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Campfire Banana Splits

Campfire Banana Splits
Serves 3
Very easy recipe for all ages that needs little adult supervision. Great for sleepovers and backyard camping trips.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 6 large bananas, unpeeled, stems removed
  2. 2 cups semisweet chocolate chips
  3. 1 (10.5 ounce) package miniature marshmallows
Instructions
  1. Preheat the grill for high heat.
  2. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
  3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
  4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
  5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
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Marshmallow Spider Cookies

Marshmallow Spider Cookies

 

 

 

Marshmallow Spider Cookies
kids year 8-16
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Ingredients
  1. 1 chocolate marshmallow cookie for each person
  2. 4 red or black thin licorice laces for each cookie, cut in half for the legs.
  3. 1 tube of cake icing (any color)
  4. small pieces of candy (any kind) for the eyes
  5. toothpicks
Instructions
  1. Take the cookie and put in on the plate. Then take the toothpick and
  2. make 8 deep holes in the sides of the cookie. Push the licorice in the
  3. holes for the legs. You can use the candy, by gluing them on with
  4. the icing to make the eyes, or you can just use the icing
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Creamed spinach

 

 

Creamed Spinach
Serves 6
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. ten ounce bags of fresh spinach,
  2. 5 tablespoons butter,
  3. 3 tablespoons flour,
  4. 1 cup hot milk,
  5. 2 tablespoons salt,
  6. pepper.(al gusto)
Instructions
  1. Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot milk. Season with salt and pepper and simmer until thikened. Pour the cream sauce into the spinach and blend togheter and simmer for 2 - 3 more minutes.
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Papaya Lassi

 

 

Papaya Lassi
Serves 2
This lassi is a variation on the tremendously popular North Indian mango lassi, using papaya and citrus for a bright and refreshing drink.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup papaya, ripe, diced, mashed well
  2. 1 cup yogurt, plain
  3. 2 cup chilled water
  4. 2 tbsp lime juice
  5. 1 tsp salt
  6. 1/2 tsp pepper
  7. Mint few sprigs
  8. Ice cube
Instructions
  1. Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold.
Notes
  1. Tips : If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead and flavour with rose water
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Pineapple Coffee Cake I

Pineapple Coffee Cake I
Yields 9
Quick and easy
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Ingredients
  1. 3/4 cup butter
  2. 1 1/2 cups granulated sugar
  3. 2 eggs
  4. 1 1/2 teaspoons vanilla extract
  5. 2 1/2 cups all-purpose flour
  6. 2 1/2 teaspoons baking powder
  7. 1/4 cup pineapple juice
  8. 1 cup crushed pineapple, drained
  9. 1 cup sour cream
  10. 1 cup confectioners' sugar
  11. 2 tablespoons pineapple juice
  12. 1/2 cup sliced almonds
Instructions
  1. Cream together butter, sugar, eggs and vanilla extract; add to it the flour, baking powder, pineapple juice, pineapple and sour cream. Mix well; turn into a well-greased and floured fluted tube pan. Bake at 350 degrees F for 55 to 60 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely.
  2. Combine pineapple juice and confectioners' sugar; drizzle over cake. Sprinkle with almonds
Notes
  1. Image by : dole , boreasinn
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GERMAN APPLE CAKE

 

 

GERMAN APPLE CAKE
It's a recipe we use so that we may have it as part of a Kosher meal as it is sans dairy The cake is perfect for breakfast, mealtime dessert or evening snack
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 or 5 baking or cooking apples such as Granny Smith
  2. 2 cups plus 5 Tbsp granulated sugar
  3. 2 tsp ground cinnamon
  4. 3 cups all-purpose flour
  5. 1 1/4 tsp salt (optional)
  6. 1 1/2 tsp baking soda
  7. 1 1/2 tsp baking powder
  8. 1 cup egg substitute
  9. 1 cup applesauce
  10. 2 tsp vanilla extract
  11. 1/3 cup orange juice
  12. 1 1/2 cups powdered sugar
  13. 2 Tbsp solid-type or pourable fat-free margarine
  14. 1 to 2 Tbsp water
Instructions
  1. Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray.
  2. Dust with flour, completely covering surfaces. Tap out excess flour;
  3. set aside. Peel, core and thinly slice the apples into a bowl.
  4. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples
  5. and toss to cover them evenly; set aside. In a large mixing bowl,
  6. combine the flour, remaining 2 cups sugar, salt, soda and baking
  7. powder. Whisk to blend evenly. Add the egg substitute, applesauce,
  8. vanilla and orange juice. With an electric mixer, blend on low
  9. speed for 1 minute; increase speed and blend an additional 3 minutes.
  10. Fill the prepared pan with alternating layers of batter, then
  11. apples, then batter, then apples, ending with batter. Bake for
  12. one hour and 30 minutes or until a tester comes out clean. Remove
  13. to a wire rack for 10 minutes, then invert to remove from the pan
  14. and continue to cool. Meanwhile prepare the glaze by mixing the
  15. ingredients until smooth. Drizzle on the cooled cake
Notes
  1. image by : hubpages and cestlavegan
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Raspberry Cream Cake

