Recipe sharing thread

[Creepy-bg]

post your favorite recipes for everybody to try out and enjoy. (please respond with s to stuff that sounds good enough to try, or if you loved it after trying so we can keep the interest in posting recipes going.) nevermind... we have 'likes' now.

go.

[Creepy-bg]

Hot Sandwich (recipe from my Grandma, a family favorite )

1 lb ground beef
1 can tomato sauce (or soup)
1 small can mushroom bits
4-5 green onions, chopped
1/2 lb Velveeta
2 T. melted shortening
1 loaf French bread

Brown + cook the beef. Slice bread lengthwise. Cover each half with cheese. Put cooked beef on top of cheese. Sprinkle mushroom bits and onions on top of beef. Cover with tomato sauce and melted shortening. Place on cookie sheet in oven at 450 degrees for 10 minutes.

[Creepy-bg]

Company Chicken (I LOVE this )

4-6 boneless, skinned chicken breasts
4-6 slices Swiss cheese
1 can of cream of celery soup (mushroom or cream of chicken may also be used) add 1/4 cup of water to the soup
1 pkg. "Stove Top Stuffing" mix for chicken

Wrap chicken in cheese slices and place seam side down in 9x13 Baking Dish (Pyrex). Spread soup over top of chicken. Spread "Stuffing" over top of soup. Bake uncovered at 350 degrees for 1 hour and 15 minutes. cover loosely with aluminum foil if "stuffing" is crusty.

[DirectorAbbie]

My SEI brother's favorite snack food:

1 banana
cinnamon-sugar

Peel banana. Place thumb on one end and shove inward. Banana should separate into three sections. Peel sections away from one another. Lightly sprinkle with cinnamon-sugar.

[Creepy-bg]

My SEI brother's favorite snack food:

1 banana
cinnamon-sugar

Peel banana. Place thumb on one end and shove inward. Banana should separate into three sections. Peel sections away from one another. Lightly sprinkle with cinnamon-sugar.

I wish I could eat bananas (they give me headaches and make my throat close up sometimes )

[DirectorAbbie]

I like making deserts, like lemon squares or toffee, or french bread in a can, but I use recipes for those and don't have a cookbook with me. So here's an easy recipe.

Tuna Sandwich

2 cans tuna
mayonaise
dill relish
mustard
bread

Open cans. Drain water from tuna. Scoop tuna into a bowl. Throw away empty cans. Scoop mayonaise in and mix until preferred consistency is reached. Squirt a squirt of mustard, or two if you like mustard. Add relish and mix until preferred consistency is reached. Spread onto bread or toast.

[Beautiful sky]

Teaching you which soba to buy...I love Japanese food and I'm addicted to these videos

[Absurd]

Sex on the Beach.

1 fluid ounce vodka,
1 fluid ounce peach schnapps,
3 fluid ounces orange juice,
3 fluid ounces cranberry juice.

Fill glass with ice, pour in vodka and peach schnapps, then fill glass with half orange juice and half cranberry juice.

[Jenna]

Hot Sandwich (recipe from my Grandma, a family favorite )

1 lb ground beef
1 can tomato sauce (or soup)
1 small can mushroom bits
4-5 green onions, chopped
1/2 lb Velveeta
2 T. melted shortening
1 loaf French bread

that sounds good, i may have it for dinner this week
but aiss if you have a hard time following directions wouldn't it be better that director abbie is being very specific? i will post some of mine when i find my recipes among my very disorganized room...

[Aiss]

but aiss if you have a hard time following directions wouldn't it be better that director abbie is being very specific?

I fear you may have misunderstood me. To be plain about it, most of the time I think I know better, or at least have a better idea to try, not that I'm never wrong about it. (And if I don't know, I google and compare anyway rather than trust the recipe. It's amazing how much one can learn from others' mistakes.)

