PUDING TRIPLE COLOUR

Not to be confused embuat pudding nan how beautiful and exciting. Armed with triple colourini pudding recipe can serve it directly Ansa at home. Save the first in the refrigerator to taste better.


The ingredients / condiments:

White Pudding Ingredients:
800 ml of liquid milk
150 grams of sugar
1/2 teaspoon jelly powder
1 packet gelatin powder
1 teaspoon vanilla paste

Purple Pudding Ingredients:
600 ml of water
100 grams of granulated sugar
1 packet of jelly powder
100 grams blueberry jam smooth
2 drops of purple dye

Red Pudding Ingredients:
600 ml of water
25 ml strawberry syrup
100 grams of strawberries, delicate blend
1 packet of jelly powder
100 grams of granulated sugar
100 grams of strawberries, sliced
2 drops of red dye chili

How to make:
White pudding, boiled milk, sugar, jelly powder and gelatin powder, stirring until boiling. Add vanilla paste. Stir well. For the second part. Set aside a part.
One section again digelas cast-plastic cups until half. Leave until half frozen.
Purple pudding, mix water, sugar, jelly powder, blueberry jam, and purple dye. Cook, stirring frequently, until boiling. Pour over the white pudding. Cool at room temperature. Cut 2 sections. Take one part. Collect.
Mix one part pudding with 25 ml of water. Cook over low heat again stirring until boiling. Pour back into the glass. Let the half-frozen.
Reheat leftover white pudding. Pour over pudding before. Up to 3/4 cup part. Allow 1/2 frozen.
Red pudding, mix water, strawberry syrup, strawberry blend, jelly powder, and sugar. Cook, stirring frequently, until boiling. Pour over the white pudding. Tata sliced ​​strawberries on top.

FRUIT LAYER PUDDING CAKE

The interface is definitely a unique look you can make yourself at home. Yes, enjoy pudding layered fruit cake is sure to be a special dessert dish. You can also make a special delivery of course.


The ingredients / condiments:

Cake Ingredients:
12 egg yolks
85 grams of sugar
1/4 teaspoon salt
65 grams of cake flour
25 grams of milk powder
100 grams unsalted butter, melted
1 tablespoon sweetened condensed milk
1 teaspoon vanilla paste

Vanilla Pudding Ingredients:
250 ml milk
1/2 packet of jelly powder
1/4 teaspoon jelly powder
25 grams of sugar
25 grams of white cooking chocolate, cut into pieces
2 egg whites
1/8 teaspoon salt
50 grams of sugar
1/4 teaspoon vanilla paste

Chocolate Pudding Ingredients:
250 ml milk
1/2 packet of jelly powder
1/4 teaspoon jelly powder
1 teaspoon cocoa powder
50 grams of sugar
25 grams dark cooking chocolate, cut into pieces
2 egg whites
50 grams of sugar
1/4 teaspoon brown paste

Fruit Pudding Ingredients:
250 ml of water
1 small can of fruit cocktail, drained
1 teaspoon instant jelly powder
50 grams of sugar

How to make:
Cake, beat the egg yolks, sugar, and salt until fluffy. Enter as he sifted flour and mix evenly.
Pour melted unsalted butter, sweetened condensed milk, vanilla and a little pasta, stirring gently.
Pour in baking pan 22x22x4 cm dialas smeared with margarine and baking paper.
Under fire oven with temperatures of 190 degrees Celsius 20 minutes until cooked. Sloping cut 1 cm. Tata cake pan and give a distance in a 20x20x7 cm plastic dialas. Set aside.
Vanilla pudding, boiled milk, agar-agar powder, jelly powder, and sugar to a boil. Enter the white cooking chocolate. Stirring until dissolved. Set aside.
Beat the egg whites and salt half fluffy. Enter the sugar a little as she whipped until fluffy. Add milk mixture while gently shaken.
Spray the sidelines pudding cake. Pour the rest to the top of the cake. Flatten. Tata cake on top of it in the opposite direction.
Make chocolate pudding the same way. Spray them in its interrupted. Pour the rest. Sow fruit cocktail. Let the half-frozen.
Fruit pudding, mix all ingredients. Cook, stirring frequently until boiling. Pour over pudding. Chill it.

CHOCOLATE LAYER MARBLE PUDDING

Who is not tempted to look gorgeous puddings and tempting looks like this. The color combination is very compact brown marble increasingly feels good when cold. This dessert is not only fit to be served at parties but is also suitable for you make the delivery.

