Thursday, May 31, 2012

Basic Crepe Recipe (MIDNIGHT SNACK)


Crepes Photo (c) by Carroll Pellegrinelli, licensed to About.com, Inc.

Ingredients:                                         

  • 4 eggs
  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter

For the Syrup:
1 pint fresh or frozen blueberries, blackberries or a combo
1/2 cup pure maple syrup
1 tablespoon vanilla

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)


Regular Crepe Pan Directions:
Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.
Top with Earth Balance spread and your homemade Vanilla-Berry syrup.
ALTERNATE RECIPE: If you're aghast at the idea of using a prepackaged baking mix (and let's be honest, we SHOULD be, because the less preservatives in our diet, the better), you can create your own with 1 cup of flour, 1 teaspoon of baking powder, a tablespoon of vegan sugar, and a pinch of salt
Photo by BROOKE 

Wednesday, May 30, 2012

THIS CHERRY LIPS: DELI POP RICE CAKE

THIS CHERRY LIPS: DELI POP RICE CAKE: Korean all time fave food snack is now the worldwide health fever snack here in the Philippines especially in Davao City.  People's intere...

DELI POP RICE CAKE

Korean all time fave food snack is now the worldwide health fever snack here in the Philippines especially in Davao City.  People's interest in healthy food rise up, and now the interest is expanded to the raw material and cooking method day by day.  

The Deli Pop snack and rice cakes machine basically use the Pop snack material having advantage of crispy and light texture.  The natural local grains such as rice, brown rice, and many more can be used.  

These natural grains WITHOUT ARTIFICIAL PRESERVATIVES are produced right on the site wherein you have to wait for about a second and POP OUT there it goes....

palraine2012
DELI POP comes in a variety of flavors

Pop snack and rice cake are made in the pot of the machine.  I was so amazed with this invention.   Not only that the food itself is so yummy, crispy and healthy it is also a diet snack best for you.


Tuesday, May 29, 2012

THIS CHERRY LIPS: NO COOK RECIPE: Banana-Nut Elvis Wrap

THIS CHERRY LIPS: NO COOK RECIPE: Banana-Nut Elvis Wrap: BANANA-NUT ELVIS WRAP photo credit to My Recipe Ingredients: 8  tablespoons peanut butter 4 (6-inch) whole-wheat wraps 2 bananas ...

NO COOK RECIPE: Banana-Nut Elvis Wrap

BANANA-NUT ELVIS WRAP


Photo credit to My Recipe
Ingredients:


tablespoons peanut butter
4 (6-inch) whole-wheat wraps
2 bananas
8 teaspoons honey
40 baby carrots


Preparations:


Spread 2 tablespoons peanut butter on bottom third of each wrap, leaving a 2-inch border on each side.


Top each wrap with 1/2 of a banana sliced and about 2 teaspoons honey.  
Roll up wrap, slice in half and serve immediately.  


Serve with 10 baby carrots on the side.


Link from myrecipes

THIS CHERRY LIPS: Spanish Chicken and Rice

THIS CHERRY LIPS: Spanish Chicken and Rice: Best Low-Fat Chicken Recipe:  Spanish Chicken and Rice Photo by Marcus Nilsson Ingredients: 1 tablespoon olive oil 1 pound bonele...

Spanish Chicken and Rice

Best Low-Fat Chicken Recipe: 
Spanish Chicken and Rice


Photo by Marcus Nilsson
Ingredients:


1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 2 1/2 inch pieces
salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 gloves garlic, finely chopped
1 cup dry white wine 
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)


Preparation:


Heat the oil in a large saucepan over a medium heat.


Pat the chicken dry with paper towels.  Season with 1/2 teaspoon salt  and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.


Add the onion and bell pepper and cook, stirring occasionally until soft about 5 minutes.  Add the garlic and cook by stirring for 1 minute.  Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.  Reduce heat and simmer.  Covered for 20 minutes.


Stir the peas into the rice and chicken and cook.  Covered until heated through about 2 minutes.


Spoon the chicken and rice onto individual plates and sprinkle with the parsley.  Served with the olives if desired.




From the book of Kate Merker, Real Simple, Oct 2007



Saturday, May 26, 2012

THIS CHERRY LIPS: HAMBURGER COOKIES

THIS CHERRY LIPS: HAMBURGER COOKIES: These hamburgers are easy to make and all the neighbor kids love them! You will need two kinds of biscuits, you can use FIBISCO BISCU...

HAMBURGER COOKIES

These hamburgers are easy to make and all the neighbor kids love them!




You will need two kinds of biscuits, you can use FIBISCO BISCUIT and OREO.


We laid them out in an assembly line fashion.


White frosting acts as the mayonnaise. Put the “mayonnaise” on one FIBISCO BISCUIT then top it with an OREO.


Press the chocolate cookie down so the “mayonnaise” oozes out. Yum! You DO like mayonnaise on your hamburgers?


Use a pastry bag or a ziplock bag to apply mayonnaise, mustard, ketchup, and lettuce.
Fill your ziplock bag with the appropriate color then snip a small triangle off the corner. Easy!


Apply the mustard and catsup…


And the green lettuce…




Add the top of the bun…




Pour sesame seeds into a pan to brown. Be careful! Once they start browning you will notice they start cooking really fast.  Pour the browned sesame seeds immediately in a heat safe bowl so they stop cooking. Do not use Styrofoam plate or cups. 




