Anyone Here Like To Cook/bake?
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I finally made something worth taking a photo of!
It's not as pretty as it was in my head. It was supposed to be a copy of the Olive Garden chocolate lasagne recipe, the one they discontinued over 10 years ago, but it's not quite right. I haven't eaten a whole piece (I ate too much of the icing while I was making it! ) but hubby said it was good. The recipe was way too big (made 2x the needed cake! But it was the first time I've made a cake without a box mix!
It's not as pretty as it was in my head. It was supposed to be a copy of the Olive Garden chocolate lasagne recipe, the one they discontinued over 10 years ago, but it's not quite right. I haven't eaten a whole piece (I ate too much of the icing while I was making it! ) but hubby said it was good. The recipe was way too big (made 2x the needed cake! But it was the first time I've made a cake without a box mix!
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There's a saying, "Never trust a skinny chef". Many people's reason for saying it is to imply the slI'm chef's food can't be good, because they're not fat from rich, delicious cuisine. I found this not to be true at all though. In fact many of the world's greatest chef de cuisine are skinny, so I found another reason to make the saying still hold truth. The reason you still can't trust a skinny chef is because even though he's thin the chances are high that you won't stay thin from eating the food they've prepared.
grantm91 that famous "Doritos Pasta" that you mentioned in the past and finally posted looks tasty, but what kind of sauce is that? Looks more like a vodka cream sauce or cheesy type sauce than it does marinara or spaghettI sauce.
Lol greenbonsaiits too true never ever trust a skinny chef as he will most probably make you fat lol, 
Its actually a jar, my favourite brand, they do this flavour, a creamy tomato and herb flavour which was the one I had yesterday and a tuna one but I don't use the tuna one. There is also other brands but this one is the best by far.
Its actually a jar, my favourite brand, they do this flavour, a creamy tomato and herb flavour which was the one I had yesterday and a tuna one but I don't use the tuna one. There is also other brands but this one is the best by far.
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Ive lived in china since 03 and love chinese food but I can't stand the westernized crud they call chinese food back home. Tianjin has some great restaurants (but to be honest a lot have gone down hill like everywhere since xI dada cracked down on corruption) and ill go out for dinner once or twice a week.
I also love to cook chinese food and its got to the point where unless its some strange random dishes my inlaws prefer me to cook. Except for jiaozI (dumplings) because I still can't figure out how to fold them properly and ive given up.
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If they count I like making chocolate oatmeal cookies. People call them no bakes though. My Mom gave me the family recipe one year at Christmas when money was tight. She's since sworn off ever making them again. Says mine are the best. She and my Grandma published it in a local cookbook under my name. I usually make a batch of 40ish big ones and might eat two. The rest are devoured by whoever is around.
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Thanks Punkin! I can't wait to try this... raspberries and condensed milk, two of my favorite things in desserts.
I was just having that same thought today. I'm going to make some blueberry cheesecake squares for the 4th of July and am using condensed milk in the no-bake cheesecake layer. Totally yum!
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Oh sure.. (wish I could type the Fargo accent on that, finished season 3 last night ) I love sharing recipes and I love making food that the hubby loves, so double bonus.
I had this about 25 years ago when I was too little to ask for recipes. It was at a huge family reunion with over 100 people so I don't even know who made it. This is me recreating it all these years later. Instructions here are me kind of winging it... please bear with me, I have a hard time keeping things short. The cheesecake filling recipe is usually used in a pie pan and you probably want to make more for a 9 x 13.
I'll do my best here but I'm not sure about quantities for the cheesy filling... first I'll list the graham crust for a 9 x 13 pan.
2 sleeves graham crackers
1/2 cup pecans
1/2 cup sugar
1/2 tsp. vanilla
1 stick butter, melted
Pulse graham crackers and nuts until you have fine crumbs, then mix sugar with crumbs. Mix melted butter with vanilla then pulse this your crumbs. Bake at 350°F for about 10-12 minutes. Cool completely before assembling with other layers. Alternatively, you may forgo baking and just chill the crust until firm. Of course, you may also use your own favorite crumb crust... this would be good with vanilla wafers too.
Blueberries - you may use your favorite pie filling recipe here. Here's the one I use. You should actually do the berries first so they can cool while you make the crust and cheese filling.
