How to Make Chocolate Chip Cookies

Making and decorating cookies is a family tradition of ours during the holidays; mainly Christmas and Easter. For Christmas I usually make chocolate chip, snowballs and sugar cookies that we decorate and Easter usually just sugar cookies. To this day they still enjoy decorating the sugar cookies, even though they aren't little kids anymore. Every year they have produced some pretty darn good ones so the par is set high for the most creative ones, but we will always have some goofy mess up ones that we always end up eating by the end of the night, saving the pretty ones for the family party.

The chocolate chip cookie is my go to cookie. Not only is it simple to make, but it is downright delicious! There is nothing better than a warm, gooey chocolate chip cookie fresh out of the oven in your mouth and washing it down with a nice glass of milk. I use the recipe on the back of the Toll House chocolate chip bag. The only change I make is I swap butter for Crisco and I add 1/2 cup more of flour. I believe that is the key to how awesome the cookies turn out!

Ingredients:

2 ¾ cup of flour

1 teaspoon baking soda

1 teaspoon salt

1 cup Crisco

¾ cup firmly packed brown sugar

¾ cup sugar

1 teaspoon vanilla extract

One 12oz. package (2cups) semi-sweet chocolate chips

1 cup chopped nuts (optional)

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine Crisco, sugar, brown sugar and vanilla extract; Beat in eggs. Gradually add flour to mixture. Stir in chocolate chips and nuts. Drop by level tablespoonful's onto ungreased cookie sheets. Bake for 9-12 minutes.

During the process of placing spoonful's of cookie dough on the cookie sheet, my daughter and I enjoy munching on the cookie dough, and then we also eat a few fresh out of the oven. Once they cool, I keep half of the batch out in a container on the counter, and I put the other half in the freezer. For some reason we can't have just one, two or three cookies when we freeze them, they are just that good when they are frozen!

Cookies are a fun, easy thing to bake and it is a great thing to do with your kids. I have such great memories baking and cooking with my mine and it makes them feel  like they were doing something important and it taught them how to cook and bake.


Author: Janet Vair

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Tasty and Easy Cheesy Crackers

Silpat? Silpat is a nonstick baking mat that is especially used for baking pastries. Silpat is made of finest quality of food grade silicone and the fiberglass mesh. The exclusively designed networks with the silicone for providing continuous heat distribution and supports browning and even roasting. Across the world, expert and proficient pastry chefs use slipat for baking, since decades. However, it is the duty of the professional chefs that they should use only certified and licensed Silpat. Certifications like, Kosher, NSF and FDA regulations. 

As mentioned, Silpat is used for making excellent range of dishes. Those who are weak in cooking or working on flame, for them Silpat is a bliss. It feels good knowing what all the ingredients are and being able to control the flavors. For you to make an exotic and really easy dish, kindly go through the post. Below mentioned is one of the most exotic and easy Silpat Recipes among all.

Ingredients:

    3/4 cup flour
    1/2 tsp Zesty Mediterranean Herb Blend
    6 oz sharp cheese, shredded
    1/4 cup butter, softened and cut into pieces
    1 Tbsp milk
    1/4 tsp salt

Directions:

1. Preheat microwave to 350 degrees. Set a large silpat on large perforated baking sheet and keep it aside. Arrange a work space with the Roul'Pat. Place butter, cheese, salt, flour and seasoning to the food processor and pulse until the dough turns up into coarse crumbs.

2. Add pulse and milk again until the dough begins to form into a ball. Place dough on Roul'Pat and using the beech wood rolling pin, roll the dough into a large rectangle that is approximately 1/8" in thickness. You might need a dash of additional flour to avoid sticking because of the natural oils in the cheese.

3. With cake server knife, cut the dough into 1" squares. Use flat end of a wooden skewer to make a hole in the center of every square. Transfer the squares to the silpat using 1/4" spacing. Bake it for 12-15 minutes or until the edges turn brown. Don't overcook. Store it in air tight container for up to 3 days.

This dish is excellent for food home parties giving the party a twist of taste. Getting to eat something baked is totally different in taste. Make sure you have everything at hand before starting off with the baking. If you are an amateur in cooking, Silpat would be the safest resort for you. Not only are they easy to cook upon but dish prepared on it taste heaven!

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How Cook Greek Lamb with Harissa

I recently found this article online and it really wowed me. Have a read!

