Delicious fish blended with crunchy oats and fresh lemon sauce
Ingredients:
40 g of Instant Quaker Oats
30 g of wheat flour
300 g of fish fillet
1 egg
Salt and black pepper to taste
Cooking oil to taste
Monday, February 27, 2012
Quaker Mango Delight
Mango, Quaker Oats, and cinnamon makes this dish a tempting dish fit for the weekend.
Chicken Porridge Quaker
Varied menu of chicken porridge for breakfast
Ingredients:
100 g Quaker Oats Quick Cooking
50 g of chopped chicken meat
3 cloves garlic (crushed)
2 spring onions (puree)
2 tablespoons cooking oil
1 tsp sesame oil
½ teaspoon chicken bouillon seasoning
3 stalks celery (cut fine)
500 ml of water
Soy sauce and pepper to taste
Dumpling skins are cut into small pieces and fried
Quaker Omellete X-Press
Breakfast is a quick, tasty and healthy, serve Quaker Omellete X-Press for your family.
Wednesday, February 22, 2012
BACON-FLAVOURED DIP MIX
2 tb Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tb Instant Minced Onion
1/8 tsp Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto
a 6-inch square of aluminum foil and fold to make airtight.
Makes 1 package (about 3 T) of mix.
Label as “Bacon-Flavored Dip Mix”.
Store in a cool, dry place and use within 6 months.
Kids Fun Recipes
Chocolate Spiders version #1
4 cups semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water
until water is cool, about 10 minutes. Place wax paper on cookie sheet.
Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch
tip.
Squeeze chocolate onto wax paper in the shape of spiders. If
chocolate is runny it needs to be cooled longer. Chill the spiders for
about 10 minutes. When hard peel off wax paper. Store in refrigerator
laid flat.
4 cups semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water
until water is cool, about 10 minutes. Place wax paper on cookie sheet.
Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch
tip.
Squeeze chocolate onto wax paper in the shape of spiders. If
chocolate is runny it needs to be cooled longer. Chill the spiders for
about 10 minutes. When hard peel off wax paper. Store in refrigerator
laid flat.
Tuesday, February 21, 2012
Pineapple-Apricot Jam
20 oz pineapple; crushed, 1 cn
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch
* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring occasionally
then reduce the heat and cover.
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch
* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring occasionally
then reduce the heat and cover.
Dried Fig Jam
28 oz dried figs
5 cup ; water
1/2 cup fresh lemon juice
3 cup sugar
1 seeds from juiced lemons
1 teaspoon ground cardamom
1 tablespoon dark rum
Place figs in 4 qt pot.
Add all water, cover pot, bring to a boil and remove pot from heat.
Let the pot of figs sit for at least an hour to plump them.
Remove figs from the dark water with a slotted spoon.
Reserve the water.
Cut stems off figs with scissors and chop figs medium coarse by hand
or in a processor. Add lemon juice and sugar to the fig water. Set water
to a second boil, then reduce heat and let simmer for 5-10 minutes.
5 cup ; water
1/2 cup fresh lemon juice
3 cup sugar
1 seeds from juiced lemons
1 teaspoon ground cardamom
1 tablespoon dark rum
Place figs in 4 qt pot.
Add all water, cover pot, bring to a boil and remove pot from heat.
Let the pot of figs sit for at least an hour to plump them.
Remove figs from the dark water with a slotted spoon.
Reserve the water.
Cut stems off figs with scissors and chop figs medium coarse by hand
or in a processor. Add lemon juice and sugar to the fig water. Set water
to a second boil, then reduce heat and let simmer for 5-10 minutes.
Monday, February 20, 2012
Bailey's Irish Cream Bread
1 1/4 cups Water -- very warm
1 package Yeast
1 cup Oats
3 cups Bread flour
1 teaspoon Salt
1/3 cup Honey
2 tablespoons Bailey's irish cream -- or tot
Put ingredients in pan in order listed, Select "white bread" setting on
machine and press “Start”.
