Apple cranberry crisp - Now We're Cookin'
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This recipe provides instructions for making an apple-cranberry crisp. It calls for mixing flour, oats, brown sugar, butter, cinnamon and a pinch of salt to make the crumble topping. The filling consists of apples, dried cranberries, lemon juice, orange zest, cinnamon, nutmeg, sugar, flour and salt. The filling is baked in a dish with the crumble topping spread over top. It bakes for 40 minutes until the topping browns and filling bubbles.
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TheBigFreeze
This document provides recipes for several desserts featuring vanilla ice cream. It includes recipes for Strawberry Ice Cream Shortcakes, Peanut Butter-Banana Ice Cream Bites, Nut-crusted Key Lime Ice Cream Cupcakes, Brownie Ice Cream Sundae Cake, Tiramisu Ice Cream Cake, and Homemade Vanilla Bean Ice Cream. The document provides instructions and lists of ingredients for each recipe. Photographs accompany some of the recipes to illustrate the finished dishes.
Italian Vegetarian Recipes
This document provides recipes for a 5-course Italian vegetarian meal including: pumpkin ravioli with sauce, Caesar salad, bruschetta, tiramisu, and amaretti cookies. The recipes include ingredients and instructions for making each dish.
Donuts You Can Make Under Your Own Roof
These recipes will have you baking your own donuts right from your own home! In honor of National Donut Day, enjoy these treats and enjoy this terrific day!
Pastries
This document contains recipes for several baked goods:
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- Baklava made of layers of phyllo dough and nuts baked with a honey syrup.
- A buttermilk flaky pie crust made with butter, flour, salt, and ice water.
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Easy Cinnamon Recipes
The document provides recipes for several cinnamon-flavored dishes, including an apple cinnamon cobbler made with refrigerated cinnamon rolls, apple pie filling, and walnuts; cinnamon krisp cereal bars made with rice cereal, marshmallows, cinnamon, almonds, and raisins; and cinnamon peach halves baked with cinnamon sticks and lemon juice.
Test Kitchen Recipe Calendar PDF
This document provides recipes that incorporate various tequilas. The first recipe is for a Maple Tequila Pound Cake that uses De La Tierre Maple Tequila Liqueur. Other recipes include an Avion Espresso Cake, Diva Tequila Chocolate Citrus Truffles, a Mestizo Mezcal Holiday Ham, Cranberry and Orange Diva Tequila Scones, and more. All recipes pair tequilas with various ingredients for cakes, desserts, main dishes, and more.
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This document contains recipes for several desserts:
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The document provides recipes for 10 vegan dishes: corn salsa, banana cherry garcia soft serve, simple lemony spring greens, gluten-free chocolate brownies, vegan philly cheese sandwich, avocado pasta, blueberry oatmeal waffles, baked blueberry doughnuts, detox green monster smoothie, and chocolate chunk coconut ice cream. The recipes include lists of ingredients and instructions for preparing each dish.
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The document provides recipes for several dishes that feature bananas as a main ingredient. This includes banana bread, banana oatmeal chocolate chip cookies, banana pancakes with caramel, Thai banana soup, a banana cocktail, banana cranberry muffins, Kentucky banana pudding, a banana blast smoothie, cocoa cake with bananas, and tiramisu with banana spread. The recipes provide lists of ingredients and instructions for making each of the banana-centered dishes.
Our cook book
This document contains recipes from Greek schools for traditional Greek baked goods like buns, melomakarona, donuts, moustalevria, Easter cookies, christopsomo bread, cheespie triangles, herb pie, and Christmas cookies. It provides instructions for making the recipes, including ingredients and step-by-step directions for combining, shaping, and baking the items. Various Greek schools contributed the recipes as part of a project focused on flour-based recipes.
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The document provides recipes for several dishes:
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Papaya dishes
This document contains recipes for 15 dishes that feature papaya as a main ingredient. The dishes include fruit salads, salads, soups, desserts and more. They provide instructions on combining papaya with ingredients like shrimp, rice, chicken, yogurt to make meals and snacks. The formatting is consistent with titles and sections for each individual recipe followed by a list of ingredients and directions for preparation.
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This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
Healthy desserts recipes
The document provides recipes for several healthy desserts including strawberry shortcakes, frozen peanut butter pie, pumpkin pie pudding, and lemon berry parfaits. For each recipe, the ingredients and preparation instructions are listed. The document encourages readers to pick up party platters and more from Foodtown markets for their next get-together. Brief descriptions and photos accompany each recipe.
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Tailgating Guide - Eat it Up
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A PB&J sandwich shared with friends provides more enjoyment than a fancy four-course meal alone. The document includes recipes for appetizers, main dishes, sides and desserts suited for an outdoor gathering, such as bacon crescent rolls, Southwest turkey burgers, cooler corn and chocolate bread pudding.
Our Recipe Book
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This document contains several holiday recipe submissions from different individuals. The recipes include Herbed Pecans, Paprika Spiced Almonds, a cheese fondue, egg nog, bourbon cocktails, squash soup, dill pickle soup, roasted root vegetables, colcannon, and a twice baked potato casserole. The recipes provide ingredients and instructions for a variety of dishes that can be enjoyed during the holiday season.