Possibly the best thing about eating out is that you're given the opportunity to taste something you might not normally try. The appeals of being in your own home though, are hard to compete with. What about giving mum the best of both worlds this Mother's Day with an expertly cooked and harissa-spiced lamb? Sprinkle over some pomegranate seeds or dried cranberries, and you've got a feast the whole family will be talking about. Now give them a call, and invite them all over.

Ingredients:

For the lamb:

1 leg of lamb, weighing around 2.5–3kg, de-boned and butterflied. Ask your butcher to do this for you.

2 tablespoons sweet smoked paprika

2 tablespoons coriander seeds

2–3 garlic cloves

For the dressing:

100–200ml harissa paste (depending on how hot you like it), plus a little extra for basting. You can find this in most supermarkets.

500ml thick Greek yoghurt

1 large handful of black olives, pitted

Freshly chopped mint, parsley and coriander. Keep some aside to serve.

1 pomegranate or a large handful of dried cranberries

To serve:

100g toasted almond flakes and sesame seeds, optional

Method:

1. Preheat the oven to 180°C, or light the braai.

2. Ask your butcher to debone the lamb leg (or buy it butterflied). Open it up and if there is a part that is much thicker than the rest, cut a small slit through it. This will allow it to cook evenly.

3. Rub the lamb leg with smoked paprika, coriander seeds and a bit of olive oil.

4. Make a few small incisions with a knife and fill with slithers of garlic.

5. Allow to marinate for about 30 minutes whilst you wait for the coals.

6. While you wait for the lamb to marinade, make your dressing. Mix together the harissa paste, yoghurt, olives and herbs. Lastly, stir through the pomegranate seeds or dried cranberries.

7. Place the lamb in a roasting tray, baste with a bit of harissa, cover with foil and pop in the oven for 30 minutes. This is so you don't burn that outer crust on the braai (if you like, however, cook it all over the coals using indirect heat).

8. Remove the lamb from the oven and place on the coals to cook for about 10 minutes on each side. This will give you pink lamb. Leave it on the coals for a bit longer if you'd like it well done. Baste occasionally with the harissa. If you'd prefer to cook it in the oven, just pop the lamb under the grill for the same amount of time as you would cook it on the braai.

9. Remove from the braai or oven and allow to rest.

10. Serve the lamb with the chunky dressing and sprinkle over the toasted seeds and almonds.


If you're not overly keen on cooking yourself at your next event, why not leave it up to the pros! Get in touch with Onside Events today for mouth-watering catering.

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Make a Basic and Tasty Fried Pickles Recipe

Fried pickles are a delicacy in South America. It is a dish that can be easily prepared. Pickles of varied taste and flavor can be made by combining different ingredients and carrying out permutations and combinations with them. Basic fried pickle recipe and its ingredients are as follows;

1. Quarter cup flour
2. 1 cup cornmeal mix which is self rising
3. Half teaspoon pepper(ground)
4. 1 beaten egg
5. Half cup milk
6. 2 cups pickles
7. Oil for frying

Heat a deep fryer to about 180 degrees or keep a frying pot on a high flame for about 15 minutes. Mix the cornmeal and pepper and the flour in a bowl. In another bowl mix the milk and the egg. Dip the pickles one by one in the milk mixture initially and then the cornmeal mixture. After dipping in both the mixtures, deep fry the pickles for about 3 minutes until they turn golden brown. Dab the pickles onto a tissue paper to drain the excess oil. The pickles are ready to eat.


Elvis style fried pickle:

1. 2 cups of sliced pickle pieces
2. Half cup flour
3. Quarter cup beer
4. 1 1/4th tablespoon pepper
5. 1 1/4th tablespoon red chili powder
6. Half teaspoon salt
7. Garlic to add flavor
8. 3 teaspoons Tabasco sauce


Mix well flour, beer, red chili powder, salt and garlic, Tabasco sauce in a bowl. Dip the slices of the pickle into the mixture. Deep fry the dipped pickles for about 4-5 minutes.

French fried pickles:

1. 1 beaten egg
2. 5 tablespoons milk
3. 2 tablespoons pickle liquid
4. 2/3 cup pancake mix
5. 2 cups pickle slices
6. Oil for frying

Heat the oil in a frying pot or in a deep fryer set to 180 degrees. Mix the egg, milk and the pickle liquid very well. Add the pancake mix and keep stirring to avoid forming lumps. Dip the pickle slices in the mixture. Immediately fry the dipped pickles in the hot oil until they turn golden brown. Drain the excess oil. The pickle must be served hot.

