Easy Raspberry Torte Recipe
Yield: 1912 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1 egg 1 c heavy cream 1/4 c 10X sugar, sifted 1/2 ts almond
extract 1 c raspberry jam Grease & flour an 8x1 1/2 in layer pan.
Make cake as package directs, using egg & amount of water specified
on package Bake at 350 for 30-35 minutes. Cool in pan 10 minutes.
Cool on wire rack. Make filling: Whip cream & sugar unitl stiff.
Gently fold in extract. Split cake in 3 layers. Spread each layer
with 1/3 cup jam and then 2/3 cup whipped cream mixture. Refrigerate
several hours before serving.
Title: EASY RATATOUILLE
Categories: Vegetables, Canadian
Yield: 6 Servings
1 Eggplant; 1-in cubes
1 Zucchini; 1-in cubes
1 Yellow zucchini; 1-in cubes
2 Red onions; in eighths
1 Green pepper; 1-in cubes
1 Red pepper; 1-in cubes
6 Plum tomatoes; coarse chop
MMMMM--------------------------MARINADE-------------------------------
1/2 c Olive oil
2 tb Dijon mustard
1/4 c Balsamic vinegar; or red
4 Garlic cloves; chopped
3 tb Fresh basil; chopped
- or 3 ts dried
2 tb Fresh oregano; chopped
- or 2 ts dried
1/4 ts Cayenne; (optional)
Salt
Ground pepper to taste
MMMMM--------------------------GARNISH-------------------------------
3 tb Parsley; chopped
1. Place all vegetables in large bowl 2. Combine marinade ingredients
in separate bowl and whisk together. Pour marinade over vegetables
tossing vegetables well. 3. Place in roasting pan and roast at
425F(220C) for 45 minutes to 1 hour or until vegetables are browned
and tender. Toss everything together to combine flavours. 4. Sprinkle
with parsley before serving. Serve with a Portuguese Dao or Bairrada
wine, Greek red or an Italian Barbera wine. The classic ratatouille
calls for sauteeing each vegetable individually then combining them.
By roasting all the vegetables together in the oven, you have an
authentic ratatouille without all the work.
Source from luhu.jp
extract 1 c raspberry jam Grease & flour an 8x1 1/2 in layer pan.
Make cake as package directs, using egg & amount of water specified
on package Bake at 350 for 30-35 minutes. Cool in pan 10 minutes.
Cool on wire rack. Make filling: Whip cream & sugar unitl stiff.
Gently fold in extract. Split cake in 3 layers. Spread each layer
with 1/3 cup jam and then 2/3 cup whipped cream mixture. Refrigerate
several hours before serving.
Title: EASY RATATOUILLE
Categories: Vegetables, Canadian
Yield: 6 Servings
1 Eggplant; 1-in cubes
1 Zucchini; 1-in cubes
1 Yellow zucchini; 1-in cubes
2 Red onions; in eighths
1 Green pepper; 1-in cubes
1 Red pepper; 1-in cubes
6 Plum tomatoes; coarse chop
MMMMM--------------------------MARINADE-------------------------------
1/2 c Olive oil
2 tb Dijon mustard
1/4 c Balsamic vinegar; or red
4 Garlic cloves; chopped
3 tb Fresh basil; chopped
- or 3 ts dried
2 tb Fresh oregano; chopped
- or 2 ts dried
1/4 ts Cayenne; (optional)
Salt
Ground pepper to taste
MMMMM--------------------------GARNISH-------------------------------
3 tb Parsley; chopped
1. Place all vegetables in large bowl 2. Combine marinade ingredients
in separate bowl and whisk together. Pour marinade over vegetables
tossing vegetables well. 3. Place in roasting pan and roast at
425F(220C) for 45 minutes to 1 hour or until vegetables are browned
and tender. Toss everything together to combine flavours. 4. Sprinkle
with parsley before serving. Serve with a Portuguese Dao or Bairrada
wine, Greek red or an Italian Barbera wine. The classic ratatouille
calls for sauteeing each vegetable individually then combining them.
By roasting all the vegetables together in the oven, you have an
authentic ratatouille without all the work.
Source from luhu.jp