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Post by ripburn on Nov 22, 2009 19:03:30 GMT -5
Ice Cream Sandwich Rice Crispy Treats
Ingredients # 3 tablesthingys butter or margarine # 1 package (10 oz., about 40) marshmallows # - OR - # 4 cups miniature marshmallows # 2 teasthingys vanilla # 6 cups Kellogg's® Rice Krispies® cereal # 1/2 cup assorted sprinkles # 2 pints desired flavor ice cream, frozen yogurt, sorbet or gelato
Directions 1. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrigerate for 15 minutes.
4. Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray cut into desired shapes. Place small scoop of ice cream on undecorated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream.
5. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room temperature for 10 minutes before serving.
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Post by siinnderella on Nov 22, 2009 19:31:51 GMT -5
Chocolate HEATH Rice Crispy Treats
One 7 1/2 oz jar Marshmallow Fluff 1/2 stick butter/margarine 5 Cups crispy rice cereal 1 1/2 Tbsp cocoa 1 Cup heath bits
Place Marshmallow Fluff and Butter in large microwave safe bowl. Microwave on medium-high for 4 1/2 minutes*. Remove from oven, stir thoroughly and mix in cocoa. Stir in crispy rice cereal and heath bits.
Press into greased 9x13 inch pan and let cool as long as necessary.
*based on a 900 watt microwave oven.
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Post by GreenConverse on Nov 22, 2009 21:30:50 GMT -5
Turkey Rice Krispie Treats There are a lot of turkey rice krispie treats out there so I decided to try them all out and see which one was kid friendly. Here is the one that was the easiest and most appealing to a child. What you'll need: * 3 tablesthingys butter or margarine * 10 ounces miniature marshmallows * 6 cups plain Rice Krispies or COCOA KRISPIES cereal * red licorice * fruit licorice * candy corn * Chocolate frosting * toothpicks How to make it: 1. Follow the Rice Krispies Treats recipe on the cereal box. 2. Drop heaping sthingyfuls of the mixture onto waxed paper and let them sit until they're cool enough to handle. 3. For each turkey body, create a ball the size of a fist. (Coat your hands with butter or cooking spray if the mixture gets too sticky.). 4. To make feathers, thread licorice onto the skewers or toothpicks. Poke about six into the back of each turkey. 5. Use the chocolate frosting as "glue." Use this to attach the following items: for eyes, use the marshmallows with chocolate for pupils; for the beak and feet, use candy corn; for the wattle under the bird's neck, use licorice.
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Post by ccol609 on Nov 22, 2009 22:18:29 GMT -5
Autumn Leaves Rice Krispies Treats
3 tablesthingys butter or margarine 1 package (10 oz., about 40) marshmallows- OR - 4 cups miniature marshmallows 6 cups Rice Krispies® Canned frosting or decorating gel
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into leaf shapes. Decorate with frosting for leaf veins and outlines. Best if served the same day.
OR
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
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Post by Squishlyn on Nov 23, 2009 0:21:39 GMT -5
11/23 -
Carrot Soup
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Post by cmrsurvey on Nov 23, 2009 1:02:52 GMT -5
COCONUT-GINGER SPICED CARROT SOUP
5 medium carrots, peeled and sliced into rounds 1 leek, chopped (dark green parts removed) 1 medium potato, diced 3 cloves garlic, finely chopped 1 1/2 inches ginger root, finely minced (about 2 tbsp) 1 can coconut milk (for a dairy version, substitute half and half or whipping cream) 4 cups stock or water 1/2 cup dry white wine (optional) 2 tbsp. vegetable oil 1 tsp. sweet paprika 1 tsp. turmeric salt and pepper, to taste
Heat vegetable oil in a medium-sized pot. Add onions, sauté about 2 minutes. Add leeks and garlic; sauté in pot for about 4-5 minutes until softened, but not browned.
Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more minutes (watch to prevent over-cooking).
Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup is fully cooked, then add cream and heat to serving temperature); allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).
Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.
Garnish soup with roasted pepitas (pumpkin seeds).
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Post by greyhoundlover on Nov 23, 2009 4:50:59 GMT -5
PIngredients 6 white potatoes, peeled and diced (about 7 cups) 2 cups carrots, peeled and diced 2 cups diced onions 1/2 tsp celery seeds 1/2 tsp dried marjoram 2-1/2 cups skim milk 1 tsp freshly ground black pepper 1/2 tsp crushed red pepper flakesotato Carrot Soup
In a large pot, bring 6 cups of water to a boil. Add the potatoes, carrots, onions, celery seeds, and marjoram, and cook, covered, for about 20 minutes or until the vegetables are very soft. Drain the vegetables, careful to reserve about 4 cups of the liquid (this will be used as stock water later). Put the vegetables in a food processor and mix until smooth. Pour the milk and 3 cups of the reserved stock into a pot and bring to a boil. Add the vegetables along with the black pepper and crushed red pepper. Cook for about 5 minutes. Add more stock for a thinner soup.
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Post by froggi999 on Nov 23, 2009 7:22:01 GMT -5
CARROT AND ORANGE SOUP
1 oz. butter 1 1/2 lbs. carrots, peeled and sliced 2 med. onions, skinned and sliced 2 pts. chicken stock Salt and pepper 1 med. orange
Melt the butter in a saucepan; add the carrots and onions and cook gently until the vegetables begin to soften. Add the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender. Allow the soup to cool slightly, then sieve or puree in a blender or food processor. Finely grate half the rind from the orange and add to the soup. Thinly pare the remainder of the rind, using a potato peeler, and cut into fine shreds. Cook the shreds in simmering water for 2-3 minutes until tender, then drain.
