Discuss Cooking Receipt - Learning how to cook from home! http://www.dreamteammoney.com/index.php Thu, 23 May 2013 03:05:17 -0400 1440 http://www.dreamteammoney.com/index.php?showtopic=97881 CHOCOLATE MAFFINS!!!

(for 6 maffins)
Sugar : 150g
Butter : 100g
Vanilla sugar : 2 teaspoonful
Eggs : 2
Cream or yoghurt : 200ml
Kokao : 2 teaspoonful
Flour +baking powder + soda : 250g +2 teaspoonful + 1teaspoonful

Prepearing:

Mix butter with sugar and vanilla.
Add eggs, mix, add cream mix, flour and baking flour. Make pastry.
Divide it into two parts. One with cacao another - without.
Put in a form 1-2 spoons of white pastry then chocolate. Repeat.
Cook in oven at 180 C 25-30 min

Icing: mix: butter, milk, suggar, cacao, hit in a pot till boiled, keep 1 min, then put away and cool a little.
Add above the maffins.

It also can be one big maffin

i'm cooked]]> Thu, 29 Apr 2010 05:32:19 -0400 97881 http://www.dreamteammoney.com/index.php?showtopic=90920
Ingredients

* Toor dal - 1/2 cup
* Moong dal - 1/2 cup
* Onions - 1 (chopped)
* Tomatoes - 1 (chopped)
* Green chillies - 2 (chopped)
* Ginger - about 1/2 sq.in (chopped)
* Garlic - 2 to 3 cloves (chopped)
* Peas - 1/4 cup
* Carrots - 1/2 (chopped)(Can use the frozen peas and carrots available)
* Spinach - 1 cup (chopped)
* Salt to taste
* Turmeric - 1/4 tsp.

For Seasoning

* Mustard seeds - 1/2 tsp
* Cumin seeds (jeera)- 1/2 tsp
* Asafoetida (heeng)

Method

* Boil both the dals with turmeric in a pressure cooker.
* Boil or microwave separately the peas and carrots for a few minutes till they are cooked.
* In a non-stick pan or kadai, saute the mustard seeds, cumin seeds and a dash of asafoetida.
* Add in the onions, ginger, garlic and green chillies and fry for sometime.
* Add tomatoes and fry for about a minute or two.
* Add in the dals, spinach, peas and carrots. Add some water if the mixture is too thick.
* Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. (You can also boil the spinach along with the dals, so the cooking time will be less.).
* You can also make this dish without the spinach and it tastes equally good. If you choose not to add spinach, then you can garnish the dish with chopped coriander leaves (cilantro).)

Serve hot with rice or rotis.

Regards.

VEENA]]> Sat, 23 Jan 2010 15:49:32 -0500 90920 http://www.dreamteammoney.com/index.php?showtopic=89618
These fish fillets are battered with a beer batter with Cajun
seasonings then deep fried.
INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
PREPARATION:
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco,
and half of the salt and peppers. Cut fish fillets into bite sized
pieces, or nuggets. Place fish in egg mixture, coating well; cover,
refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide
bowl or pie plate. Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour mixture. Fry fish
until the fish nuggets float to the surface and turn golden brown,
taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper
towels to blot up excess oil.
Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4]]> Tue, 05 Jan 2010 15:05:27 -0500 89618 http://www.dreamteammoney.com/index.php?showtopic=89617
2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda
Beat eggs, melt butter and add to Mincemeat and Fruit Sweet. Sift dry
ingredients, add to mincemeat mix and blend. Spoon and smooth
batter into oiled and floured 8" baking pan. Bake at 350 degrees for
approximately 25 minutes. Top with Orange Cream Cheese Topping.
--ORANGE CREAM CHEESE FROSTING--
6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice
Blend all ingredients together. Use on Orange Mince Cake.]]> Tue, 05 Jan 2010 15:01:23 -0500 89617 http://www.dreamteammoney.com/index.php?showtopic=89533
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion
and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can
refrigerate up to 2 days). Yield: about 5 dozen appetizers.

HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.]]> Mon, 04 Jan 2010 13:15:14 -0500 89533 http://www.dreamteammoney.com/index.php?showtopic=89420
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
off excess fat. In crock pot, combine browned meat with onion, salt,
pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture, cook on high 30-40 minutes. Serve with
rice and salad.]]> Sat, 02 Jan 2010 13:26:35 -0500 89420 http://www.dreamteammoney.com/index.php?showtopic=89417 1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur;
pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can
be done. ** These cookies should be chocolate cream filled cookies and should be
coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-
inch springform pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill
until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with
cookies and reserved cream cheese mixture. Chill until firm.]]> Sat, 02 Jan 2010 13:10:11 -0500 89417 http://www.dreamteammoney.com/index.php?showtopic=87024
Regards,]]> Wed, 25 Nov 2009 02:20:22 -0500 87024 http://www.dreamteammoney.com/index.php?showtopic=86883
Regards,]]> Mon, 23 Nov 2009 01:50:30 -0500 86883 http://www.dreamteammoney.com/index.php?showtopic=86725 I've tried many brine concoctions for my holiday birds, and I've settled on this one, at least for now. Give it a try and drop me a line to tell me what you think. This recipe works very well for both smoking and traditional roasting, and with Thanksgiving just days away, there's not really a better time to post it.
Ingredients
1 1/2 gal Ice water (lots of ice)
1/2 gal Hot tap water
2 cups Dark brown sugar
1 1/2 cups Kosher salt
1/4 cup Old Bay seasoning (available in most grocery stores)
1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
Juice of 2 lemons
Juice of 2 oranges
Extra ice as needed

Method
Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.

Make the ice water in the bucket.

Bring the tap water to a boil in a stock pot or large pan.

Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.

Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.

Add the water and seasoning mixture to the ice water in the bucket.

Gently submerge the turkey in the brine, breast-side-down. Oh, and make sure you've removed both pouches of innards.

Note: It must be completely submerged, so add more ice and water if necessary. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.

Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit at least 12 and up to 24 hours.

Caution: It's critical that the brine be kept at or under 40º throughout the entire brining process, so check the ice and add more as needed.

An hour before you're ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely. I turn it over just to make sure.

Pat the turkey dry with paper towels.

Rub the skin with canola oil and roast or smoke as desired.

Enjoy!

Regards,]]> Fri, 20 Nov 2009 02:02:05 -0500 86725