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YES - of course it depends on if the clerk is paying attention and/or if the computer has it flagged.Quote:
flute :Do they treat cooking wine as regular liquor?
For instance, would wal*mart refuse to sell it to me after midnight like regular liquor? I've never bought it before & might go tonight & I just wanna know..
look flute - no wine in this one :
Pork Chops Supreme
6 pork chops
3/4 teaspoon sage
1/2 teaspoon seasoned salt
2 tablespoons shortening
1 beef bouillon cube
1/4 cup water
2 medium onions, sliced
1/2 cup sour cream
1 tablespoon flour
2 tablespoons parsley flakes
Rub chops with sage and salt. Brown in hot shortening. Drain. Dissolve bouillon cube in water. Add bouillon and onions to pork chops. Cover and simmer 30 minutes. Place pork chops on serving platter. Combine sour cream, flour, and parsley flakes in separate bowl. Slowly add meat drippings. Return this mixture to skillet. Cook and stir until desired consistency. Serve over chops.
YIELD: 6 servings
ok so MAYBE i can and MAYBE i can't? helps a lot :( wahhhQuote:
Originally posted by Jolie Rouge
YES - of course it depends on if the clerk is paying attention and/or if the computer has it flagged.
Todays Recipies
CHOCOLATE CREAM PIE
• Crust:
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray
• Filling:
2 cups fat-free milk, divided
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla
1½ cups frozen reducedcalorie whipped topping, thawed
¾ teaspoon grated semisweet chocolate
To prepare crust: Preheat oven to 350 degrees. Coat 9-inch pie plate with cooking spray. Place crackers in food processor. Process until crumbly. Add sugar, butter and egg white. Pulse 6 times, or just until moist. Press crumb mixture into prepared pie plate. Bake for 8 minutes. Cool on wire rack for 15 minutes.
To prepare filling: In large bowl, using whisk, combine½ cup milk, sugar, cocoa, cornstarch, salt and egg. Set aside. In heavy saucepan, heat 1½ cups milk over medium-high heat to 180 degrees, or until tiny bubbles form around edge. (Note: Do not boil.) Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Add chopped chocolate. Cook over medium heat, stirring constantly, for 5 minutes, or until thick and bubbly. Reduce heat to low. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in vanilla. Pour into prepared crust. Cover with plastic wrap. Chill for 3 hours or until cold.
To serve:Remove plastic wrap. Spread whipped topping evenly over filling. Sprinkle with grated chocolate.
:D
BANANA BLUEBERRY MUFFINS
1 cup white flour
1 cup whole-wheat flour
½ cup sugar
¼ teaspoon salt
2 teaspoons baking powder
2 eggs
3 very ripe bananas (2 mashed, 1 diced)
1/3 cup milk
1 teaspoon vanilla
½ cup unsalted butter (1 stick, softened)
1 cup blueberries (picked over to remove stems)
Handful of granola (optional)
To prepare oven, pan: Preheat oven to 350 degrees. Line muffin pan with paper liners or grease well.
To make muffins: In bowl, combine flour, whole-wheat flour, sugar, salt and baking powder. Set aside. In separate bowl, use mixer to blend eggs, mashed bananas, milk, vanilla and butter. Add dry ingredients to banana mixture, stirring by hand until just moistened. (Note: Do not overmix.) Fold in blueberries and diced banana.
To make muffins: Pour mixture into prepared pan. Sprinkle with granola. Bake for 25 to 30 minutes, or until toothpick inserted into center of muffin comes out clean.
:D
FRESH TOMATO SOUP
8 ripe tomatoes
¾ cup loosely packed fresh basil leaves, plus additional basil for garnish
4 tablespoons olive oil, plus additional olive oil for garnish
Salt and freshly ground black pepper to taste
4 thin slices fresh mozzarella, cut into 3 strips
In blender, combine half of tomatoes with basil, olive oil, salt and pepper. Blend until volume is reduced. Add remaining tomatoes. Blend on high for 1 minute, or until mixture is fully blended, smooth and frothy. Pour into bowls. Top with mozzarella strips. Drizzle with oil. Garnish each soup with 1 or 2 leaves additional basil. (Note: If you wish, chill soup without garnish in refrigerator before serving.)
:D
APPLESAUCE SPICE ANGEL FOOD CAKE
1 cup cake flour
1¼ cups superfine sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon freshly ground nutmeg
1½ cups egg whites at room temperature
1½ teaspoons cream of tartar
1 teaspoon vanilla extract
½ cup applesauce
To prepare oven: Preheat oven to 350 degrees.
