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Aug. 18th, 2011

Nero from DMC4


Oreo banana fudge parfeit.

I made that about two weeks ago and had my mom video me creating it. You can use other types of ice cream for it. Yes, that is really me. :)

Sep. 10th, 2008

Writing hand


New recipes that we worked on today.

Both recipes were worked on within this week. All very healthy and very yummy.

The first one is:

Creamed Cheese sauce

1 8oz package of Philly cream cheese softened
2-3 cups of cream
1 cup of grated cheddar cheese

Ad cream and cream cheese together in a bowl, mix till creamed together.
Put the cream and cream cheese mix in a small pot, heat till warmed and bubbles show in the the mix, stir till it is showing the bubbles when you stop stirring. Add the cheese into the mixture till the cheese is fully melted.
Serve warm or hot or cold.
Great on eggs, cauliflower or broccili

The second one is:

Oven baked Sole

2 medium Soles, skinned, but the bones are left on.
2 tablespoons of butter
1/4 cup of fish stock
1/4 cup of water
The juice of half a lemon

Preheat a 350* oven, season the fish and put it in a well buttered oven proof pan, pour the liquid over the fish and baste it during the cooking time every few minutes for 15 minutes. Remove to the top of the oven and broil for 2 minutes till golden brown in color.

Hope you enjoy both recipes.

Aug. 5th, 2008

Nero from DMC4


Spinach mushroom pies.

The spinach portabella pies.
This was a recipe that was worked on the fly at my friend's home this past weekend. We were trying to figure out what to make for the veggie lovers and I asked what my friend had in her fridge and she had spinach, mushrooms and onions. And I figured a spinach pie with mushrooms as the cover would work for the veggie lovers.

All you need is four portobella mushrooms, one finely diced red or yellow onion, one minced clove of garlic, one pack of thawed spinach(squeezed of all the water) warmed and then couple handful of Feta cheese and mixed throughly. Season with ground pepper and salt, kosher if possible. Placed in the cleaned out portabella mushrooms and coated with some olive oil and grilled on the BBQ till the cheese melted. It could even work indoors on the broil if the weather was not being good for outdoor grilling.

And it was a hit with everyone! You may end up having to get more for them as it is a really good meal. Serves 10 at least.

May. 7th, 2008

Nero from DMC4


Delicious egg omelet.

Two slices of red onion finely diced.
Two bacon strips cut half an inch.
Three small mushrooms, cut into small peices.
A small handful of feta cheese.
A teaspoon of butter.
Three eggs scrambled.
Salt and pepper to taste.

In a pan on medium heat, put the teaspoon of butter in it, finely dice two slices of red onion and mushrooms, place into the pan with the butter. Cut the bacon with a pair of scissors, put bacon into pan with onions and mushroom mix. Mix throughly. Wait till the onions are brown on the edges as well as the bacon, mushrooms will be getting soft. Pour scrambled eggs into the pan. Scramble the eggs with the mix till it is nearly done. Throw into the mix a small handful of feta cheese and mix. Flip once and shake for a few seconds before plating. On the plate, season to taste with pepper and salt. And enjoy.

That is my breakfast. It is very tasty and very easy to make. Within ten minutes, you are eating.

May. 2nd, 2008

Nero from DMC4


Cakey cookies.

This is a recipe from a family friend that we have yet to make. We may make it when we are having our next pool party for the family. She says that they are a bit cakey as she uses cake flour.

1/4 butter, plus some for greasing
1/4 cup of peanut butter creamy
1 cup of self rising flour or cake flour
3 tbsp unsweetened cocoa
generous 1/3 cup of superfine sugar or regular granulated
1/2 cup of brown sugar
1 egg beaten
1/2 cup semisweet chocolate chips

1. Preheat oven to 350f/180c. Grease 2 large cookie sheets. Sift the flour and cocoa together.
2. Whisk the butter, peanut butter, superfine sugar and brown sugar together until it is soft and fluffy. Gradually beat in the egg, then the flour mixture. Stir in the chocolate chips.
3. Place 10 tablespoons or teaspoons of the cookie dough on the prepared cookie sheets allowing room for them to spread during baking.
4. Bake the cookies in the oven for 15-20 minutes until lightly browned. Leave for 1 minute, then transfer the cookies to a wire rack and let cool.


