Recipes...

[luka82]

That is the easiest thing to do, but I don't have it written down. If you can bear with me until tomorrow I'll write it out.

Yeah, no problem...I make my own....I just want to enrich it maybe, just add a few things.
So I need inspiration thanks

 

[nudeyorker]

Yeah, no problem...I make my own....I just want to enrich it maybe, just add a few things.
So I need inspiration thanks

Oh well then, if you already make your own here is what I do differently. I boil the chicken filled with peeled seedless lemons and garlic and a bay leaf. Then remove lemons and garlic and bay leaf and debone. I add carrots, small corn on the cob about 1 1/2 inches, celery, small red potatoes, diced red onion. Salt and pepper to taste and I add either, rice, egg noodles or matzo balls. Serve with hot bread and butter.

 

[luka82]

I have never put lemons in my chicken soup, I`ll give it a try!
Thanks

 

[Tattooed Goddess]

NudeYorker, i came up with a really clever idea for some croutons for a salad, or anything else you'd like to use it for....

I like using American White cheese for my grilled cheese sandwiches versus yellow american. Anyway, you make a grilled cheese with any cheese you'd like and then put it in the fridge. Once it is hard you can cut it into long strips on a diagonal (which looks very modern on a square plate of salad) or into squares. The cold grilled cheese cut up looks so cool with the white stripe of hard cheese in the middle of the bread. People will wonder what it is and how you made the layers of bread and cheese look so pretty.

You could also get creative with multiple layers of cheese/bread or even a sundried tomato layer or anything you'd like to make a complex crouton to show off on your salad.

You could also use very small cookie cutters to make shapes.

 

[nudeyorker]

Ahhhhhh MR Thank you for the tip; you have given me a very good idea to try. But I'm thinking parmasean reggiano bread sticks cut into croutons... but I like the cookie cutter idea for festive occasions. Thank you!

 

[Tattooed Goddess]

Stars are popular around our house. I used to cut up my daughters cheese into stars or little teddy bears. I had all sorts of need cookie cutters from when i did cakes. I love miniature cookie cutters. I never use them for cookies.

You could also do a really need bread/cheese incorporated terrine. I thought if you liked gourmet you'd love this because you are probably brave enough to make it:

Heirloom-tomato Terrine: 2000s Recipes + Menus : gourmet.com

And here's a lovely little tomato salad that presents well

http://www.google.com/imgres?imgurl=http://rawepicurean.net/wp-content/uploads/2008/10/mulicolor-heirloom-tomato-carpaccio_w.jpg&imgrefurl=http://rawepicurean.net/2008/10/03/multicolor-heirloom-tomato-carpaccio/&usg=__SdUnrEnrWjyAQEOV11RvqXlNo28=&h=330&w=440&sz=115&hl=en&start=20&sig2=WoMfeWM6zvusOK7zJ40KAA&um=1&itbs=1&tbnid=icYRyltCjxtNVM:&tbnh=95&tbnw=127&prev=/images%3Fq%3Dheirloom%2Btomatoes%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1T4ACAW_enUS378US341%26tbs%3Disch:1&ei=L2sETIO7O4ykNaCp4Ts

 

[nudeyorker]

Chocolate Pot De Creme
Preheat oven to 250 degrees.
In a medium saucepan combine 1 1/2 cups heavy cream, 1 cup milk, 1/2 cup sugar and 1 tsp vanilla extract.
Bring to a slow boil and remove from heat; and add 8 oz semisweet chocolate (chopped coarsely) Whisk until chocolate is melted.
In a medium bowl beat 5 egg yolks and slowly add chocolate mixture while beating on medium speed.
Divide the mixture into 6 ramekins and place in a large casserole dish. Add cold water to the baking dish until it reaches halfway up the sides of the ramekins.
Cover tightly with foil and bake on the center rack for 1 hour and fifteen minutes. The custards should giggle slightly in the center when finished cooking. Let cool to room temperature and then refrigerate. Serve cold.

 

[HiddenLacey]

Also for the cookie cutter tip, I use smaller ones when I'm baking pie's. Around Thanksgiving and in the fall. I roll out my crust and use the cookie cutters to cut small leaves, acorns and such out of the top. Once I add the top to my pie I brush my cut-outs (which I normally detail alittle) and place them back on the top in different areas. It's so simple and people love the extra touch.

 

[justmeincal]

Luka,

Trust Nude on this one. Lemon flavoring in chicken soup is wonderful.

I have never put lemons in my chicken soup, I`ll give it a try!
Thanks

 

[nudeyorker]

OK I have a horrible confession to make. I love the street fairs New York offers in the summer; mainly because of the crappy food.
I went to one yesterday and had... A corn dog wrapped in bacon and covered with chili and cheese, corn on the cob, a corn tortilla covered with cheese, an Arnold Palmer, crepes with nutella. I finished the day with a candied apple and had cotton candy on the way home.
OK I've had my fix of crap for the year. But boy oh boy was it good.

