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1  Re: Dessert sushi ideas needed.... in Dessert by McAuliflower on: September 08, 2006 09:45:24 PM
I had a blast making desert sushi for April FOols Day.

I've got a detailed show-n-tell here.

ANd a how-to guide here.

I used rice crispee treats for the rice that was rolled in melted white chocolate.  Alot of my top bits on the nigiri were marshmallows.  For nori I tinted melted dark chocolate with green food coloring and ripped the "rice" cut out shapes in it.

It was a total blast- thanks for reminding me of this fun set of sushi bits!
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2  Re: Anyone ever infuse vodka? Or make schnapps/liquers for gifts? in Dessert by McAuliflower on: September 08, 2006 09:37:58 PM
Wow- skittles vodka sounds hilarius... i can't help but imagine myself sorting the skittles by color and making up separate bottles for each one.  Hmmm... using the sours would be interesting, like homemade Pucker.

I've had great luck with a homemade limoncello- recipe and report up on the ole blog.  I've got a batch of orange steeping right now.

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3  Re: Help! I need vegetarian ideas for cook-outs in Vegetarian / Vegan by McAuliflower on: May 19, 2006 12:06:03 AM
I love terriyaki grilled tempeh...

Grilled Teriyaki Tempeh

Teriyaki Grilled TempehIn a sauce pan over medium high heat combine:

    * 1 cup of mirin
    * 1 cup of soy sauce
    * 1/2 cup of sugar
    * 1/2 cup of sake
    * 1 inch of sliced fresh ginger
    * 3 cloves of garlic sliced

Bring to a simmer and lay in your servings of tempeh. Simmer the tempeh in the teriyaki marinade for 5 minutes. Remove the tempeh to drain slightly and continue to boil the teriyaki sauce till reduced to one cup of liquid.

Slightly oil a grill pan and heat. Cook the tempeh till grilled nicely on each side.
Remove the tempeh and brush with the reduced sauce.

May be served ontop of salad with a sprinkling of green onions, toasted sesame seeds and juicy mandarin oranges, or as a burger like slab on a bun with a slice of tangy pineapple.


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4  Re: I'm sick of my food. in Recipes and Cooking Tips by McAuliflower on: April 15, 2006 10:15:28 PM

No chicken--I can't stomach the thought of chicken lately.
No eggs--Hate them.
No milk--yuck.
No cheese--double yuck (I will eat moz sticks or pizza, as long as it's JUST mozzarella and no other stuff tossed in)
Hell, no dairy products, unless it's ice cream or chocolate milk.
No mushrooms.
No mayonnaise.
No lunchmeat (although I think I'd be okay with salami)
No fish, or anything that comes from a large body of water.
I dislike creamy sauces.
I'm sick of pasta.
I really don't like tomatoes, unless it's ketchup (or pasta sauce, but see above).
I have an extreme distaste for anything Mexican lately.  My husband is pissed about that one, haha.
I could eat Chinese until I burst.
The kicker: I work full-time, therefore have not a lot of time to prepare things.  I do own a crockpot, though.

Does sound like Thai and Chinese is the way to go!

Ooo and Indian Food.  Use your crock pot to make up a big batch of curry.  These reheat really well and can be easily revived by adding more vegies to it.  Lentils and rice sound like another good option to make up in batches with good reheating potential.  Plus, you can change around your flavors a bit by adding different types of chutney on top.

Another quick and easy meal: gardenbugers!  For variation- have fun with the sauces (bbq, chutney, sweet-n-sour, chinese mustard)

Here's my favorite dhal and chutney recipes:

    Vegan Butternut Squash Dhal with Coconut Chutney

    My dhal recipe makes use of my trusty pressure cooker. If you are without such a fortunate tool, simply extend the cooking time and replensh liquids as needed.

    In a pressure cooker saute:

        * 1/2 of a large onion, chopped

    When the onions turn translucent, add:

        * 3 cloves of garlic, crushed
        * 1 Tbs yellow curry paste
        * 1 tsp cumin
        * 1 tsp ginger
        * 1/2 tsp cinnamon
        * 1/2 tsp sugar
        * 1/2 tsp salt
        * 1/4 tsp clove
        * 1/4 tsp tumeric

    Stir and cook briefly, about 1 minute.


        * 1 cup of lentils
        * 10 oz of chopped butternut squash
        * 1 1/2 cups water
        * 1 1/2 cups vegetable stock
        * 1/2 cup coconut milk

    tamarind liquidLid, and bring pressure cooker up to pressure. Cook over low heat, maintaining pressure for 20 minutes or until lentils are soft and cooked through. Season with salt and pepper, a Tbs of vinegar and the following tamarind liquid. Serve atop rice with a scoop of chutney and garnish with cilantro.

