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cc

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Number of posts : 51
Registration date : 2007-07-01

PostSubject: food   Mon Jul 23, 2007 7:47 am

Baked Brie with Curried California
Walnuts

1 tablespoon butter or olive oil

1/2 teaspoons curry powder, or to taste

1/3 cup diced red pepper

2 tablespoons finely chopped green onion

1/2 cup coarsely chopped California Walnuts

Salt and pepper, to taste

2 rounds Brie cheese



  1. In large saucepan over medium heat, heat
    butter and curry powder. Add red pepper and onion and sauté
    2 to 3 minutes; stir in walnuts, cooking 1 minute. Remove pan
    from heat; season with salt and pepper.

  2. In ovenproof serving dish place Brie.
    Cut thin slice from top to remove rind, if desired. Divide walnut
    mixture evenly and place on top of rounds.

  3. Bake in 350°F oven 10 minutes or until
    cheese just starts to melt.


Makes 2 rounds.
Recipe and photograph provided courtesy California Walnuts.




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Hannah Montana

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PostSubject: Re: food   Mon Jul 23, 2007 7:50 am

its great
thank you for posting cc
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mary



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PostSubject: Cookies Recipes   Mon Jul 23, 2007 7:52 am

thanks for posting

i will trie to make

can you tell me Cookies Recipes

please


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MiLeYfAn
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PostSubject: Re: food   Mon Jul 23, 2007 9:38 am

Hannah Montana wrote:
its great
thank you for posting cc
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Lola
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PostSubject: Re: food   Tue Jul 24, 2007 4:39 am

Hannah Montana wrote:
its great
thank you for posting cc
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cc

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PostSubject: Re: food   Tue Jul 24, 2007 4:47 am

mary wrote:
thanks for posting

i will trie to make

can you tell me how to make Cookies

please



yes why not

here

Big Chocolate
Chunk Nut Cookies
1 (18-ounce) package NESTLÉ®
TOLL HOUSE® Chocolate Chunk Cookie Bar Dough

1/2 cup coarsely chopped almonds, macadamia nuts , pecans and/or
walnuts

1/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels,
(optional)


  1. Preheat oven to 350°F.
  2. Crumble cookie dough in
    to medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure
    onto ungreased baking sheets.

  3. Bake for 14 to 16 minutes
    or until golden brown. Cool on baking sheets for 1 minute; remove
    to wire racks to cool completely.

  4. Microwave morsels in heavy-duty
    plastic bag on HIGH power (MEDIUM-HIGH for white morsels) for
    30 seconds; knead until smooth. Microwave at additional 10 to
    20-second intervals, kneading until smooth. Cut tiny corner from
    bag; drizzle over each cookie.


Makes 12.




----------------------

i will post you more cookie R.....




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Last edited by on Wed Jul 25, 2007 6:53 am; edited 1 time in total
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Hilary

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PostSubject: Re: food   Tue Jul 24, 2007 4:59 am

its great
thanks cc

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Miley

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PostSubject: Re: food   Tue Jul 24, 2007 6:44 am

Hilary wrote:
its great
thanks cc
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PostSubject: Re: food   Tue Jul 24, 2007 4:16 pm

thank you for posting cc

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Lilly
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PostSubject: Re: food   Wed Jul 25, 2007 2:07 pm

Hilary wrote:
its great
thanks cc
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Tiffany
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PostSubject: Re: food   Wed Jul 25, 2007 2:43 pm

Miley wrote:
Hilary wrote:
its great
thanks cc
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cc

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PostSubject: Re: food   Fri Jul 27, 2007 5:13 am

No-Bake Peanut Butter Pie Bars
Crust:
1 cup chocolate cookie crumbs
1/4 cup butter -- melted
Filling:
4 ounces cream cheese -- softened
1/2 cup powdered sugar
1/4 cup extra crunchy peanut butter
1 tablespoon milk
Topping:
1 cup semisweet chocolate chips
2 tablespoons butter
2 teaspoons white or brown sugar flavored corn syrup or golden syrup
Some salted peanuts, coarsely chopped
Line an 8 inch pan with Release foil or parchment paper.
In medium bowl, combine crust ingredients; mix well and press firmly onto bottom of pan. Place in freezer for about 20 minutes.
In a medium bowl, beat filling ingredients until light and fluffy. Spread over chilled crust. Keep crust and filling chilled while preparing topping.
In a saucepan or top of a double boiler, melt chocolate chips and butter over low heat, stirring often. Stir in corn syrup; Spread over filling. Sprinkle peanuts over top and chill for about half an hour or until chocolate is firm, but still soft enough to cut through. Score into bars, but keep in pan for another few hours.
Lift from pan by grasping foil or parchment. Cut into bars, cutting through lines where you scored.
Yield: You decide! You can make 9 big squares or 16 small squares.

