FUN COOKING RECIPES 3

FUN COOKING RECIPES 3

 

This Page is RESERVED for more Recipes and more pictures of CAKE.

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Lina Fat’s “Immigrant’s Beef” recipe

  • 1 large (1 ½ to 2 pounds) flank steak
  • ¼ cup soy sauce
  • ¼ cup vegetable oil
  • 1 tbsp. brandy
  • 1 tbsp. minced garlic
  • 1 tbsp. minced fresh ginger
  • ¼ tsp. sesame oil
  • 2 tsp. cornstarch
  • 24 trimmed asparagus spears or 4-6 broccoli spears

Trim fat from meat. Cut flank steak lengthwise into 3-inch-wide strips; cut diagonally across the grain to make 2-inch-wide pieces.
When cutting, hold knife at an angle so each piece of meat is about ¼-inch thick.
In a medium bowl, combine soy sauce, vegetable oil, brandy, garlic, ginger, sesame oil and cornstarch.
Add beef and stir to coat. Cover and refrigerate for at least two hours or overnight.
Just before cooking meat, blanch asparagus or broccoli in boiling salted water for three minutes or until barely tender. Drain, rinse with cold water and drain again; arrange on serving platter.
Heat a wide, heavy frying pan over high heat; grease lightly. Cook meat in pan, turning once, until brown on both sides, about two minutes total.
Place meet over asparagus or broccoli and serve.
Makes 4 servings


 

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BACON!

 

 

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Frozen Honey Mousse With Lime And Sea Salt
Prep: 30 minutes Total: 2-1/2 hours Serves 8

  • 3 large pasteurized eggs, separated
  • 3/4 cup blossom honey
  • 1 (13.66-ounce) can coconut milk, chilled at least 4 hours
  • 1 cup heavy cream, chilled
  • 1 teaspoon organic vanilla extract
  • Lime zest
  • Flaked sea salt (such as Maldon)

1. Whisk together the egg yolks and honey in a medium-size heavy-duty saucepan. Cook over low, whisking constantly, until thickened, 12 to 15 minutes.
2. Beat the egg whites in a medium bowl with an electric mixer fitted with whisk attachment on high until stiff peaks form, 2 to 3 minutes. Set aside.
3. Without shaking or tilting can, carefully open coconut milk. Remove solidified coconut cream from top, and place in a 2-cup measuring cup. Add liquid from can to equal 1 1/2 cups, and transfer to a medium bowl. Add heavy cream and vanilla, and beat on medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold the egg whites and honey mixture into the cream mixture; spread in single layer in a 13- x 9-inch glass baking dish. Freeze 2 hours.
4. Spoon into parfait glasses; top with lime zest and sea salt.


Recipe: Cream Puffins
(Yields about 25 to 30 puffins.)

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Cookie heads
1 cup butter
2/3 cup sugar
1 egg
1 tsp vanilla
2 ½ cups flour
1/2 tsp salt
1/3 cup extra dark baking cocoa
Yellow, red, blue food coloring

  • Cream butter and sugar. Beat in vanilla and egg. Gradually add flour/salt mixture and mix until smooth.
  • Take half the dough and stir in cocoa powder. If desired add blue and red food coloring for greater depth of color. Divide other half of dough into two parts. Keep one part white; add red and yellow food coloring (for orange beaks) to the second part and mix until integrated.
  • Refrigerate dough until stiff. Then, roll the white dough into cylinders the diameter of a penny, and about 10 inches long. Roll orange dough into slightly smaller-diameter cylinders, 10 inches long, and then squeeze into a triangular shape. Between sheets of wax paper, roll half the chocolate dough to very thin rectangles, about one-eighth inch thick, two and a half inches wide, and 10 inches long. Roll the other half to a rectangle about a half-inch thick and 10 inches long. Slice lengthwise into strips about five-eights of an inch wide—these will form the necks. (Note: You’ll need a little bit of chocolate dough to form the eyes, so set aside any trimmings or leftovers.) Return dough to refrigerator to stiffen up.
  • To make the eye, cut out a quarter of the white cylinder along the length, spread a little leftover chocolate dough along all of the L-shaped surface that you just cut, and then replace the missing quarter. For the beak, stick the orange triangle to the side of the head opposite the eye stripe. Wrap the thin (one-eighth-inch) chocolate dough around the rest of the white cylinder, trimming if necessary for smooth fit. It’s best to start at the top side of the beak. Finally, attach a neck piece of the chocolate dough, make sure it is on the correct side based on the eye placement.
  • Place rolls in the freezer until hard.  (You may freeze them for several months if wrapped air-tight.)
  • Preheat oven to 350 degrees. Cut frozen cookie dough rolls into quarter-inch-thick pieces. Bake for six to eight minutes. Remove before tops brown.
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A fully assembled roll of puffin heads, ready to be sliced into cookies. Pic: Susan Schubel

