Culinary Recipes

they are really really good roasted in garlic. my mom cooks them in bacon grease. Defeats the purpose, but damn theyre delicious!! Also artichokes cooked in garlic! pull the peel off, dip in melted butter and enjoy!!
 
Remembered it!!!

Home Made IceCream!

300mls Double Cream
Half a tin of sweet condensed cream about 175gms
Flavourings - 2tsp instant coffee, or some seedless smooth jam, or small amount of vanilla, or some mint extract and choc chips....... whatever you like! Dont use real fruit bits as it will form ice crystals and be like eating chunks of ice.

1. Chill a bowl (big enough boys!) in the freezer to help whisking....... 10mins in the freezer.
2. Whisk all the ingredients together until soft peaks (dont over mix as it can split).
3. Put in a air tight container and freeze for 12hrs but better after 24hr.......
4. Enjoy!!!!
 
SaMaNtHa said:
View attachment 117

Red Lobster Fresh Roasted Brussel Sprouts

copykat, red lobster, side dishes, vegetables

.907 kg 2 lbs brussel sprouts; fresh
30 mL 2 tbsp olive oil
5 mL 1 tsp salt
3 mL ½ tsp black pepper
90 mL 3 oz butter

Author: Stephanie Manley
Recipe Type: Side Dish
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 8

* Preheat the oven to 400°F .
* Wash Brussel sprouts and nip off the end of the stem and pull off any loose leaves.
* Place sprouts into a large bowl. Drizzle with olive oil, and sprinkle with salt and pepper.
* Place a sheet of parchment paper on a cookie sheet and place the Brussel sprouts on the parchment paper.
* Bake for about 20 to 25 minutes.
* The Brussel sprouts will be lightly browned on the outside, and tender on the inside when they have cooked.
* About 10 minutes before the Brussel sprouts are done, place the butter into a small pot over medium heat.
* Swirl continually, the butter will begin to brown.
* When the butter has become fragrant and has a caramel color, remove it from the pot, and pour into a heatproof dish, be sure to leave as many solids as you can in the pot.
* Discard the solids.
* Remove the Brussel sprouts from the cookie sheet and place on a plate to serve.
* Drizzle over browned butter just before serving.

Notes: http://www.copykat.com

Yield: 8 Servings

Preparation Time: 00:05
Click to expand...
you missed the final step: 'fart for 2 solid days after consumption'
you're welcome.
 
Annabella said:
Show stopper here!!!
Tried and approved by me!

View attachment 119
Crouching Tiger, Hidden Zebra Cake


250ml Sunflower oil
250g Caster sugar
100ml Milk
4 Med. Eggs
1Tsp Vanilla extract
300g Self-raising flour
2x½tsp Baking powder
25g Cocoa powder
Zest of ½ Orange


  1. Preheat the oven to 180°C, and prepare the baking tin.

  2. Put the oil, sugar, milk, eggs and vanilla extract into a large bowl and beat everything together well. (Best not to use an electric whisk as that will introduce bubbles, not required for this cake.)

  3. Pour out 400ml (gm) of this mixture into a medium bowl.

  4. Sift 175g of the self-raising flour into one bowl along with ½ tsp baking powder. Mix well and set aside. This is your vanilla mix.

  5. Sift the remaining 125g of self-raising flour and ½ tsp of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in, mix everything together well and set aside. This is your chocolate mix.

  6. Now, pipe some of the vanilla mix into the middle of the tin. Then, pipe a blob of the chocolate mix into the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bull’s eye’ or ‘target board’ look. Each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin.

  7. Bake for 35 mins. Cover with foil and bake for another 25 mins

  8. Check the cake is cooked by inserting a skewer. It should come out clean. If not, then return to the oven until cooked. Once cooked, remove from the oven and allow to cool in the tin for 10 minutes. Then carefully remove from the tin, and leave to cool completely on a wire rack (but it is also fine to eat it warm!)
Click to expand...
 
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Canada's Best Carrot Cake with Cream Cheese Icing

best recipes ever, cheese | eggs, desserts | sweets, make ahead, nuts

500 mL 2 cups all purpose flour
10 mL 2 tsp baking powder
10 mL 2 tsp cinnamon
5 mL 1 tsp baking soda
4 mL ¾ tsp salt
3 mL ½ tsp nutmeg
175 mL ¾ cup sugar; granulated
175 mL ¾ cup brown sugar; packed
3 eggs
175 mL ¾ cup vegetable oil
5 mL 1 tsp vanilla
500 mL 2 cups carrots; grated
250 mL 1 cup pineapple; canned crushed drained
125 mL ½ cup pecan nuts; chopped
---: ICING :---
1 pkg cream cheese; softened
50 mL ¼ cup butter; softened
3 mL ½ tsp vanilla
250 mL 1 cup icing sugar

* Grease and flour a 13x9 inch (3.5 L) metal cake pan; set aside.
* In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl,
* Beat together granulated and brown sugars, eggs, oil and vanilla until smooth;
* Pour over flour mixture and stir just until moistened.
* Stir in carrots, pineapple and pecans. Spread in prepared pan.
* Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean.
* Let cool in pan on rack.
Make-ahead:
* Cover with plastic wrap and store at room temperature for up to 2 days.
* Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.

Icing:
* In bowl, beat cream cheese with butter until smooth.
* Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth.
* Spread over top of cake.
Make-ahead:
* Cover loosely and refrigerate for up to I day.

Tips:
* Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs.
* If the cake is not done, return it to the oven to finish baking.
* When is the cake done: fully baked cake will spring back when touched in the center.
* The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean.
* Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.
* When cakes emerge from the oven, their structure is set, but the set is still fragile.
* Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes.
* Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

Nutritional Info approx. per serving
cal 338 | pro 4 g | total fat 20 g | sat. fat 6 g | carb 28 g | fibre 1 g | chol 58 mg | sodium 278 mg | %RDI: - | calcium 4 % | iron 9 % | vit A 10 % | vit C 38 % | folate 2 % |

Notes: http://www.cbc.ca/bestrecipes/2010/12

Yield: 18 Servings
 
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