tag:www.foodfanatic.com,2005:/authors/amber/rssAmber Bracegirdle2024-03-13T10:16:03-04:00tag:www.foodfanatic.com,2005:Post/60522024-03-13T10:16:03-04:002024-03-13T10:16:03-04:00Betty Crocker Apple Pie<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/betty-crocker-apple-pie/">Betty Crocker Apple Pie</a></h2>
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<h3>Ingredients</h3>
<b>Pastry:</b>
<ul class="ingredients">
<li>2 cups All-Purpose Flour</li>
<li>1 teaspoon Salt</li>
<li>2/3 cup Shortening, plus 2 tablespoons</li>
<li>4 tablespoons Cold Water</li>
</ul>
<b>Filling:</b>
<ul class="ingredients">
<li>1/3 cup Granulated Sugar</li>
<li>1/4 cup All-Purpose Flour</li>
<li>1/2 teaspoon Ground Cinnamon</li>
<li>1/2 teaspoon Ground Nutmeg</li>
<li>1/8 teaspoon Salt</li>
<li>8 Apples, (tart) thinly sliced</li>
<li>2 tablespoons Butter</li>
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<h3>Directions</h3>
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Using a large mixing bowl, combine 2 cups of flour with 1 tsp salt. Cut in the shortening and either use a food processor or your hands, until the mixture formed is flaky and the size of small peas. Sprinkle with cold water, 1 tbsp at a time, using a fork to toss the mixture until all of the flour is moistened. If necessary, add 1-2 tsp more water.</li>
<li>
Gather your pastry into a ball and divide it in half. Lightly flour a surface and shape each half into flattened rounds, wrapping each in plastic wrap. Refrigerate for about 45 minutes or until the dough is firm and cold, yet pliable. If you have refrigerated it too long, allow it to soften before working. A firm yet pliable dough helps to create a lovely, flaky crust.</li>
<li>
Pre-heat your oven to 425 deg F. Flour a rolling pin and roll out one pastry round until it is no thicker than 2 inches, and is not larger than an upside down 9-inch pie plate. Fold the pastry into fourths and position into the plate. Unfold and shape into the pie plate, pressing firmly against the bottom and sides of the pastry. </li>
<li>
In a large mixing bowl, combine sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 tsp salt. Stir in the apples and transfer the filling mixture into the pastry-lined pie dish. Dot with butter. Using scissors, trim away pastry that is overhanging the side of the dish, about 1/2 inch from the rim of the dish.</li>
<li>
Lightly flour your rolling pin and roll the other round of pastry, again folding into fourths. Using a sharp knife, cut slits into the pastry so that steam can escape while baking. Unfold the pastry over the filling and use a knife to trim away any overhung pastry, 1 inch from the rim. </li>
<li>
Fold the top pastry down over the lower edge and press to seal. You can flute the edge or use a fork to crimp it closed. To prevent the edges from browning too much, cover them with 3-inch strips of foil which can be removed during the last 15 minutes of baking.</li>
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Bake for about 40-50 minutes or until the pie crust is browned and juice from the fillings has started to bubble through the crust. Serve warm with a scoop of ice cream.</li>
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<div class="source">
Source:
<a href="https://www.bettycrocker.com/recipes/scrumptious-apple-pie/" target="_blank" rel="nofollow">Betty Crocker</a>
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Amber Bracegirdletag:www.foodfanatic.com,2005:Post/54232022-05-14T06:00:00-04:002022-05-14T06:00:02-04:00What’s in Garam Masala?<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Garam Masala Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/garam-masala-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/garam-masala-recipe/">Garam Masala Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 tablespoons Coriander Seed</li>
<li>2 tablespoons Cumin Seeds</li>
<li>2 tablespoons Cardamom</li>
<li>2 tablespoons Whole Black Peppercorns</li>
<li>1 teaspoon Grated Nutmeg</li>
<li>1 Cinnamon Stick</li>
<li>1 teaspoon Whole Cloves</li>
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<h3>Directions</h3>
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Begin by toasting coriander, cumin, cardamom and peppercorns in a skillet over medium heat. Shake the skillet and stir occasionally to toast the spices evenly.</li>
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Once the spices are toasted and the aromas released, remove them and set aside. </li>
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In a mortar and pestle or coffee grinder, grind the cooled spices.</li>
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Add in the grated nutmeg.</li>
