iNET Recipes

Wednesday, November 5, 2008

Easy Banana Pudding Cake

Easy Banana Pudding Cake

This is sooooo good. We like it for birthdays and special occasions.

~Judy in CA~

4 ripe medium size bananas

1 box yellow cake mix

4 eggs

1 1/3 cups water

1 Tbsp. vegetable oil

1/3 cup mini chocolate chips

1 carton vanilla pudding snack cups (6 snack cups)

1 1/2 cups frozen nondairy whipped topping, thawed
2 Tbsp. unsweetened cocoa powder
chocolate curls for garnish, optional

Heat oven to 350F. Grease two 9-in. cake pans. Mash 1 banana. On low speed, beat in mix, eggs, water and oil. On medium high, beat 3 min. Scrape into pans. Sprinkle chips over tops of cakes. Bake in 350F oven 32 to 35 min. until toothpick tests clean. Cool cakes. Trim top of each layer; slice layers in half horizontally. Spread bottom layer with 2 pudding snack cups; top with 1 sliced banana. Repeat layering, ending with cake. Combine topping and cocoa; spread over top layer. Garnish with chocolate curls.

Find this recipe at:

http://inet-recipes.blogspot.com/

Cucumber Pickles

Submitted by: "Jennifer/ Texas"

Here is my grandmother's recipe

7 lbs. cucumbers (sliced)
2 cups lime
2 gallons water
2 quarts vinegar
1 teaspoon cloves
1 teaspoon celery seed
1 teaspoon pickling spice
1 tablespoon salt
9 cups sugar

Mix lime and water. Soak sliced cucumbers in lime water for 24
hours. wash well (rinse about 4 times in fresh water each time)
soak in ice water for 3 hours. drain. Mix remaining ingredients and
pour over cucumbers. Let set overnight. Bring to a slow boil (will
take a little while) Simmer for 1 hour or until cucumbers are
clear. While simmering, wash jars and rinse in very hot water. In a
small pan put the lids (not the rings) and bring to a boil. Fill hot
jars with cucumbers and liquid to just below the rim (about 1/2
inch) Wipe rim off with hot, damp rag. Remove a lid from hot water,
dry it off, and place it on jar. Secure tightly with ring, set
upside down and let sit for a few hours. Will know they are set when
lid doesnt pop back when pressed.

I hope you enjoy these. My grandma is bringing me a batch of
cucumbers tomorrow and I will be making another batch of pickles. An
extra note, if I ever come up short on cucumbers I just add yellow
squash, onions, and tomatoes. It makes an awesome "pickled Medley"

and my family actually prefer it over the regular pickles.

Find this recipe at:

http://inet-recipes.blogspot.com/

Tuesday, November 4, 2008

Cream of Pumpkin Soup

2 tablespoons unsalted butter
1 onion, diced
4 cups pumpkins, pureed canned or fresh
3 quarts chicken stock, or low sodium canned chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk, and/or whipping cream
1/3 cup walnut oil ( I can't find walnut oil.. i've used. olive or
veg. oil.. then even times none at all.. )

MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and
cook, stirring occasionally, until onion softens, about 10 minutes.
Add the pumpkin and salt and continue to cook, stirring, another 15
minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt,
coriander, curry and pepper. Cover, increase heat to high and bring
to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat
and place in a food processor or blender and puree until smooth.
Combine puree, milk and walnut oil. Cover, bring to the boil and cook

2 minutes. Serve piping hot.

Find this recipe at:

http://inet-recipes.blogspot.com/

Cream of Pumpkin Soup with Brunoise Gruyere and Buttery Croutons

Cream of Pumpkin Soup with Brunoise Gruyere and Buttery Croutons:

3/4 cup unsalted butter, cut into 12 tablespoons
1 medium onion, minced
2 pounds fresh pumpkin, peeled, seeded, & coarsely chopped
3 cups chicken stock
2 cups half and half
Sea salt
Freshly ground cracked black pepper
1/4 cup unsalted butter, melted and clarified
2 slices dense white sandwich bread with crusts removed, cut into ¼ inch cubes
1/3 pound gruyere cheese, cut into ¼ inch cubes (brunoise)
1 bunch chives, finely chopped
1 sprig rosemary leaves, minced

In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half and half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine.

In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and sauté until golden brown. Transfer croutons to a small plate lined with a paper towel.

Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced gruyere, croutons, chives and rosemary.

*Can replace fresh pumpkin with one 16 ounce can of pumpkin puree and reduce the cooking time from 30 to 15 minutes.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 35 minutes (unless using canned pumpkin puree, then cook time is 20 minutes)
Ease of Preparation: Intermediate
Type: Appetizer or Main Dish

Find this recipe at:

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Spiced Pumpkin Soup

Spiced Pumpkin Soup

Serves: 6

Yum! You've probably never had soup like this before, but we bet you'll be coming back for more.

