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What you need:

1/2 cup vanilla icing ( frosting), divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

What you do:
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair: Mix together green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats:  Spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.

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what you need:

½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock

what you do:

Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice

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What you need:

1 chicken breast
2 rashers of bacon
1 tbsp barbeque sauce
15- 20g of cheese

what you do:

Cook the chicken breast by whichever method you prefer.
Cook the bacon slightly less than you would have it.
Once cooked,  place the chicken on the grill pan then add a small amount of bbq sauce, top with bacon, then add the rest of the bbq, finally top with the cheese place under the grill until bubbling and golden.

Serve hot.

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What you need:

3/4lb Parsnips (chopped)
1 onion (chopped)
1 small cooking apple (grated)
1 pint of chicken stock
1/2 oz butter / margarine
1 tbsp mild curry powder
single cream ( amount of your choice to thicken)

What you do :

Place butter in saucepan and add the chopped parsnips, chopped onions and grated apple and gently fry for 3 mins.
Add the curry powder and fry for another 2 mins.
Pour in the chicken stock and simmer for 30 mins or until cooked.
Liquidise then add enough single cream to thicken the soup.
Serve hot , with crusty bread or croutons.

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You will need :

1 x leg of pork, approx 2 kg – 2,5 kg
salt to taste
olive oil for rubbing
apple sauce for serving

What to do:

Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper.
Brush the skin with olive oil, then sprinkle on the salt. This will make the crackling. Place open on a wire rack in an oven-roasting tin.
Roast the leg for the required amount of time. Calculate as follows: for every 500 g, roast it for 30 minutes. At the end, add on 15 – 20 more minutes. The skin on top should be golden brown and crisp. You can use the oven grill for a little while to help this process. (make sure it doesn’t burn).

When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes. This “settles” the juices. Carve thinly against the grain.
Serve with gravy, roast potatoes, vegetables and apple sauce.

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