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**** BAKING AND COOKING CLUB**** Share cooking tips and recipes here. If its from a cookbook say where you got it, please.

Home made nooooooooodles rule!!!!
Jane Crandal & JB
2011-08-31 22:07:35
Anyone like chocolate pie? Well heres a great recipe for one. get two blocks of semi sweet chocolate, and a stick of butter and proceed to melt in the microwave. take it out, stir, and then add two beaten eggs and a cup of suger. you then add a teaspoon of vanilla extract and put in a premade pie crust. bake for 35 minutes in the oven at 350F and then let cool for at least an hour. cover, stick in the fridge to get cold, and enjoy!
katiecat55 & indian paint
2011-09-14 04:22:28
oooh... that sounds wonderful.
Look for this recipe in the next magazine, katie.

JC

Jane Crandal & JB
2011-09-14 17:36:05
Balsamic Vinegar tomato recipe: cut the tomatoes into slices. Chop up some basil leaves and put them on the tomato slices. Mix a little balsamic vinegar and brown sugar in a small bowl. Arrange the tomato slices on a plate. Drizzle with the sugar and balsamic vinegar mix. Serve an denjoy!
I_luv_addy & Midnight Sun
2011-09-26 10:20:28
I made a delicious recipe!
Sisters in a bag
You need-
peas
broccoli
carrots
meat(doesn't really matter what, as long as its cooked)
dough
Recipe-
1 Roll out the dough until it is flat and preheat the oven to 350 degrees
2 Chop the carrots, and cook them until they are soft
3 Cook peas and broccoli, try to have them soft
4 Tear a small piece of the dough and smooth the edges
5 Make a triangle with the dough
6 Pour the vegetables on the dough and dice the meat into tiny chunks
7 Season with whatever spices you like, and fold the dough
8 Close the edges with a fork,stick it in the oven and use the rest of the dough with the remainder of the vegetables and meat.
9 Cool and enjoy!!!:)

Onaneagle & Sherlock
2011-09-30 20:02:14
I have a recipe for....
Hmm... sorry. I forgot, but now i remember! I have a recipe for a great tomato/cheese/ham omlet!
You'll need
2 eggs
4 slices of ham
tomatos
cheese
Milk
wisk
bowl
frying pan
stove

Break the 2 eggs into a bowl and add a drop (not to much) milk into the bowl. Wisk until nice and smooth. Chop up tomatos, cheese, and ham. While doing so heat pan. Pour the milk and egg mixture into the pan. Wait a litte, the push the hardening pieces along the side, into the middel, and replace with the uncooked. Do this until all of your omlet is hard. (there will be some liquid ontop, but just push it to the side aswell.) Add ham, tomatos, cheese unto omlet, and flip over half of the omlet to make half a circle. Then slide unto a plate and eat while still warm.
Thanks

perdjie & Aussie
2011-10-02 15:21:20
ummmm... Has anyone got a good recep 4 ginger cookies? I luv em, but can't fid a good reciepe.
perdjie & Aussie
2011-10-07 06:32:36
CREME BRULEE!! :)
9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean
Directions
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.

Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

BellaHorse10 & Thunder
2011-10-12 13:57:50
heyo!!i live all the way in Barbados (horses are very big there its like a really small Kentucky :P lol)so im from Trinidad tho so they have some thing called MangoChow its awesome by the way :) its mango and pepper and other stuff i dont know lol its taste AWESOME!!!!
BellaHorse10 & Thunder
2011-10-12 14:01:16
I have a good recipe. They are common recipes in Italy. I don't know if they are original. Here!
Suppli

Ingredients

Riso al sugo di carne

Use Italian rice (Arborio or Carnaroli) 1 pound

One can of tomato diced

Half onion

Half pound of chicken meat

Two tablespoons of tomato paste (concentrate)

Half cup of parmigiano grated

Salt as necessary



To prepare the suppli

4 eggs

Half pound mozzarella

One cup of flour (but keep more at hand)

One cup of bread crumbles (but keep more at hand)



To cook the suppli

At least one quart of vegetable oil (corn or sunflower)



First cook the rice.

Boil the water (with salt in it) and when boiling pour the rice. Stir and let it cook for around 9 minutes. Then drain and let it cool down.

Prepare the sugo . Pour some oil on medium heat and when warm put inside half onion cut in thin pieces. When golden, add one cup of chicken meat (breast is easier) cut in very small pieces and one can of tomato (dices) and two tablespoons of tomato paste and half cup of water. Salt as necessary. Let it cook for around 30 minutes until the sugo has shrunk. Let it cool down .

Add the sugo to the rice in a bowl and add 2 or 3 spoons of parmigiano (better prepare the riso al sugo one day in advance and let it stay overnight in the fridge).