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Erika

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PostSubject: Re: food   Fri Jul 27, 2007 5:16 am

great
can you post this
Pumpkin Bars with Boiled Frosting
please


Last edited by on Fri Jul 27, 2007 5:26 am; edited 1 time in total
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PostSubject: Re: food   Fri Jul 27, 2007 5:20 am

Erika wrote:
great
can you post this
Pumpkin Bars with Boiled Frosting
please

why not
Pumpkin Bars with Boiled Frosting
1 cup sifted all purpose flour, spooned and swept carefully
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin (canned)
2 large eggs
3/4 cup sugar
1/2 cup vegetable oil
1/3 cup toasted walnut pieces

Boiled Frosting:
1 1/2 tablespoons flour
1/2 cup milk
8 tablespoons butter (salted) add pinch of salt if using unsalted
1/2 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degree F. Line a 9 inch metal pan with Release foil or spray with cooking spray.
Stir or sift together the pre-sifted flour, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl, stir together pumpkin, eggs, sugar and oil. Beat until well mixed.
Stir flour mixture into pumpkin mixture. Stir in toasted walnuts. Spread batter in pan and bake for 25 minutes or until cake springs back and seems done.
Let cool on a rack While cake is cooling, begin preparing the icing.
In a small but heavy saucepan, whisk together flour and milk. Turn heat to medium and cook, whisking constantly, until mixture thickens and becomes gravy-like. Remove from heat and let cool completely.
In a mixing bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in cooled milk/flour mixture then beat and beat and beat with an electric mixer until the graininess goes away.
Spread over bars. Cut however many you want.....I cut 16 really small pieces, but 12 is more practical.
if you neen more help just tell me

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Erika

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PostSubject: Re: food   Fri Jul 27, 2007 5:25 am

cc wrote:
Erika wrote:
great
can you post this
Pumpkin Bars with Boiled Frosting
please

why not
Pumpkin Bars with Boiled Frosting
1 cup sifted all purpose flour, spooned and swept carefully
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin (canned)
2 large eggs
3/4 cup sugar
1/2 cup vegetable oil
1/3 cup toasted walnut pieces

Boiled Frosting:
1 1/2 tablespoons flour
1/2 cup milk
8 tablespoons butter (salted) add pinch of salt if using unsalted
1/2 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degree F. Line a 9 inch metal pan with Release foil or spray with cooking spray.
Stir or sift together the pre-sifted flour, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl, stir together pumpkin, eggs, sugar and oil. Beat until well mixed.
Stir flour mixture into pumpkin mixture. Stir in toasted walnuts. Spread batter in pan and bake for 25 minutes or until cake springs back and seems done.
Let cool on a rack While cake is cooling, begin preparing the icing.
In a small but heavy saucepan, whisk together flour and milk. Turn heat to medium and cook, whisking constantly, until mixture thickens and becomes gravy-like. Remove from heat and let cool completely.
In a mixing bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in cooled milk/flour mixture then beat and beat and beat with an electric mixer until the graininess goes away.
Spread over bars. Cut however many you want.....I cut 16 really small pieces, but 12 is more practical.
if you neen more help just tell me

thank you very very much
ok i neen more help
how to make
Pat’s Chocolate Layer Cake
do you know how to make
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mary



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PostSubject: Re: food   Fri Jul 27, 2007 5:34 am

thanks for posting
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PostSubject: Re: food   Fri Jul 27, 2007 5:35 am

Great CC
Thank You For Posting

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Barbie

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PostSubject: Re: food   Fri Jul 27, 2007 5:35 am

Great Job CC
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Emma



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PostSubject: Re: food   Fri Jul 27, 2007 5:38 am

cool
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Barbie

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PostSubject: Re: food   Fri Jul 27, 2007 5:40 am

CC could please post the recipes of these cakes
Chocolate-Walnut Cake from Cooking Light
And
Dr Pepper Chocolate Layer Cake

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PostSubject: Re: food   Fri Jul 27, 2007 5:44 am

Barbie wrote:
CC could please post the recipes of these cakes
Chocolate-Walnut Cake from Cooking Light
And
Dr Pepper Chocolate Layer Cake


why not
Chocolate-Walnut Cake from Cooking Light
Dates, which have a remarkable affinity for chocolate, stand in for butter in this rich, elegant cake. Ground walnuts contribute both depth of flavor and beneficial omega-3 fatty acids, while a touch of canola oil ensures a tender, moist texture and even more omega-3s. Round out the dessert with a dollop of vanilla low-fat frozen yogurt and some fresh raspberries.

