Kitchen - User contributions [en]

User:Cora

2010-09-14T02:40:02Z

Cora:

[[Triple Chocolate Chip Cookies]]

Triple Chocolate Chip Cookies

2010-09-14T02:38:22Z

Cora:

[[Category:Recipes]]
[[Category:Cookies]]
[[Category:Cora]]
==Ingredients==
* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour
* 1 teaspoon baking soda (bicarbonate of soda)
* 1/2 teaspoon salt
* 1/2 cup (4 oz/125g) unsalted butter, at room temperature
* 1/2 cup (3 1/2/104g) firmly packed golden brown sugar
* 6 tablespoons (3oz/90g) granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract (essence)
* 1 cup (6oz/185g) semisweet (plain) chocolate chips
* 3/4 cup (4 1/2oz/140g) white semisweet chocolate chips
* 3/4 cup (4 1/2oz/140g) milk chocolate chips

==Directions==
# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.
# In a bowl, sift together the flour, baking soda, and salt. Set aside.
#In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.
#Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

==Notes==
Adding walnuts creates a supreme cookie. I suggest 3/4 of cup of chopped or broken pieces.
If you want a more raised cookie, increase the baking soda.
If you want a caramelized kind of cookie, add more sugar; they end up flat but incredibly tasty.

This recipe comes from the Essentials of Baking from Williams Sonoma

[[User:Cora|Cora]] 02:20, 14 September 2010 (UTC)

Triple Chocolat Chip Cookies

2010-09-14T02:37:33Z

Cora: moved Triple Chocolat Chip Cookies to Triple Chocolate Chip Cookies: Coca's bad!

#REDIRECT [[Triple Chocolate Chip Cookies]]

Triple Chocolate Chip Cookies

2010-09-14T02:37:33Z

Cora: moved Triple Chocolat Chip Cookies to Triple Chocolate Chip Cookies: Coca's bad!

[[Category:Recipes]]
==Ingredients==
* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour
* 1 teaspoon baking soda (bicarbonate of soda)
* 1/2 teaspoon salt
* 1/2 cup (4 oz/125g) unsalted butter, at room temperature
* 1/2 cup (3 1/2/104g) firmly packed golden brown sugar
* 6 tablespoons (3oz/90g) granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract (essence)
* 1 cup (6oz/185g) semisweet (plain) chocolate chips
* 3/4 cup (4 1/2oz/140g) white semisweet chocolate chips
* 3/4 cup (4 1/2oz/140g) milk chocolate chips

==Directions==
# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.
# In a bowl, sift together the flour, baking soda, and salt. Set aside.
#In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.
#Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

==Notes==
Adding walnuts creates a supreme cookie. I suggest 3/4 of cup of chopped or broken pieces.
If you want a more raised cookie, increase the baking soda.
If you want a caramelized kind of cookie, add more sugar; they end up flat but incredibly tasty.

This recipe comes from the Essentials of Baking from Williams Sonoma

[[User:Cora|Cora]] 02:20, 14 September 2010 (UTC)

Triple Chocolate Chip Cookies

2010-09-14T02:36:57Z

Cora: /* Directions */

Triple Chocolate Chip Cookies

2010-09-14T02:36:22Z

Cora: /* Ingredients */

[[Category:Recipes]]
==Ingredients==
* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour
* 1 teaspoon baking soda (bicarbonate of soda)
* 1/2 teaspoon salt
* 1/2 cup (4 oz/125g) unsalted butter, at room temperature
* 1/2 cup (3 1/2/104g) firmly packed golden brown sugar
* 6 tablespoons (3oz/90g) granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract (essence)
* 1 cup (6oz/185g) semisweet (plain) chocolate chips
* 3/4 cup (4 1/2oz/140g) white semisweet chocolate chips
* 3/4 cup (4 1/2oz/140g) milk chocolate chips

==Directions==
# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

==Notes==
Adding walnuts creates a supreme cookie. I suggest 3/4 of cup of chopped or broken pieces.
If you want a more raised cookie, increase the baking soda.
If you want a caramelized kind of cookie, add more sugar; they end up flat but incredibly tasty.

This recipe comes from the Essentials of Baking from Williams Sonoma

[[User:Cora|Cora]] 02:20, 14 September 2010 (UTC)

Triple Chocolate Chip Cookies

2010-09-14T02:34:19Z

Cora:

[[Category:Recipes]]
==Ingredients==
* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
1/2 cup (4 oz/125g) unsalted butter, at room temperature
1/2 cup (3 1/2/104g) firmly packed golden brown sugar
6 tablespoons (3oz/90g) granulated sugar
1 large egg
1 teaspoon vanilla extract (essence)
1 cup (6oz/185g) semisweet (plain) chocolate chips
3/4 cup (4 1/2oz/140g) white semisweet chocolate chips
3/4 cup (4 1/2oz/140g) milk chocolate chips

==Directions==
# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

==Notes==
Adding walnuts creates a supreme cookie. I suggest 3/4 of cup of chopped or broken pieces.
If you want a more raised cookie, increase the baking soda.
If you want a caramelized kind of cookie, add more sugar; they end up flat but incredibly tasty.

