Tuesday, July 25, 2006

Cajun Pizza

Cajun Pizza Recipe

Dough for 1 (13-inch) pizza
1 pound smoked pork sausage
1 pound crawfish tails, peeled
Salt
Red pepper
Garlic powder
1 onion, chopped
Jalapeño peppers, sliced
Pizza sauce
Mozzarella cheese
1 tablespoon melted butter

Boil pork sausage for 15 minutes, then slice.

Preheat oven to 450 degrees F.

Prepare dough as instructed on box. Spread into a pizza dish and paint with a thin coat of melted butter.

Season crawfish. Spread a thin layer of pizza sauce over pizza. Add crawfish, onions, sausage and jalapeño peppers. Cover with a layer of mozzarella cheese. Bake for 15 minutes.

NOTE: Shrimp may be substituted for crawfish, but do not use sausage if you use shrimp.

From our Cajun recipes collection.

All Purpose Cleaner

All Purpose Cleaner Recipe

Ingredients

1/2 c household ammonia
2 c 70% isopropyl alcohol
1 ts dish detergent
water to make one gallon

Directions

Use this all purpose cleaner in a spray bottle to clean: Glass, counter tops, enamel, sinks, toilets and more. All come squeeky clean and disinfected.

Monday, July 24, 2006

Buckskin Bread Recipe

Buckskin Bread Recipe

The name comes from the color of the baked loaf. This bread has a fine-crumbed texture and a silky, light tan crust. It is popular with many Northwest Coast tribes.

2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon salt
1 cup water

Preheat oven to 400 degrees F.

Sift dry ingredients into a mixing bowl. quickly mix in the water. Press dough into a greased 9-inch pie plate. Bake bread for about 30 minutes, until very lightly browned on top. Turn bread out and let cool on a rack.

Makes 1 loaf.

From our Native American recipes collection.

Bear Paw Bread

Bear Paw Bread Recipe

This pueblo (Bear Paw) bread originated in the Rio Grande area of New Mexico and has always been made in the shape of a bear's paw. It is crusty, easy to make, delicious to eat, and most impressive in appearance! This recipe can easily be halved; it can also be frozen, well wrapped, for up to three months.

2 cups hot water
2 teaspoons solid vegetable shortening, lard,
butter, or margarine
1 teaspoon honey
1/2 teaspoon salt
2 packages (about 2 tablespoons) active dry yeast
1/2 cup warm water (110 degrees F)

Place the 2 cups of hot water, shortening, honey, and salt in a large bowl; stir to melt shortening.

Dissolve yeast in the warm water in a small bowl. When liquid in the large bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1 cup at a time, beating well after each addition. After 8 cups have been added to the dough, place the remaining 2 cups on a board and turn out dough over flour. Knead dough until smooth and elastic, 10 to 15 minutes.

Place dough in a lightly greased very large bowl, turning to grease top of dough. Cover with a kitchen towel and let rise about 1 1/2 hours, or until doubled in bulk. Turn out on a floured board and knead again for about 3 minutes.

Grease 4 (9-inch) pie pans or 2 baking sheets. Divide dough in quarters and form each piece into a flat circle about 8 inches in diameter. Fold each circle almost in half, allowing the bottom to extend about an inch beyond the top. With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold. This will form three separated sections - the bear's paw. Place each loaf in a greased pie plate, or on a baking sheet, curving the folded side in a crescent shape. Separate the slashes. cover loosely with a towel and let rise until doubled in bulk.

Preheat oven to 350 degrees F and place a shallow pan of hot water in the center of bottom rack of the oven. Place loaves on the top rack. Bake about 1 hour, or until lightly browned and bread sounds hollow when tapped.

Makes 4 loaves.

From our Native American recipe collection

Batter Bread

Batter Bread Recipe

This Batter bread is a staple of the Cheyenne Indians.

1 quart milk or water
2 cups yellow or white cornmeal
3 eggs, separated
4 tablespoons melted butter
1 1/2 teaspoons salt
1/2 teaspoon pepper

Preheat oven to 375 degrees F.

Bring milk to a boil in a large saucepan over medium heat. Gradually stir in cornmeal and cook, stirring, for a few minutes until thickened. Beat in egg yolks, butter and seasonings.