 

[petite]

OK I have a horrible confession to make. I love the street fairs New York offers in the summer; mainly because of the crappy food.
I went to one yesterday and had... A corn dog wrapped in bacon and covered with chili and cheese, corn on the cob, a corn tortilla covered with cheese, an Arnold Palmer, crepes with nutella. I finished the day with a candied apple and had cotton candy on the way home.
OK I've had my fix of crap for the year. But boy oh boy was it good.

Good gracious, how do you stay so thin?

That corn dog sounds so good to me!

Please tell me that your nutella crepe had little slices of banana in it, it's so good that way!

 

[nudeyorker]

Good gracious, how do you stay so thin?

That corn dog sounds so good to me!

Please tell me that your nutella crepe had little slices of banana in it, it's so good that way!

I have a really lucky metabolism I can eat anything I want as long as I go to the gym three days a week and play tennis at least once or twice.
I do like the banana with the nutella crepes but it was not available.

 

[Tattooed Goddess]

Also for the cookie cutter tip, I use smaller ones when I'm baking pie's. Around Thanksgiving and in the fall. I roll out my crust and use the cookie cutters to cut small leaves, acorns and such out of the top. Once I add the top to my pie I brush my cut-outs (which I normally detail alittle) and place them back on the top in different areas. It's so simple and people love the extra touch.

If you want a nice browned crust brush the top with heavy cream. The fat in the cream makes it brown, or for a lower calorie crispy top brush with eggwhites mixed with a little water.

 

[Tattooed Goddess]

I have a really lucky metabolism I can eat anything I want as long as I go to the gym three days a week and play tennis at least once or twice.
I do like the banana with the nutella crepes but it was not available.

I wouldnt call it a lucky metabolism, i'd call that a hard earned one.

 

[HiddenLacey]

If you want a nice browned crust brush the top with heavy cream. The fat in the cream makes it brown, or for a lower calorie crispy top brush with eggwhites mixed with a little water.

Thanks MR:wink: I normally brush with eggwhites and sprinkle sugar and sometimes cinnamon in the top very lightly. It just depends on what I'm making and if it is for me or if I'm taking it somewhere or making it for a friend.

Actually I have been looking for a low sugar homemade jam recipe. Does anyone have anything like this? Mine calls for more sugar than I want. Trying to carve back the calories before they stick to my butt forever!

 

[Tattooed Goddess]

The sugar content really doesnt make or break the jam. You can do one of two things- add considerably less sugar to taste. What flavor are you planning on making?

The very low sugar jams on the shelf have added water to dilute the amount of sugar per serving combined with a little less sugar.

A teaspoon of sugar doesn't have that many calories, so cutting back by 1/4 or so wouldn't make it taste bad at all. Just tangier. I like my jams to be very tangy and sometimes add lemon juice- especially to strawberry jam.

 

[HiddenLacey]

strawberry thats my downfall

 

[maikeru]

My sister and a good friend are allergic to eggs ….anyone have a from scratch cake

Give this vegan Choclate Cake a try. No eggs, and no dairy either ...
It super easy and no dishes, since the whole thing is mixed in the baking pan

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine in the pan (not a separate bowl):

1 1/2 cups unbleached white flour
1 cup brown sugar
1/4 cup sifted unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Shake the pan to level the ingredients. Using the back of a spoon, make three holes in the dry ingredients. Pour in one hole:

1/3 cup vegetable oil

Pour in another hole:

1 Tablespoon white vinegar

Pour in the last hole:

2 teaspoons vanilla

Pour over the entire pan:

1 cup soymilk

Mix the batter with a fork until well blended. Bake for 30 minutes or until a toothpick/knife comes out clean. Let cool at least 15 minutes before sprinkling with powdered sugar, or let cool completely before frosting. If you want to make a larger cake, double the recipe for a 9 x 13 inch pan and adjust the time accordingly.

 

[nudeyorker]

Another Hawaiian favorite of mine...

Chocolate Mochi Cake
4-1/2 cups mochiko flour
4-1/2 cups sugar
5 tablespoons cocoa powder
1 tablespoon baking soda
1 13.5-ounce can coconut milk
1 cup evaporated milk
5 eggs, beaten
1 tablespoon vanilla extract
1 stick butter, melted

Preheat oven to 375 degrees. Grease two 4-by-6-inch loaf pans. Combine mochiko, sugar, cocoa powder and baking soda.

In a separate bowl combine coconut milk, evaporated milk, eggs, vanilla extract and butter. Add to dry mixture and stir until batter is smooth. Pour batter into loaf pans and bake 75 to 90 minutes, until center does not jiggle at all.

Cool and cut.

 

[MickeyLee]

my brain always translates this thread into: Cockrings and Baking Tips :redface: