What are your fancy-pants, gourmet, martha stewart approved recipes/meals?

posted 3 years ago in The Lounge
Post # 3
Member
1233 posts
Bumble bee
  • Wedding: April 2013

@futuremrs1986:  Are you looking for meals or desserts? I have a lot of both!

Post # 4
Member
1233 posts
Bumble bee
  • Wedding: April 2013

Chocolate-espresso cake with mocha glaze
(prepare the cake the day before serving and refrigerate it overnight)
Cake:
3/4 C plus 2 TBS (1 3/4 sticks) unsalted butter
10 oz bittersweet (not unsweetened) or semi-sweet chocolate, chopped
4 tsp instant espresso powder or instant coffee
4 large eggs
1 1/4 C sugar
1 TBS vanilla extract
3/4 C flour
 
Glaze:
2/3 C whipping cream
2 tsp instant espresso powder or instant coffee
8 oz bittersweet (not unsweetened) or semi-sweet chocolate chopped
1/2 tsp vanilla
 
Cake:  Pre-heat oven to 350. Grease and flour a 9 inch diameter springform pan (I put a circle of waxed paper – also greased and floured -on the pan bottom to make the cake easier to remove). Stir butter, chocolate, and espresso powder in a heavy medium saucepan over low heat until melted and smooth. Transfer to a large bowl and cool to room temperature.  Add eggs, sugar and vanilla; whisk until well blended. (I added the sugar to the hot chocolate and butter because I thought it would keep the cake from being grainy with undissolved sugar, then I let it cool to room temp before adding the eggs and vanilla).  Add flour and whisk just until blended.  Transfer the batter to the prepared pan and bake cake until tester inserted in center comes out with moist (not wet) batter, about 45 min (I baked it for 43 min then tested).  Cool completely in pan
 
Glaze:   Mix cream and espresso powder in medium saucepan. Bring to simmer over medium heat whisking to blend.  Remove from heat. Add chocolate and vanilla; whisk until melted and smooth. Let cool until thickened but still pourable, stirring often, about 20 min. (I did not use all of the glaze. I think I would reduce the quantity of cream to 1/2 C and the chocolate to 6 oz.)
 
Using a thin knife, cut around the pan sides to loosen the cake. Remove pan sides and place cake on its pan bottom on rack set over baking sheet (I removed the pan bottom and waxed paper before glazing because i didn’t want to serve it from the pan bottom.  The cake is firm and pretty easy to remove.  Pour glaze evenly over the top of the cake, allowing glaze to run down the sides; smooth glaze over cake with a spatula. Let cake stand until glaze sets, about 2hrs, then cover and refrigerate overnight.

Post # 6
Member
1233 posts
Bumble bee
  • Wedding: April 2013

This isn’t that fancy but it’s such a rich, creamy, modern twist on your regular mac and cheese.

http://www.food.com/recipe/fannie-farmers-classic-baked-macaroni-and-cheese-135350
I added the following to the sauce:

4 polish sausages

1/2 chopped onion

1t garlic power

1/2t onion power

Instead of using 2 cups of cheddar I used 1 1/2C of cheddar and 1/2 cup of swiss cheese

I ended up adding a touch more milk after it simmered for 10 min I also seasoned my bread crumbs with salt, pepper, onion powder, and garlic.

 

I love making this side for lemon grilled chicken breasts.

Baked Cream Spinach

2 lb of fresh spinach. 1 ½ cups of hot milk. 1 cup of cheddar cheese, grated. 2 tablespoons of butter. 2 tablespoons of flour. 1 teaspoon of salt. Pinch of pepper. Pinch of nutmeg.

Preparation Instructions:

Trim and wash 2 lb of fresh spinach.
Place in a suitably-sized pot with water still on the leaves.
Cover; then cook only until wilted.
Allow to cool, then squeeze out the excess water.
In a saucepan, melt the butter; then add the flour.
Whisk and gently cook for 3-4 minutes.
Add the milk; then bring to a boil.
Add the salt and a pinch of pepper and nutmeg.
Cook for about 5-6 minutes.
Combine the sauce with the spinach and ½ cup of grated cheese.
Spoon into a baking dish, then top with the other ½ cup of grated cheddar.
Bake at 375°F (190°C) for 20 minutes.
Serve as desired.

