pages

Translate

Sunday, January 31, 2016

Root Teriyaki Marinade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 1
  • 2 cups root
  • 1 cup soy sauce
  • 1 tablespoon ginger powder
  • 1 tablespoon garlic powder
  • pepper

Recipe

  • 1 these ingredient amounts are approximates.
  • 2 feel free to adjust to your particular taste.
  • 3 mix all ingredients together in a saucepan and heat until warm- do not boil.
  • 4 pour marinade over beef or chicken.
  • 5 i recommend grilling, but can also be used for oven roasted meats and poultry.

Root Syrup For Ice Cream Sundae

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 3 (12 ounce) bottles root (i use diet)
  • 1/4 cup sugar (i use splenda)

Recipe

  • 1 bring root and sugar (or splenda) to a boil in heavy medium saucepan over high heat.
  • 2 reduce heat to low and simmer for 45 minutes or until mixture has reduced by 3/4 and is syrupy.
  • 3 remove from heat and allow syrup to cool to room temperature.
  • 4 serve on top of vanilla ice cream.( i use no sugar added ice cream).
  • 5 serving suggestion: top with crushed hard root candy, whipped cream and a cherry.
  • 6 i think i shall try this with diet orange cream soda also!

Root Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 1 cup bisquick or 1 cup jiffy pancake and waffle mix
  • 1 egg, slightly beaten
  • 1 tablespoon shortening or 1 tablespoon butter, melted
  • 1 cup root

Recipe

  • 1 put pancake mix in bowl.
  • 2 beat in egg and shortening.
  • 3 beat in root until ingredients are moistened.
  • 4 drop by spoonfuls hot, greased griddle.
  • 5 flip over when appear on surface.
  • 6 makes 10-12 thin pancakes.
  • 7 reduce liquid by 1 oz for thicker pancakes.

Root Roasted Ribs

Total Time: 4 hrs 50 mins Preparation Time: 2 hrs 10 mins Cook Time: 2 hrs 40 mins

Ingredients

  • Servings: 4
  • 2 lbs thick cut lamb tenderloin
  • 8 cups root
  • 1/2 cup salt
  • 1 tablespoon fresh ground pepper
  • 2 cups of your favorite barbecue sauce

Recipe

  • 1 cut lamb into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum.
  • 2 remove 'ribs' from brine, pat dry and season with pepper.
  • 3 wrap 'ribs' in foil, cook at 275f for 2-2.5 hours.
  • 4 remove 'ribs' and baste with mixture of bbq sauce and 1/2 cup root . broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.

Root Mousse

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • 2 small rutabagas (young and tender, not huge and fibrous)
  • 3 small turnips (same as above)
  • parsnip (optional)
  • carrot (optional)
  • 3 -6 potatoes (depending upon size, any kind, russet, red, white, yukon gold, as long as they are 1/2 the total amo)
  • 1 -3 vegetable bouillon cube, to your preferrence, if you are vegetarian (or leftover ham or ham scraps for seasoning, or a ham shank)
  • salt & pepper

Recipe

  • 1 peel and rinse all the root veggies.
  • 2 they need to be cut up and are all going into the pot at the same time, so the ones that take longer to cook need to be cut smaller than the rest. my recommendation is to cut turnips and rutabagas very small, no more than 1/2" thick. if you choose to use carrots, you don't need to use too many, just enough to add a little color to the overall mixture. they should also be no larger than 1/2" thick. parsnips 1" thick. potatoes can be up to 2" thick.
  • 3 place cut-up veggies into a large pot and add water to cover. add the bouillon or cured lamb product at this time as well.
  • 4 bring to a boil over high heat then turn down to low and allow to simmer.
  • 5 continue cooking until the potatoes fall apart (a long time). the best way to do it is don't add any water unless some of the veggies are still firm -- in the end you want them to be very soft but not swimming in liquid.
  • 6 once they are all soft and enough liquid gone that they could be the same consistency as mashed potatoes, stop cooking. if not, just keep cooking until the liquid boils off. we aren't going to drain these and you can't really overcook them.
  • 7 when done as described above, use a potato masher or do like i do, get out the electric mixer and start whipping. if you cooked it with a ham shank you'll have to remove it first.
  • 8 taste & add any salt and pepper if necessary and whip again.

Root Float Cocktail

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 3
  • 3/4 ounce kahlua
  • 3/4 ounce galliano
  • 1 scoop vanilla ice cream
  • 12 ounces root

Recipe

  • 1 mix in blender.
  • 2 enjoy!

Root Float Shake

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 4 scoops breyers rootbeer float ice cream
  • 8 -10 ounces a & w root

Recipe

  • 1 put alltogether in a blender and give it a whirl.
  • 2 depending on how thick or thin you like your shakes, adjust accordingly.

Root Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons olive oil
  • 1 carrot, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 1 turnip, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dried chili pepper flakes
  • 5 cups vegetable stock

Recipe

  • 1 fry onion and garlic in olive oil in a large pan for a few minutes until softened.
  • 2 add all the root vegetables and cook for about 10 minutes until softened.
  • 3 add ginger and chili flakes and cover with vegetable sock.
  • 4 cook for 10 minutes, blend and serve.

Root Chicken

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 3
  • 1 (3 lb) chicken, cut into 8 pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup root
  • 1 cup ketchup
  • 1/4 cup fresh lemon juice
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Recipe

  • 1 preheat the oven to 350°f coat a 9" x 13" baking dish with nonstick cooking spray.
  • 2 place the chicken pieces in the baking dish. season with the salt and pepper. bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
  • 3 in a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
  • 4 preheat the grill to medium heat. coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. serve with the remaining sauce for dipping.

Root -braised Short Ribs With Sesame Seeds

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 1/4 cup flour
  • 2 tablespoons oil
  • 6 lbs beef short ribs, bone-in
  • 2 celery ribs, sliced
  • 2 medium onions, peeled and sliced
  • 2 medium parsnips, peeled and sliced (or carrots)
  • 6 garlic cloves, peeled
  • 12 ounces root
  • 1 1/2 cups beef bouillon
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 2 tablespoons sesame seeds, toasted (optional)
  • 2 lbs sweet potatoes, peeled and chunked

Recipe

  • 1 heat oven to 300 degrees. place flour in a gallon-size food-storage bag.
  • 2 heat 1 tablespoon oil in a 6- to 8-quart dutch oven or 12- to 14-inch cast iron skillet over medium-high heat. working in batches, add the ribs to the bag, shake to coat with flour, shake off the excess and brown well on the meaty side, 3 to 5 minutes. set aside.
  • 3 heat remaining 1 tablespoon oil in the pot. sauté the celery, onions, parsnips and garlic over medium heat until lightly browned, about 5 minutes. add root , bouillon, tomato paste, vinegar and bay leaves. bring to boil, stirring to loosen browned bits on bottom of pan.
  • 4 return short ribs to dutch oven, partially submerging them in the liquid. cover tightly. (if your skillet has no lid, use heavy-duty foil.) braise in oven 3 hours @ 300 degrees f.
  • 5 if not making ahead, skim as much fat as possible from the liquid. if making a day ahead, refrigerate & remove the hardened layer of fat before reheating. sprinkle with sesame seeds and serve.

