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Old 12-16-2019, 03:32 AM   #41
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Vanilla Sponge Cake

Vanilla Sponge Cake


ingredients: eggs, powdered sugar, all purpose flour, baking powder, salt, melted butter, vanilla extract


lessons learned: 1. smelled very eggy. did not like the smell as it turned out. wound up not eating after a couple of bites. 2. be careful your pour size versus your pan. my square pan was large and there was not much height to the cake.
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Old 12-16-2019, 03:41 AM   #42
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Pretzels

Pretzels


ingredients: water, yeast, brown sugar, high protein self rising all purpose flour, bread flour, baking soda, salt, melted butter


lessons learned: 1. must butter baste right away after taking out from baking in oven. 2. i put salt on after butter baste. you could sprinkle on before baking if you want also. 3. taste so good! 4. mix of flours really helped i think. 5. once u do a couple of loops of the dough it becomes easier to make the pretzel shape. 6. let do rest properly and have dough at room temp so it doesn't try to spring back to original shape when rolling. 7. when rolling don't just roll up and down; roll out as well to spread out the dough. 8. baking soda was a must before cooking. make the pretzel design and then just before putting in oven drop them in baking soda water bath and completely cover. 9. not sure how to not burn the bottom a little. i put double liner on pan and it still burned a little on bottom. not that you taste it but u can see it when you flip them over.
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Old 12-16-2019, 03:49 AM   #43
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Cast Iron Skillet Lasagna w/ sauteed garlic butter green beans

Cast Iron Skillet Lasagna w/ sauteed garlic butter green beans



ingredients: ground beef, sausage, egg, maggie sauce, salt, pepper, yellow onions, shallots, spinach, lasagna pasta (pre cooked/oven ready), ricotta cheese, parmesian reggiano cheese (use block and shred your own), mozzarella cheese (same use ball and shred your own), oregano, basil, diced tomatoes, tomato sauce


lessons learned: 1. cook onions in separate pan low and slow (like 4 on dial) to caramelize them. u can add them into main dish towards the end. i like to sprinkle some brown sugar on them about 30 min into cooking in small oil in pan. 2. i like premio sweet sausage for mix with 85/15 ground beef. 2.5 brown the meat first in cast iron skillet since you are doing onions in separate pan. 3. spinach will shrink quickly so add in batches. 4. u will need about 15-20 on med-hi heat to cook the lasagna pasta this way. 5. add ricotta, parmesian about 5 min towards the end. just stir in and mix. 6. add mozz at very end on top and put top on pan until it melts. then it's ready to serve. 7. from start to finish about 1 hour.
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Old 12-16-2019, 10:29 AM   #44
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GimmeAnother1, a question here. Why don't you add the amount of each ingredient? If someone tried to make any of your recipes, the chances are they would not use the same amounts as you and the end results would be different than what you had. I would like to make some of your recipes, but I'm not very good at winging it. lol

I do love the lessons learned part. Keep up the good work.
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Old 12-16-2019, 11:24 AM   #45
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Quote:
Originally Posted by cookieee View Post
GimmeAnother1, a question here. Why don't you add the amount of each ingredient? If someone tried to make any of your recipes, the chances are they would not use the same amounts as you and the end results would be different than what you had. I would like to make some of your recipes, but I'm not very good at winging it. lol

I do love the lessons learned part. Keep up the good work.
cookieee, it is best to ask for the individual recipes you are interested in. This way they can be posted on a thread specifically created for that recipe. When looking for a recipe on this site there are classifications, sub-categories, etc. This way anyone can find a certain recipe they are looking for.

Here GimmeAnother1 is showcasing his experiences, good and bad. It's great because it has gotten me to hunker down and dig into some recipes that are on my "been-meaning-to-try-it" list.
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Old 12-16-2019, 05:37 PM   #46
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Quote:
Originally Posted by cookieee View Post
GimmeAnother1, a question here. Why don't you add the amount of each ingredient? If someone tried to make any of your recipes, the chances are they would not use the same amounts as you and the end results would be different than what you had. I would like to make some of your recipes, but I'm not very good at winging it. lol



I do love the lessons learned part. Keep up the good work.


Cookieee - the very 1st paragraph of my post “Starting a general thread of all of the foods I am baking/cooking/etc. If anyone likes any of them and wants the recipe just reply and I will post it.”

