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Post by DarkCloud on Apr 8, 2005 12:08:19 GMT -5
hail chef Chrys! ;D
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Post by Aish on Apr 9, 2005 20:47:14 GMT -5
;D Did I mention I like to cook? LOL
Ultimate Carrot Cake
INGREDIENTS: 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup flaked coconut 1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon ginger 1 cup chopped walnuts
DIRECTIONS: In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, coconut, salt,nutmeg, ginger,and cinnamon. Stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting, sprinkle with additional nuts.
Cream Cheese Frosting
INGREDIENTS: 2 (8 ounce) packages cream cheese, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract
DIRECTIONS: In a medium bowl, cream the cream cheese until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Whip. Store in the refrigerator after use.
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Post by DarkCloud on Apr 16, 2005 11:35:26 GMT -5
for those who love ice cream! I know I do.
DC IRRESISTIBLE ICE CREAM!!!
YOU NEED:
Dulce de Leche ice cream( 3 huge fully loaded scoops )
2 spoonful peanut butter( creamy )
2 Oreo cookies
Huge ice cream bowl
DIRECTIONS:
In a huge ice cream bowl, place the huge 3 scoops of dulce de leche ice cream first then the 2 spoonful peanut butter 2nd and 2 Oreo cookies last.
When all in place, start stirring altogether until the peanut butter and Oreo cookies are mixed with the ice cream.
Enjoy....
WARNING! Individually served so tell YOUR friends TO GRAB their on bowl.
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Post by Aish on Apr 17, 2005 20:46:10 GMT -5
mmmmmmmmm, nummy...
Cheddar Beer Soup
4 Tbsp. butter 4 Tbsp. flour 3 C. milk 3/4 C. dark beer (like Warsteiner) 2 Tbsp minced garlic salt and pepper to taste 1 Tbsp. red chilies, chopped 3 C. shredded sharp cheddar cheese
Heat butter in a sautee pan. Add flour and cook on low, stir mixture until it starts to bubble. Do NOT allow to brown. Pull off fire and set aside.
Heat milk in a sauce pan until it is just ready to boil. Add salt, pepper, garlic, and crushed red chilies. Stir mixture until just before boiling. Add half the flour/butter mixture (Roux) and stir with a wire whisk to a low simmer. Additional roux may be added to thicken as necessary. Stir constantly to avoid burning. Turn down heat, add cheese and beer. Stir to allow cheese to melt. Texture should be smooth.
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Post by Aish on May 10, 2005 21:16:38 GMT -5
I am totally psyched about this recipe, I just made it up tonight, and it rokks! This is now my favorite biscuit recipe...
2 1/2 C. whole wheat flour 1 TBSP baking powder 3/4 tsp salt 1/2 tsp baking soda 2 TBSP flax seeds 2 TBSP sesame seeds 2 TBSP sunflower seeds 1/2 C. cold butter, cubed 1 1/4 C. buttermilk 1 egg, beaten
Preheat oven to 425 degrees. Combine first 7 ingredients. with pastry cutter or fork, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until moistened: knead in bowl until soft dough forms. On lightly floured surface (wheat flour) pat dough into 8" circle. Using biscuit cutter or glass, cut out 10 biscuits. Place biscuits 1 1/2" apart on ungreased baking sheet; brush tops with egg. Bake 15 minutes or until golden.
Note: excellent with butter and honey!
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Post by _black phoenix_ on Jun 9, 2005 17:25:32 GMT -5
cornbreadingredients:- 1 cup cornmeal - 1/2 cup flour - 1 tsp salt - 1/2 tsp baking soda - 1 tbsp backing powder - 1 cup buttermilk - 1/2 cup milk - 1 egg, beaten - 1/2 cup oil instructions:- preheat oven to 450 degrees(F.) - combine dry ingredients and mix. - add wet ingredients(buttermilk, milk, egg, and oil.) mix well. - pour into baking pan and keep in oven 20 min at 450 degrees F. - serve hot with honey if desired. im eating this right now. f*cking delicious.
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Post by Aish on Jun 9, 2005 17:40:06 GMT -5
Buttermilk Sugar Cookies
INGREDIENTS: 1 cup shortening 2 cups white sugar 4 eggs 4 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk 4 teaspoons vanilla extract
DIRECTIONS: Preheat oven to 425 degrees F. Grease cookie sheets. In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Post by Aish on Jun 9, 2005 17:52:52 GMT -5
Chrys' Fruit Pizza
Roll out the above sugar cookie dough onto a pizza pan or rectangular cookie sheet, bake and COMPLETELY cool.
2 bricks cream cheese (softened) 2 cups powdered sugar 2 teaspoons vanilla
Beat all three ingredients with a mixer until fluffy. Spread onto cooled cookie crust. Slice and add your favorite fruits ( I like a combo of strawberries, kiwi, raspberries, blueberries,pineapple, and red grapes). Serve immediately, refrigerate leftovers.
