[lovinUsuju]

does anyone have any good cookie recipes low in fat?
and also, is all-purpose flour only used for baking cake or can it also be used
to bake cookies?
im a newbie at baking

ya heres my all-time favorite cookie recipe (its chocolate chip and its not that sweet..perfect for asians)

http://allrecipes.com/Recipe/Best-Big-Fat-...l.aspx?src=etaf

its best to use whole wheat flour because it is healthier. i know all ovens are different but with the oven that i have, i make the cookie dough into ping pong sized balls and put about 12 on a cookie sheet (about 12") also another thing, if you are using butter you should use half a stick (about 1/4 cup) of unsalted butter and half a stick (again about 1/4 cup) of salted butter. <---if you do this then dont add the salt it says in the ingredients. yup so...again about the oven thing, for me they come out as cute little puffy cookies but in my sister's oven, they were huge and really chewy..o ya another thing(srry about the constant rambling) only bake them for 10 min. @ 350 degrees fahrenheit (iono the celcius).

ENJOY!! ~ <--- + they are low fat ^^**yesshhh

[♡ 雪雪]

How do you make Rice Vinegar and Apple Vinegar???

Mmm, you just buy it. ^^" Apple Vinegar you can pretty much buy at any grocery store in the vinegar aisle; and the same goes for Rice Vinegar, but with that, you'll probably have to look in the specialty (Asian) food aisle since it's used a lot to make sushi.

[itzjenkneefur]

My FAVORITE website for recipes would be allrecipes.com They just have so much good stuff! Here are a couple of recipes that I have tried.


Half & Half Cookies!!
INGREDIENTS (Nutrition)
* 1 1/2 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1 pinch salt
* 1/2 cup butter, softened
* 1/4 cup white sugar
* 1/2 cup brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 cup milk chocolate chips
*
* 1 1/2 cups all-purpose flour
* 1/4 teaspoon baking soda
* salt
* 1/4 cup unsweetened cocoa powder
* 1/2 cup butter, softened
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 cup milk chocolate chips

DIRECTIONS

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a medium bowl, cream together 1/2 cup butter with 1/4 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips.
3. In another medium bowl, cream together 1/2 cup butter with 1/2 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 cup cocoa, 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips. Scoop a small amount of each dough onto a large spoon, drop cookies 2 inches apart onto an unprepared cookie sheet.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.






Chicken Pot Pie. (Easy to make!!, Delicious !)
INGREDIENTS (Nutrition)

* 1 1/2 pounds skinless, boneless chicken breast meat
* 1 cup chicken broth
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 cups milk
* 3 tablespoons butter
* 1 onion, chopped
* 1 cup chopped celery
* 1/3 cup all-purpose flour
* 2 cups frozen mixed vegetables, thawed
* 1 tablespoon chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1 (9 inch) pastry for a 9 inch single crust pie
* 1 egg, lightly beaten


DIRECTIONS

1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

does anyone have any recipe to share that the ingredient of chocolate syrup can be used? >< just bought a whole bottle of it ><

Neapolitan Bundt Cake
INGREDIENTS
* 1 (18.25 ounce) package white cake mix
* 1 cup water
* 1/4 cup vegetable oil
* 3 eggs
* 1 teaspoon strawberry extract
* 1/4 cup chocolate syrup
* 3 drops red food coloring
* 2/3 cup confectioners' sugar
* 3 tablespoons chocolate syrup


DIRECTIONS

1. Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
2. Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
3. Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
4. Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
5. Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
6. Remove from pan and drizzle chocolate glaze over the top.
7. To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.



Chocolate Syrup Brownies (Easy to make!)
INGREDIENTS (Nutrition)

* 4 eggs
* 1 teaspoon vanilla extract
* 1 (16 ounce) can chocolate syrup
* 2 cups vegetable oil
* 2 cups all-purpose flour
* 16 ounces white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.
3. Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.

[AnonEMus]

I made miso soup.



For the recipe, click here.

[merrygolds]

I made hummus today! It tastes great with bread as a sandwich. Here's the recipe (you can easily change it too your liking):

1 (14-15 oz) can chickpeas (garbanzo beans)
1/3 cup tahini
2 tbs lemon juice
sprinkle (or more) of garlic powder
1/2 tsp salt and pepper

Drain the can of chickpeas, but save about 1-2 tbsp of the liquid. Combine all ingredients in a food processor. That's it!

---

I made this cheesecake for my brother's birthday. (: It turned out pretty well, and it's the easiest recipe I've seen so far. (It's from the Magic Bullet recipe book. lol)

1 (8 oz.) package cream cheese
2 eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 graham cracker crust

Preheat the oven to 350 degrees F. Blend all ingredients (except crust lol) in a food processor until smooth. Pour the mixture into the graham cracker crust. Bake at 350 degrees F for 20-25 minutes (until set). Voilà!

---

My cousin and I made pizza a few days ago. This is how we made it...

