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View Likes PostPosted: Tue Feb 16, 2016 3:11 pm 
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So since I love recipes so much, and since many of my own contain more than 6 ingredients, I'm going to start this thread for recipes that have more ingredients to them. You're welcome to post any of your own as well. Mine will range in experience rating, from beginner, intermediate, and advanced. You're welcome to use that same rating system if you'd like as well. To start us off, a cake I made for Christmas dinner this year that is exceptionally good!

~Sparkling Cranberry Cake~


Experience Rating: Advanced


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Note one: You'll need a couple of days to make this cake. Step one and two are the day before prep. Step three, four, and five you do the next day.

~Step one: Cranberry Sauce~


Ingredients:

    -1 12 oz bag of fresh cranberries.
    -1 cup sugar.
    -1 strip orange, or lemon zest.
    -2 Tbsp water.

Directions:

    -Pour entire 12 oz bag of cranberries into a saucepan, along with sugar, zest, and water.
    -Cook over low heat, stirring occasionally until sugar is dissolved and cranberries are softened. (About 10 minutes.)
    -Raise heat to medium/high and cook until all the cranberries burst and the sauce thickens.
    -Add sugar to taste if necessary.
    -Place sauce in the fridge until needed again later.

~Step two: Candied Cranberries~


Ingredients:

    -2 cups sugar.
    -4 tbsp water.
    -1 12 oz bag of fresh cranberries.

Directions:

    -Cook one cup sugar in all 4 tbsp water until sugar is completely dissolved.
    -Turn heat to low and add all 12 oz of cranberries to the sugar water mixture.
    -Allow to cook for about 5 or 10 minutes, or until cranberries soften but not burst yet.
    -Remove from heat and let the cranberries soak in the sugar water at room temperature overnight.
    -After they've soaked overnight, spread the remaining cup of sugar onto a baking sheet, and remove the cranberries from the sugar water, draining them well, and then roll them in the new sugar to crystalize (or sparkle) them.
    -Place in the fridge to dry until needed again later.

~Step three: Cake Batter~


Ingredients:

    -3 1/3 cups (480g) all purpose flour.
    -2 cups (400g) sugar.
    -2 1/2 tsp baking powder.
    -1 1/2 cups salted butter (340g), room temperature.
    -3 eggs.
    -2 tbsp vanilla extract.
    -1 cup (240ml) sour cream.
    -1 cup (240ml) milk.
    -Previously made cranberry sauce.

Directions:

    -Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
    -Sift and whisk together flour, sugar and baking powder in a large mixing bowl.
    -Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
    -Gently stir in cranberry sauce.
    -Spread batter evenly between three round cake pans.
    -Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs. (Check after 20 minutes since oven times may vary.)
    -Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

~Step four: White Chocolate Frosting~


Ingredients:

    -12 oz white chocolate chips.
    -3/4 cup heavy whipping cream.
    -3/4 cup butter, room temperature.
    -8-9 cups powdered sugar.

Directions:

    -Place white chocolate chips in a metal bowl.
    -Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
    -Cover bowl with saran wrap for 5-7 minutes.
    -Whisk chocolate and cream until smooth.
    -Allow ganache to sit until mostly cool. It should be thick.
    -Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
    -Add butter and beat until it is fully combined.
    -Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

~Step five: Construction~


Ingredients:

    -3 premade cakes.
    -Premade white chocolate frosting.
    -Premade Candied cranberries.

Directions:

    -Remove cake domes from cakes with a large serrated knife. (This is the arched muffin top part of the cake. It might not be necessary though if the cakes are flat enough.)
    -Place first layer of cake on cake plate. Spread about icing on top in an even layer. (You can be somewhat generous with the amount.)
    -Add second layer of cake and add more icing on top in an even layer. (About the same amount as was put on the first layer.)
    -Add final layer of cake on top and ice the outside of the cake. (You may want to do a thin crumb coat first, before fully icing the cake with the remainder of the frosting.)
    -Top the cake with sparkling cranberries and add some around the edge, if desired.

Note two: I think most cakes are best if they are allowed to settle for at least 12-24 hours after icing. It allows to flavors to settle. This cake will stay moist for several days after being iced.