Raspberry Cream Cake
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 1/2 cups confectioners' sugar
  2. 2 tablespoons margarine, cut up
  3. 1/3 cup Lighter Bake
  4. 2 large eggs
  5. 1/2 teaspoon almond extract
  6. 1 1/3 cups all-purpose flour
  7. 1/2 teaspoon baking powder
  8. 2/3 cup low fat sweetened condensed milk
  9. 1/2 cup light (low fat) sour cream
  10. 4 teaspoons lemon juice
  11. 1/4 cup sliced almonds, toasted (optional)
  12. 1/3 cup seedless red raspberry jam or preserves
Instructions
  1. Heat oven to 325 degrees F. Coat bottom and sides of 9-inch springform pan or 9-inch cake pan with cooking spray.
  2. In mixing bowl, beat confectioners' sugar and margarine with electric mixer on low speed until blended. Add Lighter Bake, eggs and almond extract; beat until smooth. Combine flour and baking powder; beat into batter just until blended. Spread batter evenly in pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  3. In small bowl, combine sweetened condensed milk, sour cream and lemon juice; whisk until smooth. Spread evenly over cake to within 1/4 inch of edge. If desired, sprinkle almonds around edge of cream. Return to oven for 5 minutes, until topping is set. Place on wire rack to cool. Stir jam until smooth and spread over top of cake.
  4. Serve warm or cool, cut into wedges. Refrigerate leftovers.
  5. Makes 12 servings
Notes
  1. imag by : http://img.photobucket.com/albums/v77/marlena_m/Raspberry-Cream-Cake---2.jpg
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Steak with Creole Gravy

Steak with Creole Gravy
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Steak with Creole Gravy
Ingredients
  1. 1 round steak or sirloin steak
  2. 3 tablespoons all-purpose flour, divided
  3. 3 tablespoons oil or solid shortening
  4. 1 onion, sliced
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup chopped bell pepper
  7. 1/4 cup chopped celery
  8. 1 (10 ounce) can whole tomatoes or stewed tomatoes, undrained
  9. 1/4 teaspoon black pepper
  10. 1/4 teaspoon red pepper
  11. 1/4 teaspoon salt
  12. 1/4 teaspoon Worcestershire sauce
  13. 1/4 cup water, if needed
  14. 1 beef bouillon cube
Instructions
  1. Slice steak into strips and flour the meat strips with 1 tablespoon flour. Set aside.
  2. Heat oil in skillet and brown flour beef strips in hot oil. Remove browned beef from oil and set aside.
  3. Scrape skillet to pick up browned crusted bits on the bottom of skillet. Add remaining 2 tablespoons flour to oil and crusty bits and stir over medium heat to make a brown roux.
  4. Stir onions, garlic, bell pepper and celery into roux. Cover skillet and cook vegetables in the roux for 5 minutes or until softened.
  5. Return beef strips to the vegetables. Stir in canned tomatoes, black pepper, red pepper, salt and Worcestershire sauce. Cover skillet and cook for 5 minutes to meld seasonings with beef and vegetables.
  6. Stir in bouillon cube and additional water if needed to make an ample gravy. Stir to dissolve bouillon cube.
  7. Cover skillet and simmer for 1 hour or until beef is fork tender and gravy thickened.
  8. Serves 4.
  9. Serve over rice
Notes
  1. imag by :http://creolecontessa.com/wp-content/uploads/2013/08/cccccc66-223edited.jpg
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Tomato Biscuits

Tomato Biscuits
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Prep Time
15 min
Cook Time
15 min
Total Time
1 hr
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 3 cups all-purpose baking mix
  2. 1 (8 ounce) can Italian tomato sauce
  3. 1 cup shredded Cheddar cheese
  4. 1/4 cup milk
  5. 1 teaspoon granulated sugar
Instructions
  1. Preheat oven to 450 degrees F.
  2. Combine and mix all ingredients in a large bowl. Turn on to surface dusted with baking mix; knead 10 times.
  3. Roll or pat dough to 1/2-inch thick. Cut with 2-inch biscuit cutter. Place on ungreased baking sheet. Bake for 8 to 10 minutes until golden brown.
  4. Serve with honey butter, made by combining 1/2 cup soft butter with 1/4 cup honey
Notes
  1. imag by : http://media.rd.com/rd/images/rdc/books/vegetables-for-vitality/tomato-biscuits-rp.jpg
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Grilled Sea Scallops

Grilled Sea Scallops
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 3/4 cup butter
  2. 2/3 cup chopped onions
  3. 3 cloves garlic, chopped
  4. 1/4 cup fresh lemon juice
  5. 1 pinch salt
  6. 1 1/2 pounds large sea scallops
  7. 1/3 cup chopped fresh parsley
Instructions
  1. Preheat an outdoor grill for medium heat and lightly oil grate.
  2. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
  3. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  4. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve
Notes
  1. imag by :http://www.nuggetmarket.com/media/images/grilled_sea_scallops03
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