CAKE:
Cooking spray (Anna uses flour-added)
1/2 cup chopped pitted dates
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 teaspoon instant coffee granules
1 (1-ounce) slice firm white bread
1/2 cup walnut halves, toasted
1/3 cup all-purpose flour, lightly spooned and swept
1/4 teaspoon salt
2/3 cup granulated sugar, divided
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
3 large egg whites

GLAZE:
1/3 cup unsweetened cocoa
1/4 cup semisweet chocolate chips
1/4 cup boiling water
1 tablespoon dark corn syrup (or Golden syrup!)
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350°. Coat a 9 inch round pan with flour-added baking spray. Stick a 9 inch round of parchment paper on bottom. NOTE: I just sprayed the pan with Flour-Added Pam.
Combine dates, cocoa, boiling water, and 1 teaspoon coffee granules; let stand 20 minutes. Place bread in a food processor and process into crumbs (about 1/2 cup). Place crumbs in a large mixing bowl.
Reserve 10 of the walnut halves. Combine remaining walnut halves, flour and salt in bowl of food processor and process until fine. Pour flour mixture into bowl with breadcrumbs. Place date mixture, 1/3 cup of the granulated sugar, oil, vanilla, and the one whole egg in food processor, and process until smooth, scraping the sides of bowl once. Pour the date mixture into bowl with flour mixture.
In yet another bowl, beat egg whites with a mixer at high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into batter; gently fold in the remaining egg white mixture. Spread batter into prepared pan. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from pan. Remove the parchment. Cool completely on wire rack. (Note: I turned mine directly onto the serving platter. Normally, I'd use a rack but this cake is kind of delicate. Also, I liked how not using a rack made the bottom even moister).
To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2 teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick.
Place cake layer on a plate. Spread the glaze evenly over top and sides of cake. Arrange reserved walnut halves on top.
*************
Dr Pepper Chocolate Layer Cake
2 cups all-purpose flour
1 cup sugar
1 cup firmly packed dark brown sugar
1 cup unsweetened cocoa powder (natural)
1-1/2 teaspoons baking soda
1/2 teaspoon (scant) salt (Morton Kosher)
1 cup Dr Pepper (not Diet)
1/2 cup semi-sweet chocolate chips
8 tablespoons butter, softened, cut up
2 large eggs
1 cup buttermilk
1/2 cup canola oil
1-1/2 teaspoons vanilla extract
Silky Chocolate Butter Frosting:
3/4 cup granulated sugar
1/4 cup all purpose flour
3 Tbsp unsweetened cocoa
1 cup milk
1 cup butter (2 sticks, salted)
1 tablespoon vanilla extract
1 cup bittersweet (Ghirardelli) chocolate chips, melted and cooled
Preheat oven to 350°F. Spray two shiny 9-inch cake pans with Pam for Baking flour added cooking spray or grease and flour using your favorite method.
Sift together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside.
Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 8 to 10 minutes.
With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients (flour mixture), and beat until smooth by hand or using medium to low speed of mixer.
Divide the batter evenly between the prepared pans, and bake for 30 to 38 (mine took 38) minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting. The frosting requires cooling time, so you may want to get started on that right away.

Prepare frosting. In 2 quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth – don’t worry if there are a few lumps because they will smooth out as you cook.
Turn heat to medium and cook, stirring constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring all the while. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour. You can let it cool while the cake cools if you want.
Now for the fun part! In large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate. Frost the cake.

