 26, 2009 @ 1:06 pm In Recipes | No Comments
Alfredo Chicken ‘n’ Biscuits Recipe From tasteofhome.com
Here’s the latest batch of casserole recipes that I’ve been collecting (can you ever have enough casserole recipes?). You’ll find the first list here: 12 Make Ahead Casserole Recipes [1] and another batch for breakfast casseroles here: 12 Breakfast Casseroles [2].
17 Tasty Casserole Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Alfredo Chicken ‘n’ Biscuits [1]: (As seen in pic above) Chock-full of veggies and topped off with golden-brown biscuits and Alfredo sauce, this casserole will warm you through. Recipe from Taste Of Home.
2. Tuna Casserole…Revised and Healthified [3]: Essentially, by making some simple substitutions and a couple minor additions, I made radical changes to the nutritional values of the dish. I reduced the total calories from 471 to 247 per serving. I also reduced the total fat by 70%, the saturated fat by 78%, the cholesterol by 65% and the sodium by 70%. I also was able to increase the potassium (which helps lower risk of stroke by lowering blood pressure), and increase magnesium which aids in the absorption of calcium and strengthens bones and teeth as well. I increased the Vitamin C in the dish which is an important antioxidant, and the Vitamin A which aids the immune system and helps improve eye health. Recipe found at Converging Cuisine.
3. Tater Tot(-less) Hot Dish [4]: I made a faux cream of [fill-in-the-blank] soup by thickening up some chicken stock with some flour and milk. I also went heavy on the vegetables (leeks and celery) and, for punch and fragrance, I added a pinch of celery seed and herbs de Provence. And I roasted tiny cubes of russet potatoes to stand in for the the tater tots. Yes, I’d say I put my stamp on the Tater Tot Hot Dish. How Minnesotan of me. Recipe from The Kitchen Sink Recipes.
4. Chicken Divine – Chicken Rice and Broccoli Casserole Recipe [5]: A cheesy and delicious chicken recipe that will always be a favorite for family or friends. Serving this with rice and perhaps a soup would make a perfect lunch or dinner for everyone to enjoy. This recipe is for the serving of 6, great for family or friends gathering. Recipe from Simply Craving.
5. Cheesy Chicken and Broccoli Casserole [6]: Cheesy sauce, yellow saffron rice, tender chicken and broccoli, this casserole spells comfort food with a capital “C” for me. Recipe from Southern Plate.
6. Seven Layer Taco Casserole [7]: Here’s a fun meal that can be made in a snap! It is very affordable and super tasty. What a cheap and easy weeknight meal! There are only a few things that I will buy in a can: refried beans, tomato paste and sauce, and tuna fish. Everything else I make from scratch. For this recipe you will need a 16 oz. can of refried beans. Buy whichever brand you like. Recipe from The Frugal Chef.
7. Mexican Chicken Fajita Casserole [8]: I tweak it a little by adding corn kernals to it and also a bit of salsa to the tomato mix. It is very easy to make, looks really impressive, smells wonderful while it is cooking. Your guests will think you went to a whole lot of bother for them and you don’t have to tell them otherwise!! Recipe found at Dew Drops.
8. Freezer Meals: Chicken Divan [9]: I would consider all of these excellent frugal and nutritious meals! We have used these many times over for freezer cooking! Recipe from Passionate Homemaking.
9. Reuben Casserole Recipe [10]: If you like traditional Reuben sandwiches, you’re going to love this variation. Recipe found at Brenda’s Barbecue Delights.
10. Recipe – Chilean Corn Casserole [11]: A traditional Chilean dish, this “Pastél de Choclo” is a family favourite. Here is my mother’s vegetarian version, which omits the usual beef and chicken. Make lots, you’ll want seconds! Recipe found at Fran’s House Of Ayurveda.
11. Crab Dip Casserole [12]: In our family, we have a fantastic crab dip recipe. I was trying to figure out a way to convert it into a casserole, and came up with this variation. YUM. Recipe found at To Meat Or Not To Meat.
12. Italian Sausage & Spinach Casserole [13]: Recipe from Better Homes And Gardens.
13. Corn & Black Bean Casserole [14]: Super easy, but tastes more complicated! An easy one-dish meal that has endless adaptations. Recipe from GFCF What’s Cooking.
14. Cheese & Onion & Bread Casserole [15]: I have found and adapted an incredible casserole that is made with onion and bread! Two of my favorites. And now, I will share it with you. P.S. It is also vegetarian, which makes it even better in my house. Recipe found at Food = Love.
15. Cheeseburger Casserole [16]: Recipe from Cooking With Chef Kelly.
16. Italian Biscuit Topped Casserole [17]: This week’s recipe is from an old Pampered Chef Recipe book that I have. It’s quick and easy and generally enjoyed by kids and adults. It’s a great way to cook your spaghetti and bread all at one time in the same pan. Recipe found at Stampin “GH” Mom.
17. Hamburger Noodle Casserole [18]: I am always on the look out for new healthy, low fat recipes. So when I saw the Taste of Home Comfort Food Diet Cookbook at the grocery store, I had to get it…It was very tasty and filling. The recipe reminds me of a taco casserole recipe I have read on several other blogs. Recipe found at Kristin’s Kitchen.
Don’t Miss These Tips:
* Recipe Hit List – Tasty Main Dishes [19]
* Recipe Hit List: 12 Tempting Crockpot Recipes [20]
* Recipe Hit List: Make Ahead Casseroles [21]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/casserole-recipes/
URLs in this post:
[1]
Alfredo Chicken ‘n’ Biscuits Recipe From tasteofhome.com
Here’s the latest batch of casserole recipes that I’ve been collecting (can you ever have enough casserole recipes?). You’ll find the first list here: 12 Make Ahead Casserole Recipes: http://www.tasteofhome.com/Recipes/Alfredo-Chicken—n—Biscuits
[2] 12 Breakfast Casseroles: http://tipnut.com/breakfast-casseroles/
[3] Tuna Casserole…Revised and Healthified: http://www.convergingcuisine.com/?p=157
[4] Tater Tot(-less) Hot Dish: http://thekitchensinkrecipes.com/2009/03/18/how-minnesotan-of-me/
[5] Chicken Divine – Chicken Rice and Broccoli Casserole Recipe: http://www.simplycraving.com/chicken-divine-chicken-rice-and-broccoli-casserole-recipe-20090322/
[6] Cheesy Chicken and Broccoli Casserole: http://www.southernplate.com/2008/09/cheesy-chicken-and-broccoli-casserole.html
[7] Seven Layer Taco Casserole: http://thefrugalchef.com/2009/03/seven-layer-taco-casserole/
[8] Mexican Chicken Fajita Casserole: http://msdewberrys.blogspot.com/2009/02/mexican-chicken-fajita-casserole.html
[9] Freezer Meals: Chicken Divan: http://www.passionatehomemaking.com/2008/05/freezer-meals-chicken-divan.html
[10] Reuben Casserole Recipe: http://brendasbarbecue.wordpress.com/2009/02/23/rueben-casserole-recipe-are-you-kidding-me/
[11] Recipe – Chilean Corn Casserole: http://franlife.blogspot.com/2009/03/recipe-chilean-corn-casserole.html
[12] Crab Dip Casserole: http://tomeatornottomeat.blogspot.com/2009/02/crab-dip-casserole.html
[13] Italian Sausage & Spinach Casserole: http://www.bhg.com/recipe/meat/italian-sausage-and-spinach-casserole/
[14] Corn & Black Bean Casserole: http://gfcfwhatscooking.blogspot.com/2009/02/corn-and-black-bean-casserole.html
[15] Cheese & Onion & Bread Casserole: http://marmeetoall.blogspot.com/2009/02/onions-new-recipe.html
[16] Cheeseburger Casserole: http://cookingwithchefkelly.blogspot.com/2009/03/cheeseburger-casserole-aka-my-familys.html
[17] Italian Biscuit Topped Casserole: http://stampinghmom.blogspot.com/2009/03/recipe-thursday-italian-biscuit-topped.html
[18] Hamburger Noodle Casserole: http://kristins-kitchen.blogspot.com/2009/03/hambuger-noodle-casserole.html
[19] Recipe Hit List – Tasty Main Dishes: http://tipnut.com/tasty-main-dishes/
[20] Recipe Hit List: 12 Tempting Crockpot Recipes: http://tipnut.com/crockpot-recipes/
[21] Recipe Hit List: Make Ahead Casseroles: http://tipnut.com/make-ahead-casseroles/
Copyright © 2008 TipNut.com. All rights reserved.
Recipe Hit List: 18 More Slow Cooker Recipes
Posted By TipNut On March 19, 2009 @ 1:05 pm In Recipes | 1 Comment
Slow Cooker Steak Fajitas Recipe From icookandtell.blogspot.com
I’m always on the lookout for quick & easy recipes that I can throw together in minutes then walk away to take care of other things while supper cooks (and they need to be tasty too!). This is the second batch of slow cooker recipes here on Tipnut, you can view the first batch of recipes here: 12 Tempting Crockpot Recipes [1].
Crockpot cooking is more than just a method for quick & easy meals, as I’ve mentioned before a few times it’s also a great budget stretcher [2].
18 Slow Cooker Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Slow Cooker Steak Fajitas [1] (as seen in picture): This one is fabulous. While the meat fell apart, the onions, peppers, and flavor were perfect! Recipe found at Cook And Tell.
2. Super Easy Spaghetti Sauce [3]: I love store bought spaghetti sauce, even though my mother didn’t even know it existed until we were nearly teens. Once she tried it, she was hooked on the ease and the quality. She says “I figure those companies put thousands and thousands of dollars and years of research into perfecting those recipes and who are we not to use them!”. Of course, I love that way of thinking! Still, I like to dress mine up a bit. This both customizes the flavor a bit but also serves to make your sauce go further. Recipe found at Southern Plate.
3. Slow Cooker Pork and Potatoes [4]: This recipe falls under the category of “comfort food” … The whole house smells wonderful when it’s cooking….and the pork is so tender that you won’t even need a knife! Recipe from Sweet & Saucy.
4. Slow Cooker Chicken Stroganoff [5]: The recipe yields a good amount of food and has a flavorful sauce that is good with pasta. As always, adjust the ingredients to your family’s liking and feel free to use low fat/low sodium ingredients. You won’t be able to tell the difference. Recipe found at Embracing Him.
5. Slow Cooker Spinach Lasagna [6]: My only other thought is that for lasagna, this came together very quickly and easily. Definitely a keeper! Recipe at Mulberry Spot.
6. Turkey Meatball Subs [7]: I tend to keep a lot of ground turkey in the house, but this recipe can be made with any ground meat of choice. I wrote this recipe to make them and serve the same day, but if you brown the meatballs ahead of time you can freeze them, when you’re ready to serve just toss them in the crockpot with some red sauce and cook for about 4 hours on high! Found at The Recipe Mission.
7. Crockpot Country Ribs with Mashed Potatoes [8]: Recipe found at $5 Dinners.
8. BBQ Chicken Pizza and Twice-Baked Potatoes [9]: This recipe makes a ton of chicken. I freeze half for another time. You can use some in tacos, on buns as sandwiches, or on a pizza (great with goat cheese and thinly sliced red onions, and more cheddar on top). Recipe found at What’s For Dinner.
9. Slow Cooker Lamb Roast [10]: While the pre-cooked photograph may not look all that appetizing, the aroma of this dish is absolutely mouthwatering. The combination of curry, garlic and lemon belongs with lamb, and tenderizes it beautifully. Recipe found at Snip And Snail.
10. Crock Pot Potato Soup [11]: I made some slight adjustments to the recipe I found and it came out delicious!!! Definitely a dish that I will be making again and again. Recipe found at Sofia Vincenza.
11. Beef and Mushroom Stew in Slow Cooker [12]: Its especially delicious and warms your tummy on these wintery cold days even in the south where you’ve had your unexpected snowfalls lately. Recipe found at Cranberry Blossom.
12. Crock Pot Pot Roast [13]: The marinade for this includes balsamic vinegar, honey, allspice, rosemary, and more; doesn’t that sound delicious? Leftovers also make a great sandwich the next day. Recipe found at The Crepes Of Wrath.
13. Pork Chops With Sauerkraut [14]: I thought I’d post a quickie recipe for you all before it gets too warm to want to fire up the slow cooker. Measurements not needed. Recipe found at Devour This.
14. Enchilada Crockpot Casserole [15]: Anyone who, like me, is constantly in search of easy, delicious, interesting, successful, original slow cooker recipes knows that they’re actually hard to come by. Lots of recipes out there, but not that many of them are easy AND good. Which is why this one is worth its weight in cornbread. Recipe found at Disco Mom Takes On The World.
15. Slow Cooker Corned Beef and Cabbage [16]: I know it’s traditional to make Corned Beef and Cabbage on St. Patrick’s Day, but I didn’t want to make the same old thing I do every other year. So I found this recipe, which adds a bit more flavor. It was excellent even without potatoes (trying to lay off the carbs somewhat). The flavor is kind of hard to describe – sweet and savory and spicy all at the same time. I don’t think I’ll ever do corned beef and cabbage any other way again. Recipe found at Columbus Foodie.
16. Slow Cooker Chicken Chili [17]: It is full of flavor and has a little heat on it’s own but I opted for some additional adobo seasoning, crushed red chilies and a few chipotle chilies to round out the flavor. Recipe found at Mostly Martha.
17. Lemon and Herb CrockPot Roasted Chicken Recipe [18]: My oh my, what a tasty bird this was! I had a frozen chicken that I thawed for a few days in the fridge and plopped it whole into the crockpot. I did make a whole chicken earlier in the year, that was delicious, but this guy had an awesome moist, lemony garlic flavor that made my knees go a bit weak. Recipe found at A Year Of CrockPotting.
18. Steak Sandwiches [19]: I loooove making these on days where I work and don’t have time to make anything time consuming. They have amazing flavour and are super easy to make. Enjoy! Recipe found at Monique’s Scrappin’ Blog (recipe card included!).
Bonus Recipes:
* Make Yogurt In Your Crock Pot [20]: Found at Nourishing Days.
* Crock Pot Apple Butter [21]: Found at Erin’s Easy Eats.
* How To Make Crockpot Oatmeal & Oatmeal In A Thermos [22]
Also check out Crockpot Cooking Tips & Tricks [23] and Crusty Crockpot Cleaning Tips [24].
Don’t Miss These Tips:
* Recipe Hit List: 12 Tempting Crockpot Recipes [25]
* How To Make The Best Chicken Stock In Your Slow Cooker [26]
* Slow Cooker Mexican Meatloaf Recipe [27]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/slowcooker-recipes/
URLs in this post:
[1]
Slow Cooker Steak Fajitas Recipe From icookandtell.blogspot.com
I’m always on the lookout for quick & easy recipes that I can throw together in minutes then walk away to take care of other things while supper cooks (and they need to be tasty too!). This is the second batch of slow cooker recipes here on Tipnut, you can view the first batch of recipes here: 12 Tempting Crockpot Recipes: http://icookandtell.blogspot.com/2009/02/slow-cooker-steak-fajitas.html
[2] great budget stretcher: http://tipnut.com/how-to-save-money-on-groceries/
[3] Super Easy Spaghetti Sauce: http://www.southernplate.com/2009/03/super-easy-spaghetti-sauce.html
[4] Slow Cooker Pork and Potatoes: http://mymouthful.wordpress.com/2009/02/20/slow-cooker-pork-and-potatoes/
[5] Slow Cooker Chicken Stroganoff: http://embracinghim.com/2008/10/14/taste-tested-tuesday-slow-cooker-chicken-stroganoff/
[6] Slow Cooker Spinach Lasagna: http://mulberryspot.blogspot.com/2009/02/slow-cooker-spinach-lasagna.html
[7] Turkey Meatball Subs: http://savvysuziefood.blogspot.com/2008/10/turkey-meatball-subs.html
[8] Crockpot Country Ribs with Mashed Potatoes: http://www.5dollardinners.com/2009/02/crockpot-country-ribs-with-mashed.html
[9] BBQ Chicken Pizza and Twice-Baked Potatoes: http://whatsfordinnergina.wordpress.com/2009/02/26/bbq-chicken-twice-baked-potatoes/
[10] Slow Cooker Lamb Roast: http://snipandsnail.blogspot.com/2009/03/yoga-night-crockpot-recipe-lamb-roast.html
[11] Crock Pot Potato Soup: http://famigliapalumbi.blogspot.com/2009/03/crock-pot-potato-soup.html
