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Belgourmet's World Famous Bread Recipes
Bread Recipes - Recipes for Breads
Muffins, Muffin Recipes


Bread Recipe

Recipes Bread

Zucchini Bread

2 cup sugar
1 cup salad oil
3 eggs, beaten
2 cup grated, peeled zucchini
3 cup flour
1/4 tsp.baking powder
1 tsp. salt
2 tsp. soda
3/4 tsp. nutmeg
3 tsp. cinnamon
1 cup nutmeats
3 tsp. vanilla


Cream sugar and salad oil. Add beaten eggs. Mix together dry
ingredients. Add slowly to sugar and oil mixture add zucchini,
vanilla and nutmeats last. Bake at 1 hour in greased pans at 350
degrees. Makes 2 loaves.

Zucchini Nut Bread

Beat 3 eggs with 1 1/2 cup sugar.

Blend in 1 cup oil.

Mix in 1 teaspoon vanilla, 2 teaspoons baking soda, 1 teaspoon baking
powder and 1 teaspoon salt.

Beat in 1 teaspoon cinnamon and 1 teaspoon ground cloves.

Grate and add 2 cups raw zucchini.

Blend in 2 cups all purpose flour.

Add 1 cup chopped nuts.

Grease and flour 3 small loaf pans and bake 350° for one hour.

When cool, wrap and keep refrigerated.

Wild Blueberry French Toast

6 slices of thickly sliced homemade bread
2 cups light cream
8 eggs
2-4 T maple syrup Sauce
1/4 cup butter
2 cups wild blueberries
1/2 cup maple syrup

Heavily butter a 9 by 13 inch shallow casserole. Cut each slice of
bread in half diagonally and place in casserole. Combine cream, eggs
and maple syrup and beat until smooth. Pour over the bread. Cover and
refrigerate overnight. Preheat oven to 400 °. Bake 30 minutes or
until puffed and lightly browned. Meanwhile prepare sauce. Saute
blueberries in butter until tender. Add maple syrup and bring to a
boil. Reduce heat and simmer until thick about 5 minutes. Pour over
the french toast and serve at once accompanied by Fieldstone Farm's
own breakfast sausage. [4-6 servings]

Vidalia Onion Muffins

1 large egg
1/3 cup vegetable oil
3/4 cup milk
1 cup self-rising flour
1 cup old-fashioned rolled oats
1/4 cup sugar
1/2 cup chopped Vidalia onion
3/4 cup grated extra-sharp Cheddar
1/3 cup chopped pecans

In a large bowl whisk together the egg, oil and milk; add the flour,
oats and the sugar; and stir the mixture until it is just combined.
Fold in the onion, Cheddar and pecans; spoon the mixture into 36
buttered 1/8 cup muffin tins (gem tins), and bake the muffins in the
middle of a preheated 400° oven for 15-20 minutes, or until they are
golden. Turn the muffins out onto racks and serve them warm or at
room temperature.
Makes 36 muffins.

Victoria's Eggnog French Toast

10 thick slices of country bread, about 1" thick (day-old bread is
best)
6 eggs
2 tsps of vanilla
1 tsp of cinnamon
1 tsp of nutmeg
4 cups of eggnog

Beat eggnog, eggs, vanilla, cinnamon, and nutmeg together. Arrange
bread slices in a large casserole dish and pour the batter over the
bread, making sure all the bread is covered with the batter. Turn the
bread over, to make sure both sides are absorbing the batter. Let sit
overnight in refrigerator.

Bake in oven at 400 degrees for about 10 minutes, or until golden
brown. Serve with warm syrup and fresh strawberries.

VANILLA STREUSEL COFFEE CAKE

3 cups all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/4 tsp salt
1-1/2 cups softened butter
1-1/2 cups sugar
3 eggs
1-1/2 cups sour cream
1-1/2 tsp vanilla
3/4 cup firmly packed brown sugar
3/4 cup chopped nuts
1-1/2 tsp cinnamon
2 tbsp vanilla mixed with 2 tablespoons water

Preheat over to 325. Butter 10" tube pan.

Valentine Red Wine Cake

2 1/4 cup All Purpose Flour
1 cup Butter or Margarine
1 cup White Sugar
1/2 cup Red Wine
4 Eggs
12 oz Semi Sweet Chocolate Chips
4 tbsp Dark Cocoa
2 tsp Baking Powder
1 tsp Vanilla Extract

Preheat the oven to 360 F. Grease a 9 inch cake pan and set aside. In
a large bowl, mix together the butter, sugar and eggs until smooth
and creamy. Add in the vanilla and chocolate chips and mix well. In a
small bowl combine the baking powder and flour then add to the
creamed mixture. Add the red wine and mix well but not for too long.
Add the cocoa powder to taste. Bake for 45 - 60 minutes. Let cool and
decorate.

