[Forever_Yours]

first of all i want to ask if there are any guys here that cook cause i feel so alone.

I'm a guy and i love to cook.

[Qingu]

The best dessert ever. Do not tell your guests what the ingredients are, though.

FLOURLESS CHOCOLATE CAKE

Ingredients
1 pound bittersweet or semisweet chocolate. Get a good brand.
8 large eggs, cold
2 sticks butter (plus more for greasing)

Instructions

1. Preheat oven to 325, move rack to middle-low position. Grease the bottom and sides of a springform pan all over. If desired, line bottom of pan with parchment paper round and grease that too. Wrap outside of springform pan all over with heavy-duty aluminum foil (which will prevent water from the water bath from seeping in). Bring a quart and a half or so of water to a boil. Set wrapped springform pan in the middle of a deep roasting pan, and set aside.

2. Break chocolate into pieces and microwave at 50% power for 2 minutes. Cut butter into table-spoon sized chunks and then add to chocolate, stirring. Microwave at 50% power for one minute longer. Stir, and repeat, at 50% power for another minute, and so on, until chocolate-butter mixture is perfectly smooth.

3. Meanwhile, beat eggs in electric mixer at medium speed until their volume doubles to about a quart (pour the beaten eggs into a large measuring cup if you are not sure of their volume, it pays to be precise!) This should take about 5 minutes. Alternatively, you can beat the eggs by hand, though this is incredibly tiring and will take longer.

4. Scrape chocolate-butter mixture into large mixing bowl. Pour about a third of the eggs into the chocolate-butter. Use a large rubber spatula to gently fold the eggs into the chocolate. Repeat with another third of the egg mixture, folding it in gently, and repeat again with the last third. Do not stir or it will ruin the texture. As soon as the batter is smooth and doesn't have any streaks of egg, stop folding.

5. Scrape the batter into the prepared springform pan. Smooth out the top. Now, pour the boiling water into the roasting pan in which the springform pan is set. The water should come up to about halfway on the springform pan (be careful you don't splash any into the batter!) Bake the cake for:
18-20 minutes if you're using a 9 inch springform pan, or
22-25 minutes if you're using an 8 inch pan.
The cake should still be very jiggly when you pull it out of the oven. It should only have a very thin glaze, and the edges should be very slightly set. Remove pan from water bath, carefully take off the foil wrapping, and let cool on a wire rack until it reaches room temperature. Cover with plastic wrap and refrigerate the cake overnight.



BLACKBERRY COULIS

This sauce goes with the cake. In my opinion, it's not optional. This recipe makes just enough sauce for the whole cake. If you like, you can use two packages of blackberries and instead of pureeing them all, save some for a delicious garnish.

Ingredients
1 package fresh blackberries
4-8 tablespoons sugar
Splash of grand marnier (optional but recommended if you have it)

Instructions
1. In a small mixing bowl, combine blackberries and sugar (use your discretion with the sugar, depending on how sour the berries are) and grand marnier if using. Cover and shake to combine. Set aside for at least three hours, or refrigerate overnight.

2. Remove berries from mixing bowl, but save the sweet liquid that has accumulated in the bottom of the bowl. Purree the berries until a smooth consistency. Strain the purree through a fine-meshed strainer back into the bowl, stirring into the thin liquid, until you are satisfied with the constency of the sauce (you may not need to use all the purree). Taste for sweetness, addming more sugar if needed.



TO SERVE THE CAKE:

Carefully remove the sides of the springform pan, slipping a paring knife around the edge to free the cake. Use a sharp knife to cut the cake into 12 slices, running the knife under hot water and drying it before every slice. Put the wedges of cake on individual plates, spoon just a teaspoon or so of sauce onto the surface of the plate beside the cake. Sieve a little bit of powdered sugar over the cake slice for presentation. Enjoy!

[nullifygurl]

Those anyone know how to make a Starbuck's Caramel Frappucino?

[tropicana]

Originally Posted by nullifygurl

Those anyone know how to make a Starbuck's Caramel Frappucino?