The bread doesn't rise much, but the texture is great.
Beer Cheese Bread (Eddy)
1 package Yeast
1 cup Oats
3 cups Bread flour
1 teaspoon Salt
1/3 cup Honey
2 tablespoons Bailey's irish cream -- or tot
Put ingredients in pan in order listed, Select "white bread" setting on
machine and press “Start”.
The bread doesn't rise much, but the texture is great.
Beer Cheese Bread (Eddy)
SUPER BOWL SUBS
1 loaf (16 inches long) Italian bread
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies,
drained and cut into strips
12 pitted ripe olives, sliced (optional)
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies,
drained and cut into strips
12 pitted ripe olives, sliced (optional)
STUFFED SANDWICH TO GO
1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12" x 5" bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts Butter
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap loaf.
Sunday, February 19, 2012
DATE YOGURT SMOOTHIE
1/2 cups chopped date
1 banana, chopped, (about 1/2 cup)
1/2 cups orange juice
1/2 cups plain nonfat yogurt
1/2 cups crushed ice
Combine dates, banana slices, and orange juice in
a blender and puree until dates are finely chopped.
Add yogurt and ice, blend until just combine
1 banana, chopped, (about 1/2 cup)
1/2 cups orange juice
1/2 cups plain nonfat yogurt
1/2 cups crushed ice
Combine dates, banana slices, and orange juice in
a blender and puree until dates are finely chopped.
Add yogurt and ice, blend until just combine
BERRY BLISS SMOOTHIE
2 scoops raspberry sherbet
4 strawberries
15 blueberries
5 blackberries
16 ounces orange juice (or juice of your choice)
Put all ingredients in a blender, juice last, then blend until smooth.
To add thickness try adding more sherbet or ice to the smoothie.
Pour into a tall glass to serve.
4 strawberries
15 blueberries
5 blackberries
16 ounces orange juice (or juice of your choice)
Put all ingredients in a blender, juice last, then blend until smooth.
To add thickness try adding more sherbet or ice to the smoothie.
Pour into a tall glass to serve.
BERRY BANANA SMOOTHIE
1 large banana, peeled, sliced and frozen
3/4 cups frozen or fresh strawberries,
raspberries or blueberries
3/4 cups low or non fat vanilla frozen yogurt
1 12ounces can or bottle of regular or diet
ginger ale, chilled
Place all the ingredients in a blender or food processor.
Cover and blend at highest speed until smooth.
Note: if you use fresh berries, try to use a frozen banana,
and if you use a fresh banana, go for frozen berries.
Otherwise your drink will be too thin.
Both fruits being frozen will give you a satisfyingly thick drink.
3/4 cups frozen or fresh strawberries,
raspberries or blueberries
3/4 cups low or non fat vanilla frozen yogurt
1 12ounces can or bottle of regular or diet
ginger ale, chilled
Place all the ingredients in a blender or food processor.
Cover and blend at highest speed until smooth.
Note: if you use fresh berries, try to use a frozen banana,
and if you use a fresh banana, go for frozen berries.
Otherwise your drink will be too thin.
Both fruits being frozen will give you a satisfyingly thick drink.
Saturday, February 18, 2012
Digestive Biscuits
Take equal parts of fine flour and wheat-meal flour and mix them
together to 5 quarts of milk and water.
Use 2 1/2 lbs. of butter and 2 ozs. of German yeast.
Rub the butter in the flour, make a bay, pour in your liquor and yeast.
Mix the whole into a dough, break it a little, and put it in a warm place
to prove.
After it is light enough, break it quite smooth and clear, roll it out in a
sheet one-eighth of an inch in thickness and cut out your biscuits.
As soon as the biscuits are cut out bake in a hot oven.
together to 5 quarts of milk and water.
Use 2 1/2 lbs. of butter and 2 ozs. of German yeast.
Rub the butter in the flour, make a bay, pour in your liquor and yeast.
Mix the whole into a dough, break it a little, and put it in a warm place
to prove.
