Archive for the 'party recipes' Category

Ingredients

Butter (unsalted) 1 cup (measured at room temperature)
Key lime juice 1 tablespoon
Salt teaspoon
Key lime zest (grated) 1 tablespoon
Sugar (powdered) cup
Rice flour 1/3 cup
Flour (all-purpose) 1 1-3/4 cups
Lime sugar for garnish (see details below for preparation)

Method of Preparation

Take a large mixing bowl and add butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) and beat together until light and fluffy. Add rice flour and stir in well. Then add all-purpose flour and incorporate into the mixture by beating.

Now you will get a dough that will be very soft. Divide dough in three parts. Transfer each portion of the dough over separate plastic wrap or waxed paper. Form a log about 14 inches long and 1-1/2 inches in diameter and fold the paper over the log. Roll the dough along with the paper until smooth.

Freeze or refrigerate after twisting the ends of the paper. Note to refrigerate for 1 to 4 hours until the dough turn firm.

To make the lime sugar, take a blender or coffee mill and add remaining zest and sugar and spin for 3 minutes or until you get the zest minced finely and the sugar change its colour lightly.

Use a fine sieve for straining the mixture and discard any bits of peel that remain in the sieve. Keep aside the sieved mixture.

Heat the oven and bring it to 300F. Remove the dough from refrigerator and slice them into inch thick rounds. Keep the rounds over ungreased baking sheets with 1 inch spacing between two rounds.

Take a flat-bottomed glass and apply butter lightly to the bottom and dip it in lime sugar. Press lightly over the top portion of cookies. Dip the glass into the sugar mixture before pressing each cookie to prevent dough from sticking. Bake for 15 to 20 minutes, until the cookies turn to light golden in colour.

When hot the cookies will be fragile and hence allow to cool for five minutes on baking sheets itself. Remove cookies using spatula and transfer to wired racks for complete cooling.

Servings: 60

Show to the world that you can also make Strufoli

Ingredients

Flour 2 cups
Eggs (large) 4 numbers
Egg yolk 1 number
Vegetable oil cup
Sugar (granulated) tablespoons
Salt 1/8 teaspoon
Lemon zest (grated) teaspoon
Vegetable oil 2 cups (for frying)
Honey 1 cups
Orange peel (grated) 1 teaspoon

Method of Preparation

Heap flour over a board like a mound and make a pit at the centre of the flour mound. Add eggs, egg yolk, oil, sugar, salt, and lemon peel to the pit. Work with your hands and mix well to make dough. Make out small balls of dough about the size of marbles. Heat 2 cups of vegetable oil in a pan and fry dough balls in it until golden.

Note to fry only few balls at a time and get all the balls fried in many turns. Meanwhile, add honey to a saucepan and melt with orange peel over flame. Once you finish frying the balls, put them in the honey-orange peel mixture, stir and remove using a strainer spoon.

Pile all the balls on a serving dish in the form of a conical mound. Let cool for some time. Sprinkle with powdered sugar or candy flakes. You may even choose to serve them as plain without any topping.

Learn to make Rice Krispies Peanut Butter Bars in few easy steps

Ingredients

Miniature marshmallows 1 10.5-ounce bag
Stick margarine stick
Rice krispies 6 cups
Peanut butter 2 tablespoons

Method of Preparation

Take a pan measuring 9×13 in size, grease well and keep it aside. Add marshmallows and stick margarine to a large glass mixing bowl. Keep under microwave for 3 minutes and stir well. Add peanut butter and stir the contents constantly.

Now add rice krispies and mix so as to get all the rice krispies well coated. Pour mixture over the prepared greased pan. Allow to stand for Once cool, cut into squares and serve.

Ingredients

Eggs (medium) 3 numbers
Anise see or extract teaspoon
Baking powder 2 teaspoons
Pure vanilla extract 1 teaspoon
Flour (all-purpose) 1 cups
Butter (melted and cooked) cup butter
Sugar cup

Method of Preparation

Take a bowl and beat sugar and eggs together. Add butter, anise and vanilla extract and mix well. Separately combine flour and baking powder and sift together and add to egg mixture.

Ensure that the batter is stiff enough for dropping using a spoon. Spoon the batter over pizzelle iron and bake to cook. You can also refrigerate the batter and bake as and when you require the pizzelles.

Know the right steps for making the Peanut Butter Cornflakes Drops

Ingredients

Corn syrup (white) 1 cup
Sugar (granulated) 1 cup
Crunchy peanut butter 1 cup
Margarine cup
Vanilla extract 1 teaspoon
Cornflake cereal 3 to 4 cups

Method of Preparation

Take a baking sheet and line with aluminum foil. Stir together corn syrup, sugar, peanut butter, vanilla and margarine in a large saucepan and heat. Stir constantly and bring the mixture to a rolling boiling point.

Continue to boil for 2 full minutes. Remove from flame and add cornflakes duly stirring as you add cornflakes. Place the mixture over the prepared baking sheet using a tablespoon and allow to set and cool.

Ingredients

Peanut butter cup
Honey (orange blossom) cup
Date sugar cup
Rice cereal 1 cup
Coconut (shredded) cup

Method of Preparation

Take a medium sized bowl and add peanut butter, date sugar and honey; mix all ingredients together well. Add rice cereal and stir well till you get a solid consistency. Make out balls of walnut size and roll in shredded coconut to coat. Before eating chill the balls for better taste.

