Mandys-Moments: recipes

Showing posts with label recipes. Show all posts

Sunday, November 12, 2017

Grant’s Self Saucing Pudding Recipe Video by pastryparrot1 | iFood.tv

via Grant’s Self Saucing Pudding Recipe Video by pastryparrot1 | iFood.tv

Filed under: Baking, Baking tips, Cakes, desserts, food, Food & Drinks Tagged: food, Recipes

http://ift.tt/2iPWiIS http://ift.tt/2iPWuI7

Sunday, March 26, 2017

Healthy Vegetable Chicken Soup – The Girl Who Ate Everything

This Healthy Vegetable Chicken Soup is FULL of veggies and great to detox when you need to eat healthy! You can definitely make the prep time shorter by buying prechopped veggies if you want.When I say that I’ve been on a month long eating bender I’m not exaggerating. I literally ate my way through New York, …

Source: Healthy Vegetable Chicken Soup – The Girl Who Ate Everything

Filed under: comfort food, food, Food & Drinks, Recipes, soup recipes, soups Tagged: easy soup recipes, food, healthy food, soup, vegetables

Healthy Vegetable Chicken Soup – The Girl Who Ate Everything http://ift.tt/2n6pEnd http://ift.tt/2n6ehf3

Friday, December 9, 2016

Quick Microwave Eggless Chocolate Cake Recipe Video by madhurasrecipe | iFood.tv

via Quick Microwave Eggless Chocolate Cake Recipe Video by madhurasrecipe | iFood.tv

Filed under: Baking, Baking tips, Cakes, Chocolate, desserts, Food & Drinks, Recipes, Sweets Tagged: food, Recipes

Tuesday, January 26, 2016

Bahamian Johnny Cake

Learn how to make your own Bahamian Johnny Cake with this easy recipe.

This is a versatile dish that’s a crowd-pleaser and not too sweet. This Bahamian favorite is easy to make, using simple ingredients you likely already have in your fridge and pantry. And while the word “cake” conjures up visions of a rich dessert, Johnny Cake is actually more akin to bread – think cornbread or another dense loaf you might eat as a side dish.

JOHNNY CAKE

Serves 9-12

Ingredients:

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup sugar
½ cup cold butter, cut into small cubes
⅔ cup milk

Directions:

Mix all the dry ingredients together in a large bowl. Cut in butter using a pastry cutter or your hands, working the mixture until it resembles coarse meal. Add milk and combine until you have a soft dough consistency. Knead on a floured surface until smooth. Let the dough rest for 10 minutes, then transfer into a greased 9×9-inch pan. Bake at 350°F for 20-25 minutes, until the edges of the cake begin to turn a light golden brown. Let cool on a wire rack before serving.

Serve the Johnny Cake warm with butter or jam as a breakfast treat or a snack, or enjoy it as a side dish with stew or soups.

Source: Bahamian Johnny Cake Recipe from Nassau Paradise Island

Monday, January 18, 2016

Flat Top Cakes

Flat Top Cakes - Liv for Cake

Tuesday, October 13, 2015

Pumpkin Bread Pudding

It's that time of the year!! Everything PUMPKIN!! The month of October is my Favorite month of the year!! Cooler weather, trees are starting to turn orange, red & yellow, pumpkin flavors are out, and the best part of the month is...Halloween!! My favorite holiday of the whole year! I love to watch scary gory bloody movies throughout the year, but there is just something about the month of October and Halloween that makes scary movies so much more enjoyable. And being that I live in the South, in the great state of Louisiana, with history of haunted houses, haunted plantations, Tree Farm Massacres, and my favorite of course is The 13th Gate, located in Baton Rouge, La., well I get to really enjoy the holiday. Back to the pumpkin, I absolutely love the flavor. Which can be in just about any recipe, cake, dessert, coffee, even side dishes. I'll be posting some of my favorite recipes, and recipes that just simply look mouth watering. Happy Halloween to all!!!!

Ingredients:
3 cups whole milk
1/2 cup heavy cream
6 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (15-ounce) can 100% pure pumpkin (not pie filling)
1/2 pound French or Italian bread, sliced thick and torn into large chunks
Whipped cream, if desired

Directions:
1. In a large bowl, combine all ingredients except the bread and whipped cream; whisk until smooth. Add bread and stir until all chunks are evenly moistened. Cover and let soak 4 hours or overnight in the refrigerator.

2. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.

3. Spoon bread mixture into baking dish and bake 1 to 1-1/4 hours, or until set. Let cool slightly, spoon into serving dishes, top with whipped cream, and serve.

Options: You can also bake this recipe in individual ramekins. Just place them on a baking sheet and reduce baking time to 40 to 45 minutes.

via Pumpkin Bread Pudding | MrFood.com.

Monday, October 5, 2015

Simple Pumpkin Fudge

Ingredients

3⁄4 cup butter

2 cups sugar

1 cup firmly packed brown sugar

2⁄3 cup evaporated milk

1⁄2 cup canned pumpkin

2 teaspoons pumpkin pie spice

1 (11 ounce) package white chocolate chips

1 (7 ounce) jar marshmallow creme

1 cup chopped pecans

1 1⁄2 teaspoons vanilla extract

Instructions

In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.

Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage. It's best to use a candy thermometer but if you don't have one you can boil the mixture until it gets foamy and once it's foamy boil for an additional 4-6 minutes.

Remove pan from heat; stir in chocolate chips until melted. It's important to remove it from the heat so that the chips don't get overheated and turn grainy.

Add the marshmallow cream, pecans, and vanilla and stir to combine well.

Pour into a buttered 13x9 inch baking pan; cool to room temperature.

Cut into squares; store in the refrigerator in an air-tight container. Enjoy

Source: Food.com

Pumpkin Fudge - The Girl Who Ate Everything

Tuesday, September 29, 2015

Skinny(er) Funfetti Cake Batter Dip

Friday, September 25, 2015

Top 50 Appetizers...amazing list of recipes!

Source:http://www.iheartnaptime.net/top-50-appetizers/

Sunday, September 6, 2015

Shrimp and Grits : Throwdown with Bobby Flay : Food Network

Shrimp and Grits

This dish looks absolutely amazing! And its Bobby’s recipe from throwdown, so im sure it is delicious!!!!

Throwdown with Bobby Flay

Ingredients

Shrimp:

1 1/2 pounds (26-30 count) Shrimp

2 tablespoons Cajun seasoning (recommended: Tony's Louisiana Cajun seasoning)

1 tablespoon paprika

1 tablespoon dried Italian seasoning

Freshly ground black pepper

Grits:

2 cups water

2 chicken bouillon cubes (recommended: Knorr)

2 tablespoons butter or margarine

1 cup quick grits (recommended: Quaker)

1 tablespoon tomato paste

3/4 cup heavy whipping cream

3 1/2 ounces extra-sharp Cheddar

Sauce:

2 tablespoons butter or margarine

1 tablespoon minced garlic

3 tablespoons all-purpose flour

1 cup chicken stock

1/2 cup heavy whipping cream

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (recommended: Louisiana Hot Sauce)

1 slice sugar-cured country ham

Directions

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.