Tropical Stuffed French Toast with Orange Sauce

1/2 cup (1 stick) butter
1/3 cup sugar
2 oranges, thinly sliced
1/4 cup freshly squeezed orange juice
1/4 tsp cornstarch
1 loaf french bread
1 cup sliced mango
1/2 Tbsp vegetable oil
2 large eggs
1 cup heavy cream
1 Tbsp Grand Mariner

In large skillet, melt butter. Add sugar and cook until mixture is
bubbly. Add orange slices and cook, stirring occasionally, 5 minutes.
In 1-cup measuring cup or small bowl, combine orange juice and
cornstarch. Add orange juice mixture to butter mixture; cook,
stirring constantly, until sauce thickens slightly and becomes
translucent. Remove sauce from heat; pour into serving bowl and keep
sauce warm.

With bread knife, cut bread crosswise into four 1 1/2 inch thick
slices. With a sharp knife, make an incision horizontally to center
of bread to create a pocket. Stuff each pocket with 1/4 cup mango,
being careful not to poke a hole through top of bottom of each bread
slice.

In a large skillet, heat oil over medium heat. In pie plate or wide-
mouthed bowl, combine eggs, cream, and Grand Mariner. Dip stuffed
bread slices into egg mixture until bread is saturated. Reduce heat
to low and fry bread slices, in batches if necessary, turning once to
brown both sides, about 7 minutes per side. Cut slices in half
diagonally and place 2 halves onto each of 4 serving plates. Spoon
orange sauce over stuffed bread slices and serve.

TOMATO FRITTERS

Prepare enough nice, ripe tomatoes to make one quart when stewed;
cook with them one small onion, a few cloves, and two tablespoons of
sugar; cook thoroughly; strain through a sieve; season to taste with
salt, and pepper. To one-fourth cupful of butter, bubbling hot, add
one-half cupful of corn starch; to this add the tomatoes you have
already prepared with onion, cloves, and sugar, stirring them in
gradually: cook about three minutes or until blended; then add one
egg slightly beaten. Put this in. a shallow buttered tin, and when
cool cut into squares; roll in bread crumbs, egg, and then crumbs
again, and fry in deep fat; drain before serving.

Three-Cheese Twist Bread

Dough:
2 3/4 to 3 1/4 cups all-purpose flour
1 package rapid rise yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons olive or vegetable oil
1 egg

Filling:
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Swiss cheese
1/4 cup (1 ounce) grated Parmesan cheese

Dough: In a large bowl, combine 1 cup flour, undissolved yeast, and
salt. Heat milk, water, and oil until very warm (about 120 to 130
degrees); stir into dry ingredients. Stir in egg and enough remaining
flour to make soft dough. Knead on lightly floured surface until
smooth and elastic about 4 to 6 minutes. Cover; let rest 10 minutes.

To Shape and Fill: Roll dough into 18 X 12-in rectangle. Evenly
sprinkle cheese to within 1/2 inch of edges. Beginning at long end,
roll up tightly; pinch seam to seal. Place seam side down, on a
greased large baking sheet. With sharp knife, cut lengthwise down
center of roll about 1 inch deep to within 1/2 inch from ends.
Keeping cut side on top, form the roll into and S shape. Tuck both
ends under center of S to form a figure 8, pinch dough together to
join. Cover, let rise in warm, draft-free place until doubled in
size, about 30 to 45 minutes. Bake at 350 degrees for 35 to 40
minutes or until done, covering with aluminum foil after 25 minutes
to prevent excess browning. Remove from pan; cool on wire rack.

Christmas Bread

1 c Nonfat milk
1/2 c Sugar
2 pk Yeast
1/2 c Warm water (105 115'F.)
1/2 c Nonfat egg substitute
1 ts Vanilla
1 1/2 ts Salt
6 c Flour
1 Grated lemon zest
1 c Mixed candied fruit
1 c Golden raisins
1 tb Butter, melted
Powdered sugar
Red candied pineapple

Heat milk and sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is
dissolved. Add cooled milk mixture to yeast mixture in mixing bowl.
Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and
lemon zest. Beat in remaining flour to make soft dough.

Knead in mixed candied fruit and raisins. Knead about 10 minutes,
until smooth and elastic.

