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1  Chicken Pot Pie with Biscuit Top in Recipes and Cooking Tips by Cazness on: March 29, 2009 06:13:11 PM
I made this a month or so ago when it was nice and cold, finally got around to posting it. What I liked was that really you can throw anything in, next time I'll do more veggies for sure. I also like it that there's no crust on the bottom.
 
Creamed Chicken
4 Tbs. butter
1/2 cup all purpose flour   
2 cups chicken broth   
1-1/2 cups whole milk
3 chicken breast halves, cooked cube   
2 Tbs. sherry   
1/2 tsp. nutmeg
lemon juice   
white pepper
salt

Melt the butter, whisk in flour, brown. Whisk in broth and milk slowly to avoid lumps. Bring to a simmer and allow to cook until thickened. Add rest of ingredients and season to taste.


I baked my chicken with some oil and seasonings.


Butter and flour, I like a slightly darker roue.


Added stock


Creamyness


Shredded chicken


Chicken added

Chicken Pot Pie
2 Tbs. butter
1 medium onion, chopped   
1-1/2 cup carrots, chopped
1/4 cup celery
3/4 cup peas   
3 Tbs. parsley, minced
2-1/2 quarts creamed chicken
2 cups crust dough

Saute onions, add vegetables until about half done (of they'll get too soggy when they bake.) Add to creamed chicken mixture   



Basic Biscuit
2 cups flour   
1 Tbs. baking powder
1/4 tsp. salt
6 Tbs. butter, cold   
3/4 cup milk
1 egg, beaten   

Mix dry ingredients, cut in butter, add milk, mix, roll out and cut into squares, brush on egg wash, bake at 425F until golden.


Dough





Enjoy!
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2  Cinnamon Buns with no yeast in Recipes and Cooking Tips by Cazness on: March 29, 2009 06:02:56 PM
These were great because I never have any yeast around.

Cinnamon Rolls

Ingredients:
1/4 cup plus 1 1/2 teaspoons shortening
3 cups app purpose flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tablespoon ground cinnamon
3/4 cup chopped pecans (optional)
1/2 cup raisins (optional)

Vanilla Glaze:
1 1/4 cups sifted powdered sugar
3 tablespoons milk
1/4 teaspoon vanilla

Directions:
Mix flour, baking powder and salt.
Cut shortening into flour mixture with pastry blender until mixture resembles coarse meal. Add 1 cup milk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface; knead lightly.Roll dough into a 20x14-inch rectangle; spread the softened butter on dough, leaving a border of about 1/2-inch. Combine sugar and cinnamon; mix well, and sprinkle over butter. Top with pecans and raisins, if using. Beginning at long side, roll up jelly roll fashion; press edges and ends together securely. Cut into 1 inch slices; place cut side down in a buttered 13x9x2-inch baking pan. Bake at 375 for 20 to 25 minutes.Combine powdered sugar and 3 tablespoon milk and vanilla; drizzle over warm rolls. Makes 20 cinnamon rolls.


Mid roll out


Butter, sugar and raisins!


Rooooooll


Cut


Browned

Enjoy!
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3  Photoshop Corset Collage in More Art, Less Craft: Completed Works by Cazness on: March 27, 2009 10:12:21 PM
I'm taking another photoshop class (my 3rd one) and for our mid-term we had to make a collage. I'm different than most people so I did mine on corsets, its not too "corset-ie" but I really love it. I was inspired by Alphonse Munch's stuff. I used a lot of brushes that I downloaded.



Thanks.
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4  Best French Onion Soup Recipe in Recipes and Cooking Tips by Cazness on: March 01, 2009 12:09:49 PM
This was supper easy, and so VERY tasty!



Ingredients:

Soup
3 TBl butter, cut into pieces
6 large yellow onions (abt 4 pounds) halved and cut pole to pole about 1/4 inch slices
Salt
2 cups water
1/2 cup white wine vinegar
4 cups chicken broth
2 cups beef broth
6 sprigs of fresh thyme
1 bay leaf
Ground black pepper

Topping
1 small baguette, cubed
8 ounces Gruyere cheese

Directions

Soup
1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.

