for the crumble:
- dark brown sugar
- lemon juice or orange juice
for the mashed sweet potato itself:
- 2 or 3 sweet potatoes
- 1/2 of butter or 2 scoops of butter substitute
This whole recipe will and can be changed accordingly to how many guests you're making it for.
We'll begin with the crumble, start with 1 or 2 cups of dark brown sugar, 2 teaspoons of cinnamon and 1 or 1/2 teaspoon of nutmeg. More if you'd prefer. Then add a teaspoon of lemon juice or orange juice; Or a 1/2 teaspoon of each. Mix it up so that you get a crumbly mixture and them let it sit while you work on the sweet potatoes. Check on it now and then, mixing it when you do.
Now shave the skin off of all the sweet potatoes and put them to boil; Don't let them boil too long or they'll be mush in the water. While they boil get yourself a bowl and when they're ready mash them in the bowl; Add a bit of the crumble, butter and the juices as well. Continue to mash.
Sprinkle some of the crumble all over the bottom of a Pam or cooking sprayed casserole dish. Then put the now mashed sweet potato into the casserole dish and sprinkle the rest of the crumble all over the top and pop it in the oven on low broil.
Watch until the crumble melts a bit and take out to serve.
This isn't quite a tip, but this is a wonderful dish for a Thanksgiving dinner.
( cookbooking ) a livejournal cookbook
27 February 2008 @ 05:44 pm
27 February 2008 @ 02:18 pm
ingredients/things you need;
-10 scoops ice cream (flavor of your choice)
-1 cup glutinous-rice flour (mochiko)
-3/4 cup water
-1/4 cup sugar
-2 tsp. vanilla
-corn flour, for dusting
Soften the ice cream, scoop into 10 round balls, and refreeze until hard.
Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.
Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot.
Cover and return to microwave for 30 seconds. Stir well.
Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).
Wait for dough to cool. Place onto board and divide into 10 pieces.
Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.
- Make the ice cream balls small!
- Make/freeze the ice cream a day before making the mochi outside.
- Use A LOT of flour on the cutting board before putting the dough down. Cake it on!
- Have flour close to you at all times.
- Divide the mochi dough and flatten it before taking your ice cream out of the freezer.
20 February 2008 @ 06:19 pm
- 1 oz. Pomegranate Juice
- 1 oz. of Tequila
- Margarita Mix
Start with a glass full of ice, like you would with any alcoholic drink, and make sure it's a regular glass. Also, double check to make sure the amount of ice fits into whatever glass you transfer the drink to for serving. Now, put in 1 ounce of tequila of your choice and 1 ounce of the pomegranate juice. Next, fill the glass with the margarita mix.
Grab a strainer or even a mixing stick and mix up your drink. Finally, pour the drink into the glass you plan to serve in.
You can squeeze your own, fresh pomegranate juice or use something like POM. Also, if you'd like you can use a pomegranate tea.
20 February 2008 @ 02:15 pm
- 1/2 oz. of Kahlua
- 1 oz. of Bailey's Irish Cream
- Mint Leaves
Rip up some mint leaves with a tiny, TINY bit of water and mash them to get the mint flavor free. Then fill whatever your cup to the brim with ice, it will melt a bit with the addition of the liquids/drink ingredients. Add 1 ounce of Bailey's Irish Cream and 1/2 ounce of Kahlua. Now, fill with milk and get another cup to mix the beverage. Now pour the beverage back and forth between the cups a few times til fully mixed.
And voila, you have the 'Fields of Ireland' in your cup.
If you don't want to use mint leaves, use a tiny bit of Mint Schnapps or Creme de Menthe. If you don't want mint at all, this drink still tastes good.
20 February 2008 @ 02:00 pm
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