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1  Guitar Hero in Sublime Stitching Embroidery by chef-dezzie on: August 11, 2009 11:21:24 AM

This is officially my first finished embroidery project and first embroidery post! Yay for firsts!
Anywho, my brother came to me initially to fix a tear in the rear end area due to some major beer pong athleticism, and I decided to add a little something to the pocket of his cargo shorts.
I had some patterns from Sublime Stitching I haven't used and decided to.

He likes it.
I like it.
What do you all think?
Maybe I should've added something more?
Thank you for looking!
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2  New stuff! in Recipes and Cooking Tips by chef-dezzie on: February 17, 2009 03:18:20 PM

These are some of my newest projects!! Hope you like them! The triangle things are phyllo dough stuffed with a mixture of sundried tomatoes (diced finely), mint, feta cheese, garlic, yellow onion and a couple of eggs. You need to place about three sheets of phyllo dough on top of each other and divided it lengthwise into four equal slices. I think four...about one-in-a-half inches wide. You'll then want to add about 1/4 to 1/2 a teaspoon of the mixture at one end about an inch away for the edge. Then just like making a paper football, you'll fold the phyllo dough up and finish with a triangle shaped hors d'oeuvres. Sorry, I can't really explain the folding too well. The orange sauce is a take on a traditional pesto sauce but with the incorporation of sundried tomatoes. This makes the name "pesto" wrong due to the presence of the phyllo dough (the plate is a Greek food) and I have forgotten the Greek word for appetizer or hors d'oeuvres.

The salad picture is made up of micro-greens, tomatoes and cucumbers. Nothing expensive. And it's in a bowl made of flattened wheat bread that has been dried out in the oven for about 20 minutes on low heat. I sprinkled the bread with garlic salt, thyme, rosemary and black pepper to act as a crouton. Ya know, just break the bowl and there ya go!

Then there's my very first wedding cake I finished in class. It's a white fondant that I added some beige coloring too. I worked out my triceps doing that. Fing tough! Then I made the flowers using gum paste and a flower cookie-cutter thing. Just altered the thickness and added a point to. The vines are made from a chocolate fondant-which is my palatable then original white fondant. And the vines are held together with a tiny dab of pasteurized egg white. The inside of the cake is pretty wicked too! It's a rainbow-tye-dyed cake! Just separated my cake batter into equal portions and colored each one and layered them. It was awesome!
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3  Yummy Dish! in Recipes and Cooking Tips by chef-dezzie on: July 11, 2008 01:21:19 PM
This plate consists of a stuffed chicken breast that has been seared and then placed in the oven, served with freshly made pasta and a tomato sauce than is garnished with a yummy pesto sauce.

I removed the chicken breast from the bone then placed a piece of plastic over the top and pounded it with a small frying pan.

No, not because I was particularly angry that day.

But to flatten it. I placed some whole basil leaves along the middle, than chopped up sun-dried tomatoes, red and green bellpepper and some garlic. I started rolling from one side to the other until the ingredients were safely secured in the middle. Using some colorless cooking string, I carefully and not too tightly, tied the string around the whole breast to ensure it would not open during cooking. I dusted the outside of the chicken with paprika, ground black pepper, a little cinnamon, salt, and ground basil. I seared it until all "sides" were golden brown. I placed it on a pan and placed in the oven for about 15 minutes.

The pasta is made from a combination of all purpose flour, semolina flour, water, salt and an egg. You'll need a pasta machine to get the desired thickness.
The sauce is a small sauce, coming from one of the Mother Sauces which is the Tomato Sauce.

And pesto is made by blending olive oil, pine nuts, garlic cloves, Parmesan cheese and salt together until very smooth and well incorporated.

Whew! Lots of info there!

Thank you so much for viewing my post(s)!!
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4  Braised ribs! in Recipes and Cooking Tips by chef-dezzie on: July 11, 2008 01:06:44 PM
This is a plate of ribs that were braised in a marinade of orange juice, orange zest, red wine, honey, salt, pepper, and a little bit of tobasco sauce. They are served with oven-roasted Red Bliss potatoes that were seasoned with garlic and thyme, served on a nest of sauted vegetables.
The sauce in front view of the pic is the marinade I used to braise the ribs that has been reduced. To reduce a liquid, it is placed in a pan, on low heat over the stove for up to an hour. Until the remaining liquid is much thicker than what it started out as. It is quite more flavorful.

When you braise a tough meat, like these ribs, you must do so in a low-heat oven for a minimum of 3 ish hours.