4 cups blueberries
1 cup sugar
1/4 cup water
2 Tbsp. corn starch
4 Tbsp. water
Mix blueberries, sugar and 1/4 cup water in a pot. Simmer over medium heat for about 5 minutes, until berries release juices and it starts to thicken slightly. Then, make a slurry by mixing the cornstarch and second measure of water. Stir this into the simmering berries and simmer a couple minutes more until it's nice and thick. Set it aside to cool completely.
Cheesecake layer - this is the recipe I've used for a pie pan. I think I'm going to double it for the 9 x 13. I may end up with more than I'll need but I can always use up the extra somewhere else.
16 oz. softened cream cheese
14 oz. sweetened condensed milk
1 Tbsp. vanilla
1/4 cup lemon juice
Beat the cream cheese first, making sure it's smooth and creamy with no lumps before adding other ingredients. Then beat in vanilla. (You know, I've been told that there is some science behind binding vanilla with fats, which is why I
usually mix it with whatever fat I'm using first. Like, when making cookies, I add the vanilla to the butter in an early stage, rather than later like most recipes instruct. Works for me. ) Finally beat in the condensed milk and lemon juice. This amount of lemon won't really make it lemony tasting, just adds to overall flavor. If you want more lemon flavor (yum!) add a Tbsp. or two of lemon zest as well.
When all is ready and cool, layer the cheesecake filling on top of the crust. Spread the berries on top of the cheese. Chill for a couple of hours before attempting to cut. This is a messy one so it's probably worth taking the time to line the pan with foil at the start for easy removal later, before cutting.
I had this about 25 years ago when I was too little to ask for recipes. It was at a huge family reunion with over 100 people so I don't even know who made it. This is me recreating it all these years later. Instructions here are me kind of winging it... please bear with me, I have a hard time keeping things short. The cheesecake filling recipe is usually used in a pie pan and you probably want to make more for a 9 x 13.
I'll do my best here but I'm not sure about quantities for the cheesy filling... first I'll list the graham crust for a 9 x 13 pan.
2 sleeves graham crackers
1/2 cup pecans
1/2 cup sugar
1/2 tsp. vanilla
1 stick butter, melted
Pulse graham crackers and nuts until you have fine crumbs, then mix sugar with crumbs. Mix melted butter with vanilla then pulse this your crumbs. Bake at 350°F for about 10-12 minutes. Cool completely before assembling with other layers. Alternatively, you may forgo baking and just chill the crust until firm. Of course, you may also use your own favorite crumb crust... this would be good with vanilla wafers too.
Blueberries - you may use your favorite pie filling recipe here. Here's the one I use. You should actually do the berries first so they can cool while you make the crust and cheese filling.
4 cups blueberries
1 cup sugar
1/4 cup water
2 Tbsp. corn starch
4 Tbsp. water
Mix blueberries, sugar and 1/4 cup water in a pot. Simmer over medium heat for about 5 minutes, until berries release juices and it starts to thicken slightly. Then, make a slurry by mixing the cornstarch and second measure of water. Stir this into the simmering berries and simmer a couple minutes more until it's nice and thick. Set it aside to cool completely.
Cheesecake layer - this is the recipe I've used for a pie pan. I think I'm going to double it for the 9 x 13. I may end up with more than I'll need but I can always use up the extra somewhere else.
16 oz. softened cream cheese
14 oz. sweetened condensed milk
1 Tbsp. vanilla
1/4 cup lemon juice
Beat the cream cheese first, making sure it's smooth and creamy with no lumps before adding other ingredients. Then beat in vanilla. (You know, I've been told that there is some science behind binding vanilla with fats, which is why I
usually mix it with whatever fat I'm using first. Like, when making cookies, I add the vanilla to the butter in an early stage, rather than later like most recipes instruct. Works for me. ) Finally beat in the condensed milk and lemon juice. This amount of lemon won't really make it lemony tasting, just adds to overall flavor. If you want more lemon flavor (yum!) add a Tbsp. or two of lemon zest as well.
When all is ready and cool, layer the cheesecake filling on top of the crust. Spread the berries on top of the cheese. Chill for a couple of hours before attempting to cut. This is a messy one so it's probably worth taking the time to line the pan with foil at the start for easy removal later, before cutting.
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Ok for tea tonight jerk chicken, salad and zinger fries. 
But that's nothing, got something to share, a real treat. Cornflake tart, my favourite desert since child hood and the only one I make. I'm not really a fan of sweets but this is my thing. I do it all by eye and smell so lets bake by pictures lol
I do it with a frozen puff pastry which you cook with baking weights then apply the other ingredients and then bake again till golden brown. Then serve with hot custard.
But that's nothing, got something to share, a real treat. Cornflake tart, my favourite desert since child hood and the only one I make. I'm not really a fan of sweets but this is my thing. I do it all by eye and smell so lets bake by pictures lol
I do it with a frozen puff pastry which you cook with baking weights then apply the other ingredients and then bake again till golden brown. Then serve with hot custard.
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Thanks again Punkin ! I can't wait to try both of your pies.
And thank you grantm91 ! I saw something like this on an Australian cooking show recently. I'd never heard of it before but they didn't show how they made it. I'm going to try that one soon. I don't think I can get an instant custard packet so I'll have to decide between a homemade custard or a cook & serve pudding mix. Hmm... I wonder if I can get golden syrup in the grocery store around here.
And thank you grantm91 ! I saw something like this on an Australian cooking show recently. I'd never heard of it before but they didn't show how they made it. I'm going to try that one soon. I don't think I can get an instant custard packet so I'll have to decide between a homemade custard or a cook & serve pudding mix. Hmm... I wonder if I can get golden syrup in the grocery store around here.
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I love food and cooking I actually enjoy it very much, as long as its not just putting a frozen pizza in the oven I get bored and they burn haha, its good to make nice food and have people compliment how good it is. I take pride in the food I make if its not good it goes in the bin and I start again unless it can be rectified.
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Oops! Well, once again, I was too distracted with toddlers in the kitchen and forgot to take pics during preparation. Here's an old favorite that came from my husband's family. I make it at least once every summer and it always makes me feel close to my mother-in-law. I was so lucky to have such a loving relationship with her. Sadly, we lost her about 10 years ago but she taught me a lot about cooking first. It's always nice to make one of her old favorites.
You could certainly make this in a pretty trifle dish but we've always kept it simple and make this yummy summer dessert in a throw away foil pan... lasagna size.
You need the lasagna pan, a boxed cake mix, (we use yellow), a box of vanilla pudding mix, a pint sized container of frozen sliced strawberries in juice, three 16 oz. containers of fresh strawberries, and a 16 oz. tub of Cool Whip.
Defrost the frozen strawberries in the fridge the night before you make this.
Mix the cake mix according to directions and bake in the lasagna pan. While the cake bakes, clean and slice one container of the fresh strawberries. Mix with a spoonful or two of sugar and allow them to macerate near your warm oven. You want lots of strawberry juice here.
While cake cools, mix up your pudding according to directions. Then, in another bowl, mix the fresh macerated strawberries with the pint of defrosted sliced strawberries, making sure to retain all the juices.
When cake is cool, poke big holes all over it, poking all the way to the bottom. I use the handle of a wooden spoon for this. Pour all of the sliced strawberries and juice over the cake, spreading to all corners. Then, spread the prepared vanilla pudding over the strawberries. Next, spread a thick layer of Cool Whip over the pudding, covering the pudding cake completely. Cover and chill until serving time.
Just before serving, slice the remaining fresh strawberries into halves and/or quarters. You may use some blueberries here too if you'd like to make the top look like a US flag. Arrange berries all over the top of the cake. I am forgoing design today and will just cover it with strawberries but you can pretty it up if you'd like.
This cake is not cut with a knife, but scooped out with a large spoon. Mine is chilling now but I'll get before and after pics later at our 4th of July BBQ/celebration. It becomes an absolute mess on the plate but that's just how we like it.
Happy Independence Day!!! 241 years!
You could certainly make this in a pretty trifle dish but we've always kept it simple and make this yummy summer dessert in a throw away foil pan... lasagna size.
You need the lasagna pan, a boxed cake mix, (we use yellow), a box of vanilla pudding mix, a pint sized container of frozen sliced strawberries in juice, three 16 oz. containers of fresh strawberries, and a 16 oz. tub of Cool Whip.
