4079 minute pao minuto Recipes

wonderful sunrise biscotti, this refreshing biscotti is brightened up by the beautiful colors of the blood orange. white chocolate & honey add sweetness., butter (no substitutes), white sugar, blood orange, honey, almond extract, eggs, all-purpose flour, baking powder, salt, white chocolate chips, chopped pecans, oven to 325 degrees ., mixer bowl, add sugar, butter & honey., peel from the blood orange using the large side of the cheese grater. take care not to grate the pith (the white layer between peel & fruit). add grated peel to mixer bowl., orange in half & squeeze juice out of both halves; add to bowl., all together til light & fluffy., almond extract & then both eggs, 1 at a time, beating well after each., together flour , baking powder & salt. gradually blend into creamed mixture., wooden spoon , stir in chopped pecans & white chocolate chips., will be slightly sticky ., out onto lightly floured surface & divide into two halves., your hands , roll 1 half into a 10-12 inch log & place lengthwise on greased cookie sheet., flatten log into a long rectangle about 2-1/2 inches wide ., oven but leave logs on baking sheet til cool enough to handle., transfer to cutting board & slice each log on a diagonal into 1-inch wide slices.

egg yolks at room temperature 30 minutes, whole milk, pure vanilla extract, sugar, divided, all-purpose flour, salt, egg whites at room temperature 30 minutes, fine-quality 60%-cacao bittersweet chocolate, finely chopped, water, eggs, separated , at room temperature 30 minutes, salt, sugar, divided, unsweetened cocoa powder, hazelnuts (3 1/2 oz), egg whites at room temperature 30 minutes, salt, cream of tartar, sugar, water, sugar, instant-espresso powder, coffee and mocha buttercreams (recipe to follow), equipment : 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep

preheat oven to 350f., granulated sugar, shortening, egg, vanilla, all-purpose flour, baking powder, salt, milk, grease and flour 9-inch round cake pan., beat together granulated sugar and shortening in large bowl until light and fluffy., blend in egg and vanilla., combine flour , baking powder and salt in small bowl., add flour mixture to sugar mixture alternately with milk, beating well after each addition., pour into prepared pan ., bake 35 minutes or until wooden toothpick inserted in center comes out clean., cool in pan 10 minutes ., after cake has cooled loosen edge of cake and remove to rack to cool completely., cream filling, in 2 quart saucepan combine, granulated sugar, cornstarch, salt, gradually stir in 1 1/2 cups milk ., cook over medium heat stirring constantly until mixture thickens and comes to a boil., boil 1 minute , stirring constantly., gradually stir small amount of hot mixture into 2 slightly beaten egg yolks ; mix thoroughly., return to hot mixture in pan ., bring to a boil; boil 1 minute, stirring constantly., do not overcook ., heat; stir in 2 tsp vanilla ., chill ., chocolate glaze, in medium saucepan combine, unsweetened chocolate, butter, stir over low heat until melted ., stir in 1 cup sifted powdered sugar and 1 tsp vanilla., stir in 3 to 5 tsp water, 1 tsp at a time, until glaze is of desired consistency.

water, organic cane sugar, arrowroot, fresh strawberries, rinsed, tops removed and sliced in half, flour, baking powder, oats, brown sugar, kosher salt, tablepoons (1/2 stick) organic butter, cooking instructions, preheat oven to 400 degrees f; butter a medium-size baking dish and set aside., in small saucepan , whisk together water, sugar and arrowroot over medium heat until sugar dissolves and sauce thickens., add strawberries and coat well. simmer on low heat until berries soften slightly, about 3 minutes. pour berry mixture into baking dish., make cobbler topping : sift flour, baking powder, oats, brown sugar and salt together in a medium bowl., spoon cobbler mixture over strawberries. bake in oven for 40-45 minutes, until topping crusts over and gets firm., substitution, f you don tsp have arrowroot on hand , substitute 2-1/4 tsp of corn starch., tips & tricks, worry if the strawberry mixture starts to bubble over and coat the cobbler while it s in the oven; the syrup will give the topping added flavor., preparation time : 10 minutes, cooking time : 50 minutes, ready in: 60 minutes

canola oil, water, salt, tapioca starch, egg, plain yogurt, grated parmesan cheese, grated mozzarella cheese

olive oil or butter, water, milk or soy, salt, tapioca flour, minced garlic, freshly grated parmesan cheese, beaten eggs

skinless, boneless chicken breast halves - cut into chunks, white wine, soy sauce, sesame oil, divided, cornstarch , dissolved in 2 tbsp water, hot chile paste, distilled white vinegar, brown sugar, green onions, chopped, chopped garlic, water chestnuts, chopped peanuts