Thank you for looking!
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5  Cream of Broccoli! in Recipes and Cooking Tips by chef-dezzie on: July 11, 2008 01:00:35 PM
This pic is of my absolutely favorite soup in the whole-wide world! Cream of broccoli! ( or "crema del brculi" in spanish) <-- lol.

It's a very simple recipe, I'm not sure of the amounts off the top of my head (I normally just go by sight and feel in person) but the ingredients are; broccoli ( durrr, lol), heavy cream (FYI: heavy whipping cream and heavy cream are the SAME thing. One is sold in a qt. container, the other in a pint. The only difference is price. I think it's a conspiracy.), milk, all-purpose flour, shallots, butter, salt, cayenne pepper, and pepper. (preferably, white pepper, it's better for appearance).

Chop the broccoli into nice, bite-sized pieces and saute in a pot with the butter. Once the broccoli has turned a bright green, add the shallots (which are to be cut into small cubes). When all has become nice and tender, add about a cup of flour. This will produce a roux which will be the thickening agent for the liquid. Cook this mixture for about 2-3 minutes. You don't want the flour to become brown, this will change the color of the milk later on. Slowly temper in the heavy cream (about 1-1 1/2 cup), and let cook for about 2 minutes before adding the milk (about 4-5 cups). Hopefully the liquid will begin to thicken. You do not want a very thick soup. You should be able to place a metal spoon into the soup and when you lift it, the soup sticks to the spoon. If it happens to be too watery, add a little more heavy cream or a mixture of one-half butter with one-half flour (a non-cooked roux). Add about 1 and 1/2 teaspoon of the cayenne pepper, with the salt and pepper to your own desired taste.

The finished product should be the best thing you've had in a while!
...or at least one of them,  Grin

Thanks for looking!

I love to cook! 
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6  Pink and Purple Cake! in Dessert by chef-dezzie on: July 10, 2008 12:16:46 PM
So...I originally wanted to make a Cheshire cat from Alice and Wonderland...BUT I realized that the cat looked like a couple of circles with pink and purple stripes.

So, I changed the design and made this!

It's a Yellow Butter Cake with a vanilla butter cream icing and no fruit filling. (I really don't like cooked fruit...)

And this is my first real attempt at making roses! Yay for roses, freaking temperamental things.

The borders are just piped, joined shells.

Hope you all enjoy!

Thanx for lookin'!
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7  My 4th of July Cake! in Dessert by chef-dezzie on: July 07, 2008 06:59:26 PM
I could have done an American flag on the top...Or something cute like that.

But...I thought I would try to do something more elegant?

What do ya'll think?

Would you buy it in a bakery?


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8  I'm all about WATERMELONS! in Recipes and Cooking Tips by chef-dezzie on: June 06, 2008 01:46:19 PM
I've been experiencing a lot with lovely displays of watermelons.
Bowls, carvings, watermelon flower gardens, etc.

Here's one a made for my brudder's gf's graduation party.
She graduated from H.S.
Yay for her!

Thanks for looking and comments are welcomed!

Oh, and no. I didn't make this in the future then go back to 2007 to give it to her...(meaning....the date is wwwwwwaaaaaayyyyyyyy wrong. Smiley )
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9  Pineapple Tree....? Yes! in Recipes and Cooking Tips by chef-dezzie on: June 06, 2008 01:42:06 PM
So, you ask, what is this pineapple tree.
Well, it's a certain amount of pineapples that have had the bottoms and tops sliced off. Then their cores taken out. But left with about an inch of pineapple remaining on the inside. You place every pineapple on a 2-3 foot pipe that has been secured to a wooden platform, so that it looks one giant pineapple.

To top off the giant pineapple, you must get a pineapple with pretty leaves (I think they're called leaves) and only slice off the bottom. Then with an ice cream scoop, you'll remove the core from the bottom, about 3 inches. It will be enough room to place on top of the last bit of remaining pipe.

Confusing, sorry.

Then with the giant pineapple made, you'll place about 800 toothpicks about an inch apart all over the pineapples. You'll place yummy, red strawberries (one option or any other fruit/food imaginable)  into the toothpicks to make a pretty interesting fruit/food display.

To make this a little more understandable, here's a pic!! (sorry, I'm fairly new and need more posts to embed pics directly. Smiley   )

This was for my brudders gf's graduation party that was a Luau theme.
I like it!
Comments are always welcomed!
Thanks for looking!
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