Recipes (along with photo)
Featured Work
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Orange Chocolate Slice by bubbleblue
Orange Chocolate Slice Featured in: / Recipes along with photos on 6th November, 2009 This is another of my own recipes. Hope you will enjoy. Heat oven to180oC or 350oF Base / 125g butter / 1/4 cup (40g) icing sugar or icing sugar mixture / 1 cup s. r. flour Beat butter and icing sugar together then add flour to form into a shortbread mix. Line a small square tin or 19cm x 29 cm slice tray and cover with shortbread mixture. Cook for 12 minutes Cover base with Blood orange marmalade, or orange marmalade / about 1/2 a jar Middle 4 egg whites / 1 3/4 cups almond meal / 6 drops of Orange oil / 3/4 cups caster sugar / 1 grated orange rind. Whisk egg whites until soft peaks form. Fold in sugar and almond meal then add the orange oil and rind. Combine well. Pour over base and cook for 25 minutes. Take out of the oven and leave to go cold. Topping 250g Milk chocolate / 60g copha Melt together in the microwave oven or in a double boiler. Allow to cool down to warm and then pour over the slice. Place in the fridge to set. Cut and serve. >
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Muskydime by JeffeeArt4u
Muskydime vine outside on one of the fence. Private Gourley Garden, West Millers Cove Road, Walland, TN. Mashed the berries, removed the seeds, Pureed it with pears in the food processor. Then I made a syrup, boiling it with sugar, clove. This syrup I used to make a blender drink, a holiday taste. Receipe I just made the first time. I thought it was very tastey especially for the holidays. I served it in copper and stainless Napa cups. Jeffee Gourley
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Crispy Fried Prawns by Charuhas Images
Ingredients: / Tiger prawns / Vegetable oil / Batter Ingredients: / 1 medium egg / Plain flour (100gm) / ½ tsp bicarbonate of soda / Salt to taste Procedure / 1. Remove the heads and shells of the prawns but leave the tails on. Slit the back of each prawn and rinse, remove the black cord. Pat dry with paper tissue and store. / 2. Break and add egg in cold water and whisk. Add flour, bicarbonate soda in the egg-water mixture and mix it to create a mixture with lumps of flour. Dust prawns with some flour and holding tail in the hand dip it in batter, then drop and fry into the oil. Fry till they turn golden brown on medium heat. Decorate and Serve with tomato ketchup
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Baked Green Tomatoes by sewcrafty
Baked Green Tomatoes Breading: ¼ cup flour / ¼ cup yellow cornmeal / 1 tsp salt (don’t skimp!) / ¼ tsp ground black pepper / 1 tsp sugar / ½ tsp sweet paprika or cumin 2 medium tomatoes, core removed in a V shape, and sliced about 1/3” thick / Buttermilk (or substitute by adding 1 tsp lemon juice to ½ cup milk) Preheat oven to 400F. Place a baking sheet in the oven for 5 minutes to get it hot. Spray with cooking spray and return to oven until ready for use. Stir together the breading and put in shallow container. Prepare milk in another shallow container. Milk should be a little less than ½ deep in container. Remove baking sheet from oven and working quickly, dip each tomato slice into the buttermilk, then into the breading. Arrange on the baking sheet and bake for 15 minutes; turn slices over and bake another 10 minutes or until cooked clear through. Serve immediately! Adapted from Living Light / These are very good, just as good as fried but without the grease. Been there, done that. As is; Nikon Coolpix 5700
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Chicken & Dumplings by Stephen Thomas
A favorite recipe of my wife & I. / Photo capture with a Canon Powershot A570 IS. Chicken & Dumplings / Chicken / 4 large, boneless chicken breast / cut into strips. / 4 cubes chicken bullion / 1 small onion, chopped / Parley, salt & pepper to taste Dumpling / 2 cups flour / 2 eggs / ½ up sour cream / ½ cup chicken broth / ½ cup cornstarch 1.Bring a large pot of salted water to boil. / Add chicken bullion, onion, parley, salt & pepper. / Cook for 45 minutes or until chicken is no longer pink. / Reduce heat to low and continue to simmer. 2.While chicken is cooking, combine in medium bowl flour, eggs, sour cream & broth. / Mix well and roll out dough on a floured surface. / Cut into squares and drop into boiling chicken mixture. / In a small bowl, mix together cornstarch and enough water to form a thin paste, stir into the pot. / Continue to simmer 5-10 minutes or until dumplings are light & fluffy.
