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|Thursday, July 17th, 2008|
King Kiwi Margarita
The one fruit that New Zealand is known for is a fuzzy strange alien like fruit that once opened becomes a kaleidoscope of emerald green. There are two main varieties of Kiwi fruit, Hayward and gold.
Gold Kiwifruit have a smooth, bronze skin, a pointed cap at one end and distinctive golden yellow flesh with a less tart and more tropical flavor than green kiwifruit. It has a higher market price than green kiwifruit. It is less hairy than the green cultivators, so can be eaten whole after rubbing off the thin, fluffy coat.
In 1904 Isabelle Fraser returned from Shanghai, China bringing with her the seeds of the Ichang gooseberry.
The kiwifruit seeds she carried back with her from her trip to china where likely a curiosity. Little could she have known what those seeds would sow. She gave them to Alexander Allison who grew the seeds succesfully in Wanganui, where the vines first fruited in 1910. All New Zealand kiwifruit varieties are now believed to be descended from those first vines.
Walking underneath a Kiwi crop
is like a scene from aliens, pods hanging from trees heavy with the weight of this delicious and nutritious fruit that is high in vitamin C and digestive enzymes.
The fruit has a sweet taste, similar to a mixture of banana, pineapple and strawberry.Margarita anyone?
60ml Cointreau, or other orange flavored liqueur
120ml fresh lime juice
4 kiwi fruit green or gold or mixed
Sea salt (for the rim)
1 lime wedge to garnish
Dash sugar syrup (optional) (sugar syrup for cocktails = equal portions sugar and water boiled for 5 mins and cooled)
Sliced Gold Kiwifruit for garnish
Place sea salt in a shallow saucer. Wet the rims of two margarita glasses with the lime wedge, and dip rims in the salt.
Put Tequila, Cointreau, and lime juice in a blender and blend well with a dash of sugar syrup. Add chopped kiwifruit. Blend just until combined being careful not to over blend as crushed kiwi seeds can taste bitter.Add two handfuls of ice and blend again. (optional).
To serve, pour into prepared margarita glasses and garnish with kiwifruit or lime slices.View video of Kiwi fruit
|Tuesday, July 15th, 2008|
The Tea Leaf And How It Makes Up Your Cup Of Tea
Tea, which is the second most preferred drink in the world, is created by steeping a tea leaf, or more frequently, a group of prepared tea leaves that are in boiling water. Individuals love teas of all different varieties and the procedure by which they utilize the tea leaf to create their flavorful drink differs depending on the location or merely even on the drinker themselves, for that matter.
The history of each individual tea leaf, though, and its journey to transform into tea is dependent upon the country from which it came, as well as the variation of plant from which it came from and the way in which the tea leaf itself was prepared. Based on these standards, the tea leaf is produced and delivered for the world to enjoy.
The Area of Inception
The tea leaf has conventionally been farmed and refined in assorted parts of Asia, and many of these regions accommodate the growing of the tea leaves ideally because of their rainy and warm summer months, tropical weather and elevated heights, which normally appeal to the development of the tea leaf best.
Some of the more particular areas which cater to large tea leaf growth are: China, Japan, Taiwan, and Nepal, also as an assortment of other countries with similar conditions and climate. Nevertheless, the tea leaf is also capable of and has, particularly in recent years, been capable of growing mainstream and for that of consumer utilization in regions around the United States and other non-Asian countries.
Varieties of Teas
There are four identifiable types of true teas, founded not particularly on what kind of plant the tea leaf is picked from, but instead decided by the procedure by which the leaves are conditioned, and these are: green, white, black, and oolong. Nonetheless, nuances in flavor are frequently dictated by the kinds of plant from where the tea leaf was determined. For example, based on whether the leaves were picked from an Cambodian or Assam plant might influence the general taste of each last batch.