[Jenna]

I fear you may have misunderstood me. To be plain about it, most of the time I think I know better, or at least have a better idea to try, not that I'm never wrong about it. (And if I don't know, I google and compare anyway rather than trust the recipe. It's amazing how much one can learn from others' mistakes.)

ah, okay, i get it

My Grandma's Potato Salad
5 lb. potatoes peeled, boiled, mashed
8 eggs, hard boiled, chopped
1 large onion minced
1 1/2 cups miracle whip
2-3 tblsp vinegar
1 tblsp prepared mustard
1 tblsp sugar
1 small jar sweet pickle relish
optional - green hor'douvres olive, green peppers
paprika

Meatloaf
5 eggs
1/2 cup milk
about 16 slices white bread (fine crumbed)
1 med onion
1 clove garlic minced
4 lbs hamburger
2 lbs italian seasoned sausage
1 1/2 tsp pepper
1 1/2 tsp salt
1 1/2 tsp sage
Dash chili powder

Beat eggs with milk. Add seasonings, garlic & onion. Mix well. Add bread crumbs. Mix thoroughly. Add layers of hamburger and sausage. Mix well. Pat into large baking pan. I used a rectangular cake pan & made a second meatloaf in a casserole dish. Bake at 350 degrees 45 min to 1 hour.
You can also make meatballs from this recipe.

(speaking of meatloaf, one of my grandmas used to think meatloaf was literally a loaf of meat, nothing else in there...yuck :/)

Red Pepper Gouda Soup
INGREDIENTS
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
2 cups shredded gouda cheese

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Return the liquid to the saucepan over medium low heat. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through, about 5 to 10 minutes.

i found that online maybe a year ago.

[CILi]

For dinner, I want something fudgier than brownie and brownier than fudge.

How to make?

Very urgent.

[Creepy-bg]

Red Pepper Gouda Soup
INGREDIENTS
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
2 cups shredded gouda cheese

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Return the liquid to the saucepan over medium low heat. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through, about 5 to 10 minutes.

i found that online maybe a year ago.

oh wow. I'm going to try this. I love gouda!

[Beautiful sky]

I love you young humans. So, to help me live with my past mistakes and to help you eat and cook well, I'm going to give you a roadmap to success.

1. Try to cook your meals whenever possible; this is important because eating out is still expensive. This helps you same money and keep in good health. You want to have money to spend it on things that help you live the kinda life you want. You'll always know what you're putting in your meals. You can make big portions and freeze your food for use at a later time. I make double portions of pasta sauce and freeze them in ice cube trays; I take cubes out as I need them. I also freeze bulk store bought sauces; heck I freeze just about everything. I do not freeze meats. I just don't like how the freezing process dehydrates it.

2. Buy good quality stainless steel pots and pans because they make cooking easy, fun, effortless, and you won't need to keep replacing them like you would with nonstick items. Get frying pans with lids. This is how to cook and egg on a stainless pan:

http://www.youtube.com/watch?v=18hZ2...eature=related

If you really must, go with nonstick.
Get cast iron pans too because you'll need that iron esp if you're a vegetarian.

http://www.youtube.com/watch?v=EcOfh...eature=related

Preferably All Clad and something better, like French copper, but let's not go there right now (or until you get filthy rich and decide to share your money with me ). My ex's mom had purchased stainless steel Farberwear and she's had it for 20 years; I'm getting ready to toss out one non stick pan because the quality is terrible and I just threw $20 down the trash...well not entirely because I did got one year of use out of it. Anyway, you get my point. Save your money and get yourself some quality stainless. You can get one piece at a time from All clad outlets. Trust me, I don't have that many expensive items. I was so excited when I turned 33 and had saved enough money to afford one $100 item; just one. But, it's worth it and and wish I had done it earlier.


3. Share your cooking with friends and family. I remember when I was in school my mom used to cook most of the time, but on the weekends, I would make an effort and cook a recipe to surprise my family; now, I cook for my sister because she's in school and needs an extra hand; I cook for my friends and they cook for me too. It doesn't have to be anything expensive or complicated, it just has to taste good.

