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Mini Chef
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Posted at 7:17 pm on Dec. 15, 2009 |
| Candy Cane Truffles Difficulty: Hard Yield: 30 Truffles 6 1/2 oz. white chocolate, chopped
2 1/2 oz. heavy cream
3 sprigs fresh mint
2 to 4 drops natural peppermint oil/extract
1 tbsp. soft salted butter, cubed To finish: 12 oz. crushed candy cane peices
white chocolate, as needed To make ganache: Place chopped chocolate in a medium-sized bowl, set aside.
Combine heavy cream and fresh mint in a small heavy-bottomed saucepan. Cook over medium-high heat until the cream begins to simmer.
Remove from heat and cover for 15 minutes to steep. Place back on stove and add the peppermint oil/extract and bring to a rolling boil. Pour through a fine mesh sieve onto the chopped chocolate and let sit for about 2 minutes. Slowly incorporate the ingredients in the bowl. Using a candy thermometer, check the temperature of the ganache. When it reaches 95F, add the butter and stir well. Let ganache sit for 30 minutes to 1 hour or until it is firm enough to pipe. Line a baking sheet with parchment paper. Pipe small balls of the ganache onto the baking sheet. Set aside to dry overnight. When ready, roll the balls between the palms of your hands to smooth them. Place on parchment paper and set aside. To finish truffles: Place chapped candy canes in a shallow bowl or casserole dish. Dip the truffles in the tempered chocolate one at a time. Immediately after dipping roll each truffle in the candy cane pieces and set aside to let the chocolate set. Once the chocolate has set, serve and enjoy! |
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Arquette
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Posted at 11:59 am on Oct. 14, 2009 |
| Smoked Haddock and Asparagus Tart Serves 4 - 6 200g / 7 oz smoked haddock, fresh or defrosted, skinned and sliced
350g / 12 oz frozen short crust pastry, thawed
flour, for rolling
15g / ½ oz butter
3 spring onions, chopped
100g / 3½ oz asparagus
3 large eggs
200ml / 7 fl oz single cream
Salt and black pepper
100g / 3 ½ oz Gruyere cheese, grated Preheat the oven to 200°C, 400°, Gas Mark 6. Roll out the pastry to line a 23cm flan tin. Prick the base and line with a piece of greaseproof paper, before filling with ceramic baking beans or rice. Place onto a baking tray and cook for 10 minutes. Remove the paper and beans and return to the oven for 3 minutes. Remove from the oven and keep warm. Turn the oven down to 180°C, 350 F, Gas Mark 4. Melt the butter and cook the spring onions until soft but not coloured. Spoon into the flan case. Scatter the haddock throughout the flan. Place the asparagus in boiling water for 2 minutes, dry and scatter over the fish. Lightly beat the eggs and cream together and season. Add the cheese and pour into the flan. Bake for 30 minutes or until just set in the middle and golden on top. Delicious served hot or cold. |
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flight of fancy
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Posted at 5:35 am on July 1, 2009 |
| Hi every one! This is my first post here, I choose this thread because I so lurve to cook! I like to experiment every now and then, I had fum reading those recipes..thanks a lot! Hope I can share my recipes too.. =) |
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SoaringFalcon2010
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Posted at 3:01 pm on June 2, 2009 |
http://allrecipes.com/Recipe/Cow-Patty-Cookies/Detail.aspx-
Cow patty cookies-desserts http://allrecipes.com/Recipe/No-Bake-Fudge-Cookies/Detail.aspx - no back fudge cookies-desserts |
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wave25
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Posted at 12:32 pm on May 13, 2009 |
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ArtFreak
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Posted at 8:44 am on May 10, 2009 |
| Crumpets. For breakfast :)
Ingredients
450g/1lb plain flour, sifted
½ tsp salt
1 tsp sugar
2 tsp/1x7g sachet fast-action dried yeast
300ml/½ pint warm milk
300ml /½ pint warm water
vegetable oil
4 crumpet rings or 7.5cm/3in plain pastry cutters, greased Method
1. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
2. Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air and pour into a large jug.
