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Spanish Nerd Vice Captain
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 Posted: Sun Dec 17, 2006 8:37 am
chocfudge Since I haven't posted in here for quite a while now, here is a white chocolate chip cookie recipe I just tried out last week. My cookies didn't turn out that great, but this weekend I will try again and I'm sure they'll be better and more like the American kind of chocolate chip cookie! Quote: White Chocolate Chip CookiesServings: 60
Categories: Chocolate / Cookies / Desserts Ingredients:1 cup butter, softened 2 cup packed brown sugar 1 cup granulated sugar 1 cup shortening 4 eggs 3 teaspoon vanilla 6 cups all-purpose flour 1 Pinch salt 2 teaspoon baking soda 1 cup white chocolate chips Directions:Preheat oven to 350F. In large bowl of an electric mixer, cream together butter, sugars, Crisco all-vegetable shortening, eggs and vanilla until fluffy. Add flour, salt and baking soda. Beat at low speed until soft dough forms. Fold in macadamia nuts and white chocolate pieces with a spoon. Space heaping tablespoons of cookie dough 2 inches apart on a lightly greased cookie sheet. Flatten cookie dough with the back of a spoon. Bake for 18 minutes or until golden brown. Let cool for a few minutes before serving. 
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Posted: Sun Dec 17, 2006 9:07 am
You're making me hungry! D:
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Eccentric Iconoclast Vice Captain
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Posted: Thu Jan 25, 2007 1:21 am
Also, endlich mal ein Rezept auf Deutsch von mir. Diese Muffins sind total lecker und sehen zudem auch noch sehr süß aus! Probiert sie aus, sie gelingen auf jeden Fall! Quote: AffenmuffinsZutaten für 12 Portionen:250 g Mehl 1 Pck. Backpulver etwas Natron Salz 75 g Schokolade (Tropfen) 2 Ei(er) 100 g Zucker 80 g Butter 2 Banane(n) 150 g Joghurt Zum Verzieren: 150 g Kuvertüre, Vollmilch 36 Oblaten, (rund) Zubereitung:Den Backofen auf 175°C vorheizen. Das Muffinsblech mit Papierförmchen auslegen. In einer Schüssel das Mehl mit dem Backpulver, Natron, Salz und Schokoladentropfen vermischen. Die Eier mit dem Zucker schaumig schlagen. Die Butter in einem kleinen Topf schmelzen. Die Bananen schälen und mit der Gabel zerdrücken. Butter, Joghurt und Bananen unter das Eigemisch rühren. Das Mehlgemisch vorsichtig unterrühren, bis ein zähflüssiger Teig entstanden ist. Den Teig in die Förmchen füllen und im Backofen etwa 25 Minuten backen. Die Muffins auskühlen lassen und anschließend mit der im Wasserbad erhitzten Kuvertüre bestreichen. Ein Stäbchen in die Kuvertüre tauchen und auf 12 Oblaten einen Mund, auf 12 weitere Oblaten die Augen zeichnen. 12 Oblaten halbieren. In die Muffins links und rechts je einen kleinen Schnitt machen und die halben Oblaten einstecken. Erst die Augen, dann den Mund in die noch warme Kuvertüre auf die Muffins kleben. 
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Posted: Wed Jan 31, 2007 12:59 pm
I like italian and chinese foods very very much razz
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Posted: Sat Feb 10, 2007 3:05 am
Quote: SPAGHETTI ALLA CARBONARA 4 oz. pancetta (bacon) 12 oz. spaghetti 4 egg yolks 1/4 c. grated Parmesan cheese 1 tbsp. olive oil or butter Salt 2 tbsp. light cream Freshly ground pepper This dish is typical of Latium. Cut the bacon into strips or cubes. Heat the oil and bacon in a fairly wide skillet and fry over moderate heat until bacon fat melts. Remove from the heat and keep warm. Cook the spaghetti for 10-12 minutes in plenty of boiling salted water. Meanwhile, beat the egg yolks in a bowl, then add the cream, half the Parmesan and a generous sprinkling of freshly ground pepper. The mixture should be neither too thick nor too liquid. Return the skillet with the bacon to the heat and add the drained spaghetti. Stir for a few moments, remove from the heat immediately and pour over the egg mixture, stirring quickly to prevent the egg from setting. Add a little more cream at this point if necessary. Serve in individual, warm dishes. Sprinkle with the remaining Parmesan cheese.
