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| Topic Started: Mar 22 2014, 05:42 PM (15,922 Views) | |
| Moon Pie | Nov 3 2014, 01:03 PM Post #421 |
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The sauce sounds great! I'm going to make this.
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| Plus 1 | Nov 3 2014, 04:38 PM Post #422 |
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Chocolate Brownies with Ganache Topping This is from my sister in law, who believes if we eat quality ingredients we won't overindulge. It's better to eat small amounts of very good food than trying to make our brains / tummies happy with inferior foods. 12 oz unsalted real butter - room temp 2 cups cocoa powder; Dutch processed 6 eggs - room temp 2 cups granulated sugar 2 cups light brown sugar 2 TBSP real vanilla extract 2 cups flour 1 tsp salt Preheat oven to 350 degrees. Line a 9X13 pan with parchment paper and spray it with non stick spray. Melt butter in medium saucepan, remove from heat and mix in cocoa. Let it cool slightly. Whisk eggs in a large bowl, add sugars, vanilla, stir & mix well. Pour cooled cocoa - butter into the egg mix, fold in flour & salt. Fold together until just combined, don't over mix. Spread the batter in the pan. Bake 40-45 mins; transfer pan to wire rack & allow to cool completely before frosting or cutting. Chocolate Ganache Frosting 1/2 cup heavy whipping cream 6 oz dark chocolate bar, chopped up; the best high quality chocolate you can find Heat cream on medium heat to just boiling point. Remove from heat & dump all the chocolate at once into sauce pan Stir until the Grenache is creamy & shiny, pour it over the brownies Let frosting cool completely before cutting brownies. Serve these on a plate with chocolate syrup drizzled on the plate, garnish with mint leaves and raspberries on the side of the plate! Enjoy! :-) |
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| VoiceofReason | Nov 4 2014, 09:23 AM Post #423 |
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Do it! Do it! Do it! Father Flamingo's desire must not be ignored.
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| VoiceofReason | Nov 4 2014, 09:25 AM Post #424 |
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I think I will. |
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| ...fixed | Nov 4 2014, 10:23 AM Post #425 |
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Tneck Chili ...instead of adding ground chuck or deer meat... Broil 2 turkey necks for 30 minutes, remove them from stove, shred meat from neckbones, then add meat to your chili recipe and simmer on low-med for 1 hour. Get healthy! |
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| Plus 1 | Nov 4 2014, 11:56 AM Post #426 |
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Wild turkey from hunting would be great for this too! :-) |
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| Plus 1 | Nov 4 2014, 12:23 PM Post #427 |
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Today we made Green Bean Casserole This is a gluten free and cream of canned soup free version. It can be made with lower fat ingredients, if preferred. 16 oz frozen (French) cut green beans 16 oz fresh or canned sliced mushrooms 1/4 cup butter 2 TBSP fresh garlic minced 1/2 cup onion, finely chopped Salt & pepper to taste Melt butter in a sauce pan, sauté everything listed above except beans over med high heat 1 TBSP Worcestershire sauce 1 cup half / half 2 TBSP cold water 1 TBSP corn starch 2 TBSP dehydrated onions, toasted After sautéing, add Worcestershire, half / half and bring to a boil. Stir constantly. Mix the cornstarch into the cold water, stir until smooth. Slowly pour cornstarch into the in the boiling mix to thicken it. Stir about 2-3 mins Remove from heat & stir in green beans Put into a greased 9X13 baking dish Sprinkle toasted dehydrated onions on top Bake 20-25 mins at 350 degrees NOTE: you can use fresh green beans but snap & blanch them before cooking. Also - our cooking instructor mixed dehydrated onions with crushed lays potato chips and sprinkled that on top for "crunch" affect. And, we added 1/2 cup of shredded cheddar cheese to our's because the majority of the class likes it that way. Have fun with it! |
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| ...fixed | Nov 4 2014, 12:46 PM Post #428 |
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I agree. Probably even tastes better. |
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| Plus 1 | Nov 9 2014, 11:57 AM Post #429 |
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Fall & Winter Vegetables are the focus in my cooking class right now. We made oven roasted cabbage Thursday. I enjoyed this dish, it will go well with grilled sausage brats. Ingredients 1 (medium) head green cabbage, core removed and cut into 8 wedges 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 clove garlic, crushed 1/2 teaspoon freshly ground black pepper Kosher or sea salt to taste 1 teaspoon caraway seeds Directions Preheat oven to 400 degrees. In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds. Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds. Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately. Enjoy! :-) |
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| Plus 1 | Nov 9 2014, 12:08 PM Post #430 |
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Butternut Squash Soup 1 medium or large butternut squash (2 lbs, about) 1/2 sweet onion, finely chopped 4 cups vegetable or chicken broth 1 tsp nutmeg Salt & pepper to taste Preheat oven to 400 degrees Cut squash in half, remove seeds, place cut side down on a cookie sheet covered with foil & sprayed with Pam. Roast for an hour or until squash is fork tender. Remove & let cool enough to handle. Scoop the flesh from the skin, put in food processor and blend with onion & broth; in batches if need to. Pour into a heavy bottom pot, heat on low heat, add seasonings, let flavors blend. Cool slightly, drizzle individual bowls of soup with 1/4 cup of heavy cream before serving. |
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2:55 PM Jul 11