Crème Brûlée
1 pint cream
4 egg yolks
½ cup granulated sugar
1 Tbsp. vanilla extract
Topping:
4 Tbsp granulated sugar
1 Tbsp brown sugar
Heat cream over low heat until bubbles form around the edges. Beat egg yolks and sugar together until thick; about three minutes. Slowly beat cream into yolk mixture until smooth. Add vanilla and mix until blended. Pour into ramikens. Fill saucepan with ½" of water. Put ramikens in water an put in 350° oven until set, about 45 minutes. Chill in refridgerator until cool. Mix topping, and sprinkle over custard until coated. Use torch or broil on top rack until the sugar mixture melts to a golden brown.
Serve chilled.
1 pint cream
4 egg yolks
½ cup granulated sugar
1 Tbsp. vanilla extract
Topping:
4 Tbsp granulated sugar
1 Tbsp brown sugar
Heat cream over low heat until bubbles form around the edges. Beat egg yolks and sugar together until thick; about three minutes. Slowly beat cream into yolk mixture until smooth. Add vanilla and mix until blended. Pour into ramikens. Fill saucepan with ½" of water. Put ramikens in water an put in 350° oven until set, about 45 minutes. Chill in refridgerator until cool. Mix topping, and sprinkle over custard until coated. Use torch or broil on top rack until the sugar mixture melts to a golden brown.
Serve chilled.
Great recipe, but for a more complete Italian meal you need salad, bread, and some pasta with your choice of sauce. Or maybe you did and I just missed that fact.
Pliablemoose
Lifer
- Oct 11, 1999
- 25,195
- 0
- 56
I'm the cook in the family, just picked up a Caphlon cookware set in stainless steel.
My favorite recipie site is allrecipies.com
Anyone have a similar site that they like?
My favorite recipie site is allrecipies.com
Anyone have a similar site that they like?
Jean, 
here is a recipe our family has modified with time. It's quite ethnic and I must add, thoroughly delicious. As with all ethnic foods, this one is fat free and calorie free Use it cautiously as it may make you a hosting goddess which would already add to your current titles of fragging/gaming goddess, PC/networking goddess and goddess-in-general.
I don't know the exact amounts since I usually make foods according to how it wants to be made (yeah, I'm weird) but here is a family recipe people go ga-ga over.
From my birthcity:
Chicken Kiev.
take boneless chicken breasts and beat them with a meat hammer to soften them up. If you like a marinade, use that but I prefer the taste of the chicken.
cut mozarella, provolone, or any other hard to medium hard cheese you can cut into rectangles. please note, these must fit into the meat when it is rolled up.
Place the cheese into the meat and roll the meat up. It should be very thin (I think 1/8 inch is what I usually wind up getting) and will give you much room to wrap the cheese in.
Oh but before you do that, take crushed garlic and toss it with the meat, unless you don't want that. Again, to taste. Two cloves for 10 pieces usually does it for me and I just let the garlic coat the meat.
Take the whole wrapped piece and dip it in an egg mixture. This is just egg whites and yolks belnded together. Quick whisk work. Then take this and dip it into a crumb mixture.
Here is what I use for crumbs:
Toasted whole wheat bread and toasted rye bread
Crumbled parmesean
Dill
A touch of sage or tarragon
the crumbs should take care of it, the spices and cheese are just extra. The rye bread adds a real kick, if you want to accent it add some rye seed into the mixture.
So you dip the rolled chicken (oh and you don't need a toothpick, it should hold if you beat it thin enough) into eggs, then crumbs
fry in oil. Vegetable oil works, no need to get overly fancy but olive is very good as well.
Here's why this works:
the cheese is moist (that's why I suggested mozarella or maybe a baby swiss) and will keep the inside soft. The outside will be browned and crispy and should cook the chicken. The garlic adds smell and flavor, and the crumbs also add flavor, though not too much unless you get a very sensitive palate.
Cut in 4 widthwise so the cheese melts out. Serve fresh over rice, with potatoes, as a meat, with sauteed veggies, or whatever else you like (soy?). Parsley makes a good garnish.
Just regular chicken fried up but with a surprise. It's good eating, one of my favorites. If you want to use a sauce, use a modified gravy recipe and add remaining crumbs and some cream if you want it to be rich. Whatever you like, really.
Cheers !
here is a recipe our family has modified with time. It's quite ethnic and I must add, thoroughly delicious. As with all ethnic foods, this one is fat free and calorie free
Use it cautiously as it may make you a hosting goddess which would already add to your current titles of fragging/gaming goddess, PC/networking goddess and goddess-in-general.I don't know the exact amounts since I usually make foods according to how it wants to be made (yeah, I'm weird) but here is a family recipe people go ga-ga over.