3. Heat a non-stick frying pan over a very low heat with a drop of oil. Wipe the pan with kitchen paper to remove excess oil. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
4. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until plenty of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
5. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack while continuing to cook the remaining mixture. |
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Loge
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Posted at 4:15 pm on Mar. 29, 2009 |
| Garlic sauteed shrimp Butter or olive oil
Minced garlic
Lemon juice
Garlic powder
Salt
Cayenne pepper
Parsley
Peeled shrimp Yes obviously there are no measurements I know that's because when I did this I didn't use measurements I just winged it. Ok so first melt a couple spoonfuls of butter in a frying pan. Enough that there is melted butter on about three fourths of the pan. Have the shrimp peeled and ready to go. Have the stove on high until the butter is sizzling. Then throw on the shrimp and minced garlic and turn the heat down to medium high. I guess maybe a tablespoon of garlic would do but remember its just there to add flavor to the shrimp. Do what feels right Once you have tossed the shrimp around a bit and they are good and buttery, sprnkle a little garlc powder, salt, and a tiny bit of cayenne on each shrimp. Also put some just in the pan so they will be evenly "coated". Add more butter if you need to, so that there is still a sizzling sound. Turn the hat down another notch. Shrimp should be opaque and slwly darkening into orange. Remember to keep flipping the shrimp with a spoon or fork and sliding them around in the pan. Next comes the lemon juice and parsley. A couple drops for each shrimp is good enough. And just as much parsley as you used with the garlic powder, salt, and cayenne. Again add butter if necessary. I usually add butter three or four times when I do this. My biggest tip is just to do what seems right, it'll prbly turn out how you want to. You can serve the shrimp in a white wine sauce in pasta with tomatoes to make a scampi, or as an appetizer. Or just a snack
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diamondprincess010
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Posted at 12:11 am on Feb. 2, 2009 |
cool there are some good recipes  |
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1ofakind
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Posted at 5:58 pm on Jan. 20, 2009 |
| Kriste's Split Pea Soup Makes 6 servings
Ingredients:
6 strips of bacon (cut small)
1 onion (diced)
2 cans of reg. or low sodium chicken broth (you can use just water) ((at least 30 oz))
1 can of carrots
1 lb split green peas (dried)
Salt and Pep. 1) In a large pot cook bacon on med. heat until almost brown and crisp. 2) Add onions and continue to cook until soft. (10 minutes) 3) Pour in both cans of chicken broth, peas, and lots of pep. and salt (less salt if NOT using low sodium broth) 4) Bring to a boil and let simmer for 30 minutes. Stir occasionally. Every 30 minutes bring to boil and check the thickness.
* I like it to be thin and not to lumpy, so I cook it for about 3 hours. 10 minutes prior to taking off heat add carrots. |
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austin s23
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Posted at 3:01 pm on Nov. 27, 2008 |
i love food. wish i could add on to this
but idk how to cook very well |
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Kitty Kiska
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Posted at 11:55 am on Aug. 3, 2008 |
| Another by kiska Russian Traditional Meals Chebureki Ingredients:
4 cups white flour
1 cup water
1 egg, slightly beaten
2 tablespoons salted butter
a half spoonful of salt
filling Method:
In a large pot, bring the water to a boil, adding the butter and salt and stirring until melted. Quickly mix in about a half cup of the flour and stir until smooth. Add the egg and the remaining flour, using more flour as necessary to make a not-too-stiff dough, and knead until soft and even. Let rest in a covered bowl at room temperature for one hour. Meanwhile, prepare the filling by taking several handfuls of fresh mushrooms, trimming the ends and slicing thinly, and frying gently in butter with the addition of some finely chopped Spanish onion. When softened, season to taste with salt, black pepper and some chopped mixed greens consisting of flat-leaf parsley, coriander and celery leaves. Let cool. To make the chebureki, roll the dough to a thickness of about your little finger. Roll the dough into a thin sheet, cut circles by the back side of the mold. Place a circle into the open mold, add a generous spoonful of the filling in the middle. Close the mold and press a little. One, two, three and chebureki are ready!
