RE: What's Cooking? (Full Version)

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mnottertail -> RE: What's Cooking? (1/30/2012 8:33:47 AM)

I wonder if you ground up a couple of chicken bullions in with teh mix if that wouldnt sort of marry some richness into the crust......




DesFIP -> RE: What's Cooking? (1/30/2012 2:26:49 PM)

I think they would come out too salty. But cracklings could easily be mixed in. Or the Jewish version, crispy fried crumbled chicken skin.




r1a2y3m4o5n6d7 -> RE: What's Cooking? (1/31/2012 7:05:27 PM)

Got a new Belgian waffle machine. Anyone need perfectly done waffles.




Kaliko -> RE: What's Cooking? (1/31/2012 7:08:12 PM)

I am right now making the best banana crumb muffins ever. (I hope lots of men are reading this. I know how hot that sounds. I'm really sexy that way.)

http://allrecipes.com/recipe/banana-crumb-muffins/detail.aspx

Yum. :)




kjade -> RE: What's Cooking? (1/31/2012 7:14:28 PM)

Now this is a thread that I can get into. I <3 cooking and I <3 eating! Just reading your posts about food made me have an orgasm. Haha.

Interesting fact: (to thoughts that have trouble baking) I also have trouble baking and I had read (after a friend told me when I threw a tantrum at a saggy loaf of bread) that some peoples natural chemistry has a diverse effect on yeast rising when using bare hands to bake.




kjade -> RE: What's Cooking? (1/31/2012 7:16:59 PM)

Does anyone have a good and easy tortilla dough recipe?




dovie -> RE: What's Cooking? (2/2/2012 7:48:04 AM)

No, but I have a kick-ass spinach artichoke dip recipe from emeril lagasse:

2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie
1 cup grated Monterey Jack
1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and chopped
1/4 cup grated Parmesan
Assorted chips for dipping (pita chips, tortilla chips, bagel chips)
Directions

  • Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside.
  • Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
  • In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
  • Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
  • Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well.
  • Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.
    Serves 6-8.

    This dip is bombidelicious
    dovie




  • LaTigresse -> RE: What's Cooking? (2/2/2012 9:26:42 AM)

    quote:

    ORIGINAL: kjade

    Does anyone have a good and easy tortilla dough recipe?


    Flour or corn?




    xXLithiumXx -> RE: What's Cooking? (2/2/2012 3:28:02 PM)

    Des,

    I don't use one either. Sometimes the dough will spread down to the bottom edge of the pan, but never across the bottom.





    xXLithiumXx -> RE: What's Cooking? (2/2/2012 3:39:48 PM)

    Lithi's Most AMAZING Hot Spinach and Artichoke Dip

    About 12 ounces of chopped, cooked and drained spinach. You can use the frozen kind, but fresh is better.
    Can of artichoke hearts - It's hard to get the real one's here, unless you wanna pay about 6$ each. I dunno about you, but I ain't goin.

    I use jarred garlic, because I like the juice as well, plus when I make this, I seldom have time to chop fresh...(I usually end up getting stitched up when I have to chop/press fresh-I am a danger to myself in the kitchen)
    But I use the entire contents of about a 10oz jar. (I think that is the size. Ive never really looked, I just know which one to get, they are the kind of taller cylindrical ones in the produce section)

    8 oz of cream cheese
    1 cup may
    16 oz of grated parmasean
    16 ounces of italian blend cheese

    You can add more or different cheeses, depending on what you want to do according to depth of flavor and texture. I used Fetta and assiago once and it was so insanely good I thought I had reinvented crack.

    Make sure the cream cheese is room temperature and blend it until creamy with the mayo and garlic. If you use the jar garlic like I do, then you will have a little more to work with in terms of mixing. It just kind of makes it easier, I think.

    Blend in the shredded cheeses and veggies. (sometimes, I will add chopped up tomatoes, if I want to change it around a little, but that's kind of experimental and not for everyone I don't think.)

    Once everything is blended really well, put it in a glass baking dish and bake at 325 for about 20 minutes or until the cheese is melted and bubbly.

    You can top it with a Ritz and butter mixture for looks, but it doesnt really change the flavor. I serve this with warm corn chips or crackers.




    I know my recipes aren't really precise, I don't write anything down, I just...make it to taste.




    r1a2y3m4o5n6d7 -> RE: What's Cooking? (2/3/2012 9:57:01 AM)

    The next time your using edible panties try this with it.  Whipped cream.




    r1a2y3m4o5n6d7 -> RE: What's Cooking? (2/3/2012 9:58:01 AM)

    OK got hooked on U-Tube cooking shows. So much good food to try so little time.




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