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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #341

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    Quote Originally Posted by BRMC117 View Post
    mustard potato salad

    Don't listen to them, it looks like potato salad, yum I say!


  2. #342
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    I made these, Chinese style pig trotters recipe (like sweet and sour pork), but with pork shoulder instead. Very good flavor, and my first time making anything remotely related to Chinese cuisine.

  3. #343
    Finis Array Redbone's Avatar
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    Quote Originally Posted by Risen View Post


    I made these, Chinese style pig trotters recipe (like sweet and sour pork), but with pork shoulder instead. Very good flavor, and my first time making anything remotely related to Chinese cuisine.

    That looks way better than pigs feet--looks absolutely delicious.

    Why didn't you do the feet?
    Can't blame you, though--as I child I had to watch in horror as people I knew at pickled pigs feet.

  4. #344
    L'anima non dimora Array Donna Cecilia's Avatar
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    Raisin muffins.

    I couldn´t stand opening the fridge for three days and see that bag of raisins sleeping there, so I took it to my best friend´s house and prepared these recipe for our coffee.



    The pic is from Google Image search.

    "An intelligent hell would be better than a stupid paradise."
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  5. #345

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    Baking Powder Biscuits
    (from a 1933 Recipe)

    Ingredients:

    2 cups sifted flour
    2 tsp. baking powder
    4 tablespoons butter (ice cold cut up into little squares.)
    1/2 tsp. salt
    about 3/4 cup milk (ice cold)

    Sift Flour once, measure, add baking powder and salt, and sift again. Put in food processor and pulse a few times. Put the butter in the food processor and pulse until it looks kind of like sand maybe 10-15 pulses. Add the milk gradually pulsing again a few times until it forms soft dough. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. (The biscuits should touch in the pan or for some reason they aren't as moist I think it's the steam they create when baking.) Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.
    Last edited by infjwatching; 06-18-2010 at 02:54 PM.


  6. #346
    hey ma! got a tatoo Array prplchknz's Avatar
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    i made a faux mocha

    i took black coffee
    added some sweeten condensed milk
    then a few scoops of edy's chocolate fudge brownie frozen yogurt

    mixed it together and i swear it tastes exactly like a mocha.
    by @magpie

  7. #347

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    Quote Originally Posted by Risen View Post


    I made these, Chinese style pig trotters recipe (like sweet and sour pork), but with pork shoulder instead. Very good flavor, and my first time making anything remotely related to Chinese cuisine.
    That does look very yummy, do you have a recipe to share?


  8. #348

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    Cheddar - topped shepherd's pie

    Serves 8

    * 2 pounds baking potatoes (about 4), peeled and thinly sliced
    * Coarse salt and ground pepper
    * 1 tablespoon vegetable oil, such as safflower
    * 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
    * 6 celery stalks, thinly sliced
    * 1 large onion, chopped
    * 1/2 teaspoon dried thyme
    * 1/4 cup all-purpose flour
    * 1 6 ounce can of tomato paste
    * 2 pounds ground beef chuck
    * 1 cup whole milk
    * 1 1/2 cups shredded sharp white cheddar (6 ounces)

    Directions

    1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
    2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
    3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
    4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.


  9. #349
    Starcrossed Seafarer Array Aquarelle's Avatar
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    Wow, some really yummy looking stuff!! The last thing I baked or cooked was banana bread for a family reunion last weekend. It was pretty good, but not as good as it usually is (I tried to make 2 loaves out of 2 bananas-- not enough banana). My husband has been awesome - over the last few weeks I have been busy with class and then recovering from a very intense class (ie having some down time), so he's been cooking (grilling) dinner almost every night. Super sweet of him! But one of these days I better start cooking some again, so as not to wear out his desire to cook!

  10. #350
    is an ambi-turner Array BRMC117's Avatar
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    STEAK (pittsburgh style of course)
    "I put the fires out."
    "you made them worse."
    "worse...or better?"

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