Here’s the chocolate chip cookie recipe I’ve been using lately. It’s pretty good; especially at making the gooey soft chewy cookies I like. Originally I found it here, with modifications picked up through a night of frantic googling.
INGREDIENTS:
2 and 1/4 cups pastry flour (makes cookies lighter)
1 teaspoon baking soda
1 teaspoon salt (very important; we left it out as kids, not knowing how much it helps flavor)
1 cup (2 sticks or 1/2 pound) of softened butter
3/4 cup granulated (white) sugar
3/4 cup packed brown sugar
1 tablespoon (not teaspoon) of vanilla or other flavoring extract
2 eggs
2 cups (12 ounce package) of Toll House semi-sweet chocolate morsels (or other morsel product — they have lots.)
DIRECTIONS:
Start by combining the flour, baking soda, and salt in a small bowl (not the main mixing bowl).
Melt the butter in another bowl, and mix together with the brown sugar till the brown sugar is as dissolved (or suspended) in the butter as it will get.
In the mixing bowl, add the granulated sugar and the extract, then pour in the melted butter and brown sugar. Let it cool somewhat so that the eggs don’t cook when you add them. Add the eggs one at a time, beating well after each addition.
Gradually beat in the flour mixture. Stir in the chocolate morsels, then immerse the bowl in ice water or put it in the refrigerator to chill the dough.
Drop rounded tablespoon sized portions onto ungreased baking sheets.
Bake for 9 to 11 minutes at 375 degrees F. Note, the temperature is somewhat important — our oven is about 50 degrees cooler than what the temperature is set at, so do as Alton Brown says and get an oven thermometer.
Note that to play with this recipe even more, you can substitute things like peppermint or rum extract for the vanilla extract, or try different flavored morsels — I tried cappucino morsels once, and that wasn’t very exciting, but the mint and raspberry ones sound pretty good.
This recipe comes from Amy via Sandy.
Ingredients:
Salsa Chunkage
- 1 package (1 lb.) frozen sweet, whole kernel corn, thawed
- 2 to 3 tablespoons vegetable oil
- ½ cup chopped red onion
- 3 Italian plum tomatoes (Roma) chopped (I used 6 tomatoes)
- 2 jalapeno peppers, seeded and finely chopped
Salsa Dressing
- 1 tablespoon kosher or regular salt
- ¾ teaspoons ground cumin
- 6 tablespoons fresh lime juice – 2 limes (I bought a bottle of 100 percent lime juice and used that. It’s in the juice section at the grocery store)
- 5 tablespoons vegetable oil
- 2 tablespoons cider vinegar
Directions:
Preheat the oven to 450 degrees; in a bowl mix the corn and oill; spread mixture out on a cookie sheet; bake 18-22 minutes, stirring every 5 minutes until corn starts to brown; let cool.
Combine dressing ingredients in a small bowl or Tupperware container; shake well.
In large bowl, combine cilantro, onion, tomatoes, jalapenos, bell pepper, garlic, beans and roasted corn; mix well; add avocados and dressing just before serving; toss gently.
Serve with corn chips. You guys will chow this one down!!
This recipe is entered here as received, including the exclamation at the end. The only thing I would probably add is that the frosting is more of a glaze.
CAKE (Do not follow the instructions on the box of cake mix)
- 13″ x 9″ pan
- 1 – box Devil’s Food Cake Mix
- 1 – 21 ounce can cherry pie filling
- 2 eggs beaten
- 1 tsp. almond extract
Cake: Grease and flour pan. In a large bowl, combine cake mix, pie filling, almond extract and eggs. Stir “gently” until mixed. Pour into pan and bake at 350 degrees until toothpick comes out clean in center. 25 to 35 minutes.
FROSTING
- 5 Tablespoons butter or margarine
- 1/3 cup milk
- 1 cup sugar
- 1 cup chocolate chips (6 oz. package)
Frosting: Combine sugar, butter and milk in saucepan. Boil 1 minute stirring constantly. Remove from heat, add chocolate chips, stir until smooth. Pour over warm cake.
Smaczniego!
For the sauce,
- Sautee two cloves of finely chopped garlic in olive oil.
- Add:
- two 6oz. cans tomato paste and two cans of water,
- two 8oz. cans tomato sauce and two cans of water,
- salt,
- pepper, and
- oregano.
- Simmer for 2 hours.
Then:
- Cook 9 lasagne noodles for 10 minutes, strain and cut in half.
- Mix together:
- 1 16oz. carton cottage cheese,
- 6 to 8oz. mozarella cheese, cubed,
- 1 raw egg,
- 1/2 cup parmesan cheese,
- 2 to 3 tablespoons chopped fresh parsley, and
- salt and pepper to taste.
- Fill noodles with mixture and lay in a 9″ by 13″ baking dish.
- Cover the noodles with sauce, cover with aluminum foil, and bake at 350 degrees for 30 minutes.
I saw the recipe for Blueberry Yogurt Brulee the other day, and thought that it sounded really good. Today turned out to be shopping day, so I managed to get the ingredients and try it.
Despite this being the first time I had ever used my (now six-month-old) culinary torch, I think it turned out rather tastily, even if the presentation wasn’t great. But it works for My First Food Porn.
Here’s my version of the recipe.
Ingredients:
• Some berries
• Some plain yogurt
• Some brown sugar
1) Take the berries and yogurt, and mix it up to taste. I ended up using frozen berries (we’re paying for a new fridge this month, unfortunately, or I would’ve used fresh), lightly thawed in the microwave. I also ended up using vanilla yogurt, though I had meant to buy plain. The vanilla worked out, though.
2) Spoon the yogurt into small oven-safe ramekins.
3) Sprinkle a layer of sugar on top. Here’s where I went wrong; the original recipe said to sprinkle the sugar on and evenly brown it with the torch. I misinterpreted that as “sprinkle brown sugar and use the torch”.
4) Use the culinary torch in a swift circular motion over the sugar to brown it. I ended up using too much torch time on the sugar, which ignited it, much like a marshmalllow can ignite if held too close to a campfire. I threw out one big chunk of charred sugar, and then blew out smaller pieces as they ignited. (Note, always have a fire extinguisher or water within easy reach when working with fire. Very important.)
The sugar layer never really got hard, though there were patches that hardened. It did brown nicely, though, and turned out to be quite good; the picture above is of a ramekin that had already had a taste scooped out of it.
4# chuck roast
1 can beer
2 packages Good Seasons Zesty Italian Salad Dressing
1 (16 oz.) jar peppercini peppers and juice
1 to 3 beef bouillion cubes
Put all ingredients in a crock pot and cook until meat is very tender. Shred the beef and return to the juice. Heat and serve on rolls. This is a great sandwich! Yummy!
Update — have to also try the recipe from What Geeks Eat — a slight variation, but also looks good!
