Recipes

they're a bit like teacakes (the ones with raisins and sultanas and stuff in) but they have a cross on top made of dough (I think) you can toast them, bake them or eat them cold.

Answer:

Hot crossed buns are another Babylonian religious custom and tradition which modern professing Christianity adopted through the centuries.

We find the Lord telling Jeremiah to warn the Jews not to do these and other pagan "religious rites" as the Babylonian Empire was poised to "cast His people out of His sight" (Jer.7:15).

The Jews were going about their Babylonian holiday chores and activities in honor of the goddess, the Queen of Heaven (Semaramis) and her son, Tammuz (Ezek.8:14), like the modern professing Christian world goes about it's Easter holiday baking of "hot crossed buns" (with the crossed "T" on them for "Tammuz"). A good old fashioned family tradition:

"The children gather wood, and the fathers kindle the fire, and the women knead their dough, to MAKE CAKES to the Queen of Heaven, and to pour out drink offerings unto the gods, that they may provoke Me to anger." (Jer.7:18)

Ingredients

4 cups ripe tomatoes, deseeded, diced

� 1/2 cup white onion, diced

� 1/2 cup cilantro, chopped

� 1 large clove garlic, crushed, finely minced

� 1/2-1 jalapeno pepper, finely diced

� 1 TBSP lime juice, fresh squeezed

� 1 1/2 tsp salt

(Need salsa fast? Want to skip all the dicing? Just combine all ingredients in a food processor and pulse. You'll get blended salsa instead of chunky.) (You can use the Magic Bullet!)

Directions

1. Combine all ingredients in a large non-reactive bowl--stainless steel, glass, ceramic, or non-staining plastic. Mix well. Some like it hot, some like it not. If you can handle more heat, by all means, use the entire jalapeno instead of half. Otherwise, you can separate the mix and add more pepper to just half, thereby pleasing everyone by offering 2 heat levels. But be sure to label which is which!
2. Taste and adjust salt and lime juice to desired flavor. Serve fresh or seal in an airtight container and refrigerate for an hour to allow flavors to meld.
3. Serve salsa with restaurant-style tortilla chips or use as a condiment. Enjoy!

• 8 (1/2-inch) slices Kasseri cheesesalt
• Freshly ground black pepper
• 2 cups brandy
• 1 cup flour
• 4 tablespoons butter
• 2 lemons, juiced
• 8 rounds of pita bread, brushed with olive oil, grilled and quartered
• 1 cup Kalamata olives

Season both sides of the cheese with salt and pepper. Put the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.

My mom makes this all the time its so good!

This is called scaling a recipe. Some recipes, especially baking recipes, can only be doubled. For increases beyond this there are some major adjustments to seasonings, which are NOT done in those multiplier functions on the big recipe sites. see this article:

http://www.ellenskitchen.com/bigpots/homekit1.html

"Tips for scaling or adapting family recipes for quantity cooking"

You can put most anything on a batch of mashed potatoes. Some favorites are:

1. just butter and/or sour cream
2. chives or onion or garlic greens
3. just salt and/or pepper and/or garlic
4. melted cheese
5. bacon bits
6. sweet or hot peppers
7. whatever you particularly like the taste of

Calorie content is completely dependent upon ingredients and how it is made but that being said, ON AVERAGE a serving of 1 CUP (8 oz.) without cheese or croutons is about 80 calories (Example Panera Bread's version is 80 calories without cheese or croutons)

Add cheese and croutons and of course the calories will increase, a LOT!

For instance, Ruby Tuesday's Baked French Onion soup is 547 Calories!!!! That's a BIG difference and it includes the cheese and croutons and is about 2 cups of soup per serving.

Applebee's serving of their French Onion soup comes in at 388 calories.

A cup of Progresso's French Onion soup, with a slice of diet bread (toasted) and a slice of reduced fat cheese (see the Hungry Girl's Recipe Link provided) comes in at 170 Calories.

There's no perfect answer for this other than to think in terms of keeping the cheese and croutons off to get a minimum amount of calories!

rubbed in method cake recipe:

basic fruit cake recipe:

200grs (8oz) self raising flour, pinch of salt

100grs (4oz) margarine

100grs (4oz) sugar

2eggs

3ml milk (2tbsp)

150grs (6oz) mixed dried fruit

1) mix flour and salt, rub in margarine

2) stir in sugar and fruit

3) beat together eggs and milk

4) mix all together to a soft consistency

5) place in greased cake tin (15cm, 6in)

6) bake in oven (180ºc, 350ºf, gas mark 4) for about 1+ 1/4 hours

Variations:

lemon and sultanas- add 150grs (60z) sultanas and grated rind of lemon

ornage and spice- add 5ml (1 tsp) mixed spice and grated rind of 1 orange

date - add 75grs (3oz) chopped dates

chocolate chip- add 75grs (3oz) chocolate chips or finely chopped.

can be frozen.

There are a number of reasons why standard food components are good...

• Saves preparation time.
• Fewer steps in the production process
• Less effort and skill required by staff
• Less machinery and equipment needed
• Good quality
• Saves money from all aspects
• Can be bought in bulk
• High-quality consistency
• Food preparation is hygienic

I was doing this for homework

Home > Recipes

Eggnog Recipe courtesy Alton Brown, 2005 See this recipe on air Friday Dec. 21 at 2:00 AM ET/PT.

Show: Good Eats Episode: School of Hard Nogs 4 egg yolks

1/3 cup sugar, plus 1 tablespoon

1 pint whole milk

1 cup heavy cream

3 ounces bourbon

1 teaspoon freshly grated nutmeg

4 egg whites* In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. Cook's Note: For cooked eggnog, follow procedure below. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.