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What's in my crockpot right now
I rarely make the same stew twice simply because I never have the same ingredients. LOL I have a head of cabbage that needs to be used so here is what I'm doing with it.
Arwen's Mock Irish Dinner
While meat is thawing, combine other ingredients in crockpot on low. Add meat and cover. Cook for 4-6 hours. At 45 minutes before I want to eat, I'm going to quarter the cabbage and add the wedges. If I really wanted this to be Irish stew, I'd go to the store and get potatoes. Yeah. That's so not happening. :badcook: NOTE In an effort to cut down on dishes used and therefore water to wash them, I use the can from the tomatoes as my measuring tool. So a 1/2 can of wine means pour the wine in the can. :D |
[QUOTE=EzeeTiger;34942]Dhania Chatni (Corriander Chutney
Kheera Raita (Shredded Cucumbers in Mint Yogurt) Alloo Barbatti Charchari (Char Flavored Curried Potatoes and Green Beans) Pitlai (Madras Fiery Eggplant, Lentil and Chili Stew) Obla Chawal (Rice) [/QUOTE] And when are you doing this again? I'll need early notice so I can get there on time. LOLOLOL! |
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Been reading your posts in this thread, looks like you like to cook too. |
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Cooking for me is a way to show my love for my friends as well as express my creativity in tangible (if not long-lasting) ways. :stillheart: |
I'm not sure what I call this but its yummy if you love curry. I try to eat curry once or twice a week. I was feeling creative, I often invent my own recipes, started making chicken and went from there.
boneless organic chicken thighs brown in coconut oil In another large pot sauteed onions, mushrooms and celery. Add chicken, chicken stock a lot, add lots of curry, garlic , salt, pepper, roasted red peppers, large diced potatoes. I let it cook maybe an hour and then add about a cup of half and half. I cut the chicken up or leave whole. It's an excellent soup/stew. I enjoy sipping the creamy curry broth and then fishing out the veggies. I'm actually making this today. I make a large pot, extra broth and freeze. |
Arwen's Never-Fail Crockpot Corned Beef
Well the stew turned out okay. Would have been better with some carbs! LOL
Tonight's dinner guest thinks he's getting pulled pork or roast beef, but I've secretly replaced that with corned beef. HEY! I still had cabbage to cook. :) Arwen's Never-Fail Crockpot Corned Beef Corned Beef (2-5 lbs) 6-8 Red Potatoes, smallish 2 Onions, peeled and quartered 2 C baby carrots 1 TBS garlic 1 TBS black pepper 1 C cider vinegar 1 TBS brown sugar Water to cover In first, carrots. Be lazy. Get the pre-washed kind. Be healthy. Grab the certified organic ones. I am learning to love carrots again. I really love them sauteed in butter and brown sugar, but yeah...that's not the healthiest in the world. The potatoes (I put them in whole because that's the way I roll) go next. Get you some of the baby reds not the big teen-aged thug ones. You can use the little whites if you prefer...I guess. Just remember that I like the red ones when you invite my happy rear to dinner. Then the meat. I buy the kind in the package. I squeeze it out of the package along with all the slimy juice stuff. That's the brine, y'all. It's part of what makes corned beef corned. Stop wrinkling your dang noses! I use the little spice packet too. Just sprinkle it over the meat if you want to use it as well. TIP FROM ARWEN: Keep a plastic grocery bag handy to throw all the waste into. You will appreciate the ease of clean-up afterwards. Now I put the onions all around the meat. I take one or two quarters (depends on the size of the meat [no wait...doesn't everything?]) to lay all over the meat. I generally use yellow but whites were on sale last night so I used two medium to large whites. I think Vidalias would be DIVINE in this dish too. Then the garlic, pepper and brown sugar. Because my brown sugar is in my freezer, I just break off a sizeable clump (I used 1 TBS for the measurements for those of you traumatized by my can of wine in the last recipe...thanks for the many reps on THAT one, y'all :D )and put the clump on the meat. Then I put in the vinegar. NOTE: Cider is the only one I would use for this. I've tried white and balsamic. Balsamic is one of my favorite vinegars and I could (and do) drink it straight. However, it was decidedly NOT good with the corned beef. As in "ewwwwwwwwwwww who ruined the dinner" not good. Next start pouring in hot water (straight from the tap if you've got good water). I hit the brown sugar to melt it into the juice. You want the water to cover the meat...of if you are like me, to get as close as you can without overflowing. Now turn that crockpot on high for 4-6 hours or low for 8-12. Of course, if you are like me, you can turn it on high for 4 and then on low until your guest arrives. I'll be cooking the cabbage about 45 minutes in the crockpot if there's room. Um, oops. Once again I over-estimated my crockpot's capacity. (Hmm, I guess I am a size queen after all.) Probably going to serve biscuits with this and call it good. I'll report back later. :chef: :badcook: Maybe I'll take a picture too. |
SEXIST SHEET CAKE...WHOOOOFRICKINHOOO!!!!