 

I’ll add some more later!

Post # 8
Member
1233 posts
Bumble bee
  • Wedding: April 2013

 

@futuremrs1986:  The spinach is a popular one at our house! I love to cook and bake! Here are a few more!

Pumpkin Chili – don’t let the name scare you, it’s is decedent! I added a whole can of pumpkin when I made it.

http://www.tasteofhome.com/recipes/pumpkin-chili 

And just in time for Valentines day – Black Forest Cake! There are a lot of steps but trust me, it’s worth the beautiful, delicious outcome!

1 1/4 cup Sugar

2/3 cup butter

3 eggs

3 1oz unsweetened chocolate squares – melted

1t vanilla

1 3/4 cups flour

1t baking powder

1t baking soda

1t salt

2/3 cup buttermilk

Combine sugar and butter. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Add combined dry ingredients alternately with the buttermilk, mixing well after each addition. Pour into two greased and floured 8 inch layer pans. Bake at 350* 30-35 min or until a toothpick comes out clean. Cool 10 minutes, remove from pans. Cool, split each layer in half horizontally. Spread one layer with chocolate filling, top with second layer spread with Brandied Cherry Filling. Repeat with remaining layers. Frost sides with Whipped Cream Frosting.

Chocolate Filling

1 cup heavy cream

1/4 cup confectioners’ sugar

1T cocoa

1/2t vanilla

Beat cream until slightly thickened; gradually add sugar, cocoa and vanilla, beating until stiff peaks form.

Brandied Cherry Filling

1 16oz can pitted sour cherries or

1 16oz package frozen sour cherries thawed

1T corn starch

1/4 cup sugar

2T Brandy

Drain cherries, reserving 3/4 cup syrup. Combine cornstarch and sugar in saucepan, gradually add reserved syrup. Cover over medium heat until mixture is clear and thickened. Stir in cherries and brandy. Cool.

Whipped Cream Frosting

1 cup heavy cream

1/4 cup confectioners’ sugar

1/2t vanilla

Beat cream until slightly thickened; gradually add sugar and vanilla, beating until stiff peaks form.

Post # 11
Member
2047 posts
Buzzing bee
  • Wedding: August 2013

I do like to cook theres a variety of things I do … I’ll give titles and a bit of a description ….. if you want the full recipe let me know and i’ll type it lol

 

“you wont be single for long pasta”: rose` vodka sauce with fresh basil, shallots, fresh parmisean, and crusty bread

Authentic Italian “spagetti” sauce with slow roasted stewed beef seared in red wine

Seafood pasta: (creamy but light) Lighter take on a white sauce with a bit of spice, shrimp and scallops

Best marinated surf and turf ever….. (beef marinade: garlic powder, montreal steak spice, kikoman soy sauce. Shrimp: fresh garli, fresh chopped italian parsley, olive oil, salt and pepper(chili flakes for spice if you like)

Homemade Italian pizza: good sauce from italian store or homemade (can give), fresh basil, calabresa, and mozza with truffle oil

Fall Apart Baby back Ribs

Parchment paper Salmon (with lemon, fresh dill, spices)

“Crack” dip: the best chip and veggie dip…. half and half sour cream and cream cheese (250ml tubs). Lots of garlic powder, and about 3/4 of a package of taco mix seasoning….(for a party top with cheddar cheese and bake) OMG

The always fun for a friday night creamy dreamy FONDUE/raclette (….do beef, shrimp, chicken, crusty bread, roasted garlic (to smear on bread bfr dipping in cheese), grilled pepper and onion…)

Baked brie in phillo pastry

Triple chocolate Baileys Trifle (dont need to describe this too much lol)

crazy addictive and easy Cream puffs (plain, or a swipe of rasberry or nutella 😉

Reese PB squares….. self explanitory

Homemade truffles…..

