Eggs for Sushi recipe

Eggs for sushi 

5 large eggs 

2 tbsp water or milk 

1/2 tsp vinegar 

1 1/2 tsp sugar 

1/4 tsp salt 

1/2 tsp corn starch 

drop yellow colour 

300-325 F oven 

9" square pan 325 for 15 minutes 

spray pan with PAM

Chocolate cheesecake brownies

Cake Mix Cheesecake Brownies

Prep 10 MIN

Total 2 HR 20 MIN

Servings 16

Chocolate lovers, rejoice! These indulgent brownies with chocolate fudge cake mix, cream cheese and chocolate chips are as easy to make as they are to eat.

By Betty Crocker Kitchens

 

Betty Crocker Cake Mix

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix

3/4 cup vegetable oil

2 tablespoons water

2 eggs

1 cup semisweet chocolate chips (6 oz)

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla

Steps

1

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2

In medium bowl, stir cake mix, oil, water and 1 of the eggs until smooth. Stir in 1/2 cup of the chocolate chips. Spread batter into pan.

3

In medium bowl, beat cream cheese, sugar, vanilla and remaining 1 egg with electric mixer on low speed until smooth. Drop mixture by generous tablespoonfuls randomly onto batter; cut through batter with knife for marbled effect. Sprinkle with remaining 1/2 cup chocolate chips.

4

Bake 35 to 40 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

 

https://www.bettycrocker.com/recipes/cake-mix-cheesecake-brownies/54675b9f-cf99-4a02-a765-76b7303bf41c

Easy Cake Mix Snickerdoodle Cookies

Cake Mix Snickerdoodles

 20 MIN

Total 1 HR 10 MIN

Servings  42

We love a great shortcut when baking a batch of cookies! These quick and easy snickerdoodle cookies start with an easy-to-use package of Betty Crocker™ Super Moist™ white cake mix so you only need to add a few more ingredients to transform the mix into snickerdoodles. D... MORE+

By Betty Crocker Kitchens

Updated September 10, 2020

Betty Crocker Cake Mix

Ingredients

1 package Betty Crocker™ Super Moist™ white cake mix

1/2 cup butter or margarine, melted

1 egg

2 tablespoons sugar

1 teaspoon ground cinnamon

Steps

1

Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).

2

Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.

3

Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

Expert Tips

Line your cookie sheet with parchment paper to prevent your cookies from sticking and make clean-up a breeze!

Oven times may vary so watch your cookies closely to not overbake. Snickerdoodles will get crunchier the longer you leave them in the oven

https://www.bettycrocker.com/recipes/cake-mix-snickerdoodles/6eed64c0-0da1-41ba-bc12-0f1e685e9fee

 

Cake Mix Chocolate Chip Cookies

261 Ratings

 

150 Reviews

 

Kitchen Tested

• Prep25 MIN
• Total25 MIN
• Servings42

Open up a whole world of sweet baking potential with your next box of Betty Crocker™ super moist cake mix and just a few pantry staples. One of the best and easiest ways to transform your cake mix is using the mix to bake delicious and easy family-favorite chocolate chi... MORE+

By Betty Crocker Kitchens

Updated September 15, 2020

Make with

Betty Crocker Cake Mix

Ingredients

1

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup butter or margarine, softened

1

to 2 tablespoons milk

1

teaspoon vanilla

1

egg

1/2

cup chopped nuts

1

cup semisweet chocolate chips

Steps

Prevent your screen from going dark while you cook.

• 1

  Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
• 2

  Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
• 3

  Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.

Rice quiche

Recipes

Cam's Marinated Asparagus

 

 

Ingredients:

 

1 pound farm-fresh asparagus

1 clove garlic

1 Tbsp fresh rosemary, finely minced

1 Tbsp fresh chives, finely minced

1 tsp Dijon mustard

 tsp salt

Freshly ground pepper

1 Tbsp fresh-squeezed lemon juice or wine vinegar (or a mix)

¼ cup good-quality olive oil

Salt and pepper

1. Snap the bottoms off the stalks of aspargus and wash the stalks.

2. Place asparagus in a steamer (microwave or stove-top) with water and steam several minutes until just bright green. The stalks should still be crisp.

3. Plunge in cold water for one minute to stop the cooking, then remove to a colander.

4. Press the clove of garlic through a garlic press into a small bowl.

5. Add the mustard, herbs, and lemon juice or vinegar, and whisk to combine.

6. Drizzle in the olive oil slowly, whisking as you go.

7. Add salt and freshly ground black pepper to taste.

8. Dry the asparagus with a clean dishtowel and cut it into inch-long segments.

9. Place asparagus pieces in a bowl, add the dressing, toss, then add all to a green salad.

You can also serve the asparagus as a side salad by arraying the stalks pointing in the same direction on a plate. Pour the dressing over them, then roll the stalks to coat them.

 

 

Herbed Spring-Garlic Quiche

 

 

Preheat oven to 450º F.

 

Ingredients:

 

2 cups cooked brown rice 
¼ cup Parmesan cheese, finely grated 
4 eggs 
1 cup sharp cheddar cheese, grated 
1 cup milk 
1 bunch spring garlic (garlic scallions) 
1 Tbsp fresh rosemary, finely minced 
1Tbsp fresh oregano, finely minced 
1 Tbsp fresh sage, finely minced 
1 tsp salt 
¼ tsp freshly ground black pepper

1. Mix the rice, Parmesan cheese, and one egg with a fork in a medium mixing bowl.

2. Use a rubber spatula to press the rice mixture into a glass pie dish, about ¼ inch thick. Make sure you press it all the way up on the sides and onto the top lip of the pie dish.

3. Bake in a preheated oven until the edges and bottom just start turning golden brown, about 5–7 minutes.

4. Remove pie dish and turn oven down to 375º F. Remove the rough outer leaves of the spring garlic. Chop the white section and as much of the green as is tender.

5. In the same bowl you used in Step 1, beat the remaining three eggs with a fork.

6. Add the rest of the ingredients and blend with a fork.

7. Poor the mixture into the pie crust.

8. Bake in a preheated oven until golden brown and a knife comes out clean in the center, about 30–35 minutes.

9. Let cool ten minutes before serving. Can also served at room temperature.

You can use a conventional pastry (non-sweet) pie crust if you prefer.

 Chocolate Zucchini Bread October 2020

https://www.onceuponachef.com/recipes/double-chocolate-zucchini-bread.html

By Jennifer Segal

This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.

Servings: One 8-1/2 x 4-1/2-inch loaf

Total Time: 1 Hour 20 Minutes

INGREDIENTS

1 stick (1/2 cup) unsalted butter

3/4 cup plus 2 tablespoons light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife

1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon espresso powder or instant coffee (optional)

2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid)

1 cup semi-sweet chocolate chips

INSTRUCTIONS

Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan with nonstick cooking spray.

Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)

Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.

Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)

Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

NUTRITION INFORMATION

Powered by Edamam

Per serving (16 1/2-inch slices servings)

Serving size:1 slice

Calories:231

Fat:10g

Saturated fat:6g

Carbohydrates:33g

Sugar:21g

Fiber:1g

Protein:3g

Sodium:184mg

Cholesterol:41mg

Pumpkin butter spiced recipe

https://www.delscookingtwist.com/spiced-pumpkin-butter/

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Gerry T Okimi

Turf King Hamilton Halton Haldimand

95 Hempstead Dr Unit 14, Hamilton ON L8W 2Y6

905.318.6677

Website: www.turf-king.ca

 Email: hamilton@turf-king.ca

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