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Arwen, I just got a recipe book in the mail from my cooking club with nothing but appetizers. If you're still looking for recipes, let me know and I'll go through the book.
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[ame="http://www.youtube.com/watch?v=CG9dPXu26oo"]YouTube- My kitchen[/ame]
my kitchen. I actually have more stuff. There are a few things that are essential for my cooking; wok rice cooker (now I have one that makes brown rice) Vitamix the rest are just things that make it simple. When i have more time I'll get fancy with pizza etc. I suck at baking. I dont know why. speaking of pizza, does anyone has a fast easy tasty crust? I have a pizza stone. I just need a good crust. |
This appetizer recipe was in my new cookbook.
It sounded yummy, so I thought I'd share it Peanut Dip 1 cup smooth peanut butter 2 tablespoons soy sauce 1 tablespoon fresh lime juice 1 tablespoon vegetable oil 1 1/2 tablespoons honey 1 teaspoon crushed red pepper 1 garlic clove, pressed 1/2 teaspoon hot pepper sauce In medium bowl, combine peanut butter, soy sauce, lime juice, oil, honey, red pepper, garlic and hot pepper sauce; mix well. Refrigerate covered, until ready to use. Serve with vegetable sticks, if desired. |
I felt like baking today (second time already this year - very unusual for me, I usually bake only at Xmas time), and I had a bunch of peanut better in the house so I made a couple of different cookie type things with peanut butter. But sorry, that is not the recipe I am going to tell you about, so sorry if you are a PB freak.
Anyway, I also made a yummy chocolate cookie that my mom used to make when i was a kid. I, however have perfected the lazy woman's method of cooking these. They are called Coconut Islands (if you have shreaded coconut), however I didn't discover that I had none till I had some of the ingredients in the bowl already, so today we had Pecan Islands instead,. They were every bit as yummy. Blah blah blah I hope you haven't been holding your breath all this time waiting for the recipe, because if you have, you're turning blue by now. I package of chocolate cake mix three whole eggs 1/3 cup veggie or canola oil Put it all in a medium bowl and stir, If desired, add 1/2 cup nuts to the mix after it is stirred. It makes a stiff batter, almost like piecrust - I used the mixer with a dough hook to mix them today - lots easier than stirring this thick batter. When fully blended together, roll the dough into little balls and set on a cookie sheet. The dough will spread out a little, so leave an inch in between the cookies. Press each ball down with something - I used a rubber scraper and it worked fine. Bake at 350 for ten to twelve miutes. Let cool and then ice each one with canned chocolate icing. Drop a nice little pinch of shredded coconut on top, or as I did today, sprinkle so chopped or crushed pecans on top. Pat it down a little into the icing. Grab a glass of milk and munch away. I got 59 cookies about 1 1/2 inches in size out of this recipe. Smooches, Keri These cookies freeze well if you don't want to eat them all at once. put wax paper between the layers before freezing. |
I love to cook!!! and bake too...