skinless, boneless chicken breast halves - cut into 1 inch cubes, peeled and deveined large shrimp (21 to 30 per lb), soy sauce, rice wine, sesame oil, cornstarch, vegetable oil, divided, garlic, minced, dried red chile peppers, cut in half, szechuan peppercorns (optional), red bell pepper, sliced, green bell pepper, sliced, dark soy sauce, rice wine, white sugar, salted peanuts, green onions, cut into 3 inch lengths, sesame oil , or to taste (optional)

jumbo prawns, cooking oil, minced garlic, sliced lemon grass, fresh thai chile peppers, sliced thin, shallot, sliced thin, kaffir lime leaves, fish sauce , or to taste, lime, juiced, thai roasted chilli paste (nam prik pao), torn fresh mint leaves

soy sauce, rice wine vinegar, asian (toasted) sesame oil, minced garlic, minced fresh ginger root, cayenne pepper, red pepper flakes, shrimp, peeled and deveined

tapioca starch, salt (optional), vegetable oil, water, milk, eggs, shredded parmesan cheese

skinless, boneless chicken breast halves, cut into cubes, cornstarch, salt and pepper to taste, chinese five-spice powder , or to taste, water, soy sauce, brown sugar, asian (toasted) sesame oil, cornstarch, rice vinegar, chinese five-spice powder, vegetable oil, divided, onion, diced, stalk celery, diced, garlic, chopped, red pepper flakes , or to taste, roasted peanuts , or to taste

vegetable oil for frying, chicken tenders, cut into bite-size pieces, egg, beaten, panko (japanese bread crumbs), vegetable oil, garlic, minced, minced fresh ginger, chopped green onion, red pepper flakes, soy sauce, rice vinegar, brown sugar, cornstarch, water, dry roasted peanuts

lost bread, eggs, sugar, cornstarch dissolved in a splash of water, whole milk, freshly grated nutmeg, stale white bread or 6 slices thick cut stale bread, butter , for griddle pan, warm maple syrup , powdered sugar, cinnamon sugar and/or fresh berries for topping, three berry compote , recipe follows, preheat nonstick griddle or skillet over medium heat. beat eggs very well, add sugar and beat again. add cornstarch in water and beat that in, then add milk and nutmeg. coat bread thoroughly in egg-milk mixture. lightly butter hot pan with butter nested in paper towels. add bread to the pan and cook slowly, 3 or minutes on each side, 2 to 3 slices at a time. serve hot with your favorite toppings or three berry compote, three berry compote, sugar, lemon, juiced, water, strawberries, sliced, raspberries, blackberries, maple syrup or honey, combine sugar , lemon and water in a small sauce pot. over moderate heat, dissolve sugar into water. stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. reduce heat and simmer 7 or 8 minutes. remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. thicken syrup 5 minutes and pour over fruit. serve with french toast, pancakes or waffles.

lost bread , a.k.a. french toast, eggs, sugar, cornstarch dissolved in a splash of water, whole milk, freshly grated nutmeg, stale white bread or 6 slices thick cut stale bread, butter , for griddle pan, warm maple syrup , powdered sugar, cinnamon sugar and/or fresh berries for topping, three berry compote , recipe follows, preheat nonstick griddle or skillet over medium heat. beat eggs very well, add sugar and beat again. add cornstarch in water and beat that in, then add milk and nutmeg. coat bread thoroughly in egg-milk mixture. lightly butter hot pan with butter nested in paper towels. add bread to the pan and cook slowly, 3 or minutes on each side, 2 to 3 slices at a time. serve hot with your favorite toppings or three berry compote, three berry compote, sugar, lemon, juiced, water, strawberries, sliced, raspberries, blackberries, maple syrup or honey, combine sugar , lemon and water in a small sauce pot. over moderate heat, dissolve sugar into water. stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. reduce heat and simmer 7 or 8 minutes. remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. thicken syrup 5 minutes and pour over fruit. serve with french toast, pancakes or waffles.

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

creme de menthe bundt cake, white cake mix, instant pistachio pudding, eggs, vegetable oil, water, creme de menthe (liqueur), chocolate syrup, drizzle icing, granulated sugar, margarine, milk, chocolate chips, cake : mix all together, except the hershey s syrup, for about 4 minutes at medium speed. pour 2/3 of batter into a well greased bundt pan. to the remaining batter, add hershey s syrup and mix well. pour this over the rest of batter in bundt pan. do not mix it in. it will bake in by itself. bake at 350of for 45 minutes. cool in pan for 15 minutes, then turn out onto serving plate., frosting: mix all ingredients except chocolate chips in a saucepan over low heat for 1 minute. remove pan from heat and add chocolate chips. stir until chips melt, then drizzle over the warm cake.

tapioca flour or tapioca starch, shredded cheese (we used an italian blend), baking powder, eggs, melted butter, dill, dried chives