No-Bake Canuck Nanaimo Bars - Recipe Video
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A flavour sensation from Vancouver Island's bathtub race city, these delicious bars offer three layers of flavour and texture. Chewy bottom, creamy middle, and chocolate top. Make some Nanaimo Bars today.
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How To Make Decadent Grand Marnier Orange Chocolate Pie - Recipe
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Ready for decadence? Here’s a creamy chocolate pie, infused with Grand Marnier, riding on a layer of orange marmalade, and nested in a buttery walnut crust.
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Nanaimo Bar Pierogies with Warm Custard Sauce
No wonder Tammara was saved from elimination on MasterChef Canada. Check out our take on her Nanaimo Bar Peirogies. For more great recipes inspired by MasterChef Canada, visit
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Drumstick Dessert Recipe | RadaCutlery.com
Instead of buying this ice cream treat you can now make a dessert that is just like the famous Drumstick Ice Cream Treat!
Ingredients:
2 cups vanilla wafers, crushed 1/2 cups butter, melted
1 cup crushed salted peanuts 1 (8 oz.) pkg cream cheese (softened)
1/3 cup peanut butter 1 cup powdered sugar
4 cups whipped topping 2 sm. pkg. instant chocolate pudding
3 cups milk 1 large chocolate bar
Kristi at Rada Cutlery demonstrates how to make drumstick bars. This recipe combines peanut butter,crushed peanuts, vanilla wafers, chocolate pudding, and more! This dessert is a copycat of the ice cream treat - Drumsticks. You can find this recipe and 100 more in the recipe book titled 101 Recipes with Peanut Butter.
Video Transcript:
Hi, Kristi at the Rada kitchen and today I'm going to make a recipe that uses peanut butter. I got this recipe out of our 101 Recipes with Peanut Butter cookbook. This cookbook has appetizers, main dishes, and desserts. Today I'm going to make a dessert called drumstick bars.
The ingredients you'll need for the recipe are 2 cups of vanilla wafers (crushed), 1/2 cup of melted butter or margarine, 1 cup powdered sugar, an 8-ounce package of softened cream cheese, 1/3 cup peanut butter, 1 cup crushed and salted peanuts, 1 chocolate bar, 2 small packages of instant pudding, 3 cups of milk, and 4 cups of whipped topping.
For the first layer, you need 2 cups of the crushed vanilla wafers. What I did was take my rolling pin and crushed them with that on the Rada cutting board, you could also use the bottom of a glass or a bowl. The neat thing about this is that it flexes so that you can pour it in your measuring cup.
We put that in a mixing bowl, and then you need the 2/3 cup of crushed and salted peanuts. To crush those, you put them in a bowl and use the Rada food chopper. It's serrated, so it's really sharp. It's kind of fun just to chop these up.
When you have those chopped up, you need the 2/3 cup of peanuts and you're going to add that to the crushed vanilla wafers. Then add your 1/2 cup of melted butter and mix that all together. You're going to put it in the bottom of a 9 by 13 inch pan and we're going to bake it for 10 minutes at 350 degrees (fahrenheit).
Then you'll flatten it out. This is the first layer of 4. We'll put this in the oven at 350 degrees for 10 minutes. While our first layer is in the oven baking, we're going to make the second layer. That's going to consist of our cream cheese, our powdered sugar, and our peanut butter. We're going to mix it until it's smooth.
I'm going to gradually add the powdered sugar as it mixes. Now the ingredients are mixed and smooth. Now we're going to add 2 cups of the whipped topping. We're going to fold it in, we're not going to mix. You want to keep it kind of light and fluffy. Now we've mixed up our second layer and we're going to add it to our first layer that we baked in the oven.
You want to evenly spread that over the bottom layer. Our third layer is the 2 boxes of chocolate pudding mixed with the 3 cups of milk. I made this earlier because you need to chill it. I'm using the Rada handy stirrer. It's a great thing to make pudding, sauces, and gravies.
That's the third layer that we're going to pour over our second layer. Now we're ready for our fourth layer which is another 2 cups of whipped topping over top of the chocolate pudding one. I'm going to use the Rada super-spreader to spread out the whipped topping. It's just the right size to reach the sides of the pan.
Then you're going to add the rest of your chopped and salted peanuts. With the Rada peeler, I'm going to grate or try to make some chocolate curls. You could also make butter curls with the peeler. And there's our drumstick bars.
You'll want to chill these overnight before serving. You can find this recipe and 100 more in our 101 Recipes for Peanut Butter cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams, and clubs.
Le Grande Lemonade - A Refreshing Summer Drink Recipe
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A tall, cool, refreshing glass of lemonade with a kick of Grand Marnier. Quickly mix up a jugful for your picnic, barbecue, or evening on the patio.
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Delicious dessert : zuppa inglese!
Easy to make dessert for those rainy days when you need some comfort food.
Don Henley's Favorite Fillet Mignon Recipe : Mixing Liquids for Custard Sauce for Bread Pudding
Learn how to mix liquids to start custard sauce for bread pudding with expert cooking tips in this free celebrity recipe video clip.
Expert: Pamela Bowman
Bio: Pamela Bowman, AKA Chef Blondie is a graduate of the LAMC School of Culinary Arts.
Filmmaker: Nili Nathan
Cooking...with Laszlo - English Custard Sauce
Us Brits, we all love our custard sauce, don't we? But how often do we still make it? And how does the modern bought custard compare with the traditional home-made version? Well, find out by following the instructions in this video!
