Some Red ingrediants

Rhubarb

Tomato


Pomegranite


Red Current


Apple


Red Grape


Dragon Fruit


Red Chili Pepper


Bell Pepper


Rasberry


Cherry


Blood Orange


Water Melon


Strawberry


Radish


Beet

'Oreo' Cookies

Ingredients

For the Dough:

• 1 1/3 cups Dutch-process cocoa powder
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Filling:

• 1 stick unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract

Directions

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.


Photograph by James Baigrie

Source: http://www.foodnetwork.com/recipes/oreo-cookies-recipe/index.html

Onigiri

Onigiri Recipe

Ingredients 1/2 pound salmon fillet 4 cups uncooked, short-grain rice 5 3/4 cups water 2 sheets dried nori seaweed, or pretoasted nori sheets 2 large pickled plums, pits removed and coarsely chopped 1/4 cup dried bonito flakes 1 1/2 teaspoons dark soy sauce 2 tablespoons black sesame seeds, toasted Directions Sprinkle the salmon fillet with salt and let stand for 2 hours. Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use. Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pretoasted nori. Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces. Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats Here's how to make plain onigiri by hand, without too much difficulty. Once you've mastered this, you can try adding fillings and furikake to jazz up your onigiri. As my science teachers always used to tell me, read the instructions all the way through and make sure you have everything you need before you start! (And do remember to wash your hands well with soap and hot water before preparing food.)

Onigiri moulding illustrations from Naomi Kijima's Bento Boxes - Japanese Meals On the Go

1. Cook a suitable amount of rice for the number of people you want to feed. Important: do not rinse the rice before cooking! You want it to be sticky and clumpy. For this reason, Uncle Ben's and other rice varieties guaranteed not to stick together are unsuitable. White shortgrain rice is the best kind for both onigiri and sushi - in supermarkets it's often sold in a pack marked 'sushi rice,' or if you can't find that, look for 'pudding rice.' I have also been able to make onigiri with long-grain rice - it's just not as authentic, and tends to have a slightly messier appearance (grains sticking out from the surface). If you are savvy you will be using a rice cooker for this part, but if you don't mind the inconvenience, you can do it on the stove or in a microwave - follow the instructions on the rice package.

2. It's important to work with the rice while it's still warm and sticky, but let it cool a little first so you won't be scalded. Five minutes should do it. Turning the rice from the cooking container into another bowl and fluffing it with a fork or rice scoop will help it to cool slightly. 3. Fill a bowl with cold water and stir in a couple of teaspoonfuls of salt - keep this in your work area and dip your hands before beginning each onigiri. This will ensure that the rice sticks to itself, without sticking to you! Some people wet their hands and then rub them with salt. I think this transfers rather too much salt to the rice, but you may prefer the flavour.

4. Having dipped your hands, scoop out a small quantity of warm rice. Depending on the size of your hands, this may be a palmful or half that - remember that, like making a snowball, you'll be compressing the rice together, so the finished onigiri will be a little smaller than the scoop you start out with, and size it accordingly. Always take an amount that you can easily work in your hand. If you have tiny hands, just accept that you will make tiny onigiri. They're cuter, anyway. Also, make sure the onigiri are the right size to fit in the bento box without being squashed when you put on the lid!

5. For disc-shaped onigiri, you need to squeeze and shape the rice with both hands at once, which is why some people find it a little tricky. Make the shape of a C with your left hand, and keep turning the wad of rice against this to give it a round edge. With the thumb and fingers of the right hand, press the rice into a flat shape - so your left hand makes it round, and your right hand makes it flat, turning it all the while, and both contribute to squeezing it together.

It sounds complicated, but once you have some practice you can stop thinking of it step-by-step like this and it becomes simpler and more intuitive. Squeezing too hard will smush the onigiri up; too light a touch will mean it doesn't stick together properly. You will be able to feel and see when you are applying enough pressure. For triangular onigiri, straighten the fingers of your left hand and angle the thumb so that you can give the rice slightly rounded corners as you turn it (you could also make a square - some people do by accident!). You can also modify the disc technique to make capsule or cylinder-shaped onigiri, but I've never had much success with this. Fancier shapes will usually require a mould, which couldn't be simpler - scoop rice into the mould, put on the lid, press it down, then turn the onigiri out of the mould. When the shape is complete, you can add a pre-cut strip of nori seaweed if you wish, folding it around one edge of the disc or triangle, or wrapping around the middle of the capsule.

6. Set the completed onigiri aside on a plate and dip your hands ready for the next one. Chilling the onigiri in the fridge helps to set them. When they are cool, arrange them in the bento box. Quantity will depend on individual appetite, but I find three small onigiri or two medium-sized ones a good amount for lunch.

