Iron Chef VJ (sorta)

[Marilyn. 340]

Besides the egg dish (Mom is making an egg dish tomorrow and I will just pretend that I did it... ), I want to make a carrot cake tomorrow.

I am still looking for a recipe though, so I was wondering if one of you lovely ladies has a good recipe to share

I have one that has crushed pineapple in it.. mmm, makes the carrot cake nice and moist...

Carrot Pineapple Cake

INGREDIENTS:

2 cups (500ml) all-purpose flour

2 teaspoons (10ml) baking soda

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) salt

2 teaspoons (10 ml) ground cinnamon

1 3/4 cups (370 ml) white sugar

1 cup (250 ml) vegetable oil

3 eggs

1 teaspoon (5 ml) vanilla extract

2 cups (500 ml)shredded carrots

1 cup (250 ml) flaked coconut

1 cup 250 ml) chopped walnuts

1 (8 ounce/250 ml) can crushed pineapple, drained

Icing:

1 (8 ounce/250 ml) package cream cheese

1/4 cup (60ml) butter, softened

1/2 teaspoon (2.5 ml) vanilla

2 cups (500ml) confectioners' sugar (icing sugar or powdered sugar)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

not sure if this conversion will be more helpful...

250 g all-purpose flour

9 g baking soda

5 g baking powder

6 g salt

5 g ground cinnamon

350 g white sugar

235 ml vegetable oil

3 eggs

5 ml vanilla extract

220 g shredded carrots

75 g flaked coconut

120 g chopped walnuts

1 (8 ounce) can crushed pineapple, drained

224 g cream cheese

55 g butter, softened

2.5 ml vanilla

240 g confectioners' sugar

Edited June 20, 2008 by *Marilyn*

[Nessa 23]

yum carrot pineapple yummy

[Ms. Squirrel 11]

Besides the egg dish (Mom is making an egg dish tomorrow and I will just pretend that I did it... ), I want to make a carrot cake tomorrow.

I am still looking for a recipe though, so I was wondering if one of you lovely ladies has a good recipe to share

I have one that has crushed pineapple in it.. mmm, makes the carrot cake nice and moist...

Carrot Pineapple Cake

INGREDIENTS:

2 cups (500ml) all-purpose flour

2 teaspoons (10ml) baking soda

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) salt

2 teaspoons (10 ml) ground cinnamon

1 3/4 cups (370 ml) white sugar

1 cup (250 ml) vegetable oil

3 eggs

1 teaspoon (5 ml) vanilla extract

2 cups (500 ml)shredded carrots

1 cup (250 ml) flaked coconut

1 cup 250 ml) chopped walnuts

1 (8 ounce/250 ml) can crushed pineapple, drained

Icing:

1 (8 ounce/250 ml) package cream cheese

1/4 cup (60ml) butter, softened

1/2 teaspoon (2.5 ml) vanilla

2 cups (500ml) confectioners' sugar (icing sugar or powdered sugar)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

not sure if this conversion will be more helpful...

250 g all-purpose flour

9 g baking soda

5 g baking powder

6 g salt

5 g ground cinnamon

350 g white sugar

235 ml vegetable oil

3 eggs

5 ml vanilla extract

220 g shredded carrots

75 g flaked coconut

120 g chopped walnuts

1 (8 ounce) can crushed pineapple, drained

224 g cream cheese

55 g butter, softened

2.5 ml vanilla

240 g confectioners' sugar

Totally awesome! I just printed it and will take it home with me!!

See you guys in about 15 minutes (when I am home LOL) *waves*

[VisaJourneyLady 33]

course everyone knows how you check if eggs are fresh, and I don't mean look at the date!! Just put them in water, if they float they're bad, if they don't they're good. Never eat bad eggs again :-)

[Nessa 23]

does anyone know an easy way to peel tomato skin?

[Ms. Squirrel 11]

Only the "slightly cross the skin with a knife, boil them for 30 sec, shock them with cold water and then peel" method.

[Nessa 23]

thanks I like to make tomato sauce instead of buying it canned and i always have a hard time with the skin

[Ms. Squirrel 11]

thanks I like to make tomato sauce instead of buying it canned and i always have a hard time with the skin

Oh cool, I was helpful. I thought you knew that one already and thought it was too much trouble!

[Ban Hammer 13,334]

does anyone know an easy way to peel tomato skin?

drop it out the window - while driving on the highway.

[Nessa 23]

[Marilyn. 340]

yum carrot pineapple yummy

not really a huge fan of carrot cake because it is usually too dry but that recipe is really good....

Edited June 20, 2008 by *Marilyn*

[LaL 418]

Here is a receipe I make often - although it does take quite alot of pots & pans (ugh) but is soooo worth it. This time (today) I omitted the zuchini - ran out!

Veggie Based Mousaka

1 tbsp olive oil

2 medium eggplants sliced

2 zuchinis sliced

3 medium potatoes sliced

1 onion sliced

1 clove garlic

1 tbsp white vinegar

1 can whole tomatoes

1 can lentils w/ juice (I use 1/2c dry lentils cooked)

1 tsp oregano

2 tbsp parsley

salt & pepper

1 cup crumbled feta

1 1/2 tbsp butter

2 tbsp flour

1 1/4 cup milk

pepper

pinch of nutmeg

1 egg beaten

1/4 cup parmesan

1. sprinkle sliced eggplant with salt. Set aside for 30 minutes. Rince & pat dry.

2. Preheat overn to 375 degrees

3. Heat oil in large skillet @ medium high. Brown eggplant, zuchini and potatoes (separately)

4. Saute onion, garlic until light brown. Pour in vinegar, reduce heat. Stir in tomatoes, lentils & lentil juice (1/2 can aprox), oregano, parsley salt & pepper. Cover, reduce heat & simmer 15 minutes.

5. In a casserloe dish layer eggplant, zuchini, potatoes, onion mixture, feta crumbles. Layer ending with eggplant, potatoes & zuchini.

6. Cover & bake 25 minutes

7. In saucepan, combine butter, flour & milk. Bring to a boil, whisk constantly until thick & smooth. Season with pepper & add nutmeg. Remove from heat, cool for 5 minutes. Sit in egg.

8. Pour sauce over casserole & sprinkle with parmesan cheese. Bake uncovered 25-30 minutes.

[palilover 1]

course everyone knows how you check if eggs are fresh, and I don't mean look at the date!! Just put them in water, if they float they're bad, if they don't they're good. Never eat bad eggs again :-)

Hm..interesting. Never heard of that. When I get brave enough to eat normal eggs, I'll remember that:)

[Bootylicious!! 2]

Finally I'm posting my pics!

It's salsa de puerco with black beans. Yummy!

[Ms. Squirrel 11]

That looks good, Booty! Pedro had to explain to me what it was though

I made polenta wholewheat buttermilk pancakes (two eggs!) filled with guacamole and bell peppers Spanish style (skinned, with olive oil and garlic)