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MissCapricorn View Drop Down
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    Posted: Dec 11 2012 at 10:10am
Nope, but everytime I hear of chicken tetrazzini from now on I think...

 

 



Edited by MissCapricorn - Dec 11 2012 at 10:12am
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*Belle*Femme* View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote *Belle*Femme* Quote  Post ReplyReply Direct Link To This Post Posted: Dec 11 2012 at 9:25am
ricotta pancakes are so damn good. 
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*Belle*Femme* View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote *Belle*Femme* Quote  Post ReplyReply Direct Link To This Post Posted: Dec 11 2012 at 8:44am
jr its been a min since you've posted.
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Jr1127 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jr1127 Quote  Post ReplyReply Direct Link To This Post Posted: Dec 11 2012 at 8:22am
I need to print some of these recipes! Does anyone know how to make chicken tetrazzini?
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*Belle*Femme* View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote *Belle*Femme* Quote  Post ReplyReply Direct Link To This Post Posted: Dec 11 2012 at 7:59am
wow and blkqueen made this thread.

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh raspberries, for garnish
  • Confectioners' sugar, for garnish

Directions

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

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Jess View Drop Down
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Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.


Edited by Jess - Dec 11 2012 at 7:23am
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jess Quote  Post ReplyReply Direct Link To This Post Posted: Nov 04 2012 at 3:16pm

Recipe: The Best Chocolate Sheet Cake. Ever.

  |    |    |  

Ingredients

  • FOR THE CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • _____
  • FOR FROSTING:
  • 1/2 cup Finely Chopped Pecans
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

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Jess View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jess Quote  Post ReplyReply Direct Link To This Post Posted: Nov 04 2012 at 3:15pm
Buttery Soft Glazed Raisin Pretzels


(Yield: 8 large pretzels)  Printable Recipes

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
1/4-1/2 cup raisins

Topping
1 cup boiling water
2 tablespoons baking soda
3 tablespoon unsalted butter, melted


Icing
1 cup powdered sugar
1/2 tsp vanilla
1-2 tablespoon milk or half & half


To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Since I wanted half plain and half raisin pretzels, I divided the dough in half at this point. Place the plain half in a floured bowl and turn to coat. Add 1/4 cup raisins to the other half of the the dough still in the mixer, and mix until combined. (If you want all raisin pretzels, use 1/2 cup raisins and there's no need to divide the dough in half). Place the raisin dough in the floured bowl and turn to coat also. 

soft-pretzel
Take both halves of dough and place them each in a plastic bag, and allow it to rest for 30 minutes.

soft-pretzel
To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Pour the mixture into a pan and set aside to cool to lukewarm (or cooler).

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. (If you halved the dough for two different flavors, divide each half into 4 equal pieces.)

soft-pretzel
Allow the pieces to rest, uncovered, for 5 minutes.
Roll each piece of dough into a long, thin rope (about 28" to 3" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.

soft-pretzel-
Transfer the pretzels to the prepared baking sheet. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown.

soft-pretzel

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their wonderful taste. 

Mix together 1 cup of powdered sugar, 1/2 tsp vanilla, and enough milk to reach your desired pouring consistency. I used about 1-2 tablespoons of half & half. Drizzle the icing over the warm pretzels.

soft-pretzel-step
Eat the pretzels warm, or reheat them in an oven or microwave.

soft-pretzel-cover-04-marked.jpg-desat

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purpulicious01 View Drop Down
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  • Chicken Tikka Masala - I love indian food

Rub:
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces

  • Butter Sauce:
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro

Combine all the ingredients of the rub together in a bowl and mix the chicken pieces together. Let marinate for 1 hour (or longer for better taste) and then cook in oven.

Combine all the ingredients of the butter sauce (except cilantro) together in a large wok/pan under low/medium heat. When the butter sauce thickens, add the cooked chicken pieces. Stir and let simmer for 5-10 minutes. Transfer to serving platter and garnish with freshly chopped cilantro.

Goes perfectly with basmati rice and naan bread.

Made Chicken Tikka Masala this weekend for my family (who is very critical of my cooking) and got two thumbs up. they loved it and said it tasted like legit indian food = happy purpulicious



Edited by purpulicious01 - Aug 20 2012 at 9:00am
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Jess View Drop Down
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