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Below are the 20 most recent journal entries recorded in
Cooking With Livejournal's LiveJournal:
| Thursday, February 24th, 2005 | |
| 8:10 pm [eilonwey] |
Mix-In Muffins A friend asked me to give her this recipe, so I thought I might as well share it here while I was at it. I've been making these for quite a while now with great results every time...the sour cream in the batter is a nice touch. From Gourmet Magazine, January 1999 "Becoming a muffin master is easy. Flavor the basic muffin batter below by adding, for example: - a chopped banana and 3/4 cup semi-sweet chocolate chips - 1 cup toasted almonds, 3/4 cup dried cranberries, and 1/4 teaspoon almond extract - 1 cup chopped drained canned pineapple and 1 cup sweetened flaked coconut - 1 cup chopped dried apricots and 1 tablespoon poppy seeds 1 1/2 cups all-purpose flour 1/3 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter 1 cup sour cream 1 large egg 1 teaspoon vanilla Preheat oven to 400 degrees F. and butter twelve 1/3 cup muffin cups. (Or use paper cupcake liners, like I do.) Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture and your additional ingredients of choice (see above for suggestions) into flour mixture until just combined. Divide batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes. Makes 12 muffins. My household's favorite additions are banana chocolate chip; chocolate chip and dried cranberry; and lemon zest, poppy seed, and almond extract. |
| 8:27 pm [nomorehusband] |
This sounds great A friend sent this to me and I thought I'd share. Enjoy! Chicken Breasts With Artichoke Hearts Makes 4 servings 4 large boneless chicken breast halves 3/4 teaspoon seasoned salt 1 6-ounce jar marinated artichoke hearts 1 tablespoon all-purpose flour 1/2 cup water 1/4 cup dry white wine 1 chicken bouillon cube, crumbled 12 small fresh mushrooms, halved 1 tablespoon chopped fresh parsley Sprinkle chicken with seasoned salt. Drain marinade from artichokes and save. Heat 3 tablespoons of the marinade in a skillet. Add chicken and brown slowly on all sides. Drain off all but 1 tablespoon of marinade remaining in skillet. Push chicken to one side; stir in the flour. Add water, wine and bouillon cube. Stir gently until mixture boils and thickens slightly. Add artichoke hearts and mushrooms. Rearrange chicken in pan and spoon sauce over chicken. Cover and simmer over very low heat about 20 minutes, until chicken is tender. Sprinkle with parsley and serve. |
| 5:16 pm [kakomu] |
Peanut Sauce Earlier today, I made a peanut sauce that just combined a few scoops of peanut butter, water, soy sauce and some sugar. I heated it up and stirred it till it was totally a liquid. I poured it on some noodles I just cooked (two bricks of ramen cooked without the seasoning). However, the sauce was VERY strong and didn't taste very good. Does anyone have a better Thai peanut sauce or at least a modification to what I just listed? |
| 3:16 pm [thetygerlily] |
Tin foil Does anybody have any good recipes for cooking in aluminum foil? I'm thinking relatively easy main courses, throwing all the ingredients in the foil and tossing the packet(s) in the oven. EDIT: Actually, I'll take desserts too! The boy scout entry reminded me of these great apple turnovers we made at camp once- in foil. Mmmm... |
| 3:14 pm [andresk] |
saffron I´m back to visit my parents and I notice that I had bought saffron last time I was here and it was still good and I decided to make a paella....but I was thinking that´s was the only thing I knew how to use saffron....does anyone know another recipie with saffron? Current Mood:  crazy |
| 11:43 am [hotforeignsheep] |
Ranch Dressing I've been looking for a good recipe for ranch dressing. Supermarket brands tend to be rather artificial tasting, loaded with MSG, and not to mention pretty expensive. I tried this recipe awhile back, but I just didn't enjoy it at all. It was way too thin, and way to sweet, and just didn't taste like ranch to me. If it's helpful, of the supermarket brands I've tried, the Ken's Steakhouse Buttermilk Ranch is by far my favorite. Also, this isn't for salads so much as a dipping sauce. Current Music: Underworld - Dirty Epic-Cowgirl - 04 - Cowgirl (Irish Pub in Kyoto mix) |
| 11:44 am [rainny] |
Melting Feta? I've got an idea I want to bring to fruition tonight. Chicken, Macaroni, broccoli, cheese. Can I use my block of Basil and Sundried Tomato Feta? How does Feta melt? Or, should I stick to a cheddar & mozz blend? Thanks! Current Mood: creative Current Music: This time I know it's real - Donna Summer |
| 10:21 am [littlered36] |
Dinner last night....Lemon Dill Chicken Does your chicken need a boost? Here is a very easy recipe with awesome results! Marinate chicken for at least several hours or overnight. The marinade has fresh ( Lemon, Dill, Garlic and ... ) |
| 2:21 am [wileflowr] |
I just had to post my two yummy dinners this week. So economical and easy seeing that i'm in college. Yet i never have enough money hehe. But yea i made skirt steak with white rice, black beans and fried plantains on Tues. Sauteed shallots and added the black beans to heat up with a bay leaf. Marinated the skirt steak overnight with a simple marinade (crushed bay leave, oil, garlic powder, oregano, emeril seasoning mix, a little steak seasoning) Then grilled the steak. Then tonight with the leftovers i made fajitas! Sauteed green bell peppers, garlic, onions and canned mushrooms and just added the steak sliced thinly to heat it up. Yummy! Oh and of course to be super healthy i had mixed organic greens that i picked up at a farmer's market today. I always feel so proud of myself when i can cook decent meals and eat well. <333 |