When all of the chebureki have been filled, heat some oil and butter in a large pan and fry over medium heat until golden brown. |
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Kitty Kiska
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Posted at 11:51 am on Aug. 3, 2008 |
| Russian Traditional Meals Berry Kissel(equivalent to jelly) Ingridients:
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
5 cups blackberries
4 cups raspberries
1/2 teaspoon fresh lemon juice, or to taste Method:
Whisk in sugar, cornstarch, and salt until combined well. In a saucepan simmer water and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries. Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berriesand stir until combined well. Stir in lemon juice. Chill kissel, covered, at least 2 hours, or until cold. |
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Kitty Kiska
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Posted at 11:49 am on Aug. 3, 2008 |
| Russian Traditional Meals Shuba (salad) Ingredients: 2 thick salted herrings
5 potatoes
4 carrots
3 beets
1 small red onion, finely chopped
4 eggs, finely chopped
1 1/2 cup mayonnaise
Parsley and dill Method:
Boil vegetables until they are ready (you can boil vegetables in 1 pan). Boil eggs hard.
Peel skin from herrings, cut them along the spine. Take all bones away. Cut herring meat into very little pieces and always check for bones.
Grind potatoes, carrots, eggs, and beets. Take a large dish.
Place a layer of potatoes whole portion. Then spread mayonnaise evenly (thin layer). Use a fork to plane the layers. Then layer of beets 1/2 of portion, then layer of carrots 1/2 of portion, then chopped onion 1/2 of portion and finally - herring meat.
Then 2 layers backwards: onion, carrots. Place a layer of 3 chopped eggs, and then beets.
On top pour remaining mayonnaise.
Add 1 more layer of 1 chopped egg to make the dish beautiful and decorate with chopped parsley and dill.
Let it soaked at least overnight.
This herring salad must look like a cake.
It is a very colorful and tasty appetizer...
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Kitty Kiska
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Posted at 11:44 am on Aug. 3, 2008 |
| Russian Traditional Meals (Soup) Rassolnyk Ingredients:
400 g beef
1 small beef kidney
300 g marinated cucumbers
1 large onion
1 carrot
parsley
2 tbsp oil
300 g potatoes
50 g tomato paste
100 g sour cream
1 tbsp flour
2 cloves garlic Method:
Several hours before cooking cut the kidney into two halves and put into large amount of cool water. Change the water often. Then pour hot water onto it. Boil it several times, removing water, and pouring new hot water again. Then wash the kidney in warm water and boil it together with meat, having poured cool water onto it. Chop the onion, carrots, and cucumbers. Put them into a big pot, add oil, pour some stock, cover with a lid and simmer until ready (the ingredients must become soft). Put the flour and tomato paste onto the frying pan and fry them together for a while. Strain the stock and put it with the stewed ingredients (onions, carrots and cucumbers) into a pot. Add potatoes cut into small pieces, the tomato paste fried with the flour, and the kidney and meat cut into pieces. Boil it. The rozsolnyk is ready when potatoes get soft. Put the chopped parsley and crushed garlic into it. When serving put some sour cream into a plate |
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Kitty Kiska
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Posted at 11:36 am on Aug. 3, 2008 |
| Russian Traditional Meals Golubtsy Ingridience:
Head of Cabbage (1)
Rice (depends on the amount of people)
Carrots
Chop Tomatoes (can or fresh)
Mince meat (any meat)
Spices to liking (salt and pepper) Method: Boil the whole head of cabbage in a salt water during 20 minutes. Then
peel off the leaves accurately. Boil rice in a salt water until it is
almost ready. Grate carrots and chop tomatoes. Mix rice with minced
meat and carrots and tomatoes. Don''t forget about salt and pepper. Put
each leaf the inner side up. Place one tablespoon of prepared meat
stuffing in the centre of each leaf. Roll leaves, covering stuffing
from sides like an envelope. Put stuffed cabbage leaves with seam
down close to each other on a frying pan. Add two tablespoons of
tomato sauce or ketchup to 0,5 litre of water or broth. Add it,
covering the bottom of the pan. Spread butter on top of each piece.
Heat oven to 140 degrees Celsius (250 degrees Fahrenheit). Bake
golubtsy for an hour. Served with seam down, in a deep plate.
Garnished with sour cream or sauce in which golubtsy were cooked. Servings: 2-3 If you don''t eat meat, you can put more rice and more vegetables.
Anyway it will be tasty. |
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