2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.

3. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)

4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.

5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

To Serve
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with cubes of baguette and sprinkle evenly with Gruyre. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.



I didn't have a Dutch oven so I used a casserole dish.


In the oven.


After an hour.


Reducing in the pot.


De glazing.


With liquids.


My ramekins are far to small for how much I wanted, so I just put it in a bowl with a slice of cheese, a lot easier.


Enjoy!
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5  I turned myself into a Mermaid in More Art, Less Craft: Completed Works by Cazness on: February 27, 2009 12:29:01 AM
I did this tutorial before about 2 years ago, finally got CS4 on my new computer so had to find something fun to do in photoshop, so I chose this tutorial again.

http://www.rnel.net/tutorial/Photoshop/7266



Original


Thanks for looking!
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6  Tangy Country Style Tomato Soup - my own recipe! in Recipes and Cooking Tips by Cazness on: January 28, 2009 09:34:14 AM
So I made this soup to really use up the tomatoes we had around, I would have used a recipe but my mom was on the computer, so I figured, heck I can make my own! I'm really glad that I wrote everything down. This has got to be one of the best soups ever! Or you could just talk out the stalk and use it for a sauce on noodles.

Tangy Country Style Tomato Soup
(serves two full bowls for dinner)

1 medium yellow onion
3 cloves of garlic
1 1/2 cups campier tomatoes
1 1/2 cups cherry tomatoes
2 Tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp thyme

2 Tbs white wine vinegar
5 cups low sodium stalk (vegetable, chicken, turkey)
2 tsp sweet chili
1/2 cup half and half or milk

Day old baguette (optional)

Preheat oven to 400 F

Roughly chop the onion, mince garlic, cut tomatoes in chunks. Toss vegetables with olive oil and seasonings on a baking tray, squish some of the tomatoes with your hands. Bake for about 50 minutes or until caramelized.

Scrape roasted vegetable mixture into a medium sized cooking pot.

Add white wine vinegar, stir, let liquid evaporate.

Add stock, I used homemade turkey stock so it wasn't as salty, if using canned stock  omit salt from roasted vegetable mixture. Let simmer about 30 minutes covered.

Let cool, add half and half.

Serve with cubes of baguette.



















You really should try it!!!

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7  Clear Plastic Fork Ring in Trinkets and Jewelry: Completed Projects: Reconstructed by Cazness on: January 19, 2009 01:00:38 PM
I made this a few summers ago at my grandma's house. She had a heat gun and a lot of plastic silverware. I made others using the classic white ones but they are rather boring, this clear turned out the best, I love how the heat turned it frosty, that's the best part.

So I snapped the handle off the fork, heated it till it was pliable, I used a large paint brush with news paper wrapped around it for my ring form because I didn't have a proper one. It took several tries to get it the right fit and a few slightly burned feeling finger tips. I kept dunking the ring in water as well to cool it down to hold its shape. You could try to wear gloves, they'd have to be really smooth with no texture otherwise the texture sometimes can transfer.







Thanks
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8  Doughnut Vase and Bottle in Pottery, Ceramics, etc: Completed Projects by Cazness on: December 28, 2008 07:06:33 PM
Made a doughnut and was thinking of making it into a teapot, but waited too long and was too dry, so just made it into a vase, its not that bad. And the small bottle form at the back, there is just something about it that i love, kinda sharp corners, but not.



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9  Wiggly Teapot in Pottery, Ceramics, etc: Completed Projects by Cazness on: December 28, 2008 07:04:14 PM
Had to make a teapot for class, so I thought all my other stuff has some wiggle to it, so why not. It's on the small side... most of my stuff is.



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10  Jug, Bottle and Bowl in Pottery, Ceramics, etc: Completed Projects by Cazness on: December 28, 2008 07:01:26 PM
I wanted the jug to be a little bigger and it was my first handle, I need a little more practice on that, but I like pulling handles. The small bottle in the middle has a little notch in the middle, I made it specifically for some of my homemade syrup. Lastly the big bowl, at first I didn't know what I could use it for, but now I think its perfect for rice. I glazed them all with different amounts of K9.



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