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This document is a recipe for a summer salad with shiso from NWC Food Incubator in Evanston, Illinois. The salad contains tomatoes, beans, patty pan squash, shiso leaves, garlic/ginger paste, thyme, marjoram, white wine vinegar, sour cream or Greek yogurt, and vegetable oil. The vegetables are prepared by washing, cutting, and blanching. They are tossed together with the herbs and then dressed with a vinaigrette made from the remaining ingredients. The salad is allowed to sit for 30 minutes before serving.
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This document provides a recipe for a blueberry pie filling that can be used to fill either a 9-inch or 6-inch pie shell. It lists the ingredients and amounts needed for each size pie. The instructions explain that half the blueberries are cooked with butter, cornstarch, sugar and salt until thickened, then the remaining berries and spices are added. The filled pie shell is topped with a lattice crust and baked until the filling is bubbling and the crust is golden brown.
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Quinoa Salad with fresh cherries, almonds and cucumbers. Take advantage of the short cherry season by making this seasonal favorite!
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Menu choices for hands-on cooking classes for corporate teambuilding or private events - birthday parties, anniversaries, etc.
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This recipe provides instructions for making a blueberry barbecue sauce that includes sautéing onion and jalapeño, adding ketchup, vinegar, brown sugar, mustard, and Tabasco, simmering in blueberries, then blending and seasoning the sauce with salt, pepper, and lemon juice. The sauce can be served at room temperature or refrigerated for up to a day, and other fruits can be substituted for the blueberries.
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This document provides a recipe for a Grilled Kohlrabi and Peach Salad that serves 4 people. It calls for peaches, kohlrabi, onion, sweet peppers, olive oil, salt, pepper, nepitella herb, lime juice, white balsamic vinegar, olive oil and arugula. The peaches, kohlrabi, onion and peppers are cut and tossed with olive oil then grilled. A vinaigrette of nepitella, lime juice, vinegar and olive oil is whisked together and the grilled vegetables and fruit are tossed with it before serving over arugula.
Fall 2013 team hands-on menus
This document provides 10 menu options for hands-on cooking events hosted by the company Now We're Cookin. Each menu includes starters to be served upon arrival, items for participants to prepare themselves, and dessert. The menus showcase a variety of global cuisines and ingredients and can be tailored to client preferences and dietary restrictions. Prices range from $75-90 per person depending on the menu.
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1) A recipe for cider-glazed roasted root vegetables that serves 6 people. 2) The recipe calls for olive oil, mixed root vegetables cut into chunks, apple cider, ginger, cumin, butter, calvados or other brandy, and parsley. 3) The vegetables are tossed with oil and baked covered for 30 minutes then uncovered with butter added for 20 more minutes until tender before being served.
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The document discusses the history and development of the internet over the past 50 years, from its origins as a network created by the United States government to conduct research, to its commercialization and growth into a massive, global network that has changed the way people communicate, access information, and use technology in their daily lives. It enabled new technologies and industries but also created challenges around privacy, security, and the spread of misinformation that governments and companies continue working to address.
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This document announces an event hosted by Now We're Cookin' and The Book Cellar featuring celebrated chef and author Patricia Wells. On November 21st, Wells will give a cooking demonstration and tasting of dishes from her new cookbook "Simply Truffles", focusing on techniques for capturing the flavor of black truffles. Attendees will have the opportunity to sample Wells' truffle-inspired delicacies paired with wine, and to purchase her cookbooks including "Simply Truffles", with the author available for book signing. Reservations are required for the educational evening offering insights into truffle lore and holiday menu suggestions from the leading American authority on French cuisine.
Harvest celebration poster
Join us for this great foodie event! Great chefs reate wonderful dishes from market products - all to benefit Friends of Evanston Farmers Markets!
Corn saute with poblanos
This recipe is for a fresh corn sauté with poblano chilis that serves 4 to 6 as a side dish. It involves sautéing diced red onion and red pepper in butter along with optional cayenne or jalapeño. Corn kernels and sliced roasted poblano chilis are then added and cooked until the corn is al dente. Scallions and crème fraîche are stirred in at the end before serving hot with a squeeze of lime juice.
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2012 Harvest Celebration Save the date poster 2012
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Apple cranberry crisp - Now We're Cookin'
- 1. Apple – Cranberry Crisp Serves 8 For the Crumble Topping: 1 cup ¾ cup ½ cup + 2 Tbs. 1 ½ sticks ½ tsp. Pinch All Purpose Flour Old Fashioned Oats Brown Sugar Unsalted butter, cut into small pieces Cinnamon Salt In a food processor, combine all ingredients in the work bowl and place in the freezer for about 15 minutes. Place on the base of the processor and pulse until mixture resembles small peas. Set aside. (Do not over process) For the Filling: 5 cups ¾ cup 2 Tbsp 1 small ½ Tsp ¼ Tsp ½ Cup 2 Tbsp ¼ Tsp Apples, peeled and cored Dried Cranberries, plumped in hot water, drained Lemon Juice Orange, zest only Cinnamon Nutmeg Sugar Flour Salt Heat the oven to 350 degrees. In a large bowl, combine all ingredients, tossing to coat evenly. Pour into a 1 ½ qt baking dish. Pour on the crumble topping, spreading evenly. Bake until topping begin to brown and the filling is bubbling, about 40 minutes. Remove for the oven and let cool slightly before serving. *This is very nice with vanilla ice cream