In a separate bowl, beat egg whites until they stand in stiff peaks. Fold whites into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30 minutes, until puffed and golden brown on top.

Serves 6.

From our Native American recipe collection.

Bannock

Bannock Recipe

The Chippewa took these fried cakes (Bannock) along when the tribe was moving or warriors were hunting. They are, however, best eaten hot.

1 1/2 cups cornmeal
1/2 cup water
4 tablespoons melted butter or bacon drippings
4 tablespoons maple syrup or honey
1/2 teaspoon salt (optional)
3 to 4 tablespoons cooking oil (for frying)

In a bowl, combine cornmeal, water, butter or bacon drippings, syrup and salt.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Drop batter by tablespoonsful into hot oil. Flatten with spatula and fry cakes until crisp and browned on both sides. Add more oil as needed.

Serves 4 to 6.

From our Native American Recipe collection.

Navajo Bread

Navajo Bread Recipe

2 cups all-purpose flour, not sifted
4 teaspoons baking powder
1/2 teaspoon salt
Lard and water

Mix dry ingredients and add 1/2 cup warm water. Make soft dough consistency. Work and knead out air bubbles. Slap to make flat pancake-shaped patties about 8 inches in diameter. Using skillet half full of melted lard or shortening, drop patties into very hot fat. When golden brown, drain on paper. Good cooked in one-half bacon drippings and one-half shortening.

From our Native American recipe collection

Native American Pudding

Native American Pudding Recipe

4 cups milk
1 cup maple syrup
1/4 cup butter
2/3 cup cornmeal
1/2 teaspoon dried ginger
1/4 teaspoon ground nutmeg
1 1/2 cups raisins or dried currants

Preheat oven to 300 degrees F. Butter a 2-quart casserole.

In a saucepan, combine 3 cups of the milk and all the maple syrup over medium heat. Heat until just boiling and add butter.

In a separate bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes.

Fold in raisins or currants. Spoon mixture into the casserole. Pour remaining milk over pudding; do not stir. Bake pudding 2 1/2 hours or until all of the milk has been absorbed and top is golden brown. Serve warm, topped with ice cream, if desired.

From our Native American recipe collection

Apache Corn Soup

Apache Corn Soup Recipe

Peel the acorns and grind them. The outer part of the acorn is not used.

1 (2 1/2 pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.


From our Native American recipe collection

Japanese Chicken Wings Recipe

Japanese Chicken Wings Recipe

3 pounds chicken wings
1 cup flour
1 egg beaten with 1 teaspoon water
1 cup oil

Sauce
3 tablespoons low salt soya sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar

Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan. Heat sauce until boiling. Pour over wings. Bake at 275 degrees F for approximately 1 hour. Sauce thickens and coats wings.

Serves 4 people.

From our Japanese recipes collection

Sunday, July 23, 2006

Cajun Chicken Alfredo Recipe

Cajun Chicken Alfredo Recipe

3 boneless, skinless chicken breasts
1 bag penne pasta
Louisiana Cajun spice
1 jar Alfredo sauce
Chopped green onions (garnish)
Diced tomato (garnish)

Season chicken breasts with Louisiana Cajun Spice generously, then season with garlic powder. Pour 1 tablespoon of vegetable oil in a frying pan and cook chicken until done.

Boil penne pasta until done, then strain and add Alfredo sauce.

Slice cooked chicken into 1-inch cubes. Put pasta mixture on a plate, then add diced. Garnish with chopped green onions and tomatoes.

From our Cajun recipes collection.

Cajun Cabbage Recipe

Cajun Cabbage Recipe

4 cups shredded cabbage
1/2 cup chopped onions
1 can cream of mushrooms soup
1 cup shredded process American cheese
1/2 teaspoon pepper
1 teaspoon parsley
1/2 teaspoon garlic powder
1/4 teaspoon basil
2 hardboiled eggs, chopped
2 tablespoons butter or margarine, melted
12 round butter crackers, crushed

Microwave or steam cabbage in a small amount of water until tender-crisp. Do not cook cabbage until it is soft. Combine cabbage, onions, soup, cheese, seasonings and eggs; mix well. Spoon mixture into greased 9-inch square baking dish. Combine butter and crackers; sprinkle over cabbage mixture. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake an additional 5 minutes or until lightly browned.

