Polling 4 Cooking Compitition march 2009

[Sky Angel]

RuLes :


1...sirf Aik he recipe ko vote diya jasakta hai.

2...Members apni shamil ki gaye recipe ko vote nahi de sakte...jis ne diya wo vote cancel kardiya jaye ga.

3...Polling ki last date 28th March Hai.


Note: Lucky aap ki sharing cancel ki jarhe hai kiun k aap ne same naz wali sharing ki thi


1-Geo

Chocolate CupCake

Ingredients

• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool.

2-Hijab

Chocolate Chip Cookies
Ingredients

2 eggs , 1 teaspoon vanilla extract , 4 3/4 cups Cookie Mix (see recipe) , 12 ounces (2 cups) chocolate chips , 1 cup coarsely chopped nuts (optional)

Cooking Instructions

1. Preheat oven to 375 degrees F. In a large bowl beat together eggs and vanilla. Add Cookie Mix; beat with electric mixer until smooth. Stir in chips and nuts (if used) by hand. , 2. Drop batter by tablespoonfuls onto ungreased baking sheets. Bake until golden brown (8 to 10 minutes). Remove to a wire rack to cool. , Makes 3 to 4 dozen cookies.

3-naz

Red Velvet Cake

Ingredients :

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

3/4 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Instructions :

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut

Makes one - 9 inch (23 cm) four layer cake.

4-~*Heer*~

Shortbread Cookie

Ingredients:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

Instructions :

Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months.

Makes about 20 shortbread cookies.

5-Rabi

Cherry Chocolate Cheesecake

Ingredients

1 1/2 cups chocolate cookie crumbs

3 tablespoons melted butter

2 (8 ounce) packages softened cream cheese

2/3 cup sugar

3 eggs

2 cups melted chocolate chips

1 cup cream (heavy whipping cream works best)

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

Method

Preheat the oven to 350 degrees. Mix together the cookie crumbs and butter. Press the mixture into a 9-inch springform pan. After each addition in all of the following steps, mix the batter well. In a large bowl, mix together the cream cheese and sugar. Put the eggs in. Next comes the melted chocolate chips. Then comes the cream and vanilla. Put the mixture into the prepared crust. Bake the cheesecake for 55 minutes or until the center is set. Allow it to cool and then put it in the refrigerator. Put the cherry pie filling on it just before serving it. (The pie filling also works great for covering any cracks in the top!)

6-sheem

[Sky Angel]

7-~*Rano*~

Cream Cheese Muffins

Ingredients:

3 c. flour

3/4 c. sugar

4 tsp. baking powder

A pinch of salt

1 (8 oz.) pkg. cream cheese

2 eggs

1 tsp. vanilla

1/2 c. melted butter

1 c. milk

Method:

Sift first four ingredients together into a large mixing bowl. In blender mix cream cheese, eggs, vanilla and milk. Slowly add melted butter and continue blending until mixture is smooth.

Make a well in the center of the dry ingredients; add wet mixture and stir with a fork just until moistened. Don't overmix. Batter will be thick. Pour into greased muffin tins. Bake at 350 degrees for 20-25 minutes.

These are great with blueberries, or chocolate chips, or just plain with jam! Also works great as mini-muffins (cook the minis for about 12 minutes .....)

[Sky Angel]

8-paras





Weight Watchers Tomato and Basil Baked Fish recipe
Makes 3 servings

Ingredients
1 lb white fish fillets (cod, halibut, flounder or turbot)
1-2 fresh summer tomatoes, thinly sliced
1/4-1/2 cup tomato sauce
1/2 fresh basil leaf, shredded
1/2 cup scallions, minced
1/4 cup breadcrumbs
salt and freshly ground black pepper, to taste
fish seasoning, to taste
Preparation
1. Preheat the oven to 375 degrees F.
2. Add the tomato sauce to the bottom of a baking dish.
3. Rinse the fish fillets and pat dry.
4. Sprinkle salt, pepper and fish seasoning (if using) to taste on both sides of the fish, and lay the fillets in the baking dish.
5. On a cutting board, chop the basil and mince the scallions.
6. Add the breadcrumbs to the pile of fresh herbs and chop roughly.
7. Top the fish fillets with the herb and breadcrumb mixture, then add the fresh tomato slices on top.
8. Bake in the oven for about 20 minutes (or until the fish is cooked through).

9-~Loving Irfan~

Pavlova Recipe

Ingredients:

Meringue Cake:
4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use. I like to use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than regular granulated white sugar. You can make your own by processing 1 cup (200 grams) granulated white sugar in your food processor until very fine, about 30 - 60 seconds. Once the egg whites and sugar form stiff peaks it is time to gently fold in the cornstarch and vinegar. Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.

The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruit. Because of the sweetness of the meringue I like to offset the sweetness with tart flavored fruits. Passion fruit, kiwi, blackberries, blueberries, and raspberries are some of my personal favorites. Try to place the whipped cream and fruit on the meringue shortly before serving as the meringue will immediately start to soften and break down from the moisture of the cream and fruit.


Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)


The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.


Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

__________________

[Sky Angel]

10-jaanoo

Chicken Pasta Casserole Recipe


Ingredients:

• 8 oz. penne pasta
• 1 Tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts
• 1 tsp. Italian seasoning
• 1 28 oz. jar spaghetti sauce
• 1 14 oz. can diced tomatoes, drained
• 1 3 oz. package cream cheese
• 2 cups fresh baby spinach, washed and patted dry with a paper towel
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick spray.
   
2. Cook pasta according to package directions for "al dente." Drain. Pour into prepared baking dish.
   
3. Heat oil in a large saucepan or dutch oven over medium-high heat. While oil is heating, cut chicken breasts into bite-sized pieces.
   
4. Brown chicken in oil. Add Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.
   
5. Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture. Simmer until cream cheese is melted.
   
6. Stir in spinach. Cook another minute, until spinach wilts slightly.
   
7. Pour chicken mixture over pasta. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella and Parmesan cheese.
   
8. Bake, uncovered, 20 minutes, or until bubbly.

11. DaNgErOuS tEaRs

HONEY CAKE



Ingredients:

225g (8oz) Plain White Flour
110g (4oz) Runny Honey
110g (4oz) Butter
110g (4oz) Caster Sugar
2 Large Eggs
1 tbsp Runny Honey
1 tbsp Milk
1½ tsp Ground Cinnamon
½ tsp Baking Powder

Method:

Pre-heat oven to 200°C: 400°F: Gas 6.
Sieve the flour, cinnamon and baking powder into a large mixing bowl.
Cream the butter with 3 oz sugar until light and fluffy.
Gradually add the egg yolks, then the 110g (4oz) honey.
Fold in the flour mixture, adding milk if the mixture appears to dry.
Pour into a well greased cake tin slightly mounding in the centre.
Bake for approximately 30 minutes.
Allow the cake rest for 2-3 minutes before turning it out on to a wire rack.
Allow it cool for 10 minutes then gently place on to a baking tray and brush the top with 1 tablespoon warmed honey.
Whisk the egg whites until stiff and then fold in the remaining caster sugar..
Spread spread the meringue on top of the cake.
Reduce the oven to 170°C: 325°F: Gas 3.
Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.
Serve cold.

[~*Heer*~]

sb ny bht achi sharing ki hy

vote baad may deti hon

[Hijaab]

voted............

[Sadaf Gondal]

voted

[DaNgErOuS tEaRs]

Me ki sharing kahan hai

[sheem]

Me ki sharing kahan hai

added

[~*Rano*~]

lucky or appo ki sharing same hai....


kher


voted