[Creepy-bg]

I love you young humans. So, to help me live with my past mistakes and to help you eat and cook well, I'm going to give you a roadmap to success.

1. Try to cook your meals whenever possible; this is important because eating out is still expensive. This helps you same money and keep in good health. You want to have money to spend it on things that help you live the kinda life you want. You'll always know what you're putting in your meals. You can make big portions and freeze your food for use at a later time. I make double portions of pasta sauce and freeze them in ice cube trays; I take cubes out as I need them. I also freeze bulk store bought sauces; heck I freeze just about everything. I do not freeze meats. I just don't like how the freezing process dehydrates it.

2. Buy good quality stainless steel pots and pans because they make cooking easy, fun, effortless, and you won't need to keep replacing them like you would with nonstick items. Get frying pans with lids. This is how to cook and egg on a stainless pan:

http://www.youtube.com/watch?v=18hZ2...eature=related

If you really must, go with nonstick.
Get cast iron pans too because you'll need that iron esp if you're a vegetarian.

http://www.youtube.com/watch?v=EcOfh...eature=related

Preferably All Clad and something better, like French copper, but let's not go there right now (or until you get filthy rich and decide to share your money with me ). My ex's mom had purchased stainless steel Farberwear and she's had it for 20 years; I'm getting ready to toss out one non stick pan because the quality is terrible and I just threw $20 down the trash...well not entirely because I did got one year of use out of it. Anyway, you get my point. Save your money and get yourself some quality stainless. You can get one piece at a time from All clad outlets. Trust me, I don't have that many expensive items. I was so excited when I turned 33 and had saved enough money to afford one $100 item; just one. But, it's worth it and and wish I had done it earlier.


3. Share your cooking with friends and family. I remember when I was in school my mom used to cook most of the time, but on the weekends, I would make an effort and cook a recipe to surprise my family; now, I cook for my sister because she's in school and needs an extra hand; I cook for my friends and they cook for me too. It doesn't have to be anything expensive or complicated, it just has to taste good.

this is not a recipe.

[Creepy-bg]

bump

[yellow82]

Death by Chocolate Cake
Ingredients
COCOA MERINGUE

* 4 egg whites
* 1/8 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1 1/4 cups granulated sugar
* 2 tablespoons unsweetened cocoa, sifted
* 1 tablespoon cornstarch

CHOCOLATE MOUSSE

* 6 ounces semisweet chocolate, in 1/2 oz pieces
* 1 1/2 cups heavy cream
* 3 egg whites
* 2 tablespoons granulated sugar

CHOCOLATE BROWNIE LAYER (May Subst with Boxed Brownie Mix)

* 1 teaspoon unsalted butter
* 1 teaspoon all-purpose flour
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 2 tablespoons unsweetened cocoa
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 ounces unsweetened chocolate, in 1/2 oz pieces
* 2 ounces semisweet chocolate, in 1/2 oz pieces
* 3 eggs
* 1 cup granulated sugar
* 1 teaspoon pure vanilla extract
* 1/4 cup sour cream

CHOCOLATE GANACHE

* 1 1/2 cups heavy cream
* 3 tablespoons unsalted butter
* 22 ounces semisweet chocolate, in 1/2 oz pieces

MOCHA MOUSSE

* 14 ounces semisweet chocolate, in 1/2 oz pieces
* 4 ounces unsweetened chocolate, in 1/2 oz pieces
* 1/2 cup water
* 4 tablespoons instant coffee
* 2 tablespoons cocoa, sifted
* 5 egg whites
* 2 tablespoons granulated sugar
* 3/4 cup heavy cream

MOCHA RUM SAUCE

* 6 ounces unsalted butter
* 1 1/3 cups granulated sugar
* 1 1/3 cups heavy cream
* 8 tablespoons unsweetened cocoa, sifted
* 3 tablespoons dark rum
* 1/4 teaspoon salt
* 4 teaspoons instant coffee
* 1 teaspoon pure vanilla extract

Directions
Before you Start
1. Trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet.