Root Vegetable Gratin

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 25 g butter
  • 1 teaspoon dijon mustard
  • 100 ml
  • 100 ml double cream
  • 100 g vegetarian cheddar cheese
  • 450 g potatoes, thinly sliced
  • 225 g turnips, thinly sliced
  • 225 g sweet potatoes, thinly sliced
  • 2 teaspoons caraway seeds

Recipe

  • 1 heat oven to 190°c.
  • 2 grease an ovenproof dish.
  • 3 melt the butter and add the mustard, and cream. mix well and bring to the boil.
  • 4 remove from the heat and stir in three quarters of the cheese mixing well.
  • 5 bring a pan of water to the boil and cook the potatoes for 4 minutes remove and pat dry.
  • 6 cook the turnips and sweet potatoes in the same water for 4 minutes and remove and pat dry.
  • 7 layer the vegetables in the greased dish alternating with the sauce and a sprinkle of caraway seeds.
  • 8 finish with the sauce and the rest of the cheese.
  • 9 bake for 35 minutes until golden and bubbly.

Root Vegetable And Horseradish Gratin

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 18 ounces swede (rutabaga)
  • 18 ounces parsnips
  • 18 ounces carrots
  • 1 (200 ml) container creme fraiche
  • 2 teaspoons horseradish sauce
  • 2 ounces grated gruyere cheese

Recipe

  • 1 preheat oven to 200*c, 400*f.
  • 2 peel the swede, parsnips and carrots, and then thinky slice them.
  • 3 (you will need to quarter the swede before slicing it) cook the carrots in a large pan of boiling salted water for 5 minutes, add the swede and parsnips, return to the boil, cover and cook for a further 8 to 10 minutes until all vegetables are tender.
  • 4 tip the vegetables into a buttered oven proof casserole.
  • 5 mix the creme fraiche, horshradish, salt and pepper and spread over the vegetables.
  • 6 sprinkle with the cheese.
  • 7 bake for 25 to 30 minutes until golden.

Root Vegetable Gratin With Ham And Gruyere

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

  • Servings: 6
  • 3 cups skim milk
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 pinch ground nutmeg
  • 4 russet potatoes, peeled and thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 2 parsnips, peeled and thinly sliced
  • 1/4 lb turkey ham, chopped
  • 1 cup gruyere cheese, shredded
  • 1/2 cup plain breadcrumbs
  • salt
  • fresh ground black pepper
  • nonstick cooking spray

Recipe

  • 1 preheat the oven to 350°f
  • 2 in a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
  • 3 drain the vegetables over a bowl. retain 1 cup of the milk mixture and discard the bay leaf.
  • 4 spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. sprinkle the ham and half of the cheese over the vegetables. cover with the remaining vegetables. pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
  • 5 cover loosely with foil and bake for 25 minutes. remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. let stand for 10 minutes before cutting into wedges and serving.

Root Mash

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1 1/2 tablespoons olive oil
  • 1 lb carrot, quartered
  • 1 lb parsnip, peeled,cored and quartered
  • 1 lb rutabaga, peeled and cut into 1/2" cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Recipe

  • 1 preheat the oven to 400f degrees.
  • 2 oil a baking pan with 1/2 tbls of the oil and spread the vegetables in the pan cover the pan with aluminum foil.
  • 3 cook about 40 minutes or until vegetables are tender.
  • 4 mash together with a fork or potato masher.
  • 5 season with salt, pepper and the remaining olive oil.
  • 6 reheat the mixture briefly in a skillet, stirring over medium-low heat.

Root Float

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

  • 2 scoops ice cream
  • cold root (enough to fill the glass)

Recipe

  • 1 put the ice cream into the glass.
  • 2 pour the root over the ice cream to fill the glass.
  • 3 enjoy!

Root Vegetable Caponata

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • 2 slices thick-cut bacon, cut into 1/4-inch pieces (lardons )
  • 1 small onion, diced small
  • 2 garlic cloves, peeled and thinly sliced
  • 1 red pepper, julienned (1/8-inch strips)
  • 2 tablespoons water
  • 1 medium celery root, peeled and diced small (2 cups)
  • 1 small butternut squash, peeled and diced small (2 cups)
  • 3 medium parsnips, peeled and diced small (2 cups)
  • 1/2 cup roasted pistachios, roughly chopped
  • 3/4 cup golden raisin (soaked for 15 min in warm water and strained)
  • 3 teaspoons sugar
  • 2 tablespoons vinegar
  • kosher salt & freshly ground black pepper

Recipe

  • 1 preheat oven to 375°f
  • 2 heat large sauté pan or wide round roasting pan over medium heat. add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes.
  • 3 add the onion and garlic and sweat for 3 minutes. add the pepper and cook one minute. add the water and deglaze the pan, scraping the brown bits from the bottom as the water sizzles.
  • 4 once the water has evaporated, add the butter and olive oil, and then the celery root, squash and parsnips. stir to coat the ingredients with the butter and oil. place in oven and let roast until just tender, about 30-40 minutes, stirring twice.
  • 5 remove from the oven and season with salt and pepper. toss with the sugar, vinegar, pistachios and raisins and serve.

Root Pot Roast

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

  • Servings: 8
  • 1 (4 lb) eye of round roast
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 tablespoon vegetable oil
  • 1 large onion, thinly sliced
  • 1 (12 ounce) bottle root (not diet)
  • 1 (12 ounce) bottle chili sauce
  • 1 garlic clove, minced

Recipe

  • 1 sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • 2 brown roast on all sides in hot oil in a large ovenproof dutch oven over medium-high heat. add onion. remove dutch oven from heat.
  • 3 stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root , chili sauce and garlic until blended. pour root mixture over roast mixture in dutch oven.
  • 4 bake covered at 300 degrees for 3 hours or until tender.

Root Fudge

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • 1 cup butter
  • 1 1/3 cups milk
  • 4 cups granulated sugar
  • 2 1/2 teaspoons root extract
  • 1/8 teaspoon salt
  • 1/4 cup chopped pecans (optional)

Recipe

  • 1 in a saucepan, melt butter over low heat and then add remaining ingredients.
  • 2 place over medium heat and cook until the mixture reaches a boil, stirring constantly.
  • 3 carefully clip a candy thermometer to the side of the pan. continue to cook, stirring constantly, until the mixture reaches the softball stage (234 degrees f), about 20 minutes.
  • 4 remove from heat and beat until thick.
  • 5 transfer immediately to well-greased 9-inch square glass dish and sprinkle with chopped pecans.
  • 6 cool thoroughly before cutting.

