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 Posted: Mon Sep 05, 2005 9:02 pm
I'm submitting this recipie because it's been a trip into heaven for me... Well... As close as one can get hehe
I personally use as many organic ingredients as possible, and the type and quality of the ingredients do matter to the final outcome of the taste and texture. Trust me... There is a big difference between using wheat flour as apposed to All-purpose, powdered sugar to organic granulated sugar, and a diffenerence in taste for how much vanillia extract you put in... Also as to how long you bake it, though I haven't as of yet timed the cooking process... I really should though...
Caffine Free Double "Chocolate" Cookies.
Ingredients:
2 cups All-Purpose Flour
1 cup Organic Granulated Sugar
1 cup Nesquick Chocolate drink mix (It's 99.9% Caffine free and gives it the chocolate flavour, and you need to be caffine free otherwise it's just chocolate cookies... And I'd be allergic to them, hence unable to eat them...)
1 cup Carob Powder
1 tsp Baking Soda
1/2 tsp salt
3/4 cup milk
1/2 cup melted butter (whole butter, no margerine or veggie alternative... doesn't taste as good... And yes I have tried said items.)
Vanillia Extract (I use organic)
Mix together all dry ingredients in a large mixing bowl, and try not to worry to much about large clumps (Carob Powder has a habit of packing together after being in storage for a while). Add the milk and butter, then a splash of Vanillia Extract to taste. We usually use a rather large splash... (I just made a batch that used about a 4th of the container, but do what your taste buds feel is neccessary... ) Then use a electric handheld mixer and blend together all ingrediants. Then, using a rubber spatula, fold any flour/dry ingredients left into the dough. The rubber spatula is also very helpful to put the dough in 1 inch balls onto an ungreased cookie sheet. Preheat the oven to 350 degrees ferenheit (not sure what that is for you celceius {sp?} peoples) and pop in the cookies. Now cooking times do vary, and I've had cookies that hold their ball shapes, and I've had cookies that have spread out. In either incidence they are usually done when you can 1) smell them 2) touch them gently and they can spring back a bit, but be careful as Carob has a tendency to burn somewhat easily and the cookie dough is naturally dark. Basically if you can, trust your nose... I suggest checking every 5-10 minutes.
The ones I had today spread out, and we caught it at just the right time that they stayed soft and chewy after cooling down. Mmm.... It was heaven ^^ (specially seeing since I can't seem to stomach the taste of straight chocolate anymore... Gotta have my Carob ^^) You can also add things to it, like almonds, coconut, fruit and caramel/toffe bits. Have fun ^^ I just wish I had some cookies left to snack on lol!
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Posted: Mon Nov 21, 2005 12:28 am
akina posted a Cordon Bleu before... Boneless skinless chicken breasts (as many are needed, 1 per person) Apple, cored and sliced into rings Coarsely chopped cashews or peanuts Swiss cheese, sliced Thinly sliced ham Cummin Salt Pepper Honey Take one of the chicken breasts, lay it down on a cutting board, place a piece of plastic wrap over it, and pound it flat with a kitchen mallet. Repeat until all the chicken breasts are flattened, about 1/4 in thick. With one of the flattened chicken breasts, add spices to taste and a spoon full of honey. Add chopped nuts, swiss cheese, ham, and apple ring. Wrap the chicken around the contents in the middle as best you can. Place in a baking pan. Repeat until all chicken breasts are finished. Bake in a pan at 375F for 40min.