COCOA MERINGUE LAYER:

1. Put the 4 egg whites, cream of tartar, and salt into the electric mixer bowl. Whip on high (using the balloon whip attachment) until soft peaks fom - about 45 to 50 seconds.

2. Gradually add 1 cup sugar while still on high. Continue to whip until the peaks are stiff, about another 1 1/2 minutes.

3. Remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tbsp cocoa, and 1 tbsp cornstarch.

4. Fill a pastry bag with the cocoa meringue (if you have no pastry bag, fill a ziploc bag and snip off one of the corners). Fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled.

5. Place the meringue in the oven and bake for 15 minutes. Then lower the oven temperature to 200°F and bake for 2 hour, 45 minutes more.

6. Remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling. Raise the oven temperature to 325°F.

CHOCOLATE MOUSSE LAYER:

1. You can begin preparing this while the meringue is baking and cooling. Heat 1 inch of water in the bottom half of a double boiler over medium heat (If you are not fortunate enough to own a double boiler, just stack a small saute pan on top of a small sauce pan. The lip of the saute pan should be just a bit wider than the sauce pan so that no steam escapes. Be very careful to keep any moisture out of your chocolate while you are melting it, or else it will seize and be very difficult to work with).

2. Place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap (do not allow the wrap to touch the bottom half).

3. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.

4. Place 1 1/2 cups heavy cream in the well-chilled bowl of an electic mixer. Whip on high (using the balloon whip attachment) until peaks form, about 1 minute. Set aside.

5. Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks form (about 3 minutes).

6. Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.

7. Add a quarter of the heavy cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add it to the eggs whites. Now add the remaining heavy cream. Fold everything together gently but thoroughly, and put it in the fridge until needed (for at least 2 hours).

CHOCOLATE BROWNIE LAYER:

1. Make sure that the oven is still set to 325°F

2. Butter a 9 x 1 1/2 inch cake pan, then coat it with flour (shake out any excess).

3. Sift together 1/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/3 tsp salt a small bowl, and set aside.

4. Set up another double boiler. Place the 3 oz unsweetened chocolate, 4 tbsp butter, and 2 oz semi-sweetened chocolate in the top half.

5. Tightly cover the top with plastic wrap, and heat for about 4 1/2 to 5 minutes. Remove from the heat and stir until smooth.

6. Put 3 eggs, 1 cup sugar, and 1 tsp vanilla extract in an electric mixer. Whip on high (using the balloon whip attachment) until slightly thickened, about 1 1/2 minutes.

7. Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds.

8. Add the sifted dry ingredients and mix on low for 10 seconds, then on medium for 10 seconds.

9. Add the sour cream and mix on medium for 5 seconds.

10. Remove the bowl and use a spatula to thoroughly combine any unmixed elements.

11. Pour the batter into the prepared care pan, spreading evenly. Gently bang it down on the table a few time to help level out the batter.

12. Bake in the oven until an inserted toothpick comes out clean, about 35 minutes.

13. Remove and allow to cool for about 5 minutes, then refrigerate for 15 to 20 minutes.

14. Remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle. Now, cut it in half horizontally: if it is still in the pan, take it out and cut it so that you have a top half and a bottom half, both of which are still 9 inch circles.

GANACHE LAYER:

1. Heat 1 1/2 cups heavy cream and 3 tbsp butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.

2. Put 22 oz semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

MOCHA MOUSSE:

1. Set up another double boiler.

2. Put 14 oz of semi-sweet chocolate, 4 oz unsweetened chocolate, 1/2 cup water, instant coffee, and 2 tbsp cocoa in the top half of the double boiler.

3. Tightly cover with plastic wrap and heat for about 6 to 7 minutes, remove, and stir until smooth.

4. Put 5 egg whites in an electric mixer. Whip on high (with the balloon whip attachment) until soft peaks form, about 1 minute.