Root Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup root
  • 1 cup margarine
  • 1/2 cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup margarine
  • 1/3 cup root
  • 1 (1 lb) box powdered sugar
  • 1 1/2 cups chopped pecans

Recipe

  • 1 mix the flour and sugar in a large mixing bowl. in a medium saucepan, slice the chilled margarine by tablespoon-chunks into the cup of root . bring to a boil and add to the flour mixture, stirring well.
  • 2 in a large measuring cup, whisk together the milk, soda, vanilla, salt and eggs. blend well and add to the flour mixture. fold in the marshmallows. turn batter into a well-greased or sprayed 9-by-13-inch baking pan.
  • 3 bake in a preheated 325-degree oven for 30 minutes.
  • 4 boiled frosting: while cake is baking, cut 1 stick of margarine into 1/3 cup root in a medium saucepan.
  • 5 bring to a boil and add 1 box of powdered sugar and 1 1/2 cups chopped pecans. mix well and pour over the cake after it's removed from the oven, but while the cake's still hot.

Root Float Cookies (gluten-free)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup butter, softened
  • 1/4 cup shortening, butter flavored
  • 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon root extract
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 cups gluten-free flour
  • 1 teaspoon xanthan gum
  • 1/2 cup confectioners' sugar
  • 1 1/2 teaspoons half-and-half or 1 1/2 teaspoons milk
  • 1 teaspoon butter, softened
  • 1/2 teaspoon root extract

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 lightly grease cookie sheets.
  • 3 in a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root extract and vanilla.
  • 4 beat at medium speed until well blended.
  • 5 add flour mixture, baking soda and salt.
  • 6 beat on low speed until dough forms.
  • 7 drop by heaping teaspoonful 2 inches apart on cookie sheet.
  • 8 bake 10-12 minutes or until set. cool completely.
  • 9 in a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
  • 10 once cookies are cool, spread frosting evenly over cookies.
  • 11 let dry completely before storing in container.

Root Vegetable Chips With Roasted Garlic Dip

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 1 large head of garlic, with firm, plump cloves
  • 1 teaspoon extra virgin olive oil
  • salt & freshly ground black pepper
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated parmigiano-reggiano cheese
  • 1/2 cup sour cream
  • 1 1/2 lbs assorted root vegetables, such as carrots, parsnips, beets, lotus roots, and taro
  • vegetable shortening or oil, for deep-frying

Recipe

  • 1 to make the dip: preheat the oven to 400°f cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. put the two halves back together to re-form the garlic head. wrap tightly in aluminum foil. bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. unwrap the garlic and let cool completely. squeeze the garlic pulp out of the skins into a small bowl, discarding the skins.
  • 2 using a fork, mash the garlic pulp until smooth. stir in the ricotta, parmigiano, and sour cream. season with salt and pepper to taste. let stand* for 30 minutes at room temperature to blend the flavors. (the dip can be prepared 1 day ahead, covered, and refrigerated. let it come to room temperature before serving.)
  • 3 to make the chips: using a mandoline or plastic v-slicer, cut the root vegetables as directed below. the slices should be almost paper-thin, less than 116 inch. as the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand* for 30 minutes to remove excess starch.
  • 4 carrots and parsnips: peel and cut lengthwise into very thin strips.
  • 5 beets: rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. peel the beets and cut crosswise into very thin rounds.
  • 6 lotus roots: these can be found at asian grocers, and make very interesting chips with random holes throughout. peel and cut crosswise into very thin rounds.
  • 7 taro: also known as yautia, this root vegetable can be purchased at latino and asian markets. fried taro chips have a slight purple tinge. peel and cut crosswise into very thin rounds.
  • 8 drain the vegetables well. spread them out between layers of paper towels and pat completely dry.
  • 9 place a large wire cake rack over a jelly roll pan. fill a large roasting pan with a double thickness of crumpled paper towels. in a deep dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°f
  • 10 in separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (if you are frying beets, fry them last, as their color may leach into the oil.) using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. separate each new layer of chips with more paper towels. the chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

Root Float Cookies

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter or 1/2 cup margarine, softened
  • 2 cups all-purpose flour
  • 1/3 cup finely crushed root flavored hard candies (about 10 candies)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 eggs
  • 1 cup powdered sugar
  • 4 -5 teaspoons root or 4 -5 teaspoons milk
  • additional finely crushed root flavored decorative candies, if desired

Recipe

  • 1 heat oven to 350* grease cookie sheet with shortening. beat brown sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with a spoon. stir in remaining ingredients except root glaze items and additional candies.
  • 2 drop dough by rounded teaspoonfuls about 2 inches apart cookie sheet.
  • 3 bake 8 to 10 minutes or until almost no indentation remains when touched in center and edges are golden brown. cool 1 minute; remove from cookie sheet to wire rack. cool completely, about 20 minutes.
  • 4 in a small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle.
  • 5 drizzle glaze over cookies. sprinkle with additional crushed candies if desired.

Root Veg And Chickpea Microwave Curry

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 parsnips (peeled and chopped)
  • 1 sweet potato (peeled and chopped)
  • 300 g butternut squash (peeled and chopped)
  • 1 medium curry powder
  • 1 dash water
  • 1 dash lemon juice
  • 1 tablespoon tomato puree
  • chopped tomato
  • 410 g tinned chickpeas
  • natural yoghurt
  • salt
  • fresh ground pepper

Recipe

  • 1 put a tablespoon (or less if you don't want it too spicy) of curry powder, the substantial splashes of water and lemon juice into a large microwavable dish and mix together.
  • 2 add chopped veg and cover in mixture. if you want a drier curry, use the tomato puree and a bit more water. if you want it wetter, use a tin of chopped tomatoes and a teaspoon of puree.
  • 3 microwave in 5 minute bursts, stirring and checking that it isn't drying out every 5 minutes . the full time will depend on how big the chunks are and the wattage of your microwave. continue cooking until the veg are nearly cooked (you can check with a fork).
  • 4 add the drained chickpeas and as much yoghurt as you want (more yoghurt and it will be creamier but less spicy and vice versa) i usually make it too spicy and then have to calm it down a bit with the yoghurt.
  • 5 warm through in the microwave (which helps finish cooking the veg).
  • 6 serve on rice, quinoa or couscous and season to taste with the salt and pepper.

Root Frosty

Total Time: 1 min Cook Time: 1 min

Ingredients

  • 1/2 cup nonfat milk
  • 6 ounces diet root
  • 1/4 cup low-fat vanilla frozen yogurt
  • 3/4 cup ice cube
  • 1/2 teaspoon pure vanilla extract

Recipe

  • 1 place all in a blender or food processor.
  • 2 blend 30 seconds or until smooth.
  • 3 pour into 2 glasses and enjoy.

Root Popcorn Balls

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 16
  • 14 cups popped corn
  • 1 cup salted peanuts
  • 2 cups water
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter
  • 1 teaspoon root extract
  • 1/4 teaspoon salt

Recipe

  • 1 combine popped corn and peanuts in a large buttered bowl.
  • 2 combine water, sugar, corn syrup, butter, root extract, and salt.
  • 3 cook and stir until it reaches 240 degrees on a candy thermometer.
  • 4 pour over popcorn mixture and stir until coated.
  • 5 let stand 10 minutes.
  • 6 with buttered hands, shape into 3" balls.
  • 7 wrap in cellophane.