<li>
Store in an airtight container in a cool, dry place. </li>
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Amber Bracegirdletag:www.foodfanatic.com,2005:Post/52482022-02-06T16:00:00-05:002024-02-10T13:14:47-05:00Homemade Hot Pepper Sauce<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/hot-pepper-sauce/">Hot Pepper Sauce</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>10 Scotch Bonnet Chilis</li>
<li>1 large Onion, chopped</li>
<li>1 large Carrot, chopped</li>
<li>1/2 Cucumber, chopped</li>
<li>1 Mango, peeled and chopped</li>
<li>1 cup Pineapple</li>
<li>5 cloves Garlics</li>
<li>1/2 cup Pickled Jalapeños</li>
<li>1 teaspoon Cumin</li>
<li>1/4 cup Apple Cider Vinegar</li>
<li>2 Limes, juiced and zested</li>
</ul>
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<h3>Directions</h3>
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Add all ingredients to a blender or food processor and blend until smooth.</li>
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Transfer to a saucepan and bring to a boil, then reduce to a gentle simmer.</li>
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Let simmer for an hour for the flavors to develop.</li>
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Cool and put into a jar or sealed container. Refrigerate for at least 24 hours before using.</li>
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<h3>Recommended</h3>
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<a href="https://www.foodfanatic.com/products/le-creuset-3-quart-stainless-steel-saucepan/"><div class="image_outter_wrapper" style="max-width:204px;"><div class="image_wrapper" style="padding-bottom:100.0%;"><img alt="Le Creuset 3-quart Stainless Steel Saucepan" data-src="https://food-fanatic-res.cloudinary.com/iu/s--W84scDh5--/t_medium/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1404913596/product/le-creuset-3-quart-stainless-steel-saucepan.jpg" class="lazyload"></div></div>
<div class="caption">Le Creuset 3-quart Stainless Steel Saucepan</div>
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Amber Bracegirdletag:www.foodfanatic.com,2005:Post/51352021-08-31T20:55:50-04:002021-10-06T15:49:40-04:00What is Parboiling?<h2>
What is the Definition of Parboiling?</h2>
<p>
Do you know <a href="https://www.foodfanatic.com/2013/10/how-to-parboil/">how to parboil</a>? Parboiling is a method of partially cooking an ingredient before finishing it using a completely different method of preparation.</p>
<p>
Quite literally, it refers to cooking the ingredients for a time by simmering them in hot water.</p>
<p>
Immediately after the required cooking time to get the desired partially-cooked temperature or texture, the ingredient is submerged in a cold water bath or ice bath to stop the cooking process.</p>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/roasted-tahini-maple-sweet-potatoes-photo/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--_NDfS4jp--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1549661335/roasted-tahini-maple-sweet-potatoes-photo.jpg" data-pin-description="Roasted Tahini Maple Sweet Potatoes are good enough to make a meal on their own, but as a side dish they're wonderful. Throw them into a warm salad, you'll love it!" data-pin-url="https://www.foodfanatic.com/2021/08/what-is-parboiling/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--iWteGPrM--/t_xlarge_l/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1549661335/roasted-tahini-maple-sweet-potatoes-photo.jpg" class="lazyload" alt="Roasted Tahini Maple Sweet Potatoes Photo"></div></a>
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<p>
Parboiling allows for a cook to add diverse ingredients to a single dish and know that the finished product will have ingredients that aren't over- or undercooked, no matter how different their individual cooking times might be.</p><div id="stp_target"></div>
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<div href=""><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--RZoMtHRa--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1534803937/attachment/file-3-black-beans-and-rice-stuffed-tomatoes.jpg" data-pin-description="What is Parboiling?" data-pin-url="https://www.foodfanatic.com/2021/08/what-is-parboiling/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--s9Dnu3Sl--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1534803937/attachment/file-3-black-beans-and-rice-stuffed-tomatoes.jpg" class="lazyload" alt="File 3 - Black Beans and Rice Stuffed Tomatoes"></div></div>
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<p>
