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Recipes
Stabalized Whipped Cream Icing
By Hester
Mix gelating and cold water and set aside
- 2 tsp Knox Gelatin
- 4 tsp Water (cold)
- 1 cup Whipping Cream
- 1/4 cup Icing Sugar
- 1/2 tsp Vanilla Extract
Skinny Spinach Dip
By Hester
Obviously, the first step to lightening this guy up was to ditch the mayo
- Note:
- 2 x 250g packets of Frozen Spinach
- 1 x 30g packet Spring Vegetable Soup Mix (dry)
- 1 Cup Non-fat cottage cheese, blended until smooth
- 2 Cups Non-fat Sour Cream
- 4 Spring Onions, Chopped
- 1 x 190g Water Chestnuts, Sliced
- Water Chestnuts can be optional
- 1 large round loaf of sour dough
Vegetable Biriyani
By Hester
1.Soak the rice for 30 mins, then rinse in several changes of water until it runs clear
- 400 g basmati rice
- pinch saffron threads (optional)
- 2 tbsp vegetable oil
- 1 cauliflower , cut into florets
- 2 potatoes , cut into chunks
- 100 g red lentils
- 100 g French beans , trimmed and cut in half
- handful curry leaves
- 2 handfuls frozen peas
- small bunch coriander
- 50 g roasted cashew nuts, roughly chopped
- poppadoms and naan bread, to serve
- FOR THE PASTE
- 1 large onion , roughly chopped
- large piece ginger , roughly chopped
- 5 garlic cloves
- 2 tsp curry powder
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 1 small green chilli
Hobo Bread
By Hester
Generously butter the cans
- 2 1 - lb coffee cans, greased
- 4 cups flour
- 1/2 cup cheddar cheese, grated
- 1 tablespoon dry basil or 2 tablespoons fresh
- 1/2 cup butter
- 1/2 cup parsley, finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons honey
- 2 tablespoons chives, chopped
- 1/2 cup milk
- 1 12 oz can beer
Classic Cobb Wraps
By Hester
MIX dressing and cheese; spread onto tortillas
- 1/4 cupKraft Rancher's Choice Dressing
- 1/2 cupKraft Mozza-Cheddar Shredded Cheese
- 4 large flour tortillas
- 4 romaine lettuce leaves
- 1/4 lb. (115 g) thinly sliced deli turkey
- 4 slicesbacon, cooked
- 1 tomato, cut into thin wedges
- 1 avocado, cut into thin slices
Make-Ahead Alfredo Strata
By Hester
1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 loaf (1 lb) unsliced rustic Italian bread, cut into 1-inch cubes (8 cups)
- 1 cup Green Giant™ Steamers™ frozen chopped broccoli (from 12-oz bag), thawed, drained
- 2 cups shredded Italian cheese blend (8 oz)
- 5 eggs
- 2 cups milk
- 1 container (10 oz) refrigerated Alfredo pasta sauce
Punjabi Dal Curry
By Hester
Pressure cook dal with a pinch of turmeric and red chilly powder and add water and salt to it and bring it to boil
- Chana Dal: 1/2 cup.
- Turmeric powder: 1 pinch.
- Chilly powder: 1 pinch.
- Coriander leaves.
- 1/4 onion chopped.
- 1/2 tsp cumin seeds.
- 2 whole red chilly or chilly flakes.
- Salt.
Indian Rice Pilaf
By Hester
1.Bring water and chicken broth to a boil
- 1/4 cup water
- 1 (14.5 ounce) can chicken broth
- 1 cup basmatti rice
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon paprika
- 2 pinches ground cloves
- 1 small onion, coarsely chopped
Thai Chicken Peanut Saute
By Hester
Directions 1. In a preheated large, non-stick pan over medium-high heat, brown chicken breasts
- 4 (about 1 lb/454 g) chicken breasts, boneless, skinless
- 2 tsp (10 mL) garlic, chopped
- 2 tsp (10 mL) ginger, chopped
- 1/2 carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
- 4 Tbsp (30 mL) peanut butter
- 2 Tbsp (30 mL) coconut milk
- 1/2 tsp (2 mL) chili flakes, dried
- 1/4 cup (60 mL) cilantro, chopped
- 1/4 cup (60 mL) green onions, chopped
- 1/2 red pepper, chopped
- 2 Tbsp (30 mL) shredded coconut, un-sweetened
- 1 Tbsp (15 mL) lemon juice
Crock Pot Saucy Chicken Thighs
By Hester
Place chicken in crock pot and add salt and pepper
- 9 bone-in chicken thighs, remove skin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups barbecue sauce
- 1/2 cup honey
- 2 teaspoons prepared mustard
- 2 teaspoons worcestershire sauce
- 1/8 teaspoon hot pepper sauce