New York Style cheesecake with chcolate ganache topping (my specialty)


 

Post # 12
Member
6889 posts
Busy Beekeeper
  • Wedding: March 2014 - A castle!

Fancy Grilled Cheeses are NOM!!

Balsamic Blueberry Grilled Cheese Sandwich
2 slices of bread (I used sourdough)
Plenty of white cheese (I used Havarti, but lots of different  cheeses would be good! Mozzarella, Monterey, Swiss, or Sharp White Cheddar would be yummy. I have been meaning to try goat cheese!)
Fresh spinach or arugala 
1/2 cups fresh or frozen blueberries
1 tbs balsamic vinegar
1 1/2 tbs. brown sugar
 
1. In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries. Save the syrup for cocktails, pancakes or both!
2. Spread blueberries onto a piece of bread, top with cheese, some spinach, then more cheese! Sprinkle with fresh ground pepper. Top with your other slice of bread and toast. Enjoy!

Post # 14
Member
922 posts
Busy bee
  • Wedding: April 2014

I love to cook, and have tons of great recipes, but i think my favorite is one that I call “the closer”

Pan fry prosciutto, garlic, and shallots. Add pine nuts, and diced roma tomatoes for a couple minutes. Add pesto sauce and heavy cream. Mix all together with farfalle pasta (trust me, farfalle is the best for this dish)

Serve with salad and warm sourdough bread. Guaranteed to no longer be single after serving 😉

Post # 15
Member
2047 posts
Buzzing bee
  • Wedding: August 2013

@futuremrs1986:  

hahaha, he complains all the time he cant ever loose weight because he cant stop eating my cooking.

Trifle Ingredients:
1 box chocolate cake mix any brand (tip: I usually sub in apple sauce instead of veg oil when making cakes…)
2 tubs of cool whip light (or regular if you like)
1-2 pkgs of sugar free jello instant pudding mix
skim milk
1/2 cup baileys
3-4x skor bars
1-2 milk chocolate bars

So basically if your making a “family” dinner salad bowl sized trifle then you’ll probably have extra…. but if you’ve got a huge bowl or are making it for a party you’ll need the extra 😉 you can kinda judge…
it also sounds rich but its nice and light to the palette

****Before you start Let the cool whip thaw out so you can run a spoon through it/can mix it up with something

1) make the cake according to directions but it doesn’t have to be pretty… just shove it in a casserole dish and bake because your gonna rip it up.

2) While the cake is baking mix the 2 packages of jello pudding according to directions but sub in the 1/2 -3/4 cup of baileys with the milk.. I think its normally 2 cups milk per pkg? so do like 3 and 1/4 cups milk instead of 4 and the rest baileys……Once its thickened fold in 1 of one of the cool whip tubs and blend until you have a “chocolatey” cool whip. Set aside.

3) Chop up all the chocolate bars in to tiny pieces

Once the cake has cooled we can start assembling it… this is where you need to make some judgements… I usually do 2 layers of the total combo starting with Cake, then the baileys cool whip, bar pieces and then a layer of cool whip (or you can also do real whipped cream or dream whip…. this part is up to you) I do it cool whip or dream whip because my dad is diabetic lol. If you use something esle then you only need one tub of cool whip.

So rip up the cake and place a layer on the bottom of the bowl thats an inch or 2… then blob some spoonfuls of the mousse mix (as I call it) on and spread it around as evenly as you can using close to half of it….so theres a nice layer covering the cake…. (this is where you have to judge how much to make next time depending on how big yours is… sometimes you need to add some more cool whip if your noticing you might not have enough for layer 2… if the bowl is bigger then you thought). Then sprinkle roughly half or a little less of the skor and milk chocolate bar bits… then smooth on a layer of whipped topping and repeat!!

I usually sprinkle the top with cocoa powder or curl some chocolate with a veggie peeler 🙂
Its addictive and people will eat it out of the bowl!

I’ll write the other one later I gotta get ready to leave work lol

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