Here is a list of Recipes ordered by Last Commented, posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
quick pizza in 10 minutes in a skillet
The cooks have come up with an option in which all the products are laid in the pan at the same time, while in principle there can be no trouble, like unbaked dough or raw stuffing. The dough for such an instant pizza is prepared liquid, like pancakes, the filling is cut thinly and laid out on top of the raw dough, everything is filled up with a rather thick layer of cheese and the entire structure is cooked over the slowest fire under a tightly covered lid. Pizza in a pan turns out lush, tender, fragrant and - most importantly! - very fast. There are several options for pizza recipes in the pan, differing from each other in the number of ingredients and the presence or absence of mayonnaise, eggs and even the dough itself. Choose the most suitable and treat yourself and your loved ones with delicious pizza.
Ingredients
Pizza in a pan
Ingredients:
8 tbsp. sour cream
8 tbsp. flour,
2 eggs,
salt to taste
filling for pizza - to taste and desire.
Ingredients:
8 tbsp. sour cream
8 tbsp. flour,
2 eggs,
salt to taste
filling for pizza - to taste and desire.
Directions
Cooking:
Mix the ingredients for the dough, mixing it well.
Pour the dough into a cold pan, greased with butter, and let stand.
Meanwhile, slice the stuffing for the filling, grate the cheese.
Put the food on the dough and put the pan on low heat.
Cover and wait until all the cheese has melted.
Mix the ingredients for the dough, mixing it well.
Pour the dough into a cold pan, greased with butter, and let stand.
Meanwhile, slice the stuffing for the filling, grate the cheese.
Put the food on the dough and put the pan on low heat.
Cover and wait until all the cheese has melted.
Notes
Minute Pizza
Ingredients:
4 tbsp. mayonnaise,
4 tbsp. sour cream
2 eggs,
9 tbsp. (no slides) flour,
½ tsp soda,
100 g of hard cheese
50 g of ketchup,
50 g of mayonnaise,
100 g sausage,
1 tomato,
½ onion.
Cooking:
Knead the dough from sour cream, mayonnaise, flour and soda. The dough should get sour cream thickness. Grate the cheese, cut the tomatoes into slices, sausage into strips, and onions into half rings. Pour the dough on a cold pan, greased with butter, pour with ketchup, spread out the filling and pour the mayonnaise on top. Sprinkle with cheese. Put on a slow fire and cover with a lid. Cook until cheese is completely melted. The pizza is ready when its bottom hardens.
Prep Time: 5 minutesIngredients:
4 tbsp. mayonnaise,
4 tbsp. sour cream
2 eggs,
9 tbsp. (no slides) flour,
½ tsp soda,
100 g of hard cheese
50 g of ketchup,
50 g of mayonnaise,
100 g sausage,
1 tomato,
½ onion.
Cooking:
Knead the dough from sour cream, mayonnaise, flour and soda. The dough should get sour cream thickness. Grate the cheese, cut the tomatoes into slices, sausage into strips, and onions into half rings. Pour the dough on a cold pan, greased with butter, pour with ketchup, spread out the filling and pour the mayonnaise on top. Sprinkle with cheese. Put on a slow fire and cover with a lid. Cook until cheese is completely melted. The pizza is ready when its bottom hardens.
Cook Time: 5 minutes
Total Time: 10 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Chicken in Ginger-Caramel Sauce
This is a family favorite that I got from the SF Chronicle food section.
Ingredients
1/2 Cups dark brown sugar 1 Tbl oil
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
Directions
Cut the chicken into bite-size pieces
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Notes
Can substitute 1/4 tsp of red pepper powder for the chili peppers, otherwise follow recipe. The mushrooms were my daughter’s suggestion, they are optional. I use a MicroPlane to make the ginger almost a paste; my family complained a bit about the larger pieces when I cut them up by hand. When I use Thai chilies, I remove them before adding the sauce to the chicken.
Prep Time: Cook Time: 40 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: American, West Coast
Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
2 12 oz. Semi-sweet, white, dark, bittersweet or milk chocolate or [carob(is no caffeine)]
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
1)be sure to do this before you do recipe, take and a.foil butter it bottom of pan where fudge will sit and freeze it. Because it crucial step. Miss it and your fudge won't set and other issue is everyone assume refrigerating is necessary right but I thinking freezing the pan helps setting it takes only thirty minutes maybe even less you can have more time to cut.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If you need ideas bettycrocker had some ideas but you have also assume what tastes good too.