May. 1st, 2008

Nero from DMC4


Flourless cheese souffle.

This is my own recipe for it. This is really, really good.

Flourless cheese souffle.

2 TBL Butter
7 Lg. Eggs seperated
Pinch Cayenne Pepper
1/4 tsp Nutmeg
Salt and Pepper
5 oz. Philadelphia Original Cream Cheese
1 1/2 Cups of finely grated Gruyere or Swiss Cheese or cheddar
2 - 3 Tbl freshly grated Parmesan Cheese

Preheat the oven to 425F. Coat a 6 cup souffle dish with the butter, and sprinkle with the Parmesan cheese. Beat yolks and seasoning till fluffy. Add the cream cheese and beat until smooth and well combined. Add grated cheese.

In a clean bowl, beat egg whites to stiff peak stage, pour into whites - fold.

Spoon into prepared souffle dish and bake @ 425 for ten minutes. Reduce heat to 400f and bake another 15 minutes.

Serve immediately. Serves 4 people.
All protein dish - no carbohydrates.

If adding vegetables, add an additional egg white.

For 2 qt souffle dish: 1 1/2 recipe.
Bake about 35 minutes(very loose middle) to 40 minutes.


Apr. 30th, 2008

Nero from DMC4


Alton Brown's Peanut butter pie.

We had this this past weekend at my cousin's place and it was delicious. She said that she was wanting to make Alton Brown's peanut butter pie for months since she saw the Peanut episode and since she knew I loved PB pies, she made it for me.

Here is Alton Brown's Peanut Butter pie. And I must say it was delicious!
But if you are allergic to Peanuts, you might not want to make it.

6 1/2 ounces chocolate wafers
1 tablespoon sugar
5 ounces unsalted butter, room temperature, divided
1 batch AB's homemade peanut butter, recipe follows
3 ounces powdered sugar, approximately 3/4 cup
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon heavy cream

Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.

Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.

Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

Homemade Peanut Butter:

15 ounces shelled and skinned AB's roasted peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Yield: approximately 1 1/2 cups

Roasted Peanuts:

2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Yield: approximately 2 pounds roasted peanuts in shell

Apr. 20th, 2008


(no subject)

What a shame this community is dead. I thought i'd try and share something i've just finished putting into mah belly. It was beautiful.

Chinese Style Crispy Pork with Onion Rings.

oil for deep frying
50g/1¾oz plain flour
50g/1¾oz cornflour
½ tsp paprika
½ tsp cumin (Or I found Chinese 5 Spice was good. It's Sunday and the only store open didn't have any Cumin
½ tsp chilli powder (If you want it hot add more.)
½ pork fillet, cut into strips
½ onion, cut into rings
50g/1¾fl oz milk

1. Heat the oil ready for deep frying.
2. Mix together the flours and the spices and coat the pork.
3. Soak the onion in the milk then toss through the flour mix.
4. Deep fry both the pork and the onion rings for 2-3 minutes or until crisp and golden. Serve.

Really quick to make and it was delicious.

Jul. 1st, 2007

Nero from DMC4


Does anyone have a good recipe for . . .

Spaghetti sauce that is really tasty?
I am having the hunger pangs for some spaghetti and have some ripe tomatoes that I am itching to use in a sauce.


Jun. 16th, 2007

Nero from DMC4


Macaroni 'n' Cheese

It serves about 6 to 8 people.

8 ounces cheddar cheese, grated
1 cup butter
1 (12 ounce) package elbow macaroni
1/2 cup milk

Cook pasta in water according to package directions.
Preheat oven to 350°F.
Grease the inside of a medium sized casserole dish.
Start with a layer of pasta on the bottom of the dish.
Add thin squares of butter on top of the pasta.
Add about 1/2 cup cheese on the butter and pasta.
Keep repeating steps 3-6 until you reach the top.
Add remaining cheese to the top.
Bake in the oven for 45 minutes or until the cheese on top is golden brown and crusty.
Then, cool for ten minutes before serving as it will be very oven hot and then enjoy!

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