Strawberry Tallcake

Found this recipe on www.myrecipes.com, we just review it.

Strawberry Tallcake

Time: 35 minutes. We created this elegant, elongated version of strawberry shortcake by stacking cake layers with berries and whipped cream.

 

 

 

 

 

 

 

 

Ingredients

      Filling

• 4 cups quartered strawberries $
• 6 tablespoons sugar, divided
• 1 tablespoon finely shredded lemon zest
• 1 tablespoon fresh lemon juice
• 2 cups heavy creamCake

      Cake

• 6 ounces good-quality strawberry jam (9 tbsp.)

Preparation

1. Make filling: In a large bowl, combine strawberries, 2 tbsp. sugar, the zest, and juice. Let sit 10 minutes.
2. In a medium bowl, whisk cream with remaining 4 tbsp. sugar until it holds a stiff peak.
3. Assemble cake: Using a serrated knife, slice both cake layers in half horizontally. Set rounded tops aside to use as middle layers. Dollop 1 tbsp. whipped cream onto the center of a cake stand (to hold cake in place). Place 1 of remaining layers on stand, cut side up. Spread with about 3 tbsp. jam. Sprinkle with about one-quarter of the sweetened strawberries, along with some juice. Then dollop one-quarter of the cream over strawberries. Repeat with second and third cake layers, using the reserved rounded tops.
4. Place the remaining layer on the top of the cake, cut side down. Mound the remaining whipped cream in the center and spread to about 1 in. from the edge, then sprinkle with remaining strawberries.
5. Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving

• Calories: 361
• Calories from fat: 45%
• Protein: 3.8g
• Fat: 18g
• Saturated fat: 11g
• Carbohydrate: 48g
• Fiber: 1.5g
• Sodium: 253mg
• Cholesterol: 84mg  

Our Review

I can only say one thing: I.Love.This.Cake.
I made it 3 weeks ago for the first time, with my 5 year old boy. Right now, I already made it 4 times! It's so delicious! I even baked it for the birthday of my husband last week, and the whole family loved it too! And it don't only taste good, it also looks very nice. it's a real summertime treat!

Cookies-and-Cream Milk Shakes

Found this recipe on www.myrecipes.com, we just review it.

Cookies-and-Cream Milk Shakes with Oreos

Blend Oreos, ice cream, and milk for an indulgent summer milk shake.

 

 

 

 

 

 

Ingredients

• 5 chocolate sandwich cookies such as Oreos
• 2 cups vanilla ice cream, slightly softened 
• 1/4 cup milk 

Preparation

Place 3 cookies in a ziplock bag. Seal bag and crush cookies with a rolling pin. In a blender, combine ice cream and milk. Blend until smooth. Add crushed cookies and pulse a few times just to blend. Pour into 2 tall glasses and garnish each with a cookie (or a dollop of whipped cream drizzled with chocolate syrup, if desired).

Recipe Time

Prep Time: 5 Minutes

Nutritional Information

Amount per serving

• Calories: 425
• Fat: 21g
• Saturated fat: 11g
• Protein: 6g
• Carbohydrate: 53g
• Fiber: 2g
• Cholesterol: 61mg
• Sodium: 268mg   

Our Review

 

One of the most easiest drinks I ever made! Took me just like 2-3 minutes, and it was delicious! I highly suggest you to use Oreos as cookies, because they are really tasty! Me, my husband and especially my 5 year old kid, loved it, and we make it every saturday from now on!

Chai Shortbread

Found this recipe on www.myrecipes.com, we just review it.

Chai Shortbread

A combination of cardamom, cinnamon, cloves, and black pepper gives these chai cookies a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic shortbread crunch.

 

 

 

 

 

 

 

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/8 teaspoon salt
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• Dash of ground cloves
• Dash of freshly ground black pepper
• 3/4 cup powdered sugar
• 10 tablespoon butter, softened 
• 1 tablespoon ice water

Preparation

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
2. Preheat oven to 375°.
3. Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Nutritional Information

Amount per serving

• Calories: 57
• Calories from fat: 51%
• Fat: 3.2g
• Saturated fat: 2g
• Monounsaturated fat: 0.8g
• Polyunsaturated fat: 0.1g
• Protein: 0.6g
• Carbohydrate: 6.5g
• Fiber: 0.2g
• Cholesterol: 8mg
• Iron: 0.3mg
• Sodium: 31mg
• Calcium: 2mg

 Review

 

 

 

  The cookies were amazing: Really tasty and very easy to make! My 5 year old boy loved it!

 

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Grilled Smoked Salmon Panini with Red Onion Ribbons

 Found this recipe on www.myrecipes.com, we just review it.

Grilled Smoked Salmon Panini with Red Onion Ribbons

These sandwiches are incredibly versatile. Serve them as a hearty lunch, a light dinner or as hors d'oeuvres. They can be assembled well ahead of time, making them perfect for entertaining.

