Google Alert - recipe

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• Harvest Pumpkin Bread with Cream Cheese Icing: Claire K Creations
• <b>Recipe</b> for Rum-raisin semifreddo
• Banana Peach Smoothie <b>Recipe</b> — Let&#39;s Talk and Walk
• NY1: <b>Recipe</b>: Blueberry Cornmeal Pancakes
• The Number 1 <b>Recipe</b> Of The Last Decade | Sean Copeland <b>...</b>
• kathi roll <b>recipe</b> - Rak&#39;s Kitchen

Harvest Pumpkin Bread with Cream Cheese Icing: Claire K Creations Posted: 17 Sep 2013 03:04 AM PDT Ahhhhh, fall is in the air and what goes better with fall than many things pumpkin?  I believe you will find this quick bread is going to top your list of fall Must Makes.  Claire of Claire K Creations received Jane's blog,  The Heritage Cook.  Claire said . . . "This time I was totally torn between the harvest pumpkin bread I finally settled on and cinnamon buns.  You know what happened next don't you? Yep I made them both.  The recipe made two cakes so I gifted one to my grandma and apart from a few slices my friends ate when I took the other cake to a picnic, I have devoured every skerrick of it. It was that good." Check out the recipe for Harvest Pumpkin Bread with Cream Cheese Icing.

<b>Recipe</b> for Rum-raisin semifreddo Posted: 17 Sep 2013 03:04 AM PDT Serves 8 Semifreddo is ice cream's sophisticated cousin, known for its light creaminess and rich flavor. Dark rum-soaked raisins elevate the already lofty indulgence to heavenly status. Make this delightful treat in a loaf pan, no ice cream machine required. It does use a lot of bowls, however. ¾ cup raisins, coarsely chopped ½ cup dark rum ½ cup whole milk 1 cinnamon stick 1½ cups heavy cream 1 teaspoon vanilla extract ½ cup sugar 6 egg yolks 1. Set the bowl and beaters of an electric mixer in the freezer to chill. Have on hand an instant-read thermometer and a 9-by-5-by-3-inch loaf pan. 2. In a small bowl, soak raisins in ¼ cup of the rum for at least 2 hours; set aside. 3. In a small saucepan over medium-low heat, gently heat the milk and cinnamon stick until hot but not boiling. Remove from heat and cool to room temperature. 4. In an electric hand mixer on medium-high speed, using the chilled bowl and beaters, whip the cream, vanilla, and ¼ cup of the sugar until it holds stiff peaks. Refrigerate. 5. Prepare an ice bath in a large heatproof bowl. 6. In another heatproof bowl, gently whisk the egg yolks with the remaining ¼ cup rum and ¼ cup sugar. Remove and discard the cinnamon from the milk and discard. Add the milk to the egg yolk mixture. 7. In a large saucepan, bring several inches of water to a low boil. Set the bowl with the yolk mixture on the saucepan so the bowl is not in contact with the water. 8. Using an electric handheld mixer on medium speed or a whisk, beat the yolk mixture, checking the temperature often and scraping down the sides of the bowl, until the mixture is pale yellow and thick enough to coat the back of a spoon (170 degrees on the thermometer). Lift the bowl off the boiling water and transfer to the ice bath. Continue beating on medium speed until mixture is cold to the touch. Fold in the raisins. 9. Using a rubber spatula, gently fold the whipped cream into the yolk mixture until well mixed. Pour into the loaf pan; cover loosely with plastic wrap, and freeze for at least 5 hours or for as long as overnight. 10. Scoop the semifreddo into cups for serving. Valerie Ryan

Banana Peach Smoothie <b>Recipe</b> — Let&#39;s Talk and Walk Posted: 17 Sep 2013 02:48 AM PDT by Glenneth on September 17, 2013 On the way back from the beach we stopped in South Carolina and bought the most AMAZING peaches. Seriously, these things are as big as softballs. Yesterday I made a banana peach smoothie and wanted to share the recipe with you. 1 frozen banana 1 frozen peach Non-fat vanilla yogurt Splash of light vanilla soy (if needed) Chia seeds on top Here are some things I learned: * I always cut my bananas in small pieces when freezing, but didn't do that with the peaches. Lesson learned – cut the peaches into smaller bites as well before freezing. * Don't put all the frozen fruit in the blender at once. Add a little at a time. I probably wouldn't have needed the soy milk if I had cut the peaches into smaller bites AND had added a little fruit at a time. Thankfully we have an industrial grade blender and it could handle all the frozen fruit. * The smoothie is missing protein. Next time (probably tomorrow), I will add either a scoop of protein powder or a spoonful of peanut butter. What's your favorite smoothie? What's your favorite fruit? Have a healthy day! Tagged as: recipe, smoothie Previous post: Boots & Bones