From my birthcity:
Chicken Kiev.
take boneless chicken breasts and beat them with a meat hammer to soften them up. If you like a marinade, use that but I prefer the taste of the chicken.
cut mozarella, provolone, or any other hard to medium hard cheese you can cut into rectangles. please note, these must fit into the meat when it is rolled up.
Place the cheese into the meat and roll the meat up. It should be very thin (I think 1/8 inch is what I usually wind up getting) and will give you much room to wrap the cheese in.
Oh but before you do that, take crushed garlic and toss it with the meat, unless you don't want that. Again, to taste. Two cloves for 10 pieces usually does it for me and I just let the garlic coat the meat.
Take the whole wrapped piece and dip it in an egg mixture. This is just egg whites and yolks belnded together. Quick whisk work. Then take this and dip it into a crumb mixture.
Here is what I use for crumbs:
Toasted whole wheat bread and toasted rye bread
Crumbled parmesean
Dill
A touch of sage or tarragon
the crumbs should take care of it, the spices and cheese are just extra. The rye bread adds a real kick, if you want to accent it add some rye seed into the mixture.
So you dip the rolled chicken (oh and you don't need a toothpick, it should hold if you beat it thin enough) into eggs, then crumbs
fry in oil. Vegetable oil works, no need to get overly fancy but olive is very good as well.
Here's why this works:
the cheese is moist (that's why I suggested mozarella or maybe a baby swiss) and will keep the inside soft. The outside will be browned and crispy and should cook the chicken. The garlic adds smell and flavor, and the crumbs also add flavor, though not too much unless you get a very sensitive palate.
Cut in 4 widthwise so the cheese melts out. Serve fresh over rice, with potatoes, as a meat, with sauteed veggies, or whatever else you like (soy?). Parsley makes a good garnish.
Just regular chicken fried up but with a surprise. It's good eating, one of my favorites. If you want to use a sauce, use a modified gravy recipe and add remaining crumbs and some cream if you want it to be rich. Whatever you like, really.
Cheers !
forgot to say, salt and pepper chicken as needed. Seems so obvious I left it out, but you do need that to bring the flavors out.
Cheers !
Cheers !
- Aug 22, 2001
- 32,044
- 32,546
- 146
I'm delighted you liked it Baff That was one of our most popular dishes and sometimes I'd make 40+ a night! BTW, I think an AT cookbook would rule. My mother-in-laws church even compiled one so why can't we???
That was one of our most popular dishes and sometimes I'd make 40+ a night! BTW, I think an AT cookbook would rule. My mother-in-laws church even compiled one so why can't we???
- Aug 22, 2001
- 32,044
- 32,546
- 146
LOLOriginally posted by: RossMAN
This is outrageous I've PM'd the mods and suggested he get a 3 month vacation!
How dare he post something useful in these forums!
My bad!!!Anything that exceed the time and effort required to throw my chicken breast into my George Foreman grill is TWM (too much work)!
I might save this for when I actually have someone else to enjoy the fruits of my culinary labor
I might save this for when I actually have someone else to enjoy the fruits of my culinary labor
Stop the insanity! I'm going crazy with hunger...
My all time favorite recipie...
Le Cereal de Cheerios:
Take medium sized bowl
Add 1 to 1 1/2 cups freshly opened Cheerios
Add 3/4-1 cup of chilled juice from a cow
Serve quickly, feeds one.
Enjoy!
My all time favorite recipie...
Le Cereal de Cheerios:
Take medium sized bowl
Add 1 to 1 1/2 cups freshly opened Cheerios
Add 3/4-1 cup of chilled juice from a cow
Serve quickly, feeds one.
Enjoy!
OS
Lifer
- Oct 11, 1999
- 15,581
- 1
- 76
-cook alot of bacon, save grease
-hard boil egg and peel off shell
-crush some potato chips
-bread hard boil egg in crushed potato chips
-deep fry breaded egg in bacon grease
-serve
:Q
Learned that one from a friend. Ahh, to be a lower division undergrad student again. . .
Aquaman's Sisters Hot Spinach Dip
Ingredients:
3 jalapeno peppers, seeded & chopped
1 small onion, finely chopped
2 tablespoons oil
1 (300g) package frozen spinach thawed
1 tablespoon red wine vinegar
1 (250g) package cream cheese, room temperature
2 cups grated monterey jack cheese
2 tomatoes, chopped
½ cup light cream
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
Preparation
1. sauté peppers and onions in oil until tender. Place in large bowl.
2. squeeze excess moisture out of spinach. Add to onion mixture.
3. stir in vinegar, cream cheese, monterey jack cheese, tomatoes, cream
and salt and pepper.
4. place dip mixture into greased 5 cm baking dish.
5. bake uncovered at 400 degrees F for 25 minutes or until bubbly.