 

 

 

Ingredients

• 1 tablespoon Champagne vinegar
• 3 tablespoons fresh lemon juice, divided
• 3 teaspoons Dijon mustard, divided
• 1 teaspoon minced garlic
• 3 tablespoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 small red onion, halved and sliced paper-thin
• 6 ounces cream cheese, softened 
• 4 ounces soft goat cheese 
• 1/4 cup thinly sliced green onions
• 1 tablespoon chopped capers
• 1 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper
• 1 loaf ciabatta, about 7 x 14 inches
• 8 ounces hot-smoked salmon, flaked
• 3 cups loosely packed baby spinach
• Extra-virgin olive oil

Preparation

1. Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
2. Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
3. Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
4. Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.
5. Note: To serve as hors d'oeuvres, cut each grilled sandwich into 3 or 4 rectangles or "fingers."

 Review

 

 

 

 

To be honest, I dindn't like the taste of it. The flavours of the sandwich didn't go together at all. But that's my opinion, may husband loved it! My conclusion: You love it, or you hate it.

 

Lemon-Thyme Grilled Chicken Salad

Found this recipe on www.myrecipes.com, we just review it.

Lemon-Thyme Grilled Chicken Salad

Top mixed greens with slices of grilled chicken, crumbled feta cheese, and a zesty feta dressing to create a fresh and filling main dish salad.

 

 

 

 

 

 

 

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons minced fresh thyme
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 (6-ounce) boneless, skinless chicken breasts $
• 6 cups mixed salad greens $
• Feta Dressing
• Crumbled feta cheese, toasted pine nuts, flatbread crackers

Preparation

1. 1. Combine first 6 ingredients in a large, heavy-duty zip-top plastic bag. Add chicken and seal bag, turning to coat. Refrigerate at least 4 hours.
2. 2. Preheat grill to medium-high (350° to 400°). Remove chicken from marinade, discarding marinade. Grill, on greased grill rack, 6 minutes on each side or until cooked through. Let chicken cool slightly before cutting into thin slices.
3. 3. Toss salad greens with 1/4 cup Feta Dressing, and divide among 4 salad plates. Place chicken slices on greens, and top with feta cheese and toasted pine nuts. Serve with flatbread crackers and remaining dressing.

Recipe Time

Cook Time: 12 Minutes
Prep Time: 9 Minutes
Chill: 4 Hours

Our Review:

 

Fresh Strawberry Desserts

Fresh Strawberry Desserts

Securing parchment paper with masking tape (it won't melt at the low temp) makes it easy to spread picture-perfect layers of meringue.

 

 

 

 

 

Ingredients

• 3 cups whipping cream
• Parchment paper
• Masking tape
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 cup chopped pecans  
• 2 cups sugar, divided
• 7 egg whites, at room temperature
• 2 (8-oz.) containers mascarpone cheese
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch
• 4 1/2 cups sliced fresh strawberries 
• Halved fresh strawberries

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.
2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.
4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.
5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.
7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

 

Recipe Time

Hands On: 1 Hour
Total: 4 Hours, 20 Minut

Review:

DianeMcD

I tried this recipe this weekend for Easter dinner. It didn't travel very well from my house to my mother-in-law's house, but after one bite, you don't care what it looks like because it is so delicious. Would be a perfect dish for just moving to the dining room table. I thought it would be difficult to cut because of the meringue layers, but if you let it sit for a little bit after putting it together, the whipped filling softens the meringue and it cuts just like a cake.

 I found this recipe on www.myricpes.com. It's there content, not mine.

Beef Recipes: Mini-Cheeseburgers

Mini-Cheeseburgers

Whether you're planning a party or just a festive night in, make mini-cheeseburgers using ground beef, party rolls, and slices of American cheese, cut into quarters. Serve with a side of baby carrots for a scaled-down meal that's fun to eat. 

 

 

 

 

Ingredients

• 1 pound lean ground beef 
• 2 tablespoons ketchup 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (7 1/2-ounce) package party rolls
• 5 (3/4-ounce) process American cheese slices, quartered 
• Condiments: mustard, ketchup, mayonnaise, minced onion, dill pickle slices, tomato slices, lettuce leaves

Preparation

Combine first 4 ingredients. Shape mixture by tablespoonfuls into patties, and place on a rack in a broiler pan.
Bake at 350° for 15 to 17 minutes or until done.
Split rolls horizontally, and place a piece of cheese and a meat patty in each. Serve with desired condiments.
Note: Place in heavy-duty zip-top plastic bags; seal and freeze. Remove desired number of burgers from freezer; pack frozen in lunchbox. Sandwiches will thaw in approximately 2 1/2 to 3 hours

Review:

 

   

 

  

''Very tasty, easy and love that they can be frozen! I use these for my 2-year-old as a quick dinner when I'm serving something (spicy) he won't eat with my husband and me. Great to have on hand for quick lunches &/or dinners.''

 

Movie 

(May be not the same as the recipe above)

 

 

 

 

 

 

 

 

 

 

 

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