Chilean Christmas Fruitcake 智利聖誕水果蛋糕

Ingredients

• 1 cup mixed candied fruit
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1 teaspoon orange zest
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon anise seeds
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) butter, softened
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 5 large eggs, divided use
• 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
• 2 teaspoons powdered sugar

Method

1. Preheat oven to 300°F (150°C). Grease 9-inch springform pan. Line bottom with 9-inch circle of wax paper. Grease top of wax paper. Combine candied fruit, raisins, nuts and orange zest in medium bowl; set aside.
2. Combine flour, baking powder, salt, cinnamon, anise seeds and cloves in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy, about 1 minute. Add four eggs, one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk until blended. Stir in candied fruit mixture. Spoon into prepared springform pan.
3. Bake for 45 minutes. Remove cake from oven. Beat remaining egg in small bowl. Brush top of cake with beaten egg and sprinkle with powdered sugar.
4. Bake for an additional 40 to 50 minutes or until wooden pick inserted near center comes out clean. Cover cake with foil if it starts to brown too quickly. Cool cake completely in pan on wire rack. Run knife around edge of cake; remove side of springform cake. Turn cake over onto a plate; remove wax paper. Store cake tightly wrapped in plastic wrap in refrigerator for 1 day before slicing. Store refrigerated for up to 7 days.

成份

• 1杯混合蜜餞
• 1杯葡萄乾
• 1 / 2杯碎核桃仁
• 1 / 2杯碎杏仁
• 1茶匙橙熱情
• 3杯通用麵粉
• 1 1 / 2茶匙發酵粉
• 1 / 4茶匙鹽
• 地面2茶匙肉桂粉
• 1茶匙茴香種子
• 1 / 4茶匙丁香地面
• 1杯（2支）黃油，軟化
• 1 / 2杯糖包裝淺棕色
• 1 / 3杯砂糖
• 5大蛋，分為使用
• 1（12盎司），可以雀巢®康乃馨®淡奶
• 2茶匙糖粉

作法

1。烤箱預熱至300 ° F（150℃）。油脂9英寸springform鍋。線下9英寸循環蠟紙。潤滑脂頂部蠟紙。結合蜜餞，葡萄乾，堅果和橙色熱情的中碗;擱置。
2。結合麵粉，發酵粉，鹽，桂皮，丁香，茴香種子和在中碗。打黃油，紅糖，砂糖大型攪拌機碗煎至和蓬鬆，約1分鐘。將四個雞蛋，一次一個，毆打以及在每添加。漸漸地拌入麵粉混合交替與淡奶，直到混合。在蜜餞攪拌混合。勺將準備springform鍋。
3。烘烤45分鐘。從烤箱取出蛋糕。其餘的雞蛋中擊敗小碗。刷頂部蛋糕蛋汁，撒上糖粉。
4。烤額外40至50分鐘或直到木選擇插入中心附近出來乾淨。鋁箔蓋蛋糕，如果它開始褐色太快。酷蛋糕完全泛美電線架。運行刀蛋糕周圍的邊緣，清除一邊 springform蛋糕。蛋糕上轉了一盤，刪除蠟紙。商店蛋糕緊緊裹著保鮮膜在冰箱中的前1天切片。冷藏儲存最多7天。

Hot Ham & Pepper Cheese 辣椒熱火腿奶酪Hoagies

Ingredients

• 8 ounces fully cooked ham, thinly sliced
• 4 hoagie buns, sliced lengthwise
• 1/4 cup spicy mustard
• 1/4 cup low-fat mayonnaise
• 4 (1-ounce) slices Pepper Jack cheese
• 1/2 cup shredded lettuce
• 1 tomato, thinly sliced

Method

Preheat oven to 350 degrees F. Spread inside surfaces of buns with mustard and mayonnaise. Layer ham and cheese on bottom halves of buns; top with lettuce and tomato. Top with remaining bun half; wrap hoagies in foil and heat in 350 degrees F. oven until cheese is melted, about 15 minutes.