Once the tea leaf type is selected, the item is then subjected to the selected oxidation processing solution which will influence what kind of tea it will end up being. Hinging upon what measures the tea leaf is put through and to which level it will be oxidized, it will then justify a particular tea classification.
The least quantity of oxidation effects are detected in white tea, and the next stage of oxidation leads us to green tea. More extensive oxidation yet will bear oolong tea, and eventually, the categorization of tea which results from the most oxidation is black or red tea. Although teas other than the four kinds talked about here are introduced to consumers, these four types of teas are actually the exclusive four classifications.
About the Author: Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of food and drink. To learn more go to Chai Tea advice and at Tea Etiquette tips.
Good! best recipes: ice cream cookie pizza
|Saturday, June 21st, 2008|
The Different Types of BBQ
Most people thing of BBQ'ing as little more than throwing a few chicken breasts and the occasional rack of ribs on a grill and flipping them every so often. For the backyard pool-party that may pass muster, but a real BBQ fanatic knows how complicated and varied the process really is. There are several ways to BBQ and several styles to choose from.
American BBQ aficionados generally prefer a slow and indirect method of BBQ'ing, normally smoke is used and the process sometimes takes up to 12 hours for a brisket of beef. With this method the food is cooked in a covered chamber. The heat is kept at a low to moderate level and the whole process takes a minimum of 1 to 1.5 hours. Keeping the meat well basted with good marinade helps to retain flavor and juiciness.
An even slower version of BBQ'ing uses only the heated smoke to cook the meat. The flavored wood, chips or herb branches placed in the tray over the heat ads flavor to the smoke that is channeled into the separate cooking area by way of a smoke pipe.
Of course there's always the backyard grill. Though purists may complain, the fact it there's something to be said for quick and relatively labor-free cooking over an open flame.
Different styles of BBQ emerged in the US according the country's various regions. In the southwest beef BBQ is the most common, usually mixed with a bit of a Mexican spice, and rubs are also more common in Southwest BBQ. Eastern BBQ is all about the pork, which is usually sliced or chopped up and topped with a sauce that is relatively thin, vinegary and peppery. In the southeastern region, the pork is served the same way, but with a thicker mustard sauce.
The Appalachian Region also uses pork with a sauce that is generally sweeter, and is made with molasses, tomatoes, and peppers; pork ribs are also a staple in Appalachia, and cornbread and/or coleslaw are served with this type of BBQ. The Midwest BBQ's are like the Appalachian styles, but perhaps even sweeter and more tomato-based.
Looking for more information on Discount Toasters check out toaster-oven.net your guide to Toaster ovens
About the Author: David
Lool here! s and w fine foods distributor of foods
|Wednesday, October 11th, 2006|
|Monday, October 2nd, 2006|
potatoes confuse me
I have a lot of potatoes right now. I bought the ten pound bag because it cost less than just buying four potatoes (don't ask me why). I make some yummy mashed potatoes but I haven't been able to make anything else with them.....
I want to make french fry type things. I need to know what temperature to put my oven on and also how long to bake them for.
and I'd also love to know how to make hash browns. Because the one time I tried I just got a bunch of potatoe mash stuck to my pan and it was really no good at all.....
any help would be great!!!!
and this is how I make mashed potatoes incase someone wants to know (they are yummy!!!) ~~~
I skin and cut the potatoes into chuncks then boil them till I can easily stick a fork in them. Then I mash them with my spiffy electric thing (don't know what its called) I add a lot of cream cheese, a little milk and butter, salt and garlic and mash em till they are smooth. Current Mood: curious
|Sunday, May 21st, 2006|
I hope it's okay to post this here, but I just wanted to let those of you who might be interested in posting a recipe in a contest know that there's a recipe contest that just started here
|Sunday, March 19th, 2006|
|Monday, March 13th, 2006|
|Monday, February 13th, 2006|
|Sunday, January 15th, 2006|
Don't hate me for asking this but..