Yields 6 servings.

From our Cajun recipes collection.

Cajun Pork Butt

Cajun Pork Butt Recipe

1 (6 pound) boneless pork butt
15 to 20 garlic slivers
3 tablespoons red pepper flakes (or less)
4 tablespoons yellow mustard
3 tablespoons Tony Chachere's Original Seasoning
3 tablespoons brown sugar
1 teaspoon black pepper

Cut 15 to 20 slits 1-inch deep on external surface of pork butt. Press one garlic sliver into each slit with thumb, to bottom of slit. On top of each garlic sliver, insert 1/4 teaspoon of red pepper flakes in the slit. Pinch slit closed.

In a bowl, mix mustard, Cajun seasoning, brown sugar and black pepper. Mix well and apply to pork butt. Lightly dust with a coating of red pepper flakes. Wrap in plastic wrap and refrigerate overnight.

Smoke cook using apple and hickory chips on a covered barbecue pit off the heat for 1 hour per pound or until the internal temperature reaches 190 degrees F.

Serves about 8 to 10.

From our Cajun recipe collection.

Cajun Brownie Cake

Cajun Brownie Cake Recipe

Brownie
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) margarine
1 cup water
1/2 cup solid Crisco shortening
6 tablespoons cocoa powder
1 teaspoon baking soda dissolved in 1/2 cup buttermilk
2 eggs, beaten

Sift together sugar, flour and salt.

In a saucepan, bring to a boil margarine, water, Crisco and cocoa powder. Add to the flour mixture.

Add baking soda/buttermilk mixture. Add eggs. Mix all together Pour into greased and floured jellyroll pan. Bake the brownie cake for 20 minutes at 350 degrees F, until a wooden pick comes out clean.

Icing
1/2 cup (1 stick) butter, melted
1 (16 ounce) box confectioners' sugar
2 tablespoons cocoa powder
6 tablespoons buttermilk
1 teaspoon vanilla extract
1 cup chopped nuts

Put butter in a medium-size mixing bowl. Beat in remaining ingredients except chopped nuts. Fold in nuts. Pour over hot brownie base. Cut into squares when cool.

Cajun Bread Pudding

Cajun Bread Pudding Recipe

12 cups cubed white bread
1 cup raisins
1/2 cup butter, melted
2 cups milk
2 eggs
1 (12 ounce) can evaporated milk
1 can sweetened condensed milk
1 small box instant vanilla pudding
2 teaspoon vanilla extract

Toss bread with raisins. Place in a 3-quart, rectangular baking dish. Combine and mix the remaining ingredients in a large bowl. Pour over bread; let stand for 30 minutes. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.

Serve warm.

Serves 15.

From our Cajun bread and pudding recipe collection

Cajun Blooming Onion Recipe

Cajun Blooming Onion Recipe

3 very large onions
Buttermilk
3 cups flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
2 teaspoons cayenne pepper
Salt and pepper to taste
Buttermilk ranch or Thousand island dressing

Cut onions into several sections, so that they fan out like flowers. Be sure not to cut roots so onion will stay together. Cover onions with buttermilk and refrigerate for several hours.

Mix dry ingredients together. Carefully remove onions from buttermilk and sprinkle dry ingredients over onion, making sure entire onion is covered. Deep fry in oil in a large fryer at 375 degrees F for 4 minutes. Dip into dressing.

Cajun Bayou Pasta Recipe

Cajun Bayou Pasta Recipe

1 tablespoon melted butter
1 ounce julienned red bell peppers
1 ounce julienned green bell peppers
1 ounce julienned yellow onion
4 ounces raw rock shrimp
1/2 teaspoon fresh minced garlic
1/2 ounce hot sauce
1/8 teaspoon Cajun spices
8 ounces cooked fettuccini
2 1/2 ounces Alfredo sauce
4 ounces sliced Andouille Sausage
1 ounce white wine
1/2 pound cooked crawfish
3 ounces Parmesan cheese

Add butter to a 1-quart sauté pan. Sauté bell peppers and onion until soft, about 3 minutes.