                  
Source: http://www.airandangels.com/bentobox/onigiri.html and http://www.foodnetwork.com/recipes/onigiri-rice-balls-recipe/index.html

General tsos chicken

General Tsos Chicken Recipe

Ingredients

---

• THE SAUCE shopping list
• 1 tsp. sesame oil shopping list
• 4 tsp. cornstarch shopping list
• 4 tsp. sugar shopping list
• 4 tsp. rice vinegar shopping list
• 6 tbs. soy sauce shopping list
• 1/2 tsp. chicken bouillon granules shopping list
• 1/2 c water shopping list
• 1/4 c White cooking wine shopping list
• THE REST OF THE INGREDIENTS shopping list
• oil for deep frying shopping list
• 1 lb. chicken breasts, cubed shopping list
• 1 egg shopping list
• 1 T. cornstarch shopping list
• a handful of dried chili peppers (japones or arbol) shopping list
• 1 tbs. fresh minced ginger shopping list
• 1 heaping spoonful of minced garlic (or, roughly 3 large cloves) shopping list
• 4 green onions, sliced diagonally in 1 inch pieces shopping list
• 3 cloud ear mushrooms, soaked and sliced into strips shopping list
• 1/2 cup of baby corn shopping list
• 1/2 cup snow peas shopping list
• 1 red bell pepper, diced shopping list

How to make it

---

• First, make the sauce. This can be done hours, even days, in advance. Cover and refrigerate. Note, if you plan on keeping the sauce overnight, add the cornstarch right before you use it.
• Heat the wok or large pan with oil. Mix chicken, cornstarch, and egg. Deep fry a few pieces at a time until golden brown. Remove and set aside, putting chicken over a paper towel to drain excess oil.
• Leave a little oil in the wok and toast the chili peppers until they turn dark red. This is merely to get a little flavor going in the oil. If you so desire, remove them at this point, or leave them in if you like more heat.
• Next, add the green onions and bell pepper and saute for a minute or so. Add the garlic and the ginger and stir until fragrant. Throw the chicken back in, along with remaining ingredients.

Source: http://www.grouprecipes.com/8078/general-tsos-chicken.html

                    Red Velvet Pudding Recipe

 

Ingredients

Red Velvet Cake:

• 2 cups sugar
• 1/2 pound (2 sticks) butter, at room temperature
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces red food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

Bread Pudding Mix:

• 3 cups half-and-half
• 3 large eggs
• 1 large egg yolk
• Pinch salt
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, at room temperature
• 3/4 cup confectioners' sugar
• Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes.
Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.

Bread Pudding Mix:

Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture.
Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set. Serve with ice cream

Source: http://www.foodnetwork.com/recipes/paula-deen/red-velvet-bread-pudding-recipe/index.html

Cheesy baked ziti

Baked Ziti Recipe

Ingredients

• 1/2 pound dried ziti
• 15 or 16 ounces ricotta cheese (part skim)
• 3 cups (or 12 ounces) shredded mozzarella cheese

• 3 cups (or a 26-ounce jar) spaghetti sauce
• 1/2 cup Parmesan cheese

X

Instructions

1. Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.
2. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.
3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.

Source: http://familyfun.go.com/recipes/recipes-by-course/dinner-entrees/pasta-rice-entrees/cheesy-baked-ziti-685103/

                      Banana Cream Pie Recipe

Ingredients

• GRAHAM CRACKER CRUST
• 1 3/4 cups fine graham cracker crumbs
• 1/2 teaspoon cinnamon
• Big pinch of salt
• 6 tablespoons melted butter
• 1 teaspoon water
• VANILLA PUDDING FILLING
• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup plus 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 cups milk or half and half
• 3 egg yolks
• 2 tablespoons butter, cut into pieces
• 2 teaspoons vanilla extract
• WHIPPED CREAM AND GARNISH
• 11/4 cups very cold heavy cream

Instructions

1. To Prepare the Piecrust: Heat the oven to 325º. Lightly butter a deep 9- or 10-inch pie pan. In a large mixing bowl, combine the graham cracker crumbs, cinnamon, and salt and mix the ingredients briefly with your fingers. Stir in the melted butter and water with a fork. Then use your fingers to rub together the mixture until the crumbs are uniformly moistened.
2. Empty the crumbs into the prepared pie pan. Press them evenly into the bottom and about three quarters of the way up the sides of the pan. Bake the piecrust on the center oven rack for 8 minutes, then cool it in the pan on a rack while you make the filling.
3. To Cook the Pudding Filling: Combine the sugar, cornstarch, and salt in a nonstick medium-size saucepan and whisk them until evenly blended. Then whisk in the milk and the egg yolks.
4. Heat the pudding over medium heat, stirring continuously until it thickens and bubbles, about 5 minutes. Continue cooking the mixture for 1 minute more, whisking all the while to keep it from boiling.
5. Remove the pan from the heat and whisk in the butter one piece at a time. Add the vanilla extract and whisk several more times. Immediately pour the filling into the piecrust, spreading and smoothing it with a wooden spoon.
6. Gently press a piece of plastic wrap against the filling to keep a skin from forming. Put the pie on a cooling rack and cool to room temperature. Then chill it for at least 6 hours, or overnight.
7. To make the Whipped Cream: Ten minutes before you're ready to assemble the pie, chill a mixing bowl and the beaters you'll use to make the whipped cream. Beat the heavy cream in the cold bowl until soft peaks form. Add the confectioners' sugar and continue to beat the whipped cream with a whisk until it is stiff but still smooth. Avoid overbeating it, or the cream will separate, much as it does when you churn butter.
8. Remove the plastic covering from the pie and use a rubber spatula to spread a thin layer of whipped cream over the pudding. Using a butter knife, quarter the bananas lengthwise, then cut them crosswise into small chunks, letting them fall over the pie in a single layer.
9. Mound the remaining whipped cream on top of the sliced bananas. Then garnish with shaved chocolate, if you like, and refrigerate the pie until serving time. Makes 8 to 10 servings.

