Category Archives: Holiday Cooking

Pumpkin Pie Recipe – Best & Easy method

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Thanksgiving and Christmas is around the corner. Its time to bake some pies. I made this one before halloween. Pumpkin is my favorite , so 1st came pumkin pie.

Pumpkin Pie Recipe :

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can of 100% Pure Pumpkin
1 can Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. .

Prep:15 minsCooking:55 minsCooling:120 minsYields:8 servings.

Enjoy and try it out and let me know ;)

 

PINEAPPLE UPSIDE-DOWN CAKE

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INGREDIENTS
1 table spoon unsalted butter, melted
2 table spoons firmly packed light brown sugar
1 lb can pineapple rings in juice
1/3 cup cup unsalted butter , extra, softened
1/2 cups superfine sugar
2 eggs , lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
PREPARATION
Preheat the oven to 350 F , Grease an 8 inch ring mold.
Pour the melted butter into the bottom of the pan and tip to coat evenly .
Sprinkle with the brown sugar.
Drain the pineapple and reserve 1/3 cup of the juice.
Cut the pineapple rings in half and arrange on the bottom.
Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.
Gradually add the beaten eggs, beating well after each addition .
Add the vanilla extract and beat until combined.
Using a metal spoon , fold in the flour alternately with the reserved juice.
Spoon the mixture evenly over the pineapple and smooth the surface.
Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .
Leave in pan and let it cool , before unmolding .
Enjoy .

PINEAPPLE UPSIDE-DOWN CAKE

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INGREDIENTS
1 table spoon unsalted butter, melted
2 table spoons firmly packed light brown sugar
1 lb can pineapple rings in juice
1/3 cup cup unsalted butter , extra, softened
1/2 cups superfine sugar
2 eggs , lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
PREPARATION
Preheat the oven to 350 F , Grease an 8 inch ring mold.
Pour the melted butter into the bottom of the pan and tip to coat evenly .
Sprinkle with the brown sugar.
Drain the pineapple and reserve 1/3 cup of the juice.
Cut the pineapple rings in half and arrange on the bottom.
Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.
Gradually add the beaten eggs, beating well after each addition .
Add the vanilla extract and beat until combined.
Using a metal spoon , fold in the flour alternately with the reserved juice.
Spoon the mixture evenly over the pineapple and smooth the surface.
Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .
Leave in pan and let it cool , before unmolding .
Enjoy .

Apple Cinnamon Cobbler Recipe

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Ingredients
4 apple(s), cooking, peeled and sliced thin 1 cup(s) water 2 teaspoon cinnamon, ground 2 tablespoon cornstarch, or arrowroot powder 1/4 cup(s) sugar 1 cup(s) flour, whole-wheat pastry 1 teaspoon baking powder 1/4 cup(s) oil, canola 1 tablespoon honey 1/2 cup(s) buttermilk, low-fat
Preparation
1. Preheat the oven to 375 degrees F. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch or arrowroot powder, and sugar. Cook until the apples are soft and the mixture is thickened, about 10 minutes.
2. Meanwhile, combine the whole-wheat pastry flour and baking powder. Add in the oil, honey, and buttermilk. Stir until biscuits are moist. Add additional milk if necessary. Pour the apple mixture into a casserole dish. Drop the biscuit dough by tablespoonsfuls on top of the apples. Place in the oven and bake for 20 minutes until biscuits are golden brown. Serve warm.

Apple Cinnamon Cobbler Recipe

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Ingredients
4 apple(s), cooking, peeled and sliced thin 1 cup(s) water 2 teaspoon cinnamon, ground 2 tablespoon cornstarch, or arrowroot powder 1/4 cup(s) sugar 1 cup(s) flour, whole-wheat pastry 1 teaspoon baking powder 1/4 cup(s) oil, canola 1 tablespoon honey 1/2 cup(s) buttermilk, low-fat
Preparation
1. Preheat the oven to 375 degrees F. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch or arrowroot powder, and sugar. Cook until the apples are soft and the mixture is thickened, about 10 minutes.
2. Meanwhile, combine the whole-wheat pastry flour and baking powder. Add in the oil, honey, and buttermilk. Stir until biscuits are moist. Add additional milk if necessary. Pour the apple mixture into a casserole dish. Drop the biscuit dough by tablespoonsfuls on top of the apples. Place in the oven and bake for 20 minutes until biscuits are golden brown. Serve warm.

