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May 22nd, 2011
05:45 pm
[toughlovemuse]

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Chocolate Sauce for Ice Cream
It's summertime! So I am posting a recipe for a chocolate sauce SO EASY that you will all be calling me and saying "Why did you tell me that making chocolate sauce was so easy? Now that I know I am drinking the whole bottle and making more so no one else suspects!"

This recipe's from my mom. No idea where she came across it.

Ingredients:

1 cup cream (10%, or whipping cream, or whatever you have.)
1/2 cup corn syrup
1 cup chocolate chips (I use semi-sweet, but whatever you have should work fine.)

Directions:

Put the cream and the corn syrup on the stove. Bring to a boil over medium-low heat.

When the mixture is boiling, remove from the heat and stir in the chocolate chips.

That's it! This makes about 2 cups and will keep a long, long time if it's in a jar in the fridge. Heat up a few tablespoonfuls at a time and serve over ice cream.

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May 6th, 2011
08:01 pm
[airea_dawn]

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Casatiello (Otherwise known as the best bread i have ever had.)
A bread with salami and cheese.  Delish!

The recipe is from a Bread Bakers Apprentice.  http://tinyurl.com/43g5ut3 (FYI, the best bread book i have ever baked from.)

Here is a good amount of photos of the process. (And the end result.)

http://achefsdaughter.com/2009/06/bba-challenge-bread-casatiello/

Take 3/4c butter out of the fridge to get to room temp.


Make your sponge,

1/2c bread flour
1tbsp instant yeast
1c buttermilk or whole milk which should be 90-100 degrees.

(i made my own buttermilk by using 1% milk  and a tbsp of lemon juice. Also, i threw in a tsp of sugar into the sponge.)

Mix with wooden spoon. Cover with plastic wrap, then a dish towel, and forget about it for 1hr. (It will look like bubbly pancake batter.)


Now take

4 ounces dry cut up cured salami (or other cured meat, or sausage, or whatever you like to nom. I use mild salami.)
Cook it till its crispy.  Drain it. Try not to eat all of it while making the bread.

Now mix together in your kitchen aid:

3 1/2c bread flour
1 tsp salt
1 tbsp sugar

in another bowl lightly wisk

2 eggs.

Use paddle attachment and mix in the sponge (make sure you let it get fluffy for an hour!) and the eggs until you have a coarse ball.  If there is loose flour dribble in some water or milk.

Now turn it all off and wait 10 minute. 

Now you need the

3/4c butter room temp.  Cut it into four pieces.

(i switched to a dough hook at this point.)

Mix at medium speed, adding in one piece of butter at a time.  It looks like a tacky mess but it will be ok.  This will take about 12 min of mixing. (Don't forget to scrape down your bowl.)  If after 12 min its not a ball, sprinkle in some flour until it just comes off the sides of the bowl.

When the dough is smooth kneed in the meat.  Then kneed in

6 ounces of cheese.  ( I used 3 oz provolone, and 3 ounce med. gouda.)

Lightly oil a LARGE bowl and rub your ball of dough around in the oil.  Now cover it with saran wrap, then a towel, and leave it alone for 90 minutes.  (Or until it has risen 1 1/2 times.)

Now i took it out, cut it in half, and make two rectangles no bigger in length then my bread pans.  Then i rolled them up and popped them down into the pans. (The pans that you greased up with oil, or butter, or whatever it needed.) Cover with saran.  Cover with towel.  Leave it alone for another 90 min.  ( I know, by now you just want to eat it, but alas, it needs to rise AGAIN.  It will be worth it!)

Now preheat your oven to 350.  Cook them for 20 min.  Turn them 180 degrees.  Cook them for another 20 min.

Now take them out of the tins.  Onto a wire rack. 

Stare at them for 1 hour. (We could only wait 35 min.)

Ok.  Now you can cut into them. 

Further directions include noming and not sharing.

*A little note of my own, next time i am gonna cut up my cheese into small chunks instead of grating it. Or maybe half and half.  Delicious.






