Pumpy and Friends Recipes
Recipes from all over the world. Please post some here.
Followers
12/27/14
12/15/14
POTATO PUFFS.
Rhodesian Cook Book
POTATO PUFFS
Ingredients
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving).
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired.
6/2/14
Raspberry Nutella Bread Pudding
Raspberry
Nutella Bread Pudding recipe
|
Ingredients 8 slices white bread 1/2 cup Nutella 1/4 cup raspberry jam 1 1/2 cups whole milk 2 tablespoons cream 1/3 cup sugar, plus more for dusting 2 eggs 1 teaspoon vanilla Directions Heat the oven to 350F/180C and spray a 9"x9" pan with non-stick cooking spray. Spread the Nutella evenly over four slices of the bread. Spread the raspberry jam on the other four slices of bread. Combine the bread into four Nutella and Raspberry jam sandwiches. Slice each sandwich into four triangles and tuck them into the prepared pan so the points face up. Whisk together the milk, cream, eggs, sugar, and vanilla and pour it over the sandwiches. Dust the top with extra sugar then let stand for ten minutes. Bake the pudding for 30 to 35 minutes, or until the custard is set and it reads an internal temperature of 160F/70C. Allow to cool for ten minutes before serving. Enjoy! Servings Serves 6 |
3/29/14
FISH AND CHIPS.
English Style Fish and Chip
Jean Maquire.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 4 servings
? 1 ½ pounds fresh cod (thick filets, also called Captain’s Cut, which are closer to
the head), however the tail end can be used if that is the only fish available.
Haddock is also an alternative to cod.
? 2 cups flour, divided
? 1 ½ teaspoons baking soda
? ½ teaspoon salt
? ¼ teaspoon freshly ground black pepper
? 2 tablespoons malt vinegar
? 1 tablespoon honey
? ¼ cup beer (we like a lighter color beer such as Corona, but a dark ale is more
traditional)
? 2 tablespoons sweet pickle brine (We used brine from our pickled red onions)
? 1 ¼ to 1 ½ cups unsweetened lemon/lime seltzer (this is seltzer water flavored
with lemon and lime, not diet lemon lime soda)
? 2 russet potatoes, skin on and sliced into thick fries or wedges
? Canola oil for frying
1. Cut the cod into strips about 8-10 inches long and about 2 inches around. We bought one large 1 ½ pound filet and cut eight equal pieces. (We cut the filet in half so we had two equal pieces and then cut four strips from each piece). Roll the cod strips in a half cup of flour in a medium bowl. Shake off excess and set aside.
2. In a medium to large bowl, place the remaining 1 ½ cups of flour, baking soda, salt, pepper, vinegar,
3. Add the honey, beer, and pickle brine. Beat with a whisk as you pour in the lemon lime seltzer until the batter is the consistency of a light pancake batter. Set aside.
4. Roll the cut potatoes on paper towels until dry.
5. Heat oven to 250 degrees.
6. In a cast iron skillet, fill ¾ full with Canola oil. (Whatever is not used can be strained later and reused for another recipe).
7. Heat the oil to 325 degrees using a candy thermometer to check the temperature of the oil. Cook the fries in two batches just until cooked but not browned, about four minutes per batch. Set aside on a plate, they will be crisped later.
8. Bring the oil to 350 degrees.
9. Dip the floured cod into the batter and with tongs, let drip slightly, then lay the battered fish into the hot oil gently. The fish will rise after a few seconds so don’t drop the whole piece in, just hold half in while the submerged half rises, then let the other half gently slip into the oil. Cook on one side and then flip using tongs or spider; about four to five minutes total. Cook in batches so the temperature of the oil does not drop too far. As each batch cooks, place on a sheet pan and hold in the oven.
10. Once the last piece is cooked and the temperature of the oil is back up to 350 degree, drop in half the fries and cook until crisp. Place on the pan with fish and salt as they come out of the oil. Cook the second batch of fries and place with the rest on the pan.
3/20/14
MILK SHAKE.
My friend Jean sent this.
Emerald
Mint Milkshake
Serving Size : 3
1 pint vanilla ice cream (2 cups)
1 cup milk
1/2 teaspoon McCormick® Pure Peppermint Extract
1/4 teaspoon McCormick® Green Food Color
Whipped cream and green sprinkles -- optional
Place ice cream, milk, peppermint extract and green food color in blender; cover. Blend on high speed until smooth.
Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.
Serving Size : 3
1 pint vanilla ice cream (2 cups)
1 cup milk
1/2 teaspoon McCormick® Pure Peppermint Extract
1/4 teaspoon McCormick® Green Food Color
Whipped cream and green sprinkles -- optional
Place ice cream, milk, peppermint extract and green food color in blender; cover. Blend on high speed until smooth.
Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.
3/9/14
EASY CHICKEN
EASY CHICKEN
6 Chicken Pieces
SAUCE
½ cup Chutney
1 cup Apricot Liquifruit
1 tin Mushrooms
½ cup Mayonnaise
1 teaspoon Curry Powder
METHOD
Mix all ingredients and pour
over chicken
Cook at 180 for about 1 hour
or until chicken is tender.
SERVES 6
ENJOY....
2/20/14
BEEF AND BROCCOLI
BEEF AND BROCCOLI
Ingredients:
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon minced garlic
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons sesame oil, divided
4 cups broccoli florets
1/2 small onion, cut into wedges
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon minced garlic
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons sesame oil, divided
4 cups broccoli florets
1/2 small onion, cut into wedges
1/6 cup reduced sodium soy sauce
1 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
1 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
What to do...1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.
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