Wednesday, August 28, 2019

Orange pound cake

Orange pound cake


1/2 pound (2 sticks) unsalted butter, at room temperature

two one/two cups granulated sugar, divided

four extra-massive eggs, at space temperature

1/3 cup grated orange zest (six oranges)

three cups all-goal flour

one/2 teaspoon baking powder

one/two teaspoon baking soda

1 teaspoon kosher salt

three/4 cup freshly squeezed orange juice, divided

three/4 cup buttermilk, at space temperature

1 teaspoon pure vanilla extract

1 cup confectioners' sugar, sifted

1 one/2 tablespoons freshly squeezed orange juice


  1. Heat the oven to 350 degrees. Grease and flour two eight one/2 x four 1/two x 2 one/two-inch loaf pans. Line the bottoms with parchment paper.

  2. Cream the butter and two cups of the granulated sugar in the bowl of an electrical mixer fitted with the paddle attachment for about five minutes, or till light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

  3. In a huge bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine one/four cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly among the pans, smooth the tops, and bake for 45 minutes to one hour, until a cake tester comes out clean.

  4. Even though the cakes bake, cook the remaining one/two cup of granulated sugar with the remaining one/2 cup orange juice in a little saucepan above reduced heat till the sugar dissolves. When the cakes are accomplished, allow them great for 10 minutes. Get them out of the pans and spot them on a baking rack set above a tray. Spoon the orange syrup above the cakes and let the cakes to cool entirely.

  5. To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a handful of a lot more drops of juice, if required, to make it pour simply. Pour more than the top of one cake and let the glaze to dry. Wrap nicely, and keep in the fridge.

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Friday, August 23, 2019

Spanish rice recipe

Spanish rice recipe



In all fairness. dependent on the gadget you use to see. some elements are off the screen when choosing Read Recipe button. the substances after an ad.

This is a excellent recipe but there isn't a lot of pizzazz in it both. I utilised ground turkey rather than ground beef. It turned out fairly good but it was not excellent. The next time I make it, I will substitute a can of Rotel diced tomatoes and green chilies for the regular diced tomatoes. I think this would be great with some diced up chicken alternatively of the ground beef too..

Luther41 two and two/three cups cooked rice looks very reasonable for this recipe.

Tr y reading the last ingredient in the recipe. It says 2 two/three cups of rice.

How a lot rice is added?

I'd love to attempt this recipe. How considerably rice? I dont see it listed. Pre cooked? O

I manufactured this a tad different as I had NO tomato sauce so I just threw in a can of Rotel Chili Fixin's[Adore that stuff] and I swear that I in no way had it so very good!! My neighbor came by to getting me something

Our family really enjoyed this recipe as written! But, next time I am going to substitute a 10 oz. can of diced tomatoes with green chilies with one/2 cup of V8 juice for the canned tomatoes just for a bit of additional flavor. And, simply because my family loves bacon, I may well stick to the suggestion of a number of other reviewers & add 1/two lb. of fried bacon in addition to the hamburger. I keep in mind my mom generating Spanish rice that way, too. A couple of household members topped their servings with crushed tortilla chips, as well. I would have tried Fritos, but we didn't have any in the residence. The simple recipe is so straightforward for every single man or woman to adapt to their tastes. For me, which is makes it even far more of a "keeper"! It will be exciting to come up with several different variations.

I just loved this recipe - I manufactured it just as it was written and loved it. East to add more spices if you want but I would not alter a point (perhaps a bit of cayenne). This will certainly be a new preferred!

We really liked this recipe. I have all the elements on hand and it was a quick, nutritious meal. I will certainly make this meal once more!! (I would possibly add a bit more salt, although.)

Thursday, August 15, 2019

Lasagna al forno

Lasagna al forno

much less than thirty mins

This is Mary's traditional lasagne recipe which has been perfected more than the years. For the greatest final results depart the lasagne to stand for six hours ahead of cooking.

Every serving gives 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g unwanted fat (of which 23g saturates), five.5g fibre and one.4g salt.

much less than thirty mins


For the ragu

For the white sauce

For the lasagne

Preheat the oven to160C/325F/Gasoline three.

For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until finally browned all more than. Get rid of from the heat and transfer to a plate. Include the onion, celery (if utilizing) and garlic to the pan and cook right up until softened. Return the meat to the pan and stir in the flour. Include the stock and bring to the boil. Include the redcurrant jelly (or sugar), tomato pure and thyme, then stir effectively.

Stir in the canned tomatoes. Deliver to the boil once more, cover and simmer in the oven for 1- hours, or until finally the beef is tender.

For the white sauce, melt the butter in a saucepan. Add the flour and cook more than the heat for one minute. Slowly whisk in the sizzling milk, whisking till thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.

For the lasagne, place one third of the meat sauce in the base of a two.3 litre/4 pint shallow ovenproof dish. Spoon 1 third of the white sauce on leading. Arrange one layer of lasagne sheets on leading. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on best, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.

Leave for 6 hours ahead of cooking so that the pasta can start off to soften.

Preheat the oven temperature to 200C/400F/Gas 6.

Cook in the middle of the oven for about 45 minutes- or right up until golden brown on prime, bubbling close to the edges and the pasta is soft.

Recipe Suggestions

When Mary Berry initial cooked this recipe on tv in the 1970s, she employed dripping to fry the meat and vegetables. Seek out this out for a really meaty flavour, but olive oil is normally preferable now.

Friday, August 9, 2019

Devil's food cake recipe

Devil's food cake recipe

The most conventional of chocolate cakes, devil's foods is marked by its dark shade and dense texture. Try finishing the cake with Simple Vanilla Buttercream Frosting. We tinted the frosting this pink colour with a few tablespoons of raspberry pure.

Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan.

In a big mixing bowl, beat collectively the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes.

In a separate bowl, whisk together the flour, cocoa, and baking powder. If lumps stay, sift the mixture.

Add the eggs to the butter mixture one at a time, beating effectively following every addition.

Mix collectively the milk or water and the vanilla.

Add one-third of the flour mixture to the batter, then add half the milk, one more third of the flour, the remaining milk, and the remaining flour, stirring to mix soon after every addition. Scrape the sides and bottom of the bowl sometimes throughout this method. Divide the batter evenly among the ready pans.

Bake the cake(s) for 30 to 35 minutes (a bit longer for the 9" x 13" cake), until a cake tester or toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.

Remove the cake(s) from the oven, awesome them for five to ten minutes, then remove them from their pans (leave the 9" x 13" cake in the pan, for best serving). Cool completely just before frosting.

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