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 Posted: Fri Jul 06, 2007 4:22 pm
Here is a new thread for you aspiring cooks out there. I am sure there are some in the guild now. Hell I know we all like to eat at the very least.
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Posted: Fri Jul 06, 2007 4:28 pm
OK here is my favorite thing in the world to cook. Its so yummy.
Chicken in Mornay sauce with noodles - destined to be a favorite
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 3 cups milk
* 2 cups white wine
* 1 cup Swiss cheese
* 3 cups cooked chicken, diced
* 8 ounces egg noodles, medium to wide, cooked and drained
* 1/3 cup grated Parmesan cheese
Cook the 6 chicken breasts to almost done.In the same pan you cooked the chicken in, melt the butter, blend in flour. Gradually add milk and cook, stirring constantly, until thickened. Add white wine and grated swiss cheese. Season with salt and pepper. Place cooked noodles in a shallow, 2-quart baking dish. Top noodles with the chicken breasts and the cream sauce; sprinkle with cheese. Bake at 400° for 20 minutes.
Chicken recipe serves 6.
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Posted: Mon Jul 09, 2007 2:51 pm
meh delicious Red Pepper Risotto its le yum yum yum no doubt 3nodding Ingrdients*3 red bell peppers *2 tbsp olive oil *3 garlic cloves *14 oz. can of chopped tomatoes *2 bay leaves *5-6 1/2 cups of stock (any kind) *2 1/2 cups of rice (use any kind of rice, just adjust the amount of stock you need to make the rice tender) *2 tbs dried basil or 6 chopped basil leaves *salt and pepper Directions for CookingPreheat broiler and put the red peppers on a broiling pan and broil until skin is charred and blistered. Put peppers into a bowl and cover with several layers of damp paper towel and let it sit for about 10 minutes. Peel off the skins then slice the peppers, removing the core and seeds. Heat oil in a large pan or pot and add garlic and the tomatoes and cook over gentle heat (about medium low) for 5 minutes then add peppers and bay leaves. Stir and cook for 15 minutes still over medium low heat. Pour stock into a seperate pot and heat it to simmering point. Stir rice into vegetable mixture and cook for about 2 minutes then add 2 - 3 ladle fulls of stock. Cook, stirring occasionally until stock has been absorbed. Continue adding stock a couple ladle fulls at a time, making sure not to add more until the previous addition as been completely absorbed until rice is tender. When the rice is tender, season with salt and pepper. Remove pan from heat, cover and let it sit for about 10 minutes then add basil and serve. Enjoy! xd heart
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Posted: Sat Jul 14, 2007 8:35 pm
i have drink recipies
5 hour jello shot
I went on a camping trip and things got creative
1 large package lime jello
1 1/4 cups raspberry stoli vodka
4 2oz 5 hour energy drink
2 cups water
make jello 2 cups boiling water. Mix in the 5 hour energy drink and raspberry stoli, put in plastic shot cups or bowl and let it sit over night.
Maunakea Mist
light rum
grand manier
sweet and sour
half and half
pineapple juice
coconut creme
* blend with ice*
Moana Sands
chambord
peach schnapps
orange juice
chi chi mix
*blend with ice and top with whipped cream with pineapple and cherry*
Kawa Bowl
light rum
lemon hart 86
sweet and sour
mai tai mix
orange juice
friut punch
grenadine
* blend with ice*
Molokai Mule
brandy
dark rum
mai tai mix
lemon juice
orange juice
angostura bitters
Bar Tea
gin
light rum
vodka
sweet sour
coke
Snoopy
tequila
lime juice
grenadine
7up
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Posted: Thu Oct 25, 2007 8:57 pm
OH OH!! PICK ME PICK ME!
I have a recipie for awesomness cool
To be awesome
know teh ham
I know, it's a complicated one, but it pays off well in the end =]
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Posted: Sat Oct 27, 2007 8:21 am
getting hacked sucks OH OH!! PICK ME PICK ME! I have a recipie for awesomness cool To be awesomeknow teh hamI know, it's a complicated one, but it pays off well in the end =]
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Posted: Mon May 19, 2008 5:36 pm
French Silk Pie:
1 cup Butter
1 1/2 cups of sugar
4 oz unsweetened melted chocolate. (they have premelted ones at the store by Nestle I believe.)
2 tsp of vanilla
4 eggs
1 chocolate oreo cookie crust
1 tub of whip cream
Cream butter, sugar and vanilla together.
Add 1 egg at a time and beat each one for 5 minutes till the pie filling is fluffy.
After all eggs are beaten in, put into the cookie pie crust and top with Whip cream. Cool in fridge for at least 2 hours before eating.
Will continue adding more recipes now and again.
