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#91
03-14-2011
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my mom can't have wheat, and it was her birthday yesterday.
we had this for desert: Raw Cashew Dreamcake Ingredients: Crust: 1/2 cup raw almonds (pecan or walnuts will also work) 1/2 cup soft deglet dates Ό tsp. sea salt Filling: 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best juice of 2 lemons the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract) 1/3 cup raw coconut oil, melted 1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.) 1 cup strawberries (thaw completely if using frozen) Directions: 1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9 spring-form pan (if you dont have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well. 2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. 3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it. 4. Pour about 2/3 (just eyeball it, you cant make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. 5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?). this is a fantastic frozen desert, and James (who is picky when it comes to sweets) liked it! XD 
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#92
04-13-2011
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RECIPE DUMP!!!
XD SWEET AND SOUR CHICKEN Ingredients 3 tablespoons canola oil, divided 3 pounds chicken dark meat cut into strips 1/2 teaspoon salt 2 cups orange juice 2 tablespoons cornstarch 4 tablespoons rice vinegar 6 tablespoons soy sauce 4 tablespoons honey 2 cups chopped onion 2 teaspoons minced garlic 2 teaspoons minced fresh ginger 2 green bell peppers, cut into 1/4-inch strips 2 yellow bell peppers, cut into 1/4-inch strips Preparation Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, and cook until done. While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk. Add remaining tablespoon of oil to pan. Add onion, garlic, and ginger; sautι for 1 minute. Add green bell pepper and yellow bell peppers strips, and sautι for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Add the chicken to pan, and cook 1 minute or until thoroughly heated. Serve over rice. MANGO SALAD Ingredients 4 cups cubed fresh mango 1 cup halved cherry tomatoes 4 tablespoons minced red onion 4 tablespoons fresh lime juice 1 teaspoon ground cumin Salt and pepper Directions In a medium bowl, combine mango, tomatoes, onion, lime juice, and cumin. Toss to combine. Season, to taste, with salt and black pepper. sounds odd, but is FANTASTICALLY DELICIOUS SPINACH (use less salt than it asks for imo) Ingredients 1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil 2 tablespoons chopped garlic (6 cloves) 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Lemon Sea or kosher salt, optional Directions Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot. HERB ROAST CHICKEN Ingredients 5 sprigs rosemary, picked and finely chopped, about 2 tablespoons 10 sage leaves, picked and finely chopped, about 2 tablespoons 3 cloves garlic, smashed and finely chopped Pinch red pepper flakes 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 (3 to 3 1/2-pound) whole chickens Kosher salt 1 large or 2 small onions, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut into 1/2-inch dice 3 ribs celery, cut into 1/2-inch dice 2 bay leaves 1 bundle thyme, about 10 sprigs tied together with string 4 cups rich chicken stock 1 cup dry white wine Special equipment: butcher's twine Directions Preheat oven to 450 degrees F. In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken. Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven. Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature. When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine and remaining chicken stock reduce by half. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel. To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy GRAVY IS YUMMY OVEN FRIES 6 large russet potatoes, peeled or not, as you like 3 tablespoons olive oil Salt and pepper Directions Preheat oven to 400 degrees. Oil two baking sheets with 1 tablespoon of olive oil each. Slice the potatoes into 1/2 inch wide by 1/4 inch thick fries. In a large. Bowl toss the potatoes with the remaining olive oil. Spread the potatoes out in a single layer on each baking sheet. Bake for 30-40 minutes until golden brown. Flip the fries occasionally so that they brown evenly and do not stick. Season and serve. PRESSURE COOKER BBQ CHUCK ROAST 1 (4 to 4 1/2 lb.) boneless chuck roast 1/2 c. catsup 1/2 c. apricot preserves 1/4 c. firmly packed dark brown sugar 1/4 c. white vinegar 1/2 c. soy sauce 1 tsp. crushed dry red peppers 1 tsp. dry mustard 1/4 tsp. pepper 1 lg. onion, sliced 1 1/2 c. water Ingredients listed are for use in a 6-quart pressure cooker. For use in a 4-quart pressure cooker, use a 3 pound roast and cut remaining ingredients in half. Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, soy sauce, red peppers, mustard and pepper. Place water and cooking rack in 6-quart pressure cooker. Cover rack with half of the sliced onions. Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Heat pressure cooker over high heat until pressure regulator begins to rock. Adjust heat to maintain a slow steady rocking motion. Cook beef at 15 pounds pressure for the following doneness; 8 to 10 minutes per pound for rare; 10 to 12 minutes for medium; at least 12 to 15 minutes per pound for well-done meat. Meanwhile, place barbecue sauce in a saucepan and simmer, until reduced by about half, stirring occasionally. Let pressure drop of its own record. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast. Makes 8 servings. CHIPOTLE LIME SLAW (Very Nommy. Make LOTS :3 ) 1/2 cup mayonnaise 1/2 cup sour cream 2 limes, zested and juiced 1 tablespoon chipotle in adobo 1/2 teaspoon granulated sugar 2 tablespoons white vinegar Kosher salt and freshly cracked black pepper 1/2 head green cabbage, thinly shredded 1/4 red onion, thinly sliced 1/2 red bell pepper, diced 3 scallions, thinly sliced In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, and scallions and adjust the seasoning, if necessary. Refrigerate. CRAZY BAKE CHICKEN Ingredients 8 (6-ounce) boneless skin-on chicken breasts 2 teaspoon salt 2 teaspoon freshly cracked black pepper 2 tablespoon smoked paprika 4 tablespoons olive oil Tarragon Pan Sauce: 6 tablespoons butter 2 tablespoon minced garlic 2 shallot, diced 6 tablespoons all-purpose flour 8 cups chicken stock, cold Salt and freshly cracked black pepper Dash sherry vinegar Directions Preheat the oven to 375 degrees F. In a large skillet over medium-high heat, add the oil. Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Cook the chicken in two batches if necessary. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing For the sauce: In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Transfer the sliced chicken to serving plates and drizzle with the sauce. Sauce is again GREAT SMASHED BABY POTATOES Ingredients 3 pounds medium-size unpeeled baby potatoes 6 tablespoons unsalted butter 1/2 cup thinly sliced fresh chives Salt and pepper Directions Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes. Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve. and for dessert PEAR POUCHES (these are really rich and syrupy :D ) Ingredients 2 small Bosc pears 1 cup port or red wine 1/4 cup sugar, plus more for sprinkling 2 tablespoons dried cherries 1 cinnamon stick 2 cardamom pods 2 ounces semisweet chocolate chunks or chips 1/4 cup chopped walnuts 1 stick unsalted butter, melted Pinch of salt 3 sheets frozen phyllo dough, thawed Directions Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact. Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary). Poach until tender, about 10 minutes. Remove from the heat; let the pears cool in the liquid. (To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.) Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes. Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times. Cut the dough in half crosswise. Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo. Brush with butter and sprinkle with sugar. Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes. Serve with the cherry syrup. <3 Last edited by musigal; 04-13-2011 at 01:23 AM.
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#93
05-27-2011
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This cake recipe is a personal favorite. If you like your cake with coconut and....bananas... this is the perfect recipe. Here is my Banana Coconut Cake:
3/4 cup of shortening or butter(I prefer butter) 1 1/2 cup sugar 2 eggs 1 cup mashed ripe bananas 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt(if desired) 1/2 cup buttermilk 1/2 cup chopped pecans(optional) 1 cup flaked coconut(I prefer sweetened flaked coconut) Have eggs and butter sit in room temperature for 30 min. Combine the dry ingredients(Flour, baking soda, baking powder, salt) and sift them together and then set them aside. If you do not have a sifter then just combine it. In a different mixing bowl, cream the shortening/butter and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. Alternate adding the dry ingredients and buttermilk to the creamed mixture. Stir in coconut and pecans until combined. For a cake sheet pan, bake it at 350 degrees for 30 minutes or until done. Stick a toothpick in the middle to see if it is doughy. For round pans bake at 375 degrees for 25 to 30 minutes. i don't have a good frosting recipe for this cake. The one that comes with the cake isn't great. Butter cream frosting, cream cheese frosting, and vanilla frosting are good choices for this cake. Also I suggest you might want to reduce the time stirring the batter of the cake so you dont get air holes in the finished product. And if you do not have buttermilk then you can have one 1/2 cup milk and add 1/2 tablespoon vinegar.