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Post by Aish on Jun 22, 2005 22:46:43 GMT -5
Beany Salad
1/2 C. pearl barley 1/2 C. long grain brown rice (instant) 1 C. canned black beans, drained 1 C. canned pinto or kidney beans, drained 1C. canned corn, drained 1/2 C. chopped green onions 1 red bell pepper, chopped 1/4 C. chopped fresh cilantro Dressing: 1/4 C. red wine vinegar 1 clove garlic, minced 1 tsp. chili powder 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. crushed red pepper flakes 1/2 C. olive oil In a large saucepan, bring 2 C. water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40 to 45 minutes, or until tender. Cool. In another saucepan, bring 1 1/2 C. water to a boil, add the rice. Reduce heat to low and simmer 10 minutes or until tender. Cool. In a large bowl, combine barley, rice, beans , corn, onions, red bell pepper and cilantro. Mix well. Make dressing:in a small bowl, whisk together vinegar, garlic, chili powder, salt, black pepper, and pepper flakes. Whisk in oil. Pour over salad and toss well. Chill 3-4 hours. Makes 6 servings.
Note: this is also fantastic over scrambled eggs with potatoes, and whipped like refried beans.
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Post by Time_Spinner on Jul 16, 2005 12:18:59 GMT -5
Spicy cinnamon tea
Warning: this is only for people who have er...interesting taste buds. hope ya like!!!
ingredients:
1 regular tea bag 1 cup of steaming hot water milk sugar cinnamon ancho chili powder
Stick the tea bag into the cup of hot water until ready. Add as much milk and sugar as desired. Add a pinch of cinnamon and add chili powder to as much as you like.
Enjoy!! (if u dare) ;D
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Post by _black phoenix_ on Jul 16, 2005 12:32:44 GMT -5
what do you mean by "regular" tea bag? i dont drink the stuff.. kinda ignorant.
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Chrysanthemumanthem
Guest
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Post by Chrysanthemumanthem on Sept 15, 2005 12:41:17 GMT -5
Vegetarian Stuffed Peppers
INGREDIENTS: 1 1/2 cups brown rice 6 large green bell peppers 3 tablespoons soy sauce 3 tablespoons cooking sherry 1 teaspoon vegetarian Worcestershire sauce 1 1/2 cups extra firm tofu 1/2 cup sweetened dried cranberries 1/4 cup chopped pecans 1/2 cup grated Parmesan cheese salt and pepper to taste 2 cups tomato sauce 2 tablespoons brown sugar
DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes. Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
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Post by Aish on Sept 15, 2005 12:44:41 GMT -5
Vegetarian Pastries
INGREDIENTS: 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1 cup butter 4 eggs 2 teaspoons distilled white vinegar 3 1/2 cups water 1 cup dry lentils 3 potatoes, chopped 1 onion, chopped 1 tablespoon olive oil 1 teaspoon salt
DIRECTIONS: Preheat oven to 350 degrees F. Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball. Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary. Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils. In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir. Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.
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Post by Aish on Sept 15, 2005 12:45:57 GMT -5
Cabbage Rolls
INGREDIENTS: 1/3 cup uncooked brown rice 2/3 cup water 2 cups textured vegetable protein 3/4 cup boiling water 2 (10.75 ounce) cans tomato soup 10 3/4 fluid ounces water 1 large head cabbage, cored 1 tablespoon vegetable oil 1 large onion, chopped 1/2 carrot, finely chopped 1/2 red bell pepper, diced 3 cloves garlic, minced 1 tablespoon white wine 1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved 1 egg, lightly beaten 1/2 cup frozen peas 2 pinches cayenne pepper 1/2 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon dried basil 3 drops hot red pepper sauce toothpicks salt and pepper to taste
DIRECTIONS: Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix the textured vegetable protein and 3/4 cup boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice. Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the tomato soup and 10 3/4 fluid ounces (1 soup can) water. Place the cabbage in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, until leaves are easily removed. Drain, cool, and separate leaves. Heat the oil in a skillet over medium heat. Stir in the onion, carrot, red bell pepper, and garlic. Cook until tender. Mix in wine, and continue cooking until almost all liquid has evaporated. Stir in rice and textured vegetable protein, reserved juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and stir until heated through. On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1 tomato. Roll tightly, and seal with a toothpick. Repeat with remaining filling. Arrange in a casserole dish. Pour the soup and water over cabbage rolls. Season with salt and pepper. Cover, and bake 35 minutes in the preheated oven, basting occasionally with the tomato sauce. Remove cover, and continue baking 10 minutes.
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Post by Aish on Sept 15, 2005 12:49:46 GMT -5
Vegetarian Lasagne
INGREDIENTS: 2 cups peeled and diced pumpkin 1 eggplant, sliced into 1/2 inch rounds 5 tomatoes 1 pint ricotta cheese 9 ounces crumbled feta cheese 2/3 cup pesto 2 eggs, beaten salt and pepper to taste 1 (15 ounce) can tomato sauce fresh pasta sheets 1 1/3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese
DIRECTIONS: Preheat oven to 350 degrees F. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
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