Pâte à choux bodies
1 cup flour
1 cup water
3/4 stick butter
Dash salt
Dash nutmeg
1 tsp sugar
4 large eggs at room temperature

  • Preheat oven to 425 degrees.
  • Bring water, butter, salt, sugar, and nutmeg to a boil. When butter is melted, add in flour all at once and stir quickly with a wooden spoon until dough forms and becomes a cohesive lump. Turn heat down to medium and continue to stir in pan until a skin begins to form on the sides and bottom of pan. Remove from heat. Make a well in the flour mixture and begin to mix in eggs one at a time until absorbed. Put mix into a pastry bag with wide tip, and squeeze roundish ovals (about one and three-quarters of an inch wide and two and a half inches long) onto a greased or parchment-paper-covered baking tray. Bake at 425 degrees for 20 minutes, or until brown and very light in weight. Remove from oven and cut a one-inch slit at one end to receive filling and head. Return to warm oven (now off) for 10 minutes with door slightly ajar.

Creamy filling
1 large box instant vanilla pudding
2 ½ cups light cream, or milk

  • Mix pudding and let set. Using a pastry bag with long tip, generously fill each puff.

Chocolate ganache for back
1 cup semi-sweet chocolate chips
1 cup heavy cream

  • Melt chocolate chips with cream over a double-boiler, or in a microwave, and stir until smooth.

Assembly

  • Hold filled cream puff gently by the bottom, and make note of where the head slot is. Dip top of body into the bowl of chocolate and lift out with a gentle swirl, turning upright as you do for a neat coating. Insert a cookie neck into the head slot, and set the completed Cream Puffin onto a small cupcake paper.

 

 

James Patrick Kelly’s Sparkling Cranberries:
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Buy large cranberries and inspect them carefully to reject soft spots.
Bathe them in simple syrup (water/sugar 50/50) and dry on a cookie sheet in a warm oven (heat oven for a few minutes only to warm – you don’t want them to cook and then turn it off and place the cranberries in it). Remove from oven promptly.
Spray them lightly with water to make them sticky again.
Roll them in sugar and place carefully. Use coarse sugar first and then fine sugar.
Add and use colored sugar as an option.
The cranberries dry in place and the sugar shell hardens and provides a satisfying crunch to the finished product.

PIE!
(March 14th is always Pi Day!)

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Cherry Pie!

3.141592653589793238462643383279502884197169399375105820974944592307816….
The number π is a mathematical constant, the ratio of a circle’s circumference to its diameter, commonly approximated as 3.14159. It has been represented by the Greek letter “π” since the mid-18th century, though it is also sometimes spelled out as “pi”.

 

 

Marge’s CHOCOLATE CHIP PIE:

(Chocolate Chip Pie Recipe from Mark Teich’s Mom, pics above by Mark)

1. mix 1 cup sugar and 1/2 cup flour
2. add 1 stick butter (melted and cooled a bit), 2 slightly beaten eggs,
1 cup semi -sweet chocolate chips and 1 tsp vanilla
3. pour into a unbaked pie shell
4. bake 1 hour at 325 (test with toothpick when done)
5. serve with whipped cream or cool whip (my fave)

This recipe and MORE FUN RECIPES can be found in a previous Blog>
https://joshwilltravel.wordpress.com/2017/01/16/more-fun-recipes/

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“We Love Pie!”

 

 

OOOOOOOOOHHH CAKE!

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FROSTING (Butter Cream): Don’t use shortening for frosting! Use BUTTER!
2 sticks of butter (creamed)
4 cups of confectioners sugar
dash of salt
1 tsp vanilla (and a drop of almond extract is optional)
Mix well
Add milk/half&half/heavy cream one tablespoon at a time to consistency you want.

 


Harvey Wallbanger Cake 
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https://joshwilltravel.wordpress.com/2016/04/11/coffee-time/

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FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

FUN COOKING RECIPES 2
https://joshwilltravel.wordpress.com/fun-cooking-recipes-2/

Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

More Fun Recipes
http://wp.me/p3dhVM-6Y3

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

FUN COCKTAIL RECIPES 2
https://joshwilltravel.wordpress.com/fun-cocktail-recipes-2/

 

 

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Read the Blog “Where’s The Beef?”>
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(with the story of Clara Peller)
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WARNING! Vegans & Vegetarians may want to skip this Blog.