Makes 4 cups.
serve with taco chips.
Ingredients:
3 jalapeno peppers, seeded & chopped
1 small onion, finely chopped
2 tablespoons oil
1 (300g) package frozen spinach thawed
1 tablespoon red wine vinegar
1 (250g) package cream cheese, room temperature
2 cups grated monterey jack cheese
2 tomatoes, chopped
½ cup light cream
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
Preparation
1. sauté peppers and onions in oil until tender. Place in large bowl.
2. squeeze excess moisture out of spinach. Add to onion mixture.
3. stir in vinegar, cream cheese, monterey jack cheese, tomatoes, cream
and salt and pepper.
4. place dip mixture into greased 5 cm baking dish.
5. bake uncovered at 400 degrees F for 25 minutes or until bubbly.
Makes 4 cups.
serve with taco chips.
OK my turn:
Fishsticks and potatos!
Heat the fishsticks in your toaster.
Insert potatos+water+salt in microwave for a couple minutes.
Fishsticks and potatos!
Heat the fishsticks in your toaster.
Insert potatos+water+salt in microwave for a couple minutes.
- Aug 22, 2001
- 32,044
- 32,546
- 146
This was posted in another thread a few weeks back (I don't remember by whom but they said it was a Chef Wolfgang recipie) and it's delicious so I'll add it Wasabi Mashed Potato:
1 cup spinach leaves
1 cup watercress leaves
2 pounds baking potatoes, like russets, peeled and quartered
1 cup heavy cream, heated
4 ounces butter, cut into pieces
1 tablespoon wasabi paste
Salt and freshly ground black pepper
In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or strainer. Reserve.
Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
Wasabi Mashed Potato:1 cup spinach leaves
1 cup watercress leaves
2 pounds baking potatoes, like russets, peeled and quartered
1 cup heavy cream, heated
4 ounces butter, cut into pieces
1 tablespoon wasabi paste
Salt and freshly ground black pepper
In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or strainer. Reserve.
Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
Pate a choux a la Pav (cream puffs)
Vraiment, je vous dis que sont petites morceaux satisfairont les gouts divers.
This is the recipe for a single sheet of these (usually 15-25 on a standard cookie sheet) so adjust as necessary. But note that making more than 3 portions will get cumbersome, especially with the rapidity required in preparation.
4 oz butter (1 stick/8 tablespoons)
1 cup of light cream or milk. If you're fat-conscious, use water
pinch of salt
cup of flour
4 eggs
heat up the water/milk and butter until it is boiling and add the salt. Then turn off the heat and stir in flour. It should form into a lovely clump. Take that off the cooktop/stove and mix in eggs, on a medium speed, one by one. Each egg has to be incorporated before the next one is added.
At the end of all that, you have the mixture. Spoon it off from the container and bake at 400 degrees for 25 minutes. The time varies with size.
Now there is a trick to making them, since they will deflate if you don't do it right. the trick is to not open the over to check and to make sure there is no moisture on top of the cream puffs when you are taking them out, those will deflate them.
If you want to add vanilla bean to the dough, go right ahead, it gives it a lovely aroma. Add that in to the boiling water and take the bean out before making the dough.
So now you have little cream puffs, or if you were adventurous, shapely cream puffs or eclairs.
now for the cream:
huge variations here. But I really like this one as a dessert:
beat heavy whipping cream (pint), add stabilizer if you don't want it to run
little vanilla and sugar for flavor
chop up whatever fruits are in season (strawberries, for example, are always in season )
and fold them in. As always, remember that heavy cream should make peaks, that's how you check for consistency
Take a pastry bag and fill the cream puffs and you're all set. Decorate with a thin chocolate or powdered sugar topping. Custard works really well here as do many other creams. Avoid using a butter base though, that makes it too rich.
if you're serving these as appetizers, use this filling:
package of cream cheese (8 oz)
3/4 cup sour cream
finely chopped ham, use half a cup
a boiled egg, chopped finely
1 clove garlic, again very finely chopped
tablespoon of oregano or tarragon
chives, if you like them, just for color
and 1/2 cup of cheese. Use whatever you like, but cheddar or swiss gives it flavor
mix together and again fill the cream puffs with the mixture using a pastry bag or pastry gun. A variation is using black caviar instead of the ham, but that gets pricey.
garnish with fresh oregano or parsley. Serve chilled
Cheers !
Vraiment, je vous dis que sont petites morceaux satisfairont les gouts divers.
This is the recipe for a single sheet of these (usually 15-25 on a standard cookie sheet) so adjust as necessary. But note that making more than 3 portions will get cumbersome, especially with the rapidity required in preparation.