| 12:24 am [the_dense] |
this is me NOT having my pie i would just like to say that i hate making meringue. i mean, come on, it's supposed to be so darn easy! you just sit there with the mixer on, for crying out loud. but noooo, i had to follow the recipe that asked me to "gradually add 1/3 cup of sugar" as i was beating the whites, which turned my meringue into thick, heavy whipped-cream-looking crap. i'm thinking forget the directions and fold the sugar in after the meringue is nice and huge. yes? Current Mood:  hungry and ornery |
| Wednesday, February 23rd, 2005 | |
| 9:24 pm [diyeana] |
It IS cooking related! Does anyone know of any good cooking communities that focus primarily on healthy cooking (i.e. food that is low fat, calorie, etc and will help a girl - or boy - lose weight)? I can see a lot of communities that have maybe 10-30 people in them but the posting is few and far between. I also am not interested in a community that is designed for solely low or no carb, etc. All healthy cooking! Thanks in advance! Current Mood:  curious |
| 6:59 pm [lipstknbooze] |
random promoting http://www.livejournal.com/community/ba |
| 9:39 pm [nightingaleecho] |
I'm making sushi this weekend, any suggestions/advice? It's going to be primarily vegetarian, so besides the carrot/avocado combination, are there any other vegetarian friendly sushi recipes? (i've got the rice, the seaweed, the bamboo mat, etc) |
| 6:42 pm [catch] |
Sausage Potato Lasagna Sausage Potato Lasagna 4 Medium Potatoes, peeled and thinly sliced 8oz italian sausage (i omit this sometimes) 2 cups sliced mushrooms 1 egg, slightly beaten 1 1/2 cups of ricotta cheese 1/4 cup grated parmesan or romano cheese 1 10oz package of chopped frozen spinach ... well drained 1 onion, chopped 2 garlic cloves minced, or more... or less 2T butter 2T flour 1/2t salt 1/4t nutmeg 1 1/2c milk 1 cup shredded mozzarella cheese Cook taters in a large pan with enough boiling water to cover, for 5 mins; drain. In a skillet cook sausage and mushrooms until brown. Drain fat. for filling: mix egg, ricotta, and parmesan... and stir in spinach for sauce: in a sauce pan, cook onion & garlic in hot butter until onion is soft. Stir in flour, salt and nutmeg. Add milk. Cook and stir until thick and bubbly. Layer half the taters in a 2Q baking dish. Top with HALF the filling... ALL THE MEAT MIXTURE.. HALF the sauce... and HALF the mozzarella cheese. Add remaining taters, filling & sauce. Cover and bake in a 350F oven for 35 mins. or until taters are tender. Sprinkle with remaining mozzarella cheese & bake UNCOVERED for another 10 mins or until cheese is lightly browned. Let stand 10 mins. so it's easier to cut. |
| 7:24 pm [flamingnik] |
yummy fish and stuff I got bored so I decided to cook dinner when no one was home. I really didn't feel like a turkey sandwich. So, I turned the oven onto 350 to preheat. I threw some butter and a little bacon grease into a pan with a large onion, sliced. Then went in some white pepper, some salt, a lot of horseradish and minced garlic, lemon juice, a can of diced tomatoes, and a smallish can of mushrooms. I let that cook on some mediumish high temperature for a while. After the oven got hot I threw a couple of Tiapilia fillets onto a cookie sheet with some lemon juice, salt, and some funky fresh ground peppercorns. That went into the oven for about ten minutes. I grabbed some leftover plain couscous onto a plate, slapped a piece of fish on top, and slathered it all with the veggies. Damn but it was good. Current Mood: accomplished Current Music: the simpsons |
| 6:17 pm [strtmyorange] |
cookbook Hello all, I'm new to this comunity. Only have one question, for now. Does anybody have a favorite chocolate cookbook? I'm looking for the "best" one out there. Thank you. |
| 6:47 pm [runninginheels] |
Salad dressing I want to make a creamy italian- type dressing to go on a greek salad. Any recipes? Also, how do I know if an avocado is ripe enough for guac? It is a little soft, but not much... Thanks! |
| 5:06 pm [journalismgirl] |
White sauce? Will baking with a white sauce damage its integrity? I plan on mixing it with pasta and salmon, and then baking with cheese on top, but don't want the white sauce to end up grainy or nasty. Any recommendations? |
| 1:52 pm [merathena] |
Leftover roast beef I have about 2lbs of sliced cooked roast beef in my freezer. I'm trying to think of soemthing delicious to do with it. I usually make either french dip type sandwiches or Philly cheese steak sandwiches, but that seems too plain this time Once in a while I make roast beef and dumplings out of it, but that is very fattening so not this time. So what do you do with left over roast beef? |
| 3:48 pm [kakomu] |
Fried Veggies Which vegetables do you guys fry? I know that Potatoes, Carrots, onions, peppers and Broccoli are consistently fried. however, what other types of vegetables taste good fried? Are there any recipies that really call for these fried veggies, or do they mainly serve as a side? Thanks! :D |