AWESOME PUNCH BOWL CAKE RECIPE - FOOD.COM
I love this cake because it is fun to put together. It is also not too sweet and everyone always ask for the recipe.
Total Time 30 minutes
Prep Time 30 minutes
Yield 1 bowl, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Prepare yellow cake mix as directed on package. Bake on cookie sheet or jelly roll pan.
- Let cake cool. Tear into small pieces.
- Mix 2 packages vanilla pudding mix with 3 cups milk and 1 can sweeten condensed milk. Let this mixture set 30 minutes. Fold in 12 ounces Cool Whip.
- Put mixture in the refrigerator to set. Begin layering ingredients in punch bowl starting with cake, then strawberries, then pineapple, then bananas.
- Next pour some of the pudding mixture over layers.
- Next add a layer of Cool Whip over (using 16 ounce carton) the layers.
- Continue layering using the order just given until punch bowl is full. Refrigerate until ready to eat.
- This makes a very large cake and is best when prepared the day before serving.
- In a pinch, you can skip the last layer of Cool Whip and it is still wonderful.
Nutrition Facts : Calories 526, FatContent 21.7, SaturatedFatContent 14.8, CholesterolContent 16.5, SodiumContent 458.5, CarbohydrateContent 79.1, FiberContent 2, SugarContent 61.5, ProteinContent 6.5
POKE BOWL RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
- Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
- In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
- To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.
Nutrition Facts : Calories 839 calories, FatContent 53 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.6 milligram of sodium
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GRINCH PUNCH RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 20 minutes
Calories 142 calories per serving
- In a large saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved; remove from the heat. Stir in milk and extract. Transfer to a bowl; cool to room temperature. Cover and refrigerate until chilled., Just before serving, transfer milk mixture to a punch bowl. Stir in the food coloring and soda. Top with scoops of ice cream.
GRINCH PUNCH RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 20 minutes
Calories 142 calories per serving
- In a large saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved; remove from the heat. Stir in milk and extract. Transfer to a bowl; cool to room temperature. Cover and refrigerate until chilled., Just before serving, transfer milk mixture to a punch bowl. Stir in the food coloring and soda. Top with scoops of ice cream.
CHALLAH RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Calories 147 calories per serving
- Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins – if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.
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