    Tamarind Seasoning Liquid
    This is a favorite top note to add to dhal and curries. Tamarind is quite tart, but lends a surprising perfect touch to many dishes.  If you don't have access to tamarind or an asian grocery store, try seasoning your meal with a splash of lemon juice instead.

    Using tamarind paste sold in a compact brick, break off a 1 inch piece. Break up into 1 cup of water and heat. Stir to faciliate the tamarind paste breaking up into a sauce. Continue to heat and stir till the pulp is broken up. Use this resulting liquid as a finishing season to the dhal, stirring in 1/2 - 3/4 cup. Additionally the liquid may be drizzle on each dish individually.

    Coconut Chutney
    Is chutney a respite from spiciness? A hit of chili? A salve for the burn? Im not entirely sure. I use it as a little of all of the above. Mainly I think its another layer of flavor with which one may individually alter their dish. For families cooking for both kids and adults, chutney may serve as a way to individually spice up a dish, while allowing the main meal to remain on a kid appropriate spice level.

    In a food processor puree thoroughly:

        * 1 cup unsweetened coconut
        * 1/2 cup of onion
        * 1 clove of garlic
        * 1 tsp ginger
        * 2 tsp jalapeno
        * 1/2 tsp salt
        * 1/2 tsp lemon juice
        * 2 tsp peanut butter
        * 1 Tbs coconut milk
        * 2 Tbs mandarin orange juice
        * several mandarin orange slices, no seeds

add a scoop of this with your curries to add an additional layer of great flavor.

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5  Re: Yummy Christmas Treat Recipes Anyone? in Recipes and Cooking Tips by McAuliflower on: September 28, 2005 04:18:04 PM
This is a good idea to get these goodies thought of now! Great thread.

I'd love to take on jam making.  This is a perfect time of year to make it.  i have a friend who makes chili blueberry jam as present and serves it over ice cream!!

Things I've made in the past as Christmas treats, and links to recipes:
homemade Limoncello (sweet lemoney liqueur)
white chocolate mint fudge: this one is sooooo excellent!  It's just marshmallow whip fudge but made with white chocolate instead and with mint flavoring.  Add drops of food coloring to the top of the fudge after you pour it out and then make pretty swirls with a toothpick.
powder sugar mints: I like to add food coloring to the recipe. Dipping these in chocolate is key.
biscotti in all sorts of flavors and dipped in chocolate if I have the patience!

This year I'm making vanilla liquer for everyone, and obsene gingerbread cookies!
Check out my blog post about this cute cookbook I got to review: the Cookie Sutra...

answer if kids walk by the computer screen: she's tickling his feet!
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6  Tofu Based Ice Cream- Chocolate Peanut Butter in Dessert by McAuliflower on: September 28, 2005 03:55:42 PM
I've been doing alot of experimenting with the tofu mousse recipe and finding some wonderful variations, one of them is turning it into amazing ice cream.

I make my tofu mousse in the blender, so it is very easy to adapt the recipe to ice cream making by simply adding a good glug of soy milk and a touch more sweetener (cold things tend to need more sweetness because of how our taste buds work).

The chocolate peanut butter variation of mousse won over my ice cream taste buds immediately! The tofu remains silky smooth in its chocolate embrace, and continues the illusion of a heavy cream base. I look forward to testing this ice cream recipe with hazelnut butter and cashew, as well as nut free variations. Chocolate cherry and chocolate mint cant be too far off oh, and chocolate banana, chocolate orange, maybe even sneaking a white chocolate pistachio in there too! Oh Joy!

    Chocolate Peanut Butter Tofu Ice Cream (vegan too)

In a double boiler or in the microwave melt one cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).

    In a blender combine:

        ◊ one 12oz package of silken tofu
        ◊ one cup of peanut butter
        ◊ 3/4 cup of maple syrup*
        ◊ 1 to 1 1/2 cups of soy milk, enough to get it to the consistency of a milk shake

    *If you dont have maple syrup, substitute 6 Tbs chocolate syrup or 4 Tbs agave nectar as the liquid sweetner.

        ◊ Add the melted chocolate and blend until combined.

    Chill your tofu concotion thoroughly in the refrigerator before adding to your ice cream machine. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream.


ps I probably don't need to mention that this makes excellent milk shakes...

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7  Re: What the heck can i do with this food edition in Recipes and Cooking Tips by McAuliflower on: August 13, 2005 03:40:33 PM
Ooo Ooo, I know!