The ingredients / seasonings:

Materials I:
400 ml milk
75 grams of sugar
1/2 packet of jelly powder
25 grams of cocoa powder
1/2 teaspoon of cinnamon powder
1 egg yolk

Material Ii:
400 ml milk
50 grams of sugar
1 packet gelatin powder
3 egg whites
50 grams of sugar
8 drops of orange coloring
1/4 teaspoon brown paste



Sauce Ingredients:
1 egg yolk
25 grams of sugar
1 tablespoon cornstarch
300 ml milk
1/8 teaspoon vanilla essence

Processing way:
I ingredients: boiled milk, sugar, gelatin, cocoa powder, and cinnamon powder, stirring until boiling. Take a little dough put in the egg yolk. Stir well. Pour the custard back into the stew. Simmer, stirring until boiling.
Pour half into loaf pan 24x10x7 cm. Let the half-frozen.
Materials II: boiled milk, sugar, and gelatin, stirring until boiling. Set aside.
Beat the egg whites and salt until half fluffy. Add the sugar. Whisk until fluffy. Enter stew pudding into beaten egg whites while shaken gently.
For adonann three parts. One part add orange coloring. One part add the chocolate pasta, and let the rest white.
Pour batter II. Turns with a spoon. Streak with sticks and shapes like marble. Let the half-frozen.
I simmer the remaining ingredients by adding 2 tablespoons of water. Hot-hot cast into the marble. Freeze.
Sauce: Mix the egg yolks, sugar, and cornstarch. Dissolved in 100 ml of liquid milk (300 ml).
Boil the remaining milk to a boil. Turn off the heat Enter the yolk mixture. Simmer, stirring frequently, until bubbling. Add the vanilla essence. Stir well. Lift.
Serve pudding with sauce.

BROWNIES CUP ICE CREAM

Brownis this time comes with a look and feel that maybe you've never tried before. Soft and sweet in the form of a menggamaskan Brownis taste better when eaten with ice cream and cold soft homemade cappuccino.

Cake Ingredients:
100 grams of unsalted butter at room temperature
1/4 teaspoon salt
150 grams of caster sugar
3 eggs intact
80 grams of cake flour
25 grams of cocoa powder
1/4 teaspoon baking powder
75 grams of dark cooking chocolate, melted


Material Toping:
1 packet of ice cream powder, instant cappuccino flavor
150 ml of ice water

How to make:
Toping: whipped ice cream instant powder with ice water until fluffy. Freeze in refrigerator.
Cake: mix butter, salt, and sugar until well blended. Beat in the eggs. Stir well.
Add the flour, cocoa powder, and baking powder as she sifted and mix evenly.
Enter the dark cooking chocolate melted. Stir well.
Pour into muffin tins full width dialas short gold paper cup.
Oven 25 minutes with a fire under a temperature of 180 degrees Celsius until cooked. Chill.
Add 1 scope ice cream over brownies. Serve immediately.

FRENCH CREPES WITH VANILLA ICE CREAM

Ingredients:

250 ml. whole milk,
150 gr. flour,
2 large eggs,
1 pinch salt,
1 tablespoon sugar,
1 tablespoon vanilla extract,
1 Tbsp. vegetable oil or butter.

Recipe:

Prepare the batter for the French crepes according to the recipe for Crespelle with the addition of 1 tbsp. sugar and 1 tbsp. vanilla extract. Cook according to the same recipe. Cool down the crepes completely. Put 1 scoop of vanilla ice cream in the center of every crepe and fold into a square pressing gently. Put the filled crepes for about 20 min. in the freezer until they are firm but not entirely frozen. Melt 1 tbsp. butter in a small frying pan and add 2 tbsp. sugar, 2 shots Irish cream, 1 espresso and 2 tbsp. chocolate sauce. Cut each crepe to 2 triangles and drizzle the sauce over it. I served the crepe for this photo with cactus pear, star fruit and banana scoops.

source : http://www.finestchef.com

Lemon-Blueberry Layered Dessert

Ingredients

15 lemon cookies, coarsely crushed (about 2 cups)
1 (21-ounce) can blueberry pie filling
1 (8-ounce) container frozen whipped topping, thawed
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed

Preparation

Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass.

Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours.