Add shrimp and garlic. Continue to cook until shrimp turn white. Deglaze with white wine.

Add hot sauce, spices, fettuccini and Alfredo sauce. Toss well. Finish with parmesan cheese and crawfish.

Cajun Barbecue Shrimp

Cajun Barbecue Shrimp Recipe

1 cup (2 sticks) margarine
1/2 cup vegetable oil
1/2 cup chicken broth (canned is fine)
4 teaspoons finely minced garlic
5 whole bay leaves, torn into pieces
4 teaspoons dried rosemary, crushed
1 teaspoons dried sweet basil
1 teaspoon Greek oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon (or more) cayenne pepper
4 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 tablespoon fresh lemon juice
2 pounds whole fresh shrimp in the shell (with heads if possible)

In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil.

Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.

Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink.

Add the broth, shaking the pan back and forth to mix. Preferably, place the pan into a preheated 450 degree F oven and bake for 10 minutes. Or simmer loosely covered on the stovetop for about 5 or 10 minutes.

Serve equal portions of shrimp with about 1/2 cup of the sauce ladled over each one. You will need bibs and lots of bread to sop up the sauce. Also, fingers are a necessary eating utensil.

This Cajun recipe makes 5 generous (nearly 1/2 pound) servings.

Cajun Bayou Chicken

Cajun Bayou Chicken Recipe

1/2 cup lemon juice
1/4 cup hot pepper sauce
3 tablespoons Cajun seasoning
2 pounds fresh chicken
1 gallon zippered storage bag

Combine liquid ingredients and spices in bag to create marinade. Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours.

Drain chicken and discard marinade. Grill, bake, broil or sauté chicken as desired until fully cooked. Refrigerate leftovers.

Cajun Chicken and Sausage

Cajun Chicken and Sausage Recipe

6 boneless chicken thighs about 2 pounds
1 pound lean smoked sausage; cut into 1 inch pieces
1 cup chopped bell pepper
1 cup chopped onion
1 cup sliced celery
3 teaspoons Cajun Creole seasoning
14.5 ounce can diced tomatoes
2 teaspoons chicken bouillon
1 teaspoon garlic powder
2 cups instant rice

Place all ingredients, except chicken and rice in crockpot; stir. Top vegetables and spices with chicken pieces. Pepper to taste. Cover and cook on low for 8 to 9 hours. Just before serving, stir in rice and cook 15 to 20 minutes until tender.

Saturday, July 22, 2006

Cream Cheese Ice Cream Recipe

Cream Cheese Ice Cream Recipe

24 ounces cream cheese -- softened
2 1/2 cups sugar
4 eggs
2 tablespoons lemon juice
2 teaspoons vanilla
5 cups light cream

In a large mixer bowl, beat cream cheese and sugar with an electric mixer on medium speed till smooth. Beat in eggs, lemon juice, and vanilla till combined. Stir in light cream. Freeze in a 4 or 5 qt ice cream mixer according to instructions. Makes about 3 quarts.

Cinnamon Ice Cream Recipe

Cinnamon Ice Cream Recipe

3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

Cherry-Pecan Ice Cream Recipe

Cherry-Pecan Ice Cream Recipe

1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 cups half-and-half
2 cups whipping cream, un-whipped
1 (10-ounce) jar maraschino cherries, well drained and chopped (about 1 cup)
1/2 cup chopped pecans, toasted
1 tablespoon vanilla extract
1/2 teaspoon almond extract

In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.

Notes: Refrigerator-Freezer Method:

Omit half-and-half. Whip whipping cream. In large bowl, combine Eagle Brand, 1/2 cup chopped maraschino cherries, 1/3 cup chopped pecans, toasted, 2 teaspoons vanilaa and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2 quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Servings: Makes about 1 1/2 quarts

Cherry Chocolate Ice Cream Recipe

Cherry Chocolate Ice Cream Recipe

Ingredients:

1/4 cup chocolate shaving
1/4 cup fresh cherries, pitted and halved*
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

Directions:

1. Place the chocolate shaving and the cherries in separate bowls.

2. Cover and refrigerate.

3. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

4. Add the sugar, a little at a time, then continue whisking until completely blended.

5. Pour in the cream and milk and whisk to blend.

6. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

7. Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.