Source: http://familyfun.go.com/recipes/cooking-with-kids/lets-make-banana-cream-pie-684787/

Chocolate dessert

Chocolate elegance

Original Recipe Yield 14 servings

 

Ingredients

• 1 1/2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 2 1/2 cups thawed COOL WHIP Whipped Topping, divided
• 6 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 1/2 cup milk
• 1/4 cup PLANTERS Sliced Almonds, toasted

Directions

1. Beat cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.
2. Melt 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
3. Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
4. Invert dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Nutritional Information

Amount Per Serving  Calories: 223 | Total Fat: 13g | Cholesterol: 28mg

Source: http://allrecipes.com/Recipe/Chocolate-Elegance/Detail.aspx

Cheesecake recipe

Original Recipe Yield 1 -9 inch cake

 

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 16 ounces cream cheese
• 2 eggs
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
3. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

 

Nutritional Information

Amount Per Serving  Calories: 281 | Total Fat: 18.4g | Cholesterol: 77mg

Source: http://allrecipes.com/Recipe/Creamy-Cheesecake/Detail.aspx

Strawberry Crepe

Strawberry Crepe recipe

Original Recipe Yield 4 servings

 

Ingredients

• CREPES
• 1 egg, beaten
• 1/4 cup skim milk
• 1/3 cup water
• 1 tablespoon vegetable oil
• 2/3 cup all-purpose flour
• 1/4 teaspoon white sugar
• 1 pinch salt
•  
• FILLING
• 1/2 cup semisweet chocolate chips
• 1 cup sliced fresh strawberries
• 3/4 cup frozen whipped topping, thawed

Directions

1. In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
2. Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
3. In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
4. To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Nutritional Information

Amount Per Serving  Calories: 279 | Total Fat: 13.4g | Cholesterol: 53mg

Source: http://allrecipes.com/Recipe/Strawberry-Crepes/Detail.aspx

Brownie cookie recipe

Brownie Cookie Recipe

Brownie cookie recipe
Original Recipe Yield 18 servings

Ingredients

 2/3 cup shortening

1 1/2 cups packed brown sugar

1 tablespoon water

1 tablespoon vanilla extract

2 eggs

1 1/2 cups all-purpose flour

1/3 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups semisweet chocolate chips

1/2 cup chopped walnuts or pecans

 




Directions



In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.


 Recipe for cookies in the picture ^ ^

Chocolate Brownie Cookies

makes about 12 to 15 cookies

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 3 tbsp          0.8           23
baking powder                   1/2 tsp
salt                          pinch

semi-sweet chocolate                              6            171
unsalted butter                   2 tbsp          0.8           23

large eggs                    2 1/2               4.3          123
granulated sugar                1/2 cup + 1 tbsp  3.8          109
vanilla extract                 1/2 tsp

Notes:

• Have all of the ingredients at room temperature before continuing.
• Use 50 to 64 percent couverture-grade chocolate for the best results.

To Prepare the Chocolate Brownie Cookies:

Preheat Oven    375ºF / 190ºC

Prepare a half-sheet pan or cookie sheet lined with parchment paper or
a silicone mat.

Mix Dry Ingredients

 Place the flour, baking powder, and salt in a container
 with a tight lid. Cover and shake until thoroughly mixed.


Mix (Sponge Method with Whole Eggs)
 In a double boiler, melt together the butter and
 chocolate. Let the chocolate cool.


 While the chocolate is cooling, whisk together the eggs,
 sugar, and vanilla extract to the ribbon stage. The eggs
 will be foamy and considerably increase in volume.


 Once the chocolate is barely warm to the touch
 (90ºF / 33ºC), add to the whipped eggs and mix gently
  with a spatula until thoroughly incorporated.


 Add the dry ingredients. Fold with a spatula only until
  the batter is smooth.


Portion      Using a spoon or disher, portion onto a parchment-lined half-sheet pan or cookie sheet, about 12 to 15 mounds.

Rest    Leave the uncovered pan at room temperature for about 30 minutes.

Bake Bake the cookies at 375ºF / 190ºC for 12 to 15 minutes.    The cookies should be moist and slightly underbaked in the middle.

Sources : http://www.allrecipes.com/ and http://www.applepiepatispate.com/american/chocolate-brownie-cookies/

More Recipes ^ ^