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Prep Time: 5 minutesIf your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
Gingerbread Recipe
Found this on internet somewhere https://www.brit.co/gingerbread-cookie-recipe/ <very good and it works but
I had modify it.
Ingredients
Wet
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
Directions
Mix dry ingredients together add spice
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
Notes
I was thinking this cookie would work well for engraving or painting type style but I ran out time maybe someone else would take up torch and make into something more.
Royal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Prep Time: 12 minutesRoyal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Cook Time: 15 minutes
Total Time: 4 hours, 27 minutes
Number of Servings: 10
Yield:
Style: American
Ultra Thin Gingersnaps Sweet or Spicy
https://www.simplyrecipes.com/recipes/gingersnap_cookies/ <- modification from this one anyone from this site come bark note I had modify on fly when it came out super flat. I was surprised I remembered it looked like lace cookies.
Not what I wanted but adding what I did came out better. Saved the day.
Ingredients
Wet
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
Directions
Mix dry and spice together, Beat wet together, scrape the sides of bowel very important.
Add dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Prep Time: 15 minutesAdd dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Cook Time: 15 minutes
Total Time: 16 hours, 30 minutes
Number of Servings: 20
Yield: 40+
Style: American
Too Much Chocolate
My sister gave me this recipe a long time ago. It is easy to make, and very appreciated by all. I often make them for pot-luck lunches at work. It was the inspiration for my chocolate truffles.
Ingredients
1 Lb. Bittersweet (or semisweet) Chocolate, coarsely chopped
8 Oz (sweet) butter, Unsalted
6 Eggs, lightly beaten
CHOCOLATE GANACHE GLAZE
2/3 Cup Heavy cream
6 Oz Semisweet chocolate, finely chopped
8 Oz (sweet) butter, Unsalted
6 Eggs, lightly beaten
CHOCOLATE GANACHE GLAZE
2/3 Cup Heavy cream
6 Oz Semisweet chocolate, finely chopped
Directions
1. Preheat the oven to 425° F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot--not simmering water. (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted, or you may melt it in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth.
3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about three minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, about 5 to 8 minutes. (to ensure maximum volume if using a hand held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.)
4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain.
5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about 2/3 of the way up the springform.
6. Bake for five minutes. Cover the top of the springform pan loosely with foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes, then cover and refrigerate until chilled and very firm, about 3 hours.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot--not simmering water. (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted, or you may melt it in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth.
3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about three minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, about 5 to 8 minutes. (to ensure maximum volume if using a hand held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.)
4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain.
5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about 2/3 of the way up the springform.
6. Bake for five minutes. Cover the top of the springform pan loosely with foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes, then cover and refrigerate until chilled and very firm, about 3 hours.
Notes
7. To unmold, run a small spatula or blunt knife around the edge and remove the side of the springform. Carefully invert the cake onto a plate that has been covered with plastic wrap and remove the bottom of the springform. Invert the plate again onto a cardboard round or a cake plate. Cover and refrigerate for up to two weeks before serving.
8. If you want to cover the cake with Chocolate Ganache Glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any bare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature or 30 minutes in the refrigerator.
DIRECTIONS FOR THE CHOCOLATE GANACHE GLAZE
1. In a small heavy saucepan, scald the cream by heating it until it almost starts to boil. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid.
2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dripped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remains on the surface, add warm water or liqueur by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again.
Prep Time: 15 minutes8. If you want to cover the cake with Chocolate Ganache Glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any bare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature or 30 minutes in the refrigerator.
DIRECTIONS FOR THE CHOCOLATE GANACHE GLAZE
1. In a small heavy saucepan, scald the cream by heating it until it almost starts to boil. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid.
2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dripped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remains on the surface, add warm water or liqueur by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again.
Cook Time: 15 minutes
Total Time: 4 hours
Number of Servings: 8
Yield:
Style: American, West Coast
Crispy Poppy Seed Chicken Casserole
Crispy, fresh and healthy twist on ordinary chicken casserole.
Ingredients
1.5 kg chicken breasts cut into 2 inch cubes
250g Salticrax or other salted biscuits that can easily be crushed
1/2 cup of melted butter
2 tablespoons of poppy seeds
1 tin of condensed chicken soup
250ml sour cream
4 tablespoons Parmesan cheese
Italian Mixed Herbs
250g Salticrax or other salted biscuits that can easily be crushed
1/2 cup of melted butter
2 tablespoons of poppy seeds
1 tin of condensed chicken soup
250ml sour cream
4 tablespoons Parmesan cheese
Italian Mixed Herbs
Directions
Crush the salted crackers (about 2 ½ cups).