NOTE: You can use maraschino cherries, chopped & drained.

Cannoli Ice Cream Recipe

Cannoli Ice Cream Recipe


1 container (15 oz) ricotta cheese
1 can (14 oz) fat free sweetened condensed milk
1/2 cup cold milk
1/4 tsp ground cinnamon
2 cups whipping cream
1 cup slivered almonds, toasted
2 squares semi-sweet baking chocolate, chopped

Place ricotta cheese in a food processor container; cover. Blend until very smooth. Pour into medium bowl. Stir in condensed milk, milk and cinnamon until well blended.

Beat whipping cream in large bowl with electric mixer on medium speed until soft peaks form. Gently stir in cheese mixture, almonds and chocolate. Pour into 1 1/2 quart metal bowl. Cover.

Freeze at least 4 hours or until firm, stirring once after 2 hours or when edges begin to harden. Let stand at room temperature 15 minutes or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.

Makes: 12 servings

Butterscotch Ice Cream Recipe

Butterscotch Ice Cream Recipe

3 tablespoons butter
1/2 cup brown sugar
1 cup milk
1 1/2 tablespoons cornstarch
2 tablespoons cold milk
1/4 teaspoon salt
1/4 teaspoon vanilla
1 cup heavy cream, whipped

Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture. Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream. Let the mixture cool in the refrigerator. Transfer custard to ice cream maker and process according to manufacturer's instructions

Butterfinger Ice Cream Recipe

Butterfinger Ice Cream Recipe


2 cups sweetened condensed milk
3/4 cup smooth peanut butter
6 cups whole milk
1 pint heavy whipping cream
6 (2.1 oz.) large Butterfinger candy bars

Stir condensed milk and peanut butter together until smooth. Mash Butterfinger bars until mixture is crumb consistency. Add milk and whipping cream, and pour into ice cream freezer. If not to fill-line, add more milk. Freeze according to manufacturer's directions.

YIELD: 6 Quarts

Brown Sugar Pecan Ice Cream Recipe

Brown Sugar Pecan Ice Cream Recipe


1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces

Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.

Brandy Alexander Ice Cream Recipe

Brandy Alexander Ice Cream Recipe


The alcohol in the mixture will slow the freezing process down and the ice cream will be very soft. If you want a firmer ice cream, make it a day ahead and place the bowl with the freshly made ice cream back in the freezer allowing it to firm up overnight. Anyway you go, this ice cream is absolutely delicious.

5 egg yolks
1 cup sugar
2 tablespoons plain flour
1 1/2 cups milk
1 1/2 cups heavy cream
4 tablespoons Kahlua
4 tablespoons brandy

Whisk egg yolks, sugar and flour together until pale and thick. Place milk and cream in a heavy saucepan and heat until very hot, but do not allow to boil. Stir constantly to prevent scorching. Whisk the milk mixture into egg mixture and return mixture to saucepan. Cook, stirring constantly, until mixture coats the back of a metal spoon. Stir in remaining ingredients.

Pour into glass bowl, cover and chill in the refrigerator or freezer for at least three hours.

To make the ice cream, pour the chilled mixture into the frozen bowl of the ice cream maker and freeze according to the manufacturer's instructions. Makes about a quart.

Ben & Jerry's Plum Ice Cream Recipe

Ben & Jerry's Plum Ice Cream Recipe

1 Cup Ripe plums; peeled, chopped
1/4 Cup Sugar

Sweet cream Base:
2 Large Eggs
3/4 Cup Sugar
2 Cup Heavy or whipping cream
1 Cup Milk

This is Ben and Jerry's most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Makes 1 quart.

If you really like plums, this is the flavor to try. The recipe works well with any variety of plum, as long as it's fresh ( and ripe!) Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet Cream Base. Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens ( about 2 minutes before it is done) add the plum puree, then continue freezing until the ice cream is ready.
Makes 1 generous quart.

Ben & Jerry's New York Super Fudge Chunk Recipe

Ben & Jerry's New York Super Fudge Chunk Recipe

1/4 Cup White chocolate; chop coarse
1/4 Cup Semisweet chocolate; chop
1/4 Cup Pecan halves; chopped
1/4 Cup Walnuts; chop coarse
1/4 Cup Chocolate covered almonds; cut in half
4 Ounce Unsweetened chocolate
1 Cup Milk
2 Large Eggs
1 Cup Sugar
1 Cup Heavy or whipping cream
1 Teaspoon Vanilla extract
1 Pinch Salt

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.