To make cake: Sift together cake flour, half of sugar, salt, cinnamon and nutmeg 3 times. Set aside. In bowl of electric mixer (or using hand mixer) set at medium speed, beat egg whites until foamy. Add cream of tartar. Beat until whites stand in soft peaks. Gradually add remaining sugar. Beat until whites stand in stiff peaks. Stir in vanilla extract. Fold in flour mixture in thirds, making sure each addition is thoroughly incorporated. Fold in applesauce.
To bake cake: Pour batter into ungreased angel food pan or 10-inch tube pan. Bake for 40 minutes, or until cake is puffy and golden brown and cake tester inserted into center comes out clean. Set cake upside down on cake rack to cool completely. (Note: If using tube pan, invert cake onto glass bottle.) When cool, loosen cake edges with tip of sharp knife. Unmold. Invert right side up.
:D
TUNNEL OF FUDGE CAKE
1¾ cups (3½ sticks) butter or margarine, room temperature
1¾ cups granulated sugar
6 eggs
2¾ cups powdered sugar (divided)
2¼ cups flour
1 cup unsweetened cocoa powder (divided)
2 cups chopped walnuts
1½ to 2 tablespoons milk
To prepare oven, pan: Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan.
To make cake: In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar. Blend well. By hand, stir in flour, ¾ cup cocoa powder and nuts. Mix until well blended.
To bake cake: Spoon batter into prepared pan. Spread evenly. Bake for 58 to 62 minutes. Cool upright in pan on cooling rack for 1 hour. Invert onto serving plate. Cool completely.
To make glaze: In small bowl, combine ¾ cup powdered sugar, ¼ cup cocoa powder and milk. Mix until smooth. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
note: Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used if you have oven thermometer use it and follow cooking times/directions. (This make take a try or two to get perfect)
:D
PUMPKIN BUNDT CAKE
• Cake:
4 eggs
2 cups sugar
1¼ cups vegetable oil
1 can (1 pound) solid-pack pumpkin
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves or allspice
¼ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1½ cups whole-wheat flour
1½ cups all-purpose flour
1½ cups walnut pieces
• Chestnut butter cream :
½ cup (1 stick) unsalted butter
1 cup canned chestnut puree (see note)
6 tablespoons powdered sugar
Pinch of salt
¼ teaspoon almond extract
To prepare oven, pan: Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan.
To make cake: In large bowl, use large fork to mix eggs until well blended. Mix in sugar. Add oil in steady stream, mixing, until mixture is thick and smooth. Mix in pumpkin, vanilla, cinnamon, cloves and salt. Add baking soda and baking powder in pinches, using fingers to break up any lumps. Stir in thoroughly. Stir in flours just until blended. Stir in walnuts.
To bake cake: Pour batter into prepared pan. Bake for 45 to 50 minutes, or until tester inserted into center comes out clean. Cool in pan on a rack for 10 minutes. Invert. Remove pan. Cool on rack for 15 minutes. Serve plain or with a dollop or chestnut butter cream.
To make cake chestnut butter cream: In large saucepan, melt butter over medium heat. When half melted, remove pan from heat. Using large fork or small wisk, mix in chestnut puree. Stir in powdered sugar, salt and almond extract. Stir until smooth and fluffy.
note: Chestnut puree is available in some high-end grocery stores.
:D
Quote:
flute :
ok so MAYBE i can and MAYBE i can't? helps a lot wahhhQuote:
Originally posted by Jolie Rouge
YES - of course it depends on if the clerk is paying attention and/or if the computer has it flagged.
I'm sorry :(
That is why I quickly posted a "wine-free" recipe for you.
it's no biggie. If anything else fails I'll run to a gas station to buy some REAL Stuff..i could use some anyway..haven't had a drink since m arch :eek: Or i'll add like water or something instead...Quote:
Originally posted by Jolie Rouge
I'm sorry :(
That is why I quickly posted a "wine-free" recipe for you.
