- Lilly's Easy Recipes & Tricks Page -
- Lilly's Hints & Tricks -
- Question: Dear Lilly;
I hate making hard-boiled eggs. I find it difficult to peel them
without having huge chunks of the cooked white
staying attached to the shell pieces.
Also, they always have that "green ring" around the yolk.
Are there any tricks to help me?
- Answer: Dear Janet;
Firstly, when selecting eggs to boil,
one wants to make sure they are choosing older eggs
rather than the freshest ones.
This is because over a period of time
more air develops between the shell and the shell membrane,
and thus making it easier to peel.
Also try rolling the cooked egg on the counter
with some gentle pressure to makes cracks all over the surface,
and then peel under cool running water.
The "green ring" indicates a chemical reaction
between the iron in the yolk and the sulfur in the white.
This happens when the egg is either cooked too long,
or at too high of a temperature. Try adjusting your cooking time
and plunge them into an ice water bath
immediately to stop the cooking process.
Kitchen Charts - Beverage Seasonings:
Coffee Cardamom Seed (whole)
Cranberry Juice Cocktail: Allspice, Mint
Eggnog Nutmeg (ground): Brandy Flavoring, Rum Flavoring
Fruit Punch: Marjoram, Mint, Rosemary, Saffron
Spiced Cider: Allspice
Tea: Almond Extract, Mint, Anise Seed
Tomato or Vegetable Juice: Basil, Oregano, Summer Savory, Tarragon
Wine Coolers: Mint, Rosemary.
Kitchen Charts - Gravy Problems and Solutions:
Beat the gravy with a whisk until smooth.
As a last resort, use a food processor, strainer or blender.
Reheat, stirring constantly.
Slightly too salty gravy
- Add several raw potato slices and cook until the potato slices are translucent.
Remove and discard the potato.
- Add a few pinches of light brown sugar.
Don't add too much or the gravy will become sweet.
Severely too salty gravy:
Make another batch of gravy, omitting all salt.
Blend the over-salted and the new batch together.
Too light in color gravy:
Add 1/2 teaspoon of instant coffee
or about 1/2 to 1 teaspoon of Gravy Master.
Too thin gravy:
There are three different remedies:
ARROWROOT - Blend 1 tablespoon arrowroot per cup of liquid in cold water.
Stir until dissolved, then mix into gravy.
This can be served as soon as the gravy thickens due to arrowroot's being flavorless.
FLOUR - Make a thin paste of flour and cold water.
Stir into gravy and continue to cook to eliminate the raw flour flavor.
CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in cold water.
Stir until dissolved, then mix into gravy.
Continue to cook and stir to eliminate the cornstarch flavor.
NOTE: Mixing starch with cold water
before adding it to a hot mixture prevents lumping.
Too thick gravy:
Slowly whisk in more broth until the desired thickness is attained.
If time is of the essence,
skim the fat off the top or soak up with a fresh bread slice.
Alternatively, you can add a few ice cubes. The fat will cling to the ice cubes.
If time allows, chill the gravy, skim off the fat,
and reheat the gravy until it bubbles.
Kitchen Charts - Wine and Cheese Pairing:
Baby Swiss - Asti Spumanti
Bleu - Tawny Port, Madeira, Sherry
Boursin - Gewurztraminer
Brie, Vintage - Champagne, Sweet Sherry
Brie, US - Cabernet, Beaujolais
Camembert - Cabernet, Chenin Blanc
Caraway - Gewurztraminer
Cheddar, Mild - Champagne, Chardonnay
Cheddar, Strong - Cabernet, Rioja, Sauvignon Blanc
Cheshire - Riesling
Chevre - Gewurztraminer, Champagne
Colby - Riesling, Champagne
Cream Cheese - White Zinfandel
Danish Blue - Cabernet
Edam - Riesling, Dry Champagne
Feta - Beaujolais
Goat Cheese - Sancerre, Vouvray
Gorgonzola - Sauternes - Bordeaux
Gouda - Riesling, Champagne
Gruyere - Chardonnay, Sauvignon Blanc
Havarti - Bordeaux, Rioja
Monterey Jack - Riesling
Muenster - Beaujolais, Zinfandel
Provolone - Chardonnay
Roquefort - Tawny Port
Stilton - Port
Swiss - Gewurztraminer
- Lilly's Easy Recipes -
- KIT KAT BARS:
80 BUTTERY ROUND CRACKERS
1 1/2 CUPS GRAHAM CRACKER CRUMBS
3/4 CUP PACKED BROWN SUGAR
1 CUP OF WHITE SUGAR
3/4 CUPS OF BUTTER
1/3 CUPS MILK
1 CUPS OF BUTTERSCOTCH CHIPS
1CUP OF SEMISWEET CHOCOLATE CHIPS
3/4 CUP PEANUT BUTTER.
PUT GRAHAM CRACKER CRUMBS, BROWN SUGAR,
WHITE SUGAR, BUTTER AND MILK IN TO A SAUCE PAN
AND BRING IT TO A BOIL FOR 5 MINS.
