Monday, 24 April 2017

Noodle Casserole With Steak Dinner

Noodle Casserole With Steak Dinner

Ingredients in Noodle Casserole are Noodles, Onions, Zucchini, Yellow Squash and Carrots

Noodles cooked according to package and drained.

Saute Onions in butter along with Zucchini, Yellow Squash and Carrots. Season to taste as desired.

Combine and toss Noodles and vegetables together.

Serve accordingly.





All photos located at 
https://goo.gl/photos/6LcbbRqC1UKRSV839



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THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

Thursday, 20 April 2017

Special K Kellogg's Cereal, Fruit and Yogurt

Special K Kellogg's Cereal, Fruit and Yogurt




Breakfast with
Special K Kellogg's Cereal, Fruit and Yogurt,
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#cereal
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#Special
#fruit
#yogurt

Photos by ShirleyAnn for Recipe Marketing
http://recipemarketing.blogspot.com

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Amazon
http://amzn.to/2o12jaX


If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing
shirleyannlouisepearman@gmail.com












Friday, 14 April 2017

Hot Cross Buns And Fish Cakes

Hot Cross Buns And Fish Cakes (2017) Photos, click here https://goo.gl/photos/LtpP1AWNbVoCoiai7

Hot Cross Buns And Fish Cakes

Ingredients

 ½ cup warm water (105 to 115F)

 ½ cup warm milk

 1 package rapid active dry yeast
(¼ cup warm water)

1 egg (beaten)

4 cups sifted all-purpose flour

1 tablespoon cinnamon

1 teaspoon allspice

¼ cup sugar

¼ teaspoon salt

2 tablespoons butter

2 tablespoons Crisco shortening

3/4 cup raisins or golden raisins

2 teaspoons salad oil (To grease bowl prior to rising)

Glaze (Icing)

 ¼ cup icing sugar

1 – 2 teaspoons of milk or water

1/4 teaspoon vanilla

Method

1.   Dissolve the yeast in ¼ cup warm water.

2.   Combine flours, sugar, salt, cinnamon, allspice, raisins, shortening and butter. Cut in the butter and shortening unto it resembles bread crumbs.

3.   Add raisins.

4.   Add milk, water, egg and dissolved yeast.  Blend altogether. May have to add a little more water to blend.

 5.   Knead for 10 – 15 minutes accordingly.

6.   Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7.   Punch down dough with fist; turn out onto lightly floured board.

8.   Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9.   Allow to rise for approximately 30 minutes or until double in bulk.

10.   Preheat oven to 400F.

11.   Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

12.     Brush with a little butter.

13.   Drizzle or brush with glaze.

Combine all ingredients to make glaze.

Hot Cross Buns And Fish Cakes were made and prepared
by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Cod Fish Cakes

Ingredients

1 lb white salted and boneless cod fish Half of 5lb bag Red Skin Potatoes

1 egg

½ teaspoon pepper

1 teaspoon garlic salt

2 tablespoons chopped parsley

1 small onion chopped

Cooking oil

Flour

Method

1.   Soak Codfish and potatoes in a pot of water for approximately 5 hours or overnight. Remove water and boil until cooked and tender.

2.   Remove water and mash flaked codfish and potatoes.

3.   Mix well and add egg.

4.   Saute chopped onions and add parsley. Add to codfish and potatoes mixture. Add seasonings salt and pepper.  Mix well.

5.  Form mixture into patties.

6.   Dust with flour and fry until golden brown.

Cod Fish Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


 If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

Sunday, 9 April 2017

Easter Products


If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

Thursday, 23 March 2017

Hamburger Beef Pies

Hamburger Beef Pies













Ingredients in pies are hamburger, onions, celery, potatoes, carrots, ketchup, oxo cubes, seasonings and water.   Pastry

Pastries and pies prepared by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For others similar please click here
https://drive.google.com/file/d/0B5WnHuJ90rZZZXdPUkJHNTdRcTA/view?usp=drivesdk

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

Sunday, 12 March 2017

Oatmeal Rolls












OATMEAL ROLLS

Ingredients

1½ cups boiling water
¾ cup rolled oats
¼ cup light molasses
1½ teaspoons salt
3 tablespoons butter or margarine
¼ cup warm water (105 to 115F)
1 package active dry yeast
4 cups sifted all-purpose flour
1 teaspoon soft butter or margarine

Method

1. In medium bowl, pour boiling water over oats. Add molasses, salt, and 3 tablespoons
butter, stirring to mix well; cool.

2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over
warm water in large bowl of electric mixer, stirring until dissolved.

3. Stir in oatmeal mixture. Gradually add 2 cups flour; at medium speed, beat 2 minutes.
Mix in rest of flour by hand till well blended.

4. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk –
about 30 minutes.
5. Grease a 9-by-5-by-3-inch loaf pan.

6. With wooden spoon, beat batter 25 vigorous strokes. Spread evenly in pan, using a
buttered spatula to smooth top. Cover with towel; let rise in warm place (85F), free from
drafts, until 1 inch from top of pan.

7. Meanwhile, preheat oven to 425F.

8. Bake loaf 40 to 50 minutes, or until it sounds hollow when rapped with knuckle. Remove
from pan to wire rack. Brush top with 1 teaspoon butter; cool completely.

Oatmeal Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter
Yeast and Battered Breads.



If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing













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