Tagged: Recipe………. RSS

  • Gremlin 6:33 am on January 20, 2010 Permalink | Reply
    Tags: Birthday, Cake, Carb, Diabetic, Exchanges, , Frosting, Help, Recipe..........,   

    Can You Help Me Find A Recipe For A Diabetic Birthday Cake And Frosting With Carb Exchanges Listed ? 

    My 3 yr. old daughter has been recently diagnosed with type 1 diabetes. My stepsons birthday is this weekend and I planned on just getting a recipe for the birthday cake online. There are thousands of recipes, but not many with the carb exchanges listed so that I know how much insulin to give her. Many of the recipes online are for adults. I need a recipe for just a plain white cake. Also I need a recipe for a diabetic frosting as well. Please help if you can!

     

    • kids and cats 4:18 pm on January 20, 2010 Permalink | Reply

      Try going to the American Diabetes Association website – they should be able to help you.
      Also, the doctor who diagnosed your daughter should have referred you to a dietician since overall meal planning needs to be balanced.
      Good luck.

    • StRaWbErRiEs GiRl 1:19 pm on January 20, 2010 Permalink | Reply

      um may be sugar free frosting and stuff like that maybe a doctor might know because I’m not an expert so i cant say i hope u find it =) i know a a friend who has a daughter with diabetes but i dont know her number so i cant call and ask=(

    • rainyday 10:17 am on January 20, 2010 Permalink | Reply

      i have a diabetic cookbook, if you email me and tell me what flavor you want, i will get one for you. my email is my screen name at yahoo.com, of course. also, be careful with artificial sweetners, because some can have the same affect on insulin levels that sugar does…i have read that Splenda does. you can actually use splenda in any recipe you have now and substitute it cup for cup for the sugar. it doesn’t have the calories of sugar, at least, and it tastes the same. you might want to speak to a diatician, because in a lot of cases, diabetics can have some sugar, you just have to balance it with other things like proteins to help keep the blood sugar stable.

  • Gremlin 12:25 am on January 20, 2010 Permalink | Reply
    Tags: Actually, Bases, , , Recipe.........., , Regular, , Your   

    How Many Recipes Do You Have In Your Recipe Box That You Actually Use On A Regular Bases? 

    How many recipes do you have in your recipe box that you actually use on a regular bases?
    How many of your regular family meals could you cook without repeating I can go about 20 days on normal meals without having to repeat.

     

    • Chetak. 10:56 am on January 20, 2010 Permalink | Reply

      I don’t have one I just rely on my memory and what I have on hand at the time.
      It is unlikely I would have the same combination of meats and veggies terribly often.

    • Manda J 4:15 am on January 20, 2010 Permalink | Reply

      You know…..I don’t really use my recipe box for dinner ideas…I think I am going to start doing that…MY GOAL- make my grocery list using new recipes… Thanks for reminding me ;) OK so I could probably do about the same as you without repeating but I have to say that I am getting sick of them!

    • mrs g2 12:30 am on January 20, 2010 Permalink | Reply

      I am a very adventurous cook and I love trying new recipes. I could probably go 3 months without repeating, but we have some that are requested much more often.

  • Gremlin 6:51 pm on January 19, 2010 Permalink | Reply
    Tags: Applesauce, , , Recipe..........,   

    What Is A Good Recipe For Homemade Applesauce? 

    For Thanksgiving Day I am going to make some homemade applesauce for my family and I to have. I need a good recipe. Try a recipe for cinnamon flavor but any is appreciated. And please do not fake recipes. I am only the second to youngest of my sisters but I want to help. Please give me a recipe. Thank You!

     

    • sunflowe 11:20 am on January 20, 2010 Permalink | Reply

      • 4 apples, peeled, cored, chopped into chunks
      • 1/2 cup pineapple juice
      • 1/4 tsp. cinnamon
      • 1 tbs. brown sugar
      Place the apples in a food processor or blender and process for 1 minute. If you don’t have either of these appliances, then just chop the apples by hand, very small.
      Place the apples, pineapple juice, brown sugar, and cinnamon in a saucepan and stir to combine the ingredients. Cook on medium low for 20-30 minutes, stirring occasionally.
      Remove from the heat and let the sauce cool for 15 minutes. Store the sauce in a tupperware bowl or a jar in the refrigerator.
      This makes 2 cups of Apple Sauce

    • Girly♥ 5:59 am on January 20, 2010 Permalink | Reply

      Applesauce:
      6 cooking apples, peeled and chopped
      1/2 cup dry white wine
      1/4 cup sugar
      1/4 teaspoon ground cinnamon
      Cook all ingredients, covered, in a saucepan over medium heat, stirring often, 20 minutes. Uncover and cook, stirring constantly, to desired thickness. Serve warm or cold.
      Yield: 2 1/2 cups