Black Beans With Rice Recipe

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Nutritional Info (Per serving): Calories: 508, Saturated Fat: 1g, Sodium: 206mg, Dietary Fiber: 14g, Total Fat: 4g, Carbs: 98g, Cholesterol: 0mg, Protein: 21g Carb Choices: 5.5
Recipe Source:Source: The National Heart, Lung and Blood Institute (NHLBI).
The NHLBI does not recommend or endorse any company advertised on this site.
Ingredients
1 pounds beans, black, dry 7 cup(s) water 1 medium pepper(s), green, bell, coarsely chopped 1 1/2 cup(s) onion(s), chopped 1 tablespoon oil, vegetable 2 bay leaf 1 clove(s) garlic, minced 1/2 teaspoon salt 1 tablespoon vinegar, (or lemon juice) 6 cup(s) rice, cooked in unsalted water 4 ounce(s) pimento, sliced and drained 1 lemon, cut into wedges
Preparation
1. Pick through beans to remove bad ones. Soak beans overnight in cold water. Drain and rinse.
2. In large soup pot or Dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil for one hour.
3. Reduce heat and simmer, covered, for three to four hours or until beans are very tender. Stir occasionally and add water if needed.
4. Remove and mash about 1/3 of beans. Return to pot. Stir and heat through.
5. When ready to serve, remove bay leaves and stir in vinegar or lemon juice.
6. Serve over rice. Garnish with sliced pimento and lemon wedges.

Black Beans With Rice Recipe

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Nutritional Info (Per serving): Calories: 508, Saturated Fat: 1g, Sodium: 206mg, Dietary Fiber: 14g, Total Fat: 4g, Carbs: 98g, Cholesterol: 0mg, Protein: 21g Carb Choices: 5.5
Recipe Source:Source: The National Heart, Lung and Blood Institute (NHLBI).
The NHLBI does not recommend or endorse any company advertised on this site.
Ingredients
1 pounds beans, black, dry 7 cup(s) water 1 medium pepper(s), green, bell, coarsely chopped 1 1/2 cup(s) onion(s), chopped 1 tablespoon oil, vegetable 2 bay leaf 1 clove(s) garlic, minced 1/2 teaspoon salt 1 tablespoon vinegar, (or lemon juice) 6 cup(s) rice, cooked in unsalted water 4 ounce(s) pimento, sliced and drained 1 lemon, cut into wedges
Preparation
1. Pick through beans to remove bad ones. Soak beans overnight in cold water. Drain and rinse.
2. In large soup pot or Dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil for one hour.
3. Reduce heat and simmer, covered, for three to four hours or until beans are very tender. Stir occasionally and add water if needed.
4. Remove and mash about 1/3 of beans. Return to pot. Stir and heat through.
5. When ready to serve, remove bay leaves and stir in vinegar or lemon juice.
6. Serve over rice. Garnish with sliced pimento and lemon wedges.

Moroccan-Style Tilapia with Cumin, Mango and Cilantro

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Ingredients
4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves
Directions
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Moroccan-Style Tilapia with Cumin, Mango and Cilantro

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Ingredients
4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves
Directions
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Piccolini® Mini Farfalle with Tomatoes and Corn

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Ingredients
1 box Piccolini® Mini Farfalle 2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes) 2 tablespoons extra virgin olive oil 1 tablespoon onion, chopped 1 can (15.5. ounces) corn, drained 1 cup Parmesan cheese, grated’>
1 box
Piccolini® Mini Farfalle
2 pounds
plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons
extra virgin olive oil
1 tablespoon
onion, chopped
1 can (15.5. ounces)
corn, drained
1 cup
Parmesan cheese, grated
PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop. SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes. COOK Piccolini Mini Farfalle acording to package directions.ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.ADD corn and simmer for 2 addtional minutes.DRAIN Piccolini Mini Farfalle and toss with the sauce.STIR in grated cheese and fresh basil before serving”>PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop. SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes. COOK Piccolini Mini Farfalle acording to package directions.ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.ADD corn and simmer for 2 addtional minutes.DRAIN Piccolini Mini Farfalle and toss with the sauce.STIR in grated cheese and fresh basil before serving