Beef and Pasta Bake with Parmesan
Ingredients
2 cups fusilli (pasta)
2 tbsp. olive oil, plus extra for brushing
4 tbsp. heavy cream
salt
fresh rosemary sprigs, to garnish
SAUCE:
2 tbsp. olive oil 1 onion, thinly sliced
1 red bell pepper, cored, seeded, and chopped
2 garlic cloves, chopped
5 ¼ cups ground beef
14 oz. canned chopped tomatoes
½ cup dry white wine
2 tbsp. chopped fresh parsley
2 oz. canned anchovies, drained and chopped
salt and pepper
TOPPING:
1 ¼ cups unsweetened yogurt
3 eggs
pinch of freshly grated nutmeg
½ cup freshly grated Parmesan cheese
Procedure:
Heat the oil in a skillet and cook the onion and red bell peppers for 3 minutes. Add the garlic and cook for 1 minute. Add the beef and cook until browned.
Add the tomatoes and wine to the pan and bring to a boil. Lower the heat and simmer for 20 minutes, or until thickened. Stir in the parsley and anchovies and season to taste.
Bring a pan of salted water to a boil. Add the pasta and oil and cook for 10 minutes, or until almost tender. Drain and transfer to a bowl. Stir in the cream.
For the topping, beat the yogurt, eggs, and nutmeg.
Brush an ovenproof dish with oil. Spoon in half the pasta and cover with half the meat sauce. Repeat, then spread over the toping and sprinkle with cheese.
see this is what i wanna make
GINGER SCONES
Candied ginger turns this traditional cream scone into a spicy and addictive breakfast.
Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400°.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough.
Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
Yield: 8 scones
Carmel and Chocolate Pecan Bars
Ingredients
Crust
2 Cups Flour
1 Cup Packed Brown Sugar
1/2 cup Butter, Softened
1 Cup Pecan Halves
Filling
2/3 Cup Butter
1/2 Cup Packed Brown Sugar
1 Cup Chocolate Chips
Directions
Preheat oven to 350. Mix all crust ingredients except pecans
until fine. Press into the bottom of a 13 X 9 pan and sprinkle
pecans over crust. In a saucepan, heat butter and brown sugar
on medium heat until entire surface boils, stirring constantly.
Once mixture comes to a boil, continue boiling for just 1 minute
stirring constantly. Remove from heat after 1 minute and pour
evenly over pecans and crust. Bake 18-22 minutes or until whole
top layer is bubbly (oven temperatures may vary). Remove from
oven and sprinkle with chocolate chips. Swirl chocolate chips
once they begin to melt and allow to cool completely.
Blueberry Delight
INGREDIENTS FOR CAKE:
1/4 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)
INGREDIENTS FOR SAUCE:
1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste
TO PREPARE CAKE:
Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well. Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.
TO PREPARE SAUCE:
Cream butter and sugar in top of double boiler. Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Delight.
SERVES: 6 to 8
Sugar Free Chocolate Cream Puffs
Ingredients
Cream Puffs:
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 large eggs
Filling:
1 cup heavy or whipping cream
1 Tablespoon unsweetened cocoa
1 package (4 servings) chocolate flavor sugar-free instant pudding
and pie filling
1 1/4 cup milk (2% or better is best)
Directions
Preheat oven to 400°F.
To prepare cream puffs, heat water and margarine until margarine
melts and mixture boils. Remove saucepan from heat. Add flour all at once.
With a wooden spoon, stir vigorously until mixture leaves side of pan and forms
a ball. Add eggs, one at a time, beating well with wooden spoon after each
addition until batter is smooth and satiny. Drop batter by tablespoonfuls onto
greased cookie sheet, making 12 mounds.
Bake 30 to 40 minutes until golden brown. Turn off oven. Let puffs
remain in oven 15 minutes. Cool on wire rack.
While cooling, prepare filling. In a small bowl, with mixer at medium
speed, beat cream and unsweetened cocoa until stiff peaks form; set aside.
In a large bowl, prepare pudding as directed on package, using only 1 1/4 cups
of milk. Using a rubber spatula, gently fold whipped cream into chocolate pudding.
To assemble, carefully slice cream puffs in half. Remove loose, uncooked batter.
Fill puffs with whipped cream mixture and replace puff tops. Refrigerate until served.
Science of Cooking
If cooking is a science, even hard-boiling an egg requires closer study. At the Exploratorium's Accidental Scientist, visitors can cook to perfection while picking up the theory behind the art.
Loaded with recipes and activities about the science in the saucepan, the site gives special treatment to basics like bread, meat and candy, but also reveals the spice behind seasonings and the ancient mysteries of the culinary craft of pickling. Each section includes activities in Kitchen Lab, plus a chance to Share & Discuss or Ask the Inquisitive Cook if the poison sack in squid will kill you. Just in time for Thanksgiving, webcasts begin in November with Turkey Science.
http://www.exploratorium.edu/cooking/