Parboiling also has the ability to change the structure of certain ingredients — for example, the starches in a potato — so that when the secondary cooking technique is applied, the resulting texture is even more pleasing.</p>
<p>
Think of the fluffiest, crispiest French fries you've ever had. It's entirely possible that the cook got that texture by <a href="https://www.foodfanatic.com/2017/07/how-do-you-parboil-potatoes/">parboiling potatoes</a> first.</p>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/jicama-fries-picture/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--RMqN80Kn--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1401586375/jicama-fries-picture.jpg" data-pin-description="Jicama Fries are so good, and better for you than potatoes. Try them today!" data-pin-url="https://www.foodfanatic.com/2021/08/what-is-parboiling/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--EGBi3OmF--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1401586375/jicama-fries-picture.jpg" class="lazyload" alt="Jicama Fries Picture"></div></a>
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<p>
There are many vegetables and grains that benefit from parboiling before being finished off with another technique. On Food Fanatic, we've covered <a href="https://www.foodfanatic.com/2017/07/how-do-you-parboil-carrots/"> how to parboil carrots</a> and even <a href="https://www.foodfanatic.com/2017/06/how-do-you-parboil-rice/"> how to parboil rice</a>, as some of the most popular ingredients a reader might want to apply this cooking technique to.</p>
<p>
<a href="https://www.foodfanatic.com/2017/06/how-do-you-parboil-broccoli/">Parboiled broccoli</a>, <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-brussels-sprouts/">Brussels sprouts</a>, <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-peppers/">peppers</a> and <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-green-beans/">green beans</a> can benefit from parboiling to then be finished off via flash frying, sauteing or roasting.</p>
<h2>
Why Parboil?</h2>
<p>
Many people will <a href="https://www.foodfanatic.com/2017/07/how-do-you-parboil-mixed-vegetables/"> parboil vegetables</a> to add them into recipes like <a href="https://www.foodfanatic.com/videos/how-to-make-chicken-pot-pie-as-made-by-wolfgang-puck/"> Chicken Pot Pie</a>, because raw carrots take much longer to cook than peas, for example — two ingredients found in most popular Chicken Pot Pie recipes.</p>
<p>
You might not immediately think to parboil meats. After all, when people think of this cooking term (if they do at all), it's almost always applied to starchy vegetables and grains like parboiled rice.</p>
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<a href="https://www.foodfanatic.com/gallery/toaster-oven-roasted-broccoli-picture/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--N8p14njI--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1527106785/toaster-oven-roasted-broccoli-picture.jpg" data-pin-description="Toaster Oven Roasted Broccoli is loaded with nutrition and tastes fantastic. A great side for just about anything." data-pin-url="https://www.foodfanatic.com/2021/08/what-is-parboiling/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--xC4HhsHH--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1527106785/toaster-oven-roasted-broccoli-picture.jpg" class="lazyload" alt="Toaster Oven Roasted Broccoli Picture"></div></a>
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<p>
But parboiling meat can lock in flavor and juices that would be completely lost to the ashes of your charcoal grill or frying oil instead, and that is a loss indeed.</p>
<p>
It's more common than you think to parboil <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-chicken/">chicken</a>, <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-chicken-wings/">chicken wings</a>, <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-ribs/">ribs</a>, <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-sausage/">sausage</a> or even <a href="https://www.foodfanatic.com/2021/09/how-to-parboil-brats/">brats</a> before grilling, roasting or frying to taste.</p>
<p>
Parboiling just about any ingredient before finishing it off with another method of cooking is an excellent way to ensure your dish is not only picture perfect, but it finishes just right too.</p>
<p>
We are such fans of parboiling that we even have an entire <a href="https://www.foodfanatic.com/2013/10/how-to-parboil/">how to parboil</a> guide. It's a cooking techinque every home cook should have in their kitchen arsenal. </p>
Amber Bracegirdletag:www.foodfanatic.com,2005:Post/50962021-07-26T11:45:43-04:002021-07-26T11:47:08-04:00What is Madeira?<p>
