Tag: Recipe Share

Thai Recipe Share(Easy To Make And Delicious Too)

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Thai Fish Cake (Tod Mun Pla)

Other Recipes You Might Like

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My Thai fish cakes recipe is so good and authentic; the fish cakes taste exactly like what you get at Thai restaurants, if not better.

https://rasamalaysia.com/about-rasa-malaysia/

https://rasamalaysia.com/thai-fish-cake-tod-mun-pla-recipe/

Recipes For A Rainy Day

The best baking recipes aren’t always the most impressive, most elaborate, highest-tiered cakes at the bake sale table. Our favorite baking recipes from scratch are the ones we can easily bake at home, either solo, with friends, or as a way to entertain your kids for hours. 

Samantha MacAvoy
Slide 2 of 41: These ooey, gooey sweet rolls can be prepped the night before and baked right when you wake up. Can you think of a better start to the morning?Get the recipe for Blueberry Sweet Rolls With Lemon »RELATED: 55 Sweet and Savory Brunch Recipes to Make This Weekend
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40 Best Baking Recipes For a Rainy (or Literally Any) Day (msn.com)

Chochoyotes, Recipe Share

How to Make Chochoyotes, the Masa Dumplings That Taste Like Clouds of Toasted Corn (msn.com)

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© Photo by Joseph De Leo, Food Styling by Christopher Barsch

You could call chochoyotes Mexico’s national dumpling, but when I first tried them, I had no idea what they were. Five years ago I was visiting the central Mexican state of Oaxaca with six friends. 

http://www.epicurious.com/?mbid=synd_msn Christian Reynoso

Carrot Cookie Bites/Recipe Share

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Ingredients

  • 2/3 cup shortening
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups quick-cooking oats
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots, and pecans.
  • To freeze cookie dough, see freeze option. To bake immediately, drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool.
  • Freeze option: Drop dough by rounded teaspoonfuls onto baking sheets. Freeze until firm. Transfer cookie dough balls to resealable plastic freezer bag. May be frozen up to 3 months. To bake, place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts

1 cookie: 50 calories, 2g fat (0 saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Carrot Cookies in Simple & Delicious March/April 200

Appetizer Tomato Cheese Bread

Appetizer Tomato Cheese Bread

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Ingredients

  • 2 tablespoons butter
  • 1 medium onion, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • Pinch rubbed sage
  • 2 cups biscuit/baking mix
  • 2/3 cup whole milk
  • 3 medium tomatoes, cut into 1/4-inch slices
  • Paprika
View Recipe
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Directions

  • In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside.
  • In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly for 10-12 times. Pat into a greased 13×9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika.
  • Bake at 400° for 25 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts

1 piece: 209 calories, 14g fat (6g saturated fat), 26mg cholesterol, 521mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 5g protein.

Originally published as Appetizer Tomato Cheese Bread in Country Woman July/August 1988

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