INGREDIENTS

1 tablespoon butter

1 cup onion, chopped

3 tablespoons whole wheat flour

1/2 teaspoon curry powder

1/4 teaspoon cumin

1/4 teaspoon ground nutmeg

2 garlic cloves, crushed

1 cup peeled and cubed sweet potato

1/4 teaspoon salt

2 (14 oz.) cans of low sodium chicken broth

1 (15 oz.) can of pumpkin

1 cup 1% milk

1 tablespoon fresh lime juice

DIRECTIONS
1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. Remove from heat and add lime juice.

NUTRITION INFO
Calories: 160.3
Fat: 4.3 g
Carbohydrates: 21.6 g

Protein: 10.3 g

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Pumpkin Soup with Pernod Flavored Herb Sorbet

From: Sara

Soup
1 1/3 lb. pumpkin
1 onion
1 Tbsp olive oil
1 cup water
2/3 cup skim milk
1 pinch anise powder
salt
pepper

Sorbet
3 Tbsp Pernod
3 Tbsp water
14 oz. light cream cheese
6 basil leaves
6 chive leaves
6 parsley leaves
salt
pepper

Preparation of soup - Cut the pumpkin and onion into small pieces and
saute with a tablespoon of olive oil in a large soup pan. Add water, milk,
anise powder, salt and pepper to taste. Let simmer for 20 minutes before
stirring.

Preparation of sorbet - Pour the Pernod in a pan, warm it up, then flame
it. Add 3 tablespoons of water and add this mixture to the light cream
cheese. Add salt and pepper to taste. Put mixture into the fridge for
about an hour before using the ice cream maker. Wash the herbs, dry and
chop finely. Pour the light cream cheese and Pernod mixture into the ice
cream maker. When the sorbet processing begins, add your herb mixture and
continue until well blended. Presentation: Serve the soup warm with a
long scoop of sorbet down the middle. Yields 6 servings.

Find this recipe at:

http://inet-recipes.blogspot.com/

Pumpkin Soup

SUBMITTED BY: Lea Ogawa

"This delicious, cream-like soup is served at our family's dinner every year. Originally submitted to ThanksgivingRecipe.com."

INGREDIENTS

* 6 cups chicken stock
* 1 1/2 teaspoons salt
* 4 cups pumpkin puree
* 1 teaspoon chopped fresh parsley
* 1 cup chopped onion
* 1/2 teaspoon chopped fresh thyme
* 1 clove garlic, minced
* 1/2 cup heavy whipping cream
* 5 whole black peppercorns

DIRECTIONS

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Yields: 9 servings

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Prize Pumpkin Pie

Paul Ribey's pie has a lustrous top and sweet, mildly spicy filling. Serve with a dollop of whipped cream, and be sure to refrigerate leftovers.

Servings: 8
Ingredients:

2 eggs
1 can pumpkin puree (14 oz/398 mL)
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) packed brown sugar
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each ground cloves, ginger and nutmeg
1 unbaked 9-inch (23 cm) pie shell

Preparation:

In large bowl, beat eggs; blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg. Pour into pie shell.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 375°F (190°C) and bake for about 35 minutes longer or until pastry is golden and knife inserted into centre comes out clean. Let cool on rack.

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Pumpkin Carrot Soup with Mustard

Servings: 4

Ingredients:

2 tbsp (25 mL) vegetable oil
3 cups (750 mL) cubed peeled pumpkin or squash (1 lb/500 g)
8 carrots, cubed (about 1 lb/500 g)
1 cup (250 mL) cubed peeled potato
1 large onion, thinly sliced
3 cups (750 mL) chicken stock
2 tbsp (25 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1mL) pepper
2 tbsp (25 mL) chopped fresh parsley

Preparation:

In large saucepan over medium-low heat, heat oil; cook pumpkin, carrots, potato and onion, stirring often, until onion is softened, about 10 minutes.

Add stock and 1 cup (250 mL) water; bring to boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.

Using immersion blender or in food processor or blender in batches, purée soup. Whisk in mustard, salt and pepper; cook over medium-low heat, stirring, just until heated through. (Make-ahead: Let cool for 30 minutes Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Garnish with parsley.

Nutritional Info
Per serving: about -
cal 235
pro 8 g
total fat 9 g
sat. fat 1 g
carb 34 g
fibre 7 g
chol 0 mg
sodium 1.073 mg
% RDI: -
calcium 9%
iron 19%
vit A 380%
vit C 27%

folate 21%

Find this recipe at:

http://inet-recipes.blogspot.com/

Monday, November 3, 2008

Pick a Cake (snagged)

Pick a Cake

This is remarkable & just in time for the holiday baking season! Even if you have no particular interest, please pass on to the bakers in your life. Just click on the name of the cake and bam the recipe appears!

'Night Before Christmas' Coffee Cake

'Real New York Style' Cheesecake Supreme

A Cake That's Fit For A Queen

Amaretto Italian Sour Cream Cake

Amazing Tropical Fruit Cake

Apricot Nectar Pound Cake

Baby Cheescakes Baby Cheesecakes

Banana Cake