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March 27th, 2011
08:17 pm
[toughlovemuse]

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Apple-Banana-Walnut Muffins
This is based on Arin's apple muffin recipe from a while back, with modifications based on what I had in the house (Bananas, walnuts, and a bowl full of ingredients I'd mixed in error...) They turned out to be really yummy, so I'm sharing...

2 very ripe bananas
1 apple, peeled and chopped (or unpeeled, if that's how you roll)
1/4 cup chopped walnuts
1 1/4 tsp baking powder
1 cup flour
1/2 cup sugar
1/2 tsp salt
1/4 cup oil
1 egg
2-3 tbsp maple syrup

Mash up the bananas. Stir in with the other ingredients. Pour batter into muffin tins (Mine made 12 small-medium muffins). Bake at 350F for 20-25 minutes.

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March 2nd, 2011
02:55 pm
[little_teacup]

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I just made it and I thought I'd share :D 

 

I made it based off this recipe here: http://allrecipes.com/Recipe/Easy-Garlic-Broiled-Chicken/Detail.aspx, but with some modifications

 

Parsley (or Rosemary) Garlic Chicken

 

Ingredients

  • 1/2 cup butter (you can also do half butter and half olive oil)
  • 3 tablespoons minced garlic (or garlic powder)
  • 3 tablespoons soy sauce
  • 1/4 teaspoon black pepper
  • 1 tablespoon dried parsley or rosemary (I used rosemary)
  • 6 boneless chicken thighs (or 2-3 chicken breasts)
  • dried parsley (or rosemary), to taste (I omitted this because I didn't think it needed it)

Directions

  1. Preheat the oven at 350 F.  Put aluminum foil on a baking pan.
  2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley (or rosemary). Cook 2 minutes on High in the microwave, or until butter is melted.
  3. Throw the chicken pieces into the bowl (if they're small enough) to mix them up with the sauce, or else arrange chicken on the baking pan and then put the coating on them.
  4. Bake chicken 20 minutes, turning occasionally (may need to bake for a bit longer depending on the size and thickness of your chicken pieces).  You may broil the chicken during the last 5 minutes. Sprinkle with parsley to serve (optional).

I served mine with white rice cooked with chicken bullion and a bit of rosemary, but you can serve it with your favourite side dish :)

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December 23rd, 2010
10:29 am
[little_teacup]

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Mint Oreo Brownies
I've made this recipe twice, but with regular oreos since I haven't been able to find the mint ones anywhere yet. It's just as good :)

Mint Oreo Brownies

* 1 cup butter
* 6 oz. unsweetened chocolate, chopped
* 3 cups sugar
* 1/2 tsp salt
* 2 teaspoons vanilla extract
* 4 large eggs, room temperature
* 1 2/3 cups all purpose flour
* 1/3 cup unsweetened cocoa powder
* 3 cups roughly chopped peppermint oreo-type cookies (approx 18)

1. - Preheat oven to 350F.
2. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
3. In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally.
4. Whisk in sugar, salt and vanilla, then turn off heat.
5. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.
6. Stir in flour and cocoa powder until mixture is uniform.
7. Stir in peppermint oreo cookies and pour batter into prepared pan.
8. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
9. Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
10. Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Taken from http://bonniesbakery.blogspot.com

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December 22nd, 2010
07:49 pm
[owldaughter]

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Marshmallow-Based Fudge
This was the first time I made a marshmallow/evaporated milk kind of fudge, and I'm slightly disappointed in the texture. I was brought up on the hard, slightly grainy kind of fudge. This is very soft and creamy. Everyone else in the house could care less that it isn't what I envisioned, though, and I know that lots of people were brought up on this kind of fudge instead.

This makes two 8"x8" pans of fudge.

 

Andrea’s Fudge

 

 

  • 3 cups semi-sweet chocolate chips [ED: I used a 300 g bar of European milk chocolate and 150 g of European dark.]
  • 1 cup butter
  • 4-1/2 cups sugar
  • 1- 7 oz.  jar marshmallow crème [ED: Avoiding high fructose corn syrup and additives? Use half the marshmallow recipe I just posted.]
  • 1 can evaporated milk
  • 2 tbsp. vanilla
  • 1-2 cups chopped nuts [ED: I stirred about 1/2 cup toasted pecans to the second half of the fudge.]