成份

• 8盎司完全熟火腿，切成薄片
• 4 hoagie麵包，切片縱向
• 1 / 4杯辣芥
• 1 / 4杯低脂蛋黃醬
• 4（1盎司）片辣椒傑克奶酪
• 1 / 2杯切碎的生菜
• 1番茄，切成薄片

作法

烤箱預熱至350度，樓裡面的傳播與饅頭表面芥末和蛋黃醬。火腿和奶酪層底部半的饅頭，頂部有生菜和西紅柿。頂部剩餘饅頭的一半;包hoagies箔及熱號烤箱350度，直到奶酪融化，約15分鐘。

Iced Coffee with Milk 冰咖啡與牛奶

Ingredients

• 2 cups low-fat milk*
• 2 cups freshly brewed coffee, cooled
• Sugar substitute, to taste

Method

1. Stir together 1 cup of milk and 1 cup of coffee. Pour into an ice cube tray and freeze overnight until frozen solid.
2. Pour remaining milk and coffee into 2 tall glasses.
3. Sweeten to taste with sugar substitute and add half of the prepared milk ice cubes** to each glass.

Makes 2 servings. Prep time: 5 minutes (plus overnight freezing for the milk ice cubes)

*Or, substitute with low-fat chocolate milk to create an iced mocha coffee.

**Size and amount of ice cubes may vary depending on ice cube tray.

成份

• 2杯低脂牛奶*
• 2杯香醇咖啡，冷卻
• 糖替代品，嘗

作法

1。攪拌在一起1杯牛奶和1杯咖啡。倒入冰塊托盤，凍結隔夜直到凍結堅實。
2。倒入剩餘的牛奶和咖啡分成2高的眼鏡。
3。甜頭嘗糖代替，並添加一半準備牛奶冰塊**每個玻璃。

使2份。準備時間：5分鐘（加通宵凍結牛奶冰塊）

*或者，以低脂肪牛奶巧克力創造一個冰摩卡咖啡。

**大小和數量冰塊會因冰塊盤。

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Watercress salad with sweet tomatoes 西洋菜與甜番茄沙拉

Ingredients

• 3 tbsp olive oil
• ½ onion, diced
• 3 tbsp brown sugar
• 2 tbsp red wine
• 100g/3½oz cherry tomatoes
• 1 tsp fresh thyme leaves
• 2 handfuls watercress
• 25g/1oz blue cheese

Method

1. Heat the olive oil in a saucepan over a medium heat. Once hot, add the onion, brown sugar, red wine, tomatoes and thyme and cook for seven minutes, stirring gently, until the tomatoes have browned and are beginning to soften.
2. Add the watercress and gently mix so as not to break up the tomatoes.
3. To serve, place on a plate and sprinkle with the blue cheese.

成份

• 3湯匙橄欖油
• ½洋蔥，丁
• 3湯匙紅糖
• 2湯匙紅葡萄酒
• 100克/ 3.5盎司櫻桃番茄
• 1茶匙新鮮百里香葉
• 2一把西洋菜
• 25g/1oz藍奶酪

作法

1。加熱橄欖油在平底鍋中火多。一旦熱，加入洋蔥，紅糖，紅酒，番茄和百里香煮7分鐘，輕輕攪拌，直到西紅柿變黃，並開始軟化。
2。添加水田芥，輕輕混合，以免破壞了西紅柿。
3。為配合，放在一盤，並撒上藍奶酪。

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Beer-Basted Asian Chicken 啤酒Basted亞洲雞

Ingredients

• 4 pounds whole chicken
• 1 (12-ounce) can beer
• 1/2 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
• 1/4 cup fresh lime juice
• 1/4 cup packed light brown sugar
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons peeled, chopped fresh ginger
• 4 cloves garlic, finely chopped
• 1 tablespoon sesame oil

Method

1. Place chicken in large, heavy-duty resealable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight.
2. Preheat oven to 350°F (175°C). Place chicken and marinade in 13 x 9-inch baking pan.
3. Bake, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter.
4. Strain pan juices into medium saucepan; spoon off fat and discard if necessary. Boil for 6 to 8 minutes or until sauce is reduced to about 1 cup. Serve sauce with chicken.

