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From America's Test Kitchen -Classic Pot Roast

Post by Webscout » Fri May 06, 2016 9:54 am

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http://www.americastestkitchen.com/recipes/6216-classic-pot-roast?j=15729
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America's Test Kitchen-Blueberry Pancakes

Post by Webscout » Fri May 06, 2016 9:56 am

America's Test Kitchen-Blueberry Pancakes
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http://www.americastestkitchen.com/recipes/805-blueberry-pancakes?j=15729
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Authentic Baguettes at Home

Post by Webscout » Fri May 13, 2016 8:04 am

Authentic Baguettes at Home
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https://myyearwithchris.wordpress.com/2015/01/04/authentic-baguettes-at-home/
https://www.americastestkitchen.com/episode/472-baguettes-at-home Video
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Tender Chinese chicken with bicarbonate of soda (baking soda).

Post by Webscout » Wed May 18, 2016 8:09 am

Tender Chinese chicken with bicarbonate of soda (baking soda).

You might wonder, as I did, how the chicken is always so tender in Chinese restaurants? I asked the woman in a Chinese supermarket how it was done and this is what I was told. All I can say is, it may sound strange, but it works! Frying cubes of chicken can sometimes result it being a bit on the tough side.
Follow this and the chicken will be fantastic: (c/p)

First, get a small piece of paper and write yourself a note saying 'Rinse'.
Now in a small bowl, mix together the following:

2 teaspoons of cornflour (known as cornstarch in the US)
2 teaspoons of baking soda
2 teaspoon of Shaoxing (Chinese rice wine)
Add the cubed chicken and stir so it is fully coated with the mixture. There will be enough.

Cover the chicken with cling film and put the note on top. It's easy to forget to the rinse the chicken and if you don't, you won't be able to eat it because of the baking soda taste! So after 20 minutes or so, remember to rinse the chicken and pat dry with kitchen paper before cooking.
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Baking soda is also used to tenderize beef.
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Self Rising Flour Recipe

Post by Webscout » Sat Jul 02, 2016 2:51 pm

Self Rising Flour Recipe

2 cups AP flour
1 tsp salt
1 Tbsp Baking Powder

Whisk ingredients together. Store in an airtight container until ready to use
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Maple Butter...who Knew?

Post by Webscout » Sat Aug 20, 2016 4:50 pm

I came across this
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https://well.ca/products/canadian-heritage-organics-organic_17714.html
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It does not seem difficult to make. Google for more info.
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https://en.wikipedia.org/wiki/Maple_butter
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Recipe Box +

Post by javajunkie24 » Sat Aug 27, 2016 2:12 pm

And now I'm hungry! But first, here's one of my favorite recipes:

Roasted Asparagus

Ingredients
1 bunch asparagus
4 tablespoons (up to 5) Olive Oil
Salt to taste (I use roasted garlic and herb seasoning)
Black Pepper, to taste
(I also like a light layer of parmesan cheese on mine)

Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steamâ€
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Recipe Box +

Post by Webscout » Sat Aug 27, 2016 5:09 pm

Nice. I like asparagus and I will try.

I hate to lose Summer but with cooler Fall temp I start to do more in the kitchen...B A K E
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How to Make the Most Perfect Bacon Ever ...

Post by Webscout » Thu Oct 27, 2016 12:56 pm

How to Make the Most Perfect Bacon Ever ...
[YOUTUBE]http://www.youtube.com/watch?v=2guC4Badq2s[/YOUTUBE]
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Quick 45 Minute Cinnamon Rolls

Post by Webscout » Sat Feb 04, 2017 1:13 pm

Quick 45 Minute Cinnamon Rolls

Ingredients
2 and ¾ cups all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (1 packet = 2 and ¼ teaspoons)
½ cup water
¼ cup milk
2 Tablespoons unsalted butter
1 large egg

Filling:
¼ cup (1/2 stick) unsalted butter, softened to room temperature
1 teaspoon ground cinnamon or more
¼ cup brown sugar

Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 Tablespoons milk or coffee
Instructions
To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes. I use a Kitchen Aid.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Try different fillings ie Date Paste
Glazes/icings ie Cream Cheese.
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Carrot-Layer-Cake

Post by Webscout » Fri Apr 07, 2017 1:59 pm

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https://www.cooksillustrated.com/recipes/6957-carrot-layer-cake
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Triple-Chocolate Mousse Cake

Post by Webscout » Fri Apr 07, 2017 2:03 pm

Triple-Chocolate Mousse Cake
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https://www.cooksillustrated.com/recipes/4958-triple-chocolate-mousse-cake
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Coffee Mug Molten Chocolate Cake for Two

Post by Webscout » Thu Apr 27, 2017 7:14 am

Coffee Mug Molten Chocolate Cake for Two
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From Cook's Country | October/November 2013

WHY THIS RECIPE WORKS:

These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert. To keep our cakes from overflowing, we had to supplement bittersweet chocolate with cocoa powder; cocoa powder has less fat, which produces less steam, thus less chance of an overflow. Microwaving the cakes on 50 percent power was the key to cooking them gently, helping create a light, tender crumb, and stirring the batter halfway through ensured even cooking. Finally, a few chunks of bittersweet chocolate added to each cake created a gooey, molten center.
SERVES 2
We developed this recipe in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time to 90 seconds for each interval. For either size microwave, reset to 50 percent power at each stage of cooking. Use a mug that holds at least 11 ounces, or the batter will overflow. The bittersweet chocolate is added at two points.

INGREDIENTS
4 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
1/4 cup (1 3/4 ounces) sugar
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder

INSTRUCTIONS
1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.
2. Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.

:cool:TEST KITCHEN TECHNIQUE: STIR PARTWAY THROUGH
You wouldn’t dream of stirring a cake that’s baking in the oven. But to ensure that a microwave cake bakes evenly, that’s exactly what you need to do. We stop the microwave and give the batter a stir after 45 seconds.
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Not a recipe but-Instant Pot--a new believer

Post by Webscout » Tue May 16, 2017 3:33 pm

Instant Pot--a new believer

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http://www.theglobeandmail.com/life/food-and-wine/food-trends/want-to-cook-from-scratch-quickly-and-easily-try-the-instant-pot/article35008633/
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French Silk Chocolate Pie~~~

Post by Webscout » Thu May 18, 2017 11:23 am

French Silk Chocolate Pie
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From Cook's Country | February/March 2009
WHY THIS RECIPE WORKS:
Don't let the name fool you: the recipe for French Silk Pie was born in America. Created by Betty Cooper in 1951 for the third annual Pillsbury Bake-Off, this old-fashioned icebox pie is rarely made today, perhaps because it calls for raw eggs. We wanted to develop a modern, cooked-egg version with ramped-up chocolate flavor.

SERVES 8 TO 10

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.

INGREDIENTS

1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
1 (9-inch) pie shell, baked and cooled (see note)
INSTRUCTIONS

1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.

2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.
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