1 envelope active dry yeast (1/4 oz)
1 cup warm water (100-110 degrees F)
2 1/2 to 3 cups all-purpose flour
3/4 tsp salt
2 tbsp vegetable oil

Soften yeast in warm water, in a mixing bowl. Add 2 cups flour, salt and oil. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth, about 4-6 minutes. Place in greased bowl; cover and let rise in a warm place until doubled, about 30-45 minutes. Punch dough down (yeah!). Pat dough into a greased large pizza pan. Top with desired toppings (I used spaghetti sauce, grated mozzarella cheese, and chopped olives). Bake at 400 degrees F (remember to preheat for at least 20 minutes) for 20-30 minutes or until done. Bon appétit!

---

Finally, I'd like to share my (well not really) recipe for chocolate chip cookies!

2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 cup salted butter, softened
2 eggs
2 tsp vanilla extract
2 cups or 12 oz chocolate chips

Preheat oven to 300 degrees F. Mix flour, salt, and baking soda, and set aside. Cream sugar and butter, and then add eggs and vanilla. Add flour mixture a little at a time until blended. Add chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet (2 inches apart). Bake at 300 degrees F for 18-22 minutes or until desired consistency. Gently tap on the center of a cookie; if it firm to the touch and does not sink in, the cookies are done!

---

I wish I could include photos, but my camera's broken. ):

[~neh~long~]

ya heres my all-time favorite cookie recipe (its chocolate chip and its not that sweet..perfect for asians)

http://allrecipes.com/Recipe/Best-Big-Fat-...l.aspx?src=etaf

thanks for that! i've been looking all over allrecipes and cookbooks for the perfect cookie recipe... this tops all.... so yummy<3 ^ ^

and i'm definitely trying that chicken pot pie recipe up there! love the stuff :}}

[x teehee]

does anyone have a good recipe for some soup noodles, asian style? ^^; Hopefully not difficult to make or requiring a lot of ingredients and/or time...

[sweetxxsoul]

easy tuna noodle casserole

ingredients
-1 box of elbow pasta (eg: kraft dinner)
-1 can drained tuna
-1 can condensed cream of mushroom soup
-frozen veggies (eg: peas, corns, carrots) optional
-salt and pepper to taste

instructions
1. cook pasta (not sure how long, 5 mins approx?) until however firm you like your pasta
2. add in veggies in the last minute of cooking
3. drain pasta
4. add in cream of mushroom soup
5. gently mix in tuna
6. add salt and pepper to taste

recipe easy to alter, try salmon instead of tuna, clam chowder instead of mushroom soup, bow tie pasta instead of elbow
add in herbs and spices or top it off with crushed potato chips and bake

[AnonEMus]

Beef soup with radish:



For the recipe, click here.

[madhawtdawg]

i was wondering if anyone had any good dinner recipes? thnx!!

[AnonEMus]

J-a-p (won't let me type that) Chae:



For recipe, click here.

[freshcitrus]

sooo... i accidentally posted my recipe on a new thread, and totally forgot that this thread existed... oops, hopefully they delete that one soon...

i just wanted to share this great recipe i found online for banana chiffon. the recipe makes a really moist chiffon cake. most other recipes i've tried leave the cake too dry.

(batter)

* 3/4 cup cake flour (not self-rising)
* 6 egg yolks
* 2 tablespoons milk
* 1/3 cup (80ml) salad oil
* 2 small very ripe bananas

(meringue)

* 7 egg whites
* 1/2 cup granulated sugar

Directions

Preheat oven 350 degrees F (180 degrees C). Wash angel food cake tube pan
(make meringue)

1. In mixing bowl, beat egg whites and 1/3 cup sugar on high speed until foamy; gradually add sugar, continuing to beat until stiff, peaks form. Peaks should be soft enough so they bend over slightly at the tips, set aside.
2. In a small bowl, mash banana carefully. In a large bowl, whisk yolks with milk and gradually drop salad oil, beat until blended well. Then add mashed banana paste, sift flour over the egg yolks batter, and using flat spatula, quickly but gently fold.
3. Put 1/3 of the meringue into the yolks batter and mix it gently. Do the same two more times. Then pour into the tube pan at once to remove air pocket.
4. Bake about 35 to 40 minutes, until an inserted pick comes out clean, remove it from oven, turn upside down to cool for 1 hour.

Serve

Divide 8 to 10 pieces and serve them with ice cream or whipped cream.
Hints & Tips

Egg whites whip better at room temperature. Make sure that your bowl and the tube pan are grease free.

i found it at this website: http://www.cwu.edu/~esl/cake.html

you can replace the banana with anything, i made a yam chiffon cake, and my parents really like that one. i tried it with peach puree too, it wasn't bad, super moist. hope you guys like it! happy baking!

[`LANE]

does anybody have a simple & tasty kimchi pajeon recipe ?

[naniko]

this cupcake recipe i got from my friend's mum. it's super easy and the taste is superb!