Note: For testing purposes only, we used Pepperidge Farm Lemon-Nut Homestyle Cookies.

source : http://www.myrecipes.com

Raspberry Mousse

Ingredients
Raspberry Mousse:

1 pound egg whites
1/4 teaspoon salt
8 ounces sugar
1/4 cup plus 2 tablespoons water
1-ounce gelatin powder
2 tablespoons warm water
8 ounces raspberry puree
1 quart heavy cream, whipped

Passion Fruit Mousse:

1 pound egg whites
1/4 teaspoon salt
8 ounces sugar
1/4 cup plus 2 tablespoons water
1-ounce gelatin powder
2 tablespoons warm water
8 ounces passion fruit puree
1 quart heavy cream, whipped

source : http://recipesbyingredients.net

Healthified Raspberry French Toast Bake

INGREDIENTS
French Toast

1 loaf (1 lb) soft French bread (about 18 inches long)
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup raspberry preserves
1 cup fat-free egg product
1 cup fat-free (skim) milk
1 tablespoon sugar
1/4 teaspoon salt


Sauce

1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch

source : http://www.bettycrocker.com

Honey Mustard Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 3 tablespoons Dijon mustard
• 1/4 cup honey
• 2 tablespoons apricot jam

Instructions:

1. Heat oven to 350 F (175 C). Season chicken with spices and place in a roasting pan.
2. In a bowl, combine remaining ingredients. Spread mixture over chicken, and marinate for at least an hour.
3. Bake in oven for 30 minutes, basting frequently.

source : http://www.freerecipes.org

Quick Cinnamon Rolls

Ingredients:

• 3/4 cup whole milk
• 1/4 cup margarine (room temp)
• 3 1/4 cups flour
• .25 ounces packaged yeast (instant)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 large egg
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 cup margarine (room temp)

Instructions:

1. Warm milk over medium heat in saucepan, when at a low boil, remove from heat and set aside. Add in the softened margarine, stirring until incorporated, let cool to room temperature.
2. In another bowl, mix together yeast, sugar, salt and only two and one quarter cup of the flour. Mix in the water, egg and the luke warm milk mixture from step one. Beat together to incorporate. Add in the last cup of flour, stir well. Knead the dough for about five minutes on a floured surface, texture should be smooth.
3. Using a damp cloth, wrap the dough to full cover, and leave to rise for about ten minutes.
4. In another bowl, prepare filling by combining remaining ingredients.
5. On a clean surface, roll dough into a rectangular shape, about twelve inches by eight inches, cover with filling mixture. Begin rolling the dough and secure seam. Cut in one inch thick pieces, placing rolls in muffin tin, cover and set aside until they have doubled in size, around half an hour. Meanwhile, heat oven to 375 F (190 C).
6. Bake until golden, about twenty minutes. Remove rolls from tin to cool on wire rack. Drizzle with preferred topping and serve.

source : http://www.freerecipes.org

Easy Beef Enchiladas

Ingredients:

• 1 1/2 pounds ground beef
• 2 large onions (chopped)
• 1 jalapeno (chopped)
• 1/4 cup water
• 1 ounce taco seasoning
• 1 cup plain yogurt
• 11 oz condensed chicken soup (canned)
• 2 cups mozzarella (shredded)
• 6 corn tortillas

Instructions:

1. Heat oven to 350 F (175 C).
2. Cook beef, onion and pepper over medium high in a large pan, until beef is brown and cooked. Add in the water and seasoning, reduce heat and let simmer until liquid is gone.
3. Combine the yogurt, soup, and cheese in another bowl, set aside.
4. On the tortillas, place even amounts of the meat mixture. Then, layer with the yogurt mixture and roll to close. Place filled tortillas in a baking dish, top with remaining yogurt mixture. Bake for about half an hour.

source : http://www.freerecipes.org

Aussie Burgers

Ingredients

• 1 tablespoon of vegetable oil
• 1 onion, finely chopped
• 1 lb of beef mince
• 1/2 cup of dried breadcrumbs
• 1 tablespoon of worcestershire sauce
• 1 egg for beef patties
• tomato or bbq sauce
• salt and pepper to taste
• 1 onion, thinly sliced
• 4 eggs
• 4 hamburger buns, which have been toasted
• 1 cup of lettuce, shredded
• 8 tomato slices
• 4 beetroot slices

Cooking Instructions

Heat barbecue plate and brush with oil. Cook the onion for a 2 minutes, or until soft. Combine with mince, breadcrumbs, worcestershire sauce, egg, salt and pepper and shape into 4 patties.

Cook patties for 8-10 minutes each side until they are done, on either the BBQ plate or grill depending on which flavor you prefer.

Cook sliced onion for a few minutes on hot plate until soft and brown.

Cook eggs in lightly oiled egg rings, as desired.

Cut hamburger buns in half horizontally and toast cut sides of the hamburger buns on barbecue grill to make them crispy.

On each base, put some lettuce, tomato, beetroot, cooked beef pattie, egg, onions, and tomato or bbq sauce. Top with toasted hamburger bun.