If u like something let me know which one(s) and I will be happy to post the full recipe. :)
Thank you for perusing my thread and hopefully I am stirring up some ideas for others like yourself.
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Old 12-17-2019, 01:48 AM   #47
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Portuguese Custard Tarts (Pasteis de Nata)

Portuguese Custard Tarts (Pasteis de Nata)


ingredients: all purpose flour, kosher salt, water, unsalted butter, sugar, cinnamon, lemon zest, milk, egg yolks, vanilla extract


lessons learned: 1. lot of work. between making the pastry dough from scratch to having to make 2 different liquid mixes and mixing it all together it took about 2 hours for a newbie like me. 2. make sure to refrigerate butter dough between folds otherwise butter tends to melt around the dough instead of fuse into it. 3. preheat oven. you need really high temp for short period of time on these. don't be afraid if they look like they are burning. it is caramelizing. 4. on liquid side you are kind of making a roux and lemon curd a little. other side of liquid side is milk and cinnamon. 5. next day or once cold you can warm up for 5-7 seconds in microwave on high but be careful as pastry outside may be only warm but egg/liquid inside center can become very hot quickly and burn your mouth. 6. i prefer them warm however a lot of people eat them cold or room temp also.


taste: delicious. flaky pastry outside with cinnamon milk inside and lemon curd. what could go wrong. i like them hot but people eat them cold/room temp also. would recommend. +++
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Old 12-17-2019, 01:56 AM   #48
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bacon egg cheese egg mcmuffin sheet pan

bacon egg cheese egg mcmuffin sheet pan


did this one for a small brunch.



ingredients: egg, bacon, sharp cheddar cheese, egg mcmuffin




lessons learned: 1. you can just scramble eggs and bake them on baking sheet to make a pan of scrambled eggs. use sheet to flip them as need to get mcmuffin on both sides. 2. just layer each piece like a conveyor strip. did the eggs first then picked up with the baking sheet to slide mcmuffin underneath. 3. cook bacon separately and add when time. 4. slice into mcmuffin square once everything loaded on.


taste result: your basic bacon egg and cheese on mcmuffin but larger scale. eggs came out great baking on a sheet (as good as cooking in a pan)
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Old 12-17-2019, 02:03 AM   #49
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chocolate dipped macaroons

chocolate dipped macaroons


ingredients: sweetened condensed milk, almond extract, vanilla extract, sea salt, egg white, unsweetened shredded coconut flakes , melted chocolate



lessons learned: 1. must use unsweetened shredded coconut flakes. i tried 2 batches. 1 unsweetened and 1 sweetened flakes. sweetened was too much as sweetened condensed milk water plenty of sweetness. 2. watch when baking. as soon as they start turning golden brown pull them out. don't overcook but u do want some starting of burning/browning on them. 3. chocolate your can just double pot steam melt or u can try tempering (cheat method with microwave). i just did double pot steam melt since i was going to eat right away. came out fine. 4. i don't remember which chocolate i used. i think it was milk chocolate or bittersweet.



taste/result: came out great. would recommend. just don't use sweetened flakes. sweetened condensed milk more than enough sweetness.
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Old 12-17-2019, 08:03 AM   #50
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Quote:
Originally Posted by GimmeAnother1 View Post
chocolate dipped macaroons

... 3. chocolate your can just double pot steam melt or u can try tempering (cheat method with microwave).
...
Melting in the microwave is called "melting in the microwave" - not "tempering".

Tempering is a more specific way of melting. It can be quite complicated and there are several steps and/or methods. Which one is correct? I don't know.

but like you, I prefer to simply melt 2/3 of the quantity of chocolate in a double boiler til 'almost' melted then stir in the last 1/3 and keep stirring til melted.

LOL, your double pot steam melt is closer to tempering than the microwave.

Thanks for the tip on the sweetened coconut vs unsweetened. I never really thought about whether or not coconut was sweetened. I guess I believed it was all sweetened. Don't cook much with it but will start double checking now that I know. Thanks again!
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Old 12-17-2019, 11:00 AM   #51
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Tempering in a microwave example

https://youtu.be/7MwjSUdcFI0


Yea double pan is double boiler for me. It was late last night when writing and was tired.

Defo unsweetened flakes is the way to go. Tried both batches on same group of people and they all agreed.

