Mashed Potato Mushroom Sauce

ingredients:

500 g peeled potatoes
1 liter chicken stock (can also use chicken broth powder, then pour the hot water)
100 ml heavy cream
1/2 tsp salt
4 tablespoons unsalted butter
2 cloves bw.putih, grated / finely chopped
1/2 bw hump. bombay, cut crosswise

Mushroom Sauce Ingredients:

Canned mushrooms, cut
2 tablespoons unsalted butter
1 clove bw. white, finely chopped
1/2 tablespoons flour
150 ml of liquid milk
chicken bouillon powder
salt to taste
cheddar cheese, grated

Additional (Optional):

Peas & Carrots Frozen box (ready to buy at the supermarket)
Frozen corn kernels (ready to buy at the supermarket)
Broccoli florets 1

How to make Mushroom Sauce:

1. Melt butter, saute bw. until fragrant white
2. Enter the mushrooms and saute until cooked, add chicken broth powder and salt
3. Enter the flour, aduk2
4. Add milk gradually, stirring until evenly viscosity, enter grated cheddar cheese, aduk2. Remove and set aside.

How to make Mashed Potato Mushroom Sauce:

1. Boil carrots, frozen peas and corn, until tender, set aside.
2. Boil broccoli (but not for too long ), set aside.
3. Boil broth, add bw.bombay & potatoes into the broth. Boil the potatoes until tender, remove from heat.
4. mashed potatoes
5. Heat the butter on a low heat, saute bw.putih, put heavy cream, salt and pepper. Stir until the fumes, lift
6. Pour stir into potato mixture little by little, while in stir until blended.
7. Place the mashed potato on a plate, coat with mushroom sauce. Serve with carrots, peas, corn and broccoli.
8. Mashed potato ready to eat.

CUPCAKES RECIPES

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Halloween Cake:Gourmet Caramel Apples

INGREDIENTS FOR Gourmet Caramel Apples

• 5 large Granny Smith apples
• wooden craft sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 7 ounces chocolate candy bar, broken into pieces
• 2 tablespoons shortening, divided
• 1 cup colored candy coating melts

 

DIRECTIONS

1. Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
2. Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
3. Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
4. Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
5. Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

source:http://allrecipes.com/Recipe/Gourmet-Caramel-Apples/Detail.aspx
picture:secure.oregonbrand.com

Mashed Potatoes Recipe

by RoseLee Calabro

Mashed Potatoes Recipe

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste


Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on
the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

Island Fantasy Recipe

by Rose Adams/Jackson Wu

Island Fantasy Recipe

1 1/2 cup barley (soaked)
1 cup coconut
1/2 cup raw carob
1 tbsp vanilla
1 cup walnuts
1 cup raisins
1/3 cup water
1 orange (whole peeled)

In a blender:
Put all ingredients in a blender and mix thoroughly (except walnuts). Add to mixture after blender. Place batter on a teflex sheet. Dehydrate at 100 degrees for approximately 8-10 hours. Be sure to turn cookies after 4 hours.

Rye Bread Dip

1 ½ cups Mayo 16 oz. Sour Cream 1 tbsp Dill Weed 1 pkg. Dried beef 2 tbsp diced onion Mix ALL ingredients- make sure to cut up beef. Let sit overnight or at least a few hours before serving. Serve with rye bread.

Flat Bread Recipe

Flat Bread Recipe

1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini


Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.

Strawberry Shortcake

1 package (18.5 ounces) yellow cake mix with pudding
1-1/4 cups water
3/4 cup (6 ounces) Egg Beaters® Egg Product
1/4 cup nonfat vanilla yogurt
PAM® for Baking Spray
1-1/2 cups sliced strawberries
Reddi-wip® Fat Free Dairy Whipped Topping

Directions
Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Beat cake mix, water, Egg Beaters and yogurt in medium bowl with electric mixer on low speed until well blended; beat on high speed 2 minutes. Pour into prepared pan.
Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Cut into 12 squares to serve. Top each with 2 tablespoons sliced strawberries and a serving of Reddi-wip; serve immediately.

BANANAS FOSTER

1/2 cup dark corn syrup
6 tablespoons Fleischmann's® Original-stick, cubed
2 packages (3 ounces each) banana cream pudding and pie filling
2 medium bananas, diagonally sliced
1/2 cup chopped walnuts
1 quart (4 cups) vanilla ice cream
Reddi-wip® Extra Creamy Whipped Cream, (optional)

Directions
Combine syrup, Fleischmann's, and dry pudding mix in 2-quart microwavable bowl.
Microwave on HIGH 6 minutes, or until sauce begins to boil and thickens, stirring after 2 minutes. Stir in bananas and walnuts.
Serve 1/4 cup warm sauce over 1/2 cup scoop of ice cream. Top with Reddi-wip, if desired

SOURCE:CONAGRAFOODS.COM

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese
and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream and
vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into
remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30
minutes. Reduce oven temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking
30 minutes more. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.

Graham Cracker Crust

10 large graham crackers
2 tablespoons brown sugar
6 tablespoons unsalted butter, melted
Use a food processor to turn the crackers into crumbs. You will get about 1 cups of finely ground crumbs. Add the brown sugar and pulse the machine. Add the butter and pulse until the mixture looks like wet sand. Do not let the machine run. Turn out the crumb mixture onto a 9- or 10-inch pie plate. Press the mixture along the bottom and up the sides to make a firm and even crust.
Prebake the crust in a preheated 350-degree oven for 10 minutes. The crust can be made a day ahead of time.
Optional
Meringue topping:2/3 cup egg whites (between 4 to 6 whites) cup sugar teaspoon cream of tartar teaspoon vanilla extract
Preheat the oven to 375 degrees. Place the whites and sugar in a heatproof bowl and set over a pot of hot (not boiling) water. Stir gently until the sugar dissolves. Remove from the pot and stir in the cream of tartar.
Using an electric mixer, beat the egg white mixture on high speed until high, stiff and shiny. Stir in the vanilla extract.
Spread the meringue over the tart filling, making sure it touches the crust (to prevent shrinkage). Place in the oven about four inches from the top heating element.
Bake for eight to 12 minutes, until the peaks of the meringue brown lightly

LEMON TART

1 graham cracker crust (recipe to follow) or pastry crust
3 large eggs 3 egg yolks cup lemon juice
1 cup sugar cup heavy whipping cream
1 teaspoon grated lemon zest
Partially prebake the crust according to the directions in recipe below. Bake until it is only lightly golden because the crust will brown while the lemon filling bakes and then will bake further if a meringue is used. Prebaking is essential.
Preheat the oven to 375 degrees.
Whisk the ingredients together in the order listed. Whisk after each addition so that the batter is thoroughly blended though not bubbly. Pour the filling into the prebaked pie crust and bake for 25 to 30 minutes, until set and slightly golden on the surface.
Serve plain or add meringue (recipe below).
Serves eight.