5. Continue to whip while gradually adding 2 tbsp sugar. Whip an additional 30 seconds or so, until stiff.

6. Whip 3/4 cup heavy cream in a chilled stainless steel bowl until stiff.

7. Fold a fourth of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites.

MOCHA RUM SAUCE:

1. Heat 6 oz butter in a 2 1/2 qt saucepan over medium heat.

2. Once melted, add 1 1/3 cups sugar, 1 1/3 cups heavy cream, 8 tbsp cocoa, 2 tbsp rum, and 1/4 tsp salt. Whisk to combine.

3. Bring to a boil and lower the heat, then allow to simmer for 5 minutes. Stir occasionally.

4. Remove the saucepan from heat. Add 4 tsp instant coffee, 1 tsp vanilla, and 1 tbsp rum. Stir until smooth.

5. Allow to cool before serving.

ASSEMBLY!:

1. Put a closed 9x3 inch springform pan on a baking sheet.

2. Carefully place the top half of the brownie circle inside, topside up.

3. Ladle 1 1/2 cups of ganache over the brownie layer. (If the ganache has solidified, put the bowl in a pan of hot water and stir until the correct texture is achieved).

4. Use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it.

5. Then peel off the parchment paper and very carefully place the meringue, top-side up, inside of the pan. Press down gently to eliminate air pockets.

6. Spoon the mocha mousse evenly on top of the cocoa meringue.

7. Place the remaining chocolate brownie half, bottom side down, on top of the mocha mousse.

8. Chill the cake in the fridge for 1 hr, or in the freezer for 30 minutes.

9. Take out the cake and cut along the inside of the pan to release it.

10. Pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides.

11. Put the cake back into the fridge for another 10 to 15 minutes to set the ganache.

12. Fill a pastry bag fitted with a large star tip (Once again, use a ziploc bag if you do not have this. you will not be able to achieve the same decorative effects, but practice a few times on a plate and you can use this system to make little bulbs or a criss-cross pattern on the top).

13. Pipe a circle of stars (each closely touching the other) along the outside edge of the top of the cage. Circle inwards until the cake is covered. Refrigerate the cake for at least 4 hours (12 is preferable) before serving.

14. To serve, run a serrated knife under hot water between each time you slice the cake. Arrange the slice on a decorative plate (larger slice/smaller servings will stand upright better and look nicer).

15. Flood the plate with 3-4 tbsp of the Mocha Rum Sauce, and serve with a smile.

[yellow82]

Rebecca’s Peanut Butter Chocolate Brownies


Chocolate-Peanut Butter Brownies:

Ingredients:
4 c. sugar
1 ½ c. butter (3 sticks.)
2 c. flour
1 tsp. salt
8 eggs
2 tsp. vanilla
1 ½ c. cocoa (more if desired)
1 c. chopped peanuts
2 c. natural peanut butter

Directions:
Cream sugar and shortening well. Add eggs, vanilla, and nuts. Sift together flour, salt and cocoa; add to sugar mixture and stir well. Add peanut butter in ¼ c. spoonfuls and gently stir for 15 seconds. (You want the peanut butter to be baked in clumps in the brownies.) Bake in greased and floured (HUGE, stainless steel) pan in a 350 degree oven until it shrinks from edges of pan. Let cool. Smooth on frosting and cut into squares.


Perfectly Chocolate-Peanut Butter Frosting:

Ingredients:
1 c. butter (2 sticks.)
1 1/3 c. cocoa (more if desired)
6 c. powdered sugar
2/3 c. milk (or half and half, I do this sometimes for company)
2 tsp. vanilla extract
1 c. natural peanut butter

Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add peanut butter and stir to a smooth consistency. Stir in vanilla.

