Clippings by rustysgirl2m

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LOOKING for: Question about Red Velvet Cake

posted by: kimc444 on 12.10.2006 at 10:08 pm in Recipe Exchange Forum

I was watching the Food Network today and Paula Dean's sons (can't remember their names) went to this bakery where they made red velvet cupcakes-- they looked delicious! I thought this was a fun twist on just the cake and cute for Christmas time too with the white icing and red and green sprinkles!

So my question is, can I just use a red velvet cake recipe to make the cupcakes, or is there anything you would typically adjust when making cupcakes from a cake recipe?

Thanks!
Kim

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clipped on: 04.07.2007 at 04:35 pm    last updated on: 04.07.2007 at 04:36 pm

LOOKING for: easy frozen spinach: how to improve?

posted by: linnea56 on 02.16.2007 at 07:05 pm in Recipe Exchange Forum

OK, I know this will sound pathetic to all you cooks out there...but I'm secure in my anonymity here.

In my ongoing search to add more dark green vegetables to my diet (in the dead of winter), how can I improve frozen spinach? As a kid I loved it right out of the box: Mom would put the whole block covered with water in a pan until it was no longer frozen, break it up, boil it briefly, press it in a strainer to remove the water, then plunk it in a bowl and add a pat of butter. We all loved it. Popeye was our hero.

I tried doing it is a similar way, steaming it in the microwave, but it was kind of bitter. I'm not looking for something fancy or for guests (my family won't touch it, fresh or frozen): just something I can eat by myself as a side dish. I bought it loose in a bag, frozen.

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clipped on: 04.07.2007 at 04:03 pm    last updated on: 04.07.2007 at 04:03 pm

RE: LOOKING for: Has anyone ever heard of 'Shepard Pie' (Follow-Up #13)

posted by: rustysgirl2m on 04.07.2007 at 12:22 pm in Recipe Exchange Forum

Everone has such wonderful recipes for shephards pie.
I'd like to add one more to this list. this recipe is also called chinese pie or in french porte chinois.
first thing is to brown 1 1/2 to 2 lbs hamburg in a frypan ,
boil 3 to 4 potatoes in a pan.
take grounded up hamburg and layer it into a casserol dish, than add 1 can of whole kernel corn and 1 can cream style corn layered over the hamburg, than mash potatoes and layer potatoes over the corn. butter the top of the potatoes , sprinkle with papprika , bake in oven at 350 degrees for 30 to 35 minutes. feeds 6. for smaller batches reduce amount of ingredients.

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clipped on: 04.07.2007 at 12:24 pm    last updated on: 04.07.2007 at 12:24 pm

RE: LOOKING for: Gorton (Follow-Up #2)

posted by: rustysgirl2m on 04.07.2007 at 11:52 am in Recipe Exchange Forum

here's a recipe for gorton i'm certain youu'll like. it's a french recipe.
fist you need 2 lbs. pork butts (put in a pot)
1 small potato cubed , 1 large onion diced , add cold water covering meat and ingredients completely, bring to boil than lower to simmer , cook for approx 3 1/2 hours or until water is almost evaporated , lightly add salt and pepper and 3/4 teaspoon of allspice and 3/4 teaspoon of ground clove mix well , cook additional 10 minutes,remove from stove , beat with blender until smooth. put contents in a bowl , refridgerate. if you find a lot of fat on top after chilled just scrape off the fat content and throw it out. enjoy.. great on toast !

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recipe handed down from my grandmother who came from canada.always been a favorite of mine .
clipped on: 04.07.2007 at 11:53 am    last updated on: 04.07.2007 at 11:59 am