Clippings by annie1971

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RE: need b'day cake for DH, chocolate (Follow-Up #1)

posted by: gardenguru1950 on 02.13.2009 at 09:52 pm in Cooking Forum

INDIVIDUAL AZTEC CHOCOLATE CAKES

10 ounces Mexican bittersweet chocolate, chopped
4 tablespoons salted butter
4 tablespoons sugar, divided
4 large eggs, separated, at room temperature
1/2 teaspoon vanilla extract
1 teaspoon brandy or rum
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder (YES!)
big pinch of ground cloves
a few turns freshly ground black pepper (yes, again)

Preheat the oven to 400F (200C).

Butter six heatproof coffee or custard cups. Dust the insides with sugar and tap out any excess.

In a medium-sized bowl, melt the chocolate and butter over a pan of simmering water, stirring until smooth. Remove from heat and stir in half of the sugar, then the yolks. Then mix in the vanilla, brandy, and spices.

In a clean, dry bowl, whip the egg whites until fairly stiff. Beat in the sugar, and whisk until the whites form soft, droopy peaks.

Fold one-third of the egg whites into the chocolate mixture, then fold in the remainder, just until incorporated. Don't overfold.

Divide the batter into the prepared cups.

Bake the cakes for 10 to 12 minutes, just until the tops feel firm. Once done, remove the cakes from oven and cool for a minute before serving.

If you wish, unmold the cakes onto plates for serving, or serve as is. Top with a tiny scoop of ice cream, sorbet, or a dollop of whipped cream. I like mine topped with "Naked Coconut" coconut-milk ice cream.

You can make these little cakes in advance, leave them at room temperature for an hour or two, and then cook them at the last minute. You also can refrigerate them and let them come to room temperature before baking.

Joe

NOTES:

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clipped on: 02.13.2009 at 10:19 pm    last updated on: 02.13.2009 at 10:19 pm

RE: Pressure cookers (Follow-Up #13)

posted by: kerry_in_ky on 10.10.2004 at 10:10 pm in Once-a-Week Cooking Forum

I have two pressure cookers, a 22qt All American canner and a smaller 6 or 8qt Presto I used quite often.

I freeze chicken leg quarters and bag them in gallon freezer bags. I can put three of them in the pressure cooker (frozen) along with 1/3 cup soy sauce, 1/3 cup Italian salad dressing, 1/3 cup pineapple juice, and 1 cup water. These are brought to 10 lbs pressure and cooked for about 25 minutes at which point the meat has been infused with the marinade and is falling off the bone.

I also make chuck roast similarly. I have put the frozen roast (no more than 3" thick) into the cooker with about 2 cups water, a bit beef bouillon (sp?) and a chopped onion. This is cooked for about 30 minutes, the meat is removed, a bit of wine and cornstarch are mixed together, added to the broth and allowed to thicken into an awesome gravy.

While either of the two above are cooking I start a pot of rice by cooking the raw rice in a bit of butter until it begins to brown. I then add 2 cups of water for each cup of rice, cover and as soon as steam starts to escape from the lid. At that point the heat is turned to low and 20 minutes later the rice is ready.

Add a veggie or salad and dinner from the freezer to the table in 30 minutes.

NOTES:

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clipped on: 12.13.2008 at 09:42 pm    last updated on: 12.13.2008 at 09:42 pm

RE: Sewing with chiffon (Follow-Up #1)

posted by: costumegrl on 10.02.2008 at 09:55 pm in Sewing Forum

Hi Kathie, this is me, a two thread rolled hem stitch is preferred for fine, lightweight edge finishes on sheer and lightweight fabrics. Adjust your stitch length to 1.5 or 2 mm setting for soft edge finish. Okay, here's how you start: go with a balanced 2-thread overlock stitch before adjusting your tension. Tighten the needle thread tension dial to eliminate "V's" formed by your needle thread on the underneath side of the fabric. Loosen the looper thread tension dial so that the looper thread rolls around the edge to the upper side of your fabric. I can send you pics of samples so you can see what you need to do if "that" or "this" isn't quite right. Later...

NOTES:

rolled hem finish on lightweight sheer fabrics.
clipped on: 10.13.2008 at 10:49 pm    last updated on: 10.13.2008 at 10:50 pm

RE: For Ann T. - a recipe request (Follow-Up #1)

posted by: ann_t on 09.04.2008 at 12:32 am in Cooking Forum

Sorry Arline, I missed the request.

The chicken is very easy to make. I don't measure anything, but here are the basics.

I use fresh bread crumbs. I don't like Panko. I grind up the bread in the small food processor crusts and all. And season the crumbs with some fresh grated parmesan cheese. I just flatten/pound out boneless chicken breasts. Rub a garlic clove on a microplane and rub a little of the garlic over each of the chicken breasts. Beat up a couple of eggs with a little water. Season some flour with salt and pepper. Dip the chicken in the flour, then in the eggs and now the bread crumbs. Sit aside while you finish breading all the chicken breasts.

I heat about 1/4 inch of oil in a cast iron frying pan, (medium heat) and fry each breast until golden. Place on a rack, over a cookie sheet, in a low oven to keep warm while the other breaded chicken breasts are cooking.

I use this same method to make breaded pork tenderloin too.

It is one of the few things that I deliberately make extra of because I like the chicken or the pork cold or reheated. Makes good sandwiches too.

Ann

NOTES:

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clipped on: 09.05.2008 at 01:09 pm    last updated on: 09.05.2008 at 01:10 pm

RE: Peach Crisp vs Peach Cobbler (Follow-Up #6)

posted by: cloud_swift on 08.29.2008 at 12:26 am in Cooking Forum

I make it similar to what Linda said. I prefer a crisp to a cobbler. I like to put on extra topping too - it helps soak up enough juice while having the top stay crisp. Double gets a little too heavy, 1 1/2 is about right. It's not an exact science.

NOTES:

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clipped on: 09.01.2008 at 08:56 pm    last updated on: 09.01.2008 at 08:56 pm

RE: Peach Crisp vs Peach Cobbler (Follow-Up #4)

posted by: lindac on 08.28.2008 at 10:11 pm in Cooking Forum

Fill your 8 1/2 by 11 dish to within an inch of the top....maybe within a half inch....
Add a cup of sugar mixed with 2 T flour....and add by drops about 1/2 to 3/4 teaspoons of pure vanilla extract on top of the peaches after they are in the pan and before the topping...
I usually figure 5 big peaches equals about 3 pounds...put if you cut out a couple of bad spots...
Just fill the dish with sliced peaches!
Serve with real whipped cream if you need more fat and sugar in your diet!! LOL!
And if you really want to be over the top....make 1 1/2 times the topping recipe...and really pile it on.
Linda C

NOTES:

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clipped on: 09.01.2008 at 08:55 pm    last updated on: 09.01.2008 at 08:55 pm

RE: Peach Crisp vs Peach Cobbler (Follow-Up #1)

posted by: lindac on 08.28.2008 at 04:52 pm in Cooking Forum

Either....for peach crisp, or apple crisp or rhubarb crisp I just slice the peaches, add about 2/3 cup of sugar mixed with 1T flour for every 3 pounds of peaches and top with "crisp".
Topping:

3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar

Mix flour and cinnamon
Cut in clod butter (I use frozen butter and the cuisinart)
Stir in the oatmeal and put handsful on top of pie or fruit crisp.
Makes enough for 2 8 inch pies or a 8 by 11 pan.
Bake at 375 for about an hour...until browned and bubbley.
For cobb ler I use a bisquit topping ( like bisquick) slightly sweetened.

But last week I made a peach brown betty.
Peaches in the pan with sugar and flour and a bit of vanilla,
Then I put about 4 cups of bread cubes into a frypan with 1 1/2 sticks of butter and cooked and turned until browned. cover top of fruit with the toasted and buttered bread cubes, add 3/4 cups of brownsugar sprinkled over the top and about a 1 1/2 tsps of cinnamon on top.
Again bake about an hour.

Linda C

NOTES:

Crisp Tips
clipped on: 09.01.2008 at 08:54 pm    last updated on: 09.01.2008 at 08:55 pm