July 20th, 2008
|mordant||09:00 pm - drunken dessert making|
this is my apricot compote with baileys irish cream pudding
I WILL BAKE AN APRICOT, TIL A BOURBON BOTTLE EMPTIES
July 7th, 2008
|ramba1400||03:07 am -
Baking Can Be A Great Hobby
Baking can be complicated if an individual does not know what they are doing. Here are some cooking tips and guidelines to assist these individuals.
Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening. Always read through the entire recipe before beginning. This ensures that all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right.
These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months.
Baking powder and baking soda are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy.
Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method.
Using these cooking tips will make almost any baked goodie turn out great.
About the Author: Still looking for information on Cooking? Check out MyCookingCoach.com a website specializing in free cooking information!
Ok. s and w fine foods distributor of foods
June 27th, 2008
|ramba1400||07:07 pm -
Secret Chili Restaurant Recipe - Three Bean Enchilada Chili
Three Bean Enchilada Chili - three times the flavor plus secret ingredients that makes this a secret chili restaurant recipe!
This chili restaurant recipe is a secret restaurant recipe because it specifically calls for Ancho chile powder, and it does make a difference. And this chili recipe is also somewhat unusual because it uses a secret restaurant enchilada sauce instead of tomatoes!
The Ancho is a dried poblano chile which is then ground into powder. Ancho chiles have a mild, fruity and slightly sweet taste. They start out as fresh green poblano chiles and after being ripened to red and then dried, they become shriveled, smoky and dark brown in color. Left to dry, the chiles can be crushed and made into spice powder or used to season chili and other Mexican dishes such as mole and tacos.
I created this recipe at home, tested it on my husband and then tried it at my restaurant after my husband raved about it and encouraged me to do so. My restaurant customers were pleased he asked me to do so. It is now a favorite restaurant chili recipe.
Three Bean Enchilada Chili Recipe
Chili Restaurant Recipe
Preparation time: 30 minutes for preparing the sauce. Serves 6-8.
1-2 tablespoons vegetable or olive oil
2 pounds lean ground beef, ground chuck or other meat such as chopped chuck steak or even chicken or pork
1 cup onions, chopped
1 cup red, green or yellow bell pepper, chopped
8 cups of my enchilada sauce (recipe below)
One 15-16 ounce can of pinto beans, rinsed and drained
One 15-16 ounce can red or kidney beans, rinsed and drained
One 15-16 ounce can black beans, rinsed and drained
1 tablespoon Ancho chile powder (use Ancho - it makes a difference and makes this a secret restaurant recipe)
1/4 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon sea salt or to taste
1 cup (or to taste) Cheddar or Monterrey Jack cheese, shredded
1/2 cup (or to taste) Green onions, chopped
Heat oil in a 3-4 quart soup pot over medium-high heat, add meat and cook until beginning to brown
Add the onions and peppers and cook until crisp-tender (4-5 minutes), stirring occasionally
Drain meat mixture, add my enchilada sauce, beans and spices and bring to boil
Reduce heat and simmer 15-20 minutes or until meat is tender (if using chopped meat) and flavors are blended
Correct seasoning to your taste
Ladle into bowls and garnish with shredded cheese and green onions and tortilla chips if you like
Serve with cornbread or warm tortillas and enjoy!
Preparation time: 30 minutes. Serves 6-8.
3 tablespoons vegetable oil, olive oil or bacon drippings
2-3 cloves of garlic, minced
3 tablespoons flour
1 teaspoon ground oregano
2 tablespoons chile powder (Ancho chile powder, if you have it)
1 tablespoon tomato paste (I sometimes use taco sauce)
1 teaspoon salt, or to taste
1/2 teaspoon white pepper
1/4 teaspoon cayenne, optional
4 cups beef stock
Heat oil or bacon drippings in a skillet over low heat and saute the garlic, flour and oregano until golden in color
Add chile powder, 1 cup of beef stock, tomato paste and simmer for 2-3 minutes
Add remaining stock, salt, white pepper and cayenne
Simmer for 20-30 minutes
TA-DA! You're done!
Enjoy your Three Bean Enchilada Chili made with this delicious enchilada sauce and the company of those you share it with.
About the Author: Donna Hager has owned and operated an American-style restaurant for over two decades. More articles and hundreds of recipes can be found on her website that features real restaurant recipes, menus, cooking tips, and much more at Real Restaurant Recipes
Donna is also the author of the new e-cookbook, "Real Restaurant Recipes: Food That Built a Business"
shit! chinese food
December 4th, 2007
|sbilokonsky||10:17 pm - Sweet Potatoes with Molasses/Horseradish glaze|
the main recipe is here
however i added some changes in the directions. after roasting the potatoes, i basically made the glaze and did not sieve it just added it the potatoes and it was fine. these were a really big hit at thanksgiving.
here is the recipe in all its glory
3 lb medium sweet potatoes, peeled and each cut lengthwise into 8 spears
1/4 cup vegetable oil
1 1/4 teaspoons salt
5 tablespoons unsalted butter
1/3 cup molasses (not robust or blackstrap)
1/3 cup bottled horseradish (including juice; 3 oz)
Put oven rack in lower third of oven and preheat oven to 450°F.
