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nudeyorker said:
Yesterday the postman delivered my new Easy Accent Decorator Thank you Betty and LaFemme for the recommendation. I can't wait to make a cake that needs decorating.
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I hope you like it as much as we do! Not that I live with Betty (wouldn't that be funny!), but apparently we share a love for this gadget.
 
LaFemme said:
I hope you like it as much as we do! Not that I live with Betty (wouldn't that be funny!), but apparently we share a love for this gadget.
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It just dawned on me that Valentine's Day is just around the corner... maybe that will give me a chance to take it on a test run...
 

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my friend returned from north dakota in december and brought me wild pheasant . it is still in the freezer and i have no idea how to prepare it for dinner. ideas or recipes welcomed. thanks.
 
is more a kitchen hack.. and not a recipe... but is useful for any baking recipe.

i present... How to De-Quasimoto Your Cake :biggrin:
*this is the cheapie home multitasking method*

old towels.
roll into a tube along the longest side
dunk into cool water
ring out excess
wrap around cake pan

BOOM!
flat cake layers .. no trimming
insulated pans makes for even backing..
bonus, ya end up with a higher/thicker/poofier? cake
*basks in the glory of domestic mastery*

or ya can by pre-made pan insulators. :tongue1:
 
Cajun Chicken PASTA is the best shit(ake) ever!!

You will need:
2-3lbs chicken
2 packages of sausage(1 mild and 1 hot)
1 large onion
Old Bay seasoning
Creole seasoning
2 jars of alfredo sauce(you can mix and match with these)
2-14oz boxes of pasta
2 bell peppers(I picked out green and red)
1 container of Grated Parmesan cheese(the kind you see near the spaghetti)
1 1/2 cups of shredded Parmesan cheese(you won't need all of it but it's really your choice on how much you use)
2 15oz cans of fire roasted diced tomatoes.
milk

First, start off by cutting your chicken into small bite size pieces and placing them in a pan that's lightly coated with olive oil. Cook the chicken until it's completely cooked through. If your pan has any liquid in it at all after the chicken has cooked then drain your chicken and return it back to the pan. At this point season your chicken with the creole seasoning and old bay seasoning.

**Season until you reach your preference. The creole season is what really makes this dish great!!**

Next, cut up your sausage if you used a 3lb or just a little more than 3lbs of chicken then you will most likely need both packets of sausage. If you used around 2lbs or so of chicken start out with just 1 1/2 packages of sausage but this is totally your decision on how much sausage you like and want in the dish.
Cook the sausage and chicken until the sausage is cooked or until heated thoroughly. I personally let my sausage cook while I sauteed the bell peppers and onions together.
That being said chop your onions and bell peppers up into small pieces almost a really fine dice and toss them into a separate frying pan. Saute them until both the onions and peppers are soft. Next, pour the diced tomatoes in with the onions/peppers mixture and cook that on low heat for about 5-10 mins just to incorporate it together. Once this has incorporated then transfer the tomato mixture over to the pan with the chicken and sausage and stir together.
Next, pour the jars of alfredo sauce into then pan with the chicken, sausage, and tomato mix. Then pour about 1/8 of a cup or less of milk into both jars of sauce and shake them really well and pour that mixture into the same pan. Give this all a really good stir. Keep your stove around medium-high or somewhere in between so that the mixture will slightly boil. And during this time you can pour in some of the grated parmesan cheese around 1/2 cup or so(just add a little at a time until it starts to get thick.)

-- keeping in mind when the pasta is added to the mixture it will become thick--

Finally, sprinkle in some of the shredded parmesan cheese as well about 1/8 of a cup or more.

(Really the past few steps is all of an eye ball type of situation just keep an eye out for the mixture and make sure it's not to thick before you add the pasta.)

While this mix is on a high simmer/medium to low boil go ahead and boil your pasta and once it's finished boiling drain it and add it to the sauce mixture. Stir really well.

Enjoy. :D

credit for this recipe goes to: Louisianna Spicy Cajun Chicken Pasta Pt1 of 2 - YouTube
 
FSUnole2k9 said:
:lmao: :lmao: I haven't seen that movie yet.