Sweet and spicy fried pickle:

1. 1 cup cornmeal mix which is self rising
2. Quarter cup flour
3. 1 tablespoon chilli powder
4. 1 teaspoon cumin powder
5. Half teaspoon black pepper powder
6. 1 beaten egg
7. Half cup milk
8. 2 teaspoons hot sauce
9. 2 cups of sliced bread and butter pickles
10. Oil for frying
11. Salt to taste

Mix the egg and milk in a bowl. In another bowl, mix the cornmeal mix, flour, red chilli powder, cumin powder and pepper powder. Dip the sliced pickles in the milk mixture. Then dip the pickles in the cornmeal mix. Deep fry the pickles in a deep fryer heated to about 180 degrees or in a frying pot kept on a high flame for 15 minutes before frying. Fry until the pickles turn golden brown. Drain the excess oil.

These are some of the delicious fried pickle recipes. Fried pickles make good snacks or appetizers. Hence the above mentioned recipes have become very popular as they are tasty and filling.


Muna wa Wanjiru Has Been Researching and Reporting on Pickles for Years. For More Information on Fried Pickles Recipe, Visit His Site at... (Author - Bio)

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Easy Ways to Make Delicious Turkey Recipes

It always seemed to me somehow that turkeys shouldn't love the beginning of winter. At first we celebrate Thanksgiving Day at the end of November, then comes Christmas – and millions of turkeys in the whole world live they last days.

Do Americans and Britons know why they call this bird by the name of one of the Asia Minor states? In fact it bears no relation to Turkey. Let's look to the past. Turkey cocks came to Europe from West Indies, i.e. America. Christopher Columbus was searching for another way to India as he discovered a new land, which he mistook for India. He thought turkey is related to a peacock that is called tuka by the inhabitants of the islands in the Indian Ocean. That is why we name this wonderful bird turkey.

But let's speak about turkey as a main dish of Christmas dinner. To my mind, it's the biggest and appetizing poultry, which gives the best fit to a family holiday. There are lots of ways to cook a turkey, though it's usually served whole. The principle of cooking is simple enough. First of all you need to unfreeze turkey correctly: do it beforehand, unhurriedly, better in the fridge what will require about 15-20 hours.

Turkey has delicate fatless meat, that's why there is a danger that it can get dryish during cooking. I know one secret way to make your turkey juicy and fleshy – take a usual syringe with a needle, fill it with melt butter and make some injections in its soft places. The result is startling, I assure you! Then rub the bird with salt and pepper within and outside, and it's basically ready to be placed in the oven.

Now it comes time for the most interesting thing: to choose what the turkey will be stuffed with. Whether you use such products like rice, fruits, nuts or chestnuts – it's all a matter of taste. Exactly stuffing variations distinguish different national recipes from each other: Poles add cream and chopped meat, Dutch - mashed potatoes and celery, French prefer chestnuts, and so on. But I'm going to share with you the tastiest turkey recipes from my large collection and hope you'll appreciate them at their true value.

Turkey with cranberries, bacon and walnuts

This spicy filling is one of the most delicious – it's a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.

1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste

1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.
5. Then you have to make a sauce. Remove grease in the casserole dish in which you've baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with the turkey.

Apple-glazed turkey with herbs

This savory herb filling will surely enhance your turkey for the holiday table. In its part sweet apple glaze is snap to cook and has a really delicious and original taste.

1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For the glaze:

1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt

1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.
2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.
3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.
4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it's browned.
5. Take the turkey out, cover with foil and let it for half an hour

Turkey with blocks and ham with Madeira gravy

If you want your turkey to be juicy, flavored and tasty, try this quite easy recipe. This is a perfect dish for a holiday dinner for two.

1 turkey weighing 5 kilos
12 ounces blocks
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper

For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard

1. Put blocks in a big pan, combine with hot broth and leave it for 10 minutes.
2. Fry onion and garlic about 5 minutes. Increase the heat, combine with bacon and cook for 5 minutes more.
3. Combine blocks with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush the turkey with butter and stuff with the blocks mass.
4. Heat the oven to 200-220 C. put the turkey on the casserole dish, tent with foil and bake for about 3 hours. Then remove foil, grease the turkey with its juice and cook for 20-30 minutes more.
5. Take the turkey out, when it's ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook for 10-15 minutes over a medium heat. Season the turkey at your taste.