What is Madeira? It's quite a common question, as there are two different 'Madeiras' - Madeira wine and Madeira cake! In this article we will take a look at both and hopefully clear up any confusion between the two.</p>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/spiced-mulled-wine-photo/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--864Ki548--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1450263145/spiced-mulled-wine-photo.jpg" data-pin-description="Spiced Mulled Wine couldn't be more classic Christmas. Cheers!" data-pin-url="https://www.foodfanatic.com/2021/07/what-is-madeira/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--wxu68Ixq--/t_xlarge_l/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1450263145/spiced-mulled-wine-photo.jpg" class="lazyload" alt="Spiced Mulled Wine Photo"></div></a>
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<p>
Madeira wine is considered to be a <a href="https://www.foodfanatic.com/tags/dessert/">dessert</a> wine and became popular nearly 300 years ago! Unlike other wines that undergo different processes as they become popular, Madeira has not changed much in all those years.</p>
<p>
Madeira is a fortified wine, which means that it has an addition of a distilled spirit like brandy. It gets its name from the island of Madeira which is located in the middle of the Atlantic Ocean.</p>
<p>
It has a higher alcohol content and quite a different flavor and smell from more traditional wines. The wine is heated repeatedly which creates flavors like roasted nuts, caramel and toffee. You may even notice hints of orange and burnt sugar too. </p><div id="stp_target"></div>
<p>
Although traditionally served as a dessert wine, Madeira can also be served before a meal. Fortified wines like Madeira are thought to help encourage appetite and help with digestion.</p>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/spiced-mulled-wine-picture/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--t2BqYJDg--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1450263260/spiced-mulled-wine-picture.jpg" data-pin-description="Spiced Mulled Wine starts with red wine and is filled with all the Winter spices you love. Gorgeous." data-pin-url="https://www.foodfanatic.com/2021/07/what-is-madeira/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--8dZuJGXx--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1450263260/spiced-mulled-wine-picture.jpg" class="lazyload" alt="Spiced Mulled Wine Picture"></div></a>
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<p>
Other fortified wines include Port, sherry, marsala and vermouth. Higher in antioxidants but also higher in calories, Madeira is often served in small amounts, generally about 3 ounces or so. </p>
<h3>
Another great way to use Madeira</h3>
<p>
In addition to enjoying Madeira after a lovely meal, you can use it in cooking to deglaze pans, reduce your sauces or as an ingredient in salad dressings. If you are unable to find Madeira to cook with you can substitute dry or sweet Marsala for a similar taste profile. </p>
<p>
If you have never deglazed a pan before using a fortified wine like Madeira, you are missing out on giving the flavor of dishes you are making a real boost!</p>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/chocolate-orange-cookies-picture/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--KXYmM38u--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1418257868/chocolate-orange-cookies-picture.jpg" data-pin-description="Chocolate Orange Cookies are perfect with a glass of wine. Enjoy!" data-pin-url="https://www.foodfanatic.com/2021/07/what-is-madeira/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--wwTN90d5--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1418257868/chocolate-orange-cookies-picture.jpg" class="lazyload" alt="Chocolate Orange Cookies Picture"></div></a>
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<p>
Often after frying meat or vegetables, there are particles that get left behind. These are known as fond, which is the French word for base. The fond are the bits that get left behind and often caramelize and get stuck to the pan. Deglazing a pan loosens these bits up and helps to make a delicious pan sauce.</p>
<p>
When you are deglazing a pan, be sure to scrape the pan to help loosen the particles and simmer the Madeira (or other wine or stock) until it reduces by about half. You can thicken your sauce with flour or cornstarch if needed. </p>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/instant-pot-chicken-marsala-pic/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--DoXjG9Hz--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1583012843/instant-pot-chicken-marsala-pic.jpg" data-pin-description="Instant Pot Chicken Marsala is quick and easy, but plenty filling. Chicken cutlets, mushrooms, and a Marsala wine sauce make dinner delicious." data-pin-url="https://www.foodfanatic.com/2021/07/what-is-madeira/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--kVtahf2O--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1583012843/instant-pot-chicken-marsala-pic.jpg" class="lazyload" alt="Instant Pot Chicken Marsala Pic"></div></a>
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<h3>
</h3>
<h3>
What is Madeira cake?</h3>
<p>
You may have heard of Madeira cake. It is often thought to have originated in Madeira and contain Madeira wine, but both of those are actually incorrect!</p>
<p>
Instead, Madeira is a British cake, the recipe for which was first published in 1845. It is essentially a sponge cake with the addition of lemon zest and sometimes ground almonds. </p>
<p>
So how did this cake get its name?</p>
<p>
Well, those living a grand and rich life in England in the 19th century would sip Madeira wine and also enjoy this cake, so the cake became known as Madeira cake. </p>
<h3>
More interesting drinks to try...</h3>
<p>
<a href="https://www.foodfanatic.com/recipes/homemade-honey-whiskey-recipe/">Homemade Honey Whiskey</a></p>
<p>
<a href="https://www.foodfanatic.com/recipes/moscato-sangria-recipe/">Sangria</a></p>
<p>
<a href="https://www.foodfanatic.com/recipes/homemade-grenadine-syrup-recipe/">Grenadine</a></p>
Amber Bracegirdletag:www.foodfanatic.com,2005:Post/50922021-07-18T10:00:00-04:002022-04-03T15:51:26-04:00Chocolate Syrup Recipe<div class="row-fluid"><div class="span12">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Chocolate Syrup Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/chocolate-syrup-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/chocolate-syrup-recipe/">Chocolate Syrup Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 teaspoons Cornstarch</li>
<li>1/2 cup Cocoa Powder</li>
<li>2 cups Cold Water</li>
<li>1 teaspoon Splenda</li>
<li>2 teaspoons Pure Vanilla Extract</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Whisk cornstarch and cocoa into cold water and transfer into a saucepan.</li>
<li>
Bring the mixture to a boil, stirring until it thickens.</li>
<li>
Remove from the heat, stir in the sweetener and vanilla and cool before using. </li>
</ol>
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</div></div>Amber Bracegirdletag:www.foodfanatic.com,2005:Post/50892021-07-12T11:45:32-04:002021-10-06T14:23:12-04:00What's The Difference Between Chow Mein and Lo Mein?<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Baked Chicken Chow Mein" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/baked-chicken-chow-mein/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/baked-chicken-chow-mein/">Baked Chicken Chow Mein</a></h2>
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<h3>Ingredients</h3>
<b>Marinade:</b>
<ul class="ingredients">
<li>1 tablespoon Soy Sauce</li>
<li>1/4 teaspoon Kosher Salt</li>
<li>1 tablespoon Dry Sherry</li>
<li>1/4 teaspoon White Pepper</li>
<li>1 tablespoon Cornstarch</li>
</ul>
<b>Stir Fry Ingredients:</b>
<ul class="ingredients">
<li>1 pound Boneless Skinless Chicken Breast</li>
<li>16 ounces Chinese Egg Noodles</li>
<li>1 1/2 cups Chicken Stock</li>
<li>1 tablespoon Fresh Ginger, minced</li>
<li>2 ounces Shiitake Mushrooms, soaked and thinly sliced</li>
<li>2 tablespoons Chives, or Chinese flowering chives</li>
<li>2 teaspoons Sesame Oil</li>
<li>3 cups Bean Sprouts</li>
<li>Black Pepper</li>
</ul>
<div id="recipe_card_mobile"></div>
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<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a large bowl, mix all of the marinade ingredient and add in the chicken.</li>
<li>
Bring a large pan of water to the boil and cook the egg noodles for a few minutes before submerging them into a bowl of ice water, blanching them. Drain them well.</li>
<li>
Once the noodles are dried, line a baking sheet with foil and spread the noodles on it.</li>
<li>
Heat your oven grill to medium heat and grill the noodles for about 5 minutes on each side to crisp them up, but do not allow them to burn. Set aside.</li>
<li>
Heat a wok over high heat. Add in the stock and bring to the boil. Add in the ginger, onions and mushrooms and cook for 1 minute. Add in the chicken, cooking for 2 minutes. Add in the flowering chives and sesame oil, stirring and cooking for another minute. </li>
<li>
Remove wok from the heat and add in the bean sprouts. Season with black pepper to taste and pour the mixture over the noodles before serving. </li>
</ol>
</div>