PUT A LAYER OF THE BUTTERY CRACKER IN A 9X13 INCH PAN
AND POUR 1/2 OF THE GRAHAM CRACKER MIXTURE OVER IT.
PUT ANOTHER ROLL CRACKER ON THE TOP
AND POUR THE REMAINDER ON TOP OF THE MIXTURE,
ADD LAST ROLL,
MELT IN LOW HEAT
AND TO MAKE THE TOP MELT OVER LOW HEAT
THE BUTERSCOTCH CHIPS, CHOCOLATE CHIPS
AND PEANUT BUTTER, POUR OVER THE TOP.
AND COOL IN REFRIGERATOR TILL SET, CUT INTO PIECES AND SERVE!
Provided by *Sir Olaf*:
- GERMAN Original,
Grandmas the best potato salad with mayonnaise:
2000 g potato (es), small waxy,
150g onion (s),
1/2 liter of broth (even cooked or instant),
3 tablespoons vinegar, mild,
1 teaspoon mustard salt and pepper, sugar,
250 g mayonnaise,
5 egg (s), wachsweich cooked.
Required: Pork sausage, Pickle (s),
For the parsley garnish:
egg (s), tomato (es), gherkin (s).
Working hours: approx. 40-min. rest time: approx 12 hrs
Degree of difficulty: normally
Potatoes already the day before cook,
cooled peel, but still completely allow to put,
and best of all with a clean cloth covered chilly.
The next day then after taste grandma prepares the salad
with different other ingredients: e.g., with 5 be a real softie cooked eggs,
kleingewürfelt, or some small-thrown gherkins,
(not too sour, with pleasure Spree woods kind)
or small diced pork sausage.
So first the eggs Cook and cold,
then the other ingredients are small dice.
Cut the potatoes into very thin slices
and mix with the onions very finely chopped.
The broth along with the vinegar, (extended to taste with water)
mustard stirred up, salt, pepper and sugar to boil in a small saucepan.
Grandma always said:' 'CAUTION! NOT TO SOUR! ''
Let cool and then pour over the potatoes.
Just simmer and then add the eggs, cucumbers, etc.
The whole right now leave and then stir in the mayonnaise.
Garnish with eggs, tomatoes, pickles, and parsley.
The mayonnaise is very important!
Buy the best or do so yourself.
At least 82% fat! Not suitable for diets! Good appetite!
- McDonald's Egg McMuffin
1 English muffin 1/4 cup egg substitute
1 slice Canadian bacon
1 slice fat-free American cheese
Split the English muffin and toast it or grill the faces
until brown in a hot pan set over medium heat.
Keep the pan hot.
Find a shallow can - such as an 8-ounce sliced pineapple can -
that has the same diameter as the English muffin.
Cut off both ends of the can and thoroughly clean it.
Spray a coating of nonstick spray on the inside of the can,
and place it into the hot pan so that it heats up.
When the can is hot, spray more nonstick spray over the surface of the pan,
and pour the egg substitute into the can.
Salt the egg.
Place the slice of Canadian bacon into the same pan to heat up
while the egg cooks.
When the egg seems to be firming upon top,
use a knife to scrape around the edge of the can to help release the egg.
Carefully pull the can off the egg,
then flip the egg over and cook it for an additional minute or so.
Build the sandwich by first placing the slice of American cheese
on the bottom half of the English muffin.
Place the egg on top of the cheese.
Stack the Canadian bacon on the egg.
Top the sandwich off with the top half of the English muffin.
Microwave the sandwich for 10 to 15 seconds until warm,
and serve immediately.
- Baked Chicken and Dressing
4 chicken breasts, de-boned and skinned
2 slices mozzarella or Swiss
1/3 cup water
1 can cream of chicken soup
2 cups Pepperidge Farm dressing
1/2 cup margarine, melted
Place chicken in baking dish.
Put 1/2 slice of cheese on top of each.
Mix soup and water and pour over top.
Mix melted margarine with dressing and spread over all.
Bake 1 to 1 1/2 hours, uncovered, at 325 degrees F.
- Sweetheart Truffles 1
Mix in a Jar 2 cups semisweet or milk chocolate chips
(12 ounce bag)
2 1/2 cups confectioners sugar
1/2 cup powdered nondairy coffee creamer
1/2 cup unsweetened cocoa
1/4 cup paramount crystals
(a form of shortening you can find at confectionary supply stores)
1/4 teaspoon flavoring oil (cherry, orange, lemon, amaretto, etc.)
Pinch of salt (just a few grains)
Combine chips and dry ingredients in a food processor.
Process on high for at least a minute or two until powdered.
With food processor running, drizzle flavoring oil into feed tube.
Process another 30 seconds.
Place 2 1/3 cups mix in a pint-size jar.
Place 1/3 cup unsweetened cocoa
(to roll the truffles in) in a small zip-top bag.
Place on top of mix.
Attach the following recipe on a gift tag.
- Sweetheart Truffles 2
Heat 1/4 cup milk to boil, then pour into a medium size bowl.
Remove plastic bag from jar.