[yellow82]

Rebecca's Auntie Anne's Cinnamon Pretzels:

Servings: 8
Calories per serving: 481

Ingredients:

Pretzel:
1 1/4 cup warm water
1 T plus 1 teaspoon yeast
3 3/4 cups all-purpose flour
1 c powdered sugar
1 ½ tsp salt
3/4 c. oil

Baking Soda Water:
1 T baking soda
1 c warm water

Butter Dip:
2 sticks butter, melted

Cinnamon Frosting:
3 c powdered sugar
1 T cinnamon (or more for desired taste)
3 T milk
1 T butter, melted
½ tsp. salt

White Butter Frosting:
1 ½ c powdered sugar
1 T butter, melted
2 T milk


Directions:

1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a few
minutes.

2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly oiled surface. (Knead in more flour if needed)

3. Preheat oven to 400 degrees.

4. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

5. In a bowl combine the baking soda with the warm water and stir until the baking soda is mostly dissolved. Next, take a pastry brush and brush over formed pretzels.

6. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown. (I also put the pretzels in the broiler for five seconds and then spin the pan around for another 5 seconds because I find that the pretzels become more golden and prettier this way.)

7. Take the cinnamon, powdered sugar, melted butter, milk and salt and place in blender. Blend until smooth and creamy. Place in large bowl.

8. Melt the butter in a pan and place in a large bowl.

9. Remove the pretzels from the oven and place in the butter bowl. Coat the pretzel well.

10. Take the pretzel and place in the bowl of cinnamon frosting, coat the pretzel well.

11. Place ingredients for the white butter frosting in the blender. Blend until smooth and creamy. Drizzle over pretzels.

[yellow82]

Apple Cake
4 apples, peeled, sliced and chopped
1 stick salted butter, (melted)
3 c flour
2 c sugar
2 T allspice
2 eggs, beaten
1 c coarsely chopped walnuts

Directions:
Stir ingredients all together gently. Spoon batter into two greased and floured cake pans. Bake at 350 for 40-50 minutes, until the top is golden. Pull the cakes out of the oven. When the cakes have cooled you will need to assemble your cake. To begin your cake assembling you will need to place a heavy dab of caramel frosting to the bottom of the cake platter. This keeps the cake from moving as easily off of the platter and makes it tastier by diffusing the amount of frosting evenly around the cake. Next, place the first layer of cake on top of the platter. You will want there to be holes on top so that the caramel frosting can seep into the cake. After you have made the holes, evenly contribute a good amount of caramel frosting on top. After the caramel has been evenly contributed, place the second layer on top of the first. Remember, there needs to be holes so that the caramel frosting can soak into the cake. After that, lay the heaviest amount of caramel frosting evenly on top of the layer and let the frosting drip down the sides of the cake.

Caramel Frosting
1 c brown sugar

¼ c half and half

1 stick butter


Directions
Stir all ingredients constantly over low heat. Remove from heat when sauce has thickened. Spread over freshly baked cakes.

White Butter Frosting

1 ½ c powdered sugar

1 T butter

2 T milk


Directions

Place ingredients in blender. Blend until smooth and fluffy. Drizzle over cake as a garnish.

[DirectorAbbie]

6 tbs butter
1/4 c sugar
1/4 tsp salt
1 c flour

Grease 8*8*2" pan.
Beat butter for 30 seconds. Add sugar and salt. Beat until fluffy.
Stir in flour. Press dough into bottom of pan. Bake at 350°f for 15 minutes.

2 eggs
3/4 c sugar
2 tbs flour
1/4 tsp baking powder
3 tbs citrus juice
1/2 heaping tsp finely shredded citrus peel

Beat eggs. Add rest of ingredients.
Beat until thicker.
pour over baked crust.
Bake at 350°f for 25-30 minutes or until firm and lightly browned.
Sprinkle powdered sugar if you feel like it.
Let cool, then cut.

[Leader]

Sweet Dreams
1 Cup of Milk
45-60 Seconds in Microwave
2 Tps. of Honey
...Stir...
5 minutes of Pleasure







(You can boil it too...but why wait...)

[Suz]

anyone know what i can make with golden beets?

