Cooking with SuperE

[SuperEeyore]

My Favorite cookies are Oat meal cookies...I just love them. My favorite dessert is tiramisu. Which is like a little Italian rum cake(except it has brandy) that tastes like a little bit of heaven at my favorite Italian Restaurant Nunzio's.

Oat meal cookies.

 

2 eggs, beaten

1 t. salt

1 C. raisins

2 C. flour

1 t. vanilla

1 t. baking soda

1 C. butter

1 t. cinnamon

1 C. brown sugar

2 C. oatmeal

1 C. granulated sugar

1/2 C. chopped walnuts (optional)

 

Combine eggs, raisins, and vanilla. Let stand for 1 hour.

Thoroughly cream butter, brown sugar, granulated sugar, and salt.

Sift flour, baking soda, and cinnamon into creamed mixture.

Blend in eggs, raisins, and vanilla mixture with oatmeal.

Dough will be stiff. Spoon onto cookie sheet.

Bake at 350° F for 10 to 12 minutes, or until light brown.

 

TIRAMISU

This recipe makes 8 to 10 servings.

 

Ingredients

 

Espresso Syrup

WATER, 1/3 cup

SUGAR, 1/2 cup

ESPRESSO, 2/3 cup strong brewed

ITALIAN OR DOMESTIC BRANDY, 1/4 cup, optional

 

Mascarpone Filling

HEAVY WHIPPING CREAM, 1-1/2 cups

SUGAR, 1/3 cup

VANILLA EXTRACT, 2 teaspoons

MASCARPONE CHEESE, 1 pound, softened to room temperature

SAVOIARDI, 1/2 pound, imported or domestic ladyfingers, or sliced sponge cake

COCOA POWDER

 

Directions

Syrup

Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and optional brandy.

 

Filling

Whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

 

Assembly

Place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup.

Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

[ChristyandJake]

yummy Im going to have to try that one day.

 

If you wanted something different, like really different, but didnt want to stray from your normal chicken or hamburger meat as the main ingredient, what would you make? Im a little bored with what Ive been cooking.

[SuperEeyore]

OOOHHHH.....A CHALLENGE!!!!

 

 

I have to think about this...did you want vegestables as the main part of the course or did you want an alternate type of meat?

[Nanno]

those cookies sound delicious

[SuperEeyore]

Why thank you....They are my fav!

[ChristyandJake]

no same meats (chicken or hamburger) just something different with them besides the obvious spaghetti, tacos, hamburgers, and all that jazz. Take your time thinking about it I dont have to cook it anytime soon. you're awesome

[SuperEeyore]

Would you like something Cuban? Cause if that's the case I can give you my favorite reciepe.

[ChristyandJake]

um, I guess I would have to see after you put down the recipe, to my knowledge I have never eaten cuban food. As long as its not spicey then I could try it.

[MusicManiac]

Awesome sauce recipe I found-

 

1 small yellow onion, diced

1 tablespoon olive oil

5 cloves garlic, minced

1 (16 ounce) can organic Italian diced tomatoes

1 (6.5 ounce) can tomato sauce

1 tablespoon capers, chopped

15 kalamata olives, pitted and sliced

2 tablespoons balsamic vinegar

salt and pepper to taste

crushed red pepper to taste (optional)

crumbled Feta or grated Parmesan Cheese

 

In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using). Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!

[SuperEeyore]

Fricase de Pollo

 

INGREDIENTS

 

1 3-pound chicken

3 or more cloves of garlic to taste

1 whole lemon, juiced

1 large onion

1 bell pepper

1 bay leaf

1/4 teaspoon cumin

1/4 teaspoon of saffron or paprika

1/4 teaspoon black pepper

2 teaspoons salt, or to taste

2-1/2 cups of water

1 pound potatoes, peeled and quartered

1/4 cup capers

1/4 cup of raisins

1/4 cup white or dry wine

1/4 cup olive oil

1 can (8 ounces) tomato sauce

1/4 cup olives

1 small can of sweet peas, drained

Cut chicken in bite-size pieces. Add garlic, lemon juice, onion, bell pepper, bay leaf, cumin, saffron or paprika, black pepper, salt and water. Cook over medium flame for about 20 minutes. Add potatoes and cook until potatoes are done, about 15 minutes. Add raisins, capers, cooking wine, olive oil, tomato sauce, olives, and cook for another 5 minutes. If more water is needed during cooking, add some, but be careful not to overdo it. Finally, add drained sweet peas and serve with rice, or salad or both.

[Nanno]

mmmm, sounds good

[Nanno]

Mediteranean chicken casserole

 

3 chicken fillets

1 large red onion, diced

1 clove garlic

handful of mushrooms, sliced

1 red pepper. diced

1 courgette

1 can of mediteranean soup

1/4 pint of water

 

Fry the onion to soften but not brown and add the chicken to fry for 3-4 mins, add to a casserole dish and add the can of soup, and all the veg and mix with the water.season to taste with salt and ground black pepper. place in a pre heated oven 180 degrees for one hour.

[Aartemys]

Saturday Night Vidalia Onions

 

4 large Vidalia onions

4 beef bouillon cubes

4 tablespoons butter

Freshly ground black pepper

 

Prepare a fire in a charcoal grill or preheat oven to 350 degrees F.

Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often.

 

To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.

 

 

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This one is great as a side dish, or for an onion lover like me, a meal!

 

I know that SuperE is gagging as she reads this, LOL!

[SuperEeyore]

:::choke:::

 

 

:ill: