Q: Whats the recipe for an angel food cake/strawberry dessert?
None of the recipes online i found can match to one of the directions i can remember: you rip up the cake. not cut into cubes or anything else, you rip it. can somebody help me?

A: Strawberry Angel Food Trifle

1 Package Angel Food Cake mix (or readymade angel food cake)
2 8 oz Package Cream Cheese softened
1 Cup Sugar
1 8 oz Container Whipped Cream
1 Quart Strawberries Fresh, although frozen will work, but it will not be as good.
1 18 oz Jar Strawberry Glaze

Bake the cake and allow it to cool. Crumble cake in 9 x 13 inch dish or clear glass trifle dish. In a medium bowl, cream the sugar and cream cheese until fluffy.

Smash cake crumbs with hands. Spread the sweetened cream cheese over cake. In a bowl, combine glaze and strawberries. Stir until strawberries are evenly coated. Spread mixture over cream cheese layer. Chill at least 30 minutes.

————
And

http://www.calstrawberry.com/recipes/recipeCard.asp?recID=36&catID=4&chapter=Cakes

Q: recipe for granma’s angel food cake with strawberries and jello?
My grandmother used to make used to make an angel food cake that she layered the cake with a mixture of what I think was strawberries, whipped cream and jello.

A: Use Frozen Strawberries, sliced which have been thawed. To a 3oz box of Strawberry Jello add 1 cup boiling water and stir until disolved. Drain the strawberries reserving the liquid. To that add 1 Tablespoon lemon juice, 1/4 teaspoon of salt. Add that mixture to the dissolved Jello and chill until it’s soft set. Combine the Jello, strawberries and 1 tub of thawed Cool Whip. You can either layer the cake or tear the cake up into bite size pieces and mix them all together.

Q: How do I make Strawberry angel food cake?
I have seen the recipes with the jello, but that is not what I’m looking for. Can bake the strawberries in the cake? Would that be gross?? lol The guy I’m making this for says to just put them in the mix and bake it.

A: CAKE

1 cup Sifted unbleached white, flour;
1 cup Finely ground date sugar or, superfine sugar
2 Egg whites
1 1/4 tsp Cream of tartar
1 1/2 tsp Vanilla extract
1/2 cup Strawberries, thinly sliced fresh or frozen

CAKE: Preheat oven to 350F. Sift together flour and 1/2 cup sugar into a
large bowl. Set aside. IN another bowl, beat egg whites until foamy.
Add cream of tartar; continue beating until soft peaks form. Add remaining
1/2 cup sugar, 2 Tbsp at a time, beating until stiff peaks form.
Fold in flour-sugar mixture, 1/2 cup at a time. Fold in vanilla and
strawberries. Pour batter into an ungreased 10-inch tube pan, spreading
evenly and deflating any large air pockets with a knife. Bake 40 minutes,
or until cake is lightly browned and springy.
Invert pan and let cake cool 40 minutes. Remove cake from pan and set on a
serving plate

Q: strawberry glaze and angel food cake?
I was looking at a recipe for an angel food cake with strawberry glaze … so I made the components. I have a beautiful angel food cake now … but the strawberry glaze that I made to pour over each piece tastes like the inside of a jelly donut. I’m not liking that idea now. So now I have a cake for tomorrow and not sure what to do with it … and strawberry gel glaze stuff …. any ideas what to do with both??

A: You can always mix the glaze with a container of thawed cool whip, it will cut the sweetness and then you can frost the cake with the coolwhip/glaze mixture. I’ve done this before and it works nice, it’s a light fluffy topping that everyone loves. Good Luck!!!

Q: Is it okay to blend strawberries into Angel Food cake?
My mom is making my sister a cake, and she wants to have strawberries in the batter. will that mess it up in anyway? and if possible do you have any recipes for a good strawberry angel food cake? thank you!

A: just do it it’s great

Q: Strawberry cream cake recipe for my Birthday?
Alright, Tomorrow is my Birthday and I want to make a strawberry whip cream cake. Now here’s what I wanna do.

I want it to have two layers with a creamy filling.
I want to have the whipped cream icing kinda thick and very vanilla-buttery.
The tops going to have chocolate shavings (the chocolate is lint extra creamy).
I’d like to use regular yellow cake, because it’s easy. I’ll probably just use betty crocker (I just want to get my cake done).
The top will be garnished with strawberries.
I plan to make a filling out of the heavy whipping cream, strawberry gelatin, and real strawberries inside it.

I tried this already and had trouble with making the icing taste right (fluffy and buttery), and I originally tried using angel food cake but I messed it up.
The quicker the recipe the better! Thanks!

A: Sounds like you got the basics down, for the “icing” use heavy whipping cream mixed with a box of Vanilla pudding, it makes the creamiest, prettiest, tastiest frosting around (Awesome for filling too!)

Q: I need a recipe for an angel food cake topping?
I don’t care for the gelatin, custard or whip cream type toppings. I am looking for something that I can serve with or pour onto it. I have on hand a bag each of frozen strawberries, and blueberries. I also have lemon juice available. Does anyone have any ideas. I was thinking about a glaze, but was hoping for something a little more creative. The cake that I am topping was made with lemon extract. Thanks and Happy New Year!

A: Just use your strawberries and blueberries and make this sauce! Mmmm!

RASPBERRY SAUCE

Good for ice cream, cheesecake, or topping other desserts.

2 quarts raspberries – fresh or frozen
1 cup sugar (or more to taste)
3 Tablespoons corn starch
teeny pinch salt

Place the raspberries, sugar and salt into a large saucepan. Cook over medium heat, stirring often, until the mixture boils. Place the cornstarch into a small bowl. Slowly stir juice from the raspberry/sugar mixture into the cornstarch until a smooth consistency is achieved. Slowly pour the cornstarch mix into the raspberry mixture stirring constantly. Keep stirring until the mixture thickens slightly. Remove from heat. Serve warm or cold.

Q: What’s the BEST angel food cake recipe?
Not one you’ve found off the internet, one you’ve actually eaten. Something good enough to be eaten alone, without strawberries or any other kind of fruit.

A: Angel Food Cake

Classic angel food cake, light and tastes great by itself!

INGREDIENTS (Nutrition)

* 1 cup cake flour
* 1 1/2 cups white sugar
* 12 egg whites
* 1 1/2 teaspoons vanilla extract
* 1 1/2 teaspoons cream of tartar
* 1/2 teaspoon salt

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Q: Anyone have any good recipes that make use of Angel Food cake mix.?
I have one box of mix sitting in my cupboard. Angel food cake alone is kinda boring & strawberries are out of season, so the whole strawberry shortcake thing is out. What are some good recipes that use angel food cake as the main ingredient??? Thank you in advance!!!

A: Here are a few that are really good!!! Enjoy!!!

Angel Food Cake with Carmel Sauce

INGREDIENTS
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners’ sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (10 inch) prepared angel food cake
CARAMEL SAUCE:
1 cup half-and-half cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
Pinch salt
1/2 teaspoon vanilla extract

DIRECTIONS
In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234 degrees F). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234 degrees F). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.

Angel Food Roll with Cranberry Filling

INGREDIENTS
1 1/8 cups castor sugar or superfine sugar, divided
3/4 cup sifted cake flour
1/4 teaspoon salt
9 egg whites
1 1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 cup confectioners’ sugar for dusting

1 cup white sugar
2 1/3 cups fresh or frozen cranberries
6 tablespoons water
2 tablespoons cornstarch

1/2 cup heavy cream
3 tablespoons confectioners’ sugar

DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10×15 inch jellyroll pan with cooking spray. Line with parchment paper.
In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
Whip cream with confectioners’ sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.

Blueberry Snow

INGREDIENTS
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract

DIRECTIONS
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners’ sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.

Apple Cinnamon Angel Food Cake

INGREDIENTS
1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup sugar
1 TBS groung Cinnamon
2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups confectioners’ sugar
1 cup cake flour

GLAZE:
1/3 cup butter or margarine
2 cups confectioners’ sugar
2 TBS ground cinnamon
3 tablespoons apple juice or cider

DIRECTIONS
In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine confectioners’ sugar, cinnamon and flour; gently fold into egg mixture. Pour into an ungreased 10-in. tub pan. Bake on the lowest rack at 375 degrees F for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
For glaze, melt butter in a saucepan. Stir in the confectioners’ sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.

Q: I Had A Dessert Once With Angel Food Cake, Vanilla Pudding, Whip Cream, Strawberries, Sour Cream Have A Recipe

A: 1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Q: Angel food cake question please?
I found a different recipe for an angel food cake dessert. It says to cook the angel food cake in one of 3 pans of which I do not have. I just have a regular 9 x 11 cake pan. This particular recipe calls to tear the angel food cake up into 3/4″ pieces and then cook and chill some gelatin and then layer with yogurt and frozen fruit. I have chosen strawberries vs raspberries.

My question is since it calls to tear the angel food cake into pieces, would it be okay to cook in a 9 x 11 cake pan? Is there any other reason to cook it in a smaller pan other than to make it rise?

Thank you in advance for your kind answers.

A: The recipe probably calls for you to use a special springform pan, which has deep sides as a deep cone in the middle. The reason to use this pan is that that angel food cake has to have something to cling to as it rises – it uses the side of the pan to cling to as it rises (like a vine uses a wall or fence to grow). (Also, similarly – you shouldn’t use a nonstick pan to make angel food cake, since the cake won’t stick to that as it rises either). If your pan isn’t deep, there’s no support for the cake and it will probably collapse, loosing the fluffy, light, airy texture that makes angel food.

If you don’t want to buy a new pan, maybe you could swap out the type of cake? There are plenty of cakes that will work just fine in a 9×11 cake pan – pound cake or plain yellow cake would also be delicious in your recipe!

Q: What kind of cake recipe to use for rolled cakes and green tea flavoring?
Okay, so I’ve been thinking about making a cake or cake roll with some kind of green tea flavoring added to a part of the cake, but I don’t know what kind of cake recipe I should use. I was wondering if it would work if I made the cake roll with angel food cake recipe, or is that too…. soft? or will it break easily if rolled? I’m looking for a light cake recipe, I hate heavy and dense cakes. Also, would it taste right if I added green tea powder to the whipped cream instead of adding it to the cake flavor? Or what kind of flavor do you think would go well with green tea? Chocolate? Strawberry?

I’d appreciate any feedback or opinions or recipes. Thanks.

A: The best kind of cake to use for a roll is chiffon. I haven’t tried using angel food, so I am not sure. Actually the green tea in the cake sounds better than in the whipped cream – Even both would work. Nice similar tastes. Some good flavours to go with that would be chocolate, mocha, or even vanilla/strawberry would work. Green tea is very versatile when it comes to flavour pairings.

http://www.foodnetwork.com/recipes/paula-deen/old-south-jelly-roll-cake-recipe/index.html this is paula deen’s recipe for a rolled cake. You can alter the flavour (add green tea powder) to taste, if you choose to use that recipe.

Q: How can I find a recipe from the back of a cool whip lid? Already tried kraft foods website. Please help!?
The recipe came out a year and a half ago. The recipe consists of strawberries, cool whip, and angel food cake. I know that you tear the angel food cake into pieces and mix the cool whip and strawberries with it but that is all i know. can you please help!!!!! desperate

A: It may be for Strawberry Angel Food Cake

Dissolve Jello in 1 cup hot water; drop frozen strawberries in hot Jello; stir until it starts to jell. Cut cake down about 2 inches in a slant, trying to make a trench. Pinch into pieces this portion of cake. Add it to Jello mixture, then pour all this in center of cake and on top.
Then cover entire cake with Cool Whip. Let set in refrigerator for 1 1/2 hours to jell form. The angel food cake can be substituted with a plain yellow cake.

Or FROZEN STRAWBERRY ANGEL CAKE

1 angel food cake, 10 inch size (break in bite size pieces)
1 (3 oz.) strawberry Jello
2 (16 oz.) frozen strawberries (blend in blender until thick)
1/2 gal. strawberry cheesecake ice cream (softened)
Cool Whip (lg. one) (Add strawberry juice for color, optional)
Use angel food cake pan that comes apart.
1/3 cake in bottom of pan
1/3 Jello, sprinkle on cake
1/3 strawberries, next layer
1/3 ice cream, next layer
(Do this 3 times.) Freeze several days. Remove from pan and ice with whip cream all over. Set for 15 minutes. Serve. You can also use a long pan. After freezing, slice and put whip cream on top.

Both taste very good, I hope I helped
Good Luck

Q: Anyone know what desert involves mixing Strawberry Jello and Cool Whip?
The recipe calls for angel food cake cut up in squares, cool whip, strawberry jello and mixed all together. I can’t find it anywherre. The Jello website sucks and it’s not there or the cool whip site. Thanks!

A: Jello and Cool Whip Easy Strawberry Trifle

This tastes so good. I always make this around the holdiays or bring to a potluck.

by Lori Bailey

3 hours | 3 hours prep

SERVES 15

1 1/2 cups boiling water
1 (3 ounce) package strawberry gelatin
1 1/2 cups cold water
1 package poundcake (or homemade if you prefer)
1 container Cool Whip
2 cups sliced strawberries
Stir 1 1/2 cups boiling water into 1 pkg (8 serving size) strawberry jello gelatin in large bowl until completely dissolved.
Stir in 1 1/2 cups cold water.
Pour into 13 x 9 inch pan.
Refrigerate 3 hours or until firm.
Cut gelatin into cubes.
Layer gelatin cubes, pound cake, 1/2 tub cool whip whipped topping and 2 cups sliced strawberries in a large glass bowl.
Top with remaing cool whip.
Refrigerate 1 hour or until ready to serve.
Makes 15 servings.

Q: Looking for a recipe – Della Robbia Torte – from Better Homes & Garden cookbook series – book called “CAKES”
Lost recipe – loved cake. It used a yellow cake mix, 3 layers, with some sort of pudding based filling. Topped with canned fruit (pineapple, apricots, and ?) with mint jelly melted and drizzled over the top. Can’t find anything on I-net but Della Robbia cakes made with angel food cake, strawberries and peaches, or ice rings.

A: BH&G Cookbook #7 the Della Robbia Torte recipe:
Prepare 1 package lemon chiffon cake mix according to package directions. Grease the bottom only of three 9×1 1/2-inch round pans. Divide batter evenly among the pans and bake at 350 degrees, 30 to 35 minutes. Invert to cool. If desired, brush tops of cake layers with rum, using 1/2 cup white rum; let layers stand 20 minutes.
Prepare one 3 or 3 1/2 – ounce package regular vanilla pudding mix according to package directions but use only 1 1/2 cups of milk. Add 1 teaspoon vanilla. Cover mixture; chill in the refrigerator, stirring once or twice. Beat smooth; fold in 1 cup whipping cream, whipped.
Spread pudding between layers. To make glaze, melt 1/2 cup apple jelly; stir in 1 tablespoon lemon juice; cool. Arrange one 8 1/2 – ounce can pineapple slices, drained and halved; 5 drained canned pear halves; 5 drained, canned apricot halves; and 11 maraschino cherries over the top of the cake. Position the pineapple slices around the outer edge with the pears in the center and the cherries dropped atop. Spoon cooled glaze over fruit. Chill 5 to 6 hours.
Hope this is what you’re looking for.

Q: I need a side idea to go with a dinner I’m preparing. Any ideas?
I am having friends over for dinner and they like spicy food. I want to make a hearty meal especially since I have a couple of big fellas coming. Here is what I have so far:
Taco Stuffed Pasta Shells, South of the Border Baked Beans, Pico De Gallo, Armadillo Eggs.
I wanted to make Spicy Baked Corn Casserole, but the beans have corn in them. I need another mexican/tex-mex type veggie recipe. Thanks in advance!
I couldn’t find anywhere to respond, So I will do it here. I must say that these are some really great ideas! Now I will find it difficult to pick just one. However, I am known for huge dinners…maybe I will do more than one! Thank you!

A: Why not make Gazpacho, it is great in the summer as it is a chilled soup, its light, flavorful and unique. You can eat is as a starter to the meal to get the veggies out of the way! This big fellas you have coming over may like seeing a manly main dish with little veg, but you will have the satisfaction of knowing you kept it healthy anyway with this awesome soup!!

GAZPACHO (MEXICAN VEGETABLE SOUP)

3 lg. tomatoes, peeled and chopped fine
1 green bell pepper, chopped
1 cucumber, peeled and chopped
1 c. chopped celery
1/2 c. chopped green onions
4 c. tomato juice
2 avocados, chopped
5 tbsp. red wine vinegar
4 tbsp. olive oil
2 tsp. salt
1/2 tsp. black pepper
Sour cream for garnish
Croutons for garnish

Be sure all vegetables are very finely chopped. Combine all ingredients in a large non-metallic bowl and chill overnight. Serve soup cold with a dollop of sour cream on top of each serving. Pass croutons in a bowl.

Q: Help! How can I rap this Roald Dahl Poem?
I’ve eaten many strange and scrumptious dishes in my time,
Like jellied gnats and dandyprats and earwigs cooked in slime,
And mice with rice — they’re really nice
When roasted in their prime
(But don’t forget to sprinkle them with just a pinch of grime.)

I’ve eaten fresh mudburgers by the greatest cooks there are,
And scrambled dregs and stinkbugs’ eggs and hornets stewed in tar,
And pails of snails and lizards’ tails,
And beetles by the jar.
(A beetle is improved by just a splash of vinegar.)

I often eat boiled slobbages. They’re grand when served beside
Minced doodlebugs and curried slugs. And have you ever tried
Mosquitoes’ toes and wampfish roes
Most delicately fried?
(The only trouble is they disagree with my inside.)

I’m mad for crispy wasp-stings on a piece of buttered toast,
And pickled spines of porcupines. And then a gorgeous roast
Of dragon’s flesh, well hung, not fresh –
It costs a pound at most,
(And comes to you in barrels if you order it by post.)

I crave the tasty tentacles of octopi for tea
I like hot-dogs, I LOVE hot-frogs, and surely you’ll agree
A plate of soil with engine oil’s
A super recipe.
(I hardly need to mention that it’s practically free.)

For dinner on my birthday shall I tell you what I chose:
Hot noodles made from poodles on a slice of garden hose –
And a rather smelly jelly
Made of armadillo’s toes.
(The jelly is delicious, but you have to hold your nose.)

Now comes, the Centipede declared, the burden of my speech:
These foods are rare beyond compare — some are right out of reach;
But there’s no doubt I’d go without
A million plates of each
For one small mite,
One tiny bite
Of this FANTASTIC PEACH!

A: hey just let it flow off your tongue

whatever feels right. u know what i mean?

Q: Help! How can I rap this Roald Dahl poem?
I’ve eaten many strange and scrumptious dishes in my time,
Like jellied gnats and dandyprats and earwigs cooked in slime,
And mice with rice — they’re really nice
When roasted in their prime
(But don’t forget to sprinkle them with just a pinch of grime.)

I’ve eaten fresh mudburgers by the greatest cooks there are,
And scrambled dregs and stinkbugs’ eggs and hornets stewed in tar,
And pails of snails and lizards’ tails,
And beetles by the jar.
(A beetle is improved by just a splash of vinegar.)

I often eat boiled slobbages. They’re grand when served beside
Minced doodlebugs and curried slugs. And have you ever tried
Mosquitoes’ toes and wampfish roes
Most delicately fried?
(The only trouble is they disagree with my inside.)

I’m mad for crispy wasp-stings on a piece of buttered toast,
And pickled spines of porcupines. And then a gorgeous roast
Of dragon’s flesh, well hung, not fresh –
It costs a pound at most,
(And comes to you in barrels if you order it by post.)

I crave the tasty tentacles of octopi for tea
I like hot-dogs, I LOVE hot-frogs, and surely you’ll agree
A plate of soil with engine oil’s
A super recipe.
(I hardly need to mention that it’s practically free.)

For dinner on my birthday shall I tell you what I chose:
Hot noodles made from poodles on a slice of garden hose –
And a rather smelly jelly
Made of armadillo’s toes.
(The jelly is delicious, but you have to hold your nose.)

Now comes, the Centipede declared, the burden of my speech:
These foods are rare beyond compare — some are right out of reach;
But there’s no doubt I’d go without
A million plates of each
For one small mite,
One tiny bite
Of this FANTASTIC PEACH!

A: download an instrumental that you think fits the song. Practice it with a lil attitude and throw your own personal style into it. If you have an instrumental that fits helping you rap to it it will be easier to perform the flow because you will have the rhythm of that beat in your head.

Q: I need a red velvet cake recipe that is more chocolaty and a deep red.?
I made Paula Dean’s red velvet recipe and yuck it was too salty I followed the instructions. Please share a recipe that was a hit for you.

A: True red velvet cake is not considered a chocolate cake. It has a small amount of cocoa in it, but not enough to make it really chocolate flavored. I looked up her recipe online and think that 1 teaspoon of salt is too much, especially if you used regular salted butter. To make it more chocolaty I would add 1/3 cup cocoa to 1/2 cup and reduce the flour by that much as well. This will make the batter darker so it won’t be as red. Her’s is really a pretty good recipe with a little tweaking.
Or you could just use a cake mix (milk chocolate maybe), use buttermilk instead of water, and add 2 oz bottle red food coloring. Then just add the amount of eggs and oil as stated on the cake mix box.

Q: Looking for a really good AUTHENTIC red velvet cake recipe. Can anyone help?
I am looking to make a really good red velvet cake, but all of this Duncan Hines crap, adding red coloring to chocolate cakes, and recipes that yield a bright christmas red cake sicken me. I want to know how its REALLY done in the south. A friend of mine mentioned using what he called mellow berry extract, which I have never heard of. Apparently it’s only obtained in the south, and is what they use there.

Any advice on mixing the batter would be greatly appreciated. Thanks.

A: all red velvet cake has red food coloring in it but “authentic” recipes use vinegar and buttermilk which makes the cocoa powder a red to reddish brown color which is where the “red velvet” name comes from try a recipe that includes those ingredients and try to use less food coloring or try seeing what the color of the batter is before adding any also a lot of people in the south use beets, baby food beets work if you have no food processor or the juice from the beets should work for what you are going for
advice on mixing the batter, add all the dry together, use a fork to blend them together, add all wet ingredients together, blend then add dry and wet mix together with whisk, fork or mixer the ingredients being blended separately first help to evenly distribute the ingredients before mixing the finished product so whisking is to a minimum, over mixing messes with how your cake turns out

Q: What is the best red velvet cake recipe without pecans or nuts?
I am making red velvet cake for a special occasion and i need a delicious home made recipe. I am allergic to all nuts, though. What do you think is the best red velvet cake recipe?

A: http://beefoodie.blogspot.com/2009/02/valentines-day-anyone.html

That is the recipe i use all the time. It’s super good. Just don’t add the nuts, and it’ll be every bit just as good. I don’t like nuts on my cake so i know. Enjoy!

Q: Need a red velvet cake recipe and a good Indian chicken curry recipe? Either or?
I want to make a very rich red velvet cake for a friend of mine but I want a recipe that someone has tried. If you have tried a good recipe that involves alot of chocolate please share. If it gets complicated that’s fine .

Next…. I need a good spicy chicken curry recipe. None of my Indian friends will tell me how to make it because they think I can’t eat spicy foods (totally not true). I love curry but I want to know how to make it. My mom’s recipe is bland and flavorless. I want to show he a new way to make it that doesn’t come from Betty Croker.

If you can help me out with either of these I would greatly appreciate it. Thanks!

A: INDIAN CHICKEN CURRY

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

SPECIAL SPICY CHICKEN CURRY

3 lbs. chicken
4 sm. sliced onions
3 cloves minced garlic
3 tbsp. oil
1/2 tsp. cumin
1 tsp. coriander
1/2 tsp. turmeric
2 tsp. grated ginger
1 tsp. red chili pepper
1 tsp. black pepper
2 tsp. salt
2 tsp. butter
3 tbsp. coconut
3 tbsp. lemon or lime
3 tsp. vinegar
1 tbsp. tomato paste

Saute onions in oil five minutes. Mix spices, salt, butter, vinegar. Add to onions with tomato paste and cook 5 minutes. Add chicken, turn well until lightly browned. Cover and cook over low heat until tender. Add water if necessary. Just before serving, stir in coconut and add juice. Serves 4 to 5.
Serve with slices banana, 3 tablespoons raisins, and saffron rice (molded in bowl turned upside down on plate). Place sprig of fresh coriander on rice mound.

RED VELVET CAKE

2 1/2 c all purpose flour
1 1/2 c sugar
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vanilla
2 tsp cocoa
1 tsp salt
1 tsp soda
1 tsp vinegar
1-2oz bottle red food coloring (or 2-1oz bottle)

Mix all ingredients together and bake at 350F for about 30 to 35 minute.

Icing:

1 Box (16oz) confectioner’s sugar (sifted)
1 stick butter, softened
1 8oz package cream cheese
1 tsp vanilla
1 cup mixed nuts
sugar
butter
cream cheese
vanilla

Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.

HOPE THIS HELPS!

Q: does anyone have a great red velvet cake recipe?
i want to make red velvet cupcakes for thanksgiving and im looking for a good recipe. i have made the cake before using a recipe with cake mix from the store. it was good but i could tell it wasn’t from scratch. i just need a basic cake recipe that i can use for cupcakes and also if anyone has a cream cheese frosting recipe that would be awesome!

A: Here’s Paula Dean’s recipe for you. I’ve made it and it rocks!

Paulas Red Velvet Cake
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners’ sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you’ll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:
This is the “official” cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes “loose”. Add vanilla and nuts. Spread between layers and on top and sides of cake.

Q: Red velvet cake recipe without food coloring?
I want to make a red velvet cake, but I don’t want to use red food coloring. I looked through the indexes of all my mom’s cookbooks, and I can’t find a recipe. I’ve heard of people using beets to color the cake red.

Does anyone have a recipe they have successfully used without food coloring?

A: Yes you can red velvet cake is simply a plain cake with cocoa and red food coloring in it most of its appeal is from the dramatic , unusual color of reddish brown set against the white cream cheese frosting …. you can either make a fresh strawberry cake which is red and frost with cream cheese frosting or you can go to allrecipes.com and use the beatnik cake,follow the beatnik cake recipe and simply use a can of beets ,well drained and patted dry with paper towels toss in a good handful or more of sliced strawberries it is delicious if you do not want cream cheese frosting here is an oldie but goodie frosting recipe that tastes like whip cream*** 5 Tablespoons flour, 1 cup milk 1 cup butter or margarine.( butter is best) 1 cup sugar, 2 teaspoons vanilla cook flour& milk till thick ,refrigerate till cool or cold cream butter & sugar till light and creamy slowly one tablespoon at a time ,add flour mixture add vanilla continue beating for a long time till fluffy This is a truly wonderful old fashioned frosting

Q: What is the best Red Velvet Cake Recipe?
My daddy is making my Birthday cake in a couple of weeks. My favorite cake is Red Velvet, but my dad, who is a great cook, needs a great recipe! Yummy!!!! Anything would help! Thank You!

A: Southern Red Velvet Cake .`)

(((Ingredients)))

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

(((Directions)))

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

(((Cream Cheese Frosting)))

1 pound cream cheese, softened

4 cups sifted confectioners’ sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Here are websites to find some other red velvet cakes:

http://southernfood.about.com/od/chocolatecakes/r/blbb146.htm
http://www.joyofbaking.com/RedVelvetCake.html

http://pinchmysalt.com/2008/11/10/red-velvet-cake-recipe/

Q: Authentic Red Velvet Cake Recipe?
Years ago, a friend (who has since passed) made the best homemade red velvet cake. It had a flavor like no other cake I’ve tasted. I’ve searched and baked and have never been able to find a recipe for the “real” red velvet cake, not the chocholate cake with red dye. Any help?

A: All red velvet cakes have red food coloring, amounts may vary, but they all have cocoa and food colring

Q: Can anyone help me find a Red Velvet cake recipe in English measures?
I tried Red Velvet cake two years ago when I hosted a Halloween party, but I used an American Packet mix. I want to make it myself this time, but I need a recipe that uses Pounds and Ounces instead of American Cups.

A: I hope that this helps you, I googled red velvet recipe with UK conversion…. :S

http://uktv.co.uk/food/recipe/aid/606267

Q: Where can I find a Red Velvet Cake recipe for a Large group?
I’m hosting a dinner party, and approximately 20 guests are expected to arrive. I’d like to make a multiple tier Red Velvet cake with Cream Cheese Icing, but I can’t seem to find a recipe that’s big enough to serve the whole group!

Any help would be appreciated.

A: Ok so double or triple the measurements or go to Wally World and find the baking isle and ask for my Bff Betty Crocker.

Q: Does anyone know a really good Red velvet Cake Recipe?
I am looking for a good Red Velvet Cake recipe. I looked online and everyone says to do things differently. So does anyone know a gooooood one??

A: This has been in my family for years and it’s my most requested one of all. It’s not only beautiful, it’s out of this world.

GRANDMA’S RED VELVET CAKE
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon Coca-Cola
1 teaspoon coffee
2 (1-ounce) bottles red food coloring
1 teaspoon pure vanilla
1 cup buttermilk

Ganache:
4 ounces semisweet or bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1/2 tablespoon cognac or brandy (optional)

Frosting:
4 tablespoons (1/2 stick) butter, room temperature
8 ounces cream cheese, room temperature
1 (1-pound) box confectioners’ sugar
Dash salt
1/3 cup chocolate ganache
1/2 teaspoon vanilla

Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.

To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and
salt and stir to blend. Set aside.

In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and
vanilla and mix to combine. Alternate adding flour mixture and buttermilk,
beginning and ending with dry ingredients. Divide equally into pans. Bake
for 30 minutes. Cool 10 minutes and remove from pans and cool completely on
a rack.

To make the ganache: Place chocolate in a heatproof bowl. In a saucepan,
heat cream and butter just to boiling. Pour over chocolate and allow it to
stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.

To make the frosting: With an electric mixer, cream butter and cream cheese.
On low speed, gradually add sugar. Scrape down beater and sides of bowl and
stir to incorporate. Increase speed and beat well to combine. Add salt,
ganache and vanilla and beat until incorporated.

Place one cake layer on a serving plate. Top with frosting. Add second layer
and frost top and sides of cake.
Makes 12 servings

Q: What is the BEST red velvet cake recipe you’ve used?
I’ve always enjoyed baking {doesn’t always work out right} but I’ve never tried my hand at something complicated. My mother got this red velvet cake yogurt and i was like “yum” and I’ve decided that i wanted to make the actual cake but so many people use different recipes {different grandmas i guess XD} so it’s hard to find the best one.

A: Red Velvet Cake (a.k.a. Waldorf Astoria Cake)

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Q: Red Velvet cake recipe without the coloring but i do have………………..?
strawberries! Could I substitute that in?????? How would I do that use less sugar of course but how many strawberries would you suggest I puree? And can someone find me a red velvet cake recipe not using cake flour just regular and regular milk not buttermilk thank you or do you think i could use regular milk instead of buttermilk??? thx
I saw something on the internet and a lady used strawberry juice, but her recipe was weird it had like cake flour which i dont have

A: Sure you can substitute the strawberries, but then you’d have Strawberry cake, and not Red Velvet cake:) You could substitute strawberry puree for any other liquid (water, milk) that’s called for……..You can always use regular flour instead of cake flour, as long as you sift it and use about 2 TB less than is called for … Just add 1 TB of vinegar to a cup of regular milk to substitute for buttermilk………

Q: I need a good red velvet cake recipe?
I want to make a red velvet cake for my dads birthday. It doesn’t necessarily have to be quick and easy, as long as it tastes good im good. ;p
Oh and if you can could you please include a cream cheese icing recipe
thnx!

A: red velvet cake!

ingredients:

2 1/2 cups of flour
1 1/2 cups of sugar
1 cup buttermilk
1 1/2 cups of wesson oil
2 eggs
2 teaspoons of vanilla
1 teaspoon of baking soda
1 teaspoon of cocoa
1 teaspoon of vinegar
1 oz. of red food coloring

Directions:

Mix liquid ingredients; beat 2 minutes. Add dry ingredients. Beat 2 more minutes. Bake in 4 layer pans. Bake at 350 degrees for 30 minutes.

Cream Cheese Icing!

Ingredients:

2 (8 oz.) cream cheese softened
2 tablespoons of butter or margarine softened
2 (16 oz) 10x sugar(powder)
1 teaspoon of vanilla

Directions:

Mix cream cheese, butter, and vanilla together. Mix with cooking spoon and add powdered sugar gradually.

hope this helps

Q: Red velvet cake recipe with more chocolate than usual?
Anyone know of a red velvet cake with more chocolate flavor than usual? I normally see 2 tablespoons cocoa powder.

A: Easy Red Velvet Cake –

Ingredients
1 box white cake mix, with pudding in the mix
3 eggs
8 tablespoons margarine
1 cup buttermilk
2 ounces red food coloring
4 tablespoons baking cocoa

Directions
1) Preheat oven to 350.
2) Mix all ingredients in large mixing bowl.
3) Beat until well blended– about 3 minutes.
4) Pour batter evenly into two greased and floured 8 or 9 inch round pans.
5) Bake at 350 for 30 minutes.
6) Let cool in pan for 10 minutes.
7) Turn from pan and let cool completely.
Frost with cream cheese icing.

*************************************************************

Q: recipe for honey bbq boneless chicken/buffalo wings like the ones they have at applebees?
had some of these the other night and they were delicious. does anyone have any idea how to make them on their own? was also looking for an onion strip/bloomin onion and sauce recipe. but the boneless honey bbq chicken/buffalo wings recipe will do. thanks

A: Boneless Buffalo Wings – We’ve outdone ourselves! Tender white chicken breast meat lightly breaded and tossed in your choice of our classic or HOT Buffalo wing sauce. Served with celery sticks and bleu cheese dressing.

Boneless white chicken breast tossed with Applebee’s own bbq sauce recipe:

1 1/3 cups Bottled apple butter
1 1/3 cups Catalina dressing
1 1/3 cups Ketchup
1/2 cup Worcestershire
Directions:
Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.

OUTBACK Bloomin Onion and Sauces:

Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)
Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Seasoned flour———–.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
Creamy chili sauce——–.
combine mayo, sour cream, chili sauce and cayenne-mix well.
Dippingsauce———-.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

The batter———.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate petals to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.

Q: Love buffalo chicken wings, want a better recipe?
So when I make buffalo wings I simply spice up the chicken, bake or fry and toss in some room temp sauce such as Frank’s. Here is the problem, when I go to restaurants and order wings they are never super runny and the sauce seems to be more of a thick coating. I have feeling what I’m missing is some type of breading or perhaps marination, but as much as I love the sauce itself, I hate that it just runs of the chicken! Any suggestions for how to make my sauce thicken and stick?

A: The reason wing sauces in restaurants stick on the wings better is this: there’s butter mixed in with the hot sauce and portion control-use 1/4 cup of sauce for 12 wings. they toss the wings in a big mixing bowl and then slide them or use tongs to put them on the plate

Q: Does anyone have a buffalo chicken recipe using Taco Bell hot sauce?
I used to have a recipe for buffalo chicken wings using Taco Bell hot sauce but I have misplaced it. I want one not using the packets, but with the jar you buy at the store. I cant remember what all was in it but I know you added the sauce with butter and that the wings were deep fried. Any help would be great appreciated!

A: well, the recipe on the back of franks hot sauce says to deep fry the wings for 12 minutes and mix together the sauce and butter and coat the wings in the sauce.

just melt a stick of butter, and add it to the jar of sauce until it looks and tastes right to you.

Q: Chicken Wing Recipes like Buffalo Wild Wings?
Does anybody have a good recipe for chicken wings like the ones you get at Buffalo Wild Wings? I think I will buy a bottle of their sauce to serve them with but I have never attempted to make wings at home before. Thanks!!!

A: this recipe is surprisingly easy and satisfying
1.season your wings with salt and pepper, coat them with flour and fry
2. in a separate sauce pan heat equal parts of butter and hot sauce, season it with salt and pepper(you can adjust the spiciness by altering the ratio of the butter and hot sauce)
3. coat the fried wings with the sauce using a slotted spoon
4. serve…

Q: does any one have a recipe for buffalo chicken wings?

A: BUFFALO CHICKEN DIP

3-4 boneless skinless chicken breasts, poached and shredded or 3 cans cooked chicken
8oz cream cheese – softened
16oz Ranch dressing (or blue cheese)
2 cups shredded cheddar cheese
½ cups Frank’s Red Hot sauce

Combine all ingredients – place in a casserole dish. Bake at 350 for 30 minutes. Stir once while baking. Serve, while hot, with tortilla chips.

This is a great recipe, you might like. But the recipe for buffalo wings is on the back of the Frank’s Hot Suace bottle…it’s just butter and Frank’s hot sauce. Good luck.

Q: Boneless Buffalo Wings Recipe–?
I have a pack of chicken breast tenders.

I would like to know your recipe for Boneless Buffalo Chicken Wings. The ones like they have at the restaurants, please.

Thanks in Advance!!!

A: Boneless Buffalo Wings Recipe
Serves/Makes: 4

Ingredients:
1 pound Skinless Chicken Breast (1″ cut 1 1/4″x 1 1/4″ squares)
3 cups flour
1 1/2 cup buttermilk
1 1/2 teaspoon salt
3/4 teaspoon black pepper
vegetable oil (peanut oil is great for frying)
*** Hot Sauce:***
3/4 cup Frank’s Hot Sauce
1/4 cup water
1 tablespoon butter
1/4 teaspoon cayenne pepper

Directions:

Place sauce ingredients in small pan and simmer 4 – 5 minutes until blended well. Remove sauce from heat, set aside to cool. Mix flour, salt, and pepper in bowl. Place buttermilk in separate bowl. Prepare chicken breast pieces 1″ thick, 1 1/4″ x 1 1/4″square. Heat oil for frying, about 360F. Dust chicken pieces in flour then dip them into the buttermilk and back into the flour, gently shaking excess flour off pieces and carefully place pieces into hot oil and fry until golden brown. Remove chicken pieces and drain. When all chicken breasts have been fried and drained, place them a bowl and cover with sauce that has been prepared. Place a lid on bowl and gently shake or stir until all nuggets have been coated. Place boneless buffalo wings on non stick baking sheet and bake in a preheated oven at 350F for 20 minutes. Serve with blue cheese and celery.
r Boneless Buffalo Wings serves/makes 4

Hope this Helps?

Q: I am looking for a Buffalo Chicken Wing Dip Recipe.?
I had it once before and it includes Blue Cheese and the PC Buffalo Wing Sauce. Does anybody have this recipe?

A: layer in 8×8 casserole dish

4 oz cream cheese—spread out evenly over bottom
diced cooked chicken breast
buffalo chicken wing sauce (any brand really)
drizzle with blue cheese or ranch dressing
cover with shredded cheddar

Bake at 350 for about 25 minutes until bubbly—serve with crackers or nacho chips. YUM!

Q: Buffalo Wild Wings Buffalo Ranch Chicken Wrap Recipe?
Anyone happen to know the recipe for the Buffalo Ranch Chicken Wrap or a recipe similar to it? Thanks!

A: hmmm. Here is the recipe for ur Buffalo Wild Wings Buffalo Ranch Chicken Wrap .
Try out!!

Ingredients

* 3/4 cup flour
* 5 teaspoons cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 20 Buffalo chicken wings
* 1/2 cup melted butter
* 1/2 cup hot pepper sauce, such as Frank’s RedHot

Directions

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the buffalo ranch chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Cheers-)

Q: Buffalo chicken wings.?
Even though they are popular in many countries, chicken wings are not very popular meal down here in south america. I tried buffalo wings for the first time in one of my trips to US and became a fan of them. I later searched for all kinds of wings recipes and now they are a basic in my parties. However, I never knew why they were called like that. What buffalo has wings? Buffalo, New York. I just found that. Probably it is a very silly answer for most of chicken wings eatres, but I didnt know, and I found it good point to share anyways.
WHAT IS YOUR BEST BUFFALO WINGS RECIPE?

A: take i stick of butter and melt it in a saucepan. add 1/2 cup of hot sauce ( i like texas pete) and add 1/4 cup of worshershire sauce. Melt all together. Dip your raw wings into this mixture, and place on a baking sheet. Sprinkle dry ranch salad dressing mix onto the wings. 1 packet should work for about 15 wings ( 2 packages) Then bake at 450 degrees for 10 miutes, turn and bake another 5-10 minutes until crispy. Be careful and drain off the grease while cooking. this recipe is a bit healthier since you’re not frying the wings.
you can add more tabasco or other hot sauce if you like your wings hotter. This makes a cripsy spicey wing

Q: How do you make Buffalo Chicken Wings?
I am looking for a simple yet delicious recipe for Buffalo Chicken Wings. You can’t beat the taste of them as they make them in NY (Buffalo and Ithaca)and Boston. The catch… I live in Africa now and I have limited ingredients. Again, simple is key — but how do I keep it simple without sacrificing that great NY/Boston taste????!!!

A: The key is to deep fry them (As done in Buffalo NY). Other places will bake them, etc….you need that deep-fried fatty taste

Q: what is the best buffalo chicken wing recipe?

A: I fry the wings and toss them after in store bought wing sauce.

4 packs of wings, wash and cut off excess fat but not skin and salt and pepper them.

You will need three large bowls.

In the first bowl, beat together 4-5 eggs and a few sprinkles of hot sauce. Being from Louisiana, I am partial to Tabasco.

In the second bowl, mix together about 3-4 cups all purpose flour, 1 tbs. some type of spicy season all, about 6 shakes of cinnamon, and about a tsp. tarragon.

Put the seasoned wings one at a time into the egg mixture then into the flour mixture and then into the third bowl.

Put vegetable or canola oil in a large frying pan with high sides about 3/4 inch. Let the oil get hot, then add a single layer of wings. When you add the wings one at a time, the oil around the wings should bubble. Cook them on each side for 8-10 minutes. Reduce the heat if they start browning before the time is up.

When all the wings are finished frying toss them in a bowl with the store bought sauce and then broil them in the oven for about 5-10 minutes.

These are very good! I make them for my family all the time.

Q: Anyone got a home-made recipe for buffalo wings?
And no, Buffalo wings are chicken wings!

I want a recipe that makes the wings mild not to spicy.

A: put some salt and pepper to the chicken wings, deep fry them til crispy. set aside.then melt some butter add your fave chili sauce..put the sauce in zip lock..add the chicken wings and presto! you have a homemade buffalo wings..

Q: What is a good recipe for chicken wings? I don’t want to make BBQ, or Buffalo wings though.?
I am 23 weeks pregnant and can’t eat beef at all. It makes me sick even thinking about it so I have been eating lots of pork and chicken. I want something different but can’t think of anything. Also can you include sides with the recipe you give me LOL. I have run completely out of ideas.

A: Title: MANDARIN CHICKEN WINGS – - – - – - – - – - – - – - – - – -

Categories: Chinese, Chicken
Yield: 6 servings

20 Chicken wings
1/8 ts Garlic salt
1 1/2 c Cornstarch
3 Eggs
6 tb Water
Cooking oil
1 c Sugar
3/4 c Vinegar
1/4 c Water
1/8 c Soy sauce
1/2 c Catsup
1/2 c Slivered almonds, walnuts

Cut wings at first joint and discard the tips. Wash
and dry on paper towel and sprinkle lightly with
garlic salt.

Mix cornstarch, eggs and water, stirring to form a
smooth batter. Dip wings in batter and deep fry in
oil. LEt sit while making sauce.

Sweet and sour sauce: select a pan in which all wings
can be coated evenly, such as a large electric fry
pan. Combine sugar, vinegar, water, soy sauce, catsup
and bring to a boil, stirring occasionally. As sauce
begins to thicken, add wings and cook on medium heat.
Turn wings carefully to coat thoroughly with sauce.

Garnish with nuts, if desired. Grated sesame adds a
good flavor.
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Title: Stuffed Chicken Wings
Categories: Poultry, Vietnamese
Yield: 8 wings

8 Chicken wings
4 oz Bean thread vermicelli
3 Pieces dark wood ear fungus
1 1/4 c Ground pork
1 Small onion
1 Small carrot
1 Egg, beaten
1 tb Nuoc Mam sauce or light soy
Salt and black pepper

Bone the chicken wings by cutting around the bone with a sharp knife.
Holding the wingtip, gently ease the bone away to leave the skin and a thin
layer of chicken.

Soak the vermicelli in warm water for 10 minutes then drain thoroughly and
cut into short strands. Soak the wood ear fungus in warm water for 10
minutes then squeeze dry and chop into thin slices.

Mix all the stuffing ingredients together. The mixture should be firm.
Mold the stuffing into a ball and insert it into the bag of flesh and skin
of the chicken wing.

Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. (If
you want to make a large quantity, multiply the measures accordingly and
freeze after the steaming stage.

After steaming, place in a lightly oiled roasting pan and roast in the oven
for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a
beef stir-fried dish.
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Crunchy Parmesan Chicken Wings

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Chicken wings
1/2 cup Flour
1/2 teaspoon Paprika
1/4 teaspoon Salt and pepper
4 Eggs
2 cups Parmesan cheese — freshly gra
1/2 cup Dry bread crumbs
1 teaspoon Each dried basil and oregano

Remove tips from chicken wings and reserve for stock if desired; separate
wings at joints. In shallow dish, combine flour, paprika, salt and pepper. In
another shallow dish, beat eggs. In third shallow dish, combine cheese, bread
crumbs, basil and oregano.

Dip wings into flour mixture, then into eggs, then into cheese mixture,
pressing firmly. (Wings can be prepared to this point, placed on rack, covered
and refrigerated for up to 4 hours.) Arrange wings on greased rimmed baking
sheets. Bake in 375F oven for 35-40 minutes, turning once, or until golden
brown and crisp. Makes about 60 pieces.
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Chicken Wings Pacifica

Recipe By : Los Angeles Times Cookbook
Serving Size : 30 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 chicken wings
1 cup soy sauce
1 cup firmly packed brown sugar
1/2 cup butter
1 teaspoon dry mustard
3/4 cup water

Disjoint chicken wings, discarding bony tips. Arrange wing parts in a shallow
baking pan. Combine soy sauce, brown sugar, butter, mustard and water and
heat until sugar and butter dissolve. Cool and pour over wings. Marinate in
refrigerator 2 hours, turning occasionally. Bake in marinade at 350° F for 45
minutes, turning once and spooning marinade over chicken occasionally. Drain
and serve hot or cold.
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Q: Buffalo Chicken Wing Recipe…….?
I’m looking for a Buffalo Chicken Wing Recipe that’s got a bite to it, but not to hot…..I can’t eat really hot thing’s, but i like the little kick of the T.G.I Friday wing’s they sell in the store, but even those are alittle to hot for me. So does anyone have a recipe for the Buffalo Chicken Wing’s that isn’t to spicy hot?? Thanks

A: BUFFALO CHICKEN WINGS

10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt

Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.
Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.

Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.

When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.

Drain on paper towels. Toss with the hot sauce, coating several times to cover well.

Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks.

Q: looking for a good easy recipe for buffalo chicken wings?

A: Step by step recipe with pictures. Naked & wet spicey buffalo wings without all that breading. Taste better, like the ones at Chili’s! Served with celery sticks and carrot sticks and blue cheese dip. http://www.hotsauceblog.com/hotsaucearchives/how-to-make-buffalo-wings-a-step-by-step-guide/

Q: I’m looking for a fruit salad dressing recipe with orange juice and several other ingredients in it.?

A: ORANGE VINAIGRETTE
1/3 cup vegetable oil
1 teaspoon grated orange peel
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons lemon juice
1/2 teaspoon ground mustard
1/4 teaspoon salt
Shake all ingredients in tightly covered container.

ORANGE DRESSING
1/4 cup of fresh orange juice
1 tablespoon of grated orange zest
2 tablespoons of chopped fresh dill weed
1/4 teaspoon of salt
3/4 cup of olive oil
Mix all of the ingredients together until well blended. Chill.

ORANGE DRESSING
3 tablespoons vegetable oil
3 tablespoons orange juice
4 teaspoons sugar
1 1/2 teaspoons grated orange peel
1/8 teaspoon salt
Shake all dressing ingredients until well mixed. Pour dressing over salad and toss. Serve immediately, or cover and refrigerate up to 24 hours.

PINEAPPLE ORANGE SAUCE
1 can (20 ounces) of pineapple chunks,
drained juice & zest from 1 orange
1 tablespoon of cornstarch
1 tablespoon of sugar
1 teaspoon of ground ginger
Combine the pineapple, 1/2 cup of orange juice and 1 teaspoon of orange zest with the remaining ingredients in a saucepan. Cook and stir until the sauce boils and thickens.

SANGRIA DRESSING
1/4 cup vegetable oil
1/4 cup dry red wine or apple juice
2 tablespoons honey
2 tablespoons orange juice
Shake all ingredients in a tightly covered container.

ORANGE SYRUP RECIPE
Stir 1/3 cup hot water into 1/4 cup sugar. Heat until dissolved. Then stir in 1/2 cup cold water
Add 3 to 4 tablespoons orange liqueur, or
1 tablespoon orange extract.

Q: Tried & True Recipe for Fruit Salad Dressing?
I will be making a fresh fruit salad with pineapple, strawberries, blueberries, cantalope, watermelon, etc. I was wanting to drizzle some type of sweet dressing on top. Does anyone have a tried and true fruit salad dressing? Thanks!

A: Here’s an easy one.
1 pkg. cream cheese, softened
1 jar marshmallow cream
Mix until well blended.

Another one
1 pkg. cream cheese, softened
1 cup sour cream
1/3 cup brown sugar
1/4 tsp. cinnamon
Mix with electric mixer until well blended.

Bon appetite!

Q: how to make a good fruit salad dressing? any cupcake recipe?
i dont like sour stuff but i like creamy dressingand about cupcakes, pls tell me the recipe as well as how to operate the stove oven i had no idea how to operate it and none of my room mates know how to. thanks for your help.

A: here it is..

These delicated-texture little cupcake are a delicious treat. The cake shells are made with quality baking powder to keep them light and airy, and the filling is rich- flavord pudding made with quality coffee and evaporated milk.

1 cup cake flour
1-1/2 tsps. quality baking powder
1/4 tsp. salt
3 tbsps. shoretening
1/2 cup sugar
1 eggs slightly beaten
1/2 tsp. vanilla extract
1/3 cup milk

Sift cake flour once; then resift with the next three ingredients in our list. Cream the shrotening, and add sugar and egg. Mix in the vanilla extract and the milk.
Add dry ingredients to egg mixture alternately with milk and vanilla. Beat well after each addition. Grease 12 medium-size muffin pan cups and pour in batter,filling cups half full. Bake in a moderate oven (350 F.) about 20 minutes, or until centers spring back when lightly pressed with the finger tip. Cool cupcake completely in pan or wire cake rack; loosen around edges with knife; remove from pan. With sharp pointed knife cut a cone-shaped hollow in each cake. Put center piece aside for garnish. Fill with cooled filling and stick center piece on top, tilted at a jaunty angle…

Q: Recipe for fruit salad dressing using balsamic vinegar and frozen juice (orange?)?
I had a recipe for a fruit salad dressing that used frozen juice (orange, I think) and balsamic vinegar. It used NO oil, mayo or yogurt. It was delicious and I can’t find the recipe. Does anyone have it?
Thanks!

A: FRESH FRUIT SALAD

8 c. cut-up mixed fresh fruit
Bibb lettuce

Oranges, apples, bananas, pears, peaches, strawberries, grapes.
Line a large salad bowl with Bibb lettuce leaves. Fill salad bowl with fruit. Accompany with Poppy Seed Fruit Salad Dressing (see below). 6 to 8 servings.

POPPY SEED FRUIT SALAD DRESSING:

3/4 c. sugar
1 1/2 tsp. onion salt
1 tsp. dry mustard
1/3 c. vinegar
1 c. Crisco oil
1 tbsp. poppy seed

In a small bowl, combine sugar, salt, and dry mustard. Stir in vinegar. Beat at medium speed while gradually adding Crisco oil. Beat 5 to 10 minutes longer, until thickened. Add poppy seeds. Pour into a screw-top jar. Cover tightly and shake vigorously to blend well. Store covered in refrigerator. Shake well before using. Serve on fresh fruit salads, grapefruit sections, or on lettuce wedges. About 1 2/3 cups.

Q: Recipe for fruit salad dressing?
I do not have whipping cream, or cool whip ect. I have eggs, cream cheese, mayonnaise, yogurt, sugar, ect.

A: Title: FRUIT SALAD DRESSING
Categories: Dressings, Fruits, Salads, Cheese
Yield: 4 servings

1/2 c Orange Juice
1/2 ts Orange Peel; Grated
1/4 c Mayonnaise Or Salad Dressing
1 tb Sugar
3 oz Cream Cheese; Softened And
-Cut Into Cubes
1 ds Cayenne Pepper

Put all of the ingredients into a blender container
and blend until smooth. Makes 1 cup.
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title: citrus-pineapple fruit salad dressing
categories: professional, sauce, polynesian
servings: 8

2 egg
2 t cornstarch
1/2 c sugar
1/4 c fresh lemon juice
1/2 c fresh orange juice
1/2 c pineapple juice
1 t unsalted butter

whisk sugar and cornstarch into eggs-mix very well
combine egg mixture with fruit juices in the top of a double-boiler
heat and stir until thickened stir in melted butter remove from heat and allow to cool cover and chill for 2-48 hours serve slightly chilled
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Q: I need a salad dressing recipe A.S.A.P!?
Iam making a fruit salad , but i dont know what dressing to use
The salad has lettuce, cranberries, apples, walnuts, and zucchini…give me a simple good recipe…….I have in hand apple cider, soy sauce, lemon juice, pepper, balsamic vinegrette and couple of other common spices….Would like to know the portions ect. of the recipe …thanks!

A: This one is delicious on fruit salad!

Whisk together:
1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper to taste

So’s this one:

Put in a jar, close the lid, and shake together:
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard

Q: Recipe for fresh fruit salad~ and dressing?
No pineapple, canned fruit, or mayonnaise please

I’ll give your suggestions a whirl!

A: here you go;

4 cups fresh strawberries, halved
2 cups fresh blueberries
2 kiwifruit, peeled and sliced
2 bananas, sliced
2 cups seedless grapes, halved
1 (8 ounce) container plain or vanilla yogurt
2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon vanilla extract

In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes. In a small bowl, combine yogurt, lemon juice, sugar and vanilla; mix well. Serve with fruit.
Serves 8.
—

Q: Searching for a fruit salad dressing recipie?
My husband had a favorite fruit salad that we made many years ago. We were looking for the recipe and are unable to find it. He is pretty sure that the recipe called for either mayonnaise or salad dressing and powdered sugar. Has anyone ever heard of a recipe like this?

A: I like honey in my fruit salad dressings, but one could use powdered sugar just the same. Here is one my mother in law used on fruit salads:

1 cup mayonnaise
1 cup sour cream
pinch salt
2 cups powdered sugar
thin with whipping cream to desired consistency

beat the mayo, sour cream, salt and powdered sugar til smooth. Beat in cream to consistency desired for coating fruit.

she put coconut, any fresh fruit on the market shelf – diced to bitesize, marshmallows, and nuts in the bowl then coated everything with the dressing.

Q: What is Souplantation’s lemon mint salad dressing recipe?
It is on the Fruit and Spinach salad. I have the ingredients, but not the amounts.
Honey
Lemon juice
Mint leaves
Salt
White pepper

I really enjoyed this and would like to make it for my mother in another state. So, I need the recipe.

Thanks!

A: MINTED SALAD DRESSING

1/2 c. vegetable oil
1/2 c. fresh or bottled lemon juice
2 tbsp. fresh or dried mint leaves
1 tsp. garlic powder
Pepper to taste

Combine all ingredients in a container with a tight lid. Shake well. Store in refrigerator. Use as dressing for lettuce base salads. Less is better than more!

mar

Q: How do you make Japanese fruit salad dressing?
I went to a Hibachi Japanese resturant and there they had a salad dressing called Fruit. It was white and sweet and creamy, and so very good so I’m trying to find a recipe for it to make it at home, or a place to buy it lol. Can anyone help me out please?

A: Not sure this is the dressing you had.. but this is the one my family loves!

How to make ginger dressing, simplified. The delicious ginger salad dressing used at Japanese restaurants can be made at home, using several variations. Here is one of my favorite recipes, because it has the taste I crave, yet it is easy to make.

ALOHA PINEAPPLE-GINGER DRESSING
Yield: 1 cup (may be doubled, if desired.)

INGREDIENTS:

- 1/3 cup unsweetened pineapple juice

- 2/3 cup olive oil
- 1 Tablespoon lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon dry mustard powder
- 1 teaspoon fresh ginger, minced [see Note below]

METHOD:

1. Place all ingredients into a glass jar with a screw top lid. Cover tightly and shake briskly.
2. Taste, then season with salt and black pepper as desired. Add more sugar to taste.
3. Let stand for one hour. Strain. Pour into carafe and serve over your favorite tossed salad or vegetables.

VARIATIONS:

- canola oil can be substituted for olive oil.
- lemon juice can be substituted for lime juice.
- Splenda (to taste) can be substituted for sugar.
- freshly ground black pepper is best.

* NOTE: ginger root is the one thing that cannot be replaced with ground ginger. Fresh ginger root is essential to the taste and consistency that is characteristic of this dressing. If you can’t find it at your grocery store, it’s better to leave it out, but most of the ingredients can now be found in the Ethnic aisle.

Easy as pie! As in most recipes, using fresh ingredients over powdered or dry is always preferable

Q: Garbage Salad & Dressing Recipe?
Does anyone have the Garbage Salad and Dressing recipe that was used at the Elk’s Club in Ocala, Florida? I remember going there in the 60’s & 70’s with my grandparents and LOVED this salad.

It was kind of like a Greek salad (feta cheese sticks out in my memory) but there were no beans or fruit in the salad.

Any suggestions would be greatly appreciated.

A: I don’t know the Elk’s Club recipe, but I do know of one “recipe.” I put that in quotes because SO much of this stuff gets switched out with other stuff, but I’ll save that for after. Here’s a basic recipe (and it’s very close to an Italian cold antipasto salad).

Garbage Salad

Serves: 10 to 12

1 head iceberg lettuce, washed, dried, and cut into bite-sized pieces
1 head romaine lettuce, washed, dried, and cut into bite-sized pieces
2 medium tomatoes, cut into bite-sized pieces
6 slices (1 ounce each) provolone cheese, cut into 2- by 1/4-inch strips
6 ounces Genoa salami, cut into 2- by 1/4-inch strips
1 can (14 ounces) hearts of palm, drained and cut into 1-inch pieces
1 can (14 ounces) artichoke hearts, drained and quartered
1 jar (7 ounces) roasted red peppers, drained and cut into strips
1 can (5 3/4 ounces) large pitted black olives, drained
1 jar (16 ounces) peperoncini, drained
Garlic Herb Vinaigrette (See Below) or any prepared vinaigrette dressing

1. In a very large mixing bowl, combine all the ingredients except
the dressing; toss to mix well.

2. Pour the dressing over the salad; toss to coat. Serve immediately.

Here’s the dressing they suggest:

Garlic Herb Vinaigrette
Yields: about 2 1/4 cups

1 1/2 cups olive oil
2/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon chopped fresh parley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried chives
2 teaspoons salt

In a medium bowl, whisk all the ingredients until well combined. Pour
over the Garbage Salad or any tossed salad; if not using immediately,
cover and chill until ready to use, then whisk again just before
using.

You could easily switch out some of the Italian meats for Spam (this one is popular in garbage salads!), ham, bacon, or any other meat really! The cheeses can be switched out too, so feel free to add in or sub some of your fondly-remembered feta! I am a big fan of sugar snap peas, sauteed cooled mushrooms, and asparagus in mine. Oh, and if you take this salad somewhere else globally (from Italy to, say France or even China!), you can change up the spices and vinegar/acid in the dressing.

That’s the beauty of garbage salad!

Q: taste of home recipe for a great summer fruit salad which came from a Taste of Home magazine.?
The salad consists of kiwi fruit, watermelon, bananas, apples, grapes (?) and other fruits and the dressing was a lime dressing with just sugar and water. I cut this recipe out of one of my TOH magazines and have misplaced it.

A: SUMMER SALAD WITH LIME
DRESSING

(A dessert or a side-dish salad that’s good with or without the dressing. You can refrigerate tightly – covered leftovers for up to 3 days. A delicious cool salad!1)

1/2 c. each lime juice and water
1/2 c. sugar, or to taste
1 lg. banana, sliced diagonally
1 pt. blueberries, divided
2 lg. nectarines, sliced
1 pt. strawberries, hulled and halved
1 c. watermelon balls
1 c. seedless green grapes
1 kiwi fruit, peeled and sliced
Dark sweet cherries with stems, for garnish (optional)
Creamy Lime-Honey Dressing (recipe follows)

In bowl, stir lime juice, water, and sugar until sugar dissolves. Add banana; set aside. In large serving bowl, preferably clear glass, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon, and grapes. Garnish with reserved 1/2 cup blueberries, the kiwi, and the cherries. Pour lime-sugar syrup over fruits; cover loosely and chill. To serve, spoon an assortment of fruits and berries into dessert bowls with some of the syrup. Makes 6 generous servings.

Lime Dressing
For dressing, in a small saucepan combine sugar and water. Cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in lime peel, lime juice and poppy seed. *optional* Let cool.

Q: How to make this particular fruit salad?
My sis-in-law makes a fruit salad that has assorted fresh fruit in it. She uses Miracle Whip salad dressing in it. She has no recipe because she learned how to make it from my now deceased mother-in-law. Anybody out there have a recipe like this and is willing to share? Thanks!
I thought I explained she just stirs it up. She cuts up some of this and some of that and squirts this and that and stirs in a glob of salad dressing and voila! there it is. I need proportions.

A: This is my dressing recipe and you can use it in the salad or as a fruit dip. I have no recipe either I just usually do it to taste and don’t measure so those measures are approximate.
I got it from my Mom who made it in the 50’s.

1C Miracle Whip salad dressing
1T lemon juice concentrate
2T sugar

Just mix it all together and add to your assorted fruits

Q: Do you have a salad recipe (no sugar/sweets) and a vinigrette, lemon or olive oil based dressing?
Prefer no sugar like candied walnuts or fruits in it. Prefer a vinigrette rather than a cream based dressing like ranch but cheese in the salad ingredients is ok! Thanks!
No cabbage or peanut oil either please!

A: My all time favorite salad dressing is a healthy splash of really excellent extra virgin olive oil — a really emerald green one and a squeeze of fresh Lemon Juice.

http://www.your-vegetarian-kitchen.com/home

for more of them check out http://www.your-vegetarian-kitchen.com/salad-recipes.html

Q: I need recipes for veggie toss salad with vinnegarette dressing,and a fruit cup also thanx.?

A: hands down, the best salad ever. and the dressing is better than the salad itself! from california pizza kitchen:

Dressing
1 teaspoon minced fresh garlic
2 teaspoons minced fresh shallots
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups mild-flavored pure olive oil
3 tablespoons grated parmesan cheese

Salad
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups shredded mozzarella cheese
1 cup garbanzo beans
4 cups ripe tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup of your favorite salami, cut into thin strips
2 tablespoons chopped scallions

For salad, toss together the ingredients in a large bowl and chill in your refrigerator.

For dressing, whisk together ingredients in a small bowl and chill for an hour.

Just before serving, toss dressing with salad and serve on small individual plates.

Can serve 4 for a main dish or 8 for small side salads.

Q: Need help with banana pudding recipe?
I am making the banana pudding recipe that uses Jello Pudding mix. The recipe says to add the banana pudding to milk, etc. Does that mean to add the pudding mix to the milk and other ingredients or make the pudding and then add it in?

A: It means to add the powder to the milk. Hope it turns out great!

Q: What is the best, easiest, and cheapest homemade banana pudding recipe?
I need a recipe for banana pudding, with the vanilla wafers and all, for a cookout on Tuesday. I need the ingredients to be cheap, and the recipe be easy, but still be awesome.

A: Make a couple of boxes of banana pudding, vanilla wafers, cut up bananas, and coolwhip. mix the pudding and cool whip together. And just layer everything …..household fave here..

Q: Is there a banana pudding recipe that does NOT include wafers??
I want to make a homemade pudding, not instant. Similar to homemade vanilla pudding, but using bananas also. For some reason, I cannot find a recipe for banana pudding that does NOT include vanilla wafers. I just want pudding, not the crust or cookie stuff. Thank you for your help!
So, I want the banana’s to be cooked in. I guess I will make a vanilla homemade pudding, and just slice bananas and put them in while it’s cooking. Does that sound like it will work? THanks!!

A: yes, use a traditional vanilla pudding recipe and buy banana extract, add that to your homemade vanilla pudding and there you have it. How much to use is on the bottle of extract. It is really yummy if you slice bananas in it as well.

Q: looking for great banana pudding recipe?
I haven’t been to north Carolina in a long time. I miss that Banana Pudding.

10 points for best recipe. Serious inquires only please…

A: Go here for the BEST one I’ve ever done!

Q: Banana Pudding?
Anyone have a delicous banana pudding recipe? Please tell me the recipe and how to make it. Thank you so much

A: I personally go with the Nilla Wafer Banana Pudding. It is quick and very easy to make. It tastes delicious.

Original Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish

1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.

Makes 8 servings

Q: What is your favorite banana pudding recipe ?
Homemade recipe.Not using instant pudding.

A: This one is 100% homemade and I’ve been using it for a couple of months (about 4 times). So far so good!

# 3 sliced ripe bananas
# 2 cups milk
# 2 tablespoons cornstarch
# A dash of salt
# A teaspoon vanilla
# 3 beaten eggs
# A cup of sugar
# Vanilla wafers

(instructions in the link, don’t wanna break any copyright law)

Let me know how it goes!

Q: Looking for a basic banana pudding recipe?
I am looking for this one certain recipe and I only know one of the ingredient.

A: I use instant white chocolate pudding mix ( 2 reg boxes) , 2 3/4 cup milk, then I mix it together til it looks like pudding and then fold in cool whip, i then layer nilla cookies and bananas with pudding mixture and sprinkle with some crushed nillas or graham crackers. MMM I have made myself hungry.

Q: Banana pudding recipe with nilla wafers?
This recipe used to be on the Nilla wafer box. Does anyone know it? Thanks.

A: “NILLA WAFERS” ORIGINAL BANANA PUDDING

3/4 c. granulated sugar
1/3 c. all purpose flour
Dash of salt
4 eggs, separated, room temp.
2 c. milk
1/2 tsp. vanilla extract
35 to 45 wafers
5 to 6 med. size fully ripe bananas, sliced, reserve 1 banana
Nilla wafers for garnish

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered over boiling water, stirring until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas.

Q: I use to have a banana pudding recipe from a HY-TOP wafer box. Does anyone have this?
I remember it contained Cool Whip, Eagle Brand Milk, pudding, vanilla wafers, and I think some vanilla.. I do not think it had sour cream….

A: Is this it?

1 (14 oz.) can Eagle Brand milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant pudding
2 c. whipped cream
36 vanilla wafers
3 med. bananas
In a large bowl, combine Eagle Brand milk and water. Add pudding mix and beat until blended well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into round glass bowl. Top with 1/3 of wafers and bananas. Repeat layering ending with pudding mixture. Chill thoroughly.

Q: Who has the best banana pudding recipe?
I want something that has like the homemade pudding and merange on top….

A: Me, me, me!!! Open box of banana flavored Jello-O instant pudding, prepare according to directions, when set add a dollop of whipped cream! Yum. Not homemade, but still………..come on who makes homemade pudding?

Q: Anybody have a banana pudding recipe?
I want the kind that cooks in the oven with the meringue topping and made from scratch . no instant pudding…

A: Banana Pudding

1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas

Meringue:

4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat oven to 375°F.

Baking Tip
The size and shape of the baking dish are important.
If you don’t have a 9″ x 9″ baking dish, you really should. It’s a handy size to have. You can get this baking dish from Amazon by clicking here. I’ve made this banana pudding in a round casserole dish, and it just doesn’t turn out as well.

Related articles:
Banana cakes and pies
Recipe: Molasses banana bread
Line the bottom of a 9″ x 9″ baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don’t get carried away.
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I’m kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.

Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.

In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don’t stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.

Q: Does anyone have a good banana pudding recipe?
I have instant vanilla pudding, sweetened condensed milk, bananas, and the vanilla wafer cookies. I also have no car (my hubby has it at work all day), I don’t have any whipped cream, and I am pregnant and am having a craving! Help! =D

A: Look and see if there is a recipe for Banana Pudding on the box of Vanilla Wafer’s. It usually has one every time I buy them.

Q: I need a really good banana pudding recipe? Does anyone have one that has vanilla ice cream in it?
Either way, I just need a really good one.

A: No vanila ice cream, but the best Ive ever tried was Maya Angelou’s recipe, I don’t use the merangue ( hate that stuff)
Banana Pudding
Created by Maya Angelou

Maya Angelou’s highly superior banana sweet.

3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

Q: banana pudding?
i need a good banana pudding recipe that does not need a double boiler, because i do not have one, but still requires the use of an oven.
WITHOUT INSTANT PUDDING!!!

A: I get asked over and over to make this and everyone says it is outstanding!
Banana Pudding
Created by Maya Angelou
From the October, 2004 issue of O, The Oprah Magazine

INGREDIENTS
3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

Q: I am looking for a banana pudding recipe made with whipped creme.?
My mother in law makes this banana pudding that is so delightful, but I think she uses whipped creme (perhaps made from scratch) or is it cream cheese?

A: Wow, this sounds absolutely delicious and this recipe has both cream cheese and whipped cream, so I hope this helps to make your own mouth watering Banana Pudding! Although this is not my own recipe, thanks for asking because now that I’ve found it for you, I’m planning to make this myself! So, Thank You and happy Cooking!

Banana Pudding

INGREDIENTS

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

DIRECTIONS
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Q: How Veg, non veg, egg , chicken ‘Biryani’ is prepared? Veg, non veg, egg , chicken any one ‘Biryani’ recipe pl?
Veg, non veg, egg , chicken any one ‘Biryani’ recipe please.

A: ngredients:Egg Briyani

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation:

* Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
* Carefully prick the eggs with a fork and add to the pan.
* Stir in turmeric, chili powder and fry for about 5 minutes.
* Add pre-soaked rice and stir slowly and carefully for 2 minutes.
* Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
* Sprinkle garam masala powder over it.
* Garnish egg biryani with chopped coriander and tomato slices, serve hot.

Chicken briyani

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

* Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
* Marinate the chicken with this mixture and keep aside for 3-4 hours.
* Heat oil in a pan. Fry the onions until golden brown.
* Add the marinated chicken and cook for 10 minutes.
* Add 4 cups of water to the rice. Mix saffron in milk and add to it.
* Add cardamom powder. Add the chicken pieces.
* Pressure cook the rice. Mix gently.
* Garnish with green coriander leaves and serve hot.

Veg briyani

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

* Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
* Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
* Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
* Add salt and red chilli powder and stir.
* Add fine chopped tomatoes and fry till they are properly cooked.
* Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
* Add all the fried vegetables.
* Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
* Take this vegetable biryani out in a rice serving dish.
* Garnish with dry fruits and green coriander leaves.
* Serve the vegetable (veg ) biryani hot with raita and pickle.

Q: Anyone have a good recipe for Chicken biryani?

A: INGREDIENTS
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Q: I would like a recipe for Chicken Biryani?

A: Chicken Biryani

2 tablespoons warm milk
1/8 teaspoon saffron threads, crumbled
3 tablespoons vegetable oil
6 white or green cardamom pods
1 cinnamon stick, broken
1 bay leaf
1 teaspoon whole black peppercorns
2 cups basmati rice (3/4 pound)
3 cups water
Salt
2 medium onions, 1 finely chopped and 1 thinly sliced
1 large tomato, coarsely chopped
2 tablespoons Garlic Paste
2 tablespoons Ginger Paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup coarsely chopped cilantro leaves
Freshly ground pepper
1 tablespoon unsalted butter, melted
2 tablespoons coarsely chopped mint leaves
1 tablespoon finely julienned fresh ginger

Preheat the oven to 350°. In a small bowl, combine the warm milk with the saffron; let steep for at least 10 minutes.
Heat 1 tablespoon of the oil in a medium saucepan. Add the cardamom pods, cinnamon stick, bay leaf and black peppercorns and cook over moderate heat until sizzling, about 3 minutes. Add the rice and stir to coat with the oil, about 1 minute. Add the water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the water has been absorbed, about 12 minutes. Let stand, covered, for 5 minutes, then fluff the rice with a fork. Season with salt.
Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the chopped onion and cook over moderate heat until browned, about 5 minutes. Add the tomato and cook for 1 minute. Add the Garlic Paste, Ginger Paste, garam masala, cayenne, turmeric, cloves, mace, cardamom and cinnamon and cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, cover and cook over low heat, stirring occasionally, until the chicken is white throughout, about 12 minutes. Stir in the cilantro and season with salt and pepper.
Spread half of the rice in a medium enameled cast-iron casserole. Top with the chicken mixture, then cover with the remaining rice. Drizzle the saffron milk over the rice, followed by the melted butter. Cover and bake for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add the sliced onion and cook over moderate heat, stirring once or twice, until browned, about 6 minutes. Using a slotted spoon, transfer the onion to paper towels to drain. Sprinkle the biryani with the mint, julienned ginger and fried onions and serve.

Q: Does anybody know the recipe for Dum Pukht chicken biryani ?
Sanjeev kapoor had made it.

A: Chicken, cut into pieces 1/2 kg
Basmati rice, boiled 3 teacups
Onions, finely chopped 3 medium
Ginger / garlic paste 3 tsp
Tomatoes, pureed 6 medium
Green chillies, finely chopped 6
Mint and coriander leaves, 3 tbsp
finely chopped
Chilli powder 1 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Desi ghee or oil 4 tbsp
Salt to taste
Baghar
Butter / oil 4 tbsp
Coconut powder 2 tsp
Sesame seeds 1 1/2 tsp
Cumin seeds 1 tsp

Garnish

Onions rings, golden fried 3 medium
Green chillies, sliced and fried 4
Mint and coriander leaves, 2 tbsp, finely choped
Garam masala powder pinch
Oil / desi ghee 4 tbsp

In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 – 14 minutes.
Serve with raita.
Serves 10
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Q: Can anyone give me their recipe for a good chicken biryani dish please?
Thank you.

A: I think what you’re looking for is in this free ebook. It’s a compilation of 490 award winning recipes and a free easy download.

Q: Does anybody know recipe for andhra chicken biryani which is white in color?

A: Andhra Chicken Biryani

You need:
Chicken pieces 4 large
Biryani rice 2 measures
1 large onion sliced
1 small tomato chopped
1 tbs mint leaves
1 tbs coriander leaves
4 cloves
1 piece of cinnamon
1 bay leaf
1 large elaichi
2 tsp garlic-ginger paste
A couple of all the great south indian whole garam masalas ( i dont even know their names)
2 tbs of ghee
5-6 Cashew nuts (optional)
1 tbs of cooking oil
1 glass of buttermilk/curd
Salt to taste

Method:

- While you’re chopping and cleaning soak the Chicken pieces in the buttermilk with a pinch of garlic-ginger paste for marination. Curd or any form of it softens the chicken very well.

- Heat ghee and oil in a pressure cooker.

- Add all the whole garam masala, then add the cashew nuts, and roast on slow fire until they begin changing colour.

- Add the green chillies and the sliced onions and cook till pink in colour.

- Now add the ginger-garlic paste and roast it for 1 min.

- Add large pieces of tomato, chopped coriander and mint leaves at this point and stir in for 1 more minute. (sorry i missed this part earlier)

- Add some of the marinate mixed with a cup of water and the chicken to the pressure cooker.

- Do not add salt now. Pressure cook the chicken for 5 minutes.

- Cool the pressure cooker and open, to add the rice grains.

- Mix in 1 more cup of water. ( do know your rice well. some basmati rice cooks quickly with the least amount of water)Add salt to taste, shut the pressure cooker again and wait for 2 whistles.

- Cool the cooker and the Biryani is ready.

- Make some lovely raita with diced cucumber, onions, tomatoes, coriander leaves, nicely blended curd, salt, cumin powder, a pinch of red chilli powder and a 1/2 tsp of sugar. It really goes well with the Biryani

Happy Eating…

Q: Does anybody know the recipe for Dum Pukhat chicken biryani ?
Sanjeev kapoor had made it.

A: Here are some good recipes:

http://www.khanapakana.com/rice-recipes/dum-pukht-biryani.html

http://www.sanjeevkapoor.com/chicken_biryani_new.htm

Q: How can I prepare a Chicken Biryani with simple and easy recipe?

A: here it is..

Chicken Biryani

A lighter version of the traditional one
by Chef #331672

10 cardamom pods, preferably green, smashed open
1 cinnamon stick
2 inches piece fresh ginger, cut into 1/2-inch-thick pieces
1/2 teaspoon cumin seeds
1 teaspoon fennel seeds
3 quarts water
table salt
1 (3-4 lb) roasting chickens, bone-in, skinless cut into pieces
ground black pepper
3 tablespoons unsalted butter
4 cups onions, sliced thin
2 medium jalapeno chiles, one seeded and chopped fine, the other chopped fine with seeds
4 garlic cloves, minced
1 1/4 cups basmati rice
1/2 teaspoon saffron threads, lightly crumbled
1/4 cup dried currants or raisins
2 tablespoons cilantro leaves, fresh minced
2 tablespoons mint leaves, fresh minced

Wrap cardamom pods, cinnamon stick, ginger, and cumin and fennel seed in small piece of cheesecloth and secure with kitchen twine. In 3 ½- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 ½ teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).
Meanwhile, season both sides of chicken thighs with salt and pepper and set aside. Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes. Add jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper towels, return heat to medium-high, and place chicken pieces skin-side down in skillet; cook, without moving chicken, until well browned, about 5 minutes. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin. Tent with foil to keep warm.
If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving ¾ cup cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.
Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low). Using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot and serving 1 chicken piece per person.

Q: Anybody has a good recipe for chicken biryani?
that kinda looks like this:

http://onokinegrindz.typepad.com/photos/uncategorized/cafemaharani4.jpg

The one that i tried was spicy..

A: Hello Isabelle, hope you like this recipe.
Ingredients
2 pounds chicken pieces (legs and breasts)
4 garlic cloves
1 (2-inch) piece fresh ginger, 1-inch wide
6 medium onions
10 cloves
20 black peppercorns
8 cardamom pods, seeded
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon poppy seeds
1/4 teaspoon ground mace
1 teaspoon salt, plus 3 teaspoons
3 tablespoons lemon juice
10 ounces (1 1/4 cups) yogurt
8 tablespoons vegetable oil
2 bay leaves
4 large whole black cardamom pods
2 teaspoons saffron threads, dry-roasted, method follows
2 tablespoons milk, warmed
1 3/4 cups long-grain rice
Optional garnishes:
2 tablespoons golden raisins
2 tablespoons blanched almonds
2 hard-cooked eggs
Directions
Remove and discard the skin from the chicken legs and breasts. Cut each leg into drumstick and thigh, and quarter the breasts.

To prepare the marinade paste, peel and coarsely chop the garlic, ginger, and 3 onions. Place in a blender with the cloves, peppercorns, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, mace, 1 teaspoon salt, and the lemon juice. Blend to a smooth paste. Turn into a large bowl, add the yogurt, and mix well.

Dry Roasting: Spices are often dry-roasted before use. It is best to do this over medium heat in a preheated small, heavy, cast-iron frying pan. No oil is used; the spices are just stirred around in the pan with a wooden spatula until they brown lightly. Roasted spices develop a heightened, nutty aroma. They can be stored for several months in an airtight jar.

Peel the 3 remaining onions, halve lengthwise, and slice finely. Heat the oil in a large heavy-based frying pan over medium heat. When hot, add the bay leaves and cardamom pods. Fry for 10 to 15 seconds. Add the sliced onions and fry, stirring, for about 10 minutes or until brown and crisp, but not burned. Remove with a slotted spoon, squeezing out as much oil as possible. Reserve the oil, cardamoms, and bay leaves. Add 2/3 of the fried onions to the marinade paste and mix well. Drain the rest on paper towels and set aside for garnishing.

Pierce the chicken pieces with a fork and add to the bowl of marinade paste; mix well. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, turning the chicken occasionally.

Transfer the chicken and marinade to a large heavy-based cooking pot or pan. Bring slowly to a boil, cover, lower the heat and simmer for 15 minutes. Lift out the chicken pieces with a slotted spoon and place them in a 6-quart casserole dish; cover and set aside.

Preheat the oven to 300 degrees. Crumble the saffron into the warm milk and set aside to soak.

Boil the marinade paste, stirring, over a medium heat, until reduced to 9 to 10 tablespoons. Spoon the paste over the chicken. Cover again.

Pour about 3 quarts water into a large cooking pot or flameproof casserole. Add 3 teaspoons of salt and bring to a boil. Add the rice, bring back to a boil, then simmer for precisely 5 minutes. Drain the rice in a colander, then place it on top of the chicken in the casserole.

Pour the saffron-infused milk over the rice, streaking it with orange lines. Sprinkle the reserved cardamom, bay leaves, and oil over the rice (retaining 1 tablespoon oil, for frying the raisins, if using). Cover the casserole dish with foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake in the oven for 1 hour.

To prepare the garnishes, if including raisins fry them briefly in the reserved oil. Lightly toast the almonds if you wish. Quarter the hard-cooked eggs lengthwise, or cut into slice.

Spoon the rice and chicken onto a large warm platter. Sprinkle with the fried onions, raisins, almonds and hard-cooked eggs. Serve hot.

Q: does anyone have a good recipe for chicken biryani?
i want to make it for someone special

A: Chicken Biryani

INGREDIENTS (Nutrition)

* 4 tablespoons vegetable oil
* 4 small potatoes, peeled and halved
* 2 large onions, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 2 medium tomatoes, peeled and chopped
* 2 tablespoons plain yogurt
* 2 tablespoons chopped fresh mint leaves
* 1/2 teaspoon ground cardamom
* 1 (2 inch) piece cinnamon stick
* 3 pounds boneless, skinless chicken pieces cut into chunks
*
* 2 1/2 tablespoons vegetable oil
* 1 large onion, diced
* 1 pinch powdered saffron
* 5 pods cardamom
* 3 whole cloves
* 1 (1 inch) piece cinnamon stick
* 1/2 teaspoon ground ginger
* 1 pound basmati rice
* 4 cups chicken stock
* 1 1/2 teaspoons salt

* add to recipe box Add to Recipe Box
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DIRECTIONS

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Q: i need recipe for Dum Chicken Biryani ?

A: Chicken biryani

FOR HYDERABADI dum ka chicken biryani the following ingredients are required: Chicken – 500 gms; rice – 500 gms; onions to taste; cinnamon – 02 gms; cardamom – 02 gms; cloves – 02 gms; curd – 200 gms; garlic – 02 gms; ginger – 02 gms; haldi – 02 gms; dhaniya powder; 04 – gms; red chilli powder – 04 gms; ghee – 200 gms; stock – 500 ml Method: Pick and soak the rice for about an hour. Cut chicken into the chicken curry cut and marinate it with curd, haldi, dhania and red chilli powders, ginger and garlic and jeera powder. Add the sliced onion and salt and mint to the marination. In boiling water add ghee, cinnamon, cardamom, cloves and jeera and boil the rice till 40 per cent cooked. Add rice to the meat. Pour a little fat and saffron water and cook the rice on dum for about 45 minutes. Serve hot garnished with fried onion and chopped coriander.

The best gravy to serve with biryani is mirchi ka salan. This salan is an excellent accompaniment to the biryani and enhances the taste of biryani.

Q: Want Easy Chicken Korma & Biryani Recipe Please?

A: I’m not an Indian, but I have made this dish several times and everyone loves it!!

Chicken Korma

1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoon chili powder
3 skinless, boneless chicken breast halves – diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes. Serves 4.
========

Q: Biryani Recipe (I think i spelled that wrong)/chicken?
hi,

looking for a biryani recipe that would basically have basmati rice, veggies, chicken.

does anyone have a nice recipe? i have most dry spices and seasonings as well as a curry mix and a masala mix.

looking for a recipe that will give the rice a nice color and not just looked like sprinkled specks stirred into the rice.

thanks so much!

A: chicken biryani

1 kg (2 lb) of boneless skinned chicken breast
2 medium onions
1 cup (250ml) plain yoghurt
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) garam masala
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 tablespoon (15ml) garlic paste
1 teaspoon (5ml) turmeric
4 tablespoons (60ml) ghee (or butter)
2 cups basmati rice
1 litre (2 pints) water
2 teaspoons (10ml) finely chopped fresh coriander

Cut the chicken into 8 pieces
Cut the onion into rings (not chopped up)
Mix the yoghurt, chilli powder, garam masala, half the ginger, half the garlic and half the turmeric powder into a paste in a bowl
Make some cuts in the chicken pieces and rub the paste that you just made over the pieces
Let the paste soak into the chicken for 30 minutes
Heat half of the ghee (or butter) in a frying pan over a medium heat (the ghee is hot enough when a drop of water splutters as soon as it is flicked into the melted ghee) and lightly brown the onion rings (will take about 8-10 minutes of stir-frying) – put the rings to the side
Heat the other half of ghee (or butter) in the frying pan over a medim heat and add the rest of the ginger, garlic and turmeric
Stir-fry for just 10 seconds and then add the chicken pieces and stir-fry for 2 minutes
Turn the heat down to low, cover the frying pan and cook for 10 minutes, stirring every 2-3 minutes
Add the basmati and water to the frying pan and bring to the boil
Reduce the heat to a gentle simmer, cover the pan again and cook for another 15-20 minutes until the chicken is cooked and the water has been absorbed, checking the pan regularly and stirring to prevent sticking to the pan
Put the biryani into a serving dish
Garnish with the onions rings and the coriander
Serve hot

Q: Does anyone have madhu jaffereys biryani recipe ?? Lamb or chicken have been looking a lot for that .?
Would greatly appreciate it , i think it is a hyderabadi where the meat and rice are cooked separately then layered Thank you!!

A: Found it i think

450ml long grain rice, measured in a glass measuring jug
5.75 litres water, plus 3 tbsp
3 tbsp Salt
1 tsp saffron strands
2 tbsp Milk, warm
3 Onions, peeled
4 cloves Garlic, peeled
2 cm cube Ginger, peeled and coarsely chopped
4 tbsp blanched, slivered almonds
13 tbsp vegetable oil
3 tbsp sultanas
750g Lamb shoulder, cut into 2.5cm cubes
250ml natural Yogurt
5-6 Cloves
0.5 tsp Black peppercorns
0.5 tsp cardamom seeds
1 tsp Cumin seeds
1 tsp Coriander seeds
2.5 cm cinnamon sticks
0.16 Nutmeg
25g unsalted Butter
0.25 tsp cayenne pepper
3 Eggs, hard-boiled, peeled and at room temperature

. Wash the rice in several changes of water. Drain it and put it in a large bowl. Add 2 litres water and 1 tbsp of the salt. Mix and soak for 3 hours.

2. Put the saffron threads in a small, heavy (preferably cast-iron) frying pan set over a medium heat. Toss the threads about until the turn a few shades darker. Put the warm milk in a small cup. Crumble the saffron into the warm milk and soak for 3 hours.

3. Cut 2 of the onions in half, lengthwise, and then cut the halves into fine half-rings. Set these aside. Chop the remaining onion very coarsely. Put this chopped onion, garlic, ginger, 2 tbsp of the almonds and 3 tbsp water into the container of an electric blender. Blend until you have a paste.

4. Put 6 tbsp of the oil in a 25cm, preferably non-stick, frying pan and set over a medium-high heat. When hot, put in the onion half-rings. Stir and fry them until they are brown and crisp. Remove them with a slotted spoon and spread them out on a plate lined with kitchen paper.

5. Put the sultanas into the same oil. Remove them as soon as they turn plump – which happens immediately. Put the sultanas on another plate lined with kitchen paper. Put the remaining 2 tbsp almonds into the oil. Stir and fry them until they are golden. Remove them with a slotted spoon and spread them out beside the sultanas. Set aside for use as the garnish.

6. Now put the meat cubes, a few at a time, into the same hot oil and brown them on all sides. As each batch gets done, put in a bowl.

7. Add the remaining 7 tbsp of the oil to the frying pan and turn the heat to medium. When hot, put in the onion-garlic-ginger-almond paste from the blender. Fry, stirring all the time, until the paste turns a medium-brown colour. If it sticks slightly to the bottom of the pan, sprinkle in a little water and keep stirring. Return the meat and any accumulated juices to the pan. Add the yogurt, 1 tbsp at a time, stirring well between each addition. Now put in 1.25 tsp of the salt and 150ml water. Mix and bring to a simmer. Cover, turn heat to low and simmer for 30 minutes.

8. While the meat is cooking, put the cloves, peppercorns, cardamom seeds, cumin seeds, coriander seeds, cinnamon and nutmeg into the container of a spice-grinder or a clean coffee grinder. Grind finely.

9. When the meat has cooked for 30 minutes, add all the spices from the spice-grinder as well as the cayenne and mix well. Cover again and continue to cook on low heat for 30 minutes. Remove cover, raise heat to medium and cook, stirring all the time, until you have about 200ml thick sauce left at the bottom of the pan. Turn off the heat and spoon off as much grease as possible. The meat should be pretty well cooked by now.

10. Spread out the meat and sauce in the bottom of a heavy casserole. Cover and keep warm.

11. Pre-heat the oven to 150C/gas 2.

12. Bring 3.6 litres water to a rolling boil in a large pan. Add 1.5 tbsp salt to it. Drain the rice and rinse it off under running water. Slowly, scatter the rice into the boiling water. Bring to a boil again and boil rapidly for exactly 6 minutes. Then drain the rice.

13. Work fast now. Put the rice on top of the meat, piling it up in the shape of a hill. Take a chopstick or the handle of a long spoon and make a 2.5cm wide hole going down like a well from the peak of the rice hill to its bottom. Dribble the saffron milk in streaks along the sides of the hill. Lay the pieces of butter on the sides of the hill and scatter 2 tbsp of the browned onions over it as well. Cover first with aluminium foil, sealing the edges well, and then with a lid. Bake in the oven for 1 hour. Remove from the oven. If left in a warm place, this rice will stay hot for 40 minutes.

14. Just before you get ready to serve, quarter the eggs, lengthwise. Mix the contents of the rice pan gently. Serve the biryani on a warmed platter, garnished with the eggs, remaining browned onions, sultanas and almonds.

Q: how to do hyderabadi chicken biryani? please send me the recipe of chicken biryani? please help me out?
please send me the details.

A: Chicken Biryani, Hyderabadi Style

INGREDIENTS

* 1/4 cup ghee (clarified butter)
* 20 whole cloves
* 9 whole cardamom pods
* 5 bay leaves
* 1 medium onion, chopped
* 5 small green chile peppers
* 2 tablespoons ginger garlic paste
* 1 (3 pound) whole chicken, cut into pieces
* 1 1/2 cups plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves
* 3 cups uncooked jasmine or white rice
* 4 1/8 cups water
* 1 sprig cilantro leaves with stems

DIRECTIONS

1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Serves 8.
ENJOY!

Q: Chicken Tikki Masala?
I was wondering if anyone had a good (somewhat easy) recipe for chicken tikki masala? Thanks.

A: Chicken Tikka Masala

Britain’s most popular national dish is now chicken tikka masala, an entrée of oven-roasted chicken in a creamy tomato sauce widely served in Indian restaurants, the British foreign secretary proclaimed in a speech in April, 2001.

6 Skinless Boneless Chicken Thighs / Breasts cut into 1 inch pieces (Thighs are preferred for this dish)
Salt to taste
1 Teaspoon Red chili powder
4 to 6 Tablespoons Lemon juice
1 table spoon Butter for basting

For the marinade
6 to 8 Tablespoons Yogurt
2 Tablespoons Heavy cream (optional)
2 Teaspoons Ginger paste
2 Teaspoons Garlic Paste
1 Teaspoon Cumin Powder
1 to 2 teaspoons Garam masala / Curry Powder
1/4th teaspoon Saffron (optional)
Red and Orange food color a few drops each

Make deep incisions in the chicken with a knife, approximately 2 to 3 inches apart. Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes. Wash hands immediately. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this mixture. Keep aside for 20 minutes to an hour. Preheat oven to 350 degrees F. Skewer the chicken on a skewer. Keep a tray underneath to collect the drippings. Bake in the oven for 20 to 35 minutes. Remove the chicken and baste with butter.

Grill on a hot grill for another 10 minutes till golden brown. This step is optional, but will definitely flavor the dish.

For the gravy
2 Tomatoes chopped fine.
1 medium onions chopped fine.
1 teaspoon Ginger Garlic Paste
2 Tablespoons Oil
1/2 tsp. Cumin pwd
1/2 tsp. Coriander pwd
1/2 tsp. sugar
1/2 tsp. salt
1/4 th cup of milk
Heat the oil, when hot add the ginger garlic paste and sauté till golden brown. Add the onions; sauté till golden brown in color on medium high. It is the caramelization of the onions that brings the rich soft aroma and flavor to the dish. Add the tomatoes and keep sautéing till the oil starts to separate. This should take another 5-8 minutes. Add the cumin and coriander powders. Sauté for a few seconds. Now add the cooked chicken pieces. Sauté for a few more minutes. Tired of sautéing…That ‘s the trick to make your recipe turn out great. So don’t quit now. Add the salt and sugar, increase the heat and slowly stir in the milk, stirring constantly. Let the chicken simmer on low for another 5-9 minutes. Garnish with Chopped cilantro leaves and fried cashews.

Serve on a bed of plain rice. Enjoy with lemon wedges and raw “red onion rings” soaked in vinegar and the mint chutney.

Q: whats your fav recipe for tiger prawns and are tiger better than king ????
i normally just pan fry for a min or so and serve with some good bread any ideas??

A: Tiger prawns look great, but for flavour go with king.

Italian style:
1. Chop fresh parsley and a garlic clove very fine.
Add prawns and salt, mix and pan fry in olive oil 1 minute.

2. Marinade prawns in a little Sambuca. Thread on wooden skewers, sprinkle salt and pepper on both sides and pan fry.

Thai style:
1. Sprinkle a little sugar on prawns, set aside.
Combine kaffir lime leaves, fine lime segments, ginger julienne, chopped green chilies, chopped coriander and mint leaves. Add to prawns and quickly pan fry in peanut oil. Add salt and pepper.

2. Marinade prawns in a little store bought Tom Yum paste (or Yellow, Red or Green Curry paste). Pan fry till done. Serve with lots of lemon wedges.

Indian style:

1. Rub prawns with turmeric powder, set aside a couple of minutes.
Combine ginger and garlic paste with a little Madras style curry powder and temper in a little oil in skillet. Add prawns, stir fry till just opaque. Add a few tablespoons cream and just heat thru.
Season with salt and lots of Mattancherry pepper.

2. Marinade prawns in ginger/garlic paste and a little garam masala, salt.
Temper mustard seed, cumin and fennel seeds in a little oil in skillet. Add prawns with the paste and garam masala, pan fry till cooked. Serve sprinkled with fresh coriander leaves.

3. Marinade prawns in store-bought (or homemade) Xacuti, Vindaloo, Balchao, OR Rechead masala paste. Pan fry prawns till cooked.
Optional: add a little coconut cream to moisten. Sprinkle coriander on top.

Q: Anyone want a recipe for fried apple pies?
ok…im not sure this is so much a fried apple pie recipe as a pancake turnover recipe…

so first things first the pancake recipe

Pancakes

1 large egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown
sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Margarine or shortening

i think it should be kinda obvious how to cook pancakes but if u havnt before mix them together as u see fit and when the bubbles begin to appear on the surface of the pancake while it is cooking, wait for them to pop and stay open…then poor applie pie filling (homemade or store-bought doesnt matter which) into the side of which you will flip the pancake…now once you have it on one side flip the other half ot the pancake ontop of it…flip it countinuously about every 15-30 seconds until u think it is done…let cool or eat hot…i honestly prefer it hot as the filling is much better while hot…good luck and eat well

A: i love apple pie but i thoght that like fried foods were really fatening but if its good then i dont care

Q: Does anyone know the recipe for fried chocolate pies with cocoa, sugar, butter only?
my husband’s mother made these pies when he young. around 1960. it is made by putting butter, some cocoa and sugar in pie crust and fried. As many times as I her ask how she did it..all I would find out was a family recipe and nothing more. I’ve never been able to make them like her. they are simple pies but hard to make if you dont know how much of each ingredient to put in them.

A: 1/2 c. cocoa
1 c. sugar
1 stick butter
oil
pie crust, pre-made or homemade

Combine sugar and cocoa; mix well. Lay out pie crusts, add 1 part butter and 1 or 2 tablespoons cocoa mixture. Fold over and seal edges. Brown in hot oil.

Q: Does anyone have a good fried pie recipe?
Does anyone have a good fried pie recipe?
I tried using a store bought crust and it fell apart in the pan. Biscuit dough did a little better, but it wasn’t as good as the ones I remember Grandma made! ~ : )

A: I cook my apples or other fruit, sweetened to taste. You could use canned pie filling fruit, but I like the fresh best. I then take the Grands regular or butter biscuits, (or any store brand biscuit,) of the same size, roll out on a lightly floured board to a larger circle. I then add my filling, fold over, take my fork, dipped in glass of water, and seal around the edges of the biscuit. Then take your fork and poke a few holds in the top of the pie prior to frying. This allows air to escape. Have the oil in the skillet hot enough to begin frying the biscuit. I would have at least enough oil to easily fry one side of the fried pie. Stay with them, as they will brown quickly. After browning one side, slowly flip over to cook the other side. You could also fry these in a deep fryer until golden brown. If you wish you can dust with confectioners sugar, but I prefer mine without. I like the biscuits with the butter in them the best for added flavor.

Q: Does anyone have a fool proof recipe for fried apple pies?
Mine just suck, maybe it’s me, but I can’t seem to get the crust right.

A: FRIED APPLE PIES

Peel and cut up 2 medium apples into small pieces. Add and heat until soft: 3 tbsp. brown sugar 1 tsp. flour 1/4 tsp. cinnamon Dash of salt
Heat oil to 350 degrees for frying. Roll out canned biscuits and put filing in middle, fold over, crimp edges and fry in hot oil until light brown, about 3 minutes on each side.

These may be baked at 350 degrees for 10 minutes. Sprinkle with cinnamon sugar when done. Makes 5 pies. Double the filling mix and apples for 10 biscuits.

for more recipies, try www.cooks.com

hope this helps! =] ♥

Q: Can you give me a recipe for fried apple pies?

A: Fried Apple Pies

These fried apple pies are made with refrigerated biscuits and dried apples.
INGREDIENTS:
8 ounces dried apples
1 cup water
1/3 cup sugar
1 tablespoon butter
1 can (10 ounces) refrigerated flaky biscuits
vegetable oil, for frying
PREPARATION:
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat golden, turning once. Drain well on paper towels.
Makes 10 little pies.

Q: Easy Fried Apple Pies/Turnover Recipe?
Anyone know a short, easy recipe for fried apple turnovers/pie?

A: The easiest is to cut puff pastry into squares, put a dollop of apple pie fililng in the center, then fold over into triangles, sealing edge. Bake according to puff pastry pkg. directions.

Apple Turnovers

1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400ºF. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

–Ina Garten

Q: Does anyone have a good recipe for fried apple/peach pies?
I will be using packaged dried apples and canned peaches.

A: not a clue!
but my mother made the “best”!

Q: Anyone have any good recipe for fried or baked fruit pies?
A friend of mine made home made “pop-tart” like pies. I woulden’t like to necessarily duplicate it…just looking for something that is like it.

A: Berry Best Fried Pies
INGREDIENTS
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
DOUGH:
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup buttermilk
1 quart cooking oil for frying
DIRECTIONS
In a saucepan, combine sugar, cornstarch and water; add berries. Cook and stir over medium heat until the mixture comes to a boil. Cook and stir for 2 minutes; set aside to cool.
Combine flour, baking soda and salt. Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball. Roll on a floured surface to 1/8-in. thickness; cut into 4-1/2 in. circles. Place 1 tablespoon blueberry filling on each circle. Fold over; seal edges with fork. In a skillet over medium heat, fry pies in 1/4 to 1/2 in. hot oil until golden brown, about 1-1/2 minutes per side. Drain on paper towels

Fried Apple Pies
INGREDIENTS
2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil
DIRECTIONS
Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.
Sift flour and salt together. Cut in the shortening. Add water and mix with fork.
Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).
In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.
Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.

Q: Fried apple pie recipe?
I remember a fried apple pie recipe my mom use to make with applesauce as the ingredient for the filling, is there a website where I can get that recipe.

A: Fried Apple Pies

2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

Directions
1 Peel and dice apples. Add sugar and cinnamon. Cook in
a saucepan on low heat. Cook until soft, then mash with
fork to form a thick applesauce.
2 Sift flour and salt together. Cut in the shortening.
Add water and mix with fork.
3 Roll out to about 1/8 inch thick on a floured board.
Cut with a large cookie cutter (4 inches in diameter).
4 In each round, place 1 heaping tablespoon fruit.
Moisten edges with cold water, fold and press edge with a fork.
5 Heat oil in a large skillet on medium-high heat. Fry
pies, a few at a time, 2 to 3 minutes on each side; cook
until golden brown. Drain on paper towels. Sprinkle with
confectioners sugar.

This is the best out there…altered from www.allrecipes.com

Q: recipe for choc. fried pies, and peach fried pies????

A: PEACH FRIED PIES WITH A CINNAMON CRUST
Ingredients needed:

* FILLING:
* 1 cup sugar
* 4 cups fresh (or frozen and thawed) peach slices, peeled
* 4 whole cloves
* 1/4 teaspoon freshly grated nutmeg
* 2 tablespoons fresh lemon juice
* 1/4 cup cornstarch
* Vanilla bean ice cream, for serving
* CRUST:
* 2 cups all-purpose flour, plus extra for dusting the work surface
* 3 tablespoons sugar, plus extra for sprinkling the pies
* 1 1/4 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 4 tablespoons cream cheese, diced and chilled
* 9 tablespoons solid vegetable shortening, chilled, plus more for frying
* 4 to 6 tablespoons ice water

In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes. Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan.

In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick. Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.

To make the crust, sift together the flour, sugar, cinnamon and salt into a large mixing bowl. Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together. Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.

Remove from the refrigerator and divide the dough into 8 equal portions. On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter. Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork. Chill pies for 30 minutes.

In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350 degrees F. Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels. Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar. Serve immediately with vanilla bean ice cream.

Yield: 8 servings

Title: Chocolate Fried Pies
Yield: 1 Serving

Ingredients

Pie Crust:
2 c flour
1/2 Tsp. salt
1/4 c shortening
1/4 c water
Chocolate Mix:
1 1/2 c sugar
3/4 c cocoa
1/4 c milk

Instructions

Mix all Chocolate Mix ingredients together into a creamy sauce. Make pie
crust by cutting shortening into flour with salt. Add water to make into a
ball. Pinch off 1/2-inch ball and roll out flat. Spread chocolate sauce
over 1 side and turn the other side over it. Mash together with fork. Fry
in deep shortening until brown on 1 side, then turn and brown on other
side. Drain on paper towels. Makes about 12 pies.

Good luck!

Q: fried apple pie recipe?
has anyone tried this fried apple pie recipe? is so how did it turn out? was it anything like the ones you get in mcdonalds?

http://allrecipes.com/Recipe/Fried-Apple-Pies/Detail.aspx?prop31=1

A: I have not had that one, but this is what we do at my house. Get a package of the jumbo refrigerated biscuits. Separate and flatten each disc to approx 1/4 inch. Spoon pie filling of choice onto 1/2 of the flattened biscuit, fold over & crimp the edge with a fork. Deep fry until golden brown (you could bake as well). Remove from oil to paper toweling. Let cool for a minute or so, then sprinkle with powdered sugar.

Q: My mom use to fix fried apple pies (tarts) all the time and I loved them. Have you seen a recipe similar?
to that?

A: FRIED APPLE TARTS
3 med. cooking apples, peeled and chopped or applesauce
1 tbsp. water
2/3 c. sugar
1 tbsp. all purpose flour
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Pastry
Vegetable oil

Combine apples and water in a saucepan cover and cook over low heat about 10 to 15 minutes or until tender. Drain off any liquid in colander. Combine sugar, flour and spices – stir. Add to apples and cook over medium heat 10 minutes or until thickened. Cool and freeze.

PASTRY FOR APPLE TART:

2 c. all purpose flour
1 tsp. salt
1/2 c. milk
1/2 c. vegetable oil

Combine flour and salt. Combine milk and oil, stirring well. Pour milk mixture into flour mixture and stir just until blended. Shape dough into ball. Divide into 8 equal balls. Roll each into 5 inch circle.
Spoon about 2 1/2 tablespoons apple filling on one half of pastry circle. Moisten edges of circle, fold over making sure edges are even. Using fork dipped in flour – press edges to seal. Fry pies in 1 inch hot oil (375 degrees) until golden brown turning once. Drain on paper towels.

nfd♥

Q: Recipes for southern fried pies with fruit filling?
Mom remembers them as a child and would like some recipes for them, expressly apple and apricot fillings..
The old fashioned way with homemade crust and dried fruit as filling..anyone have that version?

A: FRIED PIES

3 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

1 large egg, lightly beaten

1/4 cup water

1 teaspoon white vinegar

2 cups fruit filling (see recipes)

Vegetable oil

Sugar (optional)

* Combine flour and salt in a large bowl; cut in shortening with a pastry blender until crumbly.

* Combine egg and water, stirring with a fork; drizzle over flour mixture. Add vinegar, and stir with a fork just until dry ingredients are moistened.

Q: How to use fresh peaches to make fried peach pies.?
I have a peach tree that is loaded with peaches this year. Anyone have a recipe on how to make fried peach pies?

A: FRESH PEACH FRIED PIES

1 1/2 tbsp. cornstarch
4 oz. sugar
1 can Grand biscuits
4 oz. water
3 peaches, peeled and finely diced

Roll out each biscuit thin and let rise for 10 minutes. Mix starch, sugar, salt, and water. Cook until thick and clear. Add peaches and set aside. Roll biscuits again. Spread peach mixture over 1/2 of each biscuit. Fold over and press with fork to seal edges. Fry in hot oil to a golden brown. Turn only once to brown other side.
Mix 1 cup powdered sugar and 3 Tablespoon milk to make a glaze, drizzle over each pie

Try this recipe my mother use to make it all the time, my kids and grand kids love it.

6 cups diced peaches, peeled
1/3 cup corn starch
1 cup sugar
1 Tablespoon cinnamon
2 cans Grand cinnamon rolls

Place peaches in small sauce pan with corn starch, sugar and cinnamon simmer until thickens. Pour in glass bake pan. Place cinnamon rolls on top of peaches, Bake as directed on rolls. Remove from oven and drizzle with the icing in rolls

Q: I’m looking for an apple pie recipe that the filling is almost like apple butter or fried apples.?
When I was growing up, I used to eat this apple pie that the filling was almost like apple butter or fried apples. It was so good because it was so different. It ended up being very thin and was really good cold.

A: Use water pack canned apples or cook your apples first then put them into the pie shell.

the more cooked apples are, the softer the filling will be in the finished pie.

Also, don’t use the tart grannie smith, gala or anything like that. Use either Golden or Red Delicious. They cook faster, disintegrate into apple sauce faster, and are just better overall for making pies.