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Barbie

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PostSubject: Re: food   Fri Jul 27, 2007 5:46 am

cc wrote:
Barbie wrote:
CC could please post the recipes of these cakes
Chocolate-Walnut Cake from Cooking Light
And
Dr Pepper Chocolate Layer Cake


why not
Chocolate-Walnut Cake from Cooking Light
Dates, which have a remarkable affinity for chocolate, stand in for butter in this rich, elegant cake. Ground walnuts contribute both depth of flavor and beneficial omega-3 fatty acids, while a touch of canola oil ensures a tender, moist texture and even more omega-3s. Round out the dessert with a dollop of vanilla low-fat frozen yogurt and some fresh raspberries.

CAKE:
Cooking spray (Anna uses flour-added)
1/2 cup chopped pitted dates
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 teaspoon instant coffee granules
1 (1-ounce) slice firm white bread
1/2 cup walnut halves, toasted
1/3 cup all-purpose flour, lightly spooned and swept
1/4 teaspoon salt
2/3 cup granulated sugar, divided
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
3 large egg whites

GLAZE:
1/3 cup unsweetened cocoa
1/4 cup semisweet chocolate chips
1/4 cup boiling water
1 tablespoon dark corn syrup (or Golden syrup!)
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350°. Coat a 9 inch round pan with flour-added baking spray. Stick a 9 inch round of parchment paper on bottom. NOTE: I just sprayed the pan with Flour-Added Pam.
Combine dates, cocoa, boiling water, and 1 teaspoon coffee granules; let stand 20 minutes. Place bread in a food processor and process into crumbs (about 1/2 cup). Place crumbs in a large mixing bowl.
Reserve 10 of the walnut halves. Combine remaining walnut halves, flour and salt in bowl of food processor and process until fine. Pour flour mixture into bowl with breadcrumbs. Place date mixture, 1/3 cup of the granulated sugar, oil, vanilla, and the one whole egg in food processor, and process until smooth, scraping the sides of bowl once. Pour the date mixture into bowl with flour mixture.
In yet another bowl, beat egg whites with a mixer at high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into batter; gently fold in the remaining egg white mixture. Spread batter into prepared pan. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from pan. Remove the parchment. Cool completely on wire rack. (Note: I turned mine directly onto the serving platter. Normally, I'd use a rack but this cake is kind of delicate. Also, I liked how not using a rack made the bottom even moister).
To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2 teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick.
Place cake layer on a plate. Spread the glaze evenly over top and sides of cake. Arrange reserved walnut halves on top.
*************
Dr Pepper Chocolate Layer Cake
2 cups all-purpose flour
1 cup sugar
1 cup firmly packed dark brown sugar
1 cup unsweetened cocoa powder (natural)
1-1/2 teaspoons baking soda
1/2 teaspoon (scant) salt (Morton Kosher)
1 cup Dr Pepper (not Diet)
1/2 cup semi-sweet chocolate chips
8 tablespoons butter, softened, cut up
2 large eggs
1 cup buttermilk
1/2 cup canola oil
1-1/2 teaspoons vanilla extract
Silky Chocolate Butter Frosting:
3/4 cup granulated sugar
1/4 cup all purpose flour
3 Tbsp unsweetened cocoa
1 cup milk
1 cup butter (2 sticks, salted)
1 tablespoon vanilla extract
1 cup bittersweet (Ghirardelli) chocolate chips, melted and cooled
Preheat oven to 350°F. Spray two shiny 9-inch cake pans with Pam for Baking flour added cooking spray or grease and flour using your favorite method.
Sift together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside.
Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 8 to 10 minutes.
With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients (flour mixture), and beat until smooth by hand or using medium to low speed of mixer.
Divide the batter evenly between the prepared pans, and bake for 30 to 38 (mine took 38) minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting. The frosting requires cooling time, so you may want to get started on that right away.

Prepare frosting. In 2 quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth – don’t worry if there are a few lumps because they will smooth out as you cook.
Turn heat to medium and cook, stirring constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring all the while. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour. You can let it cool while the cake cools if you want.
Now for the fun part! In large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate. Frost the cake.


Thank you cc
They are great
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Erika

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PostSubject: Re: food   Fri Jul 27, 2007 10:25 am

thanks for posting
Surprised Surprised Surprised
Surprised Surprised Surprised Surprised
Surprised Surprised Surprised Surprised Surprised
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Rose

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PostSubject: Re: food   Fri Jul 27, 2007 10:48 am

Its Great
Thanks for Posting CC
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Analeese

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PostSubject: Re: food   Sun Jul 29, 2007 2:10 pm

thank you cc

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