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Thread: One Recipe. Only one. And you vouch for it.

  1. #31

    Zwiefel's Avatar
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    Quote Originally Posted by Bill13 View Post
    I do this too. One trick I use is I cover the pan with a pizza screen so the steam can escape easier. Makes for more excitement and a louder popping noise which is fun too.
    Yup, this idea was JUST mentioned in the Popcorn thread LoL started. can't believe after 15 years I hadn't thought of this!
    Remember: You're a unique individual...just like everybody else.

  2. #32
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    Quote Originally Posted by knyfeknerd View Post
    The Pommes Boulangere from Coliccio's Craft of Cooking is so badass. It's a PITA to peel a bunch of fingerling potatoes, but it's sooooooooooooooooooooooo worth it.
    scrubbie will take those peels right off sandpaper works well too just, rinse real good.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #33
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    My 14 year old son thought of it! I high fived him once we tried it out.

  4. #34
    Senior Member Lucretia's Avatar
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    Picked up some Italian sausage at the farmer's market the other day and tried Jim's sauce recipe with it. It was great! I really like the effect browning the tomatoes has on the flavor. Thanks, Jim!
    Now is not the time to bother me. And it's always now. Wiley Miller

  5. #35
    Quote Originally Posted by Lucretia View Post
    Picked up some Italian sausage at the farmer's market the other day and tried Jim's sauce recipe with it. It was great! I really like the effect browning the tomatoes has on the flavor. Thanks, Jim!
    Great to hear..Nona would be happy...

  6. #36

    Zwiefel's Avatar
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    Quote Originally Posted by Lucretia View Post
    Picked up some Italian sausage at the farmer's market the other day and tried Jim's sauce recipe with it. It was great! I really like the effect browning the tomatoes has on the flavor. Thanks, Jim!
    I love that effect as well. I've been using it for my "5-minute marinara" some years. Here's a vid from FB:

    https://www.facebook.com/photo.php?v...2669414&type=3
    Remember: You're a unique individual...just like everybody else.

  7. #37
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    Bacon Weave Meatloaf stuffed with cheese is one of my go too recipes for company.



    http://www.dfw.com/2012/09/10/678711...-meatloaf.html

  8. #38
    Senior Member stevenStefano's Avatar
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    Chilli. Probably not terribly authentic but I've tried a few different ways and stuck with one and of all the things I ever cook, it's by far my favourite and with others who have tried it too.

  9. #39
    Senior Member Lucretia's Avatar
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    Quote Originally Posted by sw2geeks View Post
    Bacon Weave Meatloaf stuffed with cheese is one of my go too recipes for company.

    http://www.dfw.com/2012/09/10/678711...-meatloaf.html
    It doesn't come out too shabby when you bake it in a loaf pan with bacon laid on top, either. A fine and dandy recipe!
    Now is not the time to bother me. And it's always now. Wiley Miller

  10. #40
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    Quote Originally Posted by Lucretia View Post
    We got this recipe from Bon Apetit magazine about 20 years ago. It didn't have the salt or liqueur in it, I think they add but aren't mandatory. It's just about the perfect chocolate cake, IMO. Dense, moist, and rich. It's also one of the easiest to make cakes in the world and almost foolproof. (Leaving the wax paper on the bottom or overcooking a little bit are recoverable. Dropping the cake onto the bottom of the oven when you take it out to cover it with foil isn't so great, but if you have the ingredients you can have another whipped up and in the oven in minutes.)

    Almost Flourless Chocolate Cake

    10 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
    1 cup (2 sticks) unsalted butter, cut into small pieces
    5 large eggs
    1 1/4 cup sugar
    5 Tbsp all purpose flour
    1 1/2 tsp baking powder
    A couple glugs of liqueur (Grand Marnier & Chambord are nice--use what you like)
    A couple pinches salt

    Preheat oven to 325 degrees. Butter and flour 10 inch springform pan, and line the bottom with waxed paper. Melt together chocolate & butter, remove from heat and stir in liqueur.

    Beat eggs and sugar in large bowl until well blended and starting to thicken. Sift flour, baking powder, and salt over eggs and fold in. Gradually fold in chocolate mixture, then pour into prepared pan.

    Bake for 20 minutes, then cover pan with foil and bake about 30 minutes longer, until tester comes out with moist crumbs still attached (don't overcook!)

    Cool in pan on rack (cake will fall). Remove cake from pan (don't forget to take off the waxed paper.) Dust with powdered sugar and cocoa.

    Good with ice cream, whipped cream, unwhipped cream, fruit, or naked (you, the cake, or both.)
    Do you think this would work with almond flour? I have an inlaw that is gluten free coming and I am not really sure what to make for dessert.

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