 

Put chocolate chips, butter, and marshmallow crème in your mixer bowl. Set aside.

 

In heavy dutch oven, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Continue stirring frequently for exactly 8 minutes. [ED: Use a pot twice as big as you think you need. No, really.]

 

Pour hot mixture over ingredients in mixer bowl. Stir until well mixed, then beat with an electric mixer until fudge begins to hold its shape. [ED: This took me a good ten to fifteen minutes, I think.] Beat in vanilla. Stir in nuts. [ED: My fudge never really got to the hold-its-shape point, although ribbons of the mixture would stay on the top when I lifted the beater. It was mostly soft and melty. I gave up and scraped it into the pans, though, and then it began to set.]

 

Butter pans. Place a piece of waxed paper in the pans so that the edges extend out of the pan on two sides. Pour fudge into prepared pans and refrigerate until solid. When the fudge is ready to cut, use the wax paper to lift the slab out of the pan and flip it onto a cutting board for easy cutting. [ED: I suspect the container of fudge is going to need to be stored in the fridge, because it looks like the pieces will melt into one another again at room temperature.]

Taken from:

http://krisbordessa.com/fudge/

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07:11 pm
[owldaughter]

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Marshmallows!
You really need a stand mixer for this, in order to beat enough air into it.

 

Homemade Marshmallows with NO corn syrup

 

 

·      1 tbsp (6.5g) gelatine (one packet of Knox)
1/4 cup cool water

 

·      1 cup granulated sugar
1/4 + 1/8 cup water (halved recipes lead to weird amounts!)
1 tbsp honey
1/8 tsp kosher salt
1/4 vanilla bean, seeds removed or 1/4 tsp vanilla extract
(may substitute any extract here)

 

 

·      1/8 cup cornstarch
1/8 cup powdered sugar

 

In a small bowl, stir together cornstarch and powdered sugar. This is to dust the pans and the marshmallows. [ED: You're probably going to need more of this blend to dust the marshmallows at the end; I found it scanty.]

 

Prepare a pan: Grease and dust a baking dish or cookie pan with a rim. If piping your marshmallows out, you can grease and dust some waxed paper instead. [ED: Having made this recipe this afternoon, I can tell you to line whatever pan you're using with greased and dusted waxed paper. Use more dusting than you think you're going to need.]

 

Combine cool water and gelatine in a large bowl. [ED: Do this in your stand mixer bowl.]

 

In a heavy saucepan, combine water, vanilla, sugar, honey, and salt. Bring to rolling boil and cook, stirring occasionally, until candy thermometer registers 115 degrees C (238-240 F), firm ball stage.

 

Turn on mixer at low speed. Slowly pour hot syrup into bowl containing the gelatin/water mix. Splatters hurt! Mix until thoroughly combined, and then turn mixer to high. Beat until very thick, fluffy and lukewarm, about 12-15 minutes with a stand mixer.

 

Spread evenly into prepared pan, and cool overnight or at least 3-4 hours before slicing. To slice, remove entire sheet of mallows to a sugar/cornstarch dusted cutting board. Grease a very sharp knife or scissors, and cut into desired size. Toss with remaining powdered sugar mixture until all sides are evenly coated and no longer sticky.

 

If piping into “kisses,” let set for 2 hours. [ED: Mine needed longer because the bottoms tore out.] Then CAREFULLY remove from wax paper and coat with powdered sugar mixture. [ED: To pipe, grease the inside of a large Ziplock freezer bag and snip off a lower corner. You'll never get it clean, so toss it afterwards.]

 

Will keep for 2-3 weeks in an airtight container, but I doubt long-term storage is going to be a big issue for you.

