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April 21st, 2006


mystiphi
12:34 pm - Death by Chocolate, My favorite Chocolate Cake Recipe

I hadn't maintained this community much because I was away. Thanks to all those who stuck by me.
My first offering to make amends...



Double Chocolate Brownie Cake

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 cups semisweet chocolate chips ( I use one bag of chocolate chunks)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I use the heat and pour chocolate icing although you generally only need half a can.

Current Mood: cheerfulcheerful
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December 28th, 2005


gracehatter
07:41 pm - Fancy salad in a second
I needed a salad quickly and just came up with this...wow..was it great.

Wash and dry 2 leaves of leaf lettuce for each plate

Shred or cut into strips, put on plate

top with 1/4 cup jarred Harvard beets

sprinkle each with 2 Tbsp. crumbled blue cheese. DELISH!!!
Current Mood: boredbored

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October 14th, 2005


akira5899
11:18 pm - New Soup Recipe...
Well, we have a bunch of veggies that I didn't want to spoil so I was at it again. I like making soups from whatever we have on hand so we have very little waste. The best thing about this concoction is that you can use any veggies that you want to and it will still taste great.

Curried Veggie Soup

Red Curry Paste
Coconut Milk
Onions
Leeks
Fennel
Parsnips
Summer Squash
Italian Hot Peppers
Corn
Black Beans
Potatoes
Chicken stock or Veggie Stock

Saute the leeks,onions and fennel. When onions are soft add Summer Squash and peppers, saute for 3 or 4 minutes. Add coconut milk and red curry paste (canned from Oriental Mkt or International Food section at Wegmans), mix together and bring to a simmer. Add Potatoes and Parnsips (sliced or chunks), cut into chunks, stir to coat. Add enough stock to cover by about 1 inch. Bring to a boil and cook till potatoes and parsnips are soft. Just before serving, add corn and black beans. Stir thoroughly. Cook for about 5 to 10 minutes.

Serve with crusty bread.
Current Mood: accomplishedaccomplished

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May 14th, 2005


shnookie24
01:07 pm - Rosemary
I am looking for some recipe ideas that I can use Rosemary. Any one have any great recipes to share? Thanks

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March 14th, 2005


mordant
09:43 pm - Pumpkin and Pear Risotto
First time poster here.

I invented this recipe from scratch while experimenting with apples and pears in savoury dishes. Enjoy!

Pumpkin and Pear Risotto with blue cheese

INGREDIENTS
1 cup arborio rice
1 tablespoon olive oil (extra virgin is best)
1 tablespoon butter
2 cups cooked pumpkin
1 cup roughly chopped pears, cooked
1/2 cup ricotta cheese
2-4 tablespoons blue cheese
2 cups vegetable stock
salt and pepper to taste
fresh oregano

METHOD
- Heat olive oil and butter in a deep, heavy-based pan.
- Stir in arborio rice, cook until rice slightly discolours, stirring constantly.
- Gradually add one cup of stock, allow to simmer and absorb.
- While adding the second cup of stock, stir in pumpkin and pear pieces
- When rice has reached desired consistently, remove from heat and stir in ricotta and cheese.
- Season to taste and serve, garnishing with fresh oregano.

Serves two.

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April 14th, 2004


mystiphi
01:50 pm - Raspberry Napeleon-type thingies
2 pkgs of Nestle European Style Choc. Mousse Mix (yeah I ended up needing 2)
Phyllo dough sheets....using approx 20 or one roll from box.
pint of whipping creme
3 tablespoon confectionery sugar (3rd tablespoon is used to sprinkled baked phyllo)
3/4 stick of melted butter
4 pkgs (5.5oz) of fresh raspberries
2 heaping tablespoons of raspberry jam
1/4-1/2cup of water.. I guessed
1 tablespoon of cornstarch
1/4 teaspoon of vanilla extract
1/2 of 12oz bag of choc morsels
a-little milk....

I had a pkg of Phyllo dough in the freezer and got a great deal on raspberries at the market so I came up with this....