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Posted: Wed Nov 12, 2008 3:53 am
MANGO BREAD
--------------------------------------------------------------------------------
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup raisins
3/4 cup vegetable oil
3 eggs
2 chopped ripe mangos
1 tsp. vanilla extract
Procedure:
Mix all ingredients well. Pour into greased pan. Bake at 325 degrees F. for one hour. Cool for 20 minutes
HULI HULI CHICKEN
------------------------------------------------------------------------------
3 broken fryers, split or quartered
1/4 cup catsup
1/4 cup shoyu
1/2 cup chicken broth
1/3 cup white wine
1/4 cup frozen pineapple juice concentrate.
pinch of fresh or dried ginger.
drop or two of worcestershire sauce.
Procedure:
Mix ingredients in bowl, brush over washed chicken splits. Grill over barbecue, turning and basting with sauce until it is done (about 40 minutes). For a real hawaiian picnic lunch, eat with sticky rice, macaroni salad.
HAUPIA CAKE
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1 pkg white cake mix
1 T unflavored gelatin
1 c coconut milk
2 c heavy cream
2/3 c water
6 T sugar
2 egg whites
1 t lemon extract
shredded coconut
Procedure
Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water, and the egg whites. Cool and split layers. Reserve top layer; spread haupia filling on the remaining layers. Chill until set. Soften gelatin in remaining coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack cake layers; frost with whipped cream mixture. Sprinkle cake with coconut.
--------------------------------------------------------------------------------
Haupia filling:
Ingredients
2 c coconut milk
1/2 c sugar
1/4 t salt
3 T cornstarch
1/2 c water
1 t vanilla
Procedure:
In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens. Stir in vanilla and cool.
Comments:
Lots of work but oh so ono!
Well, I finally tried the haupia cake recipe I submitted, and it turned out pretty well. I just wanted to add a few notes to it:
1. The recipe is enough to make a single layer 9x13 cake. So to
make layers, double the recipe or use smaller pans
proportionately.
2. Chill the haupia filling before spreading. I didn't and it kinda
gooped all over. If you chill it you can make the filling much
thicker (both in consistency and dimension).
3. Chill the frosting before spreading too.
4. If your lower layers aren't flat, use a knife to cut it flat.
The filling doesn't sit on a rounded cake well.
GON LO MEIN
------------------------------------------------------------------------
Ingredients:
3 pkgs (10 oz. size) ready to eat chow mein noodles
3/4 cup oyster sauce
2 tablespoons sesame oil
8 dried mushrooms (soaked)
6 green onions, chopped
1 pkg (12 oz) bean sprouts
4 stalks celery, slivered
1/2 cup Chinese peas, sliced
1 pkg (12 oz) green beans, sliced
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
3/4 lb char siu, thinly sliced
Procedure:
Place noodles in a 13 X 9 X 2 inch baking pan. Sprinkle noodles with 1/4 cup of the oyster sauce and 1 tablespoon of the sasame oil; heat in electric oven at 250 degrees F. for 10 minutes. Remove stems from mushrooms; slice caps. In a wok or skillet, heat remaining tablespoon oil. Add mushrooms and other vegetables; stir-fry for 2 minutes. Season with salt, monosodium glutamate and the remaining 1/2 cup oyster sauce. Mix char siu with the vegetables. Stir in noodles and toss gently. Makes 12 servings.
--------------------------------------------------------------------------------SHRIMP TEMPURA
--------------------------------------------------------------------------------
Ingredients:
2 lb medium shrimp
deep fat for frying
1 cup flour
1 cup cornstarch
1/4 teaspoon monosodium glutamate
1/4 teaspoon salt
1 egg yolk, slightly beaten
1 tablespoon sherry
1 cup cold water
flour
Procedure:
Shell and clean shrimp leaving tails on. Lightly slash underside diagonally. Heat deep fat to 365 degrees F. Sift the one cup flour with constarch and seasonings. Combine egg yolk, sherry and water; stir into flour mixture. Sip shrimp in flour, then batter, and fry until lightly browned. Drain and serve immediately. Makes three dozen.
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Posted: Fri Jun 19, 2009 1:04 pm
xXBRIMSTONEXx OK here is my favorite thing in the world to cook. Its so yummy. Chicken in Mornay sauce with noodles - destined to be a favorite * 6 tablespoons butter * 6 tablespoons all-purpose flour * 3 cups milk * 2 cups white wine * 1 cup Swiss cheese * 3 cups cooked chicken, diced * 8 ounces egg noodles, medium to wide, cooked and drained * 1/3 cup grated Parmesan cheese Cook the 6 chicken breasts to almost done.In the same pan you cooked the chicken in, melt the butter, blend in flour. Gradually add milk and cook, stirring constantly, until thickened. Add white wine and grated swiss cheese. Season with salt and pepper. Place cooked noodles in a shallow, 2-quart baking dish. Top noodles with the chicken breasts and the cream sauce; sprinkle with cheese. Bake at 400° for 20 minutes. Chicken recipe serves 6. Anything with Noodles and Chicken gets a thumbs up from me!
