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you can ask about cooking here.and i can give out Recipes.

i forgot i will also answer what time and temp. qustions about food

yeah..........cooking sucks

ummm... how do you make Pumpkin Pie.. i need to know

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position.
Preheat oven to 425°.

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

~hey fruits you should be nice~

Originally posted by feralboy
~hey fruits you should be nice~
im just messin

~what?~

mg put about a 1/2teaspoon on your crush if your not going to use the almond-flavored liqueur.the milk will brownen the top crush.also put holes in the top crush.this will let it breath and not burn

actually I do need help with something..I tried a couple of times to make potato dumplings and they are cooked but they start falling apart,they are just to mushy.do you think you know how I can make these things right because they really are great and I'd like to start cooking them often.

Badkitty! Long time no see!

Perhaps adding a bit of flour to thicken the mixture?

I have no idea what the Hell potatoe dumplings are anyways, sorry...

Originally posted by BlackC@t
Badkitty! Long time no see!

Perhaps adding a bit of flour to thicken the mixture?

I have no idea what the Hell potato dumplings are anyways, sorry... hi there BC! hope alls been well with ya

ohh potato dumplings are great..I don't know about the flour,might become a bit pasty..I was thinking of boiling them then frying them..but I'll see what the cook master chief has to say

You have to add flour. No wonder they start falling apart.

Originally posted by Storm
You have to add flour. No wonder they start falling apart. no I do add flour..but I think to much would be yucky..sorry thats really what I meant.

Ok feral, I have a toughie for you. I've been trying to find a worthwhile recipe for General Tsao's Chicken and Pork Fried Rice, the rice must have the bits of egg in it as well.

I love these dishes, but I have yet to find a good recipe where the ingredients are easy to come by.

Originally posted by BadKitty
actually I do need help with something..I tried a couple of times to make potato dumplings and they are cooked but they start falling apart,they are just to mushy.do you think you know how I can make these things right because they really are great and I'd like to start cooking them often. you're cooking them too long

Originally posted by Clovie
you're cooking them too long I'm not sure,I have a recipe and followed it..but it doesn't seem right. over cooking is something I do on a regular basis though so this might be it...thanks clovie.

Originally posted by BadKitty
I'm not sure,I have a recipe and followed it..but it doesn't seem right. over cooking is something I do on a regular basis though so this might be it...thanks clovie. it must be it.
you cook them untill they are like going to the top.. i can't explain it properly..
you put them in the pot in the boiling water and then keep them there untill there are big bubbles and the dumplings are going up]

and you're welcome of course

Urgh! reading about food is making me feel sick!

Originally posted by Clovie
it must be it.
you cook them untill they are like going to the top.. i can't explain it properly..
you put them in the pot in the boiling water and then keep them there untill there are big bubbles and the dumplings are going up]

and you're welcome of course I think your are absolutely right,I cook them like I cook pierogies..but the thing is I like my pierogies mushy...so I did let them boil past the point of 'floating'.

thanks again clovie,I think I'll try them again this weekend.

Originally posted by BlackC@t
Urgh! reading about food is making me feel sick! it's making me super hungry

Originally posted by BadKitty
it's making me super hungry

Ditto.

Originally posted by BadKitty
I think your are absolutely right,I cook them like I cook pierogies..but the thing is I like my pierogies mushy...so I did let them boil past the point of 'floating'.

thanks again clovie,I think I'll try them again this weekend. you can cook pierogi (it is already plural)? i never heard about anyone outside Poland who was able to make it clapping



good luck

blackcat i'm sorry but i have no clue

anything else

OK, do you have any good recipes for tofu? I hate tofu, but would like to get away from chicken, tofu doesn't die. It's not the flavor, it the texture, what should I do?

this one comes from Hawaii
2 pounds chicken parts
1 slab of tofu
2 heaping tablespoons sugar
3/4 pounds string beans
Cup shoyu
Cook chicken, sugar and shoyu together (simmer 5 minutes). Prepare string beans by slicing them in half length wise. Add beans to chicken. Add tofu and simmer until beans are tender.

Note: can also be made with pork or beef.

remember when reheating meat reheat to 160degees at the least.never leave food out for more than 4hrs

any body else

HEY ALL

Originally posted by Shakyamunison
OK, do you have any good recipes for tofu? I hate tofu, but would like to get away from chicken, tofu doesn't die. It's not the flavor, it the texture, what should I do?

Tofu doesn't die...

i suck at making threadscrycrybaby

Oh yeah, I love cooking.. Nicaraguan food. It's the best

Nice...

I like making desserts

i like eating deserts but as far as cooking goes i'm useless

Originally posted by feralboy
i forgot i will also answer what time and temp. qustions about food
Are you a chef?

yes

in training

ok ; so how do i make a Baked Alaska ?

im ****ing up on temperatures here and make a mess out of it

i never head of that but here

Prepare some vanilla ice cream using the following method: make a custard from 7—8 egg yolks, 200 g (7 oz, scant cup) caster (superfine) sugar, 3/4 liter 1 1/4 pints, 3 cups) fresh cream, and a vanilla pod (bean) or 1 teaspoon vanilla sugar. Freeze in an ice-cream churn. When the ice cream is fairly hard, pack it into a square cake tin and leave it in the freezer for 1 hour.