*If you like my recipes, you’re always welcome to my website, where you can get to know more ways of turkey and stuffing cooking, and also... ( About the Author: Maria Lauritsen)

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How to Bake Homemade Brownies?

Baking homemade brownies is one of life's sweetest delights. The smell of the brownies baking in the oven never fails to attract every family member to the kitchen to await the finished treat. When they are finally done it doesn't take but a few seconds for them to disappear, having been devoured by everyone who could get a hold of one.

The only hard part of preparing brownies is the preparation and the cleanup afterward. It takes longer to prepare and bake brownies than it does for them to be eaten, especially if they come out delicious. For this very reason many people prefer to buy brownies from the store and miss out on the deliciousness of home-made brownies. Following these simple tips ensures that you will have delicious brownies that the whole family can enjoy with little or no hassle.

1. Don't over mix when preparing the batter and if possible mix the batter by hand. This will ensure that the brownie does not come out bland or too dry.

2. Spay the bottom of the pan with non-stick cooking spray, making sure to cover the surface evenly. You can also dust the pan lightly with cocoa powder. Using cocoa powder ensures that you won't have white residue on your brownies as you would if you were to use flour.

3. Follow the recipe instructions carefully especially the temperature and cooking time instructions. To test if the brownies are done stick a toothpick into the brownies. If they come out clean it means that the brownies are done.

4. If you want to keep the brownies from over-drying you can wrap them with plastic wrap and put them in a zip bag for added protection.

As a final tip: enjoy your brownies with your whole family, give them as gifts, share them with your co-workers, and don't forget to make plenty for everyone.

For an easier way to bake brownies use a perfect brownie pan, the brownie pan with divider to get perfectly cut brownies. (About the Author: Miguel Fernandez)

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A New Take on Sunday Roasts

Sunday lunches are something of a tradition in Western culture. A meaty main, rich sauces, plenty of veg and starches and you're on your way to a winning afternoon with friends and family. This said, it's important not to grow stale! Try sprucing up old favourites by taking a fresh approach and using different ingredients. Below is the recipe for a delectable beef roast with Gremolata.

Ingredients

Beef Roast

• Five pounds boneless beef chuck roast
• Two large onions, sliced
• Two cups dry red wine
• Half a cup of red wine vinegar
• Quarter cup of sugar
• Two cloves garlic crushed
• Four cups low-sodium chicken broth
• One liberal bunch of thyme
• Salt and freshly ground black pepper
• A quarter cup of olive oil

Gremolata

• Quarter small red onion, finely chopped
• Quarter cup chopped fresh green chives
• Quarter cup chopped fresh flat-leaf parsley
• Quarter cup of grated lemon zest
• Salt and freshly ground black pepper
• Two tablespoons red wine vinegar
• One red jalapeno or bird's eye chili, finely chopped
• Quarter cup chopped fresh basil

Assembly 

Two tablespoons red wine vinegar
Salt and freshly ground black pepper
One cup all-purpose flour
Quarter cup vegetable oil

Preparation

Beef Roast

Preheat your oven to 325 degrees Celsius. Tie the roast with kitchen twine at 1 inch intervals. Season liberally with salt and pepper.

Heat up the olive oil in a large ovenproof pot over a medium to high heat. Cook in the onions until they are soft (approximately ten to fifteen minutes). Add the wine, vinegar, and sugar to the pot, and bring to a boil. Reduce the heat so that it simmers until reduced by half (approximately ten to fifteen minutes). Add the garlic to the broth and allow it to simmer again; add the roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, approximately two to three hours in total.

Transfer the roast to a large baking dish and strain the braising liquid over the roast. Cover and chill onions. Cover and chill the roast for at around twelve hours.

Gremolata

Mix the onions and vinegar in a large bowl. Let it sit for thirty minutes or so. After this drain, add the chives, parsley, chili, basil, and lemon zest and toss well.

Once you have completed these steps, assemble the dish to your liking. The Gremolata should be used as a relish styled topping for the roast. This dish is great for all seasons, and is sure to be a hit at your next function or as a main dish for a Sunday Lunch with the family. For more tips, ideas and for general catering services contact Mustard Seed Caterers today!

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