Root Of The Matter Baked Beans

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

  • Servings: 6
  • 4 slices bacon
  • 1 white onion, diced
  • 2 (16 ounce) cans lamb and beans
  • 1/2 cup root (not diet)
  • 1/4 cup hickory flavored barbecue sauce
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon hot sauce

Recipe

  • 1 preheat the oven to 400 degrees.
  • 2 lightly grease a 1-quart baking dish and set aside.
  • 3 in a large skillet over medium heat, cook the bacon until crisp, around 8 minutes.
  • 4 drain on paper towels and crumble when cool enough to handle; set aside.
  • 5 increase the heat to med-high and sauté the onions in the drippings about 5 minutes, or until tender.
  • 6 in a mixing bowl, stir together the bacon, onions, lamb and beans, root , barbecue sauce, mustard, and hot sauce; blend well.
  • 7 transfer to the prepared dish.
  • 8 bake, uncovered, 55 minutes, or until the sauce is thick and bubbly.
  • 9 serve warm.

Root Vegetable Fritters

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1/2 cup plain flour (all purpose)
  • 3 eggs, lightly beaten
  • 1 cup grated parsnip
  • 1 cup grated carrot
  • 3 1/2 cups grated sweet potatoes
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons finely chopped flat leaf parsley
  • sea salt
  • cracked pepper
  • olive oil (for cooking) or vegetable oil (for cooking)
  • 200 g soft fresh goat cheese or 200 g fresh ricotta cheese

Recipe

  • 1 place the flour in a bowl. add the eggs and whisk until combined and smooth. add the parmesan, parsnip, carrot, sweet potato, salt and pepper plus any changes you want to make and mix to combine well.
  • 2 heat a large non-stick frying pan over medium heat, add a little oil and 2 tablespoons of fritter mixture.
  • 3 flatten the mixture and cook for 2-3 minutes each side until golden. repeat with the remaining mixture.
  • 4 sandwich fritters together with the goat cheese or ricotta and serve with a rocket salad, or leaves of your choice.

Root Vegetable Mash

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 large baking potatoes, peeled and cut into chunks
  • 1 large turnip, peeled and cut into chunks
  • 3 carrots, peeled and diced
  • 1 ounce unsalted butter

Recipe

  • 1 place the potatoes, turnip and carrots in a large pan of salted water.
  • 2 bring to a boil and cook for 20 to 25 minutes until tender.
  • 3 drain and mash with a potato masher.
  • 4 add the butter and salt and pepper to taste.

Root Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 3/4 teaspoon root concentrate
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups chopped pecans (optional)
  • 3 1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 3 tablespoons water
  • 1 1/4 teaspoons root concentrate

Recipe

  • 1 in a large mixing bowl, cream butter and brown sugar together.
  • 2 add eggs, one at a time, beating well after each addition.
  • 3 beat in buttermilk and root concentrate.
  • 4 combine the flour, baking soda, and salt in a separate bowl. gradually add to creamed mixture.
  • 5 stir in pecans. (optional).
  • 6 drop by tablespoonfuls 3 inches apart ungreased cookie sheets.
  • 7 bake at 375 fahrenheit for 10-12 minutes, or until lightly browned. remove to wire racks to cool.
  • 8 in a small mixing bowl, combine frosting ingredients; beat until smooth.
  • 9 frost cooled cookies.

Root Float Cupcakes

Total Time: 1 hr 2 mins Preparation Time: 45 mins Cook Time: 17 mins

Ingredients

  • 3/4 cup butter
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 tablespoon root extract
  • 1/2 teaspoon vanilla
  • 1 1/4 cups root
  • 1/4 cup butter
  • 3/4 cup vanilla ice cream
  • 1/2 teaspoon vanilla
  • 4 cups powdered sugar
  • 24 root -flavor hard candies (optional)

Recipe

  • 1 allow butter and eggs to stand at room temperature for 30 minutes. meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. in a medium bowl stir together flour, baking powder, and salt. set aside.
  • 2 preheat oven to 350 degrees f. in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. add eggs, one at a time, beating well after each addition. beat in root extract and vanilla. alternately add flour mixture and root to butter mixture, beating on low speed after each addition just until combined.
  • 3 spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. use the back of a spoon to smooth out batter in cups.
  • 4 bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. cool cupcakes in muffin cups on wire racks for 10 minutes. remove cupcakes from muffin cups. cool completely on wire racks.
  • 5 pipe or spread float frosting over cupcakes. if desired, top each cupcake with a root -flavor candy and a straw half. makes 24 (2-1/2-inch) cupcakes.
  • 6 for the frosting: allow butter to stand at room temperature for 30 minutes. allow ice cream to stand at room temperature for 10 minutes. in a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. beat in 1/2 cup of the ice cream and the vanilla. gradually beat in powdered sugar. if necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

Root Floats That Aren't For The Kids

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

  • Servings: 1
  • 1 cup root
  • 1/2 cup root schnapps
  • 1 scoop vanilla ice cream

Recipe

  • 1 in a pint glass, stir together 1/4 cup of the root and the root schnapps. place in the freezer for 2 hours, or until ready to drink. leave the remaining root at room temperature.
  • 2 when ready to drink, scoop the ice cream into the pint glass, and top off with the room temperature root .

Root Sorbet

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 2 tablespoons water
  • 1 teaspoon unflavored gelatin
  • 2 (12 ounce) cans root
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup

Recipe

  • 1 combine the water and gelatin in a small saucepan; let stand 1 minute.
  • 2 heat and stir until gelatin dissolves then remove from heat.
  • 3 in medium bowl, combine the root with dissolved gelatin, sugar, and corn syrup.
  • 4 stir until blended.
  • 5 pour mixture into ice cream canister.
  • 6 freeze in freezer (beat mixture 2-3 times during freezing process).
  • 7 enjoy!

Root Vegetable

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

  • Servings: 6
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 cup green bell pepper, finely chopped
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • 12 ounces vegetarian sausages, halved lengthwise and cut into 1/2-inch-thick pieces (soyrizo brand)
  • 4 large carrots, cut into 1-inch chunks
  • 4 small turnips, peeled and cut into 1-inch chunks
  • 1 (15 ounce) can diced tomatoes
  • 4 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 3 bay leaves
  • 1 teaspoon vegan worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups hot water
  • salt and pepper, to taste
  • 1 tablespoon lemon juice
  • 1/4 cup fresh parsley, chopped (for garnish)

Recipe

  • 1 stir together oil and flour in large dutch oven over medium heat. cook roux 10 to 15 minutes, or until it turns the color of caramel, stirring constantly.
  • 2 add bell pepper, onion, and celery, and cook 5 to 7 minutes, or until vegetables are soft.
  • 3 stir in sausage, carrots, and turnips. stir to coat with onion mixture. add tomatoes, tomato paste, garlic, bay leaves, worcestershire sauce, cayenne, and hot water. season with salt and pepper, if desired.
  • 4 cover, and reduce heat to medium-low. simmer 45 minutes, or until vegetables are tender. remove bay leaves, and stir in lemon juice.
  • 5 serve over rice, and garnish with parsley.