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#94
06-24-2011
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Making traditional Dia del San Juan food for my parents today. My mom grew up in Peru and had cravings for it =)
Juanes de Arroz 1 1/4 tablespoon oil 5 garlic cloves minced 3 2/3 tablespoons salt (or to taste) 7 1/4 cups chicken broth 7 1/4 cups rice 1 cup oil, for the chicken 3 2/3 tablespoons turmeric 1 1/4 teaspoon pepper 1 1/4 teaspoon cumin Nutmeg 12 pieces of chicken 2/3 cup hot water 12 eggs, slightly beaten 6 hard boiled eggs, halved 24 banana or bijao leaves 12 black olives Preparation: Heat 1 1/4 tablespoon oil in a saucepan and fry garlic. Add salt and broth and bring to a boil. Add rice and cook until liquid dries and rice is tender. Heat remaining oil with turmeric, pepper, cumin and nutmeg in a saucepan or deep skillet. Add and fry chicken pieces until golden and season to taste. Add 3/4 cup water and cook for 10 more minutes. Remove chicken pieces and reserve cooking liquid. When the rice is cooked, transfer to a large bowl and cool. Add eggs and reserved cooking liquid to rice and combine. Brush some oil on the banana or bijao leaves and bake them in the oven at 350ΊF (180ΊC) for 15 minutes. Remove the leaves from the oven and cool. Use a deep soup dish as a base. Place two banana leaves crossing in the center of the dish and hanging on the sides. Spoon some rice on the leaves (in the center) and place one piece of chicken and ½ boiled egg and one olive. Cover with more rice. Bring up together the leaves on the sides and tie the juane tightly. More leaves may be used when wrapping the juane so that no water gets in during the cooking process. Place juanes into a saucepan with water. Bring the water to boil and cook for approximately 1 hour. Remove juanes from the saucepan and place them on a rack upside down to eliminate liquid if any. [ sorry for the formatting fail there ] and we're also frying plantains, which is very straightforward, and boiling and then frying yuca (similar to country-fried potatoes), and making dulce de leche Dulce de leche Take a can (we're doing three cans) or sweetened condensed milk. Get a large pot and fill it with water. Peel the labels off of the cans. Put the cans in the pot. Boil the water for an hour. Turn off the heat and let the water cool to room temperature without removing the cans of sweetened condensed milk. When the water is room temperature, remove the cans and let them finish cooling, if they are not already room temperature. Open cans and enjoy delicious caramel-y gooiness. Last edited by musigal; 06-25-2011 at 04:03 AM.
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#97
07-21-2011
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Ingredients
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower) 1/4 cup extra-virgin olive oil 1 tablespoon sliced garlic 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons grated Parmesan Chopped chives, for garnish Directions Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm. Very tasty
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#98
07-23-2011
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This thread is actually the best thread on the forum :)
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#100
09-06-2011
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http://mignardise.blogspot.com/2009/...tella-day.html
I made these tonight. OMG they are tasty and awesome.
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#101
09-07-2011
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Quote:
I'll have to make an effort to keep trying to do so.
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#103
11-05-2011
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Ghetto chicken Mole' tacos
2 cans of 8 oz. Tomato sauce. 1/2 a white onion 1 garlic clove(optional) 2 tablespoons of cumin 2 tablespoons of paprika 1 stick of cinnimon 1 bay leaf 3 tablespoons of cocoa 4 cloves, crushed 1/2 TEAspoon of cayenne pepper 3 breasts of chicken (boneless) 1 can of favorite kind of beans, drained. salt and pepper to taste tablespoon of butter Add all the dry ingredients and 1/4th of the onion, gently mix it into the tomato sauce over low heat. cover and let cook for about an hour, stirring regularly to make certain the sauce doesn't burn. take last quarter of the onion, garlic a little salt and a little pepper, beans, butter and chicken breasts and sautee them in a pan while you wait. Once the onions and garlic are browned, and the chicken is done, remove from heat, let cool 5 minutes. Once cooled, mince or shred chicken to bite sized pieces. Add chicken, beans, onions and garlic to mole, removing the cinnamon stick and bayleaf. Let simmer for another 10 minutes (more if you want the chicken to suck in more flavor) serve in soft tortillas.
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#104
11-06-2011
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Chicken Parmesan
Ingredients cups Spaghetti sauce pieces Boneless-Skinless chicken breast Cheese slices tablespoon of shredded Parmesan cheese. Directions Preheat Oven to 425 Place chicken breasts in a Oven safe pan. Pour the Spaghetti sauce over the chicken, filling the pan about half way. Put cheese slices on the chicken. Sprinkle with Parmesan cheese. Bake for 45minutes to an hour. check the chicken to see if it's done. serve. EDIT: I don't like to measure too much in the kitchen, but this is one of my BF's favourite dinners. Last edited by GcarOatmealRaisinCookies; 11-06-2011 at 05:31 AM.