Here is some recipes I like. Like I said, I love to cook and bake. It makes my stress levels go down. I turn on my music and just go at it. :)
Upside Down Pizza Casserole 1-1/2 pounds lean ground beef 1 15-ounce can Italian-style tomato sauce 1-1/2 cups shredded mozzarella cheese (6 ounces) 1 10-ounce package refrigerated biscuits (10 biscuits) Directions 1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese. 2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings _______________________________________________ Pork Chops and Sauerkraut 4 pork chops salt and pepper 2 tablespoons olive oil 12 oz sauerkraut 1/4 onion thinly sliced 1/2 small apple peeled cored and chopped 1 teaspoon dried parsley flakes 1/4 teaspoon celery seed 1/4 cup beer sprinkle pork chops with salt and pepper to taste. heat olive oil in skillet and brown pork chops on both sides. drain sauerkraut. mix sauerkraut, onion, apple, parsley and celery seed. put pork chops in a baking dish then cover with sauerkraut. pour beer and drippings from skillet over. cover tightly and bake at 350 for 90 mins. the recipe says 90 mins but i took mine out after 80. the dish was getting dark. and i didnt want to burn them _________________________________________________ Coffee Brownies 1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips, divided 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee powder 2 tablespoons real vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts) 1 tablespoon baking powder 1 teaspoon kosher salt 3 cups diced walnut pieces Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares. |
So much is sounding so yummy. But I am watching my diet so I will have to save anything with heavy calories for a free day.
My favorite training recipe...tastes good and is good for you: "Everything but the Kitchen Sink" Vegetable Soup 1 medium onion, medium chopped 1 cup mushrooms, medium chopped 1 medium head garlic, outer papery skins removed and top third of head cut off and discarded 1 red bell pepper, chopped medium 1 T. tomato paste Preheat oven to 450F. Toss veggies with paste. Bake until veggies are well browned, about 40-45 minutes. In a large soup pot, combine browned veggies with nine cups low-sodium chicken broth and: 2 medium leeks, cleaned with green parts chopped (slice white parts thinly crosswise and reserved) 10 sprigs fresh parsley leaves 4 sprigs fresh thyme 2 bay leaves 1/2 cup sliced mushrooms Cover and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove garlic head and squeeze paste into a bowl and mash until a fine paste forms. Strain stock through a fine mesh strainer. In now-empty pot, put: 2 cups diced fresh tomatoes White parts of leeks Strained broth Garlic paste 1 cup fresh green beans 1 cup sliced summer squash Bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, until vegetables are almost tender when poked, about 15-20 minutes. Stir in: 4 heaping cups baby spinach, washed, stemmed, and leaves cut into chiffonade and heat just until wilted, about 3-5 minutes. Stir in: 2 T. fresh minced parsley leaves Salt and freshly ground black pepper to taste Serve. |
Crock Pot Zippy Beef Tips
2 lbs Beef stew meat
2 c. sliced mushrooms 1 can cream of mushroom soup 1 envelopt dry onion soup mix 1 c 7-up or other lemon lime carbonated drink Put meat and mushrooms in crock pot combine mushroom soup soup mix and soda and pour over meat cover and cok on low 8 hrs serve over rice YUMMY |
One of our daughter's favorites has always been thin sliced onions and cucumbers tossed with pepper and cider vinegar.
One night a few years ago, there were not enough onions and cucumber, so I threw a few other veggies - cabbage in about inch square pieces, chunked up roma tomatoes, sliced carrots and cauliflower flowerettes ... Daughter loved, it. I now use up any veggie that is needing to get eaten - haven't found one yet that was yucky. (green beans, zuccini, summer squash, chinese pea pods, corn cut off the cob, artichoke hearts, asparagus, etc) The liquid has also evolved. Now sometmes I use Italian salad dressing (my favorite is Kraft House Italian. Or I make a vinegrette with one part oil (of your choice) and two parts cider or balsamic vinegar, shaken up with basil, oregano garlic powder, parmesan cheese, paprika for color, pepper and minced onion. Easy, yummy and healthy. Smooches, Keri |
I learned from my momma how to find things in the fridge and make something off the fly. This is how I cook most of the time. Also, I try to eat pretty healthy. I eat low sugar and try to eat whole grains as much as possible.
I make food on Sundays for the rest of the weeks' lunches. Today I made a veggie pasta thing :)
Mix all together and chill. I put some in small containers to bring for lunch. Just grab and go :D |
Brownies
These brownies will make your socks go up and down! Trust me on this!