If potato spears are very long, halve them diagonally. Toss potatoes with oil and 3/4 teaspoon salt in a large bowl, then spread in 1 layer in a large shallow baking pan (1 inch deep). Roast in lower third of oven, turning once or twice, until tender, 18 to 22 minutes. Leave oven on.
While potatoes roast, bring butter, molasses, horseradish (with juice), and remaining 1/2 teaspoon salt to a boil in a small heavy saucepan, stirring, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
Transfer mixture to a blender and purée 30 seconds (use caution when blending hot liquids). Pour glaze through a fine-mesh sieve into a heatproof bowl, pressing on and discarding solids. Drizzle glaze over cooked sweet potatoes and gently toss until coated.
Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 to 5 minutes.
Sweet potatoes can be roasted 2 hours ahead. Toss with glaze and reheat just before serving.
October 23rd, 2007
|sbilokonsky||11:28 am - recipe post from request: Chiffon Lemon cupcakes, with lavender syrup and lemon cream cheese frostin|
text only sorry
i adapted the marth's meyer lemon recipe, chiffon cakes are made with oil i know, but i whipped the heck out of the eggs whites and this cake turned out more chiffon- so keep the butter but whip the egg whites like crazy- btw i halved this recipe also added fresh zest lemon and lime
you can make the lavender syrup by using the my recipe for lavender sugar (1/4c of organic lavender to 1 C sugar, mix and let sit for at least a week) and then making it into a simple syrup, or you can make the lavender coffee syrup
the frosting was basic cream cheese frosting recipe with lemon extract and lemon juice
|sbilokonsky||01:02 am - crystal light cupcakes- text only post|
i had promised cupcakes to my hubby's office for ages, actually lemon cupcakes. so in a pinch i doctored a lemon box mix.
i added one powdered container of pink lemonade crystal light to the cake mix, made a simple cream cheese frosting and also added crystal light powder. without thinking i dumped the whole container, it was puckerlious. but think i would only had up to half a container next time.
the office loved them. i was called evil baker again, only if they knew it was such a cheat recipe this time around. my hubby on the other hand prefers the homemade chiffon lemon cupcakes w/lavender syrup and cream cheese frosting.
October 17th, 2007
|sbilokonsky||07:17 pm - butter pecan toffee pumpkin pie|
recipe can be found here
i thought i had pecans but i did not i had walnuts, so that is what i used.
|sbilokonsky||01:11 pm - pumpkin N wild boar risotto|
i made beer can chicken last night with a pumpkin risotto, however when making the risotto i realized i did not have bacon/pancetta- so i subed my hubby's birthday present of wild boar sausage. it turned out so freaking tasty. so thought i would share. of course you will not be able to get the wild boar sausage that we have since it was bought near the french border here in germany, from a small local shop. however, i will give the recipe as is. btw. it called for butternut squash, but i used the small pumpkins.
( recipe hereCollapse )
April 21st, 2006
|mystiphi||01:29 pm - Mellow Mint Iced Tea|
Since I don't generally measure anything so this is a guess-imation. I have an herb garden and love making fresh tea.
4-6 cups water
Fresh Mint leaves, cleaned, (I used about 6 sprigs cut from my plant) large leaves tear in half. (save a few leaves for garnish)
Fresh Sage leaves .. approximate 6-7 leave cleaned and torn in half.
Lemon juice (teaspoon) or juice from 1 lemon\
1-2 Tablespoons of Eucalyptus Honey
Bring water to boil, add all ingredients, simmer 5 minutes and then let steep for a half-hour. Pour into pitcher, add about 1-2 cups of ice, add a few remaining mint leaves and serve.
Optional: add 2-3 slices of fresh ginger to boiling water with other ingredients.
|mystiphi||12:02 pm - Chicken Asparagus Casserole w/wo Fresh Dill|
Haven't posted in a long time. I've been .....away.
Chicken Asparagus Casserole w/Fresh Dill
2 halves boneless breast of chicken cut into cubes
2 cups al dente pasta (I used tri-color fusilli because that is what I had)
1-1 1/2 fresh aspargus steamed, cut into 2 inch pieces
1 can of fat-free cream of mushroom soup or cream of chicken
1/4 cup of white wine
1/4 cup of Heart Smart Mayo
1/2 cup of water
1/2 teaspoon powdered chicken boullion
4 small sprigs of dill, chopped (reserve a few pieces for topping) <b>optional</b>
2 teaspoon minced garlic
2 tablespoon Olive oil
salt and pepper to taste
3/4- 1 cup grated chedder/monterery jack shredded cheese (reserve 1/4-1/2 cup)
pinch of paprika
Arrange steamed aspargus in the bottom of a 9/10 inch casserole dish over pasta. Saute chicken in olive oil, garlic till white, sprinkle and toss with salt and pepper. Drain off half of liquid (leaving about a tablespoon) and toss over asparagus.
In a bowl mix, soup, mayo, water, wine, dill, and chicken boullion powder. Pour over all
Top with 1/2 cup shredded cheese, sprinkled remaining dill and pinch of paprika for color.
Sprinkled remaining chedder over plated portions to taste
Bake 30-35 minutes.
Options: bake without pasta and serve over rice, or coucous
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