MEALS, DINNER AND SUPPER
PHOTO ALBUM
MEALS
Some of my photos of Meals cooked by me at Recipe Marketing on an album held at Facebook.
Please click on either link herewith.
#cookingbyshirleyann
Sunday, November 11, 2018
Meals, Dinner And Supper
Friday, November 9, 2018
Chicken Breast With Stewed Tomatoes Dinner
CHICKEN BREAST
WITH STEWED TOMATOES DINNER
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| Chicken Breast With Stewed Tomatoes Dinner |
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| Chicken Breast With Stewed Tomatoes Dinner |
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| Chicken Breast With Stewed Tomatoes Dinner |
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| Chicken Breast With Stewed Tomatoes Dinner |
Baked Chicken Breast Topped
With Sautee Onions And Stewed Tomatoes
Served With Boiled Potatoes, Sweet Potatoes And Carrots
Along With String Beans And Yams
Thursday, November 8, 2018
Bermuda Stick Candy
Bermuda Stick Candy
Boil together 3 cups sugar and 1 cup water until the syrup begins to rope. Pour into a large flat platter; when cool enough to handle, pull, and while pulling put in the peppermint flavouring. Continue pulling until it becomes quite stiff. Twist into long ropes, lay on bread board and cut into desired lengths.
Mrs. Kathleen Swan
Bermuda's Best Recipes
Fourteenth Edition
Printed in the year of 1991
Chapter: Candy - Page 179
I made this into a smaller portion, but kept it at its same ratio portions as Grandma Mi did in the recipe presented in the CookBook. Kathleen Swan was my great grandmother and we called her "Mi", my mother's grandmother. As a child I remember her making this recipe on many occasions and sharing it with the neighborhood kids. She also, always was making Caramel Popcorn.
This is the breakdown of the portions to which I used in these photos of making it. The method remains the same. I didn't have peppermint flavouring in my pantry, so, therefore I used clear vanilla to which I had.
Ingredients
3/4 cup sugar
1/4 cup water
1/8 teaspoon vanilla (optional)
Thank you Bermuda's Best Recipe for sharing this recipe in the Cookbook, because I can treasure it as a family historical memory to someone of my family.
The Bermuda Stick Candy was made by ShirleyAnn Pearman, and picture photography also by ShirleyAnn done in October 2018.
These photos were take on my Mobile phone through the access of Facebook.
These photos were take with my Amazon Fire.
BERMUDA STICK CANDY
Bermuda Stick Candy
Boil together 3 cups sugar and 1 cup water until the syrup begins to rope. Pour into a large flat platter; when cool enough to handle, pull, and while pulling put in the peppermint flavouring. Continue pulling until it becomes quite stiff. Twist into long ropes, lay on bread board and cut into desired lengths.
Mrs. Kathleen Swan
Bermuda's Best Recipes
Fourteenth Edition
Printed in the year of 1991
Chapter: Candy - Page 179
I made this into a smaller portion, but kept it at its same ratio portions as Grandma Mi did in the recipe presented in the CookBook. Kathleen Swan was my great grandmother and we called her "Mi", my mother's grandmother. As a child I remember her making this recipe on many occasions and sharing it with the neighborhood kids. She also, always was making Caramel Popcorn.
This is the breakdown of the portions to which I used in these photos of making it. The method remains the same. I didn't have peppermint flavouring in my pantry, so, therefore I used clear vanilla to which I had.
Ingredients
3/4 cup sugar
1/4 cup water
1/8 teaspoon vanilla (optional)
Thank you Bermuda's Best Recipe for sharing this recipe in the Cookbook, because I can treasure it as a family historical memory to someone of my family.
The Bermuda Stick Candy was made by ShirleyAnn Pearman, and picture photography also by ShirleyAnn done in October 2018.
These photos were take on my Mobile phone through the access of Facebook.
These photos were take with my Amazon Fire.
Wednesday, October 31, 2018
Homemade Chicken Fried Rice
HOMEMADE CHICKEN FRIED RICE
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| Chicken Fried Rice |
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| Chicken Fried Rice |
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| Chicken Fried Rice |
Fried Rice
Ingredients
¼ cup salad oil (Optional:
I used 2 tablespoons)
2 cups cold cooked white rice
3 eggs, beaten
2 cooked bacon
slices, crumbled
2 tablespoons soy sauce
⅛ teaspoon pepper
3 green onions
with tops, sliced
Optional: Cooked Chicken Breast cubed.
Optional: Cooked Peas
Method
1.
Heat
oil in heavy skillet. In hot oil, sauté
rice, over medium heat, stirring with metal spoon, about 5 minutes, or until
golden.
2.
Stir
eggs into rice; cook, stirring constantly and over medium heat, until eggs are
cooked about 3 minutes.
3.
Then
stir in bacon, soy sauce, and pepper; combine well. Garnish with green onions.
4.
Makes
6 Servings
Fried Rice was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann
Pearman
For all photos on Fried
Rice, please click on the photos to this post here at Facebook.
Fried Rice
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| Alternative names | |
|---|---|
| Type | Rice dish |
| Course | Main course |
| Place of origin | Various |
| Region or state | Worldwide |
| Main ingredients | Cooked rice, cooking oil |
| Variations | Bokkeum-bap Chāhan Chǎo fàn Khao phat Nasi goreng |
Fried Rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna[1] as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.[2]
Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
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Monday, October 29, 2018
Homemade Pepperoni Pizza And Soup Dinner
HOMEMADE PEPPERONI PIZZA
AND
SOUP DINNER
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| Pizza |
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| Pizza |
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| Pizza |
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| Pizza |
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| Pizza |
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| Pizza |
Homemade Pepperoni Pizza
Ingredients
Just Add Water (Makes 1 12 inch Crust)
¼ - ½ cup Hunts Tomato Sauce
½ cup Kraft’s
Mozerella Cheese
¼ cup Kraft’s
Cheddar Cheese
Method
1.
Make mix according to
instructions on the package. Roll out
into 12 inch circle and place onto pizza pan of 12 inch. Prick with fork over the dough.
2.
Spoon Tomato Sauce on top
of the dough.
3.
Spread with the cheeses.
4.
Top with the chopped
pepperoni.
5.
Sprinkle with Italian
seasoning.
6.
Bake in 450° oven for
about 20 – 30 minutes.
7.
Cool on cooling rack and
slice with pizza cutter.
8.
Serve with soup, salad
etc.
Homemade Pepperoni Pizza was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
For all photos on Homemade
Pepperoni Pizza, please click on the photos to this post here at Facebook.
Pizza
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