This recipe comes from the Essentials of Baking from Williams Sonoma

[[User:Cora|Cora]] 02:20, 14 September 2010 (UTC)

Triple Chocolate Chip Cookies

2010-09-14T02:20:58Z

Cora: Created page with 'Category:Recipes ==Ingredients== * 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour 1 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon salt 1/2 cup (4 oz/125g) unsal…'

User:Cora

2010-09-14T02:10:45Z

Cora:

[[Triple Chocolat Chip Cookies]]

Angel Cheese Cake Pie

2010-01-10T23:53:18Z

Cora: Milk missing from ingredients list

==Ingredients==

* 1 1/4 cups flour
* 1/2 cup chopped nuts or coconut
* 1/4 cup brown sugar
* 1/2 cup butter

Creamy Cheese Filling

* 1/3 cup sugar
* 1 envelope unflavored gelatin
* 1/4 tsp. salt
* 1/2 cup milk
* 1 egg yolk
* 1 1/2 cups (12 oz) cream cheese or cottage cheese
* 1 tbsp. lemon juice
* 1 tbsp. Vanilla
* 1 egg white
* 2 tbsp. sugar
* 1 cup whipping cream

==Directions==

# Combine flour, nuts or coconut and brown sugar in mixing bowl. Cut in butter to make a crumb mixture.
# Place in ungreased 9-inch piepan.
# Bake at 400 °F for 10-12 minutes until golden brown, stirring occasionally. Cool to lukewarm. Remove 1/4 cup. Press remainder into pan. Cool.
Prepare Cream Cheese Filling
# Combine sugar, gelatin and salt in saucepan. Add milk and egg yolk; blend well. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Remove from heat.
# Blend in cream cheese, lemon juice and Vanilla. Beat until creamy. Chill until mixture is very thick, but not set.
# Beat egg white until soft mounds form. Gradually add sugar; beat until stiff peaks form. Fold gently but thoroughly into cheese mixture.
# Beat whipping cream until thick. Fold into cheese mixture.
# Spoon into prepared pie shell. Sprinkle with reserved crumbs. Chill 4-6 hours or overnight.

==Notes==

This recipe was created by Mrs. Vera Massie.

[[Category:Babbi]]
[[Category:Recipes]]
[[Category:Cake]]

Category:Tristan

2010-01-02T01:45:03Z

Cora: Created page with 'Category:Cooks'

[[Category:Cooks]]

Soupy Chicken and Rice

2010-01-02T01:43:57Z

Cora:

[[Category:Recipes]]
[[Category:Cora]]
[[Category:Tristan]]
==Ingredients==
* 1 can (10 1/2 ounces) condensed cream of mushroom soup
* 1 can (10 1/2 ounces) condensed cream of chicken soup
* 1 can (10 1/2 ounces) condensed cream of celery soup
* 1/2 cup 1/2 & 1/2 or milk
* 1/4 cup melted butter
* 1 1/2 cups uncooked rice
* 1 frying chicken cut up
* Salt, pepper and paprika
* 1/4 cup butter pats to dot tops of chicken

==Directions==
Combine soups, cream, melted butter, and rice. Spread mixture into a lightly greased 9x12x2 inch baking pan. Top w/ chicken pieces. Sprinkle chicken with salt, pepper, and papreika. Dot exposed chicken w/ butter. Bake in a preheated 350'F oven for 1 1/2 hours, or until the chicken and rice are tender.

==Notes==
Serve chicken and rice w/ a side of green vegetables - green beans or broccoli make a good pairing. Chicken can be substituted with portabello mushrooms.

[[User:Cora|Cora]] 01:40, 2 January 2010 (UTC)

Soupy Chicken and Rice

2010-01-02T01:40:54Z

Cora: Created page with 'Category:Recipes Category:Cora Category:Tristan ==Ingredients== * 1 can (10 1/2 ounces) condensed cream of mushroom soup * 1 can (10 1/2 ounces) condensed cream of ch…'

User:Cora

2010-01-02T01:38:46Z

Cora: Created page with 'Soupy Chicken and Rice'

[[Soupy Chicken and Rice]]

Category:Recipes

2010-01-02T01:37:47Z

Cora: Blanked the page

Category:Recipes

2010-01-02T01:04:02Z

Cora: Chicken & Rice

1 can (10 1/2 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed cream of chicken soup
1 can (10 1/2 ounces) condensed cream of celery soup
1/2 cup 1/2 & 1/2 or milk
1/4 cup melted butter
1 1/2 cups uncooked rice
1 frying chicken cut up
Salt, pepper and paprika
1/4 cup butter pats to dot tops of checken

Combine soups, cream, melted butter, and rice. Spread mixture into a lightly greased 9x12x2 inch baking pan. Top w/ chicken pieces. Sprinkle chicken with salt, pepper, and papreika. Dot exposed chicken w/ butter. Bake in a preheated 350'F oven for 1 1/2 hours, or until the chicken and rice are tender. Serve chicken and rice w/ a side of green vegetables - green beans or broccoli make a good pairing.