ANother Great Cooking Class!! Recipes included!

Liz R.
on 3/21/09 8:37 am - Easton, PA
  Thanks to all that braved the trip to Easton! Here are the recipes!


Meringues
Ingredients Directions 1.                    Heat oven to 375 degrees. 2.                    Beat the whites until foamy. 3.                    Add salt and cream of tartar, and beat until stiff. 4.                    Beat in the almond extract, diabetisweet, nuts and chocolate chips. 5.                    Place by teaspoons on parchment paper on a baking sheet. 6.                    Place the sheet in the oven, TURN OFF the oven, and let sit overnight.
Rum Balls Ingredients Directions
  1. Preheat the oven to 350°F.
  2. Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
  3. Set aside to cool.
  4. Combine coconut, Splenda® and cocoa in a large mixing bowl.
  5. When the pecans have cooled a little, coarsely chop them in a food processor.
  6. Add the pecans to the coconut mixture.
  7. Melt the butter.
  8. Mix the rum with the melted butter and stir into the combined ingredients.
  9. Place egg white powder in a small bowl and add the warm water.
  10. Beat with a whisk for 2 minutes, until frothy and dissolved.
  11. Mix the egg whites into the combined ingredients.
  12. Form the mixture into little balls.
  13. Leave the candies on a baking sheet for about an hour to dry.
  14. Store in an airtight container.

Beef and Cheese Cups Ingredients Directions 1.        Spray Pam in two 12 cup muffin pans. 2.        Place one wonton wrappers in each cup. 3.        Bake 375º for 7 minutes. 4.        Leave in muffin pans to cool. 5.        In frying pan, add ground meat, onions, celery, garlic salt, pepper and dry mustard. 6.        Mix well. Add oil, if meat is lean or it is ground turkey. Lightly brown. Drain. 7.        Add tomato sauce and sugar. Mix. 8.        Add two beaten eggs and bread crumbs. 9.        Mix well. 10.      Distribute evenly in 24 muffin cups. 11.      Bake 375º 20 minutes. Last 5 minutes of cooking, sprinkle mozzarella cheese on top of cups.
Quinoa Tabouli Ingredients ·         2 cups cooked quinoa ·         1-2 tbsp freshly squeezed lemon juice (to taste) ·         1 tbsp extra virgin olive oil ·         1 tsp kosher salt (or to taste) ·         1 cup fresh chopped parsley and/or mint leaves (more of less to taste) ·         1 cucumber (chopped)(optional) ·         1 tomato (chopped)(optional) ·         freshly ground pepper (to taste) Directions

1.             Mix quinoa and parsley/mint together
2.             Add rest of vegetables
3.             Add lemon juice and olive oil, stir adjust to taste
4.             Season with salt and pepper, to taste

Pulled Chicken BBQ Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (14-ounce) can low-sodium tomato sauce
  • 1/4 cup tomato paste
  • 1/2 cup water
  • 1/3 cup apple cider vinegar
  • 3 tablespoons diabetisweet brown sugar (or Splenda)
  • 1/4 teaspoon ground black pepper
  • 1 whole chicken cut up or 4-5 pieces of chicken (breasts or thighs – I like a combo)
  • 6 whole-wheat hamburger rolls (optional)
  • 6 large green lettuce leaves (optional)
Directions Heat the oil in a large sauté pan over a medium heat. Add the onions and coo****il they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, brown sugar substitute, and pepper and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Put ½ of sauce in bottom of crock pot – add chicken pieces, top with remaining sauce. Cook on low for 8+ hours, remove chicken, shred, discard bones and add chicken back to sauce to heat through. Serve on rolls or eat alone. Enjoy!
Vegetable Keugel Ingredients Directions
  • Preheat oven to 375°F.
  • Grease 12 muffin tins or ramekins.
  • Heat oil in a skillet.
  • Sauté onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
  • Place drained spinach in a bowl.
  • Add eggs, sautéed vegetables and matzo meal.
  • Season with salt and pepper.
  • Mix well.
  • Spoon into prepared tins.
  • Bake 35-40 minutes.
     

Shannon O.
on 3/21/09 9:57 am - Reading, PA
Thanks to all who helped entertain Lorelei... even when she ran around naked lol... had a blast!

Well, I am off to pass out now... Lore won't go to sleep since she slept from 6 to 6:45 when we got home lol... little stinker... lol...



cleos_mom
on 3/21/09 10:16 am - phila., PA
Great time, great food and wonderful people,
thanks for having us Liz
victoria3
on 3/21/09 11:06 am - Douglassville, PA
Thanks for the great day, Liz! I really enjoyed meeting everyone. Can't wait to do it again.



Dennis Belk
on 3/21/09 11:25 am - Philadelphia, PA
Thanks again Liz for another successing day.
Great meeting you Vickie.
We all had a great time and looking forward to the next meet.

Dennis 
Lisa H.
on 3/21/09 1:03 pm - Whitehall, PA
Thanks again Liz for opening your home to us once again.

Nice meeting you Vickie.. hope to see you again.

I'll post my kugel recipe in the next day or two..

ANGELA=----don't forget the bean dip!

My tracker

hers 

Pam Hart
on 3/21/09 2:16 pm - Easton, PA
Sounds yummy!!!  Sorry I didn't make it - I just felt "off" today and spent the whole day in my jammies and then took a nap before work!!

Pam
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
Shannon O.
on 3/21/09 2:52 pm - Reading, PA
oh yeah here is the sweet potato recipe...

for the boil:
7 sweet potatoes
dutch oven/big pasta pot
salt
red pepper flakes
water

For the fry:
cooked and peeled sweet potatoes
unsalted butter
olive oil
salt
pepper
skillet/sq. pancake pan

Boil the potatoes- I tend to pick one for each person so there is left overs for lunch the next day. Trim the ends off, cut in half if they are big, and then place into the cold water. Bring the water up to a boil, once at a boil add the salt (like you would with pasta water) and red pepper flakes (couple dashes). Boil until they are forked tender. Drain and cool.

Once cooled, peal the skin off. Then sliced into rings. In the skillet put in just enough butter and olive oil to coat the bottom of the skillet. It is about a half a TBSP of each. Place the rings into the skillet and salt and pepper them. Flip once they start to carmalize and salt and pepper the other side. Cont. until all of them are cooked. Some times you have to add more butter and oil between batches.




Shannon O.
on 3/21/09 2:56 pm - Reading, PA

 

 This is what they will look like once they start to carmalize...  

Picture 10-13-08 018 by you.




deeg
on 3/21/09 3:49 pm - Quakertown, PA
OMG....everything sounds so yummy!!  wish I could have been there!!  Darn work!!
Dee
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