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#105
11-23-2011
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Spiral tuna noodle casserole (since I don't know what else to call it)
Ingredients 12 oz box of either Rotini or Fusili pasta 2 cans of Tuna in water 1 can of peas 2 jars of alfredo pasta sauce (optional) 2 tablespoons of Bacon Bits Directions put water in a pot. Place pot full of water on the stove, turn on the burner under the pot of water. Bring the water to a boil. Open box of pasta and pour the pasta into the pot with the boiling water. Throw away the pasta box. open the can of peas and add the peas to the pasta and water. Cook the pasta and peas together, until pasta is tender. Drain the water from the pasta and peas. Open the cans of tuna, drain and add to the pasta and peas. open the jars of the alfredo pasta sauce, add the sauce to the Pasta, Peas, and Tuna. Stir everything together. (Optional) stir in the bacon bits. Serve.
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#106
03-10-2012
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Made this for my growth group, so this is a recipe to feed 24 (or in my case 12 with 2 helpings each lol). If you like chocolate oranges this is a similar flavor; I love it XD
If you want a smaller batch, you can just divide all the ingredients by 3 and it'll work just fine. =) Chocolate-Orange Mousse Serves: 24 or more 16 ounces good semisweet chocolate, chopped 8 ounces good bittersweet chocolate, chopped Ύ cup orange juice 4 ½ teaspoons orange extract Ύ cup water 3 teaspoons pure vanilla extract 3 teaspoons grated orange zest 4 ½ sticks unsalted butter, cold 24 extra-large eggs, at room temperature, separated 1 ½ cups plus 6 tablespoons sugar 3 pinches of salt 1 ½ cup cold heavy cream 1. (May be done in equal batches of 3 if no pot large enough can be found) Break both chocolates into pieces and combine together with orange juice, orange extract, water, and the vanilla in a bowl set over a pot of simmering water, just until the chocolate melts. Whisk in the orange zest and butter until combined and let cool to room temperature. 2. In a large bowl beat the egg yolks and 1 ½ cups of the sugar on high mixer speed for about 4 minutes, or until very thick and pale yellow. Reduce the mixer speed to low and pour in the chocolate mixture. Mix until even in color. 3. Whisk 3 cups of egg whites (save or discard the rest) with the salt, and 3 tablespoons of the sugar till stiff peaks. Mix Ό of the egg whites into the chocolate mixture; then gently fold the rest of the egg whites in with a rubber spatula. 4. Without cleaning the bowl of the egg whites, whip in it the heavy cream and the remaining 3 tablespoons of sugar till stiff peaks. Fold the whipped cream into the chocolate mixture. 5. Pour the chocolate mousse into serving dishes and chill it in the fridge for 4-5 hours, or overnight works best. Here's a picture that came with the recipe. I took their idea for making bowls out of orange rind. It worked surprisingly well, actually. 
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#107
03-20-2012
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I am a big fan of cheesecakes and this is a borrowed recipe though i recommend that you try this because its really good plus its no-bake so you can whip this up in no time, less the stress and hussle.
Ingredients: 1 graham cracker crust 2 8-ounce packages cream cheese, softened 1/4 cup white sugar 1 teaspoon pure vanilla extract 1 cup heavy whipping cream Directions: 1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended. 2. In a clean chilled bowl, beat the whipping cream until soft peaks form. 3. Slowly beat the whipped cream into the cream cheese mixture. 4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving. this is something that you can make in the morning if there will be a surprise party or a visitor coming over in the afternoon, its gonna be ready by then.goodluck!
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#108
03-26-2012
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Since I'm a vegan, but I still want to delight my family with a tasty dessert, eggless recipes for cakes are my quick solution in the kitchen. This is what I tried to cook yesterday:
Peacetime Cake Wet Mix 1 cup dry sweetener 1 1/4 cup + 2 tsp. water 1/3 cup oil 2 cups raisins Dry Mix 2 cups whole wheat flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. nutmeg 2 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. salt 1. Oil and flour a cake pan. 2. In a saucepan, mix all wet ingredients. Boil for three minutes. Cool. 3. Sift flour, baking soda and powder. Combine with salt & spices in a mixing bowl. Stir. 4. Add wet to the dry and mix. 5. Pour batter into cake pan and bake in a pre-heated oven at 325° for 50 minutes. The attempt was a success, I have to say! Try it and enjoy delicious yet healthy food! Last edited by JesusRocks; 03-26-2012 at 10:41 AM.
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#109
03-26-2012
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Karin, I'm having a hard time thinking that a spam bot can write a specific post about a specific recipe for specific dietary requirements, then go back and edit said post, so I'm going to assume you're human.
And I'm going to say this once: Don't whore sites like that.
