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COOKING
Apr 12, 2011 12:57:09 GMT -5
Post by creativemind on Apr 12, 2011 12:57:09 GMT -5
What's your speciality? Let's share recipes, tips, holiday food fun, party eats!
I have hundreds of chocolate related recipes if you are looking!
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COOKING
Apr 12, 2011 18:26:11 GMT -5
Post by countess on Apr 12, 2011 18:26:11 GMT -5
Roasted Asparagus
toss fresh asparagus spears with olive oil, little, salt, dash of balsamic vinegar and big pinch of sugar (fresh herbs, pepper and garlic powder is also good). bake 350 turning once after 3-5 minutes (depends on size). watch carefully you want them to camelize a bit but not dried up or burnt. toss with more oil and adjust seasonings or serve with a simple dipping sauce.
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COOKING
Apr 20, 2011 2:26:21 GMT -5
Post by irishthanhy on Apr 20, 2011 2:26:21 GMT -5
I cook a lot but hate measuring (this isn't the best thing).
I make a curry dish where I cut the chicken into chunks coat them (liberally) in a flour mixture (add curry and other spices and onion/garlic to taste) then cook in a small amount of oil (chili oil for extra heat) I add a can of coconut creme and then rice (as much as you want). I then serve this over greens (I like spinach.)
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COOKING
Apr 20, 2011 8:09:58 GMT -5
Post by countess on Apr 20, 2011 8:09:58 GMT -5
Chocolate Cobbler remember DO NOT STIR
2 sticks butter 3/4 C pecans 2 1/2 C sugar (divided use) 1 t vanilla 1 1/2 C self rising flour 3/4 C milk 1 1/2 C water 5 T cocoa
350 oven. melt butter and pecans do not brown in large casserole dish. mix flour, 1 1/2 C sugar, vanilla and milk, pour over butter and pecans. DO NOT STIR Mix 1 C sugar with cocoa, sprinkle evenly over top DO NOT STIR Pour water over top DO NOT STIR
Bake 30 minutes, until golden but NOT SET, cobbler will be "soupy" but will set up as it cools. do not cut until completely cool.
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COOKING
Apr 20, 2011 14:26:52 GMT -5
Post by creativemind on Apr 20, 2011 14:26:52 GMT -5
I cook a lot but hate measuring (this isn't the best thing). I make a curry dish where I cut the chicken into chunks coat them (liberally) in a flour mixture (add curry and other spices and onion/garlic to taste) then cook in a small amount of oil (chili oil for extra heat) I add a can of coconut creme and then rice (as much as you want). I then serve this over greens (I like spinach.) yummy!!!! i'll have to try! i hate measuring too. everything is to taste. just how my mother does it!
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lynda
New Member
Posts: 14
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COOKING
May 19, 2011 11:33:42 GMT -5
Post by lynda on May 19, 2011 11:33:42 GMT -5
Chocolate Rasberry and Boysenberry Cake:
Box cake mix 3 + large tablespoons of Rasberry preserves + Rasberry extract (tablespoon or so) divided mix into two cake pans & bake
frosting: Melted butter, softened whipped cream cheese, confectioners sugar
frost cooled cake spread Boysenberry Preserves over cream cheese frosting place the other layer on top
frost the top & sides of your 2-layer cake, drizzle boysenberry preserves over the top (just enough to make it look pretty)
It not only tasted wonderful - but looked so pretty
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lynda
New Member
Posts: 14
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COOKING
May 19, 2011 11:37:21 GMT -5
Post by lynda on May 19, 2011 11:37:21 GMT -5
Lamb Sirloin Chops (boneless) spread Boysenberry Preserves on top (couple hours before you grill them) The taste was wonderful........any excess burned off on the grill
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COOKING
Jul 15, 2011 14:04:45 GMT -5
Post by countess on Jul 15, 2011 14:04:45 GMT -5
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