Recipe: Best Carrot Cake

Best Carrot Cake Ever Recipe

Best Carrot Cake
Ingredients

Original recipe makes 2 – 10 inch round layers

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple, drained

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped walnuts

Directions

  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Credit:  Photo and recipe from ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com.

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Recipe: Chicken Florentine Casserole

Chicken Florentine Casserole
Ingredients

Makes  4 servings

4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

2 (13.5 ounce) cans spinach, drained

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
  2. Increase the oven temperature to 400 degrees F (200 degrees C).
  3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  4. Arrange the spinach over the bottom of a 9×9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
  5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Credit:  ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com

Recipe: Turkey Veggie Meatloaf Cups

Turkey Veggie Meatloaf Cups Recipe

Turkey Veggie Meatloaf Cups
Makes 20 cups

Ingredients

2 cups coarsely chopped zucchini

1 1/2 cups coarsely chopped onions

1 red bell pepper, coarsely chopped

1 pound extra lean ground turkey

1/2 cup uncooked couscous

1 egg

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

                         1/2 cup barbecue sauce, or as needed
Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied.
    Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined.
    Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  3. Bake in the preheated oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

    Tip:  Add salt, pepper, and  barbeque sauce for a tangy taste.

 

Credit: ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com

 

 

Recipe: Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls Recipe

 

Vietnamese Fresh Spring Rolls

Recipe by Paula

“These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.”

Original recipe makes 8 spring rolls

2   ounces rice vermicelli

8   rice wrappers (8.5 inch diameter)

8   large cooked shrimp – peeled, deveined and cut in half

1 1/3   tablespoons chopped fresh Thai basil

3   tablespoons chopped fresh mint leaves

3   tablespoons chopped fresh cilantro

2   leaves lettuce, chopped

4   teaspoons fish sauce

1/4   cup water

2   tablespoons fresh lime juice

1   clove garlic, minced

2   tablespoons white sugar

1/2   teaspoon garlic chili sauce

3   tablespoons hoisin sauce

1   teaspoon finely chopped peanuts

Directions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures

Footnotes

The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

Credit: ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com