:goes and adds it to netflix list:
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*happy hand clap*
warning, if ya are a laugh-er of the out loud variety watch this flicker during not-traditional-sleeping hours.

i laughed meself light-headed.
 
I've just subscribed to this thread. I can cook anything but can bake nothing (breads, cakes, etc.). I suppose baking is too precise, whereas I can put in a little bit of this and a little bit of that in cooking something that doesn't require flour, yeast, and the like.

I have used a bread machine with great success for pizza dough! My mom was a cook. She could also bake desserts, but it was not something she often did.

My biggest challenge has always been a peppermint cake with peppermint frosting. This is what my honey's mother made for his birthday when he was a kid. She's no longer with us, and I have had varying degrees of success, but nothing I would call "the real deal."

If anyone has any recipes, please let me know. Normally, I make a white cake with white frosting that is flavored with peppermint extract, and sprinkled with crushed peppermint candies. Sounds easy, right? For some reason, either the cake or the frosting has not come out well...or both. It's an annual joke, but I'd really like to nail it this year. Others try to make the same for us, but theirs were worse than mine!

Any help is appreciated. Birthday is in early September, so there is plenty of time! :)
 
BIGDP I've made Peppermint cakes the traditional way (white layer cake with peppermint frosting) but I prefer it made as a chiffon cake made in a tube pan.
Peppermint Chiffon Cake (It's extremely important that all ingredients are room temperature)
2 1/2 cups cake flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup canola oil
7 eggs
1/2 cup water
1/2 tsp cream of tartar
1 1/2 tsp peppermint extract
1/2 tsp vanilla extract
15 drops red food coloring

Preheat oven to 325 degrees
Separate the eggs.
Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
Alternate large spoonfuls of red and plain batter into an ungreased tube pan; Run a knife or spatula through the batter to make a swirled effect.
Bake at 325 degrees for 55 minutes. Increase heat to 350 degrees and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost (Baking time depends on your oven efficiency my oven time is 50/10)

Peppermint Frosting
In a double boiler melt 1/2 stick of unsalted butter and remove from heat and mix in 2 cups sifted confectioner's sugar, add 3 TBL milk and 1 1/2 tsp peppermint extract + 1/8 tsp salt, + 1 tsp vanilla extract. Beat until smooth with an electric mixer until desired consistency is reached. When it's cool enough to spread frost the top and let it run down the sides of the cake and finish by frosting the sides. Pulverize about 6-8 peppermint candies (I use the red and white kind from Brach's) in a food processor or blender and sprinkle on top.
 
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BIGDP said:
Thanks so much, Nudeyorker! I'm going to give it a try this year. I appreciate your help!
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It dawned on me after I posted this that I was not giving specific enough directions (since you are fairly new at baking) When you are folding the batter together, do it very gently and about a third of the egg whites at a time. Also it's important to cool these cakes properly. Cool it in the pan for about an hour and a half until you remove it from the tube pan. My tube pans has little stands on the sides of it like the one shown here. It's important to let it cool upside down. If your pan does not have the little stands; balance the pan on four glasses or put a wine bottle in the center opening of the pan. When it's cool run a knife carefully around the sides and center and gently push the removable bottom up (Some people tell you to gently push the top of the cake at the sides and center to help loosen the cake from the pan; I'm opposed to this method). Ease the knife gently under the bottom of the cake to remove it from the tube pan bottom. Let it cool completely before frosting.
I also have a recipe for a 7-Minute Peppermint frosting (It's really sticky like marshmallow cream... (It's not the best frosting for a cake if you live in a humid place... like Hawaii... I'm not sure how humid it is where you live.)
 

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Last edited:
Hey, NudeYKer --

Thanks so much for that extra info. I've never tried a chiffon cake, and don't have the pan, but will buy 1 or 2, and I am not afraid to try anything. The 7-minute frosting may not work so well here in TX. Very hot and humid around Labor Day which is when the birthday always is. We do have air conditioning, though, which removes humidity. I've had many failures...I want to try this next, and I feel pretty good about it. Especially with the power of LPSG and the Nudeyorker behind me!
DP
 
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