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Amber Bracegirdletag:www.foodfanatic.com,2005:Post/50862021-07-06T08:47:54-04:002021-07-14T11:04:48-04:00Beef Stir Fry Sauce Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Beef Stir Fry Sauce Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/beef-stir-fry-sauce-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/beef-stir-fry-sauce-recipe/">Beef Stir Fry Sauce Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>6 teaspoons Cornstarch</li>
<li>1/2 cup Water, plus 4 tablespoons, separated</li>
<li>2 tablespoons Soy Sauce</li>
<li>2 tablespoons Oyster Sauce</li>
<li>4 tablespoons Mirin</li>
<li>2 teaspoons Granulated Sugar</li>
<li>1 teaspoon Sesame Oil</li>
<li>Cracked Black Pepper, to taste</li>
</ul>
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</div>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Mix the cornstarch and 4 tablespoons of water in a bowl until smooth. </li>
<li>
Add in all of the remaining sauce ingredients (except 1/2 cup water).</li>
<li>
Add in your meat and set it aside for 15 minutes to marinate. </li>
<li>
Cook beef as you prefer, heating the sauce up to boiling to make sure it's safe to consume.</li>
</ol>
</div>
</div>
</div>
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</div>
Amber Bracegirdletag:www.foodfanatic.com,2005:Post/50842021-06-30T11:00:00-04:002021-06-30T11:00:02-04:00Salad Leaves<div>
Salad is both versatile and delicious, either making a perfect side dish for your main meal or - with a few extra ingredients - the main meal itself!</div>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/fennel-orange-salad-photo/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--VvI2tlXa--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1583004738/fennel-orange-salad-photo.jpg" data-pin-description="Fennel Orange Salad is bright and warmly spiced, making it a vibrant winter salad. It's so good!" data-pin-url="https://www.foodfanatic.com/2021/06/salad-leaves/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--uZjSzNNk--/t_xlarge_l/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1583004738/fennel-orange-salad-photo.jpg" class="lazyload" alt="Fennel Orange Salad Photo"></div></a>
</div>
<div>
Building a salad can be really fun as you can get as creative as you like and try out all kinds of combinations. The first step in building your salad is knowing which salad leaves are best to use, so this article focuses just on that!</div>
<h3>
Varieties of salad leaves</h3>
<div>
Salad leaves can add texture, color and flavor to the finished dish. Let’s look at some lovely leaves you can include in your next salad, but be sure to always rinse well before using.</div>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/fennel-orange-salad-picture/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--dvYytv75--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1583005036/fennel-orange-salad-picture.jpg" data-pin-description="Fennel Orange Salad is a great side dish for any cozy winter supper. Get your vitamins and tons of flavor too!" data-pin-url="https://www.foodfanatic.com/2021/06/salad-leaves/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--dCazZJWK--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1583005036/fennel-orange-salad-picture.jpg" class="lazyload" alt="Fennel Orange Salad Picture"></div></a>
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<div>
<strong>Red leaf lettuce:</strong> If you want to add a pop of color to your salad, these leaves are great as they have red tips - even though they are actually a type of green leaf lettuce.</div>
<div>
<strong>Green leaf lettuce:</strong> The leaves of this lettuce type are ruffled and are often used in burgers.</div>
<div>
<strong>Romaine lettuce:</strong> These crisp, long leaves provide a nice crunch to salads and even lend themselves well to being grilled or charred if you want an extra depth of flavor. You often find this lettuce variety used in Caesar salads.</div>
<div>
<strong>Butterhead lettuce:</strong> The heads of this kind of lettuce resemble a rosette offering delicate and soft leaves that feel like butter.</div>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/lighter-chicken-salad-image/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--S_RC5Lzl--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1531220187/lighter-chicken-salad-image.jpg" data-pin-description="Lighter Chicken Salad can be made in a big batch for dinner. Use the rest for lunches all week long!" data-pin-url="https://www.foodfanatic.com/2021/06/salad-leaves/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--LoKEFP1O--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1531220187/lighter-chicken-salad-image.jpg" class="lazyload" alt="Lighter Chicken Salad Image"></div></a>