Squeeze the juice from the orange and add to the pan. Reheat gently and adjust seasoning, if necessary. Garnish with shreds of orange rind just before serving.
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Post by jennlk84 on Nov 23, 2009 10:09:35 GMT -5
Carrot Dill Soup
Ingredients
* 1 pound carrots, sliced * 2 teasthingys vegetable oil * 2 teasthingys minced garlic * 1 cup chopped onion * 3 1/2 cups chicken stock * 3/4 cup 2% milk * 2 tablesthingys chopped fresh dill * 2 tablesthingys chopped fresh chives
Directions
1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside. 2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors. 3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.
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Post by GreenConverse on Nov 23, 2009 12:19:55 GMT -5
CREAM OF CARROT-CHEDDAR SOUP
2 tbsp. butter 1/2 c. finely chopped onion 1 lb. carrots (8-10), shredded 1 lb. potatoes (3-5), shredded 6 c. broth, vegetables or chicken 1/2 tsp. thyme 1 bay leaf Salt & pepper to taste 1 1/2 c. milk (may use part cream) 1-2 c. cheddar cheese, shredded
Saute onion in butter in large soup pot. Add all but milk and cheese and simmer until vegetables are tender. Add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled over.
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Post by stealth3si on Nov 23, 2009 12:54:43 GMT -5
Amazing Carrot Soup Recipe Ingredients5-8 carrots 1 onion 1 tsp fresh ginger (minced) 1 tsp garlic (minced) 3-4 cups stock (chicken or vegetable) 1 cup uncooked rice salt oil DirectionsSlice carrots and onion thinly. In a large pot fry the carrots and onion in oil until soft. Add the ginger and garlic. Stir. Add the stock. Add one cup of rice and simmer until the rice is soft (but not mushy). Blend until smooth. Add salt to taste. You can add more stock to make the soup as thin as you prefer. For extra-fanciness garnish with some slices of steamed carrot.
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Post by siinnderella on Nov 23, 2009 14:03:58 GMT -5
Carrot And Potato Soup From England Recipe
Ingredients •3 cups chicken or vegetable broth •3 cups water for a total of 6 cups or 1.5 liters •6 - 8 large carrots, peeled and chopped •2 large potatoes, peeled and chopped •4 oz. (125 g) bacon, cut in small pieces •2 cups (500 ml) milk, 2 % or homogenized •4 oz. (125 g) cheddar cheese, cut into small chunks •A dollop of butter •Pepper •cream
Directions 1.Boil the carrots and potatoes in chicken broth and water. 2.Drain, reserving the broth. 3.Sauté bacon bits in a frying pan. 4.Liquefy the carrots, potatoes and bacon in a blender with 2 cups or 500 ml milk. 5.Return to the pot in the broth. 6.Season with pepper. 7.Add cheddar cheese and allow to melt slowly then whisk well. 8.Serve with a drizzle of cream, a dollop of sour cream/creme fresh or a drizzle of butter. 9.A loaf of fresh bread adds to this delicious soup.
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Post by ripburn on Nov 23, 2009 16:28:27 GMT -5
CREAM OF BROCCOLI AND CARROT SOUP Ingredients 1/4 c. butter 1 med. onion, chopped 1/4 c. all-purpose flour 2 c. milk 1 (14 oz.) chicken broth 1 (10 oz.) pkg. frozen chopped broccoli, thawed 1/8 tsp. nutmeg 1 (10 oz.) pkg. frozen baby carrots, thawed 2 tsp. grated orange peel
Directions Melt butter and add onions. Cook until tender, about 5 minutes. Stir in flour, 1/4 teasthingy salt and 1/8 teasthingy pepper. Blend in milk. Cook, stirring constantly, until thick. Pour half of sauce into another pan.
In 2 cup glass measuring cup, add broth and enough water to make 2 cups. Blend 1 cup mixture into sauce in each pan. To one pan add broccoli and nutmeg. Cook until tender. Pour into blender and puree. Cover. Cook carrots and orange peel in sauce mixture in other pan. Puree.
For each serving, at the same time, ladle equal amounts of broccoli and carrot soups into same bowl. Gently rotate to make swirl. A delicious - and spectacular looking - soup.
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Post by ybnrml2 on Nov 23, 2009 19:16:35 GMT -5
Simple Carrot Soup Recipe
The secret to this soup is the length of time you saute the onions -- the longer they cook, the sweeter the soup becomes. Pepper is another key ingredient.
Ingredients
* 4 tbsp butter or margarine * 1 large onion, chopped * 2 lb carrots, peeled and chopped * 4 c water * 2 cubes (vegetarian) chicken stock/boullion * Pepper to taste * Salt if desired * Water as necessary
Directions
1. Melt margarine in large pot, add onions. 2. Cook onions on low for up to 25 minutes, covered. You're attempting translucency here so 5 minutes will work, but the superior taste is in the time. 3. Add water, carrots and stock cubes. Boil until carrots are soft. 4. Remove from heat and puree. Add water as necessary to obtain desired consistency. 5. Add (salt) and pepper to taste. 6. Experiment with plenty of pepper! 7. Enjoy
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Post by Squishlyn on Nov 24, 2009 2:55:59 GMT -5
11/24 -
Mashed Potatoes
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