Add mix to milk.
Stir to blend well.
Beat with spoon for about one minute.
Refrigerate until firm.
Empty contents of plastic bag into a small bowl.
Shape rounded tablespoons of mixture into balls,
then roll in unsweetened cocoa.
- German Pankace
Select a pan of an appropriate size.
A three-egg German pancake works well in an 8-inch square pan
or 9-inch round pan.
You can double the recipe and use a 9 x 13-inch pan.
A four egg German pancake works best in 9-inch square pan.
Preheat the pan.
Like with a pannekoeken, you preheat the pan with butter in it.
Be careful not to scorch the butter.
Mix the batter. Mix the batter while the pan is heating.
If you use a mix, it's only mix, milk, and eggs whisked together
so it only takes a few moments.
Make the German pancake. First,
mix the brown sugar with the melted butter.
Then pour the batter over the brown sugar.
Then distribute the fruit over the batter.
Bake the German Pancake.
Use a hot oven, usually 425 degrees.
It will take 12 to 24 minutes to bake
depending on the pan size and the batch size.
It's done when the pancake is puffed and the edges are brown.
Serve your German pancake right out of the oven
they are not good cold, with your favorite syrup.
- Brunswick Stew
1 lb lean ground beef
12 oz chicken breast
2 cans whole kernal yellow corn
1 can sweet peas
2 cans stewed tomatos
2 cups chopped white or yellow onion
1 cup ketchup
1/2 cup worcestershire
1 cup bbq sauce (I use the sweet and spicy cattlemens)
1. Brown and drain ground beef, set aside.
2. Boil chicken breast until tender and shreds easily. Shred.
3. In large stock pot combine meat and all ingredients.
4. Cook over medium- high heat until reaches a boil.
Reduce heat and simmer stirring often for 2 hours.
5. Check seasoning and add salt and pepper to taste.
Serving Suggestion: Great served outdoors at picnics and camping cooked over a camp fire. Serve with cornbread for a warm filling meal in the winter months.
Number of Servings: 8
- Marianna's Home made Homous
2 cans chick peas
3 tblspn tahini (sesame seed paste)
salt/pepper to taste
juice of three lemons
garlic cloves, about 5 crushed
flat leaf parsley or corriander leaves (optional)
extra virgin olive oil, about half a cup
Drain the chick peas and rinse with cold running water, drain well. Place in a food processor, or large bowl. Add the lemon juice, garlic, salt, pepper, tahini paste, and the olive oil,and whizz thru the processor, as smooth as you prefer, if using a bowl and masher, mash all the ingredients together as fine as possible, add the parsley, adjust the seasoning. Pour into a glass pyrex bowl, or container with a lid, drizzle a little olive oil over it and seal. CHill in the refridgerator until needed.
Can eat it with pitta bread, or toasted wholemeal bread,
or fresh french bread, salad and olives.
My own personal recipe,
- Chocolate-Mint Cookie Bites
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 teaspoon green food color
3 teaspoons peppermint or mint extract
1 container (12 oz) Betty Crocker® Whipped whipped cream frosting
1 bag (12 oz) dark chocolate chips (2 cups)
1/4 cup candy sprinkles,
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet.
Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.
Use shamrock-shaped sprinkles for decorating to give these cookies even more St. Patrick’s Day flair!
Don’t have peppermint or mint extract? No worries!
You can leave it out for vanilla-flavored cookies.
Make 32 small sandwich cookies
for a fun, one-bite snack.
- Gluten Free Mashed Potato, Stuffed Meat Loaf Squares
1 1/2 lb lean (at least 80%) ground beef,
2 cups Rice Chex cereal,
Finely crushed 1 can (8 oz) tomato sauce,
1 medium carrot,
Grated (about 1 cup) 1/4 cup chopped fresh parsley,
3/4 teaspoon salt,
3/4 teaspoon pepper,
Slightly beaten 3 cups prepared mashed potatoes,
1/2 cup ketchup,
Heat oven to 375°F.
Spray 9-inch square pan with cooking spray.
In large bowl, mix beef, cereal, tomato sauce,
carrot, parsley, salt, pepper, and eggs just until combined.
Press half of beef mixture into pan.
Spread mashed potatoes on top, cover with remaining beef mixture.
Spread ketchup on top.
Bake 50 to 60 minutes
or until meat thermometer inserted in center of meat reads 165°F.
Cool 15 minutes, cut into 4 squares.
- Seafood Sauce
Dip ice cold boiled shrimp into this sauce
for a wonderfully different taste treat.
4 tablespoons Mexican lime juice
1/2 cup olive oil
4 large poblano or Anaheim chiles, minced
6 serrano chiles, minced
2 cloves garlic, minced
2 teaspoons Mexican oregano
Pinch of salt, or to taste
Pinch of pepper, or to taste
4 tablespoons cilantro, chopped and loosely packed
Mix all the ingredients
and allow to stand at room temperature
for at least 1 hour before serving.
All Rights Reserved: The Lilly Makebelieve Book Magazine (c) 2013,
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