Makes one Generous Quart

Ben & Jerry's Dastardly Mash Ice Cream Recipe

Ben & Jerry's Dastardly Mash Ice Cream Recipe

1/2 cup raisins
1 cup water
1/2 cup pecan halves
1/2 cup roasted almonds, salted, whole
1/2 cup semisweet chocolate chips
2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
1 cup sugar
2 large eggs
1 cup heavy cream, or whipping cream
1 teaspoon vanilla extract

Soak the raisins in 1 cup water overnight in the refrigerator.

The next day, drain the raisins well and combine them with the pecans, almonds and chocolate chips in a bowl. Cover and refrigerate.

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps or "seizes", don't worry - the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla, and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the raisin mixture, then continue freezing until done. Makes 1 quart.

Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream Recipe

Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream Recipe

1 1/2 cups chocolate chip cookie dough
2 large eggs
3/4 cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
2 teaspoons vanilla extract

Chop cookie dough into bite-sized pieces. Place in a bowl, cover and freeze. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. When the ice cream is quite stiff (about 1 minute before it is done), add the chopped cookie dough. Be sure to wait until the last possible minute or the dough will get sticky and unmanageable. Continue freezing until done.
Makes 1 quart.

Ben & Jerry's Cantaloupe Ice Cream Recipe

Ben & Jerry's Cantaloupe Ice Cream Recipe

1 large Cantaloupe, very ripe
1 Lemon, juice of
Ben & Jerry's Sweet Cream Base*

Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready. Makes 1 generous quart.

*Sweet cream Base:
2 Large Eggs
3/4 Cup Sugar
2 Cup Heavy or whipping cream
1 Cup Milk

This is Ben and Jerry's most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Makes 1 quart.

This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches. It's sold only in their downtown store.

Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet Cream Base in step 2. Complete the recipe as directed.

Ben & Jerry's Butter Pecan Ice Cream Recipe

Ben & Jerry's Butter Pecan Ice Cream Recipe

1/2 cup butter, no substitutes
1 cup pecan halves
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
2 cups heavy cream, or whipping cream
1 cup milk

Melt the butter in a heavy skillet over low heat. Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown. Drain the butter into a small bowl. Transfer the pecans to another bowl and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add the melted butter and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done.

Makes 1 quart

Ben & Jerry's Mocha Swiss Chocolate Almond Ice Cream Recipe

Ben & Jerry's Mocha Swiss Chocolate Almond Ice Cream Recipe

2 large eggs
3/4 cup sugar
4 teaspoons unsweetened cocoa powder
2 tablespoons instant coffee, good-quality, freeze-dried
2 cups heavy cream, or whipping cream
1 cup milk
1 cup chocolate-covered almonds

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cocoa and coffee and whisk to blend. Pour in the cream and milk, and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the almonds, then continue freezing until done.

Makes 1 quart

Ben & Jerry's Chunky Monkey Ice Cream Recipe

Ben & Jerry's Chunky Monkey Ice Cream Recipe

3/4 cup dark chocolate, chunks
2 large eggs
3/4 cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
2 teaspoons vanilla extract

walnuts, optional
2 bananas, overripe
1 lemon, juice of

Place the chocolate chunks in a bowl, cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.

Mash the bananas in a bowl, add the lemon juice, and whisk until smooth. After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, chocolate chunks, and walnuts, then continue freezing until done.

Ben & Jerry's Cherry Garcia Ice Cream Recipe

Ben & Jerry's Cherry Garcia Ice Cream Recipe

1/4 c Plain chocolate shaved*
1/4 c Bing cherries, fresh, halve-and pitted (may use canned--but drain syrup)
2 lg Eggs
3/4 c Sugar
2 c Heavy or whipping cream
1 c Milk
*B&J prefer Hershey's Special Dark Chocolate candy bars

Place shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and cherries, then continue freezing until the ice cream is ready.