    • JubJub 12:35 am on January 20, 2010 Permalink | Reply

      “Applesauce” – 4 cups
      4 medium cooking apples; pared, quartered and cored
      1 cup water
      1/2 cup brown sugar (packed)
      1/4 tsp. cinnamon
      1/8 tsp. nutmeg
      Heat apples and water over medium heat to boiling. Reduce heat; simmer, stirring occasionally, 5-10 minutes or until tender. Stir in brown sugar, cinnamon and nutmeg; heat to boiling.
      (TIP: Some good examples of cooking apples are Cortland, Golden Delicious, Granny Smith, Jonathan, McIntosh, Newtown Pippin, Rhode Island Greening, Rome Beauty, Stayman, Winesap and York Imperial.)

    • mamanook 8:22 pm on January 19, 2010 Permalink | Reply

      I tore this recipe out of a magazine a long time ago and LOVED it! Everyone who tastes it wants the recipe, and it’s SO easy.
      Microwave Applesauce
      2 McIntosh apples
      2 Granny Smith (or other tart) apples
      1 C water
      Juice of 1/2 of a lemon
      1/2 C sugar
      1/2 teaspoon cinnamon
      Halve and core all apples- peel them if you like.
      Cut into good-size chunks
      Put the apples, water and lemon juice in a deep, microwaveable 2 1/2 quart casserole.
      Stir sugar and cinnamon into apples
      Cook uncovered at full power for 5 minutes.
      Stir, and press the apples into the liquid.
      Return to microwave, and cook 5 minutes more.
      Use a potato masher to coarsely mash the apples, stirring them into the liquid.
      Let applesauce cool to room temperature, cover and refrigerate.
      This is delicious, and smells great cooking.
      Applesauce will look watery, but will thicken upon standing.
      Enjoy!

    • Steve G 7:38 pm on January 19, 2010 Permalink | Reply

      Spiced Applesauce
      Ingredients:
      12 oz granny smith apples, peeled and sliced
      12 oz golden delicious apples, peeled and sliced
      2/3 cup water
      2 tsp. fresh lemon juice
      2 tbsp. plus 2 tsp. sugar
      1/8 tsp. ground cinnamon
      1/8 tsp. ground cardamom
      Preparation:
      Combine first 4 ingredients in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes, or until apples are tender. Uncover and cook 10 minutes longer, stirring frequently, until mixture thickens.
      Mash with a potato masher until chunky applesauce forms. Stir in sugar and spices. Transfer to a bowl, cover and chill overnight.

  • Gremlin 12:39 pm on January 19, 2010 Permalink | Reply
    Tags: Broth, , Potatoes, Recipe.........., Roasted   

    Recipe For Chicken And Potatoes Roasted In Broth? 

    I had a recipe a long time ago from a soup can, I think, it was for boneless chicken in chicken broth; you put the potatoes and veggies right in the dish too; anyone have this or a similar recipe?
    Thanks!

     

    • biotechm 3:24 pm on January 19, 2010 Permalink | Reply

      do u remember the soup brand?
      if so, check their websites and you can prolly find out.

    • Arrica H 1:34 pm on January 19, 2010 Permalink | Reply

      Try searching the ingredients on allrecipes.com. I usually find everything I am looking for there.

  • Gremlin 1:16 am on January 19, 2010 Permalink | Reply
    Tags: , Gingerbread, Mold, Recipe.........., Where,   

    Where Can I Find A Recipe For Gingerbread Men With A Mold? 

    I bought a wilton gingerbread man pan. I lost the recipe that came with it. What recipe can I use with it? Some people say to use any recipe, but most recipes I have seen you have to cut the cookies. Shouldn’t this be more of a batter recipe to go into a molded pan?

     

  • Gremlin 12:20 am on January 19, 2010 Permalink | Reply
    Tags: Dressing, Japanese, Recipe.........., Restaraunts, Salad,   

    Recipe For Salad Dressing That Is In Japanese Restaraunts? 

    I’m looking for a salad dressing recipe. The kind that they serve in japanese restaraunts. It is orange and has a strong ginger flavor. I simply love this dressing and want to be able to make it at home. Many of the recipes I looked at looked clear and not orange.
    Can anyone help me out?

     

    • meow 4:07 pm on January 19, 2010 Permalink | Reply

      I also LOVE that dressing! I have found that if you ask them they will give you some to take home. (enough for several salads!) also I recently found the dressing at a whole foods market.
      Good Luck!

    • punchbug 1:03 pm on January 19, 2010 Permalink | Reply

      Most of them serve honey ginger dressing. I ate at Mikato’s and I asked the server. You can buy Mikato’s Honey Ginger dressing at Publix supermarket. If you do not have Publix’s there, I would recommend you do a google search for MIKATO HONEY GINGER DRESSING.

