Best Recipes in 30 Minutes

Tuesday, October 20, 2015

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

1 in a large dutch oven, (i use my pasta pot) place gefilte fish, sprinkle with paprika.
2 cover with vegetables.
3 add reserved liquid.
4 cover and cook over low heat for 1 hour.
5 uncover and cook for 1/2 hour.
6 put in refrigerator with all the liquid (it should jelly) serve cold with red beet horseradish.

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

1 puree.
2 steam cauliflower until tender.
3 pulse raw zucchini and lemon juice in food processor until smooth.
4 slowly add cauliflower and continue pulsing; add water as needed, but the less, the better.
5 green puree.
6 steam spinach, broccoli and peas together.
7 puree all in food processor; add water as needed until mixture is smooth.
8 chili.
9 heat oil over medium heat in chili or soup pot.
10 cook onion until slightly translucent.
11 stir in garlic, chili powder, cumin, cayenne, ground pepper, and green purees, tomatoes, beans, and one cup vegetable broth.
12 mix well.
13 bring to a boil.
14 reduce to low heat and simmer for 45-60 minutes, adding more broth as needed.

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

1 combine granulated sugar, water, cream of tartar and salt in a saucepan; cook and stir until sugar melts.
2 cook without stirring until syrup reaches 260° on candy thermometer; wash down sugar crystals from side of pan with wet brush.
3 beat egg whites until stiff; add syrup slowly; beat 3 min.; on low speed, beat in confectioners' sugar.
4 cool; fold in vanilla and butter.
5 for chocolate frosting: beat in 4 squares of unsweetened baker's chocolate that has been melted and cooled.

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

1 for dough:.
2 in a large pot melt butter, sugar and honey over low heat until sugar is dissolved. remove from heat.
3 mix baking powder with flour.
4 preheat oven to 375°f grease a large baking sheet (12x14 inch).
5 when honey mixture is lukewarm add eggs, cocoa, spices, and flour. stir well.
6 spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
7 for filling:.
8 when gingerbread has cooled cut into 1 inch squares. split those horizontally and fill with jelly. turn the filled squares upside down and spread sides and surface thinnly with jelly, too. let jelly dry.
9 optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. fill gingerbread with this, too.
10 for glaze:.
11 mix sifted powdered sugar and cocoa. mix in hot milx first, then melted shortening. stir well. keep warm over hot water in necessary.
12 glaze gingerbread squares and let dry.

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preheat the oven to 400 degrees f (200 degrees c). cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. you can see the core because it is whiter than the surrounding green. this is optional, but helps the fennel cook faster. slice the fennel vertically (upright) into 1/4 inch thick slices.
melt the butter in a large skillet over medium heat. add the fennel, and fry for about 5 minutes. stir in the half-and-half and creme fraiche until well blended. transfer to a shallow baking dish. sprinkle parmesan cheese over the top.
bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

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in a saucepan, combine the sugar, cornstarch, vinegar and water. bring to a boil, and cook for 5 minute. add the beets to the liquid, and simmer for 30 minutes over low heat. stir in butter, salt and pepper and remove from the heat. serve warm or chilled.