How to Measure Sugar Precisely:
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.
Friday, October 22, 2010
Raspberry Freezer Jam
Raspberry Freezer Jam
Here's what you need:
3 cups prepared fruit (buy about 6 cups fully ripe red raspberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
Procedure:
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Here's what you need:
3 cups prepared fruit (buy about 6 cups fully ripe red raspberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
Procedure:
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Hearty Beef Chili
Hearty Beef Chili
Here's what your need:
1-1/2 lb. lean ground beef
1 can (16 oz.) no-salt added tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 cup frozen corn, thawed, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Here's how:
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve topped with the cheese.
Here's what your need:
1-1/2 lb. lean ground beef
1 can (16 oz.) no-salt added tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 cup frozen corn, thawed, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Here's how:
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve topped with the cheese.
Beef Tenderloin with Creamy Risotto
Beef Tenderloin with Creamy Risotto
Here's what your need:
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. GREY POUPON Dijon Mustard
2 beef tenderloin steaks, (4 oz. each), 1 inch thick
Procedure:
HEAT 1 Tbsp. of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently.
STIR in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
MEANWHILE, cook steaks in remaining dressing in skillet on medium heat 5 min. Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness. Serve steak with rice mixture.
Here's what your need:
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. GREY POUPON Dijon Mustard
2 beef tenderloin steaks, (4 oz. each), 1 inch thick
Procedure:
HEAT 1 Tbsp. of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently.
STIR in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min.
MEANWHILE, cook steaks in remaining dressing in skillet on medium heat 5 min. Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness. Serve steak with rice mixture.
ADOBO IS THE BEST DISH EVER
Adobo is a recipe that has been handed from generation to generation. The adobo recipe has its origin but that is hard to trace because every family has their own version of adobo. In my province, where my father grew up, they have their own creative adobo recipe that they always prepare every special occasion. In an adobo, the usual meat used would be chicken and pork. But in the province, they cook their adobo using goat meat. I visited the place once and tasted their home grown goat adobo. I find the goat adobo unique and delicious especially the taste of coco vinegar.
In an adobo dish, the vinegar that will be used always matters in the taste of the finish product. In my restaurant, I always use coco vinegar because coco vinegar brings this distinctive taste when the dish is cook. I recall during my culinary studies in the culinary school, I made an adobo recipe. it was quite unique because I used goat's meat instead of chicken and pork. I never tried cooking it because I know that the tedious preparation of the goat's meat. That Adobo recipe won a silver prize award internationally. It was healthy and taste good and judges were all amazed with the recipe that I submitted. Adobo is the best dish ever
In an adobo dish, the vinegar that will be used always matters in the taste of the finish product. In my restaurant, I always use coco vinegar because coco vinegar brings this distinctive taste when the dish is cook. I recall during my culinary studies in the culinary school, I made an adobo recipe. it was quite unique because I used goat's meat instead of chicken and pork. I never tried cooking it because I know that the tedious preparation of the goat's meat. That Adobo recipe won a silver prize award internationally. It was healthy and taste good and judges were all amazed with the recipe that I submitted. Adobo is the best dish ever
ERICA'S LASAGNA
ERICA'S LASAGNA RECIPE
Ingredients
* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
*
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
*
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese
Directions
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
*
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
*
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese
Directions
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Ingredients
* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
*
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
*
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese
Directions
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
*
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
*
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese
Directions
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
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