This is agave syrup which drops onto the top of the bun. Spread agave syrup with a pastry brush.  (You can use Honey syrup instead of Agave).




Then add toasted sesame seeds.


Let sit overnight if you want the agave syrup to dry.


NOTE: To make the frosting use any white frosting recipe you like. Divide the frosting into four parts for the four different colors. For best color results use the color gel for cake decorating.


Recipe and photo credit to randompocketnotes



THIS CHERRY LIPS: Skittles Vodka Tutorial

THIS CHERRY LIPS: Skittles Vodka Tutorial: Infusing vodka with Skittles is a very popular trend right now. There are a couple of different ways to do it. My way involves separating a...

Friday, May 25, 2012

Skittles Vodka Tutorial

Infusing vodka with Skittles is a very popular trend right now. There are a couple of different ways to do it. My way involves separating all the Skittles into their separate flavors and making five different bottles of Skittles vodka.

THE INGREDIENTS

  • One 1.75 liter bottle of vodka (I used Stoli – you don’t need the most expensive vodka, but do avoid the cheap ones)
  • Five 8.5 ounce flasks or bottles (buy them from Amazon – here’s another that looks like a retro milk jug. For a Halloween party, serve these neon-colored concoctions in test tube shooter glasses.)
  • One 1 pound bag of Skittles
  • Five empty plastic water bottles
  • funnel
  • Bowls for separating the Skittles into flavors
  • A measuring cup (not pictured)
  • Coffee filters or paper towels
You’ll also want to cover your workspace with newspaper or freezer paper – this infusion can get messy. If you’re making a different sized batch, here’s the formula you need to know: I used 60 Skittles to 6 ounces of vodka, which yields about 8 ounces of infused vodka. If you want to make 1.5 times that, or 3 times that, just multiply your amounts.


Step 1: Separate Skittles into Flavors

Start by simply separating the Skittles into flavors. You want 60 of each.

Step 2: Setting up your Infusion Bottles

Fill your water bottles with 6 ounces of vodka each. It doesn’t need to be exact – you can always even it out later by pouring in a bit more vodka to the ones that come out with less.

Step 3: Add the Skittles
Pour the Skittles of one flavor into one infusion bottle, then pour the next flavor of Skittles into the next infusion bottle, and so on until all five bottles have a pile of Skittles soaking in the vodka.

Step 4: Shake ‘em, shake ‘em, shake ‘em

Now your infusion bottles all have Skittles in the bottom. Give each bottle a good shake – the more, the better. 

In my picture here, you can see that the colored candy coating has already rubbed off into the vodka, but the white insides of the Skittles still have a lot of dissolving to do. After shaking them, set them aside for a few hours. It’s a good idea to shake them again then, especially if you’re making a bigger batch. My Skittles all dissolved overnight.

Once they’re all dissolved, you’ll notice a lot of white muck floating at the top. We’ll take care of this in Step 6.



Step 5: Strain


There are a number of ways to strain this stuff and get all the white gunk out. Some people prefer paper towels, but I used coffee filters and found they worked just as well. I put a funnel in a measuring cup.

Then I put four coffee filters in the funnel. It’s hard to say exactly how much you’ll need, since not all coffee filters are exactly the same. I’ll tell you one thing I did learn, though: orange and green needed more filtration than the others. I discovered this when I thought I was finished, and found a little bit of white stuff still floating in those two flavors. No problem, though: I just strained them again through one more coffee filter, and that took care of it. So if you find you haven’t strained it thoroughly enough, the good news is: you can always fix that later.


Then I poured one of the infusions into my strainer setup. I had to pour about a quarter of my infusion in, then wait for some of it to soak through, then pour another quarter in, until I was done. (If the strainer clogs with white gunk, use a spoon to scrape the white gunk out of the way.) In the end, you’ll have about 8 ounces of Skittles infused vodka. Then I dumped the funnel and coffee filters into one of the bowls I’d used earlier for counting out Skittles, to catch drips as I carried it over to the sink. I washed everything out for re-using (except the coffee filters, of course – those I just rinsed before disposing of, so the sugar wouldn't attract ants).


Then I took the liquid from the measuring cup and poured it into a flask, via the now-clean funnel. You can see here that the green is a little thick, and it shouldn't have been – that’s why I ended up having to re-filter it. Then I rinsed the funnel out again.

Repeat this process for each flavor.
Here you can see about how much gunk the filtration takes out:

Step 6: Chill and Serve

Now you've got 5 flasks or bottles of Skittles infused vodka:

Stick them in the freezer for several hours – overnight is fabulous…

And they’re ready to serve:

Now, these are pretty strong on their own – nearly pure vodka. They are also very sweet. You can drink them straight, served up in a chilled martini glass, or you can use them in a cocktail:
  • Mix them with ginger ale, 7-up or Sprite to taste
  • Mix them with cola to taste (diet cola cuts the sweetness a little)
  • Serve them on the rocks to water it down a little
  • Some people mix them with fruit juice. I didn’t try this, because to me the Skittles were plenty of sweetness for my taste buds.
  • Everyone’s taste varies – there are so many directions you can take this drink in, you really should try anything that sounds good to you!
Cheers!

                                                                                                                 


Recipe and photo owned by MIX THAT DRINK




A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.