198 nankhatai form Recipes

all-purpose flour, unsalted butter or 1/2 cup ghee, powdered sugar, cardamom powder, baking powder, salt, pistachios , raisins, cashews, almond, for garnish

eggplant, unpeeled, cut into 1/2-inch cubes , yield form 1 1/4 lb (or 1/2 head cauliflower, cut into 1-inch florets), carrots, peeled and sliced thin, red bell pepper, seeded and chopped, red onion, sliced into 1/4-inch rings, garlic, minced, balsamic vinegar, olive oil, cooked chicken, net from 3 lbs (8 fresh bone-in ) chicken breasts halves, salt, pepper to taste, dried rosemary (or 1 1/2 tsp fresh minced rosemary)

oregano, basil, dried onion flakes, garlic powder, thyme, fennel, paprika, black pepper, coarsely ground, lemon zest (dried form how to dry citrus zest (lemon/orange/lime/grapefruit))

eggs, sugar, water, all-purpose flour, baking powder, butter , for the form, breadcrumbs , for the form, unsweetened cream, apples or kiwi or tangerines or bananas or pears or blueberries, strawberries or raspberry puree, without seeds,etc,to garnish

eggs, pork sausage , formed into 6 patties, eggs, beaten, seasoned bread crumbs, vegetable oil for frying

peach preserves (can use any other drupe-type fruit preserves), red wine vinegar, minced) fresh thyme (2049) or 1/4 tsp rubbed dried thyme, cayenne pepper, fresh peaches or 16 oz frozen sliced peaches, dijon mustard, center-cut pork chops , net form 21.2 oz bone-in fresh, salt and pepper

fat free chicken broth, water, stewed tomatoes, cut green beans, chopped green onions, chopped celery, baby carrots, chopped bell pepper, yellow onions, pkt soup , chicken noodle mix, dehydrated, dry form

free-form tart shell (recipe to follow), pastry cream (recipe to follow), fruit (see chef s note), glaze (recipe to follow) or confectioner s sugar for dusting, toasted sliced almonds or chopped pistachios, all-purpose , bleached flour (about 5 1/2 oz), sugar, salt, baking powder, cold, unsalted butter, cubed, egg, water, sugar, all-purpose bleached flour, salt, milk, egg, egg yolk, vanilla extract, soft unsalted butter, orange liqueur or kirsch, optional, apple jelly or apricot preserves, water or liqueur

formed goat cheese, fresh or aged , formed in logs or discs, with ash or herb or plain, 3 or 4 oz each, wheel, 4 inches, camembert , liverot or pont litre eveque cheese, available in specialty cheese case, gruyere or comte cheese, country style pate, cornichon or baby gherkin pickles, drained, stone ground mustard, mild cooked ham or prosciutto cotto, bread sticks, seedless red grapes, broken into small bunches, french baguette , cut into pieces

lamb chops, carrots , chopped in half inch circles, onion, chopped in chunks, french onion soup , in powder form (we won tsp be making 1litre of soup, just the entire sachet with 2 cups of water, i needed to state a size), boiling water, diced tomatoes, minced garlic, soy sauce, salt, pepper, butter

cavolo nero (black cabbage), extra-virgin olive oil , plus 4 tablespoons, spanish onions sliced thin, garlic cloves, thinly sliced, fresh flat-leaf parsley, finely chopped to yield 1/8 cup, fennel seeds, chili flakes, pork loin , cut into 4 uniform pieces, then pounded to form large flat pieces, salt and pepper, vernaccia or other dry white wine, chopped parsley, for garnish

zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice, salt and pepper, olive oil, garlic clove, minced, onion, finely chopped , about 1 cup, ripe tomato, chopped , about 7 oz, fresh corn kernels cut form the cob , or 10-oz package frozen corn, or 16 ounce can plain corn, drained, poblano chiles , roasted, peeled, and finely chopped, evaporated skim milk, low fat, not fat free , white cheddar cheese, diced

crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy

flour, sugar, divided, ground cinnamon, nutmeg, salt, ginger, egg whites, cream of tartar, vanilla extract, pack pumpkin, powdered sugar, preheat oven to 375 degrees f. in medium bowl, mix flour, 1 cup sugar, cinnamon, salt, and ginger; set aside., in large bowl, with mixer at high speed , beat egg whites and cream of tarter until soft peaks form; beat in vanilla. beating at high speed, sprinkle in 1 1/2 cups sugar, 2 tbsp at a time, beating until sugar dissolves and whites stand in stiff peaks., fold 1 cup beaten egg white into mixture into pumpkin . with rubber spatula, fold flour mixture into beaten egg whites in large bowl just until flour disappears. then, gently fold in pumpkin mixture. do not over mix., pour batter into lightly greased 10-inch tube pan. bake 45 minutes , or until cake springs back when lightly touched. turn upside down, let cool and turn out onto a platter. sprinkle with powdered sugar. serves 12., courtesy of iowa egg council

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.

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

red wine, fresh or frozen strawberries, strained almond milk, made with water or with red wine, currants, rice flour, sugar, white pepper, ginger powder, cinnamon, galingale, red wine vinegar, butter or margarine, saffron, pomegranate seeds, galingale is alpinia officinarum hance , zingiberaceae. the dried rhizomes are used as a spice; the flavor is a cross between ginger and pepper. it is available whole or in powder form; buy the powder.

flour, butter, softened, philadelphia cream cheese, divided, four-serving box) lemon flavor gelatin, divided, golden delicious apples (about 1 lb.), peeled, cored and thinly sliced, cornstarch, ground cinnamon, almonds, sliced