It would be considered an aussie burger with “the works” if you also included pineapple, bacon and cheese, but these are optional.

source : http://www.freerecipes.org

Easy Fish Tacos

Ingredients:

• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• salt and pepper to taste
• 1 jalapeno (cut in half)
• 2 1/2 cups red cabbage (shredded)
• 4 onions (diced)
• 2 tablespoons extra virgin olive oil
• 1 pound tilapia fillet strips
• 8 flour tortillas
• fresh cilantro for garnish

Instructions:

1. In a bowl, combine together the lime juice and sour cream, then add in salt and pepper and season to taste. Divide mixture in half, setting aside one half for later.
2. Dice half of the pepper and set aside.
3. In the same bowl with the sour cream mixture, add in all of the cabbage, onion, and remaining pepper. Mix well.
4. In a pan over medium heat, place olive oil and half of the pepper. Season fish to taste and fry the strips in the pan until golden, about five minutes. Remove pepper.
5. Warm tortillas before serving.

source : http://www.freerecipes.org

Summer Fruit Salad

Ingredients:

• 1 green apple
• 1 red apple
• 1 nectarine
• 1 cup red grapes
• 2 stalks celery
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts (chopped)
• 8 ounces lemon flavored yogurt

Instructions:

1. Prepare all fruit by peeling, removing core or pit, and slicing into chunks.
2. Toss fruit in a large bowl, then mix in the lemon yogurt. Chill before serving.

source : http://www.freerecipes.org

Halloween White Chocolate Bark

Ingredients:

• 15 Halloween Oreos with orange filling (chunks)
• 1 1/2 cups salted pretzels (chunks)
• 1/3 cup raisins
• 1 2/3 pounds white baking chocolate (chunks)
• 2 1/2 cups candy corn
• 1/2 cup Reese’s Pieces
• sprinkles for garnish (optional)
Instructions:

Grease a small baking sheet lightly. Scatter oreos, pretzels, Reese’s Pieces and raisons across cookie sheet evenly.

1. In a pot, bring water to a simmer. Place bowl with chocolate chunks on top of the pot, stir constantly until chocolate is almost completely melted (lumps will remain), remove from the heat, stir until completely smooth.
2. Poor chocolate over the cookie sheet, covering the filling. Sprinkle with candy corn and Halloween colored sprinkles. Let cool at room temperature until hardened. Break into pieces and serve!

source : http://www.freerecipes.org

Chocolate Cream Pie

Ingredients:

• 1 pie crust (pre-baked)
• 1 1/4 cups sugar
• 2 tablespoons flour
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large egg yolks
• 2 ounces unsweetened baking chocolate
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla

Instructions:

1. Pre bake pie shell as per recipe instructions, let cool to room temperature.
2. Beat together milk and yolks in a bowl until smooth.
3. In medium pot, mix together sugar, flour, cornstarch and salt. Slowly poor in milk mixture, and stir until smooth. Over medium heat, stir constantly until thick, and boils for a full minute.
4. Remove pot from the heat and slowly add in baking chocolate, butter and vanilla. Stir until smooth and creamy.
5. Pour mixture into the pre-baked pie crust. Press plastic wrap onto entire surface of filling (up to the edges) to prevent skin from forming, then refrigerate for at least four hours. Top with whipped cream and chocolate shavings.

source : http://www.freerecipes.org

Creamy Squash Soup

Ingredients:

• 6 crookneck squash (prepared)
• 1 large bell pepper (chopped)
• 1 large onion (chopped)
• 2 cups cheddar cheese
• 2 tablespoons heavy cream
• salt and pepper to taste

Instructions:

1. Prepare squash by peeling, de-seeding and chopping into cubes.
2. In a stew pot, place squash, pepper and onion with enough water to cover the vegetables. Once boiling, lower heat to a simmer and cook until tender, then drain the water.
3. In a food processor, blend vegetables and then return to the pot. Place in cheese cream and cook over medium heat until smooth.

source : http://www.freerecipes.org

Candied Apple Pie

Ingredients:

• 1 3/4 cups apple juice (no sugar)
• 20 pieces cinnamon candy
• 1/4 teaspoon red food dye
• 1/2 teaspoon vanilla
• 5 green apples
• 3 tablespoons cornstarch
• 1 9″ pie crust
• whipped cream topping
• ground cinnamon (for garnish)

Instructions:

1. Pre-bake pie crust as per recipe instructions.
2. Prepare apples by removing peel and core, and cut into thin slices.
3. Mix together 1 1/2 cups of the unsweetened apple juice, candy, food dye, vanilla, and apples in a pan. Bring mixture to a full boil, stirring frequently, then reduce and let simmer until apples are tender.
4. In a bowl, mix 1/4 cup juice with the corn starch, then add to the apple mix, and cook until thick. Set aside and let cool at room temperature.
5. Pour mixture into prepared pie crust, and let chill over night. Add whipped cream topping and garnish with cinnamon.

source : www.freerecipes.org