Brownies From the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso Yield 28 large bars Introduction Dark, fudgy, and wonderful — what could be better? Ingredients 1 cup (2 sticks) unsalted butter, plus extra for greasing the pan ¾ cup unbleached, all-purpose flour, plus extra for flouring the pan 4 oz. unsweetened chocolate 4 eggs 1½ cups sugar 1 tsp. vanilla extract ⅔ cup shelled walnuts, coarsely chopped Steps 1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan. 2. Melt the butter and chocolate in the top part of a double boiler over boiling water. When melted, set aside to cool to room temperature. 3. Meanwhile, beat the eggs and sugar until thick and lemon-colored; add the vanilla. Fold the chocolate mixture into the eggs and sugar. Mix thoroughly. 4. Sift the flour and fold gently into the batter, mixing just until blended. Fold in the walnuts. 5. Pour into the prepared pan. Bake until the center is just set, 25 minutes. Do not overbake. 6. Allow the brownies to cool in the pan for 30 minutes before cutting into large bars. This content is from the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso. |
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you have an awsome kitchen..... i love the silver rack shelf thing.. |
I want to make something with curry but need some easy. I've never used curry in my own cooking :)
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thai green curry!!
http://www.bbcgoodfood.com/recipes/3...235_MEDIUM.jpg
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oh yeah, cook your rice any time during the day (if you're planning on this for dinner) or a day ahead--when i'm super organized i like to have cooked rice at all times in the fridge because it's like half the meal pre-made. also, you don't need to add any sugar when making this, i never have and for ease, use pre-made green curry paste found in most grocery stores, and kaffir lime leaves aren't required but DO load this up with bunches of basil, you won't be disappointed, i julienne the basil and add 3 times as much as any recipe. yum--even if you can't get 'thai basil' any fresh basil will do. and not a lot of (western) 'green curry thai' is made with potato, you can substitute bamboo shoots, slivered carrots, bell peppers, mushrooms, eggplant or a mixture of all of the above. recipe! http://www.bbcgoodfood.com/recipes/3...-chicken-curry |
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Also, here is one my momma makes for me when I visit her. And when she was here in PDX visiting, she made it for dinner with June & Kat. We all drooled: Chicken Divan 16 ounces fresh cut broccoli, steamed 2 to 3 cups cooked chicken, cut up 2 cans (10 3/4 ounces) condensed cream of chicken soup (you can also use cream of mushroom) 1 cup mayonnaise 2 teaspoons lemon juice 1/2 to 1 teaspoon curry powder (depends on the kind of curry you have...) 3/4 cup shredded Cheddar cheese 3/4 cup soft fresh bread crumbs 1 tablespoon melted butter Combine broccoli and chicken in a buttered 13x9x2-inch baking dish; set aside. In a bowl, combine soup, mayonnaise, lemon juice, and curry powder; stir to blend. Pour over the chicken and broccoli. In another bowl, combine cheese, bread crumbs, and melted butter. Sprinkle evenly over the casserole. Bake at 350° for 30 minutes. |
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THIS looks amazing. I want to eat the screen! Ok, so how do I buy curry? Is this a SPICE that comes in a jar or is it a loose leaf thing? Pardon my ignorance but growing up in Arkansas, my introduction to spices included "Mrs. Dash", "Grease", and Salt. |
How redneck of me would it be to order kaffir lime leaves off of Amazon?
[ame="http://www.amazon.com/Thai-Fresh-kaffir-leaves-Approx/dp/B000EN764G"]Thai Fresh kaffir lime leaves 1 oz (Approx 50 leaves): Amazon.com: Grocery[/ame] or should this be something that I can find easily? |
NOT redneck at all if you dont have an asian market where you live, silly. Also, you can order the curry paste at amazon.com. I get all kinds of specialty food items there.
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Holy crap! I just googled and discovered that the TINY town I live in has a specialty food market!! WEEEEEEEEEEEEEEEE!!!!!!!!!
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hello boss!
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http://www.netfoodie.com/wp-content/...ast-coffee.jpg |
Someone saw me posting about my Lazy Lady Chicken and requested the recipe via PM.
