Archive for April, 2013
I found this recipe on Yahoo, but the link I had doesn’t seem to be working anymore.
- 6 potatoes
- Peanut oil (we used regular vegetable oil)
- Sea salt (we used table salt)
1. Peel potatoes and square off ends. Cut into batons. Soak in water for two hours, changing water half way. Dry thoroughly with paper towels.
2. Heat about an inch of oil (or enough to cover potatoes) in a large skillet to 290 degrees (we don’t have a thermometer to time this, so we just kind of winged it). Fry for 2 min. Place on a paper-towel lines baking sheet and refrigerate for a bit to stop the cooking process.
3. Re-heat oil to 370F (again, we winged it) and cook potatoes until golden and crispy, 3 to 4 min. Remove from pan, blot dry and toss with salt.
Verdict: Even though we didn’t really follow the recipe, these actually tasted a whole lot like the fries we get from McDonalds.
I think I found this is a Food Network recipe.
- 2 tablespoons cocoa powder
- 1 cup flour
- 1 cup water
- 125g butter
- 2 tablespoon sugar
- 1/4 teaspoon salt (we didn’t use because we use salted butter)
- 4 eggs
- 10 ounce semi-sweet chocolate, chopped
- 1 cup heavy cream
36 large marshmallows (not sure we needed this many)
1. Preheat oven to 425F.
2. Sift together the flour and the cocoa powder. Set aside.
3. Place water, butter, sugar and salt (if using) in a large saucepan and bring to boil. Remove from heat and add in all of the flour mixture. Mix until dough comes together to form a ball. Place back over medium-high heat and stir constantly for 2 min or until film forms on bottom of the pan. Do not let burn.
4. Transfer dough to a stand-mixer fitted with a paddle. Add eggs, one at a time. Scrape down sides of bowl and beat for 4 min.
5. Transfer to a piping bag fitted with a large star tip (here is where we encountered our first problem, I don’t think our star tip was large enough). Pipe 3 to 4 inch log shapes onto a baking sheet lined with parchment paper.
6. Bake for 10 min then reduce heat to 325F and bake another 15 min. Turn oven off. Poke a hole through each eclair with a skewer and place back in over, with door ajar, for 10 more min.
7. Heat the cream over medium-high heat until just before the boiling point. Pour cream over chocolate – in a stainless steal or heatproof bowl) and let sit for 1 min. Whisk until melted and glossy.
8. Cut each eclair in half lengthwise (our were so small at this point, having never risen, we skipped this and just used two full eclairs to serve as the top and bottom halves here). Place bottom halves on a baking pan and place 3 marshmallows on top (if they can fit, some of ours were a little small). Place under broiler until golden. Place tops over marshmallows and ladle the chocolate sauce over. (We placed in fridge for an hour to let the chocolate set).
Verdict: I am not sure where we went wrong here. There was a problem with the piping bag size, obviously, because ours were too small. But the dough never rose either, so they didn’t look like any eclairs I had ever seen. When we tasted them, they had a nice taste to them, they were just not as airy as eclairs should be.
I found this recipe off of Yahoo, but the link I had doesn’t work anymore.
- 1/2 cup pizza sauce
- 6 7-inch flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/3 cup finely chopped pepperoni
- 3 tablespoons sliced and pitted olives (we didn’t use)
1. Spread pizza sauce on each tortilla (the recipe says half of each tortilla, but we did the whole tortilla). Sprinkle cheese on top of each. Top with pepperoni and olives (if using). Fold each in half and press edges down gently.
2. In a large skillet or griddle cook tortillas over medium heat, about 4 minutes or until cheese melts, turning once.
3. Cut each tortilla into 3 triangles and serve.
Verdict: This tasted like a pizza, which is normally a bad thing for me as I don’t like pizza, but I liked these. Maybe it was because the “crust” here was a crunchy tortilla.
I am pretty sure I found this recipe on another online food blog, but I can’t remember which one.
- 1 1/2 all-purpose flour
- 1/2 cup cake flour (we just used 2 cups all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (we didn’t use as we use salted butter)
- 3/4 cup sugar, divided
- 3 very rip bananas, mashed
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 3 tablespoon butter, melted (ours was semi-salted rather than the unsalted suggested in the original)
- 2 eggs
- 1 cup blueberries
1. Heat oven to 350F. Spray loaf pan.
2. In a medium bowl, mix together flour, baking powder, baking soda, (if using) and 1/4 cup of the sugar.
3. In another medium bowl, mix tother mashed bananas, yogurt and vanilla.
4. In a large bowl, mix together remaining 1/2 cup sugar and butter. Add eggs, one at a time.
5. Beat in half of the flour mixture, then one-third of the mashed banana mixture, half of the remaining flour, another one-third of the bananas, the remaining flour and then the remaining banana mixture. Do not overmix.
6. Scrape batter into pan and top with blueberries. Bake 55 min (ours needed 45).
Verdict: The banana bread was really good, really moist. I don’t think the blueberry taste along with the banana bread taste worked well together. If I made this again, I wouldn’t add the blueberries.
I actually got this recipe from a Milk calendar I saw somewhere.
- 4 ounces of mozzarella
- 1 egg
- 1/4 cup tomato paste
- 1 1/2 teaspoon basil
- 1/2 teaspoon pepper
- 1 lbs ground beef
- 1/2 cup breadcrumbs
- 540ml can of stewed tomatoes
1. Preheat oven to 400F.
2. Butter a 13×9 inch glass baking dish.
3. Cut half of the mozzarella into 12 cubes about 1/2 inches each. Freeze the cheese cubes. Shred the rest of the cheese.
4. Using a fork, combine egg, tomato paste, basil and pepper. Blend in beef and breadcrumbs.
5. Shape meat into 12 balls, placing a frozen cheese cube in the centre of each. Place in the prepared baking dish.
6. Bake for 15 min, until browned. Pour the tomatoes on top and bake for another 15 min, until bubbly. Sprinkle with cheese.
Verdict: I had hoped that by freezing the cheese first, the meatballs would be cheesier than others I have tried. It worked to some extent, though the cheese still melted out of it. These were pretty moist meatballs, overall.
I found this recipe on another food blog.
- 1 3/4 cup flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt (didn’t use because we use salted butter)
- 1/2 cup butter, melted
- 1 cup milk
- 1/2 cup sour cream
- 3 eggs
- 1 1/2 cup berries, frozen or fresh (we used a frozen mix of raspberries, strawberries and blueberries. There may also have been blackberries, I am not sure)
- 1/4 cup flour
1. Heat waffle iron as directed. Lightly grease grids.
2. In a large bowl, combine flour, sugar, baking powder and salt (if using). Make a well in the centre.
3. In a medium bowl, mix together the butter, milk, sour cream and eggs. Add to the dry ingredients, making sure to not over mix.
4. In a small bowl, mix the berries with the 1/4 cup of flour. Gently fold berries into batter.
5. Spoon 1/4 cup into waffle irons and cook as directed. (This recipe should have given us 12, but I made 10 waffles).
Verdict: Other than the berries, there was very little taste to this waffle recipe.