Makes 6 servings.

Estimated Times:
Preparation Time: 15 mins
Cooking Time: 1 hr 30 mins
Cooling Time: 4 hrs marinating

成份

• 4磅全雞
• 1（12盎司）啤酒能
• 1 / 2杯馬吉口味的亞洲烹飪醬油
• 1 / 4杯新鮮青檸汁
• 1 / 4杯糖包裝淺棕色
• 1 / 4杯切碎的新鮮香菜
• 2湯匙去皮，切碎的生薑
• 4瓣大蒜，切碎
• 香油1大勺

作法

1。雞塊大，重型重複密封塑料袋。新增啤酒，醬油，酸橙汁，糖，香菜，姜，蒜和石油。醃，把雞偶爾，至少4小時或隔夜。
2。烤箱預熱至350 ° F（175℃）。醃雞廣場和13 × 9英寸的餅鐺。
3。烘烤，basting偶爾為1小時20分鐘或直到汁液是清澈的時候大腿被刺穿。雞轉移到盤片。
4。應變泛果汁成中型平底鍋，勺子把脂肪和丟棄如有必要。煮沸6-8分鐘或直到醬減少到約1杯。為醬雞。

使6份。

估計時間：
準備時間：15分鐘
烹飪時間：1小時30分鐘
冷卻時間：4小時浸泡

Dessert Recipes - Strawberry Tiramisu 草莓提拉米蘇

Ingredients

• 2 (8-ounce) packages Neufchâtel cheese, softened
• 3/4 cup powdered sugar
• 1 (8-ounce) container frozen light nondairy whipped topping, defrosted
• 1 cup strong coffee, at room temperature
• 3 tablespoons coffee-flavored liqueur, (optional)
• 1 1/2 pints strawberries, stemmed and sliced (18-ounces total)
• 24 ladyfingers, split in half
• 2 teaspoons unsweetened cocoa powder

Method

1. In large mixer bowl, beat Neufchâtel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend.
2. In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.
3. Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup), spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries.
4. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.
5. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.

成份

• 2（8盎司）封裝訥沙泰勒奶酪，軟化
• 3 / 4杯糖粉
• 1（8盎司）的容器冷凍輕非乳製植脂奶油，解凍
• 1杯濃咖啡，在室溫下
• 3湯匙咖啡味的利口酒，（可選）
• 1 1 / 2品脫草莓，起源和切片（18盎司總數）
• 24 ladyfingers，分為二
• 2茶匙淡可可粉

作法
1。在大型攪拌機碗，毆打訥沙泰勒奶酪和糖粉混合，直到好。逐步倍，植脂奶油的混合。
2。在小碗，咖啡和酒結合起來，如果需要的話。線1 8 × 8英寸的玻璃烘烤盤有足夠的ladyfinger半覆蓋底部;進行四捨五入雙方了。如有必要，削減ladyfingers適合盤。
3。勺1 / 3杯咖啡的混合物均勻ladyfingers。頂部有三分之一的奶酪混合物（約1杯），分佈均勻。層三分之一的草莓（1圓杯）對奶酪。重複層兩次，截止到奶酪和保留其餘的草莓。
4。封面及冷藏草莓提拉米蘇，並保留至少1小時或24小時。
5。為配合，刪除覆蓋;篩可可粉在頂部。草莓安排保留了可可。即時服務。

What is Recipes 食譜是什麼 ?

A number of directions with a list of ingredients for making or preparing something, especially food.

一個數字的指示與列表成分製造或準備的東西，尤其是食品。