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Minionofamiee Vice Captain
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Minionofamiee Vice Captain
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Posted: Mon Nov 21, 2005 12:29 am
Akina If you have as much zucchini laying around the house as I do (stupid garden, squash grows like a weed) make zucchini bread. It's really easy. 1 1/2 C flour 1 tsp ground cinnamon 1/2 tspbaking soda 1/2 tsp salt 1/2 tsp ground nutmeg 1/4 tsp baking powder 1 C sugar 1 C shredded zucchini 1 egg 1/4 C oil 1/4 tsp lemon zest 1/2 C chopped walnuts (optional) 1 C chocolate chips (optional) Heat oven to 350 degrees Ferenheit. In mixing bowl, beat together sugar, shredded zucchini, and egg. Add oil and lemon zest, mix well. Stir in flour, cinnamon, baking soda, salt, nutmeg, and baking powder. Fold in walnuts and chocolate chips. Pour batter into a greased 8X4X2 inch loaf pan. Bake for 55 to 60min or until a toothpick inserted in the middle comes out clean. Let cool, then slice. Or, instead of baking it in a loaf, pour half the batter into a greased pie tin and bake for 20-30min or until a toothpick inserted in the middle comes out clean. Let cool, then cut into 8 equally sized wedges. (note: really watch the baking time if you do the pie tins, it cooks much faster and is easy to burn)
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Posted: Mon Nov 21, 2005 12:30 am
Akina Pastries are a weakness, icon_gonk.gif so good. Here's alomd chocolate biscotti. 3 eggs 1 C sugar 1/2 tsp vanilla 1 1/4 C toasted almonds 2 1/2 C flour 1 tsp baking powder 7 oz bittersweet chocolate, roughly chopped Heat oven to 350F. Using an electric mixer with a whip attachment or a whisk, whip the eggs, sugar, and vanilla until mixture thickens and holds its shape when you lift the whisk. Sift together flower and baking powder and add to egg mixure. Coarsely chop the almonds and add them with the chocolate. Line a baking sheet with parchment paper. Form the dough into 2 logs on the sheet, each one about 3in wide and almost as long as the baking sheet. Dampen your hands and smooth each log. Bake for 25min until light brown. When done, remove baking sheet from oven and turn the oven temperature down to 300F. Let the biscotti logs sit and cool for a moment. Remove the logs from the pan and peel off the parchment paper. With a long serrated knife, cut the logs on a bias into 1/2in thick slices. Place sliced cookies on baking sheet and bake for another 20min. They should be golden brown when done.
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Minionofamiee Vice Captain
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Minionofamiee Vice Captain
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Posted: Mon Nov 21, 2005 12:31 am
[ Message temporarily off-line ]
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Posted: Mon Nov 21, 2005 12:33 am
Gamer Girl Dusty I am rather proud of the fact that yesterday I came up with a recipe for pizza without any sort of help at all, and it actually turned out rather good. I suppose I'll explain it, incase you wish to try it. Crust: Flour (any kind will do, but all I had handy is just plain ol' white) Soy milk (because I'm vegetarian) Butter Water Salt A smarter thing to do than the way I did it would to have been mix the soy, water, salt, and butter, then add that to the flour. But no, I just took them all, and mixed them into the flour one by one. First the water, than the soy, than the salt, and finally the butter. It worked out alright in the end, but it was rather hard to mix it together. I mixed it by hand, btw. Anyways. Sauce: Tomato sauce Garlic Oregano Chopped onions The sauce was a pretty traditional, basic italian sauce. I use the same sauce on spaghetti. It's pretty good, and suited well with the crust And for the cheese, I just added pre-grated mozerella (yes, i apologize for that terrible spelling) Anyways, I think my big mistake came when I tried to cook it all at once. I know that I should have cooked the crust first, then added the other ingredients, and cooked it again, but I was starving and in a hurry, so I attempted to cook it all at once. The crust was sorely undercooked, but delicious anyways icon_razz.gif I let it cook for like 20-25 minutes @ 350 degrees. In the future, i'll be sure to bake the crust first. If anyone has any advice as to how I can improve upon this recipe, please, feel free to let me know ^^ -Dusty
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Minionofamiee Vice Captain
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Minionofamiee Vice Captain
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Posted: Mon Nov 21, 2005 12:34 am
akina I have no idea what I was thinking, but this weird thing I made up the other night would be Mexican meets Japanese cuisine... bizzare and yet it tastes good. Um... I guess I call it the south-west roll *shrugs*. 1 egg dash of milk salt and pepper to taste salsa 1/4 bellpepper, chopped cooked shredded beef 1/2 cup cooked rice sheets of nori (seaweed) Scramble egg with a dash of milk, salt, and pepper. Cook omlet style, cut into long thing strips, and set aside. Saute bellpepper, set aside. Mix salsa into rice. Place a sheet of nori on a sushi mat shiney side down. Spread the salsa rice over 3/4 of the nori, leaving the end fartherest from you uncovered. Place an omlet strip or two, a few bellpepper strips, and a little of the shredded beef horizontally in a line on the end of the rice covered nori closest to you. Roll into maki sushi, then slice into 8 even peices with a sharp knife. Repeat until all the ingridients are used.
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Posted: Mon Feb 27, 2006 1:25 am
here is another cordon bleu
Breaded flatened chicken breast
shredded mozzorella
small thin strips of ham
chicken broth,
white wine
spices of choice depending on flavour I enjoy, oregano, basil, and paprika it's strange but good mix of flavours for the pallette.
mushrooms.
place breast in small cooking dish, place cheese and ham within breast add spices (roll it up) pour over: chicken broth and white wine top with slived mushrooms cook till darker brown
be sure to poke holes in your chicken so as it dosn't seal up on you.
fettucine Alfredo
this is so incredibly simple
cook fettucine noodles.
boil a a cup of cream for every serving, you can geusstimate
mix in a small bowl, 2 tblspn of grated parmigian for every 1 egg, combine untill it's well... combined
when the creams boils add you noodles, let come to a boil and stir in your concotion of agg and parmigian and voila! fettucine.
