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Apple Cheddar Shortcake Recipe
Yield: 6 Servings 1 x ---------shortcake---------- 2 1/2 c Biscuit mix; bisquick 4 oz Cheddar; sharp shredded 2/3 c Milk 1/3 c Butter; melted 1 x -------apple topping-------- 3/4 c Brown sugar; packed 3 ts Cornstarch 1/2 ts Cinnamon;...
Brownies and Glaze
(NC)—This recipe was prepared by Camelback and Central, 1403 2nd Avenue, New York, New York.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons sweet butter
3 ounces baking chocolate
3/4 cup...
crockpot tips - don't forget the slow cooker!
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few...
Kid Friendly Pizza Party Recipe
I am a big believer in "the more involved the kids are in the cooking process, the better they eat!" Hope these will help.
Pizza Party Night:
My kids (3 & 5) love to make their own pizzas. You can either make or buy the dough. I tend to buy...
SHROVE TUESDAY - A SHORT HISTORY AND RECIPES
Pancakes! Yummy! I don't think I know anybody, children or adults, who doesn't enjoy a pancake on Shrove Tuesday. But have you ever wondered why we have this tradition of eating pancakes on one particular day of the year? Why, of all things, were...
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Recipes From Around the World Right in Your Kitchen
One of the most enjoyable parts of travel is to taste the foods that are indigenous to different countries and cultures.
If you judge Mexican food by local restaurants you would miss the incredible variety of moles for Oaxaca, for example. The
stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities.
But traveling to all these regions to sample these wonderful cuisines is impossible, so we turn to cookbooks. A newer and
faster and cheaper way to do that now is to download an Ebook from someone who is familiar with these foods and has tested
each recipe. You can print each recipe as needed and keep the rest in a file on your computer.
Here is one recipe from Hot & Spicy Soups & Stews From Around the
World
African Chicken Stew
West Africa
Serves 4 to 6
Note: This Stew is Hot! Adjust the amount of chiles to your tastes
Ingredients:
- 1 ˝ lb. boneless chicken breasts, cut into bite size pieces
- 1 inch piece ginger, peeled and chopped
- ˝ tbsp. paprika
- 1 tsp. each ground nutmeg, coriander, cinnamon, and allspice
- 2 tbsp. vegetable oil
- 1 14 oz. can tomato pieces
- 2 habanero or Scotch
bonnet chiles, finely chopped
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 3 cups chicken stock
- 1/4 cup chunky peanut butter
- 2 sweet potatoes, peeled and cut into bite size pieces
- 5 dried chiles, soaked for 2 hours in hot water
- 2 tbsp. red wine vinegar
- parsley for garnish
Drain and chop soaked dried chiles, set aside.
Heat the vegetable oil in non-stick stew pot. Add onions, garlic, ginger, fresh chiles, fry until the onions have begun to
soften. Add chicken cubes, fry until very lightly browned. Add spices and cook for 3 minutes, stirring constantly.
Add the chicken stock, tomatoes, dried chiles, and peanut butter. Bring to a boil, reduce heat to a simmer and cook, stirring
occasionally, for 30 minutes.
Add vinegar and peeled and cubed sweet potatoes. Cook until sweet potatoes are done (20 to 30 minutes).
Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley.
About the Author
Pat Schraier is an
ECookbook writer and former restaurant chef/owner. She has been cooking since she was 4.
Soup & Stews Cookbook
Hot & Spicy Food Blog
Website
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