[12] Beef and Mushroom Stew in Slow Cooker: http://cranberryblossom.blogspot.com/2009/03/beef-and-mushroom-stew-in-slow-cooker.html
[13] Crock Pot Pot Roast: http://thecrepesofwrath.wordpress.com/2009/03/06/crock-pot-pot-roast/
[14] Pork Chops With Sauerkraut: http://devourthis.typepad.com/devour_this/2009/03/dont-pack-up-the-slow-cooker-yet-pork-chops-with-sauerkraut.html
[15] Enchilada Crockpot Casserole: http://discomom.blogspot.com/2009/03/enchilada-crockpot-casserole.html
[16] Slow Cooker Corned Beef and Cabbage: http://www.columbusfoodie.com/2009/03/17/slow-cooker-corned-beef-and-cabbage/
[17] Slow Cooker Chicken Chili: http://mostlymartha.wordpress.com/2009/03/04/excuses-excuses/
[18] Lemon and Herb CrockPot Roasted Chicken Recipe: http://crockpot365.blogspot.com/2008/05/lemon-and-herb-crockpot-roasted-chicken.html
[19] Steak Sandwiches: http://www.patryfamily.net/blog/2009/02/recipe-share-steak-sandwiches/
[20] Make Yogurt In Your Crock Pot: http://www.nourishingdays.com/?p=912
[21] Crock Pot Apple Butter: http://www.erinseasyeats.com/recipes/129/crock-pot-apple-butter/
[22] How To Make Crockpot Oatmeal & Oatmeal In A Thermos: http://tipnut.com/how-to-make-overnight-crockpot-oatmeal-oatmeal-in-a-thermos/
[23] Crockpot Cooking Tips & Tricks: http://tipnut.com/crockpot-cooking-tips-tricks/
[24] Crusty Crockpot Cleaning Tips: http://tipnut.com/crusty-crockpot-cleaning-tips/
[25] Recipe Hit List: 12 Tempting Crockpot Recipes: http://tipnut.com/crockpot-recipes/
[26] How To Make The Best Chicken Stock In Your Slow Cooker: http://tipnut.com/chicken-stock-slowcooker/
[27] Slow Cooker Mexican Meatloaf Recipe: http://tipnut.com/slow-cooker-mexican-meatloaf-recipe/
Copyright © 2008 TipNut.com. All rights reserved.
Recipe Hit List: 12 Family Favorite Pie Recipes
Posted By TipNut On October 9, 2008 @ 1:01 pm In Recipes | 1 Comment
We’re heading into the holiday season and pies are not only a favorite on the menu, they’re expected. Store bought pies are ok (some even pretty good), but there’s nothing really like homemade pie! Here are my top 12 picks of pie recipes found around the net, each is a traditional favorite–some with a tasty twist–that perfectly completes every meal (holiday or not!):
12 Family Favorite Pie Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Spiced Apple and Pear Pie [1]: Busy Bakers’ Tips: The filling can be made up to 2 days ahead and refrigerated. The pie can be fully formed, except for brushing with egg and dusting with sugar, and frozen. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 2 months. Recipe found at Food Network.
2. Lemon Meringue Pie [2]: But I must say I was very pleasantly surprised by this version of Lemon Meringue Pie!! This pie was good! No scratch that it wasn’t just good…It was in fact beyond good…It was delicious! Recipe found at Dianne’s Dishes.
3. Grandma’s Chocolate Pie [3]: There are pies and then there is my grandma’s chocolate pie. It’s a luscious chocolate custard resting on a flaky, almost salty crust, topped with a springy meringue. For me, it’s la pièce de résistance and whether times are good or times are bad, it’s always welcome and appropriate. Recipe found at Homesick Texan.
4. Cranberry and Apple Pie [4]: The taste…It was incredible with the fruity taste of Apples and Cranberries. We don’t have a sweet tooth , so I reduced the sugar content of the pie in this case, but for those who have…Its Just for you . Recipe found at Culinary Bazaar.
5. How To Make Apple Pie (Mama’s Recipe) [5]: The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe. Recipe found at Southern Plate.
6. Caramel Banana Pie [6]: A recipe for pie crust found in Bon Appétit (July issue) + remembering a pie filling I used to make as a teenager for fruit pies + memories of the caramel banana topping. Recipe found at Technicolor Kitchen.