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Mama's Okra Gumbo by Sharon K. Shubert
(for the food groups I belong to) :) This recipe and photo has been FEATURED in the “Recipes” group. MAMA’S OKRA GUMBO (It’s not really gumbo, but that’s what my grandmother, “Mama”, called this dish she used to make for everyone. Gumbo is more of a soup or stew type dish with some of the same and additional ingredients. I keep calling it gumbo for sentimental reasons. Every time I cook this dish, I think of my grandmother who passed away in 1990. 1 large bag frozen battered sliced okra / 1 medium onion, chopped / 1 clove garlic, minced. / 1 can stewed tomatoes, chopped / 1 can corn, drained / salt/pepper to taste Heat a large iron skillet until very hot. Pour about 1/2-inch of pure vegetable oil into skillet. (if you want to cook it REAL Southern, use bacon drippings instead of oil.) Let oil heat up for about 3 or 4 minutes. Add okra, onion and garlic; toss to coat all pieces with oil. Cook on medium-high heat until brown, stirring and flipping pieces often with a spatula. Drain on paper towels. Discard any extra oil. Return cooked okra to the skillet. Add tomatoes, corn, salt and pepper. Cook on low-medium / heat, stirring often, for 15 minutes. Serve immediately. Kodak EasyShare CD1013
Recent Work
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Tuna Salad by Dirk Pagel
Visit my other recipes 1 tin of tuna in oil / 1/2 red paprika / 1/2 onion (or 1/2 bunch of green onions) / ~150g salad cream / a small amount of a mixture of 8 herbs (parsley, dill, cress, chervil, chive, sorrel, borage, salad burnet) / 1 dash of peeper, a dash of salt / garlic (2 cloves) Mix all the ingredients together. / Tastes best on dark bread or sandwiches. Enjoy!
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Braised Beef Ribs by victor246
Braise beef ribs on grill. / Slow cooker. Place braised ribs in slow cooker. Add 1 cup red wine cab or merlot / 2 cups bbq sauce (one sweet one mustard) / 1tsp kosher salt / 1/2 tsp liquid smoke / spinkle of cayenne pepper / sprinkle of black pepper / 1 tsp worcestershire / 1 chopped med. onion / 1/4 cup dark brown sugar / high for 3 hrs and low for 3 to4
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Blanquette de Veau à l'Ancienne - Veal Stew by 29Breizh33
What is Blanquette de Veau? / A veal stew simmered in white sauce with mushrooms and onions. / Ingredients / 1 kilo (3 lbs) veal (stew meat cut into 2-inch cube) / 40 g of Butter (more or less) / 1 carrot / 1 onion / 2 full soup spoons of flour / 4 / 5 cups water / 250 g (1/2 lb) mushrooms / Herbs: 2 sprigs thyme, 3 parsley, 2 cloves, 1/2 bay leaf / 1 egg yolk / 2 full soup spoon of whipping cream (crême fraîche) / Salt, pepper Buy ingredients at the grocery and gourmet store / / Cooking pan : 45 mn (or pressure cooker : 25 mn) / Veal Stew Recipe (serve 4 or 5) / 1: Cut the veal into 2-inch cubes / 2: Melt the butter (20 g) in a pan (casserole). Add the veal. Brown on all sides. / 3: Add the carrot cut in slices, onion cut in quarter. / 4: When everything is brown, add the flour, and mix all together, make it brown a little. / 5: Add the boiling water to cover the meat, then add herbs, salt and pepper. Cover with a lid / 6: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. / 7 : Clean the mushrooms and cut them in quarters, or slices, melt 20 g of butter in a pan, cook the mushrooms, and keep them warm. / 8: When the stew is cooked, remove the meat and all the ingredients, place them in the service dish. Add the cooked mushrooms. Keep warm. Leave the cooking juice in the pan. / 9: In a bowl, combine the egg yolk with the cream and mix. Then pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add salt and pepper if needed. / 10 : Pour the sauce over the meat in the serving dish. / Serving: Veal stew is usually served with rice or potatoes
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Goulash, Hungarian style (Szegedin) by Dirk Pagel
Visit my other recipes / . / Ingredients: / 500g goulash (beef) / 500g Sauerkraut / 1 red paprika / 250g tomato (cut into pieces in own juice) / 2 onions / 500ml red wine / 500ml bouillon / 2 cloves of garlic / pepper / salt / sugar How to cook it: / Sear the beef. / Cut onions into chunks and add them to the beef. / Cut paprika into pieces and add them, too. / Add tomato and garlic. / Season to taste with salt, pepper and sugar. / Roast all ingredients for a short while. / Add wine and bouillon. / Stew it for ~45 minutes. / Add Sauerkraut without juice. / Stew it for ~1 hour and stir every now and then. Maybe you’ll have to add some more bouillon or water. / Prepare potatoes, noodles, dumplings… in meantime. / Arrange the side dish and the goulash on a plate and serve with a bit of sour cream on top. / Enjoy!