</div>
<div>
<strong>Iceberg lettuce</strong>: Whilst romaine adds a crunch from the stems, iceberg lettuces are completely crunchy with no soft parts. This lettuce is often used a base for a wedge salad. </div>
<div>
<strong>Mache:</strong> Also known as lamb’s lettuce or corn salad, these leaves are tiny and may remind you more of a microgreen rather than a lettuce leaf. They add a nutty flavor to your salads.</div>
<div>
<strong>Arugula:</strong> These leaves offer a slightly peppery flavor which makes them popular in a range of salads. They can even be used as a pizza topping.</div>
<div>
<strong>Watercress:</strong> Another peppery leaf variety, watercress are short, little leaves that have a very fresh taste.</div>
<div>
<strong>Mesclun:</strong> This mix of greens combines several types of leaves, usually those that are young. Herbs are sometimes included.</div>
<div style="max-width:630px;margin:0 auto 10px;text-align:center;" class="thumbnail">
<a href="https://www.foodfanatic.com/gallery/thai-cashew-chicken-salad-pic/"><div class="image_wrapper" style="padding-bottom:0%;"><img data-pin-media="https://food-fanatic-res.cloudinary.com/iu/s--xsIYyXtV--/t_full/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1520719435/thai-cashew-chicken-salad-pic.jpg" data-pin-description="Thai Cashew Chicken Salad is a great recipe for taking care of yourself. Delicious and good for you!" data-pin-url="https://www.foodfanatic.com/2021/06/salad-leaves/" data-src="https://food-fanatic-res.cloudinary.com/iu/s--nX0ldzk6--/t_xlarge_p/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1520719435/thai-cashew-chicken-salad-pic.jpg" class="lazyload" alt="Thai Cashew Chicken Salad Pic"></div></a>
</div>
<div>
<strong>Chicories:</strong> These leaves are sturdy and tend to have a bit more of a bitter flavor; they can vary in color as well as appearance, as some are loose leaves whereas others are tightly packed on a head.</div>
<div>
<strong>Belgian Endive:</strong> These leaves are broad, with a scoop-like appearance. You will see these sometimes dotted around the edge of a salad to make it look attractive. </div>
<div>
<strong>Frisee:</strong> These leaves are thin and slightly curly, which adds a nice texture to your salad.</div>
<div>
<strong>Radicchio:</strong> These leaves are distinct in their appearance with a deep red leaf and white veins. They are classed as a type of chicory but are considered to be the most intense kind.</div>
<div>
<strong>Escarole:</strong> At the center of these leaves is a heart that is yellow in color and tends to be juicy yet bittersweet. The larger leaves are more bitter.</div>
<div>
<strong>Curly Endive:</strong> These leaves have a jagged ends and offer a bitter flavor that balances nicely with sweeter leaves.</div>
<h3>
Salad recipes to try...</h3>
<p>
<br>
<a href="https://www.foodfanatic.com/recipes/clementine-arugula-salad-recipe/">Clementine Arugula Salad</a></p>
<div>
<a href="https://www.foodfanatic.com/recipes/taco-salad-boats-recipe/">Taco Salad Boats</a>
</div>
<div>
<a href="https://www.foodfanatic.com/recipes/chicken-fajita-salad-recipe/">Chicken Fajita Salad</a>
</div>
Amber Bracegirdletag:www.foodfanatic.com,2005:Post/50802021-06-18T05:43:15-04:002022-10-23T16:43:50-04:00Baskin Robbins Cappuccino Blast Copycat Recipe<div class="row-fluid"><div class="span12">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/baskin-robbins-cappuccino-blast-copycat-recipe/">Baskin Robbins Cappuccino Blast Copycat Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Strong Brewed Coffee</li>
<li>1/2 teaspoon Pure Vanilla Extract, put into the coffee mix before adding the coffee mix into the ice cream</li>
<li>1 cup Milk, (you can use unsweetened almond or soy milk, ar any you prefer)</li>
<li>1 cup Granulated Sugar</li>
<li>1 cup Vanilla Ice Cream</li>
<li>2 cups Crushed Ice</li>
</ul>
<div id="recipe_card_mobile"></div>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<div>
1. Mix together the vanilla and coffee and pour into a blender. Add the milk and sugar to the blender and blend for 15 seconds.</div>
<div>
2. Add the ice cream and blend until smooth. </div>
<div>
3. Top with whipped cream and a sprinkle of cinnamon if desired. You can even use a fat free chocolate sauce to drizzle over.</div>
<p>
</p>
</div>
</div>
<div class="source">
Source:
<a href="http://cookingoldskool.com/recipe/baskin-robbins-cappuccino-blast-copycat-recipe-2/" target="_blank" rel="nofollow">Cooking Old Skool</a>
</div>
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</div></div>Amber Bracegirdle