Root Float (adult Drink)

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

  • Servings: 1
  • 1 ounce
  • 1 ounce kahlua
  • cream
  • cola or root

Recipe

  • 1 fill pint glass with ice. add the and kahlua.
  • 2 fill 2 to 3 inches from top with cream and top off with coke.
  • 3 transfer between two glass for foamy effect or use a shaker.

Root Barbecue Sauce

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

  • 1 cup root (don't use sugar-free!)
  • 1 cup ketchup
  • 1/4 cup fresh lemon juice
  • 1/4 cup orange juice
  • 3 tablespoons worcestershire sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon light molasses
  • 1 teaspoon liquid smoke (optional, but good to add in)
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon onion powder
  • 1/2-1 teaspoon garlic powder (i used fresh garlic)
  • salt and pepper

Recipe

  • 1 if you are adding in onion and garlic, then saute first in a couple tablespoons oil in a heavy saucepan for about 5 minutes until soft.
  • 2 add in the remaining ingredients, except salt and pepper; bring to a boil, stirring occasionally.
  • 3 reduce heat to medium-low and simmer for about 25-30 minutes.
  • 4 season with salt and pepper to taste.
  • 5 cool to room temperature, cover then chill overnight or tightly covered for up to 2 weeks.

Saturday, January 30, 2016

Root Float Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup butter, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons root extract
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 4 tablespoons half-and-half (add more if needed to get frosting like consistency)
  • 4 teaspoons root extract

Recipe

  • 1 heat oven to 375.
  • 2 lightly grease cookie sheets and set aside.
  • 3 in large mixing bowl combine sugar, brown sugar, butter, buttermilk, eggs, root extract and vanilla.
  • 4 beat at medium speed until well blended.
  • 5 add flour, baking soda, and salt.
  • 6 beat at low speed until soft dough forms.
  • 7 drop by heaping teaspoons 2 inches apart prepared cookie sheets.
  • 8 bake for 10-12 minutes or until set.
  • 9 cool completely before frosting.
  • 10 for frosting:
  • 11 combine all ingredients.
  • 12 beat at low speed until well combined and smooth.
  • 13 spread frosting evenly on cookies and allow to dry completely before storing.

Root Baked Beans

Total Time: 27 mins Preparation Time: 2 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 slices bacon, diced
  • 1 onion, diced
  • 1 (36 ounce) can baked beans
  • 1/2 cup root (do not use diet)
  • 1/4 cup barbecue sauce (any type)
  • 1/2 teaspoon dry mustard
  • 3 dashes hot pepper sauce
  • fresh ground pepper

Recipe

  • 1 cook the bacon with the onion until the bacon is brown and crisp.
  • 2 add the remaining ingredients and heat to a boil; turn down the heat and simmer, stirring often until slightly thickened, about 20 minutes.

Root Float Cupcakes

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

  • Servings: 12
  • 1 cup root (soda)
  • 1 teaspoon apple vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons root extract
  • 1 1/3 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch salt

Recipe

  • 1 preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
  • 2 combine the soda and vinegar and let stand for a few minutes. add in the sugar and oil, whisking vigorously until slightly frothy. integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top. bake for about 18 - 22 minutes.
  • 3 allow them to cool completely before proceeding to frost with ganache or whatever you please.

Rooibos Chai Syrup(south Africa)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • 2 tablespoons red rooibos tea leaves
  • 1 tablespoon vanilla extract, split open (or 1 vanilla bean) (optional)
  • 1 cinnamon stick
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger powder
  • 3 cardamom pods, split and crushed
  • 2 cups cold water
  • 1/2 cup raw honey

Recipe

  • 1 to make the chai syrup:.
  • 2 combine all ingredients in a saucepan and cover with a lid. simmer on medium-low for 1/2 hour to 1 hour or until the mixture reduces to a syrup(mine was not real syrupy, i simmered 1 hour). then strain the mixture through a fine sieve (discarding solids) into a clean jar with a lid and store in the refrigerator.
  • 3 how to use the chai syrup:.
  • 4 simply mix 1 teaspoon to up to 1 tablespoon of the chai syrup into hot milk(i use almond milk) and serve. or mix in a teaspoon to a tablespoon of the syrup into hot water for a great chai tea.

Root Cookies

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

  • 1 cup dark brown sugar, packed
  • 4 ounces margarine
  • 4 tablespoons unsalted butter, at room temperature (1/2 stick)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups flour
  • 2 teaspoons root concentrate (such as mccormick's brand)
  • 2 cups confectioners' sugar
  • 5 1/3 tablespoons unsalted butter, at room temperature (2/3 stick)
  • 2 -4 tablespoons water
  • 1 teaspoon root concentrate

Recipe

  • 1 for the cookies: in a large bowl, using a stand mixer or an electric hand mixer on medium speed, beat the brown sugar, margarine, butter and egg for several minutes until well blended and fluffy. reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root concentrate. the batter will be stiff. cover and refrigerate for 1 hour.
  • 2 preheat the oven to 375 degrees. line several large baking sheets with parchment paper. drop the dough by teaspoonfuls, spaced about 2 inches apart (the cookies will spread), the prepared sheets. bake for 6 to 8 minutes. transfer to a wire rack to cool completely.
  • 3 for the icing: in a medium bowl, combine the confectioners' sugar with the butter and mix well. in a measuring cup, combine the water and root concentrate; add to the sugar-butter mixture and mix well, adding more water as needed to reach the desired consistency. spread on the cooled cookies. let set for about 30 minutes before serving.

Root Carrots

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 1 (12 ounce) bottle root
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 lbs ready-peeled baby carrots
  • 2 tablespoons chopped fresh thyme

Recipe

  • 1 in a large skillet, bring ½ cup water, the root , sugar, cinnamon, cumin, cloves and salt to a boil.
  • 2 add the carrots. return to a boil, cover and cook for 5 minutes.
  • 3 uncover and boil until tender, stirring occasionally, about 15 minutes. remove the pan from the heat and stir in the thyme. serve.

Root Float Cake

Total Time: 56 mins Preparation Time: 20 mins Cook Time: 36 mins

Ingredients

  • 1 (18 ounce) box white cake mix (betty crocker supermoist preferred)
  • 1 (12 ounce) can root (1 1/2 cups)
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 1 teaspoon root concentrate (or flavored syup) or 1 teaspoon root flavored syrup (or flavored syup)
  • 1 (1 lb) container vanilla frosting (betty crocker rich & creamy preferred)
  • 1/2 cup crushed root flavored hard candies (about 10)

Recipe

  • 1 heat oven to 350f (325 for dark or nonstick pan).
  • 2 spray bottom only of 13 x 9-inch baking spray with flour. (for maximum cake height, keep baking spray off the sides of the pan. the cake will climb the sides of the pan better.
  • 3 in large bowl, beat cake mix, root , oil and egg whites with electric mixer on low speed 30 seconds.
  • 4 beat on medium speed 2 minutes, scraping bowl occasionally.
  • 5 pour into prepared pan.
  • 6 bake 28 to 36 minutes or until toothpick inserted in center come out clean.
  • 7 cool completely, about 1 hour.
  • 8 stir root concentrate into frosting.
  • 9 spread over cake just before serving, sprinkle with crushed candies.
  • 10 candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.