I find the alchemy of baking/cooking to be the most challenging (and rewarding) in my 6 months or so of cooking so far. Tempering chocolate, making a roux, emulsifying, etc. :)
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Old 12-17-2019, 02:58 PM   #52
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Aha! I stand corrected! good video

So she is actually using their commercial chocolate that is already tempered. Now-a-days one has to read the labels carefully to find out what you have. Things change.

Thanks for the info!
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Old 12-18-2019, 12:42 AM   #53
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Baked Wings w/ Avocado Creme Sauce

Baked Wings w/ Avocado Creme Sauce


ingredients: winglettes, rosemary, thyme, kosher salt, avocado, full fat sour cream, cumin, butter, hot sauce, soy sauce, brown sugar, honey, cornstarch, water


summary: baked wings and make a buffalo sauce, terriaki sauce, parmesian cheese and parsley sauce. basic wings are rosemary/thyme/kosher salt. avocado creme sauce instead of blue cheese.



lessons learned: 1. bake wings instead of frying. 2. after baking broil on each side (move rack to top of oven) for 5 min to crispy them. 3. 1:1 ratio of hot sauce to butter for buffalo sauce or little less butter to hot sauce than that ratio is good 4. terriaki sauce lasts a long time in fridge. 5. avocado, sour cream, and cumin in a food processor works fine to blend. 6. wash wings and dry pat them before cooking for better crisp.



result/taste: baking tastes just as good as frying if you broil at the end to crispy them up. just plain rosemary/thyme/salt are popular although i like the buffalo sauce. terriaki was easy to make and tastes good with the salty taste also. avocado creme sauce is a great taste alternative to blue cheese if so inclined.
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Old 12-18-2019, 12:54 AM   #54
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Chocolate Babka Bread

Chocolate Babka Bread (Brioche style)



ingredients: all purpose flour, sugar, yeast, water, eggs, unsalted butter, sea salt, oil, dark chocolate, powdered sugar, cocoa powder, nutmeg


lessons learned: 1. was one of my early dough recipes so handling dough in general was a learning curve. still is smile. 2. as always let dough rest/rise appropriately.



taste/result: awesome! so good fresh out of oven and warm!! everyone who had it loved it and wanted more.
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Old 12-18-2019, 01:01 AM   #55
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Dutch Babies (German Pancakes)

Dutch Babies (German Pancakes)


ingredients: eggs, milk, all purpose flour, vanilla extract, salt, clarified butter, powdered sugar, lemon juice


lessons learned: 1. use a cast iron skillet. start on stove and finish in the oven.



taste/result: tastes kind of like funnel cake. hit or miss with people. was trying to serve at breakfast and people felt it was more a dessert. overall i would recommend trying at least once.
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Old 12-18-2019, 09:58 AM   #56
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I love making a Dutch baby for special breakfasts. I make apples sautéed in butter with cinnamon for a topping and serve with sausage.
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Old 12-18-2019, 10:06 AM   #57
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I love making a Dutch baby for special breakfasts. I make apples sautéed in butter with cinnamon for a topping and serve with sausage.


Interesting. Thank you for this. Will have to try.
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Old 12-18-2019, 07:42 PM   #58
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Meatball Parm Sliders

Meatball Parm Sliders


ingredients: ground beef, parmesian reggiano cheese, egg, salt, pepper, parsley, oregano, mozzarella



lessons learned: 1. just mix by hand. trying to mix with paddle, spoons, etc. is painful at best. 2. egg helps bind ingredients.


taste/result: typical meatball parm on potato bread roll.
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Old 12-18-2019, 07:48 PM   #59
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Caramel

Caramel


ingredients: sugar, salt, water, heavy cream butter


lessons learned: 1. when adding heavy cream it will bubble up temporarily quickly. just be prepared and wait it out. 2. reheat in microwave to loosen up whenever it gets cold.


results/taste: yummy. didn't realize it was so easy to make. made to compliment my homemade ice cream.
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Old 12-18-2019, 08:05 PM   #60
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Chimichurri Sauce

Chimichurri Sauce


ingredients: olive oil, garlic, parsley, oregano, cilantro, black pepper, cumin, salt, red pepper flakes, honey


lessons learned: 1. honey for me really makes it on this version. 2. pulse not blend when combining. 3. oil is the main liquid so add as you go to get the right consistency.



taste/result: good version with the honey giving and added flavor imo. also have substituted agave and works well too.
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