1. Take one sheet of phyllo brush with melted butter..... layer, butter, layer, butter 4 sheets. Cut into 4 strips width-wize. Place on nonstick cookie sheet, top with waxed paper and another cookie sheet or pan to keep phyllo flat. Bake 5-10minutes at 300
or until lightly browned..... continue until you have used 20 sheets. After baking dust each top lightly with confect. sugar. Set aside. You should have 5 stacks of 4 each.

2.Make Mousse according to package. Chill

3.Whipped cream: 1 pint whipping creme + vanilla + 2tablespoons conf sugar.. whip with mixer until it peaks. Chill

4. In a saucepan... jam, water, cornstarch(mixed with alittle water ahead of time) bring to bubbling and thickened.....pour over raspberries and toss.......Chill

5.Melt remain chips in saucepan adding alittle milk to make it thinner as you go. You want it somewhat runny.

-Lay out 5 pieces of baked phyllo.... top each with mousse (use only half of mousse)
-add another layer of phyllo... top with whipped creme followed by a bit of raspberries (leave about 1/4 of raspberries for topping)
-add another layer of phyllo top with mousse again
-add final layer of phyllo.... sprinkled a few raspberries on each top. Drizzle melted chocolate across them and sprinkle lightly with confectionery sugar. CHILL AND EAT !!

Make 5- 8"long 4 layer Napeleon thingies :)

Cooking time : I have no clue but it takes a couple hours and lots of patience ........

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October 17th, 2003


mystiphi
10:10 pm - Chicken and Artichoke Hearts
2 boneless/skinless chicken breast cut into large chunks
1 can of artichoke hearts- quartered
1 sm. can of black olives
4 tablespoons balsamic vingarette dressing
teaspoon minced garlic

Marinate all of the above for a few hours.

1/2cup water and chicken bouillon
or 1/2cup of chicken broth heated in separate pot.

Saute until chicken is just lightly browned but not cooked through. Remove artichokes, chicken and olives from pan, leave half of drippings in pan. Place chicken in small casserole dish. Heat drippings until bubbly add chicken broth/bouillon mix. Bring to bubbling again and then add cornstarch/water mixture until thickened..pour over chicken.

Top with your favorite cheese.... I used a mix of cheddar and american because thats what I had handy. Then top lightly with bread crumbs and cook for another 20min to half hour.

x-posted to cooking
Current Mood: creativecreative

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September 15th, 2003


kait_sith
09:50 pm - sorry again...
Calling all food/pasta cheifs!
My boyfriend is selling more of his fathers pasta makers in a attempt to help pay off some bills and raise enough money for the rest month. Money is really tight this month, so please, take a look and if you're interested, please bid!!
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&userid=c0rnholioman666&include=0&since=-1&sort=3&rows=50
Thank you!! :)
----
Please forgive me if you consider this spam. So this post is not completely pointless, what are some foods that you recommend to someone suffering from the flu? Oranges and chicken soup is too obvious. There is other things you can eat as well, I'm sure of it.
Current Mood: blahblah

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September 5th, 2003


kait_sith
04:43 am - Forgive me for posting this..
Calling all food/pasta cheifs!
My boyfriend is selling some of his fathers pasta makers in a attempt to help pay off some bills and raise enough money for this month. Money is really tight this month, so please, take a look and if you're interested, please bid!!
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&userid=c0rnholioman666&include=0&since=-1&sort=3&rows=50
Thank you!! :)
----
Please forgive me if you consider this spam. I'm just trying to help out. I will add a real post soon.
Current Mood: hopefulhopeful

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September 3rd, 2003


mystiphi
03:16 pm - 55th Wedding Anniversary Dinner
I cooked an anniversary dinner for my parents and my friends last evening and since it all got rave reviews I decided to post these recipes for myself to remember and to share.

I got the idea for the main course from a recipe I made the other day with chicken and came up with my own version for boneless pork chops. It was a casual dinner for 7 people.

Warm Spinach/Artichoke DipCollapse )

Baked Mushroom Breaded Pork ChopsCollapse )

My Infamous Garlic Mashed PotatoesCollapse )

Sesame Garlic Sauteed AsparausCollapse )

I also had small cocktail shrimp, my tomato-cucumber salad, and I ordered this awesome cake where they placed my parents wedding picture on ricepaper, on the cake. I brought a tear to my eye it was so beautiful.

xposted to mysticookin & cooking

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