Vanilla Butter Cream Cake

ingredients:
1 butter
3 eggs
2 ½ cup self rising flour
1 cup castor sugar
1 teaspoon vanilla essence
2 tablespoon yoghurt
1 cup milk

instruction:
- mix the butter and eggs in mixture till it's getting pale.
- pour the self rising flour, castor sugar, yoghurt, cup of milk and vanilla essence all together.
- pour the mixed ingredient in paper cup.
- baked it at 150 degrees for half an hour or till it cooked.

you can add up the chocolate chip also.
or you can decorate your cupcakes with some icing.

[insanityy]

I just read all these page
can baking soda be substituted for baking powder?

[freshcitrus]

I just read all these page
can baking soda be substituted for baking powder?

no, powder and soda can't be substituted with each other. i'm not sure why exactly, but it probably has something to do with the chemical properties of each. I remember my grandma made a cake with soda once, when it asked for powder, and it turned out really weird.

[smile*]

no, powder and soda can't be substituted with each other. i'm not sure why exactly, but it probably has something to do with the chemical properties of each. I remember my grandma made a cake with soda once, when it asked for powder, and it turned out really weird.

a sub. can be for 1 tsp baking powder can be:
1/4 tsp baking soda +1/2 tsp cream of tar tar

[kiwistar]

Anyone have a good recipe for GUACAMOLE?

[sarah#]

^^

I used this recpie the other day

Ingredients

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

Method

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

-------------------------------------

thought I would share a recipe for typical SLOVENIAN DESERT



Bled Creme Slices

Puff Pastry: 8 oz unsalted butter

8 oz flour

1 egg yolk

1 Tbsp water

1 Tbsp flour

1 tsp salt

Getting Started:

Combine butter and 1 Tbsp of flour into a lump. Pour 8 oz flour in a mixing bowl or on a clean work surface. Make a hole in the middle, add egg yolk, salt and cold water. Knead the mass well until it becomes firm. Place on a floured work surface. Using a knife, cut a ¾ inch cross into the dough. Cover the dough with the bowl and let stand for 30 minutes. Using a rolling pin, shape the dough into 4 semicircles resembling flower petals. Place the lump of butter in the middle, then cover with one of the semicircles.

Press down on the edges of the semicircle to seal in butter. Make sure that butter cannot escape through any holes of the dough pocket. Cover the pocket with the remaining semicircles. Using the rolling pin, gently tap on the pocket so that butter spreads evenly. Shape the dough into a long, about ½ inch thick rectangle. Flip one third of the rectangle toward the center. Flip the other end to the center, like folding a business letter. Rotate the dough 90 degrees. Flip the left half over the right.

Wrap the dough into a plastic wrap. Chill in the refrigerator for 30 minutes. After the dough has been refrigerated for 30 minutes, unwrap the dough. Discard the plastic wrap. Repeat the folding and rotating process of the dough. Make sure you roll out the dough in the direction opposite to the one of folding.

Repeat the folding, rotating and refrigerating process of the dough two more times for a total of four times. If the dough becomes soft or sticky during this process, immediately refrigerate until firm.

After the fourth turn, wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking. Puff Pastry keeps refrigerated for up to three days, or frozen for several months.

Note: Do not grease the baking dish when baking puff pastry.

Baking:

Roll out the dough into two sheets of same length and width. Place in a baking dish. Do not grease the baking dish. Using a fork, make holes to ensure that the dough will rise evenly while baking. First bake at 480F; once the dough turns slightly yellow, lower the heat to 390F and finally to 300F.

Puff pastry sheets should be golden brown when done.

Filling: COOL WHIP whipped topping or whipped cream

Vanilla Pudding Filling

Vanilla Pudding Filling:

2 ½ cup milk

5 oz granulated sugar

2 vanilla instant pudding mixes

2 large eggs

vanilla sugar

1 Tbsp rum

9 ½ oz softened unsalted butter

Making the Filling:

Combine 1½ cup milk with 5 oz sugar in a sauce pan. Cook until the mixture starts boiling. Pour the rest of the milk in a bowl, then whisk in pudding mixes and eggs. Pour the pudding mixture in the boiling milk, stirring constantly. When pudding thickens, take it off the heat and chill the pot in cold water. Stir frequently to prevent “skin” from forming. Mix in vanilla and rum. Chill well. Whisk butter until it gets fluffy. Spoon it into the pudding while stirring constantly.

Assembling the Whole Thing:

Keep one pastry sheet in the baking dish. Using a spatula, layer the filling evenly on the pastry sheet. The filling should be around 1 inch high. Top it with Cool Whip or whipped cream. Spread evenly. Carefully place the second pastry sheet on top. Use a big, sharp knife to cut puff pastry. Start on one end of the baking dish and work your way to the other. Hold the knife just above the top pastry sheet. While barely touching the pastry sheet, tap on the knife blade with a very fast movement. Cut 2 inch cubes.

Dust with confectionary sugar and serve.

[Tamar1973]

3 recipies for the price of one. Kimchi Innovations: 3 interesting options for Kimchi