The next day, crack an egg and put it inside and stir. The texture is correct if by taking a spoon of rice and turning it upside down the rice does not fall. If it does, add more parmigiano.
Beats 3 eggs in a bowl. In another bowl put flour (about half but be prepared to add more)

Take a mozzarella ball and cut it in cubes about half-inch each and put them in another bowl.

Finally in another bowl put bread crumbles (about half, but be prepared to add more)

To avoid stickiness, it’s advisable to have a source of fresh water closeby.

Keep at least two large plates nearby.

At this point one is ready to prepare the suppli.

With your right hand take with a spoon a spoonful/ball of rice (or viceversa ) and place it on your left hand (which should be slightly wet) and then pick a cube of mozzarella and place it in the center of the ball and press lightly so as to have the cube inside the ball and covered with rice. With the help of both hands pat the rice lightly on the upper and lower side until it becomes elongated like a cocoon (2 and 1/half inches long and one inch thick). At this point lower the suppli on the plate which will you have lightly sprinkled with flower to avoid the suppli might stick.

Repeat the above until all the rice is over.

Now is the time to roll all the suppli in the flour, making sure the flour coats the suppli everywhere.

Let the suppli rest for another 15 minutes until the flour is all absorbed and looks pink.

At this time take one suppli at the time and place them with a spoon (but better with a fork, although more difficult to balance) in the bowl of beaten eggs and then lift it, let the extra eggs drip down and with one swift move roll it in the bread crumbles until the suppli is entirely coated. Reapet the operation with all suppli.

Now the frying. The oil should be enough to deep- fry the suppli and should never be too hot otherwise the bread crumbles might burn. The right technique is to warm the oil until the moment in which by tossing some bread crumbles the oil sizzles gently. At that point add 4 to 6 suppli making sure they do not touch one another and hey are all submerged (in case they were not, immediately after each suppli is in the oil roll it with a fork so that the exterior of the suppli is immediately exposed to the heated oil and seal the inside). Roll each of the suppli every after a couple of minutes. The suppli is ready when the exterior is golden-brown. Remove it with a colander and drain the excess the oil before placing it in a bowl with paper towels so that the remaing oil is absorbed.

The suppli should be served warm and careful, the mozzarella inside should still be melted.

Enjoy!



Polpette

Ingredients

1 pound of ground meat

Half pound white sliced bread

2 eggs

1 cup of milk

Half cup of parmigiano



To prepare the polpette

3 eggs

One cup of flour (but keep more at hand)

One cup of bread crumbles (but keep more at hand)



Crumble the bread in a bowl and add the milk and the eggs (already scrambled). Let the bread soak until it becomes mushy.

In a larger bowl mix the ground meat with the mushy bread. Add parmigiano to thicken the whole. Add salt (and white pepper, if one likes). Let the mix rest overnight in the fridge.



The next day beats 2 eggs in a bowl. In another bowl put flour (about half but be prepared to add more)

In another bowl put bread crumbles (about half, but be prepared to add more)

To avoid stickiness, it’s advisable to have a source of fresh water closeby.

Keep at least two large plates nearby.

At this point one is ready to prepare the polpette.

With your right hand take with a spoon a spoonful/ball of meat (or viceversa ) and place it on your left hand (which should be slightly wet) and with the help of both hands pat the ball of meat on the upper and lower side until it becomes a fat one-half-inch high cylinder, about the size of a hockey puk . At this point lower the polpetta on the plate which will you have lightly sprinkled with flower to avoid the suppli might stick.

Repeat the above until all the meat is over.

Now is the time to coat all the polpette in the flour, making sure the flour coats them everywhere.

Let the polpette rest for another 15 minutes until the flour is all absorbed and looks pink.

At this time take one polpetta at the time and place them with a spoon (but better with a fork, although more difficult to balance) in the bowl of beaten eggs and then lift it, let the extra eggs drip down and with one swift move roll it in the bread crumbles until the polpetta is entirely coated. Reapet the operation with all polpette.



At this time one can cook the polpette or even freeze them.



To cook the polpette

a) Fry them with vegetable oil (corn or sunflower). NO deep frying (like the supply). The oil should remain hot but at lower temperature than that required for suppli because the polpette take longer to cook. The oil should reach up to the middle of the polpetta but as soon as the polpetta is inside the oil, with a spoon scoop some oil and make sure to pour it allover the upper side of the polpetta so that the heated oil coats the polpetta. Turn them often like the suppli, but take them out when the outside is golden and crisp (to make sure the polpetta is cooked, use a toothpick: if the inside is cooked when you put it inside there should not come any liquid coming out)

b) Cook them in the oven. Place them on a slightly oil paper parchment and cook them for about 40 minutes, turning them after 20 minutes until golden.

Cook them “in umido” i.e. prepare a sugo (see above) and when the tomato sauce begins to softly boil place the polpette inside

Enjoy!



(My dad is Italian so he might use some methods that are Italian!:)

Onaneagle & Sherlock
2011-10-12 17:16:16
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