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Posted: Mon Jan 24, 2011 10:21 am
Strawberry Chocolate Mousse Cake
Strawberry Chocolate Mousse Cake
Yield: 12 servings.
1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar
In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.
Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein. Source: California Strawberry Commission
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Posted: Mon Jan 24, 2011 10:22 am
Black Cherry & Chocolate Frozen Yogurt
Frozen YogurtYield: 6 servings
1-1/2 cups (approx. 8 oz.) pitted black cherries, fresh or frozen
2 cups cherry low fat yogurt
1/2 cup honey
1/2 teaspoon almond extract
Chocolate Swirl
1 ounce chopped semisweet or bittersweet chocolate
2 Tablespoons water
Coarsely chop 1/2 cup cherries; set aside. In a blender or food processor container, combine remaining cherries, yogurt, honey and almond extract; process until smooth. Stir in reserved cherries. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions. When frozen, place 1/4 of yogurt in medium container; drizzle with 1/4 of Chocolate Swirl; repeat with remaining yogurt and chocolate. Store in freezer until ready to serve.
Chocolate Swirl
In a small saucepan, combine 1 ounce chopped semisweet or bittersweet chocolate and 2 Tablespoons water. Stir over low heat until chocolate is melted and mixture is smooth. Remove from heat and set aside until ready to use.
Nutritional Information Per Serving (1/6 of recipe)
Calories: 211, Fat Total: 3 g, Protein: 4 g, Cholesterol: 3 mg, Carbohydrates: 46 g, Sodium: 42 mg, Dietary Fiber: 1 g, Calories from fat: 12%
Source: National Honey Board
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Posted: Mon Jan 24, 2011 10:23 am
Pumpkin Cheesecake Bars
Makes 48
1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons margarine or butter, melted
4 teaspoons pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts
Preheat oven to 350°. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of half sheet pan (16 x 10 inch).
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
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Posted: Mon Jan 24, 2011 10:24 am
Strawberry Wine Punch
Beverages, Alcohol
Yield: 6 Servings
2 - 10 oz pkg. frozen sliced strawberries in syrup
1/2 c Sugar
1 Bottle rose' wine
1 (6 oz.) can frozen lemonade concentrate
1 c Pineapple juice, chilled
1 (28 oz.) bottle club soda chilled
Ice or Ice Ring
In a punch bowl, combine strawberries, sugar and 2 cups rose' wine. Cover and let stand at room temperature for 1 hour. Before serving punch, add frozen lemonade concentrate and pineapple juice. Stir until lemonade is thawed. Stir in remaining wine and club soda. Add ice or Ice Ring. Makes 24 (4 oz.) servings.
For kids substitute the wine with grape juice.
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Posted: Mon Jan 24, 2011 10:25 am
Title: PINEAPPLE ORANGE BAVARIAN
Categories: Desserts, 1941
Yield: 8 Servings
1 c Crushed pineapple
1 c Orange juice
1/2 c Sugar
1/2 c Cold water
2 tb Gelatin
1 tb Lemon juice
1 c Evaporated milk
Few grains salt
Soften gelatin in cold water. Dissolve over hot water. Heat
pineapple and orange juice to boiling. Add gelatin, lemon juice,
sugar, and salt. Mix thoroughly. Cool until partially set. Beat
until light and fluffy. Carefully fold in stiffly whipped evaporated
milk. Chill until firm. 8 servings.
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Posted: Mon Jan 24, 2011 10:27 am
Mango Pineapple Lime Cheesecake
Categories: Dessert, Cake cheese, Cake, Fruit, Nuts
Yield: 12 Servings
CRUST
1 1/3 c Ground gingersnap cookies
1 3 1/2-oz jar roasted Macadamia nuts
1/4 c Packed golden brown sugar
1 1/2 tb Crystallized ginger; chopped
2 tb Unsalted butter, melted
FILLING
4 8-oz packages cream cheese
1 1/2 c Sugar
1 tb Minced lime peel
2/3 c Sour cream
6 tb Fresh lime juice
4 lg Eggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1 sm Pineapple; peeled, quartered Cored, thinly sliced, leaves
Crust:
Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, abour 8 minutes. Transfer to rack; cool. Maintain oven temperature.
Filling:
Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
Pour filling into crust. Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover; chill overnight.
Place mango around top edge of cake. Place kiwi, then pineapple in centre. Garnish with pineapple leaves.
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Reply