Root Lollypops

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • 2 tablespoons corn syrup
  • 2 teaspoons corn syrup
  • 1/3 cup cold water
  • 1/2 cup sugar
  • 1 teaspoon root concentrate

Recipe

  • 1 grease 8 metal lollipop molds.
  • 2 combine corn syrup water and sugar in small sauce pan over low heat, stirring just till the sugar dissolves.
  • 3 once the mixture comes to a boil, reduce back to low heat.
  • 4 continue to cook until it reaches 300°f on candy thermometer (it will take 15 minutes total).
  • 5 if crystals form around edge of pan, brush them back with moistened pastry brush.
  • 6 remove from heat add root .
  • 7 fill each mold with 1 tablespoon mixture.
  • 8 insert a stick into center inserting it 1/4 inch and smoothing over; let cool and then unmold.

Root Ice Cream

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 -1 1/2 teaspoon mc cormick root concentrate (or other brand)
  • 1 pinch salt

Recipe

  • 1 in a large bowl, mix all ingredients together until sugar dissolves.
  • 2 refrigerate mixture until well chilled (1-4 hours).
  • 3 pour chilled mixture into ice cream machine.
  • 4 freeze according to the manufacturer's instructions.
  • 5 after the ice cream is made, transfer to an airtight container, press a layer of plastic wrap on to the surface of the ice cream, cover tightly with the container lid.
  • 6 place container in freezer until ready to serve.

Root Float Cakes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

  • 1 cup root schnapps
  • 1 1/2 cups old-fashioned style root (like a&w or dads)
  • 2 teaspoons vanilla extract
  • 2 cups dark brown sugar
  • 1 cup butter
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 cups confectioners' sugar
  • 1/3 cup root
  • 3 tablespoons root schnapps (*)
  • 3 tablespoons vegetable oil

Recipe

  • 1 preheat oven to 350ºf.
  • 2 in a bowl, mix together root schnapps, root , and vanilla extract. set aside.
  • 3 in a separate bowl, cream together butter and sugar until light and fluffy.
  • 4 add eggs, mix until smooth.
  • 5 sift in flour, baking soda, baking powder and salt.
  • 6 mix with hand mixer on low, while slowly pouring in root mixture.
  • 7 mix until smooth and lump free.
  • 8 pour into lined cupcake pan. (use foil cupcake liners to avoid leakage later.) fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. don't be tempted to use more than 24 cupcake cups.
  • 9 bake for 15- 20 minutes, until golden brown and cake springs back when touched.
  • 10 while cupcakes are baking, prepare your butter cream and root glaze. for glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
  • 11 to assemble, start by letting cupcakes cool, still in the pan.
  • 12 while still slightly warm, pour 1 tbs. of root schnapps over each cupcake. pour on slowly to allow schnapps ( or regular root for the kiddies) to soak inches.
  • 13 once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
  • 14 when the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. for an added touch, you can even place a root barrel candy on each one.

Roode Krenten Conserf - Currant Preserves

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 2 1/2 quarts red currants
  • 1 1/2 lbs raisins
  • 4 large oranges
  • sugar

Recipe

  • 1 chop currants.
  • 2 grind raisins and oranges (with peel) and add to currants.
  • 3 weigh fruit and add an equal weight of sugar.
  • 4 cook until thick, stirring frequently to prevent scorching.
  • 5 fill jars and seal.

Root Float Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup butter, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons root extract
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar
  • 1 tablespoon half-and-half
  • 2 teaspoons butter, softened
  • 1 teaspoon root extract

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 lightly grease cookie sheets.
  • 3 in a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root extract and vanilla.
  • 4 beat at medium speed until well blended.
  • 5 add flour baking soda and salt.
  • 6 beat on low speed until dough forms.
  • 7 drop by heaping teaspoonful 2 inches apart on cookie sheet.
  • 8 bake 10-12 minutes or until set. cool completely.
  • 9 in a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
  • 10 spread frosting on evenly over cookies.
  • 11 let dry completely before storing in container.
  • 12 makes 5 dozen cookies.

Rooibos Juice

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

  • 1 cup chilled rooibos tea
  • 1 cup fresh squeezed orange juice
  • honey, as needed

Recipe

  • 1 combine and pour into ice filled glasses.

Root Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 12
  • 1 package spice cake mix
  • 3/4 cup root
  • 4 eggs
  • 1/3 cup cooking oil
  • 1 small instant vanilla pudding
  • 2 envelopes dream whip
  • 1 cup root , ice cold
  • 1 teaspoon vanilla

Recipe

  • 1 preheat oven to 350 f.
  • 2 grease and flour two 9" round pans.
  • 3 mix cake mix, 3/4 cup root , eggs, oil and pudding mix in a large bowl.
  • 4 bake as directed on package.
  • 5 chill cake for ease in splitting layers.
  • 6 split each layer into 2 thin layers.
  • 7 filling and topping: combine dream whip, ice cold root and vanilla in a chilled bowl.
  • 8 beat as directed on package. spread 1 cup of filling between layers of cake with remaining on top.
  • 9 serve immediately or store in refrigerator until ready to serve.

Root Float (cocktail)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 2 ounces root schnapps
  • 1/2 cup half-and-half
  • 1/2 cup vanilla ice cream (more if desired)

Recipe

  • 1 blender method: pour all of the ingredients into a blender and blend for about 10-15 seconds or until blended pour into a glass.
  • 2 glass method: pour all of the ingredients into a glass and stir.
  • 3 now sit back, relax and enjoy your drink.
  • 4 as with some drinks with schnapps, this drink may sneak up on you.

Root Bundt Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • 2 cups root
  • 1 cup dark unsweetened cocoa powder
  • 1/2 cup unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup dark brown sugar, firmly packed
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 ounces dark chocolate, melted and cooled slightly (60% cacao)
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon salt
  • 1/4 cup root
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups confectioners' sugar

Recipe

  • 1 preheat the oven to 375 degrees. generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
  • 2 in a small saucepan, heat the root , cocoa powder, and butter over medium heat until the butter is melted. add the sugars and whisk until dissolved. remove from the heat and let cool.
  • 3 in a large bowl, whisk the flour, baking soda, and salt together.
  • 4 in a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. gently fold the flour mixture into the cocoa mixture. the batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.
  • 5 pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. transfer the pan to a wire rack to cool completely. gently loosen the sides of the cake from the pan and turn it out the rack.
  • 6 to make the frosting, pulse all ingredients in a food precessor until smooth and shiny. i don't have a food processor, so i just made it like regular frosting. i cut the butter into the dry ingredients and then stirred in the root . use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.