Meanwhile, make a sponge by beating 125 g (4 oz, 1/2 cup) caster sugar with 4 egg yolks until the mixture turns thick and white. Sprinkle on 150 g (5 oz, 1 1/4 cup) sifted flour, then add 40 g (1 1/3 oz. 3 tablespoons) melted butter and 4 egg whites whisked to stiff peaks with a pinch of salt. Pour the batter into a buttered square cake tin and cook for 35 minutes at 200°C (400°F, gas 6). Turn the sponge out and leave it to cool.

Heat the oven to 250°C (475°F, gas 9). Make a meringue mixture using 4 egg whites, a pinch of salt, and 75 g (3 oz, 6 tablespoons) caster sugar and put the mixture into a large piping (pastry) bag. Split the sponge in two through the middle and arrange the pieces side by side in an ovenproof dish; trim them into a regular oval shape. Sprinkle with 1/3 glass syrup flavored with Cointreau or Grand Marnier. Unmold the ice cream and mold over the sponge. Mask the sponge and ice cream entirely with half of the meringue, smoothing it with a metal spatula. Use the rest of the meringue to decorate the top with whorls. Dredge with icing (confectioners') sugar and place in the hot oven until the meringue is colored. Serve immediately.

Baked Alaska can be flamed when it is taken out of the oven, using the same liqueur that was used to flavor the sponge.

Originally posted by feralboy
in training
awesome. I wanna go to school and become a gourmet chef got any tips or advice?

I can't cook. But my girlfriend can. Though she would like me to.

just take you time

Originally posted by bordom
awesome. I wanna go to school and become a gourmet chef got any tips or advice?

If you want a personal advice tip... dont go into cooking, unless your ready for unreasonably bad and long hours and not the greatest pay. Unless your at a very special restaurant then you can end up months on end without a whole weekend off. 9-12 hour long days at some places. If your intent on cooking, you gotta get the experience and go to a big kitchen like La' Chaumiere.

Hooter's Buffalo Chicken Wings


vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces

ON THE SIDE: bleu cheese dressing & celery sticks

Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

Anyone got the recipe for KFC's chicken?

Do you know any Oriental dishes?

Originally posted by botankus
Hooter's Buffalo Chicken Wings


vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces

ON THE SIDE: bleu cheese dressing & celery sticks


Hey, that's about how I make mine.....though I got my recipe from a chef in Ohio...He worked at BarlyCorns.....Yummy chicken wings.

That's right, debs...and to honor those fantastic Hooter's Wings I'm about to be the first person ever to use this smilie for something other than a half-dressed person:

droolio

Yummy yummy yummy wings.....yum...

I'm in the mood for wings now....but have none....

hmmm, how bout Paratha Roti?

What's that?

Paratha Roti is an Indian flatbread.

hehe, its a type of roti, its an indian dish.

Are you a good cooker? Where have you learnt to cook?

I know how to make some yummy hummus....

I am an expert at making Digiorno's.

What's that? ^^

You know, "The pizza that tastes like delivery?"
http://www.kraftfoods.com/html/brands/digiorno/images/mn_1.jpg

OHHHHHHHHHHHHHH.....OK how do you make the dough?

I'm not telling you any of my secrets Including how I carefully open the freezer and tear the plastic to remove the pie.

Originally posted by botankus
I'm not telling you any of my secrets Including how I carefully open the freezer and tear the plastic to remove the pie.

I knew it....It's a frozen crust....bought from the store...... HAHAHAHAHAHAHA.....At least I make mine from scratch...

That's not fair Debs, I'm never inviting you for dinner again!

Originally posted by botankus
That's not fair Debs, I'm never inviting you for dinner again!

Again????

Did I enjoy your pizza.......???....Maybe it was your sauce....What's in your sauce then......We need to compare notes.....Cause I make a pretty mean pizza...chef

Originally posted by debbiejo
Again????

Did I enjoy your pizza.......???....Maybe it was your sauce....What's in your sauce then......We need to compare notes.....Cause I make a pretty mean pizza...chef

With chicken?

yeah you....no chicken pizza....hahahahhah....I make a pretty cool pizza...one that can please even the finicky delights....whooooooooo yea....all Italians like....any kind...spices, herbs, the works.....whoooo just sooooooooooooo good.....THE KIND THAT WILL MAKE ANYONES MOUTH WATER FOR MORE........Yummmmmmmmmmmy....Cool chesses too.........I'm a natural cheff...grow my own herbs...do everything from scratch......OH got you beat, I think....yep....Better talk to your wife..chefchef..
AND YOU? Mr shaky? ....I hear men just never got the hang of it.,....hahahahahahahaha.... just frozen dinners.