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Les Moules by Pamela Jayne Smith
The season will shortly be coming to an end and it will be the season of Les Huitres (oysters) although they can be bought in the supermarkets vaccum packed the taste is just not the same! So for anyone that loves Mussels – this is for you :) Easy recipe / Boil Mussels along with chopped onion,garlic in white wine, a little white wine vinegar, thyme, sage and rosemary, take the liquid out of the pot once boiled add cream or creme fraiche and then pour over the mussels. Serve with crusty bread or of course Chips :) Canon ps G10
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Crockpot Roast Beef Dinner by Sharon K. Shubert
Here’s the brand of crockpot I have right now. It has several settings and a “warm” setting. It’s the nicest one I’ve ever had. For the food groups I belong to…....I thought everyone was familiar with crockpot cooking, no matter where they lived. I found out that isn’t true; that some don’t know what a crockpot is. It is a slow cooking electric appliance that doesn’t heat up the house when you use it. No hot ovens! There are tons of great crockpot recipes online too. Early this morning I peeled, diced, chopped, seasoned and put a great roast beef dinner on to cook for 8 hours. Oh the aromas filling the house all day made my mouth water! There’s really no recipe for this. Simple instructions: Wash roast beef. Peel potatoes, carrots and onion. Place vegetables in the bottom of crockpot. Season with salt/pepper to taste. Season roast also. Place roast on top of vegetables. Add some minced garlic if you like. Throw in some celery, rosemary, even some mushrooms would be great…though I didn’t have mushrooms for mine today. Cover crockpot and set on LOW…....cook for 8 hours. Make some gravy from the drippings and you have a delicious meal. Don’t forget the hot, buttered bread on the side! ;) Kodak EasyShare CD1013
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Strawberry Preserves for Breakfast by Sharon K. Shubert
For the food and recipe groups I belong to here on the bubble! STRAWBERRY PRESERVES A vintage recipe for strawberry preserves with no added pectin. / Ingredients: 1 1/2 quarts red, ripe strawberries 5 cups sugar 1/3 cup lemon juice Preparation: / Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours. Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes. Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours. Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process for 20 minutes in a boiling water bath. / Makes four 8-ounce jars.
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Three limpets in a row. ( with recipe ) by Esther van de Belt
Limpets are fantastic to eat. We tried them last weekend. / You have to kick them very quickly of the rocks, to be able to get them. / Take them home in some salt water. / Clean them before cooking. With a sharp knife take the black bits of which are located inside the shell. / This is very easy when you get the hang of it. Wash them in cold water in a colander. And take all the sand of. / Then cook them in the shell , just above the white wine, celery, onion, thyme, bay leave, garlic, black pepper and lemon zest . Until they start bubbling, then they are done. They can easily be overcooked and then very tuff to eat. so don’t over cook them. / You also can cook them after cleaning and removing the shell in some rice. After the rice is cooked just add the limpets to the rice with the lid on and stand for 15 minutes, all done. Ready to eat.
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Information about the GSMNP, things to do in the National Park, and some history to the 2010 calendars prepared, displayed on Zazzle.com. Smoky Mountains One calendar is all paintings, a couple of receipes and poems and information about Great Smoky Mountains, some calendars with photography Zazzle.comJeffeeArt4u Check the promotional products, enjoy designing them as well, “art for a cause” so check back if you are interested. Smoky Mountain calendars mean more to me because of family heritage, where I live, and Gourley Garden (Anole Habitat). Help a cause or just enjoy the colorful calendars, very pleased with the quality of the calendars from Zazzle.com and Redbubble, exceptional quality!
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Muskydime by JeffeeArt4u
Muskydime vine outside on one of the fence. Private Gourley Garden, West Millers Cove Road, Walland, TN. Mashed the berries, removed the seeds, Pureed it with pears in the food processor. Then I made a syrup, boiling it with sugar, clove. This syrup I used to make a blender drink, a holiday taste. Receipe I just made the first time. I thought it was very tastey especially for the holidays. I served it in copper and stainless Napa cups. Jeffee Gourley
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Baked Green Tomatoes by sewcrafty
Baked Green Tomatoes Breading: ¼ cup flour / ¼ cup yellow cornmeal / 1 tsp salt (don’t skimp!) / ¼ tsp ground black pepper / 1 tsp sugar / ½ tsp sweet paprika or cumin 2 medium tomatoes, core removed in a V shape, and sliced about 1/3” thick / Buttermilk (or substitute by adding 1 tsp lemon juice to ½ cup milk) Preheat oven to 400F. Place a baking sheet in the oven for 5 minutes to get it hot. Spray with cooking spray and return to oven until ready for use. Stir together the breading and put in shallow container. Prepare milk in another shallow container. Milk should be a little less than ½ deep in container. Remove baking sheet from oven and working quickly, dip each tomato slice into the buttermilk, then into the breading. Arrange on the baking sheet and bake for 15 minutes; turn slices over and bake another 10 minutes or until cooked clear through. Serve immediately! Adapted from Living Light / These are very good, just as good as fried but without the grease. Been there, done that. As is; Nikon Coolpix 5700
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Hi, all my present and future friends on RB! / I just wanted to announce that from November 1st to the end of the year, everybody who purchases any of my work in any form, will take part in a lottery. / At the end of the period I will put all the names into my deep hat and then get a little bubblehex girl, who cannot yet read, choose one to be the lucky winner of the hereunder T-Shirt. You may wear it as a pyjama, or even give it away if you don’t like it … it’s ok for me :))) / And best of all: consider if I have not a big response to this journal, you might be the only buyer and be sure to win the Tee! Your probability to win have never been better :) LOL /
About This Group
This group is for you to submit and share your recipes with other members of Redbubble. We will accept all recipes as long as it has a photo to accommodate it. The photo, drawing, or painting can be of the finished product, the recipe in the making or cooking, or also the ingredients. As long as the recipe accommodates the images!
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