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#110
05-14-2012
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"dirty" sugar cookies
Ingredients 2 3/4 cups all-purpose flour 1 teaspoon baking soda 2 tablespoons to 1/4 cup cocoa, depending on how chocolaty you want them 1/2 teaspoon salt or salt to taste 2 cups white sugar 2 eggs 2 teaspoons vanilla extract or to taste (I like a lot of vanilla) 1 dash of all-spice 1 dash cinnamon 1 1/4 cups margarine/butter/shortening (remember butter makes things crispy, not real butters make them chewy I personally prefer 1 cup shortening, 1/4 cup butter...chewy on the inside, crispy on the outside. ^_^) 1/2 cup of macadamia nuts or other tasty treats, whatever you like to put in your sugar cookies 1/4 cup white sugar for the diabetes Pre-heat oven to 350 Sift together all the dry ingredients other than sugar, put aside. Cream fats and sugar Add eggs & vanilla and mix up. When wets are combined, start sifting the dry ingredients in, mixing well between additions till its done. If you have nuts, or other ingredients to add, combine them now. It will look like ice cream and have the consistency of playdough. Either roll out and cut cookies on a lightly floured surface, or do what i do, which is take a bit about the size of a ping-pong ball, roll into a ball till its soft but not sticking to your hand. Then take cookie, stick it in your extra sugar, and put on the cookie tray. I squash mine a little, but leave them pretty thick. Bake till done. Usually about 10 minutes at most. Take off of tray and cool them so you don't burn your mouth on the awesome, then consume!
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#112
05-15-2012
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Quote:
my boyfriend just got a wok, so we're gonna have fun testing some new recipes :D
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#113
05-18-2012
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http://www.pinkbites.com/2009/02/cho...na-panini.html
just made that with nutella instead of chocolate chips. My sweet tooth is thanking me but my heart might kill me. Still...sooooo good.
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#114
05-18-2012
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a friend of mine just found the recipe for dole whips from disneyland online! http://prudencepennywise.blogspot.co...c-kingdom.html
Gonna try them soon to see if it really is a good replica.
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#117
05-25-2012
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ok, so I think the recipe would be better as follows (after having tried it the way it says to do it):
2 20 ounce cans Dole crushed pineapple with juice 2 tablespoons lemon juice 2 tablespoons lime juice 1/3 cup sugar 1 and 1/2 cups heavy whipping cream, whipped Drain pineapple; reserve 2 tablespoons juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth. (at this point, "smooth" is not physically possible. strain out the few little pineappley string pieces before the next step.) Pour into two 1-quart freezer zipped bags and store bags flat in freezer. Freeze 1-1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl. Return to freezer until completely frozen (about 1 hour) and serve. (if you leave it in the freezer overnight, you can still eat the rest if you crush it softer with the bottom of a plastic cup in a large bowl first.)
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#118
07-11-2012
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CHICKEN
Ingredients 1 butterflied roasting chicken 1/2 navel orange, zested, plus the juice of 1 whole orange 2 limes, 1 zested, both juiced 1/2 cup extra-virgin olive oil 4 large cloves garlic, peeled and smashed 1 teaspoon kosher salt, plus more for seasoning Freshly cracked black pepper Directions Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes. Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. Put the chicken on the rack breast side up. Drizzle with marinade; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes. Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
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#119
07-11-2012
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here's a pretty generic (i.e. no measurements) recipe I made for a few friends of mine the other day.
1 pork loin ground black pepper chili powder mustard powder sage thyme olive oil Preheat oven to 325. Rub the loin down with the other ingredients to taste. Roast on center rack (in an oven-safe pan/dish for about an hour to an hour and a half - til the thickest part of the loin is 160 degrees F when stabbed by a meat thermometer to its center. Let rest three minutes. Slice and nom.
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#120
07-25-2012
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poor man's pesto: [ Have you seen the price of pine nuts these days? ]
1 cup of fresh basil, cleaned and packed 1 cup of baby spinach or other green, cleaned and packed 2/3rds a cup of whole, unsalted cashews olive oil to taste, start with a 1/4 cup 2 cloves of garlic, or garlic to taste (i go heavy on it) Macerate the cashews first, otherwise this takes much longer. Once they're chunky, crumbly, or near dust (depending on the texture you want) add the greens (don't forget to wash and dry them first!), and pulse them to oblivion, with either a blender or a food processor. Add the olive oil while you do this, it will both weight down the greens into the blades, and help blend everything together, add more if the leaves are being especially dry. When you're done you'll have about half a cup of tasty pesto. Note that due to cashews being the texture they are in the first place, this pesto will be a bit thicker than normal.
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