7. Hot Chocolate Pie [7]: This is a recipe from James McNair’s Pie Cookbook that I received as a wedding gift and have been making for the last 15 years. I’ve even made up the filling and served it as a pudding or parfait, it’s that good. Recipe found at Scribbit.
8. LIBBY’S Famous Pumpkin Pie [8]: This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. Recipe found at Very Best Baking.
9. Rum Raisin Apple Pie [9]: Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It’s a showstopper when paired with lightly sweetened whipped cream. Recipe found at Epicurious.
10. Pecan Pie in the Sky [10]: Pecan pie is a fairly sweet pie and rightly so. But I don’t like pecan pie when it’s overly sweet. I know that “overly sweet” is subjective, but I wanted to craft this recipe to my family’s tastes. Instead of using one cup (8 fluid ounces) of corn syrup (which is the amount that most recipes for a 9-inch pie seem to require), I cut back on the corn syrup and I even replaced some volume with maple syrup. When combined with the corn syrup, the maple syrup adds a very subtle yet different dimension of sweetness to the pie. Recipe found at Alpineberry.
11. Recipe of the Day: Coconut Cream Pie (crust and all) [11]: I have used numerous basic pie crust recipes but this one is perfect. No-fail. Works every time. As far as a basic unsweetened crust good for general pie making…you won’t do better than this one! It can be prebaked for cream pies or used unbaked for filled pies. I even use it for chicken pot pie. Recipe found at Not Quite June Cleaver.
12. Walnut Mincemeat Pie [12]: As a cold and tasty finishing touch, my husband and I usually put a dip of ice cream on top of this pie. The recipe’s from my mother – each year, I make it for Christmas, and then for my sister-in-law’s New Year’s party besides. Recipe found at Taste Of Home.
Also check out today’s earlier How To: Trims For One-Crust Pies [13].
Note to my fellow Canadians: Happy Thanksgiving weekend!
Don’t Miss These Tips:
* Recipe Hit List: 10 Tempting Sweet Treats [14]
* Recipe Hit List: 12 Marvelous Muffin Recipes [15]
* Recipe Hit List: 14 Scrumptious Pancake Recipes [16]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/favorite-pies/
URLs in this post:
[1] Spiced Apple and Pear Pie: http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-apple-and-pear-pie-recipe/index.html
[2] Lemon Meringue Pie: http://www.diannesdishes.com/2008/01/daring-bakers-challenge-januar.html
[3] Grandma’s Chocolate Pie: http://homesicktexan.blogspot.com/2008/09/grandmas-chocolate-pie.html
[4] Cranberry and Apple Pie: http://culinarybazaar.blogspot.com/2007/10/cranberry-and-apple-pie.html
[5] How To Make Apple Pie (Mama’s Recipe): http://www.southernplate.com/2008/07/mamas-apple-pie.html
[6] Caramel Banana Pie: http://technicolorkitcheninenglish.blogspot.com/2007/08/caramel-banana-pie-and-trip-down-memory.html
[7] Hot Chocolate Pie: http://scribbit.blogspot.com/2007/10/hot-chocolate-pie.html
[8] LIBBY’S Famous Pumpkin Pie: http://www.verybestbaking.com/recipes/detail.aspx?ID=18470
[9] Rum Raisin Apple Pie: http://www.epicurious.com/recipes/food/views/RUM-RAISIN-APPLE-PIE-236430
[10] Pecan Pie in the Sky: http://alpineberry.blogspot.com/2007/12/pecan-pie-in-sky.html
[11] Recipe of the Day: Coconut Cream Pie (crust and all): http://notquitejunecleaver.com/2007/07/29/recipe-of-the-day-coconut-cream-pie-crust-and-all/
[12] Walnut Mincemeat Pie: http://www.tasteofhome.com/Recipes/Walnut-Mincemeat-Pie
[13] Trims For One-Crust Pies: http://tipnut.com/trims-pies/
[14] Recipe Hit List: 10 Tempting Sweet Treats: http://tipnut.com/sweet-treats/
[15] Recipe Hit List: 12 Marvelous Muffin Recipes: http://tipnut.com/muffin-recipes/
[16] Recipe Hit List: 14 Scrumptious Pancake Recipes: http://tipnut.com/scrumptious-pancake-recipes/
Copyright © 2008 TipNut.com. All rights reserved.