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Posted: Thu Mar 02, 2006 7:20 pm
A spendidly simple meatloaf:
1 egg
2 lb ground beef*
1/2 cup bread crumbs**
1/2 cup milk
1 onion, peeled and finely chopped
1 tsp salt
Freshly ground pepper to taste
2 slices of bacon
Preheat oven to 350.
In a large mixing bowl, combine all of the ingredients except for the bacon and smoosh them up with your hands. (Or a mixing utensil, if you don't like dirty work xD )
Pat the mixture into a loaf pan.
Lay the bacon strips lengthwise across the meat and bake for at least an hour.
Serve with tomato sauce type thing.***
*The loaf will shrink immensly in the oven due to all of the fat cooking out. For best results, use a semi-low fat content grade of ground beef. 15/85 is probably the highest ratio that is reasonable to use. But too lean of ground beef, say 5/95 will be very dry. Choose carefully. Also, be sure to have a pan to catch any grease that boils over and out of the pan, because it can be quite troublesome if you have a small loaf pan.
**DO NOT USE THE STORE-BOUGHT KIND. Just cut up a few slices of bread into small pieces, say about 1 cm x 1 cm at the smallest. This ensures a chunkier texture, because this is meat /loaf/, not bland meat log.
*** I like to serve this with a mixture of Hunt's tomato sauce and oregano. It is simple and effortless, aswell as ridiculously tasty!
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Posted: Tue Mar 14, 2006 8:22 am
Awesomeness Taco Salad
Ingrediants:
1 lb. lean ground beef
1 pkg. Taco Seasoning
3/4 c lettuce, washed and torn
1 Tomato, diced
4 green onions, washed and sliced
1 C sour cream
3/4 C grated cheddar (preferably medium) cheese
Tortilla Chips
1: In a skillet, cook ground beef, stirring freuently, remove excess fat.
2: Add taco seasoning, following package directions, cool.
3: Wash and prepare lettuce, tomato, and onions, set aside.
4: Grate cheese if not already grated, set aside.
5: On a large platter, spread beef/Taco mixture
6: Spread sour cream on beef/taco mix
7: Layer lettuce, tomato, onions, and cheese on top
8: Serve with tortilla chips and enjoy!
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Posted: Wed Apr 05, 2006 4:07 pm
Metalic_Noodles Pizza sauce plus garlic (I like tons) plus meted butter plus any not-frozen bread=yum! Here's one way to do it. The otion to add extras is always there. 1. put some butter, garlic and sauce in a bowl/mug and microwave for a little bit. stir and mix/add to taste. 2. dip in bread. 3.consume. Sorry kid, all of them go here! 3nodding
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Posted: Fri Apr 14, 2006 8:14 am
[ Message temporarily off-line ]
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Posted: Tue Apr 18, 2006 3:08 am
Minionofamiee Have a favorite recipe that you want to share? Maybe you created this killer dish and want comments on how to make it better. Well, there are no critques on this thread, but share it anyway. If you really want Comments/Crits. then post it on the Guild forum. Would you mind if I share one of my absolute FAVORITE web recipe archives? There's no link section for things like that yet.. sweatdrop http://razzledazzlerecipes.com/
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Posted: Tue Apr 18, 2006 2:33 pm
That's perfectly fine, honey!
Baking Powder Biscuits
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 tbsp sugar
1/2 cup shortening
2/3 cup milk
Preheat oven to 450. Mix the flour, salk, baking powder and sugar in a large bowl. Cut the shortening into the flour mixture until it resembles course meal. (Not too much or your biscuits will be the anti-fluffy) Add the milk all at once and stir just until the dough froms a ball around the fork. (It will be slightly crumby, don't worry) Turn out the dough onto a lightly floured surface and knead 10-14 times. (NO MORE) Pat out to about 1/2 inch thick and cut into rounds with a knife or cookie cutter. Place on a greased pan so that they touch each other and bake for 15-20 minutes.
This will give you a very simple and very rough biscuit. They're fluffy and wonderful!!
But if you must have your baking soda, there is a buttermilk variation that calls for it:
Substitute 2/3 cup buttermilk instead of regular milk, and use 1/2 tsp of baking powder, cutting the amount of baking soda in half to 2 tsp.
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