I just posted this recipe last week on my culinary website- Crispy Eggs with Instant Toast.  It's posted ala Harry Potter, aka a recipe written up fan-fiction style that had to be a eggs with toast breakfast recipe.  Click thru if you want to read my Harry Potter cooking story Smiley

This recipe is a great one because you don't really need to measure things- it will still taste good if you just dump stuff together.


Crispy Eggs with Instant Toast, ala Muggle

adapted from recipe in Judy Rodgers the Zuni Cafe Cookbook, as read in the Best American Recipes 2003 - 2004

Take a couple of slices of stale good bread (ciabatta,sourdough or whatever) and bash them up in the food processor (no food processor?  The grate the bread into bits with a cheese grater. Youll want at least enough for 3Tbs of crumb mixture per serving (but I always make more than that). While youre at it, process with the bread crumbs:

    * one oz of parmesean ( aka a chunk)
    * one garlic clove
    * a couple of pinches of fresh thyme leaves (or whatever flavorings you want- cayene pepper, basil, etc)
    * one pinch of salt

Its good to make up this batch of tasty crumbs large enough for several servings so that you can just reach into the refigerator for crumbs next time you want to make these eggs.

For one serving of two eggs, measure out 3 Tbs of your flavored crumb mixture into a small bowl. Drizzle in about one Tbs of olive oil and mix together, making small goey clumps of the bread crumb mixture.

Add the oiled crumb mixture to a warm nonstick or cast iron skillet and begin to gently heat. When the crumbs show the first signs of toasting, slip two cracked eggs on top of the crumb mixture and sprinkle with salt and pepper. Put a lid on top of the skillet and cook your eggs to your favorite level of doneness (Im an over-easy gal, so this lid step helps facilitate the top of the egg getting set while not over-cooking the bottom of the eggs).

When the eggs are cooked just right, slip them off onto a plate and quickly whirl around 1 tsp of good vinegar (sherry vinegar was especially good) into your heated skillet. Heat the vinegar just briefly (or it will all evaporate up your nose!) and drizzle over your eggs and serve immediately.


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8  Silky Smooth Chocolate Mousse [vegan!] in Dessert by McAuliflower on: August 13, 2005 03:24:44 PM
This recipe is such a stunner, and even more amazing, its vegan.  The texture is silky smooth- like the middle of a chocolate truffle.

Now before this turns off all the omnivores...  I'm not vegan and I think this is better than the non-vegan mousses I've made in the past.

the recipe shall we?

Silky Smooth Chocolate Mousse
based on Alton Brown's Moo-less Pie

In a double boiler over hot water(or ina microwave), combine to melt:

    * 2 cups of chocolate chips
    * 1/3 cup of coffee liquor, or espresso (or any flavorful liquid or soy milk)

Stir occassionally until the chocolate is completely melted. Allow to cool slightly.

In a blender, combine:

    * one 12.3oz package of silken style tofu
    * 1 Tbs of maple syrup
    * 1 tsp vanilla extract

Add the melted chocolate mixture to the blender and continue to blend until smooth.

Pour into small cute cups and refrigerate.
This makes 5-6 small dessert cups.

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9  Human Cheese ??!! in Recipes and Cooking Tips by McAuliflower on: July 17, 2005 01:44:42 PM
Apologies in advance if this is too... well...

tthis ad was in the Eugene Weekly this week, and I just had to share!  To their credit it is in the alternatives section...


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10  Re: Skateboard Ramp Cake-Please HELP!!! in Recipes and Cooking Tips by McAuliflower on: July 17, 2005 01:38:10 PM
Does anyone have any ideas on how to make a cake in the shape of a half pipe skateboard ramp? Huh

Think of building up in layers... like a topo map.

2-D side view:

Bake your cake in a sheetpan(s) (adjust your cooking time as cake will cook very fast when thin like this).  Use this as your building block to stack layers of cake into a rectangle (as opposed to a square profile).

Use ganache or frosting to cement your layers together.

Cut out a half circle (well, actually a half tube...).

Insert wooden skewers down the sides of the cake to protect this part from breaking off.  Snip off the tip of the skewers so that they are flush with the top of the cake- making them hidden.  Keep the skewers in the cake and frost over them.  When you cut into the cake to serve is when you can remove them.

Sounds like a fun project!  You are going to put up a picture right?

...almost forgot- a serated knife, or even better- an electric knife, is best for doing the trimming.  It's probably best to let your cake set in the frig for several hours after you've stacked it with the filling (maybe even possible freeze it?) before you carve it...

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