[Sol]

Baked chicken with prunes



Chicken - 1/2 of a body 1.5-2 kg
Prunes - 100 g
Lemon - 1/2 pcs
Garlic - 1 pcs
Mayonnaise 67% - 100 g [alternatively: butter 82% 100 g + lemon juice 1 tbsp + salt]
Baking foil (recommend 14 micron, 42 cm)
Baking tray ~30x22 cm

For 2 portions 1/2 of a body is enough. The chicken can also be baked as whole, with increasing the prunes to 200 g, mayonnaise to 200 g.
Cut off the chicken's tail. Then split the body lengthwise on 2 parts by a serrated knife (10 cm). Wash chicken's half for now cooking, while other half place in a freezer.
Turn on the oven to preheat on 200-210 C / 400 F.
Wash the prunes, remove pits, cut them.
1/2 of the garlic head squeeze by garlic press, mix it with the mayonnaise. Other 1/2 of the garlic cut on small pieces by a knife.
Cut the lemon into slices.
Place on a baking tray the foil to be able wrap the chicken from the bottom (you can also use 2nd foil piece to cover additionally from the top). Place on the foil prunes, lemon and cuted garlic.
Cover all chicken's surface inside and outside by mayonnaise mix. Place the chicken's half by inner side on the foil, gather the filling to be under it. Close edges of the foil on the top.
Place the tray into the oven for 60 min at 200-210 C / 400 F.
Then take it out, cut the top of the foil lengthwise by common knife and bend aside foil's edges. Place for another 30 min. [On last 15 mins you may arise the temperature to 250 C / 480 F.]
After the baking, let the chicken to cool for 30 min. Baked prunes are used as salad addition.

@pixie dreams

[Metanoia]

Baked chicken with prunes



Chicken - 1/2 of a body 1.5-2 kg
Prunes - 100 g
Lemon - 1/2 pcs
Garlic - 1 pcs
Mayonnaise 67% - 100-200 g [alternatively: butter 82% 100 g + lemon juice 1 tbsp + salt]
Baking foil (recommend 14 micron, 42 cm)
Baking tray ~30x22 cm

For 2 portions 1/2 of a body is enough. The chicken can also be baked as whole, with increasing the prunes to 200 g, mayonnaise to 200 g.
Cut off the chicken's tail. Then split the body lengthwise on 2 parts by a serrated knife (10 cm). Wash chicken's half for now cooking, while other half place in a freezer.
Turn on the oven to preheat on 200-210 C / 400 F.
Wash the prunes, remove pits, cut them.
1/2 of the garlic head squeeze by garlic press, mix it with the mayonnaise. Other 1/2 of the garlic cut on small pieces by a knife.
Cut the lemon into slices.
Place on a baking tray the foil to be able wrap the chicken from the bottom (you can also use 2nd foil piece to cover additionally from the top). Place on the foil prunes, lemon and cuted garlic.
Cover all chicken's surface inside and outside by mayonnaise mix. Place the chicken's half by inner side on the foil, gather the filling to be under it. Close edges of the foil on the top.
Place the tray into the oven for 60 min at 200-210 C / 400 F.
Then take it out, cut the top of the foil lengthwise by common knife and bend aside foil's edges. Place for another 30 min. [On last 15 mins you may arise the temperature to 300 C / 570 F.]
After the baking, let the chicken to cool for 30 min. Baked prunes are used as salad addition.

@pixie dreams

I guess I don't like how the flavor and texture of the prunes and chicken would clash together. It'll make it too sweet imo but I guess it's cultural differences. Chicken is usually spicy here, battered and fried if not grilled with barbecue sauce or some other seasoning.

[Sol]

I guess I don't like how the flavor and texture of the prunes and chicken would clash together.

Fried/baked meat and prunes match good. There is also pork with prunes.

> It'll make it too sweet imo but I guess it's cultural differences.

You may try. Taste of Si types should be most universal. That pork, at least.

[Hot Scalding Gayser]

hot pocket:

go to the supermarket wearing homely white trash clothes, that stuck up LA fags would make fun of you for. Also your hair has to have dandruff, and you have to be in a really shitty mood and not want to deal with anybody.

open up the door and grab the ham and cheese flavor hot pockets.

And then drive home... and put one hot pocket in the flap thingie and pop it in for 2 minutes. and then open the microwave door and eat it.

[DirectorAbbie]

and then open the mi*rowave door and eat it.

I'd like to see you do that.






Toffee
Boil Butter and brown sugar in a sau*epan at a 2:3 ratio (one sti*k of butter to 3/4 *up sugar), stirring *onstantly. First wait for it to melt together, then wait for it to become light-*olored and begin to boil, then wait for it to stick to the sides on the pan in strands, then wait for it to be*ome darker and barely bubble. Should take less than 15 minutes.

Alteration
Grease a small pan and *over the bottom with *hopped nuts. Pour the toffee in. Sprinkle several *hocolate *hips on top. *over with a *ookie sheet. Go a*ross the street and *ome ba*k. Remove *ookie sheet and smear *hocolate around. Allow dish to *ool, pla*ing in refrigerator if impatient.

[Rubicon]

Splattered eggs

You'll need two eggs, a frying pan, butter to taste, a piece of toast, cayenne pepper to taste.

Heat the pan until it's quite hot. Melt a reasonable amount of butter in it, then crack the eggs into it. Pop the yolks, add cayenne pepper and shake the pan. Flip them after a certain period of time. Move them to one side, turn up the heat and toast the toast in the pan before the eggs burn. Serve on a plate.

[xerx]

xerxes' cheese-it-up

-cut a piece of cheese with a knife
-put it on a cracker; use bread if no cracker is available
-profit

[Jenna]

just cheese and bread/crackers? :/
yuck

[Beautiful sky]

I love her:

http://www.youtube.com/watch?v=vnoMxikaDnE

[Beautiful sky]

I'm supposed to go to sleep; ok, hun, right after this video:

http://www.youtube.com/watch?v=pyb_6hFKLds&feature=plcp

[mu4]

Green beans and garlic fried in butter, simple and more about execution then anything

1 lb green beans
2 tablespoon butter
(Optional) 10-20 cloves of garlic to taste(keep whole) Not for flavor, more for eating whole.
1 teaspoon fish sauce
Salt and Pepper to taste
Garlic Powder to taste(I've tried to replicate this with sauteed garlic and various methods, but cannot get the same potency as garlic powder.)

1. On medium heat melt butter, do not let it burn
2. Fry green beans and garlic ~10 minutes until or almost soft, keep in one layer, I usually need to fry two times, remove to plate once done
3. When green beans are almost soft, add it all back to saute pan and add fish sauce(salt if no fish sauce) , pepper and garlic powder to taste
4. Toss until fish sauce/salt is evenly distributed
5. Remove to serving plate and rest ~4-5 minutes so it finishes cooking and for flavors to distribute

This method works with other veggies(brussel sprouts, etc) too, it's really just a way to bring out the flavors of any veggie and infuse it with the aromatic and savory qualities of garlic, butter and fish sauce.

[Beautiful sky]

Easy tomato rice soup

wilt chopped onions in olive oil over medium heat, add chopped celery and sizzle for 5 minutes, add one crushed garlic and cook for 3 minutes, add rice and cook for 3 minutes, add three cups of chicken broth, 5 tables spoons of canned crushed tomatoes, one tablespoon of beef or chicken bullion, and 5 cups of water, simmer until rice is cooked.

[lemontrees]

Luckily my dough held up, I already felt so guilty about the amount of butter I put in... I always chill it for longer than it says though (I just tend to forget about it), that might be why.

I totally chilled mine for hours; maybe it was that I used regular sugar rather than confectioner's? (not a clue) luckily I didn't eat the whole plate by myself in a frenzy after tasting how amazing they were.

[lemontrees]

!!!

i'm so happy that it wasn't totally off base.

[Beautiful sky]

Yellow, you're such an obvious ESE I LOVE YOU, MERRY ME. PLEASE

[Beautiful sky]

[Park]