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Posted: Sun Feb 11, 2007 8:22 pm
This is something really easy and not very time consuming, but also very delicious! We usually eat our Frikadellen with either noodle- or potatoesalad (Nudel-, Kartoffelsalat) or Bratkartoffeln! A Bratkartoffeln recipe is enclosed. Quote: German Frikadellen - A favorite German hamburger! Ingredients:1 lb ground beef 1 lb ground pork 3 small onions, diced and sauteed 1 tbl oil 8 tbls breadcrumbs 1/2 cup milk 2 tsps basil 2 tsps salt 2 tsps pepper 2 tsps flour 5 tbls oil Instructions:Mix ground meats together in a mixing bowl. Peel and dice the onions, then saute in oil until transparent. Add sauteed onions to meat mixture. Stir together breadcrumbs and milk and add to meat mixture. Add basil, salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty. Fry on both sides in oil until golden brown. Here's the Bratkartoffeln recipe: Quote: German Bratkartoffeln - A favorite German potatoe dish!Ingredients:Makes eight 1-cup servings 5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky) 1 cup diced smoked Bacon 1 cup diced yellow onion 1/2 cup Vegetable Oil 1/2 teaspoon pepper 1 teaspoon salt 2 tablespoons chopped parsley (optional) Instructions:Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the vegetable oil to the bacon drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly and serve hot. You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.
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Posted: Tue Feb 20, 2007 8:14 pm
chocfudge Today a recipe for a cake! Schwarzwaelder Kirschtorte! It's soo yummy! whee Quote: Black Forest Cake (Schwarzwaelder Kirschtorte)Pastry1 2/3 cups all-purpose flour 1 1/2 cups granulated sugar 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 cups buttermilk 1/2 cup shortening 2 eggs 1 teaspoon vanilla extract 1/2 cup Schwarzwaelder Kirschwasser (cherry liqueur) Filling1 cup confectioners' sugar 1 pinch salt 1 (0.5 liter) can pitted cherries, drained 1 cup heavy whipping cream 1/2 teaspoon vanilla extract 1 tablespoon kirschwasser (cherry liqueur) Topping1 square semisweet chocolate Preparation:Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined. Pour into prepared pans. Bake for 35 to 40 minutes, or until a wooden pick inserted into the cake comes out clean. Cool completely. Remove paper from under the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with 1/2 cup Kirschwasser. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add confectioners' sugar and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. That does look quite delicious. I'll have to try it for my birthday since I don't usually like cakes. Proudly_Jewish Seralunarin Proudly_Jewish Favorite = American Favourite = British/Canadian 3nodding lol... i was more not sure if it was the american one or the french one or the spanish one. i always get those 3 confused. sweatdrop the French one is the same as the American one xp not sure about Spanish though sweatdrop My friend got mad at me when I asked the French teacher if the French version has a "u" in it because I've always spelt it that way even though it isn't the "American" way. sweatdrop This all reminds me that I have a book with foreign cuisine. I can't find it right now though. *bookshelves are a mess*
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Posted: Mon May 07, 2007 5:12 pm
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Posted: Thu Jul 24, 2008 4:35 am
Eccentric Iconoclast I want blini and piroshki. xD Anyone have any recipes?
1/2 c. unsifted all-purpose flour
Pinch of salt
2/3 c. low-fat (2%) milk
1 lg. egg white
1/4 tsp. butter
1/2 c. low-fat cottage cheese
2 tsp. honey
1/8 tsp. ground ginger
Pinch of ground cinnamon
In a medium bowl, combine the flour and egg white. Make a well in the center of the flour, add the milk mixture and stir just to combine. Grease the bottom of the skillet with the butter and set over moderately high heat.
When the skillet is hot, pour in 2 tablespoons of the batter, rotating the pan the make a thin pancake. Cook for 30 seconds or until set, flip and cook 20-30 seconds longer or until golden. Transfer to a plate, top with a sheet of wax paper and repeat until all the batter is used.
Place the cottage cheese, honey, ginger and cinnamon in a food processor or electric blender and whirl for 1 minute. Spread each blini with a tablespoon of the cheese mixture; fold in half, then fold in half again or roll. Arrange on a plate with mint leaves and a dollop of apricot preserves. Makes 8.
Bon appetit. smile
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