Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, October 11, 2017

Delicious Gluten-Free Strawberry Ice Cream


My family loves this delicious "Gluten-Free Strawberry Ice Cream". You'll need an ice cream machine for this recipe.

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Ingredients


4 large egg's yokes
1 cup heavy cream
1 cup whole milk
2/3 cup sugar
1 cup finely chopped fresh ripe strawberries

Directions

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.

Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.



Mom's Delicious Strawberry Ice Cream

My family loves this delicious "Strawberry Ice Cream". You'll need an ice cream machine for this recipe.

Ingredients:

4 large egg's yokes
1 cup heavy cream
1 cup whole milk
2/3 cup sugar
1 cup finely chopped fresh ripe strawberries

Directions:

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.

Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.

Friday, October 6, 2017

Cannabis Double Pie Crust


The Perfect Cannabis Pastry for Extra Large Double Pie Crust 


Ingredients

2 ¾ cup Cannabis Flour
1 Teaspoon sea salt
1 cup butter flavored shortening
8 – 9 Tablespoons ice cold water

Directions


Sift together flour and salt.
Cut in shortening with pastry cutter or butter knives.
Add water 1 tbsp at a time to carefully form a ball.
Divide ball in two.
Chill in refrigerator for 1 hour
Roll on floured surface or between sheets of wax paper to desired diameter.


How to Make Cannabis Flour


Cooking marijuana is not as simple as throwing pot leaves into your brownie mix. You must first create marijuana infused ingredients. Cooking with medical marijuana is then as simple as substituting a marijuana infused ingredient for a regular one. The first step is to learn "How to Make Cannabis Flour" by watching this video.




Wednesday, October 4, 2017

Gluten-Free Double Pie Crust


The Perfect Gluten-Free Pastry for Extra Large Double Pie Crust 


Ingredients

2 ¾ cup Gluten-Free all purpose flour
1 Teaspoon sea salt
1 cup butter flavored shortening
8 – 9 Tablespoons ice cold water

Directions


Sift together flour and salt.
Cut in shortening with pastry cutter or butter knives.
Add water 1 tbsp at a time to carefully form a ball.
Divide ball in two.
Chill in refrigerator for 1 hour

Roll on floured surface or between sheets of wax paper to desired diameter.


Gluten-Free Caribbean Stew

Caribbean Sweet Potato & Bean Stew

This "Gluten-Free Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

Ingredients
2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Directions
Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
Cover; cook on low for 5 to 6 hours or until vegetables are tender.
Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.
Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Tuesday, October 3, 2017

Auntie's Pizza Dough


A dieting doesn't mean you have to do without all your favorite foods it just means you have to cook your own food this "Auntie's Pizza Dough" recipe is absolutely delicious. Try it the next time you want a pizza.


Ingredients 

1½ cups All Purpose Flour 
1 tablespoon dry active yeast
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil
2/3 cup tap water (around 110 degrees is perfect)

Directions



    1. Pour 2/3 cup warm water into small bowl; stir in yeast. 
    1. Let stand until yeast dissolves, about 5 minutes.
    1. Brush large bowl lightly with olive oil. 
    1. Mix 1 1/2 cups flour, sugar, and salt in processor. 
    1. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. 
    1. Transfer to lightly floured surface. 
    1. Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. 
    1. Transfer to prepared bowl; turn dough in bowl to coat with oil. 
    1. Cover bowl with a dish towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour. 
    1. Hit down dough. 
    1. Rolling out the dough according to recipe instructions. 
    1. Start in center of dough, working outward toward edges but not rolling over them.


Wednesday, September 27, 2017

MaryJane Maple Bacon Mug Cake

Maple Bacon Mug Cake

This "MaryJane Maple Bacon Mug Cake" recipe is for those out there that Love Bacon. This is a MUST TRY CAKE! My son-in-law LOVED it when my daughter made this for him.


Ingredients

2 Tablespoon of Cannabis Olive Oil
1 large egg
1 Tablespoon milk
1 Teaspoon pure maple extract
Tablespoon all-purpose flour
3 Tablespoon of maple-syrup
2 cooked pieces of bacon 


Topping


Maple Frosting 
Bacon Bits

Mix together in your mug then microwave for 1 min 30 sec. 

Let it cool down before adding your maple frosting and bacon bits onto.



Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 

MaryJane Chocolate Brownie In A Mug


Who doesn't like a good chocolate brownie. Now you can make a "Cannabis Chocolate Brownie In A Mug" and you don't have to share it. I love this recipe the most it is so moist and chewy.


Ingredients

4 Tablespoon of sugar of your choice or (2 TBSP of Stevia)
Tablespoon all-purpose flour
Tablespoon of  Cannabis Olive Oil
3 Tablespoon of cocoa powder or 
1 hot cocoa packet  
1 egg

Directions

Mix together in your mug then microwave for 1 min 30 sec. 

Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 


Friday, October 9, 2015

Creamy Spinach & Fennel Dip

Creamy Spinach Fennel Dip

I decided to make a "Easy Creamy Spinach & Fennel Dip" this recipe that you can whip together easily. It is supper creamy – so I threw everything together and the results were very delicious.

Yield: Makes 6 cups dip

Ingredients:

3 cups fresh spinach, remove stems—rinse and chopped
1 (16 oz.) sour cream
1 cup Hellmann's ® or Best Foods® Real Mayonnaise
1 Knorr ® Vegetable recipe mix
1 (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
1 large fennel bulb, stalk—rinse chopped
1 Tablespoon Olive oil
2 teaspoons butter
2 large garlic clove minced

Directions:

In a skillet add oil and butter; bring to medium heat.

Add fennel, garlic cloves and spinach saute for 10-12 minutes; remove from heat and drain liquids off.

Let fennel and spinach cool for 45 minutes.

Combine all the ingredients in a large bowl and mix well.

Let chill 2-4 hours or overnight.

Hollow out round sour dough loaf and fill with dip.

Garnish with chopped fennel fronds.

Serve with your favorite chips and crackers or hallow out cherry tomatoes or cucumber slices and fill with dip.




Monday, August 31, 2015

Seared Flounder and Summer Panzanella with Toasted Sesame Seeds


Seared Flounder & Summer Panzanella


My secret weapon is "Seared Flounder & Summer Panzanella with toasted sesame seeds, Corn, Shishito Peppers and Thai Basil". This traditional Tuscan salad combines corn, plum tomatoes and an heirloom cucumber, as well as two specialty ingredients: shishito peppers and Thai basil. Shishitos are sweet and generally mild, but about one in every ten is hot (so be careful)! Thai basil is a cooling, anise-like variety of the herb that perfectly completes the salad. Served alongside seared garlic flounder fillets is delicious.


Ingredients

Serves: 4
About 560 calories
20-30 min.

4 Flounder Fillets
2 ears of fresh corn
1 large baguette
4 plum tomatoes
3 cloves garlic
2 seedless cucumbers
2 oz. Shishito peppers
1 ½ bunch Thai basil
3 oz. Castelvetrano Olives
3 ½ Tablespoons Red Wine Vinegar
2 shallots
2 Tablespoons toasted sesame seeds
Sea Salt
Fresh Black Pepper

Olive Oil


Directions

Pre heat your oven to 400 degrees F.

Rinse and dry the fresh vegetables.

Cut the baguette in half lengthwise.

Peel the garlic and set aside.

Remove and discard the husks and silks of the corn.

Cut the corn kernels off the cob; discard the cob.

Large dice the tomatoes.

Cut off and discard the ends of the cucumber; dice.

Remove and discard the shishito pepper stems; halve the shishitos on an angle.

Pick the basil leaves off the stems; discard the stems.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Peel and thinly slice the shallot; place in a bowl with the red wine vinegar.

Make Garlic Croutons:

Place the baguette halves on a sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper.

Toast in the oven 8 to 10 minutes, or until golden brown and crispy.

Remove from the oven.

When cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove; set garlic cloves aside.

Transfer to a clean, dry work surface.

Large dice the baguette halves.

Cook Corn:

While the baguette halves toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the corn; season with salt and pepper.

Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Transfer to a large bowl.

Cook Shishto Peppers:

In the pan used to cook the corn, heat 2 teaspoons of olive oil on medium-high until hot.

Add the shishito peppers; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides.

Transfer to the bowl of cooked corn.

Cook the Flounder:

Pat the flounder dry with paper towels; season with salt and pepper on both sides.

Mash garlic cloves, finely chop.

In the pan used to cook the shishito peppers, and garlic, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned flounder, skin sides down first.

Cook 3 to 5 minutes per side, or until lightly browned and cooked to your desired degree of doneness.

Make the Panzanella:

Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers; season with salt and pepper.

Add the shallot-vinegar mixture and a drizzle of olive oil.

Toss to thoroughly combine and season with salt and pepper to taste.

Divide the cooked flounder and panzanella between 4 plates, sprinkle toasted sesame seeds on top and serve.



Friday, November 7, 2014

Macaroni Salad


The summer makes me think of macaroni salad this version of the classic American is perfect for any BBQ.



Ingredients

4 eggs; hard-boiled, peeled, and chopped

1 pound large elbow macaroni; cooked
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice


Dressing

2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper

Directions

In a large serving bowl, combine the eggs, ham steak, celery, shallots, lemon juice, macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. 

Add the dressing to the macaroni and toss to coat. 

Season with more salt and pepper, if needed. 

Cover and chill for 2 hours for the flavors to meld.



Thursday, November 6, 2014

Caribbean Sweet Potato and Bean Stew


This "Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

Ingredients
2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Directions
Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
Cover; cook on low for 5 to 6 hours or until vegetables are tender.
Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.
Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.