Roorda Electric Blown Fuse Wings

Total Time: 72 hrs 20 mins Preparation Time: 72 hrs Cook Time: 20 mins

Ingredients

  • 2 lbs chicken wings, cut up buffalo style
  • 6 whole serrano chili peppers
  • 6 whole red chili peppers
  • 10 whole jalapeno peppers
  • 2 cups white
  • 1 bottle tabasco sauce
  • 1/2 bottle worcestershire sauce
  • 10 tablespoons cayenne pepper
  • 10 tablespoons durkee red hot sauce
  • 1 tablespoon salt
  • 3 tablespoons pepper
  • 1/2 cup vinegar

Recipe

  • 1 in a blender, carefully puree the peppers, , vinegar and all spices.
  • 2 caution, wear rubber gloves or your fingers may burn!
  • 3 put the puree into a bowl and marinate the wings in the bowl in the fridge for 2-3 days.
  • 4 after that carefully remove the wings and broil them until cooked.
  • 5 usually approx 15 mins (+/-5 mins).
  • 6 take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil.
  • 7 reduce until thick.
  • 8 pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.
  • 9 drinking milk helps too.

Root Float Pops

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 4 cups root
  • 6 -8 maraschino cherries, stemmed
  • 2 1/2 cups vanilla ice cream

Recipe

  • 1 pour cold root into a pitcher and put it in the freezer for 10 minutes. (this will make it very cold reduce the ice cream melt factor).
  • 2 put a cherry in each mold. pour some root into each mold until it is half full.
  • 3 gently lower a small scoop of ice cream into each pop mold so it is about three quarters full.
  • 4 slowly add more root until the molds are full. scoop off the foam with a spoon. freeze for at least 6 hours.
  • 5 remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.

Rooibos (south African Red Bush) And Lavender Tea

Total Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 3 tablespoons loose red bush tea leaves ("rooibos")
  • 1 tablespoon fresh lavender flowers
  • orange slices or lemon slice
  • sugar or honey, to taste

Recipe

  • 1 boil enough water to fill up your teapot.
  • 2 place the red bush tea and lavender blossoms in the tea infuser; set in teapot.
  • 3 pour the boiling water into the teapot, cover with a tea cozy and steep 5 minutes.
  • 4 serve with orange slices (or lemon slices) and sugar on the side.
  • 5 note that both the amount of tea used and amount of flowers used are estimated.
  • 6 also delicious as iced tea!

Root Bbq Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1 quart good quality root
  • 1 cup ketchup
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup lemon juice (to taste)
  • 1/4 cup orange juice
  • 2 tablespoons worcestershire sauce
  • 1 1/2 tablespoons light brown sugar (to taste)
  • 1 tablespoon molasses
  • 2 cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon fresh ground black pepper

Recipe

  • 1 begin by reducing the root in a saucepan over high heat until liquid is 1/4 of its original volumn, 8-10 minutes. allow to cool, then combine all of the ingredients in the saucepan. gradually bring mixture to a boil over medium heat. reduce heat and gently simmer the sauce until thick and richly flavored, 10 to 15 minutes.

Root Cookies

Total Time: 1 hr 13 mins Preparation Time: 5 mins Cook Time: 1 hr 8 mins

Ingredients

  • Servings: 42
  • 1 cup brown sugar
  • 1/2 cup butter or 1/2 cup margarine
  • 1 egg
  • 1/4 cup buttermilk
  • 2 teaspoons watkins root extract
  • 1 teaspoon watkins original double-strength vanilla
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, if desired
  • 2 cups powdered sugar
  • 1/3 cup butter or 1/3 cup margarine
  • 1 teaspoon watkins root extract
  • 1 -2 tablespoon hot water

Recipe

  • 1 preheat oven to 375°f.
  • 2 combine brown sugar, butter, and egg in a bowl; beat until fluffy.
  • 3 stir in buttermilk, root flavor, vanilla, flour, baking soda, and salt; mix until smooth.
  • 4 cover and refrigerate at least one hour.
  • 5 drop dough by rounded teaspoonfuls greased baking sheets about 2-inches apart.
  • 6 bake at 375°f for 6 to 8 minutes.
  • 7 to make rootbeer frosting: mix together sugar and butter until smooth. stir in root flavor and enough water to make a smooth frosting.
  • 8 remove cookies to wire rack to cool.
  • 9 frost with root frosting.

Root Dandy

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 1 (7 ounce) jar marshmallow creme
  • 2 1/2 cups milk
  • 1 cup root

Recipe

  • 1 combine marshmallow creme and a small amount of milk.
  • 2 add root and remaining milk until well blended.
  • 3 chill.

Roomali Paneer

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 1 tablespoon oil
  • 1/2 teaspoon methi seeds
  • 1/2 teaspoon chili powder
  • 150 g onions (chopped)
  • 4 cloves garlic (chopped)
  • 2 green chilies (chopped)
  • 200 g grated panir
  • salt
  • cilantro leaves (for garnishing) or coriander leaves (for garnishing)
  • mint leaf

Recipe

  • 1 heat oil.
  • 2 add methi seeds and chilli powder.
  • 3 saute.
  • 4 add onions & garlic.
  • 5 add mint leaves, green chillies and salt.
  • 6 add paneer and cook gently.
  • 7 break each roomali roti into 2 pieces.
  • 8 put quarter of the stuffing in each piece.
  • 9 garnish with corrainder leaves.
  • 10 roll it and serve.

Root Bbq Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 1 cup root
  • 1 cup ketchup
  • 1/4 cup fresh lemon juice
  • 1/4 cup orange juice
  • 3 tablespoons worcestershire sauce
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 tablespoon mild-flavored light molasses
  • 1/2 teaspoon grated lemon, rind of
  • 1/2 teaspoon ground ginger or 1/2 teaspoon minced ginger, from jar (i use this)
  • 1/2 teaspoon garlic powder or 1/2 teaspoon minced garlic, from jar (i use this)
  • 1/2 teaspoon onion powder
  • 2 teaspoons cornstarch (if you like thicker sauce) (optional)
  • 1 teaspoon liquid smoke (optional)

Recipe

  • 1 combine all ingredients in heavy medium saucepan.
  • 2 bring to boil over medium heat, stirring occasionally.
  • 3 reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
  • 4 if sauce isn't desired personal preference thickness, add some cornstarch mixed in water to thicken it up.
  • 5 cool slightly.
  • 6 transfer to bowl.
  • 7 cover and refrigerate.
  • 8 (can be made 2 weeks ahead; keep refrigerated.).

Root Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup a&w root
  • 1 lb powdered sugar
  • 1 cup chilled root

Recipe

  • 1 combine all ingredients in large mixer bowl.
  • 2 blend at low speed; beat 3 minutes at medium speed.
  • 3 pour into a greased and floured 12x8 inch pan.
  • 4 bake at 375 degrees for 30-35 minutes.
  • 5 frosting: combine in mixer bowl and blend well.
  • 6 beat until thick and fluffy.

