Recipe Board

[Emancipation 2]

The Pavlova is one of my favorite desserts, I haven't made it in a while but it's different and deliciousssssss

3 Egg whites

3 tablespoons cold water

1 Cup fine sugar

1 teaspoon Vinegar

1 teaspoon Vanilla Essence

3 teaspoons Cornflour

Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Place on greased paper on greased tray and bake at 150 degrees © (300 F) for 45 minutes, then leave to cool in the oven.

Once cool, cover entire pavlova with whipped cream and top with kiwi fruit.

Okee.. so tried the pavlova tonite (not this exact recipe but one similar).. the chef said that having eggs at room temp is the secret to this recipe.. But mine didn't get stiff like the recipe called for.. it was only about 1/2 inch tall.. doesn't look ANYTHING like what the picture above is.. any ideas kids?? I only have an electric hand mixer.. I want to master this recipe.. please teach this little grasshopper!!!

[Krikit 1,164]

Okee.. so tried the pavlova tonite (not this exact recipe but one similar).. the chef said that having eggs at room temp is the secret to this recipe.. But mine didn't get stiff like the recipe called for.. it was only about 1/2 inch tall.. doesn't look ANYTHING like what the picture above is.. any ideas kids?? I only have an electric hand mixer.. I want to master this recipe.. please teach this little grasshopper!!!

Did you whip the egg whites until they formed soft peaks before adding the sugar a little at a time?

[MissStacey 1]

This is my all time favorite recipe:

Step 1. Give husband some booty.

Step 2. Tell husband where I want to go for dinner.

Edited December 18, 2007 by MissStacey

[IR5FORMUMSIE 850]

This is my all time favorite recipe:

Step 1. Give husband some booty.

Step 2. Tell husband where I want to go for dinner.

Although I thought it was the other way around.

[IR5FORMUMSIE 850]

OK. By popular demand here is where you post your favourite recipe. It doesn't matter what it is (even refried dog poop ) just post it. I doesn't matter if you studied at the Cordon Bleu, we want to know. There may be people with limited kitchen abilities reading (men primarily , but some of us guys do cook pretty damn well) so be as detailed as possible. Now if anyone can remember the recipe for orange ice-box cookies, I'd be much obliged.

I'll start.

Froot Loops.

Get box of Froot Loops.

Put in big honkin' bowl.

Add milk.

Eat.

Get Diabetes and watch teeth rot out.

Serves no one.

But...what do I add first? Milk, or the cereal?

*goes back to read the instructions*

[Emancipation 2]

Okee.. so tried the pavlova tonite (not this exact recipe but one similar).. the chef said that having eggs at room temp is the secret to this recipe.. But mine didn't get stiff like the recipe called for.. it was only about 1/2 inch tall.. doesn't look ANYTHING like what the picture above is.. any ideas kids?? I only have an electric hand mixer.. I want to master this recipe.. please teach this little grasshopper!!!

Did you whip the egg whites until they formed soft peaks before adding the sugar a little at a time?

I thought I did.. perhaps my perceptions of soft peaks is different.. *sigh.. so frustrating.. I remember my mother saying she never could make meringue and last night I thought her curse was coming right back to haunt me!! tee hee..

[Krikit 1,164]

Did you whip the egg whites until they formed soft peaks before adding the sugar a little at a time?

I thought I did.. perhaps my perceptions of soft peaks is different.. *sigh.. so frustrating.. I remember my mother saying she never could make meringue and last night I thought her curse was coming right back to haunt me!! tee hee..

Soft peaks is when you pull out the mixer and the meringue forms a kind of snowman effect, with the top of the meringue falling over but maintaining a mound. (Remaining standing up pointy would be stiff peaks.) Another thing to look for if your meringues don't come out is if you get some yolk in them when separating the eggs. Any bit of yolk will prevent a meringue from forming. Good luck with take two!

Edited December 18, 2007 by Krikit

[Emancipation 2]

Did you whip the egg whites until they formed soft peaks before adding the sugar a little at a time?

I thought I did.. perhaps my perceptions of soft peaks is different.. *sigh.. so frustrating.. I remember my mother saying she never could make meringue and last night I thought her curse was coming right back to haunt me!! tee hee..

Soft peaks is when you pull out the mixer and the meringue forms a kind of snowman effect, with the top of the meringue falling over but maintaining a mound. (Remaining standing up pointy would be stiff peaks.) Another to look for if your meringues don't come out is if you get some yolk in them when separating the eggs. Any bit of yolk will prevent a meringue from forming. Good luck with round two!