Stir melted butter, 1 ½ cups crushed salted crackers and poppy seeds together in a bowl.
Add Herbs and Spices. Note : Be careful not to over salt. Crackers is already salty.
Fold in chicken, cream of chicken soup, and sour cream until well blended.
Pour mixture into a 9x13 inch ovenproof dish.
In a separate bowl, mix remaining 1 cup of salted crackers and Parmesan cheese.
Spread cheese and cracker topping evenly over casserole.
Bake for 40 minutes at 350 degrees.
Prep Time: 15 minutesStir melted butter, 1 ½ cups crushed salted crackers and poppy seeds together in a bowl.
Add Herbs and Spices. Note : Be careful not to over salt. Crackers is already salty.
Fold in chicken, cream of chicken soup, and sour cream until well blended.
Pour mixture into a 9x13 inch ovenproof dish.
In a separate bowl, mix remaining 1 cup of salted crackers and Parmesan cheese.
Spread cheese and cracker topping evenly over casserole.
Bake for 40 minutes at 350 degrees.
Cook Time: 40 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield:
Style: American
Peanut chocolate bars
Using digestive biscuits place in food blender and make into crumb place in peanut butter mix till all combined line oven dish with parchment paper and place in the biscuit mix layer the crumb then add melted chocolate cut in bar size then chill in fridge till set
Ingredients
Digestive biscuits
Peanut butter
Parchment paper
Melted chocolate
Peanut butter
Parchment paper
Melted chocolate
Directions
Layer parcement paper in oven dish add digestive biscuit crumbs and peanut butter place into oven dish add melted chocolate topping and cut into snack bars chill in fridge till set
Prep Time: Cook Time:
Total Time:
Number of Servings: 8
Yield:
Style: European, UK and Ireland
Feta Stuffed Chicken Breast with Parmesan Crust
This recipe is easy to prepare quick reasonably lo-cal and tasty. Great to serve to guest and with little effort you've got a dish that you can impress with.
Ingredients
6 skinless, boneless chicken breast
3 wheels of feta (any flavour) or 30 grams crumbed
1 1/2 cup of dried bread crumbs
Italian herbs
Parmesan cheese
3 wheels of feta (any flavour) or 30 grams crumbed
1 1/2 cup of dried bread crumbs
Italian herbs
Parmesan cheese
Directions
1. Preheat oven to 180 Degrees Celsius.
2. Lightly grease a 9x13 inch baking dish.
3. Halve the Chicken breasts but do not cut them right through.
4. Fill them with the crumbed Feta and some Italian herbs.
5. Mixed some Parmesan cheese with 1/2 of the breadcrumbs.
6. Spread a thin layer of the prepared mixed breadcrumbs and Parmesan in the prepared baking dish.
7. Secure the chicken stuffed chicken breasts with toothpicks and arrange in the dish and top with the remainder of breadcrumb mix and topping with a little bit more Parmesan.
8. Drizzle with a bit of melted butter.
9. Bake for 20 to 25 minutes in a preheated oven or until chicken is no longer pink.
Prep Time: 15 minutes2. Lightly grease a 9x13 inch baking dish.
3. Halve the Chicken breasts but do not cut them right through.
4. Fill them with the crumbed Feta and some Italian herbs.
5. Mixed some Parmesan cheese with 1/2 of the breadcrumbs.
6. Spread a thin layer of the prepared mixed breadcrumbs and Parmesan in the prepared baking dish.
7. Secure the chicken stuffed chicken breasts with toothpicks and arrange in the dish and top with the remainder of breadcrumb mix and topping with a little bit more Parmesan.
8. Drizzle with a bit of melted butter.
9. Bake for 20 to 25 minutes in a preheated oven or until chicken is no longer pink.
Cook Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Creamy Lemon Pasta
This is quick creamy hearty food but not low cal.
It will make you feel loved in every bite.
Ingredients
For the pasta :
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Directions
Pasta :
Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Prep Time: 10 minutesCook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 6
Yield:
Style: European, Italian
This is a list of recipes submitted by CS members. Click 'Details' tab to see all recipes, or click on a recipe title to view and comment on individual recipes. Click headings to sort by comments or views.
Would YOU like to post a recipe in the Cooking Corner? Have you written recipes that you'd like to share with other members? Posting your recipes shows your skill and creativity and helps members get to know you better. Your recipe will appear on the Connecting Singles Recipes page and also in a link on your profile page. Click here to publish your recipes »