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.

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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

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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.

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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.

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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.

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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.

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Kraft recipes in packages from Kraft have many methods to prepare the contents in the package. Many recipes are so easy that many youngsters can make their own snacks or meals by understanding the directions on the packages. Several children like Kraft dinners in their youth and soon learn to prepare their own recipes. When these children leave for school or work they use some of the great Kraft recipes that have given than wonderful enjoyment.

Diverse but Delicious Meals

Kraft company does not stop with one favourite product like macaroni and cheese dinner. The talented and expert cooks have some great kinds to add variety to the favourite dish. They have recipes for macaroni, cheese and beef based on the regular package dinner of macaroni and cheese and some more added ingredients. A great stir fry dish from the cooks at Kraft utilizes one of the dressing products ready to use and packaged.

At Kraft there is a popular product used frequently in making baked chicken. This can be served with many dishes. A few great recipes can be used and are ready for this product. Kraft has produced a few very tasty. Popular cheese products are available with the company in hundreds. They include cheese burger, a delicious pasta meal. There are also some international favourites for the whole family. The taco mix from Kraft is capable of adding wonderful flavor to any dish from Mexico.

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Ingredients for Dough:
Flour 4 cups
Water 1 cups
Salt one pinch
Yellow food coloring
Shortening

Method of Preparation

Mix flour and salt together in bowl. Dissolve few drops of yellow food coloring in water and pour the colour into the flour-salt mixture in full. Knead well and make into a dough. Make four parts of dough.

Sprinkle flour on a board and roll out the dough into a rectangle. Try to keep the shape of the rectangle as far as possible. Now spread with shortening. Fold down one-third portion and spread this side with shortening.

Now fold up the bottom one third and spread this side with shortening. Fold over the other one third side and again spread with shortening. Spread the front and back with crisco and keep in wax paper.

Refrigerate along with the wax paper for a minimum of 2 hours. Repeat the rolling and folding exercise. Again refrigerate for a minimum time of 2 more hours. Repeat the rolling and folding and refrigerate overnight.

Sprinkle flour on a board and roll out the dough into a rectangle. Cut into 1/2″-3/4″ strips. Wrap each strip around a cone-shaped cookie form and bake on an ungreased cookie sheet at 375 for about 15-20 minutes or until the cookies turn light brown.
Remove from the oven and immediately remove the clothespin or molds. Keep aside the cooked cookies.

Ingredients for Filling

Water 1 cup
Flour 5 tablespoons
Margarine or butter cup
Crisco cup
Vanilla 1 teaspoon
Cream or marshmallow fluff jar

Method of preparation for filling

Add flour and water to a bowl and cook until the mixture gets thickened.
Beat margarine (or butter), crisco, cream (or marshmallow fluff) and vanilla together
Well. Add the thickened flour and water to the cream mixture and beat till you get a smooth and fluffy mixture.

Now use filling to fill the cooled ladylocks either with a pastry filler or cake decorator.
Roll in powdered sugar before serving.

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Florence Italian Recipes

Florence Italian recipes are as memorable as its museums and architecture. These Florence recipes appeal to your senses and you fee like visiting Florence personally to enjoy them.
Italian food is wonderful but not fanciful. Easily cooked at home, these recipes are actually adaptations of home made connections. The best Italian restaurants offer wonderful dishes once cooked only at house.

Typical Italian recipes have a four course meal comprising anti pasta, pasta, meat and dessert. If you love cooking but don t know the method, you can consult an Italian recipe guide. A simple Italian recipe to your taste would be the Pasta E Fagioli , an Italian soup of vegetables. The requirements are 3 teaspoons of oil, 2 pounds of ground beef, 12 ounces of chopped onion 14 ounces of silvered carrots, 14 ounces of diced celery one and half quarts of tomatoes diced and canned 30 ounces of red kidney beans, 48 ounces of white kidney beans, one and three quarter beef stock, 3 tea spoons of oregano, 21/2 tea spoons of black pepper, 5 tea spoons of freshly chopped parsley, 11/2 tea spoons of tobacco sauce, and 11/2 quart of spaghetti sauce and shell macaroni. Though there are too many ingredients, the end product will be worth while.

To cook this Italian recipe elbow macaroni noodles and saut beef in oil in one large 10 quarts pot till the beef turns brown and add carrots, onion, celery and tomatoes and simmer for ten minutes Drain and rinse beans before adding them to the pot and add beef stock, oregano, pepper, Tabasco, spaghetti sauce and the noodles that have been cooked.

Simmer all these contents till celery and carrots become soft with in an hour. Thus you have transformed an Italian recipe into reality. This can be served for eight people. The soup will be excellent and no wonder the demand for seconds may not be satisfied.

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Cream cheese pound (at room temperature)
Butter pound (at room temperature)
Flour 3 cups
Walnuts (finely ground) 1 pound
Egg (large) 1 number
Sugar 1 cup
Water required quantity

Method of Preparation

Heat the oven and bring it to 375F. In a bowl combine cream cheese and butter together and mix well until smooth. Now add flour, and mix well again until smooth. You can make this dough easily with a food processor whereas the same is not that easy when you use a mixer.

Make out 3 balls of dough and refrigerate them to prevent from drying out. You may keep the dough in refrigerator for about 1 to 2 hours. Take out one roll at a time and apple flour lightly first. Roll the dough over a lightly floured working surface to avoid any sticking.

Alternately, you can also roll out the dough over a surface sprinkled with granulated sugar. Using a biscuit cutter or cookie cutter cut the rolled out dough and make out desired shapes such squares and circles.

For making the filling, add walnuts, egg, and sugar to a bowl and mix well. You may add little water to give the mixture a sticky consistency. Add about a teaspoon of filling to each piece of cut dough.

Now roll squares into logs with the filling inside. For circles, fold them over and seal using a fork. Bake for 10-15 minutes or until lightly browned.

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