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Thu, Dec. 24th, 2009, 11:32 pm
starting_0ver posting in cooking: Christmas baking

Kolache


Red Velvet Whoopie Pies & Peppermint Bark


Peanut Butter Blossoms, Choc Chip & Cranberry, White Choc Chip.

( Recipes )

Thu, Dec. 24th, 2009, 03:37 pm
kitchenbeard posting in cooking: Brownies

Recipe from the Tartine Bakery cookbook. Also found here

Thu, Dec. 24th, 2009, 02:51 pm
jeisenne posting in cooking: White rice

White rice is a staple around the world, yet I find a surprising amount of people who do not know how to make white rice without using measuring cups or elaborate and expensive rice cookers.

My Dad taught me how to make rice when I was about 6 or 7 using the finger method.  Dad said that no matter how much rice you use, or what kind you use, this method would always result in perfect steamed rice every single time.

He's absolutely right.

I've made calrose rice, long grain rice, jasmine rice, basmati, short grain -- you name it, I've made it, and if all it needs is to be steamed then this method is perfect.  If you're trying to make risotto, jambalaya, or arroz caldo, then of course that's a different cooking method for rice and this won't apply.

( Keep reading... )

Copied from my new kitchen adventures at: http://saraptalaga.blogspot.com/2009/12/how-to-make-white-rice-using-finger.html

Happy Holidays to all! I wish you peace, love, joy, and fantastic food!

Thu, Dec. 24th, 2009, 12:36 pm
octoberland posting in cooking: Left Over Cherry Pie Filling

I have half a 20oz can of cherry pie filling and no idea what to do with it. Most of the recipes I have found call for a full can.

Help?

Current Location: home

Current Mood: curious

Current Music: The Pretenders

Thu, Dec. 24th, 2009, 10:06 am
in_thegreenroom posting in cooking: Cheese drop biscuit HELP

I have been instructed to make my delicious 3-cheese buttermilk drop biscuits for Christmas Eve dinner. Unfortunately I'm out of town at my parents' and I don't have the cookbook it comes from, Bon Appetit's "Fast Easy Fresh."

I've searched extensively online and this is a last-ditch effort to find out if anyone out there has the recipe! I may have to jaunt down to the bookstore to copy it down if I can't find it before that. I've found some similar alternatives, but I really want to find the actual recipe to avoid any surprises. Can anyone help?

I know they are buttermilk drop biscuits and contain a combination of parmesan, cheddar, and monterey jack cheeses.

Thank you so much and Merry Christmas!

Thu, Dec. 24th, 2009, 04:08 pm
waterphaerie posting in cooking: Scottish Tablet?

Hi everyone,

just wondering if anyone has the recipe for Scottish Tablet (it's kindof like caramel fudge).
Thanks!!!

Wed, Dec. 23rd, 2009, 11:05 pm
kireic posting in cooking: Urgent gingerbread question!

Help! I'm in the middle of making my gingerbread cookie dough, and it's really dry, even though I haven't added all the flour (only about half!).

The general recipe components go like this:

1/2 cup butter
1 cup sugar
1 cup molasses
7 cups flour
1/2 cup water

There's obviously some spices, salt, and leavening in there, but in much smaller quantities than those main ingredients. It seems to me there's too much flour, because after only adding 3 1/2 cups, even with most of the water, the dough is very dry and stiff, and my mixer can hardly handle it! I can't imagine adding much more flour to this.

Does this seem odd to anyone else here? Should I stick with the 3 1/2 I've added and stop there? HELP!

Current Mood: anxious

Wed, Dec. 23rd, 2009, 10:21 pm
__sail_awayx posting in cooking: soupy custard

I decided to make this (http://www.foodnetwork.com/recipes/ina-garten/red-berry-trifle-recipe/index.html) and all went well until it came to making the cognac cream. It said it would thicken in 5-7 minutes, and because it was thicker by 7 minutes I assumed it was thick enough. Fast forward to two hours later and it isnt thick at all, just really soupy. My trifle now just looks like a custard, which I'm just going to throw some whipped cream on and hope it just tastes good.

What did I do wrong? :(

Tags: help: what went wrong?

Wed, Dec. 23rd, 2009, 03:03 pm
ragga_muffin posting in cooking: Question about Banana Cream Pie...

I heard from a friend that Paula Deen's "Not Yo' Mama's Banana Pudding" recipe is absolutely delicious. I have never made any PD recipes so I am excited to try it but I have one question...can I throw it in a pie shell? My grandmother requested a BC pie for tomorrow evening and she is very set in her ways, I wouldn't want to bring her the pudding alone. What do you think? Would it be too rich if I put it in a pie shell?

Here is the recipe:

http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe/index.html

TIA and Happy Holidays!

Wed, Dec. 23rd, 2009, 10:43 pm
buffologist posting in cooking: Last Minute Christmas

I thought I'd share my family's recipes for Christmas Cake and Christmas Pudding.  The advantage of these recipes is that you can still make them now!  (Well, the Cake would need to be right now or at the very very latest start first thing tomorrow.)  The Pudding can easily be made tomorrow.  In years gone by when the village got flooded in we've made these for neighbours who couldn't get out to buy them for Christmas.  No pics I'm afraid as this year's are still in their wrappers for decorating/prepping tommorow and on the day. 

Last Minute Christmas Cake

Christmas Pudding

Merry Christmas!