Put dough in greased bowl and let rise in warm place until doubled in
bulk, about 1 hour. Punch down. Divide dough in half. Roll first half
of dough on lightly floured surface into oval about 1/4" thick. Fold
in half lengthwise. Place on greased baking sheet. Brush with half of
melted butter. Repeat with second half of dough.

Cover loaves and let rise until doubled, about 45 minutes. Bake at
375'F. 25 30 minutes, until golden brown. Let cool to warm. Sprinkle
with powdered sugar and decorate with candied pineapple or cherries.
Makes 2 loaves, or 16 servings.

Techniques and Tips: Biscuits

Biscuits enjoy a venerable reputation on many breakfast tables throughout
the South, and everywhere in a sweetened version for strawberry shortcake.

This simple flour, shortening and baking powder mixture is extraordinarily
versatile. A few tips for handling dough:

* Excess handling will result in tough biscuits, so once you roll out the
dough, cut as many biscuits as possible without rerolling.

* Biscuits don't have to be round, or for that matter, they don't all
have to be the same shape! You can bake the biscuit scraps from rolling
out "as is". Watch smaller pieces carefully to prevent overbrowning.

* If you don't have a biscuit cutter, use an emptied and cleaned 6-oz.
tuna can, with both ends removed. Or simply cut biscuit dough with a sharp edge.

* Dip biscuit cutter in flour to keep the dough from sticking.

Whether you make your own biscuit dough from scratch or use a buttermilk
baking mix, there are many variations possible for creative baking:

* Substitute broth for the liquid in any biscuit recipe-for example,
use beef broth and add chopped chives for biscuits to serve with meat loaf
or roast beef.

* Use light cream instead of milk for a rich biscuit.

* Brush tops of biscuits with a little melted butter and cinnamon sugar
before baking.

* Incorporate grated cheese, minced onion and herbs to biscuit dough
before baking.

* Add a tablespoon of sugar, dash of nutmeg and orange zest to dough
and use orange juice for the liquid when baking biscuits for berry shortcakes.


Cheddar & Roasted Garlic Biscuits

Prep/Cook Time : 25 min.

Ingredients:

5 cups all-purpose baking or buttermilk biscuit mix

1 cup shredded Cheddar cheese

1 can (14 oz.) Swanson(R) Seasoned Chicken Broth with Roasted Garlic


Directions:

PREHEAT oven to 450 degrees F.

MIX baking mix, cheese and broth to form a soft dough. Drop by spoonfuls
onto ungreased baking sheets, making 24.

BAKE 10 min. or until golden brown. Serve hot. Makes 24.


For Italian Herbed Biscuits, substitute 1 can (14 oz.) Swanson(R) Seasoned
Chicken Broth with Italian Herbs for Swanson(R) Seasoned Chicken Broth with
Roasted Garlic.

Baked biscuits can be frozen. To reheat, wrap loosely in aluminum foil.
Heat in 375 degrees F. oven for 10 min. or until hot.


Tomato Herb Bread

Large loaf

Tomato juice 1 1/8 cups
Vegetable oil ( I use half Olive) 3 tablespoons
Sugar 1 1/2 tablespoons
2 1/3 tablespoons of your favorite herb, tarragon, Basil, Rosemary
Sun dried tomato (optional) 1 tablespoon
salt 3/4 tsp.
bread flour 3 cups
yeast 2 tsps ( I use rapid rise)

set to bread setting or set timer
or remove and make rolls and bake in oven

Muffin Recipes

Apple Cheese Muffins

1/2 cup margarine
1/2 cup sugar
2 eggs
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
2/3 cup sharp cheese, grated
1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce,
1/2 cup nuts


Preheat the oven to 375-degrees. Grease or paper line muffin tins. In a
large bowl cream the margarine and sugar. Add the eggs and beat well. In another bowl sift the flour, baking soda, and salt. Stir into the creamed
mixture. Stir in the oats, apple, cheese and nuts, mixing well. Add the
milk last. Spoon the batter into prepared pans and bake for 20 to 25
minutes or until done. Makes 18 muffins.

BANANA MUFFINS

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


DIRECTIONS:
Preheat oven to 375 degrees. Lightly grease 10 muffin cups.
In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixtureresembles coarse cornmeal. Sprinkle topping over muffins.
Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chocolate Chip Muffins

2 cups all purpose flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup Milk
1/2 cup melted butter
2 eggs, lightly beaten
1 teaspoon vanilla
1-1/2 cups chocolate chips


Preheat oven to 400-degrees. Line muffin tin with cupcake papers. In a
large bowl, stir together flour, sugars, baking powder, and salt. In
another bowl, stir together milk, eggs, butter, and vanilla until
blended. Make a well in the center of the dry ingredients; add milk
mixture and stir just to combine. Stir in chocolate chips and nuts. Spoon
batter into muffin cups and bake 15-20 minutes. Cool 5 minutes before
removing from cups.

