Foodbuzz 24, 24, 24: Chinese Buffet at Home
It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Orange Chicken- Step 1: Combine flour, salt, and pepper. Kung Pao Chicken- Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Meat on a Stick (Chicken Skewers)- Step 1: Cut chicken breasts into long strips. Cooking Instructions: Egg Rolls-
How to Decorate Cookies with Royal Icing
Welcome to the first in what I plan to be a recurring “How-To” series here on Brown Eyed Baker. While recipes are all well and good, there are some techniques that are best explained in a step-by-step method, with pictures included (at least this is how I learn best). As I was decorating my Stanley Cup Playoffs cookies last week I thought that doing a tutorial on how to decorate cookies with royal icing would be a great first How-To post. I was always very good at baking snowmen, Christmas trees, angels and the like in December, slapping on some buttercream, a few sprinkles and calling it a day. Step 1: Find a Good Sugar Cookie Recipe This might seem obvious, but not all sugar cookie recipes stand up well to heavy-duty decorating. Step 2: Cool Cookies Completely Again, maybe elementary, but we’re going step-by-step here. Step 3: The Equipment ♦ 12″ disposable pastry bags . ♦ Decorating tips . ♦ Couplers . ♦ Squeeze Bottles. ♦ Small bowls or Tupperware (to color your icing) ♦ Toothpicks.
Delicious Meliscious - a cooking blog by Melissa: Cheesecake Stuffed Strawberries
Not being a fan of chocolate covered strawberries, I was happy to find these CHEESECAKE stuffed strawberries on The Novice Chef. You only need a few ingredients to put these together and they turn out to be quite impressive. Try them - you won't be disappointed! Ingredients:2 quarts of fresh Strawberries1 box Jello No Bake Cheesecake (I used this box mix and it came with the graham cracker crumbs. Directions:Wash the berries and hollow out the centers.
How to make your own homemade “pop tarts”
Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust. I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time. Start with the pie crust recipe you’re most comfortable with. Break off a piece about 75g by weight. Roll the dough into 8″x6″ rectangle, working gently and slowly so you get a good rectangular shape. Brush off excess flour. Fold the dough in half, making sure they match the other edge perfectly. Trim off the excess, uneven dough edges. Et voila!
The Finger Test to Check the Doneness of Meat
Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!
Pie | Joe Pastry
I have to admit, these Melton Mowbray-style pork pies aren’t just something you throw together, but for the serious pork pie enthusiast they are well worth the time and effort. To make them the old-fashioned way you’ll need an old-fashioned piece of equipment called a pie dolly plus some rendered leaf lard, for without good quality lard the side walls of the pie won’t stand up in the oven. Oh yes friends, these pies are baked free-standing, didn’t you know? Forms are for sissies. At least they are in Melton Mowbray. That said you absolutely can adapt this recipe to more conventional ingredients and equipment. On day one you’ll need to make your hot water dough and let it chill for at least four hours or overnight (which is better). When you’re ready to shape, make your filling. Pulse until the meat is chopped well, but no further. Produce your pie dolly and a round cutter (from a cutter set) that’s a bit larger than the circumference of the dolly. They look good to me! Cheers!
Apple Cake in an Iron Skillet
I found this recipe in the depths of a closet last night, and it was like finding a buried box of sparkly, flawless diamonds. Only better. The recipe, which I’d adapted from a cake I’d watched Sara Moulton make back in the late 90′s, had been scribbled on a piece of wide-ruled notebook paper, and I’d been searching for it since I moved into this house years ago. I’d loved the cake so much, it had immediately been put into my vault of “Keeper Recipes”. But we moved to the house where we’re living now, and I lost the scribbled recipe. I gasped. Yesterday evening, I made the old cake. I’d like to introduce you. Melt 1 3/4 sticks of butter over low heat in a heavy skillet. And I use low heat because I don’t trust myself. Grab some Granny Smith (or other tart) apples. Peel off the skins… Then core them and slice them into six wedges. Grab 3/4 cup white sugar… And when the butter is just melted… Pour the sugar into the pan. Stir it around to evenly distribute… Meantime, make the batter: Yummy! Enjoy!
Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tested Recipes*
