Foodenator

I N G R E D I E N T S
Crisco recommended for preparing the pan
1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows)

DIRECTIONS
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up.  With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening.
2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.
3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.
4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating.
5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.
6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.
8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.
9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)
10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this.
11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.
12. Store in a plastic box or any airtight container — or plastic bag.
Yield: makes 1 pound, 10 ounces of marshmallows

FINALLY: BITE OFF THEIR EARS AND ENJOY!!!

Popularity: 24%

Looking for a non-traditional dessert for your Easter Sunday dinner?

Check out these awesome cupcakes. Perfect for Easter

Ingredients

nocoupons

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)
• 1 cup raisins
• 1 cup chopped walnuts

For the frosting:

nocoupons

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners’ sugar

Directions

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

Popularity: 42%

Last year, the staff at Foodenator was proud to bring you a guide to hunting a rabbit for your Easter dinner. So many people will settle for the traditional lamb or baked ham for their Easter meal but we say, why settle for something you can eat any time? Please refer back to our “catching the easter bunny guide” from last year and then follow our simple recipe below to make a dish your children will not soon forget.

Rabbit Coq Au Vin
8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour.
Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve.
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves.
Add the rabbit to the vegetable mixture. Add the wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

Popularity: 24%

This is sandwhich was basically made from random things that I had laying around my kitchen when I couldn’t think of anything else to make for dinner. The sandwich derives its name from the famous James Connolly since it was created during the week of his 28th birthday.

Ingrediants:

1 bagel, any flavor you like

1 avacado

1 Tomato

Italian Blend cheese

*Onions are optional

**Preheat the oven to about 375

First, peel and mash the avocado with a little bit of garlic powder. You can add a tiny bit of lemon juice so that it doesn’t turn brown. Next, toast the bagel on medium so that it is a little crispy. Spread the avocado on the bagel and then layer with slices of tomato. Lay both slices of the bagel on a baking sheet and top off with an Italian blend of cheeses. Bake your sandwich in the oven until the cheeses are melting, about 8-10 minutes depending on the strength of your oven.

Popularity: 59%

What is better on a snow day then the smell of fresh cooked bread in your kitchen?  Try this recipe for a healthy, easy, white pizza with artichokes and tomatoes.   

Ingredients:

1 recipe of bread dough

3 Roma tomatoes

1 jar of marinated artichoke hearts

1 onion, optional

Garlic, Crushed Red Pepper & Olive Oil

Cheeses: Fresh Mozzarella & Parmesan.  Can also use a bag of Italian blend. 

First, roll out your bread dough into a circle and fold it inward to make a crust .  Take about a tablespoon of Olive oil and spread it across your pizza crust.  Next, sprinkle your crust with minced garlic and crushed red pepper.  Place sliced Roma tomatoes and artichokes, evenly distributed, across the pie shell.  You can also add slide onions, they are optional.  Take the fresh mozzarella and cut into small slices, scatter them across the pie shell.  Next, top with mozzarella and parmesan cheese.  Bake at 425 for approximately 15-20 minutes.  Cook less if you like a softer crust and longer if you like the crust crispy.  Cut into slices and serve!

Popularity: 24%

A perfect recipe to make for your love this Valentine’s Day. These cookies are pretty simple and you can decorate them however you see fit. Your special someone will thank you!

Chocolate Sugar Cookies:

2 3/4 cups all purpose flour

3/4 cup unsweetened Dutch processed cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1 cup unsalted butter, room temperature

1 3/4 cups granulated white sugar

2 large eggs 2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites 2 teaspoons fresh lemon juice 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.

In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.>

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 – 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 – 4 inch (10 cm) cookies.

Popularity: 24%

Looking for a warm snack to feast on while watching the U.S. Snowboarding team during the Winter Olympics?

US Olympics Recipe

Follow this simple steps:

1. Take a fresh or frozen dough and roll it out flat.

2. Cut the dough into 1 inch by 1 inch squares and coat with olive oil on each side and place in a large bowl.

3. Add 1 cup of cheddar cheese and one packet of hidden valley ranch dressing mix.

4. Add 12 strips of crushed up cooked bacon.

5. Mix together so the bread is evenly coated with all ingredients and form into a ball/mound on a baking tray.

6. Bake @ 350 degree for 15 minutes, take out and cover with foil then return to oven for another 10-15 minutes, until the cheese is bubbling and bread is a nice golden brown.

Popularity: 18%

Foodenator Labs, Inc, recently got their sticky fingers on an upcoming breakthrough snack from Nabisco. Code named “Ass Kickers” – the product is standard Cheez-Its infused with fresh cracked black pepper – a blend of Malabar and Tellicherry peppercorns. The spokesperson we talked to explains, “the beauty of the snack is not the pepper-cheese combination, its the salt-pepper combo that brings people back to their basic spice desire.”

Our food scientists were so excited about the new release that they came up with their own recipe. See below..

Ass Kicker Cheez-Its - pepper infused cheesey goodness!

Ass-Kicker Cheez-Its
Ingredients:

Pepper

Instructions:
Place crackers on a plate or cutting board. Add pepper.

Popularity: 24%

In honor of Sara Palin’s new post as a Fox News correspondant, the staff at foodenator has decided to post her favorite cookie recipe. When Sara isn’t out shooting these big clumsy animals to mount on her wall, she is at home baking moose dropping cookies for her children.

Ingredients:
2 sticks of butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups oatmeal
1 cup choped walnuts
2 cups chocolate chips

Instructions:
Mix all together, drop by 1/4 cup portions on a greased cookie sheet. Bake at 325 degrees for 20 minutes

Popularity: 24%

Leftover spaghetti sauce and meatballs from the weekend but not in the mood for more pasta?  Try this tasty recipe for a meatball bagel sandwich.

Ingredients:

Leftover Sauce and Meatballs
Garlic Powder
Choice of cheese
Choice of bagel

Preheat the oven to 400 degrees.  First, toast the bagel and spread with butter.  Next, sprinkle a little garlic powder over the surface of the bagel.  Take the sauce and meatballs and heat in the microwave for about 1 minute.  Cut the meatballs into thin slices and layer on 1 half of the bagel.  Next top with the sauce on the same half of the bagel.  For the other side of the bagel, layer with your favorite kind of cheese.  I have used string cheese, an Italian blend or just Parmesan.   Place the bagel halves face up on the cookie sheet and toast in the oven for about 10 minutes, until the cheese and sauce is bubbly.

This dish goes great with soup or a salad!

Popularity: 48%