(Closed) Intense recipes

posted 4 years ago in Cooking
Post # 4
714 posts
Busy bee
  • Wedding: August 2013

aekc:  For intense baking you could try making french macarons… they’re simple, but finicky! I use a YouTube recipe. https://www.youtube.com/watch?v=xJ636Y8N6E8

Can’t think of any challenging cooking I’ve done recently, mostly its just a lot of chopping or steps, but nothing fancy. I’ll think about it and come back.

Post # 5
7311 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

Cassoulet… it has oodles of ingredients and takes a while to make. And it’s so worth it. 🙂 Also, curries can often get quite involved.

Post # 6
1828 posts
Buzzing bee
  • Wedding: September 2012

how about lemon meringue pie? this is my husband’s favorite, but boy does it take some effort! (and mine still usually ends up a little weepy). i keep wanting to make my own crust for it but i can never find the energy, haha!

i use this for the filling: http://allrecipes.com/Recipe/Lemon-Meringue-Pie-III/Detail.aspx

and this for the meringue: http://allrecipes.com/Recipe/Meringue-II/Detail.aspx


And this is something entirely different: http://www.favfamilyrecipes.com/brazilian-cheese-bread.html#_a5y_p=1856475

I haven’t personally tried it yet, but my coworker is from Brazil and makes these homemade on a regular basis… they are completely amazing. I’ve been meaning to give it a go for a while now


Post # 7
3731 posts
Sugar bee
  • Wedding: September 2014

Homemade ravioli. Lots of steps. Yummy but too much work for me! Actually, makes for a great team sport. I like to make homemade sausage on cold winter days with my FH. Pretty fun.

nightcheese – What do you serve that cheese bread with? It looks amazing!!!


  • This reply was modified 3 years, 10 months ago by  LilRhodyGem.
Post # 8
8453 posts
Bumble Beekeeper
  • Wedding: April 2013

aekc:  Most of the more “intense” recipes I have are for Chinese food.  However, since I’ve been making these from a young age, I don’t really consider them that difficult, just time consuming.  Here’s a recipe for zongzi http://www.eatingchina.com/recipes/zongzi.htm, however I modify the fillings for my tastes (i.e. only marinated pork belly, hard boiled quail eggs and shallots) and boil them instead of steam.  One of my husband’s favorites are Chinese Bbq pork buns (I usually double the recipe).

Recipe for Baked BBQ pork buns

Ingredients for baked buns:

  • 8 gm (1 1/2 tsp) dry yeast
  • 4 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 3/4 cup hot milk
  • 3 cups plain flour
  • 1 egg

Ingredients for brushing buns:

  • 1 egg yolk, whisked
  • Syrup (1 teaspoon sugar or honey + 2 teaspoons water)

Ingredients for fillings:

  • 200 gm (6-7 oz) chao shao, BBQ pork
  • 2 shallots
  • 1/2 onion

Seasoning for cha shao:

  • 1 teaspoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons sugar
  • 2 teaspoons corn flour
  • 4 tablespoons water
  • a dash of sesame oil

Method for cha shao fillings:

  1. Cut cha shao, shallots, onions into small cubes.
  2. Add oil into wok on medium heat, sauté onion, shallots until aromatic, put in cha shao and continue to sauté. Pour in seasoning, lower heat and simmer until preferred consistency. Set aside to cool down and ready to use.

Method for baking buns:

  1. Mix all ingredients for buns except plain flour together. First, put sugar in hot milk, let sugar melt completely. Add milk and oil, mix well. Allow cool to 40C (110F), add yeast and stir well. Cover with a cotton towel for 10 minutes and let it rest. Beat egg and add to mixture.
  2. Add sifted plain flour into the mixture, mix well.
  3. Knead dough until not sticky to hand. Cover with a clean cotton towel for 25 minutes. The dough will be more than double in size.
  4. Cut dough into 6 parts in equal size and stuff with cooked cha shao (cha siu, BBQ pork),
  5. Bake for 10-12 minutes at 200C (395 F) and brush with egg yolk, then bake for another 5 minutes. Brush with syrup (sugar in water).
Post # 9
1558 posts
Bumble bee
  • Wedding: May 2014

Moussaka is my favorite Intense recipe. It takes me about 3 hours to make, and there’s some prep to it.

Between timing the grilled eggplant and bechamel correctly, it can be a bit of a race, sometimes!


Post # 10
1828 posts
Buzzing bee
  • Wedding: September 2012

LilRhodyGem:  when my coworker had us over we just ate it plain (but warmed up a bit)! no dipping sauce or anything. it was wonderful

Post # 11
9581 posts
Buzzing Beekeeper
  • Wedding: September 2013

I love making croissants, especially cream-cheese filled croissants.  They’re actually pretty easy, they just take all day to make!

I don’t have access to my recipe (I think I use America’s Test Kitchen baking book) but this one looks pretty good:


Instead of cutting in triangles you cut into rectanges and put a cream cheese filling (cream cheese, sugar, a little lemon peel or juice) onto one end and roll them up.  Place seam side down.  You could do chocolate filled too, just put chocolate down instead.

I do it slightly differently, I make the dough in the AM and let it sit in the fridge for 2 hours and then I start the process but instead of using the freezer I put in the fridge to sit for 2 hours between foldings.  I imagine either works, the point of doing it is to keep the butter from melting into the dough layers.  You want to keep them separate until they bake.

Post # 12
9581 posts
Buzzing Beekeeper
  • Wedding: September 2013

Otherwise, macarons are intense or you can try learning to do iced sugar cookies.  That is intense and tiring because of the amount of work involved.  Highly recommend  this http://www.amazon.com/Cookie-Craft-Techniques-Creative-Occasions/dp/1580176941/ref=sr_1_5?ie=UTF8&qid=1408551311&sr=8-5&keywords=sugar+cookie+book

They’re actually really easy to do (especially the simpler ones like above- good place to start) once you get the hang of it (which takes practice)

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