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PostPosted: Fri Feb 19, 2016 11:58 pm 
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~Chilly Dayz Chili~

Experience Rating: Beginner


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NOTE: This is a slow cook recipe, so you're best bet is to start this early in the morning at some point and it will be ready by supper time.

Ingredients:

    -1 lb ground beef.
    -1 lb bag of dried, small red beans.
    -1 10oz can of rotel tomatoes. (Diced tomatoes with Green Chilies.)
    -1 large onion.
    -6 tbsp of chili powder.
    -1 tsp crushed red pepper.
    -4 tbsp of garlic powder, chopped.
    -2 tsp salt.
    -2 tsp lemon pepper.
    -Your favorite kind of shredded cheese.*
    -Sour Cream.*
    -Your favorite kind of crackers.*

    * = Ingredients that are optional.

    Directions:

      -In a large pot, brown your ground meat along with 3 tbsp chili powder, 2 tbsp garlic powder, 1 tsp salt, 1 tsp lemon pepper, and 1 tsp crushed red pepper.
      -Once the meat is browned, add your chopped onion, and your can of rotel tomatoes, juice and all. Cook down until thick.
      -Turn the heat up to high heat, add your bag of small red beans, and about 6 to 8 cups of water. Bring to a boil and boil for at least 5 minutes on high, stirring constantly.
      -After the 5 minute boil is up, turn your heat down to low, low/med, and let your chili slow cook for several hours. There is no need to stir at this point. Just let your chili cook on it's own. If you check it, and it's boiling out too quickly, your heat is turned up too high.
      -When you're ready to serve, turn up the heat to med, med/high for about 30 minutes. At this point add the remaining 3 tbsp chili powder, 2 tbsp garlic powder, 1 tsp lemon pepper, and 1 tsp salt. You can do it in sprinkles and taste your chili so you can get it to just the right flavor and kick for you.
      -After your chili cooks down a bit until it's thicker, you can serve.
      -Add cheese, sour cream, and crackers to your liking, or leave them out if you just want plain chili. Your choice. =3

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PostPosted: Sat Feb 20, 2016 7:02 pm 
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~Dolce E Salato Turkey~

Experience Rating: Intermediate


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Ingredients:

    -One Turkey
    -2 sticks butter
    -1/2 cup honey
    -1 cup dark brown sugar
    -5 or 6 cloves of garlic, minced/crushed garlic
    -1 tbsp salt
    -1 meat injector syringe

Directions:

    -Pre-heat oven on 325 to 350 F.
    -Clean out the inside of your defrosted Turkey and pat it dry. Then place it into a roasting pan at least 2 to 2 1/2 inches deep
    -Melt butter and honey into a microwave safe bowl until it's liquified.
    -Add brown sugar, salt, and garlic to the wet mixture and blend until fully dissolved.
    -Using the meat injector syringe, inject at least half of the mixture into various portions of the turkey, paying special attention to the thighs, breast, and leg meat.
    -Using a basting brush, baste a coating of the glaze on top of the turkey all over.
    -Cover with aluminum foil leaving just one side cracked open, and place in the oven to bake for about 2, to 5 hours, depending on weight/size, or until the red and white heat timer (most turkeys come with these now) pops out.
    -Uncover your Turkey, and add the remainder of the glaze to it until it's completely covered.
    -Bake uncovered for another 15 to 30 minutes, or until your turkey is a nice golden brown color.

Roasting times can be found HERE!

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PostPosted: Wed Apr 27, 2016 5:41 pm 

you catch more flies with honey but you catch more honeys being fly

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Fajita Stuffed Chicken (makes 3)

<insert image here later when I make more and actually remember to take pictures>

What ya need:

2 Tablespoons canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 ounces cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 Tablespoons canola oil (for chicken)
Salsa, sour cream, and guacamole for serving (optional)

What ya do:

Heat the canola oil (2 tablespoons) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl.
In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.

On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.

Heat the canola oil (3 tablespoons) in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
Serve with salsa, sour cream, and guacamole!

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