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

gromit

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Sauteed broccoli, mushrooms, and fresh garlic over pasta with a sauce of olive oil/butter and white wine with grated parmesan cheese on top. I haven't cooked fresh food in so long! It tastes so great. The broccoli turned out PERFECT. I like it when it's a little bit crispy. It was a little bit crispy.


(I had a lot of protein at lunch).
 

Curator

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Sweet potato hash.

Diced sweet potatoes, pineapple, honey, and cinnamon., little bit of water, baked in covered baking dish till tender, top removed then and baked a little longer to reduce liquid.
 

Risen

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Sweet potato hash.

Diced sweet potatoes, pineapple, honey, and cinnamon., little bit of water, baked in covered baking dish till tender, top removed then and baked a little longer to reduce liquid.

Sweet potatoes <3 <3 <3!
 

Curator

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Sweet potatoes <3 <3 <3!

yesssssssssssssssssssssss, I love them so much <3 they are so tasty, sometimes I like to add diced dried apricots, or craizens, or both AND the pineapple... when im feeling like having something a bit less healthy, I use brown sugar and butter as well in the recipe...
 

miss fortune

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baked potatoes (in the oven)
broccoli
ribeye steaks
one lobster tail for the man
chocolate covered strawberries

:) happy early valentine's day!
 

Aquarelle

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I made hummus. It is good, but I need a new blender.
 

Curator

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mmm, I love hummus, ever made roasted red pepper hummus? thats my favorite:D
 

Qlip

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Made conchas for a party I went to. They didn't rise properly, but drunk people ate them anyway. When I get them done right, I'll take pictures. They're a type of sweet mexican bread that's not too sweet with a sugar topping that takes well to decorating.
 

Curator

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yes:D I love those!!! lil mexican bakery down the street from here has really yummy ones for like .25 cents fresh made every day!
 

Redbone

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Shrimp salad tonight. Lazy, tired, and too blah to get fancy. It was really good, too! Contessa frozen shrimp--good stuff. I had to spend over $5 for some white pepper but it was worth it!
The only thing that was missing was some crackers with it. I truly hate living in a gluten free household sometimes. *waiting for someone to take pity on me and invite me out to eat bread...a lot of it, too*
 

Curator

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I bake bread, fresh home made artisan sourdough loaves, $3 for normal ones, anything fancier gets pricier:p but you probably live to far away to take advantage,lol
 

Redbone

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^All I need is an invite! A gluten glut vacation!

Last night, I made chicken-fried steak, garlic roasted potatoes and onions, and peas. I need to fry stuff more often--it really kills my appetite.

I don't know what I'm cooking tonight. Tired ass stew or something.
 

Chaotic Harmony

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I don't know what to cook tonight... I don't really feel like doing tacos... So I may just make some kind of creation in the form of a chili cheese casserole thingy. :shrug:
 

Lark

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I "baked" some toasties, I got these things called "toaster pockets", never heard of them before, they are like a small bag that you put the bread and its contents in and then when the toaster pops the bread is toasted and the contents cooked.
 

kerthy97

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Helo
I love baking cakes most specially chocolate cake. And with that, I'll share to you my recipe, the Chocolate Oat Snack Cake, which I did last weekend.
Here you go....

Ingredients

* 1 3/4 cups boiling water
* 1 cup quick-cooking oats
* 1/2 cup butter or margarine, softened
* 1 cup sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 3/4 cups all-purpose flour
* 2 tablespoons baking cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (11.5 ounce) package milk chocolate chips, divided
* 1 cup chopped walnuts

Directions

1. In a bowl, combine water and oats; let stand for 10 minutes. In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in 1 cup chips.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with walnuts and remaining chips. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.


singapore restaurants
 

Chaotic Harmony

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I believe I'm just going to make some tacos tonight. Quick and easy and after dinner we can go for a walk since the weather is so nice!
 

Redbone

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Some pasta, Italian sausage, tomatoes, and cream all thrown together. It's really good...excellent for packing pounds on the rear.
 

ceecee

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I've been playing with baking bread in a dutch oven. I modified the resin/plastic knob because it never would have held up under 500 degree temps. I simply went to the hardware store and got a metal knob and used a couple washers to compensate for the screw being a little too long.

dutchovenbread0011.jpg


After the rising on parchment, I preheated the dutch oven, lid and all at 500 for 30 minutes. Then parchment and all into the pot and cover. Decrease heat to 425. Bake 30 minutes. Remove lid and finish baking for 20 minutes to crisp crust.

dutchovenbread0022.jpg


Beautiful.

dutchovenbread0033.jpg



Let cool completely. Then slice. The crust is perfection, crisp and chewy.

bread0022.jpg




Almost No-Knead Bread (courtesy of America’s Test Kitchen)


3 cups (15 ounces) all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons table salt
3/4 cup (7 ounces) water, at room temperature
1/4 cup (3 ounces) beer
1 tablespoon white vinegar

Whisk flour, years, and salt in large bowl. Add water, beer and vinegar. Using a wooden spoon, fold the mixture incorporating all of the flour. It will be a slightly sticky dough. Cover with plastic wrap and let it sit for at least 8 hours, or up to 18 hours.

Put parchment paper on counter. Take the dough out of the bowl and knead 10 to 15 times with a bit of flour. Loosely cover with plastic wrap and let sit for 2 more hours.

For the last 30 minutes of the rising, heat oven to 500 degrees – putting your dutch oven in the oven with the lid. After 30 minutes, reduce heat to 425 and using the parchment paper, carry your dough to the dutch oven – the parchment paper will be on the sides of the pan, just put the cover on and bake for 30 minutes. Remove the lid and continue baking 20 minutes. Remove from oven and let cool completely on a wire rack, this finishes the baking process. Slice and eat.
 
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Oooh, I love America's Test Kitchen. All my best cookbooks come with them. That bread is beautiful...what kind of loaf does it give you? Would you say it's like a French loaf? It kind of looks like that from the texture.
 
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