4 oz butter (1 stick/8 tablespoons)
1 cup of light cream or milk. If you're fat-conscious, use water
pinch of salt
cup of flour
4 eggs
heat up the water/milk and butter until it is boiling and add the salt. Then turn off the heat and stir in flour. It should form into a lovely clump. Take that off the cooktop/stove and mix in eggs, on a medium speed, one by one. Each egg has to be incorporated before the next one is added.
At the end of all that, you have the mixture. Spoon it off from the container and bake at 400 degrees for 25 minutes. The time varies with size.
Now there is a trick to making them, since they will deflate if you don't do it right. the trick is to not open the over to check and to make sure there is no moisture on top of the cream puffs when you are taking them out, those will deflate them.
If you want to add vanilla bean to the dough, go right ahead, it gives it a lovely aroma. Add that in to the boiling water and take the bean out before making the dough.
So now you have little cream puffs, or if you were adventurous, shapely cream puffs or eclairs.
now for the cream:
huge variations here. But I really like this one as a dessert:
beat heavy whipping cream (pint), add stabilizer if you don't want it to run
little vanilla and sugar for flavor
chop up whatever fruits are in season (strawberries, for example, are always in season
)and fold them in. As always, remember that heavy cream should make peaks, that's how you check for consistency
Take a pastry bag and fill the cream puffs and you're all set. Decorate with a thin chocolate or powdered sugar topping. Custard works really well here as do many other creams. Avoid using a butter base though, that makes it too rich.
if you're serving these as appetizers, use this filling:
package of cream cheese (8 oz)
3/4 cup sour cream
finely chopped ham, use half a cup
a boiled egg, chopped finely
1 clove garlic, again very finely chopped
tablespoon of oregano or tarragon
chives, if you like them, just for color
and 1/2 cup of cheese. Use whatever you like, but cheddar or swiss gives it flavor
mix together and again fill the cream puffs with the mixture using a pastry bag or pastry gun. A variation is using black caviar instead of the ham, but that gets pricey.
garnish with fresh oregano or parsley. Serve chilled
Cheers !
- Aug 22, 2001
- 32,044
- 32,546
- 146
Here is one more that I've tried (recipie is from 30 minute meals) and it's EASY since some of you seem to be cooking "challenged" Mahi Mahi Steaks with Mango Salsa and Curry Couscous
Mahi Mahi:
1 lime, juiced
4 (8-ounce, 1 1/2-inch thick) portions mahi mahi steak
A drizzle extra-virgin olive oil
Salt and pepper
Salsa:
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeno or serrano, seeded and finely chopped
1 inch fresh ginger root, grated or minced
1/4 seedless (European or English) cucumber, peeled and chopped
20 blades fresh chives, finely chopped
1 lime, juiced
Couscous:
2 cups chicken broth or water
2 teaspoons (1 palmful) curry powder or 1 rounded teaspoon mild curry paste
1/2 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
1 handful raisins
1 cup couscous
2 scallions, sliced on an angle
1 carrot, shredded or grated
1 navel orange, peeled and chopped
2 ounces sliced almonds (available on baking aisle)
Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.
To assemble salsa, combine all ingredients for salsa in a small bowl.
To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds.
Top fish with salsa and serve with generous portions of curry couscous.
Have some gourmet chips on hand for snacking with leftover salsa.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Note I couldn't find seedless cucumbers so I removed the seed circle from a regular one and used it.
Mahi Mahi Steaks with Mango Salsa and Curry Couscous Mahi Mahi:
1 lime, juiced
4 (8-ounce, 1 1/2-inch thick) portions mahi mahi steak
A drizzle extra-virgin olive oil
Salt and pepper
Salsa:
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeno or serrano, seeded and finely chopped
1 inch fresh ginger root, grated or minced
1/4 seedless (European or English) cucumber, peeled and chopped
20 blades fresh chives, finely chopped
1 lime, juiced
Couscous:
2 cups chicken broth or water
2 teaspoons (1 palmful) curry powder or 1 rounded teaspoon mild curry paste
1/2 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
1 handful raisins
1 cup couscous
2 scallions, sliced on an angle
1 carrot, shredded or grated
1 navel orange, peeled and chopped
2 ounces sliced almonds (available on baking aisle)
Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.
To assemble salsa, combine all ingredients for salsa in a small bowl.
To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds.
Top fish with salsa and serve with generous portions of curry couscous.
Have some gourmet chips on hand for snacking with leftover salsa.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Note I couldn't find seedless cucumbers so I removed the seed circle from a regular one and used it.
I have a nice recipe for hard-boiled water, but it's kind of tricky. It burns onto the pan if you aren't careful.
Seeing other people's recipes always makes me hungry, but somehow it doesn't give me the motivation to learn how to cook!
Seeing other people's recipes always makes me hungry, but somehow it doesn't give me the motivation to learn how to cook!
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