Wednesday, 30 March 2016

Chicken Fried Rice And Toss Salad

 CHICKEN FRIED RICE AND TOSS SALAD 
DINNER

Chicken Fried Rice served with mixed green vegetables, along with toss salad. 

1 cup cooked rice,  2 pieces cooked chicken, 1 onion chopped and sauteed, soy sauce, salt and pepper.  1 egg scrambled.
Mix all together in sauce pan accordingly. 










THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Saturday, 26 March 2016

Happy Easter






THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Friday, 25 March 2016

Raisin Buns Hot Cross Buns Cod Fish Cakes





HAPPY EASTER




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing





 

Wednesday, 23 March 2016

Recipe Marketing March 2016 Monthly Newsletter

RECIPE MARKETING

MARCH 2016 MONTHLY NEWSLETTER

Herewith is one of the photos and recipes included in this month's Newsletter.


Please click herewith for a copy of  the newsletter:-
THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Tuesday, 22 March 2016

Bermuda’s Easter Traditions For Good Friday

 Bermuda’s Easter Traditions For Good Friday










THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Cheese Crackers

















Cheese Crackers

Cheese Pastry

Ingredients

1 cup flour
¼ teaspoon salt
¼ teaspoon cayenne pepper
½ cup Crisco or Butter
¼ cup white cheddar cheese
¼ cup cheddar cheese
1 large egg yolk
2 tablespoons water
1 tablespoon sugar
¼ teaspoon baking powder

Method
1.                  Sieve the flour, salt and cayenne pepper then rub in the cooking fat until mixture resembles fine breadcrumbs. 
2.                  Stir in the cheese and bind together with the egg yolk and water.
3.                  Form into a firm dough.
4.                  Roll out dough until about ¼ inch thick and cut out with round cookie cutter.  Prick with a folk.
5.                  Bake in a 425° oven for approximately 10 – 12 minutes.

Cheese Crackers were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 1026 and 1041 an edition of 1960.


Optional Note:  3/4 cup Flour and 1/4 cup Whole Wheat
Optional Note:  Basic White Sauce With Cheddar Cheese and White Cheddar Cheese.   Chopped Broccoli 


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

BettyCrockerYellowCake_PillsburyFunfetti Frosting




























BettyCrockerYellowCake_PillsburyFunfetti Frosting

Ingredients

2 Boxes Super Moist Yellow Cake Mix
2 cups water
1 cup vegetable oil
6 eggs

Method

1.                  Heat oven to 350°F for shiny metal or glass pans or 325°F for dark or nonstick pan.  Grease bottom only of 13 x 9 pan or bottom and sides of all other pans.
2.                  Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes Pour into pan.
3.                  Bake as directed in chart or until toothpick inserted in center comes out clean.  Cool 10 minutes before removing from pan.  Cool completely before frosting.

PAN SIZE
13” x 9”
Two 8” Rounds
Two 9” Rounds
Bundt
Cupcakes
BAKE TIME
28 – 33
28-33
24 -29
38-43
12-17

BettyCrockerYellowCake_PillsburyFunfetti Frosting was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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