Butter and Jam Thumbprints

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling

1 large egg

1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract

1/3 cup raspberry, cherry or strawberry jam

Cooking Method:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days

Source: http://www.foodnetwork.com/

"Grilled" Glazed Tuna Steaks

Ingredients and Directions
1/3 cup Dry Sherry
1 tablespoon Minced Gingerroot
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Honey
2 teaspoons Garlic Minced
1 pound Tuna Steaks Cut Into 4 Pieces

Cooking Method
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Pla ce Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inc h. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet Wit h Thickest Portions To Theoutside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)

Source: http://www.freecookingrecipes.net/

Pumpkin Pancakes Recipe

RECIPE INGREDIENTS
2 2/3 cup flour
Cinnamon, nutmeg, ginger & cloves to taste
2 teaspoons baking soda
2 teaspoons of baking powder
1 teaspoon salt
8 eggs (separated)
2 1/2 cups buttermilk
1 1/2 cups pumpkin (one 15 ounce can)
1/2 cup sugar
1 1/2 teaspoons vanilla
1 stick of melted butter, slightly cooled

RECIPE METHOD
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.
With a hand mixer, whip egg whites until stiff but not dry.
Mix together buttermilk, pumpkin, sugar, vanilla and butter. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.
Cook on a hot grill until bubbles form at the edges. Flip and cook 2 to 3 minutes more.



Recipe reprinted by permission of Woolverton Inn, NJ. All rights reserved.

Rainbow Pudding

Material A:
1 pcs ( 6-7 gram) powder that white/green
¼ tea spoon screw pine pasta
100 gram sugar
400 ml water
150 ml milk bargains liquid
1 eat spoon sweet heavy cream
1/5 tea spoon smooth salt

Material B:
1 pcs ( 6-7 gram) powder that white/yellow
¼ tea spoon orange pasta
100 gram sugar
400 ml water
1 eat spoon sweet heavy cream
150 ml milk bargains liquid
1/5 tea spoon smooth salt

Material C:
1 pcs ( 6-7 gram) powder that white/red
¼ tea spoon strawberry pasta
100 gram sugar
400 ml water
1 eat spoon sweet heavy cream
150 ml milk bargains liquid
1/5 tea spoon smooth salt

Way of Making:
1. Material A: Dissolves powder with sugar, salt and water. Scrambled plane. Ripe while always is poked at so boiling.
2. Momentary before lifted, adds with milk to bargain liquid, sweet heavy cream and screw pine pasta. Boiled again. Lifts.
3. Prepares brass cake is having wall height and wide. Decants pudding dough, makes cool.
4. material B: Dissolves powder with sugar, salt and water. Scrambled plane. Ripe while always is swirled so boiling.
5. Adds milk to bargain liquid, sweet heavy cream and orange pasta. Boiled again. Lifts.
6. Decants pudding dough B to the above of pudding dough A. make cool so ossifying.
7. Material C: dissolves powder that with sugar and salt. Scrambled plane. Ripe while always is poked at so boiling. Enters milk to bargain liquid, sweet heavy cream and strawberry pasta. Boiled again. Lifts.
8. Decants pudding dough C to above of pudding dough B. Make cool so ossifying.
9. Releases pudding from brass, cuts to pieces with star printing;mould to compile or crosscut according to appetite. Arranges in plate. serves soon.

For 30 portions

Tip: screw pine pasta, strawberry and orange can be changed with yellows colourant, red and green. That more impressed christmas, decoration spume of pudding in the form of snow, its way can be made from 2 protein shaked finite to rigid. agitation of This protein then is swirled with decoction of warmness jelly, scrambled plane. Christmas spume ready to be sprayed as decoration.

Tumisan is practical type of food because quickly to makes it. This Tumisan putren saus oyster can become daily menu choice. Its snugly crispyly of saus oyster. this Tumisan also healthy because many using vegetable.

After admission milk, braises always be poked, soon lifts after milk to boil that dough in order not to break ( Iump milk).

Recipe / Assay furnace By: Budi Sutomo.

Source: http://budiboga.blogspot.com/

Tumis Brocolli Saus Oyster

Material:
1. 300 gram brocolli, crosscut according to kuntum.
2. 100 gram beef, chooses containing a few fats, cuts to pieces
3. 60 gram carrot, long log cut
4. 1 tea spoon sesame seed
5. 1/2 eat spoon sesame oil
6. 3 eat spoon olive
7. 40 gram leek, match cut
8. 3 garlic fang, chops up
9. 2 eat spoon saus oyster
10. 100 ml water
11. ½ tea spoon smooth peppercorn
12. ½ tea spoon smooth salt

Way of Making:
1. Heats oil, tumis leek and garlic so fragrance. Enters flesh cutting, scrambled finite fleshy turned colour.
2. Decants water, saus oyster, sesame oil, peppercorn, salt and sesame. Finite ripe of water boils. Enters carrot and brocolli. Ripe poked at to be finite of all matured material. Lifts. Decants into dish. Serves warmness.

For 3 Portion
Tip: Brocolli can be changed with kailan, asparagus or flower kol.

Source: http://budiboga.blogspot.com/

Safe Tips To Consumes Fruit and Vegetable

1. Always washs out vegetable and fruit with lotic water before processed / eaten. By cleaning, bacterium, pesticide and worm egg can be eliminated.


2. Avoids fruit of import with vision of too skin gleams. Fruit of this type possibility is arranged in layers by paraffin, a kind wax candle which can maintain fruit freshness. This is dangerous matter for health.


3. Keeps vegetable and fruit in low temperature to be durable.


4. White pock at vegetable and fruit are very possibly running dry dilution or pesticide sprayer. Avoids fruit with white pocks.


5. Buys fruit and vegetable when in fashion, besides cheaper usually fresher.


6. Better choose organic vegetable and fruit, besides healthier fruit and this vegetable without pesticide so that better for body healthty. Fruit and organic vegetable usually in smaller physical, vegetable many secondhand holes worm eaten or grasshopper.

Source: http://budiboga.blogspot.com/