After it is light enough, break it quite smooth and clear, roll it out in a
sheet one-eighth of an inch in thickness and cut out your biscuits.
As soon as the biscuits are cut out bake in a hot oven.
Lozenges
Lozenges are made of loaf sugar finely ground, gum arabic dissolved
in water, also gum dragon. They are mixed together into a paste, cut
round or oval with cutters, and dried.
To make the best sort of lozenges, 1 lb. of gum arabic should be
dissolved in 1 pint of water; but the proportion of gum and water in
general use is 2 1/2 lbs. of gum arabic in 1 quart and 1/2 pint of water,
and 1 oz. of gum dragon in 1/2 pint of water.
Peppermint Lozenges
Take some finely powdered loaf sugar, put it on a marble slab, make a
bay in the centre, pour in some dissolved gum, and mix into a paste,
flavor with the essence of peppermint, roll the paste on the marble slab
until it is about an eighth of an inch thick. Use starch-powder to dust it
with; this keeps it from sticking.
Dust the surface with a little starch-powder and sugar, and rub it over
with the palm of your hand. Cut out the lozenges and place them on
wooden trays, and place them in the stove to dry. All lozenges are
finished in the same way.
in water, also gum dragon. They are mixed together into a paste, cut
round or oval with cutters, and dried.
To make the best sort of lozenges, 1 lb. of gum arabic should be
dissolved in 1 pint of water; but the proportion of gum and water in
general use is 2 1/2 lbs. of gum arabic in 1 quart and 1/2 pint of water,
and 1 oz. of gum dragon in 1/2 pint of water.
Peppermint Lozenges
Take some finely powdered loaf sugar, put it on a marble slab, make a
bay in the centre, pour in some dissolved gum, and mix into a paste,
flavor with the essence of peppermint, roll the paste on the marble slab
until it is about an eighth of an inch thick. Use starch-powder to dust it
with; this keeps it from sticking.
Dust the surface with a little starch-powder and sugar, and rub it over
with the palm of your hand. Cut out the lozenges and place them on
wooden trays, and place them in the stove to dry. All lozenges are
finished in the same way.
APPLE TART
2 lbs. of apples
1 cupful of currants and sultanas
2 oz. of chopped almonds
1 teaspoonful of ground cinnamon
12 oz. of Allinson fine wheat meal
4-1/2 oz. of butter.
Sugar and water as necessary
Pare, core, and cut up the apples; stew them in very little water, only
just enough to keep from burning; when nearly done add the currants,
sultanas, almonds, cinnamon, and sugar; let all simmer together until
the apples have become a pulp;
1 cupful of currants and sultanas
2 oz. of chopped almonds
1 teaspoonful of ground cinnamon
12 oz. of Allinson fine wheat meal
4-1/2 oz. of butter.
Sugar and water as necessary
Pare, core, and cut up the apples; stew them in very little water, only
just enough to keep from burning; when nearly done add the currants,
sultanas, almonds, cinnamon, and sugar; let all simmer together until
the apples have become a pulp;
SPICY APPLE CRISP
6 to 8 cooking apples
1 cup flour
1 1/2 cups brown sugar
3/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 peel of one lemon
1 tablespoon fresh lemon juice
Peel, quarter and core cooking apples. Cut apple quarters into thin
slices and place it in a bowl.
Blend nutmeg and cinnamon then sprinkle over apples. Sprinkle with
lemon rind. Add lemon juice and toss to blend. Arrange slices in a large
baking dish.
1 cup flour
1 1/2 cups brown sugar
3/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 peel of one lemon
1 tablespoon fresh lemon juice
Peel, quarter and core cooking apples. Cut apple quarters into thin
slices and place it in a bowl.
Blend nutmeg and cinnamon then sprinkle over apples. Sprinkle with
lemon rind. Add lemon juice and toss to blend. Arrange slices in a large
baking dish.
Friday, February 17, 2012
Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa powder
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla essence
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar
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