14 February 2011

Recipe: FAST & EASY SLOPPY JOES

1 lb ground beef
1/4 cup diced onion
4 oz tomato sauce
2 oz tomato paste
2 tbsp balsamic vinegar
salt and pepper, to taste

Brown the ground beef with the onions. Drain the beef then add the rest of the ingredients, mixing well. Simmer for 10-15 minutes until thickened.

Cooks Note: Serve on butter toasted buns. Any leftover may be served next day with elbow macaroni.

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Recipe: Easy Carrot Cake Recipe in Less than an Hour

Ingredients

1 cup castor sugar
1 cup plain flour
1 and ½ cups grated carrots
2 eggs
½ cup olive oil
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
1 teaspoon cinnamon powder
(Note: Use ½ cup self-raising flour and ½ cup plain flour if necessary)

Method

Preheat oven to 180°C (350°F).

Line a standard loaf tin or oblong cake tin with baking paper.

Place all ingredients into a bowl and beat well.

Pour mixture into cake tin.

Bake for approximately 45 minutes until a skewer inserted into the cake comes out clean.

Remove the cake from oven and allow to cool.

Turn cake onto a wire rack and allow to cool completely before icing.

Carrot Cake Frosting

Mix 25g of low fat margarine with a similar quantity of philadelphia cheese, some lemon juice and icing sugar to taste. Decorate with finely grated lemon rind.

Serving Suggestions for Carrot Cake
Cut into thick slices and serve with a hot mug of tea of coffee.

Cut the same slices in half for smaller appetites or to make the cake go further for unexpected guests.
Moist carrot cake is perfect for an informal post dinner dessert, to indulge with afternoon tea or as a post workout treat.

This cake makes a great "energy bar" snack to carry in a rucksack - simply omit the topping, slice and wrap in foil.
The best carrot cake recipes attract numerous compliments and requests for more so be prepared when offering guests a piece of this mouthwatering dessert. A good tip is to buy several extra loaf tins to make a whole batch of cakes for the freezer too.

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Recipe: Basic Omelet Recipe

Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet.

Omelets should always be cooked in a nonstick sauté pan. An 8" omelet pan is the best choice, but any nonstick pan will do as long as it's round and between 6 inches and 10 inches in diameter. Also, you should always use a heat-resistant rubber spatula.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients:

2 eggs
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste
Preparation:

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.

With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.

Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe.

Some suggestions include:
Grated cheese
Sautéed mushrooms
Diced and sautéed onion
Chopped cooked bacon
Diced ham

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