NY1: <b>Recipe</b>: Blueberry Cornmeal Pancakes Posted: 17 Sep 2013 02:42 AM PDT Today's recipe is for blueberry cornmeal pancakes, topped with sliced peaches sauteed in butter and ground cinnamon. Ingredients: 1-2 cups frozen blueberries 1 1/2 cups all purpose flour 1/3 cup cornmeal 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 cups milk 2 large eggs 2 tbsp butter 3-4 peaches vegetable oil ground cinnamon maple syrup nonfat plain yogurt Procedure: This recipe uses frozen blueberries, but it is preferable to use fresh blueberries if available. Use a large mixing bowl to combine 1 1/2 cups of all purpose flour with 1/3 cup of cornmeal, one teaspoon of baking powder, one teaspoon of baking soda and one teaspoon of salt. Add 1 1/2 cups of milk, two tablespoons of vegetable oil and two large eggs to a two-cup measure. Use a fork to carefully whisk up the mixture. Add the egg mixture to the flour mixture and mix until combined. It's okay if the batter is a little bit lumpy. Warm up a heavy bottomed nonstick pan or cast iron skillet on medium to medium high heat. Once hot, add a splash of vegetable oil and use a 1/3-cup measure to add the batter to the pan. Add a few blueberries to each pancake, and cook them evenly on both sides until each is cooked through. Keep the cooked pancakes warm in a 200 degree oven until ready to serve. Using between 1/4 cup and 1/3 cup of batter for each pancake will yield about 12 pancakes. To make the peach topping, add a couple tablespoons of butter to the pan. Once the butter is melted, add in the sliced peaches, and sprinkle a little ground cinnamon over the top. Saute the peaches until they are warmed through. Serve the peaches over the top of the pancakes with a drizzle of maple syrup and an optional dollop of plain yogurt.

The Number 1 <b>Recipe</b> Of The Last Decade | Sean Copeland <b>...</b> Posted: 17 Sep 2013 02:29 AM PDT What do you think is the number 1 internet recipe of the last 10 years?  With more than 12,000,000 views in the last five years alone, it's John Chandler's "World's Best Lasagna" from AllRecipes.com. I'm not sure what his secret is, but it might be the 2 pounds of meat and cheese he uses Ingredients: 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese I know what's for dinner tonight!  Get the directions and full recipe here.

kathi roll <b>recipe</b> - Rak&#39;s Kitchen Posted: 17 Sep 2013 01:54 AM PDT     I had kathi roll only once in bombay cafe. It was paneer kathi roll. It wasnt that good, in-fact I cant even finish it. It was so bland. But I like the way Kathi roll is rolled and the way we can hold and eat it. Being here in Singapore, I had no chance to taste kathi roll anywhere else. I think I should try tasting all the kathi rolls in Chennai when I visit next time. But when I tried this aloo kathi roll when I took inspiration from facebook pictures someone shared from a shop, I really loved it. So simple yet filling and mainly tasty! So thought I should post it. It is very easy and simple, you can pack this in lunch box for yourself or your kids. You can also make as a snack when they come hungry in the evening back from school. Recipe Cuisine: Indian  |  Recipe Category: Snack Prep Time: 20 mins    |  Cook time: 25 mins    |  Makes: 9 Ingredients Atta (wheat flour)  1 cup  Dhaniya powder  1 tsp  Red chilli powder  1 tsp  Chaat masala  1/2 tsp  Jeera  1 tsp  Potato  3  Cheese, grated  1/4 cup  Onion  1  Tomato ketchup  3 tblsp  Green chutney  2 tblsp Coriander leaves (optional) As needed Oil/ Ghee As needed Salt As needed Method Boil / pressure cook potatoes for 3 whistles, until done. Heat kadai with oil and splutter jeera. Add the cooked, peeled and roughly cubed potatoes. Add coriander seeds powder (dhaniya powder),chat masala, red chilli powder and salt. Mix well and fry for 2 minutes. Keep aside. Prepare the dough as we do for roti and keep aside for 20 mins. Then knead again,and divide into 9 or 10 equal sized balls,roll it out to roti, slightly thick. Toast both sides carefully without browning it too much. Prepare all the roti and keep aside. Chop onion roughly and gather all the things needed for the kathi roll. Take one roti, spread a tsp of green chutney first. Let it be slightly towards the bottom of the roti. Then the prepared aloo curry, cheese, ketchup on top of it. Then lastly chopped onion. If you dont have green chutney, you can omit and add some chopped coriander leaves over the onions. You can just roll and pack with foil like this as such. Or do a pack roll as in the next steps. First fold the sides as shown in the picture. The fold it from the bottom to cover the stuffing and roll.(Refer video) You can sprinkle a little bit cheese towards the end so that it can hold the roll. Toast with ghee it if needed. Notes You can make the dough with maida or half maida half wheat flour. Skip cheese if you do not want. If your rotis are thin, then it may tear, so roll slightly thick, so that it will be filling for your also . The size of the roll is purely your choice. Aj always likes it small.  The aloo curry can be a left over curry too if making and consuming immediately. Enjoy the big bite - filling and tasty! I am totally in love with this kathi roll these days! And here is the video how I rolled. I am also no expert, but thought might help to get an idea:) Excuse the video quality.

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