In it I discuss the background to the theory behind the cooking of a custard sauce, along with providing a demonstration of how to cook it, so that you, too, can quickly make a custard with complete confidence and knowledge.
MY SKELETON RECIPE FOR A POURING CUSTARD SAUCE (Crème Anglaise) [makes a generous 1/2 pint (1/4 litre)]
For every half pint (around a generous quarter of a litre) of dairy flavoured with vanilla (from either skimmed milk right through to double cream - you choose the desired richness!), use three egg yolks, 1-2 tbsp (15-30 ml) sugar (or to taste), and reckon one tbsp (15 ml) or so of flour/cornflour (you can dispel completely with this, though it functions both as to provide further thickness and safeguard against the custard curdling; by all means reduce/increase/do away with the amount according to preference - a mere tsp (5 ml) should be sufficient for safeguarding properties, whilst having little effect upon the natural thickening outcome of the egg yolks).
A note on vanilla flavouring: you could either use vanilla seeds (in the milk), infuse the vanilla pod in the dairy whilst heating it, use vanilla sugar, or use an extract (as I have done).
Avoid boiling the custard, though don't create unnecessary fear for yourself, as it won't be a disaster if it does (provided you used the flour/cornflour).
RECIPE VARIATION: CCONFECTIONERS' CUSTARD (Crème Pâtissière) [Fanny Cradock's Recipe].
This is the recipe that I invariably follow if I want to make that thicker, spreadable 'Confectioners' Custard' or 'Crème Pâtissière'; the preparation principles are the same as demonstrated in the video, except that you actually do want to bring this the boil briefly (note: BRIEFLY - you don't want to boil the life out of it!), so you can afford to be slightly more slap-dash in cooking this. Use the following quantities:
1/2 pint milk flavoured with vanilla (285 ml), 3 egg yolks, 1 oz flour (around 25-30 g), 4 oz sugar (a scant 125 g).
This custard should be very thick and almost spreadable.
INFORMATION ON THE PAPER I MENTIONED:
'Culinary Biophysics: on the Nature of the 6X°C Egg', César Vega, Ruben Mercadé-Prieto, 2011, Food Biophysics, Volume 6, Number 1, Page 152.
(You can find a copy of the chart from their paper on
Have fun, and enjoy!
Laszlo X
Regional street food | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Regional street food
00:00:59 1 Africa
00:01:08 1.1 Madagascar
00:02:46 1.2 Morocco
00:03:29 1.3 Nigeria
00:03:59 1.4 South Africa
00:04:33 1.5 Uganda
00:04:52 2 Asia
00:05:00 2.1 Bangladesh
00:05:39 2.2 China
00:06:38 2.3 Hong Kong
00:07:12 2.4 India
00:08:18 2.5 Indonesia
00:09:12 2.6 Nepal
00:09:39 2.7 Pakistan
00:10:20 2.8 Philippines
00:11:11 2.9 Taiwan
00:11:46 2.10 Thailand
00:12:46 2.11 Vietnam
00:13:14 3 Europe
00:13:22 3.1 Balkans
00:13:54 3.2 Benelux
00:14:23 3.3 Belgium
00:15:13 3.4 Czech Republic
00:15:30 3.5 Denmark
00:15:50 3.6 Finland
00:16:56 3.7 France
00:17:46 3.8 Germany
00:18:46 3.9 Hungary
00:19:17 3.10 Italy
00:22:36 3.11 Malta
00:24:24 3.12 Netherlands
00:26:26 3.13 Poland
00:27:33 3.14 Romania
00:28:35 3.15 Russia
00:29:25 3.16 Slovakia
00:29:59 3.17 Spain
00:31:03 3.18 Sweden
00:31:44 3.19 Switzerland
00:32:13 3.20 Ukraine
00:33:04 3.21 United Kingdom
00:34:24 4 Eurasia
00:34:33 4.1 Turkey
00:34:58 4.1.1 Istanbul
00:36:53 4.1.2 İzmir
00:38:48 4.1.3 Ankara
00:39:29 4.1.4 Adana-Mersin
00:40:52 4.1.5 Antep
00:41:58 4.1.6 Urfa
00:43:00 5 North America
00:43:09 5.1 Barbados
00:43:50 5.2 Canada
00:46:18 5.3 Dominican Republic
00:47:36 5.4 Haiti
00:48:00 5.5 Jamaica
00:48:45 5.6 Mexico
00:49:14 5.7 Puerto Rico
00:52:09 5.8 Trinidad and Tobago
00:53:29 5.9 United States
00:55:01 5.10 Virgin Islands
00:55:28 6 Oceania
00:55:37 6.1 Australia
00:57:26 6.2 New Zealand
00:58:18 7 South America
00:58:27 7.1 Argentina
00:59:55 7.2 Brazil
01:01:39 7.3 Chile
01:02:24 7.4 Colombia
01:04:14 7.5 Peru
01:04:35 7.6 Venezuela
01:05:22 8 See also
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- Socrates
SUMMARY
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Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being fresh and lighter than many of the cuisines in the area and draw[ing] heavily on herbs, chile peppers and lime, while street food of Thailand is fiery and pungent with shrimp paste... and fish sauce with New York City's signature street food being the hot dog, although the offerings in New York also range from spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles. In Hawaii, the local street food tradition of Plate Lunch (rice, macaroni salad and a portion of meat) was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.