Fresh Strawberry Muffins

2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp sugar
1 egg, well beaten
1 cup milk
4 Tbsp. shortening, melted
1/2 cup sliced strawberries
Stir the dry ingredients together; add milk, egg and shortening. Stir in
strawberries. Do not overmix! Bake in well-greased muffin pan at 400'F
for
20-25 minutes.

Gingerbread Muffins

1 cup sugar
1/2 cup molasses
2 eggs
2 cups sifted flour
1/2 cup butter
1 1/2 teaspoons baking soda
1 cup warm water
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Mix and sift together flour, baking soda and salt. Add spices, sugar,
molasses, water, beaten eggs, and butter. Mix well. This is a thin
batter.
Bake in muffin pans at 350 degrees for 10 to 12 minutes. Batter may be
stored in the refrigerator

Morning Glory Muffins

Ingredients
2 cups flour
2 teaspoons Baking Soda
1/2 teaspoon salt
1/2 cup raisins
1/2 cup coconut
3 large eggs
2 teaspoons vanilla
1 1/4 cup sugar
2 cups grated carrots
2 teaspoons cinnamon
1/2 cup chopped pecans
1 grated apple
1 cup vegetable oil


Directions
Preheat oven to 350 degrees. Mix all ingredients together. Fill paper
lined muffin tins 2/3 of the way full. Bake for 35 minutes.

Oatmeal Pumpkin Muffins

1 cup rolled oats (blend in blender until a fine powder)
1 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt (optional)
1/4 cup chopped nuts (optional)
3/4 cup milk
1 cup canned pumpkin
4 Tbs applesauce


Preheat the oven to 400 F. Spray twelve medium muffin
cups with non-stick cooking spray or line with paper
baking cups. Combine the dry ingredients and the
pecans. Mix well. Mix pumpkin, applesauce, and milk
together. Add to dry ingredients and mix until just
moistened. Fill muffin cups until almost full. 6. Bake
22 to 25 minutes. (until wooden pick inserted and comes
out with a crumbs) Cool for five minutes in pan on a wire
rack. Serves 12.
You may top muffins with topping before or after baking.
Topping Recipe
1/4 cup rolled oats
1 tablespoon firmly packed brown sugar
1/8 teaspoon pumpkin pie spice
Mix together and sprinkle on top of muffins before
baking.

Pumpkin Muffins

4 C Flour
3 C Sugar
1 3/4 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Tablespoon Ground Cloves
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1/2 C Walnuts or Pecans, Chopped
2 1/2 C Pumpkin
4 Eggs
1 C Vegetable or Olive Oil
1 C Water


Mix together all the dry ingredients and make a "well" in the middle. In
a separate bowl, beat eggs and then add pumpkin, oil and water. Mix well.
Add to dry ingredients and stir until moist. Do not over-stir!! Spoon into
muffin pans about 2/3 full and bake for twenty minutes at 375 degrees.
Immediately remove from pan. Serve and enjoy!

Snickerdoodle Mini-Muffins

Topping:
1/3 cup Sugar
1 teaspoon Cinnamon
Batter:
1 1/2 cups Flour
1 cup Quick Cooking Oatmeal -- uncooked
1/2 cup Sugar
1 tablespoon Baking Powder
1 cup Milk
1 Egg -- slightly beaten
4 Tablespoons Butter or Margarine -- melted
1 teaspoon Vanilla


Preheat oven to 400 degrees F. Prepare 36 minimuffin pan cups or 12
standard muffin pan cups with nonstick cooking spray or paper liners.
First, prepare topping by combining sugar and cinnamon in small bowl and set aside. Next, make batter by combining flour, oatmeal, sugar and baking powder in a large bowl. Mix well. In a small bowl, combine milk, egg, butter and vanilla. Blend well. Add to dry ingredients all at once. Stir
just until dry ingredients are moistened. Do not overmix. Fill muffin
cups two-thirds full. Sprinkle topping evenly over tops of muffins. Bake:
12 to 14 minutes for minimuffins and 18 to 22 for regular muffins, or
until light golden brown. Cool muffins in pan on wire rack 5 minutes.

Remove from pan. Serve warm.


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