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01-24-2013, 06:08 PM
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#1 |
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We started making Tiramisu in class today, and it will be finished next week. It was fun, and I think that I am really going to enjoy my Advanced Pastry class. It looks like we will be making mostly tortes, and European style desserts.
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01-24-2013, 06:09 PM
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#2 | |
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01-24-2013, 08:35 PM
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#3 |
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Greetings everybody! Not sure if there is a particular topic for discussion, but, I love reading and learning.
I have it on good authority than our very own, Sun made killer enchiladas that I saw a pic of and am dying for his recipe! lemons ......aids in detoxing & digestion. High in vitamin C. Burns fat & accelerates weight loss. I made a very good salad the other day that I had the recipe for. Shredded cabbage, chopped radishes, green onions, and chopped cilantro. the dressing was simply lemon juice, and olive oil. The cilantro really made it delicious . Thing about cilantro, peeps either hate it or love it. I love it, strong taste, like rosemary.
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01-24-2013, 08:38 PM
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#4 | |
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I love cilantro! Your salad sounds wonderful You'll have to let us know how the enchiladas turn out.
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01-24-2013, 08:40 PM
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Yesssss when Sun gives us the recipe.
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01-24-2013, 08:43 PM
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#6 | |
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01-25-2013, 07:49 PM
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#7 |
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Regarding cheese ......
My mom had this cheese grater. It was all metal. It had a crank. Each blade was a round disc. It was the best! Super fast. I found one somewhere and bought my own. I don't have a pic, however. I swear the cheese tasted better using it.  My mom's recipe every Thanksgiving and Xmas. Even though it is called onion pie, it is the cheese that makes it delicious. Similar to a quiche. Onion Pie Crust: 1 and 1/2 cups crushed soda crackers 1/2 cup melted butter mix till crumbly and line large pie plate. Saute 3 1/2 cups sliced onion in 1/2 cube butter. Scald 1 cup milk. Let it cool. add the milk and 3 slightly beaten eggs to the onions. pour into the prepared pie plate. Cover top w/ grated cheddar cheese. Bake at 325 til brown, about a half hour. Coconut ..... lowers cholesterol, improves diabetes, aids digestion, high in protein & calcium
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01-27-2013, 08:09 AM
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#8 |
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Ltns peeps. This is our Friday tonite. Short week for us.
My menu for tonite us: Cajun catfish just haven't decided if it will b baked, fried ir a faux grilled. Home made cole slaw Home made hush puppies southern baked beans Pickles Now she knows 
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01-27-2013, 08:18 AM
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#9 | |
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mmmmmm now my belly is rumbling even more! Can't wait baby...xo
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01-27-2013, 07:35 PM
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Those I call scallions, shallots are the lil purple ones sometimes with two in a bulb.
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"Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them".
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01-27-2013, 07:42 PM
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#11 |
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Senior Member
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Good evening everyone!
My apologies for not keeping up on this thread for a few days. I hope everyone is taking care. Tonight I made a veggie chili. I used ground soy browned and seasoned instead of the ground beef. It turned out amazing. I even put it into a bread bowl and topped it with a bit of light cheddar. What does everyone like to eat on a cold winter night? |
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02-01-2013, 09:29 AM
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#12 | |
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I will put together a recipe and post it. The thing about my cooking is that unless someone else is going to replicate it I have very little recorded these days. Mostly I am working up recipes for other people. Odd thing about that, I have been doing it for long enough that I can look at something and say..that looks like a 1/4 Cup and be pretty near accurate. That said, Enchiladas can be made quickly with roasted Chicken that gets pulled and shredded, warm tortillias, a simple sauce and some good cheese. Sometimes I like to add roasted chilis to the chicken or go off on a fusion and add roasted baby artichokes. It all depends on my mood. So I will be sure to come back and post a recipe. I need to remember to keep track of all the recipes that we post in here so that we have some sort of archive. As for thread topics, it seems that we just start them. Curious has anyone made Pralines? I used two very different recipes and the results were night and day. Trying to decide which one I like best to mix into the fresh ice cream.
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02-01-2013, 12:27 PM
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#13 |
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Yes, we made Pecan Pralines in my American Regional Cuisine class. They were delicious!
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02-01-2013, 01:22 PM
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#14 |
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LOOKING FOR A GREAT VEGETARIAN CROCK POT RECIPE BY TOMORROW IF ANYONE HAS ANY SUGGESTIONS-ENOUGH TO FEED 10-15
THANK YOU FOR HELPING
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02-01-2013, 01:43 PM
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#15 | |
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Ingredients 1 medium red onion, chopped 1 green bell pepper, chopped 4 garlic cloves, chopped 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons unsweetened cocoa powder 1/4 teaspoon ground cinnamon kosher salt and black pepper 1 28-ounce can fire-roasted diced tomatoes 1 15.5-ounce can black beans, rinsed 1 15.5-ounce can kidney beans, rinsed 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving Directions In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Serve the chili with the sour cream, scallions, radishes, and tortilla chips. ~~ Veggie Stew 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups) 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups) 1 large onion, diced (about 1 cup) 2 garlic cloves, minced 1 14-ounce can diced tomatoes 1 cup vegetable broth 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 1 zucchini, cut into 1/2-inch slices 1 16-ounce can chickpeas, drained Directions Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours. Add the zucchini and chickpeas and cook 1 hour longer on low. Serve with cooked rice. Try web searching for some recipes too-- Good luck. |
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