 

Also heavenly dipped in dark chocolate. But then again, what isn’t? [ED: Oh my gods, you want to do this. No, really. It's like a Whippet without the cookie base. If I'd had a candy cane around I'd have sprinkled it on the wet chocolate, too.]

[ED: I made marshmallows with half this mix, and used the other half of the marshmallow crème to make marshmallow fudge (see next recipe!).]

Taken from:

http://frugalkiwi.co.nz/2009/09/corn-syrup-free-marshmallow-madness/

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05:35 pm
[airea_dawn]

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Five Minute Fudge
Five Minute Fudge

2 tbsp butter
2/3c carnation evap. milk
1 2/3c sugar
1/2tsp salt
2c mini marshmellows
1 1/2c chocolate chips
1 tsp vanilla
1/2c chopped nuts

Mix first four ingredients in saucepan over med heat and bring to boil, cook for five mins stirring.  Remove from heat.
Add the rest and stir to it melts and combines.  Pour in a buttered 8inch pan.  When cool enough put in fridge to set. 
Then nom.

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July 22nd, 2010
08:50 pm
[karine]

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A new way to use zucchini
This is a recipe I grew up with, which my mother learned while she lived in Turkey. For the longest time, I didn't know zucchinis were like cucumbers, because my mom would call this "preparing zucchinis".

Turkish Zucchini galettes

1 zucchini
1/4 small onion
1 egg
4 tbs flour
salt & pepper
Feta cheese (opt, to taste)

Put veggies and egg in a blender and puree until smooth. Add flour, one spoonful at a time, and adjust for consistency of batter.

Because no two zucchinis are alike, this recipe is difficult to quantify. This means you should take the measurements above with a grain of salt (hee). I put the flour measurement here after testing it out for myself because my mom wouldn't even give me a ballpark figure. Basically, if you've ever made pancakes or crêpes, you know what consistency you should be aiming for.

Also, do not put a lot of onion in there. Its flavour is powerful, you don't want it overwhelming the zucchini.

Oil a pan on medium-high heat and pour the batter in little circles - inch and a half does well - then flip when done on one side. Place the cooked crêpes onto paper towels to absorb excess oil. You'll be putting new oil in the pan at every batch, so fair warning.

This step is when you can test your consistency best. If the batter flows too much on pouring or while cooking, add flour to the mix. If it doesn't flatten enough, add more zucchini (or maybe just water). This is why it's best to start with less flour and add it gradually until you get that perfect consistency.

Salt and serve. Best hot to warm, but can also be eaten cold. Leftovers keep in the fridge and can be nuked: just make sure you do it by short periods of time (15-30 seconds, then check) or else you'll end up with thin hockey pucks.

As a personal note, I've never had them with Feta. Mom doesn't think it adds anything to the recipe and I've just made them myself for the first time. They were a hit with my whole family.

Mom will sometimes make large batches by oiling cookie sheets, serving the dollups of batter in rows on them and baking them in the oven, turning when done on one side.

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May 10th, 2010
06:55 pm
[curtana]

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Roasted cauliflower
1 cauliflower
1 lemon
Coarse salt and freshly ground black pepper
3 tbsp olive oil
some spices (e.g. paprika, garlic powder, chili powder)

Heat the oven to 425F. Cut the cauliflower into medium-sized florets, rinse and let some of the water remain clinging to the florets. Put them in a bowl, squeeze over the juice from the lemon. Toss with olive oil and sprinkle with salt, pepper, and spices. Place florets on baking sheet, along with cut-up segments of the lemon, and bake for 25-30 minutes, turning once. Serve immediately.

I adapted this from a recipe in the Guardian - they called for two lemons, which I think would have been way too much, it was already very lemony with just one, but if you had a really big head of cauliflower maybe two would be okay? Maybe English lemons are smaller? Dunno. It also called for paprika, which I didn't have on hand, so I used some garlic powder and a sprinkling of 'cajun spice' which is mostly just dried chilies, and it was yummy. I could have eaten a whole lot more of this, it gets all nicely caramelized around the edges. The recipe says it can also be done on the bbq, for those who have one :)

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