Current Location: uk

Wed, Dec. 23rd, 2009, 02:32 pm
res_urrected posting in cooking: (no subject)

Wed, Dec. 23rd, 2009, 11:41 am
gypsyliz posting in cooking: Question about Crockpot meatballs

Every year for Christmas Eve my family does a potluck, and the lady  (Chris) who normally brings the meatballs will not be there this year. So, I said I'd bring them. Now, my idea for the meatballs is to simply smother them in a really good bbq sauce and heat them up. However, my aunt said that Chris does some sort of sauce that has cranberry juice in it or something (I've had it before, it's a sweet jelly-tasting thing). I've looked around on-line for a similiar recipe but couldn't find anything specific enough (most were recipes for *making* the meatballs in a crockpot). I also looked in the recipes here and couldn't find anything. Would anyone be kind enough to offer up their tried and true recipe for crockpot meatballs?

Thanks in advance guys! :)

Wed, Dec. 23rd, 2009, 08:43 am
middayeclipse posting in cooking: Gourmet Gift Basket

I received a gourmet gift basket from a client.  It contains several jars of stuff I have never tried before.  What can I do with this stuff?  How can I eat it?  Any suggestions?  All ideas appreciated.

Hot Eggplants in Oil

12 Vegetable Antipasta (just put on crackers?)

Spicy Green Beans (I know some people use them instead of celery in Caesars)

Italian Style Roasted Peppers (someone suggested putting these and cream cheese in a food processor to make a dip)

Tags: help: what to make

Current Mood: confused

Tue, Dec. 22nd, 2009, 11:55 pm
shivakat posting in cooking: My Christmas 2009 Baking

The recipes for the 2009 effort. I don't know if I'll succeed, but I'm going to try!

Wednesday: Make the chill-ahead items, like the gingerbread and pie dough.

Thurs & Fri (morning): Bake!

Friday Eve: Christmas party at my house, with Christmas Dinner (I'm not catering to that, except with breads and sweets).

( Ginger Cookies (a.k.a. Gingerbread) )




( Scotch Shortbread with Jam )




( Banana Bread )



( Santa's Whiskers )



( Chocolate Chip Cookies )



( Pumpkin Pie )




( Anzac Biscuit Recipe )




( Caramel Apple Pie-Tart-Thing )



( Grandma Pawlak's Homemade Bread )




( Mincemeat Drop Cookies )

Tue, Dec. 22nd, 2009, 04:38 pm
amiyuy posting in cooking: Microwave Fudge

I'm a newbie cook, but for years my mother has made Microwave Fudge that everyone loves. Unfortunately I can't get the specific recipe from her right now, but Google found me this one that after comparing with several others, seems to be the same thing. I've made it once before with her recipe, yesterday was my second try.

It came out tasting a lot more like powdered sugar than chocolate. :/

Do I lessen the sugar, increase the cocoa, do something else or find a different recipe?

Tags: help: adjust flavor

Tue, Dec. 22nd, 2009, 09:58 pm
arularia posting in cooking: Non-sugary treats

I'm looking for ideas and/or recipes for some kind of yummy favor that could be sent home with guests after a dinner. There will be sugary desserts galore at the dinner itself so I'm trying to find a take-along nibble that will balance that out.

My first thought was some kind of snack mix, but that doesn't feel very special. Any other ideas? We'll be doing this for a crowd of about 40.


ETA: I forgot to add, we do have one guest with a peanut allergy. It's not a severe allergy--basically only triggered by ingesting the actual peanut, but not foods that have been in contact with peanuts. Other nuts are fine to the best of my knowledge.

Tue, Dec. 22nd, 2009, 04:24 pm
kajicarter posting in cooking: Low- or no-salt holiday meal

My father has been put on a low-as-possible-salt diet, and this throws lots of our usual holiday foods out the window. Not that they were salt licks to begin with, but I was amazed to discover how much sodium there is in my mother's banana bread recipe (for example)! Ham is, of course, right out.

What I'm thinking right now is poached salmon, boiled potatoes and the best asparagus I can find for the main meal. I'm thinking about adding a hollandaise sauce to that -- does anybody know how vital the salt is to the recipe? I might leave it in, depending on what the whole day's menu looks like.

I think I'll make some devilled eggs beforehand...or those and the hollandaise might make the whole thing too eggy. Hmm.

Anybody have good appetizer or dessert suggestions? My kids have what few brain cells they've left me with doing the hokey pokey....

Tue, Dec. 22nd, 2009, 12:35 pm
laurenoid posting in cooking: best eggplant parmesan

Hi foodies,

I come to you in search of your favorite eggplant parmesan recipe. I'm making this for my family on Christmas Eve - and, though my mom is an eggplant addict and a connoisseur of eggplant parmesan, we don't have a good recipe in the family!

Hit me up with your faves - time consuming, fattening and elaborate recipes are no constraint. :)

Tue, Dec. 22nd, 2009, 01:30 pm
stakingaclaim posting in cooking: chili sauce?

I recently made a crockpot Hungarian stew that called for a half cup of chili sauce. I had two chili sauces on hand: Frank's Red Hot (a cayenne pepper sauce) and Sriracha, a garlic and chili sauce. I went with Frank's Red Hot and only used a scant 1/3 cup. The stew is okay but kind of vinegary and hot. I was wondering if maybe "chili sauce" meant something in particular that I'm not familiar with. What do you think chili sauce is? What would you have used?

Tags: help: what is it?

Tue, Dec. 22nd, 2009, 02:07 pm
nyusha81 posting in cooking: Smoked Pig Tails!

Yeah.
I got some at the new Portuguese store - now I'm very curious to try them.
Any recipes or advice? (aside from the collard greens, which seems to be the only thing I can find online?
Do they need to be cooked?

thanks :)

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