I used a recipe from one of my LJ cooking communities foe sloppy Joes and they were so EASY and delicious (I personally do not like 'em but these were exceptional!) I have checked memories without luck...if you posted it can you help me. It was during the holidays and used catsup, onions, wostershire sauce and something else... Current Mood: confused
|Sunday, November 20th, 2005|
and its with a request for a very simple, yet savory recipe for cooking blackfish.
can anyone help?
thanks!x-posted, several places
|Thursday, November 10th, 2005|
I just wanted to let everyone know about a new community that is geared towards Thanksgiving recipes and cooking.
Check it out!
turkey_day_foodIf this is not appropriate to put in here, please delete.
|Sunday, October 16th, 2005|
Not Your Mama's Banana Nut Bread
This may not be your mama's banana nut bread but it's as good and a lot easier to make.
Hands on time : 5 minutes total time 45 to 50 minutes
If made from scratch mama's way : 2 hours
1 box yellow cake mix
1 package Jell-O Instant Banana Cream Pudding & Pie Filling
1/2 cup water
1/2 vegetable oil
2 ripe bananas, mashed
1 cup chopped pecans
Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans. Bake at 350 degrees for 40 to 45 minutes. (For those allergic to nuts, this can be made without them)
|Sunday, August 28th, 2005|
Hi my name's Terra, I'm new to the community.
I'm also fairly new to cooking and I'm really excited about finding this community to help me along the way.
One of my favourite food type's is pasta but I'm absolutely terrible at recalling the names of each type of pasta out there. I'm told they all taste the same anyway but it's often not just about the flavour, it's also about the texture of the food. Anway, here is a list of pasta and a little description of what they are mainly used for. I know it's not a recipe but I thought it would be useful to other pasta lovers and cooks out there.( pasta listCollapse ) Current Mood: cheerful
|Monday, August 22nd, 2005|
|Monday, April 11th, 2005|
|Monday, March 14th, 2005|
Rob's White Chocolate - Amaretto Fondue
incognita says this would be quite, ummm, enticing!
White Chocolate - Amaretto Fondue
4.5 oz white chocolate (preferrably pure, processed chocolate bar, not bakers chocolate).
(this is the size of a 'normal' chocolate bar)
1/3 cup heavy cream
1/4 cup amaretto
in a double boiler SLOWLY melt the chocolate.
Whisk in the heavy cream, adding it slowly.
Add in the amaretto slowly once the rest of the mixture is fully combined.
Do NOT allow it to boil at any point in time (will seperate the cocoa butter from the rest of the mixture, and not be a good thing)
Either serve it in the double boiler (ie gather around the stove and dig
in) or transfer it to a fondue dish or a small crock pot (I use a little
"warmer" crock that I got for christmas, I think it is like 3 a cup.
I'd serve it with some fruit chunks:
Pineapple, Banana, Orange, Strawberry, Kiwi, Apple, etc... also pound cake
goes well with it
Also a good coating for Bundt cakes, so I hear Current Mood: hungry
|Friday, February 11th, 2005|
I was wondering if any of ya'll knew of a website that hosts healthy, low-cal, low-fat recipes? Thanks a lot!
|Thursday, February 10th, 2005|
thick sugar cookies
This is my grandma's sugar cookie recipe, per request of rgansle.
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.
Preheat the oven to 325 degrees F.
Roll out the dough to 1/4 to 1/2-inch thick. Place the cookies on a greased baking sheet and bake for about 10 minutes, until just turning golden. Do not allow cookies to brown. (they will probably need a little longer as they will be MUCH thicker than normal).
Cool completely if decorating.
(for the record, I usually cook mine a little hotter, 350, but it is probably differences in the oven. I also add a little mint when I mix the dough)
|Sunday, January 9th, 2005|
Does anyone have any pumpkin butter recipes ?
I have a hankering for it and a lot of jars ready for canning.
(any advice also welcome) Current Mood: creative