Y'all, this is probably the most common way I fix chicken and it is incredibly versatile. You don't like one of the seasonings? Try another! :) I got the title Lazy Lady Chicken from a cookbook or newspaper recipe somewhere. Lazy Lady Chicken However many frozen skinless chicken breasts you want glass pan to fit them Lemon juice Olive Oil Spice Combination (see below) Throw them in the pan. Put a little olive oil on them (maybe a 1.5 tsp per breast if you are one of those who needs measurements). Then sprinkle some lemon juice on. Now choose one of the following (I make small pans so I can have more than one flavor.) 1. Mrs. Dash & Soy Sauce (sprinkle over the chicken) 2. Garlic & Honey (I love the garlic in a jar but powder will do) 3. Lemon Pepper & Garlic 4. Tabasco & Honey Etc. Etc. Etc. Then bake at 375 for 45 minutes. I do NOT recommend overcooking these because dry chicken is just the most icky thing, y'all. Ptooie! You can pop these in the fridge and eat one with a huge green salad if you live by yourself or server them out of the oven with green beans and biscuits. Truly this recipe is like a basic baked chicken and then you just add what you like. Don't overdo the spices though. The point of this dish is to be reallly fast and easy (like me...hahahah) Sometimes I'll throw in a few small red (new) potatoes if I am going to eat it right then. |
Shrimp Chips! yum. Haven't had those in a bit.
I have yet to make a cucumber salad that isn't too tart. Then again, I have yet to follow a recipe without adding my own spin on it. Needless to say, the choco chip cookies I made were "different" because of it. lol. IN Honor of the Shrimp Chips, here is an easy recipe for those days when you don't feel like cooking. 12 jumbo shrimp, cleaned & deveined 1 Tbs. olive oil 1 garlic clove, minced 1/8 tsp. salt and pepper 1/4 cup plain breadcrumbs 2 Tbs. grated Parmesan cheese 1 Tbs. butter, melted 1/2 lemon, cut into wedges Preheat oven to 475°F degrees. Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour. In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in a ungreased cookie sheet. Drizzle with melted butter. Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges. |
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Good recipe, btw! |
Enjoy
Appitizer
Crab-stuffed Jalapenos 24 large jalapeno peppers 6 ounces fat-free cream cheese 2 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder 1 package (8 ounces) imitation crabmeat, chopped 1/4 cup shredded reduced-fat cheddar cheese 12 turkey bacon strips, halved widthwise Directions Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese. Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender. Yield: 2 dozen. Salad Ramen Noodle Coleslaw Slaw: 2 - 1 pound bags of cole slaw or broccoli slaw (or similar amount of cabbage, red cabbage, carrots, broccoli, etc. that you process yourself) 1 bunch of green onions (optional) Dressing: 2 packages of Ramen noodle seasoning 1/3 cup cider vinegar or rice wine vinegar ½ cup sugar (more or less to taste) ½ cup oil Crunchies: 2 packages Ramen noodles, broken up (Oriental flavor - or 1 oriental, 1 chicken) 4 oz. package of sunflower seeds (shelled) Combine salad ingredients and dressing ingredients separately. Toss salad with dressing and crunchies right before serving. Do not add dressing until just before ready to serve. If taking this dish away from home, transport the dressing and the noodles/seeds/nuts in a separate container. Side dish Roasted Cajun Potatoes Recipe 6-8 ServingsPrep: 15 min. Bake: 45 min.Ingredients 2-1/2 pounds medium red potatoes 1/4 cup Crisco® Light Olive Oil or Canola Oil 2 shallots, chopped 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon pepper 2 tablespoons minced fresh parsley Directions Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan. Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley. Yield: 6-8 servings. You can substitute russet potatoes for red potatoes in this recipe if you prefer. Main Dish Easy Tilapia with Wine and Tomatoe 4 servings 4 (4 ounce) fillets tilapia salt and pepper to taste 4 tablespoons butter 3 cloves garlic, pressed 4 fresh basil leaves, chopped 1 large tomato, chopped 1 cup white wine Directions 1.Preheat a grill for medium-high heat. 2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill. 3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve. Dessert Raspberry Brownie Indulgence Crisco® Original No-Stick Cooking Spray 1 (19.5 oz.) package Pillsbury® Chocolate Fudge Family Size Brownie Mix 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 2 large eggs 3/4 cup Smucker's® Red Raspberry Preserves 1 (13.5 oz.) can Pillsbury Easy Frost® Decadent Chocolate Fudge No-Fuss Frosting 1. HEAT oven to 350°F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray. 2. PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely. 3. SPREAD preserves over cooled brownie to within 1/2-inch of edge. 4. POINT five-star tip of at a 45° angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon. 5. MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge. |
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