Google Alert - recipe |
- <b>Recipe</b>: Salsa with Avocado and Shrimp
- Mark's Veg Plot: Naan bread <b>recipe</b>
- Growing Interest in Accessing Pork <b>Recipes</b> On-line
- Gulab Jamun <b>Recipe</b> - Sharmis Passions
- Detroit Style Pizza Co. Introduces Detroit Style Pizza Dough <b>Recipe</b> <b>...</b>
- Mammamoiselle: <b>Recipe</b>: Walnut Thumbprint Cookies with Fruit Jam
| <b>Recipe</b>: Salsa with Avocado and Shrimp Posted: 31 Dec 2013 02:07 AM PST Makes approximately 3 cups INGREDIENTS: 8-ounces frozen, precooked cocktail shrimp, defrosted PROCEDURE: Defrost 8-ounces frozen precooked cocktail shrimp and remove any shell. Add 1/4 cup finely diced onion to a mixing bowl and add the juice of one lime, add a couple of Tbs of vegetable oil and toss that together to let the limejuice help the onion mellow out a bit. Deseed and finely mince 1 small jalapeno pepper (or 1/2 of a large jalapeno pepper) and add that to the bowl with the onion and add a little handful of deseeded and diced red pepper, a handful of deseeded and diced cucumber and a handful of rough chopped cilantro. Carefully cut one ripe avocado in half lengthwise around the pit, carefully remove the pit and cut the flesh in the skin, into cubes without going through the skin, and use a spoon to scoop that into the bowl. Add a good sprinkling of ground cumin and gently toss everything to combine. All that's left is to cut the shrimp into pieces the same size as the avocado and add that to the bowl with a little salt to taste and gently toss to combine. Serve with corn tortilla chips. HINTS: If you're not serving the salsa right away, chill it in the fridge with a tight layer of plastic wrap over the top.  |
| Mark's Veg Plot: Naan bread <b>recipe</b> Posted: 31 Dec 2013 01:37 AM PST Several readers (and Twitter / Facebook friends) have enquired about the Naan breads I made the other day. If you want the recipe, follow this link to a post from September 2013 on Jane's blog Onions and Paper.  The dark patches on mine are poppy seeds, but Jane says that if you want to get the authentic burnt patches (as if cooked in a tandoor), then you need to hold the breads over an open flame (be careful!). Alternatively, use dry baking sheets rather than greased ones, and hope that the bread will stick in a few places.  If any of you do try the recipe, could you please let us know how it went? Thanks. Enjoy! |
| Growing Interest in Accessing Pork <b>Recipes</b> On-line Posted: 31 Dec 2013 12:26 AM PST News
Growing Interest in Accessing Pork Recipes On-line31 December 2013
Farm-Scape is sponsored by Manitoba Pork Council and Sask Pork FarmScape is a Wonderworks Canada production and is distributed courtesy of Manitoba Pork Council CANADA - The manager of public relations and consumer marketing programs with Manitoba Pork Council reports interest in accessing recipes over the internet is growing, writes Bruce Cochrane. As part of its 12 Days of Christmas Holiday Giveaway Manitoba Pork Council handed out 12 C$100 fresh pork packs during the Christmas season. Public relations and consumer marketing programmes manager, Susan Riese, says the contest, which was open to everyone, was designed to encourage the public to check out the recipe pages on Manitoba Pork Council's web site. Susan Riese - Manitoba Pork CouncilA lot of folks are still wanting to use actual cookbooks and recipe books versus going on line. They seem to like the nice photography. That being said, we are trying to encourage more and more people to go on the web site, trying to get away from print a little bit partly because of trying to be environmentally friendly and reduce paper and things like that. I know from a lot of people that I've talked to, they really do like thumbing through a recipe book or having that tangible publication in front them when they're making their meals. I think for the most part people do enjoy cooking. You kind of have to, it's a necessity but from we've been hearing and what I've been reading time is obviously a limiting factor so people are always looking for something that's quick and easy, doesn't take a long time to prepare or the cook once eat twice type of a meal where maybe you're cooking something on the weekend but you can make two or three meals out of it, something like a pulled pork a pork roast where leftovers are handy. Most people do not want to cook every day so we try to keep that in mind as well as keeping the recipes fairly simple to encourage the younger demographic to cook as well rather than eating out or buying ready made meals and things like that. Ms Riese added that the recipe pages do get more views than any other part of the web site and during the contest web site, hits went through the roof into the thousands. ThePigSite News Desk |
| Gulab Jamun <b>Recipe</b> - Sharmis Passions Posted: 31 Dec 2013 12:18 AM PST Happy New Year 2014!!  Gulab Jamun(Gulab Jamoon) is one of the most popular sweets liked by almost everyone.....It is one of the easiest sweets that you can make for any occassion. When I posted bread gulab jamun I had many requests to post khoya gulab jamun recipe for diwali but as I couldnt make it so pushed myself to make it for new year 2014. I wanted to post khoya jamun by making khoya from the scratch but I am already busy at home and new year celebrations in our apartment so its highly impossible for me to spend 2 hours to make homemade khoya.....So my next option was to get readymade khoya but after searching around 2 hrs I gave up.....So made up my mind to try this paneer jamun as paneer is easily available ingredient. This is not like our usual jamun , it takes time to absorb sugar syrup......Also the jamuns are soft and more chewy but nevertheless tastes delicious.After all its paneer and sugar....How can the combination go wrong?! But I will sure post milkpowder and khoya jamun versions soon.  Paneer is easily available ingredient so thought to give this easy sweet a try and And here is my easy version of gulab jamun - yes paneer jamun it is!! I am all excited for the new year party today so meet you all with more interesting recipes and special surprise giveaway next year.Wishing you all a very happy new year 2014!! 