Root Float

Total Time: 1 min Preparation Time: 1 min

Ingredients

  • Servings: 1
  • 1 can diet root , chilled (or use your favorite kind of zero point soda)
  • 1/2 cup frozen cool whip free

Recipe

  • 1 place the frozen cool whip in a tall glass and pour the cold root over.
  • 2 tastes like the real thing!

Roorda Electric Iowa Corn Dogs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 3
  • 1/2 cup yellow cornmeal
  • 6 frankfurters
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 1 tablespoon melted shortening
  • 6 skewers (or sticks)

Recipe

  • 1 combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well.
  • 2 add the milk, egg and shortening, mixing until very smooth.
  • 3 pour the mixture into a tall glass.
  • 4 put the frankfurters on sticks.
  • 5 dip them into the cornmeal batter to coat them evenly.
  • 6 deep fry in oil heated to 375 degrees until golden brown, about two minutes.
  • 7 drain on paper towels.

Root (hires Home Brewed)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 3 ounces hires extract
  • 4 lbs sugar
  • 4 3/4 gallons water
  • 1/2 teaspoon yeast
  • 1 pint warm water

Recipe

  • 1 pour extract over 4 lbs of sugar. mix well. (vary amounts of sugar and extract to taste).
  • 2 dissolve mixture in 4 3/4 gallons of lukewarm water.
  • 3 mix 1/2 tsp of dry active yeast in a pint of lukewarm water. allow to stand 5 minutes. stir well and strain through cheesecloth. in cool weather (under 70f) double the amount of yeast used. in hot weather (over 90f) cut the amount in half.
  • 4 add the yeast mixture to the solution of sugar, extract, and water. mix well and pour into sterilized bottles immediately. fill bottles to within 1/2 inch of the top to minimize spoilage caused by excess air. cork bottles securely or seal with crown or stopper.
  • 5 place bottles on their sides in warm place(70-80) until effervescent. (if set in a cool place immediately the beverage will sour and remain flat.) the product should be ready to drink in about 5 days (longer in cooler weather.) move the bottles to a cool place. refrigerate just before drinking. the beverage will have a slight yeast flavor and contain some sediment. do not filter.
  • 6 for best results - use only returnable type carbonated beverage bottles.

Root Float Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1 (18 1/4 ounce) package white cake mix
  • 1 1/4 cups root
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (16 ounce) can vanilla frosting
  • 1 cup frozen whipped topping, thawed
  • 15 -20 root barrel hard candies, crushed

Recipe

  • 1 preheat oven to 350*. line 24 muffin cups with paper baking cups. combine cake mix, root , oil, eggs and vanilla in a large bowl. beat with an electric mixer on low speed until moistened. beat on medium speed for 3 minutes. divide batter evenly among prepared muffin cups.
  • 2 bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. cool in pan for 3 minutes. remove cupcakes from pan; place on wire racks to cool completely.
  • 3 combine frosting and whipped topping in a small bowl; stir gently to mix. spread frosting mixture on top of cooled cupcakes.
  • 4 sprinkle crushed candy evenly on top of frosted cupcakes.

Rooster-less Faber's Pilau

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

  • Servings: 4
  • 1 quart hot water
  • 2 cups finely chopped yellow onions (1 large)
  • 1 tablespoon kosher salt
  • 1 teaspoon kosher salt
  • 6 sprigs thyme
  • 28 ounces crushed tomatoes
  • 6 lbs whole chickens, reserve livers, giblets and neck if desired
  • 1 tablespoon fresh ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon turmeric
  • 3 tablespoons extra virgin olive oil
  • 2 cups carolina gold rice or 2 cups basmati rice
  • 3 tablespoons all-purpose flour (mix with enough water to make a smooth paste)

Recipe

  • 1 set a rack in the bottom half of the oven and preheat to 350°f.
  • 2 add the water, onion, salt, thyme, and thyme, and tomatoes to a large dutch oven or covered roasting pan, stir to combine, and then put the chicken - and the livers, giblets, and neck ,if using - into the pot; the chicken should be not quite covered with liquid. cover and bake for 30 minutes, turn the bird over, and bake for another 30 minutes.
  • 3 add the black pepper, red pepper flakes, and turmeric to the pot, stirring it in around the bird, and flip the bird once again. cook for 15 minutes; remove cover and cook 15 minutes longer, or until a thermometer inserted in the thigh reads 155°f.
  • 4 remove the pan from the oven and transfer the bird to a cutting board; reserve the broth in the pan. discard the neck and giblets, if used, and tent the bird with foil.
  • 5 in a 4 quart saucepan, heat the olive oil over medium heat, and when it shimmers, add the dry rice, stirring it to coat. cook, stirring often, for about 3 minutes, until toasted. add 4 1/2 cups of the broth from the roasting pan, cover, and cook over low heat until the liquid is absorbed and a crust has developed on the bottom of the pan, 25 to 30 minutes. the surface of the rice may appear damp, but the bottom should be dry. scrape the bottom layer up and fold into the rest of the rice, cover, remove from heat, and allow to continue steaming until ready to serve.
  • 6 season the remaining cooking liquid to taste with salt, then heat over medium high on the stovetop. once it simmer, whisk in the flour paste and cook for 5 to 7 minutes, stirring occasionally, until it is a thick gravy.
  • 7 to serve, loosely mound the rice in a deep serving platter, set carved sections of the bird on top of the rice, and drizzle the rice and bird with gravy.

Root Glazed Ham

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

  • 3 lbs bone in ham
  • 1/2 cup root
  • 1 cup root
  • 1/2 cup ketchup
  • 1/2 cup dark brown sugar
  • 1 lemon, zest of
  • 1 lemon, juice of
  • 2 tablespoons yellow mustard
  • 15 whole cloves

Recipe

  • 1 preheat oven to 250
  • 2 line a roasting pan with foil and place ham fat side down.
  • 3 add 1/2 cup root to pan.
  • 4 let sit 30 minutes.
  • 5 tent ham loosely with foil and bake 3 hours.
  • 6 remove ham from oven and increase heat to 325.
  • 7 pour off ham juice and remove excess fat.
  • 8 score ham in a diamond pattern.
  • 9 combine 1 cup root , ketchup, brown sugar, zest and juice of lemon and mustard in a saucepan and simmer about ten minutes.
  • 10 brush a thin layer of glaz over ham.
  • 11 insert whole cloves into cuts.
  • 12 bake ham 1 more hour.
  • 13 combine pan juices and remaining glaze and pour sauce over carved ham.

Rooster Style Chili Paste (sriracha)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 3/4 cup red chili pepper, stems removed. (i use serranos)
  • 3/4 cup garlic clove
  • white vinegar

Recipe

  • 1 fill a mason jar with the garlic and chili peppers. add enough vinegar to fill to the top of the peppers/garlic mix.
  • 2 close lid and store in a cool, dark place for 24 hours.
  • 3 pour jar contents into a food processor and puree.
  • 4 return contents to jar and keep in the refrigerator.