    • thumper 7:31 am on January 19, 2010 Permalink | Reply

      hey if you get an authentic response tell me I have always liked that dressing too. It has a little citris smell too. thumpertime2000@yahoo.com

    • Anonymous 2:00 am on January 19, 2010 Permalink | Reply

      Carrot Ginger Dressing
      2 cups cooked carrots
      1 cup chopped shallot
      2/3 cup sliced fresh ginger
      7 ounces vegetable oil
      4 ounces rice vinegar
      4 ounces light soy sauce
      In a food processor, puree all ingredients until smooth.
      Recipe Courtesy of Marie Ostrosky
      Show: Cooking Live (Food Network)
      Episode: Basics: Party Planning

  • Gremlin 6:20 pm on January 18, 2010 Permalink | Reply
    Tags: , , Recipe.........., Shape,   

    What Cookie Recipe Is Good For A Cookie Shape Pan? 

    I have a Norpro Holiday pan with the shapes already on the pan. I bake a lot but I’m not really a cookie person… So I’m confused as to which type of cookie recipe to use for such a pan. Would I use a regular sugar cookie recipe.. What if they expand too much and distort the shape? Are there specific recipes for these types of pans? Thanks!

     

    • TinkerBe 11:17 pm on January 18, 2010 Permalink | Reply

      i had one once you can use any recipe but sugar cookies are best.

  • Gremlin 2:56 pm on January 18, 2010 Permalink | Reply
    Tags: , , Recipe.........., When   

    When Does A Recipe Become My Own? 

    I have a bunch of recipes that I’ve changed and tweaked over time. When can I consider these my own recipes and no longer the original recipe? What is the “cook’s” etiquette for this? If I publish these recipes, do I still need to name the original author?

     

    • Anonymous 10:50 pm on January 19, 2010 Permalink | Reply

      Once you change it, it’s different, now it’s yours.

    • Jozette D 4:13 pm on January 19, 2010 Permalink | Reply

      My Mom always taught me any recipe can become your own you change a few things add a few things and throw in some love then its your own

    • elyag43 3:23 pm on January 19, 2010 Permalink | Reply

      I am forever changing recipes around. But a cook whose name I can’t remember said on TV one time that if you create a new recipe and then down the road find it in a cookbook. You still can say it was yours. Because at the time you did it you didn’t know anything else existed.

    • Ƹ̵̡Ӝ̵̨̄Ʒ Maggie 2:55 pm on January 19, 2010 Permalink | Reply

      It is yours once you have changed it someway. Nor you do not have to credit anyone. There are a zillion version to any one recipe.
      I make a cheesecake. I used a basic recipe. Over time I have added to it and changed it so that it barely resembles the original basic recipe. This is my own recipe now because i made it my own.
      No one owns the rights to any one recipe (unless it’s a top secret money making recipe like the seasonings in KFC chicken…BUT that doesn’t mean a person can’t try to make it themselves). i.e. http://topsecretrecipes.com/home.asp

    • Sugar Pie 8:21 am on January 19, 2010 Permalink | Reply

      I claim them as “mine” when I”ve made enough changes that I choose the changed recipe over the original time after time… and I don’t just mean adding an extra ¼ tsp of salt, but major changes to technique, ingredients, baking time or method, that sort of thing. Sometimes if it’s not too different from the original, I’ll say it’s “my version of So-and-So’s recipe”…..

    • 2sweetca 1:42 am on January 19, 2010 Permalink | Reply

      if you have changed the recipe, it is no longer their recipe. i had one where i changed the type of noodle and vegetable in a vegetable soup recipe. It is not their recipe. and besides, whatever you are making, their are probably similarities of that to other recipes. just like steak marinades. they creators probably use the same basic ingredients, just tweak it a bit to their liking or add different amounts of each ingredient, which makes it specifically their own. you are fine, and all this talk about food is making me hungry. have fun cooking!

    • bokchoy 8:57 pm on January 18, 2010 Permalink | Reply

      Great question. I wondered about this because I do the same thing. The cook’s etiquette is that if you make minor changes to a recipe you should give credit to the author of it. Never mind that they could have gotten it from someone else! If you make 3 or more major changes to the recipe then it’s okay to claim it as your own, if tweaking recipes from cookbooks, try to stay away from the author’s original wording if you are going to claim the recipe as your own. See the Washington Post article about stolen recipes. It’s really interesting.

  • Gremlin 6:18 am on January 18, 2010 Permalink | Reply
    Tags: America's, Anyone, , , , Recipe.........., Roasting, Test, Turkey, Whole   

    Does Anyone Have A Recipe For Roasting A Whole Turkey From America’s Test Kitchen/cooks Illustrated? 