Servings: 24

Ingredients

Margarine or butter (softened) 1 cup
Water 4 tablespoons
Vanilla extract 1 teaspoon
Cocoa powder 6 tablespoons
Sugar (granulated) 1 cup
Quick cooking oats 4 cups
Powdered sugar - required quantity
Coconut flakes - required quantity
Nut (chopped) - required quantity

Method of Preparation

Take a medium sized bowl and add butter, water and vanilla and cream together. Add sugar, cocoa, and oatmeal and mix thoroughly. Roll into one-inch balls. If the dough is not sticky enough, you can add more water and make the dough to correct consistency. Make two portions of the rolled balls.

Roll one half of the balls in confectioner’s sugar and coconut. Roll the other half of balls in the chopped nuts. Refrigerate until serving.

Taking the right type of food with low calories is always difficult for vegetarians. They cannot be eating salads always. Many restaurants think that vegetarians like to eat nothing but salad and fish always. There are many more vegetables with low fat and delicious to eat and enjoy.

Green Bean Casserole

The Green bean casserole is the most sought after dish at Thanks giving. This is a low calorie vegetarian recipe for this classic dish. Make rue with two table spoons of canola oil and two table spoons of flour. Add to this rue one fifteen ounce can of mushroom broth and allow this to cook down wisking again and again until thick.

As the sauce thickens, layer one and half pounds of green beans, one half cup of pearl onions, and one cup of fresh sliced mushrooms in a casserole dish. Cover up the layered vegetables with the mushroom sauce and back for 25 minutes at 350 degree.

The last and final step to complete this low calorie and vegetarian recipe is to French Fry the leeks. Leeks provide a lower calorie and tasty alternative to Frenches, French fried onions . To French fry the leeks heat one or two inches of oil in a deep skillet and cut the leeks very thin, fry them until crisp allow them to drain totally on a baking rack with paper toweling.
To finish this recipe sprinkle the fried leeks on to the baked casserole and serve it hot.

Low Calorie and Vegetarian snacks

Besides being tasty and healthy raw vegetables boost the metabolism. Fresh vegetables mixed with a low calorie, delicious vegetarian recipe dip can be the perfect snack at home or office. As a substitute for traditional vegetarian dip you can have a low calorie vegetarian alternative. Use a packet of a favorite salad dressing seasoning mix and mix with plain yoghurt instead of sour cream or mayonnaise.

If the flavor in this is wanting, use half yoghurt and half low fat sour cream for a better texture and flavor for dipping. A fruit dip can also be made by the addition of gelatin packets to whipped cream and dipping fresh fruits for a snack sweet and delicious.

Ingredients

Cold butter (unsalted and cut into inch cubes) 1 cup
Flour (all-purpose) 2 cups
Ice water cup
Marzipan 2 cups
Egg yolk 1 number
Water 2 tablespoon
Pearl sugar or coarse sugar - required quantity for decoration

Method of Preparation

Mix egg yolk in 2 tablespoon of water and blend well and keep it aside.
Combine flour and cut butter in a mixing bowl using a pastry blender or two knives, until mixture resembles coarse meal.

Add ice water little by little and stir in as you add water till you are able to make dough into a ball. Cover with plastic wrap and allow to stand for about 30 minutes. Heat the oven and bring to 400F.

Keep ready baking sheets lined wither with parchment paper or non-stick baking liner. Sprinkle flour lightly over working board and roll out the dough into 1/4-inch thickness. Cut the laid dough into strips measuring about 2-1/2 inches wide and 4 inches long.

Roll marzipan into a tube like structure of 1 inch thickness and place over the dough strips. Now roll or fold over the dough over the filling and seal the edges with water. Lay all the rolls over the prepared baking sheets.

After keeping over the baking sheets you can bend the rolls to make desired letters. Now brush with egg yolk and sprinkle with decorating sugar. Bake for 25 to 30 minutes or until dough is crisp and turn golden yellow in colour. Let cool thoroughly before removing from baking sheets.

Ingredients

For Lemon Curd:
Eggs (medium) 3 numbers
Sugar cup
Lemon juice cup
Lemon zest 2 tablespoons
Butter (unsalted and cut into chunks) cup
For Macaroons:
Almonds (powdered) 1 cup
Sugar (powdered) 2 cups
Lemon rind (grated) 1 tablespoon
Egg whites from 4 eggs
Sugar 2 tablespoons

Method of Preparation

To make the lemon curd, take a saucepan and whisk together the sugar, lemon juice, eggs, and zest. Boil the mixture over moderate heat, duly stirring all the while. Keep in simmer and whisk for 3 minutes.

Transfer the mixture to another bowl and add butter, one chunk at a time, duly whisking as you add every chunk of butter.

To make the macaroons, heat the oven initially and bring it to 275F. Beat egg whites in a bowl using an electric mixer till the mixture becomes frothy. Now add sugar to the egg mixture and beat until the mixture become firm.

Gently add the almond mixture into the egg whites. Keep ready baking sheets lined with oiled parchment paper. Make 1 inch mounds of mixture over baking sheet using spoon or pipe.

Keep 2 inches spacing between two mounds. Bake for 30 minutes or until firm. Switch off the oven and let the cookies get dry and cool. After removing cookies from the baking sheet, use lemon curd for sandwiching.