*coughs*
I assume it's pretty much the same recipe, but with a caramel syrup of some sort added.

[nullifygurl]

Originally Posted by tropicana

*coughs*
I assume it's pretty much the same recipe, but with a caramel syrup of some sort added.

wow that's big cough you got there ..

[pumpkinmls]

This is the best rec. ever!

ps. You can also put other meats into the sauce like sausage etc. You can use any other cheeses... if you think that they would taste good!

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 55 minutes
Yield: 10 servings
User Rating:

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Preparation tine: 15 minutes
Cooking time: 20 minutes
Ease of Preparation: Easy

[jc-16]

heres a good one ,you'll need a spoon,milk,cerealand and a bowl.

[swim2112]

Oh my gosh... I had the best ever pesto pizza the other day...


Has anyone ever made one? Any good recipie suggestion for one?

[tenisbaby]

Noodles with eggs

It sounds so plain but it tastes so good. Put noodles in a pan, it doesnt matter what kind, then wait alittle bit until the noodles are alittle bit cooked then add a couple of eggs. Let the thing cook and mix it around like scrampled eggs and serve when the eggs are are cooked. Add salt and enjoy the awsome power of simplictiy.

[niangelo]

Originally Posted by swim2112

Oh my gosh... I had the best ever pesto pizza the other day...


Has anyone ever made one? Any good recipie suggestion for one?

I had some premade pesto (blasphemy, I know, but still good stuff) a little while ago. I made the pizza normal with chicken breast, onions, green peppers. I mixed my tomato sauce about 1 to 2 with the pesto. Turned out great and everyone raved about it.

[H.M. Murdock]

Citrus Fish Pucker
Ingredients-
Six catfish fillets
One tablespoon butter or any substitute of choice
Sugar
One lime or lemon
Lemon juice (2 oz)
Lime juice (2 oz)
Parsley flakes
Dill
Cilantro
Garlic
Black pepper (ground)
Dried/ground lemon peel

Directions-
Place fish in a large skillet with tablespoon of butter and lemon and lime juice. Sprinkle parsley flakes, cilantro, dill, black pepper and lemon peel over fish. Slice your lemon or lime (not wedges, mind you) and put one slice on top of each piece of fish. Cover skillet over moderate heat on your stove until fish is flakey. Place on plate, and sprinkle a pinch or two of sugar over the fish.

Reccomended Side dishes-
This has been a very tart recipe of my own creation. It goes best with at least one sweet side dish. Buttered corn (not on the cob) or creamed corn works excellently. If you really want a solid meal, serve with a helping of couscous by putting some on the plate and putting the fish (lemon/lime slice and all) on top of the couscous. Sweeter breads and rolls go well with it also. If you're having wine with the meal, choose a light white wine. As a dessert, something with white chocolate or strawberries works very well.

Enjoy.

[krissy]

hey! i've been telling alot of adobo in my blog and some other threads.i suppose it's time for me to disclose the secret and here it is.

Chicken Pork Adobo

Ingredients:
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces
2 pounds pork, cut into cubes
soy sauce
oil


Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

and don't forget to add a tablespoon of love and care.

there you have it.i hope you'll enjoy.

[2ManArmy]

Originally Posted by tropicana

*coughs*
I assume it's pretty much the same recipe, but with a caramel syrup of some sort added.

Eternal gratitude!! I thought this was just never going to be disclosed

[2ManArmy]

I use recipesource.com sometimes.


Question: Has anyone tried soaking porkchops in vinegar before baking? I haven't done this in a long time, but it works SO great for tenderizing and flavor.

[krissy]

Originally Posted by 2ManArmy

I use recipesource.com sometimes.


Question: Has anyone tried soaking porkchops in vinegar before baking? I haven't done this in a long time, but it works SO great for tenderizing and flavor.

haven't done baking porkchops but i love marinating it in vinegar, soy sause, garlic, kalamansi juice/pineapple juice and brown sugar before frying or grilling it.