Archive for » December, 2010 «

If your cookies are too brown . . .
The cookies were most likely baked too long or at too high of a temperature.  Too much sugar may make a cookie brown too readily.

If your cookies are not browned enough . . .
The baking temperature was too low, they were not baked long enough, or there was too little sugar.

If your cookies spread too much . . .
The baking temperature may be too low.  Too much sugar, shortening, or leavening will cause spread.  If pans are greased with too much shortening, spread may occur.  Add a little more flour or chill your dough before forming the cookies.

If your cookies don’t spread enough . . .
The opposite conditions that create too much spread may cause your cookies not to spread enough.  There may not be enough sugar, shortening, or leavening, or the temperature is too high.  Try adding more grease to the pan and baking at a lower temperature.

If the edges or crust turns out sugary . . .
The cookies probably have too much sugar.  The dough may have been inadequately mixed.

The same elements that make cookies too hard, may make them too dry.  Try baking them at a higher temperature for a shorter period.  Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.

“Cooked shrimp and sliced fresh mushrooms are bathed in an opulent sauce of sauteed garlic, rich cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant main dish, side salad and some crusty garlic bread.”
1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
3 cloves garlic, minced
1 (8 ounce) package cream cheese
4 Tablespoons chopped fresh parsley
1 1/12 teaspoon dried basil
1/4 cup warm water
1/4 cup white wine(and juices from mushrooms and shrimp, after sitting)
1  pound cooked shrimp
1/4 cup Parmesan( or as much to YOUR liking)
1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. (using a wire wisk helps ) Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguini with shrimp sauce, and serve

They may have been baked too long or at a temperature that was too low.  Too much flour or not enough shortening or liquid will make them hard also.

They may have too much sugar, shortening, or leavening or may not be thoroughly mixed.  Try adding more eggs.

Chill Out

Cookies are easier to stamp out and keep their shape better when the dough is cold. Chill the dough in the fridge, then roll them out.

 I figured out how to make perfect cookies without investing in those expensive air-bake pans. Just take two sheet pans of the same size, set one inside the other and…homemade air-bake cookie pan! The good thing is that if you have enough cookies to fill two pans, just move the top pan to the bottom after the first batch, and you have a clean pan without the washing! Then just stick both in the dishwasher when done!! Happy Eating!
* 2 Cups frozen Shrimp, thawed and drained
* 1 8 oz. Package Cream Cheese
* 1/3 Cup pickled Jalapeno slices drained
* 1/2 Cup chopped Onion
* 1/2 Cup Shiner Bock Beer
 MAKE  IT!!!
Combine the shrimp, cream cheese, Jalapeno, and onion in a food processor. Process mixture for about 30 seconds to 1 minute until mixture has a chunky texture. Season the mixture with salt and pepper to YOUR taste. Serve with Tortilla chips or Ritz crackers…Can we say..YUMMMMMMMMMMM
Buon appetito always!

Beef and potatoes are the main ingredients folded inside these wonderful deep fried Samosas. Chicken  may be substituted for beef, It’s your choice! It’s ALL Good!

I love this recipe. The ground beef is what makes the samosa so delicious. Don’t let the long list of ingredients stop you from making this; the meat mixture is pretty easy to make once you get everything together (helps if you measure out all the spices at least a day in advance). I like to put the beef in warmed tortillas and top it with a small sprinkling of grated cheese. Yummmmmm As for the samosa, when I first made this, I baked the samosa in the oven at 400 degrees until the dough was golden (rather than the recipe to fry)). I also spread the dough with melted butter before popping the samosa into the oven. And I have also used spring roll wrappers. Since I try not to eat too many carbohydrates, I usually omit the potatoes when making the meat mixture. It tastes just as good, in my opinion, which doesn’t ALWAYS reflect that of others!
2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile
1 quart oil for deep frying
1 (16 ounce) package phyllo dough
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm……Mummmmmmmmmmmmmmmmm


Buon appetito always!

Christmas Blessings!!!
 I have been such a slacker in posting recipes. I am BAD! Trying to make up and post a bunch here, before the holidays get any crazier!
Wishing you and yours a very BLESSED Christmas and Blessings for the New Year!