Yield: 1 Quart

Ben & Jerry's Cappuccino Ice Cream Recipe

Ben & Jerry's Cappuccino Ice Cream Recipe

2 large eggs
3/4 cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
3 1/2 tablespoons instant coffee, good quality, freeze-dried
1 tablespoon ground cinnamon

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until done. Makes 1 quart.

Ben and Jerry's French Vanilla Ice Cream Recipe

Ben and Jerry's French Vanilla Ice Cream Recipe

2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream, milk, and vanilla and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes 1 Quart

Saturday, July 15, 2006

Healthy Banana Mango Smoothie Recipe

Healthy Banana Mango Smoothie Recipe

Ingredients

1 cup of organic vanilla yogurt. (You can substitue low fat yogurt if you are watching your calorie count.)

1 banana, cut into about 1" pieces

1/4 cup orange or tangerine juine. (My kids like the fresh tangerine juice from Odwalla).

1/2 cup of frozen mangoes

Directions

Place all ingredients in the blender on high and blend until smooth.

From our healthy smoothie recipes collection

Kids Smoothie Recipe Banana Power

Kids Smoothie Recipe Banana Power
Ingredients:


2 bananas
1/4 cup shredded wheat (or other high fibre cereal)
1 cup milk

Directions:

Cut fruit into chunks and place in blender along with all remaining ingredients.
Blend on high for about 1 minute.

From our kids smoothie recipes collection

Carrot Smoothie Recipe

Carrot Smoothie Recipe

1 1/2 cups pineapple juice
1/2 cup crushed pineapple
4 small carrots cutup
1 teaspoon honey
3 ice cubes

Put everything in blender but ice. Cover and press button for 10 to 15 seconds. While motor is running, remove center cover and drop in ice cube one at a time until smooth. Makes 2 servings.

From our vegetable smoothie recipes collection

Milkshake Smoothie Recipe

Milkshake Smoothie Recipe

1/3 cup whole milk yogurt
1/3 cup cultured buttermilk
1/3 cup whole coconut milk
frozen fruit to taste

Measure ingredients to fill the glass you will be using, then pour into the blender and blend until smooth.

From our Milkshake smoothie recipes collection

Spicy Tomato and Pepper Vegetable Smoothie Recipe

Spicy Tomato and Pepper Vegetable Smoothie Recipe

Blend together:

1 1/2 cups tomato juice
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1 spring onion, chopped
1/4 tsp tobasco sauce
2 tsp Worcestershire sauce
1 tblsp lemon juice
salt and papper to taste

Combine ingredients until smooth and serve "Bloody Mary" style with a slice of lemon and a celery stick. Serves 2.

From our vegetable smoothie recipes collection

Lowfat Lemonberry Smoothie Recipe

Lowfat Lemonberry Smoothie Recipe

1 cup non fat vanilla yogurt
1/4 cup skim milk
3 tablespoons frozen lemonade concentrate
2 teaspoons splenda or sugar substitute
6 large frozen strawberries or 1/2 cup frozen blueberries or raspberries

Place yogurt, milk, lemonade, aad sugar substitute in blender. Process on high, adding berries, a few at a time through the lid and blend until thick and smooth. Scrape down the sides as needed.

Makes 2 1/2 cups.

From our smoothie recipe collection

Fruit Burst Smoothie Recipe

Fruit Burst Smoothie Recipe

2 bananas
6oz.blackberries
1 cup pineapple juice

Mix all ingredients and blend until smooth

Makes 2 servings.

From our fruit smoothie recipes collection

Strawberry Smoothie Recipe

Strawberry Smoothie Recipe

4 oz. strawberry syrup

4 oz. low-fat milk

3/4 C. vanilla frozen yogurt or ice cream

20 oz. ice

Combine all ingredients in a blender. Blend until smooth.

Makes 3 or 4 servings.

From our smoothie recipes collection

Chocolate Banana Smoothie Recipe

Chocolate Banana Smoothie Recipe

8 oz. lowfat milk
1 ripe banana, in chunks
2 packets sweetener
1 T. unsweetened cocoa powder (or to taste)
2-3 ice cubes (omit if banana is frozen)
1/8 tsp vanilla (optional)

Combine in blender; blend until smooth.

Serves 1

From our smoothie recipes collection

Banana Peach Smoothie Recipe

Banana Peach Smoothie Recipe

1 small banana, or half a large
1/2 cup unsweetened canned peaches, drained
1 cup fat-free soy milk
1/2 cup ice cubes

Blend ingredients until smooth.

From our fruit smoothie recipes collection

Banana Breakfast Shake Smoothie Recipe

Banana Breakfast Shake Smoothie Recipe

1 1/2 cups nonfat milk
1 peeled and sliced medium banana frozen
1/2 teaspoon vanilla extract optional
1/4 teaspoon almond extract optional
cinnamon optional

In blender container, combine all ingredients except cinnamon. Blend until smooth, about 20 seconds. Pour into glasses and garnish with a sprinkle of ground cinnamon.

This fruit smoothie recipes source: Womans Day Low-Fat Meals

Banana Ginger Fizz Smoothie Recipe

Banana Ginger Fizz Smoothie Recipe

1 1/2 C. milk
3 ripe medium bananas, peeled and cut up
3 scoops lime sherbet
Ginger ale, chilled

Put milk, bananas and sherbet in blender container; cover and run on low until smooth. Divide among 4 tall glasses and add ginger ale to fill.
Serves 4.

From our fruit smoothie recipe collection

Banana Blueberry Smoothie Recipe

Banana Blueberry Smoothie Recipe

1/2 frozen banana (or unfrozen + 1 ice cube)

1 cup frozen blueberries

1/2 c. vanilla rice milk -- (1/2 to 3/4)

1/2 teaspoon vanilla

1 packet sweetener

Place all in the blender and whir until smooth and creamy.

From our fruit smoothie recipes collection

Apple Pie Smoothie Recipe

Apple Pie Smoothie Recipe

1 apple, quartered
1 cup apple juice
1 Tbsp. brown sugar or other sweetener, to taste
1/2 tsp. Cinnamon
1/4 tsp. pure Vanilla
1 cup ice cubes

Place all ingredients in blender in the order listed. Turn it on low first, then turn it up to your highest speed. Let it blend for 1 minute or until smooth. Serve immediately.

Makes 3 Cups.

From our fruit smoothie recipes collection

The Bildungsroman Smoothie Recipe

The Bildungsroman Smoothie Recipe

1 cup cranberry-blackberry juice
½ banana
6 oz. key lime or lemon flavored yogurt
3/4 cup frozen raspberries
1 cup crushed ice

Place ingredients in blender and mix on medium-high until well blended. Pour into glasses and serve immediately.

From Our Smoothie Recipes Collection

Orange Banana Cream Smoothie Recipe

Orange Banana Cream Smoothie Recipe

1 cup milk

1 1/2 cups orange juice

1/2 tsp. Vanilla

1/2 frozen banana (chunks)

1 cup vanilla Frozen Yogurt

1/2 cup orange yogurt

3 Tbs. orange juice concentrate

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Raspberry Cream Smoothie Recipe

Raspberry Cream Smoothie Recipe

1 cup orange juice

1 cup raspberry yogurt

1 cup vanilla frozen yogurt

1/2 frozen banana (chunks)

1 1/2 cup frozen raspberries

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Mango Tango Smoothie Recipe

Mango Tango Smoothie Recipe

1 cup pineapple juice

1 cup orange juice

1/2 frozen banana (chunks)

1 cup pineapple sherbet

1 1/2 cups frozen mango slices

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Berry Blast Smoothie Recipe

Berry Blast Smoothie Recipe

1 cup apple juice

1 1/2 cups lemonade

1 cup frozen raspberries

1/2 cup frozen strawberries

1 cup raspberry sherbet

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Pina Colada Smoothie Recipe

Pina Colada Smoothie Recipe

5 Tbs. Coconut milk

2 1/2 cups pineapple juice

1/2 cup vanilla ice cream

1/2 frozen banana (chunks)

1 1/2 cups frozen pineapple chunks

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Strawberry Banana Supreme Smoothie Recipe

Strawberry Banana Supreme Smoothie Recipe

1 cup strawberry nectar or apple juice

1 cup milk

1 frozen banana

1 1/2 cups frozen strawberries

1 cup strawberry yogurt

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

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