Ahhhh well that might be the kicker..

Okay, so i have NO clue what soft peaks is I did have a bit of yolk in it.. that's probably what happened then.. a combo of me not knowing how to bake, and my inability to separate an egg!!

[MissStacey 1]

Humidity also plays a factor when making meringues.

[Carlawarla 1]

Did you whip the egg whites until they formed soft peaks before adding the sugar a little at a time?

I thought I did.. perhaps my perceptions of soft peaks is different.. *sigh.. so frustrating.. I remember my mother saying she never could make meringue and last night I thought her curse was coming right back to haunt me!! tee hee..

Soft peaks is when you pull out the mixer and the meringue forms a kind of snowman effect, with the top of the meringue falling over but maintaining a mound. (Remaining standing up pointy would be stiff peaks.) Another to look for if your meringues don't come out is if you get some yolk in them when separating the eggs. Any bit of yolk will prevent a meringue from forming. Good luck with round two!

Ahhhh well that might be the kicker..

Okay, so i have NO clue what soft peaks is I did have a bit of yolk in it.. that's probably what happened then.. a combo of me not knowing how to bake, and my inability to separate an egg!!

Okay..okay...I'll let you all in on the secret!

1) chill your beaters and bowl - which must be glass or metal bowl - do NOT use a plastic bowl...it's greasy...you'll never get the grease off a plastic bowl!

2) your eggs will increase in volume if you leave them out of the fridge for 30 min. before beating

3) Never, NEVER get yolk in the eggwhites. Crack each egg in a seperate small bowl before adding to the bigger bowl. If you have some yolk in one cracked egg (in the small bowl) put it away, and use later. Crack a new egg.

4) Egg whites contain water, so you need a stabilizer with them. Acid. So...put a pinch of cream of tartar in the whites. If you don't have this, or can't find it, a sprinkle of lemon juice will work as will a little vinegar.

5) Start mixing slowly and then speed up mixer when the foam develops. Slowly incorporate sugar at this point. One or two tablespoons at a time.

Hope this helps!

Carla

[Krikit 1,164]

EXCELLENT tips Carla! Not using a plastic bowl is key. I never use cream of tartar but it is definitely recommended when there's high humidity or runny whites. Funny how you take knowing things for granted until you start analysing where it all went wrong.

Edited December 18, 2007 by Krikit

[Udella&Wiz 325]

Good tips Carla

Homemade Macaroni and cheese (a sure fire hit for about 40 years..my Mom started making this when my parents were first married)

3 cups elbow (or other) macaroni...cooked and set aside (= about 6 cups)

2-3 cups shredded cheddar cheese (I use medium, any type is fine) - save time and buy already shredded from grocery store

2 tbsp butter - melt gently in a small saucepan - low temp for now

2 tbsp flour - stir into melted butter

Whisk in 1½c milk (I use skim, any is fine) a little at a time into the butter/flour mixture

Turn up heat slightly (Med-Low) and stir occasionally until the sauce thickens. This is a White sauce so don't let it boil or forget to stir, it will thicken on you quickly and then stick to the bottom if you don't pay attention Remove from heat if ready...can always add a drizzle of milk to thin later.

In a 3 qt Corning Ware casserole or 9x13 glass baking pan...layer ½ macaaroni, then cheese, then drizzle sauce evenly. repeat with another layer.

Bake at 375 for 30 mins

I add diced, cooked ham in each layer or cut up hotdogs...yum yum. I have been known to vary the amount of cheese and sauce....

Once you've made this once, you won't want anything else and it takes about 25 minutes to make in total. Do the pasta while you're making the sauce and VOILA!

[Krikit 1,164]

Good tips Carla

Homemade Macaroni and cheese

NICE one, Udella! I looooooove homemade mac and cheese. I'm going to try this recipe. But I'm going to substitute sharp cheddar..... I like the extra kick.

[Udella&Wiz 325]

Cool - it's a hit every time. You can make it the night before and leave unbaked & covered in the fridge to put in a cold oven when you get home too.

leftovers....if there are any, are great too!

[SpiritAlight 1]

This is my all time favorite recipe:

Step 1. Give husband some booty.

Step 2. Tell husband where I want to go for dinner.

Although I thought it was the other way around.

Sounds about right.