Paneer - 1 cup Maida - 2.5 tbsp Cooking Soda - 1/8 tsp Rose Essence - 2 drops Pistachios - 1/2 tbsp chopped just for garnish Oil - as needed to deep fry For the sugar syrup:Sugar - 1 heaped cupWater - 1 cup Saffron - 5 strands Method:
 My Notes:
 This is the new year treat for all readers and friends of Sharmis Passions. Wait for the surprise giveway very soon!  |
| Detroit Style Pizza Co. Introduces Detroit Style Pizza Dough <b>Recipe</b> <b>...</b> Posted: 30 Dec 2013 11:41 PM PST Detroit, MI (PRWEB) December 31, 2013 Detroit Style Pizza Co. today introduced its new mail order Authentic Detroit Style Pizza Dough Recipe Mix featuring World Champion Pizza Maker Shawn Randazzo's at-home pizza dough mix. The Authentic Detroit Style Pizza Dough Recipe Mix is intended to be used with the Make Your Own Authentic Detroit Style Pizza Gift Set, which was introduced in November 2013 and includes dough mix, a square steel pre-seasoned pan, universal pan lid, spatula and pan grippers. The Authentic Detroit Style Pizza Dough Recipe Mix was created to satisfy customer demand for dough refills and can be ordered on the Detroit Style Pizza Co. website at Detroit Style Pizza Co. "Our Make Your Own Authentic Detroit Style Pizza Gift Set has only been available for a short time, but it's already been a huge success. Customers who ordered the gift set wanted to order refill dough mixes so they could continue to bake Authentic Detroit Style Pizza right in their home kitchens," said Randazzo, who also serves as Detroit Style Pizza Co. President. "Nothing makes a pizza chef more proud than repeat orders and high customer demand, so we're absolutely thrilled to be offering the Authentic Detroit Style Pizza Dough Recipe Mix to at-home pizza chefs and families who want to have a blast baking their own World Champion pizza." The Authentic Detroit Style Pizza Dough Recipe Mix includes ten packs of dough, which yields enough dough balls to bake 10 large or 20 small Authentic Detroit Style Pizzas. The mix is sold for $15 for 10 packs and ships to anywhere in the Continental U.S. Also available on the Detroit Style Pizza Co. website are pre-seasoned and unseasoned square steel pans, the only kind of pan used by Authentic Detroit Style Pizza Makers the world over. Part of the Motor City Secret tradition, similar pans were once used as parts trays by Detroit's automotive manufacturers. Pans are sold in small 8 in. by 10 in. and large 10 in. x 14 in. sizes. Universal lids that fit both sizes are also available. Commercial Authentic Detroit Style Pizza dough mix is also available to restaurants, pizzerias and other food vendors in bulk packages that yield 20 lbs. and 40 lbs. of dough, respectively. Commercial dough is available by contacting Detroit Style Pizza Co. Authentic Detroit Style Pizza is a unique style of pizza, with origins in Detroit's rich culinary history. It was first prepared when soldiers returning from World War II longed for the European flavors they sampled during deployment. While many bar owners began serving fish and chips to accommodate the demand for European dishes, others started serving pizza pies similar to those the soldiers enjoyed in Italy – which is why Authentic Detroit Style Pizza features a thick Sicilian crust that's light and airy on the inside, crispy on the outside. It is traditionally prepared in well-seasoned square steel pans, the same type of pans once used as small parts trays by Detroit's automotive manufacturing industry. The dough is lined with pepperoni and topped with edge-to-edge cheese that caramelizes to the crust during baking. Red sauce is ladled on top, lending the nicknames "red top pizza" and "upside down pizza." Once dubbed "The Motor City Secret," Authentic Detroit Style Pizza is finally earning its place among America's most popular pizza styles. The Make Your Own Authentic Style Pizza Gift Set and Authentic Detroit Style Pizza Dough Recipe Mix make it easy for anyone to bring the rich flavor of Detroit's pizza culinary history to their own kitchens. Learn more or order at http://www.detroitstylepizza.co. Read the full story at http://www.prweb.com/releases/DetroitStylePizza/DoughRecipe/prweb11442901.htm |
| Mammamoiselle: <b>Recipe</b>: Walnut Thumbprint Cookies with Fruit Jam Posted: 30 Dec 2013 11:14 PM PST  My mom makes these cookies every Christmas holiday, but I find them to be a cookie that pretty much goes with any season or reason. This easy recipe makes it simple to make anytime. Enjoy!
INGREDIENTS: 1/2 cup softened butter 1/2 cup brown sugar 1/3 teaspoon salt 1 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/3 cup finely chopped walnuts 1/3 cup fruit jam (s) : I like to use apricot and raspberry the best. DIRECTIONS: 1. Preheat oven to 325 degrees & grease cookie sheets - or prepare baking mats. 2. Separate egg, setting egg white aside in a separate bowl. 3. Cream butter, sugar, and egg yolk. 4. Add in the flour, salt and vanilla - mix well. 5. Shape dough into 1 inch balls. 6. Roll each dough ball in the egg white and then the walnuts. 7. Place on cookie sheet about 2 inches apart. Bake for 7 minutes. 8. Remove cookies from oven. With your thumb or a small spoon, dent each cookie in the center. 9. Add chosen jam in each thumbprint. Bake for another 5 minutes.
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