    I started subscribing to Cooks Illustrated magazine, but don’t have access to the America’s Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don’t have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I’ve never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.

     

    • heartbro 1:21 pm on January 18, 2010 Permalink | Reply

      cooking a turkey is easy ..just follow these directions and your Thanksgiving will be a success….
      Roast Turkey:
      1 16 to 18 pound turkey
      1 tablespoon dried rosemary, crumbled
      2 teaspoons ground sage
      2 teaspoons dried thyme, crumbled
      1 1/2 teaspoons salt
      1 1/2 teaspoons pepper
      kosher salt
      salt pork (optional)
      bacon (optional)
      1 stick butter, melted
      garlic powder
      paprika
      1 can broth, for basting
      Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. (don’t bother) Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
      Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
      The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
      Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
      Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% – see your oven manual).
      While the turkey is roasting, prepare giblet gravy (see below).
      When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.
      If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
      Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
      Giblet Gravy:
      giblets
      2-3 celery stalks
      2-3 bay leaves
      1 onion
      3-4 garlic cloves
      salt
      pepper
      Wondra or all purpose flour
      turkey/chicken bouillon or soup base
      1 cup mushrooms, sliced
      5-7 sage leaves, minced
      pan drippings
      Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
      If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.
      Stuffing:
      1 lb. chicken gizzards, finely chopped
      1 lb. pork sausage, crumbled
      1 tablespoon olive oil
      1 tablespoon butter
      2-3 garlic cloves, minced
      1 shallot
      2 stalks celery, minced
      1 cup mushrooms, sliced
      1/2 teaspoon sage, chopped
      1/2 teaspoon paprika
      pinch of celery seed
      2 1/2 cups Swanson Chicken Broth
      1 stick butter
      Pepperidge Farm Herb Cubed Stuffing cubes
      1-2 eggs
      3-4 tablespoons parsley, chopped
      For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
      Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
      Roasting Chart:http://www.cooks.com/rec/view/0,1739,135…

    • Sm S 11:16 am on January 18, 2010 Permalink | Reply

      i think u can try out this website. they offer lots of recipes and cookbook. i’m sure u’ll find wad u want or if not, something similar as an alternative.http://sg.88db. com/sg/Services/Ad.listing/food_entertai…

    • Leslie D 6:58 am on January 18, 2010 Permalink | Reply

      Here we go–this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It’s guaranteed to mess up your clothes and really isn’t worth the trouble…but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
      The Best Oven-Roasted Turkey with Giblet Pan Sauce
      (Serves 10-12)
      –1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
      –2 pounds salt
      –3 medium onions, chopped coarse
      –1 1/2 medium carrots, chopped coarse
      –1 1/2 celery stalks, chopped coarse
      –6 thyme sprigs
      –1 bay leaf
      –1 tablespoon butter, melted, plus extra for basting
      –3 tablespoons cornstarch
      Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
      Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
      Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
      Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
      Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
      Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.

  • Gremlin 12:19 am on January 18, 2010 Permalink | Reply
    Tags: , Recipe.........., Somali, , Xalwad, Xalwo   

    What Is The Recipe For The Somali Food Xalwo Or Xalwad? 

    I’m doing a project where I need a recipe from Somalia that has some sort of meaning. I found that during Somalian weddings, xalwo is made. This sounds really good (verryyyy sweet) and I think my class would really enjoy eating this. However, I haven’t been able to find a recipe for this anywhere on google. If you have the recipe for xalwo or xalwad (same thing?) or if you have another important food recipe in Somalia, I would greatly appreciate it. Thanks!

     

    • mayling0 7:18 am on January 18, 2010 Permalink | Reply

      Doolsho (Somali Cake) recipe
      This is a very simple cake. This spongy dessert is perfect with tea or coffee.
      6 eggs; separated
      1 cup sugar
      1/2 tsp. cardamom powder
      1 cup flour; sifted
      1. Whip the egg whites on high until soft peaks form.
      2. Add the sugar and cardamom; continue mixing.
      3. Add the egg yolks one by one.
      4. Fold the flour into the mixture.
      5. Bake in a pre-heated 300 F oven for 45 minutes.
      6. Cool on a wire rack.

    • John Holmes 6:01 am on January 18, 2010 Permalink | Reply

      Salaam.
      Somali xalwa (halwa) doesn’t have the corn flour ingredient. I don’t know where the sister got that from. Xalwo is made from:
      1. Sugar
      2. Water
      3. Corn starch (that is what makes it thick)
      4. Food Colouring
      5. Oil/Ghee (Made from unsalted butter)
      6. Hayl and nutmeg (Joos)
      7. Nuts or sesame seeds (Optional)

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