Defrost the frozen strawberries in the fridge the night before you make this.
Mix the cake mix according to directions and bake in the lasagna pan. While the cake bakes, clean and slice one container of the fresh strawberries. Mix with a spoonful or two of sugar and allow them to macerate near your warm oven. You want lots of strawberry juice here.
While cake cools, mix up your pudding according to directions. Then, in another bowl, mix the fresh macerated strawberries with the pint of defrosted sliced strawberries, making sure to retain all the juices.
When cake is cool, poke big holes all over it, poking all the way to the bottom. I use the handle of a wooden spoon for this. Pour all of the sliced strawberries and juice over the cake, spreading to all corners. Then, spread the prepared vanilla pudding over the strawberries. Next, spread a thick layer of Cool Whip over the pudding, covering the pudding cake completely. Cover and chill until serving time.
Just before serving, slice the remaining fresh strawberries into halves and/or quarters. You may use some blueberries here too if you'd like to make the top look like a US flag. Arrange berries all over the top of the cake. I am forgoing design today and will just cover it with strawberries but you can pretty it up if you'd like.
This cake is not cut with a knife, but scooped out with a large spoon. Mine is chilling now but I'll get before and after pics later at our 4th of July BBQ/celebration. It becomes an absolute mess on the plate but that's just how we like it.
Happy Independence Day!!! 241 years!
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I forgot to take pictures before it was half eaten, but one of my faves: Taffy Apple Pizza!
Sugar cookie crust, peanut butter, brown sugar and cream cheese "sauce", Granny Smith apple slices, cinnamon, caramel topping. It also calls for chopped peanuts but I don't like them so I leave them off!
Sugar cookie crust, peanut butter, brown sugar and cream cheese "sauce", Granny Smith apple slices, cinnamon, caramel topping. It also calls for chopped peanuts but I don't like them so I leave them off!
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Get a tube of refrigerated sugar cookie dough. Bake it like one big cookie @350 for 18-20 minutes. Let cool 10 minutes, then use a long knife (or something) to separate it from the pan. I use a baking stone. They cook so much more evenly! Let cool completely.
Mix 1/4 c creamy peanut butter, 1x 8 oz pkg of cream cheese, 1/2c brown sugar, 1/2 tsp vanilla until creamy. Spread on cooled cookie.
Peel, core, and slice 2 med sized Granny Smith apples, dip in lemon-lime soda to keep from browning, arrange on top. Sprinkle with cinnamon, drizzle with caramel ice cream topping, and 1/2c chopped peanuts, if desired. Cut and serve!
It's awesome because the apples are still crunchy! And I loooooove peanut butter!!
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Salmon and Mushroom Risotto
Sauté half a cup each of your favorite onions, peppers, mushrooms, and butter or olive oil for 5 minutes high heat.
Then add one cup arborio rice and slowly stir in one cup of chicken broth. Cover and reduce heat to low for 5 minutes. The key to good Risotto is to stir it often and add chicken stock slowly as it evaporates, because if you add too much at once it gets mushy.
While the rice cooks I bake the salmon after scoring lines in it from a pan. All I put on the salmon was sea salt, pepper, and fresh chopped garlic. Baked at 500F/260C for 12 minutes after pan frying on high heat for 5 min. I add minced garlic after scoring the filet with grill marks so it doesn't burn.
So good! Disregard the paper plates! We were eating outside. So many fireworks!
Sauté half a cup each of your favorite onions, peppers, mushrooms, and butter or olive oil for 5 minutes high heat.
Then add one cup arborio rice and slowly stir in one cup of chicken broth. Cover and reduce heat to low for 5 minutes. The key to good Risotto is to stir it often and add chicken stock slowly as it evaporates, because if you add too much at once it gets mushy.
While the rice cooks I bake the salmon after scoring lines in it from a pan. All I put on the salmon was sea salt, pepper, and fresh chopped garlic. Baked at 500F/260C for 12 minutes after pan frying on high heat for